Barley pilaf with meat

Nourishing and original in taste pilaf is made from pearl barley and chicken. This easy-to-prepare dish will be a bright decoration for your home table. Serve with a family meal.

An unusual and bright variant of homemade pilaf - from pearl barley and pork. Surprise your family or guests with a hearty treat. Suitable for a lunch menu.

Pilaf can be prepared not only from rice grits. Not the most common version of this dish, but very tasty is obtained from pearl barley. This easy recipe will help you prepare it.

In a multicooker, most often, many housewives cook pilaf, and replacing rice with pearl barley, you will get an interesting and unusual dish that will appeal to even those who do not like barley. Cooking pearl barley pilaf with chicken. The dish turns out to be low in calories and light, so you can include it in your diet menu.

Pilaf from pearl barley, although healthy and tasty, is rarely cooked by hostesses, because often they get a viscous porridge instead of a crumbly dish. A good pearl barley pilaf is best cooked in any model of the Redmond multicooker, as they have a special program called Pilaf. Barley for pilaf must be soaked for several hours or all night. From meat to pearl barley pilaf, pork is best suited. Cooking pilaf without preliminary frying meat with vegetables.

Barley can be capricious: if you do not cook, it will be stone, if you digest it, it will be a sticky porridge. For a delicious crumbly pearl barley pilaf, this cereal must be properly prepared, pre-soaked for several hours, taken in a ratio of 1: 2.5 with water and cooked as indicated in the recipe. In this recipe, you are invited to cook pilaf with beef and in a cauldron. You will have a tasty, satisfying and inexpensive alternative to traditional rice pilaf.

For pilaf lovers, this recipe suggests replacing rice with barley. Pilaf cooked in a slow cooker will be a very crumbly, tasty and satisfying dish. You will diversify your home menu with them and please your loved ones with a new taste, even those who “do not respect” barley. Any meat is suitable for such pilaf. Pre-soak the pearl barley for at least 3 hours.

Barley pilaf, especially cooked in a slow cooker, always turns out to be delicate and crumbly, and the taste is not inferior to traditional rice pilaf. Barley must be soaked before cooking, then it is prepared quickly. The ratio of water to cereals should be 2.5: 1. The amount of vegetables and the composition of the spices can be changed to your liking. Cooking pilaf with chicken drumsticks.

From banal and unleavened cereals according to this recipe, you can prepare a delicious dish for a family dinner. Pearl barley is good friends with chicken and vegetables, pearl barley pilaf does not pretend to be original and will delight you with its taste and ease of preparation. It is best to cook such pilaf in a slow cooker, but if the recipe is followed, it will turn out deliciously on the stove in a saucepan or cauldron.

If you are tired of pilaf according to traditional recipes, we suggest deviating from the rules and preparing this dish not with rice, but with barley. Unlike rice, this cereal is more viscous, and it takes much longer to cook. To correct these points, the barley must, firstly, be rinsed well, secondly, soaked for several hours, and thirdly, after soaking, fry in the oven. After such manipulations, the pilaf will be crumbly, and the pearl barley will be soft.