Ingredients

Let’s Cook!

• 1
  These are the rolled barley, glutenous millet and amaranth I used this time.
  
• 2
  Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
  
• 3
  Heat a frying pan, and add the olive oil and garlic.
• 4
  When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.
  
• 5
  Add the rolled barley and mixed grains, and sauté for about 3 minutes.
  
• 6
  Add the water and soup stock granules and simmer over low heat for about 15 minutes until the rolled barley softens and there is not much liquid left.
  
• 7
  Add the soy milk and season with salt and pepper. (Turn off the heat before it comes to a boil. If you boil the soy milk, it will separate from the water.)
  
• 8
  Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.