Barley with mushrooms in a slow cooker is a very tasty and satisfying dish that can be included in the lean menu.
Cooking time 2 hours 10 minutes
Pearl barley 100 g
Fresh champignons 5-7 pcs
Onion 1 pc
Carrot 1 pc
Vegetable oil 3 tbsp. l.
Universal seasoning 1 tsp.
Lettuce leaves (for decoration)
Dill (greens) to taste
Rinse the groats and soak for 1 hour. Transfer the swollen pearl barley into the multicooker bowl, pour 2 glasses of water and cook on the STEWING mode for 30 minutes. Transfer the cereal to a sieve and strain the liquid.
Put the grated carrots and finely chopped onions in a multicooker bowl and add vegetable oil.
Peel the mushrooms and wash well.
Cut the mushrooms into cubes.
Add mushrooms to carrots and onions. Cook mushrooms with vegetables on the "FRY" mode for 5-7 minutes.
Add versatile seasoning and stir. Leave on heating for 30 minutes.
Place on a platter with lettuce and sprinkle with finely chopped dill.