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➠ Barley pilaf in a slow cooker

Barley pilaf in a slow cooker

972

Kitchen Eastern

Calorie content 104 kcal

Portions 2 port.

Cooking time 100 minutes

Proteins * 6.8 g

Fats * 1.7 gr.

Carbohydrates* 21.3 gr.

Content

Barley pilaf, especially cooked in a slow cooker, always turns out to be delicate and crumbly, and the taste is not inferior to traditional rice pilaf. Barley must be soaked before cooking, then it is prepared quickly. The ratio of water to cereals should be 2.5: 1. The amount of vegetables and the composition of the spices can be changed to your liking. Cooking pilaf with chicken drumsticks.

Ingredients

Pearl barley 1 tbsp. Chicken legs 2 pcs. Onion 1 PC. Carrot 1 PC. Garlic 3 tooth. Water 2.5 Art. Seasoning (optional) taste Salt taste

Cooking process

Rinse the chicken drumsticks well. Peel and wash the onion and carrot. Then chop the onion into small cubes and the carrots into thin strips. Transfer the chicken and shredded vegetables to a multi-bowl.

Then pour a little vegetable oil in a bowl and run the "Fry" program for 10 minutes. Fry all ingredients, stirring occasionally with a spatula, until light brown.

Rinse pearl barley previously soaked overnight or for several hours with cold water and put in an even layer on top of the fried ingredients. Add salt, spices and peeled chives, crushed with a knife, to your taste.

Then pour the amount of water indicated in the recipe into the bowl. You can heat the water in advance. Close the lid of the multicooker and turn on the "Pilaf" or "Rice" program for the default time. After the signal about the end of the program, leave the pilaf in the multicooker for 20 minutes under the lid closed.