Health to all readers of the "Cook simple and tasty" blog! My today's recipe can hardly be attributed to the quick, but to tasty, satisfying and healthy - almost certainly. 😉 Because we are talking about pearl barley porridge with mushrooms.

In fact, I confess that I rarely cook barley porridge, despite the fact that I have heard a lot about the beneficial properties of this cereal. The whole point, apparently, in stereotypes, which sometimes steadily influence the choice of products for mine.

At one time, we cooked pearl barley porridge only with a lot of meat or stew - it was in this form that my father could still take it, who after serving in the army told his mother that "the spirit of this porridge was not in the kitchen." But, given that I have long given up eating meat, I could not make up my mind to cook barley porridge in any other way. But one winter I had a "inspiration": after all, mushrooms are considered a substitute for meat, which means that pearl barley porridge with mushrooms should work out! In general, enough prefaces, it's time to roll up your sleeves and get down to business.

Let's take:

• two bags of pearl barley,
• about 300 grams of fresh champignons (you can take oyster mushrooms, or any other fresh mushrooms),
• a couple of onions,
• vegetable oil for frying,
• more patience. 😉

First of all, you need to fill the bags with pearl barley with water and put them to boil - pearl barley is usually prepared for 40-50 minutes until fully cooked. We need about 30 minutes. To begin with. 😉

Grits are cooked over medium heat, so for now we can start cooking or. Well, or just go to read or lie down. 😛

About twenty minutes after the cereal boils, it is worth taking care of the main process of preparing barley porridge. Peel the onions and mushrooms. Cut them into quarter-rings and start frying.

First of all, pour vegetable oil into the pan and fry the onions until golden brown ...

Then add champignons (or any other mushrooms that you found on hand).

By the way - if you are not preparing this dish in Fasting, you can add butter for flavor. If you comply, then you will have to do only with vegetable.

We simmer mushrooms until tender ...

Then we transfer them to a saucepan. By that time, most likely, the pearl barley will be cooked until almost completely cooked.

We take out the groats from the water, carefully - the hot steam from the bag can burn our hands - we open the bags and pour the groats to the mushrooms.

Add about two-thirds of a glass of water and put on low heat, adding salt to the dish.

By
Published: 2017-03-24
Total time: 1 H
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced pearl barley, onion, mushrooms
Price:
Directions:

Recipe for making delicious and aromatic pearl barley porridge with fresh mushrooms ...

Step 1: Prepare pearl barley porridge correctly.

The pearl barley needs to be sorted out, removing large debris and spoiled grains from the cereals. Then we rinse it well under running water. This can be done using a fine sieve. Now you need to transfer the pearl barley to a bowl and fill it with fully boiled water at room temperature or filtered. The cereal should stay soaked for about half an hour. Then we drain the liquid through a sieve. Thus, the grains were again in the grid. Put some water in the pot again and put it on medium heat. We put the sieve with pearl barley in a saucepan so that it does not touch the water, and cover with a lid. This is one way to steam porridge. If you have a double boiler, then you can do this action with it. Porridge languishes in this way for 20 minutes. And only now we start to cook it. This is done in the following way: we collect 4 glasses of water in a saucepan (based on a ratio of 1: 2). We put it on medium heat, add a little salt and add one tablespoon of vegetable oil. When the water boils, add steamed barley to it and reduce the heat to a minimum. After 20 minutes, the rich and aromatic porridge will be ready. After that, remove it from the heat and add a few small pieces of butter, which will flavor our pearl barley.

Step 2: Prepare the mushroom dressing.

Peel the onions and carrots and rinse thoroughly in water. Cut the onion into half rings, and chop the carrots on a fine grater. The champignons should be thoroughly rinsed in water and cut into small wedges or thin slices. Pour some vegetable oil into a hot frying pan and heat it up. Pour the onion and fry it over low heat for 2-3 minutes, stirring occasionally. Next, lay out the chopped carrots and fry for a few more minutes. We send champignons to the toasted vegetables, salt a little and pepper the dressing. The mushrooms are stewed in their own juice for about 7 minutes. When the liquid from the pan has completely evaporated, add the prepared barley to the mushrooms and vegetables and mix all the ingredients thoroughly. Cover with a lid and simmer the contents for several minutes over the most moderate heat.

Step 3: Serve the barley with mushrooms.

Barley porridge with mushroom dressing can be consumed at any time of the day, be it breakfast, afternoon tea or dinner. As a side dish for meat and fish, or as a separate dish, with a variety of sauces or just with a lump of butter. It all depends on your personal preferences and culinary preferences. We decorate the plate with fresh sprigs of herbs and enjoy the delicate taste and piquant aroma of barley. Enjoy your meal!

Champignons are the most delicate mushrooms, although you can use any kind of edible mushroom in this recipe. You can also use frozen mixes of mushroom platters.

In order to shorten the cooking time, you can soak and steam the porridge first, and then, while the barley is boiling, prepare the mushroom dressing and mix everything at the end. In this case, the cooking time is reduced to 30 minutes.

This dish can be used as a base dressing for soup. It is done this way: several chopped potatoes are boiled in meat broth, pearl barley with mushrooms and chopped meat are added. Add herbs and spices. Very quickly and simply, the soup from the leftover porridge is ready.

Usually in the name of the dish, the main thing is indicated first, and then the secondary, for example, meatballs with buckwheat or a steak with potatoes ...

In today's recipe, pearl barley, at least, is not a secondary product, but in my opinion - it is "more important".

In those days, when I ate meat, I really liked homemade duck baked with barley. Barley was soaked in spices, aroma, fat and duck juice. This is something indescribable! ..

When I started this recipe, I set myself the task of getting the "main" taste from the barley. You know I did it 🙂

How delicious is prepared pearl barley with mushrooms? Let's try to do it together.

Composition

pearl barley - 1 glass

oyster mushrooms - 350 gr.

carrots - 1 pc.

onion - 1 pc.

dry herb spices

The proportions are pretty approximate, you can improvise 😉

Preparation

One of the main conditions is the need to properly soak the pearl barley. Rinse the barley well under running water, then pour it over and leave it for 10-12 hours.

When the cereal is wet, it should be easy to bite into.

We drain the water in which we soaked it, pour in a new one and set it to cook. I, as always, will languish, you can cook in the usual way.

This will take 30 minutes.

During this time, we will make mushrooms.

First, we chop the oyster mushrooms and send them to a well-heated frying pan with a fairly large amount of olive oil.

We begin to fry. At the very beginning, I cover with a lid for 4-5 minutes so that the mushrooms give off moisture.

After 15 minutes of frying the mushrooms, add the onions and carrots. Season with dry herbs, salt and fry for another 15 minutes.

Let me remind you that there should be a sufficient amount of oil.

By the time the mushrooms are ready, our pearl barley will be cooked.

Add it to the pan, mix well and continue to fry for another 3-5 minutes.

Put it on a plate! Bon Appetit!

We have a very tasty and nutritious meal with you.

If you want to do something else with barley, I can recommend pickle 🙂

This concludes. I wish you good health and good appetite!

To obtain such a porridge, pearl barley must first be fried in oil, and then boiled with a tightly closed lid over low heat. Grains soaked in fat will not stick to each other, and if the porridge is not stirred, it will turn out crumbly.

In order to make our pearl barley porridge tastier, you can cook it in strong meat broth, with the addition of onions and mushrooms. Since it is almost impossible to immediately determine the required amount of water (or broth) for cooking pearl barley, first you need to pour a volume of water equal to the volume of the cereal, add a slightly smaller volume a little later, and at the end of cooking, if the grains have already absorbed all the liquid, but not yet cooked, add a little more. Well, now the recipe itself:

We need:

• Pearl barley - 300 g;
• Butter - 150 g;
• Mushrooms, cut into 4 pieces - 250 g;
• Onion, finely chopped - 2 pcs;
• Hot chicken or meat broth - about 75 g;
• Chopped parsley and salt to taste.

Cooking like this:

Put some butter in a large saucepan and add finely chopped onions. Stir the onion with a wooden spoon until it softens. After that, fill in the required amount of pearl barley and fry it until it acquires a golden color.

The next step is to wash the mushrooms and cut them in half or into 4 parts and fry them separately in butter or vegetable oil, after which we mix them with pearl barley and onions.

Now we pour our cereals with strong broth or water. We close the pan with a lid and put it on low heat for 30 minutes, you can also place it in an oven heated to 180 degrees. Then add about the same amount of liquid as the first time, or a little less if not all of the liquid has been absorbed into the cereal.

Cook the cereal under a closed lid until it is cooked. In the cooking process, towards the end, we check our barley for salinity and add salt if necessary. At the very end of cooking, add finely chopped parsley to our pearl barley porridge and mix everything well. After that, the dish can be served.

Bon appetit, friends! How do you like this barley porridge with mushrooms? Leave your comments and!

All the best!

Barley, in our opinion, is one of the most rarely used cereals. Most people associate it with a gray incomprehensible mass that you don't even want to look at. But today we are ready to dispel all prejudices about this cereal and suggest that you cook barley with mushrooms and vegetables. The pearl barley prepared according to our recipe turns out to be elastic, grain to grain, and the addition of thyme provides the dish with a light lemon flavor. Call this dish with the beautiful word "perlotto" and invite your family to the table. We guarantee that there will definitely be more barley lovers among you. In addition, this dish will help you to diversify the lean table. Take care only to soak the barley beforehand.

Author of the publication

Lives on the coast of the harsh but beautiful Baltic Sea. She loves cooking since early childhood, but this hobby has grown from the moment she began to live on her own. Now with great pleasure he cooks for his family. Twice mom. Among his hobbies is photography, and food shots have recently occupied the lion's share of all photographs.

• Recipe author: Valentina Maslova
• After cooking, you will receive 6
• Cooking time: 1 hour

Ingredients

• 200 gr pearl barley
• 600 ml vegetable broth
• 250 gr champignons
• 80 gr carrots
• 100 gr onion
• 2 sprigs thyme
• 100 gr green peas
• 1 tbsp vegetable oil
• 1/8 tsp ground nutmeg
• ground black pepper

Cooking method

Rinse the pearl barley thoroughly with water to get rid of possible debris. Pour the cereals with clean water and leave for at least a couple of hours (it is better to do this overnight or in the morning, before leaving for work).

Wash and peel one small carrot and medium onion. Cut the carrots into thin strips, the onion into small cubes. Wash the champignons and, after removing the legs, cut into thick slices. If your mushrooms are small, you can cut them into quarters.

Heat vegetable oil in a frying pan, put carrots, onions and thyme leaves. Cook, stirring occasionally, over medium heat until the onion is transparent.

Add mushrooms to the pan, season with salt and pepper and add nutmeg. Mix everything thoroughly and simmer for 5-7 minutes.

Put the barley on the mushrooms with vegetables and pour the broth so that it completely covers the cereal (about 3 soup ladles). Cook on low heat, covered, for 20-25 minutes. Add broth as it boils down.

Put the green peas in the pan about 5 minutes until ready. If the peas are frozen, then you should not defrost them. Fresh peas must be pre-blanched (dipped in a pot of boiling water for 2-3 minutes), and then transferred to a frying pan.

Barley with mushrooms ready. Bon Appetit!