Speaking of porridge, however one may recall one of the most famous Russian proverbs that she is our food. Indeed, cereal dishes - one of the symbols of ancient Russian cuisine, its foundation. The time, the influence of neighboring Western and Asian culinary traditions have changed our dietary habits so much that we have to remember the “forgotten old”, looking for the answer to a simple question on the Internet: how to cook barley porridge on water?
Porridge for breakfast - the best gift to your body. Having eaten a sausage sandwich, in two hours a person will again feel the need to eat something. Porridge is absorbed more slowly, and therefore the feeling of hunger comes not earlier than after 4 hours. That is, the need for additional snacks before lunch disappears. Most likely, our ancestors knew this peculiarity of porridge many centuries ago, for which they valued it.
How to cook barley porridge on water - buckwheat has a serious “competitor”
If people more often thought about the vitamin and mineral composition of each product, then barley and barley grits would be more expensive in the store than rice and buckwheat. Those who are constantly eating buckwheat in the fight against excess kilograms probably never guessed to read that 100 g of barley porridge on water has 76 calories, and buckwheat has 132 calories with almost the same amount of carbohydrates.
Pearl barley and barley grits are obtained from barley - the most ancient cereal “cultivated” by man ten thousand years ago. But barley cereal is more convenient to cook, because it is not a whole, flaked barley grain, but crushed cereals along with a shell containing an impressive list of minerals, the most valuable organic compounds and vitamins.
Barley grits are not polished during processing, which causes a high content of fiber in it, which promotes the elimination of cholesterol and toxins, and, as a result, the cleaning of vessel walls, and weight loss.
Selenium is necessary to protect the immune system, and it is present in barley in sufficient quantities.
Especially it is necessary to note the high content of phosphorus, necessary for athletes to build muscle mass, people of mental labor - to maintain high performance of the brain. Phosphorus also contributes to the absorption of calcium, potassium, iron and manganese produced by the body along with crushed barley grains. Lysine, which comes with barley porridge in the body, activates the production of collagen, which promotes cell rejuvenation.
Perhaps the main advantage of all cereals, and especially barley, the presence of so-called “slow” carbohydrates, which are absorbed in the digestive process smoothly, as needed, and therefore are not deposited under the skin in the form of “social” reserves of fat cells.
Like all cereals, crushed barley has a sufficient amount of vitamins B, PP, E, whose role can not be overestimated. The list of vitamins, useful organic acids and minerals contained in barley can be continued, but it will only increase the number of unconditional arguments in favor of regular use of barley porridge.
In addition, what has been said about the useful composition of barley cereals: the cost of one kilogram of “yachi” is 7–9 times lower than buckwheat groats. It is worth thinking about.
How to cook barley porridge in water, and which porridge is healthier?
Porridge can be different, viscous and crumbly, on water, on milk or on broth. It is served as a side dish, cooked as a separate dish, used as a constituent ingredient in minced meat.
If we talk about diet for people suffering from diseases of the digestive system, in the postoperative period, the viscous porridge, liquid consistency - the only right choice. Viscous porridge quickly creates a feeling of fullness, as it contains more water, but it does not add calories. A more liquid consistency of porridge does not cause irritation of the mucous membrane of the stomach than is useful in the period of acute gastritis.
How to cook barley porridge in water, if it is served as a side dish to the meat dish? Of course, the crumbly consistency will look more attractive, but such porridge is absorbed longer.
How to deal with butter, which spoil the porridge? We are talking about butter, containing animal fat and lactic acid. Modern nutritionists have revealed the true meaning of the well-known proverb: dairy products stimulate the absorption of valuable trace elements contained in the shell of crushed cereals. Porridge with butter is very tasty, although it adds 50-70 calories to a serving, but, given the low calorie content of barley porridge, you can allow yourself to think not only about weight gain, but also about taste.
How to cook barley porridge on water - cooking technology
It would seem that there is nothing easier than boiling porridge, but with such conclusions should not be in a hurry. Especially if you need not just to eat, but to bring the body a portion of tasty benefits. The cooking technology itself is simple, but there are special subtleties in it, without which porridge cannot be cooked.
The first stage is the preparation of cereals. It is noteworthy that barley cereals have only one variety, despite the difference in the grinding of barley grain. That is, according to the established standards, the crushed barley can be large, medium and finely ground, but at the same time it is not sorted, but poured out into the total mass during packing. In addition, in the croup there are particles of the shell of the grain (the same, useful trace elements) that do not need to be removed so as not to deprive the croup of utility. But it is still necessary to check the rump for foreign inclusions. After going through and removing random impurities, pour it into a sieve and rinse it under running water. In addition to dust, during washing through the fine mesh, the smallest particles of flour are removed, which will make it possible to cook barley porridge on the water more crumbly. Wait for the water to drain, which after washing the cereal should be absolutely transparent.
The second stage - cook barley porridge on the water. Boil two parts of salted water and throw one part of the cereal into it. A minute later, after rapid boiling, you need to reduce the cooking rate, switching the fire to the very minimum. Cover the pot with a lid so that the water evaporates slowly. When it remains quite small, after 15 minutes, add oil, turn off the heating - then the porridge should go by itself. Before turning off the plate, do not forget to try it: the grits should be soft enough and not crunch on the teeth.
In the same way you can cook barley porridge in the broth, but, behold, the process of cooking with milk is somewhat different. Any cereal in the milk cooks longer and there is a risk that the porridge will burn. To avoid this, in the first stage, after rinsing, pour the wet grits into a dry heated pan and stew it. The remaining water, evaporating, will make the grains looser and prepare them for cooking in milk. Another subtlety: when cooking porridge in milk, add salt and sugar at the end. You can also cook barley porridge in water, but with the addition of milk. In this case, the prepared cereal is dipped in one part of boiling water, boiled until half cooked, and then one part of milk is added.
With what to cook barley porridge on water and milk?
Barley porridge itself has an excellent taste and apart from a small piece of butter, nothing needs to be added to it. But it also goes well with meat products, pumpkin, apples, dried fruits, various berries.
If barley porridge is served as a side dish to the meat dish, then it will be right to boil it in water, since milk with meat is in dissonance. A good combination is barley porridge in water with mushrooms and vegetables. To the milk porridge is appropriate to add fruit, berries, sugar or honey.
Include barley grits in the diet, at least once or twice a week.
Recipe 1. Solyanka, national team with barley
Composition of products:
- Turkey fillet 500 g
- Onions 200 g
- Vegetable fat 90 ml
- Parsley root 50-70 g
- Spices to taste, salt
- Yellow carrot 150 g
- Groats, barley 100 g
- Honey mushrooms 300 g
Cooking:
Cut the turkey meat into slices. Boil the mushrooms and drain. Chop onions, carrots and parsley root. Sort through and wash barley grits.
Heat the oil in a skillet, fry the roots and onions, add the fillet pieces and mushrooms. Cook over medium heat until half cooked. Put the cereal in a saucepan and add 250 ml of hot boiled water. Season with spices. Cover the saucepan with a lid and continue to simmer the hodgepodge on the lowest fire for 15 minutes. Turn off the fire, let it stand, and you can serve in 20 minutes.
Recipe 2. Barley porridge in a pot
Products:
- Groats 150 g
- Water 300 ml
- Salt to taste
- Onions 200 g
- Ghee 80g
- Carrots 100 g
Cooking:
Put the washed cereal in a ceramic pot or a pan of refractory glass. Fill with salted water, previously brought to a boil, and put the container in the preheated oven. Maintain a temperature of 100-1200C for 45 minutes. In the meantime, make a vegetable fry. Onions cut into small cubes and fry in a pan, in hot oil. Put the bow on the plate with a slotted spoon. In the same oil, continue to fry carrots grated on a large grater. To make the carrot get an interesting shade, when frying, lightly sprinkle it with a spoon of sugar, stirring continuously. Put the onions in the pan again, heat the vegetables together and place them on top of the finished porridge. Stir in a bowl, when serving.
Recipe 3. Barley porridge with apple and raisin
Ingredients:
- Apple, refined 180 g
- Groats 100 g
- Water 120 ml
- Sugar, salt - to taste
- Raisin 90 g
Cooking:
Peel apples, remove seeds, cut into cubes. Washed raisins zaarite glass of boiling water, then drain the water. Washed cereal steamed in a pan, heating it without fat.
Boil water by adding salt and sugar to taste. Pour the cereal into it, reduce the heat, and when the water is almost absorbed, add apples and raisins. Continue cooking until tender, covered with a lid.
How to Cook Barley Porridge on Water - Tips and Tricks
- If the composition of ingredients for cooking barley porridge on the water includes juicy fruits or vegetables, the amount of water for cooking porridge should be reduced.
- A good way to make porridge is to use a multicooker: just, a tasty and healthy porridge is obtained in the mode of stewing in a sealed container.
