Rice with barley groats and stew

Great porridge for both hiking and lunch! To be honest, I am not a fan of outdoor activities and if my husband stutters about "a little hike with an overnight stay", then I immediately declare that mosquitoes will probably eat me. In the case when the husband continues to insist, I whine that I will definitely die from lack of comfortable conditions and also from lack of food. It didn't work out the last time. My man sternly stated that he would feed me himself, and in one night, in the absence of plumbing, I would survive. In general, the impression of the outing remained positive: mosquitoes flew away from all means, I washed with water from the river, and my husband cooked such a delicious porridge with stewed meat on the fire! I'll tell you the recipe for cooking.

Daria ☼

Recipe author

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Composition / ingredients

servings:

Stew (1 jar)

300

Water

1.5

Barley groats (you can only do with rice, but then you need to take more of it)

0.5

Fig

0.5

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 31 % 5 g

Carbohydrates 50 % 8 g

87 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Step 2:
Step 3:
Step 4:

Pour water into a pot or saucepan, salt to taste and put on fire to boil. We wash the rice grits and together with the barley, cook for about 20 minutes until half-cooked. After that, we drain the excess water. We open a jar of stewed meat and, together with the broth and fat, we send it to porridge, on coals or on a slow fire, we bring the porridge to readiness for about 5 minutes. For flavor, you can add greens.
I can't say that I've fallen in love with hiking, but you know, there's something in it.