Barley porridge is cooked from barley kernels that have not been polished. Since the grains are not polished, the porridge turns out healthy and nourishes the body as vitamins, so and . At the same time, she is very low, so you don’t have to be afraid of gaining extra calories. Read a separate article for more details.

Doctors recommend eating barley porridge for people of all ages, and especially for those who are struggling with excess weight and maintaining normal brain function, struggling with heart and gastrointestinal diseases. Resistance to colds and viral infections also increases.

Many people think that barley porridge with water is an exclusively dietary recipe, and such a dish cannot be tasty. But this is a mistake, as well as the prejudice that barley porridge with water is a simple recipe. This dish can be prepared very tasty and nutritious without spending extra time, effort and money. It makes an excellent breakfast or afternoon snack, and sometimes a second course for lunch. It is also used as a side dish.

Recipe for making barley porridge with water

• Barley groats – 1 cup (250 g);
• water – 2.5-3 glasses (600-750 g);
• butter – 30 g;
• salt - a pinch.

We thoroughly wash the cereal, pour it into a frying pan and fry without oil over medium heat for about five minutes until the cereal is browned. At this time, pour measured water into the pan and put it on the fire until it boils. Then we begin to pour the cereal from the frying pan into the pan - we do this carefully so that the water does not immediately boil from the hot cereal and splash out of the pan.

Bring the pan to a boil over medium heat, stirring while doing so, and then reduce the power to low. We wait until all the water has evaporated - this usually takes from 10 to 20 minutes. Then another important detail - remove the pan from the stove and either cover it with a lid, or wrap it in a thick towel or blanket, and then put it in a warm place for 20 minutes. Can be placed in a slightly preheated oven.

After this, the porridge is ready! You can add butter and mix. Serve hot so that the taste and aroma are preserved as much as possible.

Useful tips when preparing porridge

• Use a non-stick frying pan - this will allow the barley to brown but not burn.
• If you use less water, the porridge will turn out very thick. But do not take the proportion of water and cereal less than 2 to 1, otherwise the porridge will burn.
• You can prepare barley porridge “with a delayed start” without a multicooker. This is done like this: pour boiling water into a heated thermos and add hot cereal from the frying pan, and then put it near the radiator or in another warm place. They usually leave it on overnight, and in the morning the resulting barley porridge is no worse than from a village oven.
• Cooking time may vary depending on the stove and pan - sometimes five minutes is enough, and sometimes cooking lasts for half an hour. The easiest way to determine the right moment is to stir the porridge with a spoon: when it becomes thick, it means that the water has evaporated and your porridge is ready.

Common Mistakes

• Do not pour the cereal into a wet frying pan, otherwise it will start to burn.
• Do not pour all the cereal from the frying pan into the pan at once so that the water does not splash out.

Barley porridge for weight loss

In 100 grams of barley porridge on water - total 76 kilocalories. For comparison, to the same extent pure barley groats - 324 kilocalories, and in the same porridge with milk - 111 . On average, 100 grams of barley porridge in water contains up to 16 grams of carbohydrates and up to 2.5 -. There is almost no fat - only 0.3 grams.

The simplest barley porridge with water has many advantages:

• Absorbed it is almost one hundred percent - much better than any dishes with animal proteins.
• Barley protein the sum of indicators is better than the more common wheat.
• At the same time, the dish is not at all “empty”, it is rich fiber and satisfies perfectly.
• The feeling of fullness lasts for a long time, which is very good for people who are watching their figure or want to lose weight.
• Among cereals, crushed barley is not much inferior in its usefulness. The grains are not polished, so they do not lose their beneficial properties, but they are freed from the flower film, so that all remnants of organic and mineral fertilizers are eliminated.

Cooking methods

Usually barley porridge is boiled in water in a saucepan, although you can use modern multicooker. Read more about preparation in a separate article. This recipe is too simple to use the oven for. But a camping option is possible: barley porridge with water can easily be cooked in a kettle over an open fire.

Video of the cooking process

The video shows how to cook barley porridge in water. Follow the actions of the author of the video to better imagine the whole process. Please note: this video does not involve frying the grains before boiling them. However, you can use this technique to make barley porridge even tastier.

The simplest barley porridge without additives, cooked in water, can become not only tasty and satisfying, but also a very healthy dish. This is a real find for those who want to saturate the body without gaining a lot of calories.

Those who think that barley porridge cannot be cooked tasty are deeply mistaken - the main thing is to know how to do it. Have you ever tried this barley porridge? Did you like it and do you cook it yourself? Share your experience and your opinions in the comments.

Be sure to sort and rinse the barley before cooking, but there is no need to soak it. Shake the washed cereal in a colander, pour it into a saucepan and add water. For cooking crumbly cereal, a ratio of 1:3 is suitable - cereal to cold water. Put the pan on the fire and wait until it boils, then cook the barley. If you need to cook barley far from the stove, for a 300-milliliter glass, set the power to “3” on a 10-point scale and the time to 40 minutes.

How to cook barley

Fkusnofacts

Barley is considered an even healthier product than pearl barley, as it contains more fiber. During the production of barley, barley is minimally processed and crushed, which ensures quick preparation.

- Calorie content barley groats - 315 kcal/100 grams. Barley groats are considered a high-calorie product. But despite this, barley groats are prescribed for diets, as they help cleanse the body and provide it with a maximum of important nutritional properties.

Barley groats are healthy To old people, as it helps against many diseases: hypertension, kidney and vascular diseases, colds. It also prevents cancer and promotes rejuvenation of the body. Yachka is a natural antibiotic without side effects.

The price of barley is 33 rubles/1 kilogram (average in Moscow as of December 2018).

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.

Barley cereals are undeservedly little popular, although dishes made from them are no less healthy than those made from buckwheat, and certainly in terms of dietary properties they can be ranked higher than dishes made from refined rice.

Although not very high in calories, barley cereal contains a lot of fiber because it is made from unpolished barley, which has retained all the grain shells. Therefore, properly cooked yachka porridge is very suitable for dietary nutrition, including for the purpose of losing weight. Do you think that barley porridge in water is tasteless? You just don't know how to cook it!

More often, barley groats are prepared in water in the form of crumbly porridge as a side dish or as an independent dish. It is no more difficult to prepare than any other porridge, but you must follow some recommendations.

Ingredients:

• 1 cup barley
• 2.5 glasses of water
• 30 g butter

Cooking process:

1. Let's start cooking the porridge... in a frying pan. Pour the cereal into a frying pan and cook over medium heat, stirring until it browns. There is no need to add oil to the pan.
2. While we are frying the cereal, put the measured amount of water in a saucepan on the fire and let it boil.
3. Very carefully and gradually pour the cereal from the pan into boiling water. If you add the entire amount of hot cereal at once, the water may splash out due to instant strong boiling.
4. Add salt and reduce heat under the pan to low.
5. Add oil and mix.
6. Cover with a lid and cook the porridge until the water boils away - 10-15 minutes.
7. Remove the pan from the heat, wrap it in an old blanket or fur coat, or put it in a warm oven for 20 minutes.

With this method of preparation, the porridge will have a very pleasant taste and aroma. If you need to prepare crumbly barley porridge in water in the morning, you can simplify the process: pour the required amount of boiling water into a heated thermos and pour hot cereal from the frying pan into it. Close the thermos and leave it near the radiator (to cool down more slowly) overnight. The result will be comparable to rustic porridge from the oven.

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)

Products:

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 tender.

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 foam that forms.

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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