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Ingredients:
Nocla flavouring:
500 g pearl barley
Neutral oil
50 g butter
2 onions – finely chopped
2 cloves of garlic – finely chopped
2 sprigs of thyme
1500 g water
150 g Kornfond
100 g grated mature cheese (e.g. Vesterhavsost or parmesan)
500 g roasted mushrooms
Barley-otto
01
Sauté onion, garlic and thyme in a pot with oil and butter for 3-4 minutes at medium heat.
02
Add the pearl barley and sauté for another 2-3 minutes.
03
Make a mixture of Kornfond and water and add that gradually to the pearl barley. Let it cook for around 30-35 minutes or until the barley have become soft and the mixture have slightly thickened.
04
Add the mushrooms and the grated cheese. Adjust the season with Kornfond and some lemon juice.
Finishing touches
Chopped parsley
Lemon zest
