Barley porridge, contrary to popular belief, the food is extremely tasty. Unpretentious, in itself, pearl barley is perfectly combined with almost any sauce - sour cream, tomato, wine and even sweet. How do you like the soldier's Fraction-16 with apricot sauce? And if you try a little to stretch and cook the porridge in the oven, and even in the pots, it may turn out that you can’t drag the eaters by the ears.
Barley in pots - general principles of preparation
• Before laying in pots, barley must be soaked in water. Ideally, to obtain a soft porridge, the cereal is soaked for at least nine hours. You can reduce the time to four hours, the taste of the dish will not suffer, but the grains will be more dense and elastic.
• Prepare barley in pots with meat, fresh or dried mushrooms. Use any kind of fatty or lean meat, as well as chicken. Vegetables are often added to the main ingredients.
• In addition to meat and mushroom dishes, in pots you can cook milk porridge from pearl barley. Prolonged longing makes her taste more intense.
• Fresh mushrooms, vegetables and meat are preliminarily lightly fried in vegetable oil or laid raw. Dry mushrooms are pre-soaked in water.
• The exact cooking time depends on how well the cereal has swollen. If the barley is kept in water for up to ten hours, it usually does not exceed one and a half hours. If the cereal is soaked for less than four hours, the dish must be cooked in the oven for two hours or more.
Barley in pots with champignons
Ingredients:
• a full glass of barley;
• large carrot;
• dried parsley;
• refined oil;
• 200 gr. fresh small champignons.
Cooking method:
1. Rinse the cereal, pour clean water and leave to swell for 10 hours. Then strain the water, and rinse the cereal a couple of times.
2. Cut the carrots into very small cubes. Slices of carrots should correspond in size to the size of the swollen kernel.
3. Mix well-ground carrots with barley.
4. Rinse the champignons with cold water. Cut the mushrooms into large pieces. Midsize cut into six parts, smaller into four. Send the champignon slices in a bowl with barley, mix.
5. Arrange the cereal mixed with mushrooms and carrots in prepared pots, filling them in two-thirds.
6. Add a little dry parsley, 1/2 tablespoon of salt and two large tablespoons of vegetable oil to each container.
7. Pour in hot water so that it covers at least 2 cm of the lined products and place the pots in the oven.
8. Cook the barley with mushrooms when heated at 180 degrees, for at least an hour. Turn off the heat and simmer the porridge with the door closed for another half hour.
Barley with meat in pots: recipe with pork
Ingredients:
• one and a half glasses of barley;
• 800 gr. fatty pork;
• large tomato;
• head of a bitter onion;
• soy sauce - 80 ml;
• medium-sized carrot;
• vegetable oil;
• one red bell pepper.
Cooking method:
1. Rinse the barley soaked in cold water and fold it into a colander.
2. Wash the pork, chop the meat medium-sized, in equal slices. Put the pieces in a bowl, season with spices, slightly salt. Pour in soy sauce, mix well and set aside for half an hour.
3. Cut the carrots into thin circles, if the root crop is large, be sure to cut them in half. Cut the tomato into small cubes, chop the flesh of pepper with small strips, onion with quarters of rings or cubes.
4. Blot the pork with a paper or linen towel to remove any remaining marinade from it and lay the pieces in a pan. Pour in a little oil, literally a couple of spoons, put on medium heat.
5. As soon as the meat begins to brown, pour onion and continue cooking until its slices are slightly transparent. Then add the carrots and simmer under the lid for about a quarter of an hour, not forgetting to mix.
6. Add chopped tomato, increase heat. When the tomato gives juice, pour in the pan pearl barley, mix.
7. Simmer for six minutes and arrange in pots, but not all at once. After laying about half, sprinkle with chopped bell pepper and add the rest.
8. Without adding 1 cm to the top, pour hot water or broth into each pot, add quite a bit of salt and cover with lids.
9. Place the filled containers on a wire rack placed at an average level of the oven preheated to 200 degrees, and cook for an hour and a half.
10. After turning off, do not take out the dish immediately, barley with meat in pots should be mounted with the door closed for another 20 minutes.
Barley with meat in pots with dried mushrooms
Ingredients:
• lean beef - 400 gr.;
• 230 gr. pearl barley;
• head of salad onions;
• a full handful of dried, preferably porcini, mushrooms;
• one small carrot;
• half a spoon of dried dill;
• sunflower oil;
• a teaspoon of dried tomatoes.
Cooking method:
1. Soak barley in cold water for at least eight hours, and dried mushrooms, hot bay, for two hours. Then rinse well thoroughly and dry thoroughly. Mushrooms can be squeezed slightly.
2. Cut the beef into small cubes. Sprinkle the meat with dried dill and ground pepper. Lightly salt, add dried tomatoes, pour in two tablespoons of oil, mix.
3. Chop the onion into quarters of the rings, cut the carrot into cubes or strips.
4. Put chopped root vegetables in a pan, add one and a half tablespoons of oil and put on a small fire. When the carrot becomes soft and the onion is only slightly browned, put the vegetables in a bowl, and put the beef in the pan.
5. Add a little oil to the meat and fry the slices until a delicate blush appears.
6. In the prepared pots, first spread the groats, put the mushrooms on it and cover them with vegetable frying. Spread slices of roasted beef evenly on top.
7. Pour everything with hot water so that it does not reach the edges by about one and a half centimeters and put the pots in the oven. Be sure to cover with caps.
8. When heated to 180 degrees, grind pearl barley with meat and mushrooms for two hours.
Spicy barley with meat in pots
Ingredients:
• two large salad bulbs;
• 600 gr. fatty beef;
• 80 gr. heavy cream or 50 grams of butter;
• garlic;
• three leaves of lavrushka;
• pearl barley - 250 gr.;
• refined frying oil;
• coriander seeds, ground pepper and zira - to taste;
• a small bunch of parsley.
Cooking method:
1. Dip the washed pearl barley in cold water and leave it in for four hours.
2. Rinse the beef, pat the meat with a towel and cut it into centimeter cubes.
3. In vegetable oil, until golden, fry finely chopped onions. Add to it the garlic chopped with a knife, slices of beef and over high heat, stirring, fry everything for 10 minutes. Remove from heat when the crust appears on the meat.
4. Put the beef fried with onions in pots. Add spices, spices and a little salt to each.
5. Strain the water from the pearl barley, rinse the cereal well and evenly distribute it over the filled containers.
6. Pour so much boiling water into the pots so that the water covers the barley for one centimeter, lower a leaf of laurel and close.
7. Preheat the oven to a temperature of at least 200 degrees, place the filled pots in it and cook for 40 minutes. Then lower the heat to 170 degrees and continue cooking for another hour. Leave the pots in the oven off for another quarter hour.
8. Add the butter to the ready-made porridge, and sprinkle with chopped parsley when serving.
Barley with meat in pots: recipe with chicken and vegetables
Ingredients:
• chilled chicken fillet - 150 gr.;
• barley - 1 glass;
• a small onion;
• 100 gr. zucchini;
• a small turnip fruit;
• carrot;
• one bell pepper;
• large tomato;
• homemade butter - 60 g .;
• vegetable oil.
Cooking method:
1. Soak barley in cold water in advance. To prepare tender porridge, cereals need to be soaked for at least eight hours, if you like dense grains, it is enough to withstand about 4 hours.
2. Grate the carrots with a coarse grater, chop the onions in medium-sized cubes. On a thin layer of vegetable oil, fry the root crops until a light golden color appears.
3. Zucchini and turnips, cut into small cubes, pepper and tomato into small slices, and chicken fillet into thin strips.
4. In two pots with a volume of about a liter, evenly distribute the swollen groats, put onion fried with carrots on it, and mixed vegetables and chicken slices on top.
5. Pour approximately 150 ml of warm water into each so that it slightly covers the contents of the pots. Add a little salt, put butter on top and cover with lids.
6. Preheat the oven to 180 degrees, then darken porridge in pots for an hour and a half. Then turn off the heat and leave for another half hour.
Potted milk barley porridge recipe
Ingredients:
• two liters of fat milk;
• half a glass of pearl barley;
• a quarter cup of crushed walnut kernels;
• 40 gr. butter;
• sugar - to taste, honey can be.
Cooking method:
1. Soak the cereal in water in advance, rinse well and drop it into a colander. When all the moisture has come off, transfer the pearl barley to a dry thick-walled pan and lightly fry over a small fire.
2. Put the barley prepared in this way in pots, filling them in two-thirds of the volume, and fill with hot milk. Add the butter, a little fine salt, about half a teaspoon each, and sweeten. If you sweeten with honey, add it to an already prepared porridge.
3. Close the lids and leave to simmer for an hour in a preheated oven. At 180 degrees, barley in pots is prepared for at least an hour and a half.
4. Before serving, sprinkle porridge with finely chopped nuts, if necessary, put a spoonful of honey.
Barley in pots - cooking tricks and useful tips
• Dry the groats swollen in water well from moisture and lightly fry them in a dry frying pan before laying them in containers. The aroma and taste of the finished dish will be more intense.
• If vegetables require preliminary frying, do this not in vegetable oil, but in butter. Porridge will turn out noticeably tastier.
• Chicken and meat like spices. Season the slices of meat well and leave for a while so that they absorb the aroma of spices well. You can pre-marinate the meat in soy sauce.
• Do not rush to get the finished dish out of the oven, soak the pots with the door closed after turning off the heat for another half hour. Barley will absorb all the juices and become more crumbly.
