Do you want to feed your family deliciously? Then keep the recipe for the magnificent barley pilaf with meat. The dish really deserves attention, because it is prepared quite simply, and the result is always excellent. And the products are the most common, which can often be found in the kitchen in many families. In addition, the choice of meat is always yours: do not like pork - replace it with beef or lamb, it will turn out no worse.
So let's get started ...
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Ingredients:
Pearl barley - 1 glass
Carrots - 1 pc.
Bulb onions - 1 pc.
Pork - 300 g.
Salt, black pepper - to taste
Seasoning for pilaf - 1 tbsp.
Vegetable oil - 2 tablespoons
Garlic - 2 cloves
Water - as needed
Step by step recipe:
To prepare barley pilaf with meat, prepare the products according to the list for the recipe.
The first step is to deal with cereals. It must be thoroughly rinsed, and then filled with clean cold water and left for at least 3-4 hours at room temperature. If you are planning the next day's menu in advance, soak the barley in the evening.
In the meantime, wash the pork and cut it into portions. Heat the frying pan, cauldron or thick-walled pan in which you will cook pilaf, pour in vegetable oil and lay out the meat. Fry it over high heat until golden brown. To make it (crust) uniform, do not forget to stir the meat periodically.
Then send vegetables to the cauldron, after cutting the onion into half rings, and the carrots into long cubes.
Cook everything together for about 5 minutes more, stirring occasionally. Add salt, black pepper and pilaf seasoning to your taste.
Pour in a glass of water and simmer over low heat for 30 minutes.
Thus, you get the basis for pilaf - zirvak. A rich, thick and delicious meat gravy.
Without mixing anything, put the swollen pearl barley in an even layer on top of the meat. Distribute the unpeeled but thoroughly washed garlic cloves in the center. Add some more salt as needed.
Fill the contents of the cooking container with hot water. It should rise 2-2.5 cm above the level of the cereal.
Bring liquid to a boil again, cover and cook until the beans are soft. After 40-50 minutes of slow simmering, the water should evaporate, and the pearl barley should be completely cooked.
Remove the finished pilaf from the heat and wrap it up with something warm, leaving it in this form for 15-20 minutes. When the dish is infused, stir it gently and serve.
Like traditional, pearl barley pilaf with meat is best served on a large flat plate, laying it out in a kind of slide.
An excellent addition to this dish can be pickled vegetables and greens.
Bon Appetit!
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