Dishes from pearl barley, which for many years undeservedly caused negative emotions among the majority of the population, are now extremely popular. Groats with high food and dietary properties, given the duration of cooking, preserves all the useful substances, it does not boil, and serves as an excellent base for ragout, risotto and soups.
What to cook with pearl barley?
Recipes from the pearl bar are varied and are not limited to the preparation of traditional porridge. Groats are added to soups and stews, pilaf, cabbage rolls and risotto are cooked. It is perfectly combined with vegetables and meat, and can be served both as a side dish and on its own. A few tips will help make it a delicious and gentle base for many dishes.
- To make the dishes from the pearl barley not turn into a multi-hour culinary marathon, the groats should be prepared in advance. It is better to soak it for 3 hours in cold water or yogurt, then cook until ready.
- Mushroom soup from pearl barley is very tasty. You just need to add to the broth the pearl bar and mushrooms, boil, put sauerkraut and after 20 minutes, seasoning with greens to serve to the table.
- Pearl barley can be served as a side dish if fried in advance in roasted butter and season with soy sauce.
- To prepare zraz of pearl barley with mushrooms, the prepared croup is ground in a blender along with onion and manga. The mass is molded, stuffed with mushrooms and fried.
How to cook pearl gruel?
Pearl barley with meat assumes a long and slow cooking. Excessive haste and the desire to shorten the cooking time of cereals made the dish not in demand. To restore the former location and achieve a special tenderness and taste, you need to soak the rump in cold water for 10 hours and, boiling until soft, add to the meat.
Ingredients:
- pearl barley - 180 g;
- beef - 550 g;
- onion - 1 piece;
- carrots - 1 piece;
- water - 2,4 l;
- oil - 80 ml;
- bay leaves - 1 pc.
Preparation
- Rinse the cereal with a liter of water for 10 hours.
- Pour 700 ml of fresh water and cook for an hour.
- Cut the meat and fry, add the vegetables, 700 ml of hot water and simmer 90 minutes.
- Put the rump, laurel and cook for 10 minutes.
- Porridge from pearl barley insists 15 minutes.
Beef soup
Pearl soup is rich and nutritious hot, differing in various variants. It can be made as lean - on a mushroom or vegetable decoction, and on a rich meat. The latter is distinguished by its special taste and richness. Perlovka is perfectly combined with a rich broth and is an excellent thickener.
Ingredients:
- sheep collar - 600 g;
- pearl barley - 200 g;
- water - 4 liters;
- carrots - 1 piece;
- onion - 2 pieces;
- green parsley - handful;
- stalk of celery - 1 pc.
Preparation
- Pearl barley soak in a liter of water at night.
- Meat cook in 3 liters of water, cut.
- Shred the vegetables and fry.
- Return the meat to the broth, pour the barley and cook for 40 minutes.
- Add the vegetables and hold the fire for a couple of minutes.
- Dishes of meat and pearl barbeans are supplemented with greens.
Garnish from pearl barley
Pearl barley with mushrooms is the perfect lean garnish, which helps in maintaining health. Dish, which has excellent taste and dietary qualities, will please and quick preparation. It is necessary to steal the cereal with boiling water and, after cooking until ready, combine with mushrooms. To make the cereal turn crumbly, wrap it for 30 minutes.
Ingredients:
- pearl barley - 250 g;
- champignons - 250 g;
- boiling water - 850 ml;
- onion - 2 pieces;
- oil - 70 ml.
Preparation
- Krupu pour boiling water for 30 minutes.
- Put it on the stove and cook for an hour.
- Mushrooms and onions chop and fry.
- Add to the porridge. Dishes from steamed pearl bar are wrapped for half an hour before serving.
Risotto from pearl barley with mushrooms
Risotto from a pearl barley, a dish not popular in our country, in Italy is included in the menu of fine restaurants. European chefs appreciated the ability of the pearl barley to retain texture and shape even with prolonged processing, which led to new culinary solutions. Nutritional properties of cereals and its accessibility make snack even more popular.
Ingredients:
- pearl barley - 180 g;
- dried mushrooms - 60 g;
- onion - 1 piece;
- a clove of garlic - 3 pieces;
- oil - 50 ml;
- boiling water - 1 l;
- Parmesan - 80 g.
Preparation
- Krupu pour 500 ml of boiling water and cook for 30 minutes.
- Fry the mushrooms with the remaining boiling water. In half an hour, strain.
- Mushrooms, onion and garlic fry in oil.
- Add the pearl barley and simmer with vegetables for 4 minutes.
- Enter 100 ml of the mushroom broth, stirring, evaporate it. Repeat the procedure.
- Decorate with Parmesan.
Pilaf with chicken pearl barley
A pilaf made of pearl barley with meat will appropriately replace the traditional recipe, thanks to the universal qualities of pearl barley. Its ability to quickly absorb liquid and not to be boiled during long-term extinguishing guarantees the obtaining of a fragrant friable pilaf, the cooking time of which can be shortened by pre-soaking the croup for 8 hours.
Ingredients:
- pearl barley - 270 g;
- chicken thighs - 350 g;
- onion - 1 piece;
- carrots - 1 piece;
- water 750 ml;
- oil - 80 ml;
- tomato paste - 40 g;
- a clove of garlic - 4 pieces;
- paprika - a pinch.
Preparation
- Soak the pearl barley for 8 hours.
- Cut the hips into slices and fry.
- Onions, carrots and garlic chop, combine with meat and put it out for a couple of minutes.
- Add pearl barley, 750 ml of water, paste. Preparation of the dish from the pearl bar will last 40 minutes.
Lenten cutlets from pearl barley
Cutlets from pearl barley can be an excellent alternative to meat, slightly differing taste qualities from the latter. They are light, gentle, and, having dietary properties, are able to supplement a healthy daily diet. The dish is quickly and simply prepared, and with the presence of cooked cereals, it takes no more than half an hour.
Ingredients:
- pearl barley - 180 g;
- onion - 1 piece;
- oil - 120 ml;
- flour - 80 g;
- black ground pepper - pinch.
Preparation
- Wash the rind to ready.
- Twist in a meat grinder with a bow. Season.
- Form the cutlets, roll in flour and fry.
Kozinaki from pearl barley - recipe
Kozinaki from pearl barley refers to a rare type of sweets that you can eat with benefit to the body. Pearl barley is rich in amino acids and vitamins, and readily divides them even after any heat treatment. In this recipe, the raw cereal is lightly fried and covered with sweet and sour syrup of honey and lemon juice.
Ingredients:
- pearl barley - 250 g;
- sugar - 100 g;
- honey - 50 g;
- lemon juice - 50 ml;
- oil - 30 ml.
Preparation
- Pour barley fry in oil for 10 minutes.
- For the syrup, melt the honey and sugar, add the juice.
- Connect with the barley.
- Lay the mixture on parchment, smooth and after pouring, cut.
Pearl barley in the oven
Pearl porridge in the pot will gain even more value if cooked in the oven. Long-lasting longing will make the porridge soft, crumbly and will not allow losing useful properties. To make the dish juicy and steamed, the croup is boiled and, without washing, spread in a pot that is kept in the oven for three hours.
Ingredients:
- pearl barley - 120 g;
- water 270 ml;
- butter - 20 g;
- salt - a pinch.
Preparation
- Rinse the rump and cook.
- Put in a pot, season with oil and send it to the oven for 3 hours, so that a delicious porridge porridge is at fault.
Pearl barley with meat in the multivark
Perl porridge with stew , long considered a camp meal, in the multivark acquires a special taste and aroma. All thanks to a modern gadget that not only allowed to preserve the valuable properties of products, but also simplified cooking. You just need to put the groats in the bowl of the multivark and, mixing with vegetables and meat, set the regime.
Ingredients:
- water 400 ml;
- pearl barley - 180 g;
- beef stew - 400 g;
- onion - 1 piece;
- carrots - 1 pc.
Preparation
- Soak the pearl barley for 3 hours.
- Vegetables fry in "Baking" 10 minutes.
- Add meat, rump and water.
- In the "Kasha" mode, simmer 30 minutes.