Pearl barley porridge with squid and vegetables

Wash the prepared squid, cut into thin strips, and sauté in 25 ml of heated vegetable oil for 5 minutes.

Peel, wash, and grate the carrot on a coarse grater.

Peel, wash, finely chop the onion and sauté it with carrots in heated vegetable oil for 2-3 minutes.

Sort the grains, wash them, dry them, roast them, pour in 3 cups of boiling water and let them swell under a lid.

Place the pot with grains on low heat and cook the porridge covered until it becomes fluffy.

Mix the cooked porridge with squid and sautéed vegetables, season with salt, and stir.