FRIJE

Instructions

• 1.   Prepare the broth.
  Slice the shallot thinly and mince or crush the garlic.
  Cut the cheese into small cubes.
  Chop the basil and slice the spring onions.
  Clean and slice the mushrooms.
  Cut the Gouda into small squares.
• 2.   Melt half of the butter in a covered saucepan and sauté the shallot and garlic for 2 minutes over medium heat.
• 3.   Add the barley and cook for 1 minute.
• 4.   Pour the broth over the barley and let it simmer covered for 10 to 12 minutes.
  Stir occasionally.
  Add water if the barley becomes too dry.
• 5.   Meanwhile, heat a frying pan over high heat and toast the pumpkin seeds, without oil, until they turn golden.
  Remove them from the pan and set them aside.
• 6.   Heat the remaining butter in the same frying pan and cook the mushrooms and spring onions for 5 to 6 minutes over medium-high heat.
• 7.   Add the mushrooms, spring onions, and half of the cheese to the barley and let them melt while stirring.
  Season with salt and pepper.
• 8.   Serve the barley in plates.
  Sprinkle with pumpkin seeds and garnish with the remaining cheese and fresh basil.

Nutritional information *