The basis of barley porridge is crushed barley grains - a real storehouse of useful elements, carbohydrates and fiber, which our body needs so much. So that the cereal retains all available useful material, it is important to be able to cook it correctly.

Barley porridge is traditionally served in two types - boiled in fresh milk or in water.

Undoubtedly, with the first method of cooking, the food acquires a richer taste, but the use of plain pure water as a base has its advantages:

• a yak, boiled in water, has a calorie content of slightly more than 70 kcal per hundred gram portion, which means it is excellent for dietary nutrition;
• porridge on water turns out to be more crumbly, you can add any spices to it and serve as a side dish with vegetables or meat products;
• barley grits on water are hypoallergenic, it is recommended for pregnancy and breastfeeding.

Cooking barley porridge on water is not at all difficult - you just need to adhere to some simple rules and then any, even a novice hostess, can cope with this process.

The proportions when cooking barley porridge

Depending on your food preferences, you can get three types of dishes from crushed barley, differing in their consistency:

1. Loose porridge. To enjoy a loose, tasty porridge, prepare one serving of dry cereal and two servings of liquid. That is, the proportions will be 1 to 2.
2. Viscous porridge. If you like a thick and viscous cell, then you need to take four glasses of water (1 to 4) for one glass of cereal.
3. Semi-viscous porridge. This option is perfect for health food, for example, in diseases of the gastrointestinal tract or in the postoperative period to restore the body's strength. In this case, the proportions will be as follows - for one part of the cereal, three glasses of liquid (1 to 3).

Please note: in order to make the barley side dish more tasty, to facilitate the digestion of the cereal and increase its nutritional value, it is advisable to fry the egg in a frying pan or on a baking sheet in the oven before cooking.

How much time to cook?

How much to cook cereals also depends on what type of dish you want to put on your table:

• crumbly porridge will be ready in 13 to 15 minutes;
• for a viscous or semi-viscous state, the cooking time should be at least 25 minutes.

Recipes for cooking barley porridge in water

Here are some simple recipes to help you make a nutritious and satisfying breakfast.

A simple recipe for boiling barley porridge in water

This simple recipe will allow you to get a serving of healthy porridge without spending a lot of time and effort on cooking:

1. soak the barley for a couple - three hours in cold water;
2. over time, drain the liquid, rinse the grains and transfer to a cooking dish;
3. fill the prepared cell hot water, the amount of which depends on what degree of viscosity you want to get in the finished product;
4. bring to a boil, quench the heat and cook, stirring occasionally;
5. after the grains become soft and crumbly, and all the liquid has boiled away, turn off the heat and leave the porridge to rise under the lid for about 15 minutes;
6. v ready meal put butter, salt or sugar to taste.

Advice! For cooking any porridge, including barley, it is better to use dishes with thick walls, this will prevent the cereal from sticking and make the food fragrant and without a bitter aftertaste.

Loose porridge on the water

Soft loose barley porridge - a traditional dish Russian folk cuisine.

Here's how to cook a juicy water egg in the Russian style:

1. measure out one glass of cereal and pour the barley into a hot skillet without adding oil;
2. stirring constantly, fry the grains until a beautiful golden hue;
3. on the other burner, boil two glasses of water. Considering that the boiling liquid can have time to evaporate a little, it is better to take 50 - 70 ml more;
4. gently, in a thin stream, pour the fried cereals into boiling water;
5. stir immediately, reduce the temperature, close the lid and leave to cook;
6. in the process, salt and add your favorite spices, or sugar if you are preparing a sweet side dish;
7. when the barley becomes juicy and soft, Russian porridge is ready;
8. put the butter, set aside the dishes and let the dish "come up" a little - about 20 minutes.

Bon Appetit!

Recipe with the addition of meat

This breakfast or lunch option is best suited for people involved in sports and leading an active lifestyle. Carbohydrates in the form of porridge and protein from meat are good nutrition that allows you not to feel hunger for a long time.

Especially tasty is barley porridge, which is stewed with young beef:

1. we know that meat takes longer to cook, so you need to start the cooking process with it - fry the rings in fat onions, add grated carrots and portioned cuts of meat. Simmer covered until tender;
2. in the meantime, take care of the cereal - sort it out and rinse it under the tap, until the stream becomes transparent;
3. transfer the soft meat and vegetable frying to the cauldron, fill in the prepared cereal and fill it with water at the rate of 2 to 1;
4. add 50 - 70 g butter, a pinch of seasoning and salt;
5. simmer under the lid for about half an hour;
6. take it off the heat and wrap it up so the food is said to be better "married".

After 20 minutes you can call the household - it's time to go to the table!

Barley porridge on the water in a slow cooker

Barley porridge on water in a slow cooker is not cooked, but languishes. Because of this, it turns out to be very tender and soft, which makes it an excellent part of the daily children's menu.

1. rinse the required portion of cereal;
2. place the cell in the multicooker bowl and pour in filtered water at the rate of 2.5 to 1;
3. depending on the model, set the "Porridge" or "Extinguishing" mode for 50 minutes.

After that, you can calmly go about your business - the multicooker will notify you about the readiness of the porridge with a pleasant sound signal.

Advice! For a change ready-made porridge you can pour milk, add berries, fruits, or make a side dish to boiled meat- in any variation, barley porridge on the water will go well with other products.

With minced meat and mushrooms

Barley porridge with minced meat and mushrooms has such a rich taste and delicious appearance that such a dish is not ashamed to be put on festive table... It is convenient to cook such porridge in the oven using a ceramic pot or stewpan.

1. We wash the cereal, fill it with water and let it brew;
2. prepare the rest of the ingredients - wash mushrooms (champignons), clean and cut into plates. For 200 grams of barley, you need to take about 300 g of fresh mushrooms;
3. half a kilogram of minced meat (you can take any - chicken or pork - beef) fry together with one chopped onion in a small amount of fat;
4. salt, add spices. When the meat loses its red color and acquires a grayish tint, put it together with fat and onions in a baking pot;
5. we put chopped mushrooms and cereals there;
6. gently mix the food, fill it with boiled water so that the liquid is about two fingers above the level of the porridge;
7. close the lid and send it to the oven with a temperature of 190 degrees for 50 minutes.

Advice! It is important that the liquid is not absorbed prematurely, because in this case the porridge may not be fully cooked and may even burn. Monitor the water level and top up if necessary.

Now you know how to properly prepare cereals, how to cook barley porridge in water and diversify dishes from it. We hope that with our help this appetizing and healthy yachka will become one of your favorite foods on your hospitable table.

Barley, like pearl barley, is obtained from barley. Only it can be of different grinding - from 1 to 3, and also does not undergo additional grinding, due to which it retains maximum benefits. The product is ideal for those who cannot keep their weight or overweight, and is also suitable for people with intestinal diseases.

Groats can lower blood pressure and improve kidney function, and you can cook it correctly much faster and easier, the same barley.

How much to cook barley grits?

The standard cooking time for a yak is 20 minutes on the stove if the porridge is boiled in water. In a multicooker, the active cooking process takes about 50 minutes, after which the porridge is still languishing for 15-25 minutes in case of insufficient readiness. And in the oven, crumbly cereals will turn out in 1 hour of cooking.

It should also be taken into account that after the completion of the cooking process, the porridge must be wrapped up and left for 20-30 minutes. But not until it cools completely. Such a "sauna" will help the dish to reveal its full taste, and its consistency will become especially pleasant.

Step-by-step instructions for cooking barley groats

Since the most popular way to cook cereal porridge is to use a regular stove, it is taken as the basis of the classic technology:

1. To prepare several servings, you need 1 glass of yachka and 3 glasses of water. The standard proportion is 1: 3.
2. In most cases, barley grits do not need to be picked. Visually evaluate the quality of the product, and, if necessary, sort out the low-quality grains.
3. Rinse the original ingredient well. Water experienced chefs it is recommended to change at least 3 times. Use a sieve for this.
4. After washing, it is advisable to dry the cereal well without removing it from the sieve.
5. The water in the saucepan must be brought to a boil while the excess liquid drains from the cereal.
6. When the water boils, add the cereal, salt and cook over maximum heat until the next bubbles appear. After that, switch to minimum power and cook for 20 minutes, remembering to stir.
7. It is important not to skip the wrapping phase. As soon as the dish is cooked, cover and wrap with a terry towel for 15-25 minutes.

Butter is a great addition to porridge. Just add a slice to it before wrapping. Stir well before serving on plates.

Cooking secrets

Barley groats are not a picky product, so too many tricks in its preparation will not be highlighted:

• remember that the best porridge is obtained either in a cast-iron pot or in another enamel container with non-stick coating and a thick bottom. If finely ground porridge burns, it will no longer be suitable for food;
• you can prepare a nutritious dish with milk, for this they take 4 cups of milk and 2.5 cups of water for 1 glass, as well as salt. You need to cook in a wide saucepan, after boiling water. The groats are placed in a bowl and poured, reduce the heat. As soon as it begins to thicken, milk is added and boiled in the same way as using standard technology;
• if there is no sieve, you can rinse the barley grits in 1-2 layers of gauze.

Yachka goes a little worse with fruits and berries, in contrast to rice or corn grits, but it is ideal to complement any meat, as well as some vegetables.

Barley Recipes

You can prepare a yachka different ways different from conventional technology. In the oven, for example, it will turn out to be especially tasty and crumbly. But you will have to spend more time on this. And a real salvation for the hostess will be a multicooker, which can replace an ordinary oven.

Oven porridge recipe

To implement it, you will need 300 g of cereals, 800 ml of water and salt and butter at your discretion:

• after rinsing, put the cereal in a pan and fry for 3 minutes, until it becomes golden brown;
• put in a bowl and cover with boiling water for 7-8 hours;
• drain the water in the morning and put the porridge in a baking sheet for cooking in the oven, it is better to use a clay container;
• fill in so that the water is a maximum of 4-5 cm higher above the cereal;
• put the container in the oven, if it is a pot, you do not need to close the lid;
• cook on the top shelf for 1 hour at 200 degrees;
• after 45 minutes, cover with foil or a lid;
• then add sugar and butter, leave in the oven for 1 hour, if it is a pot, wrap it with a towel.

Optionally, you can add fried or boiled meat, as well as fruits and berries if you like their combination with porridge.

Barley porridge in a slow cooker

For cooking, take 180 g of cereal, 300 ml of water and oil and salt. Do not forget to rinse the grains and dry them, and then leave the cereals soaked in water for 2 hours. After that, the grains are also fried for 3 minutes without adding oil and placed in a bowl. The water is boiled, the cereal is poured over it. The mode is chosen "porridge" and set for 50 minutes, the temperature should not be higher than 140 degrees. If the product is not ready, add some more time.

Meat recipe

Yachka goes well with beef, chicken, pork and other types of meat. With its addition, a very satisfying product will turn out, and you can add zest to it with the help of spices - turmeric, nutmeg, rosemary and thyme. Or take a ready-made mixture. Here's the process:

• for 1 glass, take 400 g of meat, 400 ml of water, 50 g of oil and salt to taste;
• boil the meat, do not pour out the broth;
• Pour the pre-washed and dried cereal with broth and cook for 20 minutes after boiling;
• about 5 minutes before cooking, transfer the meat to the cereal;
• add butter and cover the dish, wrap for 20 minutes.

If you use in the recipe plain water, then the taste of the porridge may seem somewhat bland.

Cook barley once or twice a week and your health will get a great dose of vitamins and minerals. This product is easy to prepare and suitable for the diet of all people.

Porridge is nutritious, tasty and healthy, so you need to include it in your diet. How to cook barley porridge? And how is it useful?

What it is?

What cereal is barley porridge made of? Barley. In fact, this is the same pearl barley, but there are some differences. So if pearl barley cleaned, but not crushed, then barley groats are crushed, but not peeled and not polished barley.

Barley itself is the oldest cereal, from which since ancient times mankind has been preparing the most different dishes(soups, cereals) and even drinks (for example, barley kvass or barley beer).

Composition

The composition of barley is very, very rich. It contains proteins, complex carbohydrates, fiber, starch, dietary fiber, natural sugars, saturated fatty acids. There are many vitamins here: D, E, A, group B, PP and others.

Also included are minerals, macro- and microelements, for example, zinc, fluorine, boron, molybdenum, potassium, magnesium, phosphorus, calcium, iron, sulfur, chromium, silicon, sodium and so on. Average calorie content: there are a little more than 300 calories per 100 grams of cereal.

Benefit

Now let's list beneficial features barley groats:

• There is quite a lot of phosphorus, which is necessary for the normal functioning of the brain. Without it, brain activity, in principle, would be practically impossible.
• Fiber and dietary fiber that make up the composition are useful for digestion, since, firstly, they stimulate peristalsis (contractions) of the intestinal walls, which helps to avoid constipation, and secondly, they cleanse not only the intestines, but also the entire body from toxins and toxins generally.
• There is a lot of vegetable protein, which is absorbed almost completely. And protein is needed not only by muscles (all athletes use it), but also by all tissues of the body, because cells consist of it.
• Calcium is essential for strengthening bone tissue, without it our bones would be brittle and fragile.
• It has been proven that the substances contained in barley grits help alleviate the condition and increase the body's resistance to allergens.
• It is lovely dietary product! First, there are not a lot of calories in a serving of such porridge. Secondly, one plate of such a dish will give you satiety and energy for several hours. Thirdly, barley grits prevent the deposition of carbohydrates and fats "in reserve", as they contain carbohydrates that are absorbed slowly.
• Such porridge will be useful for diabetes mellitus(thanks to the same hard-to-digest carbohydrates).
• Vitamin E is an antioxidant that protects the body from the destructive activity of free radicals. Such activity, firstly, destroys healthy cells and provokes premature aging, secondly, it promotes the proliferation of malignant cells (and this leads to the development of oncological diseases).
• B vitamins are essential for the normal functioning of the central nervous system.
• Iron is necessary for anemia, as well as for its prevention.
• Magnesium is beneficial for the nervous system. It helps to increase stress resistance, normalize sleep and get rid of nervous tension.
• Potassium is good for the cardiovascular system, as it strengthens the heart muscle and improves the contractile activity of the heart.
• Such porridge has an enveloping effect on the mucous membranes of the digestive tract, therefore it is useful for ulcers and gastritis without exacerbation.
• There is a mild diuretic effect that allows you to get rid of edema.
• Also, barley grits have anti-inflammatory effects and are even natural.

Harm

Could such delicious porridge harm? In any case, any food should not be overused, so one plate a day (or even every other day) will be enough.

There are some contraindications:

• Exacerbation of certain diseases of the digestive system.
• Individual intolerance.

How to cook porridge?

How to cook barley porridge? There is nothing complicated about that. You can cook it both in milk and in water. There are also different recipes with the addition of berries, nuts and other ingredients.

Here is the technology for cooking barley porridge:

1. First, the cereals must be rinsed in cold water to remove all impurities. Since you remove gluten and starch by washing, the longer you do this, the more crumbly and less high-calorie porridge will be. But flushing is desirable in any case.
2. Bring water or milk to a boil. The amount of liquid depends on the desired consistency of the porridge. So if you want to get crumbly porridge, which can be served as a side dish, then take 2 parts of water for one part of the cereal. If you need a thick porridge, then take three parts of the liquid. And to obtain a viscous and almost liquid porridge, 4 parts of water are required per part of the cereal. If you prefer milk, so that it does not burn too much and runs away, dilute it with water (in equal proportions).
3. So, the liquid has boiled. Pour in the cereal. Cook the porridge, stirring occasionally, until full readiness... This usually takes about 15-25 minutes.
4. Then you can turn off the heat and cover the pan with a lid to thicken the porridge. You can add butter, honey, sugar, jam, or something else. Tasty porridge with fruits and berries, as well as nuts.

Barley soup

You can make an equally healthy and delicious barley soup. How to cook it? It's simple. Here's what you need:

• ½ glass of barley;
• 2 liters of water;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 1 tablespoon vegetable oil;
• 3 cloves of garlic;
• 200 grams of beef or veal;
• 2 tablespoons tomato paste or 1 tomato
• green onions and dill.

Cooking method:

1. First, put a pot of water on the fire, immerse the meat in it, let it cook until tender.
2. Meanwhile, peel and dice the potatoes, rinse the cereals in cold water.
3. Wash and peel the carrots, peel the garlic and onions. Grate the carrots, finely chop the onion, like the garlic. Fry vegetables in vegetable oil.
4. When the meat is cooked, take it out, put potatoes and cereals in the broth.
5. Add frying after 5-10 minutes.
6. After another 5-7 minutes add tomato paste and herbs, salt the soup. If instead of pasta you decide to use a tomato, pour boiling water over it, remove the peel and chop it in a blender or meat grinder.
7. Cook for another 3 minutes, then cover the pan with a lid and let sit for half an hour.
8. Treat your household!

Let the barley groats delight you with their benefits and taste!

Barley is often compared to barley. At the same time, many are sure that there is nothing useful in the cell. But in vain! Today, you will not only learn how to cook delicious barley porridge, but also make sure that it simply needs to be included in everyone's diet, because it is extremely useful and affordable.

Barley groats are nothing more than crushed barley. The egg contains many vitamins - A, E, PP, D, group B. The mineral set is also rich - calcium, magnesium, sodium, potassium, phosphorus, sulfur, iron, zinc, copper, manganese, fluorine, boron, molybdenum, cobalt, silicon, chromium, etc. The composition also contains complex carbohydrates, starch, protein, saturated fatty acids. At the same time, 100 grams of cereal contains about 320 kcal, which is noticeably less when compared with rice, the calorie content of which is about 350 kcal.

A few tricks for cooking barley grits

The subtleties of cooking

These features provide an easy way to prepare barley porridge. It does not need to be soaked for a long time, like barley. It does not need to be simmered for a long time until soft. It is simple and unpretentious, it turns out perfect in a saucepan, a pot in the oven and in a slow cooker. These are the main features of the preparation of the product.

The groats should be sorted out. During production, cake remains in it, pebbles, which can be packed in packages.

It is convenient to wash the well in a sieve. This will quickly wash away the dust and prevent the fine grains from being poured into the sink. The sieve allows for better control over the volume of the liquid. The consistency of the porridge depends on it.

How to lay cereals, culinary opinions differ:
1. When boiling, the yoke must be placed in hot water;
2. Place grain in cold water... Boil, then reduce heat and simmer, covered, for 20 minutes.

Control the proportions. They are important in the question of how to cook barley porridge deliciously. For crumbly side dish the optimum ratio of cereals to water is 1: 2.5. For a viscous porridge, preferred for a children's diet, use more liquids, up to 4 glasses.

Give the mass a rebuke. This is the most important nuance of the technology for preparing cereals. She should rebuke it under steam, the same time that it was boiled on the stove. Wrap it in a blanket and leave it under the lid. After 20 minutes, the porridge can be served. It turns out even more delicious if it comes in the oven. In this case, remove the pan from heat and place in the oven for 15 minutes.

Do not be stingy with oil. In Russia, cereals were served exclusively with butter, and occasionally with meat or onion frying. There should be a lot of oil, it is added before serving, on plates. V dietary nutrition vegetable oil will replace the creamy one. A tablespoon is required for one plate.

Barley porridge is high in calories, like most cereals. However, it contains the correct, long-lasting carbohydrates. They are absorbed by the body for a long time, maintaining a long-term feeling of satiety. Therefore, the yak is recommended in dietary meals and is included in the list of preferred cereals for a cereal diet.

The easy way to boil yachts

You will need:

Barley groats - 1 glass,
water - 2.5 cups
butter - 1 tablespoon,
salt - 0.5 teaspoon.

Cooking method

Put the washed cereal in boiling water.
Add some salt. Cook for a quarter of an hour over moderate heat, stirring occasionally.
We put the butter. We mix.
We send a container with barley porridge into an oven heated to 180 degrees.
You can try it in half an hour!

Cook crumbly barley porridge in water

You will need:

Barley groats - 2 cups,
water - 5 glasses,
butter - 25 grams,
salt to taste.

Cooking method

Pour water into a saucepan. Salt. We put on fire.
Fry the groats in a dry hot frying pan, stirring constantly so that it does not burn. As a rule, by the time the water boils, the cereal warms up well and becomes suitable for further cooking.
Pour cereals into boiling water. We mix.
Reduce heat to low and cook until all the water has boiled away.
At the end, add butter and mix well.
We wrap the container with porridge and leave for a quarter of an hour. Barley groats prepared in this way will be an excellent side dish for meat, fish and vegetables, but you can also gobble it up like a regular porridge.

Viscous milky barley porridge

You will need:

Barley groats - 1 glass,
milk - 4 glasses,
water - 2.5 cups
salt - 0.5 teaspoon.

Cooking method

Pour the prepared cereal into boiling salted water.
As soon as the porridge begins to thicken, pour in the milk. Cook until tender.
We give the finished porridge a little to reach, for this we wrap the pan.
We lay out on plates and, if desired, add sugar and butter. Let's try!

Cooking milk barley porridge in a slow cooker

You will need:

Barley groats - 1 glass,
water - 1 glass,
milk - 2 glasses,
salt - 1 pinch
butter - 20 grams.

Cooking method

Put the washed barley grits into the multicooker bowl.
Pour in milk diluted with water.
Add salt and oil.
We turn on the "Milk porridge" mode.
After the time set by the program, the miracle saucepan will notify you of the readiness of the barley porridge. However, we do not advise you to immediately remove the sample, let the porridge brew a little, literally 10-15 minutes, and then it will become even tastier.

Barley porridge with meat

You will need:

Barley groats - 1 glass,
meat (pulp) - 400 grams,
water - 400 ml,
butter - 50 grams,
salt to taste.

Cooking method

Boil the meat until tender. Visitors of our portal already know how to cook beef.
We disassemble the boiled meat into fibers. We do not pour out the broth, since it will still be useful to us.
Pour the washed barley grits with hot broth and cook over moderate heat for 20 minutes.
Add meat to the porridge. We mix.
Cut the butter into small pieces and spread on the porridge.
We cover the pan with a lid. We send for 20-30 minutes to the oven, heated to 180 degrees. Delicious barley porridge with meat is ready to eat!

How to cook barley porridge with chicken in a slow cooker

You will need:

Barley groats - 1 glass,
water - 2 glasses
chicken leg - 1 piece,
onion - 1 piece,
carrots - 1 piece,
vegetable oil - 2 tablespoons,

salt to taste (about 1 teaspoon).

Cooking method

Pour vegetable oil into the multicooker bowl. We turn on the "Fry" mode.
My chicken leg. We dry it. Cut into 2 parts.
Fry in hot oil chicken legs on both sides until half ready. Salt.
Peel the onion. Cut into small cubes.
We grate the carrots, not forgetting to peel them first.
Add vegetables to the chicken. We mix. We fry for another 5 minutes - during this time, the onion and carrots should brown.
We fall asleep to vegetables and chicken washed cereals (if desired, it can be calcined in a dry frying pan, how to do this, we have already said above).
We pour in hot water.
Pepper. Salt.
We turn on the "Groats" mode and cook for 35 minutes.
After the sound signal informing about the readiness of the dish, turn on the "Heating" mode for 20 minutes. Then we lay out the porridge on portioned plates and call the household to the table.

Barley porridge with minced meat and mushrooms

You will need:

Barley groats - 1 glass,
water - 3 glasses,
chopped meat(any will do) - 300 grams,
mushrooms - 300 grams,
onion - 1 piece,
carrots - 1 piece,
vegetable oil - for frying,
salt to taste.

Cooking method

Pour the sorted and thoroughly washed cereals with cold water.
Peel the onion. Cut into small cubes.
We clean the carrots. Cut in the same way as carrots.
My mushrooms. We dry it. Chop finely. By the way, if it was not possible to get fresh mushrooms, and there is a bag with supplies in the freezer, then you can use them too.
Heat a small amount of vegetable oil in a frying pan. Fry vegetables and mushrooms.
Heat a little oil in another pan. Fry the minced meat until tender.
Combine minced meat and fried vegetables. Salt and pepper. You can add your favorite spices if desired.
Pour the swollen cereals into boiling water. Cook, stirring occasionally, until thickened. Let the porridge brew (for this, leave it in a saucepan under the lid for half an hour).
After the specified time, mix the cereals, fried vegetables and minced meat. We send it to the oven for 30 minutes.
Season the prepared barley porridge with mushrooms and minced meat with a small amount of butter and sprinkle with herbs. Ready!

Barley porridge with stew

You will need:

Barley groats - 1 glass,
water - 2 glasses
stew - 1 jar (320 grams),
onion - 1 piece,
carrots - 1 piece,
ground black pepper - to taste,
black pepper - 3-5 peas,
Bay leaf- 1-2 pieces,
salt to taste.

Cooking method

Pour boiling water over the barley grits prepared for cooking. We put it on the stove.
As soon as the water boils, add the spices from the list, reduce the heat to low and cook until tender.
Fry the stew in a small amount of vegetable oil.
We clean the onion. Finely chopped.
Rub the peeled carrots on a medium grater.
We send vegetables to the stew. Fry lightly.
Add the ready-made frying to the porridge 5 minutes before cooking. We mix.
Cover the porridge for 15-20 minutes with a lid, or even better, wrap the pan with a blanket. Bon Appetit!

Not every modern person knows what barley groats are. You can hardly find it on the menu of catering establishments, on culinary sites and programs. Even if you decide to purchase it, you will have to make an effort, since not every store has it. The low popularity of this product is due to several reasons at once. The older generation associates yach with times of food shortages.

Young people for the most part know nothing about her. It is often confused with barley. Peeled and crushed barley kernels are called barley groats, and whole and additionally polished - pearl barley. It is this manufacturing process that provides a number of advantages, which we will discuss below.

Benefit and harm

So, due to the fact that the grains do not go through grinding, they have more fiber. Alimentary fiber promote good bowel function, which means cleansing the body and removing undigested residues and toxins. In addition, porridge made from barley grits has a lot of other positive aspects.

• It provides a long-lasting feeling of fullness. Vegetable protein, the proportion of which is from 10 to 12%, is better absorbed than animal protein. In addition to protein, it contains up to 60% carbohydrates and about 2% fat, so this product can be included in the menu of people suffering from diabetes and obesity. The calorie content of porridge cooked in water is 80 kcal per 100 grams. If you cook it in milk -110 kcal. Such indicators nutritional value will appeal to people engaged in physical labor or sports.
• The benefits of the product are proven by the high content of various macronutrients. It contains iron, phosphorus, iodine, potassium, magnesium, sulfur, zinc, copper, manganese. Vitamins of group B, E, PP contribute to the strengthening of human health.
• The health-improving properties of cereals have been known since ancient times. When it is cooked, mucus is formed. Such a decoction is indicated for people with diseases of the gastrointestinal tract. The anti-inflammatory substances included in the composition will help to cope with colds and coughs. Liquid porridge will be useful during the recovery period after debilitating diseases, it will give strength.
• A number of amino acids allow the body to restore hormonal levels, regenerate nerve cells and tissues, and therefore it simply needs to be consumed by people of different ages, especially the elderly.

However, the measure is important in everything. In case of exacerbation of diseases of the stomach and intestines, care must be taken. Completely exclude its use in case of gluten intolerance, since in terms of its content, yachka is only slightly inferior to wheat. If after use your health deteriorates - consult your doctor.

When a child tries it for the first time, watch how the body reacts in order to identify allergies in time.

Selection of ingredients

We all make a choice in favor of this or that product, guided by several criteria at once.

First, we look at the size. As mentioned above, barley grain is smaller than pearl barley. After peeling the husk and subsequent crushing during the production process, nucleoli of different sizes are obtained. After that, they are sorted, where they are cleared of garbage and divided into large and small. Most often, on the packaging you can find marking 1, 2 or 3. These numbers indicate the size of the cereal. Barley flakes can often be found, which also differ in grind size.

Secondly, it is necessary to assess the type of product. Normally, the color should be white-yellowish. In addition, the presence in the total mass a large number foreign grains and other debris indicates low quality. Even small stones can be found in such cereals and damage to the teeth. Be careful!

Thirdly, give preference to cardboard packs. During storage, all cereal products release a little moisture, even if they have been well dried, and cellophane contributes to its accumulation and the development of mold. That's why do not use these products after the expiration date.

It is good if the packaging is partially transparent, so that you can visually assess how high-quality its contents are.

Correct proportions

Depending on preference, the planned consistency may vary.

• It can be crumbly. This type is mainly used not as an independent dish, but as a side dish. In order to keep the prepared dish in shape when laying out on a plate, use a 1: 2 ratio when cooking. You need to take one glass of barley and two glasses of water.
• Viscous. To prepare it, you need a ratio of 1: 3.
• Liquid. In this case, you need to take 4 glasses of water. Children prefer to eat such porridge.

If you do not use measuring utensils, water can be poured over the eye so that its level is at least two centimeters higher than the cereal level. Porridge is cooked for 15-25 minutes, depending on the amount of liquid. In addition, you should understand that the more the cereal is cooked, the more it will boil down and lose its shape. In this case, it is important to monitor the degree of heating. When the cereal is cooked for a long time - the power of the burner, after boiling, must be reduced to a minimum.

In addition to water, porridge is often boiled in milk. Creamy taste is more familiar and more popular. The ratio of milk to cereals is practically the same as in the case of boiling in water. However, if you take high-fat milk, you may need a little more of it or the porridge will turn out to be thicker than desired.

In addition to ordinary porridge, it is often required to prepare a decoction. Everything is simple here. Add 100 grams of barley per liter of water. If the broth needs to be stronger, just increase the proportion of grain or reduce the amount of water. When very little broth is needed for treatment, a tablespoon will be enough for a glass.

The broth is prepared quickly, but over low heat, with constant stirring with a spoon.

How to cook?

Let's start from the very simple recipe porridge on the water.

1. Take a glass of cereal. Pick out the debris from it and rinse it in a colander under running water several times.
2. Boil three glasses of water in a saucepan. Add half a teaspoon of salt and sugar to taste to the water. Take the dishes with the expectation that during cooking the grains will increase in size.
3. Add washed cereals to boiling water. After boiling, reduce heat and cook for 15-20 minutes until tender. From time to time, the mass must be stirred so that it does not burn.
4. Add butter or oil to taste. So that the barley porridge does not boil completely, it can be removed from the heat a little earlier and put in a preheated, but turned off oven to languish until tender. Instead of an oven, the saucepan can be wrapped in a blanket and left for half an hour.

Milk porridge is cooked in the same way. So that it is not dry, it is kept over low heat until the moment when it begins to boil.

Into the dairy sweet porridge you can add butter, fresh fruit, nuts, jam or preserves.

A great alternative would be porridge with vegetables. To do this, you can use any seasonal vegetables that are combined with each other and mushrooms. Cooking is not difficult at all.

• Pour vegetable oil at the bottom of the stewpan, heat.
• Cut the onion into small pieces and begin to sauté until it becomes transparent. At this time, grate the carrots on a coarse grater and add to the onions for frying.
• Forest boiled mushrooms or cut the mushrooms and send to fry for 7 minutes, stirring continuously.
• Add washed barley grits, add water. Salt. Simmer for another 20 minutes. Lenten and hearty dish ready. You don't need to fry vegetables and mushrooms - just put them in a saucepan with cereals, add water and simmer a little longer, until tender.

For a change, you can make a casserole with barley, meat, and pumpkin. Such a dish will be not only tasty, but also bright. This will require different ingredients.

• Cut 400 g of chicken, pork or any other meat into slices and marinate. For the marinade, you can use salt, pepper, tomato juice or ketchup mixed with water.
• Cut one large onion into half rings.
• 300 gr. cut pumpkins without peel and medium carrots into strips.
• Lubricate the shape and lay out in layers: meat, onions, carrots and pumpkin. Distribute the vegetables evenly over the entire area of ​​the baking dish.
• With a final layer of about 1 cm, fill in the groats and level them. For filling, you can use meat broth or tomato juice, dissolving salt in it in advance. The fill should cover the grain by about 1 cm. When laying the layers, keep in mind that the barley grits will swell a little and the height will increase.
• Put the form in an oven preheated to 180 degrees for 30 minutes (depending on the meat). Then add butter on top and bake for 15 or 20 minutes.

You will learn more about how to cook barley porridge in the following video.