Very tasty barley with mushrooms. Barley porridge with mushrooms Barley with onions and mushrooms in Armenian style

Reservoirs 20.01.2024

Reservoirs

I won’t say that very often, but we cook pearl barley. There are many delicious dishes made from this “pearl” grain. One of them is very simple, but this is not its disadvantage - pearl barley with mushrooms. Why don't you try it, especially during mushroom season.

Necessary:

for 3 servings

Boiled pearl barley - 1.5 cups.
Carrots - 1/2 pcs.
Onion - 1 pc.
Mushrooms - I have 5 champignons. slightly larger than average size.
Dry garlic - 1/2 tsp.
Pepper, bay leaf - to taste

Preparation:

Boil the pearl barley until tender.

To obtain a more delicate taste, it is better to soak it for several hours or overnight.

If you cook in a slow cooker, you don't have to soak it.

I cook in a Panasonic multicooker on the “Stew” program for about 40 minutes. On other modes in my multicooker, barley produces too much foam. Depending on the variety, I can adjust the time - the liquid should be completely absorbed.

Usually I cook 2-2.5 cups. and freeze some of the finished pearl barley in small portions. This is very convenient if you need to prepare a pickle soup or a hearty second course - add pearl barley to the almost finished meat with sauce and the issue of a side dish disappears, you just need to warm it up.

To 1 part of cereal I add 2 parts of water.

Cut the mushrooms into slices (if you use wild mushrooms, they need to be boiled before frying).

Place in a frying pan with oil and fry until the moisture is no longer released from the mushrooms.

Add onions to the mushrooms.

We continue to fry, during this time we chop the carrots.

You can grate it, but I prefer to chop it.

Add carrots to the pan.

Fry lightly, add spices to taste, then close the lid and steam thoroughly until all the vegetables become soft.

If, of course, you like crispy vegetables, then you don’t have to cover them.

Place pearl barley into the prepared mushroom mixture.

Add literally 2-3 tablespoons of water and heat the dish under the lid so that all the flavors mix.

Congratulations, you also decided to keep the post. But don’t know what recipes for Lenten dishes exist? Even if you only have a few vegetables and some cereals in stock, you can prepare a complete, balanced breakfast, a hearty side dish for lunch and a diet dinner. Today I offer a simple recipe for pearl barley porridge with mushrooms.

I’ll say right away that this is a win-win option in the post. Firstly, pearl barley porridge is a storehouse of vitamins, other beneficial substances and minerals and vegetable protein. What can we say about mushrooms, an excellent source of protein that successfully replaces meat during fasting. Secondly, the porridge is very filling. Thirdly, if you get used to it, it can be cooked quickly and easily.

Since it is the second day of Lent, the porridge can be prepared without oil. But not everyone can do this, so let’s cook with vegetable oil. There is no particular difference in the preparation of both types of universal pearl barley porridge.

Cooking time: depends on the amount of food and the cooking method, because in a pressure cooker it will cook instantly, and in other ways it will take a little longer

Complexity: minimum

Ingredients:

pearl barley – 1 cup

water - 3 glasses

salt - to taste

vegetable oil – 1 tsp.

spices - as desired and to taste

Preparation

I want to immediately warn you that the proportions in the recipe are arbitrary - you can take more mushrooms or cereals. And we'll go over it first.

And then we’ll wash the pearl barley in several waters; there’s a lot of nasty stuff in it.

Then drain the dirty water. Place the cereal in a saucepan and fill it with water. The proportion is approximately this: for a glass of cereal - 2.5 glasses of water, and take half a glass of water for mushrooms.

After bringing the water in the saucepan to a boil, let's move on to the other ingredients. First of all, wash the mushrooms and let the water drain. By the way, about boiling - I bring it to a boil over low heat, so the porridge will steam better.

Then cut the champignons into small strips.

Then there are two ways - fry them in oil or send the pieces directly into the saucepan where the pearl barley is already located. I prefer the option where there is less frying - it’s healthier.

I immediately pour in the vegetable oil, that is, at the beginning of cooking. I decided not to put onions in the porridge. And for flavor and greater benefit, I cut the garlic into strips and also added it after boiling.

That's all. Oh no, I forgot. Salt! Salt immediately to taste, add spices. If you decide to cook without oil, then simply do not add it. The porridge will still be just as tasty and healthy. Under the lid on a tiny flame, the porridge will be crumbly and tender!

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

Many people associate pearl barley with a dry taste and lack of any special 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 correctly, according to a good recipe, you will find that it is incredibly tasty and nutritious. It is best to cook it with additives. It can be: vegetable sauté, mushrooms, meat, fish. Barley with mushrooms is a special dish that deserves a place on your dinner table.

An important step in preparation is the choice of pearl barley (you will find more). It is sold packaged or by weight. Pay attention to its color. The cereal should have a golden hue. The main thing is that there are no black spots or 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, pearl barley porridge with mushrooms. Divine taste, smell, appearance - that's what you get from this recipe.

Preparation

1. The most important step is to choose good, high-quality cereals. You pour it onto the table, sort through it, and get rid of spoiled grains and debris.

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

3. Transfer the pearl barley into a bowl and fill it with purified water at room temperature. Leave for 40 minutes, according to the recipe. Then drain the liquid using a sieve. After this, pour 4 glasses of water into the pan (ratio 1:2). Place on the stove, turn the heat to medium, add salt and vegetable oil. When the water boils, add the cereal. Turn down the heat. After 20 minutes, the fragrant pearl barley is ready. Remove from heat and add butter, which will enrich the porridge.

4. Start refueling. Peel the carrots and rinse in water. Rub on a fine grater.

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

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

7. Pour vegetable oil into a hot frying pan and heat it up. Fry the onion for 2 minutes, stirring constantly. Add carrots and fry for five minutes. Take the mushrooms, add them to the vegetables, add salt and pepper. Fry until all the liquid has evaporated. It 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. Place on plates. Garnish with fresh herbs and vegetables and enjoy the spicy aroma and taste of porridge. Barley with mushrooms will become an indispensable dish in your family’s diet. A healthy, satisfying, 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, and beneficial substances that play an important role in the health of the human body.

Cereals are rich in vitamins: A, E, B, PP, D. Contains carbohydrates, fiber, proteins, essential amino acids. It contains: 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 and diabetes. Calorie content is 320 kilocalories per 100 grams of finished product.
Helps 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, and rejuvenates. Strengthens nails and hair, making them smooth and silky.

Harmful properties

There are contraindications to eating pearl barley porridge. This product should 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 when to stop and not overuse it, as complications may arise.
Introduce it into the diet of children no earlier than they reach the age of three.
Contraindicated for use during pregnancy.

Step-by-step recipes for preparing pearl barley porridge with mushrooms, sweet peppers, tomatoes and onions

2018-04-09 Rida Khasanova

Grade
recipe

5495

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

2 gr.

Carbohydrates

6 gr.

44 kcal.

Option 1: Classic recipe for pearl barley porridge with mushrooms

Pearl barley porridge is served for breakfast, lunch or dinner. Such a universal cereal is worthy of attention, because it is so tasty and healthy. Properly cooked grains resemble pearls, which is why the second name of the porridge is pearl. We present the classic and several other options for preparing pearl barley with mushrooms. This dish is served with sauce, fresh vegetables or spicy herbs.

Ingredients:

0.2 kg fresh champignons;
onion head;
a couple of tablespoons of vegetable oil;
a piece of butter;
0.5 kg of cereal;
1.2 liters of water;
salt and spices to taste.

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

First you need to prepare the cereal. Pour the grains into a bowl. Rinse thoroughly. Leave in water for a couple of hours. Rinse again. Transfer to a saucepan. Pour in the amount of hot water indicated in the list of ingredients. Add a piece of butter. Let it simmer over low heat. Cover the pan lid.

In the meantime, get on with the rest of your groceries. Peel the onion, rinse and finely chop the head. Wash the mushrooms and cut into thin slices. Heat vegetable oil in a frying pan. Place onions in it. Sauté until golden brown. Add mushrooms. Make the heat high, otherwise the mushrooms will give juice. Stir and continue frying until the mushrooms are golden brown. Then turn down the heat. Saute for another 10-12 minutes, stirring. You can add a little hot water and simmer. This will make the onions and mushrooms softer.

When the water in the pan with porridge has almost boiled away and the grains become soft, remove them from the heat. No need to rinse. Transfer the porridge to the pan with the mushrooms. Add your favorite spices and stir. Close the lid for a couple of minutes.

Place on plates and serve. The recipe indicates an important ratio of water and cereal (1.2 liters per 0.5 kg), which makes the porridge crumbly. The weight of the finished porridge (without mushrooms and vegetables) will be about 1.5 kg. If you want to cook a sticky porridge, slightly reduce the amount of cooking liquid.

Option 2: Quick recipe for pearl barley porridge with mushrooms and onions

Pearl barley is a very tasty porridge, but it takes several hours of free time to prepare it. You can speed up this process by using a pressure cooker or multicooker as an assistant.

Ingredients:

half a kilo of cereal;
1.2 liters of hot water;
0.3 kg oyster mushrooms;
spoon of wheat flour;
half a glass of cream;
turnip onion;
salt and ground pepper to taste;
spoon of vegetable oil.

How to quickly cook pearl barley porridge with mushrooms and onions

Rinse the cereal thoroughly. Place it in the pressure cooker. Fill with hot water - 1.2 liters. Add a spoonful of vegetable oil. Close the pressure cooker and place on moderate heat for 40-50 minutes.

In the meantime, peel and rinse the onions and mushrooms. Store-bought oyster mushrooms do not require much attention. They should only be rinsed thoroughly in running water. If necessary, submerge in a bowl of water for a couple of minutes. This will remove sand if there is any in the mushrooms.

Chop the onion and oyster mushrooms. Place in a frying pan heated with oil. Saute until done over low heat. Add cream, salt and ground pepper. Close the lid and simmer until the pieces are soft. Separately, fry the flour in a dry frying pan and add to the mushrooms. Stir and continue simmering. This mass can be left as is or ground into a puree sauce.

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

Place pearl barley on plates and sauce with mushrooms in the middle.

If you add a little butter to the cereal during cooking, the grains will cook faster and will be softer.

Option 3: Barley porridge with mushrooms and onions

The recipe uses dry porcini mushrooms. But they need to be pre-soaked for about an hour. And then cook it too. Such an investment of time will fully pay off, because the dish will turn out to be finger-licking!

Ingredients:

0.4 kg dry pearl barley;
liter of water;
a handful of dry porcini mushrooms;
one carrot;
a small head of onion;
spoon of vegetable oil;
salt, ground spices.

How to cook

Rinse the cereal. Fill a saucepan with hot water (a liter of liquid). Let it simmer over low heat. Periodically you will need to remove the foam.

In the meantime, rinse and soak the porcini mushrooms in warm water. Then cut into pieces, this is convenient to do with kitchen scissors. After 40-50 minutes, put them to boil in the same water. Remove the soft ones from the broth.

Peel and rinse the onions and carrots. Chop them with a knife. For carrots, you can use a grater. Place vegetables in a frying pan with oil. Sauté until cooked - the pieces will become golden brown and soft.

Add mushrooms to vegetables. Fry the mixture a little more.

Rinse the cooked pearl barley in cool water. Let the liquid drain. Transfer the porridge to vegetables and mushrooms. Salt and add spices. Stir. The dish is ready to eat.

You can also use homemade marinated mushrooms for the recipe. Then rinse them from excess salt. Cut into pieces. And then add to the vegetables as indicated in the recipe.

Option 4: Barley porridge with mushrooms in a slow cooker

A multicooker is an assistant in preparing almost any dish. It is also useful for cooking pearl porridge with vegetables and mushrooms.

Ingredients:

0.4 kg of dry porridge;
liter of water;
a couple of tablespoons of vegetable oil;
0.4 kg champignons;
one tomato;
a bunch of fresh spicy herbs;
salt to taste.

Step by step recipe

Rinse the pearl barley in water; you will have to change the water a couple of times. This will remove excess starch. Place the porridge in the multicooker bowl. Fill with a liter of hot water. Pour in a spoonful of butter. Close the lid. Set the cooking mode to 40 minutes.

Rinse a medium sized tomato. Cut out the stem. Chop the pulp with a knife. Rinse the mushrooms and cut into thin slices. Wash a bunch of spicy herbs and chop them into smaller pieces.

When you hear the signal for the end of the cooking program, remove the porridge from the bowl. Rinse the porridge in a sieve with running water. Let the liquid drain. Rinse the multicooker bowl.

Place mushrooms and tomatoes in a bowl. Pour in a little vegetable oil. In frying mode, cook the mixture for 20 minutes. Add pearl barley and chopped greens. Stir. Set the simmer mode to 40 minutes. After this time, the dish will be completely ready.

You can add other vegetables to the list of products for pearl barley porridge with mushrooms in a slow cooker. For example, celery stalks, bell peppers, or anything else of your choice and taste.

Option 5: Barley porridge with mushrooms and sweet peppers

The highlight of the recipe is the soy sauce. It makes the food more piquant; even a spoonful of this dark, salty liquid will turn ordinary porridge into a luxurious dish.

Ingredients:

one and a half glasses of pearl barley;
several champignons;
a couple of tablespoons of soy sauce;
0.3 kg of bell pepper (pieces of peppers of different colors);
optional tip of chili pepper;
a spoonful of vegetable oil;
a couple of pinches of dry herbs (basil or herbs de Provence);
a pinch of hops-suneli;
salt.

How to cook

Rinse the pearl barley thoroughly in a bowl of water. Change fluids and rinse again. Transfer the cereal to a saucepan. Fill with water. Cover and let sit for about one or two hours. Then cook in the same water over high heat. When the broth boils, reduce the heat until the porridge simmers lightly. It is better to cover the pan with a lid.

Rinse the bell peppers. You can also add a little chili pepper to this. But this is optional. Cut all the peppers into small cubes. Rinse the mushrooms and also cut them.

Sauté all the peppers in a frying pan with oil. When the pieces become golden brown, add the mushrooms. Stir. Fry the mixture for about a quarter of an hour over low heat - the mushrooms should be ready. Pour in soy sauce. Add salt, add suneli hops and dry herbs. Stir the mixture.

Rinse the finished porridge under running water, as you would wash pasta. For convenience, arm yourself with a fine iron sieve. When all the liquid has drained, transfer the porridge to the mushrooms and pepper. Stir and simmer for a few minutes. Taste it to see if it needs more salt. Then mix the ingredients. Barley porridge with mushrooms and peppers is ready to eat.

Pearl barley porridge with mushrooms and vegetables is prepared as a second hot cereal dish. You can make this dish in advance before eating, and then just warm it up a little in a frying pan.

Bon appetit!

Pearl barley porridge goes well with the taste of mushrooms and is complemented by the texture of the milk sauce. It acquires additional notes when using green onions, dill, and 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 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.

When you don’t have wild mushrooms in stock, use standard champignons, oyster mushrooms, or buy frozen mushrooms in the supermarket - porcini, honey mushrooms, chanterelles. You can use fresh regular champignons and oyster mushrooms.

Taste Info Second: cereals

Ingredients

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 – 1/2 cup;
Vegetable oil – 170 ml;
Long black pepper – 3 pcs.;
Salt - to taste.

How to cook delicious pearl barley with wild mushrooms in milk sauce

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.