Barley is a type of cereal plant rich in fiber and very important minerals. It can be combined in both savory and sweet recipes.
Barley is a very commonly used product rather in the past and not so much in the present, despite its rich ingredients.
It is possible that the hectic everyday life and the eternal "no time" is one of the reasons, but nevertheless, at least once a month or two you should consume barley.
The barley is soaked the night before in water and left like that all night. In the morning, strain and wash well. Pour new water and put it in a pot.
60-70 minutes on medium heat is sufficient, boiling with the lid closed. After the indicated time, it is turned off and left for ten minutes without opening.
Nowadays, technology is very advanced. With a pressure cooker this time is cut in half, i.e. in 30 minutes it is ready to eat.
If you cook a little more, you can safely put it in the refrigerator for a few days or even freeze it for later use. This way you will always have boiled barley with which you can immediately fix a favorite or an old forgotten recipe without wasting a lot of time.
