How to cook barley porridge in a slow cooker. Delicious pickle with pearl barley

Barley porridge

Simple step-by-step recipes for barley porridge in a slow cooker: milk, with stew, chicken, mushrooms, as well as detailed photo and video cooking recommendations.

40 min

112.3 kcal

5/5 (11)

Barley porridge, or pearl barley, is a very valuable and healthy cereal for our body, a real storehouse of vitamins and amino acids. Even in the distant times of Ancient Rus', pearl barley was eaten almost every day, it was loved, and few festive tables could do without dishes based on this cereal. Nowadays, it is not prepared so often, since for many it is associated with serving in the army.

In the era of the development and dominance of various preservatives, GMOs and other not the most useful substances for our body, the preparation of various cereals is especially important, because cereals are strength and health. Still, it is not in vain that barley is fed to soldiers, which is why it acquired the name "soldier's porridge"! Let's figure it out together how to cook delicious barley porridge in a slow cooker with milk, as well as with stew, mushrooms and chicken.

What you need to know before cooking

Necessary kitchen appliances and utensils:

• wooden spoon for stirring;
• a container for soaking cereals;

• sieve;
• multicooker.

Important! The time allotted for the preparation of barley porridge may vary, based on what kind of hardness you want to get. If you like coarse barley, then cooking will take you about 20 minutes. If you leave to cook for about an hour, then you will get a soft and slightly boiled porridge.

Milk barley porridge in a slow cooker

We'll need

Cooking

We get the simplest and most standard variation of barley porridge. Milk barley will appeal to both adults and children, especially if you serve such a dish for breakfast. It is best to cook it in the evening - during the night the porridge will infuse and in the morning it will only taste better.

Did you know? Barley is very rich in vitamins, it contains almost all representatives of the B-group. 100 g of cereal contains ~ 0.190 mg of thiamine and ~ 0.115 mg of riboflavin, vitamin B5 (pantothenic acid) is present in an amount of ~ 0.280 mg, B6 - 0.26 mg, B9 - 23 μg. Also, 100 g of the product contains almost a third of the daily value of vitamin B3 - 4,500 mg.

Barley porridge with stew in a slow cooker

We'll need

• 2 glasses of pearl barley;
• one can of stew (approximately 500 g);
• medium-sized bulb;
• carrot;

• 5 glasses of water;
• salt;
• refined sunflower oil;
• spices (to taste).

Cooking

1. The first step is to sort out the barley grains, remove debris and bad grains. Rinse under running water and leave to soak for an hour or two or even all night.
   
   
2. While the cereal is soaking, we take on vegetables. We rid them of the husks, the upper layers that are contaminated with earth. Wash onions and carrots under running water. Carrots are best grated, but onions can be finely chopped into cubes.
   
   
3. We fill the bottom of the bowl of our miracle technique with frying oil, and after it we send our chopped vegetables there. We turn on the multicooker and set the "Frying" mode for about 5-6 minutes.
   
   
4. When the vegetables are fried, we open the jar of stew and send its contents to the bowl (you can first drain all the fat), put the prepared barley on top and pour the required amount of water. You need to mix everything well, after which it's time to change the mode for the multicooker. Suitable modes such as "Pilaf", "Porridge" and "Extinguishing", or any similar mode. Approximately 60 minutes will be enough.
   
   
5. We are waiting for the end of the countdown on the timer. At this stage, it is best to mix the porridge again and leave it alone for 10 minutes.
   
   
6. Bon appetit!
   
   

Video recipe for barley porridge with stew in a slow cooker

If you like instructional videos, be sure to check out this video. It shows step by step how to properly cook barley porridge with stew in a slow cooker.

I consider this recipe for making pearl barley porridge not only the simplest, but also the most delicious. The meat from the stew is comparable in softness to barley porridge, which is why barley turns out to be very rich, thanks to mixing with stew.

Barley porridge with mushrooms in a slow cooker

We'll need

• 2 glasses of pearl barley;
• 4 glasses of water;
• 250 g mushrooms;
• salt;

• refined vegetable oil;
• spices for mushroom dishes;
• one bulb.

Cooking

1. The grits must be sorted out, bad grains and debris removed, and then rinsed under running water. Pour barley into a small saucepan or other similar kitchen utensils and soak for a couple of hours or overnight.
   
   
2. Mushrooms are thoroughly washed and cut as you like, it is best to cut larger, because after stewing they will pretty much lose in size.
   
   
3. We clean the onion and finely chop it on a cutting board.
   
   
4. Pour the bottom of the bowl with sunflower oil and set the “Frying” mode (or any similar) for about 10 minutes, so that the onion acquires a golden color.
   
   
5. After 10 minutes, add chopped mushrooms to the bowl and fry everything together for the same amount without changing the mode.
   
   
6. Time to add the most important ingredient - pearl barley. Pour it into the bowl of the multicooker and then fill everything with four glasses of water. Thoroughly mix all the ingredients, add salt and leave to cook for 40-50 minutes in the "Extinguishing" mode.
   
   
7. After the end signal, mix the contents again and let it brew for about 10 minutes, after which we serve.
8. Bon appetit!
   
   

The presence of stewed mushrooms gives the porridge a completely new taste., this is one of the most common and simple variations of filling this cereal.

Video recipe for barley porridge with mushrooms in a slow cooker

I suggest checking out the video version of this excellent recipe. Try to cook such an appetizing dish as the chef did.

Barley porridge with chicken in a slow cooker

We'll need

• 2 glasses of pearl barley;
• 4 glasses of water;
• 250 g chicken meat (breast);
• bulb onions;

• salt;
• carrot;
• vegetable refined oil;
• spices for chicken dishes.

Cooking

1. It is advisable to sort out pearl barley in order to exclude all garbage and bad grains from it, after which it is necessary to rinse under running water and leave to soak for a couple of hours or overnight.
   
   
2. We rub the breast or other chicken meat with salt, pepper or specially prepared seasonings to your taste. Let marinate for a few minutes.
3. We clean the onion from the husk and cut it into small cubes. We clean the carrots from the land residues and cut them into strips. If boiled carrots are not to your taste, we rub them on a grater.
   
   
4. Pour sunflower oil into the bottom of the multicooker bowl and set the “Frying” mode. Immerse the chopped carrots with onions to the bottom of the pan and leave to cook for 15-20 minutes.
   
   
5. We cut the chicken meat into cubes and throw them into the bottom of the multicooker, stirring occasionally. We are waiting for the signal and proceed to the next, most important point.
   
   
6. Pour the prepared pearl barley into the bowl of the multicooker, then fill everything with water. Do not be afraid to pour a lot, pearl barley perfectly absorbs liquid, after which the grains swell and become soft. Barley will be prepared in the “Extinguishing” or “Pilaf” mode, they are characterized by the fact that they evaporate a large amount of water. Set the time to 60 minutes.
   
   
7. After the signal, open the lid of our miracle technique and mix the contents of the bowl again. We leave the porridge alone for 10 minutes, after which it can be served on the table.
   
   
8. Bon appetit!
   
   

Video recipe for barley porridge with chicken in a slow cooker

I propose to watch the preparation of barley porridge with chicken in a slow cooker also on the video. It will certainly help many people to cook a delicious dish correctly. The video details all the stages of cooking pearl barley porridge with chicken. Chicken breast is very useful for the body, it has a low cholesterol content. It also has an almost perfect combination of proteins and fats for building a beautiful and athletic body! It contains approximately 24% proteins, 4% fats, carbohydrates are practically absent.

Barley is not very popular, and all because many people do not know how to cook this cereal correctly, and in time it is cooked for a long time.

But with the advent of the slow cooker, 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 barley porridge: thoroughly rinse the cereal, changing the water at least six times. After that, it is desirable to pour barley with boiled water and leave overnight to swell. This will cut your cooking time in half.

Grains are laid out in a multicooker bowl and poured with drinking water at the rate of: per glass of cereals, two and a half glasses of liquid. Porridge is salted, or sugar is added if it is boiled in milk, and a piece of butter is added.

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 finished porridge in the “Heating” mode so that it is infused and saturated with the aromas of spices and butter.

Porridge on the 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. Get a complete independent dish.

Dried fruits, berries or nuts are added to porridge boiled 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;

kitchen salt;

butter.

Cooking method

1. Rinse pearl barley thoroughly, constantly changing the water. Then fill it with cold boiled water and leave for at least eight hours.

2. Throw the grits on a sieve. Lubricate the inside of the multicooker with a piece of oil. Put pearl barley in it and salt. Stir and fill with boiled water. Turn on the program "Porridge", "Pilaf" or "Krupa" for 50 minutes.

3. Add vegetable 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 with 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 lamb ribs;

sunflower oil;

three bunches of basil;

ground black pepper;

three cloves of garlic;

75 g of 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. We put them in a pile, then fold it in half and finely chop with a knife. We shift the chopped basil into a mortar, add a pinch of salt and rub it well with a pestle.

2. We shift the basil into a cup, add 50 ml of olive oil to it and mix.

3. Peel the clove of garlic, finely chop and grind it in a mortar with salt. Add the garlic mixture to the basil. We mix.

4. Turn on the "Baking" program. Pour pine nuts into a dry bowl and fry, stirring constantly, until lightly browned. Put half of the nuts in a mortar and grind them, and continue to fry the rest until golden brown. Add the nuts from the mortar to the bowl with the basil and stir.

5. Finely grate the cheese and also send it to the bowl. Stir, if necessary, add more olive oil. The sauce should be the consistency of sour cream. At the end, add the roasted whole pine nuts and mix.

6. My lamb ribs, dry and rub with a mixture of black pepper and salt. We turn on the multicooker in the "Frying" mode. Pour in a little oil and fry the ribs in it with chopped onion and garlic crushed with a knife blade.

7. Thoroughly wash the barley and fill it with water for eight hours.

8. Turn on the "Baking" mode. Place sprigs of rosemary on top of the ribs. We recline the barley on a sieve and transfer it to a container for steaming. Set it over the ribs and cook for forty minutes. We shift the finished cereal into a deep bowl, add the sauce and mix. We shift the barley porridge to the center of a round flat dish, lay out the ribs along the edges and serve with a salad of fresh vegetables or pickles.

Recipe 3. Barley porridge in a slow cooker with 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. Put the washed cereal in a multicooker saucepan.

3. Slightly heat the milk, without bringing it to a boil, and pour it into pearl barley. Add a pinch of salt.

4. Turn on the "Porridge" program for 50 minutes. Getting ready before the end of time.

5. Open the lid, add oil to the porridge, mix and leave it for half an hour in the “Heating” mode. Lay out the 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;

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 the chicken legs under the tap and soak them for half an hour so that the meat is juicy and tender.

2. Peel and wash vegetables. Chop carrots into thin strips, and onions into half rings.

3. Clean the mushrooms from the film, rinse, dry and cut into thin slices.

4. Turn on the "Baking" program. Put a piece of butter in a bowl and melt it. Fry the chicken legs in butter until golden brown.

5. Add mushrooms, lower the lid and simmer meat with mushrooms for a quarter of an hour.

6. Peel and pass the garlic cloves through a press. Add it to the thighs. Send carrots and onions here, mix and fry for about five minutes until the vegetables start juice.

7. Wash pearl barley and soak for eight hours. Then drain the water, and transfer the pearl barley to the multicooker bowl. Pour everything with water, salt and add spices. Run the "Extinguishing" program for an hour. Mix the finished porridge and leave in the “Heating” mode for another half an hour. Serve as an independent dish with fresh vegetables or pickles.

Recipe 5. Barley porridge in a slow cooker with stew

Ingredients

pearl barley;

sunflower oil;

can of stew;

carrot;

• bulb;

  purified water.

Cooking method

1. Wash pearl barley thoroughly and soak overnight.

2. Peel the onion and carrot. Chop the onion into thin quarter rings, grate the carrots coarsely.

3. Pour oil into the multicooker container. Put chopped vegetables in it. Place the container in the cooking unit and activate the "Frying" program. Fry 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. Put pearl barley on top of the stew, lightly tamping it.

5. Fill everything with purified water at the rate of 1:2.5. Turn on the "Extinguishing" mode for an hour.

6. At the end of the program, open the lid, add salt and seasonings. Mix well. Leave the porridge in the “Heating” mode for another ten minutes. Serve porridge with stew with a salad of fresh vegetables.

Recipe 6. Barley porridge in a slow cooker with vegetables and meat

Ingredients

half a kilogram of pork;

fresh greens;

a glass of pearl barley;

two onion heads;

a handful of peppercorns;

two carrots;

80 ml vegetable oil;

four potato tubers;

25 g of tomato paste;

two tomatoes.

Cooking method

1. Soak the washed pork flesh with napkins and cut into small pieces. Pour oil into the container of the multicooker. Turn on the "Frying" mode and fry the meat in it, stirring constantly, until a delicious crust.

2. Chop the peeled onions and carrots into strips. Add chopped vegetables to the pork, and continue to fry, stirring, until the vegetables are browned.

3. Peel potatoes, wash and cut into small cubes. Rinse the tomato, wipe and finely chop.

4. Rinse barley in several waters. Add cereal and potatoes to meat. Mix and pour three cups of boiling water. Salt, add cumin 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 infuse for half an hour in the "Heating" mode.

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 crumbly.

If you are cooking barley porridge with meat, choose fatty pork for this.

If you do not have time to soak, pour boiling water over the grits so that it boils well.

Cook porridge in the “Porridge”, “Pilaf”, “Groats or Rice” modes.

Step-by-step recipes for making barley porridge in a slow cooker with water and milk, with meat, chicken, mushrooms, vegetables, stew: how to cook barley porridge in a Redmond or Polaris slow cooker

2018-04-06 Oleg Mikhailov

Grade
prescription

15191

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

6 gr.

carbohydrates

23 gr.

155 kcal.

Option 1: Barley porridge on water in a slow cooker - a classic cooking recipe

Just pearl barley, the most ordinary, a great side dish for goulash and other meat dishes with a lot of gravy. If your menu includes cutlets or roast beef, add a little more butter to the finished, hot porridge.

Ingredients:

• high-quality pearl barley - one multiglass;
• a slice of butter;
• salt "Extra";
• pure water.

Step-by-step recipe for barley porridge on water in a slow cooker

Sort the grits, carefully separating all the rubbish and non-husked grains, and pour the clean ones into a colander and rinse under the tap. Fill a saucepan or bowl with cold water. Hold from three to twelve hours, depending on the time available.

Drain the water and quickly rinse the barley again. Put in a bowl and pour two multi-glasses of water into it. Cooking mode - "Groats" or, to choose from, "Pilaf" or "Buckwheat", depending on those available in your model.

Lower the lid, use the timer control panel to set the duration of the cycle to 40 minutes. After about half an hour, open the lid and check how the cereal is boiled. It is very difficult to specify the exact time, since it depends on the quality of a particular cereal, the duration of soaking, and even on the hardness of the water.

As in the case of pilaf, it is highly undesirable to add water to the prepared porridge; in extreme cases, add boiling water, and in small portions. Season the finished porridge with oil and salt to taste.

Option 2: Milk barley porridge in a slow cooker - a quick recipe

Milk barley can be recommended by a nutritionist, or simply included in the family menu for the sake of variety. If you have kids, treat them to this dish for sure. It is very good to include it in the children's menu, if there are no objections from the pediatrician.

Ingredients:

• cereals, barley - two glasses;
• liter of 3.5 percent milk
• "Peasant" oil - to taste;
• water - 500 milliliters;
• salt and a spoonful of sugar.

How to quickly cook barley milk porridge in a slow cooker

Even the highest quality cereal needs at least a superficial examination. Scatter it on any plane, level it with a thin layer, start from the edge closest to you, each time separating about a handful. After reviewing and selecting garbage inclusions, pour the cereal into a bowl and separate the next portion for inspection.

After completing the inspection, pour the barley into a sieve or fine-mesh colander, rinse lightly under running water, pour into a clean bowl and fill with water. Leave for at least an hour and rinse again.

We rub the bowl thickly with a slice of butter, lay the grits and pour in the milk mixed with water. Sprinkle with half a spoonful of salt and two - sugar, add salt and sweeten when ready.

We lower the lid, select the “Milk porridge” cooking mode or, depending on the model, simply “Porridge”. Set the duration to exactly one hour, if not soaked longer than the specified. In any case, after forty minutes of cooking, check the porridge for readiness. After softening enough, add the desired amount of sugar and lightly season with oil.

Option 3: Hearty barley porridge with meat in a slow cooker

We offer to cook a wonderful hearty pearl barley with meat without any hassle. The operating modes of the multicooker are selected so that the recipe does not depend on the model and manufacturer.

Ingredients:

• 1.3 cups of barley;
• 250 grams of pork pulp;
• onions and carrots for frying - one medium vegetable each;
• 50 grams of sunflower oil;
• half a liter of water;
• seasoning for fried pork dishes.

How to cook

Pour the cereal into a colander, shake to wake up small rubbish. Large motes usually rise up at the same time, collect them, and rinse the grits and soak for three hours in ordinary clean water.

Cut the meat into small cubes, peel the carrots, and grate with a coarse grater. Remove the husk from the bulb, dissolve it into quarters of rings. Run the “Frying” program for twenty minutes, heat the bowl just a little and pour in the oil. After a minute, we first put all the vegetables into it, and as soon as the onion begins to lose its matte hue, put the pork and lightly add it.

With rare stirring, fry vegetables with meat, until the end of the established program. Pour barley, together with the water in which it was soaked, into a colander and rinse, let the moisture drain completely. Mix the cereal with vegetables and meat, sprinkle with spices and salt.

Pour in heated water, up to a level a centimeter above the products. We turn on the cooking mode for crumbly porridge, set the timer to fifty minutes. With the lid closed, let the porridge first boil on the main program, then bring it on the “Heating” for another twenty minutes until it ripens.

Option 4: Barley porridge in a Redmond multicooker with vegetables

Spring diet pleases with an abundance of vegetables. As soon as the so-called ground, outdoor-grown tomatoes and zucchini appear on the shelves, treat your homemade barley with vegetables without delay. It is prepared in exactly the same way with eggplants, only cut off the peel from them to get rid of bitterness.

Ingredients:

• young zucchini - 300 grams;
• 180 grams of tomatoes;
• pearl barley - 200 grams;
• large onion, onion variety;
• five tablespoons of oil;
• a few cloves of garlic;
• coarse salt;
• feathers of young green onions.

Step by step recipe

As in almost all the above recipes, start with the simplest, but longest step - soaking barley. After going through, collect it in a colander, rinse and fill with clean cool water. The optimal exposure is 12 hours, but the minimum sufficient time is three times less.

Zucchini is needed precisely young, with a delicate thin skin. We will not clean it, just wash it thoroughly. We do the same with tomatoes, and remove the husk only from garlic and onions.

Slicing the onion - small checkered squares, just crush the garlic with a special press, and dissolve the zucchini with tomatoes into 1.5-centimeter cubes. The mode of operation of the multicooker is any convenient for you, on which you are used to frying foods, for example, "Baking" or the standard "Frying". Set the duration to 20 minutes.

We pass the onion, laying it out after a minute of heating the oil. Slightly browned onion slices, put all the vegetables and garlic, mix and fry until the end of the cycle. Temporarily transfer the vegetables to a bowl.

We switch to the cooking mode of crumbly porridge, for example, “Buckwheat” or, in its absence, “Pilaf”, set the timer for 50 minutes. After draining the water from barley, rinsing and drying it a little, put it in a bowl, add a liter of clean water, salt and lower the lid.

At the end of the main program, switch the appliance to heating, add and mix vegetables with porridge. Let stand covered for up to eight minutes and serve sprinkled with chopped onions.

Option 5: Barley porridge in the Polaris multicooker with mushrooms

If mushrooms of the recommended type cannot be purchased, use classic champignons. Well, if there are mushroom pickers among friends or relatives, order them a box of forest mushrooms, best of all - assorted assorted. Be careful with wild mushrooms, some of their species require special preliminary preparation.

Ingredients:

• fresh oyster mushrooms (hats without legs) - 700 grams;
• two glasses of barley;
• onions - 120 grams;
• three tablespoons of oil;
• salt, coarse - to taste.

How to cook

Sort the barley, if necessary, then rinse several times and leave in clean water for now. Wash the mushrooms, cut off all suspicious parts, and cut the rest of the flesh into fairly large slices. Remove the husk from the onion, dissolve into quarters of rings.

We heat the oil in any mode with adjustable parameters by setting the thermostat to 160 degrees. First, fry the onion for up to five minutes, then spread slices of mushrooms to it. Cook, stirring, for another ten minutes, and put the entire roast in a bowl.

Do not rinse the bowl, just put the grits that have been slightly soaked during this time into it and pour in four glasses of water. Reset the temperature to 140 degrees, lightly salt and cook for half an hour.

Put the porridge in a colander so that most of the moisture is drained, but a little remains, return to the bowl, add and mix the mushroom frying. Lower the temperature to eighty degrees, cover with a lid and program the shutdown after forty minutes. Serve barley with mushrooms, sprinkled with chopped young onions.

Option 6: Delicious barley porridge in a Redmond slow cooker with chicken

In the finished barley with chicken according to this recipe, you may need to add a little oil and sprinkle with herbs. Combine both components: let it warm, always in a closed container, soften well with half a pack of butter, chop and then finely chop a clove of garlic, chop a handful of dill, the most tender you can find. Mix and salt, spoon small portions onto parchment paper and freeze. It is very good if there is a curly plastic insert from a box of small chocolates, filling the empty cells with green butter, you will also get an elegant design.

Ingredients:

• white fillet of medium-sized chicken (about 700 grams);
• two full multi-glasses of pearl barley;
• large lettuce;
• half a spoonful of turmeric;
• two tablespoons of pure oil;
• medium-sized carrot - one thing;
• salt, spices and pepper.

Step by step recipe

After peeling the skin from the carrot, rinse the root crop and cut it into four parts along the entire length. Break into thin slices crosswise, set aside. We cut the peeled onion into small strips, it is convenient to first dissolve into half rings, and then cut them a couple more times.

Rinse the cereal without sparing the water, and leave it to drain directly on the sieve. Rinse the chicken, pat it dry with paper towels and cut into cubes four centimeters long and one centimeter thick.

We start the frying mode, slightly warming up the oil, fry the vegetables in it until a thick blush and temporarily put it on a plate. Five minutes, until a light crust, warm up, stirring with a spatula, slices of chicken meat, take it out into another plate.

It is necessary to lay the products according to the recipe in the following sequence: return the vegetables to the bowl, add a little salt; spread the cereal evenly; on top of pearl barley - chicken, sprinkle with spices and add a little more.

Pour water, it is better to take cold, bottled, in the amount of six multi-glasses. We cook barley in the "Express cooking" mode, setting the time on the timer for 50 minutes.

Option 7: Barley porridge in the Polaris multicooker with stew

Almost such a treat is distributed at military-historical holidays from the field kitchen. Yes, we will have barley without smoke, but you can taste it any day, and they are unlikely to refuse an addition.

Ingredients:

• washed pearl barley - two measuring cups;
• stew, lumpy, pork or beef - a jar, half a liter volume;
• one large onion and a sweet carrot;
• broth, meat and bone - 800 milliliters;
• coarsely ground pepper, bay leaf, a spoonful of chopped garlic and salt.

How to cook

Two products require advance preparation: cereals and stew. Put a jar of canned meat in the freezer for an hour and a half, put the washed barley in a large thermos, pour a liter of boiling water, soak as much as the stew.

Turn on the multicooker for heating, in the extinguishing mode. From canned food, transfer all the fat into the bowl, try not to touch the frozen jelly. We will send the peeled vegetables directly from the cutting board to the bowl, so we act quickly and deftly. First, dissolve in half rings and put the onion in the bowl, then quickly grate into large chips and add the carrot.

Saute slowly, until a thick blush, if there is little fat in the jar, after laying the onion, immediately put a spoonful of pork lard or two - vegetable oil. We lay out the vegetables and knead the stew right in the bowl, season with spices, put garlic and lavrushka. Simmer under the lid.

When the broth in the slow cooker begins to noticeably thicken, switch it to the pilaf cooking mode. Put barley on a sieve, rinse with running water, then transfer to a bowl and mix with vegetables and meat. Pour in the cold broth, lower the lid and cook until the end of the cycle.

Did you know that pearl barley is an extremely healthy product? The composition of barley grains includes valuable vitamins and microelements, which contribute to the rejuvenation of body cells, improve the appearance of the skin, remove harmful toxins from the intestines. It helps to maintain immunity at a high level, prevents the development of allergies. No wonder this dietary product is the basis of the daily diet of soldiers. A long time ago, pearl barley was called "royal porridge", since only wealthy classes could afford it. On the basis of pearl barley, a variety of dishes were prepared, which were served for the holidays. And she got her name from the word "pearls" - the so-called river pearls, which look like barley grains.

For many, barley porridge has remained in memory as one of the most unwanted dishes in childhood. Well, who likes dry, fresh, poorly cooked cereals? But the success of a dish directly depends on the knowledge of the intricacies of its preparation. It’s not so easy to cook barley in a saucepan on the stove: you need to cook it for a long time, stir constantly, and make sure that the porridge does not burn. But barley in a slow cooker is a completely different matter. The dish in this wonderful saucepan turns out to be very tasty, nutritious, juicy and never burns.

It is also worth noting that pearl barley is one of the cheapest, and therefore easily fits into the family budget. If you have not tried to cook this amazing porridge in a slow cooker, I suggest you do it right now.

Recipe Information

Cooking method: in the multicooker Redmond RMC M-4502.

Total cooking time: 50 min.

Servings: 4-5 .

Ingredients:

• pearl barley - 2 multi-glasses
• water - 5 multi-glasses
• butter - to taste
• salt.

Cooking method

On a note:

• For best results, pearl barley should be pre-soaked in cold water for 8-12 hours. Then it will cook faster and will be softer and tastier. For soaking, use 1 liter of water per 1 glass of cereal.
• It is important to know that barley porridge in a slow cooker increases significantly in volume, namely five times. Therefore, immediately cook a lot of porridge is not worth it.
• This barley recipe in a multicooker can be supplemented with vegetables by cooking them separately in the “Stew” or “Frying” mode.
• Barley porridge is an excellent side dish that is rich in proteins, minerals and a number of vitamins. However, barley should not be abused if you are overweight or have intestinal problems.

Any hostess will need information on how to cook barley porridge in a slow cooker, because this healthy cereal is considered the most valuable among the rest. Pearl, or royal - this is also called pearl barley, which is famous for its rich composition. How to cook it deliciously, it will be useful for everyone who follows the principles of a healthy diet to know.

How to cook barley in a slow cooker

If you decide how to cook barley in a slow cooker, start by selecting the ingredients. Groats are preferably light, fresh, preferably in a transparent bag. Having bought it, you need to pour it from the factory packaging into a tin can so that the grains do not become bitter over time. Before falling asleep, the cereals are washed, soaked for a couple of hours to facilitate cooking. Delicious barley in a slow cooker will turn out if the walls of the bowl and the bottom are coated with butter, pour the cereal with salted water in a ratio of 1: 3. The optimal cooking program is the mode for buckwheat or porridge.

How much to cook

Each culinary specialist is interested in the question of how long to cook barley in a slow cooker, because this device cooks grains faster than in a saucepan. Depending on the additives, the cereal is cooked for an hour and a half. To reduce the cooking time, you need to pre-soak the grains with water. If you take a steamed semi-finished product from ready-made bags, then it will cook for about 45 minutes.

Barley porridge in a slow cooker - recipes with photos

A step-by-step recipe for barley porridge in a slow cooker, including photo or video materials, will help facilitate cooking. Housewives need to know what cereal is combined with - with mushrooms, pork, beef, chicken. For children, pearl barley in a slow cooker with milk or with the addition of turkey is suitable, vegetarians will appreciate a hearty snack with vegetables, and fasting people - mushroom soup with cereals.

With meat

• Cooking time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Destination: for lunch.
• Cuisine: Russian.

Barley porridge with meat in a slow cooker is considered a traditional stewed dish, which is very easy to make if you use a smart device. Thanks to the addition of carrots, onions and tomato juice, the food looks bright and elegant (as in the photo), and smells appetizing. Children and adults will appreciate the classic barley recipe.

Ingredients:

• turkey fillet - 0.4 kg;
• pearl barley - 3/4 cup;
• onion - 1 pc.;
• carrots - ½ pcs.;
• tomato paste - 2 tablespoons;
• water - 0.3 l;
• bay leaf - 2 pcs.;
• greens - a bunch.

Cooking method:

1. Cut the meat into pieces, shift to the bottom of the bowl, add chopped onions, carrot sticks, spices, salt.
2. Pour the cereal, bay leaf, add a mixture of water and tomato paste.
3. Sprinkle with finely chopped greens, cook in a slow cooker in the pilaf program for 1 hour.

with stew

• Cooking time: 2.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 122 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An even simpler snack is barley porridge with stew in a slow cooker. To make it, you do not need to cut and cook meat. You just need to open a jar of beef or pork stew, mix with the remaining ingredients and stew on the appropriate mode. You will get perfectly steamed cereals, which will quickly saturate the body, give strength, energy and vigor.

Ingredients:

• pearl barley - a glass;
• water - liter;
• onion - 1 pc.;
• carrots - 1 pc.;
• stew - a bank;
• vegetable oil - 30 ml.

Cooking method:

1. Finely chop the onion, grate the carrots coarsely, fry in oil for 15 minutes on the frying program.
2. Mix with stew, pre-soaked cereals, salt and pepper.
3. Add hot water, program the extinguishing function for 80 minutes. Serve with greens.

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