Like pearl barley, barley groats are obtained from barley, which is in no way inferior to wheat in its nutritional properties. Cooking barley porridge in a slow cooker does not require much effort.
Porridge on the water
This recipe for barley porridge in a slow cooker is considered basic. A glass of cereal consumes double the amount of water. In this case, the result is crumbly barley porridge. If you need to get a mushy porridge, add another 1 tbsp. water.
Rinse the cereal many times to remove the powdery suspension. If you want to get porridge with a more delicate taste, you can fill the cell with water overnight. Place the washed cereal in the container of the device, fill it with liquid and add salt. Cook on Rice mode for 40 minutes. Leave to rest under the lid for a quarter of an hour. Season the finished dish with oil.
Milk porridge
To prepare the dish you will need barley grits (about 0.5 tbsp.). The milk norm is 5 times more (2.5 tbsp.). Place sugar, butter and salt in a bowl (depend on your taste), pour milk. Add washed cereal. Cook for 35 minutes (Milk porridge).
Porridge with mixed vegetables
This barley porridge is prepared extremely quickly in a pressure cooker. Take some chicken fillet (about 200 g), a pack of any vegetable mixture (400 g), 1.5 tbsp. barley and 3 tbsp. boiling water Add salt to taste.
Wash the meat, cut and season. Place some fat in a bowl, add meat, vegetable mixture, washed barley, and pour salted boiling water over it. Close the valve, select Rice mode, cook for 12 minutes. Open the lid a quarter of an hour after the sound signal. Stir the porridge before serving.
Barley porridge with lard
This dish turns out to be very satisfying and nutritious, and due to the use of mushrooms it acquires a piquant aroma. The ratio of water and cereal is 2 tbsp./1 tbsp. You will also need a medium-sized onion, 30 g of lard, about 150 g of mushrooms, 3 cloves of garlic.
Finely chop the lard, transfer to a container, and fry in the Fry (Baking) mode. Add chopped onion, fry until transparent. Then add the chopped mushrooms. When they brown, add the washed cereal, season with cumin and pepper, and salt. Pour in water. Cook for 40 minutes (Porridge or Rice). Season the finished porridge with crushed garlic cloves and stir.
Barley porridge with pumpkin
Pumpkin adds a piquant note to this dish (you will need 200-250 g of this product). Take 300-350 g of chicken fillet, a small onion and carrots. The ratio of cereal and water is 1 tbsp./2 tbsp. You will also need vegetable oil and herbs, salt and seasonings.
Heat the oil (Frying), add chopped onion and grated carrots. Fry for 7-8 minutes, then add the meat pieces. Simmer for 10 minutes with the lid closed. Then add the washed cereal, add pumpkin cubes, pour in water, salt and season. Cook for 40 minutes (Porridge) and leave on heat for a while. Add chopped herbs to the finished dish.
Barley porridge with boiled meat
To prepare the dish, take boiled meat (300 g). Cook porridge from 1 tbsp. cereals, 0.5 tsp. salt and 2 tbsp. water (Porridge mode). Cut the meat. Fry the chopped onion in a frying pan, add the meat, keep it on the fire for a while (don't forget to season). Add the meat to the prepared porridge, stir and leave to heat for 15 minutes.
Barley porridge with pork
Take 200 g of pork, vegetables (1 piece of onion and carrot), butter (3 tbsp), salt and seasonings. The ratio of barley grits to liquid is standard (1:2).
Cut the washed and dried meat, place in a bowl with heated vegetable oil, cook for 15 minutes (Frying). Add chopped onion and grated carrots, cook for another 10 minutes. Add the washed cereal, season, salt, add water. It will take 40 minutes to prepare (Porridge).
Barley porridge with dried fruits
This barley porridge is prepared in a slow cooker with the addition of dried fruits (0.5 tbsp each of raisins, dried apricots, prunes). You will also need milk (0.5 l), cereal (1 tbsp.), butter (50 g), salt and sugar (to taste).
Rinse dried fruits, add hot water (1 tbsp.) and leave to swell. Grease the bowl around the edge with butter (so that the milk does not rise up the walls). Pour milk, salt, sweeten, add washed cereal. Cook for 30 minutes (Milk porridge). Drain dried fruits in a colander. Chop the dried apricots and prunes. Put the whole mixture into the porridge, add butter, stir. Leave the porridge covered for 10 minutes.
Barley porridge can be prepared in a slow cooker using a variety of ingredients - each of them gives the finished dish a special flavor note.
Barley groats are made from barley grains and contain a huge amount of nutrients necessary for our life. This cereal is especially valued due to its high content of B vitamins.
That is why properly prepared barley porridge in a slow cooker will be an excellent breakfast for you and your children.
How can you make this porridge tasty, without the gluing effect? It's simple! Give the combat readiness command to your multicooker and start cooking.
Barley porridge with milk (with dried fruits)
Let's start with a delicious porridge with milk, we will cook it in a Redmond multicooker. Let's take dried apricots as dried fruits.
Required:
- barley groats 100 gr
- butter 20 g
- milk 650 ml
- dried apricots 50 gr
- salt to taste
- sugar to taste
Preparation:
Take barley grits and wash them thoroughly. The process requires caution, because the grind is fine, and without skill, part of the grain may fly into the sink.
Place the washed cereal into the multicooker bowl, add milk, butter, salt and sweeten to taste. At the same time, the porridge comes out moderately sweet on its own, so salt and sugar can be used, as I put it, in a “homeopathic dose.” And who likes it sweeter, you can take honey instead of sugar and add more of it. Or add honey already to the plate - this will not affect the recipe.
Wash the dried apricots, pour boiling water over them, cut into slices and add to the multicooker bowl. You can mix with a silicone spatula, but this is no longer critical.
Now turn on the multicooker, select the “milk porridge” program, and change the default time (your standard time will be 10 or 15 minutes) to 35 minutes. Then your dish is guaranteed to have time to cook.
Yield and calorie content:
You will get 3 servings of 230 grams each.
Cost calculation:
Sometimes you want to know the costs of a particular dish. Barley porridge belongs to the category of cheap dishes.
The ingredients will cost you about 56 rubles; if you make three servings, the price of a serving will be an amazing amount of 18.49 rubles. Enjoy and save!
Barley porridge with milk in a slow cooker (simple)
- Barley groats – 1 multi-cup.
- Milk - 3 measuring cups.
- Water – 3 multi-glasses.
- Salt and butter
Also, first of all, rinse the cereal and place it in a bowl for cooking. Pour milk and water into it, then add salt. Select the “Milk porridge” program and leave until the end of cooking. After which the porridge should be stirred and left for another 2 hours in the “Warming” mode. Add butter, and 30 minutes after the end of the program the porridge will thicken and be ready to serve.
The first recipe for barley porridge in a slow cooker is perfect for a delicious side dish, and the second recipe will be a delicious breakfast for your whole family.
It would also be appropriate to supplement milk barley porridge with any fruits or berries.
Barley porridge in a slow cooker on water
To do this you will need:
- Barley grits - 2-3 multi-cups.
- For each measuring cup of cereal there are 2.5 multi-cups of water.
- Butter – 40 gr.
- Salt to taste.
Preparation:
Rinse the cereal thoroughly and fill it with water. Select the “Porridge” function and the time will be calculated automatically. The device will definitely notify you when it is ready. Immediately after this, open the multicooker lid and add oil! Let it sit for 5 minutes and you can serve it!
The same porridge can be prepared with milk.
Barley porridge in a slow cooker with pumpkin and chicken
Required:
- pumpkin - 300 gr
- chicken fillet - 1 piece, approximately 300 g
- bulbs - 1 piece
- one carrot
- barley grits - one glass
- two glasses of water
- vegetable oil - 1-2 tablespoons
- salt and seasonings to taste (for example dried seaweed)
Preparation:
Add oil to the multicooker bowl, add chopped onions and grated carrots. Fry in the “fry” mode for 7-8 minutes.
Add finely chopped meat to the bowl. Change the mode to “stew” or “porridge”, cook for 10 minutes.
Add pumpkin, water, and cereal to the bowl (first cut the pumpkin and rinse the cereal thoroughly). Add salt and spices. Continue cooking for another 40 minutes.
Add fresh chopped herbs and oil to the finished dish and keep on “heating” for another 5-10 minutes.
Barley is one of the healthiest cereals, which, with minimal processing, contains the maximum amount of fiber and vitamins, which is very beneficial for the body and digestion. The duration of cooking barley porridge in a saucepan is discouraging, so many housewives prefer to cook barley porridge in a Redmond multicooker.
Using the delayed start function, you can prepare barley for breakfast, and if you like to get up early, then using a multicooker you can prepare the barley in just an hour, while going about your business.
Ingredients:
- two glasses of milk;
- half a glass of barley;
- salt;
- sugar to taste;
- butter.
Cooking barley porridge in a Redmond multicooker
We rinse the cereal well; this can be done in a small colander or sieve. Lubricate the edges of the multicooker with a piece of butter - this will prevent the porridge from unexpectedly running away and pour in the milk. Add a pinch of salt and sugar to taste. If you don’t like sweet barley porridge, then don’t add sugar, just salt, but in a little more quantity.
Place the washed porridge in a bowl, add oil and stir all ingredients. We select the function “milk porridge/cereals/buckwheat/rice” - in one of these modes barley porridge is prepared in the Redmond multicooker (usually it is “milk porridge”). That's it, now all you have to do is wait for the sound signal and stir the porridge.
When serving, you can add another piece of butter, and if the barley porridge is not sweet, you can add a teaspoon of olive oil, which is also very healthy and will make the taste of the porridge unusual and unusual.
Porridge has been considered a traditional dish of Russian cuisine for many centuries. Barley porridge cooked with milk deserves special attention. Our article will tell you about the benefits and methods of preparing this dish.
Useful qualities
Barley contains a large amount of fiber, which normalizes the digestion process and helps cleanse the intestines, as well as the whole body. A sufficient concentration of protein in barley, which does not cause allergic reactions and is well absorbed by the body, also has a positive effect. Cellulose is also characterized by the presence of a significant amount of various vitamins, the most significant of which are PP, B, A and E.
One of the main aspects that is now being paid attention to is the caloric content of the dish. In the case of yachka, it is optimal: regular consumption of porridge makes it possible to be largely satisfied with the product and at the same time not gain excess weight over time. In order for eating barley porridge to help achieve a positive result, it is necessary to prepare it correctly.
Recipes
Classic version
A multicooker, which has become popular relatively recently, helps prepare delicious barley porridge, which will contain the maximum amount of nutrients. In order for the product to be both tasty and healthy, it is necessary to use milk, not water, as the base.
To prepare the dish you will need:
- one glass of egg;
- about 3 glasses of medium fat milk;
- a tablespoon of sugar;
- a little salt;
- butter.
Considering that the degree of fat content of the prepared dish directly depends on the characteristics of the product used, in order to minimize this characteristic, butter should be used in very small quantities. At the preparatory stage, the cereal should be washed until the drained liquid becomes completely transparent.
To prevent milk from running away during cooking, the sides of the multicooker must be thoroughly coated with butter. Next, the purified cereal without water is transferred to the container of a household appliance, salt is added, as well as sugar (depending on personal taste preferences, vanilla can be used). Then you can put a small piece of butter (it is better to melt it slightly first). Next, milk is poured into the cell in a ratio of 3:1.
The cooking process is best carried out using the mode intended for cooking porridge. Depending on the multicooker model, the time required to obtain the finished product is set automatically. If this does not happen, you need to set the duration to approximately 50-60 minutes. Next, the container is closed with a lid and the cooking process begins.
It should be noted that the duration of cooking barley porridge in a slow cooker is directly affected by the temperature of the milk. If you use a product that has been in the refrigerator for a long period, the cooking process may take about an hour. If you pre-warm the milk, the cooking time will be reduced to half an hour.
There are secrets that will help make barley porridge prepared according to the classic recipe much more pleasant to taste. To do this, the cell is soaked overnight in warm water. Alternatively, initially, for about 10 minutes, you can lightly boil it in water, and after that continue the cooking process in a slow cooker with the addition of several glasses of cow's milk.
It is worth noting that cereal prepared in this way resembles oatmeal and is excellent for feeding people with problems in the digestive tract, those who have undergone surgery, as well as small children.
With fruits
You can make porridge healthier and more palatable by using fruit. For example, nectarines. For this recipe you will need the following components:
- barley groats - an incomplete measuring cup;
- about 1 liter of milk;
- sugar and salt (to taste);
- butter;
- nectarines (peaches or apricots) – 4 large fruits.
The multicooker is switched on to the mode required for preparing milk porridge, and the time is set (35 minutes). Next, you need to pour the egg and spices into the bowl. Then milk is poured in and the ingredients are thoroughly mixed. To give the dish a more original taste, you can add a little vanillin, a couple of spoons of cocoa, or dissolve chocolate to the milk.
At the next stage, the container is closed with a lid and after about half an hour has passed, it is worth adding butter and continuing the cooking process for another 5 minutes. After the cooking process is completed, the dish will begin to reheat automatically. Therefore, the porridge can be left to simmer for another 10 minutes, but no more, so that the dish does not burn.
Nectarines are cut into slices, then cut in half and added to the porridge, everything is thoroughly mixed. Nectarines can be replaced with caramelized apples or pears. Another option could be berries (although if they are sour, you should not use them in significant quantities).
If we are talking about dietary nutrition (for health reasons or for the purpose of losing weight), then you can replace fresh ingredients with dried fruits. Instead of sugar, it is quite possible to use honey (but only acacia or buckwheat, since they contain the largest amount of useful microelements). In no case should you use citrus fruits (even in combination with other types of fruits), as this can both worsen the taste and stimulate the fermentation process in the intestines after eating such porridge.
An alternative option is barley porridge with Scotch milk. The initial preparation process is no different from the classic version. You need to grate the apples on a coarse grater, add a pinch of cinnamon and vanilla sugar to them, mix everything thoroughly and season the barley base with this mixture. To get the maximum benefit from using the product, you should eat it right away. Therefore, it is advisable to calculate the required number of servings before cooking so that there is no excess porridge left.
Barley porridge, undeservedly forgotten by many compatriots, is now beginning to gain popularity again. The most important thing is to cook it in such a way as to preserve the beneficial substances and provide a pleasant taste that can please all household members.
To learn how to cook barley porridge with milk in a slow cooker, watch the following video.
Barley groats, as you can easily guess from the name, are made from barley grains. It differs from its close relative, pearl barley, in texture.
Pearl barley is whole grains, and barley is ground.
The main indicators of taste and usefulness are similar, but the porridges are completely different, the egg is predominantly thick and viscous.
Barley porridge in a slow cooker - general cooking principles
It is recommended to rinse barley groats well before use, since during production they often contain cake and industrial dust. In order to remove all excess, the cereal is poured into a deep bowl and filled with water. As a rule, all the rubbish immediately floats to the surface. The water is drained and this procedure is repeated several times until the water in the container becomes sufficiently clear. After this, the cell is placed on a sieve and wait until all the liquid has drained.
To prepare delicious barley porridge in a slow cooker, the ratio of the cereal and the liquid added to it is important. To get crumbly porridge, the optimal ratio is 1:2. You need to add a little less milk, and it is best to dilute it with water.
There is a small nuance in the preparation of any barley porridge; the finished dish must be allowed to “cook”. If, after cooking on the stove, the finished barley porridge is wrapped in a blanket, then cooked in a slow cooker, it is kept under the lid with the cooking modes stopped, or left for a quarter of an hour in the “Warming” mode.
Yachka is prepared quickly in a slow cooker; additional ingredients add the main flavor to the porridge. Barley porridge can be prepared in a slow cooker with milk; for a side dish, it can be boiled in water. Yachka is often prepared in parallel with meat dishes (cutlets or meatballs), which are placed in a steam container. Barley porridge is often prepared in a slow cooker with pork, chicken, and mushrooms.
Mushroom barley porridge in a slow cooker with chicken
Ingredients:
A glass of egg;
300 gr. chicken fillet;
100 gr. fresh mushrooms (champignons);
One onion;
Small carrot;
50 gr. lean, preferably refined, oil.
Cooking method:
1. Rinse fresh mushrooms and chicken fillet thoroughly with tap water. Pat the fillet with a towel and dry the mushrooms. Cut the chicken into small strips, and the mushrooms into thin slices.
2. Coarsely grate the peeled carrots and onions as finely as you can.
3. In a small amount of vegetable oil, brown the chicken pieces on the “Fry” board.
4. Add chopped onions and grated carrots. Stir all the ingredients and continue cooking at the set mode until the vegetables acquire a light golden hue. Place vegetables and meat in a separate bowl and rinse the bowl well with warm water.
5. Insert a clean bowl into the housing and pour barley into it. Pour in two glasses of drinking water and lightly add salt. Start the “Porridge” option and cook until the signal.
6. Then add the previously prepared fried chicken with mushrooms to the porridge and stir everything well.
7. Switch the “Frying” mode to “Baking” and bring the porridge to readiness in the specified program. This will take 20 minutes.
Lenten barley porridge in a slow cooker with champignons
Ingredients:
Three large champignons;
One stalk of celery;
Yachka – 1 tbsp.;
Carrots – 1 pc.;
Three tablespoons of oil;
A small onion.
Cooking method:
1. Pour the barley into a deep bowl and rinse it thoroughly with cold water. Strain all the liquid well and transfer the cereal to a cooking container.
2. Cut the washed champignons into small pieces and place the mushrooms in the bowl.
3. Chop the onion as finely as possible, cut the carrots into small cubes and transfer the vegetables to a bowl.
4. Add a teaspoon of finely ground table salt, pour in the oil.
5. Pour two glasses of boiling water over everything, stir and run the “Cooking” program for 25 minutes.
Friable barley porridge in a slow cooker as a side dish
Ingredients:
30 gr. butter, or frozen homemade cream;
Two glasses of filtered drinking water;
A small pinch of table salt;
A glass of egg.
Cooking method:
1. Start the “Baking” mode on the multicooker.
2. Pour all the cooked cereal into the cooking bowl and fry it on the set program until browned.
3. Then pour in boiling water and immediately add salt, stir.
4. Place the butter cut into pieces on top and close the lid.
5. Switch the multi-pan from the “Baking” option to “Porridge” and cook until the end of the program.
6. Do not open the lid right away, simmer the barley porridge in the multicooker while heated for about a quarter of an hour, and only then serve.
Barley porridge in a slow cooker with pumpkin
Ingredients:
1.5 cups eggs;
Four glasses of water;
Bulb;
100 gr. ripe fresh pumpkin;
One carrot;
A spoon of clarified butter;
Half a teaspoon of nutmeg powder.
Cooking method:
1. Pour the barley into a sieve and rinse well with plenty of water.
2. Cut the carrots into thin strips, pumpkin pulp into thin strips, finely chop the onion.
3. Transfer the chopped vegetables to the cooking bowl. Add sunflower oil and turn on the “Fry” option on the multicooker.
4. As soon as the vegetable pieces are browned, pour four glasses of warm water over them. Salt, add nutmeg, add cereal.
5. Gently mix everything and transfer the multi-pan to the “Grains” or “Rice” program.
6. After completing the program, let the barley porridge brew for about half an hour, it will be more tender.
Barley porridge in a slow cooker with milk
Ingredients:
Three glasses of 3.2% pasteurized milk;
A quarter spoon of salt;
A glass of barley;
Sweet cream butter;
A tablespoon of sugar.
Cooking method:
1. To prevent milk from escaping, grease the sides of the cooking container with butter.
2. Then put the washed barley grits into it, from which you must carefully strain all the water.
3. Add sugar and salt and butter cut into pieces to the egg.
4. Pour milk over everything, stir well and turn on the “Grains” option. The time of this program is set automatically to 50 minutes.
5. Mix the porridge well, and when placing it on plates, be sure to add small pieces of butter.
Barley porridge in a slow cooker with pork
Ingredients:
Barley groats – 180 gr.;
300 gr. pork (pulp);
Carrot – 150 gr.;
A tablespoon of lard;
Onion head;
20 gr. lean oil
Cooking method:
1. Cut the pork into small pieces, grate the carrots with a coarse grater, finely chop the onion.
2. Pour vegetable oil into the bowl of the device, add lard and let the mixture cook for about three minutes.
3. Then place the pieces of pork in the bowl and cook them in the prescribed mode until lightly browned.
4. Lightly salt and pepper. Add the onions and carrots and cook everything together for about a quarter of an hour. To ensure vegetables cook evenly, be sure to stir them occasionally.
5. Place the washed egg in an even layer on top of the meat and vegetables and carefully pour in 500 ml of hot drinking water. Add a little salt, do not stir.
6. Close the lid of the device, set the automatic program “Porridge” on the panel and turn it on.
7. After the sound signal sounds, indicating the end of the program, mix the porridge with meat well and keep covered for about 20 minutes.
Barley grits in a slow cooker with steam cutlets
Ingredients:
One and a half glasses of egg;
3.5 glasses of water;
Two tablespoons of olive oil;
Half a kilo of lean pork;
One large onion;
A small slice of white bread (50 gr.);
Egg;
A glass of pasteurized milk.
Cooking method:
1. Cut off the crusts from the bread and fill the crumb with milk. After 10 minutes, remove and squeeze out all the liquid well.
2. Rinse the pork and cut into large pieces. Grind the meat in a meat grinder, along with the peeled onion, twice. Add the soaked crumb to the minced meat, break the egg. Lightly salt, pepper a little and knead well. Using hands moistened with water, form small oblong cutlets and place them in a steamer greased with olive oil.
3. Pour about a spoonful of oil into the bowl, place the washed and dried cell and fill everything with warm water. Add salt to your taste.
4. Place the steam container with cutlets on the bowl, close the lid and start the “Steam” mode for half an hour.
5. After stopping the program, remove the container with the cutlets and place them in a bowl. To keep warm, cover with a plate and wrap with a towel.
6. Stir the porridge and leave for 20 minutes in the programmed “Warming” mode. After this, let the porridge stand in the turned off multicooker for another 15 minutes.
Barley grits in a slow cooker - cooking tricks and useful tips
To make barley porridge have a brighter taste, fry the washed cereal in a bowl on “Frying” or “Baking” until golden brown without adding oil.
When served as a side dish for meat dishes, cook porridge in meat broth. It will give it a more persistent meaty taste.
Barley porridge loves butter. Therefore, add it to the dish not only during cooking, but also when serving.
Supplement milk-based barley porridge with dried fruits or fresh berries and fruits. They will enrich the nutritious porridge with vitamins. Sugar can be replaced with honey. But you should not add it to a hot dish; the beneficial properties of the product will be lost.
If barley grits are poured with cool water, in the “Porridge” mode it will be ready after 50 minutes. But if you add hot liquid, the cooking time is reduced to 35 minutes.
If you decide to cook yachka, but you don’t like any recipe, scroll through the tips for preparing dishes from Hercules flakes. You only need to adjust the ratio of cereal to liquid and specify the cooking time.
Try to avoid strong spices, Yachka doesn’t like them!
If you are going to please your loved ones with an unusual side dish, keep in mind that watery gravies are not very suitable for yachka. Tomato sauce with lard is preferable for pork and beef dishes, or thick white sour cream sauce for rabbit or poultry meat.
