Pearl barley is one of the oldest grain crops, it is more than ten thousand years old. It is made from barley. It contains a large amount of vitamins and minerals, and is also rich in fiber. The name "pearl barley" comes from the English name of the corresponding cereal - pearled barley. This, in turn, is due to some external similarity of polished barley grains with pearls.
In the USSR, barley dishes were very common in public catering, which is why a stereotype of a low-value product developed. In fact, this is not the case.
Barley porridge with mushrooms, onions and carrots is a very satisfying dish, rich in taste, which can be served as an independent one, especially on a lean table. Serve as a side dish if desired.
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Ingredients:
Pearl barley: ½ stack
Water -1 ½ stack.
Carrots - 1 pc.
Bulb onions - 1 pc.
Champignons - 100 g.
Vegetable oil - 2 tbsp.
Salt - ½ tsp
Step by step recipe:
Prepare all food. Champignons are completely replaceable with seasonal mushrooms, if available, you can also use dried, pre-soaked and boiled.
Take refined oil, odorless.
Pay special attention to the choice of cereals. I do not recommend buying it in cellophane packaging, because during long-term storage, the grains can release moisture and water droplets will form, which will add rancidity. Give preference to cardboard containers. The color of the kernels can be white, yellowish, even with a tint of green. Be sure to smell the pearl barley when opening the package: the presence of a musty smell or its complete absence indicates that the product is old.
Now a variety of this cereal with the name "Barli" has appeared - I highly recommend it for use, because when cooking the grains retain their shape very well and the porridge turns out to be more crumbly.
Wash the mushrooms, remove the husk from the onion. Cut into small pieces.
Heat some oil in a frying pan and fry the mushrooms and onions for about 7 minutes.
Peel and grate the carrots.
Add carrot shavings to frying and cook for another 5 minutes.
Sort out the groats, remove excess debris and rinse very well until the water becomes clear. Previously, barley was pre-soaked for 10 hours or even overnight - it was believed that after that it would cook much faster. I do not do this.
Pour the cereal into the pan, stir so that each nucleolus absorbs a little oil.
Fill with water, salt, bring to a boil. Then reduce the heat to a minimum, cover and bring the porridge to full readiness. It will take you about 40 minutes.
Serve the prepared barley with mushrooms, onions and carrots along with herbs and fresh vegetables!
Enjoy your meal!
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