How to cook pea porridge in a slow cooker?

Pea porridge in the minds of many people seems like a typical dish of the Soviet and post-Soviet space. However, in our country peas came from the Mediterranean. What is the use of porridge from peas and how to cook it correctly?

Pea porridge is nourishing and nutritious. This is due to the high content of carbohydrates, natural sugars and starches. It also contains quite a lot of protein, and fats occupy the smallest part of the composition. By its nutritional value, cereal can be related to beef. A large amount of protein makes porridge useful for those who seek to build muscle. Porridge gives a feeling of satiety for a long time, it is especially useful to eat it in the cold season.

The benefit of the dish is due to the valuable amino acids it contains.

Vitamin composition is represented by vitamins of group B, as well as A, E, H, PP. Mineral - zirconium, iodine, magnesium, copper, iron, fluorine and calcium are present here. The macronutrients of porridge are sulfur, sodium, phosphorus, potassium.

The high content of vitamin A in the pea allows you to forget about dry skin, a bundle of nails, sores on the mucousx (in the mouth, for example). In addition, this vitamin is needed to maintain the health of the organs of vision.

The presence of B vitamins suggests a positive effect of pea porridge on the nervous system. In addition, it destroys caffeine and nicotine, which is useful to know a lover of strong coffee and those who smoke.

Nicotinic acid, the number of which in legumes is also high, has a positive effect on blood vessels - prevents the appearance of cholesterol plaques, strengthens and increases the elasticity of the vascular walls.

Like any product, pea porridge in some cases does not benefit, but harms the body. It is worth refraining from its consumption in the period of exacerbation of diseases of the duodenum, gastritis. In chronic diseases of the digestive tract, diabetes mellitus, gout and kidney pathology, the pea must be eaten with caution and in small quantities.

Peas cause increased flatulence, therefore, with flatulence and a tendency to bloating, the amount of porridge should be reduced. Due to the high calorie content, the abundance of carbohydrates and sugars, porridge may be inappropriate food for people suffering from obesity. It is recommended to offer porridge from peas to children not earlier than 1.5 years of age. This should be a classic recipe pots, which can add vegetables.

The nutritional value of pea porridge in water is 90 calories per 100 grams of product. Adding butter, pre-fried vegetables, meat and stews increases the calorie content of the dish.

Due to the ability of porridge to increase in volume, it is important to choose the right ratio of cereals and water. If the latter is not enough, the porridge will burn or be dry. However, the excess liquid is unacceptable - the dish will turn out watery, will begin to stratify during storage.

These ratios are arbitrary, since water can be added during the cooking process.

When cooking cereals without soaking the ratio of peas and liquid is 1: 4. Instead of water, you can take broth on vegetables or meat, then the finished porridge will get fragrant and more nutritious.

If the cereal is not soaked, it will cook longer, but the dish will have the consistency of mashed potatoes.

Cooked pea porridge is recommended in a bowl with a thick bottom and walls, so that it does not burn. The multicooker is optimally suitable for this purpose, since with a sufficient amount of liquid the risk of burning is excluded. Due to the tightness and uniformity of heating, it turns out that the peas are well-cooked and a porridge homogeneous in structure.

The best mode for cooking porridge from pea groats - "Legumes" or "Quenching". In this case, a uniform slow cooking of peas takes place, thanks to which the prepared dish has a gentle uniform consistency.

Pea porridge - a dish from the category of "tasty and fast." Porridge can be cooked for breakfast or supplemented with meat, vegetables. It is convenient to cook meat or fish for a couple at the same time that the pea does.

Ingredients:

• 150 g whole peas;
• 400 g of water;
• 20 g of butter and vegetable oil;
• salt to taste

Soak peas in water. When it swells, determine its optimal relationship with water. Move the ingredients into the bowl of the device, put vegetable oil. Set the mode "Quenching", if any - "Beans". Cooking time - 1 hour.

At the end of cooking, add salt to the dish, and after turning off the device add oil and mix.

If you need to significantly speed up the cooking process, then it is better to brew the cereal for 6-8 hours, even better at night. In this case, when cooking the peas will be well boiled soft, but not completely. In porridge will be felt small particles of peas.

Pea porridge with smoked meat is combined with smoked meat products - ribs, bacon, bacon. The advantage of this dish is that it does not require pre-soaking of legumes.

Composition:

• 300 grams of peas;
• 250 g of any smoked meats;
• 700 ml of broth;
• 1 onion;
• 50 ml of cream;
• salt, pepper to taste.

Smear a bowl of multivarki with butter and warm slightly, and then fry the chopped onion, then enter the sliced ​​smoked meat. Use the mode "Frying", frying time - a quarter of an hour. Do not close the lid at this time, but mix the ingredients.

When they are fried, put them on a plate, and in the bowl put the washed peas and pour over the hot broth. Cook 60 minutes in the program "Stewing".

When the peas are ready, pour in water, add salt and pepper and then another 5-7 minutes in the same program. Finally, add the smoked meat, mix the dish and leave it to infuse for 15-20 minutes under the lid.

Peas go well with pork. You can take cold cuts by mixing pork and beef. Dish get nourishing, high-calorie.

Composition:

• 1 cup whole peas;
• 400 g pork;
• 1 onion and carrots;
• salt pepper.

Rinse the meat, dry and cut into small pieces. Extinguish it in the appropriate multicooker mode for half an hour, then add the finely chopped onions and grated carrots. Simmer another 5-7 minutes.

Pure pre-soaked peas on meat and vegetables, pour enough water to make it a couple of centimeters more than a layer of food. Set the mode "Quenching" and prepare an hour.

After a specified time, check the readiness of the dish, add salt and pepper, and if necessary, put out another half hour.

Chicken peas - a variation of the above recipe. However, chicken grits get less caloric, lighter. And the presence of cream gives it a silky texture, emphasizes the delicate taste of chicken.

Composition:

• 1-1.5 cups whole peas;
• 500 g chicken fillet;
• 50 ml of cream;
• 50 g butter;
• salt, spices.

Fry sliced ​​chicken pieces (the program “Frying”) with a small amount of oil for 15-20 minutes. It is not necessary to close the bowl with a lid, periodically it is necessary to turn the pieces.

Then put the previously washed and soaked cereal into the bowl and cook in the “Quenching” mode for 60 minutes.When the beep sounds, open the lid, add salt, butter (cut into slices) and cream. Mix thoroughly and then under the lid in the same mode for another 5 minutes.

Mushrooms will not only make the dish appetizing flavor, but also make it taste more piquant. In addition, these gifts of the forest as well as meat will increase the nutritional value of peas.

Pea porridge with mushrooms:

• 1-1,5 glasses of pea groats;
• 500 g of mushrooms (mushrooms, mushrooms, chanterelles will work well);
• 2 onions;
• salt, spices.

If forest mushrooms are used, they should be thoroughly washed and boiled in boiling water for 10 minutes. Drain the liquid, and rinse the mushrooms again, then cut into plates or cubes.

Fry the mushrooms with onions and butter in a suitable mode in the bowl of the device for 20 minutes. Soak peas before cooking, and then put them to the mushrooms. Inject water and activate the mode "Quenching". Cooking time - 60 minutes.

Hearing the beep, open the lid, salt the peas, and if necessary, extinguish a little more.

A high-quality stew will fill the dish with an appetizing meaty flavor, make it juicier. The recipe is original and simple and, unlike the meat options, requires less time and effort to implement it.

Peachy with stew:

• 1-1.5 cups of peas;
• jar of stew;
• 1 onion;
• salt to taste

Fry the chopped onion in a small amount of oil in a bowl of the multicooker, then put the swollen peas, add water and simmer for 60 minutes.

Introduce the stew in porridge, add salt and pepper, mix and put to prepare for another 10 minutes in the same mode.

The combination of peas and pshenka allows you to get a high-calorie dish, and the use of a slow cooker to preserve the maximum nutrients of these cereals. This dish is especially useful for people experiencing increased physical exertion, as well as athletes. It is better to supplement it with meat gravy.

Pea-millet porridge:

• 1 glass of millet and peas;
• 500 g chicken fillet;
• 2 onions;
• butter;
• salt, spices.

Pre-soak peas. Set the “Quenching” mode and cook the sliced ​​fillet for 20 minutes, then add the finely chopped onion, cook another 10 minutes.

Add to the bowl cereals and the required amount of water. Change the mode to "Beans" (if not, continue to "Quenching") and torment for another hour. At the end of cooking, salt, add oil, mix.

Pea Soup with Vegetables is a vegetarian version of a dish that will provide the body with vitamins and trace elements. A set of vegetables may be different, but the more diverse it will be, the tastier it will turn out porridge.

Composition:

• 1.5 cups of split peas;
• 1 onion and carrots;
• 1 Bulgarian pepper;
• 1 eggplant;
• a pair of celery stalks;
• salt, seasoning for vegetables, dry garlic.

Vegetables wash, peel and cut into cubes. Rinse peas and soak for 2-3 hours. Fry the vegetables in the appropriate mode for about 5 minutes without a lid, and then as many more under the lid. Introduce the swollen peas, add water and cook in the "Beans" or "Quenching" program for 1 hour. At the end of cooking salt, add spices.

Connoisseurs of cereals with vegetables and lovers of "hot" will appreciate the pea seasoned with spicy and spicy tomato paste.

Sharp Pea:

• 1.5 cups of peas;
• 1 hot chile pepper;
• 1 Bulgarian pepper;
• 3 tablespoons of tomato paste;
• 1 onion;
• 100 grams of canned beans;
• salt, spices.

Soak the peas, finely chop the washed and peeled vegetables. Fry the last in the bowl of the device for 10 minutes. Then add to the same liquid in which the croup and the peas themselves were soaked. Select “Stewing” and cook for an hour.

After that, enter the beans and diluted with a small amount of water (one-third glass) tomato paste. Stew it for half an hour. After the beep, without opening the lid, let it brew for about 15 minutes.

Adding pumpkin to peas makes the dish more fragrant, juicy.Choose the latter should be sweet varieties, the best fit nutmeg. In this case, the porridge will have a sweetish taste and a pleasant, slightly oily aftertaste. Pumpkin-pea porridge is a breakfast or light dinner option.

Composition:

• 1 cup of peas;
• 300 g pumpkin pulp;
• 50 g butter;
• salt.

Pre-soak peas. Cut pumpkin pulp into cubes and fry in a bowl of a slow cooker in a small amount of oil for about 3 minutes. Then add half a glass of water and set the mode of “Quenching”. After 10 minutes with a skimmer, take out the pumpkin, and in its place put peas in the bowl, add water.

Stew porridge for an hour, then put pumpkin, salt into it and continue stewing for another 15-30 minutes (depending on the readiness of the cereal).

Salt affects the intensity of cooking, so if you do not want to get hard peas instead of tender porridge, put it at the end of cooking. Salt the dish should be a few minutes before turning off the slow cooker.

When cooking in a slow cooker (a pressure cooker is also perfect for this purpose), you must periodically open the lid of the bowl and check if there is enough water. In the first 40 minutes of cooking, it should not only cover the cereal, but also slightly exceed its amount. If necessary, top up with liquid.

It is important not only to soak the peas, but also to sort out and rinse the grits. The split peas are the fastest prepared. However, the non-glazed variant is considered the most useful, since it retains almost all the vitamins and microelements inherent in raw beans. True, the cooking time of such cereals is increased by half an hour.

Green peas are boiled down badly, so it's best to get yellow. Adding a small amount of soda to the water to soak will also improve the ability of the cereal to boil over. It is recommended to add 2 teaspoons per 100 g of peas and 1 liter of water. After soaking, rinse the grits thoroughly, otherwise soda will be clearly present in the finished dish.

When soaking peas, especially for a long period, it is important to ensure that the room is not too hot. Otherwise, he may ferment.

On a hot summer day, it is better not to leave the dishes with soaked peas in the kitchen, but to put them on the bottom shelf of the refrigerator. However, in this case, the soaking time should be increased by another 1-2 hours, that is, instead of the minimum 2-3 hours soaking, increase the duration of the procedure to at least 4-6 hours.

If you periodically change the water while soaking, you can slightly reduce the cooking time. Yes, and wash the peas will be faster.

At the time of soaking, like the taste of the finished dish, affects the shelf life of cereals. If it is stored for more than a year, then it should be soaked for at least 5 hours and then there is no guarantee that the dish will be well cooked. It is better to choose cereals, the shelf life of which is equal to a maximum of 6-8 months.

When soaking need to pour water so that it completely covers the peas. After the process, the grits need to be washed. It is convenient to do this by pouring it into a sieve and putting it under running water. Rinse until draining water becomes clear.

The butter added at the end of cooking will make the dish more tender. The presence of butter will save the dish from sticking. It is important to use a quality product, margarine or spread in this case will not work. Immediately after cooking, the porridge may seem liquid, but this is necessary because the dish thickens as it cools.

When stewing peas with meat and smoked meats, after the dish is ready, it is recommended to keep it in the “Heated” mode for a quarter of an hour. From this porridge will be rich and fragrant. If you put the butter, then do it better at the moment.

Dill and carrot will help prevent the feeling of bloating and increased gas formation while eating peas.They can be added to porridge or applied fresh as part of salads served to the dish.

Pea porridge goes well with meat. In this case, due to the sufficient juiciness of the dish, you can do with roasted fillets or meatballs, without flavoring the dish with sauces or gravy. Although it is worth noting that the latter is also harmoniously combined with peas.

Onions, carrots and garlic added during the cooking process make the taste of the dish more expressive. Adding mushrooms, especially when combined with cream, makes the dish more tender, light, with a pleasant creamy aftertaste. An interesting dish according to the classical recipe with the addition of Indian spices. As a rule, it is ginger, turmeric, cayenne pepper. For sharpness, you can add green or red chili pod.

It will be good to add dried vegetables, peppers, dried greens to the peas. Bay leaf, hops-suneli is well suited to the dish with meat and smoked meats, and a mixture of Italian herbs with vegetables. Add a pinch of thyme, marjoram, basil, oregano and rosemary to give the pea porridge a new sound.

See the following video for a recipe for pea porridge in a slow cooker without soaking.