Barley porridge, contrary to popular belief, the dish is extremely tasty. Simple, by itself, the barbecue is perfectly combined with almost any gravy - sour cream, tomato, wine and even sweet. How do you like soldier's “Fraction-16” with apricot sauce? And if you try a little and cook porridge in the oven, and even in pots, it may be that you can not pull the eaters by the ears.
Barley Perlovka - General Cooking Principles
• Before putting them into pots, the barley is necessarily soaked in water. Ideally, in order to get soft porridge, the cereal is soaked for at least nine hours. You can reduce the time to four hours, the taste of the dish will not suffer, but the grains will be more dense and elastic.
• Prepare barley in pots of meat, fresh or dried mushrooms. Use any kind of fatty or lean meat, as well as chicken. Vegetables are often added to the main ingredients.
• In addition to meat and mushroom dishes, milk pots of pearl barley can be prepared in pots. Prolonged languor makes her taste more saturated.
• Fresh mushrooms, vegetables and meat are pre-lightly fried in vegetable oil or laid raw. Dry mushrooms are pre-soaked in water.
• The exact cooking time depends on how well the croup is swollen. If the barley was kept in water for up to ten hours, it usually does not exceed one and a half hours. When soaking the cereal for less than four hours, the dish should be stewed in the oven for two hours or more.
Barley perchka with champignons
Ingredients:
• full glass of barley;
• large carrot;
• dried parsley;
• refined oil;
• 200 gr. fresh small champignons.
Preparation:
1. Rinse the cereal, cover with clean water and leave to swell for 10 hours. Then strain the water, and wash the grits a couple more times. 2. Cut the carrot into very small cubes. Pieces of carrots should match the size of the swollen kernel.
3. Chopped carrot mix well with barley.
4. Rinse the champignons with cold water. Cut the mushrooms into large pieces. Mid-size cut into six pieces, smaller into four. Send the pieces of champignons in a bowl with barley, mix.
5. Spread the cereal mixed with mushrooms and carrots in prepared pots, filling them two thirds.
6. In each container, add a little dry parsley, 1/2 spoonful of salt and two large spoons of vegetable oil.
7. Pour in the hot water so that it covers the laid out products for at least 2 cm, and place the pots in the oven.
8. Prepare a barley with mushrooms when heated at 180 degrees for at least an hour. Turn off the heat and cook the porridge with the door closed for another half hour.
Potato barley: a recipe for pork
Ingredients:
• one and a half glasses of barley;
• 800 gr. fatty pork;
• large tomato;
• bitter onion head;
• soy sauce - 80 ml;
• medium sized carrot;
• vegetable oil;
• one red bell pepper.
Preparation:
1. Wash the barley soaked in cold water, rinse well and fold to a colander.
2. Wash the pork, cut the meat in small, equal pieces. Put the pieces in a bowl, season with spices, lightly salt. Pour in the soy sauce, mix well and set aside for half an hour.
3. Cut the carrot into thin circles, if the root crop is large, be sure to cut them in half. Cut the tomato into small cubes, chop the flesh of the pepper, finely chop the onions into quarters of rings or dice.
4. Blot the pork with a paper or linen towel to remove the marinade and place the pieces in a frying pan. Pour in some oil, literally a couple of spoons, put on medium heat. 5. As soon as the meat begins to brown, add the onions and continue cooking until the slices become light. Then add the carrot and simmer under the lid for about a quarter of an hour, do not forget to mix.
6. Add chopped tomato, increase heat. When the tomato gives juice, add pearl barley to the pan, mix.
7. Simmer on low heat for six minutes and arrange in pots, but not all at once. Putting about half, sprinkle with chopped bell pepper and add the rest.
8. Without adding 1 cm to the top, pour hot water or broth into each pot, add quite a bit of salt and cover with lids.
9. Place the filled containers on the grid, placed in the middle level of the oven heated to 200 degrees, and cook for an hour and a half.
10. After switching off, do not reach the dish immediately, the barley with meat in pots should be pressed for another 20 minutes with the door closed.
Barley with meat in pots with dried mushrooms
Ingredients:
• lean beef - 400 gr .;
• 230 gr. barley;
• head of salad onions;
• full handful of dried, preferably white, mushrooms;
• one small carrot;
• half spoon of dried dill;
• sunflower oil;
• a teaspoon of dried tomatoes.
Preparation:
1. Barley soak in cold water for at least eight hours, and dried mushrooms, bay hot, two hours. Then rinse all well separately and dry thoroughly. Mushrooms can be slightly squeezed.
2. Cut the beef into small cubes. Sprinkle the meat with dried dill and ground pepper. Salt lightly, add dried tomatoes, pour in two spoons of oil, mix.
3. Shred the onion into quarters of rings, cut the carrot into cubes or straws.
4. Put the chopped root vegetables in the pan, add one and a half tablespoons of oil and put on a small fire. When the carrot is soft and the onions are lightly browned, put the vegetables in a bowl and put the beef in the pan. 5. Add some butter to the meat and fry the slices until a soft blush appears.
6. At the prepared pots, first lay out the cereal, put the mushrooms on it and cover them with a vegetable roast. Top evenly spread the pieces of roasted beef.
7. Fill all with hot water so that it does not reach the edge of about one and a half centimeters and put the pots in the oven. Be sure to cover the lids.
8. When heated to 180 degrees protomit pearl barley with meat and mushrooms for two hours.
Spicy barley with meat in pots
Ingredients:
• two large salad onions;
• 600 gr. greasy beef;
• 80 gr. thick cream or 50 grams of butter;
• garlic;
• three leaves of laurel;
• pearl barley - 250 gr .;
• refined cooking oil;
• coriander seeds, ground pepper and zira - to taste;
• a small bunch of parsley.
Preparation:
1. Put the washed pearl barley into cold water and leave it for four hours.
2. Rinse the beef, blot the meat with a towel and cut it into centimeter cubes.
3. In vegetable oil, fry finely chopped onion until golden. Add to it chopped garlic, slices of beef, and over high heat, stirring, fry everything for 10 minutes. Remove from the heat when a ruddy crust appears on the meat.
4. Spread the onions and place the beef in pots. Add spices, spices and a little salt to each.
5. Drain the water from the barley, rinse the grits well and spread evenly over the filled containers.
6. Pour boiling water into the pots so much that the water for one centimeter covers the barley, lower the leaf of laurel leaf and close it.
7. Preheat the oven to at least 200 degrees, place filled pots in it and cook for 40 minutes. Then reduce the heat to 170 degrees and continue cooking for another hour. Leave the pots in the oven off for another quarter of an hour. 8. Add butter to the ready-made porridge, and sprinkle with finely chopped parsley when serving.
Potato barley: a recipe with chicken and vegetables
Ingredients:
• chilled chicken fillet - 150 gr .;
• barley - 1 cup;
• small onion;
• 100 gr. squash;
• small turnip fruit;
• carrot;
• one Bulgarian pepper;
• large tomato;
• homemade butter - 60 g;
• vegetable oil.
Preparation:
1. Soak the barley in cold water in advance. For the preparation of tender porridge, the grits need to be soaked for at least eight hours; if you like dense grains, it is enough to endure for about 4 hours.
2. Coarsely grate the carrots, chop the onion into small cubes. On a thin layer of vegetable oil fry the roots until light golden staining.
3. Squash and turnip cut into small cubes, pepper and tomato in small slices, and chicken fillet into thin strips.
4. In two pots, with a volume of about a liter, evenly distribute the swollen cereal, put onion, fried with carrots, and mixed vegetables and chicken fillet on top.
5. Pour into each of approximately 150 ml of warm water so that it slightly covers the contents of the pots. Add a little salt, place the butter on top and cover with lids.
6. Warming up to 180 degrees oven, then porridge in pots and a half hours. Then turn off the heat and leave for another half hour.
Recipe for milk barley porridge in pots
Ingredients:
• two liters of full-fat milk;
• half a cup of pearl barley;
• a quarter cup of crushed walnut kernels;
• 40 gr. butter;
• sugar - to taste, you can honey.
Preparation:
1. Soak the grits in water in advance, rinse well and drain in a colander. When all the moisture has gone, transfer the pearl barley into a dry thick-walled frying pan and lightly fry over low heat. 2. Put the barley prepared in this way into the pots, filling them in two-thirds of the volume, and cover with hot milk. Add butter, a little fine salt, about half a teaspoon in each, and sweeten. If you sweeten with honey, add it to the already prepared porridge.
3. Close the lids and stew for an hour in a preheated oven. At 180 degrees, the barley in pots is prepared for at least an hour and a half.
4. Before serving, sprinkle the porridge with finely chopped nuts, if necessary, place a spoonful of honey.
Perlovka in pots - cooking tricks and useful tips
• Dry the rumped sweat thoroughly from moisture and lightly fry in a dry frying pan before putting it into the container. The aroma and taste of the finished dish will be more saturated.
• If vegetables require pre-frying, do it not on vegetable, but on butter. Porridge get noticeably tastier.
• Chicken and meat like spices. Season the meat well and let it sit for a while so that they absorb the flavor of the spices well. You can pre-marinate the meat in soy sauce.
• Do not rush to get the finished dish from the oven, soak the pots with the door closed after switching off the heating for another half an hour. Barley will absorb all the juices and become more crumbly.
