Pearl porridge can not be called a delicacy, it can be referred to dishes as an amateur. But with the right preparation or, say, supplementing the pearl barley with meat, you get a decent and rich food that will pleasantly surprise you with an appetizing aroma and fine taste qualities. In addition, if you consider what a set of useful elements and vitamins are pearl barley and, accordingly, the dishes from it, this factor significantly increases their rating and makes them indispensable for a healthy diet.
How to properly cook friable pearl porridge on water - recipe
For those who want to try pearl porridge in its pure form, we will tell you about the classical version of its cooking on the water.
Ingredients:
- pearl barley - 190 g;
- purified water - 580 ml;
- butter - 65 g;
- salt cooked to taste.
Preparation
Pearl barley, like other cereals with a high protein content, is brewed long enough and in order to shorten the anticipated cooking time, soak the rinse thoroughly with rind in cold water for several hours, and ideally at night. After this, once again carefully wash the swollen pearl grains, fill it with clean water, taking about one part of the groats, three parts of the water. Place the saucepan with the contents on the fire. After boiling, we reduce the fire to a minimum, cover the container with a lid and mash the porridge for one to one and a half hours. Add the salt together with the oil at the very end of the cooking. Thus, the kashka will turn out softer and more tender.
How to cook pearl porridge with meat - recipe
Ingredients:
- pearl barley - 240 g;
- pork or beef - 650 g;
- onion bulbs - 170 g;
- carrots - 170 g;
- celery root - 70 g;
- purified water - 750 ml;
- refined vegetable oil - 85 ml;
- black freshly ground pepper - 1 pinch;
- peas of sweet pepper - 2-3 pcs .;
- laurel leaves - 1-2 pieces;
- salt cooked to taste;
- fresh parsley greens.
Preparation
Pearl croup is washed, poured with cold water and left for several hours or ideally at night for swelling. After this, once again, my pearl grains, fill it with clean water and set it on a slow fire to cook under the lid for one hour. In the meantime, we clean bulbs and roots, cut into half-rings and straws, respectively, and chop the meat with small pieces. Warm up in a frying pan vegetable oil without flavor and lay in it prepared slices of meat. After they are lightly browned, add the vegetables and fry together for a few more minutes, and then add the water, add laurel leaves, fragrant peppercorns, salt and let it boil. We reduce the intensity of heat to a minimum and weak meat for forty minutes, if it's pork, and an hour and a half - if it's beef. After that, we lay semi-prepared pearl barley to the meat, mix it, season it with freshly ground black pepper, add salt to the dish and bring it to full preparedness under the lid on the slowest fire. When serving, season the dish with fresh herbs.
Pearl barley with stewed meat - cooking recipe in multivarquet
Ingredients:
- pearl barley - 240 g;
- stewed meat - 480 g;
- onion bulbs - 120 g;
- carrots - 120 g;
- purified water - 850 ml;
- refined vegetable oil - 35 ml;
- Dried garlic - 1 pinch;
- hops-suneli - 1 pinch;
- salt cooked to taste;
- fresh greens.
Preparation
In a multicast griddle in the "Hot" or "Baked" mode, sliced carrots and onions for ten minutes, and then add the stew and washed thoroughly and soaked for an hour in hot water pearl barley. We transfer the device to the mode "Quenching", "Pilaf" or "Kasha" and prepare the dish until the end of the program. Fifteen minutes before this, we season the dish with salt, dried garlic and hops-suneli and mix. When serving, we savor the barley with stewed fresh herbs.