Barley porridge
Description
The dish is prepared without unnecessary complications. Attention! There are two types of barley porridge: pearl barley (cracked grain) and whole barley. Barley grain can be hulled or unhulled. Usually, in stores and markets, we buy the most common, inexpensive barley that cooks well in water and expands in volume. Today we are cooking with "yachka" — cracked barley grain. The ready dish can be served.
Instructions
- 1
Step 1
Rinse the barley grits. Place them under a thin stream of water until the water runs clear. Alternatively, simply rinse them in several changes of water. Soak for half an hour. After half an hour, place the pot with the grains on medium heat. Toast the grains until they darken in color. They should become similar to buckwheat.
- 2
Step 2
After roasting the grain, pour about five glasses of water into it. Cook for 40 minutes. Watch the situation and how the water evaporates. You might need to add a little more water. It's better to cover with a lid after 20 minutes. The water should completely evaporate, and the porridge should become soft.
- 3
Step 3
When there is no liquid left in the pot and the grain is fully cooked, cut a piece of butter. Add it to the porridge. Season with salt and pepper to taste. Mix well, cover with a lid, and simmer over low heat for 10 minutes, stirring occasionally.
- 4
Step 4
The porridge can be served either salty or sweet. In this case, it's the salty version. This porridge makes an excellent side dish for meat and fish dishes.