Barley groats are considered one of the most beneficial for the functioning of the human body. It is rich in substances that normalize the digestive system and make our brains work. Elderly people are especially recommended to include this cereal in their diet, as it contains a lot of natural potassium and calcium, which are necessary for heart function and strengthening joints.
This porridge is the most nutritious, but at the same time low-calorie (313 Kcal/100 grams). People on a diet, suffering from gastritis and ulcers, need to eat barley porridge with water once a day.
It has enveloping properties and accelerates the healing of damaged areas of the mucous membrane. 60% of cereal consists of carbohydrates, therefore, by eating one serving, we get a boost of energy and strength for the whole day.
It can be given to children from the age of one, only well boiled, almost paste-like and in small portions, so that it is easier to digest.
Even in folk medicine, barley decoction has found its use. It has antispasmodic, softening, anti-inflammatory effects, strengthens vision and immunity.
This dish is cooked from unpolished barley kernels, so the porridge is rich in fiber, which is necessary for human health. It is a mistaken belief that cereals are not very tasty and people eat them for medicinal purposes. Properly prepared barley porridge is on a par with buckwheat, rice and even pasta.
The main rule is to correctly calculate the proportions of cereal and water and boil to a certain state. Believe me, even with water you can get an incredible taste.
Before boiling, thoroughly rinse the cereal in several waters. If debris floats to the surface, drain it. Place the kernels in a saucepan, add water and cook over moderate heat. The proportion of cereal and water should be 1:2.
The thickening consistency indicates the imminent completion of the process. Stir the mixture periodically to prevent it from burning at the bottom of the pan and causing a bitter taste. Turn off the stove, but do not rush to open the lid, let the porridge brew for ten to twelve minutes, after which you can add butter and salt.
How to properly cook barley porridge in crumbly water
If you don’t like the viscous consistency of the dish, you can boil the porridge with a different ratio of water and cereal, and then you will get a crumbly, aromatic side dish for cutlets, chicken or mushrooms.
Components: 
- Barley groats – 500 g;
- Water – 500 ml;
- Butter – 100 g;
- Salt – 1 tbsp. l.
Production: forty minutes.
Calorie content: 313 Kcal/100 g.
To obtain crumbly porridge, you must first fry it in a dry, heated frying pan, stirring all the time. Place the required amount of water on the burner and bring to a boil. Add the browned cereal in small batches, bring to a boil and reduce the flame level.
Boil until fully cooked, this can be determined by the evaporated water. At the end, add salt, wrap in a warm blanket or place in a preheated electric oven for twenty minutes. This is done so that the porridge turns out crumbly.
Dietary barley porridge with water
Due to the rich content of dietary fiber in barley porridge, it takes longer to digest than others, thereby not increasing blood sugar levels, and the feeling of fullness remains longer, which is very important when losing weight.
Components:
- Barley groats – 500 g;
- Water – 1100 ml.
Production: hour.
Calorie content: 313 Kcal/100 g.
We sort the kernels from the husks and debris, immerse them in cold water and let them swell for five to seven minutes. Drain the water and rinse again.
Pour the cereal into boiling water in small portions. Do this carefully so that water does not come through the top. Reduce the flame and cook until thickened, stirring all the time. Then remove from heat and leave to evaporate for at least half an hour, wrapped in a warm blanket.
There is another way to prepare diet porridge - in a thermos. The proportions are as follows: 4 glasses of water – 2 glasses of cereal. Everything is immersed in the device, hermetically sealed and left for two hours.
How and for how long to cook barley porridge in water with meat
If you want to cook barley porridge with meat, then it is best to use dietary types: turkey, chicken, young veal. In this combination you will get the maximum benefit from the dish. 
Components:
- Cereals – 300 g;
- Water – 900 ml;
- Young veal – 400 g;
- Butter – 60 g;
- Salt – 1 tsp.
Production: hour.
Calorie content: 340 Kcal/100 g.
Carefully rinse the cereal under running water until the water runs clear, removing any floating debris in the process. Boil water, pour the prepared porridge into it and leave to cook until fully cooked.
Cut the washed and dried meat into small layers, rub with salt and boil for twenty minutes, immersing in boiling water. Be sure to collect any foam that has formed on top; the broth may be useful for another dish.
After cooking the porridge, add a piece of butter, cooked meat and salt. Mix everything thoroughly, cover tightly with a lid and leave to stand for ten to fifteen minutes.
- For frying, it is better to use not a regular frying pan, but one with a non-stick coating.
- To obtain a thick, viscous porridge, use less water, optimal 2:1, otherwise the dish will begin to stick to the bottom of the dish.
- Do not pour the cereal kernels into a wet pan, otherwise they will start to burn.
- Boiling time may vary. Depending on the cookware, stove, proportions used. You can determine the degree of readiness by stirring the dish with a spoon. If the porridge has become thick enough and the water has evaporated, turn it off.
- If barley porridge is intended for a child, it is better to make it with homemade milk. To do this, you need to soak half a glass of cereal in cold water overnight so that it swells, and in the morning pour a glass of milk and boil.
Bon appetit!
The next video contains visual instructions on how to properly cook barley porridge in water.
Barley is similar to pearl barley, but there are differences in the characteristics of these cereals. They have the same base - barley, but due to differences in processing, the taste of porridges prepared from them also differs. Barley groats are healthier. It contains a lot of fiber. During the production of barley groats, barley undergoes minimal processing and crushing, which allows it to retain a large amount of useful substances.
Barley is quite high in calories - 315 kcal per 100 grams. However, this particular cereal is recommended by nutritionists for weight loss. Yachka helps cleanse the body of waste and toxins. It also enriches the body with minerals and vitamins. Barley has a healing effect and is recommended for consumption by older people, as it can help with hypertension, kidney and vascular diseases, or colds. Barley is included in the list of products that can prevent diseases in the field of oncology and rejuvenate the body. This cereal plays the role of a natural antibiotic with no side effects.
Unprocessed barley groats are not particularly popular, although dishes prepared from them are incredibly healthy. Barley contains a large amount of fiber, which accounts for the lion's share of the calorie content of this product. If you cook barley porridge correctly, you can get a low-calorie, nutritious dish. The most common dish is crumbly barley porridge with water, which serves both as a side dish and as a main dish. The process of preparing it is quite simple, you just need to follow certain recommendations.
Preparation
1. The first step is preparing barley groats. Before cooking it, you need to rinse the cereal under running water. Next, the egg is fried in a frying pan at medium heat. The purpose of this procedure is to dry and brown the cereal, stirring constantly.
2. While the cereal is frying, pour water into the pan and bring to a boil (remember that the ideal proportions in the ratio of cereal and water are 1:2).
3. As soon as the water in the pan boils, carefully pour the fried cereal into it (you need to do this carefully and in small portions so that when hot cereal and boiling water come into contact, strong boiling does not occur).
4. Next add salt and butter. We reduce the fire. Mix the porridge.
5. After this, cover the pan with the cooking porridge and cook until the water boils away (from 10 to 15 minutes).
Not every modern person knows what barley groats are. You can hardly find it on the menu of catering establishments, on culinary sites and programs. Even if you decide to purchase it, you will have to make an effort, since not every store has it. The low popularity of this product is due to several reasons. The older generation associates yachka with times of food shortage.
Young people for the most part know nothing about it. It is often confused with pearl barley. The peeled and crushed barley kernel is called barley groats, and the whole and additionally polished barley is called pearl barley. It is this manufacturing process that provides a number of advantages, which we will discuss below.
Benefits and harms
So, due to the fact that the grains are not polished, they have more fiber. Dietary fiber promotes good intestinal function, which means cleansing the body and removing undigested residues and toxins. In addition, porridge made from barley has many other positive aspects.
- It provides a long-lasting feeling of satiety. Vegetable protein, the share of which is from 10 to 12%, is absorbed better than animal protein. In addition to protein, it contains up to 60% carbohydrates and about 2% fat, so this product can be included in the menu of people suffering from diabetes and obesity. The calorie content of porridge cooked in water is 80 kcal per 100 g. If you cook it in milk -110 kcal. Such nutritional value indicators will appeal to people engaged in physical labor or sports.
- The benefits of the product are proven by the high content of various macroelements. It contains iron, phosphorus, iodine, potassium, magnesium, sulfur, zinc, copper, manganese. Vitamins B, E, PP help improve human health.
- The healing properties of cereals have been known since ancient times. When it is cooked, mucus is formed. This decoction is indicated for people with diseases of the gastrointestinal tract. The anti-inflammatory substances included in the composition will help cope with colds and coughs. Liquid porridge will be useful during the period of recovery after debilitating illnesses and will give strength.
- A number of amino acids allow the body to restore hormonal levels, regenerate nerve cells and tissue, and therefore it simply must be consumed by people of all ages, especially the elderly.
However, moderation is important in everything. In case of exacerbation of diseases of the stomach and intestines, caution must be exercised. Avoid its use completely if you are intolerant to gluten, since gluten content is only slightly inferior to wheat. If your health worsens after consumption, consult your doctor.
When your child tries it for the first time, watch how the body reacts in order to identify an allergy in time.
Ingredient Selection
We all make a choice in favor of one product or another, guided by several criteria at once.
First, we look at size. As mentioned above, barley grain is smaller than pearl barley. After peeling the husk and subsequent crushing during the production process, kernels of different sizes are obtained. After which they undergo sorting, where they are cleared of debris and divided into large and small. Most often on the packaging you can find markings 1, 2 or 3. These numbers indicate the size of the cereal. You can often find barley flakes, which also vary in grind size.
Secondly, it is necessary to evaluate the type of product. Normally the color should be white-yellowish. In addition, the presence of a large number of foreign grains and other debris in the total mass indicates low quality. In such cereals you can even find small pebbles and damage your teeth. Be careful!
Thirdly, give preference to cardboard packs. During storage, all cereal products release a little moisture, even if they have been well dried, and cellophane contributes to its accumulation and the development of mold. That is why Do not use these products after the expiration date.
It would be good if the packaging was partially transparent so that you could visually assess the quality of its contents.
Correct proportions
Depending on preferences, the planned consistency may vary.
- It can be crumbly. This type is mainly used not as an independent dish, but as a side dish. To ensure that the prepared dish holds its shape when placed on a plate, use 1:2 proportions when cooking. You need to take one glass of barley and two glasses of water.
- Viscous. To prepare it, you need proportions of 1: 3.
- Liquid. In this case, you need to take 4 glasses of water. Children prefer to eat this porridge.
If you do not use measuring cups, water can be poured over the eye so that its level exceeds the level of the cereal by at least two centimeters. The porridge takes 15-25 minutes to cook, depending on the amount of liquid. In addition, you must understand that the more the cereal is cooked, the more it will boil and lose its shape. It is important to monitor the degree of heating. When the cereal is cooked for a long time, the power of the burner must be reduced to a minimum after boiling.
In addition to water, porridge is often cooked in milk. The creamy taste is more familiar and more popular. The ratio of milk and cereal is almost the same as in the case of cooking in water. However, if you take high-fat milk, you may need a little more of it or the porridge will turn out thicker than desired.
In addition to regular porridge, it is often necessary to prepare a decoction. Everything is simple here. Add 100 grams of barley per liter of water. If the broth needs to be stronger, simply increase the proportion of grain or reduce the amount of water. When you need just a little decoction for treatment, a tablespoon per glass will be enough.
The broth is prepared quickly, but over low heat, with constant stirring with a spoon.
How to cook?
Let's start with the simplest recipe for porridge with water.
- Take a glass of cereal. Remove any debris from it and rinse it in a colander under running water several times.
- Boil three glasses of water in a saucepan. Add half a teaspoon of salt and sugar to taste to the water. Take the dishes with the expectation that the grains will increase in size during cooking.
- Add washed cereal to boiling water. After boiling, reduce heat and simmer for 15-20 minutes until tender. The mixture must be stirred periodically to prevent it from burning.
- Add butter or vegetable oil to taste. To prevent the barley porridge from boiling completely, you can remove it from the heat a little earlier and place it in a preheated but turned off oven to simmer until done. Instead of the oven, you can wrap the saucepan in a blanket and leave it for half an hour.
Porridge is cooked in milk in the same way. So that it does not become dry, it is kept on low heat until it begins to boil.
You can add butter, fresh fruit, nuts, jam or preserves to sweet milk porridge.
An excellent alternative would be porridge with vegetables. To do this, you can use any seasonal vegetables, combined with each other and mushrooms. It's not at all difficult to prepare.
- Pour vegetable oil into the bottom of the saucepan and heat it up.
- Cut the onion into small pieces and start sautéing until it becomes transparent. At this time, grate the carrots on a coarse grater and add to the onions for frying.
- Chop the wild boiled mushrooms or champignons and fry for 7 minutes, stirring continuously.
- Add washed barley and add water. Add some salt. Simmer over low heat for another 20 minutes. A lean and satisfying dish is ready. You don’t need to fry vegetables and mushrooms - just put them in a saucepan with cereal, add water and simmer a little longer until cooked.
For variety, you can prepare a casserole with barley, meat and pumpkin. Such a dish will not only be tasty, but also bright. This will require different ingredients.
- Cut 400 g of chicken, pork or any other meat into slices and marinate. For the marinade, you can use salt, pepper, tomato juice or ketchup diluted with water.
- Cut one large onion into half rings.
- 300 gr. Cut pumpkins without peel and medium carrots into strips.
- Grease the pan and lay it out in layers: meat, onions, carrots and pumpkin. Distribute the vegetables evenly over the entire area of the baking dish.
- Add a final layer of about 1 cm to the cereal and level it out. To fill, you can use meat broth or tomato juice, dissolving the salt in it in advance. The filling should cover the grain by about 1 cm. When laying layers, keep in mind that the barley groats will swell a little and the height will increase.
- Place the mold in an oven preheated to 180 degrees for 30 minutes (depending on the meat). Then add butter on top and bake for 15 or 20 minutes.
You will learn more about how to prepare barley porridge from the following video.
Everyone knows that many cereals are very healthy and contain a lot of vitamins. Barley porridge is no exception. Barley groats, like pearl barley, are made from barley - these are particles of its kernel, and unpolished.
Currently, barley is not as popular as rice, although a couple of hundred years ago it decorated the tables of nobles and wealthy peasants and was considered one of the festive dishes.
Barley porridge contains a huge amount of vitamins, including vitamins A, B, D, PP. B vitamins are very rare; their high content in cereals makes barley porridge even more healthy. Since this porridge is considered low-calorie, this product is classified as a dietary product, and is recommended for men and women trying to lose weight and maintain a figure in good condition.
Happy cooking everyone!!! Let the food be healthy and tasty!!!
Cooking steps:
4) Mix everything well until the oil is completely dissolved and remove from heat. Well, now you can fill the plates and start eating!
Bon Appetit everyone!!!
Ingredients:
1 tbsp. barley groats;
- 2.5 tbsp. water;
- 1 tbsp. spoon of butter;
- salt and pepper to taste.
Hello lovers of Russian cuisine. Barley chaff is crushed barley grains. In former times it was popular in Rus', then it was forgotten, but in vain. Barley recipes are in front of you.
But, I wrote several more articles about porridges from other cereals. In one of them - , in the other - . And, of course, I haven’t forgotten about such popular cereals. For all porridges, there are approximate norms for water and salt consumption per 100 grams. cereals I cited these in an article about types of porridges. But let's get back to barley groats.
Take note: Cooked barley increases in volume by about 5 times compared to dry barley.
Barley porridge on water
The proportion of water and porridge is 2:1.
We wash the cereals.
Fill with water, add salt (¼ tablespoon) and a few drops of sunflower oil, mix.
Cook over medium heat until the water boils away (this takes 40-45 minutes), remove from the stove and cover with a thick cloth for 10-15 minutes.
When serving, add butter to plates.
Barley porridge with milk
Products:
I barley groats (chicken) - 1 cup,
I milk - 5 glasses,
I salt - ½ teaspoon,
I oil - 1-2 tbsp. spoon.
Preparation:
1. Boil the milk, salt it, then add the cereal in a thin stream.
2. Stir the porridge occasionally and cook for 10-15 minutes over low heat until it becomes thick. Then, closing the lid, cook until the milk disappears. Let's try for softness. If the cereal is not ready yet, then remove it and cover it with something thick: the porridge will ripen.
3. Before eating, put butter and, if you want, jam or honey.
Barley porridge (mud)
I barley - 2 cups,
I water - 3 l,
I milk - 1 glass,
I cottage cheese - 1.5 cups,
I butter - 2 tbsp. spoons,
I salt - 1 teaspoon.
Preparation:
1. We start cooking in water: salt the water, add cereal and cook over medium heat, constantly skimming off the foam.
2. Please note: as soon as you notice that thick white mucus begins to come out of the cereal, drain the water (about half the volume).
3. Transfer the porridge to another bowl, add milk and continue cooking, remembering to stir.
4. When the porridge looks like a thick spread, add cottage cheese, salt, stir and cover with a lid for 5 minutes, then add butter. This is all.
Barley porridge with pork or lamb lard
Products:
h barley grits - 2.5 cups (500 gr.),
h lard (internal) - 100 gr.,
m 1 salt - 1 teaspoon.
Preparation:
1. Prepare the porridge as indicated in the recipes above.
2. Finely chop the lard and fry until cracklings are formed.
3. Pour the cracklings into the porridge, wrap it for 10-20 minutes.
Barley porridge with mushrooms in pots
Products:
m barley grits - 180 gr.,
m mushrooms (dried) - 50 gr.,
m water - 500 ml,
m onion - 75 gr.,
m fat - 45 gr.
Preparation:
1. Fill dry mushrooms with water. When they swell, squeeze them out, strain the infusion and temporarily set aside.
2. Wash the mushrooms in new water, chop them into pieces, and put them in a pot.
3. Add the water that was previously set aside.
4. Cut and fry the onion. Let's add it to the pot.
5. Pour in the cereal, salt it, mix and cook.
Krupenik from barley porridge
Products:
m barley grits - 500 gr.,
m water or milk
m yogurt - 1.2 l,
m sour cream - 3 tbsp. spoons.
Preparation:
1. Base - cooked porridge with water or milk.
2. Place the porridge in a baking dish, mix with yogurt and sour cream. Place in the oven.
3. Krupenik itself is like a dense casserole. It is served with cabbage soup or borscht.
Swedish barley porridge (casserole)
Products:
and barley - 5-6 tbsp. spoons,
and milk - 1 l,
and butter - 100 gr.,
and egg - 3 pcs.,
and granulated sugar - 100 gr.,
and walnuts or almonds - 150 g
Preparation:
1. Boil milk, add barley grits to it, mix and, closing the lid, cook until thickened.
2. Remove from the stove, add butter, stir and set aside to cool.
3. Take eggs, sugar, nuts, mix them and combine with porridge.
4. Grease a baking dish with butter and sprinkle with breadcrumbs. Place a mixture of porridge, eggs and nuts in it.
5. Brush everything on top with egg and sprinkle with granulated sugar.
6. Then - into the oven and bake until golden brown.
Barley porridge with cottage cheese
Products:
and barley - 0.5 cups,
and cottage cheese - 2 cups,
and egg - 3 pcs.,
and sour cream - 1 glass,
and butter - 50 g.,
and salt to taste.
Preparation:
1. Pour barley grits into the water and cook until half cooked.
2. Put cottage cheese in the porridge and mix it all properly.
3. Add eggs, sour cream, salt to the same mass and mix it all again.
4. Prepare a baking dish, grease it with butter, put our porridge in it and put it in the oven for 30-35 minutes.
5. When serving, I advise you to serve this porridge with some kind of sweet sauce. But this is not for everyone.
Barley balls with cottage cheese
Products:
I barley - 1 cup,
I cottage cheese - 180 gr.,
I sugar - 1.5 teaspoons,
I egg - 1 pc.,
I ground crackers - 3 tbsp. spoons,
I butter - 3 tbsp. spoons,
I sour cream - ½ cup,
I water - 3.5 glasses.
Preparation:
1. Wash barley in warm water, drain the water.
2. Take a bowl, pour water into it, salt it, and then pour the cereal into it and put it on the stove to cook.
3. Stir the cereal from time to time and wait for it to thicken. Then reduce the heat to low and cook for 30-40 minutes.
4. Rub the cottage cheese with egg and sugar.
5. Remove the porridge, add cottage cheese and egg to it and mix.
6. Now we divide this mass into portioned pieces and form them into balls. Roll them in breadcrumbs and fry in oil.
7. You can serve sweet sauce or sour cream at the table for meatballs.
Loaf with mushrooms
Products:
barley grits - 120 gr.,
f water - 330 gr.,
f dried mushrooms - 20 gr.,
f onion - 50 gr. (1 onion),
f fat - 20 gr.,
f egg - 2 pcs.,
f crackers - 20 gr.,
f sour cream for lubrication - 10 g and for serving - 100 g.
Preparation:
1. Cook the porridge in water similar to the recipe suggested above
2. Separately, pour dry mushrooms with water and wait for them to swell. Then we take them out, cut them into pieces and fry them with onions.
3. Egg yolks are separated from whites.
4. Combine porridge, fried mushrooms, yolks and salt. Mix everything thoroughly and put it in the mold.
5. Beat the egg whites and add them to the total mass. We bake a loaf.
The loaf is served with sour cream.
Barley porridge with potatoes
Products:
barley - 150 gr.,
water - 1 l,
potatoes - 500 gr.,
milk - 0.5 liters,
salt - a pinch.
Preparation:
The recipe is simple: pour the cereal into boiling water and cook it over low heat. At the same time, peel the potatoes and cut them into small pieces. Almost at the end of cooking the cereal, add potatoes and milk. We salt the porridge. All. Serve with sour cream sauce.
Porridge "Princely"
Products:
rice - 0.5 cups,
buckwheat - 0.5 cups,
barley - 0.5 cups,
millet - 0.5 cups,
pumpkin (grated on a coarse grater) - 1 cup,
onions - 2 pcs.,
carrots - 3 pcs.,
cucumber - 1 pc.,
tomatoes - 5 pcs.,
bell pepper - 3 pcs.,
beets - 2 pcs.,
parsley (greens) - 2 tbsp. spoons,
water - 6 glasses,
butter - 50 gr.,
breadcrumbs - 0.5 cups,
salt.
Preparation:
1. Rinse all the cereals.
2. Peel onions, carrots and beets and wash.
3. Coarsely grate the carrots and beetroot.
4. Grate the pumpkin along with the peel.
5. Finely chop the onion and cut the vegetables into pieces.
6. Prepare a baking pan, grease it with butter and sprinkle with breadcrumbs.
7. Now we will lay the products in layers in the following order: a layer of cereals - a layer of vegetables.
8. Prepare hot salted water and carefully pour it over the edge of the mass, without agitating it. We put the pan on the stove, wait until it boils and now cook for 15-20 minutes.
9. After removing the pan, cover it with a lid and then put it in a hot oven for 20 minutes.
10. Cool the pan a little, carefully turn it over onto a plate and remove it. If everything is done correctly, you will get a layer cake.
Potato dumplings with barley
Products:
I potatoes - 12 pcs.,
I barley - 1 cup,
I vegetable oil - 3 tbsp. spoons,
I onions - 3 pcs.,
I dill and salt - to taste.
Preparation:
The dish is quite strange - not for everyone.
1. Peel the potatoes, grate and squeeze out the juice.
2. Let the starch settle and add it to the potatoes.
3. Prepare porridge from cereals.
4. Separately, chop and fry the onion.
5. Combine the porridge with potatoes, add salt and mix.
6. From the resulting mass, form round dumpling balls and boil them in salted water.
7. Dumplings are sprinkled with fried onions and served hot.
Kostroma barley porridge with peas
Products:
I barley - 1.5 cups,
I water - 2 l,
I peas - 0.5 cups,
I onions - 1 pc.,
I thyme or savory - 2 tbsp. spoon,
I butter or sunflower oil - 3 tbsp. spoons,
I salt - 1 teaspoon.
Preparation:
1. Soak the peas the day before. Cook it until softened.
2. Peel the onion and chop finely.
3. Don't forget to wash the cereal. Pour it into salted water, put it on the fire and, when it boils, cook over medium heat for 15-20 minutes. Do not leave the stove: remove the resulting foam.
4. Drain the water above the grain level. Add peas and onions to the porridge and continue cooking until the cereal is completely softened.
5. 5 minutes before the end of cooking, season the porridge with oil, herbs and after 5 minutes remove from the stove.
Allow me, hostesses, to stop here. Barley porridge is rich in recipes: in past centuries it was very famous. It is you and me who are forgetting the traditions of our ancestors, but in vain.
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