Pearl barley porridge with onions. Barley porridge with onions Barley porridge with lard

20.12.2023 Salads

From our selection of recipes you will learn how to quickly, tasty, correctly, step by step and in a variety of ways cook pearl barley porridge: with meat, chicken, mushrooms, vegetables - with milk or water!

Pearl barley is a unique grain that is useful for both adults and children. You can cook many dishes based on it and they will all be tasty and varied. Many people don’t like pearl barley for only one reason - it takes a long time to cook. Today I want to talk about how to cook pearl barley porridge in water without soaking. Using this recipe, you will quickly cook pearl barley and, I am sure, you will be pleased with the result. After all, the porridge turns out tasty and crumbly. Try it!

pearl barley - 1 cup;
water - 4.5-5 glasses;
salt - 0.5 tsp;
vegetable oil - 1 tbsp. l.

First you need to choose a good cereal - without damaged or rotten grains. Rinse pearl barley several times in cold water until the water becomes clear.

Pearl barley comes in different varieties, so the cooking time may increase by another 10 minutes. If I cook pearl barley porridge as a side dish, I simply add ghee or butter to the cooked porridge. I wrap the pan and let the porridge brew for about 10-15 minutes. Barley cooked in water without pre-soaking turns out tasty and crumbly.

If I boil pearl barley to prepare a first course (pickle soup, for example), then I put the boiled ready-made cereal in a colander and rinse it (so that the soup does not become cloudy in the future). I also freeze ready-made pearl barley for first courses: I cool it and pack it in bags. It’s very convenient to take a bag of such boiled cereal out of the freezer and quickly cook a pickle. This porridge can also be prepared for fishing. Try it!!!

Recipe 2: how to cook pearl barley deliciously (step-by-step photos)

This recipe for pearl barley porridge will teach housewives how to deliciously prepare crumbly (with a minimum of mucus) pearl barley porridge in water, which is good as a side dish with meat, mushrooms, fish and even just vegetables.

pearl barley -350 gr;
salt – 1 tsp;
butter (I use homemade) – 80 gr.

To prepare delicious pearl barley porridge, I usually try to choose the most beautiful cereal in the store, which has fewer spoiled grains and litter. Even if the pearl barley you have chosen looks clean and beautiful, we still pour it onto a cutting board or table and sort through it.

Then pour the sorted barley grains into a saucepan, fill with cold water and let the grains swell for two hours.

After the required time, the croup increases in size, which can be seen even in the photo below.

Drain the water from the pearl barley and rinse it several times with running water.

Then, fill the cereal again with water so that the pearl barley is covered by two fingers and put it on the fire to boil.

As soon as the water boils, reduce the heat and simmer the cereal over medium heat for five minutes. After this, place the pearl barley in a colander and drain the water. The cereals need to be thoroughly rinsed again under the tap, and the pan must be rinsed free of pearl mucus.

After this, we send our pearl barley for repeated “water procedures”. We repeat everything as described above.

At the next stage, we will finally finish cooking the pearl barley. To do this, pour 0.7 liters of cereal. water, salt and bring to a boil.

We do it on low heat, cover the pan with a lid and cook the barley until cooked for 30-40 minutes.

If you cook pearl barley porridge in water, strictly following my recipe, look what a beautiful and tasty porridge you get - real pearls.

Add butter to the prepared pearl barley porridge, mix and serve with meat or whatever you like.

Recipe 3: crumbly pearl barley porridge in the oven

Pearl barley – 250 g
Water – 600 ml
Butter - 40 g
Salt - 1 teaspoon (to taste)

Boil the kettle. Turn on the oven.

Sort out the pearl barley.

Rinse the barley, add hot water and bring to a boil.

Then drain the water.

Pour hot water over the porridge again and add salt.

Add oil, mix well.

Cover the porridge with a lid and place in the oven. Bring until cooked in the oven at 160 degrees (about 70-90 minutes).

Then stir the porridge again. The crumbly pearl barley porridge is ready.

Serve the porridge with butter, milk or cracklings fried with onions. Bon appetit!

Recipe 4: how to make pearl barley with milk (with photo)

pearl barley - 1 cup
water - 3 glasses
milk - 3 cups
sugar - 1-2 tsp.
salt - to taste
butter - 30 g

Rinse the pearl barley several times in cold water. Then soak the cereal overnight (8-12 hours). Drain the water.

Take the pan in which you are going to cook the porridge. Pour pearl barley into it. Pour boiling water over the cereal and place the pan on the fire. Boil the water and then carefully drain it.

Pour enough milk into the swollen porridge. Add sugar and salt to the porridge, then stir. Taste, if not enough, add more sugar or salt. Turn the heat to low and cook until the milk is completely absorbed.

Before serving the finished pearl barley porridge, pour oil over it (melt a piece). Stir the porridge if you like. Now you know how to cook pearl barley porridge.

Recipe 5: pearl barley porridge with meat in a slow cooker

Meat - 400 gr.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Pearl barley 2 cups
Water 5 glasses.
Bay leaf
Spices

Cut the meat into small pieces.

Finely chop the onion and grate the carrots on a coarse grater.

Fry the meat on the “Frying” mode for 10-15 minutes; do not close the multicooker lid while frying.

Add onions and carrots to the meat. Stir and fry in the same mode for another 10 minutes. At the end, turn off the multicooker.

Add washed pearl barley, salt and spices.

Pour the required amount of water and add bay leaf.

Close the multicooker lid and set the “Pilaf” mode. After the signal, stir the pearl barley porridge with the meat in the slow cooker.

Recipe 6, step by step: pearl barley porridge with meat

Pearl barley turns out crumbly, pork is tender and breaks down into fibers itself, and carrots with onions and tomatoes perfectly complement meat and porridge. Barley with meat is a hearty, healthy and nutritious dish for the whole family made from affordable, inexpensive products.

400 g lean pork;
240 g pearl barley;
1 onion;
1 carrot;
2 pods of fresh chili pepper;
2 tomatoes;
3 cloves of garlic;
3 bay leaves;
1 teaspoon hops-suneli;
1 teaspoon coriander seeds;
25 ml vegetable oil for frying;
salt.

We measure out the pearl barley; one large mug is enough for four servings; it holds approximately 230-250 g. The dish should be prepared in a roasting pan with a lid or in a saucepan with thick walls and a thick bottom.

Soak the cereal in cold water for several minutes, drain the water, and rinse under the tap with cold water. Pour two mugs of water into the frying pan, pour in the pearl barley, put the frying pan on the fire, and heat to a boil.

By the way, I advise you to sort through the pearl barley so that there are no surprises in the form of small pebbles in the finished dish.

Fry the coarsely chopped onion in heated refined vegetable or olive oil.

We also add coarsely chopped carrots to the onions, you can add a little more celery if you like this vegetable.

When the vegetables are soft, add the pork, cut into cubes, into the pan. Fry the meat and vegetables for a few minutes until the pork sets just a little.

Place meat and vegetables in a roasting pan with boiling pearl barley.

Then add fresh chili peppers, bay leaves, chopped garlic and tomatoes. Instead of tomatoes, you can add 2-3 tablespoons of tomato puree.

Add salt to taste, suneli hops and roughly ground coriander seeds in a mortar. Instead of these spices, you can use curry powder for meat or ground red paprika.

Close the roasting pan tightly, turn the heat to low, and cook for 1 hour. Then remove the porridge from the stove, wrap it in a towel, and leave for 15-20 minutes to steam.

Serve the barley with meat hot, bon appetit! Fresh vegetable salad and homemade ketchup will complement the dish well.

Barley with meat can be preserved. You need to put the hot porridge with meat and vegetables into sterilized half-liter jars, cover with lids, and place in a large pan on a towel. Pour hot water so that it reaches the hangers, sterilize for 30 minutes, and roll up. Cool the canned food and store in the refrigerator for no more than 1 month.

Recipe 7: how to make pearl barley porridge with mushrooms

Barley with mushrooms and onions, stewed in milk sauce with seasonings, is a tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in the content of vegetable fats, proteins (in mushrooms), carbohydrates, saturates well, with the correct individual serving size of pearl barley with mushrooms and onions.

Pearl barley – 1 kg;
Forest mushrooms – 2 kg;
Onion with feather – 800 g;
Dill – 1 bunch;
Goat milk (can be cow milk) – 800 ml;
Flour – ½ tbsp.;
Vegetable oil – 170 ml;
Long black pepper – 3 pcs.;
Salt - to taste.

If you want to cook pearl barley, you should take care of this grain in advance by soaking it for several hours (or overnight). You can speed up the cooking time for this type of porridge using a pressure cooker - it will be ready in twenty minutes.

In a regular saucepan, pearl barley is cooked until ready for about an hour; some types of pearl barley cook faster; it has been observed that pearl barley from a bag cooks faster.

Start preparing the white sauce by drying the sifted wheat flour in a dry deep frying pan.

Tint it while stirring constantly.

Cooks call this flour red.

Add fresh whole goat's milk to the colored flour (easily replaced with full-fat cow's milk).

Use a mortar to grind the unusual long black pepper, which smells slightly of pine.

Pepper the milk sauce.

Chop the cleaned wild mushrooms into large pieces.

Also coarsely chop the white part of the onion into slices.

Sauté the onion in hot vegetable oil using a large wok.

Add chopped wild mushrooms to the onions.

Chop the onion feathers.

Add chopped green onions to the sauté.

Chop the dill.

Add prepared white milk sauce to the onion-mushroom sauce.

Add chopped dill.

Stir the sauce. Bring it to readiness.

Boil the soaked pearl barley in a pressure cooker by adding two liters of water. The process will take twenty minutes.

Add delicious vegetable oil to barley porridge.

Distribute the barley into deep portioned soup bowls.

Serve pearl barley porridge with mushrooms and onions hot, sprinkled with fresh herbs, such as dill.

Recipe 8: pearl barley porridge with vegetables - side dish

An inexpensive and easy-to-prepare side dish of barley, if you diversify it with different vegetables, it can well serve as an independent dish. Pearl barley, from which all kinds of dishes are prepared, is a product available even in times of commodity shortage.

A delicious side dish of pearl barley is easy to prepare, but takes a long time. Pearl barley cooks for more than an hour, and swells well, but the grains hold their shape perfectly. But the egg becomes very viscous when cooked. Therefore, an acceptable side dish of pearl barley can only be prepared from whole grains. A delicious side dish of pearl barley goes well with almost any meat or fish dish, chicken, or can be an excellent vegetarian dish.

Pearl barley 2 pcs
Onion 1 piece
Large carrots 2 tbsp.
Vegetable oil
Salt or soy sauce, black pepper, dill and parsley

If you look closely at pearl barley, you will see that it is very similar to wheat and is often confused with it. The removed top layer (hull) of barley makes the surface of the pearl barley very similar to the smooth grain of wheat. In addition, pearl barley of different grain sizes and different degrees of purification is available on sale. I prefer pearl barley to be large and light-colored without any signs of remaining shells.

Actually, dry pearl barley cooks well. But I prefer to soak it for 2-3 hours in cold water, rinsing it in running water until the signs of turbidity disappear. In addition, artifacts are often found in cereals - remains of shells, pebbles, etc.

Rinse the soaked pearl barley again with cold water, pour it into a saucepan and add 2 liters of cold water. Place the pan on the fire, bring the water to a boil and cook the barley, covered, over low heat for at least an hour. The pearl barley should become soft inside and increase in volume - swell. Place the boiled pearl barley in a colander and allow the liquid to drain as much as possible. The pearl barley garnish should not be wet or sticky.

By and large, if you know how, you can cook crumbly pearl barley in a measured amount of water, which will be completely absorbed by the cereal. But, as a rule, few can do this with confidence, so it is more convenient to cook barley in a large amount of water, it is simply impossible to make a mistake. Boiling the cereal is at your discretion.

While the pearl barley is cooking, you need to prepare and fry the vegetables. For vegetables, onions and carrots are preferable, although celery roots, parsnips, and unpeeled garlic cloves are also great. Peel the vegetables. Cut the carrots into large cubes, twice as large as the vegetables for the Olivier salad. Cut the onion into large strips.

Heat vegetable oil in a saucepan. Let the oil simmer for 1-2 minutes over low heat. Then fry the chopped carrots in oil. Fry vegetables over medium heat, stirring. The time for frying carrots is about 5 minutes, so that the surface of the carrot cubes begins to brown a little, and the carrot itself becomes soft.

Add the chopped onion and fry the vegetables, stirring until the onion turns a nice golden color. Simultaneously frying carrots and onions in this sequence will allow you to prepare the vegetables well and the side dish with pearl barley will be tasty and aromatic.

After the onions and carrots are fried, pepper the vegetables a little to taste, preferably with freshly ground black pepper. There is no need to salt vegetables. Add boiled pearl barley to the fried vegetables, drain the liquid well. Gently mix the cereal and vegetables. Using a wooden spatula, place the pearl barley and vegetables in a mound in the center of the pan, being careful not to leave anything on the sides. Reduce heat to low and cover the saucepan with a lid. The barley garnish should be steamed in the remaining moisture for 10 minutes.

Next, salt the pearl barley garnish to taste. You can add regular salt, or you can add 1-2 tbsp. high-quality and natural soy sauce. The soy sauce is quite salty and has a bright flavor that perfectly enhances the dish. After the pearl barley garnish is salted, mix the cereal, put it in a mound and let it steam under the lid for at least another 10 minutes. The side dish is ready, but you can, if desired, stir the cereal several more times, steaming it in the remaining moisture, then the side dish will be much more crumbly.

A side dish of pearl barley goes well with fried meat, natural pork cutlets, breaded fish, or game. In addition, the pearl barley side dish is a complete vegetarian dish that does not contain any ingredients of animal origin at all.

When serving a side dish of barley to the table, I advise you to sprinkle the barley with vegetables with a small amount of finely chopped parsley and dill.

Recipe 9: Pearl barley porridge with chicken and vegetables

For lovers of pearl barley, we offer to prepare a delicious porridge, which is supplemented with chicken and vegetables. This dish is an excellent option for the lunch menu. Pearl barley porridge with chicken and vegetables turns out nourishing and tasty.

chicken – 500 gr
sunflower oil – 50 ml
onion - 1 piece
carrots - 1 pc.
bell pepper - 1 piece
tomato - 1 pc.
pearl barley - 1.5 cups
dill - 2 sprigs

We start by cutting up the chicken. Chop any parts of the chicken into proportionate pieces. Let's wash them.

Heat vegetable oil in a saucepan. In this recipe, preference is given to sunflower oil. Transfer the chopped chicken pieces into the heated oil. We begin to fry them, stirring occasionally with a wooden spatula.

Peel the onions. Using a knife, finely chop the peeled onion.

The next vegetable ingredient is carrots. We also wash it first, then peel off the peel, and then grind it using a grater. The carrots can also be thinly sliced (at your discretion).

We diversify the composition of vegetable components for pearl barley porridge with chicken with sweet bell pepper. First, remove the seed capsule from the pepper and wash it. Cut the bell pepper into cubes.

We finished chopping the vegetables, and our chicken was already browned.

Add chopped vegetables to the chicken pieces.

Stir and simmer the ingredients for the porridge for about 7 minutes.

We wash the tomato and cut it into small cubes. Add to the rest of the ingredients in the pan. Simmer for another 5 minutes.

Now you can introduce pearl barley. Experienced housewives know that it is better to soak it in water before cooking. Before adding, rinse the pearl barley until the water is clear.

Don't forget to add salt to all the ingredients for the dish.

Fill the pearl barley with vegetables with water so that it is 2 cm higher than the cereal.

Simmer the barley porridge for about 30 minutes until cooked.

At the end, season the pearl barley porridge with chicken and vegetables with chopped dill.

Recipe 10: how to properly cook pearl barley with chickpeas

Real pearl barley porridge is very labor-intensive to make. But its special, sticky taste is worth the effort. Asian chickpeas also take a long time to cook. Therefore, we combine pearl barley and chickpeas in one porridge.

pearl barley - 200 gr
chickpeas - 200 gr
carrots - 1 pc.
onion - 1 head
vegetable oil - 4 tbsp.
salt - 1 tsp.

Chickpeas or nokhud are sold in various forms. There are smaller Indian chickpeas. Central Asian chickpeas are larger. It can be soaked overnight and simply eaten raw or added to salads. No pea taste. Rather, these chickpeas taste like nuts. For our dish, there is no point in soaking chickpeas and pearl barley. This dish is cooked in the evening and finished in the morning. Stand near a saucepan with a water bath for 5-6 hours, as suggested in classic recipes for preparing real pearl barley? Yes, no one is capable of such feats now. There's simply no time for this.

The Lazy Cooks Club has developed a method of periodically heating pearl barley porridge to a boil, followed by a long pause. So, wash the chickpeas and pearl barley, add 1.5 liters of water in a saucepan or cauldron and place on low heat. Let it simmer for 1-2 hours. Then turn off the heat and keep the porridge covered for another 2-3 hours. If it stays overnight, it's okay. Barley and chickpeas drink a lot of water. Boiling water should be added as needed.

In the morning you can cook the porridge for another 1 hour and finish cooking in the evening. In other words, you should not be afraid of long pauses when cooking this porridge. She's not afraid of them. It cooks even with the heat off.

As a result of these actions, which, in fact, take very little time, we should end up with a viscous, tender pearl barley, reminiscent in consistency of rolled oatmeal. The chickpeas have become soft, but they do not lose their shape and bring new shades of flavor to this dish. Check the dish for salt and add it as needed.

Let's move on to refueling. I prefer my classic “triple” with vegetable oil. Pickled cucumber, onion and carrot. Cucumber can be replaced with mushrooms. We clean the vegetables.

We cut our vegetables and put them in a separate frying pan. Place on medium heat and stir constantly.

Fry vegetables in vegetable oil until light brown edges form on the onions and carrots. Add the dressing-fry into the pan with the porridge. Mix everything and cook for no more than 10 minutes. Add salt to taste. Pearl barley porridge with vegetables and chickpeas is ready.

This is a vegetarian version of the dish. It is nourishing, tasty and healthy. You can decorate the porridge with herbs and add vegetables. Barley was the main porridge in the Russian army. And that was right. You can read entire treatises about the benefits of chickpeas. Unfortunately, we rarely use such products in our diet. We need to go back to our roots.

This is a wonderful and inexpensive side dish - delicious pearl barley porridge with carrots and onions in lard, cooked in a slow cooker.

Pearl barley porridge is a simple and satisfying dish in a rustic style. And like any village food, pearl barley is surprisingly tasty, nutritious and healthy. It can be prepared for breakfast and as an extraordinary side dish. And lovers of healthy food will appreciate it as an independent dish.

I suggest preparing delicious pearl barley in a slow cooker, where an amazing transformation of the usual semi-rubber grain into an unusually crumbly, fluffy, soft and tasty porridge takes place. The classic recipe for pearl barley porridge in a slow cooker is already on our website. We will take it as a basis and improve it a little by preparing a more delicious pearl barley with vegetables - onions and carrots. And if you flavor the porridge with lard, you simply won’t recognize it “in makeup”, it turns out so juicy and aromatic. The porridge is very easy to prepare, so the recipe can become your “lifesaver.”

Recipe Information

Cooking method: in the multicooker YUMMY YMC-505BX.

Total cooking time: 1 hour

Number of servings: 2 .

Ingredients:

pearl barley – ½ tbsp. faceted
water – 1 tbsp. faceted
carrots – 1 pc. (average)
onions – 1 piece
smoked or salted pork lard – 50 g
table salt – 1 tsp.
bay leaf – 1-2 pcs.

Pearl barley porridge with onions is not only an excellent side dish for fish and meat, but also simply a hearty second course. As soon as they jokingly call pearl barley porridge: “kirza”, “kirzukha”, pearl barley. But in vain! Pearl barley contains useful minerals such as potassium and calcium, as well as vitamins PP, B1, B2. For pearl barley porridge to be tasty, it must be cooked correctly. What to cook pearl barley porridge with to make it delicious? And you can cook pearl barley porridge to suit every taste: with fried onions, with onions and carrots, with the addition of spicy spices and butter, with cracklings. When traveling, pearl barley with stewed meat and onions turns out great. Without adding butter, pearl barley porridge with onions is good for Lent.

1. Barley porridge with onions quickly

Cooking pearl barley porridge with a regular onion is the simplest and fastest recipe. A peeled onion dipped into boiling pearl barley will give a delicate aroma, a pleasant color and significantly improve the taste of pearl barley porridge. Your favorite spices won’t hurt either, and a little butter added to the finished dish will make pearl barley porridge with onions even tastier.

Ingredients:

1 cup pearl barley
3 glasses of water
2 tablespoons sunflower oil
teaspoon salt
1 onion
50 grams butter

How to quickly cook pearl barley porridge with onions

Sort the pearl barley and lightly fry in a dry, hot frying pan for 5-10 minutes.
Pour cold water over the fried cereal, add vegetable oil and cook over low heat.
Rinse the onion head in the peel well with cold water, cut off the dry roots and place in boiling cereal: the porridge made from pearl barley will be more aromatic and more beautiful in color.
Add salt to the porridge and cook over low heat for about 20-30 minutes, stirring from time to time so that the porridge does not burn.
At the end of cooking, when the water has almost boiled away, remove the onion.
You can add butter to the prepared pearl barley porridge and mix well.
Wrap the pan with porridge in a towel and cover with something warm (a blanket) so that the porridge is thoroughly steamed. In 30 minutes it will become even tastier and more tender.

2. Pearl barley porridge with fried onions

If you love the aroma and taste of fried onions, you can prepare pearl barley porridge in another way. This porridge will turn out piquant and spicier due to fried onions and crushed spices. The choice of spices and their quantity is up to your taste.

Ingredients:

1 cup pearl barley
3 glasses of water
1-2 heads of onions
refined sunflower oil for frying
salt to taste
0.5 teaspoon turmeric
0.5 teaspoon coriander

How to cook pearl barley porridge with fried onions

Sort the pearl barley and rinse. To speed up the cooking process, pour cold water over the cereal and let stand for 15-20 minutes.
While the pearl barley is swelling, peel, rinse and finely chop one or two onions.
Heat the refined vegetable in a frying pan, add chopped onion to the oil and fry it over low heat. The onion should be golden and almost transparent.
Add chopped coriander to the onion; for spiciness, ground pepper or paprika to taste.
Drain the pearl barley, pour in 3 cups of fresh water, add half a teaspoon of turmeric for color and put the pan on the fire.
When the cereal boils, add a little salt to the porridge, collect the resulting foam and then cook the pearl barley porridge over low heat, stirring from time to time.
After about 10-15 minutes, when some of the water has boiled away, add the fried onion to the porridge, stir and cook the porridge until tender.
At the end of cooking, it is advisable to wrap the still hot pan well and let the pearl barley porridge brew.

If you want to get tasty and healthy pearl barley porridge for breakfast or lunch, cook it with carrots and onions, add more spices. The porridge is prepared in the same way as in the recipe given above, only the onions are fried along with the carrots. Grated carrots and chopped onions fried in refined vegetable oil will not only decorate this simple dish, they will add a pleasant aroma and taste to the pearl barley porridge.