Barley porridge in a pot can change the idea of ​​barley among those who do not like it. Prepare barley porridge according to the recipe below.

Pearl barley is polished barley. Barley was once called peasant rice, while barley porridge was served on the royal table. Later barley was included in the army menu, but it was made tough, not fully cooked, for which the soldiers wittily nicknamed barley “shrapnel”.
This inexpensive cereal is very useful. It contains a large number of amino acids, vitamins and trace elements. Barley has an antibacterial and anti-allergic effect. It rejuvenates the skin and prevents obesity. But pearl barley is cooked for a long time, so it is recommended to soak it for at least 3 hours, and preferably 12.
Simmering barley porridge in a pot contributes to a crumbly and melt-in-your-mouth dish. Hearty and nutritious barley porridge in a pot of meat is obtained. Any meat will do – turkey, chicken, pork, lamb, etc. Tender chicken can be put raw in pots. Rigid meat is stewed in a frying pan until half cooked, and then laid out in pots.
Cooking time: 90 minutes
INGREDIENTS

meat, 500 g
barley, 2 glasses
bulb, 1 pc.
carrots, 1 pc.
salt, to taste
spices, to taste
lard, 2 tbsp. l.
HOW TO PREPARE BARLEY PORRIDGE IN A POT

Fry finely chopped meat in fat until golden brown, then sprinkle with onion rings and chopped carrots and fry for a couple more minutes.
Arrange the meat in pots. Salt and pepper, sprinkle with spices to taste.

From above we distribute pearl barley pre-soaked for several hours (or overnight).

Pour water into the pots so that it protrudes 2 cm above the cereal.

Stew in the oven, heated to 180-200 degrees, about 1 hour 15 minutes.

10 minutes before the end, you can sprinkle the porridge with grated cheese and get a delicious crust.

Enjoy your meal!