Tomato Barley Noodle Rice

Hello Dear Friends,

Barley noodle pilaf least barley noodle soup I love it so much :) When you prepare this delicious pilaf with seasonal juicy and sweet tomatoes, it becomes twice as delicious. Of course, you can also try it with canned tomatoes or tomato paste later on.

Those who will use tomato paste need to increase the amount of water by 1 more glass. Those who will use a tomato grater can fully comply with the measurements I have given.

eventually with tomato stew pasta, tomato rice It turns out a great flavor. You can serve it with yogurt or with meat dishes.

Love…

Ingredients for Tomato Barley Noodle Rice Recipe

• 2 glasses of barley vermicelli
• 1 cup grated tomato
• 2 glasses of hot water (if desired, you can use broth)
• 1 red bell pepper (capia)
• 1 piece of red pepper
• 1 tablespoon of butter
• 1 tablespoon of olive oil or oil
• salt

How to Make Tomato Barley Noodle Rice Recipe?

1. Cut off the stems of the peppers, cut them lengthwise into 2 parts. Remove the cores and cut them into as even cubes as possible.
2. Take the butter and oil in the pan and melt them. Add the barley vermicelli on top and fry it until it darkens in color and has a slight odor.
3. Add the peppers and continue frying for another 1-2 minutes (taking care not to burn them, turning the heat down if necessary).
4. Add the tomato grater and mix 2-3 times.
5. Add water and salt and mix.
6. Cook with the lid closed until it starts to absorb water. (It will be a little wet, otherwise it may hold the bottom) Turn off the bottom of the stove.
7. Leave to infuse for 15-20 minutes with the lid closed and serve.