Clean the vegetables and cut into cubes (1 x 1 cm). Peel and very finely chop the onion and garlic.
Heat a shallow saucepan with 2 tablespoons of peanut oil and sauté all the vegetables and rolled barley in the hot fat, stirring well.
Pour in stock and bring to a boil over medium heat then simmer at simmer temperature, stirring constantly, for about 30 minutes.
Meanwhile, season with paprika powder, pepper, chili, cumin and some dried porcini mushrooms.
In the middle of the cooking time add the wine and simmer until the rolled barley is firm to the bite.
Preparation Tip:
As a wine accompaniment, Chardonnay is recommended over others, as it has less acidity. As a variation, possibly add fried slices of bacon. Sprinkle with grated pecorino or parmesan.
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