Burnt butter is called "nutty" in France, and it is no coincidence: stewed over the fire, it really acquires a rich nutty aroma and taste and can serve as a wonderful sauce for pasta or cereals! Let's try to beat with this sauce the primordially Russian porridge - barley …
It is necessary
- - 225 g of pearl barley;
- - 25 g butter;
- - 1 tbsp. olive oil;
- - 0.5 teaspoons of cinnamon;
- - 0.5 teaspoon freshly ground black pepper;
- - a bunch of parsley.
Instructions
Step 1
Cook the groats until cooked in accordance with the instructions in salted water.
Step 2
While it is cooking, melt the butter in a small saucepan and simmer over low heat until it darkens and acquires a bright nutty flavor. As soon as this has happened, add vegetable oil, cinnamon, pepper to it.
Step 3
Throw the prepared porridge on a sieve to drain the water, and then return to the pan and add the mixture of oils. Chop the parsley finely and add to the cereal, mix. Taste, salt to taste. Bon Appetit!
