Analysis

Appetizing barley in the oven with chicken. How to cook pearl barley porridge with chicken Dishes made from pearl barley with chicken

Pearl barley is an amazing grain! It contains many valuable microelements, vitamins and antioxidants, including selenium, which is necessary for the body’s immune defense. In addition, pearl barley is rich in protein and fiber, which promote quick satiety and allow you to not feel hungry for a long time. Properly prepared pearl barley can surprise even the most sophisticated gourmet with its taste. And in combination with chicken, it turns into a hearty and flavorful main dish that your family will certainly appreciate.

Barley with spicy chicken thighs and vegetables

Oven-baked chicken with pearl barley is perfect for a hearty lunch or dinner. The advantage of the recipe is that the dish is prepared very quickly and simply, and the result invariably pleases with the taste.

Ingredients:

350 g pearl barley;
1 carrot;
1 onion;
6 chicken thighs;
3–4 cloves of garlic;
1/2 tsp. salt for barley and 1/2 tsp. salts for marinating thighs;
1/2 tsp. curry;
1/2 tsp. sweet paprika powder;
1/2 tsp. black pepper;
4 tbsp. l. vegetable oil for marinade and 2 tbsp. l. for greasing the baking sheet.

Recipe:

Soak pearl barley for 10 hours, and then rinse with warm water.
Soak pearl barley in a bowl with high sides
Place the chicken thighs in a deep container and add garlic, salt, curry powder, sweet paprika and black pepper, passed through a press. Pour vegetable oil on top and mix thoroughly. You need to rub the spices into each thigh so that the meat is properly marinated.
2 hours is enough to marinate the thighs.
Peel the onions and carrots and chop them. Cut the onion into half rings and grate the carrots on a coarse grater. Mix them with pearl barley, from which the water has been drained, and place on a greased baking sheet. Add salt and stir.
The baking sheet can be greased not with vegetable oil, but with the same amount of butter
Place chicken thighs on top of the cereal and vegetables and pour water onto the baking sheet. There should be enough water to cover the chicken pieces halfway.
You can use the same amount of milk instead of water
Bake barley with chicken at 200°C for 40–50 minutes. Then turn off the oven and let the dish stand in it for another 15 minutes.
Pearl barley turns out very tender, and the thighs are spicy and juicy

Be sure to rinse the pearl barley before cooking. It would be best to scald the cereal with boiling water, and then rinse it again with cold water. This will make the cereal taste very delicate.

Barley pilaf with chicken breast, cooked in a sleeve

In the sleeve, meat with pearl barley is cooked almost without oil, so there are not many calories in this dish. Remember that pearl barley must be soaked for at least 10 hours. It is ideal if you pour the washed barley with water in the morning and cook it in the evening.

Ingredients:

300 g chicken fillet;
400 g pearl barley;
200 ml water;
1 carrot;
1 onion;
2 tbsp. l. vegetable oil;
1 sweet pepper;
salt and black pepper to taste.

Recipe:

Chop the chicken fillet very finely.
Chicken fillet should be without skin and films
Fry in vegetable oil (1 tbsp.).
Fry chicken fillet until golden brown
Chop the onion and carrots. Dice the onion and grate the carrots.
Vegetables must be fresh
Make a fry by adding 1 tbsp. l. vegetable oil.
Carrots and onions should be golden in color.
Cut the sweet pepper into long strips.
You can use green or yellow pepper instead of red pepper.
Place chicken fillet, vegetables and pearl barley in a sleeve, pre-washed and soaked for 10 hours. Add salt, black pepper and 200 ml of water. Tie the sleeve, place it in a heat-resistant form and bake the pilaf for 1 hour at 180°C.
Pilaf with barley and chicken breast is a light and low-calorie dish

Barley baked in pots with chicken, mushrooms and cheese

Cereal dishes cooked in ceramic pots are distinguished by their special taste and very delicate texture. Perlovka is no exception. And in combination with mushrooms and chicken, you get a magnificent second course, worthy even of a festive table.

Ingredients:

300 g pearl barley;
300 g chicken breast;
1 carrot;
1 onion;
200 g champignons (or any other mushrooms);
200 g hard cheese;
2 tbsp. l. vegetable oil;
salt and black pepper to taste.

Recipe:

Rinse pearl barley with warm water and soak for 10 hours. Then drain the water.
Barley can be additionally scalded with boiling water
Chop the onion into half rings and the carrots into cubes. Fry the vegetables in vegetable oil, adding black pepper.
Large carrot cubes will give the dish a special texture
When the vegetables turn golden, add chicken fillet, cut into large cubes.
Vegetables and chicken fillet should simmer a little in the pan
Cut the champignons into slices.

Barley is a specially cleaned and processed barley grain. The number of competitors among cereals for making porridges is very large, but the high content of vitamin and mineral complexes, protein and fiber make pearl barley porridge the undoubted leader in this list.

To ensure that the cereal turns out boiled and crumbly when cooked, it is recommended to soak it in water for 8-10 hours in advance. You can soak the cereal in water overnight and start cooking in the morning. It is recommended to soak pearl barley in the ratio of a liter of water per glass of grains (250 ml). Today I will tell you how to cook pearl barley with chicken.

Preparing pearl barley with chicken is easy if you follow our recipe.

Step-by-step preparation

1. Wash the pearl barley, preferably several times, and fill it with water overnight.

2. Wash the chicken fillet, dry it on a paper towel and cut into small pieces. Rub with salt, pepper and other spices.

3. Peel the onion and carrots. Cut the onion into cubes, carrots into strips. If desired, you can grate the carrots using a grater.

4. Heat the oil in a frying pan (you can use a cauldron or any thick-walled pan), put the marinated pieces of chicken fillet into it.

5. After the chicken turns golden brown, add carrots and onions, fry, stirring occasionally.

6. Spread pearl barley on top in an even layer, after draining the water from it, and fill it with broth or water. Do not skimp on liquid, as pearl barley absorbs it well. Pour in water about 2-3 cm above the level of the porridge.

7. As soon as the liquid boils, reduce the heat, cover the pan with a lid and simmer the porridge for 45 minutes until all the liquid has evaporated.

8. Pearl barley porridge with chicken is ready! Be sure to stir the porridge before serving. Barley with chicken is an excellent everyday dish that will add new notes to your diet.

Video recipe

Nutritionists advise eating pearl barley porridge regularly, as it contains many complex carbohydrates that help fill you up for a long time. Fiber helps the body cleanse itself of toxins. Due to its high fiber content, pearl barley normalizes intestinal function. An additional advantage is the hypoallergenic nature of pearl barley dishes. This porridge can relieve hangover syndrome, as well as the consequences of poisoning.

Pearl barley is a healthy cereal that should be included in the diet. It is often included in medical, sports, and baby nutrition. There are many ways to prepare such a product (as in the recipe). Pearl barley is a rich storehouse of valuable nutrients and energy. The main characteristic of pearl barley porridge is its high nutritional value. If you eat pearl barley porridge for breakfast, the boost of vivacity and energy will last for a long time.

Pearl barley is a cereal that is not everyone’s favorite, but very useful. Men who served in the army remember it as “tarpaulin” grits or “shrapnel.” Nevertheless, this cereal helps get rid of cholesterol in the body, contains vitamin A, silicic acid, which dissolves kidney stones, as well as the beneficial amino acid lysine, which allows us to strengthen our heart, restore damaged tissue, protect the lens of the eye and much more.

Pearl barley is useful for everyone, you just need to prepare it correctly, and you will be happy! A prerequisite for tasty porridge is soaking the cereal in cold water.

As for meat, today we are preparing barley pilaf with chicken or chicken fillet.

To prepare this dish we will take the following products.

Rinse the pearl barley well and soak in cold water for a couple of hours. This is usually done in advance.

Cut the carrots into thin strips, the onion into half rings. I used yellow and orange carrots, they differ in taste. The yellow one does not have a pronounced carrot smell and is much sweeter than the orange one.

Cut the chicken or fillet into pieces.

Heat the cauldron over the fire, pour oil into it and warm it well again. Fry chicken pieces or fillet until lightly golden. Lightly salt it.

Add onions and fry for 3 minutes.

Then add carrots, fry until carrots are soft.

Add spices to taste and salt. I don’t really like spices that clog the taste of the dish and change its color, so I add coriander, cumin and black allspice. It's enough. You can add garlic, hot pepper, if you like, but the taste will change. When the frying looks like in the photo, add cereal. If beef or pork is used instead of chicken, then at this stage the zirvak is filled with water and cooked until the meat is cooked.

Add soaked pearl barley to the cauldron.

Fill with water to about the thickness of a finger. Salt well. Bring to a boil over high heat, then reduce the heat, and without waiting for the water to boil, cover the cauldron with a lid. Yes, yes, pearl barley pilaf is cooked under a closed lid until fully cooked.

We check periodically. If the water has boiled away from the surface, but still remains at the bottom, then collect the pearl barley in a mound towards the middle, cover again with a lid and cook until the water has completely boiled away and the cereal is ready. Again, if it seems to you that the cereal is not ready yet, and the water has already boiled away, then add a little boiling water and cook until the softness you need.

The finished pearl barley pilaf with chicken has a crumbly appearance and does not stick together or smear. The aroma is like real pilaf.

It would be nice to serve pickles or salads with the finished dish.

What are the very first thoughts that pop into your head when you hear the word pearl barley? Of course, this is the most tasteless porridge in the world. In fact, there are simple recipes where pearl barley is the main ingredient, and when prepared according to them, your opinion about this cereal will radically change.

Ingredients:

pearl barley – 0.5 kg;
chicken – 0.5 kg;
carrots – 1 pc.;
celery – 200 g;
parsnip – 1 pc.;
vegetable oil – 3 tbsp. l.;
meat broth - 1 l.

Cooking method:

Wash the vegetables, peel and cut into cubes.
Dredge the chicken in flour, seasoning it with salt and pepper first.
Pour oil into the wok and lightly brown the vegetables without frying them too much.
In the same container where the vegetables were prepared, fry the chicken without bringing it to full readiness.
Having put the meat in a separate bowl, pour the broth into the frying pan where the vegetables and meat were fried. Pour in the previously prepared pearl barley, vegetables and chicken. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 45 minutes.

The barley with chicken is ready and can be served.

Cooking in a slow cooker

This recipe for making pearl barley with chicken in a slow cooker will use drumsticks, but you can use other parts of it.

Ingredients:

pearl barley – 270 g;
drumsticks – 700 g;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 0.5 tsp;
turmeric – 0.5 tsp;
sweet paprika – 1 tsp;
sunflower oil – 5 tbsp. l.;
salt;
water.

Cooking method:

First, prepare the cereal: soak it in water and leave for an hour. This is the minimum soaking time.
Marinate chicken drumsticks in pepper, turmeric, sweet paprika and salt. Mix everything, rubbing the seasonings into the semi-finished product with your hands.
Cut the onion into cubes. Three carrots on a large grater.
Turn on the frying mode, after pouring oil into the bowl. Wait until it warms up, add onions and carrots.
At the end of frying, add the soaked cereal to the vegetables. Mix everything, add salt and add water so that it completely covers the pearl barley with vegetables.
Place the drumsticks on top and close the lid. Set the extinguishing mode. If the multicooker has a program for selecting the type of meat, select “Chicken”.

The porridge should turn out crumbly. If necessary, after finishing cooking, you can let the dish sit for an hour.

Delicious pearl barley porridge in the oven

Ingredients:

pearl barley – 400 g;
chicken – 500 g;
onion – 150 g;
carrots – 150 g;
tomato juice – 100 ml;
refined oil – 2 tbsp. l.;
garlic – 4 cloves;
salt pepper
water – 1.2 l.

Execution technology:

Soak pearl barley for 2 hours.
Prepare the vegetables: cut the onion into cubes, carrots into strips.
Cut the meat into pieces up to 5 cm thick.
Pour in the oil and wait until it heats up well in the pan.
Fry the meat over high heat.
Add onions to the chicken. Wait a few minutes and add carrots. Mix well and simmer under a closed lid for 7 minutes.
Then add tomato juice, salt, pepper and let all the products simmer for another 5 minutes.
Meanwhile, prepare the cereal: fry in a heated frying pan until a nutty taste appears.
Preheat the oven to 200 C and place the pots with all the prepared ingredients in it for 15 minutes. Then reduce the temperature to 180 C and keep the porridge with meat in the oven until fully cooked.

We place the prepared products in the pots in the following order:

Meat with vegetables.
Pearl barley.
Fill with water.
Sprinkle garlic on top, passed through a garlic press.

The pearl barley should be soft and crumbly.

Barley with added vegetables

In this recipe, you can change the composition at your discretion.

Ingredients:

pearl barley – 2 tbsp;
onion – 1 pc.;
carrots – 1 pc.;
sweet red or orange pepper – 1 pc.;
cherry tomatoes – 0.5 kg;
garlic arrows – 300 g;
green beans – 100 g;
salt pepper;
odorless oil to taste.

Execution technology:

Boil the pearl barley until fully cooked, making sure to soak it first.
Cut the onion into half rings, cut the carrots and sweet pepper into strips.
Garlic arrows and asparagus - into small pieces.
Cut the tomatoes into 4 parts.

If you fry everything first, the dish will turn out tastier, but you can skip this step.

5.In a bowl, mix the vegetables with the prepared pearl barley. Salt and pepper everything to taste, add vegetable oil.

6. We put the products in a baking sleeve and place them in the oven at a temperature of 180 C for 40 minutes.

When serving the dish, you can sprinkle with any herbs you wish.

Recipe with mushrooms

For this recipe, you can use any mushrooms, depending on your own taste. The best choice is champignons or porcini mushrooms, which can be bought not only fresh, but also frozen.

Ingredients:

pearl barley – 0.5 kg;
mushrooms – 0.7 kg;
onion – 1 pc.;
butter – 50 g;
sunflower oil – 3 tbsp. l;
salt pepper.

Execution steps:

Pre-boil the pearl barley.
Cut the onion into cubes and fry in vegetable oil. L Do not fry it too much, it should caramelize.
Place mushrooms on top of the onion, having previously chopped them in a chaotic manner. Be sure to take into account that when frying, the mushrooms will decrease in size, so it is better to chop them coarsely.
Fry the mushrooms and onions until tender and at the end add butter and a couple of tablespoons of water. Simmer the mushrooms in the creamy sauce a little more. Salt and pepper to taste.
Add the prepared mushrooms and onions to the pearl barley and mix everything.

Ingredients:

pearl barley – 0.5 kg;
chicken – 0.4 kg;
carrots – 2 pcs.;
onions – 2 pcs.;
spices for pilaf;
head of garlic;
red sweet pepper – ½ fruit;
any vegetable oil – 100 g.
salt.

Cooking method:

Peel onions, peppers and carrots and cut into cubes.
Cut the chicken into large pieces.
Soak the grains in advance for 1.5 hours.
Fry the vegetables in oil until half cooked, add meat, spices, salt, and cook for another 10 minutes.
We thoroughly wash the pearl barley and add it to the vegetables and meat.
In the middle we make a depression where we place the head of garlic, having first washed it well and cleared it of excess husk.
Fill with water so that the liquid is about 2 fingers higher than the cereal.
Cook the pilaf over low heat until done.

After cooking, let it sit for at least 30 minutes, then stir the dish.

Preparing delicious pearl barley porridge will take no more than 1 – 2 hours. Moreover, half of this time will be spent on boiling the cereal. All dishes turn out delicious, and most importantly, healthy. With pearl barley porridge prepared according to one of these recipes, you can not only feed your family tasty and satisfying, but also surprise unexpected guests.

Vegetable oil – 50 ml

Ground black pepper - to taste

Pearl barley is a cereal that is not everyone’s favorite, but very healthy. Men who served in the army remember it as “tarpaulin” grits or “shrapnel.” Nevertheless, this cereal helps get rid of cholesterol in the body, contains vitamin A, silicic acid, which dissolves kidney stones, as well as the beneficial amino acid lysine, which allows us to strengthen our heart, restore damaged tissue, protect the lens of the eye and much more.

Pearl barley is useful for everyone, you just need to prepare it correctly, and you will be happy! A prerequisite for tasty porridge is soaking the cereal in cold water.

As for meat, today we are preparing barley pilaf with chicken or chicken fillet.

To prepare this dish we will take the following products.

Rinse the pearl barley well and soak in cold water for a couple of hours. This is usually done in advance.

Cut the chicken or fillet into pieces.

Heat the cauldron over the fire, pour oil into it and warm it well again. Fry chicken pieces or fillet until lightly golden. Lightly salt it.

Add onions and fry for 3 minutes.

Then add carrots, fry until carrots are soft.

Add soaked pearl barley to the cauldron.

The finished pearl barley pilaf with chicken has a crumbly appearance and does not stick together or smear. The aroma is like real pilaf.

It would be nice to serve pickles or salads with the finished dish.

source

pearl barley – 0.5 kg;
chicken – 0.5 kg;
carrots – 1 pc.;
celery – 200 g;
parsnip – 1 pc.;
vegetable oil – 3 tbsp. l.;
meat broth - 1 l.

Wash the vegetables, peel and cut into cubes.
Dredge the chicken in flour, seasoning it with salt and pepper first.
Pour oil into the wok and lightly brown the vegetables without frying them too much.
In the same container where the vegetables were prepared, fry the chicken without bringing it to full readiness.
Having put the meat in a separate bowl, pour the broth into the frying pan where the vegetables and meat were fried. Pour in the previously prepared pearl barley, vegetables and chicken. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 45 minutes.

The barley with chicken is ready and can be served.

This recipe for making pearl barley with chicken in a slow cooker will use drumsticks, but you can use other parts of it.

pearl barley – 270 g;
drumsticks – 700 g;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 0.5 tsp;
turmeric – 0.5 tsp;
sweet paprika – 1 tsp;
sunflower oil – 5 tbsp. l.;
salt;
water.

First, prepare the cereal: soak it in water and leave for an hour. This is the minimum soaking time.
Marinate chicken drumsticks in pepper, turmeric, sweet paprika and salt. Mix everything, rubbing the seasonings into the semi-finished product with your hands.
Cut the onion into cubes. Three carrots on a large grater.
Turn on the frying mode, after pouring oil into the bowl. Wait until it warms up, add onions and carrots.
At the end of frying, add the soaked cereal to the vegetables. Mix everything, add salt and add water so that it completely covers the pearl barley with vegetables.
Place the drumsticks on top and close the lid. Set the extinguishing mode. If the multicooker has a program for selecting the type of meat, select “Chicken”.

The porridge should turn out crumbly. If necessary, after finishing cooking, you can let the dish sit for an hour.

pearl barley – 400 g;
chicken – 500 g;
onion – 150 g;
carrots – 150 g;
tomato juice – 100 ml;
refined oil – 2 tbsp. l.;
garlic – 4 cloves;
salt pepper
water – 1.2 l.

Soak pearl barley for 2 hours.
Prepare the vegetables: cut the onion into cubes, carrots into strips.
Cut the meat into pieces up to 5 cm thick.
Pour in the oil and wait until it heats up well in the pan.
Fry the meat over high heat.
Add onions to the chicken. Wait a few minutes and add carrots. Mix well and simmer under a closed lid for 7 minutes.
Then add tomato juice, salt, pepper and let all the products simmer for another 5 minutes.
Meanwhile, prepare the cereal: fry in a heated frying pan until a nutty taste appears.
Preheat the oven to 200 C and place the pots with all the prepared ingredients in it for 15 minutes. Then reduce the temperature to 180 C and keep the porridge with meat in the oven until fully cooked.

We place the prepared products in the pots in the following order:

Meat with vegetables.
Pearl barley.
Fill with water.
Sprinkle garlic on top, passed through a garlic press.

The pearl barley should be soft and crumbly.

In this recipe, you can change the composition at your discretion.

pearl barley – 2 tbsp;
onion – 1 pc.;
carrots – 1 pc.;
sweet red or orange pepper – 1 pc.;
cherry tomatoes – 0.5 kg;
garlic arrows – 300 g;
green beans – 100 g;
salt pepper;
odorless oil to taste.

Boil the pearl barley until fully cooked, making sure to soak it first.
Cut the onion into half rings, cut the carrots and sweet pepper into strips.
Garlic arrows and asparagus - into small pieces.
Cut the tomatoes into 4 parts.

If you fry everything first, the dish will turn out tastier, but you can skip this step.

5.In a bowl, mix the vegetables with the prepared pearl barley. Salt and pepper everything to taste, add vegetable oil.

6. We put the products in a baking sleeve and place them in the oven at a temperature of 180 C for 40 minutes.

When serving the dish, you can sprinkle with any herbs you wish.

For this recipe, you can use any mushrooms, depending on your own taste. The best choice is champignons or porcini mushrooms, which can be bought not only fresh, but also frozen.

pearl barley – 0.5 kg;
mushrooms – 0.7 kg;
onion – 1 pc.;
butter – 50 g;
sunflower oil – 3 tbsp. l;
salt pepper.

Pre-boil the pearl barley.
Cut the onion into cubes and fry in vegetable oil. L Do not fry it too much, it should caramelize.
Place mushrooms on top of the onion, having previously chopped them in a chaotic manner. Be sure to take into account that when frying, the mushrooms will decrease in size, so it is better to chop them coarsely.
Fry the mushrooms and onions until tender and at the end add butter and a couple of tablespoons of water. Simmer the mushrooms in the creamy sauce a little more. Salt and pepper to taste.
Add the prepared mushrooms and onions to the pearl barley and mix everything.

This dish can be prepared in a traditional heavy cast iron pan for pilaf, or use a multicooker and cook on the “Pilaf” mode. For barley pilaf with chicken, it is better to choose fatty parts of the meat with skin, then the dish will turn out juicy.

pearl barley – 0.5 kg;
chicken – 0.4 kg;
carrots – 2 pcs.;
onions – 2 pcs.;
spices for pilaf;
head of garlic;
red sweet pepper – ½ fruit;
any vegetable oil – 100 g.
salt.

Peel onions, peppers and carrots and cut into cubes.
Cut the chicken into large pieces.
Soak the grains in advance for 1.5 hours.
Fry the vegetables in oil until half cooked, add meat, spices, salt, and cook for another 10 minutes.
We thoroughly wash the pearl barley and add it to the vegetables and meat.
In the middle we make a depression where we place the head of garlic, having first washed it well and cleared it of excess husk.
Fill with water so that the liquid is about 2 fingers higher than the cereal.
Cook the pilaf over low heat until done.

After cooking, let it sit for at least 30 minutes, then stir the dish.

source

For those who are skeptical about pearl barley porridge, we recommend preparing it with chicken. The dish can be an excellent alternative to fatty pilaf. Chicken is a dietary meat, which means that even those who are watching their weight can afford porridge.

Ingredients:

300 g pearl barley;
broth - liter;
400 g chicken;
3 cloves of garlic;
2 onions;
2 bay leaves;
2 carrots;
salt;
100 ml lean oil;
freshly ground pepper;
spices for pilaf.

Step-by-step recipe for pearl barley porridge with chicken

Rinse the pearl barley by placing it in a sieve until the water runs clear. Place in a deep container and fill with boiled water. Soak for several hours, or better yet, leave until morning.

Take any parts of the chicken. Wings, thighs, legs or breasts are best suited for this. Rinse the meat, pat dry with a disposable towel and cut into medium pieces.

Wash the peeled vegetables. Chop the onion into large chunks. Chop one carrot into large shavings, and cut the second into thin slices. Pour lean oil into a cast iron cauldron. Place on the stove and heat well. Dip the chicken pieces and fry, seasoning with pepper, pilaf spices and salt, until an appetizing crust.

Add vegetables to the cauldron and lightly fry, stirring several times. Add pearl barley and pour broth over everything. The liquid should be two fingers above the grain. Add coarsely chopped garlic cloves and bay leaf. Simmer over medium heat, covered, until boiling. Reduce heat to low and cook for another 40 minutes until the liquid has completely evaporated. Stir the finished porridge.

The porridge will turn out crumbly if you lightly fry the cereal in a dry frying pan after soaking. Do not grate the carrots, but cut them into slices or strips, this will make the taste of the dish even richer.

There is a way to quickly prepare delicious pearl barley. Just put the cereal in a saucepan, add water and bring to a boil, then drain it in a colander. This will significantly reduce the cooking time of the porridge.

Ingredients:

half a kilogram of chicken fillet;
a glass of pearl barley;
salt;
50 g drained butter;
spices;
450 ml purified water;
20 ml lean oil.

How to quickly cook pearl barley porridge with chicken

Wash the chicken fillet, dry it and cut into medium slices.

Pour vegetable oil into the container of the device. Place the chicken fillet here. Start the “quenching” mode. Set the time to half an hour.

About ten minutes before the end of cooking, season the meat with spices and stir. Rinse the cereal until the water becomes clear. Place in a saucepan, fill with filtered water and bring to a boil. Place the cereal on a sieve and place in the multicooker container.

Fill the contents of the container with drinking water in a ratio of two parts liquid to one part cereal. Place a piece of butter. Switch the device to the “cereal” mode. Set the timer for 60 minutes. Release the steam, open the lid and stir the porridge.

If you don’t have any time at all, you can boil the cereal in the evening and add the finished product to the meat. In this case, the porridge should be cooked for no more than half an hour.

The porridge in the oven turns out crumbly, tender and tasty, and the chicken turns out rosy and juicy. This recipe is one of the simple and quick ones.

Ingredients

mayonnaise;
chicken carcass;
seasoning;
450 g pearl barley;
bulb;
carrots - two pcs.

How to cook

Rinse the chicken carcass and remove any remaining feathers, if any. Cut into small portions. Place in a deep bowl. Season with spices, add mayonnaise and stir. Marinate the chicken for an hour.

Rinse the pearl barley under running water, placing it in a colander, stirring with a spoon. Then transfer to a saucepan, cover with boiled cold water and leave for an hour.

Peel and wash the vegetables. Coarsely grate the carrots. Finely chop the onion. Heat vegetable oil in a deep frying pan. Place vegetables in it and fry, stirring regularly, until lightly browned.

Place the pearl barley in a deep baking tray. Add fried vegetables to this. Add salt and stir. Level it out. Carefully pour boiled water so that its level is approximately two centimeters above the cereal. Place marinated chicken pieces on top.

Place the baking sheet on the middle level of the oven, preheated to 180 degrees. Cook for 60 minutes. Add water from time to time, being careful not to get it on the chicken pieces.

You can cook porridge not only in water, but also in vegetable or chicken broth. The longer you soak the grains, the faster they will cook. Ideally, you need to soak it in the evening.

Tasty, healthy, crumbly porridge goes well with mushroom sauce, resulting in a real culinary masterpiece.

Ingredients

one chicken breast;
five cloves of garlic;
three heads of onions;
dried dill;
one carrot;
ground paprika – 5 g;
two large champignons;
four pinches of cumin;
liter of chicken broth;
vegetable oil – 400 ml;
two glasses of pearl barley;
flour – 100 g.

Step by step recipe

We sort the grains, rinse thoroughly and soak for two hours in filtered water. We clean two onions, wash them and chop them into half rings. Cut the peeled carrots into short strips.

Heat the vegetable oil in a cast iron cauldron. Place the onion in it and fry, stirring occasionally, until soft. Add carrots and continue frying. Wash the chicken breast, dip it in a napkin and cut into slices. Add the meat to the vegetables and continue to fry, stirring, for about five minutes.

Place the barley in a colander and leave to drain all the liquid. Add the cereal to the vegetables and chicken. Let's level it out. Insert peeled garlic cloves. Pour boiling water in a thin stream. The liquid level should be one centimeter above the contents. Simmer over low heat, covered, for about forty minutes.

Finely chop the peeled onion. Wipe the mushrooms with a damp sponge and chop into thin slices. Fry chopped onion until golden brown. Add the champignons and continue sautéing until all the moisture has evaporated. Add flour and mix well. Pour in the broth, shaking vigorously to prevent lumps from forming. Season with pepper, salt and dried dill. Cook until thickened. Serve the porridge with mushroom sauce.

The gravy can be prepared from fresh or frozen mushrooms. The taste of the dish will be brighter if the chicken is pre-marinated.

Pearl barley porridge with chicken in pots is especially juicy and tasty. The cereal, soaked in the juices of meat and vegetables, turns out tender and satisfying.

Ingredients

warm boiled water - two cups;
pearl barley - six tbsp. spoon;
sunflower oil;
large onion;
two bay leaves;
four medium carrots;
black pepper - four peas;
one chicken fillet.

How to cook

Boil water in a kettle. Rinse the pearl barley under running water, place it in a deep plate and cover with boiling water. Leave to swell for an hour.

Peel and wash the vegetables. Wash the chicken fillet, pat dry and cut into medium pieces. Chop the onion into thin feathers. Cut the carrots into bars. Place the frying pan with oil on the stove and heat until it boils. Reduce heat and add chicken pieces. Immediately add the onions and carrots. Simmer, stirring, for ten minutes.

As soon as the onions are browned, drain the water from the pearl barley and transfer the cereal to the frying pan. Add salt and continue cooking for about seven minutes, stirring occasionally. Place pearl barley with vegetables and chicken in cold pots. Fill with warm water, add peppercorns and bay leaves. Cover with lids and place in a cold oven. Bring the contents to a boil at 220 C. After forty minutes, reduce the temperature to 170 C and simmer for another hour and a half.

The dish will turn out even juicier if you pre-soak the pots in cold water.

source

Preparing pearl barley with chicken is easy if you follow our recipe.

1. Wash the pearl barley, preferably several times, and fill it with water overnight.

2. Wash the chicken fillet, dry it on a paper towel and cut into small pieces. Rub with salt, pepper and other spices.

3. Peel the onion and carrots. Cut the onion into cubes, carrots into strips. If desired, you can grate the carrots using a grater.

4. Heat the oil in a frying pan (you can use a cauldron or any thick-walled pan), put the marinated pieces of chicken fillet into it.

5. After the chicken turns golden brown, add carrots and onions, fry, stirring occasionally.

7. As soon as the liquid boils, reduce the heat, cover the pan with a lid and simmer the porridge for 45 minutes until all the liquid has evaporated.

8. Pearl barley porridge with chicken is ready! Be sure to stir the porridge before serving. Barley with chicken is an excellent everyday dish that will add new notes to your diet.

Pearl barley is a healthy cereal that should be included in the diet. It is often included in medical, sports, and baby nutrition. There are many ways to prepare such a product (as in this recipe). Pearl barley is a rich storehouse of valuable nutrients and energy. The main characteristic of pearl barley porridge is its high nutritional value. If you eat pearl barley porridge for breakfast, the boost of vivacity and energy will last for a long time.

Additives to pearl barley porridge usually include meat, various vegetables or mushrooms. It also goes well with various tomato or cream sauces.

For improved metabolism and activation of brain activity, it is recommended to consume phosphorus, which is found in pearl barley in the greatest quantity among cereals.

source

April 2019

Step-by-step recipe for making pearl barley porridge with chicken.

pearl barley – 250-300 gr.,

salt, ground black pepper - to taste,

vegetable oil - 60 ml.,

Pearl barley- These are whole grains of barley, peeled from the shell. Not many people know that there is no such cereal in nature - pearl barley. Pearl barley is rich in vitamins, amino acids, fiber and microelements. It contains natural antibacterial substances. Even pearl barley decoction has medicinal properties. Pearl barley is a real treasure trove of usefulness.

There are not many recipes for preparing pearl barley dishes. Today we want to tell you how to cook pearl barley porridge with chicken.

Pearl barley porridge is a traditional Russian dish. You can prepare pearl barley porridge in two ways. The first method is when the cereal is soaked overnight or for several hours, and in the second method it is calcined in a frying pan.

Pearl barley porridge with added meat is a very tasty and nutritious second course. Recipe for pearl barley porridge with chicken very simple. Even a novice cook can handle it.

Thanks to our step-by-step recipe with photos, preparing pearl barley porridge with chicken is very easy and simple.

To prepare pearl barley porridge with chicken First you need to wash the pearl barley and then soak it for 7-8 hours.

Chicken meat must be washed, dried and cut into small pieces. If you like a leaner taste, it is better to use fillet, and it is also very easy to work with. If you like it juicier, you can also use chicken drumsticks, from which you need to cut off the skin and separate the meat.

Heat vegetable oil in a cauldron or other thick-walled container.

Place pieces of chicken meat into a heated casserole with oil.

Fry the meat a little, pepper and add spices to your taste.

While the meat is fried, you need to peel the onion and chop it coarsely.

We do the same with carrots.

Then add onions and carrots to the meat. Add a little salt and fry everything together.

Stir and pour hot water so that it is about two fingers higher than the cereal.

Cover the casserole with a lid and bring to a boil over medium heat. Then reduce the heat, taste for salt, add salt if necessary and add bay leaf. Cook pearl barley porridge with chicken until the water has completely boiled away.

A few minutes before the dish is ready, add chopped garlic, stir and serve.

Pearl barley porridge with chicken ready. Bon appetit!

If you liked this recipe, then you will probably be interested in learning how to cook buckwheat porridge with onions and carrots.

source

Uzbek cuisine is famous for its main national dish - pilaf. Traditionally, this national dish is prepared from zirvak and cereals in a large cauldron. We are accustomed to the fact that rice is usually used for cooking. But there are other alternative recipes that use bulgur, couscous, corn, chickpeas and pearl barley. The last product listed is considered one of the most affordable and economical. And cooked barley pilaf with chicken is lower in calories. Therefore, we suggest making a flavorful dish using a new recipe.

pearl barley – 2 tbsp;
chicken breast – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
tomato sauce – 1 tbsp. l.;
vegetable oil – 40 ml;
salt - to taste;
ground black pepper - to taste;
fresh greens - 3 sprigs.

To prepare delicious pilaf using pearl barley, it is recommended to soak it in water in advance. It is advisable to keep the pearl barley in water for at least two hours. This process will significantly reduce cooking time. When the allotted time for soaking the cereal is up, begin preparing the remaining ingredients for the dish. Peel the vegetables. Grind them as follows: chop the carrots into thin strips (you can grate them), cut the onions into small pieces.

Pour vegetable oil into the bowl in which you plan to cook barley pilaf. Heat it up and then place the chopped vegetables in the oil to sauté. Sauté the vegetables, stirring occasionally, for about 3 minutes. During this time, prepare the chicken breast. Rinse it, dry it with a paper towel, cut it into pieces.

Add the chopped chicken breast to the sautéed vegetables and mix the ingredients. Simmer the chicken pieces with vegetables for about five minutes.

Rinse the soaked pearl barley under cold water. Drain off excess liquid. Transfer the prepared pearl barley into the pan with the vegetables and chicken.

Season the ingredients to taste with salt and ground black pepper.

Add tomato sauce to the cereal.

Pour boiled water over barley with vegetables and chicken so that the liquid covers the barley 2 cm above. Mix the ingredients.

Simmer the barley with chicken under the lid until the cereal is completely cooked. If necessary, add a little more water.

Season the finished pilaf with chopped fresh herbs. Additionally, you can use additional seasonings to suit your taste preference.

Delicious and satisfying pilaf made from pearl barley and chicken breast is ready! Divide it among plates and serve hot.

For cooking, you need to take only refined oil, as it is odorless and will not overpower the aroma of seasonings.
After cooking, pearl barley pilaf with chicken should sit for 10-15 minutes. This way the prepared dish will be better saturated with the exquisite aroma of spices.
Red hot pepper - adds piquancy to the finished dish.

Pilaf is an extraordinary dish that is famous for its variety. Indeed, pilaf can be prepared from various components, but it is generally accepted to change the meat and additional ingredients in the pilaf. However, you can prepare pearl barley pilaf with chicken, which is in no way inferior to the classic version.

Pearl barley – 440 gr.
Chicken – 440 gr.
Zira – 5 gr.
Carrots – 220 gr.
Onion – 160 gr.
Garlic – 60 gr.
Parsnip root – 30 gr.

Peel the carrots, parsnips and onions and cut into medium-sized strips.
Pour vegetable oil into a heated cauldron or frying pan with high walls and heat it until a faint smoke appears.
Place the onion in the oil and fry for no more than 10 minutes (until it turns golden).
Rinse pearl barley several times and dry. Remove any remaining moisture with a dry towel.
Rinse and chop meat (you can use fillet or pieces with bones and fat: drumstick, thigh). If fillet is used, cut into medium-sized pieces; if meat is on the bone, chop the meat with the bone (this must be done carefully so that bone fragments do not get into the pilaf).
Place the chopped meat in a frying pan with the onions. Fry on maximum heat for several minutes.
Pearl barley must be fried in a dry frying pan until light brown.
Add chopped parsnips and carrots to the fried meat. Stir after a few minutes, then fry for 15 minutes. Add a glass of hot water.
The liquid should boil for several minutes, then add salt, cumin, garlic and other spices (which you can find in your kitchen).
Simmer the contents of the pan for about half an hour over medium or low heat.
Remove the garlic from the pan and place the fried pearl barley there. Add more hot water. The liquid level should be 3 centimeters above the cereal. Cook over medium heat.
When the liquid has evaporated (it will not be visible due to the pilaf), reduce the heat to low. Simmer for half an hour.
After turning off the heat, the pilaf with barley should sit for at least 20 minutes, after which it is necessary to mix the contents of the pan.

Meat – 350 gr.
Pearl barley – 440 gr.
Onion – 80 gr.
Carrots – 120 gr.
Canned peas – 340 gr.
Ground pepper – 3 gr.
Salt – 8 gr.
Curry – 2 gr.
Zira – 5 gr.
Vegetable oil – 25 gr.

Rinse and dry the cereal several times. Remaining moisture can be removed with a paper towel.
Peel and chop the onion.
Wash and peel the carrots. Cut into long thin strips or chop using a coarse grater.
Pour vegetable oil into a frying pan and heat until slightly smoking.
Place carrots and onions in the pan. Simmer for 2 minutes. Transfer the fried vegetables to the cauldron.
Wash and chop the chicken meat. If you use meat with bones, they can be left in large pieces without chopping.
Fry the meat for 10 minutes in the remaining oil from the vegetables.
Place the meat in a cauldron.
Open the can of peas and, along with the liquid, add the contents to the cauldron.
Sprinkle the contents of the cauldron with salt, pepper and other spices. Mix.
Heat a clean, dry frying pan and pour pearl barley onto it.
Fry the cereal over low heat for no more than 10 minutes. There should be a slight nutty smell.
Place the fried cereal on the vegetables and meat.
Add water to the cauldron so that the liquid level is 3 centimeters above the pearl barley.
Bring the contents of the cauldron to a boil over high heat. Reduce heat to low and cook pilaf for an hour with the lid closed. If there is a lot of liquid, it can be evaporated over high heat by opening the lid.

Pearl barley – 440 gr.
Chicken fillet – 220 gr.
Champignons – 280 gr.
Water – 550 gr.
Carrots – 550 gr.
Onion – 130 gr.
Vegetable oil – 120 gr.
Garlic – 40 gr.
Hot pepper – 10 gr.
Greens – 25 gr.
Tomato paste – 25 gr.
Salt – 10 gr.
Zira – 15 gr.

Rinse the cereal several times and dry. Remove any remaining moisture with a towel.
Place the pearl barley in a dry frying pan and fry for 10 minutes.
Throw the prepared pearl barley into a pan of water. Bring to a boil and cook for about an hour.
Wash and cut the fillet.
Peel the onion and carrot and chop finely.
Peel the garlic.
Wash the champignons, peel and cut into slices no more than 2 millimeters thick.
Wash and chop the hot pepper (if you want a not very spicy dish, use only half a pod).
Pour oil into a frying pan or cauldron and heat until light smoke appears.
Cut the onions and carrots into medium-sized pieces.
Place pepper and garlic in a cauldron. Fry for a couple of minutes, then place on a plate and fry the meat in the same oil (15 minutes).
Add mushrooms, onions, carrots and tomato paste to the meat.
Add all the spices and mix. Fill with water (boiling water). When the contents of the cauldron boil, add pearl barley, pepper and garlic. Cook for half an hour.
When the fire is turned off, wrap the cauldron with pilaf in a blanket and let it brew (forty minutes is enough). Mix.
Before serving, sprinkle with chopped herbs.

Before preparing pilaf with barley, it is advisable to soak the cereal in cold water for several hours. This will allow you to cook the pilaf faster, and the pearl barley will be softer.
Various sauces are perfect for pearl barley dishes: bechamel, mushroom sauce, bolognese and others.

Barley pilaf should be served accompanied by a large amount of fresh chopped vegetables and herbs.

You can add various vegetables, herbs and spices to barley pilaf. This will only make the dish tastier and more aromatic.
A similar dish can be prepared not only with chicken, but also with other types of meat.

By preparing this unusual dish for your family, you will surprise your loved ones with an unusual combination of ingredients and the amazing taste of a pearl barley dish. And thanks to the high calorie content of pearl barley, this dish is extremely healthy.

Main ingredients: Chicken, Pearl barley

barley with chicken

Pearl barley 300 g
Chicken meat 200 g
Onion 1 pc.
Carrot 1 pc.
Salt to taste
Ground black pepper to taste
Turmeric to taste
Zira to taste

Plate
cooking vane
Dishes
Cutting board

– – There are other ways to prepare pearl barley with chicken - in pots, cooked separately, or in the form of pilaf.

– – If you don’t like carrots, you can exclude them from the recipe.

– – To give the chicken a more aromatic taste, you can marinate it for several hours in any of the marinades.

– – Sesame goes well with this dish, so you can add it before serving the dish.

What could you cook that would be accessible, tasty and inexpensive? The answer is simple - barley with chicken. In addition, it is also very useful, since pearl barley is rich in amino acids, vitamins, microelements, fiber, it contains natural antibacterial substances, and pearl barley decoction has medicinal properties. This is a real treasure trove of usefulness, and thanks to the roasting and addition of chicken to the dish, it is also a treasure trove of perfect Russian taste! After all, pearl barley is a product of traditional Russian cuisine.

Pearl barley 300 g
Chicken meat 200 g
Onion 1 pc.
Carrot 1 pc.
Salt to taste
Ground black pepper to taste
Vegetable oil for frying
Turmeric to taste
Zira to taste

Products not suitable? Choose a similar recipe from others!

Plate
Deep frying pan or saucepan
cooking vane
Dishes
Cutting board

– There are other ways to prepare pearl barley with chicken - in pots, cooked separately, or in the form of pilaf.

– If you don’t like carrots, you can exclude them from the recipe.

– To give the chicken a more aromatic taste, you can marinate it for several hours in any of the marinades.

– Sesame goes well with this dish, so you can add it before serving the dish.

source

From our selection of recipes you will learn how to quickly, tasty, correctly, step by step and in a variety of ways cook pearl barley porridge: with meat, chicken, mushrooms, vegetables - milk or water!

Pearl barley is a unique cereal that is useful for both adults and children. You can cook many dishes based on it and they will all be tasty and varied. Many people don’t like pearl barley for only one reason - it takes a long time to cook. Today I want to talk about how to cook pearl barley porridge in water without soaking. Using this recipe, you will quickly cook pearl barley and, I am sure, you will be pleased with the result. After all, the porridge turns out tasty and crumbly. Try it!

pearl barley - 1 cup;
water - 4.5-5 glasses;
salt - 0.5 tsp;
vegetable oil - 1 tbsp. l.

First you need to choose a good cereal - without damaged or rotten grains. Rinse pearl barley several times in cold water until the water becomes clear.

Pour 3 cups of cold water into the pan, add the washed pearl barley.

Bring to a boil and cook the pearl barley over low heat for 5-7 minutes from the moment it boils.

Then drain the water and place the cereal in a colander.

Rinse the pan, pour in 1.5-2 cups of water, add salt and 1 tablespoon of vegetable oil, and boil. Add the pearl barley and cook until the liquid has completely evaporated over low heat with the lid slightly open, stirring (about 20-25 minutes).

Pearl barley comes in different varieties, so the cooking time may increase by another 10 minutes. If I cook pearl barley porridge as a side dish, I simply add ghee or butter to the cooked porridge. I wrap the pan and let the porridge brew for about 10-15 minutes. Barley cooked in water without pre-soaking turns out tasty and crumbly.

If I boil pearl barley to prepare a first course (pickle soup, for example), then I put the boiled ready-made cereal in a colander and rinse it (so that the soup does not become cloudy in the future). I also freeze ready-made pearl barley for first courses: I cool it and pack it in bags. It’s very convenient to take a bag of such boiled cereal out of the freezer and quickly cook a pickle. This porridge can also be prepared for fishing. Give it a try.

This recipe for pearl barley porridge will teach housewives how to deliciously prepare crumbly (with a minimum of mucus) pearl barley porridge in water, which is good as a side dish with meat, mushrooms, fish and even just vegetables.

pearl barley -350 gr;
salt – 1 tsp;
butter (I use homemade) – 80 gr.

To prepare delicious pearl barley porridge, I usually try to choose the most beautiful cereal in the store, which has fewer spoiled grains and litter. Even if the pearl barley you have chosen looks clean and beautiful, we still pour it onto a cutting board or table and sort through it.

Then pour the sorted barley grains into a saucepan, fill with cold water and let the grains swell for two hours.

After the required time, the croup increases in size, which can be seen even in the photo below.

Drain the water from the pearl barley and rinse it several times with running water.

Then, fill the cereal again with water so that the pearl barley is covered by two fingers and put it on the fire to boil.

As soon as the water boils, reduce the heat and simmer the cereal over medium heat for five minutes. After this, place the pearl barley in a colander and drain the water. The cereals need to be thoroughly rinsed again under the tap, and the pan must be rinsed free of pearl mucus.

After this, we send our pearl barley for repeated “water procedures”. We repeat everything as described above.

At the next stage, we will finally finish cooking the pearl barley. To do this, pour 0.7 liters of cereal. water, salt and bring to a boil.

We do it on low heat, cover the pan with a lid and cook the pearl barley until cooked for 30-40 minutes.

If you cook pearl barley porridge in water, strictly following my recipe, look what a beautiful and tasty porridge you get - real pearls.

Add butter to the prepared pearl barley porridge, mix and serve with meat or whatever you like.

Boil the kettle. Turn on the oven.

Rinse the barley, add hot water and bring to a boil.

Pour hot water over the porridge again and add salt.

Add oil, mix well.

Cover the porridge with a lid and place in the oven. Bring until cooked in the oven at 160 degrees (about 70-90 minutes).

Then stir the porridge again. The crumbly pearl barley porridge is ready.

Serve the porridge with butter, milk or cracklings fried with onions. Bon appetit!

pearl barley - 1 cup
water - 3 glasses
milk - 3 cups
sugar - 1-2 tsp.
salt - to taste
butter - 30 g

Rinse the pearl barley several times in cold water. Then soak the cereal overnight (8-12 hours). Drain the water.

Take the pan in which you are going to cook the porridge. Pour pearl barley into it. Pour boiling water over the cereal and place the pan on the fire. Boil the water and then carefully drain it.

Pour enough milk into the swollen porridge. Add sugar and salt to the porridge, then stir. Taste, if not enough, add more sugar or salt. Turn the heat to low and cook until the milk is completely absorbed.

Before serving the finished pearl barley porridge, pour oil over it (melt a piece). Stir the porridge if you like. Now you know how to cook pearl barley porridge.

Meat - 400 gr.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Pearl barley 2 cups
Water 5 glasses.
Bay leaf
Spices

Cut the meat into small pieces.

Finely chop the onion and grate the carrots on a coarse grater.

Fry the meat on the “Frying” mode for 10-15 minutes; do not close the multicooker lid while frying.

Add onions and carrots to the meat. Stir and fry in the same mode for another 10 minutes. At the end, turn off the multicooker.

Add washed pearl barley, salt and spices.

Pour the required amount of water and add bay leaf.

Close the multicooker lid and set the “Pilaf” mode. After the signal, stir the pearl barley porridge with the meat in the slow cooker.

Pearl barley turns out crumbly, pork is tender and breaks down into fibers itself, and carrots with onions and tomatoes perfectly complement meat and porridge. Barley with meat is a hearty, healthy and nutritious dish for the whole family made from affordable, inexpensive products.

400 g lean pork;
240 g pearl barley;
1 onion;
1 carrot;
2 pods of fresh chili pepper;
2 tomatoes;
3 cloves of garlic;
3 bay leaves;
1 teaspoon hops-suneli;
1 teaspoon coriander seeds;
25 ml vegetable oil for frying;
salt.

We measure out the pearl barley; one large mug is enough for four servings; it holds approximately 230-250 g. The dish should be prepared in a roasting pan with a lid or in a saucepan with thick walls and a thick bottom.

Soak the cereal in cold water for several minutes, drain the water, and rinse under the tap with cold water. Pour two mugs of water into the frying pan, pour in the pearl barley, put the frying pan on the fire, and heat to a boil.

By the way, I advise you to sort through the pearl barley so that there are no surprises in the form of small pebbles in the finished dish.

Fry the coarsely chopped onion in heated refined vegetable or olive oil.

We also add coarsely chopped carrots to the onions, you can add a little more celery if you like this vegetable.

When the vegetables are soft, add the pork, cut into cubes, into the pan. Fry the meat and vegetables for a few minutes until the pork sets just a little.

Place meat and vegetables in a roasting pan with boiling pearl barley.

Then add fresh chili peppers, bay leaves, chopped garlic and tomatoes. Instead of tomatoes, you can add 2-3 tablespoons of tomato puree.

Add salt to taste, suneli hops and roughly ground coriander seeds in a mortar. Instead of these spices, you can use curry powder for meat or ground red paprika.

Close the roasting pan tightly, turn the heat to low, and cook for 1 hour. Then remove the porridge from the stove, wrap it in a towel, and leave for 15-20 minutes to steam.

Serve the barley with meat hot, bon appetit! Fresh vegetable salad and homemade ketchup will complement the dish well.

Barley with meat can be preserved. You need to put the hot porridge with meat and vegetables into sterilized half-liter jars, cover with lids, and place in a large pan on a towel. Pour hot water so that it reaches the hangers, sterilize for 30 minutes, and roll up. Cool the canned food and store in the refrigerator for no more than 1 month.

Barley with mushrooms and onions, stewed in milk sauce with seasonings, is a tasty, simple and inexpensive dish. The dish is suitable for lacto-vegetarians. It is very balanced in the content of vegetable fats, proteins (in mushrooms), carbohydrates, saturates well, with the correct individual serving size of pearl barley with mushrooms and onions.

Pearl barley – 1 kg;
Forest mushrooms – 2 kg;
Onion with feather – 800 g;
Dill – 1 bunch;
Goat milk (can be cow milk) – 800 ml;
Flour – ½ tbsp.;
Vegetable oil – 170 ml;
Long black pepper – 3 pcs.;
Salt - to taste.

If you want to cook pearl barley, you should take care of this grain in advance by soaking it for several hours (or overnight). You can speed up the cooking time for this type of porridge using a pressure cooker - it will be ready in twenty minutes.

In a regular saucepan, pearl barley is cooked until ready for about an hour; some types of pearl barley cook faster; it has been observed that pearl barley from a bag cooks faster.

Start preparing the white sauce by drying the sifted wheat flour in a dry deep frying pan.

Tint it while stirring constantly.

Cooks call this flour red.

Add fresh whole goat's milk to the colored flour (easily replaced with full-fat cow's milk).

Use a mortar to grind the unusual long black pepper, which smells slightly of pine.

Chop the cleaned wild mushrooms into large pieces.

Also coarsely chop the white part of the onion into slices.

Sauté the onion in hot vegetable oil using a large wok.

Add chopped wild mushrooms to the onions.

Add chopped green onions to the sauté.

Add prepared white milk sauce to the onion-mushroom sauce.

Add chopped dill.

Stir the sauce. Bring it to readiness.

Boil the soaked pearl barley in a pressure cooker by adding two liters of water. The process will take twenty minutes.

Add delicious vegetable oil to barley porridge.

Distribute the barley into deep portioned soup bowls.

Serve pearl barley porridge with mushrooms and onions hot, sprinkled with fresh herbs, such as dill.

An inexpensive and easy-to-prepare side dish of barley, if you diversify it with different vegetables, it can well serve as an independent dish. Pearl barley, from which all kinds of dishes are prepared, is a product available even in times of commodity shortage.

A delicious side dish of pearl barley is easy to prepare, but takes a long time. Pearl barley cooks for more than an hour, and swells well, but the grains hold their shape perfectly. But the egg becomes very viscous when cooked. Therefore, an acceptable side dish of pearl barley can only be prepared from whole grains. A delicious side dish of pearl barley goes well with almost any meat or fish dish, chicken, or can be an excellent vegetarian dish.

Pearl barley 2 pcs
Onion 1 piece
Large carrots 2 tbsp.
Vegetable oil
Salt or soy sauce, black pepper, dill and parsley

If you look closely at pearl barley, you will see that it is very similar to wheat and is often confused with it. The removed top layer (hull) of barley makes the surface of the pearl barley very similar to the smooth grain of wheat. In addition, pearl barley of different grain sizes and different degrees of purification is available on sale. I prefer pearl barley to be large and light-colored without any signs of remaining shells.

Actually, dry pearl barley cooks well. But I prefer to soak it for 2-3 hours in cold water, rinsing it in running water until the signs of turbidity disappear. In addition, artifacts are often found in cereals - remains of shells, pebbles, etc.

Rinse the soaked pearl barley again with cold water, pour it into a saucepan and add 2 liters of cold water. Place the pan on the fire, bring the water to a boil and cook the barley, covered, over low heat for at least an hour. The pearl barley should become soft inside and increase in volume - swell. Place the boiled pearl barley in a colander and allow the liquid to drain as much as possible. The pearl barley garnish should not be wet or sticky.

By and large, if you know how, you can cook crumbly pearl barley in a measured amount of water, which will be completely absorbed by the cereal. But, as a rule, few can do this with confidence, so it is more convenient to cook barley in a large amount of water, it is simply impossible to make a mistake. Boiling the cereal is at your discretion.

While the pearl barley is cooking, you need to prepare and fry the vegetables. For vegetables, onions and carrots are preferable, although celery roots, parsnips, and unpeeled garlic cloves are also great. Peel the vegetables. Cut the carrots into large cubes, twice as large as the vegetables for the Olivier salad. Cut the onion into large strips.

Heat vegetable oil in a saucepan. Let the oil simmer for 1-2 minutes over low heat. Then fry the chopped carrots in oil. Fry vegetables over medium heat, stirring. The time for frying carrots is about 5 minutes, so that the surface of the carrot cubes begins to brown a little, and the carrot itself becomes soft.

Add the chopped onion and fry the vegetables, stirring until the onion turns a nice golden color. Simultaneously frying carrots and onions in this sequence will allow you to prepare the vegetables well and the side dish with pearl barley will be tasty and aromatic.

After the onions and carrots are fried, pepper the vegetables a little to taste, preferably with freshly ground black pepper. There is no need to salt vegetables. Add boiled pearl barley to the fried vegetables, drain the liquid well. Gently mix the cereal and vegetables. Using a wooden spatula, place the pearl barley and vegetables in a mound in the center of the pan, being careful not to leave anything on the sides. Reduce heat to low and cover the saucepan with a lid. The barley garnish should be steamed in the remaining moisture for 10 minutes.

Next, salt the pearl barley garnish to taste. You can add regular salt, or you can add 1-2 tbsp. high-quality and natural soy sauce. The soy sauce is quite salty and has a bright flavor that perfectly enhances the dish. After the pearl barley garnish is salted, mix the cereal, lay it out in a mound and let it steam under the lid for at least another 10 minutes. The side dish is ready, but you can, if desired, stir the cereal several more times, steaming it in the remaining moisture, then the side dish will be much more crumbly.

A side dish of pearl barley goes well with fried meat, natural pork cutlets, breaded fish, or game. In addition, the pearl barley side dish is a complete vegetarian dish that does not contain any ingredients of animal origin at all.

When serving a side dish of barley to the table, I advise you to sprinkle the barley with vegetables with a small amount of finely chopped parsley and dill.

For lovers of pearl barley, we offer to prepare a delicious porridge, which is supplemented with chicken and vegetables. This dish is an excellent option for the lunch menu. Pearl barley porridge with chicken and vegetables turns out nourishing and tasty.

chicken - 500 gr
sunflower oil - 50 ml
onion - 1 piece
carrots - 1 pc.
bell pepper - 1 piece
tomato - 1 pc.
pearl barley - 1.5 cups
dill - 2 sprigs

We start by cutting up the chicken. Chop any parts of the chicken into proportionate pieces. Let's wash them.

Heat vegetable oil in a saucepan. In this recipe, preference is given to sunflower oil. Transfer the chopped chicken pieces into the heated oil. We begin to fry them, stirring occasionally with a wooden spatula.

Peel the onions. Using a knife, finely chop the peeled onion.

The next vegetable ingredient is carrots. We also wash it first, then peel off the peel, and then grind it using a grater. The carrots can also be thinly sliced (at your discretion).

We diversify the composition of vegetable components for pearl barley porridge with chicken with sweet bell pepper. First, remove the seed capsule from the pepper and wash it. Cut the bell pepper into cubes.

We finished chopping the vegetables, and our chicken was already browned.

Add chopped vegetables to the chicken pieces.

Stir and simmer the ingredients for the porridge for about 7 minutes.

We wash the tomato and cut it into small cubes. Add to the rest of the ingredients in the pan. Simmer for another 5 minutes.

Now you can introduce pearl barley. Experienced housewives know that it is better to soak it in water before cooking. Before adding, rinse the pearl barley until the water is clear.

Don't forget to add salt to all the ingredients for the dish.

Fill the pearl barley with vegetables with water so that it is 2 cm higher than the cereal.

Simmer the barley porridge for about 30 minutes until done.

At the end, season the pearl barley porridge with chicken and vegetables with chopped dill.

Real pearl barley porridge is very labor-intensive to make. But its special, sticky taste is worth the effort. Asian chickpeas also take a long time to cook. Therefore, we combine pearl barley and chickpeas in one porridge.

pearl barley - 200 gr
chickpeas - 200 gr
carrots - 1 pc.
onion - 1 head
vegetable oil - 4 tbsp.
salt - 1 tsp.

Chickpeas or nokhud are sold in various forms. There are smaller Indian chickpeas. Central Asian chickpeas are larger. It can be soaked overnight and simply eaten raw or added to salads. No pea taste. Rather, these chickpeas taste like nuts. For our dish, there is no point in soaking chickpeas and pearl barley. This dish is cooked in the evening and finished in the morning. Stand near a saucepan with a water bath for 5-6 hours, as suggested in classic recipes for preparing real pearl barley? Yes, no one is capable of such feats now. There is simply no time for this.

The Lazy Cooks Club has developed a method of periodically heating pearl barley porridge to a boil, followed by a long pause. So, wash the chickpeas and pearl barley, add 1.5 liters of water in a saucepan or cauldron and put on low heat. Let it simmer for 1-2 hours. Then turn off the heat and keep the porridge covered for another 2-3 hours. If it stays overnight, it's okay. Barley and chickpeas drink a lot of water. Boiling water should be added as needed.

In the morning you can cook the porridge for another 1 hour and finish cooking in the evening. In other words, you should not be afraid of long pauses when cooking this porridge. She's not afraid of them. It cooks even with the heat off.

As a result of these actions, which, in fact, take very little time, we should end up with a viscous, tender pearl barley, reminiscent in consistency of rolled oatmeal. The chickpeas have become soft, but they do not lose their shape and bring new shades of flavor to this dish. Check the dish for salt and add it as needed.

Let's move on to refueling. I prefer my classic “triple” with vegetable oil. Pickled cucumber, onion and carrot. Cucumber can be replaced with mushrooms. We clean the vegetables.

We cut our vegetables and put them in a separate frying pan. Place on medium heat and stir constantly.

Fry vegetables in vegetable oil until light brown edges form on the onions and carrots. Add the dressing-fry into the pan with the porridge. Mix everything and cook for no more than 10 minutes. Add salt to taste. Pearl barley porridge with vegetables and chickpeas is ready.

This is a vegetarian version of the dish. It is nourishing, tasty and healthy. You can decorate the porridge with herbs and add vegetables. Barley was the main porridge in the Russian army. And that was right. You can read entire treatises about the benefits of chickpeas. Unfortunately, we rarely use such products in our diet. We need to go back to our roots.

We haven't forgotten about meat-eaters. These are our people and we need to help them. A roasted chicken leg or a good smoked sausage, heated until the flesh breaks in the microwave, makes our porridge a complete and powerful side dish.

source

Today we are pleased to present to your attention a recipe for a very satisfying and appetizing dish - we will prepare pearl barley porridge with chicken and mushrooms! This dish has a huge number of advantages and only one small drawback - barley takes a long time to cook, but this is not a problem, just put the cereal on the stove first, and while it is cooked, prepare the rest of the products. You can use any mushrooms in this recipe (forest or more accessible champignons), as well as in any form - fresh, frozen or dried. The choice is yours!

Ingredients to prepare pearl barley with chicken and mushrooms:

pearl barley – 350 g
chicken fillet – 350-400 g
mushrooms – 300 g
onions – 1-2 pcs.
carrots – 1 pc.
garlic – 2-3 cloves
water – 1.5-1.7 l
salt, pepper - to taste
vegetable oil

Recipe barley with chicken and mushrooms:

Pearl barley should first be washed in several waters.

Boil water in a saucepan, put pearl barley in boiling water. Cook the porridge over moderate heat, stirring occasionally. When the water boils again after adding the cereal, add salt to taste. The approximate cooking time for pearl barley is 35-40 minutes.

While the pearl barley porridge is cooking, prepare the mushrooms: if you use frozen mushrooms, you need to defrost them, fresh ones need to be washed and chopped, dried mushrooms need to be soaked in water. In our case, frozen porcini mushrooms are used.

Chicken fillet should be washed, dried with a napkin and cut into small pieces.

Then fry the chicken in a frying pan in vegetable oil for 10 minutes.

Add mushrooms to the chicken, stir, fry until done. Finally add salt and pepper, then transfer to a plate.

Prepare vegetables: peel onions, carrots and garlic and wash under running water. Grate the carrots on a coarse grater, and cut the garlic and onion into small cubes.

First fry the onion and garlic in oil until soft (4-5 minutes).

Then put the carrots in the pan, stir and fry everything together for another 5 minutes. Remove vegetables from heat.

By this time, the pearl barley should have already cooked and the water in the pan should have almost all boiled away.

Place the fried chicken with mushrooms and vegetables into the pan with the pearl barley porridge.

Mix the pearl barley well with the chicken and mushrooms and put on low heat for another 5-7 minutes.

Appetizing porridge with chicken and mushrooms is ready! Serve the dish hot.

source

Hi all! Today we will talk about how to cook pearl barley with chicken.

Many people know about the benefits of pearl barley, but not every housewife wants to bother with its preparation, since it is believed that this is too lengthy a process. Let's try to dispel such an unfounded judgment.

Of course, if you simply rinse the cereal and immediately set it to cook, it will be ready in no less than one and a half (or even two) hours. But what prevents you from pre-soaking it, say, overnight?

Then the cooking process will take a maximum of 50 minutes. Then all that remains is to drain it in a colander, season it with oil or fry it like pasta. We now have an even more delicious dish made from this product - barley with chicken in the oven.

First, we will boil the cereal (of course, already well soaked and swollen), but not until ready. Then we put it in the mold along with the chicken (in our case it will be chicken legs) and put it in the oven. As a result, we will get delicious chicken legs with a side dish at the same time.

a glass of dry pearl barley;
bulb onions;
carrot;
vegetable oil - maximum 3 tbsp. spoons;
chicken - 4 chicken legs;
paprika - coffee spoon;
mayonnaise – 2 tbsp. spoons;
ground pepper – 1/3 coffee spoon;
mustard - dessert spoon;
salt - to taste;
half a glass of water and meat broth (any).

First, let's make a delicious chicken marinade. We will make it from mayonnaise, mustard, spices and literally a tablespoon of butter:

The next step is to place the thoroughly washed and wiped chicken legs on a plate and coat them with the marinade prepared according to the above method. Set the chicken aside to soak.

Place the soaked pearl barley in a pan of cold water, put it on the fire and simply cook it from the moment it boils for 30 minutes (without salt).

Chop the peeled and washed vegetables and sauté in vegetable oil for about two minutes.

Place the pearl barley, boiled until half cooked, in a colander and begin forming the dish.

Place the barley on the bottom of a heat-resistant mold (Teflon or glass) and pour in a salted mixture of water and broth (so that all the pearl barley is in the liquid).

Add the vegetables and mix lightly.

Place the marinated chicken legs on top, cover the container with a lid (or foil) and place in a hot (200 °C) oven.

After 40 minutes, remove the lid and leave to bake for another third of an hour. That is, the total baking time for the dish is 1 hour. If desired, you can also sprinkle shredded cheese on top.

And here it is, barley with chicken legs, cooked in the oven, aromatic, with a rich meat and vegetable taste, ready. This is delicious.

This is what she looks like in the photo: