Pearl barley porridge with meat and vegetables. Recipe for making pearl barley with meat How to cook pearl barley porridge with meat

Somehow we began to get more and more interested in preparing dishes of European, Chinese, Korean cuisine, each time we find new recipes and try to prepare them for lunch or a festive dinner.

We must pay tribute that with the advent of new recipes, our tables began to look brighter and more presentable, more solemn.

More and more new products, seasonings, and spices have begun to appear on supermarket shelves. But still, sometimes we want to try something of our own, something we know so well from childhood. Such dishes bring back pleasant memories, happy childhood and youth, and you begin to understand more and more that there is nothing tastier than our domestic natural product.

And if in the past, perhaps, these dishes did not look bright and colorful, but somehow more ordinary, now, when we are already familiar with some secrets, we can turn on our culinary imagination and create real miracles. Let's take, for example, barley with meat. Many of us remember this dish from student canteens, when a plump cook would ladle pearl barley porridge onto our plate and pour meat sauce with pieces of meat over it. Let’s cook this dish in a new way, so that all our household members will salivate.

Recipe 1: barley with meat

Required ingredients:

- pork or beef - 600 g;

— carrots - 2 pcs.;

— red bell pepper - 1 pc.;

— celery - 50 g;

- green onions and parsley;

- vegetable oil - 5 tbsp;

- bay leaf, salt and pepper.

Cooking method:

In the evening, pour the required amount of pearl barley with water, and in the morning, drain the water, rinse the barley in several waters and put it in a saucepan. Fill with water and place on the stove. After boiling, be sure to reduce the heat and simmer for 1 hour.

Peel the celery root and carrots and grate them on a coarse grater. Cut the onion and bell pepper into cubes. Wash the meat and cut it into cubes like goulash.

Heat the vegetable oil in a cauldron and fry the pieces of meat. Stirring, fry them for 5-7 minutes, after which we add chopped onions, peppers, carrots and celery root to the meat. Salt the ingredients, mix and cook for another 5 minutes. Fill with water to the extent that it completely covers our products. After boiling, we also lower the heat and cook on low heat for 35-45 minutes. If you use beef meat, the cooking time will naturally increase to at least 1.5 hours. When your meat has already become soft, approximately 10 minutes before cooking, add boiled pearl barley to the food, add peppercorns, bay leaf and salt. Continue cooking for another 5-40 minutes, after which be sure to remove the bay leaf, pepper the dish with ground black pepper and add chopped herbs. The barley with meat is already ready.

Recipe 2: pearl barley with meat and tomatoes

Required ingredients:

— meat bones — 2 kg;

- pearl barley - 800 g;

— tomatoes - 2 pcs.;

- parsley;

- sunflower oil.

Cooking method:

Place the washed meat bones into a saucepan, add water and cook until the meat is easily separated from the bones. You can do this in the evening, and overnight the broth will be well infused and the meat will be soaked. You can add a little celery, carrots to the broth, add a whole onion and a bay leaf. In principle, with this broth you can prepare a delicious rich soup the next day.

Wash the pearl barley, fill it with cold water and let it cook. As soon as the water boils, drain it, move the cereal into a deep saucepan or pan with a thick bottom, fill it with broth, add salt and cook until tender.

Peel the onion and chop it finely. We select meat from the broth, separate its bones and cut into cubes as for goulash. Fry the onion in vegetable oil, add meat to it. Season with spices, mix and cook everything together for 5 minutes. Transfer the finished pearl barley to the meat and mix. Scald the tomato with boiling water, remove the skin and cut it into cubes. Add to the barley, mix and continue cooking for another 5-7 minutes. At the end, add chopped herbs, pepper and salt if necessary.

Recipe 3: pearl barley with minced meat

Required ingredients:

— chicken fillet - 0.5 kg;

— pearl barley - 1 glass;

— large carrots - 1 pc.;

— onion - 2 pcs.;

- pepper and salt; turmeric and cumin, vegetable oil.

Cooking method:

Soak the pearl barley in the evening to speed up the cooking process tomorrow. In the morning, just drain yesterday’s water, rinse the cereal well and send it to the pan to cook. Over medium heat, it should reach the consistency we need in about 40-50 minutes.

While the porridge is cooking, finely chop the fillet with a knife. Chicken meat is tender, not picky, so it’s not at all difficult to handle. If you want, you can put the meat through a meat grinder, but I somehow like it better when it is chopped finely. Add your favorite spices to the meat, but be sure to use turmeric and cumin.

Separately, cut the onion into small cubes, and grate the carrots or chop them in a blender. Add to the minced meat and mix well. Pepper and salt.

Heat the oil in a frying pan and add our minced chicken and vegetables to it to fry. The chicken fillet is tender, so 10 minutes will be enough for this process. Now we’ll add pearl barley to the minced meat, mix it carefully so that our minced meat is evenly distributed with the cereal, and simmer the dish for another 5 minutes.

Now we need to pour water into the frying pan 2 cm above our products. Increase the heat and bring to a boil. Immediately lower the heat, cover the frying pan with a lid and simmer the dish for another half hour. Remove the finished dish from the stove and let it stand for another 10 minutes under the lid. Now you already have tender, crumbly pearl barley with meat. Add the greens to the dish and you are ready to serve.

Barley with meat - secrets and useful tips from the best chefs

— To make your pearl barley porridge more beautiful in appearance, add a little turmeric at the end of cooking. The dish will acquire a yellowish tint and a pleasant aroma.

— To make pearl barley porridge crumbly, we recommend soaking the barley for 12 hours, then rinsing the barley in several waters.

Somehow we began to get more and more interested in preparing dishes of European, Chinese, Korean cuisine, each time we find new recipes and try to prepare them for lunch or a festive dinner.

We must pay tribute that with the advent of new recipes, our tables began to look brighter and more presentable, more solemn.

Recipe 1: barley with meat

Required ingredients:

- pork or beef - 600 g;

— carrots - 2 pcs.;

— red bell pepper - 1 pc.;

— celery - 50 g;

- green onions and parsley;

- vegetable oil - 5 tbsp;

- bay leaf, salt and pepper.

Cooking method:

Peel the celery root and carrots and grate them on a coarse grater. Cut the onion and bell pepper into cubes. Wash the meat and cut it into cubes like goulash.

Recipe 2: pearl barley with meat and tomatoes

Required ingredients:

— meat bones — 2 kg;

- pearl barley - 800 g;

— tomatoes - 2 pcs.;

- parsley;

- sunflower oil.

Cooking method:

Recipe 3: pearl barley with minced meat

Required ingredients:

— chicken fillet - 0.5 kg;

— pearl barley - 1 glass;

— large carrots - 1 pc.;

— onion - 2 pcs.;

- pepper and salt; turmeric and cumin, vegetable oil.

Cooking method:

Separately, cut the onion into small cubes, and grate the carrots or chop them in a blender. Add to the minced meat and mix well. Pepper and salt.

— To make your pearl barley porridge more beautiful in appearance, add a little turmeric at the end of cooking. The dish will acquire a yellowish tint and a pleasant aroma.

— To make pearl barley porridge crumbly, we recommend soaking the barley for 12 hours, then rinsing the barley in several waters.

Even in ancient times, pearl barley was highly valued for its taste and beneficial properties. This is a source of vigor and strength, good mood and a lot of useful microelements. It is even believed that regular consumption of pearl barley promotes the development of high intelligence. The rating of its popularity in cooking, compared to other cereals, is undeservedly underestimated. Perhaps, if you know how to cook barley with meat tasty and correctly, you can make it a favorite dish for the whole family.

How to deliciously cook pearl barley with meat?

It is impossible to convey in words all the subtleties of the aroma that spreads through the kitchen when preparing pearl barley pilaf. It will be well received at home for both lunch and dinner. It is very satisfying, tasty, healthy and easy to prepare. It is advisable to use a cauldron, but if you don’t have one, a frying pan with a thick bottom will do. For pilaf you will need:

500 grams of beef;.
- 1 glass of pearl barley;
- 2 heads of onions;
- 1 carrot;.
- 1 tablespoon of tomato paste;.
- 1 chilli pepper;
- 1 head of garlic;
- 70 ml vegetable oil;.
- Paprika, Zira, barberry, salt.

First of all, we rinse the beef well and clear the membranes from it, we cut it into small pieces. Chop the onion into half rings and cut the carrots into strips. Pour vegetable oil into the bottom of the cauldron, heat it, and pour in the pieces of meat. It should not be completely fried, but covered with a golden crust, after which we add onion to it. It is important not to let the onions burn, otherwise the entire taste and aroma will be spoiled. The last vegetable to add is carrots; they should be soft and slightly golden when fried.

Now it’s time for spices: add Zira to the meat and add tomato paste. After a few more minutes, add barberry, paprika and place peeled garlic in the center.

At this time, we will prepare the pearl barley. It needs to be washed thoroughly, poured onto a paper or regular towel, and allowed to dry. To enhance the aroma and highlight the taste of pearl barley, it is recommended to begin its preparation by frying. Pour the dried cereal into a frying pan without oil and fry for 2-3 minutes until a subtle aroma appears, slightly reminiscent of nuts.

Place the pearl barley in a cauldron with the meat, level it well using a wooden spatula, add boiling water so that it covers the barley and rises another 2 centimeters above its level. Bring the pilaf to a boil, reduce the heat, cover the cauldron with a lid and leave to cook for another 40 minutes. There should be no water left in the finished dish; it will all evaporate.

Before placing the pilaf on plates, mix it well. When serving for dinner, pearl barley can be sprinkled with herbs and garnished with fresh bell peppers and tomatoes. Bon appetit and be healthy!

Dear readers!

Barley porridge with meat and vegetables, cooked in the oven, is one of my favorite everyday dishes. I really like that you don’t have to stand over it and stir; you put all the ingredients in a pot or pan, put it in the oven and the porridge is ready. Very simple, but so tasty and satisfying.

Barley porridge with meat in the oven

PREPARATION:

Any meat can be used. I use pork or chicken. If you want a less calorie dish, cook with chicken. If you want a more satisfying dish, cook it with pork.

Today I am cooking from pork meat, and you decide for yourself and choose any meat to your taste.

You can cook pearl barley porridge in a saucepan, in a slow cooker, but I really like to cook it in the oven in a clay pot or in a saucepan with a thick bottom, which is what we will do today.

We wash the meat and cut it into small pieces. Determine the amount of meat yourself; the more, the tastier the porridge will be.

We wash the pearl barley well. It works very well to soak it in cold water for 8-10 hours. I usually soak it overnight. Drain off excess water before cooking.

Peel the carrots and onions, wash them, cut the onions into half rings, grate the carrots on a coarse grater or cut them into strips.

If you use tomatoes, wash them, pour boiling water over them, remove the skin and finely chop them.

Lightly fry the meat in vegetable oil, then add the onion, fry until golden brown, add carrots and tomatoes, fry for a couple of minutes.

Place all the ingredients in a saucepan: barley, fried meat, carrots, onions, tomato sauce or tomatoes, black pepper, spices, salt. Add water and mix everything well.

For those who cannot eat fried food, meat and vegetables do not need to be overcooked, but placed raw in a pan with pearl barley. In any case, the porridge turns out to be tasty and even healthier.

The cereal should be filled with water, about 1-1.5 cm above the cereal. Do not pour a lot of water, otherwise the porridge will not be crumbly. For this amount of ingredients I added 3 cups of water.

Preheat the oven to 250 degrees, place a pan in it. We warm it up for 10 minutes, and then lower the temperature to 150 degrees and simmer the porridge for 1 hour.

Pearl barley porridge with meat and vegetables is a very tasty and satisfying dish, and most importantly, you don’t need a lot of personal time to prepare it. Place it in the oven, and you can do any other thing.

If you don’t want to cook pearl barley porridge with meat, cook it without meat as a side dish.

Pearl barley is a very healthy and valuable product for our body. It contains a large amount of vital substances. If you consume this porridge at least a couple of times a week, your nails, hair and skin will look healthier and more beautiful. I suggest cooking pearl barley in a slow cooker with pork. A hearty, tasty dish is perfect for a lunch table or dinner, as an independent second course. Cooking pearl barley is not difficult, but a little time-consuming, unless, of course, you have a wonderful multicooker assistant with a pressure cooker function in your kitchen. In the case of a pressure cooker, the barley will be ready in 40 minutes. It is advisable to add pearl barley with water and leave for 5-7 hours to swell. It is very convenient to do this procedure at night. Barley with meat in a slow cooker will appeal to all household members. So let's cook.

Required ingredients:

Cooking method

After swelling, rinse the pearl barley well so that the water remains clear.

Take a piece of pork, maybe even with a layer of fat, it’s not for everybody. Rinse the pork thoroughly and dry it with a paper towel. Cut into medium pieces. Season with salt and pepper. Pour sunflower oil into the multicooker bowl. Add pieces of meat. Fry on the “fry” mode at a temperature of 160 degrees until lightly browned. Stir occasionally with a special spatula.

Wash the carrots and remove the skin. Cut into small cubes. Peel the onion and chop into small pieces. Add vegetables to pork. Stir and fry for about 5-7 minutes at the same temperature. After frying, turn off this mode.

Pour in the prepared pearl barley. Add salt, ground black pepper, and bay leaf to taste. Feel free to experiment and use your favorite spices.

Pour hot water to cover the pearl barley 5 cm above, approximately 500 ml. If you wish, you can use any meat broth instead of water. Mix all ingredients. Close the lid tightly. Turn on the “stew/meat” program for 40 minutes. In the meantime, prepare a delicious crispy salad from fresh vegetables.

When the beep sounds, turn off the multicooker. Gently release the steam through the steam valve and open the lid. Barley with pork is ready. Pour into portioned plates, sprinkle with chopped herbs and quickly serve with a crisp salad, fresh herbs and fragrant bread.

Bon appetit!

How to cook pearl barley in water without soaking?

You can prepare barley without pre-soaking. In this case, the cereal needs to be washed several times, pour in 3-4 glasses of water (per 1 glass of cereal), put on high heat, and bring to a boil. Then reduce the heat to low and cook the barley under a closed lid for about 2 hours.

The rating of its popularity in cooking, compared to other cereals, is undeservedly underestimated. Perhaps, if you know how to cook barley with meat tasty and correctly, you can make it a favorite dish for the whole family.

There are many ways to prepare pearl barley porridge. It goes well with meat and vegetables, and spices give it an amazing aroma and make the dish piquant.

Cooking delicious pearl barley

For pilaf you will need:

500 grams of beef;
1 cup pearl barley;
2 onions;
1 carrot;
1 tablespoon of tomato paste;
1 hot pepper;
1 head of garlic;
70 ml vegetable oil;
paprika, cumin, barberry, salt.

Preparation

First of all, we rinse well and clear the beef from films, cut it into small pieces.
Chop the onion into half rings and cut the carrots into strips.
Pour vegetable oil into the bottom of the cauldron, heat it, and pour in the pieces of meat. It should not be completely fried, but covered with a golden crust, after which we add onion to it. It is important not to let the onions burn, otherwise the entire taste and aroma will be spoiled.
The last vegetable to add is carrots; they should be soft and slightly golden when fried.
Now it’s time for spices: add cumin to the meat and add tomato paste.
After a few more minutes, add barberry, paprika and place peeled garlic in the center.
Next, add hot water to the cauldron; it should cover the entire base for the pilaf. We leave everything to simmer, after boiling, add salt and leave on the fire for another 30-40 minutes, covering with a lid.
At this time, we will prepare the pearl barley. It needs to be washed thoroughly, poured onto a paper or regular towel, and allowed to dry.
To enhance the aroma and highlight the taste of pearl barley, it is recommended to begin its preparation by frying. Pour the dried cereal into a frying pan without oil and fry for 2-3 minutes until a subtle aroma appears, slightly reminiscent of nuts.
Place the pearl barley in a cauldron with the meat, level it well using a wooden spatula, add boiling water so that it covers the barley and rises another 2 centimeters above its level.
Bring the pilaf to a boil, reduce the heat, cover the cauldron with a lid and leave to cook for another 40 minutes.

There should be no water left in the finished dish; it will all evaporate.

Before placing the pilaf on plates, mix it well. When serving for dinner, pearl barley can be sprinkled with herbs and garnished with fresh bell peppers and tomatoes.

I also recommend trying pearl barley porridge with mushrooms - very tasty!

Bon appetit and be healthy!

Barley with meat and tomato.

If you spend a lot of time at the dacha or often go on hiking trips, you need to adopt recipes for simple dishes that you can take with you on vacation. Barley with meat and vegetables is a hearty and tasty snack. You can cook porridge with fatty meat, but in this case the lunch will be too high in calories, so it is advisable to use lean beef, chicken fillet or pork tenderloin without lard.

Barley with meat

Sorry, there are no surveys available at this time.

In addition to pearl barley and meat, vegetables such as onions, carrots and tomatoes will be used. So let's look at the recipe in more detail.

Cooking time: 1 hour 30 minutes
Number of servings: 4

Ingredients for preparing delicious barley with meat

Prepare:

lean meat (0.5 kg);
pearl barley (one and a half cups);
onions (1 pc.);
carrots (1 pc.);
chili pepper (2 pcs.);
tomatoes (2 pcs.);
garlic (2 cloves);
bay leaf (3 pcs.);
coriander seeds (5 g);
hops-suneli (5 g);
vegetable oil (1.5 tbsp.);
salt.

A method for preparing delicious pearl barley with meat.

Measure out the required amount of cereal. To prepare the dish, you will need a roasting pan with a lid or a thick-walled pan. Pour cold water over the cereal. Leave it for a few minutes, drain and rinse. Fill the frying pan with 400 ml of water, pour in the washed cereal, place the vessel on the fire, and boil.

Pour cold water over the cereal

Now it's time to tackle the vegetables. Peel the onions and carrots, then chop them into small pieces. Fry them in vegetable oil. Once the vegetables have softened, add the diced meat to them. Fry the ingredients for about 5 minutes. Then add chili pepper, bay leaves, chopped garlic, and tomatoes to the meat and vegetables. If you are preparing the dish during a season when tomatoes are not available for sale, you can replace them with tomato paste.

Then you need to salt the vegetables and add seasonings to them. Cover the roasting pan with a lid and simmer over low heat for about 1 hour. Next, remove the porridge from the heat, wrap it in a towel and let it steam (this will take 15-20 minutes). The dish should be served hot. This side dish can be complemented by a vegetable salad and sauce.

Simmer on low heat

It was already said above that such a dish would be an ideal lunch option for a summer resident or tourist. To always have such a snack on hand, preserve the porridge. Place the hot porridge in sterilized jars, put lids on top, and place the pan on a towel. Fill it with hot water and sterilize for half an hour. Cool the workpiece and store it in the refrigerator. Canned porridge should be consumed within a month.

How long to stew pearl barley?

Pearl barley is made from barley by cleaning and polishing the grains. To prepare pearl barley porridge (as well as various soups and pickle), it is recommended to pre-soak the barley for 2-3 hours, and only then cook. Cooking time ranges from 20 minutes to 1.5 hours, depending on the cooking method.

Recipe for barley with meat for the winter. Pearl barley porridge with meat

Option 1. Classic recipe for pearl barley porridge with meat

Ordinary pearl barley porridge with meat can be cooked so that you get a dish worthy of a restaurant menu. You can use any meat, but it will be especially tasty with beef or pork.

Ingredients

185 g pearl barley;
kitchen salt;
beef – half a kilogram;
oil grows. – 20 ml;
spices;
onion;
Bay leaf;
oil drain – 20 g;
large carrot.

Step-by-step recipe for pearl barley porridge with meat

Rinse pearl barley until clean water. Soak until the morning, placing in a deep bowl and filling with drinking water. Drain the remaining water from the swollen cereal. After pre-rinsing, transfer to a saucepan. Pour water at the rate of one part cereal to three parts liquid. Add salt and place on medium heat. As soon as the contents boil, reduce the heat and simmer until tender. This usually takes at least an hour.

Wash the beef, cut off the veins and films. Cut into small pieces. Chop the peeled onion into half rings. Peel the carrots and grate the vegetable.

Place a thick-bottomed saucepan on the stove. Pour in sunflower oil and add a piece of butter. Place beef with vegetables. Fry, stirring, over high heat until the meat is cooked through. Add bay leaf, a pinch of salt and season with herbs. Combine with pearl barley, stir and simmer over low heat for about ten minutes.

There should be the same amount of meat and vegetables as cereals. Only in this case the dish will turn out juicy. If the porridge turns out to be a little dry, you can pour a little broth into it. Serve with mushrooms or fresh vegetable salad.

Video Barley with meat. Barley porridge with meat.

Barley with meat and mushrooms. Barley porridge with meat and mushrooms

The composition of the products is not very accurate, sorry, except for cereals and water.

2 cups pearl barley
water or broth at a ratio of 1:1.5 (in my case, 3 cups of chicken broth)
200 grams lean pork
fresh mushrooms (I used frozen chanterelles) 200 grams
2 medium carrots (I have frozen, about 200 grams)
3 onions
vegetable oil for frying
a piece of butter (I use a tablespoon of melted butter)
salt, pepper, bay leaf

Preparation procedure:

Soak the cereal overnight

In the morning we light the stove and make our porridge.

Cut the meat into cubes, add salt and pepper and fry in a small amount of oil until golden brown. Lightly fry the onion in a separate frying pan until soft. Or you can do it with meat.

Then add mushrooms and carrots to the meat. Fry for a few minutes.

Drain the water from the soaked cereal and mix it with the contents of the pan.

Now we put everything that happened in a cast iron pan, fill it with three

glasses of chicken broth (or just water), add bay leaves, a spoonful of melted butter.

Cover with a lid and place in the oven. And if in the oven, then first set the temperature to about 200 degrees so that everything boils. After half an hour, reduce the temperature to 150 degrees and simmer the porridge for 1.5 hours.

It took me about three hours. We take it out.

This is the kind of porridge we ended up with. Fragrant, juicy and, without a doubt, healthy.

Serve with cabbage salad.

And I treat my husband

Bon appetit and good health everyone!

Pearl barley is a whole grain that has undergone initial processing and contains no husk. In its color, pearl grain is similar to freshwater pearls; people have long called it “pearls.” This is where the name actually comes from: pearl barley. Barley porridge was Peter the Great's favorite dish; it has been popular among the people for centuries.

How to choose cereal?

Cereals are rich in B vitamins and contain extremely healthy omega fatty acids. Present in large quantities:

cellulose;
microelements;
carbohydrates;
vitamins PP and E;
the most important amino acids.

When choosing cereals, you should pay attention to how much the grains stick together. If such a phenomenon exists, then this confirms that the quality of the product leaves much to be desired. It is likely that the cereal was stored in violation of standards with excessive humidity and temperature violations. When choosing pearl barley, you should also pay attention to the smell, which should be absent.

Cereals can be stored for one year, after which it is better to throw them away. It is also important when choosing cereals to focus on the color, which should be a natural color. The dish is dietary; pearl barley removes toxins and bad cholesterol from the body. The combination of barley with meat is an ideal and very popular dish in Russia. Making pearl barley at home is easy, tasty and healthy.

Soak

Pearl barley porridge holds the record for the amount of gluten and protein it contains. It is recommended to handle the product carefully so as not to lose useful components. Soak the cereal in cold water for twelve hours at night. For two hundred grams of barley there is the same amount of warm water. After the procedure is completed, the water is drained and the cereal is washed. You can also do a water bath for 4-7 hours, which makes the product perfectly crumbly and delicate in taste.

Porridge is often soaked in sour milk or kefir, which also gives the product an original taste. When the cereal is soaked, it is saturated with moisture, it increases significantly in size, so the product turns out juicy and soft. The pearl barley is cooked for a short time over high heat, then the fire mode is turned to minimum, and the cereal is “stoked” for a long period.

Before using pearl barley, you should lay it out on a flat surface and look carefully at the grains. They must be solid and cannot contain foreign components (for example, small stones).

Proportions and cooking time

After soaking, the cereal can be cooked for one to two hours, much depends on the type of cereal. Before pouring the cereal into the pan, you should look at the expiration dates on the packaging, as well as the date of manufacture. Barley, packaged in bags, is cooked for 50 minutes.

The cereal is filled with cold water. Leave for 3.5 hours until it swells. Drain and place in a metal container. Pour boiling water in the ratio for one glass of pearl barley - three glasses of boiling water. The container is placed on the stove and subjected to heat treatment for an hour, keeping the fire to a minimum. Often, during the cooking process, a small piece of butter is added to the pan (sunflower oil is also applicable).

There is a fast way to cook porridge. For one serving of cereal there are 4-5 servings of water. Place the container on the stove, and after boiling, cook for 50 minutes. The water is drained, butter or sunflower oil (small amount) is added. The product must cool and settle for some time. In this case, the container must be covered with a lid.

Cooking in bags

The cereal from the bag is placed in a saucepan (a slow cooker is also often used). The contents are filled with water; its level should be a couple of centimeters higher than the contents. Salt is added, the cereal in the bag is processed for 50 minutes. If cooking takes place in a multicooker, then the “Buckwheat” mode is set. The product in the bags is already properly processed and does not require soaking.

Cooking pearl barley in a slow cooker is a separate topic. Then reduce the heat to low, cover tightly with a lid and leave the dish to simmer for about forty minutes. After this, the pan is placed on the stove (without heat treatment) and left for about thirty minutes.

In a slow cooker

To cook pearl barley in a slow cooker, you need to rinse the product in running water. Soak the cereal in a container for two to three hours. Drain the water and put it in a slow cooker (the bottom is pre-treated with butter). The cereal is poured in and water or milk is added. The mode on the device is set to “Buckwheat”. The product is prepared for about an hour (45-50 minutes). The product is tasted.

When working with a multicooker, it is recommended to pay attention to ensure that the contents do not “escape.” After completing the main procedure, the multicooker is switched to the “Heating” mode (8-12 minutes is enough). During this time, the porridge will “fit” and become even softer and crumbly.

In the microwave

You can also cook pearl barley in the microwave. Add two glasses of warm water to a glass of cereal, cook in a container for half an hour, the power is 400 W. If pearl barley is packaged in bags, then at this power, heat treatment of about fifteen to twenty minutes is sufficient.

Cooking in soups

Barley is also often added to soups. It usually takes one hour to fully prepare this product. It is also rational to add barley that has already been cooked, then the cooking time will be no more than 15 minutes. It is very convenient to cook in a double boiler. The cereal is washed with running water at room temperature. The container with the product filled with water is placed in the refrigerator for six hours.

Then the contents are poured into a colander and washed again with running water. The cereal is placed in a steamer container, filled with water; two glasses of water are enough for one glass of cereal. Cook the contents for 20-30 minutes. Then the almost finished dish is mixed again and cooked for half an hour.

Readiness is easily determined by the level of softness of the cereal. If necessary, the heat treatment can be prolonged for another twenty minutes by adding a little water.

In the rice cooker

Barley is also often cooked in a rice cooker. The product must be washed in running water, placing it in a colander. Then everything is transferred to a container and left for two hours. Rinse again in running water. Place in a rice cooker and fill with water. The device is set to “Cooking” mode. Within an hour the product will be ready. If the grains are not soaked, the heat treatment will take up to two hours.

After completion of the main process, the cereal undergoes heat treatment in the “Heating” mode for another couple of tens of minutes. After completing all the manipulations, the porridge will be juicy and crumbly.

As a recommendation, we can mention: you can activate barley cooking in a simple way. When the water boils, it is drained and a new portion is poured in. Then the water boils again, the fire is reduced to a minimum, after which the dish will cook much faster.

Cooking recipes

The recipe for pearl barley porridge with meat (beef, pork or chicken) is extremely simple. It is best to cook porridge in a Dutch oven. Barley can burn quickly, but opening the lid during cooking is not recommended. The most commonly used meat is lean pork; beef is also suitable; the taste will not deteriorate from this. Meat and vegetables give the porridge a unique taste, it becomes juicy and crumbly. What are the benefits of pearl barley porridge:

inexpensive;
nutritious;
hearty;
contains many useful microelements.

For one of the most common recipes for barley with pork (cooking time 1 hour 20 minutes, for 5 servings) you will need:

420 g lean pork;
250 g pearl barley;
1 onion;
1 carrot;
4 garlic (cloves);
seasoning;
Refined sunflower oil.

And for chicken with pearl barley on the stove you will need the following components:

pearl barley – 350 g;
chicken meat – 250 g;
onion – 1-2 pcs.;
carrot – 1 pc.;
salt, seasoning, bay leaf.

To prepare the cereal, you can soak it in water for a while or bake it in a frying pan. Calcination is a more efficient method, it takes only 8-12 minutes. The meat is cut into thin slices. If you need a dietary dish, then you should buy fillet. If you want to make the dish juicy, then drumsticks are added. It is better not to use wings, they are of little use and have little meat.

Onions and carrots are prepared in advance, finely chopped and fried, and spices are added. Add chopped chicken pieces. When all the contents of the frying pan are almost ready, boiled pearl barley is added. Some more water is also added. All contents are placed on low heat and simmer for about twenty minutes. The frying pan should be cast iron (highly desirable), with high walls.

You should carefully monitor so that the dish does not burn or dry out; to do this, add the required amount of warm boiled water.

It is good to cook pearl barley in a pressure cooker; the product cooks especially well in it. In a pressure cooker you can actually make a classic dish - exactly the same as what you get in a Russian oven. Another plus is that in a pressure cooker the dish cannot burn or “run away”. While cooking, you can go about your business. The multicooker has a timer, so everything will be ready without human intervention.

It's very good to cook in a pot. Clay is a special material that meets all international standards. The product is baked perfectly in a clay pot. Barley can be called one of the best products, which is prepared in a clay container with high quality. First, the cereal is boiled. Place meat and fried vegetables (onions, carrots, etc.) at the bottom of the pot; you can also add mushrooms. The container is filled with boiled cereal, salt and seasonings are added. Then the pot is placed in the oven over low heat and “simmered” for forty minutes. The entire contents are saturated with juices, they cannot escape, the fire is too small.

You can also cook pearl barley in a cast iron cauldron with thick walls. The temperature in the oven should not exceed two hundred degrees so that the porridge does not burn. Before serving, place a small cube of butter in each container, thanks to which the porridge will be crumbly and juicy. It is best to put pork neck in a pot, it is moderately fatty, the dish will turn out tasty and juicy. It is also permissible to add lean beef.

It is appropriate to serve the dish with salads and sauerkraut, which is seasoned with vegetable oil.

Barley with meat is often preserved for the winter, in jars, and this also makes a tasty dish. Hot porridge is placed in glass jars treated with boiling water (most often they are liter or 0.5 liters). The jars are then placed in a large pan containing the cloth. Hot water is poured, it reaches almost to the bend, the processing takes place within half an hour, then the cans are rolled up.

Barley is often cooked in a cauldron. The dishes must have thick walls, then the contents have especially high-quality heat treatment. Stewed beef and barley cooked in an autoclave also have an amazing original taste. You can also make porridge with minced meat.

To learn how to cook pearl barley with meat, watch the following video.

From our selection of recipes you will learn how to quickly, tasty, correctly, step by step and in a variety of ways cook pearl barley porridge: with meat, chicken, mushrooms, vegetables - with milk or water!

Pearl barley is a unique grain that is useful for both adults and children. You can cook many dishes based on it and they will all be tasty and varied. Many people don’t like pearl barley for only one reason - it takes a long time to cook. Today I want to talk about how to cook pearl barley porridge in water without soaking. Using this recipe, you will quickly cook pearl barley and, I am sure, you will be pleased with the result. After all, the porridge turns out tasty and crumbly. Try it!

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

First you need to choose a good cereal - without damaged or rotten grains. Rinse pearl barley several times in cold water until the water becomes clear.

Pearl barley comes in different varieties, so the cooking time may increase by another 10 minutes. If I cook pearl barley porridge as a side dish, I simply add ghee or butter to the cooked porridge. I wrap the pan and let the porridge brew for about 10-15 minutes. Barley cooked in water without pre-soaking turns out tasty and crumbly.

If I boil pearl barley to prepare a first course (pickle soup, for example), then I put the boiled ready-made cereal in a colander and rinse it (so that the soup does not become cloudy in the future). I also freeze ready-made pearl barley for first courses: I cool it and pack it in bags. It’s very convenient to take a bag of such boiled cereal out of the freezer and quickly cook a pickle. This porridge can also be prepared for fishing. Try it!!!

Recipe 2: how to cook pearl barley deliciously (step-by-step photos)

This recipe for pearl barley porridge will teach housewives how to deliciously prepare crumbly (with a minimum of mucus) pearl barley porridge in water, which is good as a side dish with meat, mushrooms, fish and even just vegetables.

pearl barley -350 gr;
salt – 1 tsp;
butter (I use homemade) – 80 gr.

To prepare delicious pearl barley porridge, I usually try to choose the most beautiful cereal in the store, which has fewer spoiled grains and litter. Even if the pearl barley you have chosen looks clean and beautiful, we still pour it onto a cutting board or table and sort through it.

Then pour the sorted barley grains into a saucepan, fill with cold water and let the grains swell for two hours.

After the required time, the croup increases in size, which can be seen even in the photo below.

Drain the water from the pearl barley and rinse it several times with running water.

Then, fill the cereal again with water so that the pearl barley is covered by two fingers and put it on the fire to boil.

As soon as the water boils, reduce the heat and simmer the cereal over medium heat for five minutes. After this, place the pearl barley in a colander and drain the water. The cereals need to be thoroughly rinsed again under the tap, and the pan must be rinsed free of pearl mucus.

After this, we send our pearl barley for repeated “water procedures”. We repeat everything as described above.

At the next stage, we will finally finish cooking the pearl barley. To do this, pour 0.7 liters of cereal. water, salt and bring to a boil.

We do it on low heat, cover the pan with a lid and cook the barley until cooked for 30-40 minutes.

If you cook pearl barley porridge in water, strictly following my recipe, look what a beautiful and tasty porridge you get - real pearls.

Add butter to the prepared pearl barley porridge, mix and serve with meat or whatever you like.

Recipe 3: crumbly pearl barley porridge in the oven

Pearl barley – 250 g
Water – 600 ml
Butter - 40 g
Salt - 1 teaspoon (to taste)

Boil the kettle. Turn on the oven.

Sort out the pearl barley.

Rinse the barley, add hot water and bring to a boil.

Then drain the water.

Pour hot water over the porridge again and add salt.

Add oil, mix well.

Cover the porridge with a lid and place in the oven. Bring until cooked in the oven at 160 degrees (about 70-90 minutes).

Then stir the porridge again. The crumbly pearl barley porridge is ready.

Serve the porridge with butter, milk or cracklings fried with onions. Bon appetit!

Recipe 4: how to make pearl barley with milk (with photo)

pearl barley - 1 cup
water - 3 glasses
milk - 3 cups
sugar - 1-2 tsp.
salt - to taste
butter - 30 g

Rinse the pearl barley several times in cold water. Then soak the cereal overnight (8-12 hours). Drain the water.

Take the pan in which you are going to cook the porridge. Pour pearl barley into it. Pour boiling water over the cereal and place the pan on the fire. Boil the water and then carefully drain it.

Pour enough milk into the swollen porridge. Add sugar and salt to the porridge, then stir. Taste, if not enough, add more sugar or salt. Turn the heat to low and cook until the milk is completely absorbed.

Before serving the finished pearl barley porridge, pour oil over it (melt a piece). Stir the porridge if you like. Now you know how to cook pearl barley porridge.

Recipe 5: pearl barley porridge with meat in a slow cooker

Meat - 400 gr.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Pearl barley 2 cups
Water 5 glasses.
Bay leaf
Spices

Cut the meat into small pieces.

Finely chop the onion and grate the carrots on a coarse grater.

Fry the meat on the “Frying” mode for 10-15 minutes; do not close the multicooker lid while frying.

Add onions and carrots to the meat. Stir and fry in the same mode for another 10 minutes. At the end, turn off the multicooker.

Add washed pearl barley, salt and spices.

Pour the required amount of water and add bay leaf.

Close the multicooker lid and set the “Pilaf” mode. After the signal, stir the pearl barley porridge with the meat in the slow cooker.

Recipe 6, step by step: pearl barley porridge with meat

Pearl barley turns out crumbly, pork is tender and breaks down into fibers itself, and carrots with onions and tomatoes perfectly complement meat and porridge. Barley with meat is a hearty, healthy and nutritious dish for the whole family made from affordable, inexpensive products.

400 g lean pork;
240 g pearl barley;
1 onion;
1 carrot;
2 pods of fresh chili pepper;
2 tomatoes;
3 cloves of garlic;
3 bay leaves;
1 teaspoon hops-suneli;
1 teaspoon coriander seeds;
25 ml vegetable oil for frying;
salt.

We measure out the pearl barley; one large mug is enough for four servings; it holds approximately 230-250 g. The dish should be prepared in a roasting pan with a lid or in a saucepan with thick walls and a thick bottom.

Soak the cereal in cold water for several minutes, drain the water, and rinse under the tap with cold water. Pour two mugs of water into the frying pan, pour in the pearl barley, put the frying pan on the fire, and heat to a boil.

By the way, I advise you to sort through the pearl barley so that there are no surprises in the form of small pebbles in the finished dish.

Fry the coarsely chopped onion in heated refined vegetable or olive oil.

We also add coarsely chopped carrots to the onions, you can add a little more celery if you like this vegetable.

When the vegetables are soft, add the pork, cut into cubes, into the pan. Fry the meat and vegetables for a few minutes until the pork sets just a little.

Place meat and vegetables in a roasting pan with boiling pearl barley.

Then add fresh chili peppers, bay leaves, chopped garlic and tomatoes. Instead of tomatoes, you can add 2-3 tablespoons of tomato puree.

Add salt to taste, suneli hops and roughly ground coriander seeds in a mortar. Instead of these spices, you can use curry powder for meat or ground red paprika.

Close the roasting pan tightly, turn the heat to low, and cook for 1 hour. Then remove the porridge from the stove, wrap it in a towel, and leave for 15-20 minutes to steam.

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

Barley with meat can be preserved. You need to put the hot porridge with meat and vegetables into sterilized half-liter jars, cover with lids, and place in a large pan on a towel. Pour hot water so that it reaches the hangers, sterilize for 30 minutes, and roll up. Cool the canned food and store in the refrigerator for no more than 1 month.

Recipe 7: how to make pearl barley porridge with mushrooms

Barley with mushrooms and onions, stewed in milk sauce with seasonings, is a tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in the content of vegetable fats, proteins (in mushrooms), carbohydrates, saturates well, with the correct individual serving size of pearl barley with mushrooms and onions.

Pearl barley – 1 kg;
Forest mushrooms – 2 kg;
Onion with feather – 800 g;
Dill – 1 bunch;
Goat milk (can be cow milk) – 800 ml;
Flour – ½ tbsp.;
Vegetable oil – 170 ml;
Long black pepper – 3 pcs.;
Salt - to taste.

If you want to cook pearl barley, you should take care of this grain in advance by soaking it for several hours (or overnight). You can speed up the cooking time for this type of porridge using a pressure cooker - it will be ready in twenty minutes.

In a regular saucepan, pearl barley is cooked until ready for about an hour; some types of pearl barley cook faster; it has been observed that pearl barley from a bag cooks faster.

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

Tint it while stirring constantly.

Cooks call this flour red.

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

Use a mortar to grind the unusual long black pepper, which smells slightly of pine.

Pepper the milk sauce.

Chop the cleaned wild mushrooms into large pieces.

Also coarsely chop the white part of the onion into slices.

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

Add chopped wild mushrooms to the onions.

Chop the onion feathers.

Add chopped green onions to the sauté.

Chop the dill.

Add prepared white milk sauce to the onion-mushroom sauce.

Add chopped dill.

Stir the sauce. Bring it to readiness.

Boil the soaked pearl barley in a pressure cooker by adding two liters of water. The process will take twenty minutes.

Add delicious vegetable oil to barley porridge.

Distribute the barley into deep portioned soup bowls.

Serve pearl barley porridge with mushrooms and onions hot, sprinkled with fresh herbs, such as dill.

Recipe 8: pearl barley porridge with vegetables - side dish

An inexpensive and easy-to-prepare side dish of barley, if you diversify it with different vegetables, it can well serve as an independent dish. Pearl barley, from which all kinds of dishes are prepared, is a product available even in times of commodity shortage.

A delicious side dish of pearl barley is easy to prepare, but takes a long time. Pearl barley cooks for more than an hour, and swells well, but the grains hold their shape perfectly. But the egg becomes very viscous when cooked. Therefore, an acceptable side dish of pearl barley can only be prepared from whole grains. A delicious side dish of pearl barley goes well with almost any meat or fish dish, chicken, or can be an excellent vegetarian dish.

Pearl barley 2 pcs
Onion 1 piece
Large carrots 2 tbsp.
Vegetable oil
Salt or soy sauce, black pepper, dill and parsley

If you look closely at pearl barley, you will see that it is very similar to wheat and is often confused with it. The removed top layer (hull) of barley makes the surface of the pearl barley very similar to the smooth grain of wheat. In addition, pearl barley of different grain sizes and different degrees of purification is available on sale. I prefer pearl barley to be large and light-colored without any signs of remaining shells.

Actually, dry pearl barley cooks well. But I prefer to soak it for 2-3 hours in cold water, rinsing it in running water until the signs of turbidity disappear. In addition, artifacts are often found in cereals - remains of shells, pebbles, etc.

Rinse the soaked pearl barley again with cold water, pour it into a saucepan and add 2 liters of cold water. Place the pan on the fire, bring the water to a boil and cook the barley, covered, over low heat for at least an hour. The pearl barley should become soft inside and increase in volume - swell. Place the boiled pearl barley in a colander and allow the liquid to drain as much as possible. The pearl barley garnish should not be wet or sticky.

By and large, if you know how, you can cook crumbly pearl barley in a measured amount of water, which will be completely absorbed by the cereal. But, as a rule, few can do this with confidence, so it is more convenient to cook barley in a large amount of water, it is simply impossible to make a mistake. Boiling the cereal is at your discretion.

While the pearl barley is cooking, you need to prepare and fry the vegetables. For vegetables, onions and carrots are preferable, although celery roots, parsnips, and unpeeled garlic cloves are also great. Peel the vegetables. Cut the carrots into large cubes, twice as large as the vegetables for the Olivier salad. Cut the onion into large strips.

Heat vegetable oil in a saucepan. Let the oil simmer for 1-2 minutes over low heat. Then fry the chopped carrots in oil. Fry vegetables over medium heat, stirring. The time for frying carrots is about 5 minutes, so that the surface of the carrot cubes begins to brown a little, and the carrot itself becomes soft.

Add the chopped onion and fry the vegetables, stirring until the onion turns a nice golden color. Simultaneously frying carrots and onions in this sequence will allow you to prepare the vegetables well and the side dish with pearl barley will be tasty and aromatic.

After the onions and carrots are fried, pepper the vegetables a little to taste, preferably with freshly ground black pepper. There is no need to salt vegetables. Add boiled pearl barley to the fried vegetables, drain the liquid well. Gently mix the cereal and vegetables. Using a wooden spatula, place the pearl barley and vegetables in a mound in the center of the pan, being careful not to leave anything on the sides. Reduce heat to low and cover the saucepan with a lid. The barley garnish should be steamed in the remaining moisture for 10 minutes.

Next, salt the pearl barley garnish to taste. You can add regular salt, or you can add 1-2 tbsp. high-quality and natural soy sauce. The soy sauce is quite salty and has a bright flavor that perfectly enhances the dish. After the pearl barley garnish is salted, mix the cereal, put it in a mound and let it steam under the lid for at least another 10 minutes. The side dish is ready, but you can, if desired, stir the cereal several more times, steaming it in the remaining moisture, then the side dish will be much more crumbly.

A side dish of pearl barley goes well with fried meat, natural pork cutlets, breaded fish, or game. In addition, the pearl barley side dish is a complete vegetarian dish that does not contain any ingredients of animal origin at all.

When serving a side dish of barley to the table, I advise you to sprinkle the barley with vegetables with a small amount of finely chopped parsley and dill.

Recipe 9: Pearl barley porridge with chicken and vegetables

For lovers of pearl barley, we offer to prepare a delicious porridge, which is supplemented with chicken and vegetables. This dish is an excellent option for the lunch menu. Pearl barley porridge with chicken and vegetables turns out nourishing and tasty.

chicken – 500 gr
sunflower oil – 50 ml
onion - 1 piece
carrots - 1 pc.
bell pepper - 1 piece
tomato - 1 pc.
pearl barley - 1.5 cups
dill - 2 sprigs

We start by cutting up the chicken. Chop any parts of the chicken into proportionate pieces. Let's wash them.

Heat vegetable oil in a saucepan. In this recipe, preference is given to sunflower oil. Transfer the chopped chicken pieces into the heated oil. We begin to fry them, stirring occasionally with a wooden spatula.

Peel the onions. Using a knife, finely chop the peeled onion.

The next vegetable ingredient is carrots. We also wash it first, then peel off the peel, and then grind it using a grater. The carrots can also be thinly sliced (at your discretion).

We diversify the composition of vegetable components for pearl barley porridge with chicken with sweet bell pepper. First, remove the seed capsule from the pepper and wash it. Cut the bell pepper into cubes.

We finished chopping the vegetables, and our chicken was already browned.

Add chopped vegetables to the chicken pieces.

Stir and simmer the ingredients for the porridge for about 7 minutes.

We wash the tomato and cut it into small cubes. Add to the rest of the ingredients in the pan. Simmer for another 5 minutes.

Now you can introduce pearl barley. Experienced housewives know that it is better to soak it in water before cooking. Before adding, rinse the pearl barley until the water is clear.

Don't forget to add salt to all the ingredients for the dish.

Fill the pearl barley with vegetables with water so that it is 2 cm higher than the cereal.

Simmer the barley porridge for about 30 minutes until cooked.

At the end, season the pearl barley porridge with chicken and vegetables with chopped dill.

Recipe 10: how to properly cook pearl barley with chickpeas

Real pearl barley porridge is very labor-intensive to make. But its special, sticky taste is worth the effort. Asian chickpeas also take a long time to cook. Therefore, we combine pearl barley and chickpeas in one porridge.

pearl barley - 200 gr
chickpeas - 200 gr
carrots - 1 pc.
onion - 1 head
vegetable oil - 4 tbsp.
salt - 1 tsp.

Chickpeas or nokhud are sold in various forms. There are smaller Indian chickpeas. Central Asian chickpeas are larger. It can be soaked overnight and simply eaten raw or added to salads. No pea taste. Rather, these chickpeas taste like nuts. For our dish, there is no point in soaking chickpeas and pearl barley. This dish is cooked in the evening and finished in the morning. Stand near a saucepan with a water bath for 5-6 hours, as suggested in classic recipes for preparing real pearl barley? Yes, no one is capable of such feats now. There's simply no time for this.

The Lazy Cooks Club has developed a method of periodically heating pearl barley porridge to a boil, followed by a long pause. So, wash the chickpeas and pearl barley, add 1.5 liters of water in a saucepan or cauldron and place on low heat. Let it simmer for 1-2 hours. Then turn off the heat and keep the porridge covered for another 2-3 hours. If it stays overnight, it's okay. Barley and chickpeas drink a lot of water. Boiling water should be added as needed.

In the morning you can cook the porridge for another 1 hour and finish cooking in the evening. In other words, you should not be afraid of long pauses when cooking this porridge. She's not afraid of them. It cooks even with the heat off.

As a result of these actions, which, in fact, take very little time, we should end up with a viscous, tender pearl barley, reminiscent in consistency of rolled oatmeal. The chickpeas have become soft, but they do not lose their shape and bring new shades of flavor to this dish. Check the dish for salt and add it as needed.

Let's move on to refueling. I prefer my classic “triple” with vegetable oil. Pickled cucumber, onion and carrot. Cucumber can be replaced with mushrooms. We clean the vegetables.

We cut our vegetables and put them in a separate frying pan. Place on medium heat and stir constantly.

Fry vegetables in vegetable oil until light brown edges form on the onions and carrots. Add the dressing-fry into the pan with the porridge. Mix everything and cook for no more than 10 minutes. Add salt to taste. Pearl barley porridge with vegetables and chickpeas is ready.