Pearl Barley With Corn And Carrots

Pearl barley? No, thank you!

That’s how I reacted to pearl barley porridge when I was a kid.

Apparently, for this reason, it almost never appeared in our house. It’s a pity because there is so much culinary potential in it, that my mother simply did not know about.

Today I am offering you an amazingly simple, time tested and very delicious pearl barley garnish recipe.
Garnish for some people and for others (me) – the main course. The grain itself is rich in vitamins of group B, phosphorus, protein, minerals and fiber, which makes this dish not just tasty, but also useful.

Slightly sweet, with the aroma of paprika and turmeric. One of the important ingredients is corn.

An unexpected turn, right?

I prefer to use grilled corn, but the usual frozen one will do the same.

This dish is perfectly combined with fresh salad, baked vegetables, fish or even tofu.

I promise you will like it!
Ready? Set? Let’s go cooking!

We will need:

2 cups (1 cup -250 ml.) of cooked pearl barley

1 carrot

1 cup of frozen corn

1/4 onion

1 / tbsp. of lemon juice

1/4 tsp. of chili pepper flakes (can be substituted for any other form of red pepper)

Paprika, cumin, salt and black pepper to taste

Boil and rinse the pearl barley.

Grate the onions and three carrots.

Pour a bit of vegetable oil in a frying pan and fry the vegetables for several minutes.
Add the pearl barley and corn and stew for a few more minutes. 

Add the spices and the juice. Done! Cover the pan, let stand a little, so that all the flavors are united.

Serve! Bon appetit!