How to cook barley porridge

How to cook barley porridge

Barley is among the cereals that our ancestors began to cultivate among the first. Porridge from it was one of the favorite foods of our great-grandfathers. Barley eaters were also called gladiators, because dishes made from this cereal formed the basis of their diet. This product has a lot of nutrients and fiber, slow carbohydrates, so that the foods from it are charged with energy for a long time.

Several types of cereals are produced from barley, including barley and barley. The latter is a raw crushed cereal. Due to this barley grains retain all the benefits of whole grains and at the same time boil soft much faster. If you know how to cook barley porridge, you can significantly enrich the diet of the family. After all, this dish can be cooked in water and milk, made savory and with sugar, served as a side dish or as a separate dish.

Cooking Features

Boil barley porridge is no more difficult than oatmeal or buckwheat, it also takes relatively little time. This dish can be one of the options for a hearty breakfast, which will appeal to both children and adults. However, to obtain the expected result, you need to know a few features of cooking porridge from barley cereals.

  • For barley cereals, barley is most often crushed without being subjected to pre-treatment. This allows you to keep a maximum of useful substances, but does not make the produced product clean. Barley scales, motes and even pebbles can be found in barley, not to mention that its grains will inevitably be covered with dust. Before cooking, barley grits must be carefully picked and rinsed. Washed it by placing in a sieve under a stream of water. If you are planning to make a crumbly porridge, you need to rinse until clear water. If the porridge is viscous, then you can rinse a little less carefully.
  • When choosing barley grits, choose one that is easily poured into a bag, or in a carton. If the croup is wet, it will quickly become moldy and acquire an unpleasant taste. When buying cereals should also pay attention to its shelf life. Buying an expired product, you can not be sure of its quality.
  • You can see numbers 1, 2 and 3 on barley grits. This marking indicates the size of the grains. The smallest cereal is marked with the number 3, the largest one with the number 1. The cooking time of the porridge, its appearance and taste will depend on the size of the grains.
  • Cooking time for barley porridge in a saucepan is 15-25 minutes, it depends on the size of the grains: the smaller they are, the faster they will be released. When cooking porridge with milk, the cooking time will have to be increased by a few minutes. In a slow cooker, barley cereal porridge is cooked a little longer - from 30 minutes.
  • Before cooking porridge, barley grits are recommended to be fried for a few minutes in a dry frying pan. This will make the porridge more crumbly, aromatic and tasty.
  • For cooking porridges choose enameled cookware with a high-quality non-stick coating or with a double bottom, which eliminates burning. It is especially important to choose the right dishes when porridge is cooked in milk.
  • If barley porridge is cooked in a slow cooker, choose the “Milk porridge” program, and if it is not available, any other one intended for preparing meals from cereals. It may be called “Buckwheat”, “Rice”, “Porridge” or otherwise.
  • After removing the pan with barley porridge from the plate, it is wrapped and left for 20 minutes to make it better to steam out. An alternative is to languish porridge in the oven at a temperature of about 150 degrees. If a multicooker was used for cooking porridge, the food is left for 20-30 minutes in the heating mode.
  • Barley porridge will be even tastier if it is flavored with butter.

Properly cooked barley porridge is tasty by itself, but often it is made with the addition of fruits, vegetables, meat and other products. Each version of the food has unique organoleptic qualities, so it does not get tired for a long time, even if it is prepared almost every day.

Proportions of cereals and liquids

To get tasty porridge it is always important to choose the right proportions of cereals and liquids.

  • Crumbly barley porridge will be if you take 2-2, 5 glasses of liquid for a glass of cereal. Whether it will be water, broth or milk diluted with water, this ratio does not significantly affect.
  • For a viscous porridge, use a 1: 3 ratio when boiling porridge in water or 1: 4 when boiling a mixture of milk and water. On one milk, barley porridge is usually not boiled.
  • If a glass of barley cereal take 4 glasses of water or 5-6 glasses of diluted milk, the porridge will come out liquid.
  • When cooking barley porridge in a slow cooker, the same ratio of cereals and water is used as in cooking it in a saucepan.

A glass with a capacity of 0.2 liters contains 145 g of barley cereals, and a glass with a capacity of 0.25 liters contains 180 g.

Important! Barley grits contain a small amount of fat, but a lot of vegetable protein and slow carbohydrates. This makes it possible for people with diabetes and overweight to use it.

The high content of barley vitamins of group B, including vitamin B6, makes it useful for maintaining the beauty of skin and hair, strengthening the nervous system, and normalizing metabolic processes in the body.

Barley grits contain a significant amount of potassium, magnesium, phosphorus, iron, zinc, iodine, vitamins A and PP, which makes dishes from it useful for strengthening the heart and blood vessels and preventing iron deficiency anemia. The use of barley porridge helps to normalize the chair, restore intestinal motility, which makes it especially necessary in old age.

Due to the high content of gluten, barley porridge is not recommended to be given in large quantities to young children and people suffering from gluten intolerance.

Caloric content 100 g of boiled barley porridge water is only 76 kcal, cooked in milk without sugar - 111 kcal, sweet porridge with butter may have an energy value in the region of 150-220 kcal.

Barley porridge on water

Composition:

  • barley grits - 150 g;
  • water - 0, 5 l;
  • salt - to taste;
  • butter or vegetable oil - 30 g.

Method of preparation:

  • Scrape the barley grits, sifting out scales, pebbles and other debris. Put the cereal in a sieve with small holes, put it under a stream of cool water. Rinse until water is clear.
  • Put the barley grits on a hot red-hot frying pan, fry them for 2-3 minutes over medium heat.
  • Boil water in a double-bottomed or non-stick pan. Add salt, mix.
  • While stirring the water, add dried barley grits into it. Stir.
  • After the water in the pot boils again, reduce the intensity of the flame. Boil the porridge for 15 minutes if it is the finest grinding (marking 3), 20 minutes - if it is medium in size (marking 2), 25 minutes - if the chop is large (marking 1).
  • Add butter to the porridge, mix.
  • Remove the porridge pan from the heat, cover it with a lid and wrap in a blanket or several towels. Leave to steam for 20 minutes.

After a specified time, the porridge can be laid out on plates and invite the household to the table. It will not be superfluous to supplement the serving with fresh or canned vegetables. However, more often, the food boiled in water is used not as an independent dish, but as a garnish. It is versatile: well suited to both meat and fish snacks.

Milk Barley Porridge

How to cook barley porridge

Composition:

  • barley grits - 0, 2 kg;
  • water - 0, 4 l;
  • milk - 0, 6 l;
  • salt - a pinch;
  • sugar - 10-20 g;
  • butter (optional) - to taste.

Method of preparation:

  • Peel and wash the barley grits well. Dry in a hot skillet (without using oil).
  • Put the cereal in a saucepan, add sugar and salt to it, cover with water.
  • On medium heat, bring the contents of the pan to a boil, reduce the heat and boil the porridge until there is almost no liquid left in the pan.
  • Heat the milk, pour it into the pot with porridge, mix it.
  • Cook the porridge over low heat until it becomes viscous enough.
  • Add a piece of butter, mix.
  • Remove the pot of porridge from the heat, wrap it in and leave for a quarter of an hour for it to reach.

Milk barley porridge - a great breakfast option. It is tasty, healthy, and energizes for a long time, helping to remember about food and not to think about snacks before lunch.

Milk barley porridge in a multicooker

Composition:

  • barley grits - 150 g;
  • water - 0, 4 l;
  • milk - 0, 4 l;
  • salt - a pinch;
  • sugar - to taste;
  • butter - 20-30 g.

Method of preparation:

  • Put the washed and washed barley grits into the multicooker bowl.
  • Pour sugar and salt to it.
  • Around the bowl of the multicooker bowl (approximately in the middle of its height) draw a line with butter. This will be the limit that milk will not be able to overcome when boiling.
  • Put the remaining oil on the barley chop.
  • Boil water, dilute the milk with it. Pour the grits with the prepared liquid mixture.
  • Lower the multicooker lid. Turn on the device by activating the “Milk porridge” program. If the dairy porridge cooking function is not provided for your unit, select the program “Krupa”, “Buckwheat”, “Rice” or similar. If your multicooker does not know how to automatically determine the degree of readiness of dishes and you want to set the cooking time for porridge, take 30 minutes to complete this task.
  • After the sound signal indicating the completion of the main program, leave the porridge for 15 minutes in the heating mode.

In the slow cooker, barley porridge is tender, with a pleasant creamy taste. She will surely like your family members of different ages. The food will be even more tempting if it is supplemented with fruit, berries, jam, sprinkled with chopped nuts or grated chocolate.

Barley porridge with pumpkin and meat

Composition:

  • barley grits - 150 g;
  • pork or beef pulp - 0, 3 kg;
  • water - 0, 5 l;
  • carrots - 100 g;
  • onions - 100 g;
  • pumpkin pulp - 0, 2 kg;
  • salt, spices - to taste;
  • refined vegetable oil - 50 ml.

Method of preparation:

  • Wash the meat, cut it into small cubes.
  • Scrape carrots, wash, dry with a napkin, coarsely rub.
  • Onion, freeing from the husk, cut into small cubes.
  • Peel the pumpkin by removing the pulp with seeds. Cut the vegetable into small cubes, about the same as meat.
  • At the bottom of a cauldron or a thick-bottomed pot, pour in the oil, put the onion and carrot in it. Fry them until golden brown.
  • Add meat and spices. Fry the meat until it is browned on all sides.
  • Add pieces of pumpkin, add 100 ml of water. Reduce heat and simmer for 15 minutes.
  • Barley grits, rinse, lightly fry in a dry frying pan and pour into the pan for the rest of the products.
  • Add salt, fill with water in the amount of 0, 4 l.
  • Cook the porridge for 20 minutes, stirring occasionally.
  • Remove the pot of porridge from the heat, wrap it in and leave it for 20-30 minutes.

Porridge made from barley grits, cooked with meat and vegetables, is a full-fledged dish that can compete with the pilaf. Pumpkin in the composition of the dish can be replaced by zucchini - also get tasty.

Barley porridge with bacon and mushrooms in a slow cooker

Composition:

  • barley grits - 140 g;
  • fat - 30 g;
  • water - 0, 4 l;
  • fresh champignons - 150 g;
  • onions - 70 g;
  • garlic - 3 cloves;
  • salt, spices - to taste.

Method of preparation:

  • Sort through, rinse the grits.
  • Peel the onions, chop finely.
  • Cut the garlic in small pieces.
  • Wash mushrooms, pat dry. Cut into thin plates or straws.
  • Chop the fat into medium-sized pieces, place the crock-pot in the bowl.
  • Turn on the device by selecting the “Frying” or “Baking” program.
  • After 5 minutes, add onion and garlic to the fat, fry them for 5 minutes.
  • Lay the mushrooms. Cook them 10 minutes in the same program.
  • Add grits, salt, spices. Pour in water.
  • Change the program to the one that is intended for cooking porridges. Set the timer, if required, to 30 minutes.
  • After completion of the main program, mix the porridge and let it simmer in the heating mode for another 20-30 minutes.

If you want to make lean porridge with mushrooms, you can substitute fat for vegetable oil.

Barley porridge with minced chicken and mushrooms

Composition:

  • barley grits - 150 g;
  • water - 0, 6 l;
  • minced chicken - 0, 2 kg;
  • fresh champignons - 0, 2 kg;
  • onions - 100 g;
  • refined vegetable oil - how much will go;
  • salt, seasonings - to taste.

Method of preparation:

  • Onion, peeled, finely chopped, fry in vegetable oil until golden brown.
  • Add the minced meat to the onion, salt and pepper it. Fry until the mince is white.
  • Add the sliced ​​mushrooms. Cook the food until almost all the liquid released from the mushrooms has evaporated.
  • Add prepared cereal and water. Cook the porridge for about 20 minutes, until it becomes thick enough.

Before serving food to the table, it does not hurt to sprinkle with fresh herbs, finely chopped with a knife.

Barley porridge with stew

Composition:

  • barley grits - 180 g;
  • water - 0, 5 l;
  • carrots - 100 g;
  • onions - 100 g;
  • meat stew - 0, 32 kg;
  • refined vegetable oil - 40 ml;
  • salt, spices - to taste.

Method of preparation:

  • Clean vegetables. Grind carrots on a grater. Onion cut into small pieces.
  • Heat the oil in a pan, brown the chopped vegetables in it.
  • Put the stew to the vegetables, mix. Cook food together for 5-7 minutes.
  • In a saucepan, boil water, add salt, pour the prepared cereal into it. Boil it for 10-15 minutes until there is very little water left.
  • Add vegetables with stew, stir. Cook porridge for another 10 minutes.

Wrap the pot with the finished porridge and leave it for 20-30 minutes, it will become even more tasty and fragrant.

Barley porridge is one of the traditional dishes of Russian cuisine. Prepare it in many other countries, as it is healthy, tasty and satisfying. Barley porridge can be cooked in milk, then it will be a good breakfast. It can also be made on water and used as a side dish. Having added barley grain with meat and vegetables, you receive a high-grade dish.

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