Pearl barley was used with pleasure by the Soviet public catering, which may be why many housewives do not really like it. And completely in vain! After all, this cereal is just a storehouse of trace elements, and, if properly prepared, the dishes with it will turn out just fine. It is such a dish - barley with mushrooms in a slow cooker - offering to cook with me. The porridge is very tasty, crumbly, with a rich mushroom aroma. It can be served as an independent dish, or as a side dish for meat or fish dishes. In a word, try cooking barley with mushrooms and perhaps this pearl cereal will be one of your favorites.
Ingredients:
Pearl barley - 1 tbsp .;
Champignons - 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:
Barley - the cereal itself is quite dense, so it is much easier to cook it if it has previously stood 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 pearl barley in the water for several hours, or better, overnight.
We will prepare the vegetables: we will peel and wash the onions and carrots and chop them in any way convenient for you. I cut the onion into small cubes, and rubbed the carrots on a coarse grater.
We will wash the champignons and cut them too. I got small mushrooms, so I divided each into four parts. If you have larger mushrooms, cut them into plates.
We proceed directly to cooking. We set the "Frying" mode on the multicooker and fry vegetables in a small amount of vegetable oil for 7-10 minutes.
Add mushrooms to the multicooker bowl, throw spices: literally a pinch of salt, a little black pepper. You can add turmeric on the tip of the knife, it will add brightness to the porridge.
In the same mode, for another 10 minutes, stirring occasionally, prepare vegetables with champignons. During this time, the mushrooms will start up juice, slightly decrease in volume and darken. The aroma is simply incredible! Pour in soy sauce.
Pearl barley, which, having stood in the water, has swollen, is poured into the multicooker 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 pearl barley to be more viscous, take 2.5-3 glasses of water. 10 minutes before the end of cooking, you can add 50-70 g of butter to the porridge - this will make its taste even more delicate and add a creamy aroma.
That's all! We spread the porridge on plates and serve. Barley with mushrooms in a slow cooker is ready. It turned out fragrant and airy. Grain grains crumble, they did not stick together - exactly what we wanted!
Serve pearl barley cooked in a slow cooker with vegetables or pickles. Enjoy your meal!
Cooking time - 60 min.
Servings Per Container - 5
Per 100 g
B - 4.74
F - 4.48
U - 25.92
Kcal - 156.86
