Many people are constantly in a hurry and often cook something in a hurry, so pearl barley dishes have lost their popularity among the population. After all, the preparation of barley takes time and patience. But if you approach this product correctly, you can get a very tasty, nutritious and healthy dish.
"Food of gladiators" or "Royal" porridge
Pearl barley is a product of barley processing. It was used in ancient Egypt and in the Sumerian state. Barley was also used as a ceremonial product in Ancient Greece. And even gladiators in Rome often used barley products, because this allowed them to build muscle. In this connection, they have acquired the nickname "eating barley".
Barley - peeled and polished barley. It got its name due to its resemblance to pearls (translated from the outdated French "pearl" - pearl), because when the porridge reaches full readiness, the grains become transparent and round.
Our tsars loved pearl barley very much. Peter I and Elizabeth I paid tribute to its excellent taste. In addition, the royal people even used a decoction of this barley grits for skin care.
Beneficial features
Nowadays, barley porridge is often served in hospitals, kindergartens, in the army and other institutions, where it is important that a person regains strength and maintains his physical health as soon as possible. Indeed, barley contains many essential vitamins and minerals.
Pearl barley contains hordecin, a natural antibiotic, and lysine, an amino acid that has an antiviral effect on the body. In addition, the amount of proteins, carbohydrates and fiber in pearl barley exceeds their content in such a noble product as wheat.
Thus, pearl barley porridge has many beneficial properties:
- fortifying;
- antibacterial;
- anti-inflammatory;
- acts as an antioxidant and promotes weight loss and the elimination of harmful substances;
- envelops the stomach and aids digestion;
- lowers cholesterol and normalizes blood pressure.
Method for preparing "pearl" porridge
In order for the pearl barley porridge to be soft and boiled, it should be poured with cold water and left to soak overnight or for at least 10 hours. Water ratio: 1 part cereal to 4-5 parts water.
After soaking, the infusion is drained and the dishes with cereals are again filled with water in the same ratio. Then put on low heat. A whole onion is added to the pan to add flavor. Pearl barley is cooked from 45 minutes to 1 hour, depending on the grain size and storage duration. Porridge is considered ready if the grain has become transparent. After that, porridge can be eaten as an independent dish or vegetables and meat can be added to it. It is usually salted at the very end.
You can also cook porridge in milk, but in this case it should be simmered in a water bath for at least 6 hours. If such long-term attention to pearl porridge does not inspire, but the beneficial properties of the cereal are still captivating, you can cook barley porridge. It lags behind barley in its properties, but it is also made from barley and tastes more traditional.
