Rinse the rolled barley or buckwheat well in a sieve with cold water and drain. Chop the onion and sauté in about a tablespoon of lard until translucent without browning. Add the grain, fry briefly and fill up with enough water or beef broth to cover all the grains. Now cook the grain, uncovered, until it is soft and the liquid has almost completely evaporated. In the meantime, heat another tablespoon of fat in another frying pan and lightly sauté the cleaned and coarsely chopped or softened mushrooms. Then mix with the cooked grain and season with salt, caraway, garlic, marjoram and pepper.
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