Porridge-side dish "three grains" stewed with vegetables and chicken legs in Oursson pressure cooker

[TURNING mode, pressure 2, default time 1 hour]

Porridge-side dish "three grains" stewed with vegetables and chicken legs in Oursson pressure cooker

Category: Dishes from cereals and flour products

Ingredients
Bulb onions	1 PC.
Sweet peppers red and yellow	½ different colors
Fresh garlic	Crush 1 clove with a knife
Spices for pilaf (grill)	1/2 tsp
Fresh greens (dried)	1 tbsp. l.
Ghee (butter)	1 tbsp. l.
Salt	taste
Krasnodar rice	1 glass
Pearl barley	1/2 cup
Millet	1/2 cup
Chicken legs	2 pcs.
The water is clean (cold)	how much will it take

Cooking method

• Turn on the pressure cooker in Baking mode, add ghee, heat the pan.
• Cut onions and sweet red and yellow peppers into small cubes. Crush the garlic with a knife. Saute vegetables in ghee, add spices, a little salt. Disable browning mode.
• Add washed cereals, fresh herbs, clean water 1-1.5 cm above the cereal level to the browned vegetables, mix and taste for salinity. Put the legs on top and drown them a little in the cereal.
• Enable TURNING mode, pressure 2, default time 1 hour and bring to readiness.
• The groats are boiled in different ways, pearl barley (not soaked in advance) is longer than millet, so I set the mode to simmer and the time is an hour.
• As a result, the side dish turned out to be steamed, the groats are soft, tender. You can take cereals for a side dish in any ratio.
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• Porridge garnish with pork-azu with creamy sauce
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• And option pure pearl barley porridge with vegetables and chicken breast
• I didn't soak the groats, just washed them with water and left them moist while stewing vegetables, for 10-15 minutes. The best option for barley porridge is simmer barley porridge for a long time, absorbs liquid well, becomes oily, steamed, stewed - very tasty! I cooked porridge on the TUMMY mode, time 1 hour, pressure 3, because there was meat in the porridge.
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• 

Note

The result is a delicious and bright porridge-side dish for all occasions, both as a side dish and as an independent dish.
Such porridge can be cooked on the PORTRAIT mode, but I tried to make porridge on the TUMMY mode, since the cereals were different in terms of digestibility, and the leg meat in large pieces.
Cook with pleasure and bon appetit!

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I confirm, very tasty porridge. I cooked yesterday in a hurry, laid the products, as in the recipe, only instead of 2 legs I took 3, I switched on the pressure cooker and left on business, returned after 4 hours, the porridge cooled slightly, but this did not worsen the taste. Everything turned out great, the combination of cereals was unusual, but barley made the porridge only tastier. I will definitely cook some more. Thank you!!!

[Galin]

Yes, it doesn't matter how many legs, even 3-4, it is as you like. And you can put cereals in different proportions, to taste.

Galin, cook for health, thanks for taking my recipe!

[pure pearl barley porridge]

And option pure pearl barley porridge with vegetables and chicken breast
I didn't soak the groats, just washed them with water and left them moist while stewing vegetables, for 10-15 minutes. The best option for barley porridge, it takes a long time to simmer barley porridge, absorbs liquid well, becomes oily, steamed, stewed - very tasty! I cooked porridge on the TUMMY mode, time 1 hour, pressure 3, because there was meat in the porridge.





Bon appetit, cook with pleasure!

[Tatyana]

Tatyana, Tell me please! I want to make such a side dish in my 5015 orsyusha.Somewhere on the forum I read a comparison of the program "torment" in 5005 with programs in 5015, but my head is already spinning from the amount of reading))) On which program would you advise to make this mess?

Honestly, I do not know in 5015 the possibility of the TOMIT program, in the sense of replacing it, you need to look at your passport, what it means in your 5015.
In any case, there should be a quiet languor (extinguishing) for a long time, about an hour.
At 5015 you need to try the EXTINGUISH program, and also an hour of time - it should turn out

Or maybe so to determine - what temperature is displayed at you during languishing?

[Angelina]

Angelina, I don't even look at T * S I know by meaning what this or that program should do, the meaning, for example, TO TURN, and how much time it takes to languish - I have enough of this information
Stew, too, should have such a meaning "slowly simmer, cook" and without strong boiling, boiling. I would cook on this program, it will be impossible to spoil

[Angel. Tim]

Angel. Tim, Angelina, it seems to me that in the 5015 prog Tomit is most consistent with Fry. Temperature from 95 to 117 degrees. Well, on Put out the same will be about.

[Tatyana]

Tatyana, Lily, Thank you! I'll experiment tomorrow!

I have plans to buy this model 5015 in the 16th year, especially since Orson gave me a 7% coupon or I will wait for a 30% discount again
Then I will train

And if you make this recipe in Shteba, then what pressure and mode should you choose? I really want to try, but I only have Shteba on the farm

[Tatyana]

Tatyana, they, unambiguously, should give it to you!

[Tatyana]

Tatyana, they, unambiguously, should give it to you!

And the Bread Maker would also do well ..

[Yulia]

Yulia, I think, we should proceed from what Tatyana wrote - without active seething, find a program in the staff. It seems there is a program "extinguishing" in the staff. Or set the temperature itself.

I surfed the Internet. So, it turns out that it is right to simmer like this - first, raising t until the liquid boils, then reducing t to 95-98C.
It turns out that, at 5015, the "roast" program is more suitable. There there is a sharp rise to 115-119 and after a decrease to 96 with a switch-off of 90.
On "extinguishing" it does not fall below 110.

[Angelina]

It seems there is a program "extinguishing" in the staff. Or set the temperature itself.

Angelina, I just recently bought Shtebu and therefore I am still poorly guided in programs that work under pressure. That's why I asked if someone had already adapted this recipe to Shtebochka

[Julia]

That's why I asked if someone had already adapted this recipe to Shtebochka

Julia, then this recipe needs to be shown in the Shteba topic, and ask there how to proceed and what program to use

[Angelina]

I surfed the Internet. So, it turns out that it is right to simmer like this - first, raising t until the liquid boils, then reducing t to 95-98C.
It turns out that, at 5015, the "roast" program is more suitable. There there is a sharp rise to 115-119 and after a decrease to 96 with a switch-off of 90.
On "extinguishing" it does not fall below 110.

Angelina, absolutely in all programs there will be a "boil" phase, without this it is impossible in any way and then the transition to a temperature below

[Tatyana]

Julia, then this recipe needs to be shown in the Shteba topic, and ask there how to proceed and what program to use

Tatyana, thanks, I didn't think to do so