Pearl barley stewed with mushrooms in a multicooker-pressure cooker Steba DD1

Pearl barley stewed with mushrooms in a multicooker-pressure cooker Steba DD1

Category: Dishes from cereals and flour products

Kitchen: Russian

Ingredients
pearl barley	2 mstk
dry mushrooms	50g
or fresh (fresh frozen)	250-300g.
broth (any) or water from mushrooms	6 mstk
onion	200g
carrot	200g
salt, pepper, dill, rosemary
oil (any)	75-100g.
Possible additions:
dry apples	50g
or apples (plums) fresh	100g
sauerkraut	200g
prunes, dried apricots	100g
pork, chicken breast	200g
pumpkin	200g

Cooking method

• This extremely tasty and nutritious dish is easy. At the same time, it can be very diverse, as well as lean or not lean. Mushrooms can be any, but dry porcini mushrooms give a special taste and aroma. Rinse the barley thoroughly and repeatedly. It is advisable to soak in 1 liter of water, without fanaticism - for 2-3 hours. Simultaneously, but separately, soak dry mushrooms in 1 liter of water. Throw the barley in a colander, rinse again. Chop the onion and mushrooms, grate the carrots (pumpkin). Cut up additional foods. While the pearl barley is flowing down, on the "Roasting" fry the onions and carrots in oil (if you don't fast, it is better to use butter, and there should be a lot of butter), add the chopped mushrooms and fry them for 2-3 minutes. If using additional products, add them to the bowl after the mushrooms and fry for 2-3 minutes. Pour in the barley and pour in the broth or water from the mushrooms. If you are not fasting, 1 mstq of broth can be replaced with cream. Add salt and spices. We set the program "Porridge" 0.7 1 minute, after the signal we turn on the "languor" 85 * 4-5 hours. You can simmer and less - 3 hours, but it turns out tastier for 4-5 hours. Well, it turns out very tasty! Especially delicious with sauerkraut and prunes. If done with meat, the meat turns out to be the most tender and juicy.

Time for preparing:

10-15 min + 1 min + 4-5 hours

Cooking program:

Roasting, Porridge, Simmering

Note

If you use different complementary products, you can get a variety of delicious dishes.

[Linadoc]

Linadoc, clever. Straight to the topic of recipes. Only today I remembered my bag of mushrooms

I have long wanted to make barley in Shteba!

Fine! Healthy, nutritious and tasty!

[Linadoc]

Linadoc, clever. Straight to the topic of recipes. Only today I remembered my bag of mushrooms

Thank you! I also have a bag (kg for 3 will pull) was waiting in the wings, waited.

I have long wanted to make barley in Shteba!

I generally adore barley. I do it often. The main thing is that it takes only 15-20 minutes from me in total, and the family is well-fed and happy. And I like pearl barley more with sour, it's always very tasty!

Fine! Healthy, nutritious and tasty!

At the same time, fast, simple and versatile! She went to work - put her to soak, came home from work - started. And this time I soaked it all in the morning, while I was getting ready and feeding everyone, dressing, seeing off, before leaving for work (after 1.5 hours) I started it. I came - she was waiting for me!

We respect barley in fasting, really satisfying and tasty))) I've never tried it with additional products, although they are always at hand, only with mushrooms.

We respect barley in fasting, really satisfying and tasty))) I have never tried it with additional products, although they are always at hand, only with mushrooms.

And it’s delicious with sour! Here you even add an apple (better in slices) and it's so delicious! And with sauerkraut - generally super.

[Linadoc]

Linadoc, great! I cook pearl barley, but in order to torment and thought there was no time to try it! And tell me, does it change color? For example, when they are tormented in the oven (in Russian), does it change color?

Yes, she becomes dark pink-beige, it is not so visible in the photo. In general, it is immediately clear that it is stewed. Join us!
I did it with the breast - the breast is the most tender, it just melts. But then I didn't have cabbage, but with cream, butter and prunes. Thing!

Now she will squeak from me after 1 minute on the "porridge" - and what, open the valve?

You can simply turn off the "heating" and put on the "languor" (the pressure will go down by itself in 5 minutes), or you can spontaneously lower (open the valve), turn off the "heating" and put on "languor" (the pressure will go down in 2 minutes). The difference is negligible. Bon Appetit! Write how and with what? (Maybe what's new?)

Yes, I just defrosted the container with the whites - and your recipe popped out. The only new thing is that the frying had to be turned off almost immediately - I chopped the whites on a multi-cutter, and they were partially gruel, so it began to stick. It already smells delicious, thanks!

Sasha, after starting to use the sous-vide method, I greatly changed my opinion about the need for long-term exposure to high T. Now everywhere I use either a low T, or a very short-term increase in T above 100 *. Therefore, it is better to lower immediately Now I try to cook more meat, fish and vegetables with cereals with a reduced T - the result is amazing. In "stewed buckwheat with chicken breast" I generally poured boiling water and immediately on "Simmering", the result may be better than bringing it to a boil, but this is with buckwheat, but I haven't tried it with barley yet.

It has been infused since yesterday, the taste is not just super, but fabulous! The husband ate dinner, asked for more, and an hour later he quietly took another supplement! This is OSCAR and a categorical recognition !!! : lol: An hour later I was spotted in the kitchen with a plate of pearl barley! This is victory!!!

I still can't plan a sous-vid, I just bought a Stebu oven, I can't cope with the exchange of a one-room apartment in Pushkin for a three-ruble note in the same place. I almost never use roasting, firstly, when I believed in the teachings of Galina Shatalova, and then I also realized that I did not tolerate such food well. I haven’t made friends with longing, I’m always late with food and I need it urgently, I only make cottage cheese on languor. Meat is usual in my house, we live on elk, I tried it in Shteba on languishing - it does not work, probably for elk you need a ceramic slow meat. True, now I have 1 package of chicken - tomorrow I will definitely try this recipe of yours.

Me - on you. In fact, all the languor and sous-vide practically does not require time - you put it overnight and that's it (I soak the "difficult" meat in 10% salt before work, I come - and sous-vide). The elk is good in languor or sous vide. Believe me, it takes almost no time with this cooking method. Stewed chicken breast and pork in cream with butter and any side dish on simmering for 1.5-2 hours - complete flight (babies eat without problems). I also make cottage cheese in Shteba at night, 38-39 * 2 liters of milk + 2-3 st. l. sour cream 6 hours, then heating 70 * 2 hours or languishing 82 * 1 hour - and drain for a couple of hours. Children eat a chocolate casserole for breakfast and do not know that it is a dessert. Friends from Europe and the United States write to me with surprise that children eat these DESSERTS like a regular breakfast, but what's the big deal if it's the norm for my children?

I'm digging around in your recipes now ...

Bon appetit and health (practically without financial investments)!

It has been infused since yesterday, the taste is not just super, but fabulous! The husband ate dinner, asked for more, and an hour later he quietly took another supplement! This is OSCAR and a categorical recognition !!! : lol: An hour later I was spotted in the kitchen with a plate of pearl barley! This is victory!!!

Here, here and we have pearl barley in use! Everyone eats with pleasure, and the little ones keep up! And before Shteba, I only added it to the soup!

Marina, bon appetit!

I tried it after 3 hours - well, it's certainly very tasty, not even with dried mushrooms. I added some salt and put it on to languish. Yes, barley on languor is a discovery. Finally, my supplies of dried mushrooms will be used. Thank you!!!

Sasha, bon appetit and good health! Then try at different moments of your life with sauerkraut, prunes and meat (moreover, you can have very little meat - but it's still delicious!). I also did it with a freshly frozen plum with a pear (1: 1, in the summer there was nowhere to go, I cut them, mixed and froze them) - a complete fly away, mine were not just dared, but sucked in like vacuum cleaners in 3 minutes. Next time I'll do this. If anything, write in a personal.

Kids for Breakfast Chocolate Casserole Eating

can you recipe

and pearl barley went to bookmarks, I love her very much

I started to cook in the morning: I washed the barley, fried onions and carrots with soaked porcini mushrooms, drained water and mixed with mushroom water (only 6 m / s), had a fight with my husband, because he didn't let me leave the included multicooker unattended (scares me fires), went to work (oh, this "terry capitalism") - I'll cook it up (we fast, I wonder what the taste is like with sauerkraut, I can't even imagine, since I ate pearl barley only in pickle)

can you recipe

Here is a casserole recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=359826.0
To your health and bon appetit!

I started to cook in the morning: washed the barley, fried onions and carrots with soaked porcini mushrooms, drained water and mixed with mushroom water (only 6 m / s), had a fight with my husband, because he didn't let me leave the turned on multicooker unattended (scares me fires), went to work (oh, this "terry capitalism") - I'll cook it up (we fast, I wonder what the taste is like with sauerkraut, I can't even imagine, since I ate pearl barley only in pickle)

Aunt Ira, I always calmly leave the included cartoon, nothing has ever happened. And the defense is well thought out there. If I hadn't left, I would never have done anything in my life. Some members of the forum advised to turn it on through the "Pilot" with a fuse, if anything, the fuse will work itself.
Try different types of barley - tasty, varied and healthy! Now, on request, I do it with a mixture of freshly frozen pears with plums (1: 1, cut into pieces), I have already done it - well, oh-oh-very tasty! Just add a little sugar and I also like to add crushed juniper berries there - sour and very fragrant!

Thanks, I'll try. I also leave (when the husband does not see).

I'm overwhelmed! Thank you so much for this recipe and for its various variations! I love barley, I made it with different vegetables, but I haven’t tried it with sauerkraut and prunes, I will definitely do it. The question is about cabbage - should it be fried along with all the additives, prunes too? You have given the options for additives, can they all at once, cacophony will not work?

Victoria, thanks for rating. Additional products do not need to be fried, so they are juicier (and in general, at T below 100 * everything turns out to be juicier). You can combine, but wisely: pumpkin with prunes or dried apricots, sauerkraut with prunes, pork with sauerkraut, breast with prunes ...), you can even use additional products (lingonberries, cranberries, pears, plums, dried apricots ... ). But just with dried porcini mushrooms - it's very tasty (especially if you replace some of the liquid with cream). Try and pick your favorite options.

But just with dried porcini mushrooms - it's very tasty (especially if you replace part of the liquid with cream)

What yummy!
True, for a husband, eating without meat and chocolate is not food, so I will add meat to the mushrooms!

I love pearl barley very much, but my husband is fiddling around, so we rarely cook it.I'll go to my husband to read the cleverness and usefulness from the recipe with chocolate barley - with this artinformation preparation and not so tasty will eat a soul for a mile!

for a husband, eating without meat and chocolate is not food

Nastya, I have a similar option! It can be solved in 2 ways: by adding mushrooms (they replace meat in terms of the protein component) and adding meat in the form of finely chopped goulash or minced meat.

[Linadoc]

I am very grateful to you both for the reminder about barley and for the correct way of cooking. It turned out incredibly tasty!
True, I, a kind of woodpecker, forgot to put mushrooms! (this can only happen to me, of course).

And further, Linadoc, I ask for your advice. Now in the choice of the most cereals. What kind of barley to take?
It all started with the fact that I bought a pack of pearl barley (I don't remember which one anymore), but a decent manufacturer. The groats were without impurities, but not large, rounded, whitish, some sort of polished or something ... I didn't really like it, I don't know why. The taste also did not come out so hot, although even then it was soaking the night. Some kind of gruel came out, although it poured water as usual. Maybe that cereal had a different hygroscopicity, I don't know, but we threw out half the saucepan safely.
The other day, puzzled, I again stood in the grocery row. And everywhere this whitish pearl barley. I understand that this "pearliness" is a characteristic feature, but I decided to take a simple pearl barley without branded packaging, packaged in ordinary bags (15 rubles per kilo), in which the grain is slightly yellower, the shell is visible and there is no plaque. For some reason, this yellow one turned out to be tastier than the "pearl", crumbly, but both were not as fragrant as in childhood. Or does the smell go away a little due to soaking?
Now I am toiling with a choice.

By the way! After my / your gorgeous barley, my husband agreed to a sweet coffee-chocolate experiment!

[Linadoc]

Linadoc, and thank you for the recipe from me!

Yesterday I cooked, though my mushrooms are not porcini, but champignons, but it turned out very tasty! I also added an apple. I cooked in a slow cooker - 3 hours on HI and 2 hours on LOU. At first I was worried that there was a lot of broth, but in vain - the porridge turned out to be crumbly. Delicious!
I also want to try it with cabbage.
Thank you!

[Nastya]

Girls, health! Glad you liked it

Nastya, the inner instinct did not disappoint. The darker the pearl barley, the tastier it is (unless, of course, it is dark, not from dirt). I also take the simplest one without any firms there. One of the good ones is Ashan's "every day" (and the flour is just as successful), although there are other "simple" ones too. You need to look not only at the color, but also at the size - those that are smaller quickly lose their structure (they are better in porridge), and those that are larger keep their shape well (they are better for a side dish).

[Linadoc]

LinadocThanks for the recipe! I cooked barley for a side dish (I love this one): girl-yes: I liked it.
Properly cooked barley is delicious!

Nastya, my inner instinct did not disappoint

Hurrah! Thanks for the advice!

[Linadoc]

Linadoc, and a Panasonic multicooker can cook such a dish, probably first on porridge, and then on stewing?

[Irina]

Irina, you can immediately stew (2 hours) and leave in the heat for another 2 hours.

[Linadoc]

Linadoc, Thank you!

[Linadoc, Lina]

Linadoc, Lina, thanks for the recipe! The first time I cooked on languor, with porcini mushrooms from the freezer, for 5 hours. It turned out very well.
But I took cereals and water 1: 1. True pearl barley soaked, I think she scored moisture.
But still, the question remained, in the recipe for cereals for water 1: 3, is all the liquid absorbed or does the porridge turn out to be viscous?
I have 1: 1 as a side dish, it’s just that my household will not eat it.

in the recipe for cereals to water 1: 3, is all the liquid absorbed or is the porridge viscous?

I have absorbed all the liquid. But it is more correct to do it with preliminary soaking. Then the bioavailability of pearl barley and mushrooms (dried) increases. Only the water from soaking must be drained, the barley should be rinsed and filled with new water, but in a smaller ratio - 1: 1.5-2. I think that you did it well 1: 1, because.after soaking + fresh frozen mushrooms (a lot of liquid comes out of them). But this is important information for others, thanks!

[Lina]

But it is more correct to do it with preliminary soaking.

Lina, yes, I did. Thank you, today we have a delicious pearl barley again!

Good evening, the first post on the forum, and indeed the first attempt to cook food in multicooker, namely in the dd2 staff.
Yes. I did not waste my time on trifles, and as my favorite hero went straight to "Breaking Bad". First incl. "Roasting" mode 15 min. Bow and Passer. carrots 5 min., 5 min. on chicken breast, 5 min. for the freshest chanterelles. Further 2 mst. pre-washed barley. Through a slotted spoon 1 mst. cream and 5 mst. filtered boiling water. The "Porridge" mode is 0.7 bar and 1 minute, then immediately the "Simmer +" mode is 85 degrees and the time is 4 hours. 10 minutes after the start, I dropped the pressure a little. All. There are almost 3.5 hours left to wait. I myself do not know what will happen at the output, I will unsubscribe 🍜🍴.

[Talir]

Talir, I am waiting for the report and I am worried with you.

[Linadoc]

Good morning Country!
I report Linadoc about the work I have done.
The preliminary preparation looked like this (unfortunately or fortunately, I do not know how to work quickly with a knife, but I do it first "on skeletons", while fried and steamed on the go - I don't have time to knock on a cutting board with a knife).
Salt and spices behind the scenes.

After the end of the "Porridge" mode and the transition to "languor +", the temperature on the sensor was 135 s, which scared me a little (well, how will it explode? ), but the temperature began to slowly subside, after 10 minutes I blew off the pressure by half, after another 20 minutes the temperature was already 98-96, after 20-25 minutes it became exactly 86 seconds and kept that way constantly. What I feared from the very beginning - there is not enough liquid and everything will be covered with a copper (Teflon) basin. At exactly one o'clock in the morning, the mode (4 hours have passed since the onset of languor), the staff automatically switched to heating. Turning off the device, without opening the lid, I went to bed because I kept only on my word of honor. Probably did everything right to make the dish "come through".
After 6 hours, the cover was removed:

Seeing the caramel layer, the first thought is ".. well, everything is cook - caked and burned probably". But picking up a spatula and gently mixing the layers almost suffocated from the "warm" and tasty smell. The appearance of the dish completely suited me.

It remains to check the taste.

You know - having given the Motherland of the USSR 2 years of my life, I probably ate more than one bag of this pearl barley, and occasionally ate pickle at home. Accordingly, the very word "pearl barley" was synonymous with something tasteless. Here I cannot convey the positive emotions that overwhelmed me, the chicken with the mushrooms melt right away, the core of the cereal is present and it is not a "mess", but exactly as it should. Light smack of cream and spices.
Eeeh song! ...
Thank you for a wonderful site and a wonderful recipe. I will add: salt, a dessert spoon without a slide, ground black pepper (a couple of pinches and a pinch of dried basil). Barley - usual by weight, washed for a long time, not soaked.
Hooray, it worked!
PySy: I apologize if I did something not according to Feng Shui)

Congratulations! I am sincerely glad that having started using Shtaba not with the simplest recipe, you completely felt the joy of such an assistant! To your health and bon appetit! Thanks for the great report!

Lina, I also recently had a pearl barley. I keep your way in bookmarks. This time I did it, however, without mushrooms. In general, barley in the shtab is yummy!

[Anastasia]

Anastasia, let the recipe please!

Linochka, thank you very much, it turned out so yummy, my child even ate it with pleasure. I generally love pearl barley, but this pearl barley is just a song
I did everything according to the recipe with dry mushrooms, I took sauerkraut from additional products, next time I will add prunes and dried apricots.

[Victoria]

Victoria, glad that everyone liked the recipe! Cook to your health!

[Linadoc]

Linadoc, Lina, yesterday (not the first time) cooked pearl barley according to your recipe, with beef this time ... and all the vegetables! What can I say - THANKS AGAIN !!! Recipe bookmarked.And it has already been copied into a cherished notebook for the very best, so that it is always at hand. It is very tasty and healthy, it is convenient for a son to take with him to work in a container, since "everything in one bottle" is nourishing, healthy and tasty!