There is an opinion that pearl barley, or pearl barley -it's exclusively army food. Pearl barley is made from barley grain and contains a huge amount of vitamins and nutrients needed by the human body. In addition, we should not forget that pearl barley was one of the favorites in Russia, moreover, according to historians, it was Petra's favorite dish. 1. The contemptuous attitude to the pearl barrel is, first of all, due to the inability to cook it deliciously for lack of time or lack of knowledge and patience.
From the pearl barley you can cook a huge amountdelicious dishes, it is made from aromatic soups, makes original salads, it is prepared as side dishes or cooked in milk. Perlovka with meat is one of the most appetizing dishes from the most useful cereal, called barley. And the main thing at the same time is to remember: to make a dish of pearl barber turned delicious, you need to have patience. Thanks to the presence of a huge amount of vitamin B and various trace elements, the pearl bar with meat is not only delicious, but also very useful food.
First of all, do not forget, it is good to rinse the grain,in the old Russian recipes recommend rinsing any cereal for porridge in seven waters. After that it is necessary to soak the grain for ten to twelve hours, in the proportion of one liter of water per glass of barley, only in this case the pearl bar with meat will turn out delicious and crumbly.
The preparation of a pearl barley with meat is different fromother similar dishes (from the more popular cereals) only by cooking time. In a frying pan you need to fry the meat to a ruddy crust with vegetables or mushrooms, add the spices to taste, transfer to kozanok and mix with pearl barley. After this, pour water, wait for the water to boil and put it for an hour in the oven or leave to cook on the stove.
As a festive portion mealpearl barley with meat in pots will serve as an ornament for any table. It is prepared similarly, but in this case, it will be better not to mix the ingredients, but spread them in layers in a pot: fried meat, vegetables and pearl barley. If the pots are rather big, you can make several layers, which then need to be filled with hot water, preventing the layers from stirring. To water does not boil, do not pour the pot to the top. Pearl barley with meat in pots is prepared for slightly more than an hour in the oven, heated to 200 ° C. After an hour, you need to check if there is enough water in the pots, if necessary, add that the porridge does not turn dry. It should be remembered that the pearl barley is highly digested, so it is recommended to fill the pot two-thirds of its volume.
Today, in order to save time forcooking a delicious and healthy food is often used by multivarkers. Perlovka with meat in the multivark is obtained crumbly and very beautiful in appearance. It is with this preparation that the pearl barrel corresponds most closely to its name, which it received from the word "pearl". Since the multivark can be called a "smart pot", cooking in it, including pearl barley, is easy. Previously, meat and vegetables are fried in sunflower oil in the "baking" mode, and then the soaked pearl barley is added, the spices are added to taste and the "plov" mode is set. The advantage of this preparation is that the pearl barley with meat in the multivarquet is prepared much easier than in the oven or on the stove.
In addition to meat varieties of pearl barley, not less thandelicious are cereals in milk with the addition of sugar. As a lean dish, pearl gruel can be consumed while observing the Great Lent - it turns out delicious and satisfying.
Another tip: the pearl barley should be eaten immediately after cooking, because after warming up, it loses its flavor and becomes the most unloved of many soldier porridge.
Here she is, perlovka, with or without meat, inpots, in a kazanke or in a multivarquet, but, undoubtedly, useful and completely corresponding to its name - with proper preparation it can become a real pearl on any table.
