
Barley Porridge with Chicken Hearts
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
From barley, we expect two seemingly contradictory qualities: softness and tenderness, while also being dry and crumbly. Most importantly, there should be no sliminess, which leads many to view barley porridge with suspicion after a single unfortunate cooking experience. It's essential to understand that both barley and chicken hearts are not quick-cooking ingredients. The porridge will take about two hours to prepare, not including the six hours needed to soak the grains, and the hearts take a bit less time but still require a long cooking process. The result will be a very simple yet hearty combination, and adding a crust of crispy croutons with paprika to the creamy porridge will bring an uncomplicated dish to life with interesting details and new flavors.
Ingredients
- Pearl barley - 1 glass
- Cream 22% - 7 fl oz
- Breadcrumbs - 4 spoons
- Paprika - ½ spoons
- Butter - 2 spoons
- Chicken hearts - 10.6 oz
- Onion - 1 head
- Celery stalk - 1 piece
- Sugar - 1 tablespoon
- Thyme - 1 sprig
- Vegetable Oil - 1 fl oz
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Thoroughly rinse the grains. Bring 2 cups of water to a boil in a large pot for every 1 cup of grains. Add sugar and 0.5 teaspoon of salt. Pour the grains into the boiling water, ensuring that the water covers them by 2–3 cm. Cook for 30 minutes or until the liquid is absorbed.
Step 3
Pour in the cream, bring the pearl barley porridge back to a boil, and simmer on low heat for another 30 minutes. Do not cover the pot tightly with a lid and keep an eye on it to prevent the porridge from boiling over. It should absorb all the liquid completely. If it remains wet, keep it on the heat for a little longer.
Step 4
While the pearl barley is cooking, sauté the breadcrumbs in butter over medium heat until they are lightly golden. Remove from heat and mix with paprika.
Step 5
Trim any remaining blood vessels from the hearts and rinse them thoroughly.
Step 6
Heat vegetable oil in a pan, add the hearts and thyme, cover with a lid, and sauté over low heat for about 15 minutes, until tender.
Step 7
Add the sliced onion and celery to the pan. Season with salt and pepper, and sauté everything together, stirring, for another 15 minutes. The onion should turn golden, and the hearts should become tender. Remove the thyme sprigs.
Step 8
Combine the pearl barley with the hearts and vegetables.
Step 9
Season with salt and pepper, then transfer to individual ramekins.
Step 10
Sprinkle with breadcrumbs mixed with paprika and place in a preheated oven at 356°F for 15 minutes. Then turn off the oven and let the dish rest in the warm oven for another 10 minutes.
Step 11
Serve the porridge hot, directly in the pots, sprinkled with chopped herbs.
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