Mushroom And Barley Kuba Czech
September 19, 2020
"A relative of risotto, houbový (houby meaning mushrooms) is traditional in Czech households, particularly at Christmas and in southern Bohemia. Christmas Eve was traditionally a fast day, when only meatless dishes were eaten. That is why kuba can be served without breaking the rule of fast and abstinence and without conjuring up the little gold pig"
- Serving Size: 1 (797 g)
- Calories 373.4
- Total Fat - 13.7 g
- Saturated Fat - 6 g
- Cholesterol - 75.9 mg
- Sodium - 1769.7 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 7.5 g
- Sugars - 14.4 g
- Protein - 12.3 g
- Calcium - 565 mg
- Iron - 29.1 mg
- Vitamin C - 17.7 mg
- Thiamin - 1.7 mg
Soak the dried mushrooms in water for at least 2 hours, but preferably overnight;
Drain and squeeze lightly to remove excess water.
Place the pearl barley in a bowl and cover with water.
Let soak overnight.
The next day
Drain the mushrooms, reserving the soaking liquid (it will be used to color the barley).
Drain the barley and rinse in fresh water. Drain or pat dry to remove the excess moisture.
Sauté the pearl barley in half the butter in a Dutch oven or large pot for a few minutes, until pearly.
Add the mushroom soaking liquid.
Once the liquid has been absorbed, add vegetable stock.
Stir, reduce the heat and let simmer for 40 minutes until the barley is tender.
May need to add more water
Stir occasionally and add more broth if needed.
Meanwhile, sauté the finely chopped onions in the remaining butter.
Briefly sauté the coarsely chopped dry mushrooms and sliced mushrooms
Add the crushed garlic, salt, cumin, marjoram and freshly ground pepper.
Grease the baking dish with butter and in it combine the barley with the remaining ingredients.
Smooth out and bake in a preheated 350° F oven for about 25 minutes, or until golden.
Tips & Variations
No special items needed.