Barley grits: definition and description of the product, recipes

Barley grain is one of the most affordable on the shelves of our stores.It is useful to all, without exception, and was known to people about 10 thousand years ago. Asia is considered to be its native land, and it surpasses all cereals in its rate of ripening and the absence of special requirements for growing conditions.

Barley grits are a grain product, one of the types of barley grits. It looks like particles of crushed grain of various sizes and shapes, completely extracted from flowering films and parts from fruit shells. The color of the grains is white with a yellowish and sometimes greenish tint. The taste of raw cereal should not be sour or bitter. The smell of barley cereals must not contain foreign aromas and mustiness. The size of the grains does not exceed 0.3-0.4 mm.

Barley grits are made by crushing free fruit casings and flowering films of whole barley grains. Depending on the size of the grains, barley cereal is divided by numbers: from the first third. On sale you can see the grits of all three rooms or a mixture of them.

Barley and barley groats can be said to be one and the same. Barley is one of the varieties of barley grits. Another variety of barley grits is called barley and differs from the barley form and size, that is, the difference is that it is produced with the preservation of grain. But pearl barley differs radically from wheat grains.

• First, for their manufacture uses different raw materials. Barley is made from barley, and wheat from wheat.
• Secondly, wheat groats are subjected to grinding, respectively, it has less coarse fibers.
• Thirdly, there is more starch in wheat groats. Barley, in turn, is ahead of her in the number of certain minerals.
• Fourth, peeled barley protein is more valuable and easier to digest than wheat protein.

Among the main substances present in the barley, emit: proteins (up to 12%), fats (up to 2.5%) and carbohydrates (up to 67%). Yachka is rich in fiber - up to 7.1%. The carbohydrates in the composition are starch, sucrose, fructose, maltose, raffinose. Also gluten is present in barley. This is a protein that can cause individual intolerance. But in fairness it should be noted that there is much less of it here than in wheat. At the same time, gluten improves the absorption of vitamins and minerals by the body.

The vitamin association of the barley group is represented by group B: B1 (thiamine), B2 (riboflavin), B6 ​​(pyridoxine), B9 (folic acid). In addition, vitamin A (retinol) and vitamin E (tocopherol) are present in barley croup. The mineral group of barley grits contains compounds from some elements of the periodic table, such as sulfur, phosphorus, iron, potassium, calcium, manganese, zinc, magnesium, copper-containing and fluorine-containing components.

The energy value of barley cereals in dry form is 315 kcal. Nutritional value, characterized by the ratio of BJU, is also high. The main contribution to the caloric content of this product made carbohydrates, then there are fats and proteins. It should be noted that, as with any cereal, after cooking, the calorie content of the yachi decreases. In the finished form without the addition of fat its energy value is about 80 kcal.

The glycemic index (GI) is an indicator that characterizes the effect of carbohydrates on changes in blood sugar levels. The glycemic index is divided into three types: low - up to 39, medium - up to 69, and high - more than 70. The higher the GI, the longer a person remains fed. Barley has GI 60. This means that, consuming 100 grams of yachts, which contains 67 grams of carbohydrates, with a GI of 60, our body gets 67x0.60 = 40.2 grams of sugar in terms of glucose.

Given the rich vitamin and mineral components of barley cereals, as well as the presence of coarse fibrous formations in it, The benefits of eating it are obvious.

• Due to the content of fiber in the upper layers, croup brings great benefits to the digestive system, and is also necessary for the normal functioning of the gastrointestinal tract.
• Also, due to the presence of dietary fiber in barley grits in large quantities, it helps to eliminate harmful substances from the body.
• Eating yachk in food has a beneficial effect on brain activity, strengthens nerves, and helps fight nervous conditions.
• Barley grits are included in the hypoallergenic table, except for gluten and celiac disease (gluten intolerance) and gluten enteropathy.
• The content of protein yachk exceeds many other grains.
• The glycemic index of barley cereals can be attributed to products that create a lasting feeling of fullness.
• Barley grits are recommended for overweight people on the menu.
• Barley decoction has an enveloping, anti-inflammatory, antispasmodic and tonic effect.
• Barley porridge is advised to eat during the recovery period after surgery.
• Regular use of barley porridge positively affects the condition of the skin.

Despite the fact that barley cereal dishes are often included in the children's and dietary menu, for their use, you can voice a number of contraindications.

• Barley grits are recommended to be consumed no more than 2-3 times a week, since its more frequent inclusion in the menu can lead to weight gain.
• Individual intolerance to gluten - a protein present in the composition of barley.
• The exacerbation of certain diseases of the stomach and intestines can become an obstacle to eating yachi.

The easiest and fastest way to cook a yachka is to boil porridge from it in water. Ingredients:

• yachka dry - 1 part;
• water - 2.5 parts;
• butter - 30-50 grams;
• salt or sugar as desired.

Barley grits thoroughly washed and put on a sieve for draining moisture. If desired, the grains can be fried in a pan - then the taste of the finished dish will be more saturated. Pour the water into the pan and, after boiling, pour the washed cereal into it. After re-boiling the fire must be reduced. Stirring the yachka periodically, it will be necessary to boil another 15-20 minutes before boiling water. After cooking, it is recommended to add butter, salt or sugar to porridge, mix, close the lid and leave for 10-15 minutes to soak.

In a slow cooker, you can easily make any porridge. The porridges made with it are crumbly and delicious. Barley porridge is no exception, and cooked in milk, it can rightfully be called gastronomic miracle.

Ingredients:

• barley grits - 1 cup;
• milk - 700 ml;
• butter - 2-3 large spoons;
• sugar to taste;
• salt - at will.

Barley grits need to be very well washed, water is drained and put the yachka into the cup of the multicooker. Then the cereal can be salted and sweetened to taste, put the butter. Part of the oil can make a restrictive line in a circle inside the slow cooker to prevent milk from “running off”.

Then pour milk into the slow cooker, close the lid and select the porridge mode on the device display. After the cooking time has expired, the timer will work, and the slow cooker will turn itself off. In the finished barley porridge need to add butter and mix.

Barley porridge with milk is an excellent option for breakfast.If you add honey instead of sugar, it will become even more useful. Just keep in mind that you need to add honey strictly after cooking to slightly cooled porridge, as at high temperatures the benefits of honey disappear, there is a risk of release of harmful substances. Also in this porridge you can add dried fruits, nuts, fresh fruits and berries.

Barley cereal fits perfectly into the recipe of soups. It is ideally combined with meat, potatoes and other ingredients that make up the first courses.

Ingredients:

• barley grits - 3 tablespoons;
• meat - 300 grams;
• potatoes - 3 pieces;
• carrots - 1 piece;
• onion - 1 piece;
• butter - 2-3 tablespoons for roasting;
• parsley - at its discretion;
• salt - at will.

Barley grits thoroughly washed, drain, pour boiling water, cover and set aside. At this time, pour the water for the soup into the pot and put the meat into small pieces in it. You can take any meat you like. Throughout the cooking period, remove the formed foam. After boiling, let the meat boil for 20 minutes and add the finely chopped potatoes, at the same time you can add salt to the broth.

Pour the oil into a hot frying pan and spread the finely chopped onion, blanch it for about 2 minutes until transparency appears and add carrot grated on it. The grill should be cooked until golden brown to give the finished dish a beautiful shade. After zazharka ready, add it to the pan to the rest of the ingredients.

Steamed barley grits are washed, drained and sent to a saucepan. The readiness of the dish is monitored after 5 minutes. Check the readiness of potatoes and cereals. A few minutes before cooking, add finely chopped parsley to the soup.

Yachka perfectly combines not only with meat, but also with fish. You can be sure of this by cooking fish soup according to this recipe. The dish looks very appetizing and beautiful. Ingredients:

• fish fillet - 300 grams;
• barley grits - 2 tablespoons;
• potatoes - 3 pieces;
• onion - 1 piece;
• carrots - 1 piece;
• butter - 50 grams;
• green onions, parsley, dill - to taste;
• salt - at will;
• ground pepper - to taste.

Barley grill steamed with boiling water and under a closed lid leave aside for a while. At this time, boil water, add potatoes to it and cook until half cooked. Then put chopped onions and carrots in a saucepan with potatoes and let the vegetables boil together for about 10 minutes. Another option for fish soup with barley grill involves roasting onions and carrots. If you like soups with roasting, in this case a little tom onions and carrots in a hot frying pan.

Prepared fish (better if it is a red fish, but any fish without stones can also be) cut into small pieces and immersed in vegetable broth. Behind her in the pot send washed barley grits. If foam appears, it will need to be carefully removed. After 20 minutes add butter to the soup, chopped greens, salt and pepper. Before turning off, be sure to check the readiness of the potatoes and, if necessary, add some soup for a few more minutes. You can also add bay leaf and celery to the soup.

Unusual hot salad can be cooked with barley, pre-cooked porridge from it. In this dish, the benefit of yachts is perfectly combined with the benefits of fresh vegetables. Ingredients:

• barley grits - 1 cup;
• tomato - 1 piece (large);
• onions - 1 piece (preferably blue or red);
• Bulgarian pepper - 1 piece;
• garlic - 1 slice;
• greens (cilantro, parsley, dill) - at its discretion;
• salt - at will;
• vegetable oil - 2-3 large spoons;
• ground pepper - to taste.

For this salad, only freshly cooked and not cooled barley porridge is suitable. Therefore, if you do not plan to immediately begin preparing the salad, you need to cook and wrap it up to keep it warm or to brew it in a thermos. Fresh vegetables are taken for this salad. Onions, peppers and tomatoes clean, wash, and then cut into small squares. Tomatoes before cutting it is better to free from juice and seeds so that unnecessary liquid does not get into the salad. Garlic skip through a press or finely chop. Greens also need to be finely chopped, removing hard stems. After all the vegetables are prepared, gently mix the warm porridge with them. Hot salad is salted, paprika, poured with vegetable oil and ready to eat.

This is the original way of roasting porridge in a real pumpkin, which is also eaten.

Ingredients:

• pumpkin - 1 piece;
• barley grits - 1 cup;
• raisins - 2 large spoons;
• dried apricots - half a cup;
• butter - 40 grams;
• sugar and salt as desired.

Barley grits are required to be cooked until they are laid in a pumpkin to the state of “al dente”, that is, a little not to shower. To do this, the barley is washed, poured with water and boiled after boiling for 10 minutes. At this, about 1.8 cups of water are taken for 1 cup of cereals. You also need to prepare the dried fruits in advance - wash them, and cut the dried apricots into small pieces.

Pumpkin well wash and cut off the top-cap. Spoon to remove all the entrails, bring the thickness of the walls to 1-1.5 cm. Put the boiled yoke into it, and then the raisins with dried apricots, sugar and salt. All the contents of the pumpkin should be gently mixed, cover the top and send to the oven for about 1.5 hours at 210 degrees.

The exact time required for readiness depends on the type and size of the pumpkin, so the baking process is better monitored periodically, from time to time looking into the oven. The pumpkin should become soft, and a characteristic crust should form outside. 5 minutes before readiness, the top of the lid must be opened, put a piece of butter inside, close again and leave to wake with the oil inside.

To learn how to quickly and easily cook a tasty barley milk porridge in a slow cooker, see the next video.