How useful barley porridge is, how to cook it, how much to cook, and what features should be considered at the same time - these are the questions that any housewife wants to find the answer to from the household menu of dishes from the box. And not in vain, because with proper preparation, they help to recharge with vigor until the evening and saturate the body quickly and for a long time.

The chemical composition and calorie content of barley porridge

The main advantage of the cell is due to the technology of its preparation: barley grains are peeled and crushed without grinding. It is the absence of this stage that allows you to save the shell, which contains fiber and most of the nutrients.

The vitamin and mineral composition of the cells includes:

  • cellulose;
  • complex carbohydrates;
  • vegetable proteins;
  • starch;
  • amino acids;
  • vitamins A, D, PP, B, E;
  • phosphorus, copper, manganese, magnesium, molybdenum, iodine, silicon, boron, zinc, fluorine, nickel, iron, potassium.

The calorie content of raw cereals per 100 g is 324 kcal. In barley porridge, it is an order of magnitude lower: 111 kcal in milk and 76 kcal in water. Due to the presence of “slow” carbohydrates in the finished product, it provides satiety. A small amount of calories does not settle in the body in the form of fat deposits.

Barley porridge - benefits and harms

The usefulness of the finished product lies in the following points:

  • does not cause allergies;
  • possesses a tonic, diuretic and anti-inflammatory agent;
  • regulates the work of the stomach, enveloping its walls and, thus, protecting it from the destructive effect of gastric juice;
  • improves peristalsis, helps to eliminate toxins from the intestines, cleansing the body;
  • easily digestible vegetable protein is found in large quantities;
  • the content of a large number of amino acids allows us to talk about the benefits of porridge for cleansing and rejuvenating the body;
  • allows you to feel full for a long time, does not increase blood sugar and is well absorbed.

It is not recommended to use porridge from a cell if it is found:

  • severe inflammation in the gastrointestinal tract;
  • celiac enteropathy is a digestive disorder caused by exposure to gluten-containing foods, which include barley.

How to cook barley porridge correctly?

Tasty porridge is easy to cook.

It is interesting: the benefits and harms of barley porridge

But only in the process of preparing the dish, you must consider the following features:

  • it is advisable that the cereal be well reviewed and cleaned up all the garbage, which is not very often, but comes across;
  • It is advisable to wash dusty cereals well to remove all dirt from it (you can put it in a sieve, and then substitute it under running water);
  • make a bookmark in boiling water;
  • after laying, let the water boil again and reduce the fire to a minimum;
  • after turning off the stove, you need to leave the saucepan with porridge for about half an hour, so that the cereal “reaches”, you can even wrap it with something for this time;
  • to improve the taste of the future dish, it remains to generously butter.

Compliance with these rules is a guarantee that it will turn out exactly what you plan to cook.

If desired, you can add honey, berries and fruits to the finished dish. If porridge is cooked as an independent dish, then you can put boiled meat, stew or mushrooms in it.

How much to cook porridge on time?

 

Porridge is cooked on average 15-20 minutes.

The final result depends on the cooking time:

  • the smear is boiled for up to 25 minutes;
  • friable porridge is boiled for a quarter of an hour, and then wrapped for about half an hour so that it “ripens”.

You can modify the ripening procedure a little: put the container with porridge to languish in the oven.

To prepare the dairy version, it will take a little more time. Before cooking, peeled and washed cereals can be fried in a pan for about 5 minutes to speed up the cooking process.

Proportions for cooking porridge from barley groats

The ratio of cells and water (milk) is due to what dish should be obtained at the exit:

  • for friable product they are taken in a ratio of 1: 2-2.5;
  • for viscous - 1: 4;
  • for semi-viscous - 1: 3.

Recipes for making barley porridge:

A box is the raw material for creating any dish (for example, soup or casseroles), but often it is porridge that is made from it. Crumbly or viscous, on water or milk, on a stove or in a slow cooker, salty or sweet - in any case, lush and tender barley porridge.

Porridge on the water

 

To prepare a simple cereal without any additives, they take groats and water in a ratio of 1: 2.5, a half-teaspoon of salt, butter - to taste.

How to cook barley porridge in water:

  1. Boil water in a saucepan.
  2. Put prepared cereals, salt.
  3. Reduce heat and cook for 15 minutes, stirring continuously so as not to burn.
  4. Stir in the oil.
  5. Send to an oven preheated to 180 ° for 0.5 h for ripening.

To cook loose porridge in a slightly different way, you need:

  1. Salt water, put on fire.
  2. While it boils, fry the barley groats in a pan, stirring continuously (so as not to burn out).
  3. When the liquid boils, fill the cell, mix and simmer over low heat until the liquid disappears from the surface (small holes will be visible on the croup).

It takes about a third of an hour. After this, you need to flavor with oil, wrap and leave to ripen.

You can cook a meat dish.

For this:

  1. Cook the meat, cut it into slices.
  2. Pour the washed cell into the hot liquid and simmer it over low heat for about a third of an hour.
  3. A couple of minutes before turning off the fire, stir in the meat pieces.
  4. Remove the pan from the stove, wrap and leave to ripen.

It turns out a tasty, satisfying porridge. Instead of meat, at the end of cooking, you can add stew, as well as season with spices.

Barley porridge in milk

Cooking cereal with the addition of milk has some features that you need to consider in order to get a tasty dish:

  • salt and add sugar when the dish is almost cooked;
  • can be cooked in pure milk or mixed with water - while the cooking process changes slightly.

Any barley porridge in milk takes longer to prepare than an analog prepared in water. To speed up this procedure, you can calcinate the grits after washing in a hot frying pan. Water as it evaporates will loosen the structure of the cell, so it will take much less time to prepare the cereal.

To cook crumbly porridge you will need cereals and milk, taken in a ratio of 1: 2, butter, sugar and salt to taste. To reduce the calorie content of a future dairy dish, you can replace a glass of milk with the same volume of water.

How to cook:

  1. Boil the milk.
  2. Pour prepared cereals, stir.
  3. Cook before boiling milk from the surface (about a quarter of an hour).
  4. To salt. Stir in sugar and butter, mix thoroughly and remove to heat for ripening.
  5. Oil and sugar can be added immediately before serving.

To cook porridge with a viscous consistency, you need a little more liquid: 1 tbsp. boxes 2 tbsp. milk and 1 tbsp. water, oil, sugar and salt.

Step by step recipe:

  1. Dilute the salt in water and boil.
  2. To fill up a cell.
  3. When the mixture begins to thicken, stir in the milk and simmer for about a third of an hour.
  4. If the porridge is not liquid enough, then you can pour more liquid into the cooking process and let it boil.
  5. Cover the pan with porridge and let the dish ripen.

Butter, sugar, you can add before serving immediately to the plate.

In a slow cooker

 

Barley porridge in a slow cooker is cooked without any hassle: laid all the products and do what you want!

For cooking, you will need the following products:

  • water, cereals, milk in a ratio of 1: 1: 2;
  • a pinch of salt;
  • sugar and butter to taste.

Cooking process:

  1. Pour a cell into the cup first, then pour the milk-water mixture, add all other ingredients.
  2. Set the mode "Milk porridge".

That's all! By the way, when the porridge is cooked, it is better to wait a bit for it to brew, at this time it is undesirable to open the multicooker. This action will improve the taste of the finished product.

You can cook porridge with chicken legs in a slow cooker. You will need boxes (1 tbsp.), Water (2 tbsp.), Ham, onion, carrot, vegetable oil (2 tbsp.), Spices to taste.

How to cook:

  1. Wash the leg, dry and cut in half.
  2. Dice the onion.
  3. Grate the carrots.
  4. Pour oil into a cup, set the mode to "Frying".
  5. Fry pieces of meat on both sides, sprinkle with salt.
  6. Add prepared onions, carrots, stir and fry until vegetables are browned.
  7. Pour the washed cell (you can pre-fry it to cook faster), pour boiling water.
  8. Add pepper, salt, switch to the "Croup" mode, leave for half an hour.

After cooking, turn on the “Preheat” mode and leave for a third of an hour. The delicious dish is ready!

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