Barley with vegetables in the sleeve
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Barley and vegetables... What prose... But, no! Pearl barley with vegetables cooked in the sleeve, is incredibly tasty. Fragrant, crumbly and soaked with vegetable juices, bright, beautiful and very appetizing. Do not pass by, help yourself!
Ingredients for Barley with vegetables in the sleeve
- Pearl barley - 200 g
- Onion - 1 piece
- Red onion - 1 piece
- Sweet pepper - 1 piece
- Carrots - 1 piece
- Tomato - 3 PCs
- Garlic - 2 the tooth.
- Oil corn - 2 tbsp
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Barley with vegetables in the sleeve
Boil the pearl barley until soft. I do it this way: barley, thoroughly rinsed in running water until, until the water is clear. Pour grits in boiling water, wrap pan with porridge in a towel and leave overnight. In the morning drain, re-pour the cereal with boiling water and cook for 10-15 minutes. Then drain the groats in a colander and drain off the water.
I cook pearl barley TM Mistral.
Carrots and peppers cut into thin julienne (carrots can be rubbed on a grater for Korean salads). Onions - half-rings.
Crush the garlic randomly.
Cut the tomatoes into slices.
In the sleeve for baking, put the barley and vegetables. Add salt, season with pepper, add the corn oil. (or any vegetable) to Tie the ends of the sleeve and shake it well. Thus barley is evenly mixed with vegetables, salt and butter.
To make the sleeve a few punctures. To put it in a baking dish.