How to cook barley porridge in water: 4 recipes

Many people call barley porridge a storehouse of vitamins, and this is not surprising. Due to the optimally balanced composition, porridge is quickly absorbed, has a positive effect on the heart muscle and blood pressure. Due to the large amount of fiber, it is recommended to use the dish for diabetics and weight-watchers. Barley porridge can be modified by adding meat or sweet ingredients. Consider the current recipes in order.

Practical recommendations

1. For the preparation of cereal, only fresh barley groats should be used, in which the shelf life and storage conditions are not violated. When buying, make sure that the grains are dry.
2. Barley porridge should be washed before cooking, even though finely ground. Remove all dust, use a gauze cloth or small kitchen sieve for these purposes.
3. In some cases, barley groats need to be soaked. It is enough to fill the grains with filtered water, and then leave for 3 hours. This move is used to prepare the baby formula.
4. Many housewives prefer to cook porridge in milk. In this case, it is necessary to use fat milk, preferably with a low content of lactose.
5. Experienced cooks often cook pilaf based on barley groats. To make it friable, add not 3 parts of water, but 3,5. Use aromatic seasonings, garlic and other ingredients to improve the taste of the finished product.
6. Preparing barley porridge for children is not difficult. Use the classic recipe by increasing the amount of water 4 times. You can prepare the composition in milk, observing the same proportions.
7. Do not neglect butter, it will not spoil the taste of the finished dish. The slice is added after cooking on the stove or before laying the ingredients in a multi-bowl.
8. Heat treatment of barley groats occurs in an “instant” way. That is, the composition is laid in boiling water, after which it is brought to readiness.
9. After cooking, do not start using immediately. Leave the porridge to insist under the lid for half an hour, wrap the container with a warm towel. During this period, the dish "reaches" the desired consistency.
10. For cooking, only a thick-bottomed pan (cast-iron), a cauldron or enameled non-stick cookware are used. Due to fine grinding, it is impossible to prevent burning of the mixture.

Barley porridge on water: a traditional recipe

• groats - 245 gr.
• drinking water - 560 ml.
• oil, salt - to taste

1. Rinse the grains, drop them onto a sieve and allow excess moisture to drain. When the groats become wet, prepare a non-stick pan. Send a cell into it, do not add vegetable oil. Fry on the smallest fire for 3-5 minutes until golden brown.
2. When the groats become rosy, pour water into the pan and boil it. Send the grains inside, wait for the bubbles to appear. Then reduce the power to a minimum, cook about a quarter of an hour. Constantly mix the mixture and collect excess from the walls of the dishes.
3. After the allotted time, turn off the fire, salt, add oil, cover the container with a lid. Let the porridge brew for 20 minutes, wrapping the towel in advance. The dish is considered ready, add additional ingredients at the discretion.

Barley porridge on water in a multicooker

• groats - 180 gr.
• purified water - 300 ml.
• butter, salt - to taste

1. Rinse the barley grains first, leave to drain on a sieve or gauze. After the water from washing becomes transparent, pour the cereal again and leave it to soak for 2 hours.
2. After this time, dry the grains, fry them in a skillet for 3 minutes (without oil). After the cell is soaked, move it to the cavity of the multicooker, pre-lubricating the bowl with butter.
3. Pour with boiling water, salt and mix, add butter. If the device is automatic, you need to set the mode "Porridge" or "Buckwheat". In the case of a mechanical slow cooker, the duration is 50 minutes at a quenching temperature of 140 degrees.
4. When the timer signals the completion of cooking, open the bowl, check readiness. Add the butter, leave to infuse for another half hour. If the porridge is not ready, additionally simmer it for 15-25 minutes.

Microwave porridge

• groats - 130 gr.
• drinking water - 400 ml.
• salt, granulated sugar, butter - to taste

1. Pass dry barley groats through a sieve to remove excess dust and debris. If desired, you can rinse the composition, then dry it well with a frying pan.
2. Mix grains with sugar and salt, pour boiling water over boiling water. Choose the best glass or ceramic dishes that are heat-resistant to microwave heating.
3. Put the container with the cereal in the microwave, set the maximum power and processing time to about 10 minutes. Take out porridge every 2 minutes and stir.
4. After the allotted time, turn off the device, reduce the power indicator to 550W. Stew the porridge for another 10 minutes, then remove the bowl and stir in the butter.
5. If the porridge is thick, add 30-50 ml. boiling water or milk. After that, cook the mixture for another 3 minutes at medium power.
6. When cooking comes to an end, mix porridge, cover. Wrap a container with a thick towel, let stand for half an hour. During this period, the dish will reach and become more saturated.

Oatmeal porridge

• groats - 285 gr.
• purified water - 740 ml.
• butter, salt - to taste

1. Wash the cereal, put it on a cotton towel to glass the water. Fry in a dry frying pan until a rosy shade for 3 minutes.
2. Put the groats in a bowl, pour cool boiling water, leave overnight to soak. When you wake up in the morning, drain the water, prepare the dishes for making porridge in the oven.
3. The best option is heat-resistant clay pots. Send grains in them, bury water. The liquid should rise above the porridge by 5 cm, not more.
4. Without heating the oven, put the containers in the cavity, do not cover the pots with roofs. Set the temperature to 200 degrees, place the dishes on the middle shelf.
5. The duration of the heat treatment is usually 1 hour. After 45 minutes, the porridge should be covered with a lid and left to bake.
6. After all the manipulations, fill the dish with butter, salt, add sugar to taste (at the discretion). Wrap the pots with a warm cloth, leave for 1 hour.
7. A dish cooked through the oven turns creamy and hearty. You can add chopped boiled / fried meat, seasonal fruits, frozen berries, nuts or candied fruits.

Follow practical tips, soak porridge if possible overnight. After washing, be sure to fry the grains in a pan. Consider cooking techniques with a slow cooker, microwave, oven or stove. Add berries or fruits, nuts, meat. Cook pilaf based on barley porridge.

Video: how to easily and quickly cook barley porridge