Loose barley porridge on water in a saucepan

Barley porridge is undeservedly not popular at the present time. The best recipe for its preparation is considered a vegetarian, that is, barley porridge with vegetables. Simplifies the multicooker cooking process. You can use any vegetables, they are suitable and frozen.

Everyone knows that porridge is very healthy, but nowadays it is very rarely cooked. Buckwheat and rice porridge are cooked, but they completely forgot about barley porridge. Barley porridge with good stew can be a quick, tasty and very satisfying lunch for you. And most importantly, all products are natural and without chemical additives.

The classic recipe for cooking barley porridge is the fastest, the cereal does not require pre-processing, the porridge is prepared in water. Groats and water are taken in a 1: 2 ratio. Boiled porridge must be infused for some time.

You can replace traditional side dishes of potatoes and pasta with barley porridge, because it is healthy and, if cooked correctly, is very tasty. According to experts, such porridge is equivalent to bread. For a side dish, cook porridge in clean water.

Experienced housewives can cook crumbly barley porridge by eye, but beginners to gain culinary experience need to know the correct calculation of cereals and water and adhere to certain rules when preparing porridge. The porridge is cooked in a heavy-bottomed saucepan or cauldron, the cereal is washed and poured with hot water, and butter is put into the porridge at the end of cooking.

Loose barley porridge with meat or vegetable gravy will be a hearty full meal for you. The cereal to liquid ratio varies between 1.5: 2.4, so choose according to your taste. To make the porridge crumbly, boil the cereal for no more than 15 minutes, and a piece of butter will give the porridge a pleasant taste.