Pilaf of barley

Description

Post! Therefore, the pilaf without meat. But it turned out very tasty and satisfying, barley is soft but with a nice "rubber". This risotto was prepared in the summer with meat, had lots of tomatoes, greens, pepper. Very tasty and bright! But now we need to be humble, so please, meatless pilaf of the most useful barley!

Ingredients

Pearl barley

1 cup
Water

2.5 cup
Mushrooms

300 g
Onion

8 piece
Carrots

0.5 kg
Vegetable oil

0.5 cup
Black pepper

1 piece
Garlic

5 tooth
Salt
Spices

2 Tbsp
Tomato paste

2 Tbsp

Cooking

Rump sort and rinse with cold water.

Dry on a towel

While grits obsahem, prepare products: peel the onion and carrot, garlic wash and clean only from the top of the skins, mushrooms I just got from the freezer - they rinse with water to cut the spice. I pity the rest of the family and still halve the pod of the pepper!

To break down the starch contained in the rump you need to fry on a dry pan. After that, the barley it is better absorbed by our body, and the pilaf will come out delicious and crumbly. Turn the frying pan on the small fire and begin to study. In a pot (pretty cool, if you have the cauldron!) pour oil to close the bottom 1-2 cm, even warmed up.

Polyolefine chop the onion, carrots grate on a grater, you can slice and julienne a matter of taste and time!

Mushrooms-slices

Check the readiness of oil. Who I put a piece of onion, it was quickly ozolotilsya ready!

Turn on the fire at all and the first I went to garlic and pepper. Beautiful! And what went flavor!!!

Don't fry them much angling for on a plate, they come in handy.

Fry the onion

Carrots

Now is the time to put pork ribs and smoked brisket, but I put to obzhivatjsya mushrooms. Don't forget to periodically stir perlovku!

I didn't have tomatoes and peppers, so I put a tomato paste. Add salt and spices. Fry, stirring constantly, about 5 minutes. Pour cold water, close the lid and wait for boil. Meanwhile actually began to feel nutty smell! Barley is ready. You could probably fry it on high heat, but, like, no hurry.

Pour the grits into the boiling zirvak. I'm immediately drowned (she's ill without meat, but I managed to povtykat on top of the roasted garlic (it is already possible to clean it at all) and pepper). Cover, reduce to half the fire and set the timer for 25 minutes.

For those family members that my pilaf will go on the side, fried Bunny ladki (Cook Lzaika45). I almost fainted did not fall until they were roasted! http://www.povarenok .ru/recipes/show/408 41/ 25-30 minutes, turn off rice, despite the fact that not all the liquid evaporates. Wrap it up it in a towel (I have a pillow and covered) for 30-40 minutes. After this time you can mix it is. Grits are easy to crack, but quite soft it becomes. Delicious! Bon appetit!

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