Barley with vegetables
Description
Barley porridge is known to all veterans. My grandfather once told me they were fed undercooked barley at the front, and then the soldiers suffered from stomachaches. And why was that? Simply because barley has one particular feature: it takes a long time to cook, as the grain is very tough. But we don't have frontline conditions! That's why you can prepare many wonderful dishes from barley.
Instructions
- 1
Step 1
Rinse the barley until the water runs clear. Soak it in warm water for half an hour. After that, take a dry skillet and toast the barley until it emits a nutty aroma, stirring constantly with a spatula.
- 2
Step 2
While the barley is soaking, you can prepare the vegetables. Peel the carrots and onion. Grate the carrots on a grater, finely chop the onion. Fry everything in a skillet with sunflower oil until softened. Then open the can of peas. Pour the peas together with the liquid into the skillet. Simmer for 5 minutes.
- 3
Step 3
Then add the fried barley, spreading it evenly over the vegetables. Pour plain water into the skillet, enough to completely cover the vegetables and grain. Simmer over low heat for an hour.
- 4
Step 4
When the water starts to evaporate and you see that the barley has swollen, cover the skillet with a lid. Add water as needed so that the barley becomes soft.
- 5
Step 5
10 minutes before it's done, salt and pepper everything to taste. Add spices according to your preference. Serve the barley with vegetables and herbs as a standalone dish or as a side dish to the main course.