Barley porridge with meat is a hearty and tasty second course for a homemade dinner. Barley is not very popular compared to other cereals due to its long cooking time. But, if it is soaked in cold water in advance, then the preparation of barley porridge with meat will not take much time. It is necessary to soak for about 5-8 hours, it is most convenient to pour the cereal with water in the evening, then the sutra can be cooked hearty and delicious porridge. From meat, pork, chicken or tender beef is suitable, at your discretion. It is desirable that the meat pieces be streaked with fat, then the dish will come out more juicy and tasty. Barley porridge with meat, the recipe for which is provided below, is considered a winter dish. In summer and autumn, when there are a lot of fresh vegetables on the market, you can diversify the recipe by adding at the end of cooking fresh tomatoes and bell pepper.
Ingredients:
- 1 cup (250 g) pearl barley;
- 1 onion;
- 1 carrot;
- 0.5 g pork;
- 50 g of vegetable oil;
- 1 tsp dried paprika;
- 1 tsp Italian herbs;
- 1 tsp curry;
- salt to taste;
- 400-500 liters of water.
How to cook barley porridge with meat
1. First of all, we thoroughly wash the pearl barley until the water becomes clear. We move the washed grains into a deep bowl and fill with cold water. We leave at room temperature for 5-8 hours. After 2-3 hours, drain the water and collect fresh.
2. Peel large onions and carrots. Rinse and dry with a towel. Grind the carrots on a grater with large holes or cut into thin short strips. Cut the onion into random small pieces.
3. Rinse the pork pulp. Pat dry with a towel to remove excess moisture. Cut into small cubes.
4. For cooking, we select thick-walled deep dishes. We heat up the vegetable oil. Add onions and carrots. We mix. Cook over moderate heat for 5-8 minutes, stirring with a spatula.
5. Add pieces of meat to the fried onions with carrots. We mix. Fry over low heat for 8-10 minutes, stirring occasionally.
6. Pour the washed swollen cereals, salt, Italian herbs, dried paprika, curry. We mix.
7. Pour boiling water. We mix. Let it boil over moderate heat. We try for salt and spices, if necessary, add what is missing. Then cover with a lid, make a small fire and cook barley porridge with meat for 40-50 minutes, until all the ingredients are ready. It is not necessary to stir during the cooking process.
8. Barley porridge with meat is ready. The grits absorbed most of the liquid, while the dish turned out juicy, not dry.
9. Serve for lunch or dinner with fresh vegetables and herbs. Bon Appetit!
- Pearl barley does not boil soft, the grains remain whole and elastic. If you like boiled porridges more, you can replace pearl barley with barley or opt for round rice.
- It is better to choose meat that is not very tough, pork pulp with layers of fat, young beef or broiler chicken is perfect. For 500 g of meat, there should be at least 70-100 g of fat to make the dish more juicy.
- To cook porridge, it is not necessary to use a saucepan; you can cook it in a deep frying pan, cauldron or saucepan. It is desirable that the dishes have a thick bottom or non-stick coating. You can also cook the second dish in pots in the oven, as in this pea porridge recipe.
- When adding cereals, it is important to monitor the water level so that the barley does not absorb all the liquid and the porridge does not burn or dry out.
- If it seems to you that the dish came out not very fatty and juicy, you can add a piece of butter to the finished hot porridge.
That's the whole recipe with a photo, barley porridge turns out to be quite satisfying and not very expensive meat dish. These ingredients make a complete dinner for 3 people.
Pearl barley recipes
barley porridge with meat
2 hours
115 kcal
5 /5 (1 )
As a child, I could not stand porridge. Mom used all sorts of tricks to somehow stuff a spoonful of porridge into her mouth. But it's all useless. One day my parents took me and my brother to the country for a vacation. One sunny day, my grandmother was rummaging around in the kitchen, rattling dishes, conjuring near the stove. A divine smell wafted from this room, and when everyone gathered at the table, my brother and I ate our dishes to the last crumb. As it turned out later, we ate barley porridge. Yes, yes, porridge, which I could not stand. After that, my grandmother told me that barley used to be called pearls (from the word "pearl") because of its healing properties. As a result, barley porridge with meat has become my favorite dish.
Kitchen appliances and utensils
- frying pan;
- deep container;
- cutting board;
- grater;
- sharp knife;
- spadeweed;
- pot for baking;
- oven;
- paper towels (napkins).
Grocery list
| Name | Quantity |
| barley porridge | 160 g |
| beef | 200 g |
| onion (medium size) | 1 PC. |
| carrot (medium size) | 1 PC. |
| tomato paste | 1 st. l. |
| garlic | 2 cloves |
| water | 0.5 l and 2 tbsp. l. |
| vegetable oil | 1 st. l. |
| salt | taste |
| pepper | taste |
| spices | taste |
| Bay leaf | 1 PC. |
- I usually buy several packs of pearl barley at the supermarket at once.
Remember! The grains should have a golden brown hue and not have black blotches. I also pay attention to the fact that the cereals do not stick together in the package.
- If you prefer to buy barley by weight, then you need to check the cereal for smell. There should be a pleasant aroma of grains, without bitterness. Let me remind you that the shelf life of pearl barley is 12 months.
- For pearl barley, I prefer to use beef, because it is not as fatty as pork. But you can add any kind of meat. By the way, stew is also suitable.
Step by step recipe for barley porridge with meat
Preparation of ingredients
The second stage of preparation
- Now it will smell like fried! This means that I will fry the meat. I immediately turn on the extractor. I take my favorite frying pan with high sides, pour vegetable oil into it and put it on the burner over a small fire.
- To the sound of hot oil (as if firewood is crackling in the grill), I put the dried pieces of meat in a frying pan. I make medium heat and fry the meat for 5-7 minutes until golden brown.
- The goal of "golden crust" has been achieved. Now I add chopped onion to the meat and mix.
- Next, put the grated carrots into the pan. I mix again.
- Now I cover the pan with a lid and fry all the contents for 5-7 minutes over medium heat.
- My next step is adding the sauce. Since I don't have tomato juice, I use 1 tbsp. l. tomato paste and dilute it with 2 tbsp. l. water. If you have juice, then it is better to use it (40 ml). pour out tomato sauce in meat with vegetables, add salt, pepper and spices to taste.
- Mix everything thoroughly and cover with a lid. I leave it on medium heat for 5 minutes.
Sometimes I use a different technique for making sauce: I add tomato paste, I dilute it with water, add salt, pepper and spices there. Mix well with a spoon and pour into the pan.
The third stage of preparation
- I take out my beautiful baking pot from the sideboard, wipe it from dust and pour everything from the pan into the pot.
Did you know? For baking in the oven, you can use ceramic or cast iron pots, as well as pans made of heat-resistant glass and porcelain.
- I only have one good frying pan, so I wash it immediately after the meat, wipe it down and put it on a small fire. I will now be engaged in a very unusual business, namely, roasting grains. The pan is already hot, so it's time to pour the barley.
Remember! Barley must be fried in a clean, dry frying pan.
- So, I fry the grains for 3-5 minutes until golden brown. With this technique, the porridge will be crumbly.
- Well, it's time to connect my blanks. In the pot, where the meat with vegetables is already lying, I pour out the “golden” barley, add water (0.5 l).
- And for a pleasant aroma, I pass the garlic through the press directly into the pot.
Be sure to taste the yushka. If something is missing, then feel free to add salt, pepper or spices. I just do not have enough, so I add a little more salt and one bay leaf.
- I mix all this porridge for the last time. I preheat the oven to 200 degrees. To the sound of fanfare, which at this moment sound in my head, I put the pot in the oven for 30 minutes.
- So, the clock announced that the time was up. I lower the heat in the oven to 180 degrees and leave barley porridge with meat alone for an hour. And the dish is ready!
What to serve barley with
I really like to serve different pickles with barley porridge. Cucumbers, tomatoes, zucchini - this is my usual assortment. In the season of fresh vegetables, serve barley with sliced \u200b\u200bcucumbers, tomatoes, peppers, etc. And also do vegetable salads.
2016-11-20T12:15:48.000Z
- To speed up the cooking process, use barley fast food . It is sold in special bags in portions. And it no longer needs to be soaked and washed.
- Any meat is best cut into small pieces. so it cooks faster.
- Meat can be marinated. This technique will speed up the cooking process, and you will get more flavorful meat. Choose for yourself what marinade to make.
- I recommend using spices specifically for meat. They usually have a very pleasant spicy aroma.
Other cooking options
By the way, somehow I was looking for other options for preparing this porridge and found a recipe with a photo of barley with stew in the oven. The ingredients are the same as in my recipe, only instead of beef - stew.
So, I cut the onion into small pieces, and rub the carrots on a fine grater. I open a can of stew (0.45 l), remove the top layer of fat and melt it in a hot frying pan. When the liquid has evaporated, I pour the onion into the pan, fry it until golden brown, then add the carrot and also fry a little. The next step is to add the whole stew to the pan. I get large pieces of meat, so I separate them with a spatula into small pieces. So it will be tastier. And then everything is according to the recipe. Pay attention to the composition of the stew! Quality stew should contain: meat, onions, salt, spices and water. If you have it at home, then be sure to check it for smell.
If you don't have an oven or don't like to use it, then cook. This recipe details the steps for preparing a dish in a saucepan. And for, let's say, the lazy, there is an option to cook. Why for the lazy? Read about it in a step by step recipe.
For me, barley porridge with meat is a pleasant memory that warms my soul. It is interesting to know if you have recipes that are saturated with quivering feelings? Share them in the comments.
Conquering new culinary heights, we undeservedly forgot about traditional dishes Slavic cuisine. It is extremely rare today that housewives cook pearl barley. But if you cook it correctly, then such a dish will appeal to everyone without exception and will take pride of place on your table. Let's discuss how barley porridge with meat is prepared, the recipe for which is very simple.
Pearl barley is considered by Japanese nutritionists to be a dish that is fraught with longevity. Yes, it takes a long time to cook, but the wait is worth it. To make pearl barley tasty and fragrant, it can be cooked with meat and vegetables.
Barley is boiled separately, and then combined with meat. And also this universal dish you can cook in a pan, slow cooker and even in the oven. Rather, write down how to cook barley porridge with meat in clay pots.
Compound:
- 0.3 kg of pork pulp;
- head of onion;
- 0.2 kg barley;
- carrots - 1 root crop;
- Bell pepper- 1 PC.;
- 1-2 pcs. laurel leaves;
- ground allspice and salt to taste;
- meat or vegetable broth- 300-500 ml.
Cooking:
Gourmet treat
Barley porridge with meat and vegetables is a versatile dish that can be cooked on hastily. Such a dish will be to the taste of everyone without exception. The standard set of vegetables is onions and carrots. You can add zucchini, fresh tomatoes at your discretion. The dish will turn out hearty, fragrant and juicy.
Ideally complement the taste of barley porridge meat fillet and mushrooms. Choose turkey, chicken, veal, or pork. It all depends on personal taste preferences.
On a note! To make pearl barley cook faster, it must be soaked in filtered water for 8-10 hours.
Compound:
- 1 st. barley;
- 0.3 kg mushrooms or champignons;
- 0.3-0.5 kg turkey fillet;
- 2 tbsp. l. vegetable oil;
- spices and salt to taste;
- carrots - 1 root crop.
Cooking:
Keeping up with progress
Housewives who have a slow cooker have already appreciated all the advantages of cooking with this kitchen gadget. You should not worry that the dish will burn or the water will boil away. Barley porridge with meat in a slow cooker is prepared perfectly.
On a note! Barley porridge with meat in the Redmond multicooker can be cooked in different program modes, for example, Multicook, Rice-cereals or Stew.
Compound:
- barley - 0.2 kg;
- pork pulp - 0.2 kg;
- carrots - 150 g;
- onion - 200 g;
- sweet bell pepper - 150 g;
- refined vegetable oil - 70 ml;
- spices, spices and salt - to taste.
Cooking:
- We clean the carrots and onions.
- Cut the sweet pepper in half, wash, remove the seeds and the stalk.
- Chop the onion and pepper into cubes, rub the carrots on a medium grater.
- Pour refined sunflower oil into a multicooker container.
- Add prepared vegetables and mix well.
- Select the program mode "Frying".
- Set the timer to 20 minutes.
- Saute vegetables with the lid of the kitchen appliance open.
- After 10 minutes, add the pork pulp cut into portions into the container.
- Stir again and continue to fry until a beep sounds.
- In the meantime, thoroughly rinse the pearl barley under running water.
- Add barley to the multicooker container and fill everything with filtered water. It will take about 300-400 ml.
- Select the "Delay start" function and leave all the ingredients for a couple of hours.
- Then, for one hour, we prepare barley with meat in the “Rice-groats” program mode.
- After giving a sound signal, we infuse the dish for a quarter of an hour.
- Mix all ingredients before serving.
What picture opens up to your eyes at the words "barley porridge"? Army canteen? Fishing lure box? A plate with conditionally edible cereals that you have to chew for a long, long time?
If yes, this means that you have never tried pearl barley porridge cooked in compliance with the technology.
History of use and benefits of pearl barley
Barley is one of the oldest agricultural crops. Growing wild, it was eaten almost twenty thousand years ago, and began to be cultivated 10,000 years ago. An unpretentious and healthy cereal was used for food, it was fed to livestock, drinks were made from it, it also served as a standard for weight, length, a measure of wealth, a unit of calculation.
Nowadays, barley has lost its importance in cooking, giving way to simpler dishes, however, pearl barley is always on sale and it is an excellent choice for preparing budget and very healthy dishes.
Barley groats are whole grains of barley, peeled from the outer shell in which they are in the spikelet. These grains are simply an incredible pantry of valuable substances necessary for the human body (among them, phosphorus, which is extremely important for the functioning of muscle fibers and for the absorption of calcium, is worth noting, as well as lysine, which is involved in the formation of collagen).
The nutritional value of barley porridge, its benefits increase with its proper heat treatment, which facilitates digestion.
How to cook barley porridge
Depending on the method of preparation, from the same cereal you can get either "poor pilaf" or the most delicate, caramel, royal porridge. However, barley finds its admirers in both forms, and it is definitely worth striving for a soft, boiled mass only for reasons of its better digestibility.
The canonical method of preparing barley groats can be considered a long, but extremely "productive" process, described in Pokhlebkin's book "The Great Encyclopedia of Culinary Art". In it, the author not only describes the technology, but sings an ode to barley porridge, in particular, explaining how this simple and unpretentious dish could be the favorite food of the great monarch Peter I.
So, according to Pokhlebkin, pearl barley should be treated like legumes and thoroughly boiled, and for this, pre-soak in cold water for 12 hours.
Barley porridge with milk. The Perfect Recipe
Ingredients:
1 st. pearl barley
1 liter of water for pre-soaking
2 liters of milk
From cereals intended for cooking, bad grains and impurities are selected and soaked in cold water. Soaking is best planned for the night, so it should last at least 10 hours (ideally 12), and after that the porridge will slowly cook for another 6 hours.
After 10-12 hours, the water that the cereal did not take is drained and the barley is poured with milk. Bring the porridge to a boil and boil on fire without a lid for 5 minutes, and after that the saucepan is removed from the heat and transferred to a water bath. In a water bath with a slow boil of water, barley milk porridge should be boiled for 6 hours.
By her own water bath is not any special preparation condition. In modern realities, it is quite possible to replace it with a slow simmering mode in a slow cooker or simmering over low heat in a saucepan with a non-stick coating or a double bottom. V original recipe water bath It is proposed as a cooking method in which milk and cereals do not burn at the bottom, and milk has no chance of "running away".
The cooking process, although very long, is not laborious, and the output is very tender dish in the form of a soft paste with a delicate caramel flavor.
By the way, barley milk porridge is not only tasty, but also a balanced dish. Cereals are rich in protein, but vegetable protein has an incomplete set of amino acids, so the addition of milk (and with it the missing amino acids) restores their balance, so that they are better absorbed and better used by the body. Also present in milk, calcium is well absorbed due to the large amount of phosphorus contained in pearl barley.
Barley porridge with meat
Meat, like milk, perfectly complements the vegetable protein contained in barley and increases the protein value of the dish.
Barley porridge with meat can be cooked both soft and crumbly. In the first case, the cereal must be soaked, as well as for the milk porridge described above.
Recipe for soft barley porridge with meat
Ingredients:
1 st. cereals
1 liter of water for soaking
0.5 kg meat
1 bulb
1 carrot
1 bay leaf
hot and sweet pepper, salt, dried garlic and herbs to taste
The washed cereal is soaked overnight in a liter of water. After 12 hours, the water is drained, the cereal is washed again and boiled in water over very low heat for 50 minutes.
While the cereal is cooking, prepare the meat part separately. For her, fry pieces of meat until a good crust, add chopped onion and grated carrots to the pan and fry everything together for several minutes.
Put the boiled cereal without water into the pan with meat and vegetables, level the mass in the pan and add such an amount of water that it covers the contents of the pan by 2 cm. Immediately put the spices, cover the pan with a lid and simmer the dish over low heat until the free liquid disappears completely (approximately 40 minutes).
With this method of preparation, the finished barley porridge is soft and tender.
Loose barley porridge with meat
To obtain crumbly porridge, you need to reduce the time for soaking cereals (but not completely eliminate soaking) and reduce the time of cooking or stewing.
Ingredients:
1 st. cereals
0.5 l water for soaking
0.5 kg meat
1 bulb
1 carrot
1 st. l. tomato paste
salt and spices to taste
The groats are soaked for 2-3 hours in cold water, then the water is drained.
The meat is fried with carrots and onions and stewed until tender, adding a little water, tomato paste, salt and spices.
The water in which pearl barley was soaked is drained, the groats are transferred to a saucepan or cauldron, mixed with the meat part, and poured with water in such an amount that it exceeds the level of the groats by 1 cm. Salt is added for the groats. Simmer over low heat until the liquid has completely evaporated.
Barley porridge in a slow cooker
The slow cooker makes it very easy to cook barley porridge, since the cereal does not stick to the bottom and does not burn, and the presence of special modes for cooking cereals among the functions allows the cook to “eliminate” from participating in the process.
However, pearl barley still needs to be soaked before cooking.
The easiest barley porridge recipe in a slow cooker
Barley porridge can be cooked in a slow cooker as the easiest side dish for hot meat, mushroom and fish dishes.
Ingredients:
2 tbsp. cereals
4.5 Art. water (for cooking)
50 g butter
salt
The washed cereal is soaked overnight. The specified amount of pearl barley must be poured with at least three glasses of water.
In the morning, the cereals are washed again, transferred to a slow cooker, water and half the oil are added.
To make barley porridge in a slow cooker soft, but with individual grains, it needs to be cooked for about an hour in the “Porridge”, “Pilaf” or “Groats” mode (depending on the model of the multicooker).
At the end of cooking, add the remaining oil.
Compatibility of barley porridge with other products. Barley diet
Barley contains a lot of vegetable fiber, useful for normal digestion, but almost indigestible in the body and irritating the intestines. With this in mind, barley porridge should not be consumed with raw vegetables and fruits, also containing coarse fiber, so as not to increase the load on the intestines and its irritation.
Products that should not be combined with barley porridge:
white and red cabbage, raw carrot, radish, radish, pear, apple peel, juices with pulp, bran, dried fruits, black bread, "live" kefir and yogurt.
Useful combinations with pearl barley:
boiled lean sea fish, boiled beets, cauliflower and broccoli, tomatoes, cucumbers, peeled fruits, mashed.
Barley diet
On the basis of barley porridge, you can arrange a short mono-diet or use it for a fasting day. To do this, you need a liter of cooked barley or barley groats divide into 6 portions and eat during the day, washing down with unsweetened drinks (do not add salt and sugar to porridge either).
What else to cook with pearl barley
Pearl barley is good not only for side dishes or second courses, but also for making various soups. Very tasty barley soups with mushrooms, chicken, tomatoes.
Out well famous dishes, to which pearl barley is added, one can recall pickles and kutya. Of the less well-known - mushrooms and tomatoes stuffed with pearl barley, hodgepodge, pearl barley risotto.
See, for example,
It is also worth trying vegetable salads with the addition of a small amount of hard-cooked pearl barley grains to them - they not only enrich the taste of salads, but also give a feeling of satiety after a light breakfast.
Finally…
Barley porridge - useful diet dish, which should appear in the diet from time to time. It normalizes digestion and stool, is a valuable source of protein, and thanks to low glycemic index (22 in total) carbohydrates digested from food are immediately consumed and do not turn into fat.
The abundance of dietary fiber in pearl barley makes porridge out of it a kind of brush that passes through the intestinal tract, mechanically collecting and removing toxic substances and harmful deposits from the body.
People who do not like pearl barley dishes should change their attitude towards them by choosing other recipes so as not to miss one of the most affordable food sources of vigor and well-being.
From our selection of recipes you will learn how to cook barley porridge quickly, tasty, correctly, step by step and in a variety of ways: with meat, chicken, mushrooms, vegetables - milk or water!
Barley is a unique cereal that is useful for both adults and children. You can cook on its basis many dishes and all of them will be tasty and varied. Many do not like pearl barley for only one reason - it takes a long time to cook it. Today I want to talk about how to cook barley porridge in water without soaking. According to this recipe, you will quickly cook barley and, I am sure, you will be pleased with the result. After all, porridge turns out tasty and crumbly. Try it!
- pearl barley - 1 cup;
- water - 4.5-5 glasses;
- salt - 0.5 tsp;
- vegetable oil - 1 tbsp. l.
First you need to choose a good cereal - without damaged and rotting grains. Rinse pearl barley several times in cold water until the water runs clear.
Pearl barley is different, so the cooking time can increase by another 10 minutes. If I cook barley porridge for a side dish, then I simply add melted or butter. I wrap the pan and let the porridge brew for about 10-15 minutes. Barley, cooked in water without pre-soaking, turns out tasty and crumbly.
If I boil barley for the preparation of the first course (pickle, for example), then I throw the boiled finished cereal into a colander and rinse it (so that the soup does not become cloudy in the future). I also freeze ready-made barley for first courses: I cool it and pack it in sachets. It is very convenient to get a package of such boiled cereals from the freezer and quickly cook pickle. And this porridge can be prepared for fishing. Try!!!
Recipe 2: how to cook barley deliciously (step by step photos)
This barley porridge recipe will teach housewives how to deliciously cook crumbly (with a minimum of mucus) barley porridge on water, which is good for garnishing with meat, mushrooms, fish, and even just vegetables.
- pearl barley -350 gr;
- salt - 1 tsp;
- butter (I have homemade) - 80 gr.
To prepare delicious barley porridge, I usually try to choose the most beautiful cereal in the store, where there are fewer spoiled grains and litter. Even if the pearl barley you have chosen looks clean and beautiful, we still pour it onto a cutting board or table and sort it out.
Then, pour the sorted barley grains into a saucepan, pour cold water over it and let the grain swell for two hours.
After the required time has elapsed, the croup increases in size, which can be seen even in the photo below.
Drain the water from the pearl barley and rinse it several times with running water.
Then, pour the cereal again with water so that the pearl barley is covered with it by two fingers and put on fire to boil.
As soon as the water boils, reduce the heat and boil the cereal over medium heat for five minutes. After that, we recline the barley in a colander and drain the water. The grits must be thoroughly washed again under the tap, and the pan - from barley mucus.
After that, we send our barley for repeated “water procedures”. We repeat everything as described above.
At the next stage, we will finally finish the pearl barley. To do this, fill the cereal with 0.7 liters. water, salt and bring to a boil.
We make, low heat, cover the pan with a lid and cook barley until cooked for 30-40 minutes.
If you cook barley porridge in water, strictly following my recipe, look at what a beautiful and tasty porridge you get - real pearls.
Add oil to the finished barley porridge, mix and serve with meat or whatever you like.
Recipe 3: friable barley porridge in the oven
- Barley - 250 g
- Water - 600 ml
- Butter - 40 g
- Salt - 1 teaspoon (to taste)
Boil the kettle. Turn on the oven.
Sort out pearl barley.
Rinse barley, pour hot water and bring to a boil.
Then drain the water.
Pour porridge with hot water again, salt.
Add oil, mix well.
Cover the porridge with a lid, put in the oven. Bring to readiness in the oven at 160 degrees (about 70-90 minutes).
Then mix the porridge again. Friable barley porridge is ready.
Serve porridge with butter, milk or greaves fried with onions. Bon Appetit!
Recipe 4: how to make pearl barley in milk (with photo)
- pearl barley - 1 cup
- water - 3 cups
- milk - 3 cups
- sugar - 1-2 tsp
- salt - to taste
- butter - 30 gr
Rinse barley several times in cold water. Then soak the grits overnight (for 8-12 hours). Drain the water.
Take the pan in which you are going to cook the porridge. Pour barley into it. Pour boiling water over the cereal and put the pan on the fire. Boil water and then carefully drain it.
Pour a sufficient amount of milk into the swollen porridge. Add sugar and salt to the porridge, then stir. Taste, if not enough, add more sugar or salt. Switch the heat to low and cook until the milk is completely absorbed.
Before serving the finished barley porridge to the table, pour it with oil (melt a piece). Stir the porridge if you like. Now you know how to cook barley porridge.
Recipe 5: barley porridge with meat in a slow cooker
- Meat - 400 gr.
- Onions - 2-3 pcs.
- Carrots - 1-2 pcs.
- Pearl barley 2 cups
- Water 5 glasses.
- Bay leaf
- Spices
Cut the meat into small pieces.
Finely chop the onion, grate the carrots on a coarse grater.
Fry the meat in the "Frying" mode for 10-15 minutes, do not close the lid of the multicooker when frying.
Add onions and carrots to meat. Stir and fry in the same mode for another 10 minutes. Turn off the multicooker at the end.
Add washed pearl barley, salt and spices.
Pour the required amount of water and add bay leaf.
Close the lid of the multicooker, set the mode "Pilaf". After the signal, mix barley porridge with meat in a slow cooker.
Recipe 6, step by step: barley porridge with meat
Pearl barley turns out to be friable, pork is tender and breaks itself into fibers, and carrots with onions and tomatoes perfectly complement meat and porridge. Barley with meat - hearty, healthy and nutritious dish for the whole family from available, inexpensive products.
- 400 g lean pork;
- 240 g of pearl barley;
- 1 head of onion;
- 1 carrot;
- 2 pods of fresh chili peppers;
- 2 tomatoes;
- 3 cloves of garlic;
- 3 bay leaves;
- 1 teaspoon hops-suneli;
- 1 teaspoon coriander seeds;
- 25 ml vegetable oil for frying;
- salt.
We measure pearl barley, one large mug is enough for four servings, it holds about 230-250 g. You need to cook the dish in a brazier with a lid or in a saucepan with thick walls and a thick bottom.
Soak the cereal in cold water for a few minutes, drain the water, rinse under the tap with cold water. Pour two mugs of water into the brazier, pour pearl barley, put the brazier on the fire, heat to a boil.
By the way, I advise you to sort out barley, so that in ready dish there were no surprises in the form of small pebbles.
Fry in heated refined vegetable or olive oil coarsely chopped head of onion.
We also add coarsely chopped carrots to the onion, you can add a little more celery if you like this vegetable.
When the vegetables are soft, put the pork cut into cubes in the pan. Fry the meat with vegetables for a few minutes, so that the pork is only a little seized.
We spread meat with vegetables in a brazier with boiling barley.
Then add fresh chili peppers, bay leaf, minced garlic and tomatoes. Instead of tomatoes, you can add 2-3 tablespoons of tomato puree.
Pour salt to taste, suneli hops and coarsely ground coriander seeds in a mortar. Instead of these spices, you can use curry powder for meat or ground red paprika.
We close the brazier tightly, make the smallest fire, cook for 1 hour. Then remove the porridge from the stove, wrap it with a towel, leave for 15-20 minutes to steam out.
We serve barley with meat hot to the table, Bon appetit! Fresh vegetable salad and homemade ketchup complement the dish well.
Barley with meat can be canned. It is necessary to lay out hot porridge with meat and vegetables in a sterilized floor liter jars, cover with lids, put in a large saucepan on a towel. Pour hot water so that it reaches the shoulders, sterilize for 30 minutes, roll up. Cool the canned food and store in the refrigerator for no more than 1 month.
Recipe 7: how to make barley porridge with mushrooms
Barley with mushrooms and onions, stewed in milk sauce seasoned it's tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in terms of the content of vegetable fats, proteins (in mushrooms), carbohydrates, it saturates well, with a properly selected individual serving size of barley with mushrooms and onions.
- Pearl barley - 1 kg;
- Forest mushrooms - 2 kg;
- Onion with a feather - 800 g;
- Dill - 1 bunch;
- Goat's milk (can be cow's) - 800 ml;
- Flour - ½ tbsp.;
- Vegetable oil - 170 ml;
- Long black pepper - 3 pcs.;
- Salt - to taste.
If you want to cook pearl barley, you should take care of this cereal in advance by soaking it for several hours (or overnight). You can speed up the cooking time of this type of porridge using a pressure cooker - it will be ready in twenty minutes.
In an ordinary pan, pearl barley is cooked to a ready state for about an hour, some types of barley cook faster, so it has been noticed that barley from a bag is cooked faster.
Start cooking white sauce from drying sieved wheat flour in a dry deep frying pan.
Color it with constant stirring.
Such flour is called red by culinary specialists.
Add fresh whole goat's milk to the tinted flour (easily replaced with full-fat cow's milk).
Use a mortar and mortar to grind an unusual black long pepper with a slight smell of needles.
Pepper the milk sauce.
Slice the decontaminated Forest mushrooms large.
Finely chop the white part of the onion as well.
Saute the onion hot vegetable oil using a roomy wok.
Add chopped wild mushrooms to the onion.
Chop the onion feathers.
Add crushed green onion in passerovka.
Chop the dill.
Add the prepared white milk sauce to the onion-mushroom sauce.
Throw in chopped dill.
Stir the sauce. Get it ready.
Boil the soaked barley in a pressure cooker, pouring two liters of water. The process will take twenty minutes.
Add delicious vegetable oil to barley porridge.
Divide barley into deep serving soup bowls.
Serve barley porridge with mushrooms and hot onions, sprinkled with fresh herbs, such as dill.
Recipe 8: barley porridge with vegetables - side dish
Inexpensive and not difficult to prepare barley garnish, if you diversify it different vegetables, it can serve as an independent dish. Pearl barley, from which all kinds of dishes are prepared, is a product available even in times of commodity shortage.
A delicious barley side dish is prepared, albeit simply, but for a long time. Pearl barley is cooked for more than an hour, and it swells well, but the grains keep their shape perfectly. But the cell becomes very viscous during cooking. Therefore, an acceptable barley garnish can only be prepared from whole grains. delicious pearl barley as a side dish, it goes well with almost any meat or fish dishes, chicken or can be a great vegetarian dish.
- Pearl barley 2 pcs
- Onion 1 pc
- Large carrot 2 tbsp
- Vegetable oil
- Salt or soy sauce, black pepper, dill and parsley
If you look closely at pearl barley, you can see that it is very similar to wheat, and it is often confused with it. The removed top layer (shell) of barley makes the surface of barley very similar to a smooth grain of wheat. In addition, barley of different grain sizes, different degrees of purification is found on sale. I prefer pearl barley to be without any signs of remaining shells, large and light.
Actually, dry barley cooks well. But I prefer to soak it for 2-3 hours in cold water, rinsing it in running water until signs of turbidity disappear. In addition, artifacts are often found in the croup - the remains of shells, pebbles, etc.
Rinse the soaked barley again with cold water, pour into a saucepan and pour 2l cold water. Put the pan on the fire, bring the water to a boil and cook the barley under the lid over low heat for at least an hour. Barley should become soft inside and increase in volume - swell. Throw the boiled barley in a colander and let the liquid drain as much as possible. Barley garnish should not be wet and sticky.
By and large, if you know how, you can cook friable barley in a measured amount of water, which will be completely absorbed by the cereal. But, as a rule, few can confidently do this, therefore it is more convenient to cook barley in a large amount of water, it is simply impossible to make a mistake. Boiling cereals - at your discretion.
While pearl barley is being cooked, it is necessary to prepare and fry vegetables. Of vegetables, onions and carrots are preferred, although celery roots, parsnips, and unpeeled garlic cloves are also excellent. Peel vegetables. Cut the carrot into large cubes, twice as much as the vegetables for the Olivier salad are cut. Onion cut into large strips.
Heat vegetable oil in a saucepan. It is necessary to let the oil boil for 1-2 minutes on low heat. Then fry chopped carrots in oil. Fry the vegetables over medium heat, stirring occasionally. The roasting time of the carrots is about 5 minutes, it is necessary that the surface of the carrot cubes begins to blush a little, and the carrot itself becomes soft.
Add the chopped onion and sauté the vegetables, stirring occasionally, until the onion is a nice golden color. Simultaneous frying of carrots and onions in this sequence will allow you to prepare vegetables well and the garnish with barley will be tasty and fragrant.
After the onions and carrots are fried, pepper the vegetables a little to taste, preferably freshly ground black pepper. You don't need to salt the vegetables. Add boiled pearl barley to the fried vegetables, with which the liquid is well glassed. Gently mix the grains and vegetables. Using a wooden spatula, arrange barley and vegetables in a slide in the center of the stewpan, trying not to leave anything on the walls. Reduce the heat to low and cover the saucepan with a lid. Barley garnish should be steamed in the remaining moisture for 10 minutes.
Next, the barley garnish should be salted to taste. You can salt with ordinary salt, or you can add 1-2 tbsp. quality and natural soy sauce. Soy sauce quite salty, and has a bright taste that perfectly improves the dish. After the barley garnish is salted, mix the cereal, put it in a slide and let it steam under the lid for at least 10 more minutes. The garnish is ready, but you can, if desired, mix the cereal several more times, steaming it in the remaining moisture, then the garnish will be much more crumbly.
Barley garnish is perfect for fried meat, pork natural cutlets, fish fried in breadcrumbs, or game. In addition, barley garnish is a complete vegetarian dish containing no ingredients of animal origin at all.
When serving barley garnish to the table, I advise you to sprinkle barley with vegetables with a small amount of finely chopped parsley and dill.
Recipe 9: Barley porridge with chicken and vegetables
For lovers of pearl barley, we offer to cook delicious porridge, which is complemented by chicken and vegetables. This dish is a great suggestion for a lunch menu. Barley porridge with chicken and vegetables is hearty and tasty.
- chicken - 500 gr
- sunflower oil - 50 ml
- onion - 1 pc.
- carrots - 1 pc.
- bell pepper - 1 pc.
- tomato - 1 pc.
- barley - 1.5 cups
- dill - 2 sprigs
Let's start by cutting up the chicken. Chop any parts of the chicken into proportionate pieces. Let's wash them.
Heat the vegetable oil in a saucepan. This recipe favors sunflower oil. Transfer the chopped chicken pieces to the heated oil. We begin to fry them, periodically stirring with a wooden spatula.
We clean the onion from the husk. Using a knife, finely chop the peeled onion.
The next vegetable ingredient is carrots. We also wash it first, then peel off the peel, and then grind it with a grater. Carrots can also be thinly sliced (at your discretion).
The composition of vegetable components for pearl barley porridge with chicken is varied with sweet bell pepper. First, remove the seed box from the pepper, wash it. Cut the bell pepper into cubes.
We have finished cutting vegetables, and our chicken is already browned.
We transport the chopped vegetables to the chicken pieces.
Stir, simmer the ingredients for porridge for about 7 minutes.
We wash the tomato, cut it into small cubes. Add to the rest of the ingredients in the saucepan. Simmer another 5 minutes.
Now you can enter pearl barley. Experienced hostesses know that it is better to soak it in water before cooking. Rinse the pearl barley well until the water is clear before adding.
Do not forget to salt all the ingredients for the dish.
Pour barley with vegetables with water so that it is 2 cm higher than the cereal.
We simmer barley porridge for 30 minutes, until cooked.
At the end, season barley porridge with chicken and chopped dill vegetables.
Recipe 10: how to properly cook barley with chickpeas
Real barley porridge is very laborious to manufacture. But its special, sticky taste is worth the effort. Asian chickpeas are also cooked for a long time. Therefore, we combine pearl barley and chickpeas in one porridge.
- pearl barley - 200 gr
- chickpeas - 200 gr
- carrots - 1 pc.
- onion - 1 head
- vegetable oil - 4 tbsp.
- salt - 1 tsp
Chickpeas or nohud are on sale in various types. There are smaller, Indian chickpeas. Central Asian chickpeas are larger. It can be soaked overnight and simply eaten raw or added to salads. No pea flavor. Rather, such chickpeas taste similar to nuts. For our dish, it makes no sense to soak chickpeas and pearl barley. This dish is cooked in the evening and cooked in the morning. Stand near the pot with a water bath for 5-6 hours, as suggested in classic recipes cooking a real barley? Yes, no one is capable of such feats now. There is simply no time for this.
In the club of lazy cooks, a method has been developed for periodically heating barley porridge to a boil, followed by a long pause. So, we wash the chickpeas and barley, add 1.5 liters of water in a saucepan or cauldron and put it on a small fire. Let it boil for 1-2 hours. Then turn off the heat and keep the porridge under the lid for another 2-3 hours. If she stays overnight, no big deal. Barley and chickpeas drink a lot of water. Boiling water should be added as needed.
In the morning, you can cook porridge for another 1 hour and cook in the evening. In other words, you should not be afraid of long pauses when cooking this porridge. She is not afraid of them. It cooks even when the fire is turned off.
As a result of these actions, which, in fact, take very little time, we should get a viscous, tender barley, reminiscent of the consistency oatmeal"Hercules". Chickpeas have become soft, but they do not lose their shape and bring new flavors to this dish. Check the dish for salt and add it as needed.
Let's go to the gas station. I prefer my classic "troychatka" in vegetable oil. Pickle, onions and carrots. Cucumber can be replaced with mushrooms. We clean vegetables.
We cut our vegetables and lay them in a separate pan. Put on medium heat and stir constantly.
Fry vegetables in vegetable oil until light brown edges form on onions and carrots. We introduce dressing-frying into a pan with porridge. Mix everything and cook for no more than 10 minutes. Add salt to taste. Barley porridge with vegetables and chickpeas is ready.
This is a vegetarian version of the dish. It is nutritious, tasty and healthy. You can decorate the porridge with herbs and add vegetables. Barley was the main porridge in the Russian army. And it was right. You can read entire treatises about the benefits of chickpeas. Unfortunately, we rarely began to use such products in our diet. We must return to the roots.
We haven't forgotten about the meat-eaters either. These are our people and we need to help them. fried Chicken's leg or a good smoked wiener, microwaved until its flesh bursts, makes our porridge a complete and powerful side dish.
