Golovna Constipation Barley with mushrooms. How to prepare pearl barley porridge with mushrooms?

Barley with mushrooms. How to prepare pearl barley porridge with mushrooms?

Pokrokov's recipes for preparing pearl barley porridge with mushrooms, sweet peppers, tomatoes and tsibule

2018-04-09 Rida Khasanova

Evaluation
recipe

5386

Hour
(min)

portion
(chol)

100 grams of finished herb

1 gr.

2 gr.

In carbohydrates

6 gr.

44 kcal.

Option 1: Classic recipe for pearl barley porridge with mushrooms

Pearl barley porridge is served as a snack or dinner. Varta uvagi is such a universal cereal, and it’s also so tasty and nutty. Properly cooked grains resemble pearl barley, which is also known as pearl barley. We present a classic, among other options, for preparing pearl barley with mushrooms. This herb is served to the table with sauce, fresh vegetables and spicy herbs.

warehouses:

Pokrovsky recipe for pearl barley porridge with mushrooms

You need to prepare the cereal first. Whip the grains in a bowl. Please forgive me carefully. Leave it near the water for about a year. Please forgive me again. Transfer to the pan. Pour in a quantity of hot water indicated in the list of ingredients. Add a splash of topping oil. Put it on to cook in the deep heat. Cover the lid of the saucepan.

In the meantime, let's get to work on the groceries. Clean the head, rinse and finely chop the head. Wash the mushrooms and cut into thin slices. Heat the oil in a frying pan. Add a new one. Sauté until golden brown. Add some gribi. Make the fire strong, otherwise the mushrooms will give juice. Stir and continue kneading until the cookies become golden brown. Then change the fire. Sauté for another 10-12 hvilins, stirring occasionally. You can add a little hot water and simmer. So the tsibulya and gribi will be soft.

When the water in the pan with the porridge boils and the grains become soft, remove them from the heat. There is no need to rinse. Transfer the porridge to the frying pan with mushrooms. Add your favorite spices and mix. Cover with a lid onto a splinter of bread.

Place on plates and serve. The recipe calls for more water and cereals (1.2 liters per 0.5 kg); The finished porridge (without mushrooms and vegetables) will yield approximately 1.5 kg. If you want to cook a knitted porridge, change some of the raspberry for boiling.

Option 2: Sweet recipe for pearl barley porridge with mushrooms and tsibuleya

Barley is a very tasty porridge, but it only takes a good amount of time to cook it. You can speed up this process by taking a pressure cooker or multicooker.

warehouses:

a sprinkling of cereals;
1.2 liters of hot water;
0.3 kg gliv;
a spoonful of wheat boroshn;
pіvsklyanka vershkov;
head of the cibul;
for the taste of salt and ground pepper;
spoon of rosemary oil.

Yak Shvidko prepared pearl barley porridge with mushrooms and tsibulya

Wash the cereal well. Place it in a pressure cooker. Fill with hot water – 1.2 liters. Add a spoonful of olive oil. Close the pressure cooker, put the fire on for 40-50 minutes.

In the meantime, clean and rinse the tsibul and mushrooms. Purchased glitter does not require a lot of respect. Rinse the traces thoroughly in running water. For consumption, lock up a bowl of water for a couple of drinks. This is how sand comes out like mushrooms.

Cut the tsibula and gleeves. Place in a heated frying pan. Sauté until ready over medium-high heat. Add tops, salt and ground pepper. Cover with a lid and simmer until the meatballs are soft. Coat flour in a dry frying pan | well|, add|add| to mushrooms. Stir and continue to extinguish. This mass can be left in this form or ground into a puree-like sauce.

When the pearl barley is ready, add salt. Stir.

Place pearl barley on plates and mushroom sauce in the middle.

If you add a little olive oil to the grains when boiling, the grains will cook faster and will be softer.

Option 3: Pearl barley porridge with mushrooms and tsibuleya

The recipe calls for dry white mushrooms. They need to be soaked for about a year beforehand. And then cook it. So spend an hour to pay off again, and even the grass will be licking your fingers!

warehouses:

Prepare yak

Wash the cereal. Fill the saucepan with hot water (liter of water). Put it on to cook in the deep heat. It is necessary to remove the pin periodically.

In the meantime, rinse and soak the white mushrooms in warm water. Then cut into pieces, carefully using kitchen knives. After 40-50 minutes, put them in this water to cook. Remove the meat from the boil.

Clean and rinse the carrots and carrots. Trim them with a knife. For carrots, you can use a grater. Place the vegetables in a frying pan with olive oil. Sauté until done - the pieces will have a golden brown color and will be soft.

Add mushrooms to vegetables. Brush the masa a little more.

Rinse the cooked pearl barley in cold water. Let the juice drain. Transfer the porridge to the vegetables and mushrooms. Add salt and spices. Stir. Strava is ready for use.

Mushrooms for the recipe can be marinated at home. Then rinse them with salt. Cut into pieces. And then add to the vegetables, as indicated in the recipe.

Option 4: Pearl barley porridge with mushrooms in a multivartsi

A slow cooker is a great companion for preparing any kind of herb. You will be able to use it to boil pearl barley porridge with vegetables and mushrooms.

warehouses:

Pokrovy recipe

Rinse the pearl barley in the water as often as you need to change the water. This is how the starch turns out. Place the porridge into the multicooker bowl. Pour in a liter of hot water. Pour in a spoonful of olive oil. Close the lid. Set the boil mode to 40 minutes.

Rinse medium sized tomatoes. Move the fruit stalk. And trim the pulp with a knife. Rinse the mushrooms and cut into thin slices. Wash a bunch of spicy greens and cut into pieces.

When you feel the mental signal that the cooking program has ended, remove the porridge from the bowl. Rinse the porridge in a sieve with running water. Let's go home. And rinse the multicooker bowl.

Place mushrooms and tomatoes in a bowl. Pour in some olive oil. Using the grease mode, prepare 20 minutes of masa. Add pearl barley and chopped greens. Stir. Set the dimming mode to 40 minutes. After this hour, the grass will be completely ready.

You can add other vegetables to the list of products for pearl barley porridge with mushrooms in a multicooker. For example, celeri stalks, bell peppers and sushi for the eggplant and relish.

Option 5: Barley porridge with mushrooms and sweet pepper

Rodzinka's recipe is soy sauce. Try adding more piquancy to the herb, add a spoonful of dark, salty radish to turn the original porridge into delicious herb.

warehouses:

repeat the bottle of pearl barley;
kolka pecheritsa;
a couple of spoons of soy sauce;
0.3 kg of bell pepper (pieces of different colors of peppers);
for the eggplants, a tip of chili pepper;
spoon of olive oil;
a couple of pinches of dry spicy herbs (basil and herbes de Provence);
a pinch of hops-suneli;
salt.

Prepare yak

Wash the pearl barley thoroughly in a bowl of water. Change the liquid and rinse again. Transfer the cereal into a saucepan. Fill with water. Cover with a lid and let stand for about one or two years. Then set this water to boil over high heat. When the water comes to a boil, change the heating until the porridge boils. If possible, cover the pan with a lid.

Rinse the sweet pepper. You can add even more chili pepper. Ale tse za bazhannyam. Dice the pepper into small cubes. Rinse the mushrooms and cook as well.

In a frying pan, sauté all the peppers with olive oil. When the pieces become golden brown, add mushrooms. Stir. Lubricate the masa for about a quarter of the year on low heat – the mushrooms will be ready until done. Pour in soy sauce. Add salt, add suneli hops and dry spicy herbs. Stir the mixture.

Rinse the finished porridge under running water, just as you washed pasta. For ease of use, use a fine sieve. When everything is cooked, transfer the porridge to the mushrooms and pepper. Stir and simmer the kefir. Taste it to taste, maybe add more salt. Then mix the ingredients. Pearl barley porridge with mushrooms and pepper is ready to eat.

Pearl barley porridge is prepared with mushrooms and vegetables, as is another hot herb with cereals. You can harvest this herb ahead of time before eating, and then just heat the little bits in a frying pan.

Delicious!

Pearl barley is a grain that is better to be soaked in water later. Of course, you can simply put it on the stove and cook it right away, but it will last for a long time. So I wash them, fill them with dill (or just cold water) and let them swell for a while.
Let the water boil and we begin to prepare pearl barley with mushrooms.

I’ll cook the vegetables right in the oven, in a cool, moist state, and I’ll cook my porridge.
We clean carrots and carrots in more detail. I grate the carrots, and then cut the carrot into small cubes.

Pour olive oil (roslinne) and spchatka into the cachenia, hvilini three-chotiri, grease the tsibul, and then add carrots. Let's lubricate the knuckle of khvilin.

Chop the pea hairs.
At the ready, add pearl barley, pea hairs, salt and pepper to the vegetables. Fill everything with water so that it covers the pearl barley, bring to a boil and cook 20 quilins under a tightly closed lid.

What kind of powder is made from dry mushrooms? - Power up the vi. And I dried the simplest mushrooms and ground them into powder in a blender. This can also be added to the preparation of any kind of herb. Excellent in goulash, in sauces, in risotto, in porridges, in soups and so on. Really handy. I save it in a tightly closed glass jar. .

I take frozen mushrooms, mine are already boiled. If we don’t talk about grams, then about 200 ml of freshly boiled mushrooms.

Add mushrooms to the pearl barley, or mushroom powder, mix, cover tightly and add another 20 minutes.

About water. If you’re drinking, the porridge is dry, and you still want to cook (you want a little pearl barley), then add a little water. Don’t forget that we have porridge after all, not soup.

At the end, add the olive oil, taste for salt (and this porridge loves salt), stir and cover again, let the pearl barley with mushrooms stand for 10 minutes, absorb the oil.
Congratulations to you!

Pearl barley porridge goes well with the taste of mushrooms and has the texture of milk sauce. Vaughn develops additional notes with vicoristic green cibul, dill, pepper.

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

Barley with mushrooms and zibula, stewed in milk sauce with seasonings, is tasty, simple and inexpensive herb. Strava is suitable for lacto-vegetarians. It is well balanced with vegetable fats, proteins (in mushrooms), carbohydrates, good nutrition, with a properly selected individual serving size of pearl barley with mushrooms and cibul.

If you don’t have any forest mushrooms in stock, pick up standard pecheritsa, glivis, or buy frozen mushrooms from the supermarket - white mushrooms, honey mushrooms, chanterelles. You can vikorist freshly made pecheritsa and plums.

Smak Info Friend: cereals

warehouses

How to prepare pearl barley with forest mushrooms in milk sauce.

If you want to cook pearl barley, then stir about this grain behind, soaking it for a few years (nothing). You can speed up the cooking time of this type of porridge with the help of a pressure cooker - it will be ready in twenty minutes.

In the first saucepan, cook the pearl barley for about a year until it is ready, and boil the pearl barley faster for a day, so it is noted that the pearl barley from the bag cooks faster.

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

Tint them with constant stirring.

This is popularly called chervonym among culinary specialists.

Add fresh, unpicked goat's milk to the tinted beard (easily replaced with full-fat cow's milk).

Squeeze the mortar to extract the unique black long pepper that smells like pine.

Pepper the milk sauce.

Chop the cleaned and fermented forest mushrooms.

So coarsely chop the white part of the cibul into slices.

Save the tsibula in hot oil, vikorist and local wok.

Add|add| Sliced forest mushrooms until the end.

Temperature teaser

Cut the cibul's feathers.

Add the detailed green cabbage to the sauté.

Cut the crepe.

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

Whisper the shaking of the fortress.

Stir the sauce. Bring it to readiness.

Boil the soaked pearl barley in a pressure cooker by adding two liters of water. Process trivatime twenty hvilin.

Add savory olive oil to the porridge from pearl barley.

Divide the pearl barley into deep portioned soup bowls.

Serve pearl barley porridge with mushrooms and hot zibula, sprinkled with fresh herbs, for example, dill.

Hello to all readers of the blog “Cook simply and deliciously”! Today’s recipe can hardly be translated into sweet, slightly savory, rich and brown - perhaps even melodiously. 😉 That's why I'm talking about pearl barley porridge with mushrooms.

I really know that cooked pearl barley porridge is very rare, regardless of those who have heard about the coarse power of this cereal. Everything on the right, perhaps, has stereotypes that strongly influence the choice of products for us.

At one hour we were preparing pearl barley porridge with a great quantity of meat and carcass - in this appearance my father could still bear it, who, after serving in the army, told his mother, so that “the spirit of this there was no porridge in the kitchen.” But if I look at the fact that I have long dreamed of cooked meat, I just couldn’t get around to preparing pearl barley porridge any other way. Just one time during the winter I had a “blessing”: even mushrooms are used as a meat substitute, and then pearl barley porridge with mushrooms can go away! Zagalom, wash the front, the time has come to roll up your sleeves and get to work.

Let's take:

two bags of pearl barley,
approximately 300 grams of fresh pecheritsi (you can take them or add some other fresh mushrooms),
a couple of cibul heads,
Roslinna oil for lubrication,
more terpene. 😉

First of all, we need to fill the bags of pearl barley with water and set them to cook - the pearl barley is ready, add 40-50 minutes until ready. We will need 30 hvilins. For the cob. 😉

Cook the cereal over medium heat, then you can get started with the preparations. Well, just drink and read or lie down. 😛

About twenty minutes after boiling the cereal, let’s talk about the basic process of preparing pearl barley porridge. Clean the tsibul and gribi. Cut them into quarter rings and start brushing them.

First of all, we pour the rose oil into the frying pan and fry the tsibul until golden.

Then we add the pecheritsa (or any other mushrooms that you have on hand).

Before speaking, if you are preparing this herb not during Lent, you can add oil for flavor. If you keep trying, you will only have to make do with the grown ones.

Simmer the mushrooms until tender.

Then we transfer them to a saucepan. At that hour, ready for everything, the pearl barley is ready to cook until ready.

We take the cereal out of the water, carefully - the hot steam from the bag can be on your hands - we open the bags and pour the cereal until the oven.

Add about two-thirds of the bottle of water and put it on a high heat, adding salt to the dish.

By
Published: 2017-03-24
Total time: 1H
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced pearl barley, tsibul, pecheritsi
Price:
Directions:

Recipe for making savory and aromatic pearl barley porridge with fresh pecheritsa.

Pearl barley, in our opinion, is one of the most compatible cereals. Most people associate them with the gray, foolish mass, which is not something you want to marvel at. And today we are ready to develop all the advances in this cereal and we encourage you to prepare pearl barley with mushrooms and vegetables. According to our recipe, pearl barley comes out springy, grain to grain, and adding thyme will provide the dish with a light lemon note. Call this herb with the garish word “perlotto” and hoot your family to the table. We guarantee that there will definitely be more pearl barley lovers among you. In addition, this herb will help you improve your sleep habits. Just tell me about soaking the pearl barley later.

Author of the publication

Live to protect the harsh, but beautiful Baltic Sea. I was ready to love from my early childhood, but in the present hour this burying outgrew from the moment I began to live independently. A contagion of great satisfaction is prepared for his homeland. Mother's daughters. The middle is a photograph, and food shots still occupy the left side of all photos.

Author of the recipe: Valentina Maslova
After cooking you remove 6
Cooking time: 1 year

warehouses

Method of preparation

It is important to rinse the pearl barley with water to avoid the milky sour cream. Pour clean water over the cereal and leave it for at least a couple of years (it’s better to work for nothing, before going to work).

Take one small and medium-sized carrot and peel it. Cut the carrots into thin strips, and the cibulina into small cubes. Take the pecheritsa and, having seen the legs, cut them into a saucepan. If you have small mushrooms, you can cut them into quarters.

Heat olive oil in a frying pan, add carrots, thyme and thyme leaves. Cook, stirring occasionally over medium heat until the cibula is cooked through.

Add pecheritsa to the pan, salt, pepper and add nutmeg peas. Mix everything thoroughly and simmer for 5-7 minutes.

Place pearl barley on the mushrooms and vegetables and pour in the broth so that the grain is thoroughly coated (about 3 ladles of soup). Cook on minimal heat under a lid for 20-25 pieces. Add broth to the world by boiling it.

About 5 minutes before they are ready, add green peas to the pan. If the peas are frozen, then it is not easy to freeze them. Fresh peas need to be blanched first (dip 2-3 minutes into a saucepan with dill), and then transfer to a frying pan.

Barley with mushrooms ready. Delicious!