Barley porridge: how to cook, benefit and harm

Barley is considered one of the oldest crops. It began to be cultivated more than ten thousand years ago. Our distant ancestors made of it beer, kvass and flat cakes. But barley porridge was very popular at that time. How to cook this nourishing dish, you will learn from today's article.

How useful is this product?

The composition of this cereal contains a large number of complex carbohydrates, supplying the human body with the necessary energy. Therefore, nutritionists are advised to eat barley porridge for breakfast. In addition, this product contains many easily digestible useful protein, phosphorus, calcium and potassium.

It should be noted that barley porridge, the benefit and harm of which is considered in today's article, is considered an excellent source of iron, manganese and zinc. Also, it contains a sufficient amount of lysine. Due to such a rich composition, this grain and cooked dishes help strengthen the immune system and improve mental performance. Plus, it helps to strengthen and heal the walls of the stomach. It is believed that the regular use of this product allows you to normalize the work of the cardiovascular system and speed up the metabolic processes.

Who is contraindicated with this groat?

Like any other product, barley porridge, the benefits and harms of which are due to a unique composition, can cause an allergic reaction. Since it contains gluten, it should be excluded from the diet of those who suffer from an individual intolerance to the substance.

Also, with caution, you need to eat this cereal for people suffering from chronic diseases of the gastrointestinal tract. Do not forget that in everything it is important to observe the measure. Systematic abuse of this product can trigger the appearance of extra pounds.

Barley porridge in the multivariate

Preparing this nutritious and healthy dish does not take too much time and effort. Even an inexperienced mistress can easily cope with this task. To make it as it should, you should go to the nearest store in advance and buy all the necessary products. In this case, your kitchen should be:

• Four hundred and fifty grams of stew.
• A couple of glasses of cereals.
• One large carrot and a bulb.
• Five glasses of filtered water.

To cooked barley porridge (how to cook it, you will know later) turned out fragrant and tasty, additionally stock up with quality vegetable oil, salt and spices.

Process description

Vegetables are thoroughly washed under running water and peeled. The onion is cut into not too thick semirings, carrots are processed on a large grater. All this is sent to the bowl of the multivark. There, too, put the stew and vegetable oil. All is well mixed and fried in the "Baking" mode for five minutes.

At the end of this time, the previously rinsed croup is poured into the browned vegetables. All this is poured with filtered water, salt, season with spices and cover with a lid. The barley porridge is prepared, the recipe of which is considered a little higher, in the "Plov" mode. After about an hour the device is switched to heating and waiting for another sixty minutes. After this time, the dish is laid out on plates and served to the table. This porridge is ideal for breakfast or lunch. It is especially good in that practically all useful vitamins and microelements are stored in it.

Barley porridge on milk

According to this recipe, you can quickly and without much trouble prepare a delicious and nutritious breakfast for the whole family. Before you go to the stove, conduct an audit in your own kitchen. You must have at your disposal:

• A couple of glasses of cereals.
• Fresh chicken egg.
• Five glasses of milk.
• Four tablespoons of butter.
• One hundred milliliters of sour cream.

So that you get a useful and satisfying barley porridge (how to cook this dish, we'll tell you now), in the above list it is necessary to include table salt. Its quantity is calculated on the basis of the personal preferences of the cook himself and his relatives.

Sequencing

Pre-stripped and washed croup soaked in a bowl of cold water and left overnight. In the morning, she is thrown back to the colander and again placed under the tap.

Pour the milk into the pan and send it to the stove. After it boils, there is added the prepared cereal, salt and a tablespoon of butter. All mix well and reduce the fire. After the barley porridge, the recipe of which is considered in this publication, thickens, the pan is removed from the plate.

In the resulting mass add sour cream and raw egg. All are well mixed and transferred to a heat resistant mold. Accurately leveled top sprinkled with pre-melted butter. After that, the form is sent to the oven and baked at one hundred and eighty degrees. After seven minutes, the finished dish is taken out of the oven, refueled with butter and served to the table.

Sweet Option

This recipe produces a very tasty barley porridge. How to cook it, you will learn a little later, but for now you need to figure out what it will take. In your kitchen must be present:

• Two hundred and fifty grams of cereals.
• A quarter of a teaspoon of cinnamon.
• One hundred and twenty milliliters of milk.
• A couple of teaspoons of brown sugar.

As additional ingredients, crushed walnuts, fruits and 30% cream will be used.

Technology of preparation

Pre-stripped and washed croup fill with three glasses of filtered water, sent to the stove and cooked over low heat for about forty minutes. After this time, excess liquid is drained from the pan.

The remaining thick mass is sent to milk, sugar and cinnamon. They mix everything well, put it in a frying pan and continue to cook. About a quarter of an hour the porridge is removed from the fire. It is laid out in beautiful plates, poured with cream, decorated with crushed nuts and pieces of fruit.