You will need
- 1 Cup barley groats;
- 3-5 glasses of water;
Take barley grits. If necessary, carefully move it from the remaining scales and various debris. Thoroughly rinse the groats under running water. This should be done several times changing the water, until it remains transparent. Put grits in a pot and pour boiling water (1 tbsp. grains will need 2 cups of water). Let the rump to infuse. To do this, leave it in boiling water for 4-5 hours, you can leave it on all night.
Fill the pan with swollen barley grains as much water to the ratio of cereals and water was 1:2. Bring the porridge to boil. Add salt to taste. Invert the pan over the little fire.
Cook until until the grits will expand to 3 times, about 40-45 minutes. Then remove the pan from the heat and wrap her in a warm blanket or towel for 2-3 hours to croup good properies. Optionally, you can add to mush butter.
Store barley grits better in a glass container with a tight-fitting lid in a dark, dry place. Ensure that the barley is not stored in the closet than 1 month after opening the package, because the home it is impossible to create the perfect temperature, not allowing it to wind up in the rump of the ticks and the larvae of butterflies and beetles. Very dangerous for cereals high humidity. She grits moldy, musty smell acquires and loses its flavor.
This porridge can be a wonderful and healthy side dish to different meat and poultry. Try barley porridge with bacon. To do this, finely chop a slice of bacon squares, approximately 5 by 5 mm. Fry bacon in a pan until transparent color. Pour into the pan with bacon porridge, mix everything well. If the bacon seems too oily, add porridge fried onions or mushrooms, pork or any fish.