How to cook delicious pearl barley porridge with stew. Pearl barley porridge with stew. Porridge with stewed meat in a slow cooker

What products will you need?

How tasty the army dish will be also depends on the quality of the stew. When purchasing it in a store, you must give preference to the highest grade canned meat, which is manufactured in accordance with food GOST. This must be indicated on the bank. In this case, you will have hope that you will find pieces of meat in the jar, and not just sinews and cartilage or an incomprehensible jelly-like substance.

To prepare barley with stew, we need 2-3 cloves of garlic, one carrot, one onion, one glass of pearl barley, one can of beef or pork stew, salt to taste and ground black pepper.

Description of preparation:

It just so happens that pearl barley is one of the cheapest and healthiest, but for some reason not everyone likes to cook and eat it.
So I always had a bag of this cereal at home, but I rarely cooked such porridge, but as soon as I got a multicooker at home, I started experimenting with different dishes, and the cereal came into use. And today I want to tell you how to cook barley with stew in a slow cooker, because as it turns out, this porridge can be very tasty if prepared correctly. Well, you can add anything you like to it: vegetables, meat, mushrooms or regular stew, as in this case. It turns out very tasty and satisfying, and most importantly, it’s simple and without much expenditure of your time and effort - turn on the mode and you can go about your business. So for all lovers of simple and satisfying food, I offer this recipe for making barley with stew in a slow cooker. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Offal / Cereals / Pearl barley / Stew Dish: Hot dishes

How to properly cook pearl barley porridge with stewed meat

First, pour the pearl barley flour into a metal sieve, and then rinse it thoroughly under running cold water. Drain the water and place the pearl barley in a heated dry frying pan. Stirring, fry and dry it until golden brown; after this treatment during cooking, the pearl barley will not release gluten, and the porridge will turn out crumbly.

To prevent the porridge from overcooking, you can soak the pre-washed grain in warm water for 5-6 hours and keep it at room temperature, covering it with a lid.

Place pearl barley into a thick-walled saucepan or cauldron, pour about 2.5 cups of cold water, put on gas, and bring to a boil, then reduce the heat to low and leave to simmer for twenty minutes.

Open the stew, carefully skim off the fat with a spoon, then melt it in a frying pan. When it warms up and the liquid in it has evaporated, put the finely chopped onion in a frying pan and fry it until golden brown. Add finely chopped garlic and stew. Meat from a can, if the pieces are too large, can be pre-cut.

The contents of the frying pan must be peppered and, if you wish, put some dry herbs in it - oregano, marjoram, basil, which will even add flavor to such meat, although it has been subjected to long-term heat treatment. Everything is simmered over medium heat, stirring until half of the meat juice has evaporated.

Place the mixture in the pan where our pearl barley porridge is cooked. Stir everything, close the lid and simmer for another 20 minutes over low heat. Taste the porridge for salt; add more salt if necessary. Stir the porridge and then remove it from the stove. For the porridge to be tasty, it still needs to brew, so cover the pan with a lid and leave for about thirty minutes. That's it, our pearl barley porridge with stew is ready!

Let's look at other recipes for making pearl barley porridge.

Option 5: Barley porridge with stew and vegetables

Replace the eggplant with zucchini if you prefer. Cut it not into cubes, but into semicircles, no more than five millimeters thick. The original recipe does not include garlic, you can add a couple of cloves along with the stew for more flavor.

Ingredients

three glasses of boiled pearl barley;
small eggplant;
three tomatoes;
two white salad onions;
a handful of chopped dill;
four tablespoons of unrefined oil;
a small jar of stew.

How to cook

Boil the cereal using any of the above methods. You can also use “quick” porridge in bags; prepare it according to the recommendations on the package. Place the porridge in a colander to cool.

Brown the peeled and diced onion in a frying pan and transfer to a plate. Cut off most of the dark skin from the eggplant, cut into two-centimeter cubes and place in the same frying pan, adding oil and heating it thoroughly. Reduce the temperature and fry until the first blush, be sure to turn it over several times with a slotted spoon.

Add tomato slices to the eggplant, stir and cover with a lid, let the juice flow in first, then wait for it to evaporate. Open and add the stew, heat with the vegetables for about three minutes, then add the fried onions to the pan.

Having warmed up all the products, add and mix the pearl barley, wait until it warms up well. Add salt and spices, sprinkle with dill just before serving.

If you don’t like pearl barley, it means you simply don’t know how to cook it properly. In order for the dish to turn out great, you should pay special attention to the preparation of the cereal. Before cooking, it must be thoroughly washed and then soaked. To do this, you need to take a liter of water per glass of pearl barley. It is necessary to soak the cereal for 3-12 hours. The longer it soaks, the more tender and tastier the porridge will be.

After soaking, drain the liquid, rinse the barley again and add two liters of ice water. Only after this can it be put on the fire to cook. The preparation time for pearl barley porridge is at least 1.5 hours.

There are many recipes for pearl barley porridge with stew. For one of the most simple ones you will need:

1 tbsp. pearl barley; - 2 carrots; - a head of onion; - a can of stew; - 2 liters of water; - ground black pepper and salt to taste.

Prepare pearl barley. To do this, rinse it until the water is as clear as possible. Soak the cereal for 6 hours. Drain the water. You can dry the swollen grains a little by placing them in a colander.

Pour ice water into a saucepan and place on fire. After the water boils, cook the porridge for 1 hour over low heat. This time is enough for the pearl barley to become almost ready. To make the porridge more crumbly, you need to cook it in a water bath. To do this, place the prepared cereal in a saucepan and fill with water. Place the pan in a container of water and simmer the porridge for 6 hours.

Some housewives prefer not to cook, but to steam pearl barley in a thermos. At the same time, all preparatory work for soaking it remains the same. In a thermos, the cereal should swell for at least 12 hours. You can add pearl barley in the evening, add water, and enjoy delicious porridge in the morning. You can cook pearl barley in a slow cooker using the “Porridge” or “Buckwheat” mode. In this case, the timer should be set for an hour.

Meanwhile, wash and peel the carrots. Grate the dried root vegetable on a coarse grater.

Peel the onion and rinse with water. Chop it into small pieces. If desired, you can add a clove of garlic to the onion, which must also be finely chopped.

Place a frying pan with high sides on the fire. Place the fat from the stew into it. Pour in some warm water, add vegetables and fry. Do not fry too much; the carrots and onions should acquire a light golden hue.

When the pearl barley is almost ready, drain the water. Add the porridge to the vegetables that are in the pan. Mix everything, salt and pepper to taste. Cover the pan with a lid. Simmer the porridge until tender for 30 minutes. If it is almost boiled, add the stew and stir everything again. Keep the porridge on the fire for another 2-3 minutes. A hearty and simple dish is ready. Serve the porridge hot.

In Peter's times it was considered a royal dish. In modern life, this cereal is not very popular, although it contains a lot of vitamins and a large amount of fiber. It's all about how to prepare barley: the recipe for pearl barley porridge with stew will appeal to absolutely everyone, even men with a military background.

Ingredients:

pearl barley – 1 cup;
pork stew – 1 can;
onion – 2 pcs.;
water – 2.5 cups;
carrots – 2 pcs.;
garlic – 2 cloves.

Preparation

Pre-soak the pearl barley in cold water overnight or for at least 10 hours. Then drain the water, put the frying pan on high heat, add the fat from the stew and heat it up. Place finely chopped onion, grated carrots and chopped garlic in a frying pan. We wash the pearl barley several times, then put it in a pan and fill it with cold water. Let the water boil, reduce the heat and cook for 10 minutes under the lid. Then pour the cereal and water into the fried vegetables and add salt. Reduce the heat to low and simmer for 30 minutes (if the water has boiled away quickly, you need to add a little). knead with a fork and add to the barley, mix well and remove from heat. Let the porridge brew with the lid closed for 15 minutes.

Pearl barley porridge with stewed meat in a slow cooker

Ingredients:

Preparation

We wash the cereal several times. Finely chop the onion and tomato, grate the carrots. Place the chopped vegetables in the multicooker bowl, turn on the “Baking” mode and sauté until golden brown. Then lay out pearl barley and stewed meat, add water, salt and add spices to taste. We activate the “Pilaf” mode, when the timer sounds, stir the porridge, let it stand for a while.

Pearl barley porridge with stewed meat is a very tasty and satisfying dish, but not all housewives like to cook it. And the secret is that you need to cook the pearl barley correctly so that it is soft and crumbly. In the old days it was called a royal dish, cooked in milk, mixed with meat. Then they soaked for 12 hours, now for steamed varieties 3-4 hours are enough.

Pearl barley porridge - food preparation

In order for pearl barley to boil thoroughly, you must first soak it in water for about twelve hours; it is better to leave it overnight. Soak pearl barley in water at the rate of one liter of water per glass of barley. If you cook porridge on the stove, it takes about 40-50 minutes to cook. You can reduce the cooking time to 25-30 minutes, but in this case it will need to be wrapped in heat for it to “cook”. If you simmer it in a water bath, it takes about 6 hours to cook. But pearl barley porridge cooked in a water bath turns out to be especially tasty.

Barley porridge - the best recipes

Recipe 1: Pearl barley porridge with milk

Rumor has it that Peter the Great really liked pearl barley porridge prepared using this method. This dish is prepared without salt and sugar. This recipe, thanks to the great cook Pokhlebkin, has survived to this day.

To prepare pearl barley porridge with milk, we need 50 grams of butter, two liters of milk, one liter of water, one glass of barley.

Cooking method

First of all, you need to rinse the regular cereal and pour it with a liter of cold boiled water overnight. In the morning, drain the remaining water.

In a saucepan, bring milk to a boil, add soaked pearl barley and simmer for five minutes at low boil.

Prepare a “water bath”. Fill a large and wide saucepan (so that the container in which our porridge will be cooked) can be filled with water and let it boil. Place a bowl with cereal and milk inside and cover with a lid, reduce the heat to low under the pan. And let the porridge simmer for six hours. It will be necessary to periodically add hot water to the “water bath” pan, as it will begin to boil away. The porridge should taste like baked milk, and its color should take on a creamy tint. With the prepared porridge in a bowl, add oil to taste and stir. And you can add honey, sugar, cream directly to the plate, that is, season it to your taste.

If you have a multicooker, the process of preparing pearl barley porridge is greatly simplified. It is necessary to pour the soaked cereal with milk, bring to a boil, set the “baking” mode and cook for six hours in the “stew” mode.

Recipe 2: Barley porridge with mushrooms and meat

Pearl barley porridge with meat and mushrooms - why not a royal dish? Not cooked, as in public catering - somehow, but cooked according to all the rules and with soul invested. It will definitely turn out delicious. You can take any meat – chicken, pork, as long as it’s not too tough or old.

To prepare this dish we need salt, spices, a couple of tablespoons of vegetable oil, 50 grams of butter, 200 grams of fresh mushrooms and meat, one onion, and one glass of pearl barley.

Cooking method

The first step is to soak the cereal overnight. In the morning, drain the excess liquid and rinse the barley. Pour boiling water into the bowl (a little more than one glass), add pearl barley, salt and butter. The oil will cover each grain and prevent them from sticking together. Cook over low heat, covered, until the cereal thickens and all the liquid has evaporated. Then the dishes with pearl barley need to be wrapped in a blanket for two hours so that our porridge is finished cooking (becomes soft and fully cooked). If it was cooked in an energy-saving pan, then there is no need to wrap it up, it will get there anyway.

At this time, fry finely chopped onion in another bowl, and also add meat to it, which should be cut into strips and continue frying until crusty, then add mushrooms chopped in any way. When the liquid has boiled away, add spices to the pearl barley porridge and simmer all the ingredients together for about 15 minutes. The porridge is ready.

Recipe 3: Barley porridge

It seems to be the same pearl barley, but prepared in different ways, it gives the porridge a completely different consistency and taste. The porridge prepared according to this recipe turns out crumbly and fluffy. Try it, you will definitely like it! True, the cooking process is not exactly fast, but the result is completely justified. There is no need to soak pearl barley; just use ordinary dry cereal. You can immediately boil a full kettle of water, and then just heat it up and add water. You can eat ready-made porridge with milk, mix it with stewed meat, add meat and onions, or even jam.

To prepare, we need salt, milk or broth, and pearl barley.

Cooking method

First, you should rinse and then pour boiled water over the dry barley so that the liquid covers it by a couple of centimeters. Bring to a boil, reduce heat and simmer for about 3-4 minutes. Drain the water. In this case, it will be convenient to use a colander. Pour boiling water over the cereal again, boil for about five minutes and drain the water again. And repeat this 6-7 times. Each time, increase the amount of water by a centimeter and the cooking time by half a minute. This is such a fascinating and interesting technology for preparing porridge. When the liquid is poured for the last time (already at the level of the cereal), then depending on what you want to eat the porridge with, this liquid should be poured - broth or milk, and also add salt. Bring our porridge to a boil and turn off the stove.

You can also try cooking “glass” pearl barley porridge in clay pots according to the Estonian recipe. You should soak the cereal overnight. In the morning, put it in pots, pour boiling water over it (a couple of centimeters above the level of the cereal) and place it all in the oven. Do not cover with lids. Do not forget that pots should not be placed in a hot oven immediately, only in a warm or cold oven, otherwise they may burst. In about forty minutes our porridge is ready. The time must be counted from the moment the oven heats up. Add butter to the prepared porridge. If you want to get sweet porridge, then add sugar or honey, if ordinary, then add salt. Barley porridge is cooked at a temperature of 200-220 degrees.

Pearl barley porridge is not everyone’s favorite dish. And the main reason is not its taste. The reason lies in the fact that not everyone can cook it correctly. The process of cooking it takes longer than cooking other cereals. However, the result is worth it - the porridge turns out incredibly tasty, aromatic and, most importantly, healthy and nutritious.

It is superior to other types of cereals in terms of the content of essential microelements, vitamins, and amino acids. It is the leader in phosphorus and selenium content. This porridge is especially recommended for older people and children, since it enriches the body with useful substances, in particular micro- and macroelements and vitamins. The calorie content of 100 grams of barley cooked in water is 109 calories.

There are a huge number of recipes for making pearl barley porridge in cookbooks. This is a universal cereal that can be cooked with sugar and butter, adding fruits - bananas, apples, dried fruits, while seasoning with honey, jam, preserves. You can serve these versions of sweet porridge with fermented milk products. Many kids will not remain indifferent to such a delicious breakfast.

The recipe for barley with stew is considered optimal in terms of cooking time, availability of ingredients and taste. Pearl barley porridge with stew is an incredibly easy dish to prepare.

How to cook pearl barley with stew according to a step-by-step recipe with photos

4-5 minutes

1 hour 40 minutes

72.8 kcal

5/5 (1)

Many people remember pearl barley porridge with a shudder. Of course: after all, boiled, tasteless “mess” is associated with pioneer camps, army cuisine or hospital food. Although it used to be called “royal” and was included in the diet of aristocrats. To dispel the myths of Soviet public catering, today we will prepare delicious and healthy pearl barley with stewed meat.

Recipe for pearl barley with stew in a slow cooker

Equipment: knife, spatula, cutting board, measuring cup, grater, slow cooker.

Pearl barley	1 stack
Medium carrot	1 PC.
Large onion	1 PC.
Stewed beef or pork	1 can (400 g)
salt	taste

Pearl barley is made from barley. The hard peel is removed from it - the more layers are removed, the faster the cereal cooks. There are 3 types of pearl barley:

Ordinary cereal, from which 1 layer of the shell has been removed.
The Dutch woman goes through several stages of processing.
Barley is crushed pearl barley, which is often included in the diet menu.

Barley is simply necessary for the functioning of the heart muscle and digestive system. It contains many microelements and B vitamins. But it should be remembered that the finished porridge “holds it together” perfectly. So if you are constipated, it is better not to eat it.

selection criteria for pearl barley, but they exist:

The price of cereal depends mainly on the packaging. Therefore, high cost is not yet an indicator of quality.

It is much easier to see the cereal in transparent polyethylene: it should not contain too many impurities or grass. A large number of dark spots on the grain itself also indicates its low quality.
Under no circumstances should the packaging contain moisture , which could harbor mold or fungal bacteria. Therefore, immediately after opening the package, you need to smell its contents. If you smell other odors than regular cereal, it is better to feed the pearl barley to the birds.

Step-by-step preparation

Thoroughly rinse 1 cup of pearl barley and pour boiling water over it to swell for about 10 minutes.
Peel and cut into small cubes 1 onion, grate 1 large carrot.
Place the stew from the can on a plate and cut into small pieces.
Place the meat and fat in the multicooker bowl. Add carrots and onions there.
Drain the water from the pearl barley, pour it into the multicooker bowl and add water at the rate of 1:2.5. That is, for 1 glass of cereal you will need 2.5 glasses of water.
Salt everything, but keep in mind that the stew itself is already salty.
Close the lid and set the timer to “Extinguishing” mode. This will take approximately an hour.
After this, set the timer to the active “Warming” mode so that all excess moisture evaporates from the porridge.
When the timer goes off, open the lid, mix the porridge with meat and vegetables and serve.

You can cook pearl barley without pre-soaking and without constantly being on duty at the pan.

In a slow cooker, the porridge does not boil away, which means that all the microelements will end up in the plate.

How to cook delicious pearl barley with stewed meat in a saucepan or cauldron

Cooking time: 1 hour (if you do not take into account the time of soaking the cereal). Number of servings: 3-4. Equipment: knife, cutting board, spatula, grater, frying pan, large saucepan or cauldron with high walls.

Pearl barley	300 g
Stew	300-400 g
Carrot	1 PC.
Medium bulb	1-2 pcs.
Salt pepper	taste
Any frying oil	2 tbsp. l.

Wash 300 g of pearl barley and soak in plenty of water overnight. Forgot to soak? It doesn’t matter, the cereal will boil, it’ll just take longer to cook.
Cut 2 onions into medium cubes, grate 1 large carrot or 2 smaller ones. Put 2 tablespoons of oil, carrots, onions into a preheated casserole and fry everything until the vegetables are half cooked. Pour the soaked cereal into a cauldron, add salt, add water at a ratio of 1:2 and cook until the cereal is ready for 30-40 minutes.
While the porridge is preparing, place 400 g of stew into a preheated frying pan, mash with a fork and heat a little so that excess liquid (if any) evaporates.
Pour the stew into the cauldron, mix everything and serve.

As a vegetable addition, you can choose bell peppers or zucchini. Peppers can be stewed together with carrots, and zucchini can be added to the porridge at the end of cooking, because they cook very quickly.

Barley porridge according to a man's recipe - a large cauldron, a minimum of ingredients and, as a result, a nutritious dish.

Subtleties of cooking

Surprisingly, even pearl barley can be capricious . Here are a few rules for cooking “from the chef”.

To soak or not - everyone decides for themselves . But if you are going to use pearl barley in soup, it is better to soak it and boil it separately. The cereal takes a long time to cook, and it is very difficult to correctly calculate the time for loading potatoes and vegetables into the soup. It is better to immediately add the boiled porridge to the pan when the potatoes are ready, and boil everything together for just a couple of minutes.
During cooking, pearl barley actively foams and runs away . Therefore, you need to take a pan with high walls so as not to stain the stove. For the same reason, it is difficult to immediately calculate the amount of water. You can immediately pour water at a ratio of 1:3 and periodically check the contents of the pan: if the water has boiled away, add more, if the cereal is already ready, drain the remaining water.
Cooking time, depending on the degree of purification of the cereal , is from 45 minutes to one and a half hours.
A dish similar to risotto is prepared from pearl barley, and it is called “perlotto”. The porridge is boiled with vegetables in broth, and grated Parmesan is added at the end. Another popular dish is pearl barley pilaf.
It can be prepared in both salty and sweet versions .

What to serve with

Barley is neutral in taste, so it goes well with vegetables, herbs and mushrooms .
“You can’t spoil porridge with oil” - it seems that this is said specifically about barley. Its taste is best complemented by butter. It is often served with vegetables fried in sour cream or vegetable oil. Gourmets who are not too concerned about their figure love to eat porridge with cracklings.
Ideal spices for barley are turmeric, thyme and garlic . You can add fresh herbs to the plate.

Useful tips

Source: https://www.alizy.club/garniry-i-kashi/iz-krupy/retsept-perlovki-s-tushenkoj.html

Preparation

1. Rinse pearl barley and soak for at least 3 hours. Before cooking, drain the water and dry the swollen cereal a little by placing it in a colander.

2. Fill the prepared pearl barley with water and put it on the fire. After the water boils, reduce the heat and cook for another 10–15 minutes.

3. Meanwhile, peel the onion, wash it and cut it into small pieces. We also wash the carrots and grate them on a medium grater.

If desired, you can add a couple of cloves of garlic.

4. Take a frying pan with high sides, put it on the fire, pour in vegetable oil. You can use the fat found in the stew. Add chopped onion and grated carrots.

5. Add stew - chicken, pork or beef (optional).

6. Drain the water from the pearl barley, which is still undercooked, and add it to the vegetables fried in a frying pan. Pour 1 glass of boiling water.

7. Don’t forget to add salt, black pepper and other spices to taste.

When choosing stew, give preference to a quality product. And remember that real stew should not contain any other ingredients other than meat, onions, salt, spices and water. When choosing homemade stew, pay attention to the appearance and smell.

8. Stir and cover with a lid. Let simmer over low heat for 25–30 minutes until done.

With a little imagination, you can prepare many recipes for barley and stew. When combined, these ingredients create an extraordinary taste. Well, who doesn’t love real, satisfying and filling food with amazing aroma?!

This dish is considered an army dish. It can even be cooked over a fire, where it is saturated with its smell and becomes rich.

Ingredients:

1 can of beef stew;
200 g cereal;
onions and carrots - 1 pc.;
several cloves of garlic;
salt and ground black pepper.

Step-by-step instruction:

Rinse the cereal with cold water. If you don’t like boiled barley, soak it for 6 hours.
Fry the cereal in a frying pan without oil.
Pour into a saucepan, add 750 ml of cold water, boil, reduce heat. Cook for 20 minutes.
Open the canned food and transfer the top fat to the frying pan. Fry finely chopped onion on it.
Add grated carrots, then canned food and chopped garlic.
Add seasonings (salt and pepper).
Cover the pan with a lid and simmer.
Place the gravy in a saucepan, stir and simmer for 20 minutes.

Leave the pan on the stove and cover with a lid. Serve in half an hour.

Barley with stewed meat, onions and carrots

Compound:

pearl barley – 0.4 kg;
water - how much will it take;
stewed meat – 0.3-0.35 kg;
onions – 150 g;
carrots – 150 g;
refined vegetable oil (optional) – 20-40 ml;
salt, seasonings - to taste.

Cooking method:

Sort the barley and rinse well. Soak it for 6 hours in cool water or for an hour in hot water. Rinse again.
Scrub the carrots, wash and dry with a napkin. Grind the vegetable on a coarse grater or cut into small strips.
Peel the onion and cut into small pieces.
Pour oil into the bottom of a cauldron or pan with a high-quality non-stick coating. If the stew you plan to use already has a lot of fat, you don’t need to add any oil.
Open the can, scrape the fat from the meat, and place it in the cauldron.
Place the dishes on the stove. When the fat taken from the can of stew has melted, add onions and carrots to it. Fry the vegetables until the onion turns golden.
Place the stew into the cauldron, first mashing it with a fork or cutting it with a knife.
Simmer the meat and vegetables for 5 minutes.
Pour pearl barley into the cauldron. Fill it with water so that the liquid level is about 1-1.5 cm above the cereal.
Cover the dish with a lid. Cook the pearl barley over low heat for half an hour.
Stir the ingredients, adding water if necessary. Salt and season the food.
Continue cooking the porridge with stew for 15-20 minutes, stirring it every 5 minutes.

According to this recipe, pearl barley porridge turns out juicy and aromatic. You will surely love its taste. And if you supplement it with fresh or canned vegetables, it will become even more appetizing and tasty.

Cooking in a slow cooker

A dish of pearl barley with stew in a slow cooker will not leave your guests indifferent. It cooks quickly and turns out delicious.

Ingredients:

300 g pearl barley;
1 can beef stew;
1 onion;
1 carrot.

How to cook:

Rinse the cereal and pour boiling water over it. Let it swell.
Chop the vegetables.
Place the canned food along with the fat into the multicooker container. Cut the meat into small pieces.
We also pour the vegetables into the bowl. Lastly, add the steamed cereal.
Fill with 1.2 liters of cold water.
Add spices. Stir well and set to “Stew” mode, then you need to turn on “Heat” so that the liquid evaporates.

Pour the porridge into plates, garnish with herbs and sprinkle with chopped garlic.

Let's move on to the cooking process

We rinse the pearl barley and place it in the multicooker bowl. Pour in water, add stew, salt, spices to taste. We start the “Pilaf” mode and cook for an hour. After this, mix the contents of the multicooker bowl. Turn on the “Warming” mode and bring the dish to readiness for another 20 minutes. After the beep, place the hot porridge on plates, garnish with a sprig of herbs and serve. Barley with stew in a slow cooker turns out very tasty, satisfying and aromatic. You can add chopped fresh vegetables or a salad of them to this dish. Bon appetit!

As you can see, cooking pearl barley in a slow cooker with stew is not at all a complicated and quick process. If you are the happy owner of such a kitchen helper, then be sure to use one of our recipes to pamper your household with a very tasty, simple and healthy dish. By the way, this porridge was one of the favorite dishes of Peter I himself, who, as you know, was a connoisseur of practical things, which also applied to food. In Soviet times, pearl barley was called everything: kirzukha, shrapnel, and other very unflattering epithets. However, most likely, this came from people who simply did not know how to cook it correctly. Modern housewives who have multicookers at their disposal do not have to face such a problem, because they can prepare this delicious and healthy porridge without much effort.

No soaking of cereals

There is a recipe without soaking. But be prepared for a long cooking time.

You will need:

200 g pearl barley;
6 glasses of water;
1 onion and carrot;
spices.

Cooking process:

We wash the cereals.
Pour 750 ml of water into the pan. When it boils, add pearl barley.
Do not reduce the heat, cook for 3 minutes.
Drain the water and pour in the remaining 1.5 liters.
Bring to a boil, reduce heat and cook for 50 minutes, stirring occasionally.
While the pearl barley is cooking, prepare the gravy. Place the fat from the canned food into a frying pan and fry the vegetables. Cut the meat into small pieces. Everything is stewed for 10 minutes.
15 minutes before the porridge is ready, transfer the gravy to the pan.
After finishing cooking, leave the food under the closed lid for 10 minutes.

Cooking pearl barley with stew without soaking will be delicious if you follow the proportions. The dish turns out to be extremely flavorful.

Before serving, sprinkle with ground basil, herbs or insert a leaf of each spice into the middle.

Step-by-step recipe for making pearl barley with stewed meat

Rassolnik with stewed meat and pearl barley

The dish will cook faster with stewed meat than with pieces of meat. The rassolnik turns out rich, satisfying and very tasty.

Ingredients:

1 can of stew;
100 g carrots;
150 g pickled cucumbers;
200 g tomatoes;
0.3 kg of potatoes;
60 g onions;
2 liters of water;
olive oil for frying;
0.5 cups pearl barley;
salt and pepper to taste.

Step-by-step instruction:

Soak the cereal in cold water. After 2 hours, drain the liquid.
Chop carrots and onions. Cut potatoes, tomatoes and cucumbers into cubes.
You need to boil the water, add pearl barley. Reduce heat and let simmer for 15 minutes.
Let's prepare the frying. Pour olive oil into the pan, add onions and carrots. Saute them, add tomatoes and leave to simmer for 7 minutes. When the tomato becomes soft, add the cucumbers and fry for 2 minutes.
Cook the potatoes with pearl barley, after 15 minutes add the beef stew and gravy.
Cook for another 15 minutes.

The rassolnik is ready to eat. Before serving, season with sour cream and sprinkle with herbs.

Barley with stew and vegetables in a frying pan

Compound:

pearl barley – 0.2 kg;
water – how much will be needed (about 1.5 liters);
stewed meat – 0.3-0.35 kg;
butter or vegetable oil – 20-30 g;
carrots – 100 g;
celery root – 100 g;
onions – 100 g;
salt, seasonings - to taste.

Cooking method:

After sorting and rinsing the pearl barley, place it in a bowl or pan.
Boil the water. Pour a liter of boiling water over the barley. Cover the container with a lid and wrap it up, leave it like that for an hour. Drain off excess water.
Transfer the stew from the can to a plate, separating the fat from it. Mash the meat with a fork or cut it, put the fat in a frying pan. Add a little butter or vegetable oil to it. If there is a lot of fat in your can of stew, you don’t have to add oil.
Scrub and wash the carrots. Dry it with a napkin and cut into round pieces. If the vegetable is large, you can cut it into halves or even quarters, but not too thin.
Remove the peel from the onion and cut into medium-sized cubes.
Peel and finely chop the celery root.
Place a frying pan with fat and oil on the fire. Let the fat melt. Place vegetables in it and fry them for 5 minutes.
Add the cereal, fill it with hot water so that the liquid is 1 cm above the barley level.
Cover the pan with a lid and reduce the heat underneath. Simmer the food for 40 minutes, making sure that at least some liquid remains in the pan.
Add stew, salt and seasonings. Mix the ingredients. Leave the pan with porridge on the stove for another 10 minutes.

Barley cooked in a frying pan with stewed meat and vegetables according to this recipe looks bright and appetizing. The dish turns out juicy, so it doesn’t even have to be supplemented with fresh vegetables, although they still won’t be superfluous.

How to autoclave

A hearty and nutritious dish can be made in an autoclave.

Few people like this cereal, but the secret is that many do not know how to cook it correctly.

You will need:

1 tsp. salt;
peppercorns - 5 pcs.;
ground pepper;
Bay leaf;
pork - 100 g;
pearl barley - 100 g;
lard or pork fat - 100 g.

Step-by-step instruction:

Pour 0.5 tsp into the bottom of a half-liter jar. salt, half a bay leaf and 2 black peppercorns.
Add meat, then fat or lard.
Fill the pearl barley with boiling water in advance and steam it. Add 50 g pearl barley.
Next, we start from the first point, adding the ingredients in layers. The jar is filled up to the shoulders.
Pour water, leaving 2 cm to the neck.
We seal the jars and put them in an autoclave.
Cooking at 120 degrees.

Cooking time takes 1 hour. After turning off, wait for it to cool, bleed the air and remove the cans.

Hearty and healthy pearl barley with stew

Nutritional value per 100 g:

Calories: 187 kcal. ,
Proteins: 5 g.
Fat: 11 g.
Carbohydrates: 20 g.

Number of servings – 3

Cooking time – 4 hours 30 minutes

To please your family with healthy and tasty food, you can use the recipe for barley with stew, which includes vegetables. This way the dish turns out not only healthy, but also incredibly aromatic, tender and juicy. To save time, use a multicooker. Porridge will enrich the body with energy. It contains a large amount of vitamins and minerals. Pearl barley strengthens hair, improves skin condition, and the substances it contains have a beneficial effect on digestion. You can eat it no more than 3 times a week. When choosing products for cooking, it is recommended to pay attention to the integrity of the grains and the quality of the stew. The best option is home canning, where the meat is selected and tasty.

In a pot in the oven

The deliciousness of the dish depends on the quality of the canned food. Therefore, buy quality stew.

Ingredients:

pearl barley - 1.7 cups;
beef stew - 1 can;
onion - 1 pc.;
carrots - 2 pcs.;
tomato juice - 100 ml;
vegetable oil - 2 tbsp. l.;
4 cloves of garlic;
water - 1.2 l;
spices to taste.

Preparation:

Fry onions and carrots in vegetable oil until golden brown.
Add canned food, tomato paste, spices and simmer for 10 minutes.
Fry the pearl barley in a frying pan.
Place in pots. First cereal, then canned vegetables.
Fill with water. Add garlic, passed through a press.
Place the pots in the oven for half an hour. Set the temperature to 200 degrees, then reduce to 180, cook for another hour.

To make the dish more aromatic and tasty, let it brew for 30 minutes.

Pearl barley porridge with stewed meat is ready.

Bon appetit!

Pearl barley porridge with stewed meat - such a dish on the menu is unlikely to arouse anyone's enthusiasm, but in vain. In the old days, pearl barley porridge was considered a royal dish. Pearl barley contains potassium, iron and calcium, vitamins B and A, is rich in amino acids, and also contains lysine, which gives the skin smoothness and elasticity. Why then is this cereal not popular? It’s easy to prepare deliciously, but during the cooking process you should remember a few secrets that we will reveal to you.

How to cook pearl barley porridge so that your family likes it? This dish has two main ingredients: pearl barley and stew. The taste of the dish depends on their quality. When choosing stewed meat in the store, pay attention to the composition. Remember that it can only contain meat, onions, salt, spices and water. It will be better if you give preference to premium quality canned meat made in accordance with GOST. It’s even better if the jar is glass; of course, it’s inconvenient for transportation, but you can see its contents.

Porridge with stew, the recipe for which we offer, will help you diversify your home menu.

To prepare pearl barley porridge with stew, you need:

pearl barley - 400 g;
can of stewed meat - 500 ml;
one carrot;
one onion;
vegetable oil - 50 g;
salt, black pepper, seasonings to taste.

Pearl barley must be processed before cooking. It can be soaked for 2 - 3 hours, naturally, after rinsing it first. Experienced housewives usually do this in the evening, leaving the cereal in the water until the morning.

If there is no time for soaking, then the cereal must be thoroughly rinsed, changing the water several times. Then the pearl barley should be dried a little and fried in a frying pan until a slightly perceptible nutty aroma appears. This processing method makes the process of preparing porridge faster, and the grains remain intact.

Transfer the cereal to a cauldron or thick-bottomed pan, cover with cold water, bring to a boil, reduce the heat to low and leave to simmer for 10 - 15 minutes. While the pearl barley is cooking, peel the onions and carrots, cut the vegetables. Carrots can be grated on a coarse grater. Open a can of stew. Place the fat that usually accumulates at the top of the jar in a large frying pan or saucepan.

The volume of the cookware is important, since the porridge will be cooked in it. Add vegetable oil to the fat and melt everything. First fry the onions in this mixture, then add the carrots, and only then the stew. If there are large pieces of meat in the stew, you can first chop them with a knife or two forks.

Now drain the water from the half-cooked cereal and place the pearl barley in the frying pan. Add 1 cup of boiling water, salt, pepper, seasonings to taste. Stir, close the lid and leave to simmer over low heat for 25-30 minutes until fully cooked.

If the pearl barley porridge turns out to be very thick, you can serve it with hot sauce based on broth or cream. Barley can also be served with fresh or pickled vegetables, finely chopped herbs. If you don’t have fresh herbs, you can add ready-made herbal seasonings to the porridge.

Porridge with stewed meat in a slow cooker

Modern housewives have fallen in love with multicookers for a reason. It's easy to cook in them, any dish turns out delicious. Porridge with stew in a slow cooker is delicious, as is porridge cooked on the stove. To prepare it we will need the same ingredients as in the recipe above.

Before cooking, pearl barley must be thoroughly washed and fried. You can fry in the multicooker bowl in the frying mode. In this case, it is necessary to stir the cereal constantly. The fried cereal must be transferred to another bowl.

After this, pour vegetable oil into the multicooker bowl, add chopped carrots and chopped onions. Fry the vegetables until the onion is transparent, then add salt and spices. Pour water (approximately 800 ml) into the bowl, wait until the water boils, add the cereal. Set the multicooker to simmer mode for 1 hour.

After the multicooker signal about the end of time, open the lid, add the stew to the cereal and vegetables, stir, set it back to stewing mode, only this time for 20 minutes. The multicooker signal will notify you that the dish is ready.

We have offered you a classic recipe for pearl barley porridge with stew. If you want to enrich your dish with vitamins, you can add one bell pepper to the vegetables or increase the amount of carrots.

It will be delicious if you add tomato paste or a small tomato, peeled and finely chopped, to the vegetables when frying. If you want to give your dish a unique flavor, you can add 1 - 2 cloves of garlic along with the spices.

Every experienced housewife has her own recipes for making such porridge. Pearl barley porridge with stew is a healthy and tasty dish that is easy to prepare both on the stove and in a slow cooker.

, and were included in the diet of aristocrats. To dispel the myths of Soviet public catering, today we will prepare delicious and healthy pearl barley with stewed meat.

Inventory:

knife, spatula, cutting board, measuring cup, grater, slow cooker.

Ingredients

How to choose the right healthy pearl barley

Pearl barley is made from barley. The hard peel is removed from it - the more layers are removed, the faster the cereal cooks. There are 3 types of pearl barley:

Ordinary
cereal, from which 1 layer of the shell has been removed.
The Dutch woman
goes through several stages of processing.
Barley
is crushed pearl barley, which is often included in the diet menu.

Selection criteria

Pearl barley has several, but they are:

The price
of cereal depends mainly on the packaging. Therefore, high cost is not yet an indicator of quality.

It is much easier to see the cereal in transparent polyethylene: it should not contain too many impurities
or grass. A large number of dark spots on the grain itself also indicates its low quality.
Under no circumstances should the packaging contain moisture
, which could harbor mold or fungal bacteria. Therefore, immediately after opening the package, you need to smell its contents. If you smell other odors than regular cereal, it is better to feed the pearl barley to the birds.

Step-by-step preparation

Video

You can cook pearl barley without pre-soaking and without constantly being on duty at the pan. In a slow cooker, the porridge does not boil away, which means that all the microelements will end up in the plate.

Cooking time:

1 hour (if you do not take into account the time of soaking the cereal).
Number of servings:
3-4.
Equipment:
knife, cutting board, spatula, grater, frying pan, large saucepan or cauldron with high walls.

Ingredients

Step-by-step preparation

Video

Barley porridge according to a man's recipe - a large cauldron, a minimum of ingredients and, as a result, a nutritious dish.

Option 1: Pearl barley porridge with stew in a saucepan - classic recipe

Both products included in the name of the dish were only recently present in the mandatory army ration. It will be unnecessary to say that the reason for this is its high nutritional value and usefulness. The misconception about pearl barley as a completely tasteless dish is most often associated with a simple inability to cook it. We invite you to try luxurious porridge, no worse than from a camp field kitchen.

Ingredients

can of beef stew - 0.5 liters;
250 grams of large pearl barley;
two large onions and two large sweet carrots;
three large cloves of garlic;
coarse salt and three pinches of freshly ground pepper.

Step-by-step recipe for classic pearl barley porridge with stew

We sort out the pearl barley and wash it. It is important not just to rinse it from dust, fill it with water and collect floating debris from the surface, then put it in a colander and rinse under the tap. Leave the cereal in the water for six to twelve hours.

We wash the soaked pearl barley again, add four glasses of water and boil for twenty minutes after boiling. Place in a colander again and let drain completely.

After peeling the onion, dissolve it into half rings or quarters. Place the can of stew upright in the freezer for up to two hours so that the fat collects under the lid and hardens. Open the canned food, transfer the fat to a frying pan and melt over low heat.

Place the onion in the fat, stir and sauté until golden brown. Then add coarsely grated carrots and chopped garlic. Warm the vegetables for another five minutes and place them in a saucepan, add pearl barley, smooth and add boiling water, half a centimeter above the food.

Cover with a lid and simmer on low heat for up to half an hour. Be sure to stir every 7-10 minutes, taste at the end and evaluate whether you need to continue softening the cereal. If necessary, add water and continue, but if the porridge is almost ready, mash and place the stew in the pan. Stir, add salt and pepper, heat for another seven minutes, then turn off the heat and leave the porridge covered for a quarter of an hour.

Option 2: Pearl barley porridge with stew in a slow cooker - a quick recipe

Of course, we won’t ignore the multicooker, if you have one in your kitchen. The miracle stove is excellent at preparing crumbly porridge, so this time we’ll entrust it with pearl barley.

Ingredients

pearl barley - two multi-cups;
a can of lean pork stew;
large, salad onion;
five multi-glasses of clean water;
one carrot;
“Extra” salt, ready-made spices for meat dishes;
vegetable oil.

How to quickly cook pearl barley porridge with stew in a slow cooker

Fill the pearl barley that has been sorted out of debris and washed with plenty of water - let it absorb as much as needed. Soak the cereal for at least three hours, but preferably up to twelve.

Finely chop the peeled vegetables, pour oil into the bowl and start the baking mode. When the oil warms up and begins to emit a pleasant aroma, add the onion, and after a couple of minutes the carrots, stir with a spatula until the sautéing noticeably changes color.

Place the opened canned food in a bowl and mash large pieces of meat, transfer to a bowl and thoroughly stir all the contents in it. You can add salt and spices at this stage. We warm it up for about ten minutes, during which time we drain the water from the pearl barley.

Having laid out the soaked and washed cereal, fill it with hot water just above the level, add salt to the required level and add the rest of the spices. From the menu of set modes, select “Pilaf” or, if it is not available, “Stew”, set the duration on the timer to one and a half hours and lower the lid. Stir the finished porridge; you can do this a couple of times during the cooking process. After preparing pearl barley porridge with stew in a slow cooker, serve it with vegetables.

Cooking pearl barley porridge with stewed meat and garlic in a slow cooker

If you love not only pearl barley, but also garlic, then you will definitely like this dish. To prepare it, you need to take the following products: half a kilo of stew (you can use any other canned meat to your taste), two multi-cups of pearl barley, plain water - five multi-glasses, garlic - 4-5 cloves, one teaspoon of salt, half a teaspoon of spices to your taste, a bunch of fresh parsley or dill.

Option 3: Barley porridge with stewed meat, cabbage and mushrooms

Not so often, but you can find stew made from ground pork on sale. If you are interested in dishes made from such canned food, then write the following recipe in your duty notebook. The beef stew recommended in the recipe is also good, cook according to your preference.

Ingredients

half a kilogram of fresh cabbage;
a dozen small champignons;
onion;
three hundred grams of pearl barley;
a can of GOST stew, preferably beef;
large carrot;
three tablespoons of thick sour cream and vegetable oil
a spoonful of thick tomato;
half a glass of broth;
spices (necessarily pepper and bay leaf) and fine salt;
half a cup of chopped green onions and parsley.

How to cook

Cook the grains, sorted and soaked for several hours, in brackish water until tender. Place in a colander, let the remaining water drain and cool.

Shred the cabbage into strips, clean the remaining vegetables and also chop them finely and thinly. You can grate the carrots through the middle cells. Be sure to wash the mushrooms and dissolve them into slices or slices.

Heat the oil in a large, deep, thick-bottomed frying pan or kettle. Fry the vegetables over low heat, stirring. Determine readiness by taste, by the softness of all components. Then pour in the broth and simmer for a quarter of an hour under the lid.

Add pearl barley to the vegetables, followed by slightly warmed stew. Stir, let it warm up and add salt and season with all the spices. Cover with a lid and let sit for a minute, stir again and simmer for another five minutes.

Add sour cream and tomato, stir, wait a few minutes, turn off the heat and wrap the porridge tightly. Let it “ripen” for at least half an hour.

Option 4: Simple pearl barley porridge in a slow cooker with chicken stew

If you don’t have a thermos of the appropriate size, simply prepare the porridge in any other way. On the other hand, the described technique is suitable for almost all other recipes in the collection.

Ingredients

half a liter jar of chicken stew;
two carrots;
a glass of large, high-quality pearl barley;
two tablespoons of butter;
large garlic clove;
onion head;
“Extra” salt and three pinches of pepper.

Step by step recipe

We will steam the barley. To do this, we sort it out, wash it, and leave it in water for an hour to swell. Then we carefully decant the water, even squeeze it out a little, put it in a thermos and fill it with a liter of boiling water. Let stand for one and a half hours.

We peel the onion and dissolve it into quarters of rings, grate the peeled carrots, remove the hard husk from the garlic and chop it with a knife.

First, using the frying mode, brown the onion with butter, add the carrots and simmer under the lid for ten minutes. Pour in the garlic, take it out of the jar and mash large pieces of stew; we also put all the jelly and fat into the slow cooker.

Sprinkle the contents of the bowl with pepper, stir and add pearl barley. We pour in boiling water, but not “over the top”, because our cereal is almost ready. The amount of water should be such that it is visible in a small depression in the porridge just above the level of the stew.

Cover the lid and turn on the pilaf cooking mode. If your multicooker allows you to adjust the duration of the set modes, set the timer to 20 minutes. When the automation is activated, add salt and spices, stir and taste the porridge, check the amount of water.

If there is no longer any moisture and the porridge is ready, keep it warm for a short time. If the porridge still needs to be cooked, add water or, conversely, leave the lid open for faster evaporation.