Pearl Barley Porridge with Nettles
A surprisingly delicious dish — try it and see for yourself!
Arkady and Svetlana
Recipe author
Pearl Barley Porridge with Nettles
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 13 %
2 g
Carbohydrates 73 %
11 g
71 kcal
GI:
100
/
0
/
0
- You'd hardly expect anything tasty to come out of plain pearl barley and that pesky garden weed, the stinging nettle. Just about every gardener hates nettles — unlike most other weeds, they sting your hands and any other bare skin in the most unpleasant way. A real nuisance, in short. But Russian cooking has long had a wonderful recipe for pearl barley porridge with nettles, shared with me by a fellow gardener who was telling everyone at the commuter-train platform about her battles with the nettles taking over her plot. So: I rinse the pearl barley twice — first in lukewarm water, then in hot, nearly boiling water — and set it to soak for several hours. The cleaned, prepped nettles get boiled for just five minutes. Then I wring out the water and chop them very finely. I cook the barley in the same water the nettles were boiled in, only I salt that water first. Meanwhile, I fry the chopped onion until golden, and when the porridge is nearly done, I stir it in along with the butter and the chopped nettles. I let the finished pearl barley porridge with nettles rest for two hours in a covered pot wrapped in a blanket so it can steam through, and then it's ready to serve.
Caloric content of the products possible in the composition of the dish
- Pearl barley - 340 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Nettle - 33 kcal/100g
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