The Pearl-Barley Porridge with Squid and Mushrooms Recipe
Crumbly, simply “pearl barley” porridge with mushrooms and squid is an incredibly tender, tasty and nutritious dish. Many housewives avoid pearl barley, considering it too simple for a delicious dinner or lunch. It is enough to add a couple of ingredients to the pearl porridge, and the dish will sparkle with new bright flavors.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Rinse the pearl barley (so that the water is purified), put it in a saucepan, pour cold water (for 1 part of the cereal: 3 parts of water). Some varieties of pearl barley are boiled for a long time, then the grits should be soaked for ~ 40-50 minutes (rinse well before cooking). Bring the pearl barley to a boil, add salt to taste (1/2 tsp), cook under a lid on low heat for 50 minutes. Turn off the heat without opening the lid, let the porridge brew for 20-30 minutes.
  2. While the pearl barley reaches full readiness, prepare the dressing: Chop the peeled onion arbitrarily, fry in a small amount of oil (the onion should remain crispy). Fry the onion together with butter, add the pearl barley, cover.
  3. Clean the oyster mushrooms from the remains, quickly rinse in cool water (mushrooms, like a sponge, quickly absorb water), cut off the stalks, chop them coarsely, put them in a frying pan (rinse after the onion), add a little salt. On high heat, evaporate the juice, add a little oil + a tablespoon of dry marjoram, fry the mushrooms until light brown. Just like the onion, add together with the oil to the pearl barley, cover with a lid.
  4. Squid (pre-thawed, peeled from the skin and films on both sides) cut across the rings. After frying the mushrooms, wash the pan (the remnants of spices), pour a little oil, put the squid, evaporate the juice over high heat, salt, pepper, fry until light brown. Add hot squid with butter to the pearl barley.
  5. Stir the contents of the saucepan, cover, and let the flavors “make friends” for 20-30 minutes. Serve the barley porridge hot with fresh vegetables.
  6. Bon appetit!!!
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