In pursuit of new-fangled recipes, we somehow began to forget about such useful cereals as barley.
Less and less, it appears on our tables, but if you cook it correctly, it is not only healthy, but also incredibly tasty dish.
Barley porridge with meat - the basic principles of cooking
To make pearl barley porridge tasty, you need to choose the right cereal. Barley should be taken only of the highest grade and without garbage.
Pearl barley porridge can be sweet. It is boiled in milk, adding dried fruits, sugar and butter. But barley porridge with meat, mushrooms and vegetables turns out to be no less tasty. Such porridge is cooked in broth or water.
Many do not want to cook pearl barley, believing that it will take a lot of time to cook it. In fact this is not true. Pearl barley is pre-soaked in cold water overnight, so that it swells well. Water is taken at the rate of a liter per glass of cereal. Then the cereals are washed and cooked like ordinary porridge. Boiled pearl barley is cooked for about half an hour, then it is covered with a lid and left to warm for another ten minutes so that it "reaches".
Cooking pearl barley porridge with meat can also be cooked in a slow cooker or pots.
The meat is pre-fried with vegetables in a cauldron or in a thick-walled pan, then washed swollen cereal is added, and everything is poured with broth or boiled water. Barley porridge is simmered over a quiet fire for about an hour.
Recipe 1. Barley porridge with meat
Ingredients
700 g of pork belly;
375 g pearl barley;
spice;
1 onion;
two bay leaves;
2 pinches of salt;
1 carrot;
1 sour apple.
Cooking method
1. Wash the pork tenderloin, soak it with a paper towel and cut into slices two and a half centimeters thick. Put a frying pan on the fire and heat it well. Do not add oil, enough fat is found in the brisket. Put the meat in a pan and fry until golden brown. Then shift it to the cauldron.
2. Peel the onion and chop it with a quarter of the rings. Put the onions in the pan where the meat was cooked, and fry it until golden brown. Peel the carrots, cut into thin quarter rings and add to the onion. Fry vegetables for two minutes. Peel the apple, cut into cubes and put in a pan. Season with spices and fry for another two minutes.
3. Transfer the fried vegetables to the meat. Wash and soak pearl barley in clean water for 12 hours. Then drain the water, rinse the barley again and transfer the cereal over the meat with vegetables. Pour everything with water so that its level is two fingers above the cereal. Salt everything and put the cauldron on low heat. Stew porridge for an hour.
4. After an hour, pour another glass of boiling water into the pearl barley, cover and put the cauldron in the oven for another hour. Cook porridge for another hour. Mix the prepared porridge, put on portioned plates and serve with pickled or fresh vegetables.
Recipe 2. Barley porridge with meat and vegetables
Ingredients
half a kilogram of chicken;
half a liter of purified water;
pearl barley - 200 g;
ground pepper and table salt;
2 small onions;
80 ml of vegetable oil;
1 carrot;
200 g of fresh champignons.
Cooking method
1. Peel the onions, wash under the tap and finely chop them. Place the onions on a flat plate.
2. Remove the peel with a sharp knife from the carrot, wash it and chop it into large chips. Put in a separate plate.
3. Place the mushrooms in a colander and rinse them under the tap. Dry the mushrooms with a napkin and cut into large pieces. Put in a plate.
4. Rinse chicken fillet under a stream of warm water. To clean it from all superfluous. Cut the meat into small pieces and put on a plate.
5. Pour 30 ml of oil into the pan and heat it well over high heat. Twist the fire to moderate and put the champignons. Fry the mushrooms, constantly stirring with a wooden spatula, until golden brown. Put the champignons on a plate.
6. Pour more oil into the pan and fry the onions and carrots in it, stirring constantly, until the vegetables are covered with a golden crust. Transfer vegetable frying to a plate.
7. Put pieces of chicken in the same pan, pepper, salt and stir. Simmer over medium heat for half an hour until golden brown.
8. Wash pearl barley, pour clean water and send the pan with barley to the fire. As soon as the water boils, salt the cereal, mix and twist the fire. Cover and cook, stirring occasionally until all the water has evaporated.
9. When the barley is ready, turn off the fire, add the fried vegetables, chicken and mushrooms to the porridge. Pepper, salt and mix. Insist, covering with a lid, for about ten minutes.
Recipe 3. Barley porridge with Tsarskaya meat
Ingredients
a glass of pearl barley;
a glass of vegetable stock;
260 g pork fillet;
a tomato;
200 g of freshly frozen mix of vegetables;
3 cloves of garlic;
5 large champignons;
5 g of salt and zira;
bulb;
two pinches of sweet paprika;
olive oil.
Cooking method
1. Wash pearl barley, soak in purified water and leave overnight. In the morning, rinse the cereal, pour purified water and cook on medium heat. To prevent porridge from sticking, mix it periodically.
2. Rinse the pork fillet and dampen with a towel. Cut the meat into slices two centimeters thick. Put in preheated oil and fry until golden brown.
3. Finely chop the peeled onions. Crush and grind the garlic in a mortar with zira and paprika. Put chopped onions and garlic with spices in a heated frying pan with oil. Fry over low heat, stirring constantly, for ten minutes. Add vegetables and mushrooms to the pan. Mix. Five minutes later, add the tomato, cut into small pieces, after removing the skin from it. Stew for another five minutes.
4. Add pearl barley to the pan, draining water from it. Pour in vegetable stock. Salt, cover and twist the fire to a minimum. Stew porridge for half an hour.
Recipe 4. Pearl barley porridge with meat "Pearl"
Ingredients
a glass of pearl barley;
two pinches of salt;
200 g of beef;
a pinch of ground pepper mixture;
bulb;
butter;
two bay leaves;
carrot;
four peas of allspice;
150 g frozen green peas.
Cooking method
1. Rinse thoroughly and pour pearl barley in two glasses of purified water. Leave overnight. Drain the water in the morning, rinse the barley again and add the same amount of water, season with salt. Put on fire and cook on the quietest fire, covering with a lid, for about an hour.
2. Wash beef and pork, dry with a napkin and cut into thin slices across the fibers.
3. Finely chop the peeled onion. Peel and grate the carrots on a large segment of the grater.
4. Melt the butter in a cauldron. Put onion in it and fry it until transparent. Then add carrot chips and continue to fry all together over moderate heat until soft. Now put the meat in vegetables and fry, stirring constantly, for two minutes.
5. Pour water into the cauldron so that it completely covers the meat. Pepper, salt, put bay leaves and peppercorns. Twist the fire, and simmer over low heat, cover, stirring occasionally, until the meat is soft.
6. At this stage, cover the green peas. Continue to simmer, without covering, until the mixture has a consistency of gravy.
7. Fold pearl barley in a colander, rinse with boiled water and add to the cauldron. Stew without covering for another ten minutes, stirring occasionally. Then cover, turn off the heat and leave for ten minutes.
Recipe 5. Barley porridge with meat and beans in Transcarpathian style in a slow cooker
Ingredients
100 g of beans;
3 g of black pepper;
200 g of pearl barley;
70 g of onion;
300 g of beef;
80 g carrots;
50 ml sour cream;
80 ml of vegetable oil;
35 ml of tomato paste;
5 g of chili peppers;
1 bunch of greenery;
2 pinches of salt.
Cooking method
1. Rinse the pearl barley and beans thoroughly and soak in warm water for two hours.
2. Rinse the beef fillet, dip it in napkins and cut into centimeter slices.
3. Pour oil into the multicooker bowl and turn on the Frying program. Wait for it to warm up. Put the beef in butter, season with chili pepper and salt. Fry until golden brown.
4. Add peeled and finely chopped vegetables to the meat. Stir and fry until the onions are clear. Then put the tomato paste and stew together for a couple more minutes.
5. Drain the water from the beans and pearl barley and transfer them to the capacity of the multicooker. Fill everything with water so that it completely covers the contents. Start the Extinguishing program for three and a half hours. Half an hour before the beep, add chopped greens and sour cream.
Recipe 6. Barley porridge with meat in pots
Ingredients
90 g butter;
250 g of pearl barley;
vegetable oil;
2 carrots;
60 ml of sour cream;
1 white onion;
5 g of mustard;
half zucchini;
3 cloves of garlic.
Cooking method
1. Rinse and soak pearl barley overnight. Then rinse, fill with clean water and boil until cooked.
2. Wash the meat, pat dry with a paper towel and cut into small pieces.
3. Chopped peeled onion in half rings. Fry the onion in hot oil until golden brown. Add the meat and fry until it is browned. Now put the grated carrots, mix and simmer for a quarter of an hour.
4. Zucchini cut into cubes and add to the vegetable fry with meat. Stir and simmer another five minutes.
5. In a separate bowl, mix sour cream with mustard, salt, pepper and mix, topping up water until the sauce becomes a kefir.
6. Mix the meat with vegetables with pearl barley and arrange in pots. In each drown one clove of garlic and pour all the sauce. Put the pots in the oven and bake at 200 C for forty minutes. At the end, put in each piece of butter.
Barley porridge with meat - tips and tricks
Before cooking, be sure to soak pearl barley in warm water overnight.
Barley porridge should not boil! As soon as the water begins to boil, twist the fire to a minimum and simmer the porridge until cooked.
Note that pearl barley increases in volume by about five times, so take a larger pan.
Cook porridge in a cast-iron cauldron or thick-walled pan.
