Name: Barley porridge with nut milk
Prep time: 180 min
Cook time: 75 min
Total time: 255 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Vanilla pod - 1 pcs.; Orange - 1 pcs.; Liquid honey - 1 tbsp.; Liquid honey to taste; Ground cinnamon - ½ tsp.; Unroasted hazelnuts - 200 g; Pearl barley - 180 g; Plum - 4 pcs.

This delicious pearl barley porridge is not only a wonderful breakfast, but also a salvation for vegetarians and those who cannot tolerate milk protein. If there are any problems with honey, it can also be replaced, for example, with maple syrup. The recipe for barley with nut milk even includes a method for making your own hazelnut milk, which can also be used for other nuts. However, such porridge can be prepared with ready-made plant milk, not necessarily nut milk; you can also use soy or banana milk.

Place the hazelnuts on a baking tray lined with baking paper. Roast in the oven at 160°C for 15 minutes, stirring twice, until fragrant.

Remove from oven, let cool completely, and peel if necessary. Set aside 50 g, put the rest in a bowl and fill with drinking water. Leave for at least 3 hours.

Drain the water. Place the nuts in a blender and add 700 ml of warm drinking water. Grind until smooth. Place the resulting mass on cheesecloth and strain the liquid, squeezing as much as possible out of the nuts. Measure out 500ml nut milk.

Pour the milk into a saucepan. Add 200 ml of drinking water, barley, seeds and vanilla pod. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until most of the liquid is absorbed, 35 to 40 minutes. Remove from heat, remove vanilla bean and season with cinnamon.

At the same time, cut the plum in half. Mix honey, zest and orange juice. Pour the mixture over the plum halves. Place in a small ovenproof dish lined with baking paper. Bake at 180°C, 15 minutes.

Divide the porridge among 4 bowls or deep plates. Add 2 plum halves to each. Drizzle with honey and add remaining nuts. Serve immediately.

Barley porridge with nut milk

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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American

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Barley porridge with nut milk

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