To say I'm thrilled with this dish is nothing to say!
#ukhtykukhnya #plovka #perlovka
We were visiting a friend of mine (the owner, chef of a small, cozy restaurant) and he treated me to a strange "pilaf" cooked on a fire in a cauldron.... My husband knew right away that it was pearl millet, but I didn't. For many people it may seem strange and incomprehensible my delight))) But here's how, friends, in our family for some reason perlovka did not cook or at least I do not remember it. My husband, when offered to try this pilaf, grinned and said that in the army they often served this porridge and that it's disgusting - rare.... (embarrassing situation), and when he tasted it, he asked: is it really perlovka? We were given another))) Anyway, friends, I'm sharing with you what I learned! Share your recipes for pearl barley, it's a new product for me)))) Thank you in advance!
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You will need:
2-3 tbsp of vegetable oil
30 grams of smoked fat or bacon
1 large onion
1 large carrot
1 tbsp tomato paste
1 pinch of salt
1 pinch of sugar
400-500 grams of meat, beef is better
500 ml. can of barley, rinse well and soak for a night in cold water
Boiling water as much as you need
1 tbsp. pilaf spices
salt to taste
garlic 4-5 cloves
2 bay leaves
Important nuance: Pilaf should simmer slowly.
Have a nice and positive mood!
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