Pearl barley is one of the healthiest natural products known since ancient times. Pearl barley is rich in vitamins (A, B, D, E), it contains iodine, calcium, iron, phosphorus. The amino acid lysine contained in pearl barley helps the body to resist viral infections. It is difficult to underestimate the benefits of dishes made from barley, so it is recommended to eat it for almost everyone.
It is necessary
- Barley porridge according to Pokhlebkin
- - 1 glass of pearl barley;
- - 1 liter of water;
- - 2 liters of milk;
- - salt, sugar;
- - cream and butter.
- Vegetable pilaf with pearl barley
- - 2 medium orange carrots;
- - 1 tablespoon of olive oil;
- - ½ tablespoon of rosemary greens;
- - 2 large heads of red onions;
- - 3 cloves of garlic;
- - 1 teaspoon of ground chili pepper;
- - 1 teaspoon of cumin seeds;
- - 1 teaspoon of coriander seeds;
- - 70 g of butter;
- - 50 g pitted olives;
- - 150 g of pearl barley;
- - freshly squeezed juice and zest of ½ lemon;
- - 1 tablespoon of light liquid honey;
- - 1 liter of vegetable broth.
Instructions
Step 1
How to cook barley
Pearl barley requires a special approach. Its preparation greatly depends on how you are going to use the barley in the future and on how much time you are willing to spend on its preparation. Unless otherwise indicated in the recipe, rinse the pearl barley thoroughly. For traditional porridge, tender and viscous, the cereal is pre-soaked in cold water for 10-12 hours. To prepare crumbly porridge, suitable for salads, soups and side dishes, barley should be treated differently. There are several ways from which each housewife chooses the most suitable for her in a given situation.
Step 2
You can "brew" the pearl barley. To do this, pour the cereal with cold water in a ratio of 1 to 2 and bring to a boil and cook for 3-4 minutes. Then the barley is washed again by throwing it into a colander under running water. The washed cereal is placed in a saucepan and poured with cold filtered water, but already in a ratio of one to three and salted. Some housewives at this very moment prefer to add butter or vegetable oil to the porridge. The barley is brought to a boil, the heat is reduced to medium and cooked for 40-60 minutes, until all the liquid has boiled away. Then the pan is covered with a lid, removed from the heat and left to simmer for another 15-20 minutes, sometimes covered with a warm cap.
Step 3
There is also a method, following which it is necessary to "steam" the pearl barley before cooking. To do this, pre-washed barley in an iron colander is placed over a steam bath - a saucepan of boiling water, covered with a lid and held for 20-30 minutes. After this procedure, the cereals are transferred to a saucepan with salted boiling water (2 parts of water per 1 part of initially dry barley), if desired, add vegetable or butter and cook over medium heat until tender.
Step 4
Sometimes pearl barley is tormented. To do this, pour it with salted boiling water, bring to a boil and cook over medium heat for about 20 minutes. Then they drain the water, put the cereal back in a saucepan or pot and add boiling water or hot broth (mushroom or meat), cover and simmer in the oven, preheated to 130-140 ° C, for 3-4 hours or wrapped in a towel, cover with pillows or blankets and leave for 8-10 hours. Before putting such barley in a pot, you can mix it with cracklings, fried mushrooms, fried carrots and onions, steamed dried fruits
Step 5
Barley porridge according to Pokhlebkin
The famous Russian historian, writer, grocery store, William Vasilyevich Pokhlebkin, revived the recipe for "Peter's" pearl barley porridge. Many culinary experts believe that at least once it is worth trying to cook pokhlebkin-style barley, although the dish requires lengthy preparation. However, most of the time, the porridge "cooks by itself."The preparation of "Petrovskaya" pearl barley begins with a long soaking of the washed cereal. It is poured with cold water in a ratio of 1 to 5, that is, 5 glasses of filtered water are taken for 1 glass of pearl barley, and left for 10 - 12 hours. After the allotted time, the cereal is thrown back in a colander. Milk, which should be twice the amount of cold water taken, is heated to body temperature. A saucepan with it is placed in a water bath and pearl barley is added to the milk. Simmer the porridge over medium heat for 6 hours, periodically pouring boiling water into the water bath. The prepared porridge is removed from the heat, covered with a lid and left to simmer for about 10 minutes. Then the barley is seasoned with sugar, salt, butter and heavy cream and served.
Step 6
Perlotto, paella and pearl barley pilav
In Western cooking, pearl barley can be used a little differently. Here, not only the wonderful nutty taste and aroma of cereals are appreciated, but sometimes they prefer to keep its texture slightly elastic, chewy, and also a little sticky. It is this barley that is intended to replace rice in some fashionable recipes for risotto, paella or pilava. To prepare these dishes, pearl barley is not washed, it is placed in a pan along with other ingredients, those required by a specific recipe, and fried, and then boiled as required by the instructions for preparing the dish.
Step 7
Vegetable pilav with pearl barley
Peel carrots, garlic and onions. Cut the onions into thick rings and the carrots into large pieces. Preheat oven to 180C. Line a baking sheet with baking parchment. Place carrot slices on top of it, drizzle with olive oil and season with rosemary and salt. Cover with foil and bake the carrots for 20-30 minutes, then remove the foil and cook the vegetable for about 15 minutes more, until the carrots are slightly brown. Melt half the butter in a wide, deep, heavy-bottomed skillet suitable for oven baking. Fry the onion over medium heat until transparent, add the garlic, chili, cumin and coriander and fry for about 5 minutes. Season with lemon juice and zest, add olives, pearl barley, honey and remaining oil. Stir well and fry, stirring occasionally, for another 3-4 minutes. Pour in warm broth, increase heat and bring to a boil. Cover and place in a preheated oven. Cook for another 20-30 minutes. This pilaf is served sprinkled with lemon juice, chopped hazelnuts and chopped parsley.
