Pearl barley is an excellent cereal with a whole galaxy of undoubted advantages. It is appreciated for its distinct nutty flavor, for a consistency that can be both pleasantly chewy, slightly sticky, and delicate, creamy. Proponents of a healthy diet are delighted with barley, as it is rich in complex carbohydrates, proteins, fiber, vitamins and minerals. Barley grits are also loved by cooks, because from it you can not only cook porridge or add to soup, but also use it as a basis for salads or prepare a special type of risotto with the melodious name "perlotto".
The easiest and fastest way to enjoy the taste of barley is to boil it and use it as a side dish or main dish, seasoning with various sauces. Cooking barley is somewhat similar to the technology of cooking rice, familiar to many, it is no coincidence that this cereal was once called "muzhik rice" in Russia. For one part of barley, take 2 parts of cold filtered water (if desired, water can be replaced with vegetable or meat broth), rinse the cereals, place in a saucepan, pour in the liquid, bring to a boil, season with salt, and simmer for 30-45 minutes … The cooking time of the cereal depends on its age and grain size, as well as how chewy you want it to be. Do you want to boil cereals even faster? Pre-soak them like beans in cold water for 8 to 12 hours. Thus, you will "win" 10-15 minutes, but the cereal will turn out to be more boiled.
For quick preparation of pearl barley, a rice cooker is also suitable. For 1 glass of pearl barley, take 3 glasses of water. Go through the cereal, removing broken grains and possibly small stones. Put barley and a pinch of salt in a rice cooker bowl, pour in water, close the lid and cook for 10-12 minutes, if there are no other special recommendations in the instructions for your technique.
Ready-made cereals can be served immediately, for example, seasoned with olive oil, lemon juice and pine nuts, or chilled and used later. Boiled pearl barley is stored in the refrigerator for 3-5 days, and can lie in the freezer for up to several months. The ready-made barley can be heated in a water bath or in a microwave oven; it is imperative to get the frozen barley in advance and let it “drip” in the refrigerator.
Pearl barley salad is a tasty and healthy dish. You can substitute barley for rice or pasta in Italian salads. A warm salad of barley, feta and red salad onions will turn out tasty and healthy. For 1 cup of dry pearl barley, take 4 beets, ½ head of red lettuce onions, 150 grams of feta, 4 green onion feathers, 1 and ½ tablespoon of lemon juice, 1 tablespoon of olive oil, salt and pepper. Rinse the beets, dry, wrap in foil and bake in an oven preheated to 180 ° C for 35-40 minutes. While the beets are baking, cook the pearl barley, drain and leave under the lid, lightly stirring it up with a fork. Peel the onion and cut into half rings. Peel and slice the beets. Combine all ingredients, season with butter, beaten with lemon juice, salt and pepper.
To make the oatmeal tender and thick, you can also season it with cinnamon and garnish with apple slices.
If you want a great complexion, pearl barley will also help you. They say that it was the barley broth that the young Queen Elizabeth owed to the legendary skin. Take 1 glass of barley, 6 oranges, 2 lemons and some cane sugar. Rinse the barley, put it in a saucepan and cover with 8 cups of water, bring to a boil over medium heat, reduce heat to low and cook for about an hour. Strain the broth (by the way, you can cool the cereal and use it for a salad or side dish), pour it into a jug, add lemon and orange juice and zest, add sugar, mix and put the broth in the refrigerator for 30-40 minutes. Enjoy the taste of the drink for one to two days, and then brew a new one.
