Thanks to frying the cereal, the porridge is crumbly and absolutely non-slippery. Does not stick together even after cooling.
Let's start with the fact that I can't stand pearl barley. I never understood how and with what you can eat it. I decided to try this recipe as an experiment. Moreover, my husband loves pearl barley and has been asking me to cook this porridge for a long time. Frankly speaking, from the very first spoon I radically changed my preconceived opinion. This is very tasty dish! The cereal even somehow reminded me of the now fashionable bulgur.
And pumpkin gives the porridge a sweet note. And as I noted above, it’s very cheap. Minimum costs, minimum effort - and you have a satisfying Lenten dinner!
Barley with pumpkin and vegetables
Ingredients:
1 cup pearl barley (raw),
ground turmeric, ground ginger,
1 carrot,
1 onion,
3-4 cloves of garlic,
Salt and pepper - to taste.
Lenten dish -Yes
Preparations:
Soak the pearl barley for 3-4 hours. Then drain the water and rinse the cereal until clean water. Place in a colander to drain all the liquid.
Cut the pumpkin into cubes.
Carrots - in small cubes, onions - in small cubes, garlic - crush with a knife and chop.
Place two frying pans on the fire, pour a little vegetable oil onto one of them. Dry fry the pearl barley (remember to stir constantly).
Sauté vegetables in vegetable oil over medium heat for several minutes.
Place the pearl barley and vegetables in a pot (preferably cast iron, I have a duck pot).
Pour boiling water over everything in a ratio of 1:3 relative to the cereal (that is, three glasses of water per glass of pearl barley). Place in the oven at 180°C and cook until the water has completely boiled away (about 40-50 minutes).
While preparing pumpkin porridge once again, I decided to experiment a little and add pearl barley instead of the usual rice or millet. What do I want to say? Sweet pumpkin porridge with pearl barley in milk - it’s just as tasty as classic options. Very worthy alternative. So let's get started...
What do we need for pumpkin porridge with barley?
Pumpkin – 500 g,
Pearl barley – 1 cup,
Milk – 1 glass,
Salt - a pinch
Sugar – 2-3 tbsp.,
Butter – 1 tbsp.,
How to cook pumpkin porridge with barley?
1. First, peel the pumpkin, cut it into cubes, add water to completely cover the pumpkin, and put it on the fire to cook until softened.
2. While the pumpkin is cooking, rinse the pearl barley in cold water, and also put it on the fire, bringing it to readiness.
3. Mash the finished pumpkin with a masher.
4. Add milk.
5. Add ready-made pearl barley, sugar and salt. (You can also do it differently, soak the pearl barley overnight and add it to the dish raw, so the cereal will take on all the necessary aromas, the taste of milk and the pumpkin itself).
6. Cook until the liquid boils away. Sweet pumpkin porridge with barley will be much tastier if it is well infused.
7. Add oil and enjoy the taste.
Bon appetit!
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To prepare pearl barley porridge with pumpkin, you need pearl barley, pumpkin, onions, carrots, sunflower oil, salt, and ground black pepper.
Rinse pearl barley thoroughly, pour in an arbitrary amount cold water and leave overnight.
Peel the pumpkin from seeds, internal fibers and peel. Grate on a medium grater. The recipe indicates the amount of peeled pulp.
From a bowl of swollen pearl barley Drain the water and add the amount of fresh water indicated in the recipe. Add grated pumpkin pulp. Stir and put on fire.
As soon as the porridge boils, reduce the heat and simmer low heat until ready pearl barley approximately 40-60 minutes. During the cooking process, the water may evaporate, just add a little boiling water and cook until the cereal is soft.
Peel a large onion and cut into small pieces. Heat in a frying pan vegetable oil. Fry the onion until soft, stirring occasionally with a spatula.
Peel the carrots, rinse, grate on a coarse grater. Add to the onion and continue to fry until soft over low heat.
When the pearl barley grains become soft, add the fried vegetables to the pan. Mix.
Season ground pepper, add salt. Stir and taste. Simmer over low heat for about 5-7 minutes and turn off the heat. Cover with a lid and let stand for a while.
My son's favorite porridge is pearl barley. But cooking it every day is too tiring and time-consuming for me. That’s why I cook pearl barley on weekends, and I make it in different variations.
Today I have lean pearl barley porridge with pumpkin, carrots and onions. Delicious, satisfying, aromatic! Both adults and children like this porridge!
Pumpkin gives the porridge its color and gives it a slight sweetness, onions and garlic - sharpness and piquancy, carrots - a new texture. And of course, spices - without them, the porridge won’t be as flavorful!
To prepare lean pearl barley with pumpkin you will need:
- Pearl barley 1 tbsp.
- Water 2 tbsp.
- Onion 1 pc.
- Carrot 1 pc.
- Pumpkin pulp 300 g.
- Garlic 2 teeth.
- Salt, pepper, nutmeg taste
- Vegetable oil for frying vegetables
Cooking the recipe “Lenten pearl barley porridge with pumpkin, carrots and onions”
- Rinse the pearl barley, add 600 ml of water and leave overnight.
- Drain the remaining water, pour 2 cups of water over the pearl barley, add the grated fine grater pumpkin, bring to a boil, reduce and cook under a closed lid, stirring, for about 40 minutes.
- Meanwhile, fry the garlic in vegetable oil (literally 10 seconds), add grated carrots and diced onions. Fry until soft.
- Add fried vegetables to almost finished cereals, add salt and pepper to taste, season nutmeg. Simmer everything together over low heat for 10 minutes and serve.
Step 1: soak the cereal.
This mandatory step if you are dealing with pearl barley. It is he who will help you ensure that your dish becomes crumbly and tender, and the grains do not stick together into an inedible lump. By the way, this step is not typical for traditional Russian cuisine. It was borrowed from Finno-Ugric cuisine and is gradually becoming a thing of history. But in in this case you can't do without it. So, let's pour our cereal cold water, we will need a little more than a liter of it, and we will leave it for 10-12 hours. Let's say for the night. In the morning, salt the water, rinse the cereal and place in a colander.Step 2: cook the porridge.
Nothing complicated. Place the cereal in a saucepan, add water so that it is covered by a couple of fingers, add salt and place on high heat. Boil? Now you need to reduce the heat to low and let the porridge cook until done. How long will it take? Well, about 30 minutes. But it’s better to try anyway. Moreover, you still have to stir it periodically. Or, if you don’t want to be “tied” to the stove, you can use water bath. Then it definitely won't burn. Step 3: Let's make the pumpkin.
The pumpkin, of course, needs to be cleaned first. Carefully remove the peel, cut out all the insides and cut into small cubes. Step 4: Roast the pumpkin.
Place the chopped pumpkin in a frying pan, add vegetable oil and lightly fry. The oil can be any kind, olive or regular vegetable oil. Fried? Add herbs and salt here, mix well and simmer for about ten minutes. Step 5: combine the porridge with pumpkin.
Here, in the frying pan, pour our porridge, mix well and simmer for another five minutes. Step 6: serve.
There is very little left. Invite everyone at home to the table and place the pearl barley and pumpkin on plates. You can be sure that you will be asked for more. Bon appetit! Not every type of pumpkin is suitable for this dish. It is better if it is from table, sweet varieties.
Properly prepared pearl barley becomes very soft. Be careful that it doesn’t turn out like the writer Nosov’s story “Mishkina Porridge”.
This recipe can be modified by using mushrooms, onions, and other vegetables in addition to pumpkin.
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