Pearl barley in a multivariate - an alternative way of obtaining benefits

Pearl barley in the multivarquet is a very tasty and healthy dish. Paradoxical as it may seem, there is no such thing as a barley in nature. Pearl barley means whole grains of barley, which are cleaned from the shell. This grass belongs to one of the oldest. It was our grandparents who gave him that name. In its shape and color, this grain resembles a pearly pearl.

To grind the groats properly, it must first be soaked. At a minimum, this process should take 12 hours. It is best to take it all night. Perlovka is soaked in water in proportions per glass of grain - one liter of water. Next, the cereals are brewed according to the usual recipes of porridge. Some landladies like to roast grains before cooking. The most delicious option will be the preparation of pearl barley in a water bath, however, it will take six hours.

Pearl barley in a multivark can also turn out soft and tender in taste. For lack of a lot of time, this option can be a great alternative. Pearl barley has many useful elements, iron, iodine, calcium. The most important asset of this cereal is a large amount of phosphorus. Therefore, it combines various elements of the diet without problems. Despite a long enough preparation, the result will be worth the time and effort.

To cook pearl gruel with meat and mushrooms - means, to cook the royal dish. Of course, you need to invest in the dish the whole soul, and not as in the public catering - just follow the technology. Only with this work will the result be fine. Of meat, almost anyone can. It can be pork and chicken, the main thing to use meat is not old and not hard.

For one glass of pearl bar you will need one medium bulb, 200 grams of meat and 200 grams of fresh mushrooms, 50 grams of butter, a little vegetable oil, salt, spices.

Pearl porridge in the multivarquet, despite the intense heat during cooking, needs a preliminary night soak. In the morning, the excess liquid merges, and the croup is washed. In the dishes filled with boiling water, somewhere a bit more glass, and added croup. Also in the bowl is laid out butter and salt. The oil will be able to cover every grain and in the process of cooking the pearl barrel will not stick together. Boil the porridge is necessary until the croup thickens and all the liquid evaporates. Next, the pearl barley is transferred to a small saucepan, wrapped and sent for two hours to pre-bake. This will allow her to prepare completely and become soft.

Perl porridge, the caloricity of which is not so great, needs additional nutritional value. That's why you can do the following to the porridge. In a multivark in vegetable oil in the "Bake" mode, finely chopped onions are fried. Next to it is added meat, which is best cut into strips. You must fry it until a crust is formed. Further mushrooms are added, they can be cut arbitrarily. As soon as all the formed liquid has boiled out, porridge, spices and all ingredients are stewed for 15 minutes. Pearl barley in the multivarquet is ready.