How to cook barley porridge

How to cook barley porridge

Barley porridge is often called "male rice." She was and remains the most common dish in the diet of soldiers. Its benefits include high nutritional value and low price. But the organoleptic qualities of pearl barking are few who consider outstanding. Housewives add it to pickle, farmers use it as feed for poultry and animals, and fishermen boil it to be used as bait for fish. But very few people cook dishes from it for a second or side dish at home. The modern housewives can be surprised by the fact that earlier even the imperial personages did not disdain the pearl barley, and in Peter the Great she even was one of the favorite foods. The problem is that many cooks do not know how to cook barley porridge correctly, or break classical technology in order to save time. If you follow the well-established rules of cooking this dish, the result will pleasantly surprise you.

Cooking Features

Pearl barley contains a lot of protein-containing gluten, which makes it similar to legumes. It has a high nutritional value and is especially valuable for those people in whose diet there is no meat (or is present in small quantities). But it is difficult to boil it so that it is not solid. Only by adhering to the traditional technology of making barley porridge or knowing a few tricks of modern cooks, you can cook a dish that will be pleasant to eat.

  • Before cooking, the barley must be washed well. She is poured into a bowl, filled with clean water, then the grains rub together. The water will darken and grow cloudy, it needs to be drained, and the rump should be poured with a portion of clean water and continue washing it. The manipulation is repeated until the water drained from the barley becomes transparent.
  • If you follow the traditional technology of cooking barley porridge, it should be soaked in cold water for 10-12 hours. A glass of cereal requires four to five glasses of water, as barley groats swell.
  • It is recommended to cook pearl barley in an enamel double-bottomed saucepan - in such containers porridge does not burn, even if cooked in milk, due to the fact that there is no direct contact between the bottom of the utensil and fire. Do not burn porridge and cooking it in a slow cooker.
  • How long to cook porridge from pearl barley, depends on two points: how long it is soaked and how it is cooked. After soaking in a saucepan, the barley is boiled for 40-50 minutes, in a slow cooker - an hour. If the croup is soaked for less than 10 hours or is boiled in milk, the time will have to be increased about one and a half times. If the cereal is not soaked at all, you need to cook it for at least two hours. But when boiling barley without soaking, the result will still be far from what was expected, unless you resort to some tricks.
  • If you didn't soak the barley for the night in cool water, you can pour boiling water over it and leave it for an hour. If you don’t have this time either, pour the cereal with water and bring to a boil, boil for 5-7 minutes, fold it in a colander. After that, you can pour the cereal with water and cook porridge from it according to any of the selected recipes. If instead of soaking the barley it is steamed out as described above, it can be prepared even earlier than by traditional cooking (after soaking).
  • In one of the books by William Pokhlebkin, the process of cooking barley porridge with milk in a water bath is described. If you want to cook porridge using this method, it will take 5-6 hours to prepare the food (not counting 10-12 hours for soaking the cereal), but the result will not disappoint you.

Barley porridge is often boiled in water, served as a side dish or as an independent dish, but it can also be cooked with milk for breakfast.

Proportions of cereals and liquids

The ratio of pearl barley and liquid depends on whether it is soaked beforehand, on what they plan to cook porridge (for milk or water), and also on what they want to get a result.

  • For the preparation of crumbly pearl barley porridge from pre-soaked cereals, take 2, 5-3 glasses of water or 3, 5-4 glasses of milk or 3-3, 5 glasses of a mixture of milk and water per glass of pearl barley. If the grits were not soaked, the ratio between the barley and the liquid should be 1: 4. If the barley is pre-steam, hold an hour in hot water or boil it for 5 minutes, take 2 cups per cup of dry cereal (or 3 cups of milk).
  • If the porridge is to be viscous, 4-5 glasses of water are taken for a glass of cereal (depending on whether the cereal was previously soaked). If viscous porridge is boiled in milk, the ratio of pearl barley and milk is used 1: 8 or even 1:10 (when boiling in a water bath or without soaking beforehand). If milk is diluted with water, then it is possible to take 5-6 glasses of liquid to a glass of previously soaked cereals.
  • When cooking barley in a multicooker, proportions of 1: 2, 5 for crumbly porridge and 1: 4 for viscous are considered optimal if it is cooked on water after pre-soaking. For the preparation of milk porridge the amount of liquid should be increased.

The introduction of fruits, vegetables, and other ingredients into a dish may slightly affect the optimal proportions of cereals and liquids. In order not to be mistaken, it is necessary to adhere to the proportions indicated in a particular recipe. In a glass with a capacity of 0.25 l, 230 g of barley is placed. In a glass with a volume of 0.2 liters, 185 g of pearl barley is placed.

Important! Pearl barley got its name due to its shape resembling pearl, that is, pearl. The cereal from which this cereal is obtained is called barley, and its beneficial properties are multifaceted. In its composition, more than 10% is protein, which is more than in rice. Barley contains a lot of lysine, so that its regular inclusion in the diet has a beneficial effect on the skin and hair. By the content of potassium, magnesium, iron and calcium, barley from cereals is inferior only to buckwheat. It is useful for the heart and blood vessels. The high content of folic acid in barley together with iron makes it one of the best products for the prevention of iron deficiency anemia. The product is also recommended for people suffering from obesity and diabetes mellitus: despite the fact that 100 g of barley porridge contains from 109 to 140 kcal (depending on the recipe), its use does not provoke weight gain. Even a small portion of barley you can eat, and the feeling of satiety will not leave you for a long time.

Barley porridge on water


  • pearl barley - 0, 23 kg;
  • water - 0, 75-1 l for cooking porridge and 1 l for soaking cereals;
  • salt - to taste;
  • butter - 40 g.

Method of preparation:

  • Rinse the pearl barley to such an extent that the water flowing from it remains clean.
  • Put the cereal in a bowl or pan, pour 1 liter of cool water.
  • Leave the cereal in a cool place for 10-12 hours.
  • After the indicated time, rinse the swollen grits and place it in a saucepan, add salt, pour three or four cups of clean water (depending on how viscous you want to cook porridge).
  • Put the pan on the fire. Over low heat bring the water to a boil. Boil the porridge, stirring occasionally, until there is almost no water left in the pan. It will take 40-50 minutes.
  • Remove the pan from the heat, add butter to the porridge, stir it well. Cover the pan with a lid, wrap a towel and leave for 15-20 minutes.

If you are fasting, you can substitute 2 tablespoons of olive oil. Oil can also be replaced or supplemented with toasted onions.

Barley porridge on water without soaking


  • pearl barley - 0, 23 kg;
  • water - 1, 25 l;
  • salt - to taste;
  • refined vegetable oil - 20 ml;
  • dried herbs, versatile seasoning - to taste.

Method of preparation:

  • Rinse the pearl barley well, fill it with three glasses of water and put on a slow fire.
  • Bringing the water to the boil in a saucepan, boil the barley in it for 5 minutes. Remove from heat. Leave for 10-15 minutes under the lid.
  • Drain. Add 2 cups of cool water to the steamed cereal.
  • Return the pan to the stove. Cook porridge for about 25-30 minutes, sometimes stirring it, until there is almost no water left in the pan.
  • Add salt, seasonings and butter, continue cooking porridge for another 5-10 minutes.

By replacing the soaking of the grits by steaming, you will significantly reduce the cooking time for barley porridge, but the result will be identical.

Barley porridge with milk


  • pearl barley - 0, 23 kg;
  • milk - 0, 75 l;
  • water - 0, 5 l;
  • salt - a pinch;
  • sugar, butter - to taste.

Method of preparation:

  • Rinse pearl barley to clear water. Soak for at least 4-6 hours in cool water, rinse.
  • Put the barley in the pan, cover it with clean water. Put on the fire and boil until almost all the water evaporates.
  • Add salt, sugar, butter and milk. Stir. Continue cooking porridge until it swells. Periodically, it must be mixed so that it does not burn.

When there is almost no milk left in the pan, remove it from the heat, wrap it up and leave it like this for half an hour. After a specified time, you can invite the household to the table.

Milk porridge from pearl barley in a water bath (according to V. Pokhlebkin)


  • pearl barley - 0, 23 kg;
  • water (for soaking cereals) - 1 l;
  • milk - 2 l;
  • salt, sugar, butter - to taste.

Method of preparation:

  • Rinse the pearl barley to clean water.
  • Fill the grits with a liter of water and leave overnight (for 10-12 hours).
  • Drain, rinse the cereal again, put it in a pot with a capacity of about 3-3, 5 l.
  • Heat the milk to about 40 degrees, fill them with barley.
  • Put the pan on a slow fire. Bring milk to a boil. Cook the porridge, stirring and ensuring that it does not run away, for 5 minutes. Add sugar and a pinch of salt.
  • Put the porridge pan in a large pan filled with warm water. Continue cooking porridge on the water bath for 5-6 hours. Stir it at this time is not necessary - it still will not burn.
  • Remove the porridge from the water bath, add oil to it, mix.

Having tried the pearl barley porridge prepared according to this recipe, you will almost certainly understand why Peter I.

Milk barley porridge in a multicooker


  • pearl barley - 0, 23 kg;
  • water for soaking cereals - 1 l;
  • milk - 1, 25 l;
  • sugar - 20 g;
  • salt - a pinch;
  • butter - 30 g.

Method of preparation:

  • Pearl barley, rinsing, soak in cool water for 10-12 hours and rinse again.
  • Put the barley in the multicooker bowl. Sprinkle it with sugar and salt.
  • With butter, draw a circle on the walls of the multicooker container. Milk will not be able to cross this line when boiling, which will save you trouble. Put remaining oil on pearl barley.
  • Pour milk into the multicooker bowl. Lower the lid.
  • Start the unit by selecting the “Milk Porridge” program. If your device does not have such a function, select a program intended for cooking meals from cereals - there is such a program in almost any slow cooker, only it is called differently: “Kasha”, “Krupa”, “Rice”, “Plov” "Buckwheat".
  • If your unit does not automatically detect the readiness of dishes, set the timer to 1 hour.
  • After completion of the main program, mix the porridge and leave it to simmer for 30-60 minutes in the heating mode.

Porridge cooked according to this recipe will be almost as good as the previous recipe, but it will be much less hassle.

Barley porridge with stew


  • pearl barley - 0, 25 kg;
  • meat stew (of beef or pork) - 0, 3-0, 35 kg;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • garlic - 3 cloves;
  • refined vegetable oil - 50 ml;
  • water - 1, 25 l (or 0, 75 l of water, 0, 5 l of broth);
  • salt, spices - to taste.

Method of preparation:

  • Fill the washed pearl barley with three glasses of water, bring to a boil and cook for 20 minutes over low heat. Drain excess water.
  • Finely chop the garlic.
  • Onion, freeing from the husk, cut into small cubes.
  • Scrape carrots, wash, dry with a napkin. Grind grated with large holes.
  • Heat an oil in a cauldron or pan with a non-stick coating. Put the chopped vegetables in it, roast them for 5 minutes.
  • Add barley to vegetables, fill them with water or broth in the amount of 0, 5 l. If necessary, add a little salt and pepper.
  • Stew porridge with vegetables for about 20-30 minutes, until the excess liquid has evaporated.
  • Add a stew to the barley, mix. Continue cooking porridge for 5-10 minutes, stirring it so that it does not burn.

A tasty and hearty dish made according to this recipe will appeal even to many of those who find barley porridge tasteless.

Barley porridge with meat in a multicooker


  • barley - 0, 2 kg;
  • water - 1 liter for soaking and 0, 6 l for cooking porridge;
  • carrots - 100 g;
  • onions - 100 g;
  • low-fat pork - 0, 3 kg;
  • refined vegetable oil - 20 ml;
  • salt, spices - to taste.

Method of preparation:

  • Soak the pearl barley soak overnight in cool water, rinse again.
  • Peel carrots and onions. Onion cut into small cubes, rub carrots.
  • Wash pork, dry it with a kitchen towel, cut into small cubes or straws, as for beef stroganoff.
  • Pour oil into the bowl of the multicooker, put pieces of pork into it. Start the unit by activating the “Frying” or “Baking” program.
  • When the meat is reddened, add chopped vegetables to it and cook the products, without changing the regimen, for another 5 minutes.
  • Add barley, salt and spices. Pour in water.
  • Lower the multicooker lid and start the unit in “Rice”, “Plov” mode or similar mode for 45-60 minutes. The exact cooking time depends on the power of your multicooker.
  • After the specified time, mix the porridge with meat, leave the dish for 10-20 minutes in the heating mode.

Barley porridge cooked with meat in a slow cooker is a tasty and satisfying dish that does not require any additions.

Barley porridge is not often on the table with our compatriots, although it is a nourishing and useful dish. The reason lies in the fact that few modern housewives know how to make barley really tasty. Knowing the technology of cooking barley porridge and not violating it, you reconsider your attitude to this traditional Russian dish.

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