Pearl barley. Barley porridge with meat and vegetables Barley porridge with meat step by step recipe

Conquering new culinary heights, we undeservedly forgot about the traditional dishes of Slavic cuisine. It is extremely rare today that housewives cook pearl barley. But if you cook it correctly, then such a dish will appeal to everyone without exception and will take pride of place on your table. Let's discuss how barley porridge with meat is prepared, the recipe for which is very simple.

Pearl barley is considered by Japanese nutritionists to be a dish that is fraught with longevity. Yes, it takes a long time to cook, but the wait is worth it. To make pearl barley tasty and fragrant, it can be cooked with meat and vegetables.

Barley is boiled separately, and then combined with meat. And yet such a versatile dish can be cooked in a pan, slow cooker and even in the oven. Rather, write down how to cook barley porridge with meat in clay pots.

Compound:

• 0.3 kg of pork pulp;
• head of onion;
• 0.2 kg barley;
• carrots - 1 root crop;
• sweet pepper - 1 pc.;
• 1-2 pcs. laurel leaves;
• ground allspice and salt to taste;
• meat or vegetable broth - 300-500 ml.

Cooking:

Gourmet treat

Barley porridge with meat and vegetables is a versatile dish that can be cooked in haste. Such a dish will be to the taste of everyone without exception. The standard set of vegetables is onions and carrots. You can add zucchini, fresh tomatoes at your discretion. The dish will turn out hearty, fragrant and juicy.

Ideally complement the taste of barley porridge meat fillet and mushrooms. Choose turkey, chicken, veal, or pork. It all depends on personal taste preferences.

On a note! To make pearl barley cook faster, it must be soaked in filtered water for 8-10 hours.

Compound:

• 1 st. barley;
• 0.3 kg mushrooms or champignons;
• 0.3-0.5 kg turkey fillet;
• 2 tbsp. l. vegetable oil;
• spices and salt to taste;
• carrots - 1 root crop.

Cooking:

Keeping up with progress

Housewives who have a slow cooker have already appreciated all the advantages of cooking with this kitchen gadget. You should not worry that the dish will burn or the water will boil away. Barley porridge with meat in a slow cooker is prepared perfectly.

On a note! Barley porridge with meat in the Redmond multicooker can be cooked in different program modes, for example, Multicook, Rice-cereals or Stew.

Compound:

• barley - 0.2 kg;
• pork pulp - 0.2 kg;
• carrots - 150 g;
• onion - 200 g;
• sweet bell pepper - 150 g;
• refined vegetable oil - 70 ml;
• spices, spices and salt - to taste.

Cooking:

1. We clean the carrots and onions.
2. Cut the sweet pepper in half, wash, remove the seeds and the stalk.
3. Chop the onion and pepper into cubes, rub the carrots on a medium grater.
4. Pour refined sunflower oil into a multicooker container.
5. Add prepared vegetables and mix well.
6. Select the program mode "Frying".
7. Set the timer to 20 minutes.
8. Saute vegetables with the lid of the kitchen appliance open.
9. After 10 minutes, add the pork pulp cut into portions into the container.
10. Stir again and continue to fry until a beep sounds.
11. In the meantime, thoroughly rinse the pearl barley under running water.
12. Add barley to the multicooker container and fill everything with filtered water. It will take about 300-400 ml.
13. Select the "Delay start" function and leave all the ingredients for a couple of hours.
14. Then, for one hour, we prepare barley with meat in the “Rice-groats” program mode.
15. After giving a sound signal, we infuse the dish for a quarter of an hour.
16. Mix all ingredients before serving.

Barley porridge cooked with juicy and tender meat is a very tasty, satisfying and healthy dish. The recipe is unusually simple, but at the same time original and non-standard for those who are used to eating buckwheat, oatmeal and rice. Thanks to a detailed step-by-step recipe, equipped with colorful photographs, barley will be prepared even by a novice hostess. The secret of success lies in a very small detail - in the soaking of barley. To do this, the cereal is poured with warm water for eight to ten hours or all night, and porridge is boiled in the morning.

Barley porridge with meat is a hearty, tasty and nutritious dish. Using a step-by-step recipe with a photo, the cooking process is greatly simplified, and the chances of cooking a crumbly, fragrant, healthy and tasty porridge increase.

Barley porridge with meat can be cooked with vegetables, stew, chicken, beef, pork and even lamb. To make barley with meat juicy and not fresh, it is better to give preference to more fatty meat.

This is not to say that barley with meat is a great option for a festive table, but it is a great idea for a hearty and balanced lunch. The recipe for barley porridge with meat is quite simple. It implies the use of a minimum number of products.

Ingredients

Cooking

Algorithm for cooking pearl barley porridge with pork:

1. For this recipe, you can use instant pearl barley, it is packaged in portioned sachets. Such cereals have a huge plus - it does not need to be washed, soaked. If you use ordinary barley, do not forget to rinse it under running water and soak for 8-10 hours. Dip the instant barley in a saucepan, cover with water. Send the pot to the stove. Salt the water and wait until it boils. After that, reduce the gas to a minimum and continue to cook the porridge for twenty-five minutes.

2. While the porridge is being prepared, there is no need to waste time, you should prepare the pork. It must be thoroughly washed, dried and cut with a sharp knife into equal pieces.

3. Take a frying pan with high sides, pour in vegetable oil, send it to the stove and heat it thoroughly. When the oil is hot, put the meat into the pan.

4. In the meantime, take care of the onion, peel it, cut it into thin half rings. After ten minutes of frying the meat, you can add chopped onions. Then peel the carrots.

5. Using a grater, grate the peeled carrot or cut into long, thin slices. After that, add it to the onion with meat, mix thoroughly and salt. You can pepper and add your favorite spices, as well as bay leaf. The pan should be covered with a lid, then vegetables with pork should be darkened for fifteen minutes.

6. Do not forget about pearl barley, it should be cooked in twenty-five minutes. Using a fork, remove the bags from the pan, place on a plate. To pour it into the pan with the meat, carefully cut off the tops of the bags. Put the grits on the meat. Flatten the porridge with a spoon, add enough water to cover it. Close the lid, continue to simmer the dish over low heat for half an hour. It is important that all the liquid evaporates.

7. Tasty, healthy and crumbly porridge with meat is ready. It is great for a side dish and an independent dish. Absolutely everyone will like this porridge.

Video recipe

With the help of the proposed step-by-step recipe with a photo, you can quickly prepare a hearty lunch, dinner. Porridge prepared in this way is tender, juicy and appetizing.

Barley porridge, unfortunately, is not included in the list of dishes for the festive table. But for a family breakfast or dinner, it is very suitable. When I cooked it for the first time, my husband first tried it with a great deal of skepticism, since he overate it in the army.

And the child objected due to the fact that it is often cooked in the kindergarten. But after the first spoonful, they gladly ate everything to the last grain. This recipe is very similar to pilaf, but instead of rice, barley is less caloric, in which there are many more useful substances.

In addition, it is not absorbed as quickly, and therefore the feeling of satiety lasts longer. Try and cook this delicious and undeservedly forgotten porridge.

Barley porridge with meat

Preparation time: from 2 hours for soaking + about 2 hours for cooking.

Kitchen tools: a cauldron or a frying pan with a high side; knife; Bowl; cutting board, spoon; grater; colander or sieve.

Ingredients

Step by step cooking

I want to note right away that, like pilaf, it is better to cook barley porridge either in a frying pan with high sides or in a cast-iron cauldron, as well as in a roaster or a brazier. A regular saucepan will also work, but it is desirable that it be with a thick or double bottom. This is due to the fact that cereals should not be boiled, but stewed or, more precisely, steamed.

1. We well rinse a glass of pearl barley under the tap using a colander or a large sieve. Pour it into a bowl and fill it with hot water so that the cereal is covered by two to three centimeters. Leave it like this for at least a couple of hours. Usually I pour it in the evening, and in the morning I start cooking.
2. We take the pulp of any meat. If necessary, cut the film. Cut the meat into medium pieces or sticks. It is advisable to choose meat with a small cut of fat. Then the porridge will turn out more satisfying.
   
   
3. We warm up the cauldron or frying pan well, pour a little vegetable oil on it. When it is also heated, put the meat and fry on all sides until half cooked over medium heat.
   
   
4. One or two onions are peeled and cut into small cubes.
   
   
5. Peeled and washed carrots are cut into thin sticks or rubbed on a coarse grater. If you like celery root, take one piece and also cut into strips.
   
   
6. We put the vegetables to the meat and simmer until the vegetables are ready. If desired, add one to two tablespoons of tomato paste, mix and cook for another three minutes.
   
   
7. Drain the water from the swollen barley, rinse again and pour into a bowl with meat and vegetables. We peel a couple of cloves of garlic and stick them whole on different sides so that they almost reach the bottom.
   
   
8. Pour 2.5 cups of boiling water. Season with salt and spices. You don't need to mix. Reduce the heat to the very minimum and simmer for about 1.5 hours until the cereal is fully cooked. Periodically look under the lid and, if necessary, add a little water.
   
   
9. Before serving, mix with chopped herbs.
   
   

Cooking option with mushrooms

• Soak a glass of pearl barley in water for several hours or overnight.
• Cut the meat into medium pieces and fry in hot oil immediately in the bowl in which you will cook the porridge.
• Grind one or two onions into cubes, and carrots into strips and put them on the meat. Fry until transparent.
• Cut the champignons into slices or slices and send them to a bowl with the rest of the products. Simmer until mushrooms are done.
• I'm putting on a coat. Salt to taste, sprinkle with pepper and other spices as you wish. Pour 2.5-3 cups of hot water.
• Simmer over low heat for about 1.5 hours under a closed lid until the cereal is soft. During cooking, if necessary, add water in small portions.

During fasting, you can cook the same, but without meat.

video recipe

Watch the video on how to cook delicious barley porridge with meat, which will not leave indifferent even those who were tired of it at one time for various reasons.

Barley porridge recipe with stew with photo

Such porridge is often called army or marching. I offer you a way to cook it in a slow cooker, but in the same way it is cooked in a brazier or a frying pan with high sides.

Cooking time: 2 hours.
Servings: 4-5.
Calories: 120 kcal per 100 g
Kitchen tools: cutting board; grater; Bowl; knife; scapula; multicooker or roaster.

Ingredients

Step by step cooking

1. In order for barley to cook faster, it must be soaked for at least a couple of hours. Therefore, we take a glass of cereal, rinse well, pour it into a bowl and pour 2-3 glasses of water. It is better to do this at night.
   
   
2. Open the jar of stew and remove the layer of fat. We put it in a slow cooker or a brazier. Turn on the "Frying" mode and melt. Cook in a frying pan over medium heat.
   
   
3. Cut into pieces one or two onions, and carrots into thin strips or grate. Fry until the onion is transparent. Optionally, add 200-250 g of sauerkraut. Only it needs to be squeezed well to remove excess juice. Continue frying until the cabbage begins to acquire a light golden hue.
   
   
4. We wash the prepared pearl barley again and pour it on the vegetables.
   
   
5. We knead the pieces of stew and spread the barley on top together with the yushka.
   
   
6. Place two whole, peeled garlic cloves in the middle. You can do without it, but it will be tastier and more aromatic.
7. Pour 2.5 cups of water. Add spices and salt. But we do it carefully, since we have salted stew and it already has some spices in it. As seasonings, I put zira and ground black pepper. Sometimes I use a mixture of spices for meat.
   
   
8. We close the lid. We set the "Extinguishing" or "Porridge" mode and the timer for 90 minutes. Or we cook for 60 minutes first, and then add another 30. In the brazier, we simply simmer for about an hour and a half, periodically checking and adding water if necessary. At the very end of cooking, you can remove the garlic. But do not rush to throw it away. It turns out very tasty.
   
   
9. Serve with chopped herbs and fresh vegetables.
   
   

There are other recipes on our website that you can cook with.

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

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

If you like coarser barley, not too boiled, or do not have time for soaking, there is nothing to worry about. Just fill the cereal with water in a ratio of 1:4 and cook over low heat until tender. Cooking usually 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 throw it in a colander. Thus, we will not allow the product to stick or burn during cooking.

Ingredients

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

Cooking

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

Rinse pearl barley thoroughly. If you decide to soak it, then do it 8-12 hours before cooking. If you think you can do without soaking, just pour 1.5 tbsp. barley with plenty of water. Bring to a boil, season with salt and simmer, covered, over low heat for 50-60 minutes.

Put the chopped pork shoulder into pieces in the frying pan for sautéing. You can choose the meat part you like. Salt, season with pepper and stir. Fry for 10 minutes over medium heat.

When the meat is lightly browned, pour in about 200 ml of water. Cover and simmer the pork with vegetables until cooked for about 30 minutes. The cooking time of the meat depends on the meat itself. It happens that it becomes soft very quickly, but it happens and vice versa.

When pearl barley is cooked, put it in a colander, let all the liquid drain. Then pour the porridge into the pan with the meat and vegetables. Stir. Add zira (optional). Cover with a lid and simmer for another 10-15 minutes to make barley with meat tasty and fragrant.

This completes the preparation of a delicious dish. Let it brew under the lid for some more time after removing from heat.

Serve hot pork barley with plenty of vegetables and herbs.

On a note

• If you soak the barley in advance, you can not cook it separately from the meat. After the pork is fried, add the soaked grits, fill with water in a ratio of 1: 3 and cook under the lid along with the meat until the liquid evaporates.
• In this recipe, you can add spices to taste. For example, with the help of 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 barley, as is customary in the process of preparing pilaf.

Not everyone knows that pearl barley is ordinary barley, cleaned of bran. Since ancient times, this grain has been considered a source of strength, vivacity and good mood. Many also argued that barley contributes to the development of a fairly high level of intelligence in a person. And barley with meat is also quite a satisfying meal.

Delicious dish from the oven

Usually at home, porridge is cooked on the stove, but barley with meat is best obtained in the oven. This greatly simplifies the process and reduces the time required for its preparation.

This fact is very important. To feed the family with a delicious dinner, the hostess needs to have available:

400 grams of pearl barley, one and a half liters of water, 3 chicken fillets, 1 carrot, 1 onion, salt, bay leaf and any usual spices.

You need to prepare as follows:

1. The night before, sort out the pearl barley, fill it with water and leave it overnight so that the cereal can swell a little.
2. The process begins with the processing of meat. It must be washed and then cut into small pieces. After that, sprinkle them with spices, salt, mix well and leave alone for 10 minutes.
3. During this time, you can have time to rub the carrots and chop the onion.
4. Fry the prepared meat in a pan until half cooked. Then add chopped vegetables to it and stew a little all together.
5. Remove the pan from the heat and pour the barley into the hot mass. Move everything carefully.
6. Arrange the mixture of products in pots and send to the oven for about 30 minutes at a temperature of about 200-210 degrees.
7. Take out the finished dish and let it cool for 15 minutes. Now it can be crushed on the table.

This meatloaf is sure to please everyone. And eating it from a pot will be even more pleasant.

Porridge on the stove

Barley with meat does not necessarily mean with chicken. Beef is also great for cooking. Yes, and without soaking cereals, you can also do. In this case, you will need:

0.5 cup barley, 200 grams of beef meat, salt, 1 small carrot, 1 medium-sized onion, spices and butter.

The sequence of preparation steps:

1. From the very beginning, the cereal should be washed thoroughly with cold water. Then fill it with water again and put it on the stove to boil. Cook over low heat until almost ready, and then rinse again under running water.
2. Chop the vegetables and then fry them in oil in a deep frying pan. Add spices, salt, boiling water (or broth) and boil a little. Put the barley in the hot mass and simmer until tender.
3. Lightly fry the pieces of meat in a separate pan and add them to the boiling porridge. Let the food cook for 10 minutes together.

After that, the dish can be safely laid out on plates and wait for well-deserved words of praise.

A new version of barley porridge

The usual cooking options for the same dish are often boring. But a real hostess is always ready to show her imagination, and then the usual barley with meat, the recipe of which is known to everyone, can turn into a real work of art. From the products you will need:

600 grams of fresh meat (beef or pork), 2 carrots, 50 grams of celery, 1 bell pepper, salt, 85 grams of vegetable oil, peas, greens (parsley and onion), 1 bay leaf. The amount of pearl barley does not depend on other products.

The course of the cooking process:

1. Pour the washed cereal for 10-12 hours with cold water. Then this water is completely drained, and the grits are thoroughly washed several times so that it does not stick together and does not burn. Put the prepared barley in a saucepan, pour water again and put on a lit stove. After boiling, make the fire smaller and cook the porridge for an hour.
2. Without wasting time, you can start preparing all the other products. Carrots and celery should be chopped on a grater, pepper and onion should be cut into cubes, and the meat should be divided into small pieces with a knife (as for goulash).
3. It is better to cook in a cauldron. First, in it you need to fry the meat in oil for 5-6 minutes. Then add pre-prepared vegetables and spices, mix and fry everything together for another 5 minutes.
4. Pour the food with water so that it completely covers them, and bring the contents of the cauldron to a boil. Then you need to reduce the heat and leave the mass to stew for 40 minutes (for beef - an hour and a half).
5. 15 minutes before the end of cooking, add cereal, add salt, bay leaf, pepper and mix everything.

It turns out an excellent pearl barley with meat. The recipe can be adjusted to your liking.

The simplest option

For those who spend little time in the kitchen and do not know at all how to cook barley with meat, the option using semi-finished products is suitable. To do this, you will need: 1 can of ordinary stew, 250 grams of pearl barley, a couple of cloves of garlic, salt, vegetable oil, 2 pieces of onion and carrot.

Everything is prepared very simply:

1. Soak the washed cereal in water for 5-8 hours (better even longer).
2. Grind garlic, carrots and onions (by any known method).
3. Rinse barley, pour fresh water again, and bring to a boil on the stove. Then add salt and cook for 20 minutes. Ready cereal should be thrown into a colander.
4. Fry carrots and onions in a pan in oil. Then add the prepared cereals, garlic and mix everything.
5. Pour the contents with boiling water, cover tightly with a lid, put on fire and cook for 30-35 minutes.
6. Add the stew to the mixture and continue to cook for another 8-10 minutes.

Before serving, porridge should brew a little. Only then can it be laid out on plates and served with pickled vegetables or salad. This is the easiest way, which makes it possible to figure out how to cook barley with meat, even for a schoolboy.

Dishes in pots

Recently, for some reason, it has become fashionable to cook hot dishes in portioned dishes. But everyone does it in their own way. For example, barley in a pot with beef meat turns out to be very tasty. It is easy to prepare such a dish.

For 3 pots, you only need: 1 cup barley, salt, 1 onion, ground pepper, 600 grams of beef meat (tenderloin), bay leaf.

This option does not require prior preparation of products. Everything is done in stages:

1. Finely chop the onion and fry in boiling oil.
2. Carefully cut the meat into pieces.
3. Put in the prepared pots in sequence: fried onions, meat, salt, pepper, washed cereals. Pour the contents with water and put one bay leaf in each pot. Then cover them with foil and send them to the oven, already preheated to 185-190 degrees.

After a couple of hours, barley in a pot of meat will be ready. You do not need to follow it, and free time can be spent at your discretion.

Technique to help the hostess

Recently, housewives are increasingly using technical innovations in the kitchen. With their help, a very tasty barley with meat is obtained in a slow cooker. It is convenient, practical and quite fast. No need for multiple pans and pots. The whole process takes place in one bowl.

Only the following products are needed: 350 grams of any meat, 1 carrot, 280 grams of pearl barley, 2 onions, 70 grams of vegetable oil, 625 milliliters of water, salt, seasoning, bay leaf and 2-3 cloves of garlic.

Cooking method:

1. Cut the meat into pieces, and chop the onions with carrots in any usual way.
2. Pour oil into the bowl, put the meat and add pepper. Set the "frying" mode and leave the products for 15 minutes.
3. Add carrots and onions. Mix everything and leave in the same mode for another 10 minutes.
4. Add all other components according to the recipe and set the "pilaf" mode. Cooking will take 40-50 minutes.

After the multicooker will let you know with a signal of readiness, you can wait 10 minutes, and then open the lid and spread the porridge on plates.

A new version of porridge from the oven

Barley porridge was very loved in Rus'. Since then, many ways of its preparation have been preserved. Then everything was done mainly in the oven. Now it has been replaced by an oven. And there are countless recipes. For example, barley with meat in the oven will be even tastier if you add mushrooms to it.

You will need the following set of products: for one and a half cups of pearl barley 300 grams of fresh mushrooms, 200 grams of beef (boiled and minced to a state of minced meat), a couple of onions, salt, 1 carrot, nutmeg and ginger.

Cooking process:

1. Soak the grits in cold water for several hours (8-12) in advance.
2. After that, rinse the swollen barley, put it in a saucepan, carefully pour boiling water over it and send it to the oven for 40 minutes, after setting the temperature to 180 degrees.
3. At this time, chopped carrots and onions, fry a little in oil. Then add the mushrooms cut into pieces, and a little later the minced meat. Fry the mass until all the moisture has evaporated.
4. Remove the pan with porridge from the oven, put the prepared mixture into it, ginger, nutmeg and mix well. Then cover with a lid and send it back to the oven. Reduce the temperature to 150 degrees.

After 40 minutes, the fragrant dish will be completely ready.