The basis of barley porridge is crushed barley grains - a real storehouse of useful elements, carbohydrates and fiber, which our body so needs. In order for the cereal to retain all the available useful substances, it is important to be able to cook it correctly.

How to cook barley porridge in the water?

Barley porridge is traditionally served in the table in two forms - cooked in fresh milk or in water.

Undoubtedly, in the first method of cooking, food acquires a more saturated taste, but the use of simple pure water as a base has its advantages:

  • a cell boiled on water has a calorie content of a little more than 70 kcal per one-serving portion, which means it is great for diet food;
  • porridge turns out to be more friable on water, you can add any spices to it and serve as a side dish to vegetables or meat products;
  • barley groats in the water are hypoallergenic, it is recommended during pregnancy and breastfeeding.

It’s not at all difficult to cook barley porridge on the water - you just need to follow some simple rules and then any, even a novice mistress, can cope with this process.

Proportions for cooking porridge from barley groats

Depending on your eating habits, you can get three types of dishes from crushed barley, which differ in their consistency:

  1. Crumbly porridge. To enjoy loose, tasty porridge, prepare one serving of dry cereal and two servings of liquid. That is, the proportions will be 1 to 2.
  2. Viscous porridge. If you like a thick and viscous cell, then you need to take four glasses of water for one glass of cereal (1 to 4).
  3. Semi-viscous porridge. This option is perfect for medical nutrition, for example, with diseases of the gastrointestinal tract or in the postoperative period to restore body strength.In this case, the proportions will be as follows - for one part of the cereal three glasses of liquid (1 to 3).

Please note: to make the barley garnish more tasty, to facilitate the digestion of cereals and increase its nutritional value, it is advisable to fry the cell in a skillet or on a baking sheet in the oven before cooking.

How much to cook in time?

How much to cook cereal also depends on what type of dish you want to put on your table:

  • crumbly porridge will be ready in 13 - 15 minutes;
  • for a viscous or semi-viscous state, the cooking time should be at least 25 minutes.

Advice! To shorten the process, we recommend soaking the cereal in cold water for about 2 to 3 hours before cooking. You can get a ready-made portion even faster if you use not just clean water, but boiling water for cooking.

Recipes for making barley porridge on the water

Here are some simple recipes to help you prepare a nutritious and hearty breakfast.

A simple recipe for boiling barley porridge on the water

This simple recipe will allow you to get a serving of healthy porridge without spending a lot of time and effort on cooking:

  1. soak barley for a couple - three hours in cold water;
  2. after the lapse of time, drain the liquid, rinse the grains and transfer to a cookware;
  3. fill the prepared cell with hot water, the amount of which depends on what degree of viscosity you want to get in the finished product;
  4. bring to a boil, put out the fire and cook, stirring occasionally;
  5. after the grains become soft and crumbly, and all the liquid boils away, turn off the heat and leave the porridge to go under the lid for about another 15 minutes;
  6. put butter, salt or sugar in the finished dish to taste.

Advice! For cooking any porridge, including barley, it is better to use dishes with thick walls, this will prevent the burning of cereals and make the food fragrant and without a bitter aftertaste.

Crumbly porridge on the water

Soft loose barley porridge is a traditional dish of Russian folk cuisine.

It is interesting: the benefits and harms of barley porridge

Here's how to cook a juicy cell on the water in the Russian style:

  1. measure one cup of cereal and pour barley into a hot pan without adding oil;
  2. stirring constantly, fry the grains to a beautiful golden hue;
  3. boil two glasses of water on another burner. Given that the boiling liquid may have time to evaporate a little, it is better to take 50 - 70 ml more;
  4. gently, pour in a thin stream of boiled grits in boiling water;
  5. mix immediately, reduce the temperature, close the lid and leave to cook;
  6. in the process, salt and add your favorite spices, or sugar if you are preparing a sweet side dish;
  7. when the barley becomes juicy and soft - Russian porridge is ready;
  8. put the butter, put the dishes aside and let the dish “approach” a little - about 20 minutes.

Bon Appetit!

Add meat recipe

This breakfast or lunch option is best for people who play sports and lead an active lifestyle. Carbohydrates in the form of porridge and protein from meat - this is a complete diet that allows you to not feel hungry for quite a long time.

Barley porridge is especially tasty, which is stewed with young beef:

  1. we know that meat cooks longer, so the cooking process must begin with it - fry onion rings in fat, add grated carrots and portioned meat slices. Stew under the lid until cooked;
  2. in the meantime, take care of the groats - sort and rinse it under the tap, until the stream becomes transparent;
  3. transfer the soft meat and frying vegetables to the cauldron, fill in the prepared cereals and pour water at the rate of 2 to 1;
  4. add 50 - 70 g of butter, a pinch of seasoning and salt;
  5. languish under the lid for about half an hour;
  6. remove from heat and wrap so that foods are said to be better “married."

After 20 minutes you can call the household - it's time to the table!

Barley porridge on water in a multicooker

Barley porridge on water in a multicooker does not cook, but languishes.Because of this, it turns out to be very tender and soft, which makes it an excellent component of the daily children's menu.

  1. rinse the required portion of cereal;
  2. place the cell in the multicooker bowl and pour filtered water at the rate of 2.5 to 1;
  3. Depending on the model, set the mode to "Porridge" or "Extinguishing" for 50 minutes.

After that, you can safely go about your business - the multicooker will notify you with a pleasant sound signal about the readiness of cereal.

Advice! For a change, ready-made porridge can be poured with milk, added berries, fruits, or made a side dish to boiled meat - in any variation, porridge made from barley groats on water will go well with other products.

With minced meat and mushrooms

Barley porridge with minced meat and mushrooms has such a rich taste and dainty appearance that it is not a shame to put such a dish on the festive table. It is convenient to cook such porridge in the oven, using a ceramic pot or stewing pan for this.

  1. We wash the cereals, fill with water and let it brew;
  2. we prepare the rest of the ingredients - my mushrooms (champignons), clean and cut into plates. For 200 grams of barley, you need to take about 300 g of fresh mushrooms;
  3. half a kilogram of minced meat (you can take any - chicken or pork - beef) fry together with one chopped onion in a small amount of fat;
  4. salt, add spices. When the meat loses its red color and acquires a grayish tint - we transfer it, together with fat and onions, into a baking pot;
  5. chopped mushrooms and cereals;
  6. gently mix the products, fill with boiled water so that the liquid is about two fingers above the level of the cereal;
  7. close the lid and send to the oven with a temperature of 190 degrees for 50 minutes.

Advice! It is important that the liquid is not absorbed prematurely, because in this case the porridge may not be fully cooked and even burn. Observe the water level and top up if necessary.

Now you know how to properly prepare cereals, how to cook barley porridge in water and diversify dishes from it. We hope that with our help, an appetizing and healthy box will become one of your favorite dishes on your hospitable table.

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