Pearl barley porridge with peas and rabbit meat
5 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the peas, soak for 2 hours.
- Dried peas: 100 g
2
Sort the pearl barley, rinse it, pour hot water over it, and bring to a boil.
- Pearl barley: 1 glass
3
Peel, wash, and cut the carrot into strips.
- Carrot: 300 g
4
Peel the onion, wash it, and cut it into rings.
- Onion: 100 g
5
Wash the rabbit meat and cut it into strips.
- Rabbit: 500 g
6
Sauté the onion in a deep pan with heated vegetable oil until golden, then add the meat.
- Onion: 100 g
- Vegetable oil: 100 ml
- Rabbit: 500 g
7
Fry for 10 minutes, add carrots and fry for another 5-7 minutes.
- Carrot: 300 g
8
Pour in 200 ml of water, add salt, and evenly distribute the peas on the surface.
- Dried peas: 100 g
- Salt: to taste
9
Place the peeled garlic in the center of the pan.
- Garlic: 5 clove
10
Reduce the heat to minimum and leave for 20 minutes.
11
Add pearl barley, pour in 3 cups of water, add cumin, stir and cook covered on very low heat for 30 minutes.
- Pearl barley: 1 glass
- Ground caraway: 1 teaspoon
12
Sprinkle with chopped parsley before serving.
- Parsley: 1 bunch
