Barley in what proportion with water. Barley on the water - a full breakfast and a healthy side dish: how to cook barley in different ways

Barley, which is barley grains processed in a special way, is a tasty and healthy cereal. Barley porridge, pickle and many other interesting dishes are prepared from it.

This product has only one drawback - barley is prepared for a rather long time. But if you cook cereals without soaking, which is also acceptable, it will turn out to cook it much faster.

How long to cook barley without soaking

It is recommended to cook pearl barley for 50-90 minutes without soaking. The exact time depends on its age and variety. The readiness of the product is easy to determine - it should be swollen, soft, but not mushy.

Step-by-step instructions for cooking barley without soaking

Sort the grits and rinse thoroughly.
Pour 3 cups of water into a saucepan and bring to a boil.
After boiling, pour 1 cup of barley into it. Boil it over high heat for 2-3 minutes.
Drain the liquid and pour the product with fresh water (also 3 cups).
When the water boils, reduce the heat and simmer for 50 minutes. Check readiness.
Drain excess water. Put the oil, mix and let stand for up to 10 minutes. with closed lid.

One of the main secrets of properly cooked barley porridge is thorough washing of the cereal. It is advisable to pour water several times during the process. When washing, cereals can be rubbed between the fingers, so the husks will come off them, and the porridge will turn out to be crumbly.

If you want to cook exactly friable porridge, you need to take 1 full glass of cereal for 2.5-3 glasses of liquid. Those who like viscous porridge should take 1 liter of water for the same amount of barley.

Cooking time depends on when the cereal was grown. The longer it is stored, the longer it will take to cook.

Simple recipes for dishes with pearl barley

From pearl barley, you can cook a healthy, satisfying and tasty porridge. This dish goes well with vegetables, mushrooms, different types of meat, spicy sauces. But this is not all that is usually prepared from pearl barley.

Pearl barley pilaf

To prepare pilaf, you need to stock up on the following products: 500 g of pearl barley, 500 g of bacon, 1 onion, 1 carrot, 250 g of fatty butter, 1 tablespoon of tomato paste, spices.

Cooking process:

Boil the meat until done. Save the broth.
Fry chopped bacon with chopped vegetables in a thick-walled dish (cauldron or stewpan).
Add tomato paste and spices there. Mix.
Pour in the broth.
Boil barley until half cooked. Then put the porridge in an even layer in a saucepan with the rest of the products. Cook until the broth has reduced to the level of the grits.
Close the lid tightly, then place in the preheated oven for 50 minutes.

Pickle with barley

According to this recipe, you will need ingredients such as 300 grams of beef, 50 g of pearl barley, 250 g of potatoes, 100 g of pickles, 0.5 cups of cucumber pickle, 1 onion, 150 g of carrots, bay leaf, 2 tbsp. spoons of sunflower oil, peas, pepper, salt.

Cooking process:

Rinse pearl barley, boil it until half cooked.
Fill a 3-liter pot with water, place the meat in it and cook it for an hour.
Remove the beef, cool, cut into pieces.
Add barley to the broth, cook for half an hour.
Peel, cut potatoes into cubes. Add to soup.
Peel and chop carrots and onions. First fry the onion in oil, then add the carrots.
Cucumbers cut into thin chips. Stew them in a separate pan with the addition of three tablespoons of broth.
Transfer the onions with carrots and cucumbers to the broth. Pour out the brine.
After boiling, salt and add spices.
Sprinkle generously with herbs before serving, add sour cream.

Milk barley porridge

This simple and at the same time nutritious and tasty dish is prepared from 1 cup barley, 600 ml of milk, 20-30 g of butter, 2 tbsp. spoons of sugar and salt.

Barley is a very nutritious and healthy cereal, it is not for nothing that barley porridge is a part of the menu for the military, hospitals, schools and kindergartens, since for a low cost we get a tasty, satisfying product filled with useful substances. New technologies are advancing, and a huge number of kitchen appliances have appeared that help housewives in cooking. In addition to simply boiling barley porridge in a saucepan on the stove, we will consider several more options for preparing barley using modern kitchen appliances: a slow cooker, a double boiler, a rice cooker, a pressure cooker, a microwave and an oven.

How much to cook pearl barley

Depending on the method of cooking and preliminary preparation of cereals, barley is cooked at different times. Taking into account the preliminary soaking of cereals for 1-2 hours, the cooking time will be:
In a slow cooker - 1 hour;
In a saucepan - 50 minutes;
In the microwave - 25-30 minutes;
Steamed and in a double boiler - 40-50 minutes;
In a rice cooker - 1 hour;
In a pressure cooker - 15 minutes.

Preparing barley for cooking
Be sure to rinse the grain well, preferably in a large amount of running water, in order to wash off the excess accumulated on the surface of the grain (after processing, transportation, packaging).

In order for the cooking result to be of better quality and to speed up the cooking process, cereals should be soaked after washing to swell. There are several options: water, kefir, yogurt or steam in a thermos and let it brew. If the cereal is not pre-soaked, then it will take more time to cook it (it will take longer to cook).

Since the taste of cereals is universal, ready-made porridge can be made salty or sweet, according to taste. We also recommend that you read the instructions for cooking on the package (if any) - perhaps the manufacturer gives his recommendations for the preparation of a particular cereal.
The container for cooking should also be selected accordingly, since when soaking the cereal, it doubles, and during heat treatment, at least four times, this must be taken into account.

How to cook barley on water

1. Make a preliminary preparation of cereals and let it brew for a couple of hours.

2. Drain, rinse and place in a cooking container.

3. Add water at the rate of 1 cup of cereal to 3 cups of water.
4. Put on medium heat and cook for about 50 minutes.
5. Be sure to try when the barley becomes soft - it's ready.

6. Optionally, you can add a little sunflower, olive or any other vegetable or butter. Salt and spices to taste.

How to cook barley in milk

1. You will need 1 glass of barley and 4 glasses of milk.
2. Rinse and soak the cereal in water for 2 hours.
3. Drain, rinse and place in a cooking container.
4. Pour the grits with a small amount of water, let it boil for about 15 minutes, drain the water.
5. Pour in hot milk and cook until done.
6. Add butter. Salt, sugar and spices to taste.

Barley in a multicooker

1. Rinse barley well, soak in water for at least 1 hour.
2. Drain the water, rinse the cereal and place in the multicooker bowl.
3. Add water at the rate of 1 cup of cereal 2.5-3 cups of water.
4. It is necessary to cook on the "Milk porridge" mode, if there is no such mode, then select individually. The approximate cooking time should be about 1 hour, select the mode for your multicooker model based on this time.
5. After cooking, the porridge is seasoned with oil or poured with gravy.

Also in a slow cooker, you can cook barley porridge with meat (after cutting it into small pieces). Salt and spices to taste.
In a slow cooker, you can cook barley porridge with milk - the recipe is the same, only pour milk into the multicooker bowl instead of water.
The undoubted advantage of multicookers is the "delayed start" function, you can set a timer and, without making any special efforts, get fresh porridge for breakfast, or enjoy it when returning from work, again using the timer correctly.

How to cook barley in the microwave

Since the microwave is not the main kitchen appliance for cooking, this method must be approached with great responsibility and dealt with, first of all, with the technical characteristics. The more powerful the technique, the less time it will take to cook. Cooking utensils must be special, for microwaves (metal containers and containers with metallized elements are not recommended to be placed and heated), the bowl must be heat-resistant glass or plastic.
1. Rinse the grits and soak for 1 hour in water. Drain, rinse and place in a cooking container.
2. The ratio of cereals and water is 1 part to 3 parts.
3. We put the container in the microwave and cook at full power for 10 minutes, then take out the porridge, add salt and spices to taste, and put it in the microwave again.
4. Next, cook at full power, periodically removing the bowl and stirring - for more uniform cooking of cereals. It is convenient to choose intervals of 10 minutes in order to fully control the process and monitor the degree of readiness of the cereal. Cook until done.

If you cook pearl barley in the microwave in milk, then pour the porridge with hot milk and do not cover the bowl with a lid during the cooking process. You also need to make sure not to overheat the container with the liquid so that the milk does not overflow out of the bowl.

How to boil barley in meat or vegetable broth

1. Wash the grits, soak in water for 1-2 hours. Drain, rinse and place in a cooking container.
2. Add broth based on volume - 1 cup of cereal 3 cups of broth. The broth should be unsalted, as the amount of liquid during cooking will decrease significantly.
3. Cook over medium heat for about 40-50 minutes. Salt and spices to taste.

How to steam barley

In a double boiler
1. Soak the washed cereal in water for 12 hours (leave overnight).
2. Drain, rinse and place in a bowl for cereals in a double boiler.
3. Add water at the rate of 1 cup of cereal 2 cups of water.
4. Set the cooking timer for 30 minutes, after this time, salt and mix the porridge, put it on cooking for another 20-30 minutes, until cooked.
5. Salt and spices to taste. The texture of the finished porridge from the double boiler is particularly tender and does not need additional components (oil can be omitted). Due to the wide variety of steamers, you need to take into account the features of different models and power, perhaps the cooking time will be reduced or increased.

Steamed in a pot
Prepare: a pan with a lid, a sieve according to the size of the pan. Rinse the groats and soak in water for 12 hours. Drain, rinse and place barley in a strainer to prepare.

Pour a small amount of water into the pan, place a sieve on top, but the water level should not come into contact with the sieve. Cover and cook until barley is tender, about 40-50 minutes. It is important that the water does not boil away! Salt and spices to taste.

Other methods for preparing pearl barley

In a rice cooker
Make a preliminary preparation of cereals and let it brew in water for at least 1 hour. If the cereal is not pre-soaked in water, then the cooking time is at least doubled. Drain, rinse and place in a rice cooker. Cooking time - 1 hour. The proportions remain the same - for 1 glass of cereal you need 3 glasses of water. After the allotted time, you can add salt and spices to taste. If you have free time, it is advisable to leave the porridge warm for 10-20 minutes (right in the rice cooker).

Barley in a pressure cooker
Soak beans in water for at least 1 hour. Drain, rinse and place in a cooking container. With the lid open, the cereal should boil, salt and spices to taste are added immediately, only after that the lid is closed and the porridge is cooked until tender. The cooking mode is selected according to the instructions, but the cooking time takes about 15 minutes. The unique cooking system of the pressure cooker makes the process lightning fast compared to other kitchen devices.

Ways to cook barley in the oven

This method of cooking goes back to ancient times, when the oven (Russian oven) was the main way to cook hot dishes. Now it is very important to resort to old recipes and technologies, especially since this method also preserves the useful composition of any products that are cooked in the oven as much as possible. The dishes in which the dish will be cooked are also important - it can be one large saucepan with a lid, a large heat-resistant pot or a set of serving pots (the dishes should not have plastic elements and be heat-resistant).
Make a preliminary preparation of cereals and let it brew in water for 12 hours. Drain, rinse and place in a cooking container. Cooking porridge in the oven can be based on water, milk or broth, salt and spices are added at the beginning of cooking, since the dish is cooked under the lid, all vapors must remain inside and fill the dish with taste. With this method of cooking, "in a pot", you can immediately add meat. All the ingredients will be ready at the same time, the result will be a balanced and very tasty dish.

When choosing the method and type of preparation, an important role is played by the dish for which barley is being prepared. Pearl barley, like many others, is a universal cereal, thanks to which it can serve as the main ingredient of a dish, as well as an additional one.

Barley soup

Since pearl barley is cooked for a long time, for the first courses it is recommended to boil it separately until fully cooked or until half cooked. To do this, the barley must be sorted out, washed in running water (until the water becomes clear) and soaked for several hours or left overnight (do not forget that when soaking, the cereal swells, increases and absorbs water, so you need to choose bulky dishes). For first courses, it is recommended to boil barley in water or steam, without adding oil. If cereals are added directly when making soup, then you must be sure of its quality. Stale barley will take much longer to cook than fresh barley, but in any case, the grits must be soaked before cooking.

I would like to pay special attention to such a dish as Pickle with barley. This dish has a long history and is very loved in our country. In addition to cucumbers, barley also plays an important role in the soup. We propose to consider the three most common ways of preparing pearl barley for this dish, they are also suitable for preparing other barley soups.
In all cases, before cooking, the cereal must be sorted out, washed in plenty of water until the water becomes clear.
1. 100 grams of pearl barley and 300-500 milliliters of water.
Pour 300 milliliters of cold water and leave overnight. In the morning, drain the rest of the water, rinse again, add fresh water, and cook over medium heat until tender.
2. 100 grams of pearl barley and 400 milliliters of water.
Pour hot water, bring to a boil. Drain the boiling water, pour hot water again and cook over low heat until tender. Turn off the fire and leave to infuse.
3. 100 grams of pearl barley and 500 milliliters of water.
Rinse with cold water and leave to infuse for at least 30 minutes or 1 hour. After the time has elapsed, drain the remaining water, rinse, pour hot water and cook over medium heat until the cereal is ready.
I would like to clarify that ready-made pearl barley can be put in soup, both hot and cold. That is, barley can be prepared in advance and used as needed. If desired, you can even freeze in portions and not waste extra time on boiling barley, if you need to quickly cook Rassolnik.

Snacks and salads with pearl barley

Almost any salad or appetizer can be made a more satisfying dish thanks to pearl barley. But in order for the dish to look presentable and appetizing, the cereal must be cooked correctly. For salads and snacks, cereals should be boiled in water, preventing complete boiling. If the cereal is cooked and ready, but the water has not evaporated, drain the excess, close the pan with a lid and let the barley brew in the heat for about 15 minutes. Do not add oil after cooking. Barley goes well with fresh vegetables, mushrooms, meat and cheese. For dressing salads, you can use: yogurt, sour cream dressings, homemade mayonnaise, vegetable oils.

Salad with chicken breast
Chicken breast - 1 piece
Blue onion - 1 piece
Cucumber - 1 piece
Lettuce leaves - 5 pieces
Yogurt (unsweetened) for dressing

Salt and pepper to taste.
Boil chicken breast until done. Boil pearl barley in chicken broth. Disassemble the boiled meat into fibers, cut the onion and cucumber into arbitrary pieces. In a wide dish, tear the lettuce leaves with your hands, put the chicken breast, cucumbers and onions on top. Drizzle with unsweetened yogurt.

Salad with beets.
Beets - 1 piece
Beans - 1 handful
Sauerkraut - 5 tablespoons
Onions - 1/2 pieces
Vegetable oil
Pearl barley prepared in the salad way - 4 tablespoons
Salt and pepper to taste.
Boil beets and beans until tender. Cut beets and onions into small cubes, add beans, cabbage and pearl barley, season with fragrant vegetable oil.

Second courses with pearl barley

About the methods and options for preparing pearl barley, as an independent dish, it was indicated earlier in the article. Now let's talk in more detail about the combination of pearl barley with other products for cooking second courses.
delicious side dish It is easy to cook from ordinary pearl barley.
First you need to boil the barley itself, until cooked in any way suitable for you. In another bowl, make the base - fry the onions and carrots, add the tomatoes, if necessary, a little water or broth, simmer over low heat, add the finished barley, mix and warm for several minutes.
There are many options for supplementing such a basic idea: zucchini, eggplant, fresh corn, green peas, boiled beans or other legumes can be added to tomatoes. Instead of fresh tomatoes, you can use tomato sauce or grated tomatoes. In the same way, you can prepare the mushroom base. To do this, pre-boil the mushrooms, and then fry, adding onions, carrots, celery root or parsley, pour water or broth and warm well. At the end of cooking, ready barley is added, mix all the ingredients and simmer over low heat.

You can also diversify main dishes by adding cereals to stuffed dishes. Barley is not inferior in taste to any other cereal, but many do not dare to replace, for example, rice in cabbage rolls or meatballs. It is necessary to improve the long-familiar taste of dishes, to experiment. Cabbage rolls, meatballs, meatballs, stuffed vegetables and any other dishes that we are used to in the classic version can be easily enriched with a new taste simply by replacing the usual cereal with pearl barley. The main thing is to properly prepare the cereal so that it does not lose the attractiveness of the forms during the cooking process. For dishes that will subsequently be subjected to long-term heat treatment, cereals must be cooked until half cooked, for example, cabbage rolls are stewed for half an hour, so barley should not be overcooked initially so that it does not lose shape during stewing.
A striking representative of pearl barley second courses is Perlotto or Orzotto (from the Italian orzo brillato, perlato), meaning the preparation of the famous Italian Risotto using pearl barley. If the rice variety plays the main role in the preparation of Risotto, then everything is easier with pearl barley, it initially has a structure that is ideal for preparing a very refined dish using Italian technology.

Orzotto (perlotto)
Pearl barley - 100 grams
Vegetable broth - 600-800 milliliters
Onion - 1 piece
Garlic - 2 cloves
Wine - 100 milliliters (white semi-dry)
Cooking begins with the preparation of cereals, which must be washed well and soaked in water for at least 1 hour, then drained and rinsed again. It is also necessary to prepare the broth in advance, it can be meat, vegetable or seafood, and it must also remain hot. Cut the onion and garlic, saute in a small amount of olive or vegetable oil. Add pearl barley, pour wine, let the alcohol evaporate. Gradually add the broth and simmer the grits over low heat, the liquid gradually evaporates and needs to be replenished by adding the broth. In this way, bring the dish to readiness, barley should not turn into porridge, the shape should be preserved, but the structure will become creamy, and the grain will become soft. No need to rush and add a lot of liquid, the process should go gradually. In the middle of cooking, after about 15-20 minutes, you can add additional ingredients that will decorate and diversify the taste, such as sun-dried tomatoes, or seafood, mushrooms, or something to your taste. A very tasty and original dish is ready to be served hot.
A very common and tasty dish is pilaf, which can also be prepared from pearl barley. The cooking technology is completely preserved, only barley is used instead of rice.

How to make a dessert with pearl barley

Pearl barley, like many other cereals, has a neutral taste, so it can be both salty and sweet. The process of preparing barley for dessert begins in the standard way: rinse the grits, soak in water (milk or yogurt) for at least a couple of hours or overnight. The boiling process depends on the characteristics of desserts. For puddings, casseroles, pastries with the addition of cereals - barley must be boiled to destroy the structure of the grain and give a more sticky consistency. To prepare sweet porridge, pearl barley does not have to be digested, this is a matter of taste. Sweet barley porridge is perfectly complemented by any fruits, dried fruits and berries.

Barley dessert with dried fruits.
Pearl barley - 1/2 cup
Water - 1 glass
Fruit juice - 1 cup
Dried fruits
Jam
Sugar, vanilla, cinnamon - to taste
Washed and pre-soaked (1 hour) cereals, pour 1 glass of water and cook over medium heat, when the amount of liquid decreases, add juice and cook until tender. At the end of cooking, add dried fruits, sugar, vanilla, cinnamon to taste and a pinch of salt. Drizzle with jam before serving.
Barley porridge is a wonderful sweet breakfast. To do this, you need to cook porridge with milk, season with butter, add sugar, vanilla and a little cinnamon. Serve with jam or condensed milk.

What to look for when choosing and buying cereals
The regions of growth of this culture are different, so pearl barley has differences. The appearance of pearl barley can range from light, even whitish color and rounded shape, to an oblong appearance and gray color. The age of the cereal also plays an important role, if the crop is recently harvested and the grain is fresh, the cooking time is reduced, but if the cereal is stored for a long time, then the cooking time will be much longer. Therefore, when buying cereals, it is imperative to check the production date and expiration date, since this product can be stored for up to 1.5 years, unscrupulous suppliers may not take this into account.

Interesting Facts
Barley is made from a grain crop called barley. Groats are undestroyed grains that have undergone external processing (cleaning and grinding), that is, a greater amount of useful microelements is preserved. This processing method brings pearl barley to one of the first places among cereals.

Barley is rightfully considered a storehouse of vitamins, minerals and amino acids. Groats of this kind are not particularly popular, unlike rice and buckwheat, but in vain. Barley contains magnesium, zinc, phosphorus, selenium, calcium. Not without potassium, manganese, copper and iron. Experts have found about 20 amino acids that are considered essential for the human body. To get enough of all the useful properties, you need to cook barley correctly. We have collected the most delicious recipes.

An easy way to cook barley

pearl barley - 245 gr.
water - 1.2 l.

Rinse barley, put it in a colander or sieve, leave to drain. Transfer to a thick-bottomed saucepan, fill with water, put on a slow fire.
Bring the mass to the appearance of bubbles, then simmer for another 40 minutes. After the allotted time, drain the liquid, add a piece of butter, mix.
Leave for a quarter of an hour to insist, salt. Optionally, you can add sugar, berries, fruits. Some housewives cook porridge with boiled meat.

Barley cooking with soaking

barley - 300 gr.
water for soaking - 1.3 liters.
water for cooking - 1.4 liters.

Wash the barley under the tap, leave to drain in a colander. Pour the porridge into a saucepan, fill with water for pre-soaking. It is recommended to use filtered fluid at room temperature. The soaking time is 12 hours. During this period, the cereal will swell, as a result of which you will cook it much faster.
When the specified time has elapsed, drain the liquid. Pour water back into the pot and bring to a boil. Pour in the soaked barley, at this stage it is not necessary to salt. Stir the porridge frequently. As a rule, the duration of cooking is 25 minutes.
After this time, taste the porridge. If the grains are well boiled, turn off the burner, drain the remaining water. Add butter, salt, cover. For the best effect, wrap the container with a thick towel, leave barley for half an hour.

Barley cooking in 2 stages

barley - 260 gr.
water - 2 l.

Rinse the cereal, leave it to drain in a colander. Pour 1 liter into a saucepan. water, bring to the appearance of the first bubbles, reduce the heat. Pour barley, cook for 7 minutes at the minimum mark.
After the specified period has elapsed, filter the cereal through a sieve or colander, cover and let stand for half an hour. Pour another 1 liter into another saucepan. water, bring to a boil.
Pour the barley, cook it for about half an hour, periodically checking the readiness "to taste". When the mass swells, turn off the heat, drain the water and salt. Add oil, stir until smooth.
Cover the container with a lid, wrap with a blanket, leave for 1 hour. During this period, the porridge will reach the desired consistency and will be ready for use.

water - 800 ml.
pearl barley - 225 gr.
salt, butter

To prepare barley in this way, you will need to take a thermos with a volume of 1 liter or more. The technique does not require careful control from the outside, you can cook cereals anywhere.
Wash the grains, drain the excess liquid, salt and let stand for 20 minutes. Add butter to the bottom of the thermos, send barley into the cavity and pour boiling water almost to the top.
Seal, start shaking the container vigorously so that the butter melts and is evenly distributed. To cook porridge in a thermos, you need to withstand the cereal for 5 hours. After this period, it will be ready for use.

Barley cooking in the microwave

barley - 260 gr.
butter - 25 gr.
water - in fact

Send barley in a colander and scald with boiling water after pre-rinsing. Soak the cereal in water at room temperature for 4 hours. Next, strain the liquid, fill the grains with new water (420 ml.).
Put the pot on the stove, set the power to medium and bring to a boil. Boil for about 5 minutes, then drain the porridge in a colander, rinse well.
Choose a container that can withstand microwave heating. Move the pearl barley into it, fill it with water again. The liquid should rise above the grains by 1.5 times.
Salt the porridge, cover with a lid, put in the microwave. Turn on the device to maximum power, set the timer for 6 minutes.
After 2 minutes, reduce the power exactly 2 times. Take out the barley, mix and send it to languish again. Cook for 25-35 minutes, periodically pause the microwave and mix the composition.
When the specified time has passed, evaluate the porridge for taste. If the grains are hard and raw, add a little boiling water, boil the dish for another 5-7 minutes until cooked.
After all the manipulations, add the oil, mix until smooth, leave to "reach" under the lid for 15-20 minutes. It is advisable to wrap heat-resistant dishes with a warm blanket.

Barley cooking in the oven

pearl barley - 265 gr.
drinking water - 800 ml.
butter - 25-30 gr.

Rinse the barley and soak it in filtered water overnight. After waking up in the morning, drain the used liquid, prepare clay pots for porridge.
Pack cereals on them, pour boiling water over them so that the water rises 3-4 cm above the grains. Do not close the pots, heat the oven to a temperature of 210-220 degrees, put the dishes inside.
After 10 minutes, reduce the power to 200 degrees, simmer the cereal for 45 minutes. Next, remove the already prepared dish, supply it with butter, granulated sugar (optional), salt.
You can cover the dishes with a lid and let the barley brew for about half an hour. During this period, it will cool down, become juicy and creamy. Oatmeal and flaxseed porridge are prepared in the same way.

pearl barley - 245 gr.
drinking water - 740 ml.
butter - 45 gr.
salt - 20 gr.

If you don't have a steamer, you can use a rice cooker. The technical characteristics of the listed household appliances are almost identical, so the end result will not change.
First, clean the barley from whitish deposits by washing it under a tap. Throw the grains into a colander, let the excess liquid drain. After that, fill the cereal with water, cover with a lid and leave for 3 hours to soak.
Drain the liquid, place the barley in a double boiler, fill with water in a ratio of 1:3. Cover with a lid, turn on the “Cooking” or “Porridge” function. The cooking time is 1 hour.
If you do without soaking, it will take about 2 hours to cook. After turning off the timer, do not rush to open the lid, wait half an hour. Next, season the porridge with oil, salt, and start tasting.

Cooking pearl barley in a slow cooker

filtered water - 750 ml.
pearl barley - 250 ml.

As with all other cooking methods, barley must first be washed. When the whitish liquid drains, fill the grains with water, leave to soak for 3 hours. If you do not have a lot of time, pour the cereal with boiling water and soak for about a quarter of an hour.
When the barley is soaked, drain the water, send the composition to the slow cooker. Fill with filtered liquid in a ratio of 1:3. It is advisable to pre-lubricate the cavity of the bowl with butter so that the porridge does not burn.
Close the lid, set the function "Buckwheat", "Porridge" or "Cooking". If you have an automatic multicooker with the available modes, the time will be chosen independently. Otherwise, turn on the device for 1-1.5 hours.
After turning off the timer, salt the barley porridge, add butter and sugar (if you like). Stir the dish, cover and let it brew for 20 minutes.

Barley is valued for its taste and high content of useful enzymes, which have a beneficial effect on the activity of all internal organs. Consider recipes for cooking cereals in a double boiler, oven, slow cooker, rice cooker, or on the stovetop. If this is not possible, soak the grains with boiling water in a thermos. Add salt, butter and other ingredients to taste. Before cooking, read the manufacturer's recommendations on the back of the pack.

Video: barley porridge according to an old cookbook

Healthy eating, physical culture is now in vogue. So, it's time to think about pearl barley, open a pantry of protein and other useful things. And at the same time, learn how to cook barley on water correctly.

This is a fundamental question in the case of pearl barley. After all, a skeptical attitude towards it is only the result of improper preparation. It will depend on the skill of the cook what he will bring to the table - hard shrapnel or soft and boiled porridge, tender and very tasty.

Barley should be handled delicately, not boiled, but boiled. In the first case, each grain will close in itself, frightened by a quick onslaught. And in the second - he will melt, open up and gratefully give all his wealth.

Serving barley porridge can be embellished with interesting historical stories. About how Peter the Great loved her, about how Alexander Suvorov fed his miracle heroes with healthy porridge. And in our time, the king - porridge is the main character at the festivals of porridge. The history of the pearl barley dish goes back centuries, so you can find an exciting story for all age categories and combine the useful with the pleasant.

As a side dish, I can advise chicken cutlets, I liked the recipe on the site http://firstcook.ru/kurinye-kotlety.html

Also, if for some reason you change your mind about cooking barley, maybe you want to cook it.

We also have a very exciting journey into the world of properly prepared barley. After which it will be possible to write your own story of the discovery of an amazing pearl of Russian cuisine.

So, go!

Barley is so nutritious that it may well be an independent dish in the form of porridge. It is also used for garnishes and soups. The proportions and methods of preparation will depend on the final goal.

Barley cooks longer than other cereals. But she herself will "help" the cook at all stages. And as a result, it will also reward everyone for their patience with an extraordinary taste. It will give strength, relieve fatigue, cheer up. And for health, barley porridge is a real fortified source. And rejuvenating, helping to lose a couple - three extra pounds.

Let's prepare barley so that it appears in all its glory, and rightfully takes its royal place on the dining table. If you approach the process responsibly once, you won’t have to persuade a second time. You will understand that this is the only correct recipe. Moreover, active working time will take about twenty minutes, no more.

What are the secrets of the correct preparation of the mysterious cereal?

In principle, there are few of them, and they are the most simple:

Barley must be soaked in water. This will allow her to “straighten her shoulders”, swell, clear herself of an unnecessary surface layer. Fully prepare for the main process. The optimal amount of time for soaking is 10-12 hours. In the most extreme case - at least 3-4 hours, but this is so, for every fireman. Well, if we agreed to cook according to all the rules of culinary science, let's focus on the best option. It is necessary to soak in such proportions: pour one glass of cereal with a liter of cold water. A two-hundred-gram glass is taken as the basis
Cook preferably in a water bath. Barley will languish and reveal all its abilities. And the finished product will turn out unusually soft. In addition, the porridge will not run away and will not burn. It will only be necessary from time to time to keep an eye on the amount of water in the “bath” itself.
You need to salt at the very end, 10 minutes before readiness
Water hardness also affects the taste of barley, as well as any other porridge. In order not to spoil the finished product, barley should be poured with hot boiled water during cooking, or poured into boiling water
To soften the water, improve the quality of the culinary product, a small amount of butter added to the water at the very beginning of the languishing process will help. 30 grams will be enough if we are talking about a glass of cereal. Butter can be replaced with vegetable oil. In such an environment, the grains will not close in on themselves, and turn into a solid "bullet". Repelling water, they will boil as needed, opening like a rosebud. Forgive me for such allegories, but it's true
To achieve the desired result, you need to maintain the appropriate proportions.

I want to dwell on the proportions in more detail

If you want to cook friable barley, then for one glass of cereal you need to take two glasses of water
For porridge - spread the amount of water increases: three glasses of water are taken per glass of cereal.
Crumbly grits will be good for a side dish, slurry is better for an independent dish. But this, as they say, is not for everyone.

Let's prepare the products

Barley glass
Liter of water for soaking
Fifty grams of butter (of which 30 for cooking, 20 for adding to the finished dish)
Two cups of boiling water

Grain soaking. It is best to do this at night.

To begin with, the cereal needs to be washed. Pour into a bowl, fill with cold water in an arbitrary amount. Wash by rubbing the grains with your hands. Imagine that you free each grain from the husk
Drain the water. Repeat the procedure again - the better you rinse, the barley will breathe more freely
Pour the cereal with a liter of cold water - set aside to swell
After the set time has elapsed, the grains must be thoroughly washed. Drain the water until all remnants of the top layer are gone. It will not be superfluous to rinse under running water with a colander.

At this preparatory stage is over. Let's move on to the main process. In order to organize a water bath, we need two pots of different sizes. Build a bath, taking into account the precautions.

Choose comfortable pans. Because the porridge will have to be stirred sometimes. For me, for example, it turned out like this: a smaller pan served as a source of steam, and porridge languished in a larger one. By the way, choose a bowl for porridge taking into account the fact that the cereal will increase in size. For a glass of cereal, a two-liter saucepan is quite suitable. Immediately, I note that the cooking process should take place on moderate heat.

Step-by-step process of making barley on the water

Place the saucepan in a water bath.
Send soaked cereal into it
Pour the required amount of boiling water (2 or 3 cups, depending on the desired type of porridge)
Add 30 grams of butter
Stir, open the lid and be free for a while
Look occasionally, make sure that the water in the bath does not boil away
Loose porridge will cook for about one hour, slurry, of course, longer. When there is very little water left in the porridge pan, salt the barley to your liking, mix, try
Let it languish until the water is completely evaporated
Remove from steam when ready. Set aside to infuse for twenty minutes. During this time, our porridge will reach full condition.
Sprinkle with butter when serving.

All is ready! You figured out how to cook barley on water according to all the rules. Exactly as advised by the luminaries of national cuisine. You are a real cook!

Barley on the water. Quick recipe without soaking cereals

Without begging the merits of soaking and a water bath, we note that it is possible to cook barley on water without these procedures. You never know what happens in life. Maybe you urgently need to prepare a pickle, for example, which is unthinkable without pearl barley. So you need to be armed with a quick recipe.

Cooking a classic set of products for crumbly porridge

Barley glass
Thirty grams of butter
Two, two and a half glasses of water

Cooking

We put a pot of water on the fire. At this stage, the amount of water can not be measured. It will have to be drained (so as not to break your head, pour four glasses)
While the water boils, thoroughly rinse the cereal under running water.
We send barley to boiling water, let it boil for five to ten minutes
Carefully drain the water, put the cereal in a colander, rinse
We put the saucepan on the fire again, pour in the measured amount of water
Bring to a boil, add butter
As the water and oil boil, add the cereal, mix
Reduce the heat to low, open the lid, simmer barley. By the time it will be about an hour
When there is very little water left in the pan, salt the porridge, mix, let it cook
When ready, remove from heat, let it brew for thirty minutes. Evaporate, so to speak.

If you want to taste barley porridge, then add a little butter. It will be delicious. And at the same time compare the two cooking methods, mark the best option for yourself.

Include pearl barley in your home menu more often, and you will feel how it fills the body with energy and life-giving force Cook with love! And the royal dish will reciprocate!

Barley porridge - previously peeled and then boiled barley grains in a small amount of water. Despite the value of cereals for the body, there are very few lovers of such a dish. The thing is that everyone is used to seeing pearl barley in the form of a sticky solid mass. Such a false idea of \u200b\u200bit has developed due to incorrect cooking technology. How to cook pearl barley so that it is tasty and does not lose its qualities?

Information about how useful barley porridge is for human health suggests the idea of including it in the diet. However, before preparing barley, you need to carefully read the rules, otherwise the expectations and efforts will be in vain.

Barley must be thoroughly rinsed with plenty of cold water. Then the prepared cereal is poured with water and left to swell. For 100 g of cereal you need 1 liter of water;
After 10-12 hours, the remaining water is drained. The barley is washed again, pour 250 g of water into the pan and put on a small fire. Cooking time - 30..60 minutes;
A pan with barley porridge is wrapped in a blanket and left to simmer for half an hour.

If there is no time for soaking, delicious barley porridge can be prepared as follows:

Barley is poured with boiling water and left to swell for 1 hour. In order to speed up the process, cereals can be cooked for 5-10 minutes. The prepared cereals are washed, poured into a saucepan and water is added. For 100 g of cereal, add 300 ml of water. Porridge should be boiled over low heat for at least 60 minutes. In order for it to die, the pan, after being removed from the stove, is wrapped for 30 minutes.

You can cook soft, crumbly barley using the oven. At the end of the hour the pan is in the oven, the appliance is turned off and the porridge is left to simmer.

Barley is one of the leaders in the content of macro and microelements: phosphorus, calcium, potassium, iodine, manganese, selenium, copper and many other essential substances. Due to the impressive list of elements, the kernels have many useful and healing properties.

the main feature of the composition of barley is the presence of the amino acid lysine: the substance significantly improves the condition of the skin and prevents its aging, normalizes the functioning of the cardiovascular system, strengthens the immune system;
due to the presence of folic and nicotinic acid, as well as vitamins D, E, PP, B, A, barley improves the condition of the skin, hair, nail plates, it also improves vision and restores the nervous system;
phosphorus improves the functioning of brain cells, improves the functioning of the endocrine system;
porridge contains gerdovin, which has a bactericidal property;
fiber-rich barley normalizes the digestive tract, and also gently removes toxins;
despite the fact that grains contain more than 70% carbohydrates, barley porridge is often included in the diet of people who adhere to proper nutrition and those who are trying to lose weight;
regular consumption of boiled barley grains can improve the functioning of the kidneys and liver, and the substances in its content improve the condition of the teeth, help cure a runny nose and cough;
promotes the removal of excess fluid and expectoration of sputum.

In 100 g of barley porridge cooked on water without the addition of additional ingredients - 109 kcal.

Many do not know that barley porridge is suitable for cooking in a microwave or a slow cooker, because without soaking the cereal is cooked for a very long time. For those who want to taste a healthy dish, but do not have enough free time to wait 12 hours, the following innovative technology is suitable.

You can quickly cook barley using a slow cooker. For those who are faced with the preparation of cereals in a modern appliance, all the steps are described in detail below.

Rinse the groats well, add water and leave to swell for 1 hour;
The water is drained and the cereal is poured into the multicooker bowl. For 100 g of cereal, add 200 ml of water;
Depending on the model of the device, one of the following modes is selected: Porridge, Buckwheat, Milk porridge. Cooking time 20 minutes.
In the case when water remains at the bottom of the bowl after the end of the time, it is necessary to turn on the “Toasting” mode for several minutes.
Barley is prepared most quickly, which is sold in packages that have a mark on pre-treatment.

The taste of porridge depends in equal parts on the technology of preparation and the quality of the products used. After deciding to taste the dish, you need to select high-quality products for cooking. In order for the nucleoli to not only cook quickly, but also be filled with taste, salt, oil, nuts, honey, and dried fruits are added to the pan.

Ingredients should be added in the prescribed order:

The porridge is salted immediately after it boils, and then the fire is reduced to a minimum;
As soon as a small amount of water remains in the pan, add ½ of the amount of butter indicated in the selected recipe. Barley is thoroughly mixed, covered with a lid and left to cook until all the liquid has evaporated;
At the end of cooking, the second half of the oil and the rest of the products are sent to the porridge to taste.

Porridge is recommended to be served on the table soon after its preparation. Depending on which recipe was used to prepare barley, barley can be sweet and salty. In the first case, the dish is supplemented with slices of sweet fruit, in the second case, porridge is served as a side dish for meat or fish. Cooks use pearl barley to prepare pilaf and pickle.

The main nuance in the preparation of barley grains is its ability to harden after cooking over high heat. Such porridge has an unattractive appearance and too dense structure of the nucleoli due to the folding of vegetable protein.

To make the porridge crumbly and cook faster, the grains are soaked in water for 10-12 hours;
You can achieve the desired consistency by exactly following the ratio of cereals and water in the selected recipe;
Grains that have been soaked overnight are boiled for no more than 45-60 minutes;
After removing the pan from the stove, it is rearranged for half an hour in a warm place or wrapped in a blanket. Such manipulations are necessary in order for the barley grains to become as soft as possible;
For refueling porridge, it is preferable to use butter, which will fill the grains with an unobtrusive taste and aroma.