How to cook barley porridge in water: 4 recipes

Barley porridge is often referred to as a storehouse of vitamins, and this is not surprising. Thanks to its optimally balanced composition, porridge is quickly absorbed, has a positive effect on heart muscle and blood pressure. Due to the large amount of fiber, it is recommended to eat diabetics and weight-lifting girls. Barley porridge can be modified by adding meat or sweet ingredients. Consider the current recipes in order.

Practical recommendations

1. For cooking porridge you need to use only fresh barley grits, which have not violated shelf life and storage conditions. When buying, pay attention to the fact that the grains were dry.
2. Barley porridge must be washed before cooking, despite the fine grinding.Remove all dust, use a gauze cloth or a fine kitchen sieve for this purpose.
3. In some cases, barley grits need to be soaked. Enough to fill the grain with filtered water, then leave for 3 hours. This move is used to prepare infant formula.
4. Many housewives prefer to cook porridge in milk. In this case, you must use fatty milk, preferably with a low content of lactose.
5. Experienced chefs often cook pilaf based on barley grits. To make it crumbly, add not 3 parts of water, but 3.5. Use flavored seasonings, garlic and other ingredients to improve the taste of the finished product.
6. Prepare barley porridge for children is not difficult. Use the classic recipe, increasing the amount of water 4 times. You can prepare the composition in milk, observing the same proportions.
7. Do not neglect the butter, it will not spoil the taste of the finished dish. A slice is added after cooking on the stove or before laying the ingredients in a multi-bowl.
8. Heat treatment of barley cereals occurs in an "instant" way. That is, the composition is laid in boiling water, and then brought to readiness.
9. After cooking, do not start drinking right away. Leave the porridge to infuse under the lid for half an hour, wrap the container with a warm towel. During this period the dish will “reach” the desired consistency.
10. For boiling yachts used only thick-pot (cast-iron), a cauldron or enamelled non-stick dishes. Due to the fine grinding, the mixture should not stick.

Barley porridge on the water: a traditional recipe

• croup - 245 gr.
• drinking water - 560 ml.
• oil, salt - to taste

1. Wash the grain, fold it in a sieve and allow excess moisture to drain. When the cereal becomes wet, prepare a non-stick frying pan. Send yachka to it, do not add vegetable oil. Fry on minimal heat for 3-5 minutes until golden brown.
2. When the cereal becomes ruddy, pour water into the pan and boil it. Send inside the grain, wait until bubbles appear. Then reduce the power to the minimum figure, boil for about a quarter of an hour. Constantly stir the mixture and collect excess from the walls of dishes.
3. After the allotted time, turn off the fire, salt, add oil, cover the container with a lid.Let the porridge brew for 20 minutes, before wrapping the pan with a towel. The dish is considered ready, add additional ingredients at the discretion.

Barley porridge on water in a slow cooker

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

1. Pre-wash the barley kernels, leave to drain on a sieve or gauze cloth. After the washing water becomes clear, pour the grits again and leave to soak for 2 hours.
2. After this time, dry the kernels, fry them in a frying pan for 3 minutes (without oil). After razlokaniya yachki move it into the cavity of the slow cooker, pre-lubricating the bowl with butter.
3. Pour boiling water, salt and mix, add the butter. If the device is automatic, you need to set the mode "Porridge" or "Buckwheat." In the case of a mechanical multicooker, the duration is 50 minutes at a quenching temperature of 140 degrees.
4. When the timer beeps, the cup is opened, check readiness. Add butter, leave to infuse for another half an hour. If the porridge is not ready, additionally cook it for 15-25 minutes.

Barley porridge in the microwave

• grits - 130 gr.
• drinking water - 400 ml.
• salt, sugar, butter - to taste

1. Pass dry barley grits through a sieve to remove excess dust and debris. If desired, you can rinse the composition, then dry it well with a frying pan.
2. Mix the grains with sugar and salt, pour boiling water over it. Choose the best dishes from glass or ceramics, which is heat-resistant to heating in the microwave.
3. Put the cereal container in the microwave, set the maximum power and processing time to about 10 minutes. Every 2 minutes, take out the porridge and stir.
4. After the allotted time has elapsed, turn off the device, reduce the power indicator to 550W. Tom porridge for another 10 minutes, then remove the bowl and stir in the butter.
5. If the porridge is thick, add 30-50 ml. boiling water or milk. After that, boil the mixture for another 3 minutes at medium power.
6. When cooking comes to an end, mix the porridge, cover with a lid. Wrap the container with a thick towel, let stand for half an hour. During this period the dish will reach and become more saturated.

Barley porridge in the oven

• croup - 285 gr.
• purified water - 740 ml.
• butter, salt - to taste

1. Wash the cereal, put it on a cotton towel to glass the water. Fry in a dry skillet to a ruddy shade for 3 minutes.
2. Put the cereal in a bowl, fill with boiling water, leave overnight for soaking. When you wake up in the morning, pour out the water, prepare the dishes for cooking porridge in the oven.
3. The best option are heat-resistant clay pots. Send grains in them, drink water. The liquid should rise above the porridge by 5 cm., No more.
4. Without heating the oven, put the containers in the cavity, do not cover the pots with roofs. Set the temperature to 200 degrees, place the dishes in the middle shelf.
5. The duration of heat treatment is usually 1 hour. After 45 minutes, the porridge needs to be covered with a lid and left to bother.
6. After all the manipulations, season the dish with butter, salt, add sugar to taste (at discretion). Wrap the pots with a warm cloth, leave for 1 hour.
7. The dish cooked through the oven is creamy and nourishing. You can add chopped boiled / fried meat, seasonal fruits, frozen berries, nuts or candied fruits.

Follow the practical advice, if possible soak the porridge at night.After washing, be sure to fry the beans in a pan. Consider cooking using a multicooker, microwave, oven, or cooker. Add berries or fruits, nuts, meat. Cook pilaf based on barley porridge.

Video: how to easily and quickly cook barley porridge