Barley is boiled in cold or boiling water. How to quickly cook barley on water

18.10.2019

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

First you need to choose a good cereal - without damaged and rotting 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. Bon Appetit!

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 the required amount of 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 is a hearty, healthy and nutritious dish for the whole family from affordable, inexpensive products.

400 g lean pork;
240 g of pearl barley;
1 head of onion;
1 carrot;
2 pods of fresh chili peppers;
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 a coarsely chopped onion head in heated refined vegetable or olive oil.

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.

Serve barley with meat hot, bon appetit! Fresh vegetable salad and homemade ketchup complement the dish well.

Barley with meat can be canned. It is necessary to decompose hot porridge with meat and vegetables into sterilized half-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 is a tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in terms of the content of vegetable fats, proteins (in mushrooms), carbohydrates, it 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 has been noticed that barley from a bag is cooked faster.

Start preparing white sauce by drying the sifted wheat flour in a dry deep frying pan.

Color it with constant stirring.

Such flour is called red by culinary specialists.

Add fresh whole goat's milk to the tinted flour (easily replaced with full-fat cow's milk).

Use a mortar and mortar to grind an unusual black long pepper with a slight smell of needles.

Pepper the milk sauce.

Coarsely chop the cleaned wild mushrooms.

Finely chop the white part of the onion as well.

Sauté the onion in hot vegetable oil using a large wok.

Add chopped wild mushrooms to the onion.

Chop the onion feathers.

Add chopped green onions to the saute.

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

Inexpensive and not difficult to prepare barley garnish, if you diversify it with different vegetables, it may well serve as 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 barley as a side dish goes well with almost any meat or fish dishes, chicken or can be an excellent 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 is quite salty, and has a bright taste that perfectly enhances 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 goes well with fried meat, natural pork cutlets, fried 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 complemented by chicken and vegetables. This dish is a great suggestion for a lunch menu. Barley porridge with chicken and vegetables is 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. In this recipe, preference is given to 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 transport the chopped vegetables to the chicken pieces.

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 sold in various forms. 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 a pot with a water bath for 5-6 hours, as suggested in the classic recipes for making 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 quite a bit of time, we should get a viscous, tender barley, reminiscent of the consistency of 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. Pickled cucumber, onion and carrot. 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. A fried chicken leg or a good smoked wiener, heated to burst its flesh in the microwave, makes our porridge a complete and powerful side dish.

The most interesting thing is that in nature there is no such cereal at all - pearl barley. There is buckwheat, rice, oats, wheat, but no pearl barley. Pearl barley is called whole grains of barley, peeled from the shell. This grass is very ancient. And it was the ancient people who gave the grain such a name. Indeed, in shape and color, the grain resembles a river pearl - pearl. That is how pearls were called in Ancient Russia.

Barley porridge - general principles and methods of preparation

Only the lazy did not joke about barley porridge. No matter how they call it - both “shot 16” and “tarpaulin” and “shrapnel”. And if you ask a person if he likes barley porridge, the majority will answer “no”. It can be seen that the cooks who cooked it, with their “ability” to cook, completely repulsed the love for this tasty and healthy food. It's time to rehabilitate barley porridge, especially since it is incredibly useful. It is rich in B vitamins, contains vitamins A, D, E, iron, calcium, iodine, copper and a lot of essential amino acids - lysine. Which increases the absorption of calcium in the body, has an antiviral effect, especially on the herpes virus, and takes part in the formation of collagen. Barley is also a champion among other cereals in terms of phosphorus content. Therefore, it is necessary to make friends with it and include it in your diet. Although barley porridge takes a little longer to cook than from other cereals, the result is worth the time spent. They are cooked sweet and not sweet - in water, broth, milk, with the addition of meat, mushrooms, vegetables, butter.

Barley porridge - food preparation

In order for the cereal to boil well, it must first be soaked in water for 12 hours, it is better to do this at night. Barley is soaked in water - based on a glass (250 ml) of grain, take 1 liter of water. And then the cereal is cooked like regular porridge. Sometimes the grains are roasted before cooking. If the porridge is cooked on the stove, it takes about 40-50 minutes to cook. You can reduce the cooking time to 25-30 minutes, but then it will need to be wrapped in heat so that it “reaches”. If it is tormented in a water bath, then it takes up to 6 hours to cook. But it is cooked in a water bath that barley porridge turns out to be especially tasty.

Barley porridge - the best recipes

Recipe 1: Barley porridge with milk

They say that Peter the Great really liked porridge prepared in this way. It is prepared without sugar and salt. The recipe, thanks to the great culinary specialist Pokhlebkin, has survived to this day.

Ingredients: 1 glass of pearl barley, 1 liter of water, milk - 2.0 liters, butter - 50 g.

Cooking method

Rinse the usual pearl barley, pour a liter of boiled cold water overnight. Drain the rest of the water in the morning.
Bring the milk to a boil in a saucepan, add the soaked cereals and simmer at a low boil for five minutes.
Prepare a water bath. Fill a wide and large pot (so that the dishes in which the porridge will be cooked) fit a quarter with water and let it boil. Insert a bowl with milk and cereals inside and cover with a lid, reduce the heat under the pan to a minimum. And let the porridge languish like this for 6 hours. Hot water will periodically need to be added to the pot with a “bath”, because. she starts to boil. Porridge should taste like baked milk, and its color will take on a creamy hue. Add oil to the bowl with the finished porridge and mix. And already in the plate you can add cream, sugar, honey, i.e. season to your liking.

If you have a slow cooker, the cooking process is easier. Soaked cereals should be poured with milk, brought to a boil, setting the "baking" mode, and cook for 6 hours in the "stewing" mode.

Recipe 2: Barley porridge with meat and mushrooms

Barley with mushrooms and meat - why not royal food? Not cooked, as in public catering - somehow, but cooked according to all the rules and with a soul invested. It's sure to be delicious. You can take any meat - pork, chicken, most importantly, not too old and tough.

Ingredients: pearl barley - 1 cup, 1 onion, 200 g of meat and fresh mushrooms, butter - 50 g, vegetable - a couple of tables. spoons, spices, salt.

Cooking method

Soak the cereal overnight. In the morning, drain the excess liquid, rinse the barley. Pour boiling water into a bowl (a little more than 1 cup), add pearl barley, butter, salt. The oil will cover each grain and prevent them from sticking together. Cook under a lid over low heat until the cereal thickens, until all the liquid has evaporated. Next, the dishes with pearl barley should be wrapped in a blanket for 2 hours so that the porridge is ripe (it has reached full readiness, it has become soft). If it was cooked in an energy-saving pan, then you don’t need to wrap it up, it will come anyway.

At this time, fry finely chopped onions in another bowl, add meat, cut into strips, and continue to fry until crusty, then put randomly chopped mushrooms. When the liquid boils away, add barley porridge, spices and simmer all the ingredients together for about 15 minutes. The porridge is ready.

Recipe 3: Barley porridge

It seems that pearl barley is the same, but cooked in different ways, it gives the porridge a completely different taste and texture. The porridge prepared according to this recipe is fluffy and crumbly. Try it, you will like it. True, the cooking process is not fast, but the result will justify itself. It is not necessary to soak barley, ordinary dry cereals are taken. You can immediately boil a full kettle of water, and then only heat it up and add water. Ready porridge can be eaten with milk, mixed with stew, add fried liver with onions or even jam.

Ingredients: pearl barley, milk (or broth), salt.

Cooking method

Rinse dry barley and pour boiling water (boiling water) so that the liquid covers it for a couple of centimeters. Bring to a boil, reduce heat and simmer for 3-4 minutes. Drain the water. It is convenient to use a colander. Pour boiling water over the cereal again, boil for 4 minutes, drain the water. And so repeat 6-7 times. Each time, increase the amount of water per centimeter and the cooking time by half a minute. Here is such an interesting technology for making porridge. When the liquid is poured for the last time (already at the level of the cereal), then, depending on what you plan to use the porridge with, you need to pour such a liquid - milk or broth, add salt. Bring to a boil, turn off the stove.

Try to cook "glass" barley porridge in clay pots according to an Estonian recipe. Soak the grain overnight. In the morning, put it in pots, pour boiling water (a couple of centimeters above the level of the cereal) and place in the oven. Do not close with lids. Do not forget that the pots are not placed immediately in a hot oven, only in a cold or warm one, otherwise they may burst. After 40 minutes, the porridge is ready. The time is counted from the moment the oven heats up. Add butter to cooked porridge. If you want sweet porridge, add honey or sugar; if you want regular porridge, add salt. Porridge is cooked at t 200-220 C.

Quote from LediLana How to quickly cook barley? Recipes and tips

The composition of barley porridge includes almost the entire necessary set of useful trace elements and vitamins. But despite this, some refuse to use it due to the fact that barley is cooked for a very long time and requires pre-soaking. There are ways to cook it quickly, although there are not so many of them.

1
Pearl barley, unlike many other cereals, has a big drawback - the duration of cooking. To cook barley correctly and get a delicious dish, sort the grits, rinse thoroughly, transfer to a bowl, cover with cold water and leave for 10-12 hours. For 1 liter of water, take 1 glass of pearl barley. This method requires a long pre-soak, and this is not always convenient.

2
To quickly prepare barley, sort the grits, rinse thoroughly and pour into boiling water, boil the grits for 2-3 minutes over high heat. Drain the water and fill the cereal with cold water. Put on fire and bring to a boil, reduce heat to a minimum, add salt, butter and cook until the water has completely evaporated.

3
For quick preparation of pearl barley, sort the grits, rinse, pour hot water and bring to a boil. Drain the water and pour the cereal again with hot, but already slightly salted water. Add the butter, mix it well, close the lid and bring it to readiness in the oven, preheated to 180 degrees.

4
Barley can be prepared quickly in the microwave. Barley is currently on sale, packaged in sachets. It costs a little more, but it takes little time and effort to prepare it. Take a bag of pearl barley, place it in a glass container, fill it with cold water and put it in the microwave at maximum power for 10-15 minutes. After that, reduce the power and leave until the cereal is completely cooked.

5
Use a pressure cooker to quickly prepare barley. To do this, pour water into a container, pour the barley into a bowl for cooking rice and turn on the double boiler. The cooking time is usually indicated in the recommendations when buying household appliances.

Gorgeous pearl barley: cooking recipes.

Pearl barley is a magnificent cereal that has a whole galaxy of undoubted advantages. It is valued for its distinct nutty flavor and texture, which ranges from pleasantly chewy and slightly sticky to tender and creamy. Supporters of a healthy diet are delighted with barley, as it is rich in complex carbohydrates, proteins, fiber, contains vitamins and minerals. They also love pearl barley, because you can not only cook porridge from it or add it to soup, but also use it as a base for salads or prepare a special kind of risotto with the melodious name "perlotto".

The easiest and fastest way to enjoy the taste of pearl barley is to boil it and use it as a side dish or main dish, seasoned with various sauces. The preparation of pearl barley is somewhat similar to the rice cooking technology familiar to many, it is no coincidence that this cereal was once called in Russia - “muzhik rice”. For one part barley, take 2 parts of cold filtered water (if desired, water can be replaced with vegetable or meat broth), rinse the grits, place in a saucepan, pour in the liquid, bring to a boil, season with salt, and simmer for 30-45 minutes . The cooking time of the cereal depends on its age and the size of the grains, as well as on how much chewy structure you want to get. Do you want to boil cereals even faster? Soak it beforehand, like beans, in cold water for a period of 8 to 12 hours. Thus, you will “win” 10-15 minutes, but the cereal will turn out to be more boiled.

For quick preparation of pearl barley, a rice cooker is also suitable. For 1 cup of barley, take 3 cups of water. Go through the grits, removing broken grains and, possibly, small pebbles. Place the barley and a pinch of salt in a rice cooker bowl, pour in the water, close the lid, and cook for 10-12 minutes, unless your appliance's manual says otherwise.

Ready-made cereals can be served immediately, for example, seasoned with olive oil, lemon juice and pine nuts, or cooled and used later. Boiled barley is stored in the refrigerator for 3-5 days, and in the freezer it can lie up to several months. Ready-made barley can be heated in a water bath or in a microwave oven, be sure to get the frozen barley in advance and let it “leave” in the refrigerator.

Pearl barley salad is a tasty and healthy dish. You can substitute barley for rice or pasta in Italian salads. Delicious and healthy, you get a warm salad of barley, feta and red lettuce onions. For 1 cup dry pearl barley, take 4 beets, ½ heads of red salad onions, 150 grams of feta, 4 green onion feathers, 1 and ½ tablespoons of lemon juice, 1 tablespoon of olive oil, salt and pepper. Rinse the beets, dry them, wrap in foil and bake in an oven preheated to 180 ° C for 35-40 minutes. While the beets are baking, boil the pearl barley, drain and leave under the lid, stirring it up a little with a fork. Peel the onion and cut into half rings. Peel the beets and cut into slices. Mix all ingredients, season with oil, whipped with lemon juice, salt and pepper.

To cook delicious porridge from pearl barley, the cereal should be soaked in advance, for 10-12 hours. Drain, add milk at the rate of 1 cup per ½ cup barley, season with sugar and cook, stirring, in a water bath for at least 30-40 minutes. Then the porridge will turn out to be similar to oatmeal, tender and thick, and you can also season it with cinnamon and garnish with apple slices.

If you want to get a great complexion, pearl barley will also help you. They say that the young Queen Elizabeth owed her legendary skin to barley broth. Take 1 glass of barley, 6 oranges, 2 lemons and some cane sugar. Rinse barley, put it in a saucepan and pour 8 cups of water, bring to a boil over medium heat, reduce heat to a minimum and cook for about an hour. Strain the broth (by the way, you can cool the cereal and use it for a salad or garnish), pour it into a jug, add lemon and orange juice and zest, add sugar, mix and refrigerate the broth for 30-40 minutes. Enjoy the taste of the drink for one or two days, and then brew a new one.

How to cook pickle with barley.

Rassolnik is an old Russian dish that has been known since the 15th century. The classic recipe for this soup necessarily includes pickles, brine and pearl barley. Thanks to these ingredients, pickle has a pleasant sour taste and a slightly viscous consistency.

Rassolnik with pearl barley is a traditional Russian hot soup. Cook it to your taste: beef or mushroom broth. The first will quickly warm you and your loved ones in the cold, the second will become a nutritious first
dish during fasting.

How to cook barley for pickle
Perlovka is processed barley grains. Groats, with their appearance, resemble river pearls, and in terms of the composition of nutrients, they really are wealth. Barley contains a lot of fiber and vitamins. Dishes from pearl barley contribute to the normalization of the gastrointestinal tract.

You will need

Pearl barley
water
salt
saucepan.

Instruction

1
Soak pearl barley in water for several hours, overnight. Drain and fill a saucepan with cold water. Put on fire and bring to a boil. Throw barley on a sieve and rinse under a tap with cold water. Pour boiling water over the cereal and continue to cook for another 50 minutes. Salt while cooking. Barley will turn out crumbly and not sticky. Add it to the pickle 5 minutes before the soup is ready.

2
Boil barley for an hour in salted water. Pour the finished barley into a colander and rinse with plenty of water. Add it to an almost ready soup.

3
Rinse pearl barley well with cold water. Pour boiling water so that the water is two fingers above the level of the cereal, put on a slow fire. Add cold water several times, so the cereal boils faster. Rinse the finished cereal and add it to the pickle five minutes before readiness.

Pickle with barley on beef broth

Ingredients:
- 0.5 kg of beef on the bone;
- 3 liters of water;
- 3 tablespoons pearl barley;
- 2-3 potatoes;
- 3 pickles;
- 1 carrot;
- 1 onion;
- 1 tbsp. cucumber pickle;
- 2 bay leaves;
- 3-4 peas of black pepper;
- parsley or celery;
- salt;
- vegetable oil.

Place the beef in a medium saucepan and cover with 1.5 liters of cold water. Bring the liquid to a boil over high heat and drain immediately. Wash off the gray foam from the meat, put it back in the bowl, pour 3 liters of water into it and cook the second broth for 2 hours over low heat under the lid.

Rinse barley well under running water, brew it in boiling water and let stand for 40 minutes. During this time, change the cooled water to hot several times, each time throwing the cereal into a fine-mesh colander.

Finely chop the peeled onion and carrot. First fry the onion in a pan with heated vegetable oil, after a couple of minutes throw orange straws to it and fry, stirring, for another 3-4 minutes. Chop the pickles and cut the peeled potatoes into slices.

To enhance the taste, pickles can be fried until transparent, making a second frying for soup.

Take out the cooked beef and let it cool. Separate the meat from the bone, cut into small pieces and return to the broth. Increase the heat to medium and throw the steamed barley into the pan. Simmer for 15 minutes, then add potatoes.

After 15-20 minutes, dip the frying, pickles into the pickle, pour in the brine, add salt to taste, season with pepper, bay leaf and cook for 5 minutes. Infuse the soup for at least 20 more minutes under the lid, removing the dishes from the stove. Ladle into bowls and sprinkle with chopped parsley or celery.

Lean pickle with barley and mushrooms

Ingredients:
- 300 g of forest mushrooms (porcini, boletus, boletus, boletus, etc.);
- 2.5 liters of water;
- 3 tablespoons pearl barley;
- 3 pickles;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- salt;
- vegetable oil.

If you take frozen mushrooms, then give preference to the cut product. In this case, you do not have to wait for it to be thawed for cutting, but you can immediately send it to the pan.

Soak the barley in cold water for 2 hours, then transfer it to a shallow colander and hold it under running water, removing the mucus. Put the cereal to boil in 2.5 liters of clean water for 20 minutes. Soak the mushrooms, cut off the dirt from them, chop coarsely and fry in vegetable oil until half cooked. Transfer them to the pot along with the potato cubes.

Make a roast of carrots and onions, as described in the previous recipe. Grate pickled cucumbers. Enter all vegetable additives into the mushroom pickle, salt it if necessary, throw in the bay leaf and bring to readiness over medium heat for 5-10 minutes. After 20-30 minutes of infusion, divide the soup into portions and serve.

Pearl barley is one of the most unusual porridge in terms of taste, appearance and cooking conditions. At the same time, it is one of the most useful, beneficial to the body. In order to prepare the most delicious dishes based on it, it is important to know how much barley to cook without soaking, how to prepare it before heat treatment.

Groats are actively used in therapeutic or preventive nutrition, included in diets. This is due to the fact that the grains contain a large number of various useful substances - vitamins and trace elements - which are required for the full and uninterrupted functioning of the body. Among the most significant for a person and valuable in general note:

vitamins of group B (the largest amount of B6);
potassium;
magnesium;
selenium;
phosphorus;
fiber (good for the digestive tract);
lysine (basic amino acid).

That is why pearl barley is one of the most popular cereals in cooking. It can be cooked in a pressure cooker or a regular pan, and even. It is also recommended to cook barley in bags - this will reduce the cooking time and allow you to get a ready-to-eat product.

Due to its high nutritional properties, pearl barley is used both for everyday, including children's, and for dietary (healing and restorative) nutrition, since it can reduce appetite without harm to the body.

An additional useful quality of cereals is that it starts the process of producing the natural biological substance collagen. It is necessary for the normalization of the condition of hair, nails and skin in general.

The benefits of boiled pearl barley are difficult to overestimate.

It is necessary to include cereals and other dishes with this product in the diet in the following cases:

when it is required to reduce or stabilize indicators of weight and body weight in general (it is better to use boiled in the form of porridge);
improve, normalize the work of the stomach;
reduce the overall load on the gastrointestinal tract and its individual organs;
get rid of constipation (it is recommended to cook barley in water without soaking);
to carry out the prevention of specific diseases of fungal origin;
barley helps to remove toxins and other harmful substances accumulated in the body from the body.

Pearl barley also actively strengthens the immune system, due to which it is used to combat or prevent various colds - acute respiratory infections, acute respiratory viral infections and even influenza.

That is why the ability to cook barley for a side dish is an important skill that every housewife should possess: a beginner or an experienced one.

Groats can be cooked in several ways - with soaking, after soaking with two boils, without soaking. It is required to know well the basic rules for cooking barley for garnish or soups. The basic rules for cooking barley are to respect the proportions and time, taking into account the dish that should be the result.

Important conditions for culinary success are to take into account that pearl barley, unlike most other similar products, is cooked for a long time - at least 50 minutes.

At the same time, the cooking process changes slightly depending on what dish is planned - soup, porridge or side dish.

Also, when asking how much pearl barley is cooked, one should also take into account one’s own wishes, since such indicators as friability (porridge or side dish), the viscosity of the finished product, which can be achieved due to the higher liquid content, depend on this.

Loose porridge

In the event that it is required to prepare a crumbly version, which will later be used to prepare other dishes or become a side dish, then cooking will be carried out in the following way.

You will need to take 1 cup barley (about 200-250 g) and 2.5 cups of water (about 350 ml of liquid).
Put in a container for cooking on medium heat, pour in the cereal.

The cooking time in this case will be 60 minutes (no longer cooking is required).

The calorie content of the dish, based on a classic serving of 100 g of barley porridge, will be equal to 108 kcal. Barley turns out in this case friable.

Viscous porridge

To prepare a viscous porridge, you need to take, respectively, 1 glass of cereal (200 g) and 1 liter of water. Cooking time is increased in this recipe to 90 minutes. A feature that can change the cooking time is the pan chosen for cooking. If it has a thick bottom, then it will take more time than in the case of dishes with a thin bottom or walls.

Reduction of cooking time

You can reduce the time it takes to cook the product by pre-soaking the cereal in water at least 20-30 minutes before the main cooking. But it is recommended to leave it overnight so that the grains are well saturated with liquid and swell. For pickle, already cooked barley is used, so its cooking time in this case is reduced to 10 minutes.

For a modern housewife or an avid fisherman who takes pearl barley when going to fish (for example, crucian carp), many worries about cooking this type of food help to solve technical developments and devices, including a microwave oven, pressure cooker or double boiler. It is convenient to cook barley in them. For the same purpose, you can use a thermos.

Cooking process will look like this.

In the Redmond multicooker- pour cereal into a bowl, pour water, salt (ratio 1: 2), put on the “cooking” or “cereals” program for 50-70 minutes.
In a double boiler- in a ratio of 1: 2, the cooking process includes 2 times for 30 minutes (it is recommended to soak the grits beforehand, leaving for 10 hours).
V- they use pre-soaked cereals for this purpose (it should swell for 2-3 hours), then it is mixed with water in a ratio of 1: 2, a power of 400 watts is set. It will take 20 minutes.
Barley in a thermos- only hot water (boiling water) is used for this purpose. It is important to remember that the amount of cereal should be no more than 1/3 of the total capacity of the existing vessel, then the cooking process will be of high quality. The time it takes to cook is 1 hour.

It is important to remember that cooking times may vary. The intensity of heating provided by the device can affect this, so it is necessary to regularly check the cereal for readiness.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Boiled barley porridge is very beneficial for the body, especially if cooked in the right way. With regular use, the work of all systems is normalized. Most people ignore pearl barley, replacing it with other products. For this reason, on the shelves of stores, it is located on the lowest shelves. By changing your attitude towards it, you can not only improve your health, but also enjoy a delicious dish.

What is pearl barley

Groats are obtained from barley grain. The cereal has been known since ancient times, from where such an interesting name came from - pearl barley. The grains are very similar to river pearls, called pearls. Today there are 3 types of cereals:

peeled whole grains - intended for second, first courses, various fillings;
groats "Dutch" - used for making cereals with a soft consistency;
barley groats - is a crushed barley that does not go through grinding.

Benefit and harm

In the composition of the grains, starch substances can be found, due to which barley porridge becomes viscous during cooking. Groats are rich in amino acids, proteins and vitamins, which makes them especially useful. The use of porridge helps to fill the lack of nutrients and nutrients, which favorably affects the appearance. This is especially important for women: the unique vitamin composition has a positive effect on the beauty of hair, nails, and skin.

The nutritional value per 100 grams of the product is 350 kcal. Consider the useful qualities when using pearl barley:

improves metabolic processes;
has a calming effect on the central nervous system;
normalizes blood circulation;
activates brain cells;
minimizes the formation, growth of cancerous tumors, cells;
normalizes the work of the pancreas and intestines;
restore and strengthen the immune system;
helps to get rid of extra pounds, is used in nutrition for weight loss.

Although cereals contain a large amount of nutrients, it can cause significant harm to the body. You can not use it in large quantities due to gluten. With large accumulations, the substance washes out calcium, which can lead to the appearance of diseases: rickets, brittle bones. It is necessary to limit its intake in cases where there is bloating or constipation, a stomach ulcer. Strict contraindication - allergy to cereals.

How to cook barley porridge

There are several basic rules on how to cook barley deliciously. First, you need to rinse the cereal to clean water. The workpiece must be poured with cold water, left for 3.5 hours. You can cook delicious crumbly porridge if you take a wide, roomy pan - the cereal increases 5 times. We bring to your attention several interesting recipes on how to cook barley.

In a slow cooker

Cooking time: 90 minutes.
Servings: 4 persons.
Calorie content of the dish: 1113 kcal.
Destination: for lunch.
Cuisine: Russian.

The recipe for barley porridge is simple. The main thing is to correctly calculate the right amount of cereal and liquid. The main requirements for the preparation of the royal dish: take the correct ratio of liquid and barley itself. It is important to keep all the useful properties and vitamins in it. During cooking, many people add butter, so the porridge will turn out crumbly and tasty.

Ingredients:

chicken fillet - 0.4 kg;
feather groats - 200 g;
carrots - 1 pc.;
onion turnip - 1 pc.;
water - 300 ml;
butter - 2.5 tbsp;
spices - to taste;
garlic - 2 cloves.

Cooking method:

Rinse pearl barley with cold water, soak for 3 hours.
Peel onions, carrots, rinse, finely chop. We put oil, vegetables in the multicooker bowl, fry.
Rinse the chicken, pat dry with paper towels and cut into cubes. Add to fried vegetables, stir.
We clean the garlic, chop it on a fine grater, put it in a multicooker bowl. We fry 5 minutes.
Drain the water from the pearl barley, put it in a thicket, level it. Add salt, spices, water. We turn on the "Extinguishing" program for 60 minutes. Stir and heat for 30 minutes.

On the water

Cooking time: 60 minutes.
Servings: 3 persons.
Calorie content of the dish: 436 kcal.
Purpose: for breakfast.
Cuisine: Russian.

Barley is not only healthy, but also a satisfying dish. It is used as a side dish, porridge, a component for soups, for example, in a pickle. Porridge on the water is very valuable, especially for those who adhere to a dietary or lean diet. There are many cooking recipes: find out how to cook barley porridge in water for the benefit of the whole family.

Ingredients:

pearl barley - 200 g;
water - 1 l;
butter - 1.5 tbsp;
salt - 1 tsp

Cooking method:

Wash and soak pearl barley in lukewarm water.
We lay out, fill with water. Cover the pan with a lid, put on a slow fire. We stand 40 minutes.
Drain the remaining liquid, lay the butter, salt, stir.
Cover, leave to infuse for 15 minutes. Barley porridge is completely ready.

With meat

Cooking time: 2.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 1983 kcal.
Purpose: for dinner.
Cuisine: Russian.

This barley recipe is easy. The main thing is to properly cook and prepare the cereal. It is recommended to make the second dish with pieces of meat, fresh vegetables. In this case, the idea of serving it for dinner would be a good one. Porridge turns out tasty, fragrant, satisfying, healthy. It will appeal not only to adults, but also to small children. Prepare a delicious and unforgettable dinner for your family according to the recipe below.

Ingredients:

pork fillet - 0.6 kg;
pearl barley - 300 g;
onion turnip - 80 g;
carrots - 80 g;
green apple - 100 g;
lavrushka - 2 sheets;
spices - to taste.

Cooking method:

We soak the barley.
Rinse vegetables, peel, chop into strips. Fry, 5 minutes before readiness, add a peeled and chopped apple.
Rinse the meat, cut into medium-sized slices. Fry in hot oil until golden brown. Add meat to vegetables, put lavrushka.
We fall asleep prepared cereals, pour water 2 fingers above the level. Remember how much to cook barley porridge under a tightly closed lid - 120 minutes is enough.
After 60 minutes, open the container, pour another 200 ml of water. We continue to cook.

On milk

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 532 kcal.
Purpose: for breakfast.
Cuisine: Russian.

A good and simple recipe for milk porridge. This cooking method is available to every housewife. As a result, the taste of the dish is tender - with a taste of baked milk. The most convenient cooking option is considered to be in pots in a Russian oven, or at home - on the stove, in a slow cooker. Please yourself and your loved ones, prepare pearl barley in the morning for breakfast.

Ingredients:

pearl barley - 200 g;
milk - 500 ml;
water - 400 ml;
sugar, salt - to taste.

Cooking method:

Pour the previously prepared cereals with water, salt a little.
Put on the stove, boil. We continue cooking on slow heating until the liquid disappears completely.
We dilute the swollen porridge with hot milk, bring to a boil, sugar.
We put the pan with the contents in the oven for 40 minutes.
The finished dish will go well with sweet fresh berries.

With mushrooms

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 877 kcal.
Cuisine: Russian.

For a hearty dinner without meat, it is recommended to cook barley with wild mushrooms. To give the dish an additional aroma and pleasant taste, it is better to use several types of mushrooms, add fresh or dried herbs, and the soy sauce included in the recipe will give a special piquancy. Dinner will be remembered for a long time, and pearl barley will become everyone's favorite cereal.

Ingredients:

pearl barley - 1 glass;
forest mushrooms - 0.6 kg;
onion turnip - 80 g;
garlic (cloves) - 3 pcs.;
seasonings - to taste;
soy sauce - 1 tbsp;
frying oil - 40 ml.

Cooking method:

Prepare the cereal. Pour in water, cook over low heat for 40 minutes.
Peel and wash vegetables and mushrooms. Cut into strips and fry until cooked. At the end, add finely chopped garlic, spices.
Put the fried onions and other vegetables into barley, stir and heat for 10 minutes.

In the oven

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 678 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.

Pearl barley in the oven turns out to be the most delicious and lean dish. In this recipe, porridge will not cook for long, and the main advantage is that even an inexperienced cook will understand the technology. In the oven, the cereals are thoroughly steamed, saturated with the taste and aroma of spices, root crops. The main advantage of cooking is that it does not take much time.

Ingredients:

pearl barley - 2 cups;
carrots - 100 g;
oil - 2 tbsp;
onion turnip - 90 g;
spices to taste.

Cooking method:

Peel vegetables, rinse, cut into strips. Fry until half done.
We wash the cereal, put it in a colander. When the excess liquid is glass, spread to the vegetables, fry for 5 minutes. At this stage, you need to add spices.
We lay out the cereal in portioned pots, pour water into each of them so that its level is slightly higher than the porridge itself.
We set the porridge in a hot oven for 60 minutes, the temperature is 200 degrees.

With vegetables

Barley with vegetables is prepared in the same way as described above in other recipes. You can use any vegetables that you like: zucchini, celery, onions, carrots, beans, peas, etc. You can make a familiar and tasty dish, both on the stove (oven), and in a slow cooker, stove. It is important to remember that cereals love water. With a large amount of liquid, it will turn out soft, crumbly, tasty. Showing a little of your imagination, you can get a unique dish. With vegetables, it is easy to prepare a delicious lunch or dinner.