Many people think that barley porridge is not tasty. However, contrary to this belief, the food is extremely tasty. The main thing is to cook it correctly. Today on the agenda is barley with zucchini and sausage in pots.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Barley is one of the types of cereals. It is produced by refining and grinding whole barley grains. Since such a grain as barley simply does not exist. Many people underestimate it and do not like to use it. Although very much in vain. It is a source of trace elements (the record holder for phosphorus content) and vitamins (A, group B, D and E). It is equally important that barley porridge is low in calories. 100 g of cereals boiled in water contains only 106 kcal. At the same time, complex carbohydrates in porridge are 70%, therefore, eating a portion in the morning, you will not feel hunger for a long time. For this reason, it is advised to be consumed by those who wish, to lose weight, to improve the functioning of the digestive system and to cleanse the body of harmful toxins. There are even dietary food systems based on pearl barley porridge. In addition, a significant advantage of barley is its availability and low cost.
Of course, pearl barley itself is unpretentious. But today you will not surprise anyone with simply porridge cooked in water. However, it goes well with many foods and gravies. And when cooked correctly, it becomes very tasty. You can diversify your diet using this recipe - barley porridge with sausage and zucchini. And if you still make it in the oven in pots, then you will not pull off a single eater from the dish.
- Caloric content per 100 g - 143 kcal.
- Servings - 1
- Cooking time - 1 hour 50 minutes, plus 4-6 hours for soaking the barley
Ingredients:
- Barley porridge - 150 g
- Zucchini - 100 g
- Milk sausage - 100 g
- Salt - 0.5 tsp or to taste
- Drinking water - 100 ml
Step by step preparation of barley with zucchini and sausage in pots:
1. Sort out the pearl barley porridge, if there are spoiled grains or dirt, then remove everything.
2. Fill the barley with drinking water and leave for 4-6 hours. Ideally, it is better to soak the cereal for at least 9 hours, then the porridge will be soft. If you soak it for less time, the taste of the food will not suffer, but the grains will be dense and elastic. During the soaking period, the cereal will swell and increase in volume by 2-3 times. Therefore, consider this point when choosing utensils for soaking. After soaking, tip it over onto a fine sieve and rinse well with running water.
3. Wash the squash and pat dry with a paper towel. Cut into medium cubes and place in a pot. If the fruits are ripe, then peel them first and remove the small stones. Season them with a little salt and, if desired, ground pepper.
4. Place the soaked pearl barley on top and smooth out the grains in an even layer. Season with a pinch of salt.
5. Cut the sausage into slices or cubes and place on top of the grits. If you are not afraid of extra calories, you can pre-fry the sausage in a pan in vegetable oil. Pour water into a pot and send to the oven. Turn on the heating to 180 degrees and hold for 1, 5 hours. Turn off the frypot, but do not remove the peas for another 20 minutes for the barley to reach. Long-term simmering will make the taste richer. At the same time, I recommend trying barley, tk. the exact cooking time depends on the size of the swollen grains. Serve the finished meal immediately after cooking.
See also a video recipe on how to cook barley with mushrooms in pots.
