And do you know why pearl barley is useful?

Pearl barley, from which pearl barley is made, is made from whole grains of barley, from which bran is removed and in some cases polished. Like many grains, the pearl barley has a number of remarkable properties. In particular, it has many amino acids, including lysine, which has a rejuvenating effect on the skin. In the cereal a large amount of fiber (more than in wheat), there are vitamins D, E, A, PP, a lot of potassium, supporting the tone of the heart muscle. Porridge and broth from this cereal is attributed to the ability to combat allergic reactions, constipation, colds and excess weight with constant use.

Perforated porridge during digestion gives slime protein-starch composition, which has a calming effect on the stomach with ulcer disease, colitis and other problems of a similar plan. If it is friable, it will affect digestion in the best way. For the crumbly variant, the rump is thoroughly washed from the gray plaque and soaked overnight (at least 11 hours). After that, it is poured hot water at the rate of 3 glasses of water per 1 cup of cereals, bring to a boil, water is poured, the croup is poured hot water repeatedly and cooked until ready for the water to completely absorbed.

If in the diet on a regular basis there is a pearl barley diet, most likely, it will not be needed, because This dish itself is quite low-calorie. Perlovka, cooked on water, has about 100 kcal per 100 grams of product. At the same time, pearl barley does not have an exquisite taste, so it is quite difficult to eat a large amount of this product without supplements.

To improve the taste of porridge and at the same time to minimize caloric content, you can use the following recipes:

1. Courgettes with pearl barley. For the dish, take 200 gr. The soaked pearl barley, which is cooked until ready. In parallel, very finely chopped 500 gr. Zucchini, two tomatoes without peel, one onion. Finished porridge is mixed with vegetables, seasoned with 4 tablespoons of vegetable oil and brought to readiness for another 10 minutes.
2. Porridge with prunes. In this case, 200 gr. The pearl barley is also soaked and boiled. Prunes weighing 150 grams are soaked in sweet water, the bones are removed from it. Finished porridge is refueled with oil and prunes.
3. Porridge with vegetables and squid. Ready to cook 2 cups pearl barley. 200 gr. Carrots and 100 gr. Onions finely shred and heated for about 3 minutes. 300 grams of squid are poured with boiling water, aged in it until cooling, cleaned of films, shredded and fried for 5 minutes. The dish is mixed with vegetables and squid, salted to taste.
4. Porridge with champignons. Two glasses of cereals are soaked overnight and boiled in 4 glasses of water with one change of water until cooked. 700 gr. Champignons are boiled, finely chopped and fried with one chopped onion. Mushrooms are combined with porridge and stew for about 5 minutes.

Representatives of a strong half of Russians, who served in the army, do not feel any special sympathy for this dish, because In army kitchen because of non-observance of technologies pearl barley with stew was often very rigid. In the home kitchen, in a well-boiled mass, roasting from a bulb, one carrot, a clove of garlic and tomato paste (per 2 cups of pearl barley) is added. After that, a ready-made dish is laid out a can of stew, and it warms up another 5-7 minutes. The main role in this recipe is played by the proper quality of stew, which is a relative rarity, despite the extensive offer in stores.

An excellent addition to the porridge can be an ingredient such as a smoked bacon. It is added after frying in the form of squash at the rate of 100 grams per 250 grams of cereals in the finished dish. Fiber contained in the pearl bar will not allow excess fat to settle in the body, therefore porridge with a brisket is not only tasty and nutritious, but also quite useful dish.