Many people do not like this dish at all. Someone associates it with the army, someone with a canteen. And the reason is that these people simply do not know that pearl barley sometimes turns out very tasty. You can cook it with meat, and with mushrooms, and with milk. And each of the options is interesting in its own way. The best of them are presented below.
How to cook pearl gruel?
If the pearl barley is cooked correctly, it will turn out to be very appetizing. Many do not like it, considering it too tight, but there are some secrets and this can be avoided. Pearl barley, the recipes of which are simple, and the food will get tastier if you follow such rules:
- Croups must first be soaked for at least an hour at 3, and even better at night.
- Cook the pearl barley on low heat, then it will be softer, and cook faster.
- For cooking it is better to use dishes with thick stenochkami, the best option is the kazanok.
Pearl barley with meat - recipe
Pearl barley with meat is not only very satisfying, but also incredibly delicious food. Instead of pork, you can use both beef and chicken, only you should consider that in the case of beef cooking time will increase. Of the specified amount of products will be 4 servings and will take about 2 hours. When serving a dish, you can tear it with finely chopped greens.
Ingredients:
- pork - 500 g;
- pearl barley - 1 glass;
- bulb - 1 piece;
- carrots - 1 piece;
- bay leaf - 2 pcs.
Preparation
- The rind is washed, poured with water and left overnight.
- Then pour fresh water in a ratio of 1: 3 and about half an hour longing on low heat.
- Pork is washed and cut into cubes, fry them until red.
- Spread the chopped onion, carrots, salt and cook a little more.
- Cover the contents of the frying pan with water and stew for 1 hour.
- Mix the ingredients, add spices and cook until fully cooked.
Pearl barley with stewed meat - recipe
Pearl barley with stew is an excellent option for a hearty meal, when there is no time to extinguish the meat yourself. Stew can be taken any - chicken, beef, and pork will do. The main thing is that the product should be of high quality. This meal can be cooked in nature in the cauldron. Then porridge from pearl barley with stew is also soaked with the smell of haze and it will turn out simply delicious to taste.
Ingredients:
- pearl barley - 300 g;
- carrot - 100 g;
- bulb - 1 piece;
- water - 4 cups;
- stew - 1 pot;
- vegetable oil refined;
- spices.
Preparation
- The groats are washed and soaked for 3 hours.
- Then pour it a portion of fresh water and put on a plate.
- Add the finely chopped onions with carrots, spread the stew.
- Place half cooked croup together with water, stir and rinse for half an hour.
Pearl barley with mushrooms and onions
Pearl barley with mushrooms is an excellent option for fasting, when meat products are banned, but still want something satisfying and mouth-watering. In this case, mushrooms will make an excellent substitute, because they also have a lot of protein necessary for the body. Instead of champignons, other fungi are quite suitable. When serving, you can tear the food with chopped dill or parsley.
Ingredients:
- vegetable broth - 400 ml;
- onion-turnip - 1 piece;
- vegetable oil - 30 ml;
- champignons - 300 g;
- pearl barley - 200 g;
- salt, black ground pepper.
Preparation
- Pass the onion, add the champignons cut into plates and fry for 10 minutes.
- Add rinsed croup, stir and pour liquid, salt and pepper to taste.
- After boiling, the heating is reduced and tanned under the lid until ready.
Pearl barley with chicken
Pearl barley, the recipe of which is given below, is prepared with chicken fillet. Instead, you can take any other, more fatty parts of chicken carcass - well suited and thighs and shins. The total time required for cooking will be about 1 hour, and as a result, about 3-4 servings of fragrant food will be obtained, capable of satisfying hunger for a long time.
Ingredients:
- pearl barley - 200 g;
- chicken fillet - 400 g;
- chicken or vegetable broth - 500 ml;
- bulb, carrot - 1 piece;
- vegetable oil;
- salt, seasonings.
Preparation
- The fillet is cut into cubes, salted, spiced and fried until lightly rouged.
- Throw the shredded vegetables and pass a little more.
- Then a flat layer is placed on top of washed rump, poured with chicken or vegetable broth and rind on low heat until cooked.
- Before serving, pearl porridge with chicken is stirred.
Pearl barley with carrots and onions
Pearl barley with vegetables is another version of an appetizing lean dish. To the existing ingredients, you can still safely add any frozen vegetable mix. Perlovska contains so-called long carbohydrates. Therefore, even without meat products this dish turns out to be satisfying. And for piquancy and improving the taste, you can use your favorite spices.
Ingredients:
- pearl barley - 1.5 cups;
- onions - 200 g;
- carrots - 200 g;
- vegetable broth - 4.5 cups;
- salt,
- spice;
- butter.
Preparation
- The washed rump is poured with a decoction and is pressed for about an hour on a small fire.
- Shredded vegetables are crushed until lightly rouged.
- Mix the ingredients and mix well.
- At will, tarnish with chopped herbs.
How to cook pearl porridge in a multivariate?
Pearl barley with meat in a multivark - it's something like a pilaf. Multivarka in general is famous for the fact that the dishes in it are more interesting to taste than those that are welded in the traditional way on the stove. Perl porridge is also no exception. It boils well and turns out very soft. If there is a vegetable broth or a meat broth , you can safely use them instead of water, it will turn out even more delicious.
Ingredients:
- pork pulp - 400 g;
- onion-turnip - 2 pieces;
- carrots - 1 piece;
- perlovka - 2 multi-glasses;
- water - 5 multistans;
- vegetable oil - 100 ml;
- seasoning for pilaf;
- garlic - 2 cloves;
- bay leaves - 1 pc.
Preparation
- Sliced pulp is spread in a multivarochny capacity and the mode "Baking" is prepared for a quarter of an hour.
- They put chopped vegetables, spices, mix and in the same regime they cook for another 10 minutes.
- Pour rinsed croup.
- Fill it all with a hot liquid, salt to taste, put a laurel leaf.
- In the "Pilaf" mode, prepare until the signal.
- Then stir, lay out on plates and serve to the table.
Pearl barley in a pot in the oven
Food from pots is always delicious. Cooked in this way, and potatoes, and vegetables are more appetizing. Pearl barley in the oven with meat is also obtained excellent. It should be taken into account the fact that if beef is used, it should first be cooked to half ready, and only then placed in pots, because it always takes longer.
Ingredients:
- meat - 700 g;
- pearl barley - 400 g;
- bulb - 1 piece;
- carrots - 2 pieces;
- broth - 1,5 liters;
- vegetable oil - 20 ml;
- salt, spices.
Preparation
- Cut the flesh into flesh.
- Add crushed vegetables and cook for another 5 minutes.
- Place the rump, stir well and slightly more than half fill the pots.
- Cover it all with liquid, not reaching about 1-2 cm to the top.
- Close the containers with covers and at 190 degrees hold for half an hour.
- Then reduce the temperature to 170 degrees, and let pearl barley languish for another 20 minutes.
Millet porridge porridge
Pearl barley porridge with pumpkin on milk is very tasty, but also doubly useful. Just remember that periodically pearl porridge on the milk should be stirred, so that it does not burn. If the farm has a multivarker, then this food is very convenient to cook in it, because there is definitely nothing to burn. For flavor in the prepared food, you can add a little vanillin or cinnamon.
Ingredients:
- pearl barley - 4 tbsp. spoons;
- pumpkin raw - 150 g;
- milk - 500 ml;
- sand sugar - 2 tbsp. spoons;
- salt.
Preparation
- In a saucepan pour 200 ml of water, throw a small pumpkin cut into small cubes, salt, sugar, and on average fire extinguish 10 minutes.
- Then they remove it from the plate and rub it with a little cracker.
- Pour the previously soaked croup, pour in the milk and on a small fire delicious pearl barley will be ready in 50 minutes.