Barley porridge with mushrooms: a unique and easy recipe. We will return the forgotten recipe - barley with mushrooms and onions in a slow cooker Delicious barley porridge with mushrooms

Barley is a cereal that is best soaked in water in advance. Of course, you can simply and immediately put it to cook, but it will be quite a long time. Therefore, I wash it, pour it with boiling water (or just cold water) and leave it to swell overnight.
In the morning, drain the water, and begin to cook barley with mushrooms.

I cook vegetables right in the duck bowl, in which, in fact, I will continue to cook my porridge.
We clean the onions and carrots and chop. I rub the carrots on a grater, but I cut the onion into a cube, medium-sized.

Pour oil (vegetable) into the chicken and first, for three or four minutes, fry the onion, and only then add the carrots. We fry for a few more minutes.

Chop the walnuts.
Add barley, walnuts, salt and pepper to vegetables. Pour everything with water so that it covers the barley, bring to a boil and cook for 20 minutes under a tightly closed lid.

What is dried mushroom powder? - you ask. And these are the simplest mushrooms I have dried and ground into powder in a blender. It can be added at the end of cooking any dish. Perfect in goulash, and in sauces, and in risotto, and in cereals, and in soups and so on. Very comfortably. I store it in a tightly closed glass jar. .

Mushrooms I take frozen, my own, already boiled. If you do not talk about grams, then about 200 ml of a mug full of boiled mushrooms.

Add mushrooms to barley, if any, then mushroom powder, mix, close tightly and simmer for another 20 minutes.

About water. If you see that the porridge is dry, and you still have to cook (you want barley a little softer), then add a little water. But do not forget that after all we have porridge, not soup.

At the end, add butter, taste for salt (and this porridge loves salt), mix and close the lid again, let the barley with mushrooms stand for another 10 minutes, absorb the oil.
Happy you!

Barley porridge is the most brutal of all porridges, but cooked with mushrooms in homemade chicken broth, it acquires an unexpectedly soft and delicate creamy taste with a delicate, unobtrusive aroma of champignons, pleasant to smell.

And this is how it is anywhere: for breakfast, and for dinner, and for lunch - add only a cup of clear broth with golden drops and green onion rings. And there is hardly anyone who will leave barley porridge with mushrooms indifferent.

And what is she useful: gives strength and rejuvenates the body (promotes the production of collagen), and cleanses of toxins! Stimulates brain activity, improves metabolism, skin, hair, teeth, improves immunity, hemoglobin levels, protects blood vessels and the heart.

So do not be lazy to cook barley porridge at least occasionally, get all the strength and power of nature from priceless barley grains.

Compound :

1.5 cups pearl barley - 300 g,

1 onion - 137 g,

champignons or forest mushrooms - 300 g,

2 tbsp. l. vegetable oil - 20 g,

chicken broth - 600 - 1000 ml,

salt, pepper - to taste,

greens for serving.

Yield: 1500

Energy and nutritional value of barley porridge

How to cook barley porridge

In order for the cereal to cook faster, it must be soaked in water for several hours before cooking: you can put the cereal filled with water overnight in the refrigerator (so as not to sour if the room is warm), you can put it for three hours - this will also reduce the cooking time. And there is also an express method: fill the cereal with water and cook in boiling water for 5-7 minutes, then drain the water, rinse the cereal, pour it over with cold water again and now cook until tender. But even with such manipulations, it is still not cooked quickly: it takes about an hour to get well-boiled cereals.

Barley porridge with mushrooms can be prepared in a deep frying pan, in a cauldron or in pots in the oven.

So, the soaked cereal should be washed well so that the water becomes clear.

Peel the onion, wash it, cut into half rings and fry in oil until golden brown.

Add chopped mushrooms to the onion and fry, stirring, until the mushrooms darken.

Pour cereal into the pan, mix.

Pour the broth with mushrooms and onions. I had a salty broth, so I salted the porridge at the end of cooking, and someone does not even need to add salt.

I immediately poured a liter of broth, but it can be less, for example, 600 ml, and then add it as needed if all the liquid evaporates and the cereal is not ready. The amount of liquid will still depend on the intensity of boiling and evaporation. And, the less liquid remains in the porridge, the more high-calorie it will be.

Cook over low heat without closing the lid and stirring from time to time.

At the end of cooking, salt the porridge to taste.

Do not evaporate all the liquid to the end, leave it a little. Remember how cooked barley swells in a cooled pickle. Already turned off, the porridge will absorb a little more moisture and after that it should not become completely dry. However, be guided by your taste and your ideas about what pearl barley porridge with mushrooms should be like: dry, crumbly or wet, slightly spreading on a plate.

Health to all readers of the blog "Cook Simple and Tasty"! Today's recipe can hardly be classified as fast, but it is almost certainly tasty, satisfying and healthy. 😉 Because it's about barley porridge with mushrooms.

In fact, I confess that I cook barley porridge extremely rarely, despite the fact that I have heard about the beneficial properties of this cereal. It's all about stereotypes, which sometimes stably influence the choice of products for my diet.

At one time, we cooked barley porridge only with a lot of meat or stew - it was in this form that my father could still endure it, who, after serving in the army, told his mother that “the spirit of this porridge should not be in the kitchen.” But, given that I had long ago given up eating meat, I could not decide to cook barley porridge in any other way. But once in the winter I had an “enlightenment”: after all, mushrooms are considered a substitute for meat, which means that barley porridge with mushrooms should turn out! In general, enough prefaces, it's time to roll up your sleeves and get down to business.

Let's take:

two bags of pearl barley,
about 300 grams of fresh champignons (you can also take oyster mushrooms, or any other fresh mushrooms),
a couple of heads of onions,
vegetable oil for frying,
more patience. 😉

First of all, you need to fill the sachets with barley with water and put them to boil - pearl barley is usually cooked for 40-50 minutes until fully cooked. We need about 30 minutes. To begin with. 😉

Groats are cooked over medium heat, so for now we can do cooking or. Well, or just go to read or lie down. 😛

Twenty minutes after boiling the cereal, it is worth taking care of the main process of preparing barley porridge. Clean onions and mushrooms. Cut them into quarter-rings and start frying.

First of all, pour vegetable oil into a frying pan and fry the onion until golden brown ...

Then add champignons (or any other mushrooms that you found on hand).

By the way - if you are preparing this dish not in Lent, you can add butter for flavor. If you comply, then you will have to do only vegetable.

Saute mushrooms until done...

Then transfer them to a bowl. By that time, most likely, pearl barley will be cooked to almost complete readiness.

We take out the grits from the water, carefully - hot steam from the bag can burn your hands - open the bags and pour the grits to the champignons.

Add about two-thirds of a glass of water and put on a slow fire, salting the dish.

By
Published: 2017-03-24
Total time: 1H
Calories per serving:
Fat per serving:
Ingredients: Thinly sliced pearl barley, onion, mushrooms
Price:
directions:

Recipe for delicious and fragrant barley porridge with fresh champignons...

The basis of a healthy human diet is a variety of cereals. They are used as a delicious side dish, hearty main dish. If you learn how to cook them correctly, experiment with the original recipe, you will understand that porridge is the most healthy, tasty and quick-to-cook dish. One of these is pearl barley, which few people love and know how to cook.

Many people associate pearl barley with a dry taste and the absence of any features. As a rule, it is cooked without any additional ingredients and. It is important to remember that pearl barley is very beneficial for the health of the human body. And if you cook it right, according to a good recipe, you will find that it is incredibly tasty and nutritious. Best of all, cook it with additives. It can be: vegetable saute, mushrooms, meat, fish. Barley with mushrooms is a special dish that deserves a place on your dinner table.

An important step in cooking is the choice of pearl barley (you will find more). It is sold packaged or by weight. Pay attention to its color. Groats should be with a golden hue. The main thing is that there are no black dots, inclusions. Look at its general condition, the grains should not stick together. Now you can find a huge number of recipes for its preparation. You will be presented with a recipe that has been proven over the years. Namely - barley porridge with mushrooms. Divine taste, smell, look - that's what you get from this recipe.

Cooking

1. The most important step is to choose a good quality cereal. Pour it on the table, sort it out, get rid of spoiled grains and debris.

2. The next important step is to rinse it under running water using a sieve.

3. Transfer barley to a bowl, pour purified water at room temperature. Leave for 40 minutes, according to the recipe. Then drain the liquid using a sieve. After that, pour 4 cups of water into the pan (1: 2 ratio). Put on the stove, make medium heat, salt and add vegetable oil. When the water boils, pour in the cereal. Turn off the fire. After 20 minutes, the fragrant barley is ready. Remove from heat and add butter, which will enrich the porridge.

4. Start refueling. Peel the carrots from the peel, rinse in water. Third on a fine grater.

5. Peel the onion. Cut into half rings. Transfer to a plate and blanch with boiling water.

6. Wash the mushrooms well in water. Cut them into slices, slices.

7. Pour vegetable oil into a hot frying pan, heat it up. Fry the onion for 2 minutes, stirring constantly. Add carrots, fry for five minutes. Take mushrooms, send to vegetables, salt, pepper. Fry until all the liquid has evaporated. This will take 8 minutes. Then add and mix. Close the lid and simmer for 10 minutes.

8. Porridge with mushrooms is ready. You can serve this dish for breakfast, lunch or dinner. Divide on plates. Garnish with fresh herbs, vegetables and enjoy the spicy aroma and taste of porridge. Barley with mushrooms will become an indispensable dish in the diet of your family. Healthy, hearty, tasty dish - what could be better!

Follow the cooking technology described in the recipe, and detailed photos will help you with this. Your household will appreciate this porridge.

Video recipe

Beneficial features

Barley is rich in vitamins, minerals, useful substances that play an important role in the improvement of the human body.

Groats are saturated with vitamins: A, E, B, PP, D. Contains carbohydrates, fiber, proteins, essential amino acids. It consists of: iodine, bromine, nickel, calcium, iron, potassium.
It is a valuable dietary product. Effectively helps in the fight against excess weight. Barley is useful for obesity, diabetes. Calorie content is 320 kilocalories per 100 grams of the finished product.
Helps to improve the functioning of the gastrointestinal tract, cleanses the body, enriches the blood with oxygen and relieves it of cholesterol plaques.
Strengthens the immune system, improves complexion and skin, rejuvenates. Strengthens nails, hair, making them smooth and silky.

Harmful properties

There are contraindications to the use of barley porridge. This product must not be abused. It is not recommended to introduce it into the diet more than 2-3 times a week.

This cereal is considered difficult for digestion, so you should know the measure and not abuse it, as complications may occur.
Children should not be introduced into the diet until they reach the age of three.
It is contraindicated to use during pregnancy.

Barley porridge goes well with the taste of mushrooms, set off by the texture of milk sauce. It acquires additional notes when using green onions, dill, pepper.

One kilogram of dry barley with various additives is enough for a family dinner for six to ten people, with the additional use of sauces.

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

When you don’t have forest mushrooms in your stocks, use standard champignons, oyster mushrooms, or buy frozen mushrooms in the supermarket - porcini, mushrooms, chanterelles. You can use fresh ordinary champignons and oyster mushrooms.

Taste Info Second: cereals

Ingredients

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

How to cook delicious barley with wild mushrooms in milk sauce

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

In an ordinary pan, pearl barley is cooked to a ready state for about an hour, some types of barley cook faster, so it is noticed that barley from a bag is cooked faster.