I think pearl barley is the most rarely cooked type of groats in my home. This is probably a mistake, since it has more vitamins and minerals than any other type of groats. Additionally, it helps you lose weight and lowers your cholesterol level. Today I decided to use these unpopular groats and I prepared a forest-smelling dish – "pęczotto" with chanterelles (similar to risotto with rice, the "pęczotto" is a dish with pearl barley). A bit of white wine and a lot of chopped parsley make the dish worthy of a royal table.

Ingredients:
90g of pearl barley
1 onion
2 cloves of garlic
2 tablespoons of butter
500ml of stock
300g of chanterelles
1 teaspoon of thyme
half a glass of white dry wine
a fistful of chopped parsley

Wash the chanterelles. Cut the big chanterelles into halves. Melt one tablespoon of butter in a pan and fry them for 3-4 minutes on a low heat.
Dice the onion and garlic. Fry them in the rest of the butter. Add the pearl barley and fry for 2-3 minutes. Add the chanterelles, wine, thyme and stock to cover the groats. Boil on a low heat for 25-30 minutes, topping up the stock as it evaporates. Spice it up with salt and pepper. Turn off the heat and add the parsley. Stir. Serve at once.

Enjoy your meal!

Try also
Scrambled egg with chanterelles
Courgette soup with chanterelles
Wholemeal pasta with chanterelles and courgette