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When to add barley to pickle. How much to cook barley without soaking in a saucepan and other gadgets. Pearl barley porridge

For some reason, pearl barley is undeservedly deprived of attention and popularity today, although it is very useful and, if properly prepared, can be very tasty. But often they refuse to use pearl barley only because of a certain laboriousness in its preparation, or, simply put, it takes a long time to cook.

But, firstly, if you wish and skill, this time can be reduced, and secondly, pearl barley is still worth it, since it contains vitamin B6, potassium, magnesium, selenium, phosphorus, lysine and fiber, to in addition, it has a low glycemic index (20), which ensures long-term satiety.

And the nutritional value of barley is such (324 Kcal / 100 gr. Cereals and 22 Kcal / 100 gr. Ready-made porridge) that it is shown to everyone at once - from children to the elderly.

Cooking pearl barley porridge is based on two main points - the proportions of cereal and water and the cooking time. So, in order to get a crumbly porridge, it is necessary to adhere to a proportion of one to two - one part of pearl barley and two parts of water.

To make the porridge viscous, you need to take a liter of water for a glass of pearl barley.

And you can vary the ratio of liquid and cereal in this corridor, resulting in a porridge of the desired consistency.

In general, without soaking and other manipulations, it takes from an hour to an hour and a half to cook barley porridge, which also depends on different points - the size of the grains, the variety of barley, the thickness of the pan, as well as the time when the cereal was grown, because the longer it was stored , the longer it will take to cook. Plus, today you can find steamed cereals on sale, which cook faster (according to the instructions on its packaging).

How long and how to cook barley without soaking

For the classic version of the preparation of barley, only three components are needed - water, cereal and salt. Before cooking, the pearl barley should be washed well in cold water until it is transparent, otherwise the cooked pearl barley may turn out to be slippery and stuck together.

Next, pour the cereal with water in the right ratio and put it first on high heat, waiting for a boil, and then reduce the heat to medium and cook the barley, stirring occasionally. An hour later, you can taste it "to the teeth" and, if necessary, continue cooking for some more time.

Alternatively, you can immediately turn off the heat and leave the porridge on the hot stove for 20 minutes, during which it will still reach the desired condition.

How much to cook barley without soaking in soup

In principle, it is for soups that it is still advisable to pre-soak the barley, but if for some reason this did not work out, then according to the rules, the cereal is dipped into the soup first after the meat is ready, and boiled for at least half an hour.

After that, potatoes, frying, and other vegetables are already added, depending on what kind of soup is being prepared, and everything is cooked together until cooked. Although it is advisable to generally boil the barley separately from the soup and add to it at the end, then the broth will be transparent.

How to cook barley without soaking in a multicooker, double boiler, microwave and thermos

Since progress does not stand still and housewives have received many different kitchen appliances for their use, which greatly facilitate their life, why not apply such innovations in the field of pearl barley cooking? Household appliances can help a lot with this.

  • Multicooker.

To cook barley in a slow cooker, you must first rinse the cereals well and grease the bowl with oil, and then fill it with water at a rate of one to three. Then it remains to choose one or another mode on the multicooker - it can be "Groats", "Buckwheat" or "Milk porridge". Usually, the dish is cooked in this mode for about two hours.

  • Double boiler.

This is the most delicate method of making barley, in which it will preserve the most vitamins and nutrients, but at the same time it is one of the longest.

If you do not soak the cereal, then it will take at least 1.5 hours to cook it in this way, although in the end you will get a delicate and crumbly porridge.

The ratio of the products is still the same - three glasses of water per glass of pearl barley - all this is put into a double boiler (the cereals must be washed before this) and cooked for the specified time or until cooked. You can first set the timer for 40 minutes, then stir the pearl barley, salt and turn on the double boiler for another 40 minutes. You can add some water if necessary.

  • Microwave.

Perhaps this is the fastest way to prepare barley: it takes from 20 to 35 minutes, depending on the power of the microwave. To cook cereals in it, you need to put 1 glass of pearl barley in a glass bowl, pour 1.5 cups of boiled water (salted if desired), cover everything with a lid and put on medium power.

Stir several times during the cooking process so that the cereal cooks evenly.

  • Thermos.

Many people use a thermos to soak pearl barley and speed up the cooking time, but in fact it can be cooked completely in a thermos without spending almost any time, but simply leaving it overnight. For this, 8 tbsp. tablespoons of cereal, you need to pour 700 ml of water or just add a liter thermos to the end, and by the morning a crumbly porridge will be ready.

How much to cook barley without soaking for pickle

Traditionally, it is believed that the pearl barley for pickle must first be boiled and added to the almost ready-made soup. There are several options for such preparation of cereals:

  1. Pour a glass of washed pearl barley with 300 ml of water and put on the fire until it boils, then drain this water and pour another 500 ml, salt. After boiling, reduce the heat to a minimum and cook the cereals until tender - this will take about an hour;
  2. Pour in 100 gr. washed pearl barley 200 ml of boiling water and put on high heat, bring to a boil and reduce the temperature, boiling the cereals for 30 minutes. Add the finished cereal to the pickle along with the vegetables to be laid.

Pickle recipe with barley in meat broth

The finished broth should be brought to a boil, salt, reduce the temperature and add finely chopped potatoes, onions and carrots grated on a coarse grater, as well as pickled cucumbers, cut into strips.

When the vegetables are almost ready, add the barley cooked according to one of the above recipes and cook the soup until cooked for another 5-10 minutes. Serve ready-made pickle hot, with the addition of herbs and sour cream.

Ingredients:

  • 1 liter of meat broth;
  • 150 g potatoes;
  • 100 g pickled cucumbers;
  • 50 gr. onions;
  • 50 gr. carrots;
  • 50 gr. pearl barley;
  • salt to taste.

Cooking time: taking into account the boiling of cereals - 1 hour.

Calorie content of the dish: about 40 Kcal / 100 g.

A simple way to cook pearl barley porridge in water with soaking

To cook tasty and healthy pearl barley porridge for breakfast, you can soak the cereal overnight in a ratio of 1 glass to 1 liter of cold water. During this time, the pearl barley will swell, increase in size and already acquire a certain softness.

Then you will need to rinse the cereals again and fill it with hot water in a ratio of 1 to 1.5 and cook over low heat under a lid for about half an hour. If you wish, then you can cover the pan with a blanket and leave the porridge to blame for another half an hour, but this is not necessary.

When the porridge is ready, it remains to add butter to it, mix and serve.

Ingredients:

  • 200 gr. pearl barley;
  • 40 gr. butter;
  • salt and pepper to taste.

Cooking time: from 30 minutes to an hour, plus the time for soaking cereals.

Calorie content of the dish: approximately 110 Kcal / 100 g.

Thus, we can conclude that it is absolutely not worth giving up the use of pearl barley in your diet, because the question of the duration of its preparation is actually not that acute. It is not necessary to stand over the porridge; it can be safely cooked on the stove or in one or another household appliance while the rest of the household chores are being done.

In addition, there is an option for quick preparation of pearl barley in a microwave oven, which definitely should not be forgotten. And this cereal can significantly diversify and enrich the daily menu - cereals, soups and other dishes with barley are very tasty and healthy.

In the next video - another recipe for making pearl barley porridge.

Pearl barley is one of the most unusual, but very useful. Its use in nutrition is due to the presence of a large number of useful trace elements and vitamins necessary for the full functioning of the body.

Among the most significant and valuable are:

  • vitamin B6;
  • potassium;
  • magnesium;
  • selenium;
  • phosphorus;
  • fiber;
  • the amino acid lysine.

Due to its high nutritional properties, pearl barley is used for both daily and dietary nutrition, since it can reduce appetite. Its use triggers the process of collagen formation, which has a beneficial effect on the condition of the skin and hair. Boiled pearl barley will help in the following cases:

  • when you need to reduce or stabilize weight;
  • improve the work of the stomach and reduce the load on the gastrointestinal tract;
  • get rid of the problem of constipation;
  • to carry out the prevention of fungal diseases;
  • remove toxins and harmful substances accumulated in the body.

Pearl barley also strengthens the immune system, thanks to which it is used to fight or prevent colds. That is why the ability to cook this product is an important skill that every housewife should have.

Fundamental rules

In order to properly cook barley, you need to take into account several rules. An important condition for success is to take into account that cereals are cooked for a long time, the cooking process changes slightly depending on what kind of dish you plan to cook. You should also take into account your own wishes, since indicators such as friability or viscosity of the finished product depend on this.

In the event that it is required to prepare a crumbly version, then cooking will be carried out as follows:

  1. You will need to take 1 glass of pearl barley and 2.5 glasses of water;
  2. Put on medium heat;

Cooking time - 60 minutes.

Calorie content (100 g of pearl barley porridge) - 109 kcal.

To prepare porridge, viscous in consistency, you need to take 200 g of cereal and 1 liter of water. The cooking time is increased to 90 minutes. A feature that can change the cooking time is the cookware selected. If it has a thick bottom, then it will take more time. You can reduce it by pre-soaking the cereal in water (20-30 minutes before the main cooking).

How much barley is cooked without soaking

If there is no time to soak the pearl barley, then the optimal cooking time is on average 75 minutes. It is difficult to calculate it accurately, since this indicator can be influenced by the type of cereal, its age and size, and the chosen dishes.

It is not difficult to determine the readiness of the cereal - the grains should be swollen, increased in volume, soft, but not boiled. The cooking method will be as follows:

  1. Sort the pearl barley before cooking, then rinse well 1-2 times;
  2. Pour water (2-3 glasses) into the container, put on medium heat;
  3. Wait until the water boils, then add 200-250 g of barley;
  4. Boil the contents of the container on strong heat for no more than 3 minutes;
  5. Remove the existing liquid from the stove, pour it over with clean water in the same amount (2-3 glasses);
  6. Wait for the water to boil, reduce heat to medium, cook until tender (50 minutes).

After cooking, cover the container with a lid, adding oil if desired. Leave to infuse for another 10 minutes before serving.

How much cereal is cooked with soaking

In order to boil the pearl barley until fully cooked with soaking, it will take about 50 minutes. Sometimes (if the grains are large or a container with a thick bottom is used) the time can be increased to 60-65 minutes.

The cooking process practically does not differ from that without soaking, except that the cereal is exposed to water before the first heat treatment.

How long is barley cooked in soup and pickle

Often, pearl barley is used to prepare first courses - various soups, including pickle. It is important to remember here that for proper preparation, it is necessary to take into account what kind of soup is supposed to be cooked, since the time for preparing barley directly depends on this.

So in a regular soup, the cereal will need to be cooked for at least 1 hour (as for porridge). It must be remembered that for the first courses, the process of preliminary soaking of barley is necessary. It takes 2-3 hours.

How to cook barley in a multicooker, double boiler, microwave and thermos

A modern housewife helps to solve many of the worries about cooking with technical devices, such as a microwave oven, multicooker or double boiler. It is convenient to cook barley in them. A thermos can be used for the same purpose. The cooking process will look like this:

  1. In a multicooker - pour cereals into a bowl, add water, salt (ratio 1: 2), put on the "Cooking" or "Cereals" program for 50-70 minutes;
  2. In a double boiler - in a ratio of 1: 2, the cooking process continues 2 times for 30 minutes (it is recommended to soak the cereals beforehand, leaving for 10 hours);
  3. In the microwave - soaked cereal is used for this purpose (it should swell for 2-3 hours), then a power equal to 400 W is set in a ratio of 1: 2, it will take 20 minutes;
  4. In a thermos - hot water is used for this purpose. It is important to remember that the amount of cereal should be equal to 1/3 of the capacity of the existing vessel, then the cooking process will be of high quality. The time it takes to do this is 1 hour.

It is important to remember that cooking times can vary, so you should regularly check the groats for readiness.

In order for the pearl barley to turn out tasty and soft, it is recommended to pre-wash it several times.

It is best to use warm water for soaking, then the process can be shortened to 1-2 hours.

Barley is a specially processed barley grain. It contains many beneficial trace elements, vitamins, fiber and improves the functioning of the gastrointestinal tract. It can be used to make pearl barley porridge or a traditional soup of Russian cuisine - pickle. Barley has only one significant drawback: it takes a long time to cook. However, there are ways to prepare it quickly.

How to quickly cook barley

How to cook barley with pre-soaking

To cook a delicious pickle, you first need to prepare all the ingredients, the most important is barley. Many housewives are interested in how much pearl barley needs to be cooked for pickle. Depending on the size of the grains and the method of preparation, it can take from a few minutes to an hour and a half. To speed up the cooking of barley, there are various ways - for example, pre-soaking the cereal for several hours.

To cook barley, you will need:

  • 1 liter of water
  • 1 cup pearl barley

Go through the pearl barley and rinse it thoroughly. Then transfer the pearl barley to a bowl, cover it with cold water and leave to soak for 5-6 or 10-12 hours (ideally overnight). Drain the excess liquid, pour the cereal into a saucepan, fill it with fresh water and cook. After the water boils, drain it and rinse the barley with cold water. Then pour boiling water over the cereal and cook for 20-30 minutes. As a result, the pearl barley will turn out to be crumbly, and its grains will not stick together. In the soup, the finished barley is not cooked for long. Add it to the pickle 5 minutes before the end of cooking.

How to quickly cook barley without soaking

To cook barley quickly and without presoaking, sort out the grits, then rinse them thoroughly. Place a pot of water on a fire. When the water boils, pour the cereal into it and cook over high heat for 2-3 minutes. Then drain the liquid and fill the barley with cold water. Put it on fire again. When the water boils, reduce heat to low and cook until tender.

It is better to boil pearl barley for pickle separately, adding it to an almost ready-made soup. Otherwise, the pickle will turn out to be too cloudy, slimy and not so tasty.

You can also quickly cook barley in the microwave. On the shelves of grocery stores, you can find pearl barley packaged in sachets. It costs a little more, but it takes much less time and effort to prepare it. Take a bag of cereals, put it in a glass container, then fill it with cold water and put it in the microwave oven for 10-15 minutes, turned on at maximum power. After this time, reduce the power and leave the cereal until fully cooked.

Alternatively, use a pressure cooker to quickly cook pearl barley. Pour water into a container, put the pearl barley in the rice bowl, and then turn on the steamer. As a rule, the cooking time is indicated in the instructions for this household appliance.

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

How much to cook barley

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

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

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

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

How to cook barley in water

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

2. Drain, rinse and place in a container for preparation.


3. Add water at the rate - 1 glass of cereal to 3 glasses of water.
4. Place on medium heat and cook for about 50 minutes.
5. Be sure to try, when the pearl barley becomes soft - ready.


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

How to cook barley in milk

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

Barley in a slow cooker

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


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

How to cook barley in the microwave

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


If you cook barley in the microwave with milk, then pour the porridge with hot milk and do not cover the bowl with a lid during cooking. You also need to take care not to overheat the container with liquid, so that the milk does not overflow outside the bowl.

How to boil barley in meat or vegetable broth

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

How to steam barley

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

Steamed in a saucepan
Prepare: a saucepan with a lid, a sieve to fit the pan. Rinse the groats and soak in water for 12 hours. Drain, rinse and place the pearl barley in a sieve for cooking.


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

Other methods of making pearl barley

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

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

Methods for cooking barley in the oven

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

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

Barley soup

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

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

Pearl barley appetizers and salads

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

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

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

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

Main courses with pearl barley

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


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

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

How to make a dessert with pearl barley

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

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

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

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

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The pearl barley porridge contains almost all the necessary set of useful trace elements and vitamins. But despite this, some refuse to use it due to the fact that barley is cooked for a very long time and requires preliminary soaking. There are ways to quickly prepare it, although there are not so many of them.

1
Pearl barley, unlike many other grain crops, has a big drawback - the duration of cooking. To cook the barley correctly and get a tasty dish, sort out the cereals, rinse thoroughly, transfer to a bowl, cover with cold water and leave for 10-12 hours. For 1 liter of water, take 1 glass of pearl barley. This method requires a long preliminary soaking, which is not always convenient.

2
To quickly cook barley, sort out the cereals, rinse thoroughly and pour into boiling water, boil the cereals for 2-3 minutes over high heat. Drain the water and fill the cereal with cold water. Put on fire and bring to a boil, reduce heat to low, add salt, butter and cook until the water evaporates completely.

3
For quick preparation of barley, sort out the groats, rinse, cover with hot water and bring to a boil. Drain the water and refill the cereal with hot, but slightly salted water. Add oil, mix well, close the lid and bring it to readiness in an oven preheated to 180 degrees.

4
You can quickly cook barley in a microwave oven. Currently, barley is on sale, packaged in sachets. It costs a little more, but it takes little time and effort to prepare it. Take a bag of pearl barley, place it in a glass container, fill it with cold water and put it in the microwave at maximum power for 10-15 minutes. Then reduce the power and leave until the cereal is completely cooked.

5
Use a pressure cooker for quick barley cooking. To do this, pour water into the container, pour the pearl barley into a bowl for cooking rice and turn on the double boiler. Cooking times are usually indicated in the recommendations when buying household appliances.

Great barley: cooking recipes.

Barley is an excellent cereal with a whole galaxy of undoubted advantages. It is appreciated for its distinct nutty flavor, for a consistency that can be both pleasantly chewy, slightly sticky, and delicate, creamy. Proponents of a healthy diet are delighted with barley, as it is rich in complex carbohydrates, proteins, fiber, vitamins and minerals. Barley grits are also loved by cooks, because from it you can not only cook porridge or add to soup, but also use it as a basis for salads or prepare a special type of risotto with the melodic name "perlotto".

The easiest and fastest way to enjoy the taste of barley is to boil it and use it as a side dish or main dish, seasoning with various sauces. Cooking barley is partly similar to the technology of cooking rice, which is familiar to many, it is no coincidence that this cereal was once called in Russia - "peasant rice". For one part of barley, take 2 parts of cold filtered water (if desired, water can be replaced with vegetable or meat broth), rinse the cereals, place in a saucepan, pour in the liquid, bring to a boil, season with salt, and simmer for 30-45 minutes ... The cooking time of the cereal depends on its age and grain size, as well as how chewy you want it to be. Do you want to boil cereals even faster? Pre-soak them like beans in cold water for 8 to 12 hours. Thus, you will "win" 10-15 minutes, but the cereal will turn out to be more boiled.

For quick preparation of pearl barley, a rice cooker is also suitable. For 1 glass of pearl barley, take 3 glasses of water. Go through the cereal, removing broken grains and possibly small stones. Put barley and a pinch of salt in a rice cooker bowl, pour in water, close the lid and cook for 10-12 minutes, if there are no other special recommendations in the instructions for your technique.

The finished groats can be served immediately, for example, seasoned with olive oil, lemon juice and pine nuts, or chilled and used later. Boiled pearl barley is stored in the refrigerator for 3-5 days, and can lie in the freezer for up to several months. The ready-made barley can be heated in a water bath or in a microwave oven, frozen must be taken out in advance and allowed to "drift" in the refrigerator.

Pearl barley salad is a tasty and healthy dish. You can substitute barley for rice or pasta in Italian salads. A warm salad of pearl barley, feta and red salad onions will turn out to be tasty and healthy. For 1 cup of dry pearl barley, take 4 beets, ½ head of red lettuce onions, 150 grams of feta, 4 green onion feathers, 1 and ½ tablespoon of lemon juice, 1 tablespoon of olive oil, salt and pepper. Rinse the beets, dry, wrap in foil and bake in an oven preheated to 180 ° C for 35-40 minutes. While the beets are baking, cook the pearl barley, drain and leave under the lid, lightly stirring it up with a fork. Peel the onion and cut into half rings. Peel and slice the beets. Combine all ingredients, season with butter, beaten with lemon juice, salt and pepper.

To prepare delicious porridge from barley, the cereal should be soaked in advance, for 10-12 hours. Drain, add milk at the rate of 1 cup to ½ cup of pearl barley, season with sugar and cook, stirring occasionally, in a water bath for at least 30-40 minutes. Then the porridge will look like oatmeal, tender and thick, and you can also season it with cinnamon and garnish with apple slices.

If you want a great complexion, pearl barley will also help you. They say that it was the barley broth that the young Queen Elizabeth owed to the legendary skin. Take 1 glass of barley, 6 oranges, 2 lemons and some cane sugar. Rinse the barley, put it in a saucepan and cover with 8 cups of water, bring to a boil over medium heat, reduce heat to low and cook for about an hour. Strain the broth (by the way, you can cool the cereal and use it for a salad or side dish), pour it into a jug, add lemon and orange juice and zest, add sugar, mix and put the broth in the refrigerator for 30-40 minutes. Enjoy the taste of the drink for one to two days, and then brew a new one.

How to cook pickle with barley.

Rassolnik is an old Russian dish that has been known since the 15th century. The classic recipe for this soup necessarily includes pickles, pickle and barley. Thanks to these ingredients, the pickle has a pleasant sour taste and a slightly viscous consistency.

Pickle with pearl barley is a traditional Russian hot soup. Cook it to your liking: in beef broth or mushroom broth. The first will quickly warm you and your loved ones in the cold, the second will become nutritious.
dish during Lent.

How to cook barley for pickle
Barley is a processed grain of barley. In its appearance, groats resemble river pearls, and in terms of the composition of nutrients, they are indeed wealth. Barley contains a lot of fiber and vitamins. Pearl barley dishes contribute to the normalization of the gastrointestinal tract.

You will need

Pearl barley
water
salt
saucepan.

Instructions

1
Soak the pearl barley in water for several hours, or overnight. Drain and fill a saucepan with barley with cold water. Put on fire and bring to a boil. Throw the pearl barley on a sieve and rinse under the tap with cold water. Pour boiling water over the cereal and continue to cook for another 50 minutes. Season with salt during cooking. The pearl barley will turn out to be crumbly and not sticky. Add it to the pickle 5 minutes before the soup is ready.

2
Boil the barley in salted water for an hour. Pour the finished barley into a colander and rinse abundantly with water. Add it to almost finished soup.

3
Rinse the pearl barley well with cold water. Pour boiling water so that the water is two fingers above the level of the cereal, put on low heat. Add cold water several times, so the cereals boil faster. Rinse the finished cereal and add it to the pickle five minutes until tender.

Pickle with pearl barley in beef broth

Ingredients:
- 0.5 kg of beef on the bone;
- 3 liters of water;
- 3 tbsp. pearl barley;
- 2-3 potatoes;
- 3 pickled cucumbers;
- 1 carrot;
- 1 onion;
- 1 tbsp. cucumber pickle;
- 2 bay leaves;
- 3-4 peas of black pepper;
- parsley or celery;
- salt;
- vegetable oil.

Place the beef in a medium saucepan and pour in 1.5 L of cold water. Bring liquid to a boil over high heat and drain immediately. Rinse off the gray foam from the meat, put it back in the bowl, pour 3 liters of water there and cook the second broth for 2 hours over low heat under the lid.

Rinse the barley well under running water, boil it in boiling water and let it stand for 40 minutes. During this time, change the cooled water to hot water several times, each time throwing the cereal into a fine-mesh colander.

Finely chop the peeled onion and carrot. First fry the onion in a pan with heated vegetable oil, after a couple of minutes, add orange straws to it and fry, stirring occasionally, for another 3-4 minutes. Chop the pickles and cut the skinless potatoes into slices.

To enhance the flavor, pickles can be fried until transparent by making a second fry for the soup.

Remove the cooked beef and cool. Separate the meat from the bone, cut into small pieces and return to the broth. Increase the heat to medium and toss the steamed barley into the saucepan. Cook for 15 minutes, then add the potatoes.

After 15-20 minutes, dip the frying, pickles into the pickle, pour in the brine, add salt to taste, season with pepper, bay leaf and cook for 5 minutes. Leave the soup for at least 20 minutes under the lid, removing the dishes from the stove. Pour it into bowls, sprinkle with chopped parsley or celery.

Lean pickle with barley and mushrooms

Ingredients:
- 300 g of forest mushrooms (white, boletus, boletus, boletus, etc.);
- 2.5 liters of water;
- 3 tbsp. pearl barley;
- 3 pickled cucumbers;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- salt;
- vegetable oil.

If you take frozen mushrooms, then give preference to the cut product. In this case, you do not have to wait for it to defrost for slicing, but you can immediately send it to the pan.

Soak the barley in cold water for 2 hours, then transfer it to a shallow colander and hold it under running water to remove mucus. Put the cereals to simmer in 2.5 liters of clean water for 20 minutes. Soak the mushrooms, cut off the dirt from them, chop coarsely and fry in vegetable oil until half cooked. Transfer them to a saucepan along with the potato cubes.

Fry carrots and onions as described in the previous recipe. Grate pickles. Add all vegetable additives to the mushroom pickle, salt it if necessary, toss the bay leaf and cook over medium heat for 5-10 minutes. After 20-30 minutes of infusion, divide the soup into portions and serve.