Pearl barley porridge in the oven in a pot or cauldron, recipe with photo

Preparing cereals

In order for the cereal to boil thoroughly, it must first be soaked in water for 12 hours; it is better to do this overnight. Soak pearl barley in water - take 1 liter of water per glass (250 ml) of grain. And then the cereal is cooked like regular porridge. Sometimes the grains are toasted before cooking. If the porridge is cooked on the stove, it takes about 40–50 minutes to cook. You can reduce the cooking time to 25–30 minutes, but then it will need to be wrapped in heat for it to “cook.” If it is simmered in a water bath, then cooking takes up to 6 hours. But when cooked in a water bath, pearl barley porridge turns out to be especially tasty.

Cooking recipes

The most interesting thing is that in nature there is no such cereal at all - pearl barley. There is buckwheat, rice, oats, wheat, but no pearl barley. Pearl barley is called whole grains of barley, peeled from the shell. This cereal is very ancient. And it was the ancient people who gave the grain such a name. After all, in shape and color the grain resembles a river pearl - pearl. This is exactly what pearls were called in Ancient Rus'.

Excellent pearl barley porridge is brewed from peeled barley grains. The recipe for making pearl barley porridge is simple at first glance, especially when preparing pearl barley porridge in water. But to make pearl barley porridge tasty, you need to follow some rules. We will tell you how to properly cook pearl barley porridge and how to serve it deliciously.

Pearl barley porridge on water

Pearl barley porridge can be prepared not only as a dessert - with sugar or honey, but also as a second course - with fried onions and herbs.

Ingredients

1 cup pearl barley
sugar – 1 tsp.
salt
butter – 2 tbsp.

General information:

Cooking time: 1 hour
Servings: 2 servings

Cooking step by step:

Sort the pearl barley, rinse with cold water, and cover with cold water overnight. Then drain the water.
Take 1.5 cups of water per glass of swollen pearl barley, boil it, add sugar and salt to taste, let it boil again and add the cereal. The water level should exceed the level of the cereal by about 3 cm. Add 1 tbsp. l. butter, bring to a boil and reduce heat to low. Cook, covering loosely with a lid and making sure that the porridge does not escape, for 30–40 minutes, until the cereal is almost completely cooked.
Add 0.5 cups of boiling water and 1 tbsp. l. melted butter, cover and place in the oven, preheated to 130C, for 20 minutes. Then cover the pan with porridge with a thick blanket or blanket and let it sit for at least an hour. Pearl barley porridge on water - ready, serve hot, with milk.

You can let the porridge harden, cut it into slices and fry in vegetable oil with onions and garlic, and then serve, sprinkled with herbs to taste.

Pearl barley porridge with milk

According to this recipe, pearl barley porridge is cooked in milk for 3–6 hours + the cereal must be soaked in advance for 10–12 hours.

Ingredients:

Pearl barley - 1 tbsp.
Milk - 1 liter.
Butter - a piece.

General information:

Cooking time: 6 hours
Servings: 4 servings

Preparation:

There is one very important nuance in preparing porridge, which greatly affects its quality, which many have already begun to forget. Even before cooking the cereal, it must be soaked in cool water for at least 10 hours. The easiest way is to soak it in the evening and leave it until the morning. When soaking, it is very important to follow the proportions: pour a liter of water into 1 glass of cereal.

After the soaking time has passed, drain the water and pour the cereal into milk heated to 40 degrees. For 1 glass of cereal you will need 1 liter of milk. Then put the pan on the stove and let the milk boil. You need to boil it for no more than 5 minutes so that it doesn’t burn on the bottom.

After this, remove from the stove and place in a large pan of water, collect the so-called water bath and return to the stove. Set the heat to minimum (I cooked the porridge on 1). This way the porridge won’t burn and the milk won’t run away. And the main advantage is that there is no need to constantly monitor the porridge. It will have to cook there for 3 - 6 hours. But rest assured, it will cook perfectly without your participation.

After 3 hours, the grains open and the porridge becomes tender, but if you give it more time, it will open to its full potential and will be even more tender. After the porridge is cooked and becomes a uniform consistency, it is served to the child with the addition of butter or cream. For those who have a sweet tooth, you can flavor the porridge with a teaspoon of sugar or add soaked dried fruits (raisins, dried apricots, prunes) to it.

Pearl barley porridge with vegetables

Ingredients

pearl barley - 1 cup
small zucchini - 1 piece
yellow bell pepper - 1 pc.
tomato - 1 pc.
onions - 1 pc.
carrots - 1 pc.
small parsley root - 1 pc.
garlic - 1 g
Any vegetable oil (I used olive oil) - 1 tbsp. l
sour cream - 1 tbsp. l
sea salt (any) for porridge
your favorite spices (I have a collection of peppers)

Preparation

We soak a glass of pearl barley for 2 hours, this is so that the porridge cooks faster (you don’t need to soak it, cook it right away - it will take longer). Drain the water. Place the pearl barley in a saucepan and add 2.5 cups of water and salt to taste. Cook until the water has completely evaporated.

In a frying pan in olive oil, gild the onions and carrots, add the rest of the vegetables: zucchini, tomato, bell pepper, parsley root, 1 hour, sprinkle with your favorite spices as desired. Finish until the vegetables are ready. Combine the porridge with vegetables and add sour cream. Place in the oven to simmer for 30 minutes

Barley porridge with mushrooms

Pearl barley porridge with mushrooms is a hearty and simple dish that is perfect for your Lenten table.

Ingredients:

Pearl barley 120 g
Dried mushrooms 30 g
Onion 1 piece
Carrot 1 piece
Vegetable oil 2 tbsp. l.
Salt to taste

Preparation:

Soak pearl barley in water overnight. Simmer until done and drain the water. Soak mushrooms in hot water for 101–5 minutes. In a frying pan with vegetable oil, fry finely chopped onion and chopped soaked mushrooms. Add grated carrots and pearl barley, cook covered over medium heat for 10–12 minutes. Add salt.

Our pearl barley porridge with mushrooms is ready. Place on plates and serve. Bon appetit!

Barley porridge in the oven

Many people don’t make it only for the reason that they don’t understand how to make pearl porridge so that it comes out very appetizing and crumbly. But many people simply don't like her. In this case, this recipe is for those who love pearl barley.

Ingredients:

1 cup pearl barley
onion
1 carrot
2–3 tbsp. tablespoons ghee or butter
1 teaspoon salt

Preparation:

First of all, you need to sort through the grains and tidy up everything unnecessary. Although now pearl barley is sold more cleanly, sometimes it still contains dark kernels and even plant debris. In a word, we remove everything redundant.

We wash the cereal with cool water until it becomes colorless, fill it with cool water and leave it to swell for 8–10 hours. As a rule, I soak it in the evening and cook the porridge in the morning, or soak it in the morning and cook it in the evening.

Peel the onion, wash it and cut it into thin layers. Peel the carrots, rinse and grate them on a large grater. In a preheated frying pan, add butter, melted is recommended, add onions, carrots and simmer until the onions are transparent and the carrots are soft, that is, we steam off the excess moisture.

To prepare pearl barley porridge, use skull pots. For this number of ingredients I take two pots, my pots are of ordinary size. Today I prepared a little more porridge, for this reason I used three pots.

Place vegetables at the bottom of the pots, sprinkle pearl barley on top, add some salt and pour boiling water. The cereal should be covered with water, about 1–1.5 cm above the cereal. Do not add too much water, otherwise the porridge will not become crumbly. We preheat the cabinet to 250 degrees Celsius, place the pots in it and let them warm up optimally for 7-10 minutes. Then the process of preparing the porridge begins. Reduce the heat to 150 degrees Celsius and leave the porridge in the cupboard to simmer for 1.5 hours. After 1.5 hours, take the porridge out of the oven and stir it. That's it, the pearl porridge is ready.

The porridge comes out very appetizing, crumbly, the same as all our grandmothers cooked in a Slavic stove. Even someone who doesn’t like it very much will be satisfied after trying this porridge.

Pearl barley porridge with meat

Ingredients

Pork pulp 600g (or beef).
Pearl barley 1 cup.
Carrots 2 pcs.
Onion 2 pcs.
Celery root 50–70g.
Vegetable oil 5 tbsp.
Bay leaf 1–2 pcs.
Allspice 2-3 peas.
Freshly ground pepper.
Salt.
Parsley.

Preparation

Wash the pearl barley thoroughly and add cold water. Leave it overnight for swelling. Salt the water from the swollen cereal and place it in a saucepan with a thick bottom. Pour in fresh cold water (about 3 cups), bring to a boil, then reduce the heat to low and cook for one hour.

While the pearl barley is simmering, prepare the vegetables. Wash the carrots, peel them and grate them on a coarse grater. Peel the onion and cut into cubes or strips. Peel the celery root and grate it on a coarse grater. Wash the meat, dry it and cut it into small pieces.

Heat the vegetable oil in a cauldron or other thick-bottomed container. Add the chopped meat, mix and fry for 5-7 minutes. The meat will release its juices as it cooks. Now add the vegetables, add a little salt, mix and cook for 5-7 minutes.

Then add hot water. The water should cover the vegetables and meat. Bring to a boil, reduce heat and simmer over low heat for 30–35 minutes. If you are cooking beef, the stewing time will be 1.5 hours.

10 minutes before the meat is ready, add pearl barley, bay leaf and peppercorns. Stir and cook the pearl barley until ready. After this, remove the bay leaf from the porridge. Add salt if necessary. Pepper to taste. Pearl barley porridge with meat is ready. Serve with chopped parsley.

Pearl barley porridge with pumpkin

Let's prepare pearl barley porridge with pumpkin, but not the sweet version, but the salty one - an excellent side dish that is easy to prepare. A slightly lengthy process due to the use of pearl barley, which needs to be prepared in advance.

Ingredients:

Pearl barley – 200 g
Water – 600 ml
Pumpkin – 270 g
Onions - 220 g
Carrots – 200 g
Sunflower oil – 30 g
Salt - to taste
Black pepper - ground to taste

Preparation:

To prepare pearl barley porridge with pumpkin, you need pearl barley, pumpkin, onions, carrots, sunflower oil, salt, and ground black pepper. Rinse the pearl barley thoroughly, add an arbitrary amount of cold water and leave overnight.

Peel the pumpkin from seeds, internal fibers and peel. Grate on a medium grater. The recipe indicates the amount of peeled pulp. Drain the water from the bowl of swollen pearl barley and pour in the amount of fresh water indicated in the recipe. Add grated pumpkin pulp. Stir and put on fire.

As soon as the porridge boils, reduce the heat and simmer over low heat until the pearl barley is ready, about 40–60 minutes. During the cooking process, the water may evaporate, just add a little boiling water and cook until the cereal is soft. Peel a large onion and cut into small pieces. Heat vegetable oil in a frying pan. Fry the onion until soft, stirring occasionally with a spatula.

Peel the carrots, rinse, grate on a coarse grater. Add to the onion and continue to fry until soft over low heat. When the pearl barley grains become soft, add the fried vegetables to the pan. Mix. Season with ground pepper and add salt. Stir and taste. Simmer over low heat for about 5-7 minutes and turn off the heat. Cover with a lid and let stand for a while. Pearl barley porridge with pumpkin is ready.

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In our family, only rassolnik was cooked from pearl barley. but my husband asked me for this porridge “from a can”, I tried it and I really liked it, I decided to make it. And now I do it often...

So, all products can be taken in proportions as you wish, but approximately: 500 grams of pearl barley, 350 grams of meat, 3 small or 1.5 medium onions, 0.5 medium carrots, 2 bay leaves, salt and pepper to taste.

Soak the pearl barley for 2-3 hours in cold water. We cut the meat into pieces of about 2x1.5 and put it (preferably a cauldron or a duck pot) to fry over high heat. Cut the onion as we want, add it to the meat. add a little salt. Add pearl barley. and pour boiling water 2.5 fingers above the pearl barley, now salt and pepper directly to taste, taking into account the boiling of the water. put bay leaf and carrots for flavor (if you like, you can fry it with onions and grate the meat first), heat it over the fire and put it in the oven for 2 hours (I have a gas oven, and I follow my own guidelines) under a closed lid (after an hour can be opened and stirred).

PS Do not skimp on vegetable oil, otherwise it will be a little dry, but it depends on the meat.

Bon appetit!!!

2 more recipes from the comments:

1) I wash the pearl barley, soak it for an hour (you can boil it a little in advance, this will shorten the cooking time), put it in the roasting pan, add a little salt, peppercorns, then lightly fry the onion, put the carrots on the barley, lightly rinse the cabbage if it is sour , (you can fry it a little, if you prefer), put it on top of the vegetables, then the pork stew. I add a little hot (!) water so that it doesn’t reach the edge of the duckling pan. And in a hot oven to simmer slowly for an hour (time and temperature arbitrary, everyone has different ovens). At the very end, I mix, taste and add a bay leaf. If you have boiled barley, then you need less water, so that it slightly covers the barley. This is an old Russian recipe, my grandmother cooked it this way in the oven, it’s very tasty .I put the products by eye, about a glass of pearl barley, 500 gr cabbage, 1-2 cans of stew, 1-2 onions, 1 carrot. Bon appetit.

2) And what I do is very simple (but very accessible). I take pearl barley in a 1:2 ratio with water (i.e. one part barley and two parts water). I put the water in the pan on the fire, meanwhile I rinse the cereal. When the water boils, add salt and barley. As soon as it boils, add butter and reduce the heat to the lowest setting (i.e. cook like pilaf). Do not open the lid, do not interfere. Cook for 40 minutes. In general, the cereal is steamed, as it were. Well, in these 40 minutes. — I sauté the onion in a frying pan, then add vegetables (whatever you like) — carrots, peppers, green beans, often of course a frozen mixture of vegetables, salt and pepper. When the porridge is ready (i.e. 40 minutes have passed), add the sauteed vegetables to it, stir, close the lid, remove from the heat and let it sit for a while. Bon appetit!

Subtleties of cooking

According to culinary practitioner William Pokhlebkin, the task of how to prepare pearl barley porridge is extremely utilitarian. But it takes a lot of time, despite the fact that most of the porridge is prepared by itself, without any human intervention. To cook pearl barley correctly, you should consider some of its features:

Always soak the grains. Without soaking, it comes out dense, too hard, and does not stick. It is better to leave it standing in water all night - up to 12 hours, and pour a liter of tap water into a glass of cereal.
Use ratios based on desired consistency. If you need crumbly porridge, take 2.5 cups of cold water per glass of soaked cereal. Liquid porridge will be obtained after adding five glasses of water.
Keep track of the time. The classic cooking recipe requires long boiling of the cereal, up to 6 hours. There is an opinion that in modern realities this is impossible, which is why housewives have found their own answer to the problem of how long to cook pearl barley. Pre-soaked kernels require 45 minutes of cooking time to reach the final stage of cooking.
Leave the porridge to simmer. After turning off the heat, close the pan with a lid and place in a warm place. You can also wrap it in a towel. The longer the porridge simmers, the richer the pearl barley dish will turn out. It will be ideal with pearl-colored kernels that do not crack on the teeth, but disintegrate in the mouth.
Cook the porridge on the stove or in the oven. Barley is one of the few porridges that cannot be cooked in the microwave. However, it comes out perfect in the oven. On the stove it should be cooked over an open fire or according to the classic recipe - using a water bath.
Season the porridge with butter. Butter is considered the best addition to barley porridge; it imbues it with a refined, delicate creamy taste. Pearl barley porridge with mushrooms will be especially delicious!

When cooked in a non-canonical manner, the porridge hardens and the kernels turn into “stones.” This happens due to the fact that during the cooking process the protein-rich “core” coagulates, like legumes. In order to prevent this from happening, it is necessary to cook porridge exclusively over low heat or using a water bath.

Barley porridge in the oven

Pearl barley porridge is considered one of the healthiest, so it must be constantly included in the diet. But unfortunately, housewives don’t like it, and the reason is very banal, they don’t know how to cook it. Although the process of preparing pearl barley porridge is very simple. You don't need to keep an eye on her. Just put it on the stove, fill it with water and cover with a lid to let steam out. Cook over low heat for about an hour, cooking time depends on the amount of cereal and water. While the delicious pearl barley porridge is cooking, you can safely do other things. But there is another way to prepare it and not have to watch it, although it takes longer, but on the weekend, when you have free time, you can experiment. Pearl barley porridge turns out especially tasty in the oven with the addition of meat, chicken or, in our case, offal. Stewed cabbage with chicken hearts turns out just as tasty, we recommend it.

Barley porridge in the oven products for cooking;

pearl barley porridge - 1 glass,
chicken hearts-350 grams,
chicken gizzards - 350 grams,
onions - 3 pieces,
salt,
pepper,
ghee or vegetable oil,
seasonings,
greenery.

How to cook delicious pearl barley porridge in the oven

Step 1. Wash the pearl barley, fill it with cold water and leave for a while while the offal is prepared.

Step 2. Wash the chicken hearts and stomachs and place them in a roasting pan. Fill with water until it completely covers them and cook for 30 minutes over low heat. When they boil, remove the scum, add salt and cover with a lid.

Step 3. Peel the onion and cut into half rings. When the hearts and gizzards are cooked, drain the water and add oil. Fry under a closed lid, add onion, fry over medium heat. Be sure to cover the offal while frying, otherwise it will splatter all over the kitchen.

Step 4. Drain the water in which the pearl barley stood, lay it on top of the fried onions and offal. Level it, fill it with water, 1 centimeter above the grain. Add salt, black pepper and your favorite seasonings.

Step 5. Place in the oven; if it’s electric, it’s not necessary to preheat it in advance. If it is gas, you need to turn it on in advance so that it warms up. Set the temperature to 200 degrees, cover the roasting pan with a lid and leave in the oven for two hours.

Step 6. When the oven turns off, take out the pearl barley porridge and stir. Then put it on plates and serve. Delicious pearl barley porridge in the oven turns out soft and very tasty. Its huge advantage is that you do not need to prepare the main dish separately.

Enjoy your meal!

Tags: oven dishes greens porridge chicken gizzards chicken hearts barley onions melted butter