Pearl barley is rich in iron, iodine, phosphorus and calcium. It contains a whole complex of vitamins: A, B, E, C, PP, as well as the collagen-producing amino acid lysine. Barley is a source of vegetable fiber and protein. Barley porridge has long been a symbol of prosperity. Historians claim that Peter I loved her very much. But today barley porridge is undeservedly forgotten. And not all housewives know how to cook it correctly.
How to cook barley correctly
Pearl barley got its name due to its similarity to river pearls. Pearl stands for pearl.
In order for the pearl barley to open up to its fullest, it must be properly prepared. First of all, it must be rinsed first in cold water, and then 2-3 times in boiling water, then the porridge will turn out to be crumbly.
Then the barley must be soaked for 10-12 hours in cold water. Moreover, it is important to observe the correct proportion: a liter of water is taken in a glass of pearl barley. The porridge will turn out to be especially tasty if the cereal is soaked in yogurt overnight.
After a long soaking, the pearl barley must be thrown into a colander, and when the water is completely drained, lightly fry in a pan. This is done to shorten the cooking time and cook a delicious crumbly porridge quickly.
And yet, according to old recipes, pearl barley porridge should be cooked for a long time. To cook barley in milk, put the soaked cereal in slightly warmed milk (2 liters of milk should be taken in a glass of barley), stirring, bring to a boil and cook for 5-10 minutes. Then close the pan with a lid and put in a water bath for 6 hours.
While the porridge is being prepared in a water bath, it is necessary to periodically pour hot water into the “bath”. With this method of preparation, pearl barley acquires an extraordinary taste and a very appetizing pale beige color.
In the quick method of cooking pearl barley porridge, after soaking and frying, the cereal is poured into boiling water. After 5 minutes, the barley is thrown back in a colander, and fresh water is poured into the pan, brought to a boil. Salt, butter and pearl barley are added to it. The porridge is cooked until thickened. Then it is removed from the heat and put for about 20 minutes in an oven that is not very frying for overwhelming.
Barley porridge with zucchini recipe
To prepare a quick and tasty barley with zucchini, you need to take:
- 200 grams of pearl barley;
- 100 grams of zucchini;
- 1 carrot;
- 2 ½ cups vegetable broth;
- 2 tablespoons of vegetable oil;
- ground black pepper;
- ground thyme;
- salt.
Wash the carrots, peel, cut into small cubes and save in vegetable oil. Peel the zucchini and also cut into cubes.
Wash the pearl barley first with warm and then hot water and soak for 2-3 hours in cold water.
Barley porridge with zucchini can be boiled in water.
Combine the prepared pearl barley with carrots and lightly fry, add the zucchini, pour in the vegetable broth and cook, stirring occasionally, over low heat until thickened. Remove the pan from the heat, add the ground thyme and black pepper and stir the porridge. Place the lid on the dishes and bring the porridge to readiness in the oven.
When serving, put the porridge in portioned plates and decorate with finely chopped herbs.
