Perlovka is experiencing a new wave of popularity, returning not only to the home menu, but also to the tables of modern restaurants. Uncomplicated croup beat, enriching with flavors and combining with a variety of texture additions. Next, we will discuss some of the modern variations of the recipe for crumbly porridge porridge.
Loose pearl barley with spinach and onions
At the same time, how to properly cook loose crumbly porridge, we will also tell you what to combine it with in order to get an unusual but simple and inexpensive dish at the output. In this case, with boiled pearl barley, spinach and caramelized onions will be combined.
Ingredients:
- fresh spinach - 470 g;
- pearl barley - 160 g;
- onion - 175 g;
- cedar nuts , raisins - 35 g each;
- dry wine (white) - 55 ml;
- Butter - 55 g.
Preparation
To make the barley cook faster, it can be pre-soaked for 12 hours before the expected cooking time, but if this chance does not come up, then before cooking, just rinse thoroughly, and then pour fresh water and place on fire. For one glass of cereals, two liters of water are needed. The lid is kept closed during the whole cooking. Brewing the barley takes a long time, about 2 hours, seasonings and butter can be added at the very end, after which the porridge is left for half an hour in the heat, and only then try.
As for the supplements to our side dish, you should start with a bow. It is cooked on low heat for about 15 minutes, then wine and raisins are added. When excess alcohol evaporates, the onion can be removed from the fire and supplemented with nuts.
On the butter, spinach leaves are allowed until they fade, and then season them with salt.
In the center of the culinary ring, a pearl bar is laid, behind it is a pillow of spinach and at the very end a fried onion.
How to boil a loose pearl porridge on water?
Ingredients:
- pearl barley - 3/4;
- onion - 115 g;
- green peas - 85 g;
- champignons - 210 g;
- carrots - 90 g;
- corn grain - 85 g;
- olives - 10 pieces;
- garlic - 3 teeth.
Preparation
In a brazier suitable for placement in the oven, heat the oil and save on it pieces of onions with grated carrots. When the basic roast comes to half cooked, put mushrooms to it, salt everything and leave until the moisture evaporates and the blanching is complete. Next, put the legumes and olives, add the paste from the garlic teeth, and then pour the previously soaked and well washed croup. Pour enough water to cover the pearl bar for a couple of centimeters, after which place the dishes in a preheated oven for 200 degrees for 40 minutes.
Loose pearl barley is a recipe in a multivariate
In a way similar to the technology of pearl barley, it is also prepared chickpeas: it is also pre-soaked and then boiled for a long time. So why not combine the pearl bar with chickpeas, preparing a dish full of not only carbohydrates, but also protein? The aroma of the dish will add vegetable broth and dried white mushrooms.
Ingredients:
- vegetable broth - 1.6 liters;
- pearl barley - 440 g;
- chickpea - 140 g;
- dried white mushrooms - 35 g;
- onion - 175 g;
- garlic - 3 teeth;
- a branch of rosemary.
Preparation
For the night before cooking pour the washed chickpeas and pearl barley with water (separately from each other). Mushrooms also soak in warm broth. The next day, in the bowl of the multivarka, let the onions of half-rings with mushrooms and garlic together. Add a pinch of rosemary leaves, then put the pearl barley with chickpeas and fill everything with vegetable broth, which was infused with mushrooms. Preparation of crumbly porridge porridge takes about an hour and a half in the mode of "Kasha".