Barley porridge
Description
This recipe won't take much time. Barley porridge rarely appears on our table, and that's a pity. Barley is rich in essential amino acids, and the lysine it contains has antiviral properties. Lysine also helps produce collagen, which slows the appearance of wrinkles and smoothes the skin. Barley is rich in calcium, potassium, iron, and especially phosphorus. There aren't many dietary sources of phosphorus, and most of them are quite expensive. Pearl barley, as a source of phosphorus, is extremely inexpensive. Barley also contains vitamins A, B, D, E, and PP. Barley is capable of cleansing the body of slags and toxins. Pearl barley is not an easy grain to cook, and preparing a tasty porridge from it while preserving the maximum amount of nutrients is a true art. Before cooking, it's best to soak pearl barley in cold water for 10–12 hours. Barley porridge can be cooked either in water or in milk. Preparation: Rinse the pearl barley. Bring water to a boil in a saucepan, add the grain, and cook for 10–15 minutes. Drain the barley in a colander and let the liquid drain off. Meanwhile, heat milk in a saucepan and add salt. Transfer the barley into the hot milk. Cook over low heat, stirring occasionally, for about 15–20 minutes, until the porridge thickens. Stir in sugar and butter. Cover the saucepan with a lid and place it in a preheated oven for 20–25 minutes. Serve hot.