In the Peter's times, pearl barley was considered a royal dish. In modern life, this grain is not a great success, although it contains a lot of vitamins and a lot of fiber. The whole point is how to prepare the pearl barley: the recipe for pearl barley with stewed meat will appeal to absolutely everyone, even to men with an army past.
Pearl barley with stew
Ingredients:
- pearl barley - 1 glass;
- pork stew - 1 pot;
- bulb - 2 pieces;
- water - 2, 5 cups;
- carrots - 2 pieces;
- garlic - 2 cloves.
Preparation
Pre-soak the pearl barley in cold water for a night or 10 hours minimum. Then we drain the water, put the frying pan on a big fire, put the fat out of the stew and reheat it. Spread into a frying pan finely chopped onion, grated carrot and chopped garlic. Pearl barley is washed several times, then put into a saucepan and pour cold water. We let the water boil, reduce the heat and cook for 10 minutes under the lid. Then pour the rump with water to fried vegetables and salt. Reduce the heat to a minimum and stew for 30 minutes (if the water quickly boiled, then you need to top up a little). Stewed mushroom with a fork and spread to the barley, mix well and remove from heat. We give the porridge to stand under the closed lid for 15 minutes.
Pearl barley with stewed meat in a multivark
Ingredients:
- pearl barley - 2 multi-cups;
- water - 5 multistans;
- stew - 1 pot;
- bulb - 1 piece;
- carrots - 1 piece;
- tomato - 1 pc .;
- salt, spices - to taste;
- sunflower oil.
Preparation
We wash the rump several times. Onion and tomato finely chopped, carrots three on a grater. We put the chopped vegetables into the bowl of the multivark, turn on the "Bake" mode and pass until the golden color appears. Then spread the pearl barley and stew, pour water, salt and add spices to taste. We activate the mode "Pilaf", when the timer sounds, mix the porridge, let's stand a little.