How to cook barley in water without soaking

Pearl barley looks like pearls, the name originates from the word "pearl". In our country, pearl barrels are loved for healthy properties and a variety of dishes that can be prepared on its basis. However, in most cases, porridge is cooked with pre-soaking grains, which is not always convenient. Today we look at the technology of cooking without advance exposure to water.

Use and composition of barley

Due to the abundance of useful elements, barley is eaten by people of all ages and sex. All this is made possible by the nutritional value of the dish.

So, in portions weighing 100 grams. accumulates about 9.4 grams. proteins, 67 gr. regular carbohydrates and only 1 gr. fat In this case, the composition has more than 7 grams. food fibers, and caloric content 100 gr. makes 323 Kcal.

In addition, the composition of cereals has pyridoxine, fiber, amino acids. The dish is rich in potassium, magnesium, selenium, phosphorus, copper and other equally valuable mineral compounds.

The composition of the few sugars that are absorbed without increasing the level of insulin. The glycemic index of pearl barley is equal to 20 units, which favorably affects the health of diabetics.

The nutritional properties of cereals allow you to use it in the diet. All valuable substances complement each other's action, remove water, clean the intestinal tract from stagnation and contribute to proper weight loss.

Useful properties also lie in the fact that by systematically taking the body is cleansed of toxic substances and toxins, it is easier for a person to cope with an allergic reaction of a different nature.

Amino acids, in particular lysine, support the production of collagen and elastin fibers. All of them are necessary to maintain the beauty of the skin and blood channels.

Not without the positive effects of minerals such as phosphorus and selenium. They support brain activity by stimulating neurons.It also improves the work of the heart, reduces the likelihood of atherosclerosis.

Due to the accumulation of B-group vitamins, the work of the nervous system is improving. We can say that barley porridge supports the psycho-emotional background of a person and struggles with the effects of stress.

If you summarize all the useful qualities of the dish, it removes toxins and slagging, fights fungus, increases the body's defenses, improves the digestive tract, and contributes to weight loss.

Cooking barley on water without soaking

1. Cooking barley this way is suitable for people who do not have time to soak the grits. First rinse the seeds thoroughly to make the water completely clear.
2. Now send the cereal to a suitable size pot, add cold filtered water. The amount of liquid does not matter, because after the start of drilling the water drains.
3. Send the refractory to the stove, set the maximum power. Cover the pan with a lid, let the barley boil. After that, boil it for about 2 minutes and drain the liquid through a strainer.
4. If during the first soaking process the liquid will run away from the pan, slightly open the lid.Pour the grain back into the dish, again pour in cold water so that it rises 3 cm.
5. Cover with a lid and set the burner to maximum heat. Wait for it to boil, then lower the heat to the middle mark. Boil down the porridge for half an hour.
6. After this time, remove the lid, salt the barley to your taste, mix and close again. Boil the composition for another 10 minutes, then let it brew not on fire for a quarter of an hour. Serve with a slice of butter.

Cooking barley on water with soaking

1. For this method, you need to take 2.5 glasses of filtered water, salt to taste, pearl barley in the amount of 1 cup. Cooking option is good because the seeds immediately swell and quickly prepare in the future.
2. First wash the barley to make the water clear. Rub the seeds with your hands to remove all trash. Pour the raw material into the pan, add water (1 l. For 250 grams of cereals) and leave for 6 hours. If possible, let the porridge soak overnight.
3. Now drain the liquid in which the barley was settled. Once again, rinse the grains under the tap, transfer to a suitable refractory container for cooking.
4. Send the pan to the fire, cook at maximum power. Boil water according to the recipe (point 1), add hot liquid to the croup. Cover with a lid, boil.
5. Content will come to a bubbling in a minute. Once this happens, set the hotplate to the middle mark and note the time. After 25 minutes, open the dishes, add salt to the taste, mix and leave to boil for 5 minutes.
6. Now turn off the burner, do not remove dishes from the stove, let the barley infuse. After about 10 minutes the dish will be ready, you will only have to supply it with butter and serve.

Cooking barley on milk without soaking

1. Measure out 250 grams. seeds and rinse them in water, turning between hands. When all the dust and debris have gone, throw the grains back into the sieve and wait for the liquid to drain.
2. Prepare 0.6 l. low-fat milk, bring it to room temperature. Pour into a saucepan, pour in the washed barley here.
3. Enter 50 gr. sugar, a little salt to taste. Add a chunk of butter (about 25 gr.). Stir everything, wait for the oil to dissolve.
4. When this happens, send refractory dishes with raw materials to the stove, cook on high heat for 5 minutes. Then set the minimum figure, continue languishing for about 2 hours.
5. During this period, porridge will reach readiness. Wrap the pan with an old sweatshirt or towel, let it brew for 1 hour. Serve with berries or nuts.

Bacon Barley Pilaf

1. Prepare all the necessary ingredients in advance. You will need 0.15 kg. butter, 1 pc. onions, 0.5 kg. pearl barley, 0.5 kg. bacon, 1 pc. carrots, 35 gr. tomato paste or ketchup, seasoning to your taste.
2. Boil the bacon until tender. You can take pork, chicken, lamb or beef as the main ingredient. Act on personal preferences.
3. When the bacon is boiled, leave the broth from it. Remove the meat and chop into pieces of the same size and shape. Now clean and chop the carrots with onions, move along with the chopped bacon to the cauldron.
4. Add butter, fry until you get a beautiful golden hue. Then add the tomato paste and seasonings, cook another 7 minutes.
5. Pour in the broth. In the other bowl, boil pearl barley on water with or without soaking, you decide. Put it on top of the other components in the cauldron, do not mix.
6. Send the pot to the stove and boil it on fire between medium and minimum. It is important that the water is completely evaporated. When this happens, remove the cauldron in a preheated oven. Tomite another 45 minutes.

Barley, prepared by the method without soaking, can turn out to be harsh. If you have time, it is better to preserve the seeds in the water. It also makes sense to consider the recipe for dishes with milk and pilaf based on cereals.

Video: how to cook barley porridge