How to cook delicious barley porridge. How much and how to properly cook crumbly barley porridge in water

19.10.2023 Soups

On our planet, barley has been cultivated for more than ten thousand years. Before the discovery of potatoes, tomatoes and other vegetables, grain was the main ingredient for baking bread, preparing side dishes and porridges. Nowadays, barley grits (crushed barley grains without grinding) are not often found on restaurant menus and home diets. This method of grain processing preserves the beneficial properties, vitamins, and minerals as much as possible. Translated from Old Russian, “perlovaya” means “pearls” for its similarity to freshwater pearls.

Beneficial features

Barley porridge contains many useful substances: amino acids, fiber, vegetable proteins, vitamins A, B, E, PP, iron, phosphorus, calcium, magnesium, potassium and others, which make it possible to strengthen and maintain our health. Unique barley groats are affordable for any family budget, and in terms of usefulness they are not inferior to fashionable and expensive ones.

The egg contains a large amount of dietary fiber, which takes a long time to digest by the body. This is important when losing weight, as you feel full for a long time. At the same time, the body is cleansed of toxins, bad cholesterol, and improves the functioning of the gastrointestinal tract. Experts recommend using barley porridge for poisoning and for prevention purposes.

Vegetable proteins in cereals reach ten percent; they are completely absorbed by the body. Hordecin, present in barley grains, has antibacterial properties and is used in folk medicine instead of an antibiotic.

The amino acid lysine, contained in barley, is involved in the production of antibodies, food enzymes, hormones necessary for the human body, and is involved in the prevention of cancer. The presence of phosphorus ensures the absorption of calcium, and the presence of potassium strengthens the cardiovascular system. B vitamins have antioxidant properties. Regular consumption of barley has an anti-stress effect.

Contraindications include personal intolerance (allergy to the proteins of certain cereals) and premature use by children under one year of age.

Subtleties of cooking

Barley cereal is considered a high-calorie product, since one hundred grams of such cereal contains 315 kcal, but at the same time, the high ability of this product to cleanse the body allows its use even in diets.

Before cooking, the cereal must be sorted out to remove spoiled grains and debris. After this, the cereal should be washed well in several waters, and then transferred to a saucepan with a thick bottom. For a crumbly side dish or porridge, the following ratio is suitable: 1 glass of barley to 2.5 glasses of water. After placing the cell in boiling water, cook it over low heat for twenty minutes.

Adding a tablespoon of butter or vegetable oil and salt to taste at the end of cooking will help you prepare the cereal tasty and correctly. After cooking, wrap the pan in a warm towel or place in a preheated oven to evaporate for fifteen minutes.

The cereal will be cooked aromatic and crumbly if it is pre-fried. We prepare the product, put it in a frying pan, stirring, dry until the moisture evaporates and a pleasant smell appears. Put the cereal into boiling water (proportions 1 to 2.5), add salt, add butter and, reducing the heat, cook for 15–20 minutes.

A good way to cook porridge in the oven. Soak the sorted and washed cereals in clean water for seven hours. The proportions of water and cereal are the same as for cooking on the stove. After which we keep the pot without a lid for one hour at a temperature of 180 degrees. After 45 minutes from the start of cooking, you can add a piece of butter, sugar if desired, and cover the container with a lid. Leave for a while in the oven to cool to a comfortable temperature for serving.

Cooking porridge with milk is slightly different from the first method with water. To do this you will need one glass of cereal, two glasses of clean water, one glass of milk. Prepare the cereal, boil it in two glasses of water. Ten minutes before readiness, add a glass of milk, a piece of butter, salt, mix everything and cook for another ten minutes. The finished cereal is infused for at least twenty minutes.

Without much difficulty, delicious porridge is prepared in a slow cooker, which greatly simplifies the process. We put in the bowl the same known proportions of fried cereals and hot boiled water, salt. We set the “Porridge” or “Stew” mode and program it for 50 minutes. After the beep, open the multicooker, add butter, dried fruits, berries and other porridge toppings. If such a device is equipped with the “Milk porridge” function, you can cook it in milk, in which case it will not “run away”.

Barley is one of the grains that our ancestors were among the first to cultivate. Porridge made from it was one of the favorite foods of our great-grandfathers. Gladiators were once called barley eaters, since dishes made from this grain formed the basis of their diet. This product contains a lot of useful substances and fiber, slow carbohydrates, thanks to which foods made from it are charged with energy for a long time.
Several types of cereals are produced from barley, including pearl barley and barley. The latter is an unprocessed crushed cereal. Thanks to this, barley grains retain all the benefits of whole grains and at the same time boil much faster. If you know how to cook barley porridge, you can significantly enrich your family’s diet. After all, this dish can be cooked with water and milk, made unsweetened and with sugar, served as a side dish or as a separate dish.

Cooking features

Cooking barley porridge is no more difficult than oatmeal or buckwheat; it also takes relatively little time. This dish can be one of the options for a hearty breakfast that will appeal to both children and adults. However, to obtain the expected result, you need to know several features of preparing porridge from barley.

To obtain barley groats, barley is most often crushed without preprocessing. This allows you to preserve the maximum of useful substances, but does not make the produced product pure. Barley groats may contain barley flakes, specks and even pebbles, not to mention the fact that its grains will inevitably be covered with dust. Before cooking, barley grits must be carefully sorted and washed. Wash it by placing it in a sieve under running water. If you plan to prepare crumbly porridge, you need to rinse until the water runs clear. If the porridge is viscous, you can rinse it a little less thoroughly.
When choosing barley cereal, choose one that can be easily poured into a bag or cardboard box. If the cereal is wet, it will quickly become moldy and have an unpleasant aftertaste. When buying cereal, you should also pay attention to its expiration date. When buying an expired product, you cannot be sure of its quality.
On packages of barley cereal you can see the numbers 1, 2 and 3. This marking indicates the size of the grains. The smallest grain is marked with the number 3, the largest - with the number 1. The cooking time of the porridge, its appearance and taste will depend on the size of the grains.
Cooking time for barley porridge in a saucepan is 15-25 minutes, it depends on the size of the grains: the smaller they are, the faster they will boil. When cooking porridge with milk, the cooking time will have to be increased by a few minutes. In a slow cooker, barley porridge is cooked a little longer - from 30 minutes.
Before cooking porridge, it is recommended to fry barley groats for several minutes in a dry frying pan. This will make the porridge more crumbly, aromatic and tasty.
For cooking porridge, choose enamel cookware with a high-quality non-stick coating or with a double bottom that prevents sticking. It is especially important to choose the right dishes when porridge is cooked in milk.
If barley porridge is cooked in a slow cooker, select the “Milk porridge” program, and if it is not available, choose any other program designed for preparing cereal dishes. It may be called “Buckwheat”, “Rice”, “Porridge” or something else.
After removing the pan of barley porridge from the stove, wrap it up and leave it for 20 minutes so that it steams better. An alternative is to simmer the porridge in the oven at a temperature of about 150 degrees. If a multicooker was used to prepare the porridge, leave the food in the heating mode for 20-30 minutes.
Barley porridge will be even tastier if flavored with butter.

Properly prepared barley porridge is delicious on its own, but it is often made with the addition of fruits, vegetables, meat and other products. Each version of the dish has unique organoleptic qualities, so you won’t get tired of it for a long time, even if you cook it almost every day.

Proportions of cereal and liquid

To obtain tasty porridge, it is always important to choose the right proportions of cereal and liquid.

Barley porridge will be crumbly if you take 2-2.5 cups of liquid per glass of cereal. Whether it is water, broth or milk diluted with water does not significantly affect this ratio.
To obtain viscous porridge, use a proportion of 1: 3 when cooking porridge in water or 1: 4 when cooking a mixture of milk and water. Barley porridge is usually not cooked with milk alone.
If you take 4 glasses of water or 5-6 glasses of milk diluted with water per glass of barley, the porridge will come out liquid.
When cooking barley porridge in a slow cooker, use the same ratio of cereal and water as when cooking it in a saucepan.

A glass with a capacity of 0.2 liters contains 145 g of barley, a glass with a capacity of 0.25 liters contains 180 g.

Important! Barley contains a small amount of fat, but a lot of vegetable protein and slow carbohydrates. This makes it possible for people suffering from diabetes and overweight to use it.

Barley contains a significant amount of potassium, magnesium, phosphorus, iron, zinc, iodine, vitamins A and PP, which makes dishes made from it useful for strengthening the heart and blood vessels, and preventing iron deficiency anemia.

Eating barley porridge helps normalize stool and restore intestinal motility, which makes it especially necessary in old age.

Due to the high gluten content, barley porridge is not recommended to be given in large quantities to small children and people suffering from gluten intolerance.

Calorie content 100 g of barley porridge cooked in water is only 76 kcal, cooked in milk without sugar - 111 kcal, sweet porridge with butter can have an energy value of around 150-220 kcal.

barley groats – 150 g;
water – 0.5 l;
salt - to taste;
butter or vegetable oil – 30 g.

Cooking method:

Sort the barley grits, sifting out flakes, stones and other debris. Place the cereal in a fine-mesh sieve and place under running cool water. Rinse until the water runs clear.
Transfer the barley to a dry, hot frying pan and fry it for 2-3 minutes over medium heat.
Boil water in a double-bottomed or non-stick saucepan. Add salt and stir.
While stirring the water, add dried barley groats into it. Stir.
Once the water in the pan boils again, reduce the intensity of the flame. Cook the porridge for 15 minutes if it is the finest grind (marking 3), 20 minutes if it is medium-sized (marking 2), 25 minutes if it is coarse (marking 1).
Add butter to the porridge and stir.
Remove the pan with porridge from the heat, cover it with a lid and wrap it with a blanket or several towels. Leave to steam for 20 minutes.

After the specified time, the porridge can be laid out on plates and family members can be invited to the table. It will not be superfluous to supplement the portion with fresh or canned vegetables. However, more often than not, water-cooked food is used not as an independent dish, but as a side dish. It is universal: it goes well with both meat and fish snacks.

Compound:

barley groats – 0.2 kg;
water – 0.4 l;
milk – 0.6 l;
salt - a pinch;
sugar – 10-20 g;
butter (optional) - to taste.

Cooking method:

Sort the barley well and rinse. Dry in a hot frying pan (without using oil).
Place the cereal in a saucepan, add sugar and salt, and cover with water.
Over medium heat, bring the contents of the pan to a boil, reduce the heat and cook the porridge until there is almost no liquid left in the pan.
Heat the milk, pour it into the pan with the porridge, stir.
Cook the porridge over low heat until it becomes quite viscous.
Add a piece of butter, stir.
Remove the pan of porridge from the heat, cover it and leave it for a quarter of an hour to finish cooking.

Milk barley porridge is an excellent breakfast option. It is tasty, healthy and charges you with energy for a long time, helping you not to remember about food or think about snacks until lunch.

Milk barley porridge in a slow cooker

barley groats – 150 g;
water – 0.4 l;
milk – 0.4 l;
salt - a pinch;
sugar - to taste;
butter – 20-30 g.

Cooking method:

Place the sorted and washed barley into the multicooker bowl.
Add sugar and salt to it.
Draw a line around the circumference of the multicooker bowl (approximately halfway up its height) with butter. This will be the boundary that the milk will not be able to cross when boiling.
Place the remaining oil on the cut barley.
Boil water and dilute milk with it. Pour the prepared liquid mixture over the cereal.
Lower the multicooker lid. Turn on the device by activating the “Milk porridge” program. If your unit does not have the function of preparing milk porridges, select the “Cereal”, “Buckwheat”, “Rice” or similar program. If your multicooker cannot automatically determine the degree of readiness of dishes and you need to set the cooking time for porridge, set aside 30 minutes for this task.
After the sound signal indicates the end of the main program, leave the porridge for 15 minutes in the heating mode.

In a slow cooker, barley porridge turns out tender, with a pleasant creamy taste. It will surely appeal to your family members of all ages. The dish will become even more tempting if it is supplemented with fruits, berries, jam, sprinkled with crushed nuts or grated chocolate.

Barley porridge with pumpkin and meat

barley groats – 150 g;
pork or beef pulp – 0.3 kg;
water – 0.5 l;
carrots – 100 g;
onions – 100 g;
pumpkin pulp – 0.2 kg;
salt, spices - to taste;
refined vegetable oil – 50 ml.

Cooking method:

Wash the meat, cut it into small cubes.
Scrub the carrots, wash, dry with a napkin, and grate coarsely.
Remove the skins from the onion and cut it into small cubes.
Peel the pumpkin by removing the pulp and seeds. Cut the vegetable into small cubes - about the same size as meat.
Pour oil into the bottom of a cauldron or thick-bottomed pan, place onions and carrots in it. Fry them until golden brown.
Add meat and spices. Fry the meat until it is browned on all sides.
Add pumpkin pieces, add 100 ml of water. Reduce heat and simmer meat and vegetables for 15 minutes.
After washing the barley, lightly fry it in a dry frying pan and pour it into the pan with the rest of the ingredients.
Add salt, add 0.4 liters of water.
Cook the porridge for 20 minutes, stirring it occasionally.
After removing the pan of porridge from the heat, cover it and leave for 20-30 minutes.

Barley porridge, cooked with meat and vegetables, is a complete dish that can compete with pilaf. Pumpkin in the dish can be replaced with zucchini - it will also turn out delicious.

Barley porridge with lard and mushrooms in a slow cooker

barley groats – 140 g;
lard – 30 g;
water – 0.4 l;
fresh champignons – 150 g;
onions – 70 g;
garlic – 3 cloves;
salt, spices - to taste.

Cooking method:

Sort through and rinse the cereal.
Peel the onion and chop finely.
Cut the garlic into small pieces.
Wash the mushrooms and dry with a napkin. Cut into thin slices or strips.
Cut the lard into small pieces and place in a multicooker bowl.
Turn on the appliance by selecting the “Frying” or “Baking” program.
After 5 minutes, add onion and garlic to the lard, fry them for 5 minutes.
Add mushrooms. Cook them for 10 minutes in the same program.
Add cereal, salt, spices. Pour in water.
Change the program to one designed for cooking porridge. If necessary, set the timer for 30 minutes.
After the main program has completed, stir the porridge and leave it to simmer in the heating mode for another 20-30 minutes.

If you want to cook lean porridge with mushrooms, lard can be replaced with vegetable oil.

Barley porridge with minced chicken and mushrooms

barley groats – 150 g;
water – 0.6 l;
minced chicken – 0.2 kg;
fresh champignons – 0.2 kg;
onions – 100 g;
refined vegetable oil - how much will be needed;
salt, seasonings - to taste.

Cooking method:

Peel the onion, chop finely, fry in vegetable oil until golden brown.
Add the minced meat to the onion, salt and pepper it. Fry until the minced meat turns white.
Add mushrooms cut into small pieces. Cook until almost all the liquid released from the champignons has evaporated.
Add prepared cereal and water. Cook the porridge for about 20 minutes until it becomes thick enough.

Before serving the dish, it doesn’t hurt to sprinkle it with fresh herbs, finely chopped with a knife.

Barley porridge with stew

barley groats – 180 g;
water – 0.5 l;
carrots – 100 g;
onion – 100 g;
meat stew – 0.32 kg;
refined vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Peel the vegetables. Grind the carrots on a grater. Cut the onion into small pieces.
Heat the oil in a frying pan and brown the chopped vegetables in it.
Add the stew to the vegetables and stir. Cook the ingredients together for 5-7 minutes.
Boil water in a saucepan, salt it, pour the prepared cereal into it. Cook it for 10-15 minutes until there is very little water left.
Add vegetables with stewed meat, stir. Cook the porridge for another 10 minutes.

Wrap the pan with the prepared porridge and leave for 20-30 minutes, it will become even more tasty and aromatic.

Barley porridge is one of the traditional dishes of Russian cuisine. It is also prepared in many other countries, as it is healthy, tasty and filling. Barley porridge can be cooked in milk, then it will become a good breakfast. It can also be made with water and used as a side dish. By supplementing barley with meat and vegetables, you will get a complete dish.

When choosing what kind of porridge to cook, you should definitely pay attention to barley groats, from which you can quickly cook tasty and healthy porridge. In this article we will look at how long and how to properly cook barley porridge in water or milk in a saucepan, which you and your family will definitely enjoy.

How long to cook barley porridge?

The cooking time for barley porridge depends on what it will be cooked in (water or milk), since the cooking sequence for these porridges is different. For comparison, let’s look at how long to cook a egg in water and milk:

How long does it take to cook barley porridge in water? The average cooking time for barley in water is 15-20 minutes (until the water in the pan boils away).
How long to cook barley porridge with milk? The cooking time for barley porridge with milk is on average 20-25 minutes until ready.

Having learned how long to cook barley porridge, we will consider further what are the secrets and nuances of preparing crumbly barley porridge for a side dish and how to cook delicious barley porridge with milk for yourself for breakfast or for your child.

How to cook crumbly barley porridge in water in a saucepan?

1st quick way to cook barley

This method of preparing barley groats is the most common and simplest, since it does not require any special additional processing of barley groats before cooking. Let's look step by step at how to cook barley porridge in water in a saucepan using this method:

To prepare the porridge you will need: 1 glass of barley, 2.5 glasses of water, salt (1/2 teaspoon) and 30-50 grams of butter.
First of all, measure out one glass of barley, pour it into a flat plate and sort it out by hand (remove small debris, if any).
Pour the sorted cereal into a sieve and rinse thoroughly in cold water.
Place the washed barley grits into a saucepan of a suitable size (take into account that when cooked, barley grits increases almost 5 times), add water (from a ratio of 2.5 cups of water to 1 cup of grits) and bring the water in the pan to a boil over high heat. Stir the porridge periodically with a spoon.
After the water in the pan has boiled, reduce the heat to low, add salt (half a teaspoon) and cook the porridge for 15-20 minutes (until all the water is absorbed into the porridge), and do not forget to periodically stir the porridge with a spoon so that it didn't burn.
When the barley porridge is ready, remove the pan from the heat, add butter (30-50 grams) to the porridge, cover the pan with a lid and leave the porridge to steep for 20 minutes (you can also wrap the pan in a towel to better retain heat).
That's all! Delicious barley porridge cooked in water - ready! Now it can be used as a side dish for many dishes.

Note: at the end of cooking, so that the porridge “arrives” faster, it can be placed in the oven for 15 minutes, preheated to 150 degrees.

2nd way to cook barley porridge crumbly and tasty

The second method of cooking barley porridge in water allows it to be cooked more crumbly and aromatic, since the barley groats are fried a little before cooking. Let's take a closer look at how to prepare barley porridge in water with additional frying:

We sort and rinse the barley in cold water using a sieve, as in the previous recipe (for cooking we take 1 cup of barley).
Place the washed grains into a clean frying pan and dry and brown over medium heat, stirring constantly (all the water should evaporate and the grains should become slightly browned with a pleasant smell).
Pour 2 cups of water into a saucepan (for 1 cup of barley), add salt (0.5-1 teaspoon) and bring to a boil over high heat.
Transfer the cereal browned in the pan to the boiling water in the pan, add butter and after the water in the pan boils again, reduce the heat to low and cook the porridge until the water boils away (about 15 minutes). Stir the porridge periodically with a spoon.
When the water in the pan has boiled away and the porridge is ready, remove the pan from the heat, cover with a lid and let the porridge brew for 20 minutes. Delicious crumbly barley porridge for a side dish is ready!

How to cook barley porridge with milk in a saucepan?

Cooking barley porridge in milk is very similar to the first method of cooking barley porridge in water, but still slightly different. Let's take a step-by-step look at how to cook barley porridge with milk in a saucepan:

To prepare milk barley porridge you will need: 1 glass of barley, 2 glasses of water, 1 glass of milk, butter, salt and sugar.
First of all, we sort and thoroughly rinse the cereal in cold water using a sieve.
Place the washed cereal in a saucepan and add water (2 cups of water per 1 cup of cereal) and bring to a boil over high heat.
After the water boils in the pan, reduce the heat to low and, without covering the pan, cook the porridge until all the water is absorbed (10-15 minutes). While cooking, stir the porridge periodically with a spoon.
When the water in the pan has boiled away (absorbed into the cereal), add 1 glass of milk, salt (half a teaspoon), sugar (2 tablespoons) and butter (50 grams), and stirring constantly, cook the barley porridge for another 10 minutes (no milk should be added). boil, the porridge should be viscous or liquid, depending on which you like best).
At the end of cooking, remove the pan from the stove, cover with a lid and let the porridge brew for at least 20 minutes.
That's all! Delicious barley porridge with milk - ready!

Note: like many other types of porridge, barley porridge cannot be spoiled with butter, so you can add more butter to it than indicated in the recipes above (depending on your personal preferences).

Answers to popular questions on the topic of how to cook barley porridge?

Do I need to rinse barley before cooking? Yes, it is better to rinse barley in cold water before cooking.
Do I need to soak barley before cooking? You don’t need to soak barley before cooking, but if you still decide to do this, fill it with cold, clean water and leave overnight.
How many times does barley expand when cooked? When cooked, barley expands to approximately 5 times its original volume.
Why does the water turn pink (red) when cooking barley? This happens due to the fact that a natural dye is released from the cereal (the water may turn pinkish) and there is nothing wrong with that.
How many calories are in barley porridge cooked in water? The calorie content of barley porridge cooked in water is 76 kcal per 100 grams of product.

In conclusion to the article, it can be noted that knowing how long and how to cook barley in water and milk, you can always quickly cook tasty and healthy porridge for yourself and your loved ones. We leave our reviews and useful tips on how to cook barley porridge (yachka) in water and milk in the comments to the article and share it on social networks if it was useful to you.

Barley groats are the crushed form of barley without grinding and with minimal processing. This is the main difference from pearl barley, which is processed with grinding, but is not crushed. Thanks to this method of production, barley is considered healthy for consumption - it contains a large amount of fiber and a number of important and necessary nutrients for the body. Such a dish as barley porridge with water has been prepared for a long time. The domestication of this cereal occurred at the end of the Late Neolithic era. You can prepare many dishes from barley according to various recipes, and one of the leading places is occupied by porridge.

Now I will tell you a recipe for barley porridge with water. So, for cooking we need the following ingredients:

Preparation

1. Cooking barley porridge begins with washing the cereal. Once it has been thoroughly washed, place it in a frying pan and lightly brown over medium heat. Don't forget to stir so it doesn't stick to the bottom.

2. At this time, put the required amount of water in a saucepan on the adjacent burner and bring to a boil.

3. When the water boils, add the fried cereal in a thin stream, stirring constantly.

4. Salt and add butter. Stir well and turn the heat to low.

5. The cooking process lasts approximately 15 minutes with the lid closed. As soon as the water boils, you can turn off the heat.

6. Cover the pan with the finished porridge with a towel and place it in a warm place to let it brew. After 20 minutes, serve it on the table. The aromatic tender porridge is ready!

Video recipe

There is also a simple recipe for preparing yachka in water: take a large thermos, pour boiling water into it and add grits fried in a frying pan, close the lid and place in a warm place until the morning.

To make barley porridge with water tasty and healthy, you need to know a few important recommendations. The process of preparing this dish is very simple, but to make it rich and flavorful, it is recommended to know certain subtleties of cooking. Before cooking, it must be washed and fried in a frying pan. Water should be taken at the rate of 2 parts liquid to one part cereal. After the porridge is ready, add butter to it and leave to infuse. This will make it more flavorful and tender.

An important characteristic of any cereal is its calorie content. Barley groats are quite high in calories - 100 grams contain 315 kcal. But in dietary nutrition, not only the number of calories is important, but also the beneficial properties of the product and its chemical composition. Ready-made barley porridge contains a high level of complex carbohydrates, which helps maintain a feeling of fullness for a long time. Eating this porridge has a positive effect on blood sugar levels, cholesterol and overall well-being.

Barley dishes are very healthy. The cell contains a number of vitamins - PP, A, D, E and others. The cereal also contains a large number of microelements, for example, calcium, phosphorus, potassium, zinc, sodium. However, you should not eat this porridge often, as it contains a high level of starch, which can negatively affect your figure. Moderate consumption of egg will not cause any harm, and you will be able to heal your body and saturate it with nutrients. Barley porridge has a beneficial effect on the brain, its function, heart and digestion. There is also a strengthening of the body’s immune system and its resistance to colds or viral diseases.

Barley porridge is one of the most healthy, and at the same time very easy to prepare. Cereals are rich in fiber, cleanse the body well and enrich it with vitamins. Dishes made from barley are satisfying, and with the help of various additional ingredients you can easily modify their taste.

How long to cook barley porridge in water

Cooking crumbly barley porridge in water takes about 30-40 minutes.

How to cook barley porridge in water

Barley porridge with water turns out crumbly and light - an excellent dietary option for the dish.

Wash 1 glass of barley under running water;
Fry the cereal in a frying pan for about 5 minutes, stirring regularly until the cereal browns;
Bring water (2.5 cups) to a boil in a saucepan, add a pinch of salt to taste and add fried barley;
Bring the porridge to a boil over medium heat, then reduce the flame to low and leave to simmer until all the liquid has boiled away. This usually takes about 35 minutes.
After cooking, add 30 g of butter to the barley porridge, wrap it in a towel and leave to brew.

Barley is much more unpretentious than pearl barley, from which it is prepared - it makes excellent porridge not only in a saucepan, but also in a slow cooker or oven. But this cereal still has some features:

Before you start cooking, you need to sort out the barley grits - while grinding the barley, pebbles and dust can get there.
To wash cereals, it is best to use a sieve - with it you can quickly wash away dirt and small debris.
The optimal ratio of water and cereal for preparing a tasty and crumbly barley side dish is 2.5:1.
In order for the cereal to be as tasty and aromatic as possible, it must be steamed after cooking. To do this, you can cover the pan with a lid and wrap it for 20 minutes. The porridge will be even more delicious if you put it in a preheated oven for 15 minutes.
Oil is an essential ingredient in porridge. It allows you to reveal all the rich taste of the dish and allows the beneficial components to be better absorbed. Even if you are losing weight, you do not need to give up butter - it is responsible for nourishing the brain.

Barley porridge with meat

The combination of barley porridge and meat is an excellent, filling, satisfying dish for dinner. Due to the fact that the dish is cooked in broth rather than water, the porridge gets a very rich meaty taste. You can limit yourself to this, or you can also add spices for a more refined taste, for example, nutmeg, thyme, oregano or marjoram.

Ingredients:

Barley grits – 1 cup;
Meat tenderloin – 400 g;
Water – 400 ml;
Butter – 50 g;
Spices, salt - to taste.

Preparation:

Cut the meat into pieces and boil until done. Let's save the broth! Remove the meat to a plate.
We rinse the cereal and place it in a pan with boiling broth. Boil the porridge for 20 minutes.
Meanwhile, we disassemble the boiled meat into fibers. Add the meat to the pan with the cereal.
Remove the pan from the heat, add butter, stir.
Place in a preheated oven for 12-15 minutes.