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Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)

Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)

Category: Dishes from cereals and flour products
Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)

Ingredients

Pearl barley 2 multi-glasses
Chicken stomachs 400 g
Bulb onions 1 PC
Carrot 1 PC
Bulgarian pepper 1 PC
Vegetable oil for frying
Salt
Pepper mix
Water 3 - 4 multi-glasses

Cooking method

  • Rinse the pearl barley and fill with water to swell.
  • Thoroughly cleanse and rinse the stomachs.
  • Dice the pepper and onion, grate the carrots.
  • Pour vegetable oil into the bowl of the pressure cooker, turn on the Fry program, fry the stomachs with onions and bell peppers for about 10 minutes.
  • Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)
  • Then add carrots, mix, simmer everything together for another 2 - 3 minutes, salt and pepper. Drain the water from the cereal and pour the cereal into a bowl.
  • Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)
  • Turn off the Frying program, pour water into the pressure cooker, cook on the Legumes program for 30 minutes.
  • Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)
  • At the end of the program, wait until the pressure drops and the cover is unlocked.
  • Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)
  • Bon Appetit!
  • Barley with chicken giblets (pressure cooker-multicooker Saturn ST-MC9184)

Note

I poured three m / glasses of water and boiled the barley for 30 minutes. The groats turned out to be completely ready, but quite firm, elastic. If you want a softer barley, you can increase the amount of water up to 3.5 - 4 multi-glasses and the cooking time up to 40 minutes.

lyudo4ka
Yes, it's very tasty, I cooked in a 1 to 2 ratio, though without bell pepper
SeredaG
So that the cereal is not hard and elastic, it needs to be soaked longer, I put it overnight. If the barley is soaked for 8-10 hours, then in milk it boils down almost into a cream (1 to 5) in 40 minutes. And so with the meat for 25-30 minutes and ready. If soak a little. then the rubber comes out.
Lud-Mil @
SeredaG, my pearl barley was not rubber. When I called it firm and elastic, I meant that it turned out not boiled, but rather aldente. I liked this degree of cooking, but everyone's taste is different, someone likes a more mushy readiness, so I warned that you could adjust the cooking in advance.
But in any case, thank you for your advice, very useful information, it will definitely be useful to someone.
 

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