Oven-Baked Barley Porridge with Sautéed Mushrooms

Ingredients:

• 1 cup pearl barley
• 200 g mushrooms (about 7 oz)
• 1 onion
• 1 tsp vegetable oil
• Salt to taste

Instructions:

1. Rinse the pearl barley and soak it in 1 liter (about 4 cups) of water overnight.
2. The next day, transfer the soaked barley to a pot and add 1 1/2 cups of water for every cup of soaked barley (the grains will have expanded).
3. Cover the pot and place it in a preheated oven at 180°C (350°F) for 40-50 minutes.
4. Dice the onion and slice the mushrooms. Sauté the onion in the vegetable oil until golden brown, then add the mushrooms and cook until tender.
5. Season the sautéed mixture with salt, then stir it into the cooked barley.