How to cook barley porridge with meat?

Barley is a whole grain, past the initial processing, in which there is no husk.By its color, pearl barley grain is similar to freshwater pearls, and people call it “pearls” for a long time. Hence the name actually came: barley. Barley porridge was a favorite dish of Peter the Great, it is popular with people of long centuries of popularity.

Croup is rich in vitamins of group B, it has extremely useful omega fatty acids. Present in large quantities:

• cellulose;
• trace elements;
• carbohydrates;
• vitamins PP and E;
• most important amino acids.

When choosing cereals, attention should be paid to how grains stick together. If there is such a phenomenon, it confirms that the quality of the product leaves much to be desired. Probably, croup was stored in violation of the norms with excessive humidity and temperature disturbance. Choosing pearl barley, you should also pay attention to the smell, which should be absent.

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

Barley porridge is a record for the amount of gluten and protein in it. It is recommended to handle the product with caution so as not to lose useful components. Groats are soaked in cold water for twelve hours at night. Two hundred grams of barley account for the same amount of warm water. After completing the procedure, the water is drained, the croup is washed. You can also make a water bath for 4-7 hours, from which the product is perfectly crumbly and delicate in taste.

Porridge is often soaked in sour milk or kefir, which also gives the product its original taste. When soaking, the croup is soaked with moisture, it increases significantly in size, so the product is juicy and soft. The barley is boiled over high heat for a short time, then the fire regime is minimal, and the croup is “heated” for a long period.

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

The croup is filled with cold water. It remains for 3.5 hours until it swells. Merges and puts in a metal container. Poured boiling water in the ratio of one cup of barley - three cups of boiling water. Capacity is erected on the stove and subjected to heat treatment for an hour, while making the fire at the same time minimal. Often, during the cooking process, a small piece of butter is placed in the pan (sunflower is also applicable).

There is a high-speed cooking method for porridge. For one portion of cereal there are 4-5 servings of water. The container is placed on the stove, after boiling boil 50 minutes. Water is drained, put butter or sunflower oil (a small amount). The product should cool down for a while. In this case, the container must be covered with a lid.

Groats from the package is laid out in a pan (a slow cooker is also often used). The content is filled with water, its level should be a couple of centimeters higher than the content. Salt is added, the grits in the bag are processed for 50 minutes. If cooking takes place in a multivariate, the “Buckwheat” mode is set. The product in bags has already been processed properly and does not need to be soaked.

To prepare the barley in a slow cooker, you must rinse the product in running water. Soak the cereal in the tank for two to three hours. Drain the water, put in a slow cooker (the bottom is processed with butter). Grain is poured and water or milk is added. The mode on the device is put "Buckwheat". The product is prepared for about an hour (45-50 minutes). The product tastes.

In the microwave, you can also cook barley. Two glasses of warm water are added to a glass of cereal, boiled in a tank for half an hour, with 400 watts of power. If the barley is packaged in packages, then with such a power, heat treatment of about fifteen to twenty minutes is sufficient.

Barley is also often added to soups. For the complete preparation of this product is usually enough one hour. It is also rational to add barley already cooked, then the time for cooking will be enough for no more than 15 minutes. Very convenient to cook in a double boiler. The croup is washed with running water at room temperature. A container filled with water is placed in the fridge for six hours.

Then the contents are poured into a colander and again washed with running water. Groats are put in a double boiler, filled with water, two glasses of water are enough for one cup of cereal. Cooked contents for 20-30 minutes. Then the almost finished dish is mixed again and cooked for half an hour.

Also often barley cooked in rice cooker. The product should be washed in running water, putting it in a colander. Then they shift everything into a container and leave for two hours. Once again washed in running water. Fall asleep in rice cooker, pour water. Putting on the device mode "Cooking". Within an hour the product will be ready. If the grits are not soaked, then the time for heat treatment will take up to two hours.

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

The recipe for barley porridge with meat (beef, pork or chicken) is extremely simple. It is best to cook porridge in a roasting pan. Barley can burn quickly, but it is not recommended to open the lid during cooking. Meat is most often used lean pork, beef will also suit, the taste of this does not deteriorate. Meat and vegetables give the porridge a unique taste, it becomes juicy and crumbly. What are the advantages of barley porridge:

• inexpensive;
• nutritional;
• satisfying;
• contains many beneficial trace elements.

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

• 420 grams of lean pork;
• 250 g of pearl barley;
• 1 turnip;
• 1 carrot;
• 4 garlic (prong);
• seasoning;
• refined sunflower oil.

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

• Barley - 350 g;
• chicken meat - 250 g;
• onion turnips - 1-2 pcs .;
• carrot - 1 pc .;
• salt, seasoning, bay leaf.

To prepare the cereal, you can soak it in water for a while or calcined in a skillet. Calcination is a quicker way, it takes only 8-12 minutes. The meat is cut into thin slices. If you need a dietary dish, you should buy a filet. If you want to make the dish juicy, then add the legs. It is better not to use the wings, there is little sense from them, little meat.

Onions and carrots are prepared in advance, finely chopped and fried, and spices are added. Chopped chicken pieces are added. When the entire contents of the pan are almost done, boiled pearl barley is added. Also some water is added. All content is put on a slow fire and languishes for about twenty minutes. The pan should be cast iron (highly desirable), with high walls.

It is good to cook barley in a pressure cooker, the product in it is especially high quality boiled soft. In a pressure cooker, you really make a classic dish - exactly the kind that is obtained in a Russian stove. Another plus is that in a pressure cooker the dish cannot burn or “run away”. During cooking, you can go about your business. There is a timer in the slow cooker, so everything will be ready without the human factor.

Very good cook in a pot. Clay is a special material that meets all international standards. In a clay pot product is perfectly baked. Pearl barley can be called one of the best products, which is prepared qualitatively in a clay container. First, the croup is boiled. Meat and roasted vegetables (onions, carrots, etc.) are put on the bottom of the pot, and you can add mushrooms. Capacity is filled with boiled cereals, salt and seasonings are added. Then put the pot in the oven on a slow fire and “languish” for forty minutes. All contents are saturated with juices, they cannot escape, the fire is too small.

You can also make barley in a thick-walled cast-iron cauldron. The temperature in the oven should not exceed two hundred degrees, so that the porridge is not burnt. Before serving, a small cube of butter is put into each container, thanks to which the porridge will be crumbly and juicy. Putting the pork neck in the pot is best; it is moderately fat, the dish will be tasty and juicy. It is also allowed to put lean beef.

Barley with meat is often preserved for the winter, in cans, this also makes a delicious dish. Hot porridge is decomposed into glass jars processed by boiling water (most often they are liter or 0.5 liters). Then the banks are placed in a large pot, in which the fabric lies. Hot water is poured, it almost reaches the bend, processing takes place for half an hour, then the banks are rolled.

Often, barley is prepared in a cauldron. The dishes should have thick walls, then the contents have a particularly high-quality heat treatment. Braised beef and pearl barley cooked in an autoclave, also have an amazing original taste. You can also make porridge with minced meat.

How to cook barley with meat, see the next video.