A very original addition to banal pearl barley porridge is carrots and dried fruits. Moreover, I recommend that carrots take a young one so that it is as juicy and sweet as possible. This recipe is for all owners of multicoars and fans of proper nutrition in one person.
Cheap and affordable pear dishes are often underestimated. This is mainly because not everyone knows how to prepare this cereal correctly. It should be soft, slightly viscous, with a thin nut aroma and a pleasant cream tint. The taste of purified barley is complex, but delicate, so it is a universal side dish for any meat and fish. Porridge can be served separately, prepared milk soups from it, add honey, nuts and tropical fruits.
It is the most tasty to cook it not on water, but on meat or vegetable broth. Perlip dishes at first glance resemble rice due to the shape of the grains. Surprisingly, they are mentioned even in the Bible, because the barley is oculomuna more than 10 thousand years ago. The ancient Egyptians and the Sumerians ate it, appreciated in China and India, served to the table in Greece and Rome.
Thanks to such prevalence and accessibility, peasants and nobility valued dishes from pearl barley. Whole grains are added to soups and pickles, small cereals are boiled in milk and added to cutlets instead of flour, and flakes are fast and convenient and convenient expressed and a good basis for baking and bread. Before cooking, the barley is necessarily washed and soaked for several hours.
