Barley porridge recipe. Barley porridge: how to cook, benefits and harms

Barley is considered one of the oldest grain crops. It began to be cultivated more than ten thousand years ago. Our distant ancestors made beer, kvass and flatbread from it. But barley porridge was especially popular in those days. You will learn how to cook this hearty dish from today’s article.

This cereal contains a large amount of complex carbohydrates that supply the human body with the necessary energy. Therefore, nutritionists advise eating barley porridge for breakfast. In addition, this product contains a lot of easily digestible healthy protein, phosphorus, calcium and potassium.

It should be noted that barley porridge, the benefits and harms of which are discussed in today’s article, is considered an excellent source of iron, manganese and zinc. It also contains a sufficient amount of lysine. Thanks to such a rich composition, this cereal and dishes prepared from it help strengthen the immune system and improve mental activity. Plus, it helps strengthen and heal the walls of the stomach. It is believed that regular use of this product allows you to normalize the functioning of the cardiovascular system and speed up metabolic processes.

Who is this cereal contraindicated for?

Like any other product, barley porridge, the benefits and harms of which are determined by its unique composition, can cause an allergic reaction. Since it contains gluten, it should be excluded from the diet of those who suffer from individual intolerance to this substance.

People suffering from chronic diseases of the gastrointestinal tract should also eat this porridge with caution. Do not forget that it is important to observe moderation in everything. Systematic abuse of this product can provoke the appearance of extra pounds.

Barley porridge in a slow cooker

Preparing this hearty and healthy dish will not require too much time or effort. Even an inexperienced housewife can easily cope with this task. In order for everything to work out as it should, you should go to the nearest store in advance and purchase all the necessary products. In this case, your kitchen should have:

Four hundred and fifty grams of stew.
A couple of glasses of cereal.
One large carrot and one onion each.
Five glasses of filtered water.

To ensure that the barley porridge you prepare (you will learn how to cook it later) turns out aromatic and tasty, additionally stock up on high-quality vegetable oil, salt and spices.

Process Description

Vegetables are thoroughly washed under running water and peeled. The onion is cut into not too thick half rings, the carrots are processed on a coarse grater. All this is sent into the multicooker bowl. Stew and vegetable oil are also placed there. Mix everything thoroughly and fry in the “Baking” mode for five minutes.

After this time, add pre-washed cereal to the browned vegetables. All this is poured with filtered water, salted, seasoned with spices and covered with a lid. Barley porridge, the recipe for which is discussed just above, is prepared in the “Pilaf” mode. After about an hour, the device is switched to heating and wait another sixty minutes. After this time, the dish is laid out on plates and served to the table. This porridge is ideal for breakfast or lunch. It is especially good because it preserves almost all useful vitamins and microelements.

Barley porridge with milk

Using this recipe, you can quickly and without much hassle prepare a delicious and nutritious breakfast for the whole family. Before approaching the stove, conduct an inspection of your own kitchen. You must have at your disposal:

A couple of glasses of cereal.
Fresh chicken egg.
Five glasses of milk.
Four tablespoons of butter.
One hundred milliliters of sour cream.

In order for you to get healthy and satisfying barley porridge (we’ll tell you how to cook this dish now), you need to include table salt in the above list. Its quantity is calculated based on the personal preferences of the cook himself and his family.

Sequence of actions

Pre-sorted and washed cereals are soaked in a bowl of cold water and left overnight. In the morning, drain it in a colander and place it under the tap again.

Milk is poured into the pan and sent to the stove. After it boils, add the prepared cereal, salt and a tablespoon of butter. Mix everything well and reduce the heat. After the barley porridge, the recipe for which is discussed in this publication, thickens, remove the pan from the stove.

Add sour cream and a raw egg to the resulting mass. Mix everything well and transfer to a heat-resistant form. The neatly leveled top is sprinkled with pre-melted butter. After this, the form is sent to the oven and baked at one hundred and eighty degrees. After seven minutes, the finished dish is removed from the oven, seasoned with butter and served.

Sweet option

This recipe makes a very tasty barley porridge. You will learn how to cook it a little later, but for now you need to figure out what is required for this. Your kitchen must have:

Two hundred and fifty grams of cereal.
A quarter teaspoon of cinnamon.
One hundred and twenty milliliters of milk.
A couple of teaspoons of brown sugar.

Crushed walnuts, fruits and 30% cream will be used as additional ingredients.

Cooking technology

Pre-sorted and washed cereals are poured with three glasses of filtered water, placed on the stove and simmered over low heat for about forty minutes. After this time, excess liquid is drained from the pan.

Milk, sugar and cinnamon are added to the remaining thick mass. Mix everything well, put it in a frying pan and continue cooking. After about a quarter of an hour, the porridge is removed from the heat. It is laid out in beautiful plates, poured with cream, decorated with chopped nuts and pieces of fruit.

Barley is widely used not only as animal feed, but also in human nutrition. Porridge made from this grain has unique qualities, but, like any other product, it has contraindications. To understand whether barley is healthy or not, it is worth learning more about its properties and nutritional value for humans.

Composition and main properties

Barley is the name given to barley grain; to be more precise, this grain has already been processed and peeled. The plant has been known to mankind for many millennia. Previously, ground barley was used to prepare flour and bake bread and flatbreads. Today, such flour is often added to wheat flour when making bread on an industrial scale, which does not spoil the taste of the product at all.

The grain produces pearl barley and pearl barley; the greens of the plant are used to produce silage and hay. In the fields you can find both spring and winter barley. In terms of nutritional value, this product is much better than corn and even wheat. This is because its composition has a better amino acid balance. Of the twenty amino acids, five are essential for humans.

Barley contains a large amount of protein. For a long time this product has been considered indispensable for humans. Few people know that a coffee substitute is prepared from the bare grain composition, which is extremely useful for older people. This product contains such important components as:

amylase;
protease;
peroxidase.

Malt made from barley allows for faster fermentation and better maturation of the dough. This cereal contains essential vitamins B and E, as well as microelements - phosphorus, manganese, silicon, iodine, sulfur, selenium and others. Each of them is designed to favorably influence one of the body systems.

Calories and nutritional value

The amount of BJU in this product makes it valuable for athletes. There are 193 calories per hundred grams of cereal, including 175 calories from carbohydrates, 5.8 calories from fats and 12.6 calories from proteins.

Many cereals are rich in carbohydrates and barley is no exception. One serving provides up to 15% of the carbohydrates an adult needs to consume per day. This product is also distinguished by its high content of dietary fiber. This fiber is especially useful for people who watch their own weight. At the same time, this is the main reason why barley should not be consumed in large quantities by people suffering from stomach disease.

The value of the protein found in porridge depends on what type of barley is used. The product is also useful due to the content of vitamins such as D, A, C and K. The grain contains copper, but it is so rarely found in other food products. The body needs it because copper is responsible for bones, blood vessels and joints.

The cereal contains very little sodium and cholesterol, so it should be included in the diet of people with heart failure. The product is also useful for diabetics; cereal helps them regulate their sugar levels.

Benefits and harms

Barley porridge is beneficial for the body when losing weight, and people have known about these properties for a long time and use them. Historians say that there are records in ancient chronicles that indicate an improvement in the general health of people who regularly ate barley. Mental activity becomes better, vigor appears, and strength is quickly replenished.

Barley and products made from it help intestinal function and remove toxins and waste from the body. Vitamin A is necessary for people with vision problems. Vitamin B is responsible for the normal functioning of the nervous system. It restores hair and makes the skin more attractive. Vitamin E in barley helps oxygenate cells and prevents early aging.

Calcium is responsible for bone and cartilage tissue, magnesium and potassium help the circulatory system. This is not the entire list of useful properties. This cereal is simply irreplaceable for those patients who have problems with the thyroid gland, pituitary gland or adrenal glands.

Not only the grains themselves are useful, but also decoctions from cereals, which have several effects:

general strengthening;
antispasmodic;
anti-inflammatory.

Barley can be included in the diet of those who experience problems with the liver and kidneys. The decoction is given for colds, arthritis, and constipation. It is useful in the postoperative period.

The element selenium is extremely necessary for the skin; without it, it becomes less elastic and flabby. It helps to resist the negative effects of the environment. Barley itself is a rich source of phosphorus, which is essential for bones. In old age, it allows you to maintain mobility and fights osteoporosis.

Although pearl barley porridge is not a favorite dish for children, it is extremely necessary at this age, as it has a positive effect on the respiratory system. You should always offer fish with your dish, as together these two products reduce the risk of asthma.

Regular consumption of barley significantly reduces the risk of developing diabetes in the second stage. Porridge provides the required amount of calories and microelements, but does not affect weight, which is important for such patients. Cereals help the body quickly remove glucose and normalize the amount of insulin.

The positive effect on the circulatory system is due to the high content of acids in the product. According to studies, people who constantly eat barley are less likely to develop atherosclerotic plaques on the walls of their blood vessels.

Patients who love pearl barley porridge have fewer stones in the gallbladder and bladder. This happens because under the influence of certain elements the amount of secretion secreted by the bladder is reduced.

Among other things, scientists have found that some types of oncology depend on the level of hormones in the human body. Lignans, which are sufficient in this product, act as the best prophylactic agent in the fight against the appearance of a malignant tumor. Despite such a huge number of advantages, pearl barley also has its disadvantages, just like barley in general.

If you eat the product evenly, in accordance with the established menu, then there will be no negative consequences. If you eat porridge constantly, your weight may increase, your intestines may suffer, that is, all the positive properties will turn into negative ones. The product should not be consumed by those who have individual intolerance, have chronic gastrointestinal diseases, or need to strictly follow a diet.

Barley is strictly prohibited for people with celiac disease, a disease in which gluten is not completely broken down. It is bad to abuse any product, this also applies to the described grain.

Cooking rules

Barley porridge should definitely be on the table as a small variety. To make it tasty, it needs to be cooked correctly and it is better to cook it not on the stove, but in the oven or slow cooker.

Regardless of which cereal was chosen, the grains should be thoroughly washed before cooking. This can be done in a container under running water, constantly draining the water, or in a sieve. If there is no rush, then the barley is soaked for 12 hours in water, which will allow it to boil faster to a ready-made state.

For cooking There should always be twice as much liquid, since the grains absorb a lot of moisture. If you are preparing barley porridge and it is necessary for it to be viscous, then you should take four times more water. When you don't count calories, you can replace plain water with milk or meat broth. One of the main advantages of this product is that it does not lose its benefits during heat treatment.

Recipes

Crumbly barley or pearl barley porridge is prepared quickly in a slow cooker using either water or milk. If the dish is for a diet, then only water is used, which should only be slightly salted. When cooking on the stove, you will need a large saucepan with a lid. The cereal should first boil over high heat, then reduce it to a minimum and cover the pan with a lid. On average, the cooking time for pre-soaked grain is 30 minutes.

Barley porridge with milk cooks faster than barley. It is washed, poured with milk, put on fire and waited until it boils. Then reduce the gas to a minimum and cook until it becomes thick. You can do the same thing, but not on the stove, but in the oven in a clay pot. This porridge simmers longer, but it turns out especially tasty when a little butter is added to it, however, the calorie content of the product increases.

The easiest way to make tasty and healthy barley or pearl barley porridge is to use a slow cooker. Simply add the cereal in the required proportion, mix it with water, milk or broth and set it to the appropriate setting. The equipment will do the rest for the owner.

Features of use

You can eat barley in the form of porridge or decoctions, but you can’t have only this product on the table, because then its benefits are minimized.

The decoction will help get rid of a sore throat and promote the functioning of the nervous system. To prepare it, you will need a small handful of grain, which must be soaked in water for five hours. Then the liquid is changed, and the grains are simmered over low heat for half an hour. Drink two tablespoons of the product before meals, cooled.

For information on how to prepare barley porridge with milk, see below.

Barley groats (pearl barley) belong to the group of valuable and ancient products, which are characterized by high calorie content and excellent taste. Now this dish is not as popular as it used to be. But barley porridge is very beneficial for the human body. Such food saturates it with useful vitamins and components, positively affecting the functioning of systems and organs.

Composition and calorie content of barley groats

There are 310 kcal per 100 g of barley porridge. The beneficial properties of the product are achieved thanks to the rich composition of the cereal. Barley grits are ground barley grains that are not polished and therefore retain valuable substances. It is important that the body receives all the necessary elements to ensure normal functioning. The structure of the grain has the following useful substances and microelements:

carbohydrates;
fiber;
minerals;
amino acids;
proteins;
provitamin A;
vitamins B1, B2, B6, D, E;
iron;
calcium;
cobalt;
magnesium;
copper;
chromium;
phosphorus;
silicon;
molybdenum;
sulfur and zinc;
starch, amino acids and dietary fiber.

In addition to the listed components, barley grain contains natural antibacterial substances. Scientists have discovered and proven that the water in which cereal is soaked retains a substance called gluten. This element has an antibiotic effect, so it is actively used for fungal skin infections. Such a rich composition once again proves how healthy barley porridge is.

Beneficial properties of barley porridge

The cereal contains components that are very useful for the functioning of the whole body. If you regularly include this product in your diet, it will remove waste, toxins and other harmful substances from the intestines. Barley porridge envelops the walls of the stomach and serves as a protective barrier for viruses to enter the blood, reduces sugar levels, increases tone and saturates the body with energy.

This product is indispensable for people with heart problems. Thanks to the lysine contained in barley, the health of this organ is maintained and the required level of energy is maintained. Porridge has an amazing effect on joint diseases (arthritis). The silicon contained in it strengthens bone tissue and cartilage. This is especially important for children’s bodies and the health of older people.

The content of B vitamins has a positive effect on brain activity. Therefore, barley porridge must be consumed by students and schoolchildren before taking exams. The product has a low glycemic index. Doctors may recommend it to people with diabetes. Barley porridge envelops the walls of the stomach, healing wounds on the walls. It is simply necessary for people suffering from gastritis, peptic ulcers of the intestines and stomach.

This tasty dish has a positive effect on the nervous system and improves memory. The presence of choline helps regulate insulin in the blood, prevents the development of fatty liver degeneration, and improves kidney function. The presence of a large amount of natural fiber and beta-glucan allows you to fight bad cholesterol. The latter activates the immune system, is considered a strong antioxidant, and eliminates premature aging of the body.

Harm of barley porridge

In addition to its beneficial properties, the presented dish can also cause harm in certain cases. Do not combine this product with egg whites. This combination of ingredients will have a negative effect on the body and can lead to illness and stomach pain. Therefore, take care of a balanced diet. People should not eat barley porridge in the following situations:

If there is a congenital anomaly - the lack of enzymes to break down a specific protein.
During pregnancy. According to many doctors, barley porridge can provoke premature birth.
If you are intolerant to the product. In this case, a person may experience an allergic reaction after eating the porridge.

How to properly cook barley groats

This product is actively used not only for preparing porridges. Barley groats are added to soups and salads. It will have a wonderful taste and aroma, regardless of which cooking method was chosen. If we are talking about porridge, then it is cooked in milk, water and using a slow cooker. You can diversify the dish by adding dry, fresh fruits, and herbs.

On the water

To prepare barley porridge in water, you need to sort out the grains, remove scales and excess debris. Rinse everything thoroughly under running water. Place the cereal in a saucepan, add 500 ml of water, wait 4 hours or leave overnight. In the morning, add water, place the container on the stove, and bring to a boil. Reduce heat, add salt to taste. Cook the barley porridge over low heat until the volume increases. Then turn off the stove, cover the pan with a warm blanket, and wait a few hours. Add butter, stir and serve.

With milk

To prepare the dish you will need 1 liter of milk, 1/3 cup of cereal. Place the ingredients in a saucepan, set it on the fire until it boils, and then reduce it. Cook the porridge until the consistency is not too thick. Finally add a slice of butter. In a separate container, beat 3 eggs, 100 g of sugar, add crushed almonds. Pour crackers onto the heated pan and place the porridge on top, previously mixed with the whipped mixture. Smooth everything out, sprinkle with sugar and place in the oven. Barley porridge will be ready to eat when a golden crust forms.

In a slow cooker

To prepare a cell in a slow cooker, stock up on the following products:

barley groats – 250 g;
water – 750 ml;
butter, salt.

Wash the barley thoroughly, pour it into the multicooker bowl, add water, salt, and butter. Set the device to “Buckwheat” mode. Wait for the signal. It indicates that the porridge is ready. On top it can be decorated with herbs or sprinkled with dried fruits. The dish prepared in a slow cooker turns out tender, airy and crumbly.

Video recipe for making barley porridge

There are many ways to prepare barley porridge. It all depends on what result you want to get. The most common recipe is cooking with water. Some believe that this method will not allow you to get a tender and airy porridge. But that's not true. If you know the main secrets of cooking, such porridge will also be no worse than one cooked with milk. Learn more about the nuances of creating such a fragrant and appetizing dish from the video:

Probably, every person who knows at least a little about the principles of proper nutrition will confirm that various types of cereals are not only quite filling, but also very healthy food. They saturate the body with slow carbohydrates, satisfying the feeling of hunger for a long time and saturating the body with energy for the whole working day. There is a huge variety of different cereals, and each person can choose from them the option that suits him. Barley porridge, especially when cooked with milk, has such a high degree of health benefits. How to cook it, how long should you cook barley porridge with milk so that it is really tasty?

Preparation

In order to prepare a delicious porridge, you will need one glass of barley, a little more than two and a half glasses of milk, a small amount of soft butter (about three centimeters cube), and sugar to taste.

To begin, pour the barley grits onto a fairly wide plate and sort through it carefully. You need to clean the raw materials from pebbles and various plant debris. Then transfer the barley into a sieve and rinse it thoroughly under running cold water.

Pour cold milk into a saucepan, pour the prepared cereal into it and place this container over medium heat. After the milk boils, reduce the heat and add butter and sugar to the future porridge. Mix the contents of the saucepan thoroughly and cook the porridge for about thirty-five minutes. After this, turn off the heat and wrap the container with a blanket so that the porridge evaporates. After half an hour, the dish will be ready for consumption.

Porridge in a slow cooker

In order to prepare delicious barley porridge in a multicooker, you should pour the sorted and washed barley into the multicooker bowl and fill it with milk, in the ratio recommended for porridges (for example, buckwheat) in the instructions for your device. Add the desired amount of sugar and close the container with a lid. Then set the multicooker to the buckwheat cooking mode and cook the dish for half an hour.

Barley porridge

Nowadays it is much easier to find barley groats on sale than whole barley. This raw material is excellent for making porridge with milk. It will be an excellent dish for children and adults, while porridge made from barley groats is much faster to prepare than from whole grains.

For half a glass of barley you will need to take a couple of glasses of milk and a teaspoon of butter. Such proportions of the ratio of cereal and liquid are explained by the fact that the egg perfectly absorbs moisture and actively increases in size when cooked.

This type of cereal does not require rinsing, but you can fill it with water to somewhat speed up the cooking process.

Pour the prepared milk into a saucepan and bring it to a boil, it is best to do this over fairly low heat to prevent burning. Also, for preparing porridge, it is best to use ceramic dishes or those containers that have a Teflon coating. The porridge burns less in them, and they are relatively easy to clean.

After the milk boils, add barley and sugar into it. Cook the porridge over low heat, stirring occasionally. If you are preparing a dish from dry raw materials, you will need about half an hour to prepare; soaked cereals will cook faster - about a quarter of an hour.

A little about the benefits of barley

This food product is very beneficial for our health. It saturates the body with carbohydrates, fiber, minerals, proteins, provitamin A, as well as B vitamins. Both whole barley and barley groats contain the same list of useful substances. This product is an excellent source of iron, calcium, cobalt, as well as magnesium, chromium and boron. It contains some amount of silicon, sulfur and molybdenum, as well as zinc and starch. In addition, barley grain contains some tocopherol and vitamin D. Scientists also discovered that this grain contains special natural antibacterial elements.

Consumption of barley porridge has a positive effect on the activity of the cardiovascular system, has a beneficial effect on the condition of the walls of the stomach and intestines, activating the healing processes of mucosal damage. In addition, this food product stimulates mental activity and improves immunity quite well.

This nutritious porridge will be especially useful for schoolchildren; it will help the development of a growing body and make it easier to cope with stress. Also, such a food product can increase the body’s overall resistance to various viruses and bacteria. And a significant amount of fiber in barley porridge will perfectly cleanse the body of toxins and various wastes.

Consumption of such a product will also benefit bodybuilders, as it effectively stimulates muscle building. At the same time, porridge may well help you lose weight, but in this case it should be taken as food without any additives - milk, gravy, meat, etc. A morning portion of barley porridge will help you forget about the feeling of hunger for a long time, since the body will absorb it within a sufficiently long time. for a long time. This property of this product will help you avoid unhealthy snacks between meals.

Barley porridge with milk is very easy to prepare and will be an excellent breakfast dish for the whole family.

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 easily be 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 pan 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 grits to a dry, hot frying pan and fry 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 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 minced meat to the onion, salt and pepper it. Fry until the mince 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.