Rinse the barley, fill with water and cook until cooked for about 40 minutes, salt a little. Throw porridge into a colander and rinse with running water.
If large chanterelles are cut in half, fry in vegetable oil in small portions for 5 minutes. Put in a plate.
Dice the zucchini and sauté for 5 minutes. Also put on a plate.
Cut the onion into half rings, and carrot into strips. Fry the carrots until soft for about 5-10 minutes.
Return the zucchini and mushrooms to the pan, add the pearl barley, let the garlic through the press, add salt to taste and fry everything for 3-5 minutes.
Serve the porridge warm.
Barley with chanterelles and vegetables is hearty, tasty and aromatic. Cooking such porridge is not too difficult, for cooking you can also use any other mushrooms such as oyster mushrooms, champignons, porcini or other forest mushrooms. Such porridge is great for breakfast, lunch or dinner for the whole family. Serve with vegetable salads or pickles. For flavor you can add any greens, as well as for your taste, use your favorite spices.