Contents
History of pearl barley
Perlovka is the most popular in cuisine. Since the 1930s, it was set to be produced on an industrial scale. They used porridge in catering: for military personnel, prisoners, schoolchildren and students.
The product is universal: it is inexpensive and has a long shelf life. Because of this, there was a stereotype of a low-value product.
In addition to Our Country, barley is eaten in Sweden, Finland, Germany and Britain. Groats are used as a side dish, for making cereal sausages, stews, unsweetened puddings, pies and filling in soups. For example, Italians prepare orzotto (from the English word – orzotto). This dish is similar to rice risotto.
A few decades ago, manufacturers learned how to produce steamed instant barley. The rating of the product immediately went up.
The composition and calorie content of pearl barley
| Caloric value on 100 g | 320 kcal |
| Proteins | 9,3 g |
| Fats | 1,1 g |
| Carbohydrates | 73,7 g |
The benefits of pearl barley
Barley is valuable because it contains fiber and many useful amino acids. For example, lysine produces collagen, which is beneficial for the skin.
There are also vitamins of groups B, A, D, E, H and PP and minerals. Potassium is responsible for the heart. Calcium is good for bones, hair and nails. Barley is rich in zinc, selenium, copper, manganese, iron, iodine, chromium, nickel and so on.
The product is unique in that it neutralizes or nullifies allergic reactions. Barley also has antibacterial properties and can remove various types of fungal diseases on the skin.
Barley normalizes the work of the stomach, promotes gentle cleansing of the intestines, removes toxins and toxins. Suitable for weight loss, especially useful on fasting days.
Harm of pearl barley
One of the disadvantages of pearl barley is that it increases gases. Therefore, cereals are not recommended for people who have diseases of the gastrointestinal tract. And gluten can adversely affect the intrauterine development of the fetus.
Application in medicine
– Pearl barley is a very useful cereal, undeservedly forgotten. It contains, as well as oatmeal, beta-glucans, which lower cholesterol. Therefore, cereals are recommended for atherosclerosis. Barley is also rich in fiber and removes excess cholesterol from the body. There are also vitamins of groups B, E, D and P. Unlike other cereals, pearl barley contains lysine, which has anti-inflammatory and antiviral effects. Useful in diseases of the genitourinary and urinary system.
Barley contains complex carbohydrates that support normal energy levels. In summer, it is useful to cook it with vegetables, dried fruits, and can be added to various broths. If in winter, it can be meat broths, – said Elena Solomatina, candidate of medical sciences.
Cooking application
Barley is combined with mushrooms, meat and herbs. Groats are used for making cereals, side dishes, salads and vegetable stews. The only thing is that barley is cooked for a long time, it will take about 1,5-2 hours to cook porridge.
Pilaf with barley
Who said that pilaf is cooked only from rice? An alternative option is to use pearl barley. The dish is very tender and unusual. Ideal for those who do not like rice or want to diversify their diet
| Pearl barley | 3 glasses |
| Chicken breast | 1 pc |
| Onions | 1 head |
| Carrot | 2-3 pcs |
| Vegetable oil | 30 g |
| Salt and seasonings for pilaf | to taste |
Since the barley is cooked for a long time, pre-soak it overnight. Cut the chicken into thin slices and fry over low heat. Add chopped carrots and onions to the fry. After – put barley, salt and seasonings to taste in it and simmer over low heat for about half an hour until cooked.
If you are in doubt about what kind of dishes to cook pilaf, then we recommend using a classic container – a cauldron. Due to its properties in a cauldron, unlike dishes with a flat bottom, the entire surface is heated. That is why the meat in pilaf turns out to be very tender, and the cereal is crumbly.
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Rassolnik with pearl barley
Option for the first course for a family dinner. The soup is not only tasty, but healthy and satisfying. At the same time, low-calorie. Serve with sour cream and vegetable snacks
| Rabbit | half carcass |
| Pearl barley | 0,5 glasses |
| Water | 3 l |
| Potatoes | 4 pc |
| Carrots | 130 g |
| Onions | 1 pc |
| Cucumbers (pickled) | 130 g |
| Vegetable oil | 2 tablespoons |
| Salt and seasonings | to taste |
Prepare the broth with the carcass of the rabbit. While it is cooking, soak the barley (30 minutes) in water. Then add it to the broth, and, on the contrary, remove the meat. Put the chopped potatoes into the soup. Prepare a roast of onions, carrots and cucumbers. When the potatoes are soft, add the fried meat, chopped meat, salt and seasonings to the soup.
How to choose and store
When choosing barley, study its appearance. Quality cereals have a white-yellowish color. In no case should there be dark grains and mold. Also, make sure that there are no impurities in the grains.
If after the purchase and the first preparation the porridge has a bitter taste, the product is of poor quality. And it’s better to get rid of it.
Storage conditions. Keep barley in a dry, ventilated area. From the container, a cardboard box or a metal container is suitable. Shelf life – up to 10 months.