Pearl porridge with nettles

It would seem that delicious things can be made from ordinary barley and annoying country weed - nettle. Almost all summer residents simply hate nettles, because unlike most other weeds, it burns their hands and other exposed parts of the body in the most unpleasant way. In a word, a real punishment. But in Russian cuisine, there has long been an excellent culinary recipe for pearl porridge with nettles, which was shared with me by one of the summer residents, who, while waiting for a commuter train, told everyone about her attempts to overcome nettles on her fazenda. So, I wash my pearl barley twice: first with lukewarm water, and then with hot, almost boiling water and put it to soak in water for several hours. The prepared peeled nettle is boiled in boiling water for only five minutes. Then I squeeze the water out of it and cut it very finely. I cook porridge in the water in which nettles were cooked before, only I still add this boiling water. At the same time, I fry the sliced onion until golden brown and, when the porridge is almost ready, add it to the brew along with butter and chopped nettles. I leave the finished pearl porridge with nettles for two hours in a pan wrapped in a blanket and covered with a lid for warming, after which it can be served to the table.