How long to cook barley porridge in water

Barley porridge is one of the healthiest and fastest to prepare varieties of porridge. This is a great breakfast option for the whole family. It contains a complex of vitamins and minerals that helps keep the body in good shape. This porridge is ideal for dieters and athletes.

By the way! Find out the interesting features and benefits of barley porridge.

How to cook egg on water in a saucepan

The duration of cooking barley in water is approximately 25 minutes. The most popular and fastest cooking method describes a viscous consistency. This does not require additional processing of the cell before cooking. For cooking, you can use 2 methods, it all depends on the consistency of the egg you want to get as a result. So viscous porridge assumes the presence of certain components:

• cell – 200 g;
• water – 400 ml;
• table salt - at your discretion;
• butter – 3 tbsp. l.

Cooking algorithm to obtain porridge with a viscous consistency:

1. Pre-dry the grain in a dry frying pan; there is no need to rinse the cereal. With constant stirring, fry over medium heat for 10 minutes, the cereal should warm up properly.
2. Fill the saucepan with water to ¾ of its total volume, add salt and place on the stove.
3. The heated barley should be immediately transferred to a saucepan while the barley is still hot (wait 3-5 minutes after frying, then pour into a container with boiling water).
4. Reduce heat to low and cook the porridge for 20 minutes, stirring constantly. When the amount of water is reduced, the porridge becomes ready.
5. Place the hot egg in portions into bowls and add a small piece of butter to each bowl on top.

To speed up the process of preparing barley kupa, you need to place it in the oven for a while at a temperature of 150˚C. After 25 minutes from the start of cooking, the dish can already be served. Yachka on water is an ideal side dish that can easily be complemented with meat, fish, vegetables, winter preparations and salads.

In addition to the first option, it is also possible to make the cell on the water crumbly. To do this you will need to take:

• barley groats – 200 g;
• water – 350-450 ml;
• butter – 40 g;
• salt is at your discretion.

Step-by-step algorithm for cooking cereals to obtain a crumbly consistency:

1. Wash the cell, place it in an even layer on a paper towel and let it dry a little.
2. Boil water in a saucepan, add cereal. Cooking time with constant stirring is 20 minutes. If there is excess liquid, it can be drained during cooking.
3. Add salt and mix.
4. Remove the jar from the heat. Add butter, stir well. Place the container in a warm place, cover with a towel on top. Hold in this position for 15-30 minutes.
5. Serve in portions. You can sprinkle some herbs on top (sprigs of dill/parsley).

Serving variations may vary. It is allowed to put any treats on the table: cucumbers, tomatoes, marinades, salads, greens.

Barley porridge recipes

There are many variations of preparing dishes in combination with ready-made barley, but we will delve into only the most popular and delicious ones.

Classic recipe

Here's what you'll need:

• A glass of barley cereal.
• Two and a half glasses of liquid (water).
• Salt to taste (optimally 1 tsp).
• 30 grams of butter.

After thoroughly washing the cereal, place it in a frying pan and brown over medium heat, stirring to avoid burning. At the same time, set the required amount of water to heat in a saucepan and wait for it to boil.

After boiling, pour the toasted porridge into the water in a thin stream and stir without stopping. Once all the cereal is at the bottom, you can safely add butter and salt to taste. Set the fire to the lowest setting and cover with a lid. After 15 minutes, when the water has boiled away, you can turn off the heat.

Based on this recipe, you can make porridge in a thermos. By pouring boiling water into it and pouring fried cereal into it, you can leave it to steep overnight. In the morning we get a tasty and aromatic porridge; if desired, you can add more oil.

crumbly porridge

• A glass of cereal.
• One and a half to two and a half glasses of water.
• 30 grams of butter.
• Salt to taste.

Let's take:

The amount of liquid in this recipe may vary depending on the container (it is advisable to use a pan with a deep bottom and thin walls to avoid burning). To obtain a crumbly consistency, the cereal should first be washed in warm water and dried well. For maximum results, you can fry it until golden brown.

Bring the water to a boil and immediately add the cereal. So it should be cooked until it boils completely for 20 minutes, and if there is too much liquid, then it must be drained immediately during the cooking process.

It is undesirable to allow this to happen to avoid loss of nutrients, but it is worth taking this fact into account when cooking. At the end of cooking, remove the pan from the heat and for a better aroma and taste, slightly infuse the porridge (cover the pan) for half an hour.

Second preparation option:

Cook the cereal until half cooked for 7-8 minutes, remove from heat and place in the same pan in a preheated oven. This way you can get the most delicious crumbly cereal, but at the same time put in more effort.

Barley porridge with meat

• 500 gr. Chicken.
• 100 gr. cells.
• 100 gr. carrots.
• About 30 gr. sunflower oil.
• 2 cloves of garlic.
• 100 gr. cauliflower (optional).
• Salt.

In order to simultaneously satisfy the tastes of gourmets and people who watch their figure, we will use chicken meat. If you have a whole piece, then you need to cut it into smaller pieces, but first, wash it thoroughly (this also helps to defrost the meat as quickly as possible). Season the resulting pieces to taste with spices, chopped garlic, add salt to the eye and leave to soak in the plate for 15 minutes.

At this time, heat the frying pan and fry the carrots in oil. Throw in the soaked meat, increase the heat and fry it until uniform in color. Once the meat is ready, you can throw in the cabbage.

Immediately prepare the cereal, pre-washed, and throw it into the frying pan. Add 300-400 ml of water. Then simmer the entire prepared mixture over low heat for about half an hour to obtain a rich and aromatic porridge with meat. In total it takes about 45 minutes to prepare.

How to cook egg with milk

Yachka porridge with milk is cooked in 2 ways: completely with milk or a mixture of milk and water. First you need to decide on the desired consistency (viscous or crumbly), and build on it. The dish requires simple ingredients:

• cell – 200 g;
• milk – 800 ml;
• salt - at your discretion;
• butter - optional.

Step-by-step cooking algorithm:

1. Pour the required amount of milk into a saucepan and place on the stove over medium heat.
2. After boiling, carefully add the egg, stirring constantly. Wait for the mass to boil again.
3. Reduce heat and simmer for approximately 20 minutes.
4. After turning off the stove, add salt and butter, mix well.
5. Wrap the box in a towel and hold for 30 minutes (this will allow the porridge to arrive faster).

This method of cooking produces a viscous porridge consistency. If desired, you can sprinkle the finished barley with cinnamon, add sweeteners (jam, chocolate, syrup), raisins or nuts.

Components:

• barley groats – 70 g;
• butter/margarine – 20 g;
• sugar – 1.5 tbsp. l.;
• salt – ½ tsp;
• milk – 1 glass.

Process of cooking barley:

1. In a saucepan, bring the milk until bubbles form on the surface.
2. Season with salt and add barley.
3. Stir throughout the cooking period until the egg has absorbed the liquid.
4. 5 minutes before turning off the stove, add butter and simmer over low heat.
5. Remove from heat, wrap in a towel for 20 minutes.

Serve the porridge in portions. More often it serves as the main dish with side dishes, salads, and comes with pickles, vegetables and fruits. Some people eat eggs for breakfast. You can experiment by adding new ingredients during the cooking process or when decorating.

Cooking features

Regular consumption of barley porridge can normalize the functioning of the gastrointestinal tract. The large amount of fiber in this food allows you to effectively cleanse the body of waste and toxins. Therefore, by learning how to properly cook barley, you can enrich your diet with healthy and tasty dishes.

Advice from experienced

You can cook porridge not only in a saucepan on the stove, but also in a slow cooker (“Porridge” mode), a pressure cooker, or even in a cauldron over a fire. Some gourmets, knowing right away that they want a sweet dish, add sugar during cooking.

There are some useful tips that you should listen to if you are cooking porridge from the egg for the first time:

• Cook the cereal over very low heat so that the porridge in the pan does not boil, but gradually simmers.
• The thicker the bottom of the container, the better. This will allow the temperature to be distributed as evenly as possible across the bottom of the pan, reducing the risk of the porridge burning.
• If you have a burner divider, be sure to use it.
• Cooking time for barley is 20 minutes. But taste the porridge during cooking to check for doneness and salt.
• It is better to salt the dish before the end of cooking, so that the egg is better boiled from the very beginning.

Of course, you shouldn’t ignore the stage of wrapping the pan. If you are cooking porridge in a slow cooker, just leave it on the heat for another 10 minutes. Such food will be richer and more tender, as if it had been languishing in the oven rather than cooked in the usual way.

Maintaining proportions and preparation

Barley porridge can be prepared not only crumbly, but also in the form of a soft spread, or even liquid. To do this, you need to observe the following ratios of cereal and water:

• for crumbly – 1:2,
• for sloppiness – 1:3,
• for liquid consistency – 1:4.

If you cook liquid porridge from a cell, it is better to add milk to the water. This will make the dish even tastier and healthier.

An important component of successful cooking is proper preparation of the porridge. During the crushing process, a certain amount of dust, small specks, and husks remain in the cereal. They affect not only the quality of the product, but also its taste and aroma. Therefore, it is very important to rinse the cereal well before cooking. Fill and drain it several times with cold tap water, carefully removing all foreign elements. After this, the cereal must be dried.

Advice!

You can not only dry the cell on a sieve, but also slightly heat it in a dry frying pan so that the remaining liquid evaporates.

How to cook a egg in a slow cooker

Cereals in a multicooker can be cooked with milk or water, the ratio of liquids is equal to 1:1. Any of these methods produces a tasty (you can adjust the sweetness/saltiness) and satisfying dish. To cook thick porridge you will need:

• cell – 200 g;
• milk – 600 ml;
• butter – 2 tbsp. l.;
• sugar – 25 g;
• salt – ¼ tsp.

Sequencing:

1. Rinse the cell under running water, remove debris and unripened grains. Drain off excess liquid.
2. Coat the multicooker bowl well with butter (can be replaced with margarine) - even the walls of the container.
3. Transfer the cereal to a bowl.
4. Add salt and sugar (optional), melted butter.
5. Pour the required amount of milk into the bowl.
6. Set the “Porridge” mode and cook for 30-50 minutes (depending on the temperature of the milk - cold milk takes longer to cook).
7. Turn on the multicooker and activate the program.
8. After the time has elapsed, stir. Add sweeteners, vegetables, fruits, nuts or raisins if desired.

The process of preparing a cell in a multicooker follows the classical scheme: after boiling, steam accumulates, causing the temperature to drop. At this moment, the porridge is already being cooked over low heat, simmering.

A crumbly consistency can be obtained by taking a different amount of components:

• barley groats – 200 g;
• water – 450 ml;
• salt, sugar - at your discretion;
• butter – 50 g.

Consecutive cooking stages:

1. Place the prepared ingredients (cereals, spices, water) into the bowl, all one at a time, mix.
2. Add 20 g butter.
3. Close the lid and turn on the program.
4. Set the “Milk porridge” mode, cooking time 35 minutes.
5. Add the remaining amount of butter. The porridge from the cell will reach full readiness with the “Keep Warm” mode set for 20 minutes.

Crumbly egg is good in salty and sweet form. You can make it like this by adding certain products: vegetables and meat, raisins and jam. It is not forbidden to experiment with ingredients, discovering/inventing new dishes with barley.