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Barley porridge with potatoes in a multicooker Panasonic SR-TMH18
Category: Dishes from cereals and flour products
Ingredients
Barley groats 150 g
Water 1 l
Potatoes 500 g
Milk 0.5 l
Salt
Cooking method

Rinse the groats, put them in boiling water and cook.
Peel the potatoes, cut into small pieces and add to the cereal at the end of cooking. Make sure that the porridge does not burn. Add milk in parts, salt to taste. Serve porridge with cracklings or sour cream sauce with onions.

Note
Peace be with you bakers!

Kosha
Maybe someone can use my recipe for barley porridge in a slow cooker ...
I cook often, because it was this porridge that I liked the most.

Barley porridge

Yachka - 2 hours (cartoon)
milk + water - 900 ml (I have it 50/50)
salt - 1 tsp.
sugar - 2 tbsp. l.
butter - 1-2 tbsp. l. (I put it right away, but if you wish, you can also in a plate with ready-made porridge)

Mode: Milk porridge. If desired and if necessary, you can keep it heated.

Rinse the egg well before cooking.
According to this recipe, the porridge is not liquid, moderately viscous. You can adjust the salt-sugar to your liking. Barley porridge reminds me of oatmeal. There is something in her that is just as viscous.

Sometimes, for a change, I make yachts with Poltava groats. Usually 50/50 while maintaining the same liquid-to-cereal ratio.

I tried yachka + corn grits. I didn't like it very much. The taste of corn clogs the egg.

PS I prefer "Altai Tale" to Yachka. In my opinion, it is the cleanest and most homogeneous.

Gin
In the original, the porridge was called "Kostroma barley with peas" and was found by chance on a stupid search in Yandex for recipes of all kinds of cereals.
here is the original recipe:
Ingredients:

* 1 1/2 cups barley grits
* 2 l of water
* 1/2 cup peas
* 1 head of onion
* 1 tbsp. spoons of thyme or savory
* 3 tbsp. tablespoons of butter or sunflower oil
* 1 tsp salt
Method of preparation: Rinse the barley in several waters and boil in salted water for 15-20 minutes (from the moment of boiling) over moderate heat, be sure to remove the foam formed from above, then drain the excess, freely separating water.
Add peas soaked and boiled in water, finely chopped onion and continue to cook over low heat until the porridge is completely softened. Season with oil, thyme, stir, boil for about 5 minutes.
But my peas were not soaked or cooked, I was not going to drain the excess water, especially since I was cooking in a multicooker.

In general, my recipe became like this (glasses are all cartoon):
1 1/2 cups barley grits
4 1/2 cups water
1/2 cup red lentils (red because they were open)
1 head of onion
1 tsp two types of Adyghe salt (in general composition: salt, garlic, coriander, ground black pepper, hops-suneli, paprika, thyme, utskho-suneli, savory, baselik, marjoram, celery)
3 tbsp. l. butter.

Rinse the groats, rinse the lentils, finely chop the onion, put everything in a MV saucepan, add salt, pour water (I poured cold water), stir. Buckwheat program.
After picking, add oil, stir and leave on the heat for 5-10 minutes. The photo was taken just after mixing the oil. Lentils were not visible at all. The consistency is not quite crumbly, but also not viscous - something in the middle. The smell is strange, but tasty - the porridge smells like homemade dumplings - it seemed to me so (in general, saliva is released). I licked the spoon - delicious! This is how it turned out Barley porridge with red lentils.
Barley porridge with potatoes in a multicooker Panasonic SR-TMH18

litichka80
What can I say, I did half the norm, and ..ate everything herself, alone. It really smells like dumplings and although I don't eat meat, the smell was awesome for me. Drool flowed and dripped.
In general, now I will set the whole norm, otherwise I cannot explain to the family in words how tasty everything was.
The only thing that overshadowed it was that it was fried as in "pilaf", apparently because of half of the set of products.

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