Pearl barley is produced from barley by separating the whole kernels of grains from bran. The benefits of barley and various products made from this cereal are known since the time of the oldest civilizations. Inclusion in the diet of barley products (namely, pearl barley) increases strength and endurance, promotes rapid growth of muscle mass, improved metabolism, brain and nervous system activity. Pearl barley contains useful dietary fiber, amino acids, proteins (in particular, essential lysine), vitamins, various macro- and microelements necessary for the normal functioning of the human body.
In pearl barley, about 73% of the "correct" complex carbohydrates, it is rich in Group B vitamins and phosphorus compounds (as well as calcium, magnesium, potassium, iron, zinc, chromium, selenium and iodine), contains vitamins A, D, E, folic and nicotinic acid. Thus, we can conclude that pearl barley is a super-useful product, suitable for rational and balanced nutrition, including, for dietary. In addition, pearl barley is a low-cost product, which means it is quite profitable for any family budget. At all thus perlovka - an infrequent dish in our menu. And the whole point is that you must properly prepare it and properly serve it.
Pear gruel can be prepared as an independent dish for a healthy breakfast. Of course, such a breakfast though, and certainly very useful, but, as they say, boring. However, you can add to the porridge dried fruits, nuts and a little milk or natural butter, or cream.
Much more interesting is perlova on garnish. On sale you can find the usual perlovka (elongated oblong grains), as well as the Dutch (the grain is closer to the spherical shape).
How to prepare a pearl barley for garnish?
We choose cereals with smooth grains without debris, bran and dust, preferably in transparent cellophane packages of factory packaging - so you can consider what you are buying. Be sure to pay attention to the timing of packaging and shelf life.
Preparing the pearl bar for a garnish is a simple matter, but this croup is cooked up to normal readiness long enough - at least for 60 minutes (the Dutchman is brewed somewhat faster). During this process, the pearl barber swells and increases in volume to about 5-6 times. It turns out crumbly porridge, which can be served to various dishes of meat, fish, poultry, mushrooms and vegetables or included in other dishes (soups).
The recipe for a delicious garnish of pearl barley
Ingredients:
- pearl barley - 1 measure (for example, 1 glass with a capacity of 200-250 ml);
- water for soaking - 1 measure (the same glass);
- water for cooking - 3-4 measures (of course, the same glass).
Preparation
Before preparing the groats, rinse thoroughly with running cold water and pour a strictly specified amount of cold water. Leave to swell for at least 10 hours, or better - 12. After that, unwatered water is drained off. Once again, rinse with cold water.
A little trick. Just before cooking, pour the pearl barrel with boiling water, wait for 10 minutes and drain the water - this is done to reduce the phenomena of flatulence, which inevitably occurs after eating foods with high fiber content. How to boil a pearl bar for garnish? Now fill the pearl bar with fresh water (3-4 glasses), bring to a boil, then reduce the fire
Pearl bar for garnish in multivark
The prepared pearl barley (that is, washed, swollen and slightly steamed, read the previous recipe, see above) is placed in the working capacity of the multivark, filled with cold water or boiling water and cooked, choosing the mode recommended by the instruction for the specific device. Time of preparation - not less than 60 minutes.
Of course, it is better to serve garnish from a pearl bar not just with some (meat, for example) dish, but also with gravies or sauces - so it will be tastier and more harmonious.