How to cook barley porridge with stew. Army dish - barley with stew

And let's feed our family a truly hearty and nutritious lunch! Let's cook for them barley porridge with stew in the Redmond slow cooker.

In ancient times, barley porridge was considered a royal dish, and it is a pity that in the modern world they have almost completely forgotten about it.

Barley is a very healthy cereal made from barley. It is very nutritious, gives a lot of strength, endurance, vigor. And if someone considers pearl barley not tasty and not worthy of your table, then I will answer you - you simply do not know how to cook it.

Barley porridge with stew in the Redmond slow cooker cooks very quickly and will require a minimum of skills from you, a minimum of financial and time costs.

Taste Info Second: cereals

Ingredients

• pearl barley - 2 multi-cups;
• beef stew - 1 can;
• carrots - 1 pc.;
• onion - 1 onion;
• water - 4 multi-glasses;
• salt - 0.5 tsp;
• vegetable oil - 2 tbsp. l.

Type of equipment used: multicooker-pressure cooker REDMOND RMC-PM4506, volume 5 l, power 900 watts.

How to cook barley porridge with stew in a Redmond slow cooker

Rinse pearl barley well several times under running water, then soak for 2-3 hours, pouring it with a small amount of cold water.

If there is no time for soaking and it is planned to cook porridge in a slow cooker, the soaking operation can be canceled. But not just cancel, but replace it with the fact that before cooking, barley is poured with boiling water for 5 minutes.

Peel the onion and cut into cubes or small pieces.

Wash the carrots, peel and chop into a grater with large holes.

Turn on the multicooker in the "Frying" mode and fry the onions in vegetable oil first separately, then together with the carrots for 5-7 minutes.

Turn off the "Frying" mode.

Put the stew to the vegetables, if the pieces of meat are large, separate them with a plastic spatula or spoon.

In order for the finished dish to turn out really tasty and fragrant, due attention must be paid to the choice of stew. It doesn’t have to be beef at all, you can use both pork and poultry meat, the main thing is that the stew be made in accordance with GOST. Such canned food contains a lot of meat, and the amount of fat and broth is minimized. Otherwise, it may turn out that your pearl barley will contain only the smell of meat, and the meat itself will be absent. Barley will be especially good with homemade stew, we told. In this case, you will be sure exactly what is contained in the canned food and that the stew definitely contains meat, and not minced meat, fat and veins.

Spread pearl barley on top.

Pour the contents of the multicooker bowl with the required amount of water and add a little salt.

Close the multicooker, check that the valve is in the “Closed” position. Turn on the "Extinguishing / Pilaf" mode. Set the cooking time to 30 minutes.

After the end of the program, which your kitchen assistant will signal to you, do not rush to open the lid of the multicooker, let the barley porridge sweat for another 15 minutes.

Now you can safely lay out barley with stew in portions and treat your family with a hearty hot dish.

Barley porridge is not everyone's favorite dish. And the main reason is not at all in its taste. The reason lies in the fact that not everyone can cook it correctly. The process of its preparation requires more time than cooking other cereals. However, the result is worth it - the porridge turns out to be incredibly tasty, fragrant and, most importantly, healthy and nutritious.

In terms of the content of essential trace elements, vitamins, amino acids, it surpasses other types of cereals. She is a leader in the content of phosphorus and selenium. This porridge is especially recommended for the elderly and children, since it enriches the body with useful substances, in particular micro and macro elements, vitamins. The calorie content of 100 grams of barley boiled in water is 109 calories.

In cookbooks, there are a huge number of recipes for making barley porridge. This is a universal cereal that can be boiled with sugar and butter, adding fruits - bananas, apples, dried fruits, while seasoning with honey, jam, preserves. You can serve such variants of sweet porridge with fermented milk products. Many kids will not remain indifferent to such a delicious breakfast.

The recipe for barley with stew is considered optimal in terms of cooking time, availability of ingredients and taste. Barley porridge with stew is an incredibly easy dish to prepare.

Cooking

1. Rinse pearl barley and soak for at least 3 hours. Before cooking, drain the water, and dry the swollen cereal a little by placing it in a colander.

2. Pour prepared pearl barley with water and put on fire. After the water boils, reduce the heat and cook for another 10-15 minutes.

3. In the meantime, peel the onion, wash and cut into small pieces. We also wash the carrots and rub on a medium grater.

You can add a couple of cloves of garlic if you like.

4. We take a frying pan with high sides, put it on fire, pour in vegetable oil. You can use the fat present in the stew. We spread the chopped onion, grated carrots.

5. Add stew - chicken, pork or beef (optional).

6. Drain the water from pearl barley, which is still undercooked, and add it to the vegetables fried in a pan. Pour in 1 cup boiling water.

7. Do not forget to put salt, black pepper and other spices to taste.

When choosing a stew, give preference to a quality product. And remember that real stew should not contain any other ingredients other than meat, onions, salt, spices and water. When choosing homemade stew, pay attention to the appearance, smell.

8. Stir and cover with a lid. Let it simmer on low heat for 25-30 minutes until done.

9. The stew can be added 10 minutes before the end of the cooking process, but by putting it in earlier, you will allow the barley to absorb the aroma and taste of the meat. Barley porridge with stew is ready. Serve with pickled or canned vegetables. Garnish with fresh, finely chopped herbs. Barley with stew prepared according to this recipe is perfectly complemented by hot spicy sauce based on broth, cream or vegetable broth and spices.

Video recipe

If suddenly there was no stew at home, here is another cooking option - without it.

You may not believe it, but many, only having taken up culinary education, will find out that there is no such cereal as pearl barley at all. You can live for many years and never think about where this pearl barley comes from!

Everything seems to be logical - buckwheat - buckwheat, pearl barley - pearl barley. And in fact, there is no perlovka. For many, this may seem like a revelation. It turns out that whole barley grains, which are peeled from the shell, are called pearl barley. That is, pearl barley and barley groats are one and the same. Only they differ in grinding.
On the other hand, many are not interested in learning something about pearl barley. Where did we meet her? In canteens, schools, kindergartens, that is, in "forced" public catering.

With our man, if you ask if he likes barley porridge, then the majority will answer - no. Public catering has beaten off the love of this healthy and tasty food for many.

And no matter how it is no longer called in our country - both “shrapnel”, and “tarpaulin”, and “shot of 16 gauge”, - after these names, all desire to cook it disappears, and even more so to eat it.
But in vain, in fact, barley porridge is very useful. It contains a huge amount of B vitamins, as well as vitamins A, D, E, copper, iodine, calcium and a large amount of the essential amino acid lysine.

By the way, lysine increases the absorption of calcium in the body, has an antiviral effect, and takes an active part in the formation of collagen, which is the basis of the youthfulness of our skin.

In addition, barley, among other cereals, stands out for its phosphorus content. It turns out a very useful porridge and at the same time dietary.

Even those who have never served have heard about this army dish - barley porridge with stew. Judging by the reviews of the former military, this masterpiece of army cooking will not cause pleasant emotions in them, meat fibers with a sticky substance, although they gave a feeling of satiety, could not be called appetizing and tasty. Meanwhile, army barley porridge with meat was Peter the Great's favorite dish.

What products do you need

How tasty the army dish will turn out also depends on the quality of the stew. When purchasing it in a store, it is necessary to give preference to the highest grade canned meat, which are made according to food GOST. This must be stated on the bank. In this case, you will have hope that it is the pieces of meat that you will find in the jar, and not just veins and cartilage or a jelly-like incomprehensible substance.

To prepare barley with stew, we need 2-3 cloves of garlic, one carrot, one onion, one glass of pearl barley, one can of beef or pork stew, salt to taste and black pepper.

How to cook barley porridge with stew

First, pour pearl barley flour into a metal sieve, and then rinse it thoroughly under running cold water. Drain the water and put the barley on a preheated dry frying pan. Stirring, fry and dry it until golden brown, after such a treatment during cooking, barley will not release gluten, and porridge will turn out crumbly.

In order not to boil the porridge, you can soak the pre-washed grain in warm water for 5-6 hours and keep at room temperature, closing the lid on top.

Transfer pearl barley to a pan with thick walls or a cauldron, pour about 2.5 cups of cold water, put on gas, and bring to a boil, then reduce the heat to a minimum and leave to cook for twenty minutes.

Open the stew, carefully remove the fat with a spoon, then melt it in a pan. When it warms up and the liquid that got into it evaporates, put the finely chopped onion in a pan and fry it until golden brown. Add finely chopped garlic and chives. Meat from a jar, if the pieces are too large, can be pre-cut.

The contents of the pan must be peppered and, if you wish, put some dry herbs in it - oregano, marjoram, basil, which will add flavor even to such meat, although it has undergone a long heat treatment. Everything is stewed over medium heat, stirred, until half of the meat juice has evaporated.

Put the mass into the pan, where our barley porridge is cooked. Mix everything, close the lid and simmer for another 20 minutes over low heat. Taste the porridge for salt, if necessary, add salt. Stir the porridge, and then remove it from the stove. To make the porridge tasty, it still needs to be infused, so cover the pan with a lid and leave for thirty minutes. That's all our barley porridge with stew is ready!

Let's look at other recipes for making barley porridge.

Barley porridge - food preparation

In order for pearl barley to boil well, you must first soak it in water for about twelve hours, it is better to put it overnight. Barley should be soaked in water at the rate of one liter of water per glass of barley. If porridge is cooked on the stove, then it takes about 40-50 minutes to cook it. You can reduce the cooking time to 25-30 minutes, but in this case it will need to be wrapped in heat so that it “reaches”. If it is tormented in a water bath, then it takes about 6 hours to cook. But barley porridge cooked in a water bath turns out to be especially tasty.

Barley porridge - the best recipes

Recipe 1: Barley porridge with milk

Rumor has it that Peter the Great liked barley porridge prepared by this method. This dish is prepared without salt and sugar. This recipe, thanks to the great culinary specialist Pokhlebkin, has survived to this day.

To prepare barley porridge with milk, we need 50 grams of butter, two liters of milk, one liter of water, one glass of barley.

Cooking method

First of all, it is necessary to wash the usual cereals, pour a liter of cold boiled water overnight. Drain the rest of the water in the morning.

In a saucepan, bring the milk to a boil, add the soaked pearl barley and simmer for five minutes at a low boil.

Prepare a water bath. Fill a large and wide pot (so that the dishes in which our porridge will be cooked) fit there by a quarter with water and let it boil. Insert a bowl with cereals and milk inside and cover with a lid, reduce the heat to a minimum under the pan. And let the porridge languish for six hours. In a saucepan with a "water bath" it will be necessary to periodically add hot water, as it will begin to boil away. The porridge should taste like baked milk, and the creamy shade should acquire its color. With the finished porridge, add the dishes to taste the oil and mix. And already directly on the plate you can add honey, sugar, cream, that is, season to your taste.

If you have a slow cooker, then the process of preparing barley porridge is greatly facilitated. It is necessary to pour the soaked cereals with milk, bring to a boil, set the “baking” mode and cook for six hours in the “stewing” mode.

Recipe 2: Barley porridge with mushrooms and meat

Barley porridge with meat and mushrooms - why not royal food? Not cooked, as in public catering - somehow, but cooked according to all the rules and with a soul invested. It will definitely turn out delicious. You can take any meat - chicken, pork, the main thing is not too tough and old.

To prepare this dish, we need salt, spices, a couple of tablespoons of vegetable oil, 50 grams of butter, 200 grams of fresh mushrooms and meat, one onion, and one glass of pearl barley.

Cooking method

The first step is to soak the cereal overnight. In the morning, drain the excess liquid, and also rinse the barley. Pour boiling water into the dishes (a little more than one glass), add barley, salt and butter. The oil will cover each grain and prevent them from sticking together. It should be cooked over low heat under a lid until the cereal thickens, until all the liquid has evaporated. Then the dishes with pearl barley need to be wrapped in a blanket for two hours so that our porridge will ripen (become soft, reach full readiness). If it was cooked in an energy-saving pan, then you should not wrap it up, it will come anyway.

At this time, in another bowl, fry the finely chopped onion, and also add meat to it, which should be cut into strips and continue to fry until crusted, then put mushrooms chopped in any way. When the liquid boils away, add spices to pearl barley porridge and simmer all the ingredients together for about 15 minutes. The porridge is ready.

Recipe 3: Barley porridge

It seems to be the same pearl barley, but cooked in different ways, it gives the porridge a completely different texture and taste. The porridge, which is prepared according to this recipe, is crumbly and fluffy. Try it, you will definitely like it! True, the cooking process is not quite fast, but the result fully justifies itself. Barley does not need to be soaked, ordinary dry cereals are taken. You can immediately boil a full kettle of water, and then only heat it up and add water. You can eat ready-made porridge with milk, mix with stew, add meat with onions or even jam.

For cooking, we need salt, milk or broth, pearl barley.

Cooking method

First, rinse and then pour dry barley with boiled water so that its liquid covers a couple of centimeters. Bring to a boil, reduce heat and simmer for about 3-4 minutes. Drain the water. In this case, it will be convenient to use a colander. Pour boiling water over the cereal again, boil for about five minutes and drain the water again. And repeat this 6-7 times. Increasing each time by a centimeter the amount of water and the cooking time by half a minute. Here is such a fascinating and 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 want to use the porridge with, such a liquid should be poured - broth or milk, and also add salt. Bring our porridge to a boil and turn off the stove.

You can also try to cook “glass” barley porridge in clay pots according to an Estonian recipe. The cereal should be soaked overnight. Arrange it in pots in the morning, pour boiling water (a couple of centimeters above the cereal level) and place it all in the oven. Do not cover with lids. Do not forget that pots are not immediately placed in a hot oven, only in warm or cold, otherwise they may burst. After about forty minutes, our porridge is ready. Time must be counted from the moment the oven heats up. Add butter to cooked porridge. If you want to get sweet porridge, then add sugar or honey, if ordinary, then salt. Barley porridge is cooked at a temperature of 200-220 degrees.

With a little imagination, you can cook many recipes for barley with stew. Together, these ingredients give an extraordinary taste. Well, who doesn't love real, hearty and rich food with amazing flavor?!

Barley with stew in a saucepan

This dish is considered army. It can even be cooked on a fire, where it is saturated with its smell and becomes saturated.

Ingredients:

• 1 can of beef stew;
• 200 g of cereals;
• onions and carrots - 1 pc.;
• a few cloves of garlic;
• salt and black ground pepper.

Step-by-step instruction:

1. Wash the cereal with cold water. If you do not like boiled barley, soak it for 6 hours.
2. Fry the grits in a pan without oil.
3. Pour into a saucepan, add 750 ml of cold water, boil, reduce heat. Cook for 20 minutes.
4. We open the canned food, transfer the top fat to the pan. Fry finely chopped onion on it.
5. Add grated carrots, then canned food and chopped garlic.
6. Add spices (salt and pepper).
7. Close the pan with a lid, simmer.
8. Transfer the gravy to a saucepan, mix and then simmer for 20 minutes.

Leave the pan on the stove, cover with a lid. We serve in half an hour.

Cooking in a multicooker

A barley dish with stew in a slow cooker will not leave guests indifferent. It cooks quickly and tastes delicious.

Ingredients:

• 300 g barley;
• 1 can of stewed beef;
• 1 onion;
• 1 carrot.

How to cook:

1. Rinse the groats, pour boiling water. Let her swell.
2. Chop vegetables.
3. In the container of the multicooker, lay out the canned food along with the fat. Cut the meat into small pieces.
4. Pour the vegetables into the bowl too. Lastly, add the steamed cereal.
5. Pour 1.2 liters of cold water.
6. We add spices. Stir well and set to the "Extinguishing" mode, then you need to turn on the "Heating" so that the liquid evaporates.

Pour the porridge into bowls, garnish with herbs and sprinkle with chopped garlic.

Without soaking cereals

There is a recipe without soaking. But be prepared for a long cooking time.

Barley porridge is remembered by many with a shudder. No wonder: after all, boiled, tasteless "slur" is associated with pioneer camps, army cuisine or hospital food. Although before it was called "royal", and included in the diet of aristocrats. To dispel the myths of Soviet catering, today we will prepare a delicious and healthy barley with stew.

Inventory: knife, spatula, kitchen board, measuring cup, grater, slow cooker.

Ingredients

How to choose the right barley

Barley is made from barley. A hard peel is removed from it - the more layers are removed, the faster the cereal is cooked. There are 3 types of pearl barley:

• ordinary groats, from which 1 layer of the shell was removed.
• Dutch goes through several stages of processing.
• barley cereals are chopped barley, which is often included in the diet menu.

Barley is simply necessary for the work of the heart muscle and the digestive system. It contains many trace elements and vitamins of group B. But it should be remembered that the finished porridge perfectly “fastens”. So when constipated, it is better not to eat it.

Selection criteria pearl barley has several, but they are:

• Price for cereals depends mainly on the packaging. Therefore, high cost is not yet an indicator of quality.

• In transparent polyethylene, it is much easier to consider cereals: in it there should not be too many weeds or herbs. A large number of dark blotches on the croup itself also indicates its low quality.
• Not in packaging there should be no moisture in which mold or fungal bacteria can start. Therefore, immediately after opening the package, its contents must be smelled. If you smell other smells, except for the smell of ordinary cereals, it is better to feed the barley to the birds.

Step by step cooking

Video

Barley can be prepared without pre-soaking and without constant duty at the pan. In a slow cooker, porridge does not boil away, which means that all the trace elements will be on the plate.

Cooking time: 1 hour (if you do not take into account the soaking time of cereals).
Servings: 3-4.
Inventory: knife, kitchen board, spatula, grater, frying pan, large pot or cauldron with high walls.

Ingredients

Step by step cooking

As a vegetable addition, you can choose bell peppers or zucchini. Peppers can be stewed together with carrots, and zucchini can be added to porridge at the end of cooking, because they cook very quickly.

Video

Barley porridge according to a men's recipe is a large cauldron, a minimum of ingredients and, as a result, a nutritious dish.

Subtleties of cooking

Surprisingly, but even barley can be capricious. Here are a few rules for cooking "from the chef."

• Soak or not - everyone decides for himself. But if you are going to use the barley in the soup, it is better to soak and boil it separately. Groats are cooked for a long time, and it is very difficult to calculate the correct time for loading potatoes and vegetables into the soup. It is better to immediately add boiled porridge to the pan when the potatoes are ready, and boil everything together for just a couple of minutes.
• When cooking barley actively foams and runs away. Therefore, the pan must be taken with high walls, so as not to stain the stove. For the same reason, it is difficult to immediately calculate the amount of water. You can immediately pour water at the rate of 1:3 and periodically check the contents of the pan: if the water has boiled away, add it, if the cereal is already ready, drain the remaining water.
• Cooking time, depending on the degree of cleaning of cereals, from 45 minutes to one and a half hours.
• A dish similar to risotto is prepared from pearl barley, and it is called "perlotto". Porridge is boiled with vegetables in broth, and grated parmesan is added at the end. Another popular dish is pearl barley pilaf.
• You can cook it both salty and sweet.

What to serve with

• Barley is neutral in taste, therefore goes well with vegetables, herbs and mushrooms.
• “You can’t spoil porridge with butter” - it seems that this is said specifically about pearl barley. Best of all, its taste is complemented by butter. It is often served with vegetable fry on sour cream or vegetable oil. Gourmets who do not care too much about the figure like to eat porridge with cracklings.
• Ideal spices for barley - turmeric, thyme and garlic. You can add fresh herbs to the plate.