Barley with chicken in the oven recipe. Barley with chicken. Barley pilaf with chicken breast, cooked in a sleeve

Barley pilaf with meat in a cauldron

A classic preparation is pilaf with lamb. To prevent the dish from becoming dry, it is recommended to add fat tail fat.

Ingredients:

• meat – 550 g;
• salt;
• pearl barley - 2 mugs;
• hot pepper - pod;
• carrot root – 1 pc.;
• spices;
• tail fat – 100 g;
• barberry – 0.5 teaspoon;
• bulb;
• zira – 5 g;
• garlic – 3 cloves.

Actions:

1. Place chopped fat tail fat in a cauldron. Fry. A lot of fat should come out. Get the fat tail.
2. Place the chopped carrots in a cauldron.
3. Chop the onion. Combine with carrots. Fry until the vegetables turn a beautiful golden color.
4. Chop the meat. The pieces should be large. Place in a cauldron. Fry.
5. Sprinkle with salt. Throw in the barberry. Place the pepper pod. Add cumin. Sprinkle with spices. To fill with water. It should completely cover the products. Boil for half an hour.
6. Dry the washed cereal. Pour into a frying pan. Fry. It will take three minutes. Transfer to a cauldron. Add garlic cloves, which do not need to be peeled in advance.
7. Simmer the dish for half an hour. Turn off the heat and leave for a quarter of an hour.

With celery root and bell pepper

For the following original recipe you will need:

• 300 g pearl barley
• 360 ml warm water
• 100 ml sunflower oil
• 350 g chicken meat
• 1 PC. bell pepper.
• 150 g carrots
• 1 PC. hot pepper
• 150 celery root
• 150 onions
• 4 cloves garlic
• 1 teaspoon curry
• Salt and spices to taste

1. Cut all vegetables into strips or small pieces.
2. Fry the meat, add onion, celery root, carrots - finally.
3. After frying the main vegetables, add bell and hot peppers and garlic. Fry everything for one minute.
4. Add pearl barley and fill everything with the standard amount of water.
5. Add spices, curry and bring to a boil over high heat.
6. After boiling, reduce heat and simmer for 25 minutes with the lid closed. “If, after the water has boiled away, the cereal is still a little not ready, you can cover the cauldron with a lid and let it stand without fire for about 15-20 minutes.”

It will take 45 minutes to prepare. The total amount of proteins is 116.5, fats – 98.2, carbohydrates – 262.4, calories – 2400. The volume of pilaf is enough for 6-7 servings.

How to cook with chicken

Barley pilaf with chicken turns out tender and aromatic.

Ingredients:

• dried dill;
• turmeric;
• chicken breast – 2 pcs.;
• curry;
• carrots – 2 pcs.;
• coriander;
• chicken fat – 2 tbsp. spoons;
• garlic – 3 cloves;
• large onion head;
• ground pepper;
• pearl barley – 1.5 cups;
• salt;
• barberry.

Preparation:

1. To prevent pearl barley from falling apart during cooking, you need to rinse the grains, then place them in a dry frying pan and heat for 8 minutes..
2. Chop the onion. Grate the carrots.
3. Grind chicken breasts in a meat grinder.
4. Melt fat in a frying pan. Add prepared vegetables. Simmer for five minutes. Add minced meat. Add salt and fry, stirring constantly.
5. Add pearl barley. Sprinkle with spices. To fill with water. There should be more liquid in volume than fried foods. Place garlic cloves. Cover with a lid.
6. Do not stir the dish during cooking. Cook until the moisture is completely absorbed into the cereal.

Recipe for barley with chicken in the oven

A modern housewife is no worse than the royal cooks, so she knows for sure that before cooking barley should be soaked for 3-4 hours, covered with cold water. After this, put the pan with the cereal on the fire, bring to a boil, reduce the gas and cook for 15 minutes. Add a pinch of salt, add ground black pepper to taste, cover the dish with a lid, wrap it in a towel and leave it like that until the morning.

The next day we cook barley with chicken in the oven. First, wash and dry the chicken drumsticks. Combine all the ingredients for the marinade in a separate container. Chop the garlic and onion very finely using a knife.

Let's marinate the chicken for a couple of hours. Place pearl barley steamed overnight into pots. Add chicken there too. Pour boiling water over it. The water should be level with the cereal. Add finely chopped lard cubes to the pot. Pour in a few tablespoons of the marinade that recently contained the meat.

Prepare pearl barley with chicken in a pot in the oven at 200 °C. Time - 50 minutes. After the “royal porridge” is ready, wrap it up and leave it to simmer for an hour. Serve the dish with plenty of herbs, fresh vegetables and homemade sour cream.

With mushrooms

Try making lean barley pilaf with mushrooms. The dish will appeal to lovers of vegetarian food. A good option to diversify the menu in Lent.

Ingredients:

• butter – 2 tbsp. spoons;
• black pepper;
• celery stalk – 1 pc.;
• thyme;
• champignons – 420 g;
• salt;
• onion – 1 pc.;
• parsley – 20 g fresh;
• vegetable broth - 1 cup;
• pearl barley – 1 cup.

Preparation:

1. Place half the amount of butter in a saucepan. Melt. Add washed cereal. Fry for three minutes. It is necessary to stir constantly.
2. Chop the onion. Chop the celery. Chop the champignons.
3. Get the pearl barley. Place the remaining oil in a saucepan. Add celery and onion cubes. Fry. Add mushrooms. Fry.
4. Place pearl barley. Pour in the broth. Add water until the liquid level is above the food.
5. Boil. Add spices. Mix. Simmer for an hour. The lid must be closed.
6. Chop the parsley. Sprinkle the dish. Stir.

Lenten recipe

Aromatic pilaf without meat diversifies the vegetarian menu with a wonderful combination of rice and mushrooms.

To create the dish you will need:

• 200 g rice; • 100 g of carrots and onions; • 250 g of mushrooms; • head of garlic; • spices, salt and vegetable oil.

To prepare lean pilaf with mushrooms:

1. Vegetables and mushrooms are peeled and washed. 2. Vegetables are cut into cubes, which are fried together with salt for about 5-7 minutes. 3. Champignons are cut into large slices, which are laid out with the vegetables. 4. After 2 minutes, rice is poured into the pan, after which everything is mixed and filled with water. 5. Pilaf is stewed over medium heat. 6. After absorbing the liquid, cover the deep frying pan with a lid and place it on a cold burner for 30-35 minutes.

Barley pilaf in a slow cooker

The easiest thing is to cook pilaf in a slow cooker. We suggest cooking with dietary meat – beef.

Ingredients:

• hot water – 2 multi-glasses;
• pearl barley - multi-glass;
• spices;
• beef – 550 g;
• salt;
• carrot – 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• onion – 1 pc.

Actions:

1. Cut the beef piece. Place in a bowl with vegetable oil. Turn on the “Frying” mode. Timer - half an hour.
2. Chop the carrots. For the recipe you will need cubes. Chop the onion. Send to meat pieces. Simmer for 8 minutes.
3. Place pearl barley. Salt and sprinkle with spices.
4. To fill with water. Turn on the “Pilaf” mode. After the end of the regime, serve the dish immediately.

Video recipe

Nutritionists advise eating pearl barley porridge regularly, as it contains many complex carbohydrates that help fill you up for a long time. Fiber helps the body cleanse itself of toxins.

Due to its high fiber content, pearl barley normalizes intestinal function. An additional advantage is the hypoallergenic nature of pearl barley dishes. This porridge can relieve hangover syndrome, as well as the consequences of poisoning.

Pearl barley is a healthy cereal that should be included in the diet. It is often included in medical, sports, and baby food. There are many ways to prepare such a product (as in the recipe). Pearl barley is a rich storehouse of valuable nutrients and energy. The main characteristic of pearl barley porridge is its high nutritional value. If you eat pearl barley porridge for breakfast, the boost of vivacity and energy will last for a long time.

Additives to pearl barley porridge usually include meat, various vegetables or mushrooms. It also goes well with various tomato or cream sauces.

For improved metabolism and activation of brain activity, it is recommended to consume phosphorus, which is found in pearl barley in the greatest quantity among cereals.

What are the very first thoughts that pop into your head when you hear the word pearl barley? Of course, this is the most tasteless porridge in the world. In fact, there are simple recipes where pearl barley is the main ingredient, and when prepared according to them, your opinion about this cereal will radically change.

Ingredients:

• pearl barley – 0.5 kg;
• chicken – 0.5 kg;
• carrots – 1 pc.;
• celery – 200 g;
• parsnip – 1 pc.;
• vegetable oil – 3 tbsp. l.;
• meat broth - 1 l.

Cooking method:

1. Wash the vegetables, peel and cut into cubes.
2. Dredge the chicken in flour, seasoning it with salt and pepper first.
3. Pour oil into the wok and lightly brown the vegetables without frying them too much.
4. In the same container where the vegetables were prepared, fry the chicken without bringing it to full readiness.
5. Having put the meat in a separate bowl, pour the broth into the frying pan where the vegetables and meat were fried. Pour in the previously prepared pearl barley, vegetables and chicken. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 45 minutes.

The barley with chicken is ready and can be served.

Cooking in the oven

A wonderful alternative to the usual pilaf. The dish turns out satisfying and nutritious.

Ingredients:

• pearl barley – 1.5 mugs;
• sunflower oil – 5 tbsp. spoon;
• garlic – 6 cloves;
• pork – 420 g;
• water – 440 ml;
• bay leaf – 3 leaves;
• onion – 1 pc.;
• spices;
• carrots – 2 pcs.;
• salt;
• tomato paste – 2 tbsp. spoons.

Preparation:

1. Pour water over the cereal. Set aside for 6 hours.
2. Grate the carrots. Chop the onion. Peel the garlic cloves.
3. Cut the meat piece. Dry.
4. Place vegetables in a cauldron with oil. Fry. Add pork. Cook for a quarter of an hour.
5. Sprinkle with spices. Add some salt. Throw in the bay leaves. Mix. Add pearl barley. Pour in tomato paste. Place garlic cloves. To fill with water. Transfer to oven. Cover with a lid.
6. At 200 degrees, you will need to cook for half an hour.

Beef recipe

This recipe differs from regular pilaf only in the cereal. An excellent use of pearl barley grains, in which the dish will appeal even to those who do not like pearl barley.

Ingredients:

• garlic – 6 cloves;
• beef – 850 g;
• turmeric;
• water – 520 ml;
• cumin;
• onions – 3 pcs.;
• salt;
• coriander;
• carrot root – 2 pcs.;
• dry chili pepper;
• vegetable oil – 110 ml;
• pearl barley - 2 mugs.

Actions:

1. Soak the cereal in advance and leave for 6 hours.
2. Chop beef flesh. Heat oil in a cauldron. Place the meat pieces. Fry.
3. Fill with water (half). Simmer covered for about an hour.
4. Chop the onion. Chop the carrots. Check the condition of the meat. If soft, add vegetables. If it’s dense, simmer some more.
5. Simmer the meat and vegetables for 7 minutes. To fill with water. Add spices. Add some salt. Place garlic cloves that have been previously peeled.
6. Throw in the pearl barley. Fill with water about a centimeter above the grain level. Cover with a lid. Cook until the grains are soft. Turn off the fire. Leave for 17 minutes.

With the addition of dried barberry and tomato paste

Barberry and tomato paste can be used when you don’t have ready-made spices for pilaf on hand.

Ingredients:

• Pearl barley – 300 g
• Chicken leg – 2 pcs.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Sunflower oil – 100 ml
• Water – 600 ml
• Tomato paste – 1 tablespoon
• Garlic – 1 head
• Dried barberry – 1 sachet
• Salt – 30 g
• Black pepper – 5 g

1. Soak the pearl barley for several hours, or it is better to leave it overnight if you plan to prepare it in the morning.
2. Rinse the chicken legs well and boil them together with the skin. After the water boils, skim off the foam and cook for 20 minutes.
3. Carrots and onions are cut in the standard way.
4. Fry the vegetables until golden brown. They should be almost ready when the legs are cooked.
5. Remove the chicken parts from the broth (this will come in handy later). Remove bones and skin. Cut into pieces and add to vegetables, lightly frying.
6. Add salt, spices, pearl barley and fill the entire contents with broth. If there is not enough broth, add clean water. Salt the food a little.
7. Cover the dish with a lid and simmer for 40 minutes.
8. 10 minutes before cooking, dilute tomato paste in water and pour the liquid into a cauldron. “It is important not to dilute too much so that the dish does not turn out sour. Water with tomato paste should not be thick.”
9. Place the garlic pieces evenly on top of the dish, then spread the dried barberries and cover everything with a lid. Simmer the pilaf for about 10 minutes. Mix the prepared dish and serve hot to the table.

The total amount of proteins is 121.4, fats are 128.8, carbohydrates are 254.9, calories are 2664.2. The recipe makes 10 small servings. Product preparation time is 2.5 hours. Approximate cooking time is 1 hour 15 minutes.

Vegetarian pilaf with vegetables

Summer, juicy and bright cooking option.

Components:

• ginger;
• pumpkin – 120 g;
• bell pepper – 1 pc.;
• pearl barley – 0.5 cups;
• tomatoes – 4 pcs.;
• tomato paste – 1 tbsp. spoon;
• onion – 1 pc.;
• salt;
• garlic – 4 cloves;
• coriander;
• greenery;
• carrot root – 1 pc.;
• turmeric.

Actions:

1. Leave the cereal in water for 7 hours. Drain the liquid. Fill with new and boil the pearl barley.
2. Grate the carrots. Chop the onion.
3. Pour vegetable oil into a saucepan. Add spices. Mix. Place vegetables. Fry.
4. Chop the tomatoes and place in a saucepan. Pour in tomato paste. Mix. Add some salt.
5. Chop the pumpkin pulp. Send for frying. Place pearl barley. Throw in the garlic cloves and chopped pepper. To fill with water. The products must be completely covered with liquid.
6. Simmer for 17 minutes. Decorate with greens.

Lenten Russian pilaf with mushrooms and barley: step-by-step cooking process

1. We sort out two glasses of pearl barley (if necessary) and rinse. Ideally, it should be rinsed to clean water. This way you will not only achieve cleanliness, but also wash away excess gluten.
2. Place the washed cereal in a hot, dry frying pan and fry for several minutes: it should dry and warm up.
3. It is better to cook pearl barley in a cast iron: it retains heat longer and the grain will be crumbly.
4. Pour boiling water over the cereal: it should be covered with water two centimeters on top.
5. Cover the pan with a lid and leave for at least two hours.
6. Peel two large onions and finely chop them.
7. Wash two large carrots, peel and cut into thin strips. Alternatively, it can be grated on a coarse grater.
8. Cut the washed fresh champignons into small cubes. Adjust the amount of mushrooms to your taste.
9. Pour refined sunflower oil into a frying pan, heat it and add chopped onion. Fry it for 2-3 minutes until transparent.
10. Then add the carrots to the frying pan, mix and continue to simmer until the carrots are half cooked.
11. We put the fried vegetables aside, and we ourselves use a second frying pan.
12. Pour vegetable oil onto it, heat it and lay out the mushrooms. Fry them until all the liquid has evaporated.
13. Try the steamed pearl barley: after two hours in hot water, mine became soft, and there was very little time left for it to be fully cooked. If your cereal is raw (to your taste), then put the pan on the fire and bring the pearl barley to readiness.
14. Place the cereal on a sieve or remove it with a slotted spoon, pour the liquid from the pan.
15. Place the cast iron on the fire and heat a small amount of vegetable oil in it. Place fried vegetables and mushrooms in it and mix everything.
16. Pour in half a glass of boiling water, add salt to taste, stir.
17. Place the pearl barley into the pan, stir, and reduce the heat to low.
18. Cover the pan with a lid and simmer until the pearl barley is fully cooked (30-40 minutes).
19. You can serve Russian pilaf with a salad of fresh vegetables. And my family simply adore this dish with amazing pickled vegetables, the recipe for which is on our website.

Bon appetit and good mood.