We have sown or planted most of the plants in the spring, and it seems that in the middle of summer you can already relax. But experienced gardeners know that July is the time to plant vegetables for a late harvest and the possibility of longer storage. This also applies to potatoes. Early summer harvest of potatoes is better to use quickly, it is not suitable for long-term storage. But the second crop of potatoes is exactly what is needed for winter and spring consumption.

Astrakhan tomatoes ripen remarkably lying on the ground, but this experience should not be repeated in the Moscow region. Our tomatoes need support, support, a garter. My neighbors use all kinds of pegs, garters, loops, pre-made plant supports, and mesh fencing. Each method of fixing the plant in an upright position has its own advantages and "side effects". I'll tell you how I place tomato bushes on trellises, and what comes out of it.

Bulgur with pumpkin is an everyday dish that is easy to cook in half an hour. Bulgur is boiled separately, the cooking time depends on the size of the grains - whole and coarse grinding for about 20 minutes, fine grinding for just a few minutes, sometimes the cereal is simply poured with boiling water, like couscous. While the groats are cooking, prepare the pumpkin in sour cream sauce, and then combine the ingredients. If you replace ghee with vegetable oil and sour cream with soy cream, then it can be included in the lean menu.

Flies are a sign of unsanitary conditions and carriers of infectious diseases that are dangerous for both humans and animals. People are constantly looking for ways to get rid of nasty insects. In this article we will tell you about the Zlobny TED brand, which specializes in fly protection and knows a lot about them. The manufacturer has developed a specialized line of preparations for getting rid of flying insects anywhere quickly, safely and at no extra cost.

Summer months are the time of flowering hydrangeas. This beautiful deciduous shrub smells luxuriously with flowers from June to September. Florists willingly use large inflorescences for wedding decors and bouquets. To admire the beauty of a flowering hydrangea bush in your garden, you should take care of the proper conditions for it. Unfortunately, some hydrangeas do not bloom from year to year, despite the care and efforts of gardeners. Why this happens, we will tell in the article.

Every summer resident knows that plants need nitrogen, phosphorus and potassium for full development. These are the three main macronutrients, the deficiency of which significantly affects the appearance and yield of plants, and in advanced cases can lead to their death. But at the same time, not everyone understands the importance of other macro- and micronutrients for plant health. And they are important not only by themselves, but also for the effective assimilation of the same nitrogen, phosphorus and potassium.

Garden strawberry, or strawberry, as we used to call it, is one of the earliest fragrant berries that summer gives us generously. How happy we are at this harvest! In order for the “berry boom” to repeat itself every year, we need to take care of the berry bushes in the summer (after the end of fruiting). The laying of flower buds, from which ovaries will form in spring and berries in summer, begins approximately 30 days after the end of fruiting.

Spicy pickled watermelon is a spicy appetizer for fatty meat. Watermelons and watermelon peels have been pickled since time immemorial, but this process is time consuming and time consuming. According to my recipe, just cook a pickled watermelon in 10 minutes, and by the evening a spicy snack will be ready. Stored watermelon marinated with spices and chili in the refrigerator for several days. Be sure to keep the jar in the refrigerator, not only for the sake of safety - chilled this appetizer will just lick your fingers!

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Plum - well, who doesn't know her ?! She is loved by many gardeners. And all because it has an impressive list of varieties, surprises with excellent yields, pleases with its variety in terms of ripening and a huge choice of color, shape and taste of fruits. Yes, somewhere she feels better, somewhere worse, but almost not a single summer resident refuses the pleasure of growing it on her site. Today it can be found not only in the south, in the middle lane, but also in the Urals, in Siberia.

Many ornamental and fruit crops, in addition to drought-resistant ones, suffer from the scorching sun, and conifers in the winter-spring period suffer from the sun's rays, enhanced by reflection from the snow. In this article, we will tell you about a unique preparation for protecting plants from sunburn and drought - Sanshet Agrouspech. The problem is relevant for most regions of Russia. In February and early March, the sun's rays become more active, and the plants are not yet ready for new conditions.

"Each vegetable has its own age", and each plant has its own optimal time for planting. Anyone who has come across planting is well aware that the hot season for planting plants is spring and autumn. This is due to several factors: in the spring the plants have not yet started to grow rapidly, there is no sweltering heat and precipitation often falls. However, no matter how hard we try, circumstances often develop in such a way that planting has to be carried out at the very height of summer.

Chili con carne in Spanish means chili with meat. This is a Texan and Mexican dish, the main ingredients of which are chili peppers and chopped beef. In addition to the main products, there are onions, carrots, tomatoes, beans. This recipe makes chili and red lentils delicious! The dish is fiery, scorching, very satisfying and awesomely tasty! You can cook a large saucepan, put it in containers and freeze it for a delicious dinner for a whole week.

Cucumber is one of the most beloved garden crops of our summer residents. However, not all and not always gardeners manage to get a really good harvest. And although the cultivation of cucumbers requires regular attention and care, there is a little secret that will significantly increase their yield. It is about pinching cucumbers. For what, how and when to pinch cucumbers, we will tell in the article. An important point in the cultivation of cucumbers is their formation, or type of growth.

Ingredients

To prepare pearl barley pilaf with pork you will need:

pearl barley - 2 cups;

pork - 600 g;

carrots - 2 pcs.;

onion (large) - 1 pc .;

vegetable oil - 2 tbsp. l .;

garlic - 1 head;

salt, seasoning for pilaf - to taste;

Cooking steps

Wash and dry the meat. I cooked pilaf with pork pulp, but lamb, beef or chicken are perfect.

Cut the pork into medium-sized portions.

Cut the peeled onion into half rings.

Cut the peeled carrots into cubes.

Heat vegetable oil in a cauldron or deep frying pan, put onion and fry over medium heat for 3-4 minutes (until transparent), stirring occasionally.
Then send the chopped pieces of pork to the onion, fry for another 3-4 minutes.

Add carrots to the meat fried with onions.

Stir and add salt, seasoning to the pilaf.

Pour in cold water (water should completely cover all the ingredients, except for the garlic), bring to a boil and cook under a lid over low heat for 30-40 minutes.

During this time, the pork and vegetables should become soft.

Rinse the pearl barley well again and put it in a cauldron on top of the pork and vegetables, flatten.

Pour enough water into the cauldron so that it is 2-2.5 cm above the cereal level.

Remove the finished pilaf from the heat and let it brew under the lid for 10-15 minutes. Then mix the pearl barley pilaf with pork, arrange on plates and serve.

Pearl barley produces delicious, nourishing and aromatic pilaf. Try it!
Bon Appetit!

Pilaf is a fragrant, hearty and beautiful oriental dish. Turkmen, Armenian, Tatar variants exist in these national cuisines along with their more famous representatives. But Uzbek pilaf is the height of perfection and a visiting card of Uzbekistan, made from rice, with different types of meat, fat tail fat or lard, vegetables and traditional spices.

But contrary to popular belief, pilaf can be cooked not only with rice, but also with its substitutes - cereals and pasta. Pearl barley pilaf will be, perhaps, the most interesting, unusual and delicious after the traditional Uzbek pilaf.

Pearl barley pilaf

Barley is a rather capricious cereal. If it is undercooked, then it will be solid. If digested, it will become slimy and glued. If you strictly follow all the rules for preparing barley, then you will simply fall in love with this cereal, and it will become your most beloved.

Ingredients

Prepare the following foods.

• pearl barley - 1.5 tbsp. (300 gr.);
• pulp of beef or lean pork - 500 gr.;
• pork fat - 200 gr.;
• carrots - 3 pcs. large (300 gr.);
• onions - 3 pcs. large (300 gr.);
• Chili pepper - 1 small pod (30 gr.);
• tomato paste - 1 tbsp l .;
• garlic - 1 head;
• barberry - 1 tsp;
• zira - 1 tsp;
• turmeric - 1 tsp;
• ground paprika - 1 tsp;
• salt to taste.

From so many products, you will get pilaf for your whole family.

Preparation

1. Cut the meat into small pieces.
2. Chop the carrots in large strips, onions - of medium thickness in half rings.
3. Pour refined vegetable oil into a cauldron or a metal pan with a thick bottom (preferably a cast-iron goose pan). While it is warming up, cut the bacon into small cubes and add it to the boiling oil. We give the lard to fry so that it gives off the fat.
4. Put the meat in boiling fat and fry over high heat until a light brown color is obtained on each side. Stir so as not to burn.
5. Throw in the chopped onion and bring it to a golden color.
6. Add carrots to the cauldron and simmer until soft and darkened.
7. Add tomato paste to meat and vegetables and let it sweat a little. This will help to better reveal the taste and smell.
8. Put the spices into the cauldron, mix and put the peeled garlic and chili pepper on top. Let it warm up a little and begin to give off a smell and taste.
9. Pour water into the cauldron on your finger, covering the meat. We add salt without regret. We close the lid and simmer the base for our pilaf for 35-40 minutes over low heat.
10. Meanwhile, thoroughly rinse the pearl barley and dry it on a towel. Then pour the cereal into a preheated, but not hot frying pan and begin to fry it, stirring continuously. As soon as you feel the characteristic nutty smell - remove the pan from the heat - the pearl barley is ready for further cooking.
11. Pour the pearl barley into the cauldron, pour water so that it covers the cereal by 2 cm.With the lid closed, cook for about 40 minutes (do not add fire).

Stir the ready-made pilaf again in the cauldron. It is a standalone dish that satisfies hunger perfectly. It is high in calories and fatty. If you have digestive problems, be careful not to eat barley pilaf at night or in large quantities.

Pilaf from soaked pearl barley

Barley contains vegetable proteins, simple carbohydrates, fiber. Macronutrients: calcium, potassium, copper, molybdenum, iodine, iron, manganese, zinc, cobalt, strontium, bromine, phosphorus. Pearl barley is the leader in the amount of chromium among all plant products.

This recipe provides for the preparation of pilaf from pre-soaked cereals.

Ingredients

• fat tail fat (lard) - 200 gr. Can be replaced with 120 ml. vegetable oil;
• meat (beef, pork) - 250 gr;
• carrots - 500 gr.;
• onions - 2 pcs. large (300 gr.);
• pearl barley - 200 gr.;
• raisins - 100 gr.;
• dried apricots - 100 gr.;
• cumin, turmeric, wig, barberry - 1 tsp;
• tomato paste - 1 tbsp. l .;
• salt to taste.

Preparation

Such barley pilaf is cooked faster than from unsoaked cereals.

1. Soak barley with cold water overnight to swell. If you didn't manage to do this or suddenly decided to cook pearl barley pilaf - soak the cereals for at least a few hours.
2. Cooking zirvak - fry the meat until brownish-caramel color, stirring constantly, over high heat.
3. Add the onion, cut into rings, and fry until caramelized.
4. Add carrots, cut into strips, to the cauldron and fry until soft.
5. Add all the spices and a spoonful of tomato paste - let it warm up a little and stir. Add dried fruits. Fill with hot water to a finger level above the meat. After boiling, reduce the heat. Close with a lid and simmer for 25-30 minutes.
6. We drain the water from the pearl barley. We wash, fill with water, put on fire and bring to a boil. Let it boil for a few minutes, and drain the water. Rinse the barley again with running water.
7. We throw the cereal into the zirvak, pour hot water over 2 fingers over the cereal and continue to cook. The fire is slow and cook, covered with a lid, until tender (about 25-30 minutes).

Such barley pilaf is cooked in less time than from dry cereals. Washing the cereal and its preliminary boiling ensures that the cereal will not stick together and the pilaf will be crumbly.

Barley pilaf with mushrooms

Pearl barley stands apart from all the cereals that are in our kitchen. We undeservedly move it to a far corner and get it out only for making pickle. After all, this cereal is very useful, as it has a rich chemical composition. Vitamins A, groups B, PP, E, K are the most necessary for the human body. In some cases, their number covers the daily rate.

No meat is added to this pilaf. It rather resembles porridge with mushrooms, but no less tasty and aromatic than traditionally cooked one.

Ingredients

• pearl barley - 300 gr.;
• champignons - 500 gr.;
• vegetable oil (olive or other refined) - 75 gr.;
• carrots - 2 pcs. (200 gr.);
• onions - 3 pcs. (250 gr.);
• turmeric - 1 tsp;
• salt, dried basil and black pepper to taste.

Preparation

1. Soak the barley overnight. Rinse it in running water before cooking.
2. The groats must be cooked until cooked in a large amount of water with the addition of salt to taste.
3. Peel the mushrooms, cut into slices and fry in vegetable oil with the addition of spices and salt. Fry until cooked through. Remove from skillet gently to allow oil to remain.
4. In the same oil as the mushrooms, fry the onions and carrots. Salt them and add spices.
5. Pour barley, vegetables and mushrooms into the cauldron. Stir and add ¼ st. water. We put on low heat and let the water evaporate completely.

Serve pilaf with mushrooms on the table, decorate it with herbs, fried mushrooms and sprinkle with chopped basil. It does not have as many calories as pilaf with meat and is a little easier to digest, but still should not be eaten right before bed.

Barley pilaf with bird

Pearl barley is a whole grain of barley that has undergone initial processing (the so-called running-in) and bran removed from it. Such grain has sufficient energy value to provide our body with the necessary elements to replenish vitality.

If you want to cook light, almost dietary pilaf, use poultry and less animal fat. Vegetable oil is the very thing.

Ingredients

• pearl barley - 1.5 tbsp. (300 gr.);
• chicken or turkey meat - 400 gr.;
• carrots - 400 gr.;
• onions - 200 gr.;
• vegetable oil (refined) - 1/3 tbsp.;
• spices: cumin, turmeric, paprika, barberry;
• salt to taste.

As you can see, the ingredients that give the traditional taste to the classic pilaf have been preserved. They and pearl barley pilaf will give this unique taste.

Preparation

1. The groats should be soaked in the evening. It is advisable to change the water twice during the night so that the cereals do not stick together and the pilaf is crumbly.
2. Pour vegetable oil into a preheated frying pan, let it boil and lay the meat, previously cut into small pieces. Fry over high heat, stirring constantly, achieving a brownish-caramel color.
3. Pour the onion, cut into rings, to the meat, fry until caramelized.
4. We send carrots, cut into strips, to a frying pan, and cook until soft and darkened.
5. Pour water just above the level of meat and vegetables and simmer over low heat for 25-30 minutes.
6. The pearl barley must be rinsed under running water so that it becomes completely transparent. Thus, we wash off the top layer, which sticks the grains together during cooking.
7. We take a metal (preferably cast iron) saucepan with a thick bottom and set it on fire. Pour zirvak into it, washed pearl barley and fill it all with hot water two fingers above the level. Let it boil, reduce heat to low and cook until tender under a closed lid. The time will be approximately 30-35 minutes.

The poultry meat will give the pilaf a delicate taste, and the presence of traditional spices will provide an oriental smell and aftertaste.

Properly cooked pearl barley porridge will be an excellent side dish for meat, fish or mushroom dishes. Sour cream sauces with mushrooms, béchamel or bolognese are not only sauces for Italian pasta. They can be perfectly adapted for any other cereal porridge. But they are especially suitable for barley.

In order for the pearl barley to be crumbly, not stick together into lumps and not be slimy, you need to be able to cook it correctly.

If you soak the cereal in cold water overnight, or at least for a few hours before cooking, you can achieve an excellent result.

But after soaking, you need to change the water several times and rinse the cereals with running water.

Another way to make the porridge crumbly is to put it in the oven for a few minutes and fry it until golden brown and has a characteristic nutty flavor. So we get the fact that the pearl barley will not stick together during cooking.

If you want to surprise your household, prepare pearl barley pilaf and serve it on the table, accompanied by fresh vegetables and herbs.

Pilaf from barley, pearl barley grains, will be no less tasty and healthy than pilaf from traditional rice. The Uzbeks, the founders of pilaf cooking, invented this dish from a variety of products. That is why it is impossible to declare with one hundred percent guarantee that rice pilaf is the real Uzbek pilaf.

And the extraordinary taste and ability to absorb the tastes and smells of products that are cooked together with barley make it the most suitable base for alternative pilaf.

This delicious and high-calorie dish will feed your whole family and will cause a lot of delight. And for the guests this pilaf will be a real surprise.

Recommended recipes:

Uzbek cuisine is famous for its main national dish - pilaf. Traditionally, this national dish is prepared from zirvak and cereals in a large cauldron. We are used to the fact that rice is usually used for cooking. But there are other alternative recipes that use bulgur, couscous, corn, chickpeas, and pearl barley. The last listed product is considered one of the affordable and economical ones. And the cooked pearl barley pilaf with chicken is less high in calories. Therefore, we propose to make a fragrant dish according to a new recipe.

Ingredients

• pearl barley - 2 tbsp.;
• chicken breast - 1 pc .;
• carrots - 1 pc.;
• onion - 1 pc .;
• tomato sauce - 1 tbsp. l .;
• vegetable oil - 40 ml;
• salt to taste;
• ground black pepper - to taste;
• fresh greens - 3 branches.

How to cook pearl barley pilaf with chicken

To prepare delicious pilaf using barley, it is recommended to soak it in water beforehand. It is advisable to keep the pearl barley in water for at least two hours. This process will significantly shorten the cooking time. When the allotted time for soaking cereals is up, start preparing the rest of the ingredients for the dish. Peel vegetables. Chop them as follows: chop the carrots in the form of thin strips (you can grate it), chop the onions into small pieces.

Pour vegetable oil into the dishes in which you plan to cook pearl barley pilaf. Preheat it, and then place the sliced ​​vegetables in the butter to sauté. Saute the vegetables, stirring occasionally, for about 3 minutes. Prepare the chicken breast during this time. Rinse it, pat dry with a paper towel, cut into pieces.

Put the chopped chicken breast with the sautéed vegetables, mix the ingredients. Simmer the chicken and vegetables for about five minutes.

Rinse the soaked pearl barley under cold water. Drain off excess liquid. Transfer the prepared barley to a saucepan with vegetables and chicken.

Season the ingredients to taste with salt and black pepper.

Add tomato sauce to the grits.

Pour the barley with vegetables and chicken with boiled water so that the liquid covers the cereal 2 cm higher. Mix the ingredients.

Simmer the barley with chicken under the lid until the cereal is fully cooked. Add more water if necessary.

Season the finished pilaf with chopped fresh herbs. Additionally, you can use more seasonings of your choice.

Delicious and hearty pilaf from pearl barley and chicken breast is ready! Arrange it on plates and serve hot.

Note to the hostess:

• Oil for cooking, you need to take only refined, since it has no smell, and will not interrupt the aroma of seasonings.
• After cooking pearl barley pilaf with chicken should stand for 10-15 minutes. The prepared dish is better saturated with the exquisite aroma of spices.
• Red hot pepper - will add spice to the finished dish.

Step 1: prepare the pearl barley.

First of all, pour the pearl barley on the kitchen table, covered with an ordinary newspaper. This must be done in order to remove bad grains and possible pieces of dirt from the component. So, we sort out the pearl barley with clean hands and immediately pour it into a small bowl. Fill the container with plain cold water and leave it aside for a while. This will allow you to cook delicious crumbly pilaf.

At the end, drain the liquid and rinse the component under running water several times.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Put the vegetable on a cutting board and cut into small cubes. Transfer the crushed component to a clean plate.

Step 3: prepare the onion.

Using a knife, peel the onion from the husk and then thoroughly rinse it under running water. Put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

Step 4: prepare the tomatoes.

Rinse the tomatoes under running water and place them in a loose small bowl. Pour boiling water over the component and leave to blanch for 5-7 minutes. After the allotted time, carefully drain the hot water, and transfer the vegetables to a cutting board.

Using a knife, remove the peel and the edge to which the tail is attached. Now cut the tomatoes into small pieces and transfer them to a clean plate.

Step 5: prepare the pork.

Rinse the pork thoroughly under running water and put it on a cutting board. Wipe it dry with kitchen paper towels. Using a knife, we clean the meat from possible veins and films. Now cut the component into small pieces and transfer to a clean plate.

Step 6: prepare pearl barley pilaf.

Pour a small amount of vegetable oil into the cauldron and put on medium heat. When the container with the contents is well heated, pour the chopped onion into it. We reduce the heat and, from time to time, stirring everything with a wooden spatula, fry the component until transparent. Immediately after that, pour the carrot cubes into the cauldron. Again, mix everything well with the improvised inventory and continue to fry the vegetables for more 6-9 minutes.
After the allotted time, add pieces of meat to frying. Mix everything thoroughly, fry the components 5 more minutes. Attention: pork should definitely lighten.
Then put the chopped tomatoes into a container, and also pour salt, black ground pepper and turmeric to taste. Mix everything well with a wooden spatula and mark additional 5-8 minutes.

When the frying of meat and vegetables is ready, we start cooking pilaf. To do this, pour pearl barley into a container and mix thoroughly with improvised inventory. Now we fill everything with two glasses of clean cold water, slightly lifting the dish along the edge of the pan. Important: do not mix the pilaf again until the end of cooking. We make a very small fire (so that the dish languishes) and cook the ingredients for 40-50 minutes under the lid. In 5-7 minutes to the end, we check the readiness of the pearl barley, and also slightly raise the pilaf along the edge to prevent it from burning at the base of the container.

At the end, turn off the burner, and leave the dish for more for 10-15 minutes to reach.

Step 7: serve pearl barley pilaf.

In general, if you touch on the conversation about pearl barley, you can learn a lot of interesting things! It turns out that this is not just a soldier's porridge, but a storehouse of vitamins and microelements. Thanks to this cereal, we can saturate our body with phosphorus, calcium, copper, iodine, as well as a group of vitamins B, A, E and D. And do not think that what kind of pilaf can be obtained from pearl barley. Quite the opposite! The dish turns out to be so tasty and aromatic that don't be surprised if your children and husband ask for more. So, before serving, stir the pilaf with a wooden spatula and pour it onto a special plate. We treat household members with such a delicious dish along with fresh or salted vegetables.
Enjoy your meal!

For the preparation of pilaf, you can use any meat of your choice. For example, it can be beef, lamb, chicken or turkey fillets;

Instead of fresh tomatoes, you can add frozen ones to the roast. You can also use homemade tomato juice if you wish. For example, I love the latter option, since the dish is better saturated with liquid and slightly changes color;

To prepare pilaf from pearl barley, be sure to use a special cauldron or a deep frying pan with a thick bottom, otherwise the dish may burn and turn out to be tasteless.