Perlovka is not particularly popular, and all because many do not know how to cook this cereal, and even in time it cooks for a long time.
But with the advent of multvarki, pearl barley can be prepared quickly and tasty.
Regular use of barley cleanses the body of toxins and slags, and also adds energy and strength.
Barley porridge in a multicooker - the basic principles of cooking
The main secret of delicious, crumbly pearl barley porridge: wash the grits thoroughly, changing the water at least six times. After that, it is advisable to fill the barley with boiled water and leave it overnight so that it swells. So you shorten the cooking time by about half.
Groats spread in a bowl of the multicooker and fill it with drinking water from the calculation: on a glass of cereal, two and a half cups of liquid. Porridge is salted, or sugar is added if it is boiled in milk, and a piece of butter is added.
Turn on "Porridge" for an hour. When the porridge is ready, add oil to it again and mix. It is advisable to leave the finished porridge in the “Heated” mode, so that it is infused and saturated with the aromas of spices and butter.
Porridge on the water is served with a sauce or as a side dish to fish or meat dishes.
Pearl barley porridge in a slow cooker can be cooked with meat, mushrooms, vegetables or canned meat. Get a complete independent dish.
Dried fruits, berries, or nuts are added to the porridge cooked in milk.
Recipe 1. Barley porridge in a multi-cooker on water
Ingredients
- a glass of pearl barley;
- two and a half glasses of drinking water;
- kitchen salt;
- butter.
Method of preparation
1. Pearl barley rinse thoroughly, constantly changing the water. Then fill it with cold boiled water and leave for at least eight hours.
2. Flip the cereal on a sieve. Grease the saucepan with a piece of butter from the inside. Put the pearl barley into it and salt it. Stir and cover with boiled water. Turn on Porridge, Plov or Groats for 50 minutes. 3. Add lean or butter to the finished 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 to meat or fish dishes.
Recipe 2. Barley porridge in a lamb multicooker
Ingredients
- three sprigs of rosemary;
- two glasses of pearl barley;
- onion;
- 700 g lamb 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 of olive oil.
Method of preparation
1. Rinse the basil, lightly dry it and tear off the leaves. Fold them in a pile, then fold it in half and finely chop with a knife. Shredded basil shifts in a mortar, add a pinch of salt and thoroughly rub with a pestle.
2. Shift the basil into a cup, add 50 ml of olive oil into it and mix.
3. Clean the chive, chop it and grind it in a mortar with salt. Add garlic mixture to basil. Stir.
4. Turn on the program "Baking". Put pine nuts in a dry bowl and fry, stirring constantly, until light brown. Spread half of the nuts in a mortar and grind them, and the rest continue to fry until golden brown. Add the nuts from the mortar to a cup of basil and mix.
5. Cheese finely three and just send in the bowl. Stir if necessary, add more olive oil. The sauce should be consistency sour cream. At the end add the roasted whole pine nuts and mix.
6. Lamb chops wash, dry and rub with a mixture of black pepper and salt. We include the slow cooker in the “Hot” mode. Pour in some butter and fry the ribs in it with chopped onion and crushed garlic.
7. Wash the barley carefully and fill it with water for eight hours. 8. Turn on the “Baking” mode. Put sprigs of rosemary over the ribs. We turn back the barley on a sieve and put it in a container for steaming. Set it over the ribs and cook for forty minutes. We transfer the finished cereal to deep dishes, add the sauce and mix. We shift the pearl barley porridge in the center of a round flat dish, at the edges spread the ribs and serve to the table with a salad of fresh vegetables or pickles.
Recipe 3. Barley porridge in a multicooker with milk
Ingredients
- a pinch of salt;
- two and a half cups of milk;
- butter;
- a glass of pearl barley.
Method of preparation
1. Pour barley in a sieve and rinse it under running water.
2. Put the washed cereal in a multicooker saucepan.
3. Milk is slightly heated, not boiling, and poured into pearl barley. Add a pinch of salt.
4. Turn on the program “Porridge” for 50 minutes. Cooking until the end of time.
5. Open the lid, add the butter to the porridge, mix and leave it for half an hour in the “Heating” mode. Milk porridge laid out 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;
- glass barley;
- freshly ground pepper;
- carrot;
- one and a half glasses of drinking water;
- onion;
- 50 g butter;
- two cloves of garlic.
Method of preparation
1. Rinse the chicken legs under the tap and soak them for half an hour so that the meat is juicy and tender.
2. Vegetables cleaned and washed. Shred carrots with thin straws, and onions - half rings.
3. Clean the mushrooms from the film, rinse, dry and cut into thin plates.
4. Enable the “Baking” program. Put a piece of butter in the bowl and melt it. Fry chicken legs in butter until golden brown. 5. Add mushrooms, lower the lid and stew meat with mushrooms for a quarter of an hour.
6. Peel garlic cloves and pass through the press. Add it to the legs. Send the carrot and onion to this place, mix and fry for about five minutes, until the vegetables start up the juice.
7. Wash pearl barley and dunk for eight hours. Then drain the water, and shift the barley to the multicooker bowl. Pour all the water, salt and add spices. Run the program "Quenching" for an hour. Stir the finished porridge and leave it in “Heated” mode for another half an hour. Serve as a separate dish with fresh vegetables or pickles.
Recipe 5. Barley porridge in a slow cooker with stew
Ingredients
- pearl barley;
- sunflower oil;
- a can of meat;
- salt;
- carrot;
- spices;
- onion;
- purified water.
Method of preparation
1. Wash pearl barley thoroughly and soak overnight.
2. Peel the onion and carrot. Chop onions in thin quarters, coarsely rub the carrot.
3. Pour oil into the multicooker container. Put the chopped vegetables in it. Install the container into the kitchen unit and activate the “Frying” program. Fry vegetables, stirring occasionally, for a quarter of an hour.
4. At this stage, add the stew. If you get large pieces, mash them with a fork. Put pearl barley on top of the stew, lightly tamping it.
5. Fill all with purified water at the rate of 1: 2.5. Turn on Quenching for an hour.
6. At the end of the program, open the lid, season with salt and add seasoning. Mix well. Leave the porridge in the “heating” mode for another ten minutes. Serve the stew with a salad of fresh vegetables.
Recipe 6. Barley porridge in a slow cooker with vegetables and meat
Ingredients
- half a kilo of pork;
- fresh greens;
- a glass of pearl barley;
- salt;
- two onions;
- a handful of peppercorns;
- two carrots;
- 80 ml of vegetable oil;
- four potato tubers;
- 25 g tomato paste;
- two tomatoes.
Method of preparation
1. Drain the washed pork flesh with napkins and cut into small pieces. Pour oil into the multicooker container. Turn on the mode “Frying” and fry the meat in it, constantly stirring, until the appetizing crust.
2. Peeled onions and carrots chop sticks. Add the chopped vegetables to the pork, and continue to fry, stirring, until the vegetables roast.
3. Peel the potatoes, wash and cut into small cubes. Rinse the tomato, wipe and chop finely.
4. Wash the barley in several waters. Add cereals and potatoes to the meat. Stir and pour three glasses of boiling water. Add salt and pepper. Close the lid and turn on the porridge mode.
5. After 20 minutes, add the tomato and tomatoes to the porridge. Continue cooking until signal. Stir and leave to infuse for half an hour in the “Heating” mode.
Barley porridge in a multicooker - tips and tricks
- Before preparing the pearl barley, soak it in plenty of drinking water and leave it on for at least five hours.
- Add a piece of butter during cooking to make the porridge crumbly.
- If you cook barley porridge with meat, choose fatty pork for this.
- If you do not have time for soaking, pour boiling water over the grits so that it will boil well.
- Cook the first porridge in the “Porridge”, “Pilaf”, “Croup” or “Rice” modes.
