Grandmother as a child I called "Perlochka" and I, to be honest, resentful). Because it did not znala🤷♂️ that this word is associated with pearl barley and barley in the old days was associated with pearls (pearls) of similar shape and color.
brewed pearl barley much longer than other cereals (on average 1-1.5 hours), but the cook and eat it worthBecause it is very useful. A lecture on the subject will not read, look at the Internet, there are all written to me) .Da, incidentally, costs it is quite inexpensive, so - it's a great assistant for the body and wallet.
The overall picture that I used for all three meals I have no excuse, twirled)
So dish FIRST - pickle (at uproschonke) 👇
I barley cooked in advance (whole pot) So, everything is divided into three part. IN first we went all that pictured above ☝ The meat was not, scraped bottom of the barrel, found sausage (ham, more precisely), all crumbled, zazharku done traditionally (until kartohu cooked) and herbs added. First it turned out:
On the second I cooked barley with mushrooms (I had frozen), onions and meat. It took on foto👇
How to cook tut👇
The result has turned out such 👇
For dessert, I made something like a Turkish dessert Ashur (By the way, this dish means - financial stability of the family). When I was in Turkey, I bought it in jars is a sweet dish made from several grains and honey. First, I do not really understand how you can eat porridge with honey, and then straight "burst"))) It is very tasty. I made from barley, pshonki, honey, and vanilkoy limonom👇
There is no step by step photos, because we are together half eaten while I was cooking). In short: Cooked cereal mixed with honey, lemon juice and vanilla sugar. Ideally - add nuts and fruit are any more. But we have proved only granat👇
According to the results of the 0.5 kg of barley we have three full meals.
And by the way, pearl barley not native Russian cereals, it is prevalent in the Danish, Finnish, Swedish cuisine. There it is used for the side dishes, groat sausages, as fillings in soups. In Italy, there is a dish of pearl barley cereals ordzotto similar formulated with rice risotto. In Britain and North America croup is less common, but is used as a secondary filling in soups, stews and Stu.
And, the caloric content Barley is simply unique: 109 kcal / 100 grams!!! Besides, she cleans. So - to devour health these pearls!
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