How to cook barley porridge with stew?

Stew with barley - this is an uncomplicated dish, which is equally easy to prepare and at home, and somewhere in nature as part of the campaign. It is prepared very simply, but it always pleases with rich taste and nutritiveness.

For the preparation of this dish, of course, pearl barley and the stew itself - either pork or beef stew - will be required. Ideally, the meat should be homemade, but in the case when purchased canned food is taken, preference should be given to those sold in glass containers. A huge advantage of such products is the fact that you can see how the meat looks in the jar, how much it is present, what is the concentration of fat.

There are three main types of barley. The first type is barley, from which only one layer of hard peel has been removed. The second type is called Dutch - it usually goes through several processing steps. Finally, the third type is barley grits, which is crushed barley. Choosing cereals, it should be understood that the high price does not always speak about quality - often the cost increases depending on the complex and colorful packaging.

Therefore, it is better to focus on transparent bags through which you can see the presence of garbage. If you see a lot of some black dots and pebbles, then the croup is of very low quality. It is also important that the packaging is not wet, otherwise there will be mold or fungi. Opening the package, you need to immediately smell it - if there are any third-party odors besides the smell of cereal, you should not use such a barley.

High-quality barley necessarily undergoes two-stage processing, consisting of bulkheads and washing. First, black pebbles and other garbage are manually harvested, and then the cereal is filled with clean water. Carefully working with your fingers, the barley is cleaned of dust, then the dirty liquid is drained and the clean one is poured. The procedure is to be repeated until the water is completely transparent. Ideally, at the last stage, the grits will need to be put in a colander and rinsed under a tap.

Next, pearl barley is filled with clean cool water so that a liter of water falls on the glass. She has to swell from six to twelve hours, so It is better to carry out this procedure in the evening.

In order to properly and tasty cook barley with meat at home, it will take about one and a half hours of free time. The list of ingredients includes 340 grams of pork stew, 120 grams of carrots and the same amount of onions, 200 grams of cereals, 30 grams of parsley, spices and sunflower oil for roasting. First, the croup is soaked for about a quarter of an hour, and before that it is washed a couple of times. Then 400 ml of drinking water is poured into the saucepan, about 5 grams of salt is poured, and the cereal is poured. Everything is set on fire and brought to a boil.

As soon as the liquid starts to gurgle, it will be possible to lower the stew with two bay leaves into it. If the meat is taken from the can, then you should not lay out all the fat, otherwise the food will be over-calorie. At this moment, finely chopped carrots and onions are fried on a low heat until light golden, and then added along with the crumbled greens to a common saucepan. Barley porridge tightly covered with a lid, and the fire is reduced to the weakest. Cook in a pan dish will turn out somewhere in an hour.

Turning off the fire, you will need to leave the container on the stove for about fifteen minutes and wrap it well with a towel. Serving is hot, and the dish must be sprinkled with fresh dill.

Although meat barley is usually cooked on the stove, it can be cooked in the oven in clay pots. The soaked from the night cereal in the morning is decomposed in containers and covered only with boiling water so that there is a gap of one centimeter in length between the level of the cereal and the level of the liquid. Then everything is retracted into the oven, but remember that the pots are placed only open and either in the cold or in a slightly warm oven. In general, it will be necessary to boil porridge at a temperature of 200 degrees before the expiration of forty minutes from the moment of full heating. Before serving, each pot will have to be flavored with butter and add either sweetener or salt, depending on the purpose.

In the case when the house has a slow cooker, pressure cooker or similar equipment, it certainly makes sense to use it for cooking meat barley. The list of ingredients begins with one jar of pork stew, followed by two special glasses of cereals, five of the same glasses of drinking water, one onion and one carrot, as well as spices. The onion and carrot are peeled and finely chopped, and then laid out in a bowl in which the vegetable oil is heated on the Baking program. The roast is cooked until it turns a light golden color.

At this time, the stew kneads to a uniform consistency. Immediately it will be possible to salt, pepper and sprinkle with spices. Meat is laid out to the vegetables and together with them is processed for ten minutes. From above, everything is filled with washed and swollen barley and filled with freshly boiled water. The liquid level should slightly exceed the level of the food mass. It is better to prepare barley in the Pilaf program, and if it is absent, in the Quenching program. Heat treatment time is usually one and a half hours.

Even in a slow cooker, you will be able to make a wonderful dish with chicken. The list of required ingredients includes half a can of chicken stew, a glass of cereal, a couple of carrots, a couple of spoons of vegetable oil, a large clove of garlic, an onion, and spices. Pearl barley will first need to be washed, then let it swell for sixty minutes. Then the water is decanted, the mass itself is transferred to a thermos and covered with one liter of freshly boiled water. In this state, the barley will need to be about ninety minutes.

The bulb is cleaned and cut into semicircles, the carrot is rubbed on a coarse grater, and the garlic is chopped into small pieces. Choosing the program "Frying", the products will be processed in oil for about ten minutes. Then the garlic and the entire contents of the jar of stew are put into the bowl. Having sprinkled a lot of salt and spices, you can also put a barley there and pour all the boiling water. Choosing the program "Pilaf" and time in twenty minutes, you will complete the dish. It is possible to bring porridge to readiness on heating.

Barley with meat will be even more interesting if you add mushrooms, mushrooms, and vegetables to the basic ingredients. For cooking you will need ten medium-sized mushrooms, 500 grams of fresh cabbage, one onion, 300 grams of cereals, a jar of beef stew, one carrot, three spoons of sour cream, three spoons of vegetable oil, one spoon of tomato paste, half a glass of broth, meat or vegetable, spices and fresh greens. Barley is boiled in water with salt until it is ready, and then laid out in a colander. At this time, all the vegetables are thinly sliced, and the carrot is rubbed on a large grater. Washed mushrooms are chopped into cubes.

Vegetables and mushrooms are roasted in a deep frying pan or saucepan in hot oil, which are then poured with broth and stewed for fifteen minutes. Then, cereals and meat are added to them, and the dish is seasoned with spices. Quenching lasts about five minutes.At the last stage, sour cream and tomato paste are put into the container, everything is stirred, covered with a lid and infused for half an hour under a thick towel.

Do not forget about the case when cereal is mixed with eggplant, tomatoes and other vegetables. For three glasses of cereal you will need one eggplant, two onions, a bunch of dill, one eggplant or zucchini, a jar of stew and frying oil. Greens are finely chopped, eggplant is cut into cubes without peel, and zucchini is cut into halves five millimeters thick. Porridge is boiled in any way, and the onions with eggplant are roasted in a griddle until golden brown appears. Then pieces of tomatoes are added to the total capacity - they have to warm up under the lid until the released juice evaporates.

Next stew is laid out, which is fried with vegetables for three minutes, and at the last stage - porridge. In the end, all the ingredients you need to mix, salt and pepper and sprinkle with fresh herbs.

Although meat barley itself is a tasty and nutritious dish, it can be made even more interesting. For example, porridge should be cooked with fried mushrooms, best of all, mushrooms, some other steamed vegetables, like potatoes, and pickles. Always a good combination of barley with a salad of fresh vegetables, seasoned with homemade sour cream, and young greens - dill or parsley. But, Butter is considered the best complement to pearl barley.

How to cook barley porridge with stew, see the following video.