Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
1 hr 10
By Christine Rudolph and Susie Theodorou
Published 2019
Porridge or gr�d is the closest the Danes come to a risotto. They don’t use rice but instead make the most of the grains they have on hand – barley, oats and wheat. This recipe is more of an autumn porridge with mushrooms and chard. Adapt the vegetables to the season.
Pour the stock into a saucepan and bring to a simmer.
Heat the oil in large, deep frying pan and cook the onion for 5–8 minutes until tender. Add any chopped mushroom stems and cook to just soften. Add the barley to the pan and stir to coat, then add the wine and leave to bubble for 2–3 minutes. Stir in 2 ladles of the stock and cook, stirring, for 5 minutes. Keep adding stock, a few la
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe