Pęchotto and cashotto (dishes like risotto but you need groats instead of rice) and risotto are my favourite dishes. In my kitchen, pasta with various added ingredients still holds the field, but dishes with kasha are a really serious opponent. Luckily, I don't have to convince anybody in my family to eat it. Even my children eat kasha willingly, but if I ask what kind of kasha I should choose, they usually pick bulgur.

Today I prepared a one-course lunch, thick, full-bodied with a lot of colourful additions. Mexican pęchotto with minced meat is as tasty as it is easy to make. You have to try it.

Ingredients:
100g of pearl barley
500g of minced meat
1 onion
2 cloves of garlic
2 tablespoons of butter
500ml of bouillon
half a glass of dry white wine
100g of sweetcorn
100g of red beans
1 sweet pepper
1 chili pepper
200ml of tomato passata
3 tablespoons of chopped chives
1 teaspoon of oregano
1 teaspoon of sweet paprika
salt and pepper

Fry the minced meat with the oregano and sweet paprika.
Dice the onion, chili pepper and garlic. Slice the red pepper. Fry the onion, garlic and chili pepper in the butter. Add the pearl barley and fry for 2-3 minutes. Add the meat, wine and bouillon to cover the groats. Boil on a low heat for 20 minutes, topping up the bouillon as it evaporates. Add the tomato passata, sweetcorn, red beans and pepper. Spice it up with salt and pepper. Boil for 7-10 minutes. Sprinkle with the chives before serving.

Enjoy your meal!

Try also:
Kaszotto with the asparagus spears and dried tomatoes
My „pęczotto" with chanterelles
Pęczotto with mushrooms, spinach and cheddar