Barley with meat can significantly diversify your diet if you learn how to cook it correctly. The dish is nourishing, healthy, but at the same time dietary: after all, only this cereal has the ability to remove harmful cholesterol from the body. And pearl barley is an amazingly rewarding ingredient that goes well with meat, vegetables and many other ingredients. The main thing is to learn how to bring it to perfection.

Imagine that you come to a restaurant and they offer you to try “pearl porridge with sous vide beef.” Agree, it sounds delicious. But when the dish is served, there will be no limit to surprise: you will be served ordinary pearl barley with meat stewed in a special way. Yes! Pearl barley is returning to haute cuisine, which means that soon you will be able to surprise your family and guests with “haute couture” dishes made from our traditionally Russian, inexpensive “pearl” barley. How to properly cook classic barley with meat?

To prepare we will need:

• pearl barley – 1 cup;
• 500 grams of any meat (but it’s better to take beef);
• onions – 1 pc.;
• carrots – 1 pc. (large);
• bay leaf (optional);
• salt, spices, pepper to taste.

It is better to rinse the pearl barley in advance with cold water and leave it to soak overnight - this way we will prepare it and it will cook much faster. It will swell overnight, all that remains is to drain the water and cook. Fill the cereal with water at a ratio of 1:3, add some salt, let the water boil, and then switch to low heat so that it simmers. Readiness is determined quite simply: each grain is soft, but at the same time slightly “springy” inside. Typically, the cooking time for barley is 50-60 minutes.

You can speed up the process of cooking cereals significantly if, after the first boil, drain the water, add it again, let it boil and reduce the heat.

While the cereal is cooking, prepare the meat and vegetables. To do this, cut the beef into cubes, the onion into half rings, and grate the carrots on a coarse grater. Heat a thick saucepan, add vegetable oil and a piece of butter, fry the meat and vegetables over high heat. Salt, pepper, add seasonings. Simmer the meat and vegetables until soft for 60-90 minutes. If you see that the meat is almost ready, has become soft and tender, it’s time to combine it with boiled cereal.

At the last stage, mix the vegetable mixture, meat, cereals and simmer a little over low heat for 10-15 minutes. At the last moment, add the bay leaf and turn off the stove: our dish should be saturated with the aroma of bay leaf, which goes perfectly with pearl barley. But before serving, the leaf is always removed: otherwise the porridge begins to taste bitter.

Vary the amount of porridge, meat and vegetables so that the end result is a juicy dish: if you overdo it with pearl barley, the dish will turn out dry; although the situation can be easily remedied by adding a little broth.

Barley with meat goes perfectly with dill, which can be used to decorate the dish. It can be served with green radish, fresh carrot salad, cucumbers, and mushrooms. Decorate the table in Russian style, invite guests and discover a new taste of good old pearl barley.

Recipe for cooking in pots in the oven

The pots themselves are table decorations. And housewives know well how tasty, simmered, and tender any porridge turns out to be. Barley is perhaps the best grain for pots - there it opens up and quickly acquires the most desired degree of readiness. And the meat from the pots is so tasty that it literally “jumps” from the fork into the mouth.

Preparing the dish is very simple:

1. Lightly boil the cereal, soaked the day before in a large amount of water.
2. Place pieces of meat, fried onions, carrots and other vegetables to taste at the bottom of the pot.
3. Fill with cereal so that 2-3 centimeters remain from the neck of the pot.
4. Add some salt and spices.
5. Fill with water or broth almost to the very top (do not overfill - otherwise the dish will start to “run away”).
6. Close with lids.
7. Place in an oven preheated to 200 degrees.
8. Bake for 60 minutes.

Before serving, place a cube of butter in each pot. It will give the porridge that same creaminess, thanks to which it will sparkle and become even tastier. You can sprinkle it with fresh dill or garnish with parsley sprigs.

The best meat for baking in pots is pork neck; it turns out very juicy.

Porridge in pots is served with a salad of fresh radishes, cucumbers, sauerkraut, seasoned with fragrant vegetable oil.

Barley with meat in a slow cooker

A multicooker is the same device that is famous precisely for its ability to perfectly boil cereals. Many people equate the taste to a Russian oven: the porridges turn out so successful in cartoons. There is another big plus - for a multicooker you don’t need to boil the pearl barley in advance. It is enough to rinse the cereal and leave it in water while you cut vegetables and meat. Use the same proportions as in the basic recipe.

1. Rinse barley with water
2. Cut the meat into pieces.
3. Vegetables (carrots, onions) – cut into small strips.
4. Fry the meat and vegetables on the “Fry” mode until golden brown.
5. Add cereal.
6. Fill with water so that it is 2 fingers higher than the workpiece.
7. Close the lid and simmer in the “Porridge” mode

Cooking time and mode name depend on the technical capabilities of the multicooker.

A huge advantage of cooking in a slow cooker is the opportunity, while the porridge is stewing with meat, to go for a walk, do household chores, or devote time to a hobby. It is extremely difficult to digest porridge, especially since the oven automatically switches the food to the “Warming” mode. And, of course, the “Delayed Start” mode is most appropriate here: it’s easy to leave the porridge overnight, and in the morning you can treat yourself to a hearty, fresh, aromatic breakfast.

With chicken fillet and vegetables

Barley removes cholesterol from the body and contains few calories (100 g of porridge boiled in water contains only 109 kcal). With chicken fillet and seasonal vegetables, the porridge is easily suitable for people who want to get in shape. A few tips will help you make the porridge tasty, but at the same time dietary. How to cook a low-calorie version correctly?

Follow the instructions and prepare:

1. Cook pearl barley porridge in a saucepan until half cooked.
2. In a separate frying pan, sauté vegetables and meat in a small amount of water mixed with 1 tbsp. vegetable oil.
3. Mix cereals, vegetables, meat.
4. Add a glass of vegetable broth or water.
5. Simmer until the cereal melts.

For the dish you can use eggplants, zucchini, pumpkin, any types of cabbage, carrots, green peas - the more vegetables you add, the more interesting the taste will be. You can season everything with savory - it’s very tasty with barley. This porridge can be served with a sauce based on mint and natural yogurt, or eaten with a piece of unleavened bread (or whole grain bread).

Recipe for cooking like a king

Pearl barley was discovered in our country with the light hand of Peter the Great: the Tsar had great respect for this porridge, ate it with milk and really loved it with mushrooms and meat. Royal barley with meat can become your signature dish: it successfully combines creaminess and piquancy, satiety, but at the same time lightness.

For cooking we need not only cereals, vegetables, meat, but also pickled butter. You can take champignons and replace them with honey mushrooms, but it’s better to still use boletus: and the smaller they are, the more refined the royal porridge will be.

Cooking step by step:

1. Fill the cereal with water and let it swell for 2-3 hours.
2. Rinse it again with cold water.
3. In the multicooker, turn on the “Baking” mode and heat the butter on it (a piece weighing 50-60 g).
4. Add onion, carrot, grated on a fine grater.
5. Fry the vegetables for 5 minutes, no more.
6. Add chicken meat cut from thighs or legs.
7. Stir and fry a little more until golden brown.
8. Add the marinated butter and lightly fry everything together again.
9. Fill with cereal (it should increase in volume by about 2 times).
10. Close the lid.
11. Simmer on the “Porridge” mode (or “Buckwheat”, depending on your preference).
12. Serve with fresh herbs.

It is appropriate to add a cube of mushroom broth to the porridge: this way the taste of mushrooms will be even more pronounced.

The indicated amount is enough for 6 large servings, that is, it is easy to invite a group of hungry adults to the royal porridge, and they will leave full. You can wash down the porridge with cool kvass or any fermented milk product.

With beef and beans in Transcarpathian style

In Transcarpathia there is a national dish of pearl barley and smoked meats called chovlent. It is necessarily prepared in pots, and the ingredients include not only pearl barley and meat, but also beans and smoked meats. In addition to beef, you can use pieces of smoked chicken, pork ribs, even chicken necks - the more varieties you use, the tastier the dish will be.

It is very easy to prepare if you take the recipe for meat with barley in pots as a basis. In the same way, fry the meat with vegetables, put it in pots, and cover the base with pearl barley. Although there is an important nuance: in the original recipe, the beans are boiled until tender, and then placed in pots. But it’s easy to simplify the process if you buy a jar of any beans: white, red, in their own juice or tomato. In this case, the liquid can not be poured out, but can also be added to the dish.

The dish is served with sour cream, plenty of herbs, fresh flatbread, and washed down with fermented milk products.

Barley soup with meat

When mentioning “pearl” cereal, one cannot ignore soup with this cereal - hot first courses with pearl barley turn out rich, satisfying, and so appropriate in the winter season. Traditional rassolnik, of course, everyone knows how to cook, but few people know: even a simple meat soup made from barley turns out very tasty and is not at all tiring to prepare.

Cooking “pearl” soup is very simple:

1. Boil the meat broth from beef brisket (60 to 90 minutes).
2. While the soup base is cooking, soak the barley to swell.
3. Sauté carrots and onions in butter.
4. As soon as the meat has become soft, remove it from the pan.
5. Add cereals and vegetables.
6. Cook for 60 minutes until the cereal is ready over low heat.
7. Add meat cut into pieces.
8. Put in a bay leaf.

For soup, 100 g of cereal is enough for a 3 liter pan - otherwise the soup will turn out too thick.

Before serving, sprinkle each plate with herbs, you can season with a teaspoon of sour cream. If you noticed, there are no potatoes in the soup. But, if desired, you can add a couple of whole tubers there: it will boil, giving the soup a special thickness and richness.

Pearl barley is an excellent cereal. It satisfies perfectly without adding extra calories. Considering its “penny” cost, you can cook it at least once a week, each time opening up new options. But make sure that the cereal is clean and does not contain a lot of debris, which is quite difficult to clean out. Be full and happy!

This dish can be put on par with pilaf; it is just as tasty, high-calorie and filling. Barley with meat is not prepared quickly, but the result is worth the effort. This recipe shows a separate method of cooking cereals and meat. We will cook pearl barley in a saucepan, and fry and simmer pork with vegetables in a frying pan. Then all the ingredients are combined in one bowl and simmered until cooked.

Should pearl barley be soaked before cooking? It all depends on your taste preferences. If you expect to get a boiled, softer porridge and cook it for a short time, then you need to soak the product in cold water in advance (1 tbsp. cereal 1 liter of water) and leave overnight. Then drain the remaining liquid and then start cooking the cereal, taking the required amount of water (1:3). In this case, pearl barley will cook for about 40 minutes.

If you like coarser pearl barley, not too boiled, or don’t have time to soak, there’s nothing wrong with that. Just add water to the cereal in a ratio of 1:4 and cook over low heat until tender. Cooking, as a rule, takes no more than 1.5 hours. It is especially convenient to cook cereals in a slow cooker. In this case, we will boil it in a large amount of water and then drain it in a colander. This way, we will not allow the product to stick or burn during cooking.

Ingredients

• pearl barley – 1.5 tbsp.
• water – about 2 l
• pork shoulder – 400 g
• carrots – 1 pc.
• onion – 1 pc.
• cumin – 1 tsp.
• vegetable oil
• salt, pepper - to taste

How to cook pearl barley porridge with pork meat

Cut the carrots into small pieces (as for pilaf). Chop the onion too. Heat a frying pan or cauldron on fire with vegetable oil. Add the vegetables and sauté until they turn brown.

Rinse pearl barley thoroughly. If you decide to soak it, then do it 8-12 hours before preparing the dish. If you are thinking of doing without soaking, just pour 1.5 tbsp. pearl barley with plenty of water. Bring to a boil, add salt and cook over low heat, covered with a lid, for 50-60 minutes.

Place the sliced ​​pork shoulder into the frying pan. You can choose the meat part that you like. Add salt, pepper and stir. Fry for 10 minutes over medium heat.

When the meat is slightly browned, pour in about 200 ml of water. Cover with a lid and simmer the pork with vegetables until cooked for about 30 minutes. Cooking time for the meat depends on the meat itself. It happens that it becomes soft very quickly, but it also happens the other way around.

When the pearl barley is cooked, place it in a colander and let all the liquid drain out. Then pour the porridge into the pan with the meat and vegetables. Stir. Add cumin (optional). Cover with a lid and simmer for another 10-15 minutes so that the barley with meat turns out tasty and aromatic.

This completes the preparation of this delicious dish. Let it sit covered for a while after removing from heat.

Serve barley with pork hot with plenty of vegetables and herbs.

• If you soak pearl barley in advance, you don’t have to cook it separately from the meat. After the pork has been fried, add the soaked cereal, add water in a ratio of 1:3 and cook under the lid with the meat until the liquid evaporates.
• You can add spices to this recipe to taste. For example, using seasoning for pilaf you will not only enhance the taste of the dish, but also make its appearance brighter. You can also put a whole head of garlic in the pearl barley, as is customary when preparing pilaf.

vkys.info

Pearl barley porridge with meat

Recipe difficulty: no more difficult than preparing ordinary rice pilaf

First, as usual, you should prepare the pearl barley for use. To do this, I washed it two hours earlier and filled it with cold water.

After the specified time, I drained the water, and instead poured boiling water into the bowl with the cereal and covered it with a lid. It should be left in this form for 20 minutes.

Heat the oil in a cast iron pan and fry the onions and carrots in it.

After 5-7 minutes, add slices of meat and fry everything together. Add salt and pepper, mixing well.

We fill it with water about a couple of centimeters above the pearl barley itself, cover it with a lid, reduce the heat as much as possible and cook the “pilaf” until the moisture evaporates.

alimero.ru

Pearl barley porridge with pork in a pot

• About 600 g pork pulp
• 1 cup pearl barley
• 1-2 carrots
• 3-4 onions
• 50 g butter
• Salt, ground black pepper, dry mushrooms, bay leaves, peppercorns

Would you like to thank? It's easy - share your favorite recipe with your friends!

and here is the pearl barley. Thanks a lot!…)))

Anna, hello. I hope it warms you up...

super porridge! I can imagine how delicious it is...

Yalo is not the right word...

the porridge is very tasty, pearl barley goes well with pork... But as it turned out, barley is a very heavy food... I didn’t think that I cooked it for my husband for dinner... I won’t do that again...)))

I think it’s just right for lunch. for breakfast it’s long and also hard...

Anna, well, of course, it’s to your taste. True, we manage with such a pot in a couple of days, since it is just as tasty when heated.

Yummy!! and the way the meat cooks well, and pearl barley for variety!! Lovely! thank you!

Tanya, hello...

I often use pearl barley - both in fish soup, in pickle soup, and the same with meat. For speed, I boil a large portion of pearl barley in a double boiler until half cooked (30 minutes), divide it into bags and freeze. It’s important to freeze it flat so that it’s easy to break off later.

then you put this frozen piece in any dish - and voila! - you can cook quickly.

Natanya, it really saves a lot of time. Barley does not cook quickly.

sooooo delicious thank you

zize, bon appetit.

Why rinse boiled pearl barley?

It won’t stick together in the broth...

Katerina to wash off excess gluten. This will make the end result more crumbly.

Thanks for the recipe.

and if you soak pearl barley overnight, it cooks for 20 minutes.

thanks for the recipe! I used to use raw pearl barley, but your version turned out to be tastier!

The dish is super, the pearl barley exceeded all expectations.

I won’t swear)) but I will express my amazement at women’s thinking. The thought arises - are our women really made from ribs... Ladies, don’t be offended, but it never hurts to think about the essence of the processes. Or just remember what I’m going to tell you now, so that you don’t rob your neighbors of nutrients in the future.

So, wash the grains BEFORE COOKING or soaking. But only! No rinsing afterwards! For cereals are a divine gift, each grain contains a set of amino acids and essential elements (barley - almost all of them). From the very first minute of cooking, these microelements are washed out into the broth... well, that’s okay, we eat it later. And those who rinse the cereal after cooking, drain the “broth” - also drain the microelements washed into the water during the cooking process. Severely depleting the product. As a result, you have RAGS, deprived of half, or even more, of the nutrients. RAG! With this logic (or rather, its absence), you can wash both meat after frying and vegetables after sautéing. So, the washing is short and BEFORE cooking. To remove warehouse dirt, sand, litter, nothing more. And if you SOAK (after washing) the cereal overnight, then the water also does not drain, you cook in it, microelements are also released into it.

Asians and Arabs, in their culinary tradition, do not even wash their cereals and their “devzira” rice for pilaf, and just put it dry. This is how microelements are preserved. They understand. And you feed the boiled cereal, of which almost only depleted fiber remains, to your loved ones, pouring the broth with microelements into the sink.

Okay, don’t be upset without our minds, we can’t live without your feelings and charm))

Reader, thanks for the information. I'll keep this in mind for the future.

harch.ru

Barley pilaf with pork

Barley pilaf with pork is another very tasty recipe for making not quite ordinary pilaf. Preparing pilaf from barley is not at all difficult, and it turns out not only tasty, but also very healthy, because barley contains a huge amount of useful substances. In addition, barley is very good friends with meat and very intensively absorbs its aromas. The result is a very tasty dish.

• Cooking time: 8 hours or more
• Main ingredient: pearl barley
• General name: pilaf

List of ingredients

• lean pork pulp - 200 g
• pearl barley - 300 g
• onions - 300 g
• carrots - 300 g
• ground black pepper - to taste
• salt - to taste
• vegetable oil - for frying

Cooking method

Rinse pearl barley thoroughly in cold water, add boiling water and leave for 8 hours. Then drain the water and rinse the pearl barley again. Pour in clean water and cook for about 50 minutes. Then rinse thoroughly in a sieve.

Use a sharp knife to remove membranes and veins from the pork. Rinse thoroughly and cut into equal, but not very large pieces. Heat vegetable oil in a cauldron and place the meat pieces. Fry a little. While the meat is fried, peel and wash the onions and carrots. Cut the carrots into strips and cut the onion into half rings. Transfer vegetables to meat, add salt and spices. Stir, add a little water and simmer for about 25 minutes, covering the meat with a lid.

Ingredients

To prepare barley pilaf with pork you will need:

pearl barley - 2 cups;

pork - 600 g;

carrots - 2 pcs.;

onion (large) - 1 pc.;

vegetable oil - 2 tbsp. l.;

garlic - 1 head;

salt, seasoning for pilaf - to taste;

Cooking steps

Wash the meat and dry it. I cooked pilaf with pork pulp, but lamb, beef or chicken are perfect.

Cut the pork into medium-sized portions.

Cut the peeled onion into half rings.

Cut the peeled carrots into cubes.

Heat vegetable oil in a cauldron or deep frying pan, add onion and fry over medium heat for 3-4 minutes (until translucent), stirring occasionally.
Then add the chopped pieces of pork to the onion and fry for another 3-4 minutes.

Add carrots to the meat fried with onions.

Stir and add salt, seasoning for pilaf.

Pour in cold water (the water should completely cover all the ingredients except the garlic), bring to a boil and cook, covered, over low heat for 30-40 minutes.

During this time, the pork and vegetables should become soft.

Rinse the pearl barley well again and place it in a cauldron on top of the pork and vegetables, smoothing it out.

Pour enough water into the cauldron so that it is 2-2.5 cm above the level of the cereal.

Remove the finished pilaf from the heat and let it brew under the lid for 10-15 minutes. Then mix barley pilaf with pork, arrange on plates and serve.

Pearl barley makes a very tasty, satisfying and aromatic pilaf. Be sure to try it!
Bon appetit!

Pearl barley porridge cooked with meat is one of the best second courses you can prepare. In addition to the excellent combination of ingredients and appetizing aroma, pearl barley porridge with meat and vegetables is considered a valuable source of nutrients, minerals and vitamins, micro- and macroelements. It is important to note the invaluable benefits of pearl barley, since it contains a substance that can rejuvenate the body, remove wrinkles and stretch marks, and make the skin smooth and elastic. There are recipes that make barley porridge great for losing weight and fighting cholesterol. As for the proposed dish, you can safely cook it in the oven using clay or ceramic pots.

Pearl barley porridge with pork is a hearty, nutritious, juicy, tasty and original dish, which is served in portioned pots. This is what makes barley with pork a special, unusual and even a little festive delicacy. If you don’t have a pot, don’t despair; barley with pork turns out just as good on a regular stove. For cooking, it is better to use a casserole, a thick-walled saucepan or a deep frying pan.

As for the taste of the dish, the stewed pork with porridge turns out incredibly tender, juicy and melts in your mouth. The proposed recipe can be considered primordially Russian; with its help you can feed even a large family. As everyone knows, pearl barley itself is not very attractive or tasty, but if you prepare it correctly, it will become a chic side dish for any meat or fish. If you use pork in this recipe, it is advisable to use tenderloin.

Ingredients

To prepare delicious pearl barley porridge with meat you will need the following ingredients:

Preparation

1. According to the proposed recipe, you need to prepare all the ingredients. First of all, you should deal with the meat. It is desirable that it contains layers of fat. This will ensure the perfect taste of the finished dish. It must be washed, dried and cut into small pieces.

2. Place a frying pan on the stove, pour in a little vegetable oil and heat it up. It is important that the frying pan has a thick bottom, since pearl barley porridge will be cooked in it.

3. While frying the meat, you can start preparing the vegetables. Peel the onions, wash with water, and chop into half rings. Add it to the meat and simmer for at least five minutes.

5. While the meat is stewing with vegetables, make pearl barley. First, you need to sort it out, since it very often contains uncleaned kernels. After this, rinse the cereal under running water and place it in a frying pan.

The name of pearl barley porridge comes from the word “pearl” - this is how pearls were called in Rus'. This name went to the porridge for noble favor. Since ancient times, pearl barley porridge has been valued for its medicinal properties and invaluable composition. Today I propose to prepare pearl barley porridge with pork - a satisfying and healthy dish. In addition to this porridge, it would be important to serve various pickles, as well as fresh vegetables.

To prepare pearl barley porridge with pork, we need pearl barley, onions, garlic, pork pulp, salt and water.

Wash the cereal well and fill it with water in the evening. For a glass of cereal, take 1 liter of water.

In the morning, rinse the cereal well, add 2.5 glasses of water, add salt and cook until tender, about 50 minutes.

While the porridge is cooking, we prepare the meat. Cut the pork flesh into small oblong pieces.

Heat vegetable oil in a frying pan, fry the meat a little, add onion and garlic. The onion can be cut into cubes or quarter rings, this is not fundamentally important. Add a little water and simmer the meat until cooked under the lid closed.

Add the finished meat to the pan with the already prepared porridge and mix.

Cover the pan with a lid and wrap it in a towel for half an hour.

Serve pearl barley porridge with pork hot or warm.

Bon appetit!