Barley porridge recipe

In fact, pearl barley porridge is a traditional Russian food, and in ancient times it was cooked in every hut. The process was as follows: the cereal was soaked for 12 hours, then boiled in milk until tender, after which cream was added. And also, cabbage soup and other liquid dishes with the addition of barley were no less popular.

Many remember how in childhood they had to eat barley porridge in kindergarten or in a camp. But not everyone, or rather no one could even imagine how the nutritionists who made the children's menu were right. You should not neglect it, because there are so many useful substances in it, and besides that, it is very tasty.

How to make pearl barley porridge - recipe step by step

Cut the meat into small pieces, onions into small cubes, not coarsely chop the carrots and bell peppers. Heat the oil in a saucepan with a thick bottom, first fry the meat for 2-4 minutes, add carrots, onions and peppers, cover and simmer over moderate heat until the vegetables are soft.

Add pre-soaked pearl barley, pour in broth or regular boiling water, salt and sprinkle with spices. Stir and heat, reduce heat and continue cooking on a slow simmer for 1 hour or more, until the cereal has increased in volume and slightly boiled.

The readiness of the pearl barley porridge is determined independently. Someone love that the barley is boiled and soft, and someone, so that the grains remain whole and slightly hard. In each case, the cooking time may differ, depending on the type of cereal and how long it has been soaked.

Delicious barley with chicken in a multicooker

We present a simpler recipe for barley, where the groats are not soaked and we will cook barley porridge in a slow cooker. By the same principle, barley can be cooked in a saucepan and even over an open fire, in a cast-iron cauldron, like pilaf.

Ingredients:

500 g chicken thighs, 150 g carrots, 1 small onion, 2 cloves of garlic, 1 tbsp. ghee, 200 g of pearl barley, 200 g of boiled water, Salt and pepper to taste.

  1. Divide the meat into large pieces, put in a multicooker bowl and add oil. Set the timer for 30 minutes in the "Fry" mode and press start.
  2. Prepare vegetables and cut them, onions into half rings and carrots into strips. About 10 minutes before the end of frying, add vegetables and garlic to the meat, stir and continue cooking.
  3. Then add the washed pearl barley, add water, sprinkle with salt and pepper, Close the multicooker lid, select the "Stew" mode, set the timer for 2 hours and start.

The advantage of a multicooker is that cooking in it is three times faster than in a saucepan, and much easier. Each of the multicooker has special modes for porridge. Throw in the ingredients, fill it with water and you can do other things. Convenient after all.

The easiest recipe for barley in a multicooker

Ingredients:

180 grams of pearl barley;

500 ml of water;

a quarter teaspoon of salt;

1 tablespoon sugar

25 grams of butter.

Preparation:

Rinse the cereal with water several times until the drained liquid becomes clear. If you want to cook barley for breakfast, then in the evening put the washed cereal in a multicooker bowl, fill it with cold water and leave it to swell until morning. Well, if time is really running out, then boiling water will help to speed up the process, with which you can pour pearl barley for 30 minutes.

Without draining the water, add salt and sugar to the barley. Close the lid of the multicooker, set the mode that your model has, usually “Porridge”, “Buckwheat” or “Groats”, and the time is 1 hour 10 minutes. Season the finished barley with butter, sprinkle with herbs or pour over honey if desired.

Barley porridge in a slow cooker with vegetables and stew

Ingredients:

1 can of stewed meat (300 grams);

350 grams of pearl barley;

1 medium onion

900 ml of water;

5 cloves of garlic;

1 medium carrot

salt, pepper (to taste);

a pinch of greens.

How to cook:

Rinse, peel and chop the vegetables: grate the carrots, finely dice the onion, and chop the garlic into slices. Lubricate the multicooker bowl with vegetable oil, put vegetables in it, add fat from the can of stewed meat and fry for 10 minutes in the "Fry" or "Bake" mode, remembering to stir.

Add the washed pearl barley several times to the fried vegetables, add water, salt and pepper. Close the lid and cook on Pilaf for 1 hour 10 minutes. 10 minutes before the end of the appliance, add the stew to the barley and stir. Sprinkle the prepared barley with stewed meat and vegetables with herbs.

Barley in a multicooker with mushrooms and vegetables

Ingredient List:

180 grams of pearl barley;

350 ml of water;

1 medium onion

3 cloves of garlic;

350 grams of champignons;

1 salad pepper;

a few leaves of fresh spinach;

20 ml of sunflower oil;

salt and pepper to taste.

Cooking recipe:

Rinse the mushrooms and cut into slices, peel and chop the onion, free the pepper from seeds and stalks, cut into small cubes.

Pour sunflower oil into a multicooker, add onion, set the "Fry" or "Baking" mode on the device, time - 20 minutes.

After 5 minutes, send the mushrooms to the onion, simmer everything together for about 10 minutes, until all the liquid that comes out from the champignons has evaporated.

Next, add pepper to the multicooker, cook until the food processor is finished.

Transfer all ingredients to a plate. Place the washed cereal in the multicooker bowl, fill it with water, salt and cook for 30 minutes in the "Porridge" mode.

At the end, put vegetables and mushrooms to the barley, simmer for 40 minutes, setting the "Stew" mode on the multicooker. Sprinkle the finished dish with chopped spinach.

Tips and tricks:

In order for pearl barley dishes to deliver true culinary pleasure, you should adhere to some rules for its preparation. First of all, we must remember that it is better to soak cereals. This will make it softer and faster to cook. Although relatively quick cooking of pearl barley is an illusion. To get a well-cooked barley, you need to be patient: it takes a long time to cook than its brethren.

- Pearl barley cannot be stored for more than two years.

- Store it in a tightly closed container in a cool place.

- Barley should be cooked for about an hour and a half.

- It is better to eat pearl barley dishes hot. When it cools down, it becomes less tasty, moreover, the cereal “dulls”, which makes its use impossible for some age groups: it is difficult for the elderly to chew, but the children simply will not like the taste, and they will completely refuse barley dishes.

Women who care about beauty should include pearl barley dishes in their diet. The fact is that it contains the element lysine, which is involved in the production of collagen, which is so important for smooth skin. Moreover, barley helps to remove harmful substances from the body, and this is very valuable for those who follow the figure.