Pearl groats organic Ecorod, 400 g
Pearl barley is an organic grain made from polished barley kernels. The cereal contains many vitamins - PP, B6, B9, E, as well as trace elements - calcium, phosphorus, potassium, zinc, sodium and others. The beneficial properties of such porridge are manifested in a beneficial effect on the work of the brain, heart and digestion processes. Pearl barley porridge improves eyesight and increases the body's resistance to colds and viral infections.
Due to the high content of dietary fiber, barley porridge is absorbed much longer than other cereals, without increasing the blood sugar level of a patient with diabetes mellitus, and creates a long-term feeling of satiety, which contributes to getting rid of excess weight.
Barley is very beneficial for athletes. Sprouted grains and whole grains contain an excellent complex of substances that stimulate energy and protein metabolism, help accelerate the transmission of nerve impulses to muscle fibers. When combined correctly with other products, they are used both to build muscle mass and to relieve muscle fatigue after intense physical exertion.
Pearl barley is popular in Eastern and Western Europe. In Scotland and Scandinavia, it is added to broths and soups. Orzotto, the barley equivalent of risotto, is widespread in northern Italy.
Ingredients: Organic pearl barley.
Certification: Euroleaf (meets the standards of the European Union for the production of organic products).
Nutritional value of 100 g of product: proteins - 9.3 g, fats - 1.2 g, carbohydrates - 73.0 g.
Energy value of 100 g of product: 85 kcal.
Manufacturer: Organic Original, Ukraine, Vyshgorod.
Pearl barley recipes:
Lemon orzotto with basil
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1½ cups pearl barley
- ½ glass of dry white wine
- 3 cups chicken stock
- ½ cup fresh or frozen green peas
- ⅓ cup grated Parmesan
- 2 tablespoons ground green basal
- 1 teaspoon lemon zest
- ¼ cups heavy cream or non-acidic sour cream
- juice of 1 small lemon
- salt and ground black pepper
Heat olive oil in a heavy-bottomed saucepan or large skillet over medium-high heat. Add the chopped onion and simmer until transparent. Add the pearl barley and fry for 2 minutes, stirring occasionally. Add wine and simmer until liquid evaporates. Slowly add chicken broth, stirring constantly. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes until the liquid evaporates and the pearl barley becomes soft. When done, remove orzotto from heat and add green peas, parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzotto with salt and black pepper to taste and serve.
Pearl salad with corn
Ingredients for the salad:
- kernels of 4 corn cobs
- 2 cloves of garlic, minced
- 1 cup pearl barley
- 2 cups cherry tomatoes
- 20-25 cherry tomatoes
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- chopped small red onion
Ingredients for dressing:
- 100 g olive oil
- 3 tbsp. l. red wine vinegar
- zest of 1 lemon
- juice of 1 lemon
- salt and black pepper to taste
Boil the pearl barley until tender in salted water, rinse with cold water and leave in a colander. Heat 2 tablespoons over medium heat. l. olive oil in a heavy-bottomed skillet. Add corn kernels, garlic, fry for 3-4 minutes and set aside to cool. For dressing, combine olive oil, wine vinegar, lemon juice and zest, salt, pepper and chopped red onion. Mix thoroughly. In a salad bowl, combine the cooled corn and pearl barley. Add cherry tomato halves, parsley and basil. Pour in the salad dressing and mix well. Garnish with fresh basil and ground pepper and serve. Barley salad can be prepared in advance and served cold or at room temperature.