Pearl barley on milk: a recipe. How to cook pearl gruel?

Pearl barley is purified andground grains of barley. This plant, growing on the fields, is absolutely unpretentious in the care and absorbs in itself all the useful substances that nature gives it. Thanks to this, pearl barley, or pearl barley, as they call it among the people, is a storehouse of vitamins, minerals and amino acids. To eat grits began thousands of years ago, but today, by the number of useful properties, it does not lose its leadership positions.

In this article, we will discuss how barley porridge is prepared on milk and on water. Here we will present an ancient recipe for a pearl barley, which was part of the diet of Peter I.

What is the use of pearl barley?

Dieticians unanimously assert that pearl barleyCroups must be used in the preparation of meals of the daily diet. And all thanks to the unique beneficial properties that this cereal possesses.

So, porridge from porridge:

a record among other cereals for the content of vegetable protein, which provides the body with the necessary energy and contributes to the restoration of forces;
The substance lysine, thanks to which the body produces collagen, responsible for aging, youth and skin elasticity;
leader in fiber maintenance, which acceleratesperistalsis of the intestine, ensuring the timely removal of toxins and toxins from the body (this property of cereals allows you to include cereal in the composition of effective diets);
contains vitamins B, A, D, E, in addition, it also includes trace elements such as potassium, calcium, phosphorus, iodine, zinc and nickel.

Pearl barley is suitable for daily consumption, and porridge cooked with milk can be an ideal option for a proper and healthy breakfast.

Recommendations for the preparation of pearl barley

The following recommendations will make it possible to prepare pearl gruel on milk quickly and without hassle:

Krupu for porridge must be washed before cooking to clear it of plaque.
To accelerate the cooking process, cereal is recommended to soak in water for 2-6 hours.
Milk for porridge should not be fat. Otherwise, the dish will be too heavy for the digestive system.
If desired, milk can be diluted with half water. The taste of the dish does not change much.
Fruits, berries, dried fruits, nuts and other additional ingredients should be added to the dish at the very end of the cooking, about 10 minutes before the end of the process.
Perforated porridge on milk is cooked for a long time, so before cooking it is important to make sure that you have at least 1 hour of free time at your disposal.

It is important to check that the shelf life of the products corresponds to the norm. Otherwise, the croup will be bitter, and the milk will curd when cooking.

How to cook pearl barley

Before you start cooking the grains,you need to decide how you want to see the ready-made dish: either it will be a crumbly garnish, or a viscous and soft porridge. In the first case, the amount of cereal and water is taken in the proportion of 1: 2, and in the second - much more, about 1: 4 or 1: 5.

How to cook pearl barley for garnish? For this, the rump is well washed in water, then soaked for several hours, poured with pure water in the above ratio and put on medium fire. When the water boils, the fire is reduced to a minimum and boil the porridge until ready. The cooking time depends on how long the barley was in the soaked form, but about 30-50 minutes. 5 minutes before removing the pan from the fire, it is recommended to add butter (about 50 g) in the dish. This garnish is well combined to taste with meat and vegetable dishes and sauces.

How to cook pearl porridge on milk

Perl porridge on milk is not cooked at allmore difficult than rice or any other. But the secret of this cereal is its pre-soaking. Then it turns out more friable and tasty. Pearl barley on milk, recipe which is presented below, is cooked in a saucepan on the stove. However, such a dish can be prepared in a multi-store, and in a double boiler. From this porridge will only taste better.

Pearl barley on milk is prepared in this order:

First of all, the soaked and washed croup (250 g) is transferred to a pan.
Then it is poured in milk (4 tablespoons), salt and sugar are added to taste (approximately 2 tablespoons).
A pan of croup is put on fire, give milk to boil, reduce heat and cook porridge until ready (50-60 minutes).
In the finished dish, add butter, raisins and nuts to taste.

According to this recipe the porridge turns out to be rather viscous and perfectly suited for children.

The recipe for pearl barley on milk in a multi-

Porridge, cooked according to this recipe, willthe perfect choice for a delicious and healthy breakfast. It turns out soft, gentle and will surely please both children and adults. To prepare a dish, you just need to load all the ingredients in the bowl, select the appropriate mode and after an hour enjoy a delicious dish.

Pearl barley on milk in a multi-proportions 1: 2 for those who like friable dishes, and in a proportion of 1: 3 for those who like viscous porridge. For direct preparation of the dish, all the ingredients washed with porridge (1 item), milk (2-3 items), salt (pinch) and sugar (3 tablespoons) must be loaded into the multivark. Then the cooking mode "Quenching" or "Milk porridge" is set (depending on the model of the technique). After 60 minutes porridge can be served to the table.

Pearl barley with meat in the multivark

Porridge according to the above recipe can becook and in a saucepan on the stove, but in a multivark it turns out to be more saturated and fragrant, but to taste more like a traditional pilaf, but without so many spices.

How to cook pearl gruel with meat in a multivariate? The sequence of actions will be as follows:

Groats (2 items) are washed well several times until the water becomes clear.
Pork meat is cut into small pieces, fried in a small amount of butter, adding onions and carrots.
When the roast is ready, rinse the rump in a bowl, pour it with water (4.5 st.), Add salt and spices to taste.
Cover the multivarka cover and set the cooking mode "cereal" or "porridge" for 50 minutes.

Before serving, pearl gruel should be mixed well once more.

Perl porridge according to an old recipe with milk

It is known that the pearl barley is Peter I's favorite dish, it was he who included it in the mandatory ration of the military. PThe porridge on milk, the recipe of which was kept secret for a long time, is prepared for a couple and turns out to be unusually tasty.

To prepare the dish, the groats should be soaked in cold water for 12 hours, after which it continues to cook in the following order:

Groats (200 g) are poured with milk (2 liters), brought to a boil on the plate and boiled for 5 minutes.
Then in a saucepan of a larger size, a steam bath is prepared.
In a boiling water bath put a pan with porridge and rinse the dish for two hours. To taste, add salt and sugar.
Pearl barley on milk, the recipe of which is presented above, is tasty and soft, but the grain structure is preserved. It can be served for breakfast or dinner.

Pearl barley with milk and raisins

Another option for making delicious barley. Thanks to him you can learn how to cook pearl porridge with milk and raisins in the oven. It turns out fragrant, crumbly and very useful. To make porridge according to this recipe, grits (1 item) also need to be thoroughly rinsed and soaked in cold water for at least 6 hours. Thereafter, its shift in the pan is poured into pure water ratio of 1: 2 and sent to boil on the stove for 50 minutes.

At this time in warm water soaked raisins on10-15 minutes. After that, the liquid is drained, and the raisins are mixed with honey, thus preparing the filling for the porridge. When the water in the pan is almost completely absorbed, another glass of warm milk is added to the porridge and continue to cook it on low heat for 15 minutes. After the specified time, add the honey dressing to the dish, mix and shift the contents of the pan into a pot for baking. Before full preparation, the porridge will languish in the oven for another half an hour.