Pearl barley is a rare guest on the menu of modern housewives. This cereal is undeservedly forgotten by culinary experts, because it can become the basis of many delicious and healthy dishes. Below are published more than 20 successful recipes for cooking pearl barley.

Meat pickle with barley and pickles

Ingredients: a pound of beef on the bone, 4 medium potatoes, 1 pc. carrots and onions, 80 g of pearl barley, 4 small sour cucumbers and half a glass of brine, 3 pasta from tomatoes, salt, spices.

  1. Croup is poured with ice water for 3 hours.
  2. From the meat on the bone, the broth is cooked, then filtered. The meat is cut off from the bone and returned to the broth.
  3. Swollen barley is washed, sent to beef.
  4. After 20 - 25 minutes, you can add all the arbitrarily chopped vegetables. Including cubes of sour cucumbers.
  5. During cooking, foam is constantly removed from the liquid.
  6. It remains to add brine, pasta, salt and spices.

Rassolnik with pearl barley and pickles is delicious served with fat sour cream.

How to deliciously prepare cereals for a side dish?

 

Ingredients: half a glass of cereal, carrot, tomato, salt, onion, 2.5 tbsp. purified water, seasoning, butter.

  1. To make the porridge on the side dish tasty, you need to know how to cook the barley correctly. The cereal is poured with water and sent to the fire for 45 minutes.Next, water is drained from the barley, salt and butter are added.
  2. Grilled vegetables are prepared from crushed vegetables. First, onions with carrots are sprinkled on the pan. Then a tomato is added to them. Together, the components are stewed under a lid for 10 to 12 minutes.
  3. Cereals are mixed with frying.

It remains to add your favorite spices to the dish and serve it to the table as a side dish.

Barley with stew in a slow cooker

Ingredients: 2 tbsp. barley soaked at night, 5 tbsp. filtered water, onion, standard can of beef stew, carrot, 2 tsp. salts, aromatic herbs.

  1. Washed in the morning pearl barley for 3-4 minutes poured with boiling water.
  2. In the bowl of the device, chopped vegetables are fried in a suitable program until golden brown.
  3. Stew is transferred to frying along with fat.
  4. After mixing, prepared cereal is added.
  5. Everything is filled with water.

In a stewing program, the discussed dish with stew in a slow cooker cooks for 90 - 100 minutes. After about half an hour, salt and aromatic herbs are added.

Kharcho soup with pearl barley

Ingredients: 320 g of beef, half a glass of pearl barley, garlic to taste, potato, 2 tbsp. l tkemali sauce, onion, 3 pickles, a pinch of ground black pepper and suneli hop, salt.

  1. Groats are washed with cold water. Then it is poured with boiling water.
  2. The meat is cut into medium cubes and placed in a pot of water. The first broth is drained. Pour 2 liters of fresh water to the beef. The meat is cooked until cooked.
  3. Water is drained from the barley. It is added to beef.
  4. After 20 minutes, you can lay the potato cubes in the soup.
  5. After it, frying from chopped onions, garlic, carrots, grated pickles and tkemali goes to the pan.
  6. It remains to boil the soup for another 6 - 7 minutes, salt, add spices.

The dish is served with fresh herbs.

Pearl barley pilaf with meat

 

Ingredients: a pound of beef pulp, 1 tbsp. pearl barley, 2 onions, 1 tbsp. l tomato paste, carrot, hot pepper pod, head of garlic, 1 tsp each. barberry, zira, salt to taste.

  1. Meat without films and fat is chopped into small slices.
  2. Vegetables are cut into strips.
  3. The ingredients are sent to the cauldron and fried until golden brown. Tomato paste and all seasonings are laid out there. A garlic head without top husk is added.
  4. It remains to pour hot water into the cauldron so that it rises a couple of centimeters above the meat.
  5. After boiling, the mass is salted and stewed for 40 - 45 minutes.
  6. Washed and dried cereals are fried for a couple of minutes in a dry frying pan with frequent stirring, then laid out on meat with vegetables.
  7. Water is also added, the level of which should rise above the cereal by a couple of centimeters.

Under the lid of pearl barley, languish for 45 minutes until the liquid has completely evaporated.

Cooking pearl barley cutlets

Ingredients: 1 tbsp. barley, 3 cloves of garlic, salt, 220 g each of onion and carrot, seasoning, flour.

  1. Groats are cooked until cooked in any convenient way. It is salted.
  2. Shredded vegetables are fried in oil until soft and golden.
  3. Barley is combined with frying and crushed by a blender. Salt, seasonings, crushed garlic are added to it.
  4. Cutlets are molded from the resulting mass. Each of them is breaded with flour.

It is better to cook cutlets in a cast-iron pan with well-heated oil.

Mushroom soup with barley

 

Ingredients: half a glass of pearl barley, 340 g of frozen champignons, 1.5 l of purified water, 3 potatoes, onion, half a carrot, 2 tbsp. l tomato paste, salt.

  1. Barley is soaked for half an hour in cold water, after which it is boiled until half cooked and washed well.
  2. Prepared mushrooms are sent to boiled water along with prepared cereals.
  3. After the next boiling, potato cubes are poured into the pan, frying of onions and carrots, mixed with tomato paste, is added.
  4. Mushroom soup is cooked until the potatoes are soft and the cereal is cooked.

At the very end of cooking, the dish is salted to taste.

Mushroom Recipe

Ingredients: a glass of barley and boiled forest mushrooms, a large carrot and onion, 40 g of walnut kernels, 20 g of butter, salt, 1 tbsp. l powder of dried mushrooms, a mixture of peppers.

  1. The cereal is soaked all night, washed in the morning.
  2. All chopped vegetables are fried in a ducklit until golden brown. Chopped nuts, salt, washed cereals, a mixture of peppers are laid out to them.
  3. Products are poured with hot water. It should completely cover the barley.
  4. Under a closed lid, the treat is cooked for 25 minutes.
  5. Then mushroom powder is poured into the dish, boiled mushrooms and oil are laid out.

It remains to cook barley with mushrooms for 10 - 12 minutes.

How to cook barley with vegetables

 

Ingredients: 2 tbsp. barley, 2 pcs. carrots and onions, salt, a glass of canned green peas, salt, pepper.

  1. The cereal is washed with warm water until transparent, then soaked for half an hour. Next, the barley is fried in a pan until a pleasant nutty aroma appears.
  2. First, onion cubes and grated carrots are fried in a frying pan in hot pan. Then peas are laid out with liquid along with them. The mass is stewed for another 6 to 7 minutes.
  3. Prepared cereals and water are added to the pan, which should completely cover the products.

Barley with vegetables is stewed over low heat for 50-60 minutes. 10 minutes before cooking, salt and pepper are added.

Delicious Pearl Barley Porridge

Ingredients: 1 tbsp. pearl barley, 5 tbsp. purified water, 1/2 tsp salt, a slice of butter.

  1. The cereal is washed thoroughly and poured into a pan with 3 cups of boiling water. Barley should boil in the liquid for 3 to 4 minutes.
  2. The cereal is reclined in a colander, after which it is laid in fresh boiling water (2 tbsp.). The liquid is salted.
  3. On low heat porridge is cooked until thickened.

You can cook delicious barley in a slow cooker in the same way.

Barley Chicken

Ingredients: medium chicken, 430 g of pearl barley, 2 carrots, onion, spices, mayonnaise, salt.

  1. Chicken is chopped into pieces, rubbed with spices and mayonnaise. The bird will marinate for at least an hour.
  2. The cereal is thoroughly washed and filled with ice water for an hour.
  3. Carrots with onions are crushed, fried until golden in hot oil.
  4. Prepared barley is laid out on an oiled baking sheet. Vegetable frying is distributed with it.
  5. Salty hot water is poured, which should completely cover the cereal.
  6. Pieces of bird are laid out on top.

The dish is baked for about an hour at 190 - 200 degrees in the oven.

Dish of Italian Cuisine - Perlotto

 

Ingredients: 120 g of chicken, 80 g of barley, 35 g of butter and canned green peas, clove of garlic, ½ tbsp. l flour, 50 g of ham, half a liter of chicken stock, salt, 2 tbsp. l vegetable oil.

  1. Pre-soaked barley is cooked in the broth until cooked. It is salted. Vegetable oil with crushed garlic is poured into the cereal.
  2. The softened butter is ground with flour and put into the refrigerator.
  3. Peas are added to porridge. She warms up. A chilled mixture of flour and oil is laid out in the mass.
  4. Slices of fillet and ham are fried until tender.

Barley is laid out on plates. The fried meat from the pan is distributed on top.

Salad with meat and cucumbers

Ingredients: 90 g of cereal, 220 g of beef, onion, large fresh cucumber, 160 g of sour cream, 1 tbsp. l soy sauce, fresh dill.

  1. Barley and beef are cooked until cooked.
  2. The cereal cools down and goes to the salad bowl. Meat chopped into cubes is added to it.
  3. Cucumbers and onions are cut in miniature cubes.
  4. For dressing, sour cream and soy sauce are combined.
  5. All products are mixed, watered with dressing.

In such a salad pearl barley and meat are perfectly combined. Instead of beef, you can take boiled pork.

Pearl barley porridge in the oven

 

Ingredients: 620 g of fatty beef, a glass with a bar of pearl barley, 2 onions, 60 g of butter, a handful of minced parsley, garlic, salt, pepper.

  1. The cereal is washed, filled with water and left for 4 hours.
  2. The beef is cut in tiny pieces.
  3. The onion is cut into thin half rings and fried with meat over high heat until a crust appears on the last.
  4. The mass of vegetables and meat is laid out in pots. Salt, pepper, crushed garlic are added.
  5. Topped prepared barley is distributed.
  6. All products are poured with boiling water.
  7. Under the lids, the pots are left in the oven for half an hour at 210 degrees, then for another 1 hour at 170 degrees.

In the cooling oven, the containers are left for another half hour. Served with butter and chopped parsley.

Cooking option with dried fruits

Ingredients: 1 liter of purified water, 50 g of barley, 25 g of pitted prunes, a handful of walnut kernels, 8 pcs. dried apricots, sugar, 40 g of dark raisins, butter.

  1. Barley is poured with water, brought to a boil. The liquid is drained, the product is washed. The cereal is again poured with water and brought to a boil. The procedure is repeated at least 3 times.
  2. Dried fruits are washed, steamed with boiling water to soften and cut into small pieces. Then they are fried in butter. Chopped walnuts and sugar are added there. The latter should melt and become golden.
  3. The mixture from the pan is transferred to an almost finished porridge.

The treat is cooked for another 10 to 12 minutes.

Barley Tomato Soup

 

Ingredients: 2 tbsp. cooked pearl barley, 4 tomatoes, 2 carrots, onion, salt, sugar, 2 tbsp. l olive oil, pepper, a bunch of greens.

  1. Tomatoes are cut into slices, filled with 1.5 liters of water and boiled in salt water until soft. Next, the mass is interrupted by a blender.
  2. The remaining vegetables are crushed, fried in olive oil and transferred to tomato puree.
  3. Boiled pearl barley is also moving there.
  4. When the vegetables are completely ready, the dish is salted, peppered, a little sugar is added to it to taste.

Ready soup with pearl barley and tomatoes is decorated with greens.

Roasted pork groats

Ingredients: 630 g of pork, onion, 1 tbsp. pearl barley, coarse salt, spices.

  1. Onions are cut into cubes and fried in hot oil until golden brown.
  2. The meat is cut into medium pieces and laid out in a pot with onion. Water spills with salt and spices.
  3. Well washed barley is added.
  4. The pot is covered with foil and cleaned in the oven, heated to 190 degrees.

The dish is cooked for 110 - 120 minutes.

Prefabricated hodgepodge with pearl barley

 

Ingredients: 4 tbsp. l pearl barley, 330 g each of pork and beef on the bone, chicken hearts, chicken meat, 90 g cold-smoked loin and smoked sausage, 3 tomatoes, carrots and onions, pickles, half a lemon, salt, spices, 3 tbsp. l pasta from tomatoes.

  1. Barley is washed in the evening and left to swell in water. In the morning, the cereal is cooked until tender.
  2. All fresh meat products are cooked until cooked. And smoked cut into strips. Pork and beef are boiled together. The broth is left from them.
  3. For frying in hot oil, chopped onions and carrots are prepared. When they become rosy, slices of tomatoes, grated cucumber and tomato paste are added.
  4. All chopped prepared meat products, barley and vegetable frying are laid in the meat broth.
  5. After 10 - 12 minutes of cooking, the soup is salted, seasoned with spices. It remains to cook it for another 5 - 6 minutes.

Soup with slices of fresh lemon is served.

Classic Army Porridge

Ingredients: 160 g cereals, 260 g pork, chive, salt, 1 tbsp. l pasta from tomatoes.

  1. Washed and dried cereal is fried in a dry pan until a nutty flavor appears. Then she goes to boil in salt water.
  2. For the filling, the pieces of pork start fried, then salted, mixed with tomato paste and chopped garlic. Stew until ready.
  3. Barley porridge is mixed with the contents of the pan.

The dish is served for dinner hot.

Salad with pearl barley, chicken and corn

 

Ingredients: ½ tbsp. boiled barley, pickled cucumber, half red onion, boiled chicken thigh, 5 tbsp. l canned corn, boiled egg, salt, mayonnaise.

  1. The meat is removed from the bone and cut into cubes. Also chopped egg, cucumber, onion.
  2. Prepared products are sent to the salad bowl.
  3. Corn grains, boiled pearl barley pour out there.

The appetizer is seasoned with mayonnaise sauce.

Lean pickle with pearl barley

Ingredients: 1 tbsp. barley, 4 potatoes, 5 pickles, 1 pc. carrots and onions, 2 tbsp. l tomato paste, salt, seasoning.

  1. The cereal is washed and left for half an hour in cold water.
  2. Then it is poured with fresh liquid and boiled for about half an hour until softened.
  3. The potato is cut in neat cubes and transferred to an already finished cereal.
  4. The remaining vegetables are arbitrarily chopped and fried until golden brown. Then grated cucumbers and tomato paste are added to them.
  5. Roasting moves to the pan.
  6. The soup is salted, flavored with seasonings and cooked for another 12 minutes.

The finished dish is served with herbs and / or sour cream.

Cabbage stuffed cabbage

 

Ingredients: 320 grams of ground beef, 80 grams of pearl barley, a kilo of young cabbage, 2 onions, the same amount of carrots, 1 tbsp. l pasta from tomatoes, 1 tsp. sugar, salt, a pinch of hops-suneli and ground black pepper.

  1. Barley is boiled until half cooked (about 15 minutes), after which it is transferred to the minced meat along with salt and spices.
  2. One carrot and onion, crushed by a blender, is added to the mass. The remaining vegetables are cut and fried in hot oil.
  3. A head of cabbage is cut in a circle at the stump, after which it is immersed in boiling water and cooked until the leaves soften. Thickened places are immediately cut off from them with a sharp knife.
  4. The resulting vegetable broth does not pour out.
  5. Prepared stuffing is wrapped in soft leaves.
  6. Vegetable frying is transferred to the cauldron. Sugar, salt, tomato paste are added to it.
  7. The mass is diluted with cabbage water and boiled for a couple of minutes.
  8. In the finished sauce for about half an hour, under a closed lid, cabbage rolls are stewed.

The dish is served to the table with a lot of sour cream.

How to cook kutya

Ingredients: 1 tbsp. barley, half a cup of walnut kernels, 4 tbsp. l poppy seeds, honey to taste, 2 tbsp. plain water or cranberry compote.

  1. Washed cereal stays in cold water for an hour.
  2. Next, barley is cooked in water or compote over low heat for 50 minutes.
  3. Poppy scrolls in a blender with walnuts.
  4. To the barley is added poppy-nut mass and honey to taste.

Steamed dark raisins also go well with such a treat.

Scottish soup

 

Ingredients: 230 g of mutton, 160 ml of juice from tomatoes, a bunch of green onions, 90 g of barley, 2 carrots, 4 potatoes, salt, a mixture of peppers.

  1. The meat is cut into pieces and fried directly in a cauldron until golden brown. Then grated carrots and green onions pour out to him. The mass languishes for a couple of minutes.
  2. After adding tomato juice, salt and a mixture of peppers, cooking lasts 8 to 9 minutes.
  3. Barley is cooked in a separate pan until cooked, after which it is transferred to soup with cubes of potatoes.

The dish languishes under the lid until the slices of potato soften.

If the barley is cooked correctly, then it will delight gourmets not only with its pleasant taste, but also with a budget price. By adding such cereals to your diet, you can save a lot. In addition, barley is also very useful for both adults and children.

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