How to cook barley in a pressure cooker
Products
Pearl barley - half a glass
Water - 3 glasses
Salt - 1 teaspoon
How to cook barley in a pressure cooker
1. Measure the pearl barley - for 6 servings of garnish, 1 cup of 300 milliliters is enough, which is about 250 grams of raw cereals.
2. Rinse the pearl barley under running water, carefully sorting out the grains - after washing, the water should be completely transparent.
3. Soak the pearl barley for 6-12 hours, so that the prepared cereal is soft and crumbly.
4. Put the pearl barley in a pressure cooker, pour cold water: 1 glass of raw pearl barley 3 glasses of water.
5. Close the lid of the pressure cooker, set the pressure lever to "Closed" and set 20 minutes - this time starts when the valve hiss slightly and completely seals the pot. Multicooker-pressure cookers electronically determine the beginning and themselves are transferred to the "Heat" mode, on which you need to keep the barley for another 40 minutes after the end of the cooking time. For floor-standing pressure cookers, the principle is the same - cook on medium heat for 20 minutes, then turn off the heat and leave for 40 minutes.
Fusofacts
- Barley in a pressure cooker is the fastest way to cook soft grits. Due to the pressure generated with the hermetically closed lid, the cereal is cooked more actively and much faster.- Soaking is necessary for crumbly cereals for garnish or in a salad. To cook barley in a pressure cooker without soaking (though it will be a little more viscous), it is enough to increase the cooking time to half an hour, and the infusion time with the pressure valve closed - up to 2 hours.
- Barley barley after the end of cooking can absorb a lot of liquid, so if moisture remains at the bottom of the pressure cooker, just drain it, otherwise the cereal will turn into porridge. When cooking, pearl barley porridge increases by 5-7 times.
- Barley can be salted both at the beginning of cooking and at the end - it very easily absorbs salt in any form. But as a rule, pearl barley can go both in soup and in sweet porridge, therefore, as a rule, it is not salted before boiling.