Stews are great for colder days, as they can include a variety of seasonal ingredients. Ričet is one such dish that can be cooked in bulk and kept in the fridge for later use.
Čas priprave: 70 min
Main ingredient
barley
Ingredients
2 PEOPLE
80 g
pot barley
1.3 L
water
1 pinch of
papper
1 pinch of
ground caraway
2
bay leaves
1 tsp
salt
1
swede
1
small celeriac
2 tbs
oil
1
onion
2 cloves of
garlic
1
carrot
1 bunch of
parsley
1 tsp
salte
160 g
cooked brown beans
1
potato
Optional extras: parsley, sour cream
Procedure
- Wash the barley. Peel the swede and celeriac and cut into small cubes. Cook the barley for 30 minutes with the salt, pepper, caraway, bay, swede and celeriac.
- Finely chop the onion and garlic. Dice the carrot. Sweat the onion, garlic and carrot in oil for about 10 minutes. Season with salt and add the chopped parsley.
- Mix the sautéed vegetables with the barley. Add the beans and potatoes cut into small pieces. Cover and continue to cook for 40 min on moderate heat, so that the stew is simmering.
- Serve with sour cream, bread and extra parsley. Enjoy!
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