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Инструкции
- 1. If you like, use vegetable, beef, or possibly chicken stock or possibly bouillon to replace all or possibly part of water.
- 2. Pick over the grain, removing any gravel or possibly discoloured bits.
- Rinse and drain. Place the grain, liquid, oil, salt if using, and any selected seasonings in the pressure cooker. I have selected pearled barley, but any grain except bulgar or possibly buckwheat groats (kasha), that turn to mush too easily, may be used.
- 3. Lock the lid in place and over high heat bring to high pressure.
- Adjust the heat to maintain high pressure, and cook for the recommended amount of time (18-20 min for pearled barley).
- Quick-release the pressure under cool running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
- 4. If the grains are still very chewy, lock the lid back in place and return to high pressure for a few more min; if slightly underdone, replace the lid and cook over low heat for a few more min. When done, drain off any excess liquid and reserve it, if you like. For drier fluffier grains, immediately return the cooked grains to the pot and replace the lid, allowing them to steam in the residual heat for a few min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 35 | 17% |
| Total Fat 3.98g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 140mg | 4% |
| Total Carbs 38.86g | 10% |
| Dietary Fiber 7.8g | 26% |
| Sugars 0.4g | 0% |
| Protein 4.96g | 8% |
