Barley porridge in a slow cooker: 3 recipes in water, milk and meat

Barley groats are in many ways "the most." She belongs to the right to be called the very first porridge in the history of mankind. It is produced from barley, namely this cereal was cultivated by the first civilizations thousands of years ago.

She is the most useful cereal, and this is without exaggeration. In barley porridge, the amount of coarse fiber is ahead of that in oatmeal and buckwheat. And finally, it is the cheapest. The price of an unattractive gray grain is minimal, for which it is usually not taken seriously by the hostess. But in vain, because learning to cook it correctly is not an art at all. And the multicooker will help us with this.

The subtleties of cooking. How to cook grits in a pressure cooker

The basis of the luxurious taste of barley porridge is not cooking, but languishing. During this process, the mass is steamed. The temperature of steam is higher than boiling water, which allows the cereal to completely soften, become tender and reveal its aroma.

In Russia, a cell from crushed barley was prepared in such a way: it was placed in a clay cauldron, placed in an oven and tightly closed with a lid. Krupa languished for a long time, up to 2 hours, despite a fine grinding. They served it with butter, and often supplemented it with fried onions and meat. Use classic recipes, but with a reduction in cooking time, allows a modern multicooker.

Barley porridge in a slow cooker is prepared in accordance with the classical technology: boiling, the mass gives off steam, after which the temperature of the heating element drops. The mass no longer boils, languishes, and the limited space of the bowl increases the speed of maturation of the cereal. She will be able to reach readiness in a kitchen unit in an hour.

Barley porridge. Other subtleties of cooking.

• Use dry cereal. When buying, pay attention to how it is poured in the package. If the mass is wet, refuse to purchase. In such bacteria and dangerous molds are often spread.
• Rinse before cooking. Despite the fine grinding, it is necessary to do this, because the dust covered the grains before crushing. It is convenient to rinse the grains in a sieve: this will wash away the dirt and allow excess water to drain.
• Soak if necessary. The need for soaking depends on the cooking mode and is practiced only in the children's kitchen. The dish cooks in the Porridge mode longer. If you boil the cell for more than 50 minutes, you do not need to soak it, the groats will reach perfect softness in the multicooker. The milk porridge mode is less long. In it, the cereal is brought to readiness in 25 minutes, but this is not enough for the delicate consistency of barley. Leave it in water overnight, and boil it quickly in the morning.
• Keep track of the proportions. They differ for the preparation of a loose side dish and a dairy dish. So for loose porridge add 2.5 cups of water. Groats are cooked in the same volume when boiled on the stove, it provides a loose structure of the dish, with individual crispy grains. If viscous is needed, determine proportions as necessary. Moderately thick porridge will turn out if you fill a glass of cereal with four glasses of liquid. A truly childish mess is prepared with six glasses of water, milk.
• Use butter. When preparing a friable garnish, the oil should be put on the surface of the mass after the multicooker signal. It will impregnate the porridge in the heating mode, and the cell will acquire a rich taste. For dairy dishes, everything is simpler - lay a piece of butter with all the ingredients.

Delicious Garnish Recipe

We use water to make porridge. So it turns out the least high-calorie, with a neutral taste. Any multicooker - Redmond, Philips and units of other brands will perfectly cope with the task. It is enough to observe the proportions and the corresponding mode.

You will need:

• section - 1 multi-glass;
• water - 2.5 multi-cups;
• salt - a pinch;
• butter - 30 g.

Cooking

1. Put the prepared cereal in the bowl.
2. Pour in water, add salt.
3. Set the Croup mode to 50 minutes.
4. Add the butter after the tap. Leave on for 10 minutes.

In addition to delicious barley porridge, you can use meat dishes, boiled and baked fish, any gravy. It turns out very tasty porridge with stew. But even without them, the porridge, flavored with oil, will delight you with a rich taste.

Breakfast and dinner

For breakfast, milk porridge in a slow cooker is perfect. An ideal choice for a children's table, a hearty and nutritious breakfast for an adult. She will create a feeling of satiety for a long time thanks to slow carbohydrates. And for dinner, according to tradition, we will prepare cereals with meat ingredient. Meat vegetables and seasonings will support.

With milk

For a children's dish, we recommend pre-soaking the cereal. So it will turn into a homogeneous gentle mass. And even a capricious kid eats it with pleasure. We use milk with low fat content, and for taste, add honey.

You will need:

• barley groats - 1 multi-glass;
• milk - 3 multi-cups;
• water - 3 multi-glasses;
• butter - 20 g;
• honey - 1 tbsp. spoon.

Cooking

1. Pour the prepared cereal into the bowl.
2. Pour in milk, water.
3. Set the mode to "Porridge" for 50 minutes.
4. Add oil after tap. Leave preheating in heating mode for 10 minutes.
5. Pour honey on serving.

If your baby is allergic to honey, use regular sugar. Replace it with fresh berries or fruits, which should be added directly to the plate.

With meat

This wonderful dish is made up of vegetables and herbs. Together with meat and barley, it turns out to be richly nutritious, and the tastes in it are really bright.

You will need:

• barley groats - 1 multi-glass;
• meat pulp - 400 g;
• carrots, onions - 1 root crop;
• pumpkin - 200 g;
• water - 2 glasses;
• dill - 1 bunch;
• salt, spices.

Cooking

1. Peel, finely chop onions, carrots.
2. Fry in “Baking” mode.
3. Grind the meat pulp into a cube, add to the vegetables.
4. Close the lid, simmer for 10 minutes.
5. Pour in prepared cereals, salt and spices.
6. Grind the pumpkin into a bowl, add to the bowl.
7. Set the "Croup" mode (it will replace the "Buckwheat"). Cook for 40 minutes.
8. Pour chopped dill after 30 minutes.
9. Beep after the beep.

The dish is bright, effective both externally and to taste. It is ideal for a winter table, at the time of pumpkin. And in the summer, squash, squash, easy to replace pumpkin, saturate the taste of groats tomatoes, many options!

Choose your recipe for barley porridge in a slow cooker from our culinary piggy bank. And pamper your loved ones with delicious and equally healthy dishes!

Other porridge recipes