How to make barley delicious - 22 recipes

Recently, pearl barley is not very popular among culinary specialists. Modern housewives in vain deprive this delicious cereal of their attention. After all, it can be turned into many interesting hearty dishes. The following describes how to make pearl barley tasty and simple.

Meat pickle with barley and pickles

Ingredients:

• 370 g of beef;
• 170 g pickles and ½ tbsp. brine from them;
• 1 small carrot and onion;
• 70 g of pearl barley;
• 3 potatoes;
• salt and pepper;
• 2 bay leaves;
• 4 peas of allspice;
• 3 tbsp. l vegetable oil;
• 3 sprigs of dill.

Cooking:

1. Cut beef into rectangular slices, pour 2 liters of filtered water. Add allspice and lavrushka. Boil the broth. The process will take 80 - 90 minutes.
2. Rinse the cereal until a clear liquid. Cook the barley in a separate pan until soft (about half an hour). Rinse the cereal to remove stickiness.
3. Fry chopped onions and carrots until golden brown in oil. Then add straws of pickles to the vegetables.Together, 5-6 minutes to darken the ingredients by slowly heating the stove.
4. Pour potato cubes into the prepared broth. After 10 minutes, transfer the pearl barley to the soup and immediately add the roast with cucumbers.
5. Wait for the potatoes to soften. Pour in brine, add salt to taste.
6. After 5 - 6 minutes, remove the soup from the heat.

Sprinkle the dish with chopped dill and serve.

How to deliciously prepare cereals for a side dish

Ingredients:

• 1 tbsp. pearl barley;
• 1 pc. onions, tomatoes, carrots and bell peppers;
• vegetable oil;
• salt and spices.

Cooking:

1. Rinse the barley, pour clean water and leave for half an hour.
2. Grind all vegetables and fry in hot oil. Add salt and spices.
3. Transfer the barley to the pan. Pour with fresh water. Cook 40 - 45 minutes. Drain excess fluid.
4. Pour the cereal into the vegetable mixture. Fry the ingredients together for a couple of minutes.

Serve loose barley as a side dish for any meat dish.

Barley with stew in a slow cooker

Ingredients:

• 420 g of barley;
• 830 ml of purified water;
• 530 g of pork stew;
• 2 carrots;
• salt;
• 1 onion.

Cooking:

1. Rinse the cereal and pour cold water for 3 hours.
2. In a multicooker bowl, fry all chopped vegetables in oil from the stew.
3. Add the remaining meat in the jar, mashed with a fork. Cook foods in baking mode 7 - 8 minutes.
4. Drain the water from the barley, transfer it to vegetables and meat. Add salt. Pour in water.

Cook the barley with stew in the Krupa program for 50 - 55 minutes.

Kharcho soup with pearl barley

Ingredients:

• 560 g of beef pulp;
• ½ tbsp pearl barley;
• 2 cloves of garlic;
• a mixture of dried herbs;
• salt;
• medium onion;
• 1.5 tbsp. l pasta from tomatoes;
• 2 tsp adjika (seasoning);
• butter.

Cooking:

1. Cut the meat into slices, pour with water and cook until cooked.
2. Pour potato cubes into the prepared broth.
3. When the vegetable softens, add the washed cereal, crushed garlic.
4. Fry the onion cubes in a skillet in butter. When they are browned, add tomato paste, adjika, salt and seasonings. Darken the mass under the lid for 7 to 8 minutes.
5. Transfer frying to soup.

Cook the kharcho until cooked and serve with sour cream.

Pilaf with meat

Ingredients:

• 460 g of beef pulp;
• 2 pcs. onions and carrots;
• 1 tbsp. pearl barley;
• 2 tbsp. l pasta from tomatoes;
• 1 head of garlic;
• 1 tsp. zira and ground paprika;
• 1 tbsp. l barberry;
• salt.

Cooking:

1. Put small pieces of meat in a cauldron. When the beef is browned, pour all the vegetables to it. Cook until all vegetables are tender.
2. Add the tomato paste, all spices, salt to the cauldron.
3. Pour food with water so that it is a couple of centimeters above the meat. Extinguish the mass under the lid for 40 - 45 minutes.
4. Wash barley, dry, fry without oil in a pan until a pleasant nutty flavor appears.
5. Distribute cereals in meat with vegetables. Add boiling water so that it rises 2 cm above the products.

Close the cauldron with a lid and simmer pearl barley pilaf over the smallest fire for 45 - 50 minutes.

Pearl barley cutlets

Ingredients:

• 260 g of pearl barley;
• 620 ml of filtered water;
• 220 g of carrots and onions;
• sunflower oil;
• 4 potatoes;
• fresh garlic to taste;
• salt, pepper and breadcrumbs.

Cooking:

1. Rinse the barley in advance, add cold water and leave it overnight.
2. Cook cereal in the morning until cooked. Cool.
3. Fry the onions and carrots in sunflower oil until soft. Cool vegetables.
4. Peel potatoes and garlic, finely rub.
5. Turn boiled barley with vegetable frying in a blender into homogeneous minced meat. Add grated potatoes, salt and pepper.
6. Form small patties, breaded them in breadcrumbs and fry in warmed sunflower oil until cooked on both sides. Put on napkins to remove excess oil.

Serve the finished patties with mashed potatoes.

Mushroom soup

Ingredients:

• ½ tbsp pearl barley;
• 360 g of any frozen mushrooms;
• 1.5 liters of filtered water;
• 3 potatoes;
• 1 pc. onions and carrots;
• 2 tbsp. l tomato sauce;
• salt and spices;
• olive oil.

Cooking:

1. Barley leave in cold water for half an hour, then boil until half cooked, rinse.
2. Frozen mushrooms with cereals should be sent to boiling salt water.
3. After boiling again, add potato cubes.
4. Fry the remaining vegetables together until golden brown in olive oil. Then add the tomato sauce to them, then darken for 6 - 7 minutes.
5. Transfer the contents of the pan to the soup. Add spices and add salt if necessary.
6. Cook the soup for another 5 minutes.

Serve with fat sour cream.

Mushroom recipe

Ingredients:

• 140 g of pearl barley;
• 1 pc. onions and carrots;
• 330 g of oyster mushrooms;
• oil;
• salt and a pinch of sunnel hops;
• 2 tbsp. l soy sauce.

Cooking:

1. Rinse the barley and pour cold water for a couple of hours. Put in a colander. Pour the cereal with fresh water, and cook for half an hour. Drain the water from the barley and rinse it.
2. To clear mushrooms of all superfluous, finely chop.
3. Fry oyster mushrooms with chopped vegetables until all components are cooked and brown.
4. Combine mushrooms with half-finished barley in a cauldron. Pour to it ½ tbsp. water, soy sauce. Add salt and suneli hops. Stew the dish until the cereal is soft.

Serve the cooked porridge with pickled vegetables.

How to cook barley with vegetables

Ingredients:

• 2 tbsp. pearl barley;
• 2 pcs. carrots and onions;
• 330 g canned green peas;
• salt, spices;
• oil.

Cooking:

1. Rinse the cereals, soak in plenty of water for half an hour. Then dry the barley and fry in a dry pan until a pleasant nutty smell appears.
2. Fry onions with carrots in any oil until soft. Add peas to them with liquid. Pot the food for 6 to 7 minutes under the lid.
3. Add barley to the pan with vegetables. Pour the components with water so that the liquid completely covers them. Salt, add spices.
4. Simmer the food under the lid for an hour.

You can serve pearl barley on a side dish or as an independent dish.

Tasty cereal porridge

Ingredients:

• a pound of pearl barley;
• 3 tbsp. l butter;
• 1 tsp coarse salt.

Cooking:

1. Boil water in a cauldron. Pour groats into it.
2. After 5 minutes of boiling the liquid, lay the barley on a sieve.
3. In the cauldron pour 3.5 tbsp. fresh water with 1 tbsp. l oil and salt.
4. After boiling put cereal into it.
5. Cook porridge on low heat for half an hour.

Remove the ready-made porridge, wrap it with a blanket and leave for 90 minutes. Add the rest of the butter to the dish and serve for breakfast.

Barley with chicken - hearty and simple

Ingredients:

• 1 chicken carcass;
• 430 g of pearl barley;
• 2 carrots;
• 1 onion;
• any spices and salt;
• classic mayonnaise.

Cooking:

1. Chop the chicken into pieces. Cover them with mayonnaise and salt and selected spices. Leave for at least an hour.
2. Rinse groats, pour water and leave for a couple of hours.
3. Finely chop the vegetables and fry together in any fat until soft.
4. Drain the water from the barley and place it on an oiled baking sheet with high sides.
5. Spread the roasted vegetables on the cereal.
6. Pour barley with salted water so that it is a couple of centimeters above the level of the cereal.
7. Spread chicken pieces over the surface of the cereal.
8. Place the pan in the oven for 1 hour.

To cook barley with meat according to this recipe at 190 - 200 ° С.

Dish of Italian Cuisine - Perlotto

Ingredients:

• 330 g of barley;
• 4 garlic cloves;
• 2 onions;
• 80 ml of olive oil and 110 g of cream;
• 90 g of parmesan;
• 330 g of homemade duck stew;
• 1 tbsp. dry white wine;
• 40 g of dried porcini mushrooms;
• salt, pepper and Italian herbs.

Cooking:

1. Cut the mushrooms and soak for half an hour in warm water.
2. Fry onion slices in olive oil until golden brown. Add duck stew and squeezed mushrooms to the vegetable. Cook the ingredients together over medium heat for 6 to 7 minutes. Salt, pepper and season with Italian herbs.
3. Add the barley and cook the mass for another 5 - 6 minutes.
4. Pour the food with water, in which the mushrooms were soaked and wine. Add crushed garlic.
5. Cook the dish until the barley is soft. If necessary, add more liquid.
6. Add butter and grated parmesan to the finished dish.

Stir perlotto well and serve for dinner.

Scottish lamb soup with pearl barley

Ingredients:

• 330 g of mutton;
• 140 g of pearl barley;
• 1 carrot and onion;
• 2 potatoes;
• 2 pinches of allspice;
• salt;
• 3 tbsp. l pasta from tomatoes;
• 2 cloves of garlic;
• 1 leaf of lavrushka;
• fresh greens.

Cooking:

1. Cook lamb broth with lavrushka and allspice. Be sure to periodically remove the foam that appears on the surface of the liquid.
2. After half an hour, pour the washed barley into the broth. Cook cereal for at least 90 minutes.
3. On any preheated fat, fry chopped onions with carrots. Add tomato paste to already rosy vegetables. Darken foods together for 6 to 7 minutes.
4. Transfer the contents of the pan to a soup with already prepared meat and cereals.
5. Pour potato sticks into the pan.
6. 10 minutes before the soup is ready, add the lavrushka, salt, chopped herbs and crushed garlic.

Allow half an hour to infuse under the lid and pour on plates.

Pearl barley porridge in the oven

Ingredients:

• 630 g of pork;
• 420 g dry barley;
• 280 g of carrots;
• 220 g of onion;
• 1.5 l of meat broth;
• a mixture of peppers, salt and dry basil.

Cooking:

1. Leave the washed cereal in water for 3 to 4 hours. Then drain and rinse again.
2. Cut the meat into medium slices, grate with peppers, basil and salt. Leave for a while.
3. Fry all chopped vegetables in a stewpan until golden brown. Then cook them already with vegetables until the pork is rosy. Put the groats in the stewpan.
4. Stir the components, obscure over low heat for 5 - 6 minutes.
5. Arrange the contents of the stewpan in pots. Pour in salted broth. Shuffle the contents of the pots.

Cook the dish for about 2 hours. Leave the resulting treat in closed pots in a cooling oven for another 20 minutes.

Cooking option with dried fruits

Ingredients:

• 60 g of pearl barley;
• 1 liter of water;
• 1 handful of walnuts;
• 40 g pitted prunes;
• 8 pcs dried apricots;
• 40 g of dark raisins;
• any fresh berries;
• butter;
• sugar to taste.

Cooking:

1. Pour the cereal with water, bring to a boil. Put on a sieve. Rinse. Add water again and bring to a boil. Repeat the procedure 3-4 times. Leave it on the stove for the last time until cooked.
2. Rinse all dried fruits and steam with boiling water.
3. Then cut them and fry in butter for a couple of minutes. Add the selected fresh berries and nuts there.
4. After 3 to 4 minutes, pour sugar into the pan. Cook the mass until the sand has a golden hue.
5. Transfer the contents of the pan to an almost finished porridge. To languish a treat a quarter of an hour.

According to the same recipe, barley can be cooked in a slow cooker.

Tomato soup

Ingredients:

• 230 g of barley;
• 7 ripe tomatoes;
• 1 onion;
• 1 carrot;
• 5 potatoes;
• 3 tbsp. l vegetable oil;
• salt, spices.

Cooking:

1. Pour barley for an hour with cold water. Rinse. Pour fresh water to the barley, and send it to boil until cooked.
2. Pour into a future soup potato wedges.
3. Peel the tomatoes. Turn them into mashed potatoes.
4. Fry onions with carrots. When the vegetables are already browned, add tomato puree to them. Put it out a few minutes together.
5. Transfer the mass from the pan to the soup for ready-made cereals and potatoes.
6. Add salt and spices.
7. After 5 minutes remove from heat.

Leave the finished soup under the lid for a quarter of an hour.

Roasted pork groats

Ingredients:

• 650 g of pork pulp;
• 1 onion;
• 1 tbsp. pearl barley;
• spices and salt.

Cooking:

1. Lightly fry chopped onion with pieces of meat.
2. Arrange them in pots.
3. Spread washed barley on top.
4. Pour food with salt and spices. The liquid level should be 1.5 cm above the thick.

Close the pots and send them to the oven at medium temperature for 2 hours.

Prefabricated hodgepodge with pearl barley

Ingredients:

• 4 tbsp. l pearl barley;
• 330 g of chicken, beef, pork and chicken hearts;
• 70 g cold smoked loin;
• 140 g smoked sausage;
• 60 g of bacon;
• 320 g of onion;
• 130 g carrots;
• 230 g of tomatoes;
• 120 g of pickles;
• 60 g pitted olives;
• ½ lemon;
• 2 l of water;
• vegetable oil;
• salt.

Cooking:

1. Soak the barley overnight. In the morning, rinse and cook until half cooked.
2. Boil the broth from fresh meat, onions and carrots (1 pc.) And offal. To salt. Add cereal to it.
3. Transfer the frying from the remaining onions, carrots, tomatoes and grated pickles to the finished broth. Pour slices of bacon, sausage, loin there.
4. Cook the soup for another quarter hour. To salt.

Serve with olives and slices of lemon.

Classic Army Porridge

Ingredients:

• 140 g of pearl barley;
• 240 g of pork or beef stew;
• 2 tbsp. l tomato paste;
• salt and garlic to taste.

Cooking:

1. To cook porridge from pearl barley, you first need to fry the cereals in a dry pan. Then fill with water and send to boil.
2. Fry the stew until the liquid evaporates. To salt. Add garlic and tomato paste to it. Darken a couple more minutes.
3. Ready barley to connect with stew.

Serve hot porridge for dinner.

Salad with pearl barley, chicken and corn

Ingredients:

• ½ tbsp boiled barley;
• 1 boiled chicken thigh;
• 1 pickled cucumber;
• 5 tbsp. l canned corn;
• ½ red onion;
• 1 boiled egg;
• salt and mayonnaise to taste.

Cooking:

1. Remove the meat from the bone and cut into cubes.
2. Also chop the egg, red onion, cucumber.
3. Mix the products, add pearl barley and corn to them.

Season the salad with salted classic mayonnaise.

Lenten pickle

Ingredients:

• 90 g of pearl barley;
• 2 potatoes;
• 1 pc. onions, carrots and tomatoes;
• 2 pickles;
• 2 garlic cloves;
• salt and spices.

Cooking:

1. Boil washed and pre-soaked barley until half cooked.
2. Fry onions with carrots and tomatoes in any saucepan in any oil. Add crushed garlic to them.
3. Pour the vegetables with water. Transfer the croup to them.
4. Pour potatoes, salt, spices into the soup.
5. Cook a quarter of an hour over medium heat.
6. Add pickled cucumber sticks.

Cook the soup for soft potatoes. At will, decorate it with fresh herbs.

Cabbage rolls with pearl barley

Ingredients:

• 330 g ground beef;
• 1 kg of young cabbage;
• 70 g of pearl barley;
• 2 pcs. carrots and onions;
• 1 tbsp. l tomato paste;
• 1 tsp Sahara;
• salt.

Cooking:

1. Boil the washed barley until half cooked.
2. Mix cereal with minced meat. Salt the mass.
3. Cabbage divided into leaves. Boil them for a couple of minutes in boiling water to soften. Leave the broth.
4. Stuffing stuffing with minced meat and cereals in prepared leaves.
5. Fry the resulting cabbage rolls on all sides in any oil until light brown.
6. Fry the remaining vegetables in a cauldron until golden brown. Add to them tomato paste, salt and sugar to taste. Dilute the mass with cabbage broth.

Dip cabbage rolls in a cauldron, close the lid and simmer the cabbage until soft.

Pearl barley allows you to cook not only delicious, but also budget dishes. This product can easily be found in any store. And in the diet of the smallest family members, pearl barley can be gradually introduced already from 1 year.