The subtleties of cooking barley with meat in the oven

The specialty of barley porridge is that it is cooked for a long time. On average, the cooking time for unroasted cereals is 1.5 hours.From this useful product is an amazing side dish for meat. You can cook as well as pilau - all together, and you can separately.

Before you start cooking the grain, it must be rinsed well. Running water allows you to remove dust from the surface. On one part of porridge, there should be five parts of liquid, that is how much it is required for the grits to boil well.

In the oven to cook the product is much easier and faster. On average, the cooking process takes 45 minutes, sometimes longer. When all the liquid is absorbed, the croup will become soft, in this form it is ready for use. This is a wonderful side dish not only for vegetables, but also for meat.

Usually, Before preparing any dish from barley porridge it is better to pre-soak the grain. Thanks to the preliminary preparation, they are well boiled soft and soft. You can use water or serum. Soaking time 12 hours. If this stage is skipped, then the porridge will reach about 1.5 hours of condition.

Barley porridge is a valuable product, in which many useful elements for humans. It can be cooked not only on water, but also on broth, milk. The most useful is the dish cooked in the oven, especially when it is added mushrooms and meat.

For cooking classic porridge will need three glasses of water, vegetable oil, a glass of cereals and a little meat. As additional ingredients, bay leaf, greens, onion and a little butter. Barley poured into a deep container and pour water. It needs to be rinsed well, so the liquid is drained several times. After that, the cereal is poured with boiling water and left to infuse for several hours.

While the oven warms up to 160 degrees, put a pot of barley on the fire, add the bay leaf and put the butter. On medium heat porridge should boil. At this time, roasted meat is roasted on a large fire. Now, porridge and beef or lamb, because they are best suited for the recipe, spread in a container where the dish will be baked. The temperature inside the oven must be increased to 220 degrees. The average cooking time is 60 minutes.

Onions are peeled and passaged. It is added to porridge after it is ready. The dish should be infused for fifteen minutes, after which it can be served on the table.

Some are not too fond of lamb, because it has a pronounced smell, in fact, if you cook the meat properly, you can enjoy it.

Before you start cooking the dish, you must chop the meat in small pieces and fry in a frying pan until a golden rind forms. In the end, if you add carrots and onions, it will turn out particularly fragrant. The most important thing to remember is that the carrot is not grated on the grater, but cut by hand into strips, only this way it will give the dish the necessary sweetness and taste.

Barley is pre-prepared, filled with water and left in this form overnight. Now it is poured into a container for cooking, change the water and placed in the oven, covering with a lid, a plate or just covering with foil. When the porridge is almost ready, add the meat with carrots and onions, stir and stew for another fifteen minutes. This is enough for the barley to absorb the necessary juice.

As you know, chicken is a tender meat that does not require a long heat treatment, when compared with lamb or beef. Moreover, for many Russians, this is a more familiar product, with which you can just as well cook tasty and healthy barley porridge in the oven.

The principle is almost the same as in the recipe for lamb.The meat is slightly roasted over high heat, but it does not need to be brought to readiness, as long as it reaches inside with porridge, it can be boiled soft. Onions and carrots are sautéed and laid.

Krupa is washed or soaked, the only difference is that it is prepared in advance, it will be prepared less in time.

Poured on the barley is salted and put inside the plate where it should be boiled soft. Ten minutes before readiness, meat and vegetables are poured into it and mixed. Not bad, when a clay pot is used for cooking, and after the porridge is removed, the container is covered with a towel and still allowed to infuse.

If you want something new and you don’t want to limit yourself to the ingredients already listed, then this dish is ideal. It contains beans, which is soaked with barley to boil well in the end.

This time beef is used as meat, it is she who gives the porridge a special flavor. It is cut into small pieces and spread in a bowl with vegetable oil, add a small amount of chili pepper. After a little marinating the composition, the meat is fried with onions and carrots, and finally a small spoonful of tomato is added.

In a bowl, where the dish will be stewed in the oven, it is immediately laid out:

• beans;
• croup;
• meat;
• zazharka.

For lunch or dinner, no better recipe is found than barley porridge cooked in the oven with meat and mushrooms.

For the preparation will need a glass of cereals, 3 large onions, 500 grams of mushrooms and 300 grams of beef. Greens are put to taste, it can be parsley, dill or even cilantro. First they peel and finely chop the onion, cut the meat and mushrooms. They will need to fry in sunflower oil for three minutes.

The barley is washed and spread to roasting, and while frying with constant stirring, they wait until a golden tint appears on the grains.

It is better if a clay pot or a cast-iron cauldron will be used to prepare this dish. Spread porridge in a container, pour water over it so that it rises above the meat with barley 2 cm, salted and covered with a lid.

By the time the container is installed inside the oven, the temperature should reach 230 degrees. After twenty minutes, you can reduce to 180. After half an hour, the porridge will be ready, add butter, greens, mix everything well, and wait five minutes for it to infuse. Following the recipe, you can cook a wonderful and tasty dish at home alone.

To learn how to cook pearl barley in a slow cooker, see the following video.