This cereal is one of the undeservedly relegated to the background. It is still practiced in pickle soup, but very rarely as a side dish or the basis of a full dish. And completely in vain. Pearl barley, for all its apparent coarseness, is a very interesting grain. You definitely can’t confuse its taste with any other. The main thing is to cook it correctly and you will get an excellent dish. It is very interesting to cook pilaf with it. Yes, exactly, pilaf. With chicken, meat, and offal, barley pilaf is always nourishing, tasty and in no way harmful to the body. Here, for example, is a version of pearl barley pilaf in a slow cooker with pork neck.

Ingredients:

• pork neck – 0.5 kg;
• pearl barley – 4.5 cups;
• carrots – 0.15 kg;
• onions – 0.5 kg;
• garlic – 0.1 kg;
• set of spices (saffron, cumin, hot red pepper, barberry berries) – 0.025 g;
• refined oil;
• sea ​​salt.

How to cook barley pilaf in a slow cooker

To begin, grab the pearl barley. Fill it with cold water for several hours - three is enough.

While the pearl barley is soaking, process the vegetables. Peel the carrots and cut into cubes. Peel the onion and cut into strips.

Add a small amount of refined oil to the multicooker container. Send chopped vegetables there. Cook them on the “Fry” mode, stirring from time to time.

Take the meat, wash, process, cut into medium-sized cubes. In principle, any meat is suitable, but pork still goes perfectly with pearl barley. Pilaf with pearl barley goes well with stewed meat, if, of course, you can find a quality one.

Place the chopped meat in the slow cooker with the vegetables and fry for a few minutes.

While the meat is browning, drain the water from the grain. Rinse it thoroughly under running water until the water becomes clear. Pearl barley is from well-known manufacturers, of high quality, and usually not very dirty. But four to five waters are spent on washing. Lower quality cereals require washing in eight to ten waters. But it’s not scary either – it won’t take much time.

When the meat is fried, salt it, add seasonings and washed pearl barley.

Pour 6 cups of water or broth into the multicooker container.

Stick a head of garlic into the middle of the pearl barley.

Prepare pilaf with pearl barley in a multicooker in the “Pilaf/Baking/Rice/Grains” mode – an hour.

At the end of the cycle, when the signal sounds, turn off the device, but do not open it - let the pilaf brew for about a quarter of an hour.

Pilaf is a flavorful and satisfying dish that is present in the cuisines of many nations. There are many recipes for preparing pilaf, where other cereals are used instead of traditional rice, and beef, pork, chicken or fish are used instead of lamb. A very tasty version of pilaf is made from pearl barley, especially if you cook it in a slow cooker. Include dishes made from this hearty grain in your menu and see that inexpensive products can be healthy and appetizing.

To prepare pearl barley pilaf in a slow cooker, take the following products.

Wash the meat, dry it and cut it into small cubes.

Pour oil into the bowl of a multicooker (I have a Redmond, power - 860 W, bowl - 4 liters), add meat and fry with the lid open on the "Frying" program until slightly browned. Don't forget to stir the contents periodically.

Cut the onion into quarter rings, carrots into strips. Add to the bowl and continue to fry for another 5-7 minutes, stirring. If necessary, add a little more oil.

We wash the pearl barley well (there is no need to soak it first) and pour it into a bowl. Add salt, pepper and pilaf seasoning.

Pour in hot water. Place 1 or 2 washed, unpeeled heads of garlic in the middle. Select the “Pilaf” or “Stew” program, temperature - 100 degrees. I cooked on the “Stewing” program, after 1 hour 50 minutes the pearl barley was ready.

Hearty and aromatic barley pilaf, cooked in a slow cooker, is ready for tasting. Try it, you will definitely like it.

Pilaf in a slow cooker is one of the most popular and favorite dishes among owners of this most useful household appliance. And if you try to replace traditional rice with pearl barley, the result will be no less tasty! And in some ways barley pilaf will be even more interesting and unusual. This option for preparing pearl barley with chicken in a slow cooker will appeal even to those who don’t really like this cereal, despite all its usefulness.

Ingredients

• 800 g chicken thighs or legs
• 300 g carrots
• 1 onion
• 3 cloves garlic
• 300 g pearl barley (2 multi-cups)
• 6 multi-cups of hot boiled water
• salt (about 1.5 teaspoons)
• black pepper to taste

How to cook barley pilaf in a slow cooker

Rinse the chicken legs in cold water, dry them with a paper towel, and cut them into large pieces. Place skin side down in the multicooker bowl. Select the Roast mode and set the cooking time to 45 minutes, press the START button.

After 20 minutes, turn the thighs over, they should be fried, and quite a lot of fat will be rendered out of them. Fry them for another 15 minutes on all sides.

Peel the onion and garlic, chop finely and add to the multicooker bowl with the chicken 10 minutes before the end of the selected mode.

Peel the carrots and grate on a coarse grater. Place the grated carrots in the slow cooker at the same time as the onions and garlic. Mix everything and cook together for the remaining time until the signal.

Add pearl barley to fried meat and vegetables. You can pre-rinse it and scald it with boiling water, as during normal cooking, but this is not necessary. With this method of preparation, it still turns out crumbly, without a hint of viscosity or bitterness.

Pour hot boiled water into the multicooker bowl, salt and pepper the pilaf to taste. Mix everything well and cover with a lid (the lid valve must be open). Select PILAM mode and press the START button.

Barley pilaf will take an hour and a half to cook in a multicooker, after which let it sit on the heating mode for about fifteen minutes and you can put the pilaf on plates and serve.

P.S. Pearl barley pilaf with chicken was prepared in a Philips HD3036 multicooker (power 980 W).

1. All steps in this dish are the same as when preparing regular pilaf. First, let's prepare the vegetables and meat. Peel and chop the carrots and onions. Carrots will look better in a dish, chopped into short strips. Chop the onion into small cubes. Wash the pork and cut it into small pieces.

2. Pearl barley takes quite a long time to cook, so first we rinse it, draining the water several times until it is clear, and then pour in the barley and let it stand in the water for at least 2-3 hours.

3. Pour a little vegetable oil into the bottom of the multicooker bowl and set the “Frying” mode. If you need to select the type of product on your multicooker, select “Meat” and cook the pork for 5-10 minutes, stirring occasionally, until it is slightly browned.

4. Add chopped vegetables to the meat, mix, add salt, add spices and fry for another 5-7 minutes until the vegetables are ready. Don't forget to change the product type to "Vegetables".

5. Drain the water from the pearl barley and pour the cereal into the multicooker bowl.

6. Fill with cold water so that it covers the barley on your finger. Close the lid, set the “Stew” or “Pilaf” mode and cook until the end of the time suggested by the selected mode. After 10-15 minutes, when the water begins to boil away and the cereal begins to swell, stir the barley pilaf to evenly distribute the meat and vegetables in the dish. If by the end of cooking you realize that there is no more water and the cereal is not yet soft enough, add a little boiling water, no more than half a glass, and bring the dish to readiness.

7. Pearl barley porridge with meat turns out tasty and very aromatic. It does not turn into a sticky mass - the porridge is crumbly and not sticky.

8. Barley pilaf turns out great! Serve it hot with fresh vegetables or pickles. Bon appetit!

See also video recipes:

1) How to prepare pearl barley fish

2) Delicious pearl barley porridge with meat in a slow cooker

Did you want to please your household with pilaf, but the house ran out of rice? It doesn’t matter, because pilaf can be prepared not only from rice. It is also made from buckwheat, peas, wheat, bulgur, and pearl barley. Pearl barley is good because it gives the skin, hair and nails a healthy look, slows down the aging process, and promotes weight loss. At the same time, weight is reduced not because it is not high in calories, it contains enough calories. But it has a positive effect on the intestines, helping to cleanse it. And today we are preparing a wonderful pearl barley pilaf with stewed meat in a slow cooker, the recipe for which was sent to us by our reader Marina. By the way, vegetarians can make this pearl barley pilaf with mushrooms.

Ingredients:

• 2 multi cups pearl barley
• 1 onion
• 1 can of stew (500 g)
• 1 head of garlic
• 4.5 - 5 multi glasses of water.
• seasoning (I have Vegeta)

Barley pilaf in a slow cooker:

Soak the pearl barley for at least 3 hours.

Fry the onion in a multicooker in the “baking” mode, add pearl barley, seasoning, salt and one can of stew (I made it with beef).

Pour hot water, insert one head of garlic (carefully washed) into the middle of the pilaf.

Set the “pilaf” mode, after the readiness signal, leave on “heating” for 1 hour.