Barley groats from which how long does it take to cook a delicious egg, barley porridge how to cook

The attitude to this grits in Russian culinary has developed slightly neglected. A box and a slice are almost pearl barley, only small. What good is it? At the same time, the product is characterized by a much greater nutritional value that pearl barley, with which it is often compared.

Barley groats are produced from barley. Unlike barley, which is whole barley grains, it is crushed, resulting in small grains. This structure has several advantages:

• high speed cooking - groats are digested faster;
• grain use is maximum - it is the cell, and not the pearl barley, that preserves all the useful properties of barley, the first cereal cultivated by man in prehistoric times. The fruit membranes are not removed during production, due to which the maximum proportion of valuable fiber remains in the nuclei.

The subtleties of cooking

These features provide an easy way to make barley porridge. It does not need to be soaked for a long time, like barley. It does not need to languish for a long time until soft. It is simple and unpretentious, it turns out ideal in a pan, a pot in the oven and in a slow cooker. Here are the main features of the product.

• Croup should be sorted out. During the production, cake, pebbles, which can be packed up in packaging, remain in it.
• Rinse the cell before cooking conveniently in a sieve. It is necessary to wash. So you quickly wash off the dust and do not pour small grains into the sink. A sieve allows you to better control the volume of fluid. The consistency of porridge depends on it.
• Put grain in cold water. Boil, then reduce heat and simmer for 20 minutes under the lid.
• Control proportions. They are important in the question of how to cook barley porridge deliciously. For a loose side dish, the ratio of cereal to water is 1: 2.5. For viscous porridge, preferred for children's diet, use more liquids, up to 4 glasses.
• Let the mass rub. This is the most important nuance of cereal preparation technology. She should fry under steam, the same time that boiled on the stove. Wrap it in a blanket and leave it under the cover. After 20 minutes, the porridge can be served. It is even more delicious if it comes to the oven. In this case, the pan should be removed from the heat and put in the oven for 15 minutes.
• Do not regret oil. In Russia, cereals were served exclusively with butter, occasionally - with meat, onion frying. There should be a lot of oil, it is added before serving in the plates. In a diet, vegetable oil will replace butter. On one plate it will require a tablespoon.

Classic recipe

Barley porridge is nutritious and satisfying. In Russia, they were used as food of a simple, working population. Therefore, they were prepared in milk to increase nutritional value. We offer you a recipe for barley porridge in milk (as in the photo), which is perfect for a hearty breakfast.

You will need:

• barley groats - 1 glass;
• butter - 30 g;
• milk - 2 glasses;
• sugar - 1 tbsp. spoon;
• water - 2 glasses;
• salt.

Cooking

1. Pour prepared cereals into water, put on fire.
2. Porridge is boiled until the liquid boils over low heat.
3. Pour in warmed milk, add salt, sugar.
4. Stir, reduce the heat to the maximum and simmer the croup for 15 minutes.
5. Remove from heat, leave to rot in a blanket or oven.

The cereal kernels in this dish will crunch. It is attractive for adult nutrition. Their structure is such that they will ensure high-quality bowel cleansing. Such porridge is not suitable for a child’s diet.

Original dishes

Useful cereals are conveniently prepared for a side dish for meat and fish dishes, served with vegetables. And you can cook a full meal with her for dinner. The cooking technique forms the consistency of the product. If you need a moderately viscous, just boil a cell in the water. If friable is required, pre-fry the groats.

Crumbly side dish

In this recipe we use the technique of roasting cereals to get the most crumbly consistency. Its advantage is the saturated color of the dish, a pronounced aroma and a wonderful creamy taste.

You will need:

• barley groats - 1 glass;
• water - 2 glasses;
• salt - a pinch;
• butter - 30 g.

Cooking

1. Fry the prepared cereals in a pan. She must be reddened.
2. Transfer it to boiling water, immediately add salt.
3. Stew on a slow flame until boiling water.
4. Put butter on top, cover.
5. Put in the oven.

Any meat dishes are good with such a side dish; it will delight you with its rich taste, and with aromatic gravy. A versatile frying pan porridge recipe suitable for nutrition without restriction. If it comes to diet, cereals should simply be boiled.

With meat

A simple recipe with which you will get a hearty meal for dinner. There are no frills in it, and if necessary, just supply it with spices. Nutmeg is perfectly combined with the creamy taste of the egg; a meat note will support oregano, rosemary, thyme. Combined dishes marjoram and turmeric are originally complemented.

You will need:

• barley groats - 1 glass;
• meat pulp - 400 g;
• water - 400 ml;
• butter - 50 g;
• salt.

Cooking

1. Boil the meat until tender, sort it into fibers, save the broth.
2. Pour the prepared cereal with broth, cook on low heat for 20 minutes.
3. Add the meat to the grits when the amount of broth is reduced.
4. Spread the butter on the surface, cover.
5. Put in the oven.

Thanks to the use of broth in the recipe, the taste of cereals is more persistent, exclusively meat. The crumbly consistency is good for serving for dinner.

As you can see, there are no difficulties in the question of how to cook barley porridge. Try to cook it with milk, crumbly in water or richly meat in broth!

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