Barley Porridge with Mushrooms and Leek

Pearl barley and mushrooms are a classic combination. Add leek, ginger, soy sauce to this porridge for a new, richer flavor.

Ingredients

• 2 cups of selected pearl barley
• 200 g oyster mushrooms and brown mushrooms
• 1 medium stalk of leeks (white part + 3-5 cm light green)
• 2 cm fresh ginger root
• 2 cloves of garlic
• 5 glasses of drinking water
• 2 + 1 st. l. ghee
• 1 tsp dark sesame oil
• 2 tbsp. l. soy sauce
• 0.5 tsp salt

Directions

1. Cook barley porridge according to the recipe "Basic recipe for crumbly pearl barley", up to step 5.
2. Remove the stiff stems from the mushrooms, cut the caps into 2–4 pieces. Peel and chop the ginger and garlic. Cut the leek in half lengthways, rinse out the sand, if any, then thinly slice across.
3. Fry the mushrooms in a dry skillet over high heat, stirring frequently, for about 3-4 minutes. Add 1 tbsp. l. ghee and all spicy vegetables. Fry without stopping stirring for 3 minutes.
4. Add mushrooms with spicy vegetables to a saucepan with barley, pour in sesame oil and soy sauce, stir, cover. Wrap the pan in a blanket and let it brew for 15 minutes.