Cooking pearl barley porridge in a slow cooker will not be difficult, because such a kitchen assistant is intended for this! The dish will turn out to be juicy, but not boiled, very tasty and satisfying. You can supplement with sausages, smoked / baked or boiled meat, chicken, rabbit, etc. Boiled barley can be added to various salads, made casseroles from it.
Remember that the croup triples in size! Therefore, add 3 parts of hot liquid to 1 part of barley, and ideally boiling water, so that the technique does not waste time heating the water. To make the porridge more aromatic, you can add various spices and herbs to taste into the multicooker bowl: dried ground garlic and thyme, seasoning for chicken or for meat.
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Ingredients:
Pearl barley - 250 g
Water - 750 ml
Salt - 0.5 tsp
How to cook:
Prepare food.
Sort the barley, rinse in water several times until it becomes transparent. Then pour boiling water over and leave for half an hour - during this time the cereal will swell and absorb some of the liquid, thanks to which it will cook faster.
Then drain the water, pour the swollen cereals into the multicooker bowl and add spices and herbs, salt and seasonings to taste.
Pour in boiling water. If desired, you can change the cooking variation by first pouring water into the bowl and boiling it, and then only adding the swollen cereal.
Activate the "Porridge" or "Cooking" mode on the multicooker display for 45-50 minutes, close the equipment with a lid and cook the barley for about 5-7 minutes, then open it slightly and check the contents of the container.
Often, porridge creates copious foam during cooking, so if this happens, just leave the lid slightly ajar to allow air to enter. Stir the barley and cook the remaining time.
When the beep sounds, you can add butter or lard (pork / goose) to the porridge if you wish. Stir everything gently, close the lid to the appliance and leave for 15 minutes to steam, turning off the power.
Place the cooked pearl barley porridge on plates and serve hot, garnished with fresh herbs.
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