How to cook barley porridge on the water

Barley is considered to be a storehouse of vitamins, minerals and amino acids. Groats of this kind are not very popular, unlike rice and buckwheat, but in vain. Barley contains in its composition magnesium, zinc, phosphorus, selenium, calcium. Not without potassium, manganese, copper and iron. Experts have found about 20 amino acids that are considered essential for the human body. In order to get enough of all the useful properties, it is necessary to cook the barley correctly. We collected the most delicious recipes.

A simple way to cook barley

• pearl barley - 245 gr.
• water - 1.2 l.

1. Wash the barley, dip it in a colander or strainer, leave to drain. Move to a thick-bottomed pot, cover with water, put on a slow fire.
2. Bring the mass before the bubbles appear, then torment for another 40 minutes.After the allotted time, drain the liquid, add a piece of butter, mix.
3. Leave for a quarter of an hour to insist, salt. Optionally, you can add sugar, berries, fruits. Some housewives cook porridge with boiled meat.

Cooking barley with soaking

• barley - 300 gr.
• water for soaking - 1.3 l.
• water for cooking - 1.4 l.

1. Wash the barley under the tap, leave to drain in a colander. Pour the porridge in the pan, cover with water for pre-soaking. It is recommended to use filtered liquid at room temperature. The duration of soaking is 12 hours. During this period, the cereal will swell, so that you cook it much faster.
2. When the specified time has elapsed, drain the liquid. Pour the water back into the pot, bring to the boil. Pour the soaked pearl barley, at this stage it is not necessary to salt. Stir porridge with frequent periodicity. Typically, the cooking time is 25 minutes.
3. After this time, taste the porridge. If the grains are well boiled soft, turn off the burner, drain the remaining water. Add butter, salt and cover.For the best effect, wrap the container with a thick towel, leave on the barley for half an hour.

Cooking barley in 2 stages

• Barley - 260 g.
• water - 2 l.

1. Rinse the cereal, leave it to drain in a colander. Pour into a saucepan 1 l. water, bring to the appearance of the first bubbles, reduce the heat. Pour the barley, cook 7 minutes at the minimum mark.
2. After the specified period has expired, filter the cereal through a sieve or a colander, cover with a lid and let stand for half an hour. In another pot pour another 1 liter. water, bring to a boil.
3. Pour the barley, boil it for about half an hour, periodically checking the readiness "to taste". When the mass swells, turn off the heat, drain and salt. Add oil, knead until smooth.
4. Cover the container with a lid, wrap it in a blanket, leave for 1 hour. During this period, the porridge will reach the desired consistency and will be ready for use.

Preparation of barley in a thermos

• water - 800 ml.
• pearl barley - 225 gr.
• salt, butter

1. To make pearl barrels in this way, you need to take a thermos with a volume of 1 l. The technique does not require careful monitoring from the side, you can cook the grits anywhere.
2. Wash the grains, drain off excess liquid, salt and let stand for 20 minutes.Add butter to the bottom of the thermos, send barley into the cavity and pour boiling water almost to the top.
3. Cork, begin vigorously shaking the container so that the oil melts and evenly distributes. To cook porridge in a thermos, you need to withstand cereal for 5 hours. After this period, it will be ready for use.

Cooking barley in the microwave

• Barley - 260 g.
• butter - 25 gr.
• water - in fact

1. Send the barley in a colander and scald with boiling water after pre-rinsing. Soak the cereal in room temperature water for 4 hours. Next, strain the liquid, fill the grain with new water (420 ml.).
2. Put the pot on the stove, set the average power and bring to a boil. Boil for about 5 minutes, then fold the porridge into a colander, rinse well.
3. Choose a container that can withstand the heating in the microwave. Move the barley into it, once again fill it with water. The liquid should rise above the grain by 1.5 times.
4. Salt the porridge, cover with a lid, put in the microwave. Turn on the device maximum power, set the timer for 6 minutes.
5. After 2 minutes, reduce power exactly 2 times.Remove the barley, mix and send to languish again. Boil for 25–35 minutes, periodically pause the microwave and mix.
6. When the specified time passes, taste the porridge to taste. If the grains are hard and raw, add a little boiling water, boil the dish for another 5-7 minutes until done.
7. After all the manipulations, add oil, knead until homogeneous, leave "to reach" under the lid for 15-20 minutes. It is advisable to wrap the heat-resistant dishes with a warm blanket.

Cooking barley in the oven

• pearl barley - 265 gr.
• drinking water - 800 ml.
• butter - 25-30 gr.

1. Rinse the barley and soak it in filtered water overnight. After awakening in the morning, drain off the used liquid, prepare clay pots for porridge.
2. Pack the cereal over it, pour boiling water over it so that the water rises 3-4 cm above the grain. Do not close the pots, heat the oven to a temperature of 210-220 degrees, put the dishes inside.
3. After 10 minutes, reduce the power to 200 degrees, stew the cereal for 45 minutes. Next, remove the already prepared dish, supply it with butter, sugar (if desired), salt.
4. You can cover the dishes with a lid and let the barley infuse for about half an hour.During this period it will cool, become juicy and creamy. Similarly, cooked oatmeal and flax porridge.

Cooking barley in a double boiler

• pearl barley - 245 gr.
• drinking water - 740 ml.
• butter - 45 gr.
• salt - 20 gr.

1. If you do not have a double boiler, you can use a rice cooker. The specifications of the household appliances listed are almost identical, so the end result will not change.
2. First, clear the barley from whitish plaque, washing it under the tap. Flip the kernels into a colander, let the excess fluid drain. After that, fill the grits with water, cover with a lid and leave for 3 hours to soak.
3. Drain the liquid, place the barley in a double boiler, fill with water in the ratio 1: 3. Cover, turn on Cooking or Porridge. The cooking time is 1 hour.
4. If you do without soaking, it will take about 2 hours to prepare. After the timer is turned off, do not rush to open the lid, wait half an hour. Next, fill the porridge with oil, salt, proceed to tasting.

Cooking barley in a slow cooker

• filtered water - 750 ml.
• pearl barley - 250 ml.

1. As with all other cooking methods, the barley must be pre-washed.When the whitish liquid drains, fill the grains with water, leave to soak for 3 hours. If you do not have a lot of time, pour boiling water over the grits and keep for about a quarter of an hour.
2. When the barley is soaked, drain the water, send the composition to the slow cooker. Fill with filtered liquid in a ratio of 1: 3. It is advisable to pre-lubricate the cavity of the bowl with butter so that the porridge does not stick.
3. Close the lid, set the function "Buckwheat", "Porridge" or "Cooking". If you have an automatic multicooker with the available modes, the time will be chosen independently. Otherwise, turn on the device for 1-1.5 hours.
4. After the timer is turned off, salt the pearl barley porridge, add butter and sugar (if you like). Stir the dish, cover and let it brew for 20 minutes.

Pearl barley is valued for its taste and high content of beneficial enzymes, which have a beneficial effect on the activity of all internal organs. Consider cooking cereals in a double boiler, oven, multi-cooker, rice cooker, or on the stove. If there is no such possibility, soak the grains with boiling water in a thermos.Add salt, butter and other ingredients to taste. Before cooking, read the manufacturer's recommendations on the back of the pack.

Video: barley porridge from an old cookbook