Kitchen appliances and utensils:measuring cup, deep frying pan with a lid, stove, bowls, knife, cutting board, coarse grater, spatula, saucepan, colander.
Ingredients
| Vegetable oil | 50 ml |
| Pearl barley | 2/3 stack |
| Bow | 1 PC. |
| Carrot | 1 PC. |
| Water | 1.2-1.4 L |
| Bay leaf | 2-3 pcs. |
| Salt | taste |
Step cooking
- Boiled pearl barley is cooked until tender. To do this, fill 2/3 cups of cereal with 0.5-0.6 liters of salted water to taste and cook over low heat for about 40 minutes. When the porridge is ready, put it in a colander to let the liquid drain.
- Dice the onion. Rub the carrots on a coarse grater. Pour 50 ml of vegetable oil into the preheated pan.
- We spread the onion in the butter and pass it, stirring constantly, as a result, it should become golden brown.
- Pour the carrots to the onion.
- Once the vegetables have a golden hue, pour in about 0.5 liters of hot water and let it stew for 15-20 minutes.
- After this time, the water boils, add another gram of 100-200 hot water and bring to a boil. Salt the roast to taste.
- Put 2-3 bay leaves in a pan, mix everything.
- Gently spread the prepared porridge from above and carefully, without stirring, distribute it over the vegetable mass.
- Gently add a little hot water - so that it covers the porridge for a finger and a half. We close the pan with a lid and simmer the dish for 25 minutes on very low heat. Turn off the heat and let the dish brew for at least 20 minutes.
- The porridge is crumbly and very fragrant, saturated with a vegetable aroma. It can be used as a side dish or as an independent dish.
Useful Tips
- To barley cooked faster, soak the cereal (preferably at night) in warm water.
- If desired, you can add other ingredients to such a dish - mushrooms, stew, meat, bell peppers, tomatoes, tomato paste, green peas.
- For frying vegetables, you can take olive or butter.
- If desired, the same dish can be steamed.
Video recipe
The author of the video shows in his kitchen what needs to be done to prepare a delicious, fragrant barley with vegetables.
Dear readers, how often do you cook pearl barley dishes? What vegetables, in your opinion, can still be added to such a dish?