Vegetable Porridge / Terci de legume

Directions

1. Melt the butter in a 5 quart heavy-bottomed soup pot.

2. Chop the onion. Peel, halve and slice the carrots. Slice the celery. Add the onion, carrots, and celery to the melted butter.

3. Cook over medium heat, stirring often, for 5 minutes.

4. Add the broth and barley. Add salt and pepper to taste.

5. Simmer for 1 ½ hours until the barley is tender, stirring to prevent the barley from sticking to the bottom of the pot.

6. Slice zucchini into ¼ inch slices.

6. Add zucchini, spinach and oats. Simmer for another 10 minutes. Season to taste.

                                                              

Variations: Porridge with continue to thicken as the oats absorb more of the broth so eat as soon as desired consistency is reached. Rolled oats are recommended if you can find them. Corn can also be added if additional vegetables are desired.

 

Substitutions: Vegetable Broth/Chicken broth. Pearl barley/Rice or Whole-grain wheat.

 

References: *See the Vegetable Broth recipe.