Barley with mushrooms in a multicooker: a lenten dish. Quick and very simple: a photo-recipe for making barley with mushrooms

Pearl barley was happy to use the Soviet catering, which may be why it is not very favored by many housewives. And it is absolutely in vain! After all, this cereal is just a storehouse of microelements, and if you cook it properly, the dishes with it will turn out just for the glory. It is this dish - barley with mushrooms in a slow cooker - offering to cook with me. Porridge turns out very tasty, crumbly, with a rich mushroom flavor. It can be served as a separate dish, as well as a side dish to meat or fish dishes. In a word, try to cook a pearl barley with mushrooms, and perhaps this pearl porridge will be one of your favorites.

Ingredients:

Pearl barley - 1 tbsp .;

Mushrooms - 200-300 g;

Carrots - 1 pc .;

Onions - 1 pc .;

Soy sauce - 2-3 tbsp. l .;

Spices - to taste;

Vegetable oil - 2-3 tbsp. l .;

Water.

Recipe:

Pearl barley - the croup itself is quite dense, so it is much easier to cook it if it is previously preserved for several hours in water. Rinse the cereal thoroughly in several waters, wait until the water is clear, and then fill it with clean drinking water. Leave the barley in water for a few hours, or better at night.

Prepare the vegetables: clean and wash the onions and carrots and chop them in any way you like. I cut onions in small cubes, and carrot rubbed on a coarse grater.

Rinse the champignons and cut them too. I got some small mushrooms, so I divided each into four parts. If you have bigger mushrooms, cut them into plates.

We proceed directly to cooking. We set the “Frying” mode on the multicooker and fry the vegetables in a small amount of vegetable oil for 7-10 minutes.

Add mushrooms to the crock-pot, throwing spices: literally a pinch of salt, a little black pepper. You can add turmeric at the tip of the knife, it will add brightness to the porridge.

In the same mode, still for 10 minutes, stirring occasionally, we prepare vegetables with champignons. During this time, the mushrooms will empty the juice, slightly decrease in volume and darken. The fragrance is just incredible! Pour in soy sauce.

Pearl barley, which, having stood in water, has swelled, we pour out the multicooker in the bowl.

Fill with hot water in a ratio of 1: 2. Change the mode: select “Porridge” or “Pilaf” and prepare the dish for 40 minutes. If you want the barley to be more viscous, take 2.5-3 glasses of water. 10 minutes before the end of cooking, 50-70 g of butter can be added to the porridge - this will make its taste even more tender and add creamy aroma.

That's it! Arrange the porridge in plates and serve to the table. Barley with mushrooms in a slow cooker is ready. It turned out fragrant and airy. Grains of grain fall apart, they are not stuck together - just what we wanted!