Cook barley porridge in water - a healthy breakfast in twenty minutes. How to cook barley porridge with water and milk?

Hello, dear cooks. It's time to talk about how to cook barley porridge. It seems that the cereal is known to everyone and there should be no problems. But this product is quite capricious and in order to get a tasty, aromatic dish, you will have to follow a number of rules. This is what our article today will be about!

I personally didn’t like barley porridge as a child, considering it “food for pigs.” But having become a wife and mother herself, in an attempt to diversify the family’s menu, she returned to this product again and, with the help of friends’ advice, was able to learn how to cook different types of it - with water, milk, with meat and even buckwheat - there are a lot of options!

Before you learn how to cook barley porridge, it’s worth learning more about it.

The benefits of barley are very high, and the harm from it is almost zero. The fact is that it is made from barley, purified only from shells and fertilizers, but the grinding process is not carried out, which preserves maximum fiber in the product.

It has a fairly rich composition:

vitamins A, E, D, PP, group B;
minerals (magnesium, potassium, calcium, sodium, phosphorus, sulfur, zinc, iron, boron, chromium, molybdenum, silicon, cobalt);
starch;
complex carbohydrates;
vegetable protein, which is absorbed almost completely, unlike the animal version (in meat and fish);
fatty acid.

Thanks to this, the prepared porridge has a number of undeniable beneficial properties:

suitable for dietary nutrition, satiating for a long time;
helps get rid of chronic constipation;
does not increase blood sugar levels, which is useful for people with diabetes;
removes toxins from the body.

Knowing how useful this porridge is, you want to eat it more often. True, you shouldn’t get too carried away with the product; if you take it daily, you can gain excess weight. Also, dishes with it are prohibited during exacerbations of intestinal diseases and celiac disease (a congenital disease characterized by a complication of the breakdown of gluten).

How to cook barley porridge

Dishes made from this cereal can be unpleasantly sticky, lumpy, or fluffy, light, tender, it depends on how you cook the porridge. There are several tricks:

before cooking, it is important to sort out the cereal from possible extra “additives” - husks, other grains;
rinse with running water and strain a little, it is convenient to do this in a fine sieve;
depending on the consistency of the finished dish, take the required amount of water;
to obtain a crumbly consistency, the cereal should be pre-fried;
culinary experts advise throwing the cereal into boiling water, rather than pouring cold water and waiting for it to boil (but here experts have differing opinions on how to prepare the product correctly);
After finishing cooking, it is recommended to leave the pan on a warm stove for 15-20 minutes, sometimes even wrapping it in a warm cloth or heating it in the oven so that it “reaches”;
This is exactly the dish that loves butter; you can add it to cooked porridge either at the end of cooking or directly to the plates.

How long to cook barley porridge

How long do you need to cook barley to get a tasty porridge? The product is considered fast. Basically, 15-20 minutes are enough to recreate a simple recipe; with a more complex process, the time may increase.

Barley porridge with milk

It is useful to give such porridge to children, then all the benefits of barley porridge will be complemented by milk. The recipe is simple; to prepare a dish with milk for a small family you will need:

1 tbsp. cereals;
2 tbsp. clean water;
1 tbsp. milk;
salt and sugar to taste;
oil.

We sort out the cereal, rinse it, fill it with water and put it on the stove; after boiling, reduce the heat to low. Cook, stirring constantly to avoid burning. After thickening, pour hot milk into it, add salt and sugar, after 3-5 minutes turn off the stove, cover the pan with a lid and wait as long as it takes to steam the grains, usually about 5-7 minutes.

How to cook barley porridge in water

You can boil the yachka in water - it’s less caloric and more suitable as a side dish for meat, fish and other main courses.

To begin with, I offer you a recipe for preparing a traditional slightly viscous porridge:

1 tbsp. cereals;
4 tbsp. water;
0.5 tsp salt.

Pour the cereal into boiling water, cook over low heat for about 10-15 minutes, after thickening, turn off and leave covered.

If desired, add oil at the end of cooking.

How to cook crumbly porridge

I prefer it when the porridge is crumbly; cooking it is also not difficult. The recipe advises taking:

1 tbsp. cereals;
2.5 tbsp. water;
oil;
salt.

Heat the water to a boil, add salt. Fry the cereal in a dry frying pan until lightly browned, pour into boiling water, and stir. Cook over low heat until the water boils, add oil and turn off the stove. Wrap the pan in a blanket for 15 minutes, you can put it in the oven for the same time.

This is the kind of dish that all my relatives gobble up with unfailing appetite, along with fish or meat, as well as salads. Try it!

Barley porridge in a slow cooker

With the advent of a multicooker in the house, I make most of the main dishes in it. I also liked the barley porridge. A special advantage of this kitchen utensil is the ability to heat three-dimensionally and maintain heat without the danger of burning to the bottom. And the speed of cooking is pleasing, since sometimes you have to cook in an accelerated mode, when the whole family is already asking to eat, and the refrigerator is empty (probably, this sometimes happens not only for me).

So, in my favorite multi-cooker-pressure cooker, such porridge is prepared in 20 minutes, striking in its simplicity of preparation - all you have to do is add the required amount of cereal, add water or milk in the required proportion (for crumbly porridge 1:2.5, for viscous porridge - 1:4) , salt, close the lid and select the desired program. And that’s it, you can do something else.

After the allotted time, without stirring, adding water, milk, or wrapping, a delicious, fresh egg awaits us. I’ll add that when cooking porridge with milk in a slow cooker, you should choose the “Milk porridge” mode, and not just “Cereal”, it will be tastier.

How and for how long to cook barley porridge?

The cooking process is simple and differs little from cooking wheat porridge or millet. The time until it is ready is 20 minutes, but to make the dish truly tasty, it should be left to simmer for 20-60 minutes after cooking, covered with a thick towel directly on the stove.

To prepare viscous porridge take:

1 cup of washed or sorted chaff;
2.5-3 glasses of water;
salt, sugar, butter to taste.

The product is placed in a pan, the container is chosen so that the chickpeas have room to boil, add water, bring to a boil, and reduce the heat to low. To obtain a viscous consistency, cook for 20-25 minutes, stirring constantly. The cooking time depends on the grinding - the larger the chop, the longer you need to cook.

Recipe for making barley porridge in water - photo:

Before turning off the heat, add oil. They close the pan, cover it and go about their business. After half an hour, the dish will be saturated with oil, cool slightly, and swell.

With milk

Milk porridge from barley can be prepared in different ways. It tastes best when cooked with milk alone. Most often, at the initial stage, cooking begins with water. In this case, the proportions of milk, water and chopped meat are chosen based on your own preferences.

cereal – 1 cup;
water – 2;
milk – 1;
spices, oil.

The chaff begins to be cooked in water. When most of the liquid has been absorbed and the dish is almost ready, add hot milk and finish cooking. If you refuse water, cooking will take longer and you need to take 4 glasses of milk.

Calorie content

The calorie content of the product is not so high - approximately 320 kcal per 100 grams, that is, less than dietary rice. However, this indicator varies depending on the cooking method. So for porridge in water it is 76 kcal, and when cooked in milk the calorie content increases to 111 kcal.

That is, if you follow strict diets, you can use both options, although milk is more nutritious.

But the product contains a lot of fiber, which is important for cleansing the intestines, as well as vitamins and minerals that support human health.

Well, another advantage will be the ability of cereals to give a long-lasting feeling of fullness - after such a breakfast or lunch you will not want to eat soon. Thanks to this, it can easily be used for weight loss, but it is better not every day.

Now we know how to skillfully cook barley porridge according to different recipes, so that the result is exactly what you and your family love. I sincerely wish you excellent appetite, health and well-being, do not forget to follow new articles on our website by subscribing!

Porridges are nutritious, tasty and healthy, so they should be included in your diet. How to cook barley porridge? And how is it useful?

Barley porridge: recipes with water and milk

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Compound

The composition of barley groats is very, very rich. It contains proteins, complex carbohydrates, fiber, starch, dietary fiber, natural sugars, saturated fatty acids. There are a lot of vitamins here: D, E, A, group B, PP and others.

It also contains minerals, macro- and microelements, for example, zinc, fluorine, boron, molybdenum, potassium, magnesium, phosphorus, calcium, iron, sulfur, chromium, silicon, sodium and so on. The calorie content is average: per 100 grams of cereal there are a little more than 300 calories.

Benefit

Now let's list the beneficial properties of barley:

There is quite a lot of phosphorus, which is necessary for the normal functioning of the brain. Without it, brain activity would, in principle, be almost impossible.
The fiber and dietary fiber included in the composition are beneficial for digestion, since, firstly, they stimulate peristalsis (contractions) of the intestinal walls, which helps to avoid constipation, and secondly, they cleanse not only the intestines, but the entire body of toxins and wastes generally.
There is a lot of vegetable protein here, which is absorbed almost completely. And protein is needed not only by muscles (all athletes use it), but also by all tissues of the body, because cells are made of it.
Calcium is essential for strengthening bone tissue; without it, our bones would be brittle and brittle.
It has been proven that the substances contained in barley groats help alleviate the condition and increase the body's resistance to allergens.
This is an excellent dietary product! Firstly, there are not many calories in a serving of this porridge. Secondly, one plate of this dish will give you satiety and energy for several hours. Thirdly, barley prevents the deposition of carbohydrates and fats “in reserve”, as it contains carbohydrates that are digested slowly.
This porridge will be useful for diabetes (thanks to the same difficult-to-digest carbohydrates).
Vitamin E is an antioxidant that protects the body from the destructive activity of free radicals. Such activity, firstly, destroys healthy cells and provokes premature aging, and secondly, it promotes the proliferation of malignant cells (and this leads to the development of cancer).
B vitamins are necessary for the normal functioning of the central nervous system.
Iron is necessary for anemia, as well as for its prevention.
Magnesium is good for the nervous system. It helps increase stress resistance, normalize sleep and get rid of nervous tension.
Potassium is good for the cardiovascular system, as it strengthens the heart muscle and improves the contractile activity of the heart.
This porridge has an enveloping effect on the mucous membranes of the digestive tract, therefore it is useful for ulcers and gastritis without exacerbation.
There is a mild diuretic effect that allows you to get rid of edema.
Barley also has an anti-inflammatory effect and is even natural.

How to cook porridge?

How to cook barley porridge? There is nothing complicated about this. You can cook it with either milk or water. There are also different recipes with the addition of berries, nuts and other ingredients.

Here is the technology for preparing barley porridge:

First, the cereal must be washed in cold water to remove all contaminants. Since by washing you remove gluten and starch, the longer you do this, the more crumbly and less caloric the porridge will be. But rinsing is advisable in any case.
Water or milk must be brought to a boil. The amount of liquid depends on the desired consistency of the porridge. So, if you want to get crumbly porridge that can be served as a side dish, then take 2 parts water for one part of the cereal. If you need thick porridge, then use three parts of liquid. And to obtain a viscous and almost liquid porridge, 4 parts of water are required per part of the cereal. If you prefer milk, then to prevent it from burning too much and running away, dilute it with water (in equal proportions).
So, the liquid boiled. Add the cereal. Cook the porridge, stirring occasionally, until completely cooked. This usually takes about 15-25 minutes.
Then you can turn off the heat and cover the pan with a lid to allow the porridge to thicken. You can add butter, honey, sugar, jam or something else. Porridge with fruits and berries, as well as nuts, is delicious.

Barley soup

You can prepare equally healthy and tasty barley soup. How to cook it? It's simple. Here's what you'll need:

½ cup barley;
2 liters of water;
2 potatoes;
1 carrot;
1 onion;
1 tablespoon vegetable oil;
3 cloves of garlic;
200 grams of beef or veal;
2 tablespoons of tomato paste or 1 tomato;
green onions and dill.

Cooking method:

First, put a pan of water on the fire, immerse the meat in it, and let it cook until done.
Meanwhile, peel and cut the potatoes into cubes and rinse the cereal in cold water.
Wash and peel the carrots, peel the garlic and onions. Grate the carrots, finely chop the onion, as well as the garlic. Fry vegetables in vegetable oil.
When the meat is cooked, take it out and add potatoes and cereal to the broth.
After 5-10 minutes, add the frying.
After another 5-7 minutes, add tomato paste and herbs, salt the soup. If you decide to use a tomato instead of paste, pour boiling water over it, remove the peel and grind in a blender or meat grinder.
Cook for another 3 minutes, then cover the pan with a lid and leave for half an hour.
Treat your household!

Let barley delight you with its benefits and taste!

Any porridge is useful, but barley porridge with water is doubly useful! Why? Read about it in the recipe.

Barley porridge is almost the same as pearl barley, only its taste is more delicate due to the fact that the barley kernels are finely crushed to prepare this cereal. And because of this, it cooks much faster. This porridge, like others, contains a lot of carbohydrates, and therefore such a breakfast will give you a boost of energy for the whole day!

The egg also contains vitamins A, B, D, E, proteins, enzymes, minerals and other useful substances that improve digestion and metabolic processes in the body.

When deciding to cook barley porridge, you should keep in mind that during the cooking process it increases in volume by as much as 5 times! You need to pay attention to this nuance when adding barley to soups and making crumbly or viscous porridges with it.

Cooking barley porridge in water is one of the simplest and most convenient options. Apart from the cereal itself, water and butter and salt, you won’t need anything else.

After cooking you will receive 4 servings
Cooking time: 40 minutes 40 minutes

Cooking features

There are some features of preparing barley porridge in water. Here are some of them:

The cereal needs to be sorted. It may contain pebbles, pulp and other debris.
Rinse the cell in a sieve. This way you will remove dust and avoid spilling fine debris into the sink. Using a sieve makes it easier to control the volume of excess liquid.
Place the cereal in cold water. If necessary, pre-soak the cell (this is practiced in children's kitchens).
Watch the proportions. For a crumbly side dish, the ratio of cereal to water is 1:2.5. For viscous porridge, preferable in children's diets, you will need more liquid - up to 4 glasses.
Don't skimp on the oil. Add it before serving. In dietary nutrition, use vegetable oil - olive, sunflower, walnut, pumpkin. For one serving you will need 1 tbsp. l.

Cooking barley porridge in water is not difficult. The main thing is to correctly calculate the ratio of water and cereal, and also not to cook the egg for too long. Don't be limited by standard components. Diversify the dish by adding meat, vegetables and spices. You can prepare sweet yachka with cottage cheese and raisins.

The basis of barley porridge is made up of crushed barley grains - a real storehouse of useful elements, carbohydrates and fiber that our body so needs. In order for the cereal to retain all the beneficial substances present, it is important to be able to prepare it correctly.

How to cook barley porridge with water:

It is very convenient to cook barley porridge in a slow cooker. Having set the delayed start, fresh porridge from the heat, well steamed and steeped, can be eaten for breakfast.

Friends, does your family eat barley porridge? How do you cook it more often - with milk or water? What do you prefer to add to it? Share your recipes in the comments!

Subscribe to the author

Speaking about porridge, it’s hard to remember one of the most famous Russian proverbs that it is our food. Indeed, cereal dishes are one of the symbols of ancient Russian cuisine, its basis. Time and the influence of neighboring Western and Asian culinary traditions have changed our eating habits so much that we have to remember the “forgotten old things” when searching on the Internet for the answer to a simple question: how to cook barley porridge in water?

Porridge for breakfast is the best gift for your body. After eating a sandwich with sausage, within two hours a person will again feel the need to eat something. Porridge is digested more slowly, and therefore the feeling of hunger occurs no earlier than after 4 hours. That is, the need for additional snacks before lunch disappears. Most likely, our ancestors knew this feature of porridges many centuries ago, for which they valued it.

Barley porridge: how to cook it in water and with the addition of milk

Barley porridge is not as common and well-known a product as, say, buckwheat or semolina. But in vain! The body will receive no less benefits from it, and it may taste no worse. Therefore, it’s worth at least trying to cook a dish like barley porridge for a change. Every housewife should know how to cook this product in water.

Barley groats
Barley groats are crushed grains of barley.
Unlike pearl barley, it is not polished, so it does not lose its valuable fiber reserves. In addition, barley groats (barley) contain a large number of various microelements, such as phosphorus, fluorine, zinc, potassium, iron, manganese, calcium. It also contains a lot of vitamins: A, B (almost all the vitamins of this group), D, E. It also contains vegetable protein, which is absorbed by the human body much better than animal protein. Barley porridge prepared from this cereal takes a long time to digest, which allows you to calm obsessive hunger for a long time. Therefore, nutritionists advise using it for those people who are concerned about their excess weight. If you have diabetes, barley porridge is also indicated. How to cook - with water or milk - does not matter in this case. How to cook barley porridge with water?
In order to prepare yachka, you do not need expensive ingredients or complex manipulations. Everything is simple and fast enough. So, barley porridge with water, the recipe for which is given below, will be ready in about twenty minutes. To prepare it you will need:

barley groats, 1 cup is enough;
water for cooking, two glasses;
a little salt, to taste.

The cereal must be washed with cold water, pour two glasses of water, and bring to a boil. Cook over low heat until thickened, stirring occasionally to prevent burning. This will take approximately 10 minutes. Now the barley porridge is ready! It’s not difficult to remember how to cook this dish in water.

Other recipes
If you take cereal and water in the specified proportion (a glass of egg to two glasses of water), the porridge will turn out crumbly. To make it viscous, you need more liquid, up to four glasses. You can prepare this dish with the addition of milk. To do this, take the products as you would for regular crumbly porridge, boil it until it becomes deserted, and then add another glass of milk and bring the product to a boil again. Cook just a little, literally 2-3 minutes. Often butter (butter or vegetable, whichever you prefer) is added to the finished porridge. Many housewives are happy to diversify such a dish as barley porridge. They know well how to cook it in water. And fruits are added to the finished porridge, for example, a banana cut into small pieces. Then it turns out aromatic and sweet, and there is no need to add sugar.

Barley porridge can be good for breakfast. To prepare it you need a minimum of products. And it will take quite a bit of time. But barley porridge with water (which has an average calorie content, approximately 315 calories per 100 g of product) will give you a feeling of fullness for a long time. And there will be no special desire to snack on something while waiting for lunch.

How to cook barley porridge in water - buckwheat has a serious “competitor”

If people thought more often about the vitamin and mineral composition of each product, then pearl barley and barley would cost more than rice and buckwheat in the store. Those who constantly eat buckwheat in the fight against extra pounds probably never thought to read that 100 g of barley porridge with water contains 76 calories, and in buckwheat - 132, with almost the same amount of carbohydrates.

Pearl barley and barley are obtained from barley, an ancient grain “cultivated” by man ten thousand years ago. But barley groats are more convenient to prepare because they are not whole, hulled barley grains, but crushed cereals along with a shell containing an impressive list of minerals, valuable organic compounds and vitamins.

Barley groats are not polished during processing, which causes a high fiber content in it, which helps remove cholesterol and toxins, and, as a result, cleanses the walls of blood vessels and reduces weight.

Selenium is essential for protecting the immune system and is present in barley in sufficient quantities.

Particularly noteworthy is the high content of phosphorus, which is necessary for athletes to build muscle mass, and for people of mental work to maintain high brain performance. Phosphorus also promotes the absorption of calcium, potassium, iron and manganese, which the body receives along with crushed barley grains.

Lysine, which comes into the body with barley porridge, activates the production of collagen, which promotes cell rejuvenation.

Perhaps the main advantage of all porridges, and especially barley, is the presence of so-called “slow” carbohydrates, which are absorbed smoothly during the digestion process, as needed, and therefore are not deposited under the skin in the form of “social” reserves, fat cells.

Like all cereals, crushed barley has a sufficient amount of vitamins B, PP, E, the role of which is difficult to overestimate. The list of vitamins, beneficial organic acids and minerals contained in barley groats can be continued, but it will only increase the number of unconditional arguments in favor of regular consumption of barley porridge.

In addition, to what has been said about the beneficial composition of barley groats: the cost of one kilogram of “barley” is 7-9 times lower than buckwheat. This is worth thinking about.

Cook barley porridge in water - a healthy breakfast in twenty minutes

Speaking about porridge, it’s hard to remember one of the most famous Russian proverbs that it is our food. Indeed, cereal dishes are one of the symbols of ancient Russian cuisine, its basis.

Time and the influence of neighboring Western and Asian culinary traditions have changed our eating habits so much that we have to remember the “forgotten old things” when searching on the Internet for the answer to a simple question: how to cook barley porridge in water?

Porridge for breakfast is the best gift for your body. After eating a sandwich with sausage, within two hours a person will again feel the need to refresh himself with something.

Porridge is digested more slowly, and therefore the feeling of hunger occurs no earlier than after 4 hours. That is, the need for additional snacks before lunch disappears.

Most likely, our ancestors knew this feature of porridges many centuries ago, for which they valued it.

How to cook barley porridge in water - buckwheat has a serious “competitor”

Selenium is essential for protecting the immune system and is present in barley in sufficient quantities.

Lysine, which comes into the body with barley porridge, activates the production of collagen, which promotes cell rejuvenation.

Like all cereals, crushed barley has a sufficient amount of vitamins B, PP, E, the role of which is difficult to overestimate. The list of vitamins, beneficial organic acids and minerals contained in barley groats can be continued, but it will only increase the number of unconditional arguments in favor of regular consumption of barley porridge.

In addition, to what has been said about the beneficial composition of barley groats: the cost of one kilogram of “barley” is 7-9 times lower than buckwheat. This is worth thinking about.

How to cook barley porridge in water, and which porridge is healthier?

Porridge can be different, viscous and crumbly, in water, milk or broth. It is served as a side dish, cooked as an independent dish, and used as an ingredient in minced meat.

If we talk about dietary nutrition for people suffering from diseases of the digestive system in the postoperative period, then viscous porridge with a liquid consistency is the only right choice.

Viscous porridge creates a feeling of fullness faster because it contains more water and does not add calories.

The thinner consistency of porridges does not cause irritation of the gastric mucosa, which is useful during an exacerbation of gastritis.

How to cook barley porridge in water if it is served as a side dish for a meat dish? Of course, a crumbly consistency will look more attractive, but such porridge will take longer to digest.

What to do with butter, which will not spoil the porridge? We are talking about butter containing animal fat and lactic acid.

Modern nutritionists have revealed the true meaning of the famous proverb: dairy products stimulate the absorption of valuable microelements contained in the shell of crushed cereals.

Porridge with butter is very tasty, although it adds 50-70 calories per serving, but given the low calorie content of barley porridge, you can afford to think not only about weight gain, but also about the taste.

How to cook barley porridge in water - cooking technology

It would seem that there is nothing easier than cooking porridge, but one should not rush to such conclusions. Especially if you need not just to eat, but to bring a portion of tasty benefits to the body. The cooking technology itself is simple, but there are special subtleties in it, without which you cannot cook porridge.

The first stage is preparing the cereal. It is noteworthy that barley groats have only one grade, despite the difference in the grinding of barley grains.

That is, according to established standards, crushed barley can be coarse, medium and finely ground, but it is not sorted, but poured into the total mass when packing.

In addition, the cereal contains particles of the grain shell (the same useful microelements), which do not need to be removed so as not to deprive the cereal of its usefulness. But it is still necessary to check the cereal for the presence of foreign inclusions.

After sorting and removing random impurities, pour into a sieve and rinse under running water. In addition to dust, during washing through a fine mesh, the smallest particles of flour are removed, which will allow you to cook barley porridge in water more crumbly. Wait until the water drains, which should be completely transparent after washing the cereal.

The second stage is to cook barley porridge in water. Boil two parts of salted water and add one part of the cereal into it. After a minute, after boiling vigorously, you need to reduce the cooking pace by switching the heat to the lowest setting.

Cover the pan with a lid to allow the water to evaporate slowly. When there is very little left, after 15 minutes, add oil, turn off the heating - then the porridge should go on its own.

Before turning off the stove, do not forget to try it: the cereal should be soft enough and not crunchy on your teeth.

To prevent this from happening, at the first stage, after washing, pour the wet cereal into a dry, heated frying pan and steam it. The remaining water, evaporating, will make the grains more loose and prepare them for cooking in milk.

Another subtlety: when cooking porridge with milk, add salt and sugar at the end.

You can also cook barley porridge in water, but with the addition of milk. In this case, the prepared cereal is dipped in one part of boiling water, boiled until half cooked, and then one part of milk is added.

What to cook barley porridge with in water and milk?

Barley porridge itself has an excellent taste and you don’t need to add anything to it except a small piece of butter. But it also goes well with meat products, pumpkin, apples, dried fruits, and various berries.

If barley porridge is served as a side dish for a meat dish, then it would be correct to cook it in water, since milk and meat are in dissonance. A good combination is barley porridge in water with mushrooms and vegetables. It would be appropriate to add fruits, berries, sugar or honey to milk porridge.

Include barley in your diet at least once or twice a week.

Recipe 1. Solyanka, combined with barley groats

Turkey fillet 500 g

Vegetable fat 90 ml

Parsley root 50-70 g

Spices to taste, salt

Yellow carrots 150 g

Cereals, barley 100 g

Cut the turkey meat into pieces. Boil the mushrooms and drain the water. Chop the onion, carrots and parsley root. Sort and wash the barley.

Heat the oil in a saucepan, fry the roots and onions, add fillet pieces and mushrooms. Fry over medium heat until half cooked. Place the cereal in a saucepan and add 250 ml of hot boiled water. Season with spices. Cover the saucepan with a lid and continue to simmer the hodgepodge over low heat for 15 minutes. Turn off the heat, let sit, and you can serve after 20 minutes.

Recipe 2. Barley porridge in a pot

Ghee 80 g

Place the washed cereal in a ceramic pot or fireproof glass pan. Fill with salted water, previously brought to a boil, and place the container in a preheated oven. Maintain the temperature at 100-1200C for 45 minutes.

To give the carrots an interesting shade, lightly sprinkle them with a spoonful of sugar while frying, stirring continuously. Place the onion in the pan again, heat the vegetables together and place them on top of the finished porridge.

Stir in a bowl when serving.

Recipe 3. Barley porridge with apples and raisins

Apple, peeled 180 g

Sugar, salt - to taste

Peel the apples, remove the seeds, and cut into cubes. Steam the washed raisins with a glass of boiling water, then drain the water. Steam the washed cereal in a frying pan, heating it without fat.

Boil water, adding salt and sugar to taste. Pour the cereal into it, reduce the heat, and when the water is almost absorbed, add apples and raisins. Continue cooking until done, cover with a lid.

How to cook barley porridge in water, and which porridge is healthier?

Porridge can be different, viscous and crumbly, in water, milk or broth. It is served as a side dish, cooked as an independent dish, and used as an ingredient in minced meat.

If we talk about dietary nutrition for people suffering from diseases of the digestive system in the postoperative period, then viscous porridge with a liquid consistency is the only right choice. Viscous porridge creates a feeling of fullness faster because it contains more water and does not add calories. The thinner consistency of porridges does not cause irritation of the gastric mucosa, which is useful during an exacerbation of gastritis.

How to cook barley porridge in water if it is served as a side dish for a meat dish? Of course, a crumbly consistency will look more attractive, but such porridge will take longer to digest.

What to do with butter, which will not spoil the porridge? We are talking about butter containing animal fat and lactic acid. Modern nutritionists have revealed the true meaning of the famous proverb: dairy products stimulate the absorption of valuable microelements contained in the shell of crushed cereals. Porridge with butter is very tasty, although it adds 50-70 calories per serving, but given the low calorie content of barley porridge, you can afford to think not only about weight gain, but also about the taste.

How to cook crumbly barley porridge in water

Yachka is often boiled in milk, but in water it turns out to be less calorie-dense and is excellent for the diet table as a side dish for meat or vegetable dishes. Without milk, the porridge comes out especially crumbly and tender.

Ingredients:

water – 200 ml;
salt;
butter – 20 g butter;
cell – 100 g.

Cooking method:

To ensure that the cereal does not overcook during the cooking process and is more nutritious, it is recommended to first fry it in a frying pan for 4 minutes. No need to add oil. Fry over low flame.
Fill the cell with water. Cover with a lid and set the burner to medium. Cook for 13 minutes. Cooking time can be reduced by soaking the cereal in water for a couple of hours in advance. The fragrant dish will turn out faster if you fill the product with boiling water rather than cold water.
Add salt and oil. Mix. If desired, add granulated sugar or honey. Cover with a lid and leave to infuse for 7 minutes without heat.

It is best to cook porridge in a thick-walled pan. This will help prevent burning and make the cereal flavorful.

How to cook barley porridge in water - cooking technology

The first stage is preparing the cereal.

It is noteworthy that barley groats have only one grade, despite the difference in the grinding of barley grains. That is, according to established standards, crushed barley can be coarse, medium and finely ground, but it is not sorted, but poured into the total mass when packing. In addition, the cereal contains particles of the grain shell (the same useful microelements), which do not need to be removed so as not to deprive the cereal of its usefulness. But it is still necessary to check the cereal for the presence of foreign inclusions. After sorting and removing random impurities, pour into a sieve and rinse under running water. In addition to dust, during washing through a fine mesh, the smallest particles of flour are removed, which will allow you to cook barley porridge in water more crumbly. Wait until the water drains, which should be completely transparent after washing the cereal.

The second stage is to cook barley porridge in water.

Boil two parts of salted water and add one part of the cereal into it. After a minute, after boiling vigorously, you need to reduce the cooking pace by switching the heat to the lowest setting. Cover the pan with a lid to allow the water to evaporate slowly. When there is very little left, after 15 minutes, add oil, turn off the heating - then the porridge should go on its own. Before turning off the stove, do not forget to try it: the cereal should be soft enough and not crunchy on your teeth.

In the same way you can cook barley porridge in broth, but with milk the cooking process is a little different. Any cereal in milk takes longer to cook and there is a risk that the porridge will burn. To prevent this from happening, at the first stage, after washing, pour the wet cereal into a dry, heated frying pan and steam it. The remaining water, evaporating, will make the grains more loose and prepare them for cooking in milk. Another subtlety: when cooking porridge with milk, add salt and sugar at the end.

How to cook barley porridge in water so it’s crumbly and tasty: proportions and secrets

Since ancient times, housewives have been preparing barley porridge to feed their households. Even in the Neolithic era, according to historians, women used similar cereals in cooking for their loved ones.

To this day, a caring wife and mother will definitely serve this dish on the table, understanding the beneficial properties of yachka.

But in order to understand how to cook barley porridge in water so that it is crumbly and tasty, you need to learn some of the features of its preparation.

Barley porridge: healthy and inexpensive

Unique in its composition, the egg allows you not only to quickly and for a long time get enough, but also to replenish the lack of various useful substances in the body.

Crushed barley grain kernels contain complex carbohydrates, fiber, vitamins, and microelements.

The advantages of this barley grain cereal include its affordability - one of the cheapest, this porridge is suitable for any budget. At the same time, in terms of usefulness, it is not much inferior to more expensive ones, for example, green buckwheat.

Many delicious dishes can be prepared using barley porridge cooked in water. Add some kind of meat or vegetable gravy, and you’ll get a complete lunch. And if you supplement it with berries, dried fruits, and milk, you can’t imagine a better breakfast.

Rules for cooking crumbly egg

Before cooking barley porridge in water, calculate the proportions of water and cereal to the milligram.

By the way, before cooking, the cereal itself should be rinsed with cool water.

The most convenient option is to use a sieve.

We will need:

barley groats – 2 tbsp.
salt - 1/3 tsp.
water – 5 tbsp.
refined vegetable oil - 1 tsp.

How to cook:

We wash the cereal using a sieve.
Fry the egg in a clean frying pan without oil, remembering to stir to warm it well.
Pour the cereal into boiling water, salted to taste, stirring constantly, pour in vegetable oil.
Turn the burner heat to low, cover slightly with a lid and cook until the water has completely evaporated. This will take 35-45 minutes.
Stir, then wrap a towel around the pan and leave the porridge alone for 20 minutes to let it brew.

If you follow all the rules for cooking barley porridge in water, you will be able to prepare crumbly porridge on the first try.

How to cook porridge in a slow cooker

And now about how to cook barley porridge in water in a slow cooker.

Fortunately, this miracle device has appeared in our kitchens, which does not require the presence of a cook.

This constant plus allows you to set a mode, and the multicooker itself will start cooking, delighting you with a delicious, healthy dish, for example, for breakfast.

The proportions of water and cereal will be the same, that is, for 1 glass of egg we take 2.5 glasses of water.

Everything is prepared very simply:

Place the washed and fried cereal into a bowl. Or fry directly in a slow cooker on the “Fry” mode.
Fill with water and add salt if required. If you fried cereals in a multi-bowl, then the water must first be boiled so that the temperature difference does not negatively affect the coating of the bowl.
Select the “Groats” mode and set it for 50 minutes;
After cooking, add 30 g of butter or vegetable oil if desired.

5 minutes before the end, you can add dried fruits or fresh fruits and berries.

Secrets and advice from experienced housewives

So, remember the basic rule of how to cook crumbly barley porridge in water - the proportions cannot be changed ! But if someone wants to use it in a more viscous consistency, this requires adding 3 glasses of water to 1 glass of cereal. If you want to have breakfast with porridge cooked in milk, then use the same proportions, but take 2 parts milk and 1 part water for liquid. This tender porridge is suitable for picky kids who don’t want to chew their breakfast.
Don’t forget about fruits and berries, which can greatly enhance the benefits of porridge. If you need to sweeten, then take those sugar replacement products that you are used to using - honey, stevia, natural agave or maple syrups.
The only thing you should immediately warn about is the considerable calorie content of the porridge, especially when adding milk or butter. Try to eat barley porridge in the first half of the day, otherwise the increased waist size will be an unpleasant surprise.

Source: https://pp-vkusno.ru/kak-svarit-rassypchatuyu-yachnevuyu-kashu-na-vode.html

Questions and answers

How to cook barley porridge in water: ideal proportions. When cooking almost all cereals, I follow my mother’s golden rule: 1.5 cups of cereal per liter of water. I advise you to remember these proportions, they will help you in the future.

How to cook crumbly barley porridge in water? First you need to sort out the cereal. This is very easy to do, pour it onto a wide plate and inspect it in good lighting. If you come across specks or black pieces, remove them. Then put a pot of water on the stove. Now fry the cereal in a dry frying pan over medium heat. You need to fry, stirring constantly, so that the small grains do not burn. Frying takes about the same time as boiling water. Salt the boiling water and add barley grits to it, this will slow down the boiling process. As soon as the water boils again, boil the cereal for literally one minute and turn off the stove. Add a little butter to the porridge and close the lid. Then cover the pan with a towel and let the dish “ripen” on its own for about 20 minutes.

How long does it take to cook barley porridge in water? After the water boils, the porridge is cooked for 5-7 minutes (if you do not want to evaporate it).
How to properly cook barley porridge in water? How many people, so many opinions. Some chefs argue that there is no need to rinse barley. Some people, on the contrary, say that it is necessary to rinse, because this removes all the starch dust and makes the dish less viscous. I still recommend processing the cereal before cooking. You can, as I already advised, fry it or wash it. This will not affect the beneficial properties in any way, and the appearance of your dish will be more appetizing.

Useful tips

If you are preparing your dish with vegetables , always wash them, even if they seem clean. It is best to wash vegetables with running water.
Barley porridge can be made sweet. In this case, do not add salt during cooking, but add sugar or honey at the end of cooking. During cooking, you can add raisins, so they will become juicier and tastier.
You can add various seasonings and spices to the porridge . For salty porridge, seasoning Khmeli-suneli or any other seasoning containing dried herbs is suitable. For sweet porridge, you can use cinnamon, nutmeg, cloves, vanilla, etc.
If you don't like cooking in a saucepan , cook barley porridge in a slow cooker. You can set the desired time and set a mode convenient for you.
I also recommend preparing barley porridge with milk. This dish has a delicate and pleasant taste.

How and with what to serve

Salty porridge can be served as a side dish for any meat or fish dish. It goes well with cutlets, meat stew, sausages , etc. When serving with meat, you can top the porridge with gravy or ketchup. Some people like to eat this porridge with sour cream. You can also use mayonnaise as a sauce, but do not forget about its calorie content.

Sweet porridge can be served with condensed milk, jam or honey. It is best to put honey into slightly cooled porridge already in the plate. This is what many doctors recommend. Because at high temperatures almost all the beneficial properties of honey are destroyed. also serve nuts and dried fruits or fresh fruits. They can be served on a separate plate or placed in a bowl of porridge.

Source: https://www.alizy.club/garniry-i-kashi/kashi/kak-varit-yachnevuyu-na-vode.html

What to cook barley porridge with in water and milk?

Include barley in your diet at least once or twice a week.

Barley porridge with meat

The combination of barley porridge and meat is an excellent, filling, satisfying dish for dinner. Due to the fact that the dish is cooked in broth rather than water, the porridge gets a very rich meaty taste. You can limit yourself to this, or you can also add spices for a more refined taste, for example, nutmeg, thyme, oregano or marjoram.

Ingredients:

Barley grits – 1 cup;
Meat tenderloin – 400 g;
Water – 400 ml;
Butter – 50 g;
Spices, salt - to taste.

Preparation:

Cut the meat into pieces and boil until done. Let's save the broth! Remove the meat to a plate.
We rinse the cereal and place it in a pan with boiling broth. Boil the porridge for 20 minutes.
Meanwhile, we disassemble the boiled meat into fibers. Add the meat to the pan with the cereal.
Remove the pan from the heat, add butter, stir.
Place in a preheated oven for 12-15 minutes.

Recipe 1. Solyanka, combined with barley groats

Product composition:

Vegetable fat 90 ml
Parsley root 50-70 g
Spices to taste, salt
Yellow carrots 150 g
Cereals, barley 100 g
Honey mushrooms 300 g

Preparation:

Cut the turkey meat into pieces. Boil the mushrooms and drain the water. Chop the onion, carrots and parsley root. Sort and wash the barley.

Recipe 2. Barley porridge in a pot

Products:

Water 300 ml

Salt to taste

Ghee 80 g
Carrots 100 g

Preparation:

Meanwhile, prepare the stir-fry vegetables. Cut the onion into small cubes and fry in a frying pan in hot oil. Use a slotted spoon to remove the onion to a plate. Continue frying the grated carrots in the same oil. To give the carrots an interesting shade, lightly sprinkle them with a spoonful of sugar while frying, stirring continuously. Place the onion in the pan again, heat the vegetables together and place them on top of the finished porridge. Stir in a bowl when serving.

Barley porridge with water in a slow cooker

cereal - 180 gr.
purified water - 300 ml.
butter, salt - to taste

Pre-rinse the barley grains and leave them to drain on a sieve or gauze cloth. After the rinsing water becomes clear, pour in the cereal again and leave to soak for 2 hours.
After this time, dry the grains and fry them in a frying pan for 3 minutes (without oil). After soaking the cell, move it into the cavity of the multicooker, greasing the bowl with butter in advance.
Pour boiling water over it, add salt and stir, add butter. If the device is automatic, you need to set the “Porridge” or “Buckwheat” mode. In the case of a mechanical multicooker, the duration is 50 minutes at a simmering temperature of 140 degrees.
When the timer beeps that cooking is complete, open the bowl and check for doneness. Add butter and leave to steep for another half hour. If the porridge is not ready, simmer it for an additional 15-25 minutes.

how to cook wheat porridge in water

Recipe 3. Barley porridge with apples and raisins

Ingredients:

Cereals 100 g

Water 120 ml

Sugar, salt - to taste

Preparation:

Peel the apples, remove the seeds, and cut into cubes. Steam the washed raisins with a glass of boiling water, then drain the water. Steam the washed cereal in a frying pan, heating it without fat.

Boil water, adding salt and sugar to taste. Pour the cereal into it, reduce the heat, and when the water is almost absorbed, add apples and raisins. Continue cooking until done, cover with a lid.

A good way to prepare porridge is to use a multicooker: tasty and healthy porridge is obtained by simmering in an airtight container.

Barley porridge is cooked from barley kernels that have not been polished. Since the grains are not polished, the porridge turns out healthy and saturates the body with 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

In order to prepare barley porridge in water we will need:

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 on water: useful tips

Barley is much more unpretentious than the pearl barley from which it is prepared - it makes excellent porridge not only in a saucepan, but also in a slow cooker or oven. But this cereal still has some features:

Before you start cooking, you need to sort out the barley grits - while grinding the barley, pebbles and dust can get there.
To wash cereals, it is best to use a sieve - with it you can quickly wash away dirt and small debris.
The optimal ratio of water and cereal for preparing a tasty and crumbly barley side dish is 2.5:1.
In order for the cereal to be as tasty and aromatic as possible, it must be steamed after cooking. To do this, you can cover the pan with a lid and wrap it for 20 minutes. The porridge will be even more delicious if you put it in a preheated oven for 15 minutes.
Oil is an essential ingredient in porridge. It allows you to reveal all the rich taste of the dish and allows the beneficial components to be better absorbed. Even if you are losing weight, you do not need to give up butter - it is responsible for nourishing the brain.

Barley porridge for weight loss

100 grams of barley porridge with water contains only 76 kilocalories

.
For comparison, the same amount of pure barley is 324 kilocalories
, and the same porridge with milk is
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:

is absorbed
almost one hundred percent - much better than any dishes with animal proteins.
Barley protein
is better in terms of the sum of its indicators than the more common wheat protein.
At the same time, the dish is not “empty” at all, it is rich in fiber
and perfectly satiates.
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.

Barley porridge has an excellent cleansing effect
, removes toxins and waste from the body, and nourishes it with vitamins and microelements. Due to its excellent digestibility, barley porridge on water is included in the diet of people with digestive problems and high cholesterol levels. For those who are struggling with excess weight, this is also one of the most suitable dishes. This porridge is recommended for people with diseases of the liver and endocrine system, since it does not burden the body.

Cooking methods

Usually barley porridge is boiled in water in a saucepan

, although you can also use a 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.