More than once or twice wrote that the food snobbery - when people refuse from certain foods because they They grow at home, or are, in their opinion, too cheap - deprives snobs most important thing - the opportunity to feel all flavors.
Take, for instance, pearl barley.
It is not very popular. Firstly, because it is associated with military food (not always delicious, I agree, but then with semolina lumps in the canteen and the same semolina Guryev - different things, right), and secondly - because it is cheap and ours.
As well as pollack, barley translated into the category of "food poor", that "successful people" do not drink.
Some are trying to popularize barley, telling that she - the closest relative of bulgur. Not really. In fact, barley is barley by grinding and bulgur - from wheat, scalded and dried and coarsely crushed.
However, different backgrounds ie prevents use for the preparation of the same methods - than we are today, and use. With this dish is connected funny situation - a snob from cooking could not distinguish it from the bulgur. And I ate, thinking - bulgur, but praised - they say, they know how the same in the East and the product to grow, and the recipe for him to devise appropriate.
So, we need:
- 200 grams of barley
- 4 sweet peppers
- 2 large sweet red or white onion
- A couple of cloves of garlic
- Salt, pepper, herbs and vegetable oil
First, we'll send bake vegetables: peppers cut in half, freeing it from the seeds and peel and onion, naplastav eighth-notes, analyze. Now all this, Ambassador smazhem butter and place in oven to bake at 180-200 degrees for about 20-30 minutes.
Until peppers and onions baked in a pan with a thick bottom pour oil - here it is appropriate to take a fragrant, Even Sunflower, warm up it, and pour oil into it and washed obsushennuyu barley.
Actively stir fry grits until such time as it becomes a very pleasant caramel color, and the smell go... hmm, a bit nutty. Similarly, fried before cooking bulgur.
When browned semolina, salt the, volem a couple of glasses of boiling water, we shall cover the lid and cook until tender - about 25-30 minutes.
Just parched vegetables and a little podostyli - why pepper cleaned from skin, cut into elongated rectangles (that size match the scales of our grilled onions. Once the barley fell, mix it with vegetables, add back a couple of cloves of crushed garlic, a couple of handfuls of chopped-triple spicy greens, season with fragrant oil and serve - either as a separate dish (à la warm salad) or as a side dish to something and meat fragrant.
Bon Appetit!