Ingredients for the preparation of pilaf from pearl barley
- Fresh pork pulp 500 grams
- Pearl barley 1 cup
- Large onion 1 piece
- Medium Carrot 2 pieces
- Fresh medium-sized tomatoes 2 pieces
- Vegetable oil for frying
- Pure cold water 2 cups
- Salt to taste
- Ground black pepper to taste
- Turmeric to taste
- Main Ingredients: Pork, Onion, Carrot, Pearl Barley
- Serving 10 Servings
- World Cuisine
Cutting board, Knife, Glass, Large cauldron with a thick bottom, Cauldron cover, Kitchen stove, Plate - 4 pieces, Small bowl - 2 pieces, Wooden spatula, Serving dish, Kitchen table, Newspaper, Kitchen paper towels
Cooking pilaf from pearl barley:
Step 1: prepare pearl barley.
First of all, pour the pearl barley on the kitchen table, covered with a regular newspaper. This must be done in order to remove bad grains and possible pieces of dirt from the component. So, we sort out the barley with clean hands and immediately pour it into a small bowl. Fill the container with ordinary cold water and leave it aside for a while. This will allow you to cook a delicious crumbly pilaf.
At the end, drain the liquid and rinse the component under running water several times.
Step 2: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into small cubes. The crushed component is transferred to a clean plate.
Step 3: prepare the onion.
Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.
Step 4: prepare the tomatoes.
Rinse the tomatoes under running water and put in a free small bowl. Pour boiling water over the component and leave to blanch for 5-7 minutes. After the allotted time, carefully pour out the hot water, and transfer the vegetables to a cutting board.
Using a knife, remove the peel and the edge to which the tail is attached. Now cut the tomatoes into small pieces and transfer to a clean plate.
Step 5: prepare the pork.
We thoroughly wash the pork under running water and put it on a cutting board. Dry it with kitchen paper towels. Using a knife, we clear the meat of possible veins and films. Now cut the component into small pieces and transfer to a clean plate.
Step 6: prepare pilaf from pearl barley.
Pour a small amount of vegetable oil into the cauldron and put on medium heat. When the container with the contents warms up well, pour the chopped onion into it. We reduce the fire and, occasionally stirring everything with a wooden spatula, fry the component until transparent. Immediately after this, pour the cubes of carrots into the cauldron. Again, mix everything well with improvised inventory and continue to fry vegetables 6-9 minutes.
After the allotted time, add pieces of meat to the frying. Mix everything thoroughly, fry the components 5 more minutes. Attention: pork must definitely lighten.
Then put the chopped tomatoes in a container, and pour salt, black pepper and turmeric to taste. Mix everything well with a wooden spatula and detect additional 5-8 minutes.
When the frying of meat and vegetables is ready, we proceed to the preparation of pilaf. To do this, pour pearl barley into the container and mix thoroughly with improvised equipment. Now fill it with two glasses of clean cold water, slightly raising the dish along the edge of the pan. Important: do not mix the pilaf until the end of cooking. We make a very small fire (to make the dish languish) and cook the ingredients for 40-50 minutes under the cover. In 5-7 minutes to the end we check the readiness of pearl barley, and also slightly raise the pilaf along the edge to prevent it from burning at the base of the container.
At the end, turn off the burner, and leave the dish still for 10-15 minutes to get there.
Step 7: serve pilaf from pearl barley.
In general, if you talk about barley, you can learn a lot of interesting things! It turns out that this is not just soldier's porridge, but a storehouse of vitamins and minerals. Thanks to this cereal, we can saturate our body with phosphorus, calcium, copper, iodine, as well as a group of vitamins B, A, E and D. And do not think what kind of pilaf can be obtained from pearl barley. It's just the opposite! The dish turns out so tasty and aromatic that do not be surprised if your children and husband ask for supplements. So, before serving, mix the pilaf with a wooden spatula and pour it onto a special plate. We treat the household with such a delicious dish along with fresh or salted vegetables.
- for the preparation of pilaf, you can use any meat to your taste. For example, it can be beef, lamb, chicken or turkey;
- Instead of fresh tomatoes, you can add frozen to the roasting. Also, if desired, you can use homemade tomato juice. For example, I love the last option, as the dish is better saturated with liquid and slightly changes color;
- for cooking pilaf from pearl barley, be sure to use a special cauldron or a deep pan with a thick bottom, otherwise the dish may burn and turn out to be tasteless.