You will need
  • For a simple side dish of barley:
  • - 400 g pearl barley;
  • - 4 bulbs;
  • Sol;
  • - vegetable oil;
  • For barley with vegetables and mushrooms
  • - 350 g of pearl barley;
  • - 1 onion;
  • - 1 carrot;
  • - 100 g mushrooms;
  • - 30 g of butter;
  • - 2 pinches of black pepper;
  • Sol;
  • - vegetable oil.
A simple side dish of barley

Sort through the barley, remove dark grain and debris, thoroughly rinse it and soak it in cold water for several hours at room temperature. It is best to leave it overnight.
Drain the liquid from the grains, pour 5 cups boiling water in a saucepan and place on high heat. Boil until fully cooked within the hour. Salt barley only at the very end of cooking to taste. Put it in a colander and rinse with hot water, if the formed mucus.
Clean and chop the onion in small cubes. Preheat a large skillet with vegetable oil and fry the onions until transparent, then add cereal and simmer it under a lid on medium heat, stirring with a wooden spatula, about 5 minutes.
Barley on the side with vegetables and mushrooms

Prepare the cereal, pour it in a bowl with 5 tbsp cooled boiled or filtered water and leave for half an hour. Transfer to a fine-meshed sieve with a handle and set it over a saucepan of about the same diameter filled to the middle of boiling water.
Cook the barley for a couple 20 minutes, then pour the liquid from the pan and pour in it 4 tbsp. of clean water. Stir in 0.5 tsp. salt and 1 tbsp oil. Once it boils, put the steamed groats, reduce heat to low and close with a lid for 20 minutes.
Clean the vegetables and mushrooms and chop: chop onion thin half-rings, mushrooms longitudinal slices, carrots – straws. Heat the vegetable oil over low heat and fry the listed ingredients in the following way: first the onion for 2-3 minutes, then throw him the carrots for 3-5 minutes, and finally the mushrooms for another 7-10 minutes until complete evaporation of the liquid.
Stir in the contents of the pan barley porridge, butter, pickle with salt if necessary and pepper, cover and warm with roast.