Saturday, December 10, 2005

Pearl Kasha with mushrooms and carrots

Ingredients:

2 cups pearl barley
2 large carrots
¼ lb pork fat (or 5 bacon stripes)
½ lb mushrooms

Method:

Wash pearl barley, put in a large saucepan, then add 6 cups of water.
Bring to boil, and boil for 15 minutes.
Cut pork fat into small cubes, fry on a skillet under lid until cuts will transparent.
Grate peeled carrots, and add them to the skillet.
Simmer mushrooms separately for 15 minutes with a few drops of melted fat.
Add fat with carrots and mushrooms to the saucepan with pearl barley.
Mix thoroughly. Optionally, add salt, and mix.
You can cook kasha in an oven, in an oven-safe dish, or on a stovetop until the cereals are ready.
Add water, if necessary.

Note:
You can make any other kasha (I mean, with any other cereals) by this recipe, but cooking time will vary. Pearl Kasha with mushrooms and carrots was a favorite dish of Russian Emperor Peter The Great.

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