All the subtleties of cooking barley porridge in a slow cooker

Barley porridge is tasty and healthy, both children and adults love it. Nutritionists include this porridge even in the diet of losing weight people.In the modern kitchen, it can be quickly and easily cooked in a slow cooker. Milk, lean, with meat or with fruit, barley porridge diversifies the menu, gives the body useful substances and energy.

Barley grits, commonly called simply “yachka”, are made from barley. At the same time, barley cereal is cleaned less thoroughly than the same barley, while retaining the maximum benefit of the grain coat for the human body. Consuming barley porridge 2-3 times a week, you can lead to increased weight, to improve digestion. Valuable vitamins, fiber, trace elements contained in the croup, have a beneficial effect on the cardiovascular system, intestines, nervous system, eyesight, immunity.

It is better to cook barley porridge in a slow cooker, if available. Thanks to the sparing thermal regime (as if in a Russian stove), which this kitchen assistant gives, barley grits will not burn, and useful vitamins and trace elements will be preserved to a greater degree. In addition, you do not have to stand near the stove, constantly stirring porridge. The slow cooker will inform you about the readiness of a tasty dish while you are busy with other things.

One of the advantages of barley grain is its versatility. It is combined with milk, sweet fruits, nuts, meat. If desired, the yoke can be added even to fish soup. This cereal only emphasizes the taste of the products with which it is prepared. Before cooking porridge from barley cereals it is useful to familiarize yourself with some rules and tips.

• Choose quality cereals, paying attention to the date of production. In the store, it should be sold in a transparent package, not have a large amount of garbage.
• It is better to rinse the yachka in a separate container or in a sieve; you do not need to use a bowl of the multicooker. The cell is washed several times until the water is clear and transparent.
• Try soaking clean grits for a couple of hours before cooking. So porridge will become softer, will acquire a more delicate taste.
• Experimenting with the proportions of cereals and water, you can get at least three types of consistency of barley porridge. For the crumbly “al dente” texture, you need to take 1 part of a yachka and 2 parts of water. To make porridge more boiled, you need to take 2.5 cups of water for 1 cup yachts. For porridge-mash you need 3 or more glasses of water for 1 cup of cereal.
• As for milk porridge, then no more than 3 parts of milk (it is better to dilute it with water) you need to take 1 cup yachts.

• If your multicooker is so “smart” that it can start cooking porridge without you in the “Delayed start” mode, increase the amount of liquid 1.5 times before laying the ingredients.
• Salt, spices should be placed in a bowl with cereal. As for sugar, it is better to add it after preparation. It is believed that sugar can spoil the taste of the dish.
• Many gourmets prefer to “spit up” barley grits before cooking, that is, slightly fry. You can do this in a dry frying pan until golden and characteristic odor appears. You can also fry the cereal in a small amount of butter (vegetable, cream or animal), adding zira, turmeric, curry or any spices.
• When the main mode of cooking porridge in a slow cooker is over, you should turn on the mode “Maintain heat” for at least half an hour. So porridge will taste better, it will be stewed.

Barley porridge boiled in water serves as a neutral garnish for meat, vegetables, or sweet ingredients. If your household has different preferences - some want a side dish for a chop, while others want a porridge with fruit, you can make barley porridge in a slow cooker on the water. The finished dish can be served as a separate side dish, and with the addition of milk, heavy cream, honey or fruit.

To cook barley porridge are necessary: ​​water - 2.5 measured containers, grits - 1 measured capacity, butter - 1 tbsp. Spoon, salt to taste. A clean yachka should be placed in the multicooker bowl, pre-oiled (1/2 tbsp.spoons), pour water, salt. The slow cooker should be set to the mode “Cooking”, “Krupa” or “Milk porridge” for 40 minutes. After finishing work, you should turn on the heating function or “Keep warm” for half an hour, not forgetting to add the remaining butter. In this recipe, the saying “you won't spoil the porridge with oil” is absolutely appropriate. It can be added more if there is no excess weight and contraindications.

Barley porridge, boiled in water without adding oil, is an excellent source of energy for people who want to lose weight, remove toxins from the body. It should be cooked according to the recipe described above, only without oil at all. In addition, it is necessary to increase the rate of water (take at least 2.5 glasses of water for 1 cup of cereals). This dish is recommended for diabetics, allergies, people with high cholesterol. If desired, a handful of raisins, chopped prunes, dried apricots or nuts can be added to such a simple porridge.

Milk barley porridge is perfect for a healthy and rich breakfast that can provide the body with energy before lunch. So you can do without snacking.

For a simple but tasty viscous milk porridge from yachts you will need three-dimensional milk capacity of any fat, one measuring capacity of cereals, butter for lubrication and for cereal, salt and sugar. You can reduce part of calories by diluting milk with plain water (it is important to monitor the ratio of cereals and liquids, which should be 1: 3).

Carefully washed yachka should be placed in the bowl of the unit, the walls of which should be oiled with butter. This small trick will not allow milk to "run away" from the cup. Then you should add milk, salt, a piece of butter. You need to cook for at least 40 minutes by setting the level of “Milk Porridge” or “Krupa”. Since only after languishing the barley porridge fully reveals its taste, after the end of the main mode it is better to leave the porridge to rest on a small heat for another 20-30 minutes. In conclusion, you can add sugar and another piece of butter.

Barley porridge on milk for the child is prepared according to a special recipe. Before cooking this soft baby dish, it is better to soak the yachka for 1-2 hours in water. For one glass of cereal should take three glasses of milk and two glasses of water, as well as butter, salt, sugar or honey. Barley grits need to be cooked with milk, water and salt for 40-50 minutes. Then it is necessary to sweat the dish for another 20 minutes and serve the child with sugar or a spoon of honey.

As already mentioned, barley cereal goes well with vegetables, meat. Such a lunch or dinner will delight a strong half of the family, and the beautiful half will not be a hassle to cook it.

Barley porridge with vegetables is good to cook in the post. To do this, in vegetable oil (in a multi-cooker on an appropriate function or separately in a pan), fry any vegetables: onions, zucchini, sweet peppers, carrots with a tablespoon of ketchup or tomato paste. You can add to the vegetables any mushrooms that you like. In the slow cooker you need to put the roast, yachku, salt and spices, cook in the mode "Krupa" or "Milk porridge" for 40 minutes, followed by stewing.

From barley cereals you can cook hearty and unusual pilaf in a slow cooker. To do this, you need to cut 300 g of any meat into cubes, peel and chop 2 large onions into half rings, cut 2-3 large carrots into strips, prepare 2 cups of yachts, 100 ml of vegetable oil, salt, and Zira.

Onions need to fry until golden brown, setting the function "Frying", "Baking" or "Steamed". Here it is important not to hurry, but to really give the onions to well roasted. Then add the following ingredient - meat. When it is covered with fried crust, you should add carrots, salt, and Zira and switch the unit to the “Quenching” function for 20 minutes.

The washed yachka needs to be put over meat and vegetables, to add water (4,5-5 glasses) and to close the crock-pot, without mixing contents. Having set the function “Pilaf”, “Krupa” or “Steamed”, you need to bring the yachka to readiness for 40-45 minutes, not forgetting after that for about 20 minutes to sweat pilaf.

Barley porridge with stew will warm and lift your spirits in cold weather. In a small amount of vegetable oil with the appropriate mode you need to fry finely chopped onions and carrots (it is possible without carrots). Then it is necessary to add 1 measured capacity of cereals and 2.5-3 water or meat broth, as well as a jar of stews crumpled with a fork, and salt, taking into account the salinity of canned meat. When the function "Krupa" or "Buckwheat" is set, you need to boil the ingredients for 40-45 minutes, then 30-40 minutes. Decorate the finished porridge can be greens and cherry tomatoes.

Barley porridge with fruit is preferred most often by children or representatives of the beautiful half of humanity. It can be cooked in a slow cooker in milk or water according to the recipes described above. The main thing is to prepare the fruits while peeling porridge: peaches, apples, bananas, oranges, pears, favorite berries. They need to be cut and added just before use.

If desired, you can make porridge with dried fruits: raisins, dates, dried apricots, candied fruits. They must be washed and put in the bowl of the unit with the grits. When the dish is cooked, you can sprinkle it with crushed nuts. As a spice you can use a pinch of cinnamon or vanilla.

How to cook delicious barley porridge in a slow cooker, see the next video.