Description
Looked at all the variations of cooking barley and took that risk to put your. Why "kaleidoscope"? Because it turns out colorfully. And like a child. Simple, tasty, hearty and, most importantly, useful. The first time I cooked (albeit with a tomato and red pepper), my husband said that he only eats barley in the soup. However, a bowl of porridge eaten and didn't blink.
Ingredients
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Pearl barley
0.25 cup
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Pepper
3 piece
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Carrots
3 piece
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Onion
1 piece
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Vegetable oil
2 Tbsp
Cooking
Products
Barley wash well and pour boiling water. Leave to swell for 15 min.
After 15 minutes, place in a saucepan, pour hot water from the kettle so that the water on 2 fingers was higher grits. Salt. And cook for 45 min. (as required, water can be refilled)
Carrots and onions peel and cut into cubes. From the peppers to remove the seeds and cut into cubes. (I do not recommend taking frozen vegetables, because they will be a lot of water, and the flavor they give)
Pour into a pan of oil and heat.
In a pan put onions, a little fry and add carrots.
Fry until then, until our little carrot will not become softer (as long as the soap dish, the onions a little burnt). Then cover, reduce the heat (I have electric stove, was extinguished at 2) and simmer for 5-7 minutes. Do not forget to stir to not burn.
When carrots become soft, add the peppers, diced. (It would be more tomatoes, sliced also diced, add, but, unfortunately, I was not.) Cover with a lid and stew for 5 minutes.
Look, our vegetables are almost ready.
Barley is cooked. Drain remaining water and combine with vegetables. The burner can be turned off and give cereal with vegetables to infuse, or to extinguish all together for another 5 minutes.
Serve, garnished with parsley. Or according to your taste and desire. A delicious and hearty dish turns out. I prefer to eat it without anything.
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