Home Preparations for the winter Barley pilaf or pearl barley porridge with meat and vegetables. Barley with meat. How to cook barley with meat: recipes Delicious barley with meat recipe

Preparations for the winter

Barley pilaf or pearl barley porridge with meat and vegetables. Barley with meat. How to cook barley with meat: recipes Delicious barley with meat recipe

Pearl barley porridge recipes

2 hours

115 kcal

5/5 (1)

As a child, I hated porridge. Mom used all sorts of tricks to somehow get a spoonful of porridge into her mouth. But it's all useless. One day my parents took my brother and me to the village on vacation. One sunny day, grandma was fussing around in the kitchen, clattering dishes, doing magic near the stove. A divine smell wafted from this room and when everyone was gathered at the table, my brother and I ate our dishes to the last crumb. As it turned out later, we ate pearl barley porridge. Yes, yes, porridge, which I couldn’t stand. After this, my grandmother told me that barley used to be called pearls (from the word “pearl”) because of its healing properties. As a result, pearl barley porridge with meat has become my favorite dish.

Kitchen appliances and utensils

frying pan;
deep container;
cutting board;
grater;
sharp knife;

spadefoot;
baking pot;
oven;
paper towels (napkins).

I usually buy several packs of pearl barley at the supermarket at once.
Remember! The grains should be golden brown and free of black spots. I also pay attention to ensuring that the cereals do not stick together in the packaging.
If you prefer to buy pearl barley by weight, then you need to check the grain for smell. There should be a pleasant aroma of the grains, without bitterness. Let me remind you that the shelf life of pearl barley is 12 months.
I prefer to use beef for barley because it is not as fatty as pork. But you can add any type of meat. By the way, stew will also work.

Step-by-step recipe for making pearl barley porridge with meat

Preparing Ingredients

Second stage of preparation

Now it will smell fried! This means that I will fry the meat. I immediately turn on the hood. I take my favorite frying pan with high sides, pour vegetable oil into it and place it on the burner over low heat.
To the sound of hot oil (as if firewood was crackling in a barbecue), I put the dried pieces of meat on the frying pan. I turn the heat to medium 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 in the pan. I mix again.
Now I cover the frying pan with a lid and fry the entire 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, it is better to use it (40 ml). I pour tomato sauce into the meat and vegetables, add salt, pepper and spices to taste.
Mix everything thoroughly and cover with a lid. Leave on medium heat for 5 minutes.

Sometimes I use another technique to prepare the sauce: I add tomato paste into a glass, dilute it with water, and add salt, pepper and spices. Mix it all well with a spoon and pour it into the frying pan.

Third stage of preparation

I take out my beautiful baking pot from the cupboard, wipe it clean and pour everything from the frying pan into the pot.

Did you know? For baking in the oven, you can use ceramic or cast iron pots, as well as heat-resistant glass and porcelain pans.
I only have one good frying pan, so I immediately wash it after meat, wipe it and put it on low heat. Now I will be doing a very unusual thing, namely, roasting grains. The pan is already hot, so it's time to pour in the pearl barley.

Remember! Fry the pearl barley in a clean, dry frying pan.
So, I roast the grains for 3-5 minutes until golden brown. Using this technique, the porridge will be crumbly.
Well, it's time to connect my blanks. I pour “golden” pearl barley into the pot, where the meat and vegetables already lie, and add water (0.5 l).
And for a pleasant aroma, I pass the garlic through a press directly into the pot.

Be sure to taste the yushka. If something is missing, feel free to add salt, pepper or spices. I just don't have enough, so I add a little more salt and one bay leaf.
I stir this whole mess for the last time. I preheat the oven to 200 degrees. With the fanfare playing in my head at this moment, I put the pot in the oven for 30 minutes.
So, the watch announced that the time was up. I reduce the heat in the oven to 180 degrees and leave the pearl barley porridge with meat alone for an hour. And the dish is ready!

What to serve pearl barley with

I absolutely love serving different pickles with pearl barley porridge. Cucumbers, tomatoes, zucchini - this is my usual assortment. During the season of fresh vegetables, serve pearl barley with sliced cucumbers, tomatoes, peppers, etc. Also make vegetable salads.

Video recipe for pearl barley porridge with meat

By the way, here are step-by-step instructions for preparing pearl barley with meat. Everything is very simple and clear. Take a look and see for yourself!

To speed up the process of cooking porridge, use instant barley. It is sold in special sachets in portions. And you no longer need to soak and wash it.
It is better to cut any meat into small pieces, so it will cook 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, I was once 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 there is stew.

This means I cut the onion into small pieces and grate 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 frying pan, fry it until golden brown, then add the carrots and fry a little too. The next step is to add all the stew to the pan. I get large pieces of meat, so I use a spatula to separate them into small pieces. It will taste better this way. And then everything follows the recipe. Pay attention to the composition of the stew! A high-quality stew should contain: meat, onions, salt, spices and water. If you have it at home, 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 to prepare the dish in the Instant Pot. And for, let’s say, the lazy, there is an option to cook. Why for the lazy? Read about this in the step-by-step recipe.

For me, pearl barley porridge with meat is pleasant memories that warm my soul. I'm curious to know if you have recipes that are imbued with trembling feelings? Share them in the comments.

From our selection of recipes you will learn how to quickly, tasty, correctly, step by step and in a variety of ways cook pearl barley porridge: with meat, chicken, mushrooms, vegetables - with milk or water!

Pearl barley is a unique grain that is useful for both adults and children. You can cook many dishes based on it and they will all be tasty and varied. Many people don’t like pearl barley for only one reason - it takes a long time to cook. Today I want to talk about how to cook pearl barley porridge in water without soaking. Using this recipe, you will quickly cook pearl barley and, I am sure, you will be pleased with the result. After all, the 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 or rotten grains. Rinse pearl barley several times in cold water until the water becomes clear.

Pearl barley comes in different varieties, so the cooking time may increase by another 10 minutes. If I cook pearl barley porridge as a side dish, I simply add ghee or butter to the cooked porridge. 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 pearl barley to prepare a first course (pickle soup, for example), then I put the boiled ready-made cereal in a colander and rinse it (so that the soup does not become cloudy in the future). I also freeze ready-made pearl barley for first courses: I cool it and pack it in bags. It’s very convenient to take a bag of such boiled cereal out of the freezer and quickly cook a pickle. This porridge can also be prepared for fishing. Try it!!!

Recipe 2: how to cook pearl barley deliciously (step-by-step photos)

This recipe for pearl barley porridge will teach housewives how to deliciously prepare crumbly (with a minimum of mucus) pearl barley porridge in water, which is good as a side dish with meat, mushrooms, fish and even just vegetables.

pearl barley -350 gr;
salt – 1 tsp;
butter (I use homemade) – 80 gr.

To prepare delicious pearl barley porridge, I usually try to choose the most beautiful cereal in the store, which has 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 through it.

Then pour the sorted barley grains into a saucepan, fill with cold water and let the grains swell for two hours.

After the required time, 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, fill the cereal again with water so that the pearl barley is covered by two fingers and put it on the fire to boil.

As soon as the water boils, reduce the heat and simmer the cereal over medium heat for five minutes. After this, place the pearl barley in a colander and drain the water. The cereals need to be thoroughly rinsed again under the tap, and the pan must be rinsed free of pearl mucus.

After this, we send our pearl barley for repeated “water procedures”. We repeat everything as described above.

At the next stage, we will finally finish cooking the pearl barley. To do this, pour 0.7 liters of cereal. water, salt and bring to a boil.

We do it on low heat, cover the pan with a lid and cook the barley until cooked for 30-40 minutes.

If you cook pearl barley porridge in water, strictly following my recipe, look what a beautiful and tasty porridge you get - real pearls.

Add butter to the prepared pearl barley porridge, mix and serve with meat or whatever you like.

Recipe 3: crumbly pearl barley porridge in the oven

Pearl barley – 250 g
Water – 600 ml
Butter - 40 g
Salt - 1 teaspoon (to taste)

Boil the kettle. Turn on the oven.

Sort out the pearl barley.

Rinse the barley, add hot water and bring to a boil.

Then drain the water.

Pour hot water over the porridge again and add salt.

Add oil, mix well.

Cover the porridge with a lid and place in the oven. Bring until cooked in the oven at 160 degrees (about 70-90 minutes).

Then stir the porridge again. The crumbly pearl barley porridge is ready.

Serve the porridge with butter, milk or cracklings fried with onions. Bon appetit!

Recipe 4: how to make pearl barley with milk (with photo)

pearl barley - 1 cup
water - 3 glasses
milk - 3 cups
sugar - 1-2 tsp.
salt - to taste
butter - 30 g

Rinse the pearl barley several times in cold water. Then soak the cereal overnight (8-12 hours). Drain the water.

Take the pan in which you are going to cook the porridge. Pour pearl barley into it. Pour boiling water over the cereal and place the pan on the fire. Boil the water and then carefully drain it.

Pour enough milk into the swollen porridge. Add sugar and salt to the porridge, then stir. Taste, if not enough, add more sugar or salt. Turn the heat to low and cook until the milk is completely absorbed.

Before serving the finished pearl barley porridge, pour oil over it (melt a piece). Stir the porridge if you like. Now you know how to cook pearl barley porridge.

Recipe 5: pearl 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 and grate the carrots on a coarse grater.

Fry the meat on the “Frying” mode for 10-15 minutes; do not close the multicooker lid while frying.

Add onions and carrots to the meat. Stir and fry in the same mode for another 10 minutes. At the end, turn off the multicooker.

Add washed pearl barley, salt and spices.

Pour the required amount of water and add bay leaf.

Close the multicooker lid and set the “Pilaf” mode. After the signal, stir the pearl barley porridge with the meat in the slow cooker.

Recipe 6, step by step: pearl barley porridge with meat

Pearl barley turns out crumbly, pork is tender and breaks down into fibers itself, and carrots with onions and tomatoes perfectly complement meat and porridge. Barley with meat is a hearty, healthy and nutritious dish for the whole family made from affordable, inexpensive products.

400 g lean pork;
240 g pearl barley;
1 onion;
1 carrot;
2 pods of fresh chili pepper;
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 out the pearl barley; one large mug is enough for four servings; it holds approximately 230-250 g. The dish should be prepared in a roasting pan with a lid or in a saucepan with thick walls and a thick bottom.

Soak the cereal in cold water for several minutes, drain the water, and rinse under the tap with cold water. Pour two mugs of water into the frying pan, pour in the pearl barley, put the frying pan on the fire, and heat to a boil.

By the way, I advise you to sort through the pearl barley so that there are no surprises in the form of small pebbles in the finished dish.

Fry the coarsely chopped onion in heated refined vegetable or olive oil.

We also add coarsely chopped carrots to the onions, you can add a little more celery if you like this vegetable.

When the vegetables are soft, add the pork, cut into cubes, into the pan. Fry the meat and vegetables for a few minutes until the pork sets just a little.

Place meat and vegetables in a roasting pan with boiling pearl barley.

Then add fresh chili peppers, bay leaves, chopped garlic and tomatoes. Instead of tomatoes, you can add 2-3 tablespoons of tomato puree.

Add salt to taste, suneli hops and roughly ground coriander seeds in a mortar. Instead of these spices, you can use curry powder for meat or ground red paprika.

Close the roasting pan tightly, turn the heat to low, and cook for 1 hour. Then remove the porridge from the stove, wrap it in a towel, and leave for 15-20 minutes to steam.

Serve the barley with meat hot, bon appetit! Fresh vegetable salad and homemade ketchup will complement the dish well.

Barley with meat can be preserved. You need to put the hot porridge with meat and vegetables into sterilized half-liter jars, cover with lids, and place in a large pan on a towel. Pour hot water so that it reaches the hangers, sterilize for 30 minutes, and roll up. Cool the canned food and store in the refrigerator for no more than 1 month.

Recipe 7: how to make pearl barley porridge with mushrooms

Barley with mushrooms and onions, stewed in milk sauce with seasonings, is a tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in the content of vegetable fats, proteins (in mushrooms), carbohydrates, saturates well, with the correct individual serving size of pearl barley with mushrooms and onions.

Pearl barley – 1 kg;
Forest mushrooms – 2 kg;
Onion with feather – 800 g;
Dill – 1 bunch;
Goat milk (can be cow milk) – 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 grain in advance by soaking it for several hours (or overnight). You can speed up the cooking time for this type of porridge using a pressure cooker - it will be ready in twenty minutes.

In a regular saucepan, pearl barley is cooked until ready for about an hour; some types of pearl barley cook faster; it has been observed that pearl barley from a bag cooks faster.

Start preparing the white sauce by drying the sifted wheat flour in a dry deep frying pan.

Tint it while stirring constantly.

Cooks call this flour red.

Add fresh whole goat's milk to the colored flour (easily replaced with full-fat cow's milk).

Use a mortar to grind the unusual long black pepper, which smells slightly of pine.

Pepper the milk sauce.

Chop the cleaned wild mushrooms into large pieces.

Also coarsely chop the white part of the onion into slices.

Sauté the onion in hot vegetable oil using a large wok.

Add chopped wild mushrooms to the onions.

Chop the onion feathers.

Add chopped green onions to the sauté.

Chop the dill.

Add prepared white milk sauce to the onion-mushroom sauce.

Add chopped dill.

Stir the sauce. Bring it to readiness.

Boil the soaked pearl barley in a pressure cooker by adding two liters of water. The process will take twenty minutes.

Add delicious vegetable oil to barley porridge.

Distribute the barley into deep portioned soup bowls.

Serve pearl barley porridge with mushrooms and onions hot, sprinkled with fresh herbs, such as dill.

Recipe 8: pearl barley porridge with vegetables - side dish

An inexpensive and easy-to-prepare side dish of barley, if you diversify it with different vegetables, it can well 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 side dish of pearl barley is easy to prepare, but takes a long time. Pearl barley cooks for more than an hour, and swells well, but the grains hold their shape perfectly. But the egg becomes very viscous when cooked. Therefore, an acceptable side dish of pearl barley can only be prepared from whole grains. A delicious side dish of pearl barley goes well with almost any meat or fish dish, chicken, or can be an excellent vegetarian dish.

Pearl barley 2 pcs
Onion 1 piece
Large carrots 2 tbsp.
Vegetable oil
Salt or soy sauce, black pepper, dill and parsley

If you look closely at pearl barley, you will see that it is very similar to wheat and is often confused with it. The removed top layer (hull) of barley makes the surface of the pearl barley very similar to the smooth grain of wheat. In addition, pearl barley of different grain sizes and different degrees of purification is available on sale. I prefer pearl barley to be large and light-colored without any signs of remaining shells.

Actually, dry pearl barley cooks well. But I prefer to soak it for 2-3 hours in cold water, rinsing it in running water until the signs of turbidity disappear. In addition, artifacts are often found in cereals - remains of shells, pebbles, etc.

Rinse the soaked pearl barley again with cold water, pour it into a saucepan and add 2 liters of cold water. Place the pan on the fire, bring the water to a boil and cook the barley, covered, over low heat for at least an hour. The pearl barley should become soft inside and increase in volume - swell. Place the boiled pearl barley in a colander and allow the liquid to drain as much as possible. The pearl barley garnish should not be wet or sticky.

By and large, if you know how, you can cook crumbly pearl barley in a measured amount of water, which will be completely absorbed by the cereal. But, as a rule, few can do this with confidence, so it is more convenient to cook barley in a large amount of water, it is simply impossible to make a mistake. Boiling the cereal is at your discretion.

While the pearl barley is cooking, you need to prepare and fry the vegetables. For vegetables, onions and carrots are preferable, although celery roots, parsnips, and unpeeled garlic cloves are also great. Peel the vegetables. Cut the carrots into large cubes, twice as large as the vegetables for the Olivier salad. Cut the onion into large strips.

Heat vegetable oil in a saucepan. Let the oil simmer for 1-2 minutes over low heat. Then fry the chopped carrots in oil. Fry vegetables over medium heat, stirring. The time for frying carrots is about 5 minutes, so that the surface of the carrot cubes begins to brown a little, and the carrot itself becomes soft.

Add the chopped onion and fry the vegetables, stirring until the onion turns a nice golden color. Simultaneously frying carrots and onions in this sequence will allow you to prepare the vegetables well and the side dish with pearl barley will be tasty and aromatic.

After the onions and carrots are fried, pepper the vegetables a little to taste, preferably with freshly ground black pepper. There is no need to salt vegetables. Add boiled pearl barley to the fried vegetables, drain the liquid well. Gently mix the cereal and vegetables. Using a wooden spatula, place the pearl barley and vegetables in a mound in the center of the pan, being careful not to leave anything on the sides. Reduce heat to low and cover the saucepan with a lid. The barley garnish should be steamed in the remaining moisture for 10 minutes.

Next, salt the pearl barley garnish to taste. You can add regular salt, or you can add 1-2 tbsp. high-quality and natural soy sauce. The soy sauce is quite salty and has a bright flavor that perfectly enhances the dish. After the pearl barley garnish is salted, mix the cereal, put it in a mound and let it steam under the lid for at least another 10 minutes. The side dish is ready, but you can, if desired, stir the cereal several more times, steaming it in the remaining moisture, then the side dish will be much more crumbly.

A side dish of pearl barley goes well with fried meat, natural pork cutlets, breaded fish, or game. In addition, the pearl barley side dish is a complete vegetarian dish that does not contain any ingredients of animal origin at all.

When serving a side dish of barley to the table, I advise you to sprinkle the barley with vegetables with a small amount of finely chopped parsley and dill.

Recipe 9: Pearl barley porridge with chicken and vegetables

For lovers of pearl barley, we offer to prepare a delicious porridge, which is supplemented with chicken and vegetables. This dish is an excellent option for the lunch menu. Pearl barley porridge with chicken and vegetables turns out nourishing and tasty.

chicken – 500 gr
sunflower oil – 50 ml
onion - 1 piece
carrots - 1 pc.
bell pepper - 1 piece
tomato - 1 pc.
pearl barley - 1.5 cups
dill - 2 sprigs

We start by cutting up the chicken. Chop any parts of the chicken into proportionate pieces. Let's wash them.

Heat vegetable oil in a saucepan. In this recipe, preference is given to sunflower oil. Transfer the chopped chicken pieces into the heated oil. We begin to fry them, stirring occasionally with a wooden spatula.

Peel the onions. 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 using a grater. The carrots can also be thinly sliced (at your discretion).

We diversify the composition of vegetable components for pearl barley porridge with chicken with sweet bell pepper. First, remove the seed capsule from the pepper and wash it. Cut the bell pepper into cubes.

We finished chopping the vegetables, and our chicken was already browned.

Add chopped vegetables to the chicken pieces.

Stir and simmer the ingredients for the porridge for about 7 minutes.

We wash the tomato and cut it into small cubes. Add to the rest of the ingredients in the pan. Simmer for another 5 minutes.

Now you can introduce pearl barley. Experienced housewives know that it is better to soak it in water before cooking. Before adding, rinse the pearl barley until the water is clear.

Don't forget to add salt to all the ingredients for the dish.

Fill the pearl barley with vegetables with water so that it is 2 cm higher than the cereal.

Simmer the barley porridge for about 30 minutes until cooked.

At the end, season the pearl barley porridge with chicken and vegetables with chopped dill.

Recipe 10: how to properly cook pearl barley with chickpeas

Real pearl barley porridge is very labor-intensive to make. But its special, sticky taste is worth the effort. Asian chickpeas also take a long time to cook. 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 nokhud are sold in various forms. 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 taste. Rather, these chickpeas taste like nuts. For our dish, there is no point in soaking chickpeas and pearl barley. This dish is cooked in the evening and finished in the morning. Stand near a saucepan with a water bath for 5-6 hours, as suggested in classic recipes for preparing real pearl barley? Yes, no one is capable of such feats now. There's simply no time for this.

The Lazy Cooks Club has developed a method of periodically heating pearl barley porridge to a boil, followed by a long pause. So, wash the chickpeas and pearl barley, add 1.5 liters of water in a saucepan or cauldron and place on low heat. Let it simmer for 1-2 hours. Then turn off the heat and keep the porridge covered for another 2-3 hours. If it stays overnight, it's okay. Barley and chickpeas drink a lot of water. Boiling water should be added as needed.

In the morning you can cook the porridge for another 1 hour and finish cooking in the evening. In other words, you should not be afraid of long pauses when cooking this porridge. She's not afraid of them. It cooks even with the heat off.

As a result of these actions, which, in fact, take very little time, we should end up with a viscous, tender pearl barley, reminiscent in consistency of rolled oatmeal. The chickpeas have become soft, but they do not lose their shape and bring new shades of flavor to this dish. Check the dish for salt and add it as needed.

Let's move on to refueling. I prefer my classic “triple” with vegetable oil. Pickled cucumber, onion and carrot. Cucumber can be replaced with mushrooms. We clean the vegetables.

We cut our vegetables and put them in a separate frying pan. Place on medium heat and stir constantly.

Fry vegetables in vegetable oil until light brown edges form on the onions and carrots. Add the dressing-fry into the pan with the porridge. Mix everything and cook for no more than 10 minutes. Add salt to taste. Pearl barley porridge with vegetables and chickpeas is ready.

Not everyone knows that pearl barley is ordinary barley, cleared of bran. Since ancient times, this grain has been considered a source of strength, vigor and good mood. Many also argued that barley contributes to the development of a fairly high level of intelligence in humans. And pearl barley with meat is also quite a satisfying dish.

Delicious dish from the oven

Usually, at home, porridge is cooked on the stove, but barley with meat is best prepared in the oven. This significantly simplifies the process and reduces the time required for its preparation.

This fact is very important. To feed the family a delicious dinner, the housewife needs to have:

400 grams of pearl barley, one and a half liters of water, 3 pieces of chicken fillets, 1 carrot, 1 onion, salt, bay leaf and any usual spices.

It should be prepared as follows:

The night before, sort out the barley, fill it with water and leave overnight so that the barley can swell a little.
The process begins with processing the meat. It needs to be washed and then cut into small pieces. After that, sprinkle them with spices, salt, mix well and leave them alone for 10 minutes.
During this time, you can have time to grate the carrots and chop the onions.
Fry the prepared meat in a frying pan until half cooked. Then add chopped vegetables to it and simmer everything together a little.
Remove the pan from the heat and add pearl barley to the hot mixture. Move everything carefully.
Place the mixture of products in pots and place in the oven for about 30 minutes at a temperature of about 200-210 degrees.
Take out the finished dish and let it cool for 15 minutes. Now you can put it on the table.

Everyone will definitely like this pearl barley with meat. And eating it from a pot will be even more enjoyable.

Porridge on the stove

Barley with meat does not necessarily mean with chicken. Beef is also perfect for cooking. Yes, you can also do without soaking the cereal. In this case, for work you will need:

0.5 cups of barley, 200 grams of beef, salt, 1 small carrot, 1 medium-sized onion, spices and butter.

Sequence of cooking steps:

From the very beginning, the cereal must be rinsed thoroughly with cold water. Then fill it with water again and put it on the stove to cook. Cook over low heat until almost fully cooked, and then rinse again under running water.
Chop the vegetables and then fry them in oil in a deep frying pan. Add spices, salt, boiling water (or broth) and boil a little. Place pearl barley into the hot mixture and simmer until done.
Lightly fry the pieces of meat in a separate frying pan and add them to the boiling porridge. Let the ingredients cook together for 10 minutes.

After this, you can safely put the dish on plates and wait for well-deserved words of praise.

New version of pearl barley porridge

Habitual cooking options for the same dish often get boring. But a real housewife is always ready to show her imagination, and then an ordinary pearl barley with meat, the recipe of which is known to everyone, can turn into a real work of art. Products you will need:

600 grams of fresh meat (beef or pork), 2 carrots, 50 grams of celery, 1 bell pepper, salt, 85 grams of vegetable oil, peppercorns, herbs (parsley and onion), 1 bay leaf. The amount of pearl barley does not depend on other products.

Cooking process progress:

Pour the washed cereal with cold water for 10-12 hours. Then drain this water completely and rinse the cereal thoroughly several times so that it does not stick together or burn. Place the prepared barley in a saucepan, add water again and place on a lit stove. After boiling, reduce the heat and cook the porridge for an hour.
Without wasting time, you can start preparing all the other products. Grate the carrots and celery, cut the peppers and onions into cubes, and divide the meat into small pieces with a knife (as for goulash).
It's better to cook in a cauldron. First, you need to fry the meat in oil for 5-6 minutes. Then add the pre-prepared vegetables and spices, mix and fry everything together for another 5 minutes.
Pour water over the food so that it completely covers it and bring the contents of the cauldron to a boil. Then you need to reduce the heat and leave the mixture to simmer for 40 minutes (for beef - an hour and a half).
15 minutes before the end of cooking, add the cereal, add salt, bay leaf, pepper and mix everything.

It makes an excellent pearl barley with meat. The recipe can be adjusted as desired.

The simplest option

For those who spend little time in the kitchen and don’t know at all how to cook barley with meat, the option of using semi-finished products is suitable. For this you will need: 1 can of regular meat stew, 250 grams of pearl barley, a couple of cloves of garlic, salt, vegetable oil, 2 onions and carrots.

Everything is prepared very simply:

Soak the washed cereal in water for 5-8 hours (better even longer).
Chop the garlic, carrots and onions (by any known method).
Rinse the barley, add fresh water again, and bring to a boil on the stove. Then add salt and cook for 20 minutes. The finished cereal should be placed in a colander.
Fry carrots and onions in a frying pan in oil. Then add the prepared cereal, garlic and mix everything.
Pour boiling water over the contents, cover tightly with a lid, put on fire and cook for 30-35 minutes.
Add the stew to the mixture and continue cooking for another 8-10 minutes.

Before serving, the porridge should steep a little. Only then can it be laid out on plates and served with pickled vegetables or salad. This is the easiest way, which makes it possible for even a schoolchild to figure out how to cook pearl barley with meat.

Dishes in pots

Recently, for some reason, it has become fashionable to cook hot dishes in portioned dishes. But everyone does it in their own way. For example, pearl barley in a pot with beef turns out very tasty. It is not difficult to prepare such a dish.

For 3 pots you only need: 1 cup pearl barley, salt, 1 onion, ground pepper, 600 grams of beef (tenderloin), bay leaf.

This option does not require preliminary preparation of products. Everything is done in stages:

Chop the onion randomly and fry in boiling oil.
Carefully cut the meat into pieces.
Place in prepared pots in sequence: fried onions, meat, salt, pepper, washed cereal. Pour the contents with water and put one bay leaf in each pot. Then cover them with foil and place them in the oven, preheated to 185-190 degrees.

In a couple of hours, the pearl barley in the pot with meat will be ready. You don’t need to monitor her, and you can spend your free time as you wish.

Equipment to help the housewife

Recently, housewives are increasingly using technical innovations in the kitchen. With their help, you can make a very tasty barley with meat in a slow cooker. It's convenient, practical and quite fast. There is no need to have multiple frying pans and different pots. The whole process takes place in one bowl.

You only need the following products: 350 grams of any meat, 1 carrot, 280 grams of pearl barley, 2 onions, 70 grams of vegetable oil, 625 milliliters of water, salt, seasoning, bay leaf and 2-3 cloves of garlic.

Cooking method:

Cut the meat into pieces, and chop the onions and carrots in any usual way.
Pour oil into a bowl, add meat and add pepper. Set the “fry” mode and leave the food for 15 minutes.
Add carrots and onions. Mix everything and leave as before for another 10 minutes.
Add all other components according to the recipe and set the “pilaf” mode. Cooking will take 40-50 minutes.

After the multicooker signals that it is ready, you can wait 10 minutes, then open the lid and place the porridge on plates.

A new version of porridge from the oven

Pearl barley porridge was very popular in Rus'. Since then, many ways of preparing it have been preserved. Back then, everything was done mainly in the oven. Now it has been replaced by an oven. And there are countless recipes. For example, barley with meat in the oven will be even tastier if you add mushrooms to it.

You will need the following set of products: for one and a half glasses of pearl barley, 300 grams of fresh mushrooms, 200 grams of beef (boiled and minced), a couple of onions, salt, 1 carrot, nutmeg and ginger.

Cooking process:

Soak the cereals in cold water for several hours (8-12) in advance.
After this, rinse the swollen pearl barley, place it in a pan, carefully pour boiling water over it and place it in the oven for 40 minutes, having previously set the temperature to 180 degrees.
At this time, fry the chopped carrots and onions a little in oil. Then add the mushrooms cut into pieces, and a little later the minced meat. Fry the mixture until all the moisture has evaporated.
Remove the pan with porridge from the oven, put the prepared mixture, ginger, nutmeg into it and mix well. Then cover with a lid and put it back in the oven. Reduce temperature to 150 degrees.

After 40 minutes, the aromatic dish will be completely ready.

Step 1: prepare the onion.

Using a knife, peel the onion. Rinse well under running water and place on a cutting board. Using a knife, finely chop the component and transfer it to a flat plate.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse well under running water. Using a coarse grater, grind the ingredient directly over a clean plate.

Step 3: prepare the mushrooms.

Wash the champignons well under running warm water. Using a knife on a cutting board, cut the ingredient into large pieces and also transfer to a clean plate.

Step 4: prepare the meat.

The very first thing is to rinse the chicken fillet well under running water. Then, on a cutting board, using a knife, we clean the ingredient from excess veins and fat. Grind the meat into small pieces and place on a plate.

Step 5: fry the vegetables.

Place the frying pan on high heat and add 1 tablespoon vegetable oil. When the oil starts to heat up, turn the heat down to a little less than medium and place the chopped mushrooms in a container. While constantly stirring with a wooden spatula, fry the mushroom component until golden brown. Afterwards, transfer the fried champignons back to the plate.

We do not turn off the fire and put the frying pan on it again. Add the remaining 2 tablespoons vegetable oil and place finely chopped carrots and onions in a container. Having mixed everything well with a spatula, fry everything over low heat until a golden crust forms on the surface of the vegetable components. Afterwards, we transfer the ingredients back to the plate, but do not turn off the burner.

Step 6: fry the meat.

Attention: Do not under any circumstances rinse the pan after frying vegetables, since the vegetable ingredients of the dish released juice during the stewing process, and this is very necessary for cooking our meat. So, put the chicken pieces in the frying pan, add salt and pepper to taste and mix everything well with a spatula. Simmer on the stove for 25-30 minutes until the component begins to turn golden brown.

Step 7: boil the pearl barley.

Place pearl barley in a medium saucepan. Pour the main ingredient with plain water and, stirring with clean hands, rinse the cereal directly into the container. Then drain the water and fill the pan with new water. We repeat this procedure until the water becomes clear. After this, pour the ingredient with cool purified water and put it on high heat. When the water boils, add salt to the dish to taste, mix everything well with a tablespoon and turn the heat to medium. Cook the cereal until all the water has evaporated. Approximate cooking time – about 1 hour. Attention: From time to time, stir everything with a tablespoon so that the pearl barley porridge does not burn at the base of the pan.

Step 8: prepare pearl barley porridge with meat and vegetables.

When the porridge is ready, turn off the burner, and now we can add fried mushrooms, meat and carrots with onions. Don't forget to pepper and salt the dish to taste. Mix everything well with a tablespoon, cover the pan with a lid and let it brew aside 5-10 minutes. During this time, the pearl barley porridge will be saturated with spices and juices of the ingredients of the dish.

Step 8: serve pearl barley porridge with meat and vegetables.

After the allotted time for preparing the dish, pearl barley porridge with meat and vegetables can be served. It must be hot and fragrant in the center of the table. And before you blink, all your loved ones will ask for more, even though the dish is very filling! Enjoy your meal!

- – If necessary, while frying the chicken fillet, you can add a couple more tablespoons of vegetable oil to the pan.

- – For a richer aroma of the dish, chicken fillet can be sprinkled with special herbal seasonings for meat.

- – You can fry the dish in another way. To do this, first of all, put the meat pieces in the frying pan and cook them until the ingredient turns white. Then add the mushrooms, mix everything well with a wooden spatula and simmer for another 10-15 minutes. After this, put finely chopped onions and carrots into a container and, after mixing everything well with a spatula, fry all the components of the dish until a golden crust forms on the surface. If necessary, salt and pepper the ingredients to taste.

- – If you prefer pork, beef or turkey, then chicken fillet can be easily replaced with your favorite meat. The only thing is to watch the cooking time so that the meat does not turn out raw at the end. Don't forget - the smaller the pieces, the faster they will fry.

Like many cereals, pearl barley can be present on the table not only in the form of porridges, but also in the form of side dishes and even full-fledged independent dishes. For example, pearl barley and meat combine very well. We invite you to study the recipes for preparing pearl barley with meat for their subsequent implementation.

Pearl barley porridge with meat: a recipe for pilaf in the best Belarusian traditions

Having said that many people see pilaf only with rice, we are unlikely to be mistaken. But it can be different. For example, in Belarus, the main component of pilaf is meat and... pearl barley. In terms of taste, the dish is in no way inferior to its more famous brother, and in terms of benefits, it probably even surpasses it.

Number of servings – 6.

Ingredients

We will prepare pearl barley pilaf with meat from the following components:

pearl barley – 300 g;
pork – 800 g;
onion – 150 g;
garlic – 15 g;
carrots – 200 g;
sunflower oil – 30 ml;
salt - to taste;
ground black pepper - to taste;
black peppercorns – 2-3 pcs.;
bay leaf - to taste.

Note! To get a tasty and juicy dish, choose pork with fat. At the same time, fat should be moderate; we remember that the dish should not only be tasty, but also healthy. In this case, meat from the shoulder or ham is ideal.

Per serving

Calories: 576.3 kcal
Proteins: 26.9 g
Fat: 34.3 g
Carbohydrates: 42.5 g

Cooking method

Pearl barley porridge with meat according to the Belarusian recipe is prepared as follows:

Barley, regardless of the manufacturer, should first be sorted to remove elements foreign to the grain. After clearing the grains of debris, fill them with water. The water should be cold. Soaking when preparing pilaf will take only 15-20 minutes.
We cut the pork into fairly large pieces so that the meat stands out in contrast against the background of the soft cereal. We send the chopped pork to fry in sunflower oil. At the same time, it is ideal if you fry in the same container where the porridge itself will be stewed. Therefore, it is worth preparing a thick-walled pan. The meat should be fried until golden brown, and not stewed. Therefore, if the meat does not fit into the bottom of the pan in one layer, fry it in two or more batches.
In the golden brown meat we put onion and garlic, cut into half rings, which you don’t have to chop, but simply flatten using the blunt part of a knife.
Fry the pork with onions until the natural shade of the root vegetable transforms into caramel. It takes about 6-8 minutes to cook.
While the onions are fried in meat juice, cut the carrots into strips. To achieve the ideal size, a Korean grater is perfect. Frying the carrots will take about 6 minutes: they should become soft.
The meat is fried. Vegetables too. It's time for pearl barley. Its soaking should just be completed. But don’t mindlessly dump the cereal into the pan: first, level the layer of meat and vegetables. Only after this do we lay out the pearl barley. Distribute in an even layer.
Now water. We preferably use filtered. The water should exceed the level of the cereal by 3 centimeters. If this type of measurement is unacceptable for you, we focus on the ratio of 1 glass of cereal to 2 water.

Note! At this stage, do not forget about pepper, both ground and several pieces whole, bay leaf and salt to taste.
Prepare according to the recipe. With the lid closed, bring to a boil, the heat may be at maximum. Having reached a boil, reduce the heat to almost a minimum and simmer the contents of the pan for about 45 minutes. Now it's time to stir the contents of the pan. Remove the pan from the stove. Close the lid again and wrap it in a blanket or towel to steam for 20 minutes.
When serving hearty, tasty and crumbly pearl barley porridge pilaf with meat, sprinkle it with herbs.

Culinary experts believe that lightly salted cucumbers are a very appropriate addition to pearl barley porridge with meat.

Recipe for pearl barley porridge with meat: cook in pots

You can prepare delicious pearl barley porridge with meat in various ways. And one of the most successful options is rightfully considered baking in pots. Considering the ability of pearl barley to increase its volume several times, it should be prepared in a special way. You will learn about the nuances of simmering pearl barley with meat in clay pots in the recipe with photos.

Cooking time – 80 minutes.

Number of servings – 3.