Barley is not very popular, and all because many people don’t know how to cook this cereal, and it cooks for a long time.
But with the advent of multwark, barley can be cooked quickly and tasty.
Regular consumption of barley cleanses the body of toxins and toxins, and also adds energy and strength.
Barley porridge in a slow cooker - the basic principles of cooking
The main secret of delicious, crumbly pearl barley porridge: thoroughly rinse the groats, changing the water at least six times. After that, it is desirable to pour the pearl barley with boiled water and leave it overnight so that it swells. This will reduce the cooking time by about half.
Put the groats in the multicooker bowl and fill it with drinking water, based on: a glass of cereal, two and a half glasses of liquid. Salt the porridge, or add sugar if it is boiled in milk, and add a piece of butter.
Turn on the "Porridge" mode for an hour. When the porridge is ready, oil is added to it again and mixed. It is advisable to leave the cooked porridge in the "Heating" mode so that it is infused and saturated with the aromas of spices and butter.
Porridge on water is served with gravy or as a side dish for fish or meat dishes.
Barley porridge in a slow cooker can be cooked with meat, mushrooms, vegetables or stew. It will turn out a full-fledged independent dish.
Dried fruits, berries or nuts are added to the porridge cooked in milk.
Recipe 1. Barley porridge in a slow cooker on the water
Ingredients
a glass of pearl barley;
two and a half glasses of drinking water;
table salt;
butter.
Cooking method
1. Rinse the pearl barley thoroughly, constantly changing the water. Then fill it with cold boiled water and leave it for at least eight hours.
2. Fold the grits onto a sieve. Lubricate the crock-pot on the inside with a piece of oil. Transfer to it pearl barley and salt. Stir and pour boiled water. Turn on the program "Porridge", "Pilaf" or "Krupa" for 50 minutes.
3. Add vegetable oil or butter to the prepared pearl barley porridge and mix with a wooden spatula or a special spoon. Close the lid and leave the porridge in the Heat mode for half an hour. Serve porridge for meat or fish dishes.
Recipe 2. Barley porridge in a slow cooker with lamb
Ingredients
three sprigs of rosemary;
two glasses of pearl barley;
bulb;
700 g of mutton ribs;
sunflower oil;
three bunches of basil;
ground black pepper;
three cloves of garlic;
salt;
75 g peeled pine nuts;
100 g of cheese;
100 ml olive oil.
Cooking method
1. Rinse the basil, dry it slightly and cut off the leaves. Put them in a pile, then fold it in half and finely chop with a knife. Shredded basil is transferred to a mortar, add a pinch of salt and rub well with a pestle.
2. Transfer the basil to a cup, add 50 ml of olive oil to it and mix.
3. We clean the garlic clove, finely chop and grind it in a mortar and salt. Add the garlic mixture to the basil. Mix.
4. Turn on the Baking program. Pour pine nuts into a dry bowl and fry, stirring constantly, until light brown. Put half the nuts in a mortar and grind them, and continue to fry the rest until golden. Mortar nuts add to a bowl of basil and mix.
5. Cheese finely three and also sent to the bowl. Stir, if necessary, add more olive oil. The sauce should be sour cream consistency. At the end, add the roasted whole pine nuts and mix.
6. Wash lamb ribs, dry and rub with a mixture of black pepper and salt. We turn on the slow cooker in the "Frying" mode. Pour in a little oil and fry the ribs in it with chopped onions and crushed garlic with a knife blade.
7. Barley is thoroughly washed and filled with water for eight hours.
8. Turn on the "Baking" mode. On top of the ribs we put sprigs of rosemary. We recline the barley on a sieve and transfer it to the container for steaming. Set it over the ribs and cook for forty minutes. We transfer the finished cereals to a deep bowl, add the sauce and mix. We transfer the pearl barley porridge to the center of the round flat dish, lay the ribs on the edges and serve to the table with a salad of fresh vegetables or pickles.
Recipe 3. Barley porridge in a slow cooker in milk
Ingredients
a pinch of salt;
two and a half glasses of milk;
butter;
a glass of pearl barley.
Cooking method
1. Pour barley into a sieve and rinse it under running water.
2. We put the washed groats into the crock-pot.
3. Milk slightly warmed, not bringing to a boil, and pour into pearl barley. Add a pinch of salt.
4. Turn on the program "Porridge" for 50 minutes. Cook until time ends.
5. Open the lid, add oil to the porridge, mix and leave it for half an hour in the "Heating" mode. We arrange milk porridge on plates. You can add honey, fresh or frozen berries or fruits to each.
Recipe 4. Barley porridge in a slow cooker with chicken and mushrooms
Ingredients
400 g chicken legs;
salt;
a glass of barley;
freshly ground pepper;
carrot;
one and a half glasses of drinking water;
bulb;
50 g butter;
two cloves of garlic.
Cooking method
1. Rinse chicken legs under the tap and soak them for half an hour so that the meat is juicy and tender.
2. Peel and wash the vegetables. Chop the carrots into thin strips, and onions into half rings.
3. Peel the mushrooms from the film, rinse, dry and cut into thin plates.
4. Turn on the Baking program. Put a piece of butter in a bowl and melt it. Fry the legs in butter until golden brown.
5. Add the mushrooms, lower the lid and simmer the meat with mushrooms for a quarter of an hour.
6. Peel the garlic and pass through the press. Add it to the legs. Send carrots and onions to the same place, mix and fry for about five minutes, until the vegetables start the juice.
7. Wash pearl barley and soak for eight hours. Then drain the water, and transfer the barley to the multicooker bowl. Pour everything with water, salt and add spices. Run the Extinguishing program for an hour. Stir the prepared porridge and leave it in the "Heating" mode for another half hour. Serve as a standalone dish with fresh vegetables or pickles.
Recipe 5. Barley porridge in a slow cooker with stew
Ingredients
pearl barley;
sunflower oil;
can of stew;
salt;
carrot;
spice;
bulb;
purified water.
Cooking method
1. Wash the pearl barley and soak overnight.
2. Peel the onion and carrot. Chop the onions into thin quarter rings, grate the carrots coarsely.
3. Pour oil into the multicooker bowl. Put chopped vegetables in it. Place a container in the kitchen unit and activate the Frying program. Sauté the vegetables, stirring occasionally, for a quarter of an hour.
4. At this point, add the stew. If large pieces come across, mash them with a fork. On top of the stew lay the pearl barley, tamping it lightly.
5. Fill everything with purified water at the rate of 1: 2.5. Turn on "Extinguishing" for an hour.
6. At the end of the program, open the lid, salt and add seasonings. Mix well. Leave the porridge in "Preheat" mode for another ten minutes. Serve porridge with stew with fresh vegetable salad.
Recipe 6. Barley porridge in a slow cooker with vegetables and meat
Ingredients
a pound of pork;
fresh greens;
a glass of pearl barley;
salt;
two bow heads;
a handful of pepper peas;
two carrots;
80 ml of vegetable oil;
four potato tubers;
25 g tomato paste;
two tomatoes.
Cooking method
1. Dampen the washed pork pulp with napkins and cut into small pieces. Pour oil into the capacity of the multicooker. Switch on the "Frying" mode and fry the meat in it, constantly stirring, to a delicious crust.
2. Chopped peeled onions and carrots with straws. Add the chopped vegetables to the pork, and continue to fry, stirring, until the vegetables are brown.
3. Peel the potatoes, wash and cut into small cubes. Rinse the tomato, wipe and chop finely.
4. Rinse the barley in several waters. Add groats and potatoes to the meat. Stir and pour three glasses of boiling water. Season with salt and pepper. Close the lid and turn on the "Porridge" mode.
5. After 20 minutes, add tomato and tomatoes to the porridge. Continue cooking until signal. Stir and leave to insist for half an hour in the "Heating" mode.
Barley porridge in a slow cooker - tips and tricks
Before cooking pearl barley, soak it in plenty of drinking water and leave it for at least five hours.
Add a piece of butter during cooking to make the porridge crisp.
If you cook pearl barley porridge with meat, choose fatty pork for this.
If you do not have time to soak, pour boiling water over the cereal so that it boils well.
Cook feather porridge in the modes "Porridge", "Pilaf", "Grain or" Rice ".
