Barley porridge with fried potatoes

The combination of pearl barley and potatoes in one plate may seem unusual, but after trying the ready-made dish, you will be pleasantly surprised by the result. Barley porridge turns out to be crumbly, pieces of fried potatoes with onions successfully complement it and make the taste more interesting. By the way, pearl barley porridge with potatoes is a traditional Lithuanian dish, very famous and popular. Pearl barley in this design is also called "glass porridge". If you have not tried this version of pearl barley porridge yet, feel free to cook - it's delicious!

Ingredients

• Pearl barley - 150 g
• Potatoes - 300 g (3 pcs.)
• Onions - 130 g (2 pcs.)
• Salt to taste
• Sunflower oil - 50 ml
• Fresh dill (for serving) - optional

Directions

1. Pour the pearl barley into a bowl, rinse, cover with clean cold water and leave for 1 hour at room temperature.
2. Then drain the water from the swollen barley and rinse the groats again.
3. Boil 800 ml of water in a saucepan, salt. Transfer the pearl barley to a saucepan. Bring water to a boil, reduce heat and let the barley simmer until tender (about 30 minutes).
4. While the pearl barley is cooking, peel the onion and cut into medium cubes.
5. Heat sunflower oil in a skillet, put onion and fry until transparent, about 3 minutes.
6. Peel the potatoes, wash and cut into neat small cubes.
7. Transfer the potatoes to the skillet with the onions.
8. Fry potatoes and onions over medium heat, stirring frequently, for 10-15 minutes, until the potatoes are tender. You do not need to fry the potato cubes too much, they should become soft. The onions shouldn't be too fried either. Season the potatoes with salt to taste.
9. Throw the cooked barley in a colander.
10. Then transfer the barley to the pan with the potatoes and onions.
11. Mix gently. Cover the pan with a lid, turn off the stove and leave the pearl barley porridge with potatoes to simmer and rest in the cooling pan for 15-30 minutes.
12. You can serve barley with potatoes as a side dish for meat, especially if it is with gravy, or as a lean independent dish with a salad of fresh vegetables.
13. Bon Appetit!