The recipe for pearl barley for every taste

Many centuries ago people knew the reason for the preparation of pearl barley. This now exists an abundance of different recipes for its preparation, and before there was only one recipe for barley. But the porridge always turned out to be excellent. More than one generation of Russian heroes grew up in porridges. It was not for nothing that the Russian Tsar Peter I loved her. In modern conditions, few know how to cook a pearl barley properly, so that it turns out delicious.

To begin with, the groats should be carefully sorted, and the damaged grains removed. Then it must be soaked in water for ten hours. For this you need to remember a certain proportion of cereals and water. For one glass of pearl barley take a liter of cold water.

Perforated porridge for breakfast is not good, as it is prepared almost half a day. Usually the croup is soaked in the evening, and in the morning the water is drained. Pour it with two liters of warm milk and put on fire. Do not pour the rump with hot milk!

As soon as the milk boils, boil the porridge with the lid open for five minutes. At this time, constantly watching her, so that the porridge is not burnt and the milk does not run away. After that, the porridge is removed from the fire and transferred to a large pot of water, the so-called water bath. Close the lid and cook for six hours at low heat until a beige shade is obtained. The recipe for pearl barley allows you all this time to do your own thing. Only periodically add the boiling water in a water bath.

Cream and butter are added to the finished pearl gruel. Do not add any other oil to the plate. If you cook the porridge correctly, then the taste will be gentle, it just melts in your mouth. And do not need to chew it, as is customary.

Nobody can stop knowing how to cook a pearl barley in the water at home. It is prepared much faster, but it turns out not so tasty. Therefore, to improve its taste qualities, mushrooms and vegetables are added to it while cooking.

I'll try to tell you how to cook a pearl barley without milk and to stop on some recipes for cooking it for modern housewives. In any case, for starters, the barley should be thoroughly rinsed and soaked overnight in cold water in a large container of water. Water should be taken four to five times more than cereals. In the morning, drain off the water, pour cold water and bring to a boil.

If you do not want the porridge to acquire a bluish color and turn out to be more delicious, drain the water again. Pour the groats into the boiling water again, cover the lid and cook very lightly until it is ready. Three glasses of water should be taken for a glass of cereals. This will take about an hour. For all this time, do not lift the lid and do not mix the porridge. Ready pearl porridge to throw on a sieve, allow to drain water, shift into plates and add butter.

Whichever recipe for pearl barley you take, it must first be soaked in water. It's very tasty if you cook porridge with chicken. It turns out like a pilaf. To do this, chicken cut into small pieces, add finely chopped carrots and onions and simmer for fifteen minutes. Then put the chicken in a pearl barley, add salt, add spices, mix it lightly, pour water and leave to stew under the lid until ready. Porridge will absorb the juices of meat and vegetables. If you put more butter on the plate, you will get a very tasty and satisfying dish.

I'll tell you another recipe for the pearl barley, which is used in our family. It is called monastic porridge and it is prepared from four cereals: rice, buckwheat, millet and pearl barley. Since these cereals are prepared in different ways and require a different amount of time, first you need to boil the pearl gruel until ready. Millet should be rinsed well, filled with water, brought to a boil and drained again. Rice and buckwheat only rinse.

In a separate frying pan fry the mushrooms with carrots and onions. Then lay layers of each kind of porridge in a cauldron or a ceramic pot , with mushrooms and vegetables topped up on top of each layer of different porridges. In this case add salt and pepper each layer and pour water. Kazan put on a slow fire and cook until ready. I like to cook monastic porridge in ceramic serving pots in the oven.

You can add stewed tomatoes with peppermint into the prepared pearl gruel. This will add flavor and originality to a simple dish. If you creatively approach the cooking process, even such a seemingly unattractive porridge as a pearl barley can bring pleasure in the process of eating.