home / Bakery products/ Barley with meat in a saucepan. Barley porridge with meat - a tasty and healthy dish of Russian cuisine

Barley with meat in a saucepan. Barley porridge with meat - a tasty and healthy dish of Russian cuisine

Barley with meat can significantly diversify the diet, if you learn how to cook it correctly. The dish is hearty, healthy, but at the same time dietary: after all, only this cereal has the ability to remove harmful cholesterol from the body. And barley is a surprisingly grateful ingredient that goes well with meat, vegetables and many other ingredients. The main thing is to learn how to bring it to perfection.

Imagine that you have come to a restaurant, and you are offered to taste "pearl porridge with sous vide beef." Agree, it sounds delicious. But when the dish is served, there will be no limit to the surprise: you will be served the usual barley with stewed meat in a special way. Yes! Barley returns to haute cuisine, which means that soon you will be able to surprise your family and guests with haute couture dishes from our traditionally Russian, inexpensive "pearl" cereals. How to cook classic barley with meat?

For cooking we need:

pearl barley - 1 glass;
500 gr of any meat (but it is better to take beef);
onions - 1 pc.;
carrots - 1 pc. (large);
bay leaf (optional)
salt, spices, pepper to taste.

It is better to rinse barley in advance with cold water and leave it to soak all night - this way we will prepare it, and it will cook many times faster. During the night it will swell, it remains only to drain the water and put to boil. Pour the grits with water at the rate of 1: 3, add some salt, let the water boil, and then switch to a low fire so that it simmers. Readiness is determined quite simply: each grain is soft, but at the same time slightly “springy” inside. Usually, barley cooking time is 50-60 minutes.

You can speed up the process of cooking cereals at times if, after the first boil, drain the water, pour it again, let it boil and reduce the heat.

While the cereal is cooking, prepare the meat and vegetables. To do this, cut the beef into cubes, onion into half rings, grate the carrots on a coarse grater. We heat a thick saucepan, add vegetable oil and a piece of butter there, fry the meat with vegetables over high heat. Salt, pepper, add seasonings. Stew meat with vegetables until soft, 60-90 minutes. If you saw that the meat is almost ready, it has become soft, tender - it's time to combine it with boiled cereals.

In the last step, mix vegetable mix, meat, cereals and simmer a little over low heat - 10-15 minutes. At the last moment, add bay leaf and turn off the stove: our dish should be saturated with the aroma of lavrushka, which blends perfectly with pearl barley. But before serving, the sheet is always removed: otherwise, the porridge starts to taste bitter.

Vary the amount of porridge, meat and vegetables so that the output is juicy dish: if you overdo it with pearl barley, the dish will turn out dry; although it's easy to fix the situation by adding a little broth.

Barley with meat is ideally combined with dill, which can be used to decorate the dish. It can be served with green radish, fresh carrot salad, cucumbers, mushrooms. Decorate the table in Russian style, invite guests and discover new taste good old barley.

Recipe for cooking in pots in the oven

The pots themselves are a table decoration. And the housewives are well aware of how tasty, stewed, tender any cereals turn out in them. Barley, perhaps, is the best cereal for pots - there it opens up and quickly acquires the most necessary degree of readiness. And the meat from the pots is so tasty that it literally “jumps” from the fork into the mouth.

Preparing the dish is very simple:

Lightly boil the grits soaked the day before in in large numbers water.
At the bottom of the pot we put pieces of meat, fried onions, carrots and other vegetables to taste.
We fall asleep with cereals so that 2-3 centimeters remain from the neck of the pot.
Salt, add spices.
Fill with water or broth almost to the very top (do not overfill - otherwise the dish will start to “run away”).
Close with lids.
We clean the oven preheated to 200 degrees.
We bake 60 minutes.

Put a cube of butter in each pot before serving. It will give the porridge that very creaminess, thanks to which it will sparkle, it will become even tastier. You can sprinkle it with fresh dill or garnish with parsley sprigs.

The best meat for roasting in pots - pork neck; it comes out very juicy.

Porridge in pots is served with a salad of fresh radish, cucumbers, sauerkraut seasoned with fragrant vegetable oil.

Barley with meat in a slow cooker

A slow cooker is the very device that is famous precisely for its ability to perfectly boil cereals. Many people equate the taste with the Russian oven: porridges are so successful in "cartoons". There is another big plus - for a multicooker, you do not need to boil barley in advance. It is enough to rinse the cereal, and leave it in water while you cut vegetables and meat. Take the proportions the same as in the basic recipe.

Rinse the barley with water
Cut the meat into pieces.
Vegetables (carrots, onions) - cut into small strips.
Fry the meat and vegetables on the “Frying” mode until golden brown.
Add grits.
Fill with water so that it is 2 fingers above the workpiece.
Close the lid and simmer on the "Porridge" mode

Cooking time, the name of the mode depends on the technical capabilities of the multicooker.

A huge advantage of cooking in a slow cooker is the opportunity, while the porridge is stewed with meat, to go for a walk, do household chores, devote time to a hobby. It is extremely difficult to digest porridge, especially since the oven automatically switches dishes to the “Heating” mode. And, of course, the “Delayed start” mode is very appropriate here: it is easy to put the porridge at night, and in the morning to please yourself with a hearty, fresh, fragrant breakfast.

With chicken fillet and vegetables

Barley removes cholesterol from the body and contains few calories (100 g of porridge boiled in water contains only 109 kcal). With chicken fillet, seasonal vegetables, porridge is easy for people who want to get in shape. To make porridge tasty, but at the same time dietary, a few tips will help. How to cook a low-calorie option?

We follow the instructions and prepare:

In a saucepan, cook barley porridge until half cooked.
In a separate frying pan, sauté vegetables and meat in a small amount of water mixed with 1 tbsp. vegetable oil.
We mix cereals, vegetables, meat.
Add a glass of vegetable broth or water.
Simmer until the grits are melting.

For the dish, you can use eggplant, zucchini, pumpkin, any kind of cabbage, carrots, green pea- The more vegetables you add, the more interesting the taste will be. You can season everything with savory - it is very tasty with barley. This porridge can be served with mint-based sauce and natural yogurt, but eat with a piece of yeast-free bread (or whole grain bread).

royal recipe

Barley was opened in our country with the light hand of Peter the Great: the tsar respected this porridge very much, ate it with milk and loved it very much with mushrooms and meat. Royal barley with meat can be yours signature dish: it successfully combines creaminess and piquancy, satiety, but at the same time lightness.

For cooking, we need not only cereals, vegetables, meat, but also pickled butter. You can take champignons, replace them with mushrooms, but it’s better to use boletus: and the smaller they are, the more refined the royal porridge will turn out.

Cooking step by step:

Fill the cereal with water and let it swell for 2-3 hours.
Rinse it again with cold water.
In the multicooker, turn on the “Baking” mode and drown on it butter(a piece weighing 50-60 g).
Add onions, carrots, grated on a fine grater.
Fry vegetables for 5 minutes, no more.
Add chicken meat cut from the thighs or legs.
Stir and fry a little more until golden brown.
Add marinated butternut squash and lightly fry everything together again.
We fall asleep with cereals (it should increase in volume by about 2 times).
We close the lid.
Stew on the “Porridge” mode (or “Buckwheat”, for someone like it).
Serve with fresh herbs.

It is appropriate to add a cube to porridge mushroom broth: so the taste of mushrooms will be expressed even brighter.

The specified amount is enough for 6 large portions, that is, it is easy to invite a company of hungry adults to royal porridge, and they will leave full. You can drink porridge with cool kvass, or any fermented milk product.

With beef and beans in Transcarpathian style

In Transcarpathia there are the National dish from barley and smoked meats, which is called cholent. It is necessarily cooked in pots, and the ingredients are not only barley and meat, but also beans and smoked meats. In addition to beef, you can use pieces smoked chicken, pork ribs, even chicken necks - the more varieties are used, the tastier the dish will turn out.

Cooking it is very simple, if you take the recipe for meat with barley in pots as a basis. In the same way, we fry the meat with vegetables, put it in pots, cover the base with barley. Although there is an important caveat: original recipe the beans are boiled until cooked, and then put in pots. But it is easy to simplify the process if you buy a jar of any beans: white, red, own juice or tomato. In this case, the liquid can not be poured out, but also added to the dish.

The dish is served with sour cream, lots of greens, fresh flatbread, and washed down with fermented milk products.

Barley soup with meat

When mentioning “pearl” cereals, one cannot ignore the soup with this cereal - hot first courses with barley come out rich, satisfying, and so appropriate in the winter season. Traditional pickle, of course, everyone knows how to cook, but few people know: even a simple barley meat soup turns out to be very tasty, and not at all tiring to prepare.

Cooking "pearl" soup is very simple:

Let's boil meat broth from beef brisket (from 60 to 90 minutes).
While the soup base is cooking, soak the barley so that it swells.
Saute carrots and onions in butter.
Once the meat has become soft, remove it from the pan.
We put cereals and vegetables.
Cook all 60 minutes until the cereal is ready on low heat.
Add meat cut into pieces.
I put a bay leaf.

For soup, 100 g of cereal is enough for a 3-liter pot - otherwise the soup will turn out to be too thick.

Before serving, sprinkle each plate with herbs, you can season with a teaspoon of sour cream. If you noticed, there are no potatoes in the soup. But, if desired, you can add a couple of whole tubers there: it will boil, giving the soup a special density and richness.

Pearl barley is a wonderful cereal. It fills you up perfectly without adding extra calories. Given its "penny" cost, you can cook it at least once a week, each time opening up new options. But make sure that the cereal is clean, does not contain a lot of debris, which is quite difficult to clean out. Be full and happy!

Even in ancient times pearl barley was highly valued for its taste qualities and beneficial features. It is a source of vigor and strength, Have a good mood and lots of useful trace elements. It is even believed that regular use contributes to the development of high intelligence. The rating of its popularity in cooking, in comparison with other cereals, is undeservedly underestimated. Perhaps, if you know how to cook barley with meat tasty and correctly, you can make it a favorite dish of the whole family.

There are many ways to prepare barley porridge. It goes well with meat, vegetables, and spices give it an amazing aroma and make the dish spicy.

How delicious to cook barley with meat?

It is impossible to convey in words all the subtleties of the aroma that spreads through the kitchen when cooking barley pilaf. It will be well received at home for both lunch and dinner. It is very satisfying, tasty, healthy and easy to prepare. It is advisable to use a cauldron, but if there is none, a frying pan with a thick bottom will do. For swimming you will need:

First of all, we thoroughly wash and clean the beef from films, cut it into pieces of small size. We chop the onion in half rings, cut the carrots into strips. Pour vegetable oil into the bottom of the cauldron, warm it up, pour out the pieces of meat. It should not be completely fried, but covered with a golden crust, after which we add the onion to it. It is important not to let the onion burn, otherwise the whole taste and aroma will deteriorate. We add carrots as the last of the vegetables; when frying, it should become soft and slightly golden.

Now it's time for spices: pour cumin into the meat, add tomato paste. After a few more minutes, add the barberry, paprika and place the peeled garlic in the center.

At this time, we will prepare pearl barley. Rinse it thoroughly, pour it on a paper or regular towel, and let it dry. To enhance the aroma and emphasize the taste of pearl barley, it is recommended to start its preparation with roasting. Pour the dried cereal into a pan without oil, fry for 2-3 minutes until a delicate aroma appears, slightly reminiscent of a nut.

We spread pearl barley to the meat in a cauldron, level it well with a wooden spatula, add boiling water so that it covers the cereal and rises another 2 centimeters above its level. Bring the pilaf to a boil, reduce the heat, cover the cauldron with a lid and leave to cook for another 40 minutes. AT ready dish there should be no water left, it all evaporates.

Before putting the pilaf on plates, mix it well. Serving for dinner, barley can be sprinkled with herbs, garnished with fresh bell peppers and tomatoes.

Barley with meat in pots

Portioned dishes have recently been a hit of the season. Why not try cooking barley with meat in pots?

We will need:

1 glass of pearl barley;
- 1 onion;
- ground pepper, salt;
- 600 grams of beef;
- .

This amount of ingredients will make 3 pots of the finished dish. We start cooking by frying the onion. Grind it, pass it in boiling oil. While the onion is fried, cut the well-washed beef into pieces.

At the bottom of the pots we put onions, pieces of meat, salt, pepper. We fall asleep pre-washed barley. Add water to the pots, put the bay leaf, cover with foil. You need to bake the dish in the oven at a temperature of 190 degrees. The cooking process is quite long - about 1.5-2 hours. During this time, barley will become soft, saturated with meat aroma and will be ready to serve. This dish may become your favorite. family dinner and also decorate festive feast. Enjoy your meal!

Pearl barley is quite interesting and healthy cereal for mass preparation delicious dishes. She has long ceased to be associated with a soldier's dinner and is popular with many hostesses. Having prepared it correctly, you can heartily feed your loved ones and get a lot of useful substances for the body.

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 to prepare the sauce: I add tomato paste to a glass, 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 am going to do a lot now unusual business, namely, to fry the 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 season fresh vegetables serve barley with sliced cucumbers, tomatoes, peppers, etc. Also make 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 big chunks 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 Nice memories that warm my soul. It is interesting to know if you have recipes that are saturated with quivering feelings? Share them in the comments.

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

Delicious dish from the oven

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

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

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

You need to prepare as follows:

The night before, sort out the pearl barley, pour it with water and leave it overnight so that the cereal can swell a little.
The process begins with the processing of meat. It must be washed and then cut into small pieces. After that, sprinkle them with spices, salt, mix well and leave alone for 10 minutes.
During this time, you can have time to rub the carrots and chop the onion.
Fry the prepared meat in a pan until half cooked. Then add chopped vegetables to it and stew a little all together.
Remove the pan from the heat and pour the barley into the hot mass. Move everything carefully.
Arrange the mixture of products in pots and send to 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 it can be crushed on the table.

This meatloaf is sure to please everyone. And eating it from a pot will be even more pleasant.

Porridge on the stove

Barley with meat does not necessarily mean with chicken. Beef is also great for cooking. Yes, and without soaking cereals, you can also do. In this case, you will need:

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

The sequence of preparation steps:

From the very beginning, the cereal should be washed thoroughly with cold water. Then fill it with water again and put it on the stove to boil. Boil over low heat to almost complete readiness, 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. Put the barley in the hot mass and simmer until tender.
Lightly fry the pieces of meat in a separate pan and add them to the boiling porridge. Let the food cook for 10 minutes together.

After that, the dish can be safely laid out on plates and wait for well-deserved words of praise.

A new version of barley porridge

The usual cooking options for the same dish are often boring. But a real hostess is always ready to show her imagination, and then the usual barley with meat, the recipe of which is known to everyone, can turn into a real work of art. From the products you will need:

600 grams 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.

The course of the cooking process:

Pour the washed cereal for 10-12 hours with cold water. Then this water is completely drained, and the grits are thoroughly washed several times so that it does not stick together and does not burn. Put the prepared barley in a saucepan, pour water again and put on a lit stove. After boiling, make the fire smaller 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 pepper and onion into cubes, and cut the meat into small pieces with a knife (as for goulash).
It is better to cook in a cauldron. First, in it you need to fry the meat in oil for 5-6 minutes. Then add pre-prepared vegetables and spices, mix and fry everything together for another 5 minutes.
Pour the food with water so that it completely covers them, and bring the contents of the cauldron to a boil. Then you need to reduce the heat and leave the mass to stew for 40 minutes (for beef - an hour and a half).
15 minutes before the end of cooking, add cereal, add salt, bay leaf, pepper and mix everything.

It turns out an excellent pearl barley with meat. The recipe can be adjusted to your liking.

The simplest option

For those who spend little time in the kitchen and do not know at all how to cook barley with meat, the option using semi-finished products is suitable. To do this, you will need: 1 can of ordinary stew, 250 grams of pearl barley, a couple of cloves of garlic, salt, vegetable oil, 2 pieces of onion and carrot.

Everything is prepared very simply:

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

Before serving, porridge should brew 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 to figure out how to cook barley with meat, even for a schoolboy.

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, barley in a pot with beef meat turns out to be very tasty. It is easy to prepare such a dish.

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

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

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

After a couple of hours, barley in a pot of meat will be ready. You do not need to follow it, and free time can be spent at your discretion.

Technique to help the hostess

Recently, housewives are increasingly using technical innovations in the kitchen. With their help, a very tasty barley with meat is obtained in a slow cooker. It is convenient, practical and quite fast. No need for multiple pans and pots. The whole process takes place in one bowl.

Only the following products are needed: 350 grams of any meat, 1 carrot, 280 grams of 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 with carrots in any usual way.
Pour oil into the bowl, put the meat and add pepper. Set the "frying" mode and leave the products for 15 minutes.
Add carrots and onions. Mix everything and leave in the same mode 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 will let you know with a signal of readiness, you can wait 10 minutes, and then open the lid and spread the porridge on plates.

A new version of porridge from the oven

Barley porridge was very loved in Russia. Since then, many ways of its preparation have been preserved. 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 cups of pearl barley 300 grams fresh mushrooms, 200 grams of beef (boiled and chopped to a state of minced meat), a couple of onions, salt, 1 carrot, nutmeg and ginger.

Cooking process:

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

In 40 minutes fragrant dish will be completely ready.

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 glass;
water - 4.5-5 glasses;
salt - 0.5 tsp;
vegetable oil - 1 tbsp. l.

First you need to choose good grits- without damaged and spoiled 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 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 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. Enjoy your meal!

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 required amount 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 fresh pepper Chile;
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 the pearl barley so that there are no surprises in the form of small pebbles in the finished dish.

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! Salad of fresh vegetables and homemade ketchup well complement the dish.

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 with spices, this is a tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in content. vegetable fats, proteins (in mushrooms), carbohydrates, 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 is 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 to the tinted flour fresh whole goat milk(easily replaced by fatty cow).

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

An inexpensive and not difficult to prepare barley garnish, if you diversify it with different vegetables, it may well serve 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 it into a saucepan and pour 2 liters of 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 bright taste, perfectly improving 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, swine natural cutlets, breaded fish, or game. In addition, barley garnish is a complete vegetarian dish that does not contain any 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 supplemented with chicken and vegetables. This dish is a great suggestion for a lunch menu. Barley porridge with chicken and vegetables it turns out 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. AT this recipe preference given 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 ship to chicken pieces chopped vegetables.

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.