Who said that only pasta can be cooked in a navy way? and barley should be cooked exclusively in the form of porridge - for a side dish or immediately with meat?
Because of this, many people do not like her, unhappy. Let's just say - the kind of barley (even with meat) does not cause much inspiration. well, porridge and porridge. And whoever has tasted barley at least once is unsuccessfully prepared and turns up their noses altogether.
And meanwhile - delicious groats. You can darken it in milk (better melted) in a pot or cauldron in the oven, and with nuts, raisins, caramelized sugar, with candied orange fruits - use it. The taste is... mmmmmmm! Awesome. If you first weld it, and then dry the welded pearl barley in the oven, then in general, it's just a song. But there is a lot of fuss. not everyone wants to kill so much time for porridge.
Therefore, today the barley recipe is also delicious, but a little more... easy.
We take:
- A piece of meat on the bone: such that we have tasty broth and meat
- A couple of glasses of pearl barley
- A couple of large onions
- Morkovin
- Butter - according to your taste, I like three or four spoons, then the cereals are tastier
- Salt, pepper, peas and ground - also to your taste
How we cook:
We send the meat to cook in a couple of liters of water, but first in the oven, on a baking sheet, we bake one onion (cut into halves or quarters, together with the peel), and a carrot. We bake until “burnt spots” appear, send it to the meat. Do not forget to salt and pepper.
When the broth is ready, we take out the meat, cut everything off the bone and roll it over to a large minced meat.
Now we take a cauldron (it turns out best of all), heat it up and fill in the cereal. The groats must be dry-roasted until a characteristic aroma appears, in which slightly nutty notes will be observed. This usually takes about ten minutes with occasional stirring.
Fill the cereal with broth in the proportions that are recommended on the packaging of your cereal - well, or in those that are familiar to you. I take 2-2.5 cups of liquid for a glass of pearl barley. bring to a boil, cover with a lid, cook barley almost until cooked, 15-20 minutes. If there is liquid left, it's okay.
At the same time, we take a frying pan, melt the butter on it, fry the finely chopped onion (the second one), and the minced meat. You can pour another glass of broth into all this, at the very last stage. Salt and pepper, taking into account the salinity of the broth.
Now we transfer the heating of the cauldron with barley to a minimum, put the meat on top of the cereal, cover with several layers of foil, close the top with a lid and we leave to blame the minimum heating - it is possible for an hour, if you can adjust the heating to the very minimum - so that it warms up, and at the same time does not burn nothing. By the end of cooking, the barley should have absorbed all the liquid, saturated with meat aroma and taste.
Enjoy your meal!