Kashka pearl barley, the so-called - “fraction 16”, familiar to all who served in the army ten years ago, and more.
Nebylits about it is told no less than about aliens, and in fact in fact this product is very useful, and with a little effort the chef is also wonderfully tasty!
Properly cooked with meat, crumbly barley porridge if it does not become a permanent dish, then for a change of the menu is very good.
Barley with meat in a slow cooker - general principles of cooking
• Pearl barley is necessarily pre-filled with cold water and soaked for several hours. To make the pearl barley grain faster and better, it is advisable to soak it in the evening approximately 8-10 hours before preparation. Before this, the cereals must be sorted out and repeatedly washed. Swollen grains are transferred to a colander and washed again.
• Barley in a slow cooker is prepared with any kind of meat: lamb, beef, pork or poultry. The meat is cut into pieces of arbitrary size and shape, or twisted in a meat grinder into stuffing. Often, instead of fresh meat use stew.
• Pieces of meat or minced meat are fried in “Frying” or “Baking” mode until softened. After that they fill the barley soaked in water and continue cooking, changing the mode of the multicooker to “Pilaf” or “Porridge”. The stew is added to the porridge that has already reached the point of being cooked and cooked on “Heated”.
• Together with meat, mushrooms or vegetables are often added to the barley. Often, the grits are cooked, not mixed with meat, in the steam container of the slow cooker.
• The duration of cooking depends on how much time the croup was soaked and is always specified in the recipe.
Barley with meat in a slow cooker: recipe for crumbly pearl barley pillow
Ingredients: • 700 gr. chicken legs or thighs;
• two glasses of barley;
• two small bulbs;
• three carrots;
• a tablespoon of refined vegetable oil;
• seasoning ready “For pilaf” - 1 tsp.
Cooking Method:
1. Chop and fowl poultry chop into portions and place in a brew bowl. Add vegetable oil, turn on frying mode and fry chicken from all sides.
2. Slice carrots as small as possible into strips, peeled onions - peel off into small rings.
3. As soon as the pieces of meat turn red, drop the chopped vegetables towards them and continue cooking in the same mode until the carrot and onion are completely softened.
4. Then spread the pearl barley on top of the meat. Add some salt and spice to your liking.
5. Then fill all four glasses of cold drinking water and close the lid tightly.
6. Change the multicooker mode to “Pilaf” and cook for one hour. If there is no such option on your device, put “Porridge”.
7. Do not be in a hurry to lay out the ready-made pilaf, keep it still for about half an hour on heating. This will allow the croup to steal better.
Barley with meat in a slow cooker: barley steak recipe with lamb (ribs)
Ingredients:
• fresh lamb (ribs) - 700 gr;
• barley (grain) - 2 glasses;
• 75 gr. cedar nut kernels;
• 100 ml of olive or other quality oil;
• three large garlic cloves;
• three small bunches of fresh green basil;
• 100 gr. cheese, such as “Russian” or “Kostroma”;
• head of salad onions;
• Three sprigs of fresh rosemary.
Cooking Method:
1. Beforehand, about 3 hours before preparation, pour the already washed barley with lukewarm water and leave in it.
2. Rinse the basil, wipe dry and tear off the leaves from the twigs. Collect them, chop them as small as possible and transfer them to the mortar. Grind with a small pinch of salt with a pestle. If there is no mortar, chop the basil with a blender or in a combine. 3. Transfer the mixture to a separate bowl and immediately fill with vegetable oil. This must be done very quickly, otherwise the frayed basil will darken.
4. Mix the sliced garlic in a mortar and mix it with basil.
5. Start a baking mode on a multicooker and calcine the nuts in a dry bowl of the kernel until light brown. Do not overdo it, burnt nuts will spoil the taste of the dish.
6. Set aside half of the roasted nucleoli, and grind the rest with a pestle and add to the basil. Scratch the cheese finely here, add the peeled cedar kernels and mix thoroughly. Ready sauce on the density should match sour cream. If it is thicker, add more olive oil.
7. Wash the ribs, rub the pulp between the stones with a mixture of pepper (ground) and salt. On the multicooker, run the option “Frying”, pour one and a half tablespoons of oil and fry mutton on it, for 3 minutes on each side. After turning the edges, add to them as small as possible chopped onions, slightly suppressed by the back of the knife.
8. Stop the cooking option and place the device in baking mode.
9. Lay the rosemary sprigs on top of the lamb. Place the soaked barley in a “steam” container and place it on top of the bowl.
10. On the timer, set 40 minutes and cook with the lid tightly closed.
11. Then mix the finished barley with basil sauce and put it on a flat dish in the form of a “hill”, place mutton on its edges.
Barley with meat in a slow cooker: a recipe for pork
Ingredients:
• one glass of cereals - barley;
• half a kilo of pork (neck);
• one large carrot;
• red Bulgarian pepper - 1 pc .;
• onion;
• two cloves of garlic;
• 900 ml of filtered water;
• non-aromatic sunflower oil;
• to taste dried dill and herbs.
Cooking Method:
1. Spoil the croup, put it on a sieve and rinse until clean water comes out. Then move it into a bowl, fill with half a liter of cold water and leave to swell overnight. 2. Finely chop the onion and cut the carrot into small cubes. Peeled seeds - thin strips.
3. Barley rinse a couple of times well and leave in a sieve so that all the liquid is gone.
4. Wash the neck and cut into medium sized pieces.
5. In the frying mode, warm the oil almost to the smoke and dip the meat in it. To your taste, season the pork with ground pepper, salt and fry for three minutes.
6. Next, add carrots with onions and continue cooking.
7. After three more minutes, lower the Bulgarian pepper into the bowl, mix well and fry everything together for another two minutes.
8. Fry the meat with vegetables and fill with pearl barley. Pour in 900 ml of filtered drinking water, mix and close the lid.
9. Change the cooking mode to “Porridge” or “Pilau” and cook barley porridge with meat and vegetables for one hour.
Barley with meat in a slow cooker: a recipe with beef and fresh mushrooms
Ingredients:
• 400 gr. pearl barley;
• a pound of young beef (pulp);
• large onion;
• one medium carrot;
• a quarter of a teaspoon of “Khmeli-suneli” seasoning;
• 300 gr. young champignons.
Cooking Method:
1. Spoon the croup and rinse well. Catch the remaining liquid by placing the barley in a colander.
2. Finely chop the onion and rub the carrot on the contrary with a grater larger. Thin slices cut champignons.
3. Wash the pork. Remove from the pulp of the film and cut the meat into pieces of not very large size or just a straw. If the meat is fat, it is better to leave.
4. Switch on the multicooker to the “Frying” mode, if there is also “Intense frying”. Pour in 2 spoons of butter, put the pieces of pork. Cook for a quarter of an hour, stirring systematically.
5. Add the carrots and onions to the meat and fry everything together for another ten minutes. Do not forget to stir from time to time.
6. Place a plate of champignons with vegetables and meat and cook everything together until the liquid has evaporated (about 10 minutes). 7. After that, put dried pearl barley into the bowl of vegetables and meat and close the slow cooker.
8. Set the timer for one hour, change the “Frying” option to “Stewing”.
9. Prototype the finished barley with meat and mushrooms after stopping the previous timer, on the “Heating” half an hour, and then serve.
Barley with meat in a slow cooker: a simple recipe with stew
Ingredients:
• one can of beef stew;
• pearl barley - 360 gr .;
• onions - a small head;
• five cloves of garlic;
• carrots - 1 pc .;
• Dill greens or curly parsley - to taste.
Cooking Method:
1. Thin slices of garlic. Chop the onion in small pieces and grate the carrot coarsely.
2. Start the multicooker processor in the “Baking” mode, put chopped carrot, onion and garlic in the cooking bowl.
3. Collect all the fat from the stew and shift it to the vegetables. You can add a little lean or butter.
4. Systematically stirring, save the chopped vegetables until softened. Do not overdo it; slices of vegetables should not be fried.
5. To the softened vegetables lay out the washed cereal. Add one liter of drinking water, salt and mix well. You can spice up the barley with ground pepper.
6. After that, start the “Plov” cooking mode for 60 minutes and cook under a tightly closed lid.
7. Add the stew and finely chopped greens to the finished barley. Stir and rub the porridge on the “Heating” for 15 minutes.
Barley with meat in a slow cooker: a quick barley recipe with minced meat
Ingredients:
• a pound of any thick minced meat;
• small carrots - 1 pc .;
• onion;
• two spoons of refined oil;
• spices - a little, to taste;
• two glasses (360 gr.) Barley.
Cooking Method:
1. Mince well mash with a fork. Vegetables cut as small as possible. Diced onions, and carrots straws. 2. Put the carrot and onion in the cooking bowl, add oil and run “Baking” on the multicooker panel.
3. After the vegetables have softened well, add mincemeat to them. Do not add all at once. Put on 2-3 spoons and knead each portion well.
4. When put the whole stuffing, mix well and fry everything for a quarter of an hour.
5. Rinse the barley thoroughly, squeeze the water well from the grits and transfer to the slow cooker.
6. Add salt to your liking, season with ground pepper and spices.
7. Pour the cereal with roasted meat with a liter of boiling water and switch the operation mode to “Quenching”, set the timer for two hours.
8. Five minutes before the end of cooking, you can put a small leaf of Lavrushka in the porridge.
Barrel meat in a slow cooker - cooking tricks and helpful tips
• If, after soaking, pearl barley is doused with boiling water, the dish will turn out crumbly.
• Ready-made barley with meat is not recommended to be served immediately after cooking, it should be kept for a while on the floor.
• If you forget to soak the barley in water beforehand or there is simply no time for that, then lock it up. To do this, fill the barley with freshly boiled water and leave it under the lid for an hour. Then rinse in cold water, dry slightly and transfer to the slow cooker.
