Pilaf "Friendship" (slow cooker)

[soak in different containers!]

Pilaf "Friendship" (slow cooker)

Category: Dishes from cereals and flour products

Ingredients
Any meat	300 g
Rice for pilaf (Krasnodar, Crimean or according to your taste)	2 m. St.
Buckwheat	1 m. St.
Pearl barley	1 m. St.
Peas	100 g
Bulb onions	2 heads
Carrot	2 large pieces
Salt, spices	taste
Vegetable oil
Broth (water)	100 g
Garlic	3-4 teeth

Cooking method

• Actually, there was not enough rice, and this recipe was copied a hundred years ago from some printed sources. I decided to cook and actually take revenge on a family that refuses to eat other cereals, acrome rice. And he is a bastard, went up wildly! So, everything is as usual BUT !!!! Rinse peas and pearl barley and soak a few hours before cooking pilaf. Yes, soak in different containers! Next, cut into your favorite sizes and fry the meat, then add the carrots, then the onions. Baking mode. When the color suits, add the strained peas. We put on the Quenching mode for 20 minutes. Then add all the other cereals (rinsed of course), salt, spices and broth. I add no more than 100 grams. Since there is oil and cereals are already wet. But this is only for my rice - I know it and use it all the time. But the exact amount of liquid depends on the quality of the cereal. Put garlic on top. Mode Porridge pressure 2. Cooking time 40 minutes. After the pressure drops, I immediately open and stir to determine if there is enough liquid. If there is a lot, I also turn on the Fry mode until tender without a lid. If not enough, then add a little broth and the Heating mode and leave it for a long time.

Note

The taste is very pleased. Buckwheat and pearl barley are not felt at all (if you do not look under a magnifying glass), but gave the feeling of "a lot of meat". The peas are pleasantly enveloping. DELICIOUS! I will cook some more! Delicious with ketchup winter according to Lyudmila's prescription. And of course with pickled Vegetable duckies.

I am the first to taste it !!! Irisha well, finally, pilaf dump head :-) :-) :-)

I am the first to taste it !!! Irisha well, finally, pilaf dump head :-) :-) :-)

Well, I'm still waiting for it to come! Natulya my dear, come in! I'm always glad to see you!

Oh, thank you :-) :-) I ate a kebab, ate a shashlik, refueled myself with soup with pilaf, and for dessert the eclairs, all fed up, fed up :-) :-) :-) Irisha and when do you have time ??? You are our clever girl, quite sincerely :-) :-) honestly honestly !!!

an unexpected combination, I promise to try! in one I will cook the rest will not understand me ..... then they do not eat, then the other, then all together .... thank you!

[Irus!]

This is "friendship"! This, I understand! You even manage to add peas without damaging your reputation, Irus! Without prejudice?
Smari! Ah, then I'll crack the enta of friendship and ... scraps will rush through the back streets! Not a single spoonful of such yummy will pass my mouth! I am greedy, patamushta! Sinful! I like to eat deliciously when I come to Minsk!

Girls, I'm glad to you all. Olya was just running around somewhere - she ate a knuckle all night! Everyone liked the pilaf. Only I slowed down this time and added the peas along with all the cereals. He remained intact. And it tastes better when boiled. And then you understand, the household is stuck - pearl barley is not cereal for them. My husband, naive, is still sure that he doesn't eat pumpkin and celery!

without prejudice to reputation, Irus! Without prejudice?

do not drift - everything is under control. bunchOh

bunch

Significant, all the same, there will be damage! And what to do now? I'm asking you, sly Belarusian diffchonka ?! To eat and get ready, or do not eatbut want to ?!

Only here is Winter ketchup from Lyudmila ...

Significant, all the same, there will be damage

I'm joking, but I like the way you think

[Olka]

all night ate knuckle to see!

Yes, Olka already tortured, go, with her with a knuckle! Poor thing! Still would! Burst all the way German dishes from one pork! Then you will start running around like a mad rabbit! She has half a carcass in store on the balcony. Means, again will show meat in the evening!

She has there, go, on the balcony half a carcass is in store

Oh well, Ir you say too, for the sake of the shank, stab a pig. Do you think it will limp a bit

[Veronica]

Veronica, Thank you!

say too - for the knuckle stabbing pig

Tada, that means she's cutting crutches! What - the same should she do, since she does not appear on the forum? One of two things: or eats meat eats up, or - crutches!

What - she should do the same, since she does not appear on the forum

She is asleep - yesterday until dawn she was worn with recipes

Rice "Krasnodar"? We only have good "Slavyanskiy" rice, that is, from Slavyansk-on-Kuban. I can't vouch for the quality of the rest. For porridge and only fit.

Rice "Krasnodar"? We only have good "Slavyanskiy" rice, that is, from Slavyansk-on-Kuban. I can't vouch for the quality of the rest. For porridge and only fit.

ha, it turned out funny. He is from the budget (although now I would not say so) the most normal. In general, I can cook any of them well. I began to understand the ratio.

ha, it turned out funny. He is from the budget (although now I would not say so) the most normal. In general, I can cook any of them well. I began to understand the ratio.

And don't say, I'm shocked myself. We already have Slavyansky 70 rubles / kg. We only take it for pilaf. And for other purposes, already what is cheaper. Recently I saw "Kubansky" rice in Auchan, and the packing was Novosibirsk. How much does the prime cost grow if it is transported from the Kuban for packing to Novosibirsk, and then back to the Kuban for sale? Then the seller explained that you need to look at the first digit on the barcode. Something like this.

And don't say, I'm shocked myself.

and the quality is getting worse and worse. I used to take cereals with home delivery, but now only with my own eyes. In general, it doesn't matter to me what the name is and where it comes from - I look at the price and quality.

[tumanofaaaa]

tumanofaaaa, Irishka, I just climbed to curious. And that's why, I saw a wonderful piece such a rosy roll, seemingly wound from cabbage. Chavoooo is itooooo?

[tumanofaaaa]

tumanofaaaa, Irishka, I just climbed to curious. And that's why, I saw a wonderful piece of such a rosy roll, seemingly wound from cabbage. Chavoooo is itooooo?

and this is Chunya, my first medal - follow the link in the note. Well done big-eyed!

[tumanofaaaa]

tumanofaaaa, to see forty of me, a noble medal shine from afar saw
Wait for me in cabbage

[tumanofaaaa]

tumanofaaaa, to see forty of me, a noble medal shine from afar saw
Wait for me in cabbage

fly with a bullet!

wow prices! Something I girls lagged behind .... go to the store chtol on an excursion ..... and then 2p a year I am current, so before NG I bought everything and in the bins! Who needs rice?

wow prices! Something I girls lagged behind .... go to the store chtol on an excursion ..... and then 2p a year I am current, so before NG I bought everything and in the bins! Who needs rice?

why aren't you in stuffed cabbage? Fly with a bullet!

Again Irinka surprised me with an unexpected combination. And again very tasty surprised.
Since my cartoon is not a pressure cooker, and even the saucepan's cover "got hooked", making frying uncomfortable, I cooked through .... "a section of non-standard equipment" (let's call it that to avoid obscene vocabulary).
I used chicken hearts as meat (again with Irinka's suggestion). There were no peas, but a Mistral soup mixture of legumes was found. Soaked it overnight.Boiled hearts with salt and spices. Strained the broth. The next morning I returned the broth to the cartoon, added legumes and barley, and started the "cereal" program (25 minutes). After the end of the program, I added the rest of the cereals and re-launched the same program. While it was puffing there, I fried onions and carrots on the stove. When the cartoon turned off (I must pay tribute, the broth was absorbed all the way), I added multi-grain cereals and boiled hearts cut into quarters into the pan. This was the first option. A very tasty option.
The idea of ​​the second option was prompted by a wonderful Chicken hearts and carrots salad, which I made from the remains of hearts according to the recipe of Barbara Kolobashka. It differs from the original one in that I don't add hearts to pilaf, only a little fried onions and carrots. And to the pilaf I serve Kolobashkin "hearty" salad. Pickled onions with hearts pleasantly set off the taste of pilaf. The plans (closer to the warmth, when the price of eggplant will not be so biting), add fried eggplant cubes to the pilaf.
In general, namesake, you once again made not only my stomach work, but also my head. Thank you very much for that!

Irisha, you tortured my soul and caused profuse salivation! Why should I find hearts at night to calm my wounded heart? Thank you, dear, for trusting and sharing!