Barley porridge water proportions. Barley groats from what

Since ancient times, housewives have been preparing barley porridge to feed their households. Even in the Neolithic era, according to historians, women used such cereals in cooking for their loved ones. And to this day, a caring wife and mother will definitely serve this dish on the table, understanding the beneficial properties of the egg. But in order to understand how to cook barley porridge on water, crumbly and tasty, you need to learn some of the features of its preparation.

Barley porridge: healthy and inexpensive

Unique in its composition, the cell allows not only to quickly and permanently get enough, but also to replenish the lack of various useful substances in the body.

Crushed kernels of barley grain contain complex carbohydrates, fiber, vitamins, and trace elements.

The advantages of this barley grain cereal include its affordability - one of the cheapest, this porridge is suitable for any budget. At the same time, in terms of usefulness, it is not much inferior to more expensive ones, for example,.

On the basis of barley porridge boiled in water, you can cook many delicious dishes. Add some meat or vegetable gravy, you get a full meal. And if you add it with berries, dried fruits, milk, then you can’t think of a better breakfast.

Rules for cooking crumbly cells

Before cooking barley porridge in water, we calculate the proportions of water and cereals to a milligram.

By the way, before cooking, the cereal itself must be washed with cool water.

The most convenient option is to use a sieve.

We will need:

barley groats - 2 tbsp.
salt - 1/3 tsp
water - 5 tbsp.
refined vegetable oil - 1 tsp

How to weld:

We wash the cereal using a sieve.
We fry the yachka in a clean pan without oil, while not forgetting to stir in order to warm it up well.
Pour the cereal into boiling water, salted to taste, stirring constantly, pour in the vegetable oil.
We switch the fire of the burner to a minimum, slightly cover it with a lid and cook until the water has completely evaporated. This will take 35-45 minutes.
Stir, and then wrap the pan with a towel and leave the porridge alone for 20 minutes to infuse it.

If you follow all the rules on how to cook barley porridge on water, you will be able to cook crumbly porridge on the first try.

How to cook porridge in a slow cooker

And now about how to cook barley porridge on water in a slow cooker.

Fortunately, this miracle device appeared in our kitchens, which does not require the presence of a cook.

This invariable plus allows you to set the mode, and the multicooker will start cooking itself, delighting you with a delicious healthy dish, for example, for breakfast.

The proportions of water and cereals will be the same, that is, for 1 glass of cells we take 2.5 glasses of water.

Everything is prepared very simply:

We spread the washed and fried cereals in a bowl. Or fry directly in the slow cooker on the “Frying” mode.
Fill with water, if required, salt. If you fried cereals in a multi-bowl, then the water must first be boiled so that the temperature difference does not adversely affect the coating of the bowl.
Select the "Group" mode and set it for 50 minutes;
After cooking, if desired, add 30 g of butter or vegetable oil.

5 minutes before the end, you can add dried fruits or fresh fruits and berries.

So remember the basic rule of how to cook friable barley porridge on water is that the proportions cannot be changed! But if someone wants to use it in a more viscous consistency, this requires adding 3 glasses of water to 1 glass of cereal. If you want to have breakfast with porridge cooked in milk, then use all the same proportions, but take 2 parts of milk and 1 part of water for liquids. Such a tender porridge is suitable for picky kids who do not want to chew their breakfast.
Do not forget about fruits and berries, which allow you to enhance the benefits of porridge at times. If you need to sweeten, then take those products that replace sugar that you are used to using - honey, stevia, natural agave or maple syrups.
The only thing you should immediately warn about is the considerable calorie content of porridge, especially when adding milk or butter. Try to eat barley porridge in the morning, otherwise the increased waist will surprise you unpleasantly.

Making barley porridge is a quick and easy and very economical process that results in a delicious and nutritious breakfast for the whole family! Today we cook porridge from barley groats on the water.

This amount of ingredients makes two generous servings. Do not think that on the water means not tasty. Thanks to the preliminary calcination of the cereal, the porridge acquires an extraordinary flavor. I like to eat such porridge with jam or honey. However, this dish can be served as a side dish for dinner or lunch with cutlets, goulash, etc. In both cases, porridge will delight you and your loved ones.

To prepare barley porridge on water, take the following ingredients.

We thoroughly wash the barley groats, then put them in a dry frying pan, dry them and fry them a little until golden brown.

Salt the water boiled in the pan to taste, pour the prepared cereals.

Stir and cook over moderate heat until the liquid is absorbed and the desired consistency is obtained.

We generously flavor the finished porridge with butter, mix again and cover with a lid. 5 minutes will be enough for the porridge to infuse and become even tastier and richer.

Many do not know how to cook barley porridge correctly so that it turns out tasty and fragrant. Therefore, they refuse to cook this healthy dish, which helps in the morning to get a boost of energy for the whole day.

How to cook crumbly barley porridge on water

Often a cell is boiled in milk, but on water it turns out to be less high-calorie and is great for a diet table as a side dish for meat or vegetable dishes. Without milk, porridge comes out especially crumbly and tender.

Ingredients:

water - 200 ml;
salt;
butter - 20 g butter;
cell - 100 g.

Cooking method:

So that the cereal does not get digested during the cooking process and turns out to be the most nutritious, it is first recommended to fry it in a pan for 4 minutes. You don't need to add oil. Roast on a low flame.
Fill the cell with water. Cover with a lid and put on a medium burner. Boil 13 minutes. Cooking time can be reduced by soaking the cereal in water for a couple of hours in advance. A fragrant dish will turn out faster if you pour the product not with cold water, but with boiling water.
Add salt and oil. Mix. If desired, add granulated sugar or honey. Cover with a lid and leave to infuse for 7 minutes without fire.

Cooking porridge is best in a thick-walled pan. This will help prevent burning and make the cereal flavorful.

Barley porridge in a slow cooker

In the appliance, porridge is languishing, not boiled. Thanks to this, it comes out not only tender, but also crumbly.

Ingredients:

barley groats - 150 g;
water - 350 ml;
salt.

Cooking method:

Rinse the cereal. Pour into the bowl of the device.
Fill with water and close the lid.
Set the "Porridge" mode. If there is no such function, then Extinguishing will do. Set the timer to 45 minutes. After the beep, sprinkle with salt and stir.

If desired, berries, dried fruits, honey, sugar or nuts can be added to the finished dish.

Recipe with minced meat

This option is perfect for dinner. A pleasant mushroom aroma will enchant all households and make the dish a favorite in the family.

Ingredients:

barley - 200 g;
water - 400 ml;
olive oil;
champignons - 300 g;
minced meat - 500 g;
onion - 180 g;
salt;
spices.

Cooking method:

Wash the barley well. Pour the specified volume of water and leave for about an hour.
Mushrooms cut. It is desirable that thin plates are obtained.
Chop the onion. Mix with minced meat and send to a hot pan with a little oil. Fry. You can cook with butter. In this case, the porridge will acquire a pleasant creamy aftertaste. But you should keep a close eye on the minced meat, as the product can quickly burn in butter. Add spices and salt. Mix.
Transfer to a baking dish. Cover with mushrooms and top with cereals with water. The liquid should be above the level of the food by about a couple of fingers. If it turned out less, then add more.
Cover with a lid and bake in the oven. Temperature regime 180°С. Time 45 minutes.

During the process, the water level should be monitored. If it is absorbed prematurely, the dish will burn and not be fully cooked.

in a pot

In the proposed variation, you will learn how to properly cook barley porridge in a clay pot so that it turns out to be especially nutritious and tasty.

Ingredients:

barley groats - 160 g;
carrot - 140 g;
onion - 240 g;
water - 320 ml;
melted butter - 100 ml;
salt.

Cooking method:

Put the pre-washed cell into pots. Pour boiling water over and lightly salt. Send to the oven, which is heated to 110 ° C. Hold for 45 minutes.
Chop the onion. Transfer to skillet with melted butter. Fry until the vegetable becomes transparent. Add grated carrots. Cook until golden brown.
Sprinkle the porridge in pots with ready-made frying and then roast in the oven for another 4 minutes.

Cooking with vegetables

It is very easy to cook delicious porridge with vegetables if you know all the subtleties and secrets.

Ingredients:

cells - 150 g;
eggplant - 80 g;
water - 300 ml;
carrot - 80 g;
tomatoes - 120 g;
olive oil;
Bulgarian pepper - 130 g;
salt;
onion - 80 g;
spices.

Cooking method:

Rinse the cereal and fill with water. Leave for a couple of hours. Drain the liquid and transfer the cell to a baking dish. Pour the volume of water indicated in the recipe and send to the oven. To cover with a lid. Bake 20 minutes. Mode 180°С.
Slice the eggplant into thin strips. Grate the carrots using a grater with large holes. Pour boiling water over the tomato and remove the skin. Bulgarian pepper will need cubes. Chop the onion.
Send prepared vegetables to a frying pan and pour oil. Fry until all ingredients are soft. Sprinkle with salt and spices. Transfer to cereal. Mix.
Close the lid and bake for another 15 minutes. If desired, any meat, diced and pre-fried, can be added to the composition.

BON APPETIT!

The attitude to this cereal in Russian culinary has developed slightly dismissive. Cells and cut - it's almost pearl barley, only small. What's the use of it? At the same time, the product is characterized by a much greater nutritional value than pearl barley, with which it is often compared.

Barley groats are made from barley. Unlike pearl barley, which is whole barley grains, it is crushed, resulting in small grains. This structure has several advantages:

high cooking speed- cereals boil faster;
grain benefits are maximized- it is the cell, and not barley, that retains all the beneficial properties of barley, the first cereal cultivated by man in prehistoric times. Fruit shells are not removed during production, due to which the maximum share of valuable fiber remains in the kernels.

Subtleties of cooking

These features provide an easy way to prepare barley porridge. It does not need to be soaked for a long time, like barley. It does not need to simmer for a long time until soft. It is simple and unpretentious, it turns out perfect in a saucepan, a pot in the oven and in a slow cooker. Here are the main features of the preparation of the product.

Groats should be sorted out. During production, it contains cake, pebbles, which can be packed in packages.
It is convenient to rinse the cell before cooking in a sieve. Washing is a must. So you quickly wash off the dust and do not pour fine grains into the sink. The sieve allows better control of the liquid volume. The consistency of the porridge depends on it.
Put grain in cold water. Boil, and then reduce the heat and simmer under the lid for 20 minutes.
Control proportions. They are important in the question of how to cook barley porridge deliciously. For a crumbly side dish, the ratio of cereals to water is 1: 2.5. For a viscous porridge preferred for children's diet, use more liquids, up to 4 cups.
Let the masses take over. This is the most important nuance of the cereal preparation technology. She should rebuke under steam, the same time that she boiled on the stove. Wrap her in a blanket and leave her covered. After 20 minutes, the porridge can be served. It tastes even better when it's in the oven. In this case, the pan should be removed from the heat and put in the oven for 15 minutes.
Spare no oil. In Russia, cereals were served exclusively with butter, occasionally with meat, onion frying. There should be a lot of oil, it is added before serving, in plates. In dietary nutrition, vegetable oil will replace butter. On one plate it will require a tablespoon.

Barley porridge is high in calories, like most cereals. However, it contains the correct, long carbohydrates. They are absorbed by the body for a long time, maintaining a long-lasting feeling of satiety. Therefore, the cell is recommended in dietary nutrition and is included in the list of preferred cereals for a diet on cereals. In such cases, such porridge is made on the water.

Classic recipe

Barley porridge is nutritious and satisfying. In Russia, they were used as food for the simple, working population. Therefore, they were cooked in milk to increase the nutritional value. We offer you a recipe for barley porridge with milk (as in the photo), which is perfect for a hearty breakfast.

You will need:

barley groats - 1 glass;
butter - 30 g;
milk - 2 glasses;
sugar - 1 tbsp. a spoon;
water - 2 glasses;
salt.

Cooking

Pour the prepared cereal into the water, put on fire.
Porridge is cooked until the liquid boils over low heat.
Pour in warmed milk, add salt, sugar.
Stir, reduce the heat as much as possible and simmer the cereal for 15 minutes.
Remove from heat, leave to rest in a blanket or oven.

Kernels of cereals in such a dish will crunch. It is attractive for adult nutrition. Their structure is such that it will provide high-quality bowel cleansing. Such porridge is not suitable for a child's diet.

Cooking barley porridge in milk for a baby requires pre-soaking. Pour the cereal with water overnight, and in the morning set to boil. It will reach much faster, it will become perfectly soft, tender. Therefore, it does not take much time to prepare the dish.

original dishes

It is convenient to cook healthy cereals as a side dish for meat, fish dishes, serve with vegetables. And you can cook a full meal with it for dinner. The cooking technique shapes the consistency of the product. If you need moderately viscous, just boil the cell in water. If crumbly is required, pre-fry the grits.

Crumbly garnish

In this recipe, we use the technique of frying the grits to get the most crumbly consistency. Its advantage is the rich color of the dish, a pronounced aroma and a wonderful creamy taste.

You will need:

barley groats - 1 glass;
water - 2 glasses;
salt - a pinch;
butter - 30 g.

Cooking

Fry the prepared cereal in a pan. She should blush.
Transfer it to boiling water, immediately add salt.
Simmer on a slow flame until the water boils away.
Lay the pieces of butter on top, cover the lid.
Put in the oven.

With such a side dish, any meat dishes are good; it will delight you with a rich taste both on its own and with fragrant gravy. A universal recipe for fried egg porridge is suitable for nutrition without restrictions. If we are talking about a diet, cereals should simply be boiled.

With meat

A simple recipe with which you will get a hearty meal for dinner. There are no frills in it, and if you need it, just supply it with spices. Nutmeg goes well with the creamy taste of the yachka, oregano, rosemary, and thyme will support the meaty note. Marjoram and turmeric complement the combined dishes in an original way.

You will need:

barley groats - 1 glass;
meat pulp - 400 g;
water - 400 ml;
butter - 50 g;
salt.

Cooking

Boil the meat until tender, disassemble into fibers, save the broth.
Pour the prepared cereal with broth, boil over low heat for 20 minutes.
Put the meat to the grits when the amount of broth decreases.
Spread the butter on the surface, cover with a lid.
Put in the oven.

Thanks to the use of broth in the recipe, the taste of cereals is more persistent, exclusively meaty. The crumbly texture is good for serving with dinner.

As you can see, there are no difficulties in the question of how to cook barley porridge. Try cooking it with milk, crumbly in water, or richly meaty in broth!

The basis of barley porridge is crushed barley grains - a real storehouse of useful elements, carbohydrates and fiber, which our body needs so much. In order for the cereal to retain all the available nutrients, it is important to be able to cook it correctly.

Barley porridge is traditionally served to the table in two forms - boiled in fresh milk or water.

Undoubtedly, with the first method of cooking, the food acquires a richer taste, but the use of plain pure water as a base has its advantages:

a cell boiled in water has a calorie content of just over 70 kcal per 100 gram serving, which means it is great for diet food;
on water, porridge turns out to be more crumbly, any spices can be added to it and served as a side dish with vegetables or meat products;
barley groats on the water is hypoallergenic, it is recommended during pregnancy and breastfeeding.

Cooking barley porridge on the water is not at all difficult - you just need to follow some simple rules and then any, even a novice hostess, can handle this process.

Proportions for cooking porridge from barley groats

Depending on your food preferences, you can get three types of dishes from crushed barley, which differ in their consistency:

Loose porridge. For a fluffy, tasty porridge, prepare one serving of dry cereal and two servings of liquid. That is, the proportions will be 1 to 2.
Viscous porridge. If you like a thick and viscous cell, then you need to take four glasses of water (1 to 4) for one glass of cereal.
Semi-viscous porridge. This option is perfect for therapeutic nutrition, for example, for diseases of the gastrointestinal tract or in the postoperative period to restore the body's strength. In this case, the proportions will be as follows - for one part of the cereal, three glasses of liquid (1 to 3).

Please note: in order to make the barley side dish more tasty, to facilitate the digestion of cereals and increase its nutritional value, it is advisable to fry the egg in a pan or on a baking sheet in the oven before cooking.

How much time to cook?

How much to cook cereals also depends on what kind of dish you want to put on your table:

crumbly porridge will be ready in 13 - 15 minutes;
for a viscous or semi-viscous state, the cooking time should be at least 25 minutes.

Recipes for cooking barley porridge on the water

Here are some simple recipes to help you prepare a nutritious and satisfying breakfast.

A simple recipe for cooking barley porridge in water

This simple recipe will allow you to get a serving of healthy porridge without spending a lot of time and effort on cooking:

soak the barley for a couple - three hours in cold water;
after a while, drain the liquid, rinse the grains and transfer to a cooking bowl;
fill the prepared cell with hot water, the amount of which depends on what degree of viscosity you want to get in the finished product;
bring to a boil, put out the fire and cook, stirring occasionally;
after the grains become soft and crumbly, and all the liquid boils away, turn off the heat and leave the porridge to reach under the lid for about 15 more minutes;
put butter, salt or sugar to taste in the finished dish.

Advice! For cooking any porridge, including barley, it is better to use dishes with thick walls, this will prevent the cereal from burning and make the food fragrant and without a bitter aftertaste.

Loose porridge on the water

Soft loose barley porridge is a traditional dish of Russian folk cuisine.

Here's how to cook a juicy yachka on the water in the Russian style:

measure out one glass of cereal and pour the barley into a hot frying pan without adding oil;
Stirring constantly, fry the grains to a beautiful golden hue;
Boil two cups of water on another burner. Given that the boiling liquid may have time to evaporate a little, it is better to take 50 - 70 ml more;
gently, in a thin stream, pour the fried cereal into boiling water;
stir immediately, reduce the temperature, close the lid and leave to cook;
in the process, salt and add your favorite spices, or sugar if you are preparing a sweet side dish;
when the barley becomes juicy and soft, Russian porridge is ready;
put the oil, set the dishes aside and let the dish “approach” a little - about 20 minutes.

Enjoy your meal!

Recipe with meat

This option for breakfast or lunch is best suited for people involved in sports and leading an active lifestyle. Carbohydrates in the form of porridge and protein from meat are a complete food that allows you not to feel hungry for quite a long time.

Especially tasty is barley porridge, which is stewed with young beef:

we know that meat takes longer to cook, so the cooking process must begin with it - fry onion rings in fat, add grated carrots and portioned pieces of meat. Simmer under the lid until tender;
in the meantime, take care of the cereal - sort it out and rinse it under the tap, until the stream becomes transparent;
transfer the soft meat and roasted vegetables to a cauldron, pour in the prepared cereals and pour water at the rate of 2 to 1;
add 50 - 70 g of butter, a pinch of spices and salt;
simmer under the lid for about half an hour;
remove from heat and wrap so that the products are said to “marry” better.

After 20 minutes, you can call the household - it's time to the table!

Barley porridge on water in a slow cooker

Barley porridge on water in a slow cooker is not boiled, but languishes. Because of this, it turns out to be very tender and soft, which makes it an excellent part of the daily children's menu.

rinse the required portion of the cereal;
place the cell in the multicooker bowl and pour in filtered water at the rate of 2.5 to 1;
depending on the model, set the “Porridge” or “Stew” mode for 50 minutes.

Barley porridge with minced meat and mushrooms has such a rich taste and delicious appearance that it is not a shame to put such a dish on the festive table. It is convenient to cook such porridge in the oven, using a ceramic pot or stewpan for this.

We wash the cereal, fill it with water and let it brew;
prepare the rest of the ingredients - wash the mushrooms (champignons), clean and cut into plates. For 200 grams of barley, you need to take about 300 grams of fresh mushrooms;
half a kilogram of minced meat (you can take any - chicken or pork - beef) fry together with one chopped onion in a small amount of fat;
salt, add spices. When the meat loses its red color and acquires a grayish tint, we shift it, along with fat and onions, into a baking pot;
there we fall asleep chopped mushrooms and cereals;
gently mix the products, pour boiled water so that the liquid is about two fingers above the level of the porridge;
close the lid and send to the oven with a temperature of 190 degrees for 50 minutes.

Advice! It is important that the liquid is not absorbed prematurely, because in this case the porridge may not be fully cooked and even burn. Monitor the water level and top up if necessary.

Now you know how to properly prepare cereals, how to cook barley porridge in water and diversify dishes from it. We hope that with our help, an appetizing and healthy cell will become one of your favorite dishes on your hospitable table.