How to cook porridge from chaff on the water. How to cook barley porridge in water. Useful and harmful properties of barley porridge

The greatest amount of vitamins and useful nutrients is found in cereals. Moreover, each individual cereal has a positive effect on a particular organ, system and functional process of the human body. Barley groats are unpolished particles of barley. The advantage of boiled barley porridge is its low calorie content. One hundred grams of boiled product contains only 76 kcal. Therefore, eating a cell is not only tasty, but also the most useful. Along with such useful qualities and properties, the proper preparation of cereals is very important. Even experienced housewives ask themselves the question “How to cook barley porridge?”
At first glance, it may seem strange, but such cereals must be cooked correctly. Only in this case it will turn out both tasty and healthy. Today, there are many methods and technologies, following which you can prepare an excellent nutritious dish. Today we will look at several basic ways to prepare yachka.

Barley porridge in a slow cooker

Few people thought about how to cook barley porridge in a slow cooker. Now we will reveal the main secret of this method. To prepare this healthy dish, you need to have the most minimal set of ingredients:

• 150 grams of barley groats;
• 50 grams of butter or homemade cream;
• Sugar to taste;
• A pinch of salt;
• One liter of cow's milk.

Such porridge can be an excellent nutritious breakfast that will charge you with vigor, strength and energy for the whole coming day.
Before cooking the cereal, it must be thoroughly washed in cold water. Three times will be enough.

After that, we send the cereal to the bowl of the multicooker. Add sugar, about 2 tablespoons, and a pinch of salt. In a container we send a piece of butter or two tablespoons of homemade cream. You will not notice the difference in taste, the main thing is to saturate the porridge with a delicate milky taste.

Next, you need to pour the cereal with fresh cow's milk. The ingredients may not be mixed. Close the multicooker lid and set the "Milk porridge" mode. If the time is set automatically and is standard for all types of cereals, then we turn off the barley at the 26th minute of cooking. If the time must be set manually, then set 25 minutes.

After the set time, the multicooker signal will sound, indicating that breakfast is being prepared. You can lay out the porridge in portions, additionally putting a piece of butter on the plate. Many people like to combine the dish with jam, fresh berries or honey.

Recipe for thick "Russian" barley porridge

Since barley groats have existed in our country for more than one century, the recipe for making such porridge has been known since ancient times. In order to cook delicious thick porridge, we need to get the following list of ingredients:

• 400 grams of barley groats;
• 3 liters of water;
• A glass of fresh cow's milk;
• 300 grams of fatty cottage cheese;
• 50 g butter;
• 5 g of table salt.

Traditionally, before cooking any cereal, it must be thoroughly washed. Next, pour cold purified water into the pan and pour salt. Groats should be cooked over low heat, stirring regularly. In this case, it is constantly necessary to remove the film formed on the surface of the water. As soon as the porridge began to turn into a white thick mass, it must be removed from the burner. Drain the water and send the semi-finished porridge to another pan. Next, pour the milk and continue to cook the dish over low heat. Barley porridge must be constantly stirred during the cooking process.

The fact that the porridge is ready will be clear from its thick consistency. Now you can turn off the stove, but it's still too early to remove the pan. We take cottage cheese and mix it thoroughly with barley porridge. Next, cover the container with a lid and leave it on the switched off burner for ten minutes.

A prerequisite for eating the dish is the hot state of porridge. Serve in bowls. You can put a piece of butter on top. Enjoy your meal!

Barley crumbly side dish for meat dishes

We figured out how to cook simple and traditional barley porridge. But how to prepare an amazing side dish for meat dishes? Now we will tell you in detail the recipe for such a dish. Ingredients:

• 250 grams of barley groats;
• Half a liter of water;
• A pinch of salt;
• Butter.

Looking at the proposed ingredients, you might think that there is nothing special in this recipe. But this is not so, because the whole secret lies in the process of preparing the side dish. Rinse the cereal under running water, drain the water and send it to a frying pan with a small amount of vegetable oil. The barley groats should brown slightly. Only then do we remove the pan from the burner.

In parallel with the frying of the cereal, put the water and bring it to a boil. Don't forget to salt. After heat treatment on the stove, immediately send the porridge to boiling water. We make a small fire and simmer the grits until all the water boils away. Next, spread finely chopped pieces of butter on top of the cereal and cover the pan with a lid.

The next step is to send the pan with cereals to an oven preheated to 150 degrees. There our garnish will spend 15 minutes. The dish is ready, it turns out incredibly tender due to several methods of heat treatment. Cereals prepared in this way are high-calorie. Therefore, for those who follow their figure, it is recommended to eat boiled porridge.

Features of cooking barley porridge

In order for the dish to turn out tasty and healthy, you need to know some secrets of cooking cereals. Now we will talk about all the tricks that are used in many world-famous restaurants in the process of preparing barley porridge.

A prerequisite for the preparation of high-quality porridge is the preliminary washing of cereals. In production, during the processing of cereals, particles of garbage, cake and even small pebbles can remain in it. Therefore, be sure to sort out the cereal and wash it before sending it to the pan. It is best to wash the cereal with a sieve. Small porridge will not be able to "escape" through the microscopic openings of the device.

In order for the porridge to turn out tender, it must be poured with cold water. Bring to a boil over high heat, and then reduce the temperature to a minimum. Simmer the porridge over low heat until all the water boils away. As a rule, this takes about 20-25 minutes.

The consistency of the dish will depend on the proportion of porridge with water. For example, for a side dish, you need to use a ratio of 1: 2.5, where one part is cereal, two and a half is water. In the case when it is necessary to achieve a viscous consistency, add about 750 ml of water to one glass of barley groats.

After cooking barley porridge, it should spend the same amount of time under the lid of the pan. Even better, wrap the pan with a warm bathrobe or towel. This will help the porridge to swell as much as possible.

Don't skimp on butter. Since ancient times, barley porridge was served with a large amount of this product. So the taste is more rich and tender. If you want to achieve a spicy taste, you can make a fry. Take lard or any other fatty part of the pork carcass. Cut into small pieces and send to a hot pan. While the fat is heating, take care of the onions. Peel it from the husk and cut into large cubes. As soon as the fat has become golden in color, send the onion to it. The more onions, the juicier and more aromatic the frying is. Next, fragrant frying is added to the porridge.

If you want to feed your family with a healthy and tasty product, then barley porridge is just what you need. Various ways of its preparation will satisfy the taste preferences of each family member. We hope that today's article fully answered the main question of how to cook barley porridge properly.

Enjoy your meal!

Video barley porridge recipes

Barley groats must be sorted and washed before cooking, but it is not necessary to soak. Shake the washed cereal in a colander, pour into a saucepan and pour water. For cooking crumbly cereals, a ratio of 1: 3 is suitable - cereals to cold water. Putting the pan on the fire and waiting for it to boil, then cook the barley groats. If you need to cook barley groats away from the stove - for a glass of 300 milliliters, set the power to "3" on a 10-point scale and the time is 40 minutes.

How to cook barley groats

You will need - 1 cup of barley groats, 3 cups of water

1. Pour barley grits on a flat dish and select possible debris.
2. Pour the cereal into a sieve and rinse, let the water drain.
3. Put the groats in a saucepan, pour water in a ratio of 1: 3 - 3 cups of water for 1 cup of barley groats.
4. Put the pan on a quiet fire, bring to a boil over medium heat with constant stirring.
5. Add oil (for 1 glass of cell - 2 tablespoons of vegetable oil or a small cube of butter) and salt (for 1 glass of cells - 1 teaspoon of salt).
6. Cook barley groats for 20 minutes, stirring regularly.
7. Remove the cell from the fire, cover the pan with a lid and wrap it in a blanket for evaporation. Or, you can evaporate the porridge for 15 minutes in the oven, heated to a temperature of 150 degrees.

Fkusnofakty

Barley groats are considered even more useful than pearl barley, as it contains more fiber. Barley in the production of cells is minimally processed and crushed, which ensures quick preparation.

- calories barley groats - 315 kcal / 100 grams. Barley groats are considered a high-calorie product. But despite this, barley groats are prescribed for diets, as it helps to cleanse the body and supplies it with a maximum of important nutritional properties.

Barley groats are useful To old people, as it helps against many diseases: hypertension, diseases of the kidneys and blood vessels, colds. Cells also prevent cancer and promote rejuvenation of the body. Yachka is a natural antibiotic without side effects.

The price of barley groats is 33 rubles / 1 kilogram (on average in Moscow as of June 2019).
Author/Editor - Lydia Ivanova

Reading time - 1 min.

Ingredients:

• 1 cup - barley groats
• 2.5 - 3 glasses - water
• to taste - salt
• taste - butter

Time for preparing: 0 (hours), 30 (minutes)

Cooking method: Barley porridge contains many vitamins, these are vitamins of groups A, E, D, PP. This porridge also contains calcium, manganese, iron and phosphorus. It is very useful for children, pregnant women and the elderly, and it is also used in dietary nutrition. It can act as an independent dish and as a side dish.

Recipe number 1. Barley porridge on water (how to make it not very thick)

Ingredients: barley groats - 1 cup, water - 2.5 (or 3) cups, salt - to taste (approximately less than a teaspoon). Butter.

1. Rinse barley groats in running cold water.
2. Put water on the fire in a saucepan and boil with salt. If you want to make the porridge not very thick, but more liquid (with a floating texture so that the spoon stands in it, but not very confidently), you should add water in a ratio of one to three, that is, 3 cups of water per 1 cup of barley groats. If you want your barley porridge to be very thick, add water to the porridge in a ratio of 2 to 1, that is, for one glass of barley groats - 2 glasses of water.
3. When the water boils, add the washed barley groats, cover the pan with a lid and place in an oven preheated to 200 degrees for 20 minutes.
4. Put the butter into the porridge when the pan is removed from the oven. In this way, you save the beneficial substances of butter, which are destroyed when heated - that is, butter cannot be boiled.

Recipe number 2. Barley porridge with milk for children

Ingredients: barley groats - 0.5 cups, milk - 2 cups, salt - to taste, about 0.5 teaspoon. spoons, sugar - 1 tablespoon, butter - 1 teaspoon. You can add chopped dried apricots, raisins and nuts.

1. Place the milk in a saucepan over heat and bring to a boil.
2. Pour washed barley groats, salt and sugar into boiling milk, mix.
3. Cook over low heat while stirring for 20 - 30 minutes. If you previously soaked barley groats for an hour in cold water, the cooking time is significantly reduced (up to 15 minutes).
4. Add butter to the prepared porridge.
5. Add nuts, dried apricots or raisins to taste (optional).

Recipe number 3. Barley porridge baked in the oven with eggs until golden brown

Ingredients: barley groats - 1 cup, milk - 3.5 cups, salt - to taste, butter - 1 tablespoon, eggs - 3 pieces, sugar - 1 tablespoon, walnuts (chopped) - 1 cup, whipped cream - 250 grams (for serving).

1. Rinse barley groats in running water, pour into boiling milk and cook, stirring for 20 minutes until thickened.
2. Remove the porridge from the heat, stir in 3 beaten eggs (set aside only 1 yolk to grease the top), sugar, salt, walnuts, butter.
3. Mix the mixture and put in a baking dish, greased with butter.
4. Lubricate the top with egg yolk (so that the porridge is browned on top) and sprinkle with sugar.
5. Bake in the oven until golden brown.
6. While the porridge is baking, you can whip the cream (33%). Serve porridge with fruit and whipped cream.

• You can also stuff poultry and piglets with barley porridge.
• Barley porridge with milk is the most useful, so for children and people weakened by illness, it should be boiled in milk.
• Barley porridge rejuvenates, it normalizes the digestion process, helps to remove toxins from the body. Normalizes cholesterol.
• Useful for hypertensive patients.
• It has a diuretic effect - cleanses, has an anti-inflammatory effect.
• The protein found in barley porridge is considered more beneficial than the protein found in wheat.
• Barley porridge is used in dietary nutrition, there are even diets based on this porridge. For example weekly barley diet: cook porridge in water, without adding oil. Eat for breakfast, lunch and dinner, drinking one glass of kefir along with eating porridge. Before breakfast, lunch and dinner, drink a glass of warm water half an hour before. In addition, only raw vegetables and fruits should be eaten during this diet. Barley porridge is digested longer than other cereals - this is also one of its dietary features.
• Barley porridge is given to patients in the postoperative rehabilitation period.
• Barley porridge is cooked quickly - a truly cheap and healthy dish that is quick to prepare.

Barley porridge is one of the most useful, and it is also very easy to prepare. Groats are rich in fiber, cleanse the body well and enrich it with vitamins. Dishes from barley groats are hearty, and with the help of various additional ingredients, you can easily modify their taste.

How much to cook barley porridge on water

Cooking friable barley porridge on water takes about 30-40 minutes.

How to cook barley porridge in water

Barley porridge on the water turns out to be crumbly and light - an excellent dietary option for a dish.

• 1 glass of barley groats, washed under running water;
• Fry the grits in a pan for about 5 minutes, stirring regularly so that the grits are reddened;
• Bring water (2.5 cups) to a boil in a saucepan, add a pinch of salt to taste and pour in the fried barley groats;
• Bring the porridge to a boil over medium heat, and then reduce the flame to a minimum and leave to cook until all the liquid has boiled away. This usually takes about 35 minutes.
• After the end of cooking, add 30 g of butter to the barley porridge, wrap it in a towel and leave it to brew.

Barley groats are much more unpretentious than barley, from which it is prepared - it makes excellent porridge not only in a saucepan, but also in a slow cooker or oven. But this cereal still has some features:

• Before cooking, barley groats must be sorted out - during the grinding of barley, pebbles and dust can get there.
• For washing cereals, it is best to use a sieve - with it you can quickly wash off dirt and small debris.
• The optimal ratio of water and cereals for the preparation of a tasty and crumbly barley garnish is 2.5:1.
• In order for the cereal to turn out to be as tasty and fragrant as possible, after cooking it must rest under steam. To do this, the pan can be covered with a lid and wrapped for 20 minutes. Even more delicious porridge will turn out if you send it to a preheated oven for 15 minutes.
• Oil is an essential ingredient in porridge. It allows you to reveal the full rich taste of the dish and allows you to better assimilate useful components. Even if you are losing weight, you do not need to give up butter - it is responsible for the nutrition of the brain.

Barley porridge with meat

The combination of barley porridge and meat is an excellent full-fledged hearty meal for dinner. Due to the fact that the dish is cooked in broth, and not in water, the porridge gets a very rich meat taste. You can limit yourself to this, or you can also add spices for a more refined taste, such as nutmeg, thyme, oregano or marjoram.

Ingredients:

• Barley groats - 1 cup;
• Meat tenderloin - 400 g;
• Water - 400 ml;
• Butter - 50 g;
• Spices, salt - to taste.

Cooking:

1. Cut the meat into pieces, boil until tender. Save the broth! Take the meat out onto a plate.
2. We wash the cereal and send it to a pan with boiling broth. Boil the porridge for 20 minutes.
3. In the meantime, we disassemble the boiled meat into fibers. Add the meat to the bowl with the grains.
4. Remove the pan from the heat, add the butter, stir.
5. We send it to the preheated oven for 12-15 minutes.

Barley hot salad

This salad is an original everyday option that will diversify the usual side dishes.

Barley groats, like pearl barley, are obtained from barley. Only it can be of different grinding - from 1 to 3, and also does not undergo additional grinding, due to which it retains maximum benefit. The product is ideal for those who cannot maintain normal weight or allow it to be excessively gained, and is also suitable for people with intestinal diseases.

Groats are able to lower blood pressure and improve kidney function, and you can cook it correctly much faster and easier, the same pearl barley.

How much to cook barley groats?

The standard cooking time for the yachka is 20 minutes on the stove if the porridge is boiled in water. In a slow cooker, the active cooking process takes about 50 minutes, after which the porridge is still simmered for 15-25 minutes in case of insufficient readiness. And in the oven, crumbly cereals will turn out in 1 hour of cooking.

It should also be taken into account that after the completion of the cooking process, the porridge must be wrapped and left for 20-30 minutes. But not until completely cool. Such a "sauna" will help the dish to reveal all its taste, and its texture will become especially pleasant.

Step by step instructions for cooking barley groats

Since the most popular way to cook porridge from cereals is to use a conventional stove, it is taken as the basis of classical technology:

1. To prepare several servings, you need 1 cup of egg and 3 cups of water. The standard proportion is 1:3.
2. In most cases, barley groats do not need to be sorted out. Evaluate visually the quality of the product, and, if necessary, sort out low-quality grains.
3. Rinse the original ingredient well. Experienced cooks recommend changing water at least 3 times. Use a sieve for this.
4. After washing, it is desirable to dry the cereal well without removing it from the sieve.
5. Bring the water in a saucepan to a boil until excess liquid drains from the cereal.
6. When the water boils, pour in the cereal, salt and cook at maximum heat until the next bubbles appear. After that, switch to minimum power and cook for 20 minutes, remembering to stir.
7. It is important not to skip the wrapping stage. As soon as the dish is cooked, cover with a lid and wrap with a terry towel for 15-25 minutes.

Butter is a great addition to porridge. Just add a piece to it before wrapping. Stir well before serving on plates.

cooking secrets

Barley groats are not a picky product, so it’s impossible to single out too many tricks in its preparation:

• remember that the best porridge is obtained either in a cast-iron cookware or in other enameled containers with a non-stick coating and a thick bottom. If finely ground porridge burns, it will no longer be suitable for food;
• you can prepare a nutritious dish with milk, for this they take 4 glasses of milk and 2.5 glasses of water, as well as salt for 1 glass. You need to cook in a wide saucepan, after boiling water. The grits are placed in a bowl and poured, reduce the fire. As soon as it begins to thicken, add milk and cook in the same way as according to standard technology;
• if there is no sieve, barley groats can be washed in 1-2 layers of gauze.

Yachka is a little worse with fruits and berries, unlike rice or corn grits, but it will ideally complement any meat, as well as some vegetables.

Recipes with barley groats

You can prepare a cell in different ways, different from the usual technology. In the oven, for example, it will turn out especially tasty and crumbly. But more time will have to be spent on this. And a real salvation for the hostess will be a slow cooker, which can replace a conventional oven.

Recipe for porridge in the oven

To implement it, you will need 300 g of cereals, 800 ml of water and salt and oil at your discretion:

• after washing, put the grits in a pan and fry for 3 minutes until it becomes ruddy;
• put in a bowl and cover with boiling water for 7-8 hours;
• drain the water in the morning and put the porridge in a baking tray for cooking in the oven, it is better to use a clay container;
• pour so that the water is a maximum of 4-5 cm above the cereal;
• put the container in the oven, if it is a pot, you do not need to close the lid;
• cook on the top shelf for 1 hour at 200 degrees;
• after 45 minutes, cover with foil or a lid;
• after that, add sugar and butter, leave in the oven for 1 hour, if it is a pot, then wrap it with a towel.

Optionally, you can add fried or boiled meat, as well as fruits and berries, if you like their combination with porridge.

Barley porridge in a slow cooker

For cooking, take 180 g of cereal, 300 ml of water and oil with salt. Do not forget to rinse the grains and dry, and then leave the grits soaked in water for 2 hours. After that, the grains are also fried for 3 minutes without adding oil and placed in a bowl. The water is boiled, the cereal is poured over it. The mode is chosen "porridge" and set for 50 minutes, the temperature should not be higher than 140 degrees. If the product is not ready, add some more time.

Recipe with meat

Yachka goes well with beef, chicken, pork and other types of meat. With its addition, you get a very satisfying product, and you can give it zest with the help of spices - turmeric, nutmeg, rosemary and thyme. Or take a ready mix. Here is the process:

• for 1 cup, take 400 g of meat, 400 ml of water, 50 g of oil and salt to taste;
• boil the meat, do not pour out the broth;
• pour pre-washed and dried cereals with broth and cook for 20 minutes after boiling;
• about 5 minutes before readiness, transfer the meat to the cereal;
• add butter and cover the dish with a lid, wrap for 20 minutes.

If plain water is used in the recipe, then the taste of porridge may seem somewhat bland.

Cook barley groats 1-2 times a week, and your health will receive an excellent portion of vitamins and minerals. This product is easy to prepare and suitable for the diet of all people.