Description
Canvas - because barley is sometimes called a tarpaulin, and the "risotto" because the technology of preparation I got from the risotto, adding only tomatoes that pilaf is not added. Although, of course, this is not a pilaf. Even if You don't like barley - this dish should please You.
Ingredients
-
Heart
600 g
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Pearl barley
1 cup
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Carrots
2 piece
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Onion
2 piece
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Tomato
2 piece
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Water
1 cup
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Zira
0.5 tsp
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Coriander
-
Vegetable oil
100 g
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Salt
-
Black pepper
Cooking
Cooking time does not include any steeping grains. Pearl barley wash, sort and soak in room temperature water for 2 - 3 hours (can be more). Heart well washed, cut large blood vessels and fat from the top of the heart, cut into pieces about 3 by 3 cm
In the cauldron or thick-walled pan heat the oil, cut with heart fat chopped and melted, then add the pieces of heart and fry on high heat until Golden brown.
Carrots cut into large julienne, onions - fairly thick rings or half rings. To heart roasted add the onions and bring to Golden color with occasional stirring.
Add carrots and cook for another 4 - 5 minutes. Add 1 Cup of water, salt, put pepper, cumin and coriander, bring to a boil, reduce heat and simmer 20 minutes over low heat.
Barley again a good wash, put on top of a heart level. In any case not to mix with meat and vegetables. Tomatoes RUB through a coarse grater without skin, pour in the barley, season with salt, add some more water so she was over the surface of the grains 1 cm
Add the fire, bring to boil.
And on high heat to evaporate almost all the liquid, reduce heat to low, close tight lid and hold for another 25 min.
Stir in a circular motion from top to bottom. Ready. Bon appetit.
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