How much barley is cooked after soaking. How to cook barley with pre-soaking

For most of us, barley porridge evokes not the most pleasant associations. For some, it's bland, dry, and often undercooked hospital food. For others, it was a hated mush-porridge, which was stuffed every day and every other day in kindergarten. In the meantime, pearl barley can be cooked deliciously! And it's pretty easy and relatively quick to do. The main thing is to know a couple of secrets, thanks to which you will get such a mess that you can’t drag it by the ears! And all you need is cereal, water for cooking and a little salt.

Below I will tell you in detail about how to cook barley on water quickly and easily. This can be done in two ways: with or without pre-soaking the cereal. Each has its pros and cons, but no matter which option you choose, I always guarantee you an excellent result!

Ingredients:

pearl barley - 1 tbsp.,
water - 2-3 tbsp. (depending on the desired consistency of the finished porridge),
salt - about 2/3 tbsp. l.

1. How to quickly cook barley on water with pre-soaking

This method is convenient in that after soaking, the cereal swells so much that it only takes 30 minutes to bring it to readiness.

First of all, pearl barley is thoroughly washed under running cool water, be sure to grind the grains with your hands. Pour the washed cereal with cold water and leave to swell for at least 5-6 hours, ideally overnight. You need to take a lot of water for soaking - about a liter per 1 tbsp. cereals.

After the water in which the barley was soaked, drain. We wash the cereal itself once more and transfer it to a suitable saucepan.

Then we put the pan on the stove for maximum heat, pour the barley with boiling water (we boil the kettle and, as the water boils, pour its grits). To get dry and crumbly porridge, 2 tbsp will be enough. water. For more viscous porridge - at least 3. We take the same glass with which we measured the cereal.

Fill with water and immediately close the lid. The water begins to gurgle after 30 seconds. Switch the heating of the stove to medium and cook barley for 25 minutes. After the specified time, open the lid. From above, the cereal has already absorbed the water completely, at the bottom of the saucepan there is still some liquid left. Add salt to the barley, mix and close the lid again.

We cook barley for another 5 minutes, after which we turn off the stove without removing the pan from it. We give the porridge to sweat and reach full readiness for another 10 minutes - and barley is ready! Then it can either be served or used to prepare other dishes (soups, salads, meatballs, etc.).

2. How to quickly cook barley on water without soaking

This method is ideal for those who decide to cook barley suddenly, and there is simply no time for soaking. With it, you can also cook porridge of any viscosity. And the cooking time will be on average 40-50 minutes. Quite quickly, considering that we skip the soaking stage for many hours.

Just as in the previous method, we thoroughly wash the pearl barley.

Then we send it to the pan and fill it with cold water. The amount of water does not really matter, because after the first boil we will drain this water. I pour water over my eye - so that the grits are hidden by 1-2 cm.

We put the pan with cereal on the stove, turning on the maximum heat. We cover the saucepan with a lid.

Bring the cereal to a boil, boil for just a couple of minutes and drain the water. We throw the grits on a sieve. If, when boiling, the water will try to escape outside the saucepan, open the lid a little.

We return the barley to the pan, pour cold water again, cover with a lid and bring to a boil at maximum heat of the stove. The amount of water for obtaining friable porridge is 2.5 tablespoons, for viscous - at least 3.

As soon as the cereal boils again, reduce the heat of the stove to medium and simmer the porridge under the lid for 30 minutes. Then the scheme is the same as in the first method: open the lid, add salt to the cereal, mix and return the lid to its place. Cook the porridge for another 10 minutes, turn off the stove and let the barley steam and reach readiness for another 10-15 minutes.

Ready! We attach pearl barley to salads or soup, or serve it, flavored with meat sauce, a piece of butter and herbs, with vegetable frying - to your taste.

Enjoy your meal!

Healthy eating, physical culture is now in vogue. So, it's time to think about pearl barley, open a pantry of protein and other useful things. And at the same time, learn how to cook barley on water correctly.

This is a fundamental question in the case of pearl barley. After all, a skeptical attitude towards it is only the result of improper preparation. It will depend on the skill of the cook what he will bring to the table - hard shrapnel or soft and boiled porridge, tender and very tasty.

Barley should be handled delicately, not boiled, but boiled. In the first case, each grain will close in itself, frightened by a quick onslaught. And in the second - he will melt, open up and gratefully give all his wealth.

Serving barley porridge can be embellished with interesting historical stories. About how Peter the Great loved her, about how Alexander Suvorov fed his miracle heroes with healthy porridge. And in our time, the king - porridge is the main character at the festivals of porridge. The history of the pearl barley dish goes back centuries, so you can find an exciting story for all age categories and combine the useful with the pleasant.

As a side dish, I can advise chicken cutlets, I liked the recipe on the site http://firstcook.ru/kurinye-kotlety.html

Also, if for some reason you change your mind about cooking barley, maybe you want to cook it.

We also have a very exciting journey into the world of properly prepared barley. After which it will be possible to write your own story of the discovery of an amazing pearl of Russian cuisine.

So, go!

Barley is so nutritious that it may well be an independent dish in the form of porridge. It is also used for garnishes and soups. The proportions and methods of preparation will depend on the final goal.

Barley cooks longer than other cereals. But she herself will "help" the cook at all stages. And as a result, it will also reward everyone for their patience with an extraordinary taste. It will give strength, relieve fatigue, cheer up. And for health, barley porridge is a real fortified source. And rejuvenating, helping to lose a couple - three extra pounds.

Let's prepare barley so that it appears in all its glory, and rightfully takes its royal place on the dining table. If you approach the process responsibly once, you won’t have to persuade a second time. You will understand that this is the only correct recipe. Moreover, active working time will take about twenty minutes, no more.

What are the secrets of the correct preparation of the mysterious cereal?

In principle, there are few of them, and they are the most simple:

Barley must be soaked in water. This will allow her to “straighten her shoulders”, swell, clear herself of an unnecessary surface layer. Fully prepare for the main process. The optimal amount of time for soaking is 10-12 hours. In the most extreme case - at least 3-4 hours, but this is so, for every fireman. Well, if we agreed to cook according to all the rules of culinary science, let's focus on the best option. It is necessary to soak in such proportions: pour one glass of cereal with a liter of cold water. A two-hundred-gram glass is taken as the basis
Cook preferably in a water bath. Barley will languish and reveal all its abilities. And the finished product will turn out unusually soft. In addition, the porridge will not run away and will not burn. It will only be necessary from time to time to keep an eye on the amount of water in the “bath” itself.
You need to salt at the very end, 10 minutes before readiness
Water hardness also affects the taste of barley, as well as any other porridge. In order not to spoil the finished product, barley should be poured with hot boiled water during cooking, or poured into boiling water
To soften the water, improve the quality of the culinary product, a small amount of butter added to the water at the very beginning of the languishing process will help. 30 grams will be enough if we are talking about a glass of cereal. Butter can be replaced with vegetable oil. In such an environment, the grains will not close in on themselves, and turn into a solid "bullet". Repelling water, they will boil as needed, opening like a rosebud. Forgive me for such allegories, but it's true
To achieve the desired result, you need to maintain the appropriate proportions.

I would like to dwell on the proportions in more detail

If you want to cook friable barley, then for one glass of cereal you need to take two glasses of water
For porridge - spread the amount of water increases: three glasses of water are taken per glass of cereal.
Crumbly grits will be good for a side dish, slurry is better for an independent dish. But this, as they say, is not for everyone.

Let's prepare the products

Barley glass
Liter of water for soaking
Fifty grams of butter (of which 30 for cooking, 20 for adding to the finished dish)
Two cups of boiling water

Grain soaking. It is best to do this at night.

To begin with, the cereal needs to be washed. Pour into a bowl, fill with cold water in an arbitrary amount. Wash by rubbing the grains with your hands. Imagine that you free each grain from the husk
Drain the water. Repeat the procedure again - the better you rinse, the barley will breathe more freely
Pour the cereal with a liter of cold water - set aside to swell
After the set time has elapsed, the grains must be thoroughly washed. Drain the water until all remnants of the top layer are gone. It will not be superfluous to rinse under running water with a colander.

At this preparatory stage is over. Let's move on to the main process. In order to organize a water bath, we need two pans of different sizes. Build a bath, taking into account the precautions.

Choose comfortable pans. Because the porridge will have to be stirred sometimes. For me, for example, it turned out like this: a smaller pan served as a source of steam, and porridge languished in a larger one. By the way, choose a bowl for porridge taking into account the fact that the cereal will increase in size. For a glass of cereal, a two-liter saucepan is quite suitable. Immediately, I note that the cooking process should take place on moderate heat.

Step-by-step process of making barley on the water

Place the saucepan in a water bath.
Send soaked cereal into it
Pour the required amount of boiling water (2 or 3 cups, depending on the desired type of porridge)
Add 30 grams of butter
Stir, open the lid and be free for a while
Look occasionally, make sure that the water in the bath does not boil away
Loose porridge will cook for about one hour, slurry, of course, longer. When there is very little water left in the porridge pan, salt the barley to your liking, mix, try
Let it languish until the water is completely evaporated
Remove from steam when ready. Set aside to infuse for twenty minutes. During this time, our porridge will reach full condition.
Sprinkle with butter when serving.

All is ready! You figured out how to cook barley on water according to all the rules. Exactly as advised by the luminaries of national cuisine. You are a real cook!

Barley on the water. Quick recipe without soaking cereals

Without begging the merits of soaking and a water bath, we note that it is possible to cook barley on water without these procedures. You never know what happens in life. Maybe you urgently need to prepare a pickle, for example, which is unthinkable without pearl barley. So you need to be armed with a quick recipe.

Cooking a classic set of products for crumbly porridge

Barley glass
Thirty grams of butter
Two, two and a half glasses of water

Cooking

We put a pot of water on the fire. At this stage, the amount of water can not be measured. It will have to be drained (so as not to break your head, pour four glasses)
While the water boils, thoroughly rinse the cereal under running water.
We send barley to boiling water, let it boil for five to ten minutes
Carefully drain the water, put the cereal in a colander, rinse
We put the saucepan on the fire again, pour in the measured amount of water
Bring to a boil, add butter
As the water and oil boil, add the cereal, mix
Reduce the heat to low, open the lid, simmer barley. By the time it will be about an hour
When there is very little water left in the pan, salt the porridge, mix, let it cook
When ready, remove from heat, let it brew for thirty minutes. Evaporate, so to speak.

If you want to taste barley porridge, then add a little butter. It will be delicious. And at the same time compare the two cooking methods, mark the best option for yourself.

Include pearl barley in your home menu more often, and you will feel how it fills the body with energy and life-giving force Cook with love! And the royal dish will reciprocate!

Barley porridge is an excellent side dish, but it also makes an amazing lean soup recommended by nutritionists. It contains a lot of useful trace elements and a minimum of calories, but in order for the dish to be treated delicious, you need to know how to cook grain.

Proportions

If you cook soup, and not porridge, then 6 tablespoons of grain are needed for a three-liter pan. Thus, two tablespoons of cereal are poured into each liter. You need to understand that even after the soup is ready, the barley will still swell, so the dish may become too thick if the proportions are not observed.

Another thing is when ready-made cereals are poured into the soup, then it will not increase much in size, so its amount should be such that the soup is non-liquid. Be sure to soak the barley before cooking. Despite this, during exposure to hot water, each grain will become seven times larger.

The pre-soaking time is at least six hours, but it is better to leave the grits in the water overnight. In this case, barley will make the soup rich, and it will be soft. In a saucepan, they begin to cook cereals an hour before other ingredients are added.

You can pre-wash the grains and place them in a sieve, which is placed over heated water. Cover with a lid on top so that the steam actively affects the barley. On average, the whole process takes thirty minutes, this is one of the methods for quickly soaking barley before cooking. Then it should still be boiled in water for at least 1.5 hours.

Soup Recipe #1

You can cook a hot dish from pre-cooked porridge, then the cooking time in water is no more than five minutes, since the cereal is already ready. The most important thing is to wait until the potatoes and vegetables are cooked, if they are added to the soup. Roast can be added along with greens a few minutes before turning off the gas. This time is enough for them to transfer their flavor to the broth, but at the same time they do not lose their beneficial properties, and the vegetables do not boil.

The main task of the hostess is to properly prepare the cereal. It is well washed under running water and left overnight. In the morning, after draining the water, pour the barley into a saucepan and bring to a boil. Cooking time is no more than half an hour. If it was not soaked, then the time on fire increases to 45 minutes.

It must be remembered that old barley is cooked longer, usually 1.5 hours. If you have a pressure cooker or multicooker, you can use them, because this way barley will be ready faster.

Soup Recipe #2

The soup is cooked in the same water in which the porridge was cooked. There is no need to soak the barley overnight, but if you have done this, then it is boiled for only fifteen minutes, then the potatoes are poured in.

While it is boiled in a pan, vegetables are sautéed:

carrot;
bell pepper.

On average, the total time the cereal is in hot water should not be less than 50 minutes, otherwise it will turn out to be hard. If the potato is of a type that boils quickly, then it can be thrown when the grains are almost ready. You can find out by tasting a few from the pan.

When the potatoes are ready, you can pour the vegetables, boil for another five minutes and turn it off. It is recommended to add chopped greens after the gas is turned off, because then the soup will be especially fragrant. Cover with a lid and wait five minutes for the dill and parsley to give their flavor to the broth.

With such cereals, an amazing pickle is obtained, it takes a little time to prepare it, but as a result, a hot dish is on the table, which is difficult to refuse.

For information on how to cook barley in soup, see the following video.

Not everyone knows what kind of cereal we eat in the form of barley. This grain of barley, processed in a special way, outwardly resembling This cereal, due to the high content of fiber and vitamins, perfectly normalizes the digestive tract. It contains a lot of protein, vitamins and gluten and is very affordable. It is for this reason that barley porridge is economically beneficial and useful to cook.

How much to cook barley to get delicious porridge from this cereal?

This cereal needs to be cooked on average from fifty minutes to two hours. Its readiness is determined by its appearance and consistency. So, well-cooked barley is soft and swollen, but not sprawling and mushy. Before starting cooking, it is advisable to soak it in cold water to swell and leave for two hours, then the cereal will cook much faster. Porridge from it is a tasty and healthy product, but we are often too lazy to cook it, because we don’t know how and how much to cook barley, so that as a result it turns out delicious, and the cooking time is not too long. But there are ways to halve the cooking time of this cereal.

Barley cooking methods

1st way

For 2 (possibly 3) hours, soak the cereal in cold water. Then put in a saucepan, pour boiling water and boil for 15-20 minutes. When the porridge begins to thicken, remove from heat and put another 20 minutes in the oven. According to this recipe, the time for how much barley to cook is halved, and the porridge turns out to be very crumbly and tasty.

2nd method (on the water)

Soak the cereal in cold water for two hours. We spread it in a saucepan and pour boiling water over it, after which we cook for five minutes. Then remove the container from the heat and put the barley on a baking sheet, add vegetable oil to it. We put a baking sheet with cereals in a preheated oven and bake (at a temperature of 160 degrees) for fifteen minutes. With this method barley is prepared much faster and it turns out very tasty and, most importantly, crumbly.

Everyone knows the first dish called "pickle". One of the main ingredients that make up its composition is this particular cereal. How much barley is cooked in this case? When should it be added to the pickle?

How much to cook barley for pickle?

Sometimes you want to remember your childhood, the comfort of your home. And just then, being on the wave of pleasant memories, it is advisable to prepare pickle with pearl barley. This dish, I must say, is very tasty and healthy. And how and how much barley is cooked will envy the taste of this soup.

pickle recipe

You will need (for 4 servings):

Pearl barley -20 grams.
Potatoes -2 pcs. (large).
Pickled cucumbers - 1 pc.
Onion - 1 onion (medium).
Carrot - 1 pc. (not very big).
Pepper and salt - to taste.
Broth - 4 cups.
Vegetable oil - 1

with barley:

Soak overnight in cold water. If for some reason you didn’t do this, it’s okay, you just have to boil it in two waters, it will take more time than with pre-soaking. Pour pearl barley into hot water and bring to a boil. Next, you need to drain the liquid, and again place the contents in boiling water and cook until final readiness. While the cereal is cooking, peel the onion, then chop it and carrots. After that, they should be fried in vegetable oil until a beautiful golden color. Rinse potatoes, peel and chop into small cubes. Cut the cucumber into strips and fry a little in 3 tablespoons of broth. After the barley is completely cooked, boil, put the potatoes and porridge in it, bring to a boil, reduce the heat (to medium), cook for five minutes. Then add carrots, onions, cucumbers to the pickle and cook until the potatoes are half cooked. Salt and pepper the soup a few minutes before the end of cooking.

Some people love barley, and some don't. Almost everyone knows barley porridge, but the men who served in the army know it very well in taste. But not everyone knows what kind of grain it is. If you do not go into subtleties, then barley is ordinary barley, only peeled from the shell.

Briefly about pearl barley and the army. After the army, I could not endure pearl barley for many years, and only at a very mature age did I begin to eat it quietly. And you know, I started to like her.

I think this is because properly cooked barley is really very tasty. And since barley porridge was cooked in the army only from barley, water and salt, it was so inedible. By the way, now it is not given in the army every day, as before ..

By the way, there are even poems about it. I don't remember where it came from:

And the chef came up with dinner:
A little pearl barley
A little oak bark
Some road dust
A little marsh mud -
A soldier will not die hungry.

Step-by-step barley recipes - how to cook barley on water

Here we will consider with you how to cook barley. How much to cook pearl barley. How to cook barley tasty.

How much barley is cooked after soaking. How to cook barley with pre-soaking

1. How to quickly cook barley on water with pre-soaking

2. How to quickly cook barley on water without soaking

What are the secrets of the correct preparation of the mysterious cereal?

Grain soaking. It is best to do this at night.

Step-by-step process of making barley on the water

Barley on the water. Quick recipe without soaking cereals

Proportions

Soup Recipe #1

Soup Recipe #2

Step-by-step barley recipes - how to cook barley on water

Menu:

Barley porridge with vegetables and herbs

Ingredients:

Cooking:

Barley with meat

Ingredients:

Cooking: