Oyster Mushroom Egg Barley

Ingredients: 3 tbsp cooking oil, 1 onion, 1 red bell pepper, ½ leek,
sliced, 2 tomatoes, diced, 2.5 cups water, 1 tbsp paprika, salt, pepper,
ground cumin, 300 g oyster mushrooms, 200 g egg barley (tarhonya),
mild or spicy chili pepper

Preparation: In a medium saucepan, sauté the chopped onion
and bell pepper in oil until translucent. Add the diced oyster
mushrooms and sauté until golden brown. Add the sliced leek and
diced tomatoes, season with spices, and cook over medium heat
for 5 minutes. Toast the egg barley in another pot, then add it to
the mushroom mixture. Pour in the water and cook for 20 minutes
until the egg barley is fully cooked. It’s done when the egg barley is
completely softened. Add more water if needed. Just before it’s ready,
add the chili pepper and cook for another 3-5 minutes. It’s a quick
and satisfying lunch.

Tip: There are many varieties of chili peppers available in spice
stores. The mild version adds aroma to the dish without making it
unbearably spicy. Those who enjoy spicy flavors can certainly use
traditional spicy versions.