Pearl barley
Pearl barley is the whole core of barley, whichhas the remains of grain shells. The oval or rounded shape and the white or yellowish color of the nucleoli of this groats really fully justify their name, because in translation from French "perle" ("perle") is a pearl.
Delicious and healthy pearl bar for all its timeexistence had time to visit and especially tsar's dish and army rations. And everything, because initially grinding the groats was very laborious and laborious work, and the prices for the finished product were not available to everyone. After simplifying the grinding process, this grain became very accessible and was included in the daily soldier's menu.
It produces barley from cereal barley,which has been known to man since time immemorial as an unpretentious plant. The process of production of this type of cereal includes: removal of flowering films, embryo and fruit shell, grinding and polishing. Depending on the size of the resulting grains, the barley of five numbers is distinguished. Groats under No. 1 are the largest, it passes through a sieve having a hole diameter of 3.5 mm, barley No. 2 is 3.0 mm, No. 3 is 2.5 mm, No. 4 is 2.0 mm, No. 5 (is the smallest) - 1.5 mm. In addition, the shape of the groats depends on its shape. Thus, in pellets under No. 1 and 2, the pellets have rounded ends and an elongated shape, and under numbers 3, 4 and 5 they have a round, spherical shape.
Barley is cultivated in many countries, sinceIt is able to take root in any climate and adapt to any type of soil. Pearl barley in turn is widely used in cooking, and decoctions of it in folk medicine. From it prepare porridge, first dishes, cutlets, goulash and casseroles. It is very slow to cook and increases in volume by 6 times.
In pearl barley contains a lot of usefulmicroelements and vitamins, it is rich in vitamins D, A and E, as well as B vitamins. High content of potassium, calcium and iron in the barley also contains copper, selenium, zinc, bromine, iodine, manganese and cobalt. By its amino acid and protein composition, it exceeds even rice and wheat, it has a lot of lysine, which takes part in the synthesis of collagen.
Pearl barley: method of preparation
In order to prepare a nutritious and deliciouspearl porridge, you need to know how to properly cook it. First, the groats must be placed in cold water for 12 hours (a glass of cereal a liter of water). This is done to swell the seeds, which greatly reduces the cooking time of the dish. The water in which the croup was soaked contains a large number of substances with pronounced antibiotic properties, so it is used to treat various fungal skin diseases.
Decoction of pearl barley has an enveloping andsoftening effect, and is used in the treatment of diseases of the digestive system. In addition, it has a diuretic, expectorant and tonic effect, during lactation stimulates lactation.
Pearl barley: recipes
- Scottish pearl soup
Ingredients: 200 grams of lamb (goulash), 30 grams of green onions, 3 tbsp. l. tomato paste, 120 grams of pearl barley, 80 grams of celery root, one carrot, 4 potatoes, salt, pepper, spices.
Fry the meat until a crust is formed,add a bow to it and put it out a little. After that, add the tomato paste and simmer for another 7-10 minutes, then put the meat in a saucepan, pour the water (to cover the meat), after boiling, add salt, pepper and add the previously soaked barley. Carrots, celery wash, peel and cut, add to the pan when the pearl bar is almost ready. Cook until ready, decorate with greens.
2. Pork brisket with lecho and pearl barley
Ingredients: 1 kg. pork brisket, 800 grams lecho, 3 pcs. tomato, 1 tbsp. pearl barley, spices, salt, pepper.
Meat wash, dry, cut into medium cubesand fry in vegetable oil for 10 minutes. Then add lecho, sliced tomatoes and seasoning. Stew for 6-8 minutes, then add a swollen barley and a little water. Stew until ready (soft) pearl barley.
3. Pearl barley casserole
Ingredients: 200 grams of ground pearl barley, 300 grams of minced meat, 2 carrots, 1 onion, 800 ml. water, 2 bouillon cubes.
Heat the oven to 225 ° C. Fry the forcemeat with onions and add a barley to them. Pour the mixture into a greased and poured hot broth. Bake for 8-10 minutes, then lower the temperature to 180 ° C and bake another 40-45 minutes.
