Perlovka got its name for the similarity with pearls (pearl). However, the title of precious, and she deserves for its useful properties. It contains a large amount of protein and various micro and macro elements necessary for the human body. At the same time it is cheap. It would seem that such a valuable in its nutritional properties and so affordable product should be on the table in every home regularly. But our contemporaries usually do not favor pearl barley, preferring other grains and beans. The problem is that not all housewives know what to make of it, so that the dish has good organoleptic qualities and does not resemble a soldier's ration. Barley with minced meat turns out delicious, fragrant and appetizing, even among novice chefs. You just need to know how to properly prepare this hearty dish.
Cooking Features
There is no single technology for making barley porridge with minced meat, as there are many variations of this dish. In order to avoid mistakes and get the expected result, it is necessary to adhere to the recommendations accompanying the selected recipe. However, there are several important points, the knowledge of which is useful to the cook, no matter what version of the dish he is going to cook.
- Before cooking, the barley must be thoroughly washed. To do this, it is poured with water, rubbing grains together, poured the clouded water. The manipulation is repeated until the water remains transparent or translucent.
- If the barley is cooked without soaking, it will take about two hours. On a glass of cereals then you will need to take 4 glasses of water. If you previously soaked the cereal overnight or at least for 3-4 hours, the cooking time will then be reduced to 40-50 minutes in a saucepan or to 60 minutes in a slow cooker. Water for this take 3 times more than cereals, if you focus on its volume. Sometimes it may take more time - much depends on the size of the cereal and the time it is soaked.
- When preparing barley and minced meat, it is usually boiled separately from it. The meat product is fried or stewed at this time, usually with vegetables. After the ingredients are combined and warmed together for a short time. It is advisable to give the finished dish time to stand under the lid so that the components can make friends better.
- Minced meat for cooking with pearl barley can be taken by anyone, but it is desirable that it contains pork, as it makes the food more juicy.
- For juiciness, vegetables are often added to pearl barley with minced meat: onions, carrots, tomatoes, sweet peppers. You can also include eggplants, pumpkins and zucchini, which are pre-cooked in any convenient way, and then mixed with the rest of the ingredients a few minutes before the meal is ready.
There are quite a lot of recipes for making minced meat with barley. This allows you to choose an option for almost every taste.
Barley with minced meat in a pan
Composition:
- barley - 80 g;
- water or broth - 0, 25 l (not including soaking costs);
- onions - 100 g;
- carrots - 100 g;
- ground beef (pork or mixed) - 100 g;
- salt, pepper - to taste;
- refined vegetable oil - how much will go.
Method of preparation:
- Rinse the pearl barley to clear water. Soak for several hours, rinse again.
- Put the cereal in a saucepan, cover with a glass of water or broth. Salt if necessary. Boil 40-50 minutes after boiling until liquid remains in the pan.
- While barley is boiled, wash and peel the vegetables.
- Grind carrots on a grater with large holes.
- Cut onions into small cubes.
- Heat the oil in a deep frying pan, fry the onions and carrots in it to a golden hue.
- Add the minced meat, salt and pepper it. Fry foods until minced.
- Put the barley into the pan, mix the products. Continue cooking the food for another 5 minutes on low heat under the lid.
This variant of barley porridge with minced meat is one of the simplest. But it can also be further simplified if you use cereal, sold in special brewing bags. Soak it is not required, flush too. The cooking time in this case is determined according to the directions on the product packaging.
Barley with vegetables and minced meat in the slow cooker
Composition:
- barley - 150 g;
- water - 0, 5 l;
- minced meat - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- tomatoes - 150 g;
- sweet pepper - 150 g;
- salt, seasonings - to taste;
- garlic - 2 cloves;
- refined vegetable oil - 40 ml;
- tomato paste - 40 ml.
Method of preparation:
- Barley, pre-washed and soaked, put in a pressure cooker container, sprinkle with salt and pepper, cover with water.
- Turn on the unit in “Porridge” mode or similar. If you want to set the time, select 60 minutes. If your device can work in the pressure cooker mode, take advantage of this advantage, then the cooking time for porridge will be 18-20 minutes.
- After the end of the program, turn off the unit, put the porridge.
- Wash and dry the bowl of the multicooker, pour the oil into it.
- Free onions from the husk, cut into small cubes.
- Scrape, wash carrots, grate it with a grater with large holes.
- Dip the tomatoes with boiling water, peel, slice the tomato pulp into small pieces of arbitrary shape.
- Pepper free from seeds, at the same time removing the stem.
- Cut the pepper into squares about 1 cm.
- Peel and chop the garlic cloves.
- Put onions and carrots in the multicooker bowl. Start the device in cooking or baking mode. Fry the vegetables for 5 minutes, then add the mince to them.
- Salt, pepper, continue cooking in the same mode for another 5 minutes.
- Add tomato paste. After 5 minutes, enter the peppers, tomatoes, and garlic.
- Switch the unit to the “Quenching” program. After 10 minutes of operation of the device in this mode, add a barley. Stir the products and let them cook for another 10 minutes.
After the main program is completed, finely chopped greens can be added to the dish and held for 10 minutes in the heating mode.
Barley porridge with minced meat and canned vegetables
Composition:
- pearl barley - 0, 25 kg;
- water or broth - 0, 75 l;
- canned corn - 0, 25 kg;
- lecho - 0, 5 l;
- onions - 100 g;
- carrots - 100 g;
- minced meat - 0, 4-0, 5 kg;
- refined vegetable oil - how much will go;
- salt, pepper - to taste.
Method of preparation:
- Rinse the barley, fill with a liter of water, leave overnight or for 6-8 hours during the day.
- Pour the swollen grits with clean water or broth, lightly salt and boil until cooked.
- Onion, freeing from the husk, finely chop.
- Coarsely rub the peeled carrots.
- Fry vegetables until golden brown. Add the mince and cook it until it is gray.
- Add lecho. Stew mince in it for 10 minutes.
- Add finished pearl barley and corn. Salt and pepper. Stir.
- Continue cooking for another 10 minutes, periodically stirring the food.
It is most convenient to cook a dish according to this recipe in a cauldron or in a thick-bottomed saucepan with a high-quality non-stick coating. Lecho in this recipe can be replaced with fresh pepper and tomato puree from fresh or canned tomatoes (approximately 200-250 g of pepper and 300-350 g of tomato puree). The finished dish looks appetizing, it turns out nourishing, juicy. It may even appeal to those who dislike barley.
Barley porridge is nourishing and healthy, but few eat it in pure form. A tasty dish of pearl barley will turn out if you cook it with minced meat. Having added the main ingredients with vegetables, you will get a juicy dish, which is able to seduce almost any gourmet.
