Baked Pearl Barley with Pork Grain and Italian Spinach

In the summer, the high temperature in the north is slightly hot and humid, and the body will inevitably retain moisture. Usually summer home will boil barley rice soup, or cook green barley porridge with green beans. Recently I watched a two greedy italians made by the BBC. Two lovely old men told about the Italian style and had very good on-site gourmet cooking teaching. I'm very happy, the material is very simple, immediately try to find it, the taste is really good.

In the summer, the high temperature in the north is slightly hot and humid, and the body will inevitably retain moisture. Usually summer home will boil barley rice soup, or cook green barley porridge with green beans. Recently I watched a two greedy italians made by the BBC. Two lovely old men told about the Italian style and had very good on-site gourmet cooking teaching. I'm very happy, the material is very simple, immediately try to find it, the taste is really good.

Material

Pork filling
White onion
White wine (dry white)
Barley rice
French incense (parsley)
spinach
olive oil
salt

Pour a pot of olive oil at the bottom of the pot, heat it and pour the white-skin onions cut into small pieces, stir fry until the onions are transparent

Add pork filling, stir-fry the pork filling, and turn it into white cooked filling

Add washed barley rice, stir fry for 2-3 minutes, add two tablespoons of white wine

Stir fry a few more times and then add hot water, bring to a boil, cook while stirring to prevent sticking to the pan, cook for about 30 minutes, taste the hardness of the pearl barley, whichever is palatable

Cut spinach into pieces or tear it directly into the pan, stir fry and collect the juice, so that the soup is evenly wrapped around the barley rice

Add a little salt and French incense, then you can put it on the plate. Sprinkle some fresh French incense and pour a little olive oil on the plate.

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