Have fun preparing this mushroom dish!
Drying means: roasting without fat in a coated frying pan. This gives rye a nutty flavor.
Dry rye until it has darkened considerably. Shake repeatedly. Soak in water (1) for one night. Then let it bubble up with the soaking water.
Add instant clear soup. Simmer grains on low heat for about 45 minutes with the lid closed. Turn off the heat and let the rye soak for another 30 minutes.
In the meantime, clean and rinse vegetables. Cut carrots and celery into fine sticks, spring onions and oyster mushrooms into rings or strips.
Sauté finely chopped onion and garlic in heated oil until soft. Add the vegetables and sauté for about 5 minutes. Then add the rye with the liquid and heat briefly.
At the end season with soy sauce, salt and pepper. Serve sprinkled with finely chopped parsley.
If you do not dry the rye, the cooking and soaking time will be extended as follows:
Boil the rye with the soaking water, simmer on low heat for 1 hour and continue to swell for 45 minutes.