How to cook barley porridge how much water. Barley porridge - the best recipes

Barley is a cereal that contains many important vitamins and useful substances. Therefore, barley porridge is always in the first place in the diet of the military, hospitals, and educational institutions. For a fairly low price, you can get delicious, hearty meals that are filled with vitamins. Many housewives are interested in how much to cook barley in soup.

One significant disadvantage of pearl barley is that it needs to be cooked for a long time and be able to do it correctly. Except conventional way cooking barley on the stove, there are other options. This is the use of modern technology: multicookers, steamers, rice cookers, pressure cookers, microwaves and ovens.

Barley cooking

It all depends on the preparation of the product and the type of cooking. First you need to study the packaging well, it may be written about the cooking time. If nothing is written about the time and method, then you need to navigate yourself.

Step-by-step instructions on how much to cook pearl barley and how to do it right.

We wash the barley and fill it with water.
Let the soaked cereal stand for several hours.
Drain the water and put the product in a container for cooking.
Pour water into the container 1: 3.
We put the container on a small fire and cook for about an hour.

TIP: To ready-made porridge turned out soft, add a little butter or sunflower oil.

How to cook delicious barley in a slow cooker?

1. We thoroughly wash the grits so that the water is clean and fill it with water for 3 hours.

After 3 hours, drain the water and send the cereal to the slow cooker, the bowl of which must be greased with butter in advance.
Add water, for 1 multi-glass barley add three glasses of water.
Turn on the desired mode, close the lid and cook for an hour.

Then we select the “heating” mode for 10 minutes, add a little butter. This will give the dish rich aroma and pleasant taste.

In general, it is not difficult to cook barley in a slow cooker, the main thing is to strictly follow all the tips and recommendations.

Cooking cereals for soup

- If with preliminary washing and soaking, then it takes about an hour to cook it for soup, but you can add already boiled cereals to the soup, then you need to cook it for only 15 minutes.

Barley for pickle needs to be cooked as much as it is cooked for regular soup.

If you decide to cook barley without soaking, then the time increases to 1.5 - 2 hours.

Cooking cereals in a double boiler.

- To begin with, we wash the product, then fill it with water 1: 2 and place it in a cold place for 6-12 hours.
- When the cereal swells, we shift it into a colander and wash it again.

Then we transfer to the double boiler container, pour in 1 cup of boiling water and cook for 30 minutes.

Then mix again and continue cooking for another 30 minutes until soft.

TIP: Since barley porridge is universal, it can be supplemented with salt or sugar.

Barley is often cooked in the microwave.

1. step. Wash the grains and soak for 1 hour. Drain the water, rinse again and transfer to a container for cooking step 2. Proportions: 1:3.

step. We put the dishes in the microwave and turn on the maximum power for 10 minutes, then we take out the dish, flavor it with spices and put everything back.

step. During cooking, it is recommended to stir occasionally. This is necessary for uniform cooking.

TIP: If milk is used instead of water, then the cereal is poured with hot milk and during the cooking process the container is not closed with a lid.

The oldest version of the preparation of this cereal, which goes back to ancient times, is cooking it in the oven. Only place oven Russian oven was used. This method allows you to save the largest number useful elements and vitamins. If used for cooking earthenware, that is, a chance to get that very unique taste of childhood.

First, we wash the cereal and fill it with water for 12 hours. Then drain the water, rinse and transfer to a container. Instead of water, you can take milk or broth. Add salt and necessary seasonings at the beginning of cooking. Since the porridge in the oven is cooked under the lid, all the vapors will remain inside and fill the dish unique taste. You can add meat or chicken, then you get a complete meal for the whole family.

These are the most basic ways to properly weld barley porridge or cereal for soup. The process itself does not take much time, but the result exceeds all expectations.

Today we will tell you how to cook barley in water, milk and in a slow cooker. Let's get acquainted with all the intricacies of cooking barley porridge and reveal 22 secrets of this most useful product.

How to cook barley on water

Many housewives do not like to cook barley dishes because of long boil cereals. We know how to cook barley porridge in water quickly. The recipe for the dish is simple, and the set of products is simple.

Ingredients:

pearl barley (100 g);
water (4 and a half glasses);
cinnamon (1 stick or 1 teaspoon ground);
sugar to taste.

Nutritional value of barley on the water:

Total prep time: 35 minutes, yield: 3 servings.

How to cook barley on the stove quickly? The recipe includes a few simple steps:

1. Soak 100 grams (1/2 cup) pearl barley in 3/4 cup water for 1 hour.

2. Pour the remaining three and a half cups of water into the pan along with the cinnamon stick, cover with a lid, bring to a boil.

3. Add the soaked cereal with the water in which it stood. Boil barley over medium heat for 30 minutes.

4. Remove the pan from the stove, add sugar to taste, stirring, until it is completely dissolved. Barley porridge on the water is ready.

Barley on milk

Barley porridge in milk is cooked without pre-soaking the cereal. Cooking time: 95 min.

Ingredients for three servings:

1 medium mug of barley (100 g);
3 cups of milk 1%;
a quarter cup of sugar (25 g);
salt to taste.

How to cook barley in milk? See the recipe for this dish:

1. Place the grits in a saucepan with 5 cups of water, bring to a boil.

2. Switch to slow fire, cover and cook for about an hour until there is no water left in the pan (or drain the water after the cereal swells).

3. Pour in 3 cups of milk and 1/4 cup of sugar. Continue to cook, stirring occasionally, for about 35 minutes, until the porridge has the desired consistency.

4. Remove from heat, add cinnamon or raisins if desired and to taste.

Barley porridge in a slow cooker is cooked in water or milk, depending on the preferences of the family. The cereal is placed in the container of the multicooker after soaking the cereal.

Products for porridge:

pearl barley (1 glass);
milk 1% fat (1 liter);
butter, salt and sugar to taste.

Recipe.

1. Pour the cereal into a bowl and rinse thoroughly.2. Fill with a liter of cold water and leave for 12 hours to swell.3. Rinse barley one more time, transfer to the multicooker container.4. Add 1 liter of boiled milk, salt and sugar to barley.5. Select the "extinguishing" mode for 3 - 4 hours, and then leave on heating for the same amount of time.

Porridge will turn out better if you use fresh milk. Otherwise, the product may spoil the taste of the dish.

Proportions for making porridge

For the preparation of barley porridge, the following proportions are usually used:

1:3 (one glass of pearl barley and 3 glasses of water);
1:5 (viscous porridge).

To prepare a side dish, you need to use proportions of 1: 3.

How long to cook barley

Recipe on water: soak for one hour, cook over medium heat for 35 - 45 minutes.

Porridge with milk (without soaking): 1 hour 35 minutes.

In a slow cooker: 3 - 4 hours in the "extinguishing" mode and the same amount on heating.

Useful properties of barley

If you knew how to cook pearl barley and cooked side dishes or cereals, you could look younger and not know about many ailments. What's the secret?

Pearl barley is considered part of balanced nutrition. It contains vitamins (A, B, E, D, PP), antioxidants, proteins and minerals.

1. Maintains skin elasticity, tones and improves its tone.

Barley contains selenium, and it maintains the elasticity of the skin and protects it from free radicals. It also improves the functioning of the heart, pancreas and immune system. Deficiency of this mineral leads to oncology of the skin, colon, prostate, liver, stomach and breast.

2. Slows down the signs of aging of the body and skin. This is achieved thanks to antioxidants and other beneficial elements, because they remove toxins from the body.

3. Thanks to zinc, the healing of internal and external wounds is accelerated.

4. Do you have hair problems? Maybe a deficit nutrients or has a prolonged illness negatively affected them, and led to thinning, hair loss, premature graying or dandruff?

If so, then you need to quickly include in the diet healthy foods. Barley porridge or garnish is a simple solution to a complex hair problem. Select suitable recipe, from those suggested above, and cook meals at least 2 - 3 times a week.

5. Protects hair from premature graying, and strengthens the roots.

6. Provides iron and copper minerals to the body, stimulating hair follicles. In addition, use the recipe for a strengthening hair mask as well.

7. Reduces cholesterol levels due to its soluble and insoluble fibers.

8. Helps in losing excess weight.

Barley porridge gives a feeling of satiety for a long period. And its fibers quickly remove harmful cholesterol fractions from the body, which is important in violation of fat metabolism. For weight loss, use a recipe for cooking a dish without sweet additives.

9. Protects against oncology (due to dietary fiber). Dietary fiber (fiber): 17 g. 68% in 100 g of barley.

10. Stabilizes the level of glucose and insulin in the blood. Barley side dishes and cereals are considered an excellent dietary food for the prevention of diabetes.

11. Protects the body from anemia.

12. Prevents the accumulation of fat, and stabilizes the metabolic rate.

13. Helps women avoid gallstones.

14. Increases immunity. Iron increases blood volume, preventing anemia and fatigue. This is a guarantee of the proper functioning of the kidneys and the development of body cells. Manganese allows you to feel energetic, which in turn benefits the nervous and immune systems.

15. Prevents osteoporosis. Barley contains phosphorus and copper (for bone health).

16. Helps prevent atherosclerosis. Nicotinic acid or vitamin (PP) reduces the overall level bad cholesterol and thus saves from cardiovascular disease.

17. Protects important organs from dangerous diseases.

18. Neutralizes poisons and toxins.

19. Supports healthy bowel function.

20. Prevents urinary tract infections.

21. Has special benefits for pregnant women.

22. Diet product.

Due to its beneficial properties, barley can be a tasty and healthy addition to your diet. When you include barley in your diet, you will quickly notice a change. Your health will be better and your appearance will be younger. Find time to cook healthy meals, the recipe of which is simple and understandable even for teenagers.

Pearl barley is a grain with a mild, nutty flavor that is great alternative rice or pasta.

IN Lately she is experiencing a rebirth thanks to her high nutritional value. It is increasingly added to soups, cooked as a side dish, boiled porridge. Taste ready meal largely depends on how it is prepared.

Barley is obtained from barley grain. Barley itself has a very hard shell. Therefore, for the convenience of cooking, it is removed, and the grain is polished.

From this type of grain, two cereals are obtained: barley and pearl barley. IN barley groats more nutrients are retained, as part of the outer shell remains during its production, but it takes longer to cook.

Barley is the most delicate in taste and easy to prepare. Therefore, it is more often used in cooking for preparing various dishes.

After processing, although some of the nutrients are lost, a sufficient amount of them still remains. The cereal has a neutral taste and absorbs other flavors well during cooking.

Its main advantage is high content fiber, which improves digestion and the functioning of the intestinal tract, helps regulate blood sugar levels.

In addition, it contains protein, vitamins, minerals, among which B vitamins and iron should be noted. As well as calcium, which is necessary for bones and teeth.

It is rich in carbohydrates - the main source of energy for the human body. They help you not feel hungry for longer, as they take longer to digest.

The great thing about this whole grain cereal is its texture: it can be used to thicken soups and stews, giving dishes some creaminess.

The only negative is the presence of gluten. Therefore, it is not suitable for people who are allergic to it.

Barley is very available product which can be bought at any grocery store. It must be stored in a dry place away from sunlight in a closed container.

How to cook barley

It is very easy to prepare barley. Since this grain is harder, it takes more time to cook compared to many other cereals, such as buckwheat.

You can cook cereals in water or milk. On the water, as a rule, cereals are prepared for garnish, salads, puddings and other dishes.

In addition, such a dish has a lower calorie content, which is useful for those who want to lose weight.

Porridge is boiled with milk, dishes for children are prepared.

Barley can be pre-soaked to reduce cooking time.

You can cook in a saucepan on the stove or oven, in the microwave, in a slow cooker.

How to cook pearl barley with soaking

1 way (long soaking)

Before soaking, rinse the cereal several times in cool water until it becomes clear.

Place the washed grain in a saucepan or deep bowl and pour cold water. Take at least 1 liter of water per glass of pearl barley.

Leave for several hours: from 6 hours or more. It is good to soak the cereal overnight.

After that, rinse the cereal with cold water.

Transfer to a saucepan and pour hot water.

Boil after boiling for half an hour, reducing the heat.

After turning off the fire, let it steam for a few minutes.

2 way (quick soak)

Soak the washed cereal for 4 hours.

Then drain the water and rinse again.

Transfer to a saucepan and pour hot water in a ratio of 1.5 liters of water to 1 cup of cereal.

Bring to a boil and reduce heat. Cook for 45-50 minutes.

Remove from the stove and wrap the pan with a large terry towel. Leave for a few more minutes.

How to cook pearl barley without soaking

Cooking cereals without pre-soaking will take a little longer. To make barley without soaking:

Rinse the cereal several times in cool water;

Pour into a saucepan and fill with water so that it covers it by about 1.5-2 centimeters;

Put on the stove and bring to a boil. Boil for 2-5 minutes at a strong boil;

Drain the water, and pour the grits in proportion to 1 cup of grain 2.5-3 cups of water;

Bring back to a boil and reduce heat. Boil for 40 to 50 minutes;

Turn off the heat, wrap the pan and leave to steam for a few minutes.

How to cook pearl barley in the oven

In the oven, you can bring the cereal to readiness after cooking on the stove or cook a dish right away.

1 way (without soaking)

Rinse the cereal well several times in cool water.

Pour in water and bring to a boil. Boil for about 5 minutes and drain the water.

Pour in water again and bring to a boil. Take 2.5-3 glasses of water per glass of pearl barley.

Remove from the stove and put in an oven preheated to 200-220 degrees.

Cook for about 40-50 minutes.

Turn off the oven and leave the cereal for a few minutes.

2 way with soaking

Rinse the cereal and soak for several hours.

Drain and rinse.

Arrange in pots or in a fireproof pan.

Pour boiling water so that the water covers the grains by at least 2 centimeters.

Place in preheated oven and cook for 40 to 50 minutes.

How to cook pearl barley in a slow cooker

In a slow cooker, it is better to cook cereals with pre-soaking.

For 1 cup of prepared barley, take 2.5-3 cups of water.

Transfer the cereal to the bowl of the multicooker and pour water.

Close the lid and set the "Porridge" mode.

In different models, this function may be called differently. If the multicooker has the function of a pressure cooker, then you can cook cereals without pre-soaking.

How to cook pearl barley in the microwave

With the advent of multicookers, this device is more used for heating or defrosting food. You can use microwave oven for the preparation of pearl barley.

Its plus is that you can cook your own porridge for breakfast much faster. It is best to buy already steamed cereals. If not, then it must first be soaked.

For 1 cup of cereal, take 1.5 cups of water.

Boil the prepared cereals on the stove with a strong boil for about 3-4 minutes.

Then it is placed in a dish in which you can cook in the microwave.

Turn on the microwave at maximum power for 3-5 minutes (depending on the model of the device).

Then turn down the heat and cook for a few more minutes.

In the last step, set the power to about medium and bring to readiness.

There are many different recipes cooking this cereal. How tasty the finished dish will turn out depends on the correct preparation. Take note of these tips.

The first rule is to rinse the grains well. The last water should be clear. To wash off the shell of the husk remaining after the production of cereals, they can be rubbed with your hands. Then the finished cereal will be transparent and resemble shiny pearls. No wonder it is called pearl groats.

It is better to soak the cereal for several hours before cooking. Ideal for the night. When there is not so much time, soak it for at least a couple of hours, pouring it with hot water.

For soaking, take water at the rate of 1 cup of cereals at least 1 cup of water.

Rinse beans thoroughly after soaking.

After cooking, leave the porridge to "sweat" for a few minutes, covered with a towel or put in hot oven, near a warm battery.

You need to salt the cereal at the very end, not earlier than 7-10 minutes before the end of cooking.

How much to cook pearl barley

Cooking time depends on:

Whether it was pre-soaked or not;

From the "age" of the grains. The longer the cereal is stored, the longer it takes to cook.

Previously, cereals were boiled, or rather languished in a Russian oven for at least 6 hours. Now we come to the rescue modern technology, which speeds up and simplifies the process of cooking many products, including pearl barley.

If you want to make soup with this grain, but do not want it to thicken it, boil it first separately and then add it to the soup.

How much water is needed for 1 cup of cereal

The amount of water depends on what you want to cook.

For getting crumbly porridge you need to take 2.5-3 glasses of water for 1 glass;

The same amount of liquid is taken to prepare cereals for garnish;

For viscous porridge - 4 cups.

Do I need to soak pearl barley

Many nutritionists believe that soaking leaches out beneficial nutrients. Others, on the contrary, are of the opinion that the soaking process stimulates the growth of germs and makes the dish more nutritious and healthy.

How many grams of barley in 1 tablespoon

In 1 tablespoon - 30 grams;

In 1 teaspoon - 10 grams;

In 1 glass (250 ml) - 230 grams.

Calorie boiled pearl barley

Half a glass of barley boiled in water contains about:

97 calories;

0 grams of fat;

0 grams of cholesterol;

22 grams of carbohydrates;

2 grams of protein;

3 grams of fiber;

2 mg sodium (cooked without salt);

73 mg potassium.

Is it possible to germinate pearl barley from the store

Barley is made from barley, peeling it from the husk. Therefore, the grain is subjected to great mechanical damage and part of its viability is lost.

It is possible to germinate it, but it is difficult. The percentage of germinated grains will be small. In addition, it will take more time than for the germination of barley.

Every sane person understands, or at least guesses, how useful cereals are. But in practice, we all prefer more delicious and / or easier to prepare dishes. And cereals, despite all their benefits and wealth chemical composition, and remain outsiders on the shelves. IN best case we buy them and put them in the kitchen cabinet, pushed back on the shelf, behind boxes of cereal, muesli and breakfast cereals. Meanwhile, the inclusion of any porridge in the daily morning reception food, without additional effort on your part, will improve your digestion, strengthen your immune system, strengthen your hair and nails, and supply your body with vitamins and minerals.

Therefore, let's agree: from tomorrow no excuses are accepted, and we start eating porridge. And we will seal our agreement with a useful skill: the ability to cook pearl barley so that it turns out crumbly and appetizing porridge. Why pearl barley? Anyone can handle buckwheat and semolina, but pearl barley needs a special approach ...

The chemical composition and benefits of pearl barley
The first feature of pearl barley is that you will not find it among cereals. But you will find barley - it is from its grains that pearl barley is made. But small barley "semolina" is identified with it, but not everyone knows about the origin of pearl barley. However, from the point of view of the chemical composition, pearl barley is much more useful: unlike finely chopped barley, it is whole grains, peeled only from the toughest outer shells, often even unpolished. The result is a fairly large, chewy cereal that does not boil soft when heat treatment. Lovers of porridges of delicate consistency have come up with many unpleasant nicknames for her, from “shrapnel” to “tarpaulin porridge”. Although barley originally got its name from the Slavic word "pearl", which to this day has been preserved in the Ukrainian language and means pearls. Take a closer look: oblong grains are really similar to river pearls. And their value is also quite comparable.

Barley grains, that is, pearl barley, stands out among other cereals very good value between proteins and carbohydrates (starch). The second feature of pearl barley is its exceptionally high content of phosphorus and silicic acid (compared to other cereals), which positively affect metabolism, brain activity and nervous system generally. This explains why pearl barley is so often found on the menus of canteens of educational institutions, hospitals, children's health camps and, of course, military units: not at all because of cheapness, but because of the richness of the chemical composition and strengthening properties. Barley polysaccharides reduce the amount of cholesterol in the blood, the amino acid lysine is involved in the structure of muscle tissue, promotes the absorption of calcium and fights viruses. Vitamins A, E, D and group B improve vision, skin, hair and nails. By the way, the herpes virus is especially afraid of barley. Like all toxic substances that are quickly removed from the body under the influence of barley. Experience confirms this traditional healers who have long used barley decoction for poisoning and other diseases digestive system. Modern doctors prescribe it for convalescents after injuries and operations.

Cooking friable barley porridge
So why is such a wonderful porridge in all respects not popular? Perhaps this is a contradiction in us from childhood - when we wanted ice cream, and my mother forced us to eat porridge. Or guilty school cooks who did not know how to properly cook and serve pearl barley so that it was to the taste of little picky eaters. In any case, it's time to correct this misunderstanding. To do this, we have already prepared tips on how to properly cook pearl barley and how to cook crumbly barley porridge - such that even the most capricious gourmets of any age will ask for more.

There are two types of pearl barley: classic barley and Dutch. The second is more thoroughly refined grains that cook faster and turn into more soft porridge. Traditional pearl barley really cooks longer than other cereals, but this allows you to keep a high content in it. useful components. In soups, barley always retains its shape, and in the form of porridge, it requires careful chewing. Main conditions delicious pearl barley- do not spare time and water. It will take time to pre-soak the cereal, and the water will have to be changed. All recipes for friable barley are based on this:

Loose barley on the water. Take 1 glass of pearl barley, 1 liter of water for soaking cereals, 2.5 liters of water for cooking porridge, 4 tablespoons of butter, a pinch of salt. Go through the barley and wash it under running water. Then pour 1 liter of water in a bowl and leave for at least 4 hours, and preferably for the whole night. In the morning, drain the water, rinse the cereal again, transfer it to a heavy saucepan and pour 2.5 liters of fresh water, salt and bring to a boil under a lid over medium heat. Then reduce the heat and simmer the porridge for 50 minutes. After that, remove the pan from the heat, put the oil in the porridge, mix and close the lid again. Wrap the pan with barley in a large, thick towel or blanket. Put in a warm place for 30-40 minutes. This basic recipe barley preparation. If you exclude oil from it, then it is ideal for diet food or unloading days during weight loss.
Sweet pearl barley in milk. Take 1 glass of pearl barley, 1 liter of yogurt for soaking cereals, 2 liters of milk for cooking porridge, 50 grams of butter, sugar to taste. Rinse the cereal, soak it overnight in a liter of cold yogurt. In the morning or after 8-10 hours, drain the yogurt, rinse the cereal again. Bring milk with sugar to a boil in a saucepan with a thick bottom, put barley in it and cook under a lid for 5-10 minutes. During this time, prepare water bath: Pour water into a wider saucepan or metal basin, pour water to a third of its height and bring to a boil. Place a pot of porridge inside and simmer over low heat for at least 4 hours. Periodically, as it boils, add water to the lower bowl. When the porridge is ready, put the oil in it, mix and leave for another half hour under the lid. This pearl barley turns out to be very fragrant, with creamy aftertaste- She is loved by sweet tooth and even children.
Loose barley with meat and mushrooms. Take 1 glass of pearl barley, 1 liter of water for soaking cereals, 3 liters of water for cooking porridge, 1 large onion, 200 grams of beef or pork, 200 grams fresh mushrooms(or an equivalent amount of dried and pre-soaked), 50 grams of butter, 1 tablespoon of vegetable oil, a pinch of salt and any dried spices. In the evening, rinse and soak the cereal in 1 liter of cold water. In the morning, rinse barley again, transfer to a heavy saucepan and pour 3 liters of fresh water. Cook the porridge under the lid over low heat for 3-4 hours. Then remove from the stove, mix barley with butter, wrap with a thick towel and put in a warm place for half an hour. In the meantime, chop the onion, chop the meat and mushrooms in small pieces. On cast iron pan warm up vegetable oil, fry the onion for 2 minutes, then add the meat, mushrooms and fry until tender. Salt, add spices and put barley porridge in the pan. Stir, cover and simmer over low heat for another 5 minutes.

Barley cooked according to any of these recipes will turn out crumbly - the rest is just a matter of your personal taste. For a successful result, always cook barley porridge over low heat and do not stir it until the very end of cooking (oil tabs). You can determine the readiness of barley by sight: the grains should be swollen, light in color, but not boiled. And the gastronomic secret of barley porridge is that it is much tastier when hot than when it is cold. Therefore, do not delay and rather serve barley on the table immediately after preparation. It is in it that the maximum benefit and aroma is preserved. And regardless of whether your barley is sweet, salty or neutral in taste. It goes well with any meat, offal, vegetables, cheese and herbs, as well as honey, jam and condensed milk, complementing, but not interrupting their tastes. We wish you own experience see how tasty it can be loose pearl barley. Let it become a frequent dish in your home menu.

Pearl barley looks like pearls, the name originates from the word "pearl". In our country barley is loved for beneficial features and a variety of dishes that can be prepared on its basis. However, in most cases, porridge is cooked with grains pre-soaked, which is not always convenient. Today we will consider the technology of cooking without advance soaking in water.

The benefits and composition of pearl barley

Due to the abundance of useful elements, barley is eaten by people of all ages and gender. All this is made possible by the nutritional value of the dish.

So, in a serving weighing 100 gr. accumulates about 9.4 gr. proteins, 67 gr. right carbs and only 1 gr. fats. At the same time, the composition contains more than 7 gr. dietary fiber, and the calorie content of 100 gr. is 323 kcal.

In addition, the cereal contains pyridoxine, fiber, amino acids. The dish is rich in potassium, magnesium, selenium, phosphorus, copper and other equally valuable mineral compounds.

It contains few saccharides that are absorbed without increasing insulin levels. Glycemic index barley is 20 units, which is beneficial for the health of diabetics.

The nutritional properties of cereals make it possible to use it in diet food. All valuable substances complement each other's action, remove water, purify intestinal tract from congestion and promote proper weight loss.

Useful properties also lie in the fact that with a systematic intake, the body is cleansed of toxic substances and toxins, it is easier for a person to cope with allergic reaction different nature.

Amino acids, in particular lysine, support the production of collagen and elastin fibers. All of them are necessary to maintain the beauty of the skin and blood channels.

Not without positive action minerals such as phosphorus and selenium. They support brain activity by stimulating neurons. The work of the heart is also getting better, the likelihood of developing atherosclerosis is reduced.

Due to the accumulation of B-group vitamins, the work of the nervous system is getting better. We can say that barley porridge supports the psycho-emotional background of a person and fights the effects of stress.

If we summarize everything useful qualities dishes, it removes toxins and slagging, fights fungus, increases defensive forces body, improves the functioning of the gastrointestinal tract, promotes weight loss.

Barley cooking on water without soaking

Barley cooking in this way is suitable for people who do not have time to soak the cereal. First, rinse the grains thoroughly so that the water becomes completely clear.
Now send the cereal to a pan of a suitable size, add cold filtered water. The amount of liquid does not really matter, because after the start of bubbling, the water drains.
Send refractory dishes to the stove, set the maximum power. Cover the pan with a lid, let the barley boil. After that, boil it for about 2 minutes and drain the liquid through a strainer.
If during the first languishing the liquid runs away from the pan, open the lid slightly. Pour the grains back into the bowl, pour again cold water so that it rises 3 cm.
Cover with a lid and set the burner to maximum heat. Wait until it boils, then lower the heat to medium. Boil the porridge for half an hour.
After this time, remove the lid, salt the barley to your taste, mix and close again. Boil the composition for another 10 minutes, then let it brew not on fire for a quarter of an hour. Serve with a slice of butter.

Barley cooking on water with soaking

For this method, you need to take 2.5 cups of filtered water, salt to taste, pearl barley in the amount of 1 cup. The cooking option is good because the grains immediately swell and cook quickly in the future.
First, wash the barley so that the water becomes clear. Rub the seeds with your hands to remove all debris. Pour the raw materials into a saucepan, add water (1 liter per 250 gr. cereals) and leave for 6 hours. If possible, let the porridge soak overnight.
Now drain the liquid in which the barley settled. Rinse the grains again under the tap, transfer to a suitable refractory container for cooking.
Send the pan to the fire, cook at maximum power. Boil the water according to the recipe (point 1), add the hot liquid to the cereal. Cover with a lid, cook.
The contents will come to a boil in a minute. As soon as this happens, set the burner to the middle mark and note the time. After 25 minutes, open the dishes, add salt to taste, mix and leave to cook for 5 minutes.
Now turn off the burner, do not remove the dishes from the stove, let the barley brew. After about 10 minutes, the dish will be ready, you just have to supply it with butter and serve.

Measure out 250 gr. grains and rinse them in water, turning between your hands. When all the dust and debris are gone, throw the grains on a sieve and wait for the liquid to drain.
Prepare 0.6 l. milk low percentage fat content, bring it to room temperature. Pour into a saucepan, add the washed barley here.
Enter 50 gr. granulated sugar, a little salt to taste. Add a chunk of butter (about 25 gr.). Mix everything, wait for the oil to dissolve.
When this happens, send the refractory dish with raw materials to the stove, cook over high heat for 5 minutes. Then set the minimum indicator, continue languishing for about 2 hours.
During this period, the porridge will reach readiness. Wrap the pan with an old sweatshirt or towel, let it brew for 1 hour. Serve with berry slices or nuts.

Barley pilaf with bacon

Prepare everything in advance necessary ingredients. You will need 0.15 kg. butter, 1 pc. onion, 0.5 kg. pearl barley, 0.5 kg. bacon, 1 pc. carrots, 35 gr. tomato paste or ketchup, seasonings to your taste.
Boil bacon until tender. You can take pork tenderloin, chicken, lamb or beef as the main ingredient. Act according to your personal preference.
When the bacon is cooked, leave the broth from it. Remove the meat and chop into pieces of the same size and shape. Now peel and chop the carrots and onions, move them together with the chopped bacon to the cauldron.
Add butter, fry until a beautiful golden hue is obtained. Then add tomato paste and seasonings, cook for 7 more minutes.
Pour in the broth. In another bowl, boil pearl barley in water with or without soaking, it's up to you. Put it on top of the rest of the ingredients in the cauldron, do not mix.
Send the container to the stove and cook over a fire between medium and minimum. It is important that the water is completely evaporated. When this happens, remove the cauldron into the preheated oven. Simmer another 45 minutes.

Barley made using the no-soak method can be harsh. If you have time, it is better to pre-soak the grains in water. It also makes sense to consider a recipe for a dish with milk and pilaf based on cereals.