Barley zrazy with mushrooms (lean)

Category: Dishes from cereals and flour products
Barley zrazy with mushrooms (lean)

Ingredients

The foundation
pearl barley 150 grams
turnip onion 1 piece
medium carrots 1 piece
garlic 2-3 teeth
semolina 3-4 tbsp. spoons
ground black pepper taste
salt taste
Filling
any mushrooms (I have champignons) 150 grams
turnip onion 1 piece
salt taste
ground black pepper taste
vegetable oil for frying
breadcrumbs

Cooking method

  • The foundation
  • Rinse the pearl barley and soak overnight.
  • Drain, pour clean and cook until tender, so that the grains are very soft.
  • Finely chop the onion.
  • Grate the carrots.
  • Fry onions with carrots until soft.
  • Add vegetables to the prepared porridge.
  • Purée.
  • Put the semolina in the hot puree and stir.
  • Allow to cool until warm.
  • Season with salt, pepper and add garlic, passed through a press.
  • Stir.
  • Filling
  • Cut the mushrooms and onion into cubes.
  • Lightly fry the onion and then add the mushrooms.
  • Bring to readiness.
  • Season with salt and pepper.
  • Molding
  • We take minced meat well with wet hands.
  • Making a cake.
  • Put mushrooms in the middle and close.
  • We form zrazy, roll in breadcrumbs.
  • Fry on both sides until golden brown over medium heat.
  • Barley zrazy with mushrooms (lean)
  • Barley zrazy with mushrooms (lean)
  • Barley zrazy with mushrooms (lean)
  • We fast deliciously, do not lose heart, and most importantly, do not eat each other!

The dish is designed for

8 pieces

Time for preparing:

1.5 hours

Cooking program:

stove, blender

Note

Delicious zrazy. It tastes like oatmeal. Perfectly diversify the lean menu. Recommend.

Olya_
Angela, what a tasty treat)) I really like the combination of barley with mushrooms, but I didn't even think of cooking the cutlets. Thank you for such a recipe I put in your bookmarks, I hope not for very long.
Gala
Angela, very cute cutlets. I will do it on occasion. Thank you!
Loksa
Very interesting! I'll take it to my bookmarks! Thank you, Angel!
Syuzi
Angela, thanks for the recipe!
Admin

Angela, a very interesting and timely recipe I bookmark
ang-kay
Olya, Galina, Oksana, IrinaThank you girls for your interest. I hope this recipe comes in handy. In any case, it will not be superfluous.


Added Tuesday, March 29, 2016 3:12 PM

Quote: Admin
I bookmark
TatyanaThank you for your health!
mamusi
I took it to bookmarks, they eat barley here ... The dish will suit us ...
please
Zrazy cool!
ang-kay
Margarita, Hope, Thank you. I will be glad if you use the recipe and it fits)
Albina
AngelaI admire people who are fasting 🔗
My men will give a thousand reasons that I shouldn't cook lean dishes. But sometimes I cook on the sly, but they can't get out - they eat. And then defiantly carbonate, loin, etc. get out and eat. No matter how full of food.
ang-kay
Albina, in fact, you can't stick out that you are fasting. It's more honest not to keep it, because if we limit ourselves only to food, then this is a diet) So let them eat. It is better to eat than to walk and think about sausage and meat, torturing yourself with the wrong thoughts. Someday maybe they will come to this. The main thing is not to eat each other.
Svetlenki
Angela, well, an inventor !!! And I stare at the slice of the zrazy and try to see the pearl barley among the mushrooms And it turns out to be around instead of potatoes That turns out how else it happens !!!

Listen, open the secret, you always have such even zrazy that come out high with non-rounded sides and the sides are not pale, but rosy ... Do you pour oil so that it reaches the middle of the barrel? I hope the question is clear
Olga from Voronezh
Thanks for the recipe!
ang-kay
Sveta, Thank you. You see, today from pearl barley. Can be made from buckwheat, from buckwheat with potatoes. I have such recipes here.
I pour oil normally so that the bottom is well covered. But it does not reach the middle of the cutlet.


Added on Tuesday 29 March 2016 5:02 PM

Olga from Voronezh, to your health. Thanks for attention.)
Wildebeest
Oh!!! Oh!!! The wildebeest is shocked. How lovely. I would never have thought that you can create such a tasty treat from pearl barley.
ang-kay, Angela, thanks! I'll definitely use the recipe, but for now I've bookmarked it.
ang-kay
Sveta, Thank you. I would be glad if it comes in handy and like it.
Zhannptica
Well that's it !! My patience has run out. I went for a submersible blender. A million harvesters, graters and shredders, but his - ...., not yet in civilization got out. There was, after all, but I could not understand why it was needed and gave it to someone after a couple of years of uselessness
Purée pearl barley, you need to think of this, yeah
Or maybe in the smallest meat grinder?
Angela, do you think dried mushrooms will fit here? I'll cook better, but smaller mmmmm
ang-kay
Jeanne, you don't have a hand blender.? Gave it away as unnecessary? Come on! All mashed potatoes, except for potato, if there is no special attachment for it.
It will also go through a fine lattice, I think. Only such a millimeter 2. Soak the mushrooms and boil. Then fry it. There is no difference.
gala10
Oh, how beautiful! Pearl barley zrazy is cool ... and delicious. Thank you, Angela!
And the plate is beautiful.
Bridge
You are an inventor, Angela! I love barley with mushrooms, but I didn't think of wrapping it in zrazy
Elena Tim
Oh, what a zrazy! And even from my favorite pearl barley!
Angelka, well, you're done, as always - you will surprise you so much.
IamLara
Quote: ang-kay

Albina, in fact, you can't stick out that you are fasting. ........ The main thing is not to eat each other.

Thanks for the delicious and unusual recipe, I'll try
Elena_Kamch
ang-kay, Angela, yummy! And the photos are beautiful, as always!
What role does semolina play? Are all the ingredients held together? Then you can spoon flaxseed flour instead of it, right?
ang-kay
Check mark, Thank you. Glad to be interested.


Added Wednesday 30 March 2016 06:28

Natasha, Elena Tim, Larissa, Elena, thanks for stopping by and praising. A kind word and nice to the cat I hope it will come in handy. It is delicious.
Quote: Elena_Kamch
What role does semolina play? Are all the ingredients held together? Then you can spoon flaxseed flour instead of it, right?
Flax, yes, you can also flour, flax, but then the color will not be very good. Dark from linen.


Added Wednesday 30 March 2016 06:30

Quote: Bridge
but I didn't think of wrapping it in zrazy
Natasha, so I didn’t think of it. Somewhere in the net I came across cutlets once, so I decided to remake them into zrazy, remembering.
Elena_Kamch
Quote: ang-kay
but then the color will not be very
And nothing! Mine are already accustomed to the healthy gray color The main thing is that it is tasty!
ang-kay
Helen, try it. And share how it turned out if you do
Elena_Kamch
Good! Maybe on the weekend. It takes a long time to cook, right? I try everything fast on weekdays
ang-kay
Barley is cooked for a long time. Then, of course, she needs to cool down. This is something to do in parallel. Better on the weekend.
EEV
ang-kay, AngelaThanks for the recipe. I love pearl barley, but muuuzh. In general, the legacy of the Soviet army went. So I'll try to hide
ang-kay
Evgeniya, I hope it works. To your health.
IamLara
Quote: EEV

ang-kay, AngelaThanks for the recipe. I love pearl barley, but muuuzh. In general, the legacy of the Soviet army went. So I'll try to hide
Mine, too, cannot hear about barley, but eats in soups There is such a spice - chaman, when added, many lean dishes acquire a meaty "spirit", the main thing is not to shift it, it will taste bitter. Well, and be silent about barley, eat it
ang-kay
Larissa, you need to keep silent about barley. That's for sure.
IvaNova
I don't like pearl barley And in general I'm not happy with cereals
But curiosity won out. In addition, I regularly make delicious Angelina potato-buckwheat zrazy.
She cooked barley with lavrushka, basil, lovage, tarragon.
Mushrooms - champignons in half with frozen forest mushrooms.
Didn't fry. Greased with butter and put in the oven at 175 degrees for 15 minutes.Then she turned it over and another 15 minutes.
Delicious! Carrots sound interesting. And there is no obvious taste of barley. Rather, a Herculean note
Thank you, sun, for another discovery!
ang-kay
IrinaThank you for such nice words. Very nice
The zraziki are tasty. I also like oatmeal in taste.
Helena
ang-kay, Angela, thanks! I cook zrazy for two nights in a row. Yesterday I made pearl barley (the day before yesterday rice). Delicious. Angela, it is a pleasure to cook according to your recipes. Thank you!
ang-kay
Helena, Thank you. I am very pleased) Cook with love and enjoy)
Iryusha
ang-kay, Angela, I cooked your zrazy yesterday, mine really liked it. The fact that they were made of pearl barley did not guess, and my husband even asked several times. Thank you so much for the recipe. But I still have a question - for some reason my zrazy did not keep their shape, it was quite difficult to form them, what did I do wrong, maybe I digested the barley? Or is it just my hook hands?
ang-kay
Irina, I'm glad that I liked the zrazy. You can't say that barley is to your taste. That's for sure. Add a little more semolina next time. Perhaps it is different, like flour. And mold with wet handles.
Iryusha
Angela, and did so - with wet hands + added a little semolina. But something apparently did not go well, although it clearly did not affect the taste. And nevertheless, I will clarify with you on cooking barley (sorry - I cooked it for the first time in my life) - should all the water boil away or can I drain the unnecessary one (as I did)?
ang-kay
I think that there is no difference all the water boiled away or drained. The main thing is that the pearl barley is well boiled, soft and there is no liquid. Maybe the water remains when draining. It was probably necessary to do it in a colander.
Iryusha
Thank you Angela, for advice. I will do it again, as they say "to consolidate the knowledge gained"!
tat-63
Angela how long does it take to cook barley? Never cooked it. And how much water do you need?
ang-kay
1 to 2.5 water approx. If all the water does not boil away, then drain it later. Or add, if it boils away, and it will still be raw. It takes a long time to cook. 40-50 minutes. You need to watch. The groats are different.
tat-63
Katko
I cooked pearl barley in a slow cooker .. but I see we won't eat ... I began to look for options with it ...
Thank you, Angelagreat for a tasty and interesting idea
I also liked the idea of ​​baking in the oven, I will block it: I will bake it according to this principle in a pizza oven
thanks everyone
ang-kay
Katerina, to health)

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