Roasted pearl barley porridge (Panasonic SR-TMH 18)

Category: Dishes from cereals and flour products
Kitchen: french
Roasted pearl barley porridge (Panasonic SR-TMH 18)

Ingredients

Bulb onions 1 PC.
Pearl barley 250 g
White broth (used chicken broth) 750 ml
Salt pepper taste
Nut Butter (not used) 50 g

Cooking method

  • Rinse the barley with water, squeeze and dry well. Cut the onion into pieces
  • Fold the groats and onions in a pan and fry in butter until the onions are golden brown. Warm up well, stirring constantly.
  • Then put the mixture of onions and cereals into a slow cooker, pour in the chicken broth, add salt, pepper and put in the "Stew" mode for 1.5 hours.
  • During this time, the cereal is very well boiled, the water is all absorbed into the cereal.

Note

I spied this porridge recipe in the book "Recipes from the King of French Cuisine" - we are talking about Auguste Eskafier. It is called "pearl barley for stuffing poultry and other applications"
With poultry, I did not work out today (the bird turned out to be a soup), but for another application it worked out well.
And it turned out to be very tasty porridge.
According to Escoffier's recipe, this porridge must be brought to readiness in the oven for 2 hours after frying the cereals. And at the end of readiness, pour 50 grams of nut butter.
But, I have a slow cooker, where can I go without it.

I will bake the chicken in the oven - I will definitely bring the recipe to full readiness with peanut butter.

Try it - it turns out delicious

Bon Appetit!

Taia
Unusually delicious! Never before have barley porridge turned out so tasty. It is necessary to cook a double portion at once, because it is tasty and not enough! My cartoon has a frying function, so I fried it right away, then I turned on the buckwheat program. auto RU.
Admin

Flaksia, to your health! It's always delicious!
Kokoschka
Taia, thanks to your tip I am in this recipe!
We'll finish the millet and make the pearl barley in the cartoon.
Kokoschka
Admin, did you soak the barley?
Admin

The recipe says:
Rinse the barley with water, squeeze and dry well.
Fold the groats and onions in a pan and fry in butter until the onions are golden brown. Warm up well, stirring constantly.


I just never soak pearl barley, in a pressure cooker it cooks perfectly in the Porridge or Tumble mode
Tanya-Fanya
Tanechka-Admin, I cook barley in a cartoon and never stop enjoying the process! No need to soak and no need to follow the foam, because there is simply no foam. This happiness
Together with the onion, I fry the diced zucchini and bell peppers (yellow, red), sometimes pumpkin on a coarse grater. In winter they add "bright strokes" to the gray pearl barley.
Thank you!
Admin

Yes, barley with vegetables, it turns out very tasty!
Kokoschka
Quote: Admin
Rinse the barley with water, squeeze and dry well.
Fold the groats and onions in a pan and fry in butter until the onions are golden brown. Warm up well, stirring constantly.

I just never soak pearl barley, in a pressure cooker it cooks perfectly in the PORTRAIT or STEAM mode
Tanechka understood, and I always soaked and therefore doubted
Helena
Admin, thanks for the recipe! It turned out very tasty. I shared the recipe with my parents, they now periodically cook barley like that. Thanks from them too.
Admin

Elena, to your health!
Nice to hear, pleased with the taste - especially for parents
DonnaRosa
AdminWhat kind of butter was put into this porridge and how much? There is no nut and never will be. What should I put? Not a little 1.5 hours of stewing?
I have REDMOND RMC-M4510, but I will try to cook barley in it according to your recipe.
I've tried a few, but I can't get the best one.
Admin

Fold the groats and onions in a pan and fry in butter until the onions are golden brown. Warm up well, stirring constantly.

According to the oil recipe, you need 50 grams
DonnaRosa
Thank you, I'll start tomorrow. Rinse with hot water? Dry on a towel or in a pan?
Is pork broth okay?
Admin

No difference. It is necessary to remove the water so that it does not spit and splash during frying.
DonnaRosa
Admin,
Marina22
Admin, Tanya, thank you very much for the recipe. I really liked that barley does not need to be soaked, that is, you can simply cook it spontaneously.
And in the photo she is so delicious.
Admin

Marina, to your health! Share your opinion of what happened
Admin

Marina, pearl barley does not have to be soaked, you can cook fine porridge without this
I never soak

Look here: Different porridges are important, different porridges are needed))
DonnaRosa
The porridge is cooked. I eat it with tkemali sauce and salad.
Tasty, but next time I will cook longer, because it has not boiled enough, it remains elastic. I need a softer pearl barley.
Admin

Well, you can boil it longer, this is how you like it
DonnaRosa
Quote: Admin

Well, you can boil it longer, this is how you like it
How much to increase the liquid if I want to add stewing up to three hours?
Tanya-Fanya
This is not the first time the conversation about barley comes. Now I don't remember what topic they discussed, in a conversation with a girl from the Baltic states, they came to the conclusion that pearl barley also has different varieties.
DonnaRosa
Quote: Tanya-Fania

This is not the first time the conversation about barley comes. Now I don't remember what topic they discussed, in a conversation with a girl from the Baltic states, they came to the conclusion that pearl barley also has different varieties.
Maybe. But I need soft and crumbled mushrooms, like in a stove, and not elastic balls. An hour and a half of extinguishing, IMHO, is not enough.
Albina
Tatyana, I also never soak barley, but this recipe is interesting 🔗 I will prepare it on occasion.
Admin
Albina, to your health!

Pearl barley, like any other cereal, can be of different varieties, different in places of growth, in the degree of peeling, processing, in the degree of digestibility, and so on ... for which, in principle, there are different varieties.

Therefore, the approach to cereals should be individual, in order to choose the amount of water and the cooking time - this must be selected by itself, based on the properties of pearl barley. As well as the methods of making barley.

For example, something like this:

Roasted pearl barley porridge (Panasonic SR-TMH 18)Perlotto (Cuckoo 1054)
(Admin)


Roasted pearl barley porridge (Panasonic SR-TMH 18)Perlotto with mushrooms
(Admin)


Or you can see here: Different porridges are important, different porridges are needed))
Irgata
Quote: DonnaRosa
But I need mush that are soft and crumpled, like in an oven
then it is necessary to soak so that the pearl barley is well saturated with water, and the cooking time will decrease - saving electricity

Today I tried barley barley with frying in ghee with onions (though I soaked it yesterday, I also like softer barley), I also fried in a cartoon like Taya, after drying the cereals in a sieve

Roasted pearl barley porridge (Panasonic SR-TMH 18)

, shake it well, the liquid drains quickly

for extinguishing for an hour and a half (Panasonic10), then stood on semi-heating for an hour

Tanya I love barley, but I fell in love with this even more

oil roasting gives such a pleasant aftertaste, barley is rather bland in itself
Admin

Ira, to your health!

That's right, the cereal of the grain enveloped it, protected it with butter, like frying rice on risotto, so it became tastier, more creamy
DonnaRosa
The oil did the trick, undoubtedly the onion added flavor too.
But the cooking time should be increased.
From the leftover porridge, which I no longer want even with tkemali, I will cook pickle winter soup.
Are lightly salted cucumbers suitable or should I add them to ferment, taking them out of the refrigerator, and hold them on the kitchen table?
Tanya-Fanya
DonnaRosa, if the finished barley porridge is fed up, then just freeze it in a container. When needed, take it out and heat it up.
Lightly salted cucumbers, I think, are not for pickle. Barley goes well with mushrooms, you can indulge in mushroom soup.
DonnaRosa
Tanya-Fanya, I don't pick mushrooms.Although I can buy canned mushrooms or raw mushrooms, I'm afraid on the market they can be wormy. And chanterelles in general seem to me rubber.
Admin
Quote: Tanya-Fania
Lightly salted cucumbers, I think, are not for pickle.

How is it not for the pickle?
Very even for a pickle, and barley is also a real classic pickle

Roasted pearl barley porridge (Panasonic SR-TMH 18)Pickle with brisket and kidneys
(Admin)

DonnaRosa
Admin, Thank you, it was decided: pickle with pearl barley - BE!


Added Sunday 28 Aug 2016 11:08 PM

Quote: Tanya-Fania

DonnaRosa, if the prepared pearl barley porridge is fed up, then just freeze it in a container. When needed, take it out and heat it up.
To freeze? And then? She does not fit me the way it turned out, that is, harsh.
If only for soup.
Tanya-Fanya
Admin, of course, barley is for pickle! It's a classic. I do not agree with lightly salted cucumbers, they have little "spirit" I prefer barreled salted pickles to pickle and add the most "vigorous" pickle at the end-;)
Admin
Quote: Tanya-Fania
I prefer barreled salted to the pickle and add the most "vigorous" pickle at the end-;)

Tanyusha, with this I completely agree. In pickle, only barrel pickles, and be sure to grate and sauté in a pan
Tanya-Fanya
Admin-Tanyusha, but about barrel tomatoes - a discovery for me! I have never tried it anywhere and from anyone. Thanks for the tip. Sometimes you really want something new ... So let's try tomatoes instead of cucumbers. We respect barrel tomatoes very much, sir
Admin

Tan, I gave it a mistake, I wrote it incorrectly - barrel cucumbers are needed But, someone wrote that they will go to pickle and barrel tomatoes, but I did not do that.
I always add red barrel tomatoes to cabbage soup, borscht, that's where they work very well
Albina
And I put in pickle and pickled. But first I fry it with an onion
DonnaRosa
Quote: Admin

Tan, I gave it a mistake, I wrote it incorrectly - barrel cucumbers are needed But, someone wrote that they will go to pickle and barrel tomatoes, but I did not do that.
I always add red barrel tomatoes to cabbage soup, borscht, that's where they work very well
I do not salt cucumbers in a barrel, but in plastic food buckets of 2, 3 and 5 liters. The recipe is the same as in the barrel, I store it in the refrigerator, enough for NG. For a liter of tap water, 1 spoonful of salt, and dill, garlic and everything else, as in a barrel. I've been doing this for three years.
If you need cucumbers to eat soon, then leave them on the table for a day. I do this only with the smallest 2l bucket, but no more than a day, then in the refrigerator, there they will be lightly salted for a long time.
Those that I need in autumn and winter, I put right in the refrigerator. There they ferment as slowly as I need. Do not forget to put a saucer or plate on the cucumbers so that they do not look out of the brine. The lid is closed tightly, sometimes it swells - I release air, opening it slightly. I put each bucket in a bag, in case the brine suddenly thinks to get out, but I'm watching.
Yes, I put everything tightly, like the soldiers all stand in a circle, on the second layer the next soldiers.
I buy cucumbers at the market at the end of August.

P.S. The bucket must have a "food grade" sign. Mayonnaise, salads, etc. are brought in such buckets to the supermarket. From the same they sell herring.
Tanya-Fanya
DonnaRosa, so these are wonderful salty fragrant cucumbers! And the brine is slightly peroxidized - a chic seasoning for a pickle.
DonnaRosa
Quote: Tanya-Fania

DonnaRosa, so these are wonderful salty fragrant cucumbers! And the brine is slightly peroxidized - a chic seasoning for a pickle.
Added, if anyone needs more details about my cucumbers.
Klaudia 20082
Admin, thanks for the recipe! Please, tell me, at what temperature to simmer in the oven?
Admin

To your health!
If you TUMM in the oven, then the temperature should be lower (than to bake), somewhere 130-140 * C in about 3-4 hours, look at the fact of readiness. To be ready for the bite, and steamed, and beautiful
Klaudia 20082
Tanech: a-kiss: ka!I could not even imagine that such an ordinary, unloved porridge by many would be so tasty! The onion was white Spanish, butter 1: 1 with olive, the cereal was soaked for 5 hours, then the water was drained and dried. After frying, she poured chicken broth and simmered the cauldron for 3 hours in the oven at 140C, spices, salt, ground black and Jamaican pepper. Porridge is above all praise. With baked chicken breast is a deadly thing for the remains of the figure! Thank you thank you thank you!
Admin

Klaudia, to your health!
So, the porridge has been tested in the oven
I am very happy for you, pleased with the taste, I hope now the porridge will be prescribed for you for a long time

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