Cooking method (1-2 servings)
Pour 100 g (1/2 cup) pearl barley into boiling salted water (250 ml). Cook covered over low heat for 30-35 minutes.
Full description
The name of this cereal is not in vain associated with scat pearls. This is indeed a pearl of culinary art, which came to us from time immemorial. If you want to try porridge in the old style (Peter I's favorite porridge) or enrich soup or roast with useful properties, we advise you to buy pearl barley.
This cereal is made from barley. Selected whole grains are carefully cleaned from the shell. Barley groats The fair is distinguished by the fact that high-precision equipment Sortex is used in production. It allows you to calibrate grain, reject substandard. The groats are smooth, with large grains of excellent quality.
The benefits of pearl barley
Barley contains more fiber than wheat. This makes it indispensable for use in dietary nutrition. Pearl barley removes toxins and toxins from the body, prevents the formation of fatty deposits. Due to its high selenium content, barley is considered a powerful antioxidant. Eat pearl barley porridge - it promotes the production of collagen fibers that strengthen the skin and preserve youth. Phosphorus is responsible for the activation of brain activity, amino acids strengthen the immune system.
In folk medicine, a decoction of pearl barley is used for inflammatory diseases of the stomach and intestines, to alleviate coughs. Barley contains soluble fiber (beta-glucan). The main benefits of soluble fiber are that it helps lower cholesterol levels and boost immunity.
The pleasant taste of dishes made from pearl barley is liked by many gourmets. For useful properties and unique taste qualities of pearl barley, one can also forgive a relatively long cooking time - 35-40 minutes. In order to speed up the process, you can pre-soak the cereal in cold water.
Barley is used for making soups, especially pickles, for making cereals, side dishes, and independent dishes, such as barley with mushrooms.
Pearl barley in national cuisines
In Finland, they prepare porridge okhraryuyunivelli from it. Feature - it is cooked 4-7 hours. As a result of prolonged boiling, it acquires a peculiar taste, unusual for Russians. Patakoassa, barley porridge with pork, is also popular in Finland. There is a version that the dish was borrowed from the Novgorodians by the ancient Karelians, and later it was inherited by the Finns.
Barley porridge, famous in Estonia, is made with a mixture of potatoes and fried onions, and served with slices of fried lard or pork belly.
It is believed that, before rice appeared in Italy, risotto was previously prepared from pearl barley. Hence the name of the dish - orzotto (orzotto), orzo in Italian means barley. We call this dish perlotto. In Italy, large Umbrian barley is known, which got its name from its origin - it is grown in the Umbria region.
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