Rural barley is one of several types of barley grains. It arises by breaking grains, but – unlike popular pearl groats – it is not polished, which means that it retains more valuable ingredients in the outer layers of grain. It has a rough structure, darker color and a more expressive taste.
Other barley variants are also available in commerce: pearl barley (the most natural, completely unpaid and unpainted form) and pearl (small, medium or thick) – i.e. broken and additionally polished, which makes it more delicate, but poorer in fiber. The colloquial term “ordinary barley” most often refers to pearl, which dominates in home kitchen due to the ease of preparation. Country porridge is a great alternative for people looking for a more traditional, less processed product.
Rural barley is distinguished by a high content of dietary fiber, which supports proper digestion, helps maintain stable blood glucose levels and reduces the level of “bad” LDL cholesterol. This is why it is recommended for both people with type 2 diabetes and those who struggle with elevated cholesterol or cardiovascular problems. Thanks to the low glycemic index (IG), it is full for a long time and does not cause violent sugar jumps – which makes it an ideal choice for seniors and diabetics.
This porridge also contains B vitamins, iron, zinc, magnesium and selenium – ingredients supporting the work of the nervous, immune and heart. An additional advantage is its anti -inflammatory effect and supporting the intestinal microflora, which translates into a general improvement in well -being and metabolism.
Rural barleydue to its structure and processing method, it requires slightly longer cooking than other varieties. Before cooking, it is worth rinsing with cold water to get rid of excess starch and possible impurities. The best proportions are about 2.5 cups of water per glass of groats. The water should be boiled with a little salt and then pour porridge. Cook it on low heat for about 20-25 minutes until the grains absorb the liquid and become soft.
After cooking, it is worth covering the pot and set aside the groats for a few minutes to get covered – thanks to this it will be more loose and fluffy. You can also add a teaspoon of butter or olive oil, which will improve the taste and prevent grains from sticking. Country barley groats will work as an addition to stews, soups, as well as in salads and single -pot dishes.
Rural barley is a base from which you can conjure up dozens of full -fledged dishes. It works great as an addition to stewed vegetables, a substitute for potatoes in a traditional dinner, and even a stuffing ingredient for stuffed cabbage or casseroles. It can be used for salad with baked beetroot and feta cheese, vegetable stew with lentils, as well as for vegetarian krupnik. It also works as a component of plant chops or as a filling for baked peppers.
Source: NowowoPuje.pl
