Barley pilaf with meat: recipes with photos step by step

Barley pilaf in a slow cooker

A very hearty and nutritious treat that will appeal to both adults and children. Barley pilaf with chicken in a slow cooker turns out to be quite light and low-calorie, it can be included in a therapeutic diet.

Ingredients for 4 servings:

• Chicken - 400-500 g;
• Pearl barley - 2 cups;
• Water - 5 glasses;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Garlic - 5 cloves;
• Vegetable oil (for frying) - 50-70 g;
• Salt, spices and seasonings - to taste.

How to cook:

Pour pearl barley with cold water and leave for 2-3 hours. After which the water will need to be drained, pour boiling water over the cereal and cool. Rinse the cereal again and place in a strainer to drain excess liquid.

Medium-sized carrots and onions need to be peeled and chopped into thin bars or strips.

Pour oil into the multicooker bowl, turn on the “Fry” mode and fry the onion. Add carrots and cook for a few more minutes until soft.

Cut the chicken into portions and add them to the vegetables. Fry for a few minutes.

Pour in the prepared cereal, mix and add salt and any spices as desired. Place a few unpeeled cloves of garlic and add water.

Switch the multicooker to the “Pilaf” mode, close the lid and cook until the signal sounds. For multicookers of various models, the “Rice” or “Cereals” programs can be used. By default, the cooking time for pilaf is 40 minutes; if desired, you can set the time yourself.

Ready pilaf with barley can be served with any vegetable salad or seasoning. Bon appetit!

Barley pilaf - 7 delicious recipes

You can buy tomato juice for the recipe in the store, but it will be healthier and safer to make the sauce at home. It's easy and fast. Fresh tomatoes without skins must be passed through a juicer, blender or meat grinder. Lightly salt. Squeeze the garlic cloves into the resulting mixture. Mix well. The pilaf sauce is ready.

Tip: with pearl barley you can also prepare a tender and economical pilaf with chicken liver. This recipe has some features.

The liver is fried until half cooked on an onion “cushion” under a lid, then it is put into another bowl. At the end of cooking the side dish, this semi-finished product is laid on top of the cereal and simmered together with it until cooked.

Then everything is carefully mixed. It turns out to be a very tasty and inexpensive dish!

Delicious pearl barley pilaf with chicken, celery root and bell pepper

Number of servings: 15

Cooking time: 2 hours 30 minutes

Energy and nutritional value of the dish

• proteins – 16.7 g;
• fats – 12 g;
• carbohydrates – 28.6 g;
• calorie content – ​​289.8 kcal.

Ingredients

• pearl barley – 500 g;
• chicken legs – 900 g;
• sweet bell pepper red – 300 g;
• celery (root) – 300 g;
• onion – 120 g;
• carrots – 120 g;
• Refined sunflower oil – 75 ml;
• seasoning “For pilaf” – 15 g;
• table salt - to taste.

Step-by-step description of cooking

1. In advance, carefully rinse the cereal until the liquid is clear, fill it with warm water and leave to soak for at least two hours.
2. Wash the chicken legs very well under running water, lightly squeeze them from excess moisture, cut into portions and fry in a thick-bottomed frying pan with a small amount of sunflower oil until golden brown.
3. At the same time, peel, wash and chop the vegetables - chop the onions using the brunoise method, chop the carrots and sweet bell peppers into small cubes, and finely chop the celery root with a sharp knife.
4. In a separate container, first sauté the onion for 5 minutes, then add the carrots, celery and pepper and simmer them all together for about another 10 minutes.
5. Then place the chicken pieces on the bottom of the fireproof cauldron, evenly distribute the fried vegetables on top of them, sprinkle the zirvak with pilaf spices and salt (without stirring), lay out the barley and fill the future pilaf with water so that it is about 2 fingers above the level of the cereal. Close the kitchen utensil and dish tightly with a lid and place it in an oven preheated to 160–170℃ for an hour and a half to simmer.
6. After the specified period of time, turn off the oven and, without opening the door, leave the finished pilaf to steep for another hour, after which you can safely serve it.

Recipe for making pearl barley pilaf with chicken in a duck pot

Number of servings: 8

Cooking time: 1 hour 20 minutes

Pearl barley pilaf with chicken with the addition of dried barberry and tomato paste

Number of servings: 20

Cooking time: 1 hour 45 minutes

Barley pilaf with mushrooms

Ingredients:

• pearl barley (pearl barley) - 1 cup;
• porcini mushrooms (or any other) - 150 g;
• onions - 2 pcs. (average);
• carrots - 1 pc. (large);
• salt, pepper, spices for pilaf;
• vegetable oil for frying.

Cooking steps

Cut the onion into half rings, fry in a cauldron in vegetable oil for 2-3 minutes.

Grate the carrots on a coarse grater and add to the onion. Simmer for 5 minutes.

Boil porcini mushrooms, chop, add to onions and carrots. Simmer for 10 minutes.

Pre-boil the pearl barley until half cooked. Add to the cauldron with vegetables, stir, salt, pepper, and season with spices. Pour in hot water so that it exceeds the level of the pilaf by 2 cm. Simmer until tender for 30-40 minutes.

ARTICLES ON THE TOPIC:

• Pilaf with lamb from a multicooker, step-by-step recipes with photos
• The fastest pilaf in pots: step-by-step recipes
• Pilaf in a slow cooker with beef - step-by-step recipes with photos

The aromatic, delicious barley pilaf is ready; by the way, this dish is perfect for Lent.

Bon appetit!

Pilaf with pearl barley

In terms of the number of negative epithets, little can compete with pearl barley. And it is used, most often, only as one of the ingredients of pickle. Of course, undercooked - stone, overcooked - sticky mass.

Although, when well prepared, pearl barley makes wonderful porridges, especially since pearl barley is very good friends with meat and absorbs odors well.

Here is one of the options for preparing pearl barley porridge with meat , and in a cauldron, using the technology for preparing pilaf .

This recipe was taken from Babai, many thanks to him for the idea itself and for the excellent description of the recipe.

For pilaf with barley you will need:

It was made for just a couple of servings - so the number of ingredients in the photo is minimal.

• Meat. What I liked most about this porridge was beef. 400 grams.
• Pearl barley. About a little more than half a glass.
• Onion. 2 onion center.
• Carrots - here is 1 large one, since my family is cool with carrots. It would be better to take a couple of large ones.
• Garlic.
• Zira. Barberry, which, unfortunately, was not there this time.
• Hot pepper pod without external damage.
• Tomato paste - 1 tablespoon.
• Salt.
• Freshly ground black pepper.
• Vegetable oil for frying. For my piece of meat I took about 100 grams of butter.
• Boiling water.

Cooking pilaf with barley

First, we cut everything we need so that we don’t have to be distracted from the cauldron later.

We cut the meat into small pieces.

Cut the ler into half rings, and cut the carrots into strips. We cut it, not three.

I have already mentioned that this pearl barley porridge is made using a technology very close to preparing pilaf. So put the cauldron on the fire and heat the vegetable oil in it. When the oil is hot, throw half an additional unpeeled onion into it and fry it until black. Throw out the onion.

Place the meat in hot oil and, stirring it, fry until golden brown. The meat should immediately and quickly become covered with a crust - that is why the oil was hot, so that the meat would be fried and not stewed, and all the meat juices would remain inside the piece.

As soon as the meat has become crusty, add the onion to the meat and fry it over high heat.

When the onions begin to turn golden and the smell of fried onions begins to emanate from the cauldron, add chopped carrots. And when the carrots become limp, we sprinkle the whole thing with cumin. It is best to rub the cumin a little between your fingers or palms to release the scent more strongly.

Let the cumin warm up in the hot oil and add a tablespoon of tomato paste.

Mix everything and let the tomato paste fry a little. Then it will reveal its taste and smell more fully, and the characteristic sourness inherent in it will disappear.

Add the pepper, making sure once again that the pod is intact and there is no damage. Otherwise, we risk getting a very spicy dish. We clean the garlic from the outer “papery” husk and remnants of roots. Since I was preparing a very small amount of this pearl barley porridge, I only added a couple of cloves of garlic.

Pour boiling water into the cauldron so that the meat is covered by a couple of fingers, add salt until it is “slightly over-salted”, since some of the salt will then be taken by the pearl barley, and leave the resulting zirvak to cook/stew for about 40-60 minutes over low heat under the lid.

While the zirvak is cooking, we make pearl barley.

Wash the cereal thoroughly in several waters until the water remains clear. Then, after drying the cereal a little with a towel, put it on a heated dry frying pan, I’ll clarify, it’s heated, not hot. And no oil. Fry the pearl barley in a frying pan until it smells slightly nutty.

This preliminary frying of the cereal allows you to get rid of the transformation of barley into a slippery porridge - after cooking, the grains will remain whole.

We put the barley in the zirvak, if necessary, add boiling water so that the barley, like the meat before, is covered with water by about 2 fingers. Bring to a boil over high heat and, since pearl barley takes longer to cook than rice, reduce the heat and loosely cover the cauldron with a lid.

Then all that remains is to wait until the water is partially absorbed into the pearl barley and partially evaporated.

Sometimes, as in the situation with pilaf, we carefully rake the pearl barley in a mound from the walls to the center and level it again.

From time to time we try a pearl barley grain on the tooth to determine the degree of readiness - it should be soft, while remaining slightly elastic.

If the Perlovka is already ready, but the water has not evaporated yet, use the handle of a knife to pierce holes to the bottom of the cauldron and increase the heat so that the water evaporates faster.

When the dish is ready, put this kind of pearl barley pilaf or, as an option, tricky porridge, on plates and serve.

Most likely, if you didn’t like pearl barley before, you will reconsider your attitude towards it.

Print recipe

Source: https://yourmeal.ru/2012/05/30/plov-s-perlovkoj/

Barley pilaf in a slow cooker

INGREDIENTS:

• Veal neck – 560 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Pearl barley - 1.5 cups.
• Spices – salt, pilaf seasoning, allspice, barberry.

Step-by-step recipe for barley pilaf in a slow cooker

First step. I turn on the multicooker in frying mode. I pour a little refined oil into the multicooker bowl.

Second step. I cut the veal neck into small pieces.

Third step. I transfer the chopped meat into the heated multicooker bowl.

Fourth step. I peel carrots and onions. I chop the peeled vegetables into cubes.

Fifth step. When the meat is slightly browned, add onions and carrots to it. I mix everything well and leave it to fry a little.

Sixth step. I add spices to the meat.

In addition to pearl barley pilaf, many people also like to cook lentils and beef in a slow cooker.

Seventh step. I rinse the pearl barley with clean water. I add the washed barley to the meat in the slow cooker.

Eighth step. I pour water two fingers above the pearl barley.

Ninth step. I add barberry after I pour water into the bowl.

Tenth step. I close the multicooker and set the simmer mode for two hours.

The crumbly pearl barley pilaf with beef is ready. Enjoy your meal. And see other recipes for food in a slow cooker, especially among them I like meat stew in a slow cooker.

Barley pilaf – 7 delicious recipes

By replacing rice grains with pearl barley, you can diversify the taste of pilaf. Such a dish will become more healthy and rich in a large number of microelements. We offer to diversify the menu by preparing pearl barley pilaf.

Barley pilaf with meat in a cauldron

A classic preparation is pilaf with lamb. To prevent the dish from becoming dry, it is recommended to add fat tail fat.

Ingredients:

• meat – 550 g;
• salt;
• pearl barley - 2 mugs;
• hot pepper - pod;
• carrot root – 1 pc.;
• spices;
• tail fat – 100 g;
• barberry – 0.5 teaspoon;
• bulb;
• zira – 5 g;
• garlic – 3 cloves.

Actions:

1. Place chopped fat tail fat in a cauldron. Fry. A lot of fat should come out. Get the fat tail.
2. Place the chopped carrots in a cauldron.
3. Chop the onion. Combine with carrots. Fry until the vegetables turn a beautiful golden color.
4. Chop the meat. The pieces should be large. Place in a cauldron. Fry.
5. Sprinkle with salt.
   Throw in the barberry. Place the pepper pod. Add cumin. Sprinkle with spices. To fill with water. It should completely cover the products. Boil for half an hour.
6. Dry the washed cereal. Pour into a frying pan. Fry. It will take three minutes. Transfer to a cauldron. Add garlic cloves, which do not need to be peeled in advance.
7. Simmer the dish for half an hour.
   Turn off the heat and leave for a quarter of an hour.

How to cook with chicken

Barley pilaf with chicken turns out tender and aromatic.

Preparation:

1. To prevent pearl barley from falling apart during cooking, you need to rinse the grains, then place them in a dry frying pan and heat for 8 minutes. .
2. Chop the onion. Grate the carrots.
3. Grind chicken breasts in a meat grinder.
4. Melt fat in a frying pan.
   Add prepared vegetables. Simmer for five minutes. Add minced meat. Add salt and fry, stirring constantly.
5. Add pearl barley. Sprinkle with spices. To fill with water. There should be more liquid in volume than fried foods. Place garlic cloves. Cover with a lid.
6. Do not stir the dish during cooking.
   Cook until the moisture is completely absorbed into the cereal.

With mushrooms

Try making lean barley pilaf with mushrooms. The dish will appeal to lovers of vegetarian food. A good option to diversify the menu in Lent.

Barley pilaf in a slow cooker

The easiest thing is to cook pilaf in a slow cooker. We suggest cooking with dietary meat – beef.

Cooking in the oven

A wonderful alternative to the usual pilaf. The dish turns out satisfying and nutritious.

Beef recipe

This recipe differs from regular pilaf only in the cereal. An excellent use of pearl barley grains, in which the dish will appeal even to those who do not like pearl barley.

Vegetarian pilaf with vegetables

Summer, juicy and bright cooking option.

Components:

• ginger;
• pumpkin – 120 g;
• bell pepper – 1 pc.;
• pearl barley – 0.5 cups;
• tomatoes – 4 pcs.;
• tomato paste – 1 tbsp. spoon;
• onion – 1 pc.;
• salt;
• garlic – 4 cloves;
• coriander;
• greenery;
• carrot root – 1 pc.;
• turmeric.

Barley pilaf in a slow cooker

Ingredients:

• Meat - 500 grams;
• Carrots - 1 piece;
• Onion - 1 piece;
• Garlic - 5-6 cloves;
• Seasoning for pilaf - 1-2 tbsp. spoon;
• Vegetable oil - 1-2 tbsp. spoon;
• Salt - 1 pinch.

How to cook “Pilaf from pearl barley in a slow cooker”

1. The recipe for making pearl barley pilaf in a slow cooker should begin by soaking the cereal in cold water for at least 3 hours. After this time, you can begin the actual cooking process. Wash the carrots, peel and grate on a medium grater (can be cut into thin cubes). Peel the onion and cut into small cubes. 2. Pour a little vegetable oil into the multicooker bowl and add the vegetables there. Using the Baking mode, lightly fry the carrots and onions, stirring occasionally. 3. In the meantime, you can do the meat. For this dish you can use absolutely any meat or, as in this case, stew. 4. Place the meat cut into small pieces into a slow cooker and fry with vegetables for a couple of minutes. During this time, drain the water from the cereal and rinse it well. 5. Lightly salt the meat fried with vegetables and add seasoning for pilaf (a must-have component is aromatic cumin). Pour pearl barley into the multicooker bowl. 6. Pour 5 cups (multi) water or pre-prepared broth into the bowl. Wash the garlic, dry it and place it whole in a bowl (so that not only the aroma, but also the taste is garlicky, chop a couple of cloves and add to the slow cooker). Turn on the Pilaf mode (if this is not provided, you can cook in the Stew or Rice/Grains mode). When the program ends, you need to leave the pearl barley pilaf in the multicooker at home, keeping warm for about 1 hour. At the end of this time, the dish can be served.

Pilaf from pearl barley and other cereals: recipe

There are many ways to prepare pearl barley. Depending on tastes and preferences, you can add any type of meat and poultry, as well as mushrooms and vegetables. Each new ingredient adds its own taste, and the treat becomes unique. After the traditional Uzbek pilaf, barley pilaf claims to be unusual and tasty.

The most important thing is to cook the cereal correctly, as it is very capricious. If you undercook it a little, it will be tough, and if you overcook it and overcook it, it will all stick together.

You will get excellent crumbly barley if you soak it in water overnight or at least for a couple of hours. Rinse the cereal until clear water is obtained.

Another option for obtaining crumbly pearl barley is to put it in the oven for a few minutes to fry until golden brown and obtain a nutty aroma.

Knowing the secrets of proper preparation, it is impossible not to fall in love with this cereal. Barley goes well with meat and perfectly absorbs odors - these are the qualities that make it suitable for preparing pilaf. After you try pilaf with pearl barley, even if you were not “friends” with this grain, you will change your attitude towards it and, most likely, you will fall in love.

“Recipe for pearl barley pilaf”

From this video you will learn how to prepare delicious pilaf from pearl barley.

Ingredients for cooking

Of the meat components, beef will be harmoniously combined, of which 400 g will be enough. “The highlight of the program” is pearl barley. You will need a little more than half a glass. A good housewife will always have a couple of onions and carrots in her house.

Another key ingredient is garlic. Let's move on to the spices: barberry, hot pepper pod, ground black pepper and, of course, cumin, which pilaf certainly cannot do without. We still need 1 tbsp. l. tomato paste.

100 g of vegetable oil for frying is enough.

Step-by-step instruction

First you need to take care of the dishes in which the food will be prepared. The best option is a cauldron. If you don’t have one, then a cast iron frying pan with thick walls will do.

Cut the meat into small pieces. We cut the onion into half rings and the carrots into strips. Please note that pieces of carrot should be visible in the pilaf, and if grated it will not only spoil the aesthetic appearance of the dish, but will also not fulfill its taste mission.

Place the cauldron on the stove, pour vegetable oil into it and heat it. As soon as the oil heats up, take an additional unpeeled onion, cut it into two halves, and put one of them in the cauldron. When it becomes fried, catch it and throw it away.

The technology for preparing pilaf involves frying it until golden brown over high heat. It is quick frying that makes it possible to preserve all the juices inside the meat. Add onion to the meat and fry it until golden brown. When this moment comes, add carrots.

Now rub the cumin between your fingers and throw the spice into the pilaf. After waiting a few minutes, add tomato paste to the cauldron. Mix the contents of the cauldron and leave on the fire so that the tomato paste reveals its taste and aroma.

Drop the whole red pepper pod. We put the garlic unpeeled, just add a couple of large cloves. We do not skimp on salt, since pearl barley will absorb its excess. Cover the cauldron with a lid, reduce the heat and simmer the zirvak for 40 minutes.

At this time, we pay attention to pearl barley. It should be rinsed until the water runs clear. Lightly dry the cereal and place it in a heated frying pan (no oil!). Fry the cereal.

After a while, you will feel a pronounced nutty aroma - this is a signal that the cereal is ready.

This simple technique will save your pearl barley from turning into a slippery porridge; it will turn out crumbly, as it should be in pilaf.

Place the barley in the cauldron and, if necessary, add water so that it covers the cereal by 2 cm. Add heat, bring to a boil, and then reduce, close the cauldron with a lid, but loosely.

Leave the pilaf on the fire until the water evaporates. From time to time we test the readiness of the pearl barley.

If you feel that the pearl barley is ready, but the water has not yet evaporated completely, then use a fork to make small holes in the pilaf so that water can penetrate there and increase the heat a little.

The unusual pilaf with barley is ready and ready to serve.

Other cereals

According to the technology for preparing pilaf, zirvak is first prepared, and the cereal part of the pilaf can be made from corn, chickpeas, barley, buckwheat, wheat and even pasta. When preparing pilaf with buckwheat, it is first fried in butter.

It is possible to prepare pilaf with vermicelli and vegetables. To do this, onions, carrots and peppers are fried in vegetable oil. The onion should be cut into half rings, and the remaining vegetables into strips. Add eggplants, cut into strips, and simmer for about five minutes.

Add cumin, thyme, and salt to taste to the contents. Then lay out the pieces of chicken fillet and fry for 7 minutes. Add pasta and simmer until done. After which the dish is turned off and left on the stove with the lid closed for ten minutes.

Bulgur is popular in Middle Eastern countries. This is wheat cereal that has undergone special processing. This grain is also used in preparing pilaf.

Source: https://oplove.ru/retsepty/iz-perlovki-480/

Barley pilaf in a slow cooker with tomato paste

I suggest you consider another recipe. Unlike the previous one, it contains more ingredients, and I like the taste many times more. Tomato paste significantly improves the taste, making it brighter. But during the cooking process, we will use not only this ingredient, but also several additional ones. By the way, instead of beef in this recipe it is better to use pork. And the cooking method itself is somewhat different. In general, the entire recipe differs in almost every way from the previous one, including taste.

Take:

• 360 g pearl barley porridge;
• 520 g pork;
• 210 g onions;
• 205 g carrots;
• vegetable oil;
• 30-40 g tomato paste;
• 4-6 g chilli pepper;
• 5 cloves of garlic;
• 820 ml water;
• spices and salt.

Step-by-step instruction

1. Remove excess pork and cut into small pieces for pilaf.
2. Grease the multicooker with vegetable oil and activate the “Frying” program.
3. Fry the pork until golden brown.
4. Grind the vegetables, the onion can be quartered, and the carrots can be grated.
5. Rinse the pearl barley if you haven't already.
6. Add onions to the meat for 6 minutes, and then carrots for the same amount.
7. Grind the hot pepper into small pieces.
8. Add pepper to the meat, and then place tomato paste on top.
9. Add salt, pepper and mix.
10. Add 250 ml hot water to the remaining ingredients.
11. Simmer the dish for half an hour.
12. Add pearl barley and remaining water to the ingredients.
13. Squeeze the garlic cloves into the slow cooker using a press.
14. Set the program “Pilaf” for 47 minutes.
15. The dish is ready, you can try it.

Barley pilaf in a slow cooker

Ingredients:

• Meat (I have pork) - 200-250 g;
• Pearl barley - 200 g;
• Carrots - 150 g;
• Onions - 250 g;
• Garlic - 1-2 heads;
• Vegetable oil (for frying) - 3-4 tbsp;
• Seasoning for pilaf - to taste;
• Water - 640 ml;
• Salt - to taste;
• Pepper, h.m. - taste.

Step-by-step recipe with photos

Pilaf is a flavorful and satisfying dish that is present in the cuisines of many nations. There are many recipes for preparing pilaf, where other cereals are used instead of traditional rice, and beef, pork, chicken or fish are used instead of lamb. A very tasty version of pilaf is made from pearl barley, especially if you cook it in a slow cooker. Include dishes made from this hearty grain in your menu and see that inexpensive products can be healthy and appetizing.

To prepare pearl barley pilaf in a slow cooker, take the following products.

Wash the meat, dry it and cut it into small cubes.

Pour oil into the multicooker bowl (I have a Redmond one, power 860 W, 4 liter bowl), add the meat and fry with the lid open on the “Frying” program until slightly browned. Don't forget to stir the contents periodically.

Cut the onion into quarter rings, carrots into strips. Add to the bowl and continue to fry for another 5-7 minutes, stirring. If necessary, add a little more oil.

We wash the pearl barley well (there is no need to soak it first) and pour it into a bowl. Add salt, pepper and pilaf seasoning.

Pour in hot water. Place 1 or 2 washed, unpeeled heads of garlic in the middle. Select the “Pilaf” or “Stew” program, temperature - 100 degrees. I cooked on the “Stewing” program, after 1 hour 50 minutes the pearl barley was ready.

Hearty and aromatic barley pilaf, cooked in a slow cooker, is ready for tasting. Try it, you will definitely like it.

Barley pilaf with pork

• pork 400 g
• pearl barley 400 g
• onion 100 g
• carrots 150 g
• tomato paste 50 g
• sunflower oil 50 ml
• garlic 1 head
• bay leaf 3 pcs.
• cumin to taste
• ground black pepper to taste
• salt to taste

Tip: to give the dish a special taste, you can add a few pieces of hot pepper to it. This should be done at the stage of adding spices.

“Pilaf” from pearl barley in a cauldron

Ingredients:

• Pearl barley - 1 kg;
• Meat (I usually take pork neck, and see what the flavor is) - 1 kg;
• Onions - 1 kg;
• Carrots - 1 kg;
• Garlic - 2 pcs;
• Raisins (Seedless raisins (optional)) - 150 g;
• Zira - 2 tbsp. l.;
• Turmeric - 2 tbsp. l.;
• Barberry - 2 tbsp. l.;
• Pepper mixture - to taste;
• Vegetable oil - 150 g;
• Salt - to taste.