Pearl Barley Recipes

Perlovka is a unique croup, useful for children and adults. On its basis, a large number of dishes are prepared, tasty and varied in taste. Although many people do not like its taste and cooking time. However, there are recipes for simple cooking on water without soaking. Using them, everyone will make tasty and crumbly porridge.

Pearl barley is made from barley and consists of several types: barley and Dutch (whole grain), barley (chopped). It is used in cooking for cooking: cereals, soups and salads.

Before you start cooking porridge, you must choose the right grits. Usually it is sold in stores by weight or already ready-packaged. Its good quality is determined by the golden-brown color. Groats should not contain any signs of impurities, stains.

But the presence of glued grains indicates the deterioration of the grain. The main reason for which are poor storage conditions.

In addition, there are still canned pearl barley. They also retain useful properties, even despite the processing. Basically, when choosing a product, pay attention to the composition in which there should not be too many preservatives.

When cooking, it is necessary to observe the proportional proportions of the grain and water, which should be 1: 5. At first, the barley should be thoroughly washed. Then it is laid out in a medium-sized saucepan with water and cooked for 5 minutes. Then the porridge is filtered through a colander and again lowered into the pan to boil the porridge. Only at the end add salt and cook another 1 hour.

Well, it is suitable as a side dish for any dish, especially meat, soups or vegetables. The soup is boiled on the basis of beef broth, into which a little barley barley is placed.

Consider several options for cooking lean dishes from barley.

If you find that the idea of ​​pickled soup is strange, try it - and you will be pleasantly surprised by the result!

Ingredients:

• 1/2 cup pearl barley;
• 4 things. sliced ​​potato;
• 1 sliced ​​carrots;
• 1 onion;
• 2-3 pickled cucumbers or tomatoes;
• 1 leaf of laurel;
• 5 pea-scented peppercorns (optional);
• 1 tsp. salts;
• 2 tbsp. l oils;
• 1 cup pickle.

The method of preparation includes a number of operations.

1. First rinse and soak the barley in hot water for 30-40 minutes. Then drain and rinse.
2. Prepare vegetables: cut potatoes into small pieces, carrots, onion, half rings and pickles in half and along, then in thin semicircles.
3. In a medium sized saucepan, boil 8 glasses of water.
4. Add previously saturated barley barley, reduce heat to low and simmer for 20 minutes.
5. Pour the potatoes, laurel, pepper, salt and cook for 10 minutes.
6. Pour oil 2 tbsp. Spoon into a frying pan and heat, fry onions and carrots over medium heat for 5 minutes, until they are soft.
7. Add roasted vegetables and pickles to the soup and cook for another 10 minutes. Complete the process by adding one cup of brine, bringing to a boil, then turn off the heat. Serve hot, sprinkled with finely chopped dill.

Composition of products:

• 2 tbsp. spoons of olive oil;
• 1 and 1/4 tbsp. spoons of chard, leaves and stems are divided and crushed;
• 2 leeks, cut 0.5 cm thick (2 cups);
• 3 medium carrots, peeled and chopped (1.5 cups);
• 2 celery stalks, chopped (1 cup);
• 3 cups low-sodium vegetable broth;
• half a cup of barley;
• 1 cup of frozen beans.

Cooking process:

1. heat the oil in a large saucepan over medium heat;
2. Stir in the chard, leek, carrot, celery and nutmeg;
3. cook for 7–9 minutes or until the vegetables release juices, but they will still be brightly colored, stirring often;
4. add broth, barley and 1.5 cups of water, cover and bring to a boil;
5. reduce heat and boil in a closed saucepan for 45 minutes;
6. add beans and chard leaves, simmer another 10 minutes, or until the beans are tender in appearance.

For this simple dish of water, 3 times more barley is added. Wash grits thoroughly before cooking.

Ingredients are needed to make barley:

• barley - half a cup;
• water - 1.5 cups;
• salt.

The cooking process is quite simple.

1. Put a bowl of cereal, fill it with water, rinse and drain.
2. Then pour water again so that the barley will swell and cook faster. Keep it worth two hours.
3. Then a saucepan with water is taken and the fire is put, the grains of pearl barley are poured into it.
4. Add salt to taste at the end of cooking.
5. It boils for about 20-30 minutes. It should be stirred to make it more developed.
6. After 20 minutes, salt.
7. Then add butter to taste. It makes the dish more aromatic, increases calorie content.
8. Then cover the pan and simmer for 25 minutes, then lay out on plates. The dish is ready to serve for lunch.

Barley is used to prepare main dishes as a side dish, for example, to meat.

To give the dish more flavor and satiety, simply add vegetables and meat to the dish.

Ingredients:

• Barley - 1 tbsp. spoon;
• pork or chicken meat - 500 g;
• carrot;
• any vegetable oil - 2-3 tbsp. spoons;
• 2-3 bay leaves;
• salt pepper.

The cooking process consists of several steps.

1. Wash and soak the grits in 750 ml of water.
2. Put the pan on the tile, including low fire. Garnish is cooked 50 minutes.
3. Meat washes. It adds sliced ​​onions and grated carrots.
4. Fill the entire mixture with water and simmer on low heat, stirring occasionally for 1-1.5 hours.
5. Add meat and vegetable seasonings, stirring with cooked cereal. Leave it for 15 minutes.
6. Before serving it, sprinkle with fresh herbs.

This dish is perfect for dinner as a main course. Ingredients are needed for cooking:

• beef / pork stew - 2 kg;
• Barley - 2 tbsp. spoons;
• tomato paste - 1.5 tbsp. spoons;
• garlic;
• 1 clove;
• salt.

Cooking garnish:

1. rinse with warm water grits;
2. put on a dry hot frying pan, fry until it turns brown - this will allow the dish to be crispy;
3. fill the pan with pearl barley and add cold water (5 tablespoons), cover;
4. put the saucepan on the medium heat and simmer for 40 minutes;
5. After greasing the pan with oil, simmer the meat, add chopped garlic, salt to taste and tomato paste;
6. when the main moisture evaporates, remove the stew from the heat and add to the porridge, mix everything and cook for 16-25 minutes, if the garnish is dry, just pour some water;
7. cover the finished dish for half an hour and let it stand, then it will be ready for serving for lunch.

It has long been known to everyone that barley brings great benefits in the fight against overweight. And the fact that it organizes the normal process of the digestive tract. Even at the beginning of the diet, all toxins are excreted through the abundant urinary excretion. And fat is burned due to its low calorie content. With proper preparation and use of this useful cereal weight is reduced to 1 kg / day. This happens due to the component that is included in the grain of barley - fiber. That it allows the body to remove harmful toxins.

Anyone using pearl barley during the diet should know that 100 grams of this cereal contains set of vitamins and minerals:

• protein 9.90 g;
• fat 1.16 g;
• carbohydrates 62.12 g;
• complex A, B, Mi, K;
• potassium;
• calcium;
• magnesium;
• phosphorus;
• zinc;
• selenium and so on.

The energy value of 100 gamma pearl barrels is about 330 kcal. People who want to use it for weight loss should know how to cook it properly. This is required to get the desired results. For the effectiveness of the dish it is desirable to use milk when cooking. Since it contains about 156 calories, depending on the preparation and the amount of dairy product.

To get a dietary barley dish, do not add salt or fat to it, as usual. First soak the cereal for 40-50 minutes. There is also a method of germinating pearl barley grains. But it is a long process. Much better to buy it in the store by weight. It is prepared specifically for weight loss on the water:

1. Cook in a cup 1 liter of water, place the barley in it for 9-11 hours before cooking;
2. after a while drain the water;
3. add again a cup (1 liter) with water (1: 3 ratio);
4. boil barley on low heat for half an hour before it reaches a thick mass;
5. To heat the dish to the desired state, wrap the pan in heat for an hour.

Together, it can be used together with proteins (eggs, cooked chicken or turkey, and so on).

To remove excess weight and lose weight, it is necessary to apply a barley diet. However, strict compliance is required. Otherwise there will be no effect. The ration is distributed per day - 4-5 servings per day. Do not eat fatty and carbohydrate foods. Ready-made barley is used for breakfast or lunch according to this system:

• breakfast - vegetable barley porridge with prunes, coffee;
• dinner - porridge with vegetables (cucumbers, tomatoes, onions) with a slice of boiled or steamed chicken;
• snack - drink green tea without adding sugar, one orange, 100 g of cottage cheese (low-fat), a glass of buttermilk.

As with most grains, it is recommended to rinse the barley before cooking - especially if it is added directly to the soup or stew. Cooking can be sped up using a pressure cooker. But the most common way is to add the grain directly to the broth or simmer. Cooking in this way on low heat takes about 30 minutes.

There is another way to use instead of rice pearl barley in risotto - it has a similar ability to absorb liquid. The total time will be when cooking the same.

If you add barley barley to the soup or stew, you need to increase it slightly, and for this you first need to cook it in another saucepan, and then add to the soup. Boil it in water for 20-30 minutes and remove before use.

How to cook delicious barley porridge, see the next video.