Monastic porridge

Category: Dishes from cereals and flour products
Kitchen: Russian
Monastic porridge

Ingredients

Pearl barley 0.5 st
Buckwheat 0.5 st
Millet groats 0.5 st
Rice 0.5 st
Onion 1 -2 pcs
Carrot 1
Vegetable oil

Cooking method

  • Rinse the pearl barley well and soak overnight. Drain the water and boil the barley for about 20 minutes.
  • Pour boiling water over millet groats to remove bitterness.
  • Cut the onions and carrots, fry them in a pan, if lean, then in vegetable oil, I did it in ghee.
  • Now we collect porridge. I did it in the slow cooker, but I used to do it in the pressure cooker too. Can be done both on the stove and in the oven.
  • So, on the bottom we put part of the refried onion, pearl barley, add it slightly, then millet, onion, add, buckwheat, onion, add rice and at the end.
  • Fill with water, here you can do 1: 1, but as for me, it turns out so dry, I did 1: 1.5
  • I cooked in a pressure cooker with vegetables, 15 minutes.
  • In slow motion for high for 2 hours, transferred to low and another couple of hours.
  • It turned out very tasty, but a lot !!! I'll try to freeze half.
  • You can eat "without anything" and as a side dish.
  • You can also add mushrooms and cabbage to such porridge.
  • I have had this recipe for a long time, I remember only rarely, but in vain, tasty, satisfying, interesting


gala10
Handsomely. Delicious. Hearty. Helpful. Thank you!
marina-mm
Interesting porridge. I wanted to try.
Lerele, how can you transfer the high and low modes of the slow cooker to the languishing modes, at least approximately what temperature should be set?
Thank you
mamusi
And I love the "prefabricated" porridge, yes with the "fried" onion! I'll try your recipe!))) Take note Thank you.
Lerele
marina-mm, well, before, they cooked porridge and just on the stove, that is, boil it, then put it on low heat.
In a multicooker, you can, I think, on the buckwheat mode. I have a cartoon Panas with 4 buttons, I make buckwheat on steam.
I have a high hot mode in the slow, there is in the region of 95-98 *, the low is smaller.
marina-mm
LereleThank you, I was interested in the temperature in the slow, because I don't have it, and the recipes are tempting. I will practice on the monastery porridge, I like barley on languishing 95 g.
Soaked the pearl barley.
Lerele
marina-mm, try it, the taste is very interesting !!
lyudmia
Lereleand i will try
Lerele
lyudmia,
Bishka
Lerele, thanks for the interesting recipe! I already tried it in a pressure cooker. True, I reduced the amount of cereals (1/4 mst each) and simplified the recipe (I fried onions and carrots in a pressure cooker, mixed all the cereals at once, salt, spices, mixed everything, added water and for 40 minutes (I didn't soak the barley) that's what a lazy person, but it turned out delicious
Lerele
Bishka, I did that in the pressure cooker too
Albina
Interesting porridge, but so many "dances with a tambourine"
marina-mm
I cooked porridge, simmer for 98 * two hours, then for 90 * two more, in Shteba.
The porridge turned out to be delicious and very satisfying.
The pearl barley was pre-soaked and boiled. Nobody recognized the presence of barley in the finished porridge, not all my eaters recognize it.
The porridge turned out to be sweetish, because of the carrots? We don't like sweet cereals
They told us not to add carrots next time.
So there will be Monastic porridge!
Lerelethanks for the recipe


Added Friday, 25 Mar 2016 07:35 AM

Albina, if you do like Bishka, then no tambourines, fry vegetables in Shteba, add cereals and water, cook in porridge. All. ....
It's just that doctors recommend soaking barley, and millet must be scalded in order to avoid bitterness.
Lerele
marina-mm, great that I liked it !!!
I was not sweet, probably your carrots are sweet, or put less or not at all.
Albina, so all the cooking is dancing, boil the same soup and then how many body movements
marina-mm
Quote: Lerele
probably your carrots are sweet, or put less or not at all
Lerele, I decided that I would not do with carrots, only more onions, my fastidious even ask to put fewer carrots in pilaf, they are sweet
lyudmia
Lerele, I suppose you yourself cook this porridge more than once? Yes? And how many years have I lived, but only waited for your recipe
Porridge, you can't tear it off by the ears, there was no time to bring beauty to the plate, as I already wanted to try. Here is my creation. It's just a fairy tale with canned cucumber
Next time I will do it with mushrooms and chicken By the way, I didn't get it sweet

Monastic porridge
Lerele
lyudmia, what a beautiful porridge !!!!!
Tell me, what's delicious ???
And it's not so troublesome to do it.
lyudmia
Lerele, tasty - it's even a little said. At first my daughter did not eat her, but in the evening I look at it to warm it up, and then the question arises - why did I cook so little?
And there is nothing to say about the chores, I did it in a multi-pressure cooker. First I made a fry in it, and then I poured a mix of these cereals and poured some water, well, spices by itself and voila, a delicious dish is ready.
Thank you for the recipe
Lerele
lyudmia, and she is also satisfying
And for a variety of side dishes, it's good. And who does not eat meat with mushrooms is delicious.
zluka
: girl_curtsey: delicious porridge! We call her * curly *
Lerele
zluka, interesting!! And I discovered it for myself literally a couple of three years ago, I had never heard of such
Lerele
And you can freeze this porridge !!!!!!!
We had a lot of that amount, I put half of the porridge in the freezer. Yesterday I took out defrosting in the night, today I warmed it up in oil, mmm, nothing happened to her, like freshly brewed !!!!!!

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