Pearl barley with smoked meats and mushrooms in a multicooker

First, let's deal with the mushrooms. I took dried white mushrooms purchased at the store. In season, you can use fresh forest mushrooms, frozen ones will also work. In principle, you can, of course, use champignons, but forest mushrooms are much more aromatic. Rinse the dried mushrooms and pour a glass of hot water over them. Let them steep for about 20 minutes, while we prepare the rest of the ingredients. Rinse the pearl barley thoroughly. Nowadays, there is good quality barley available, so usually there is no need to sort it.

Peel and dice the onion into small cubes. Cut the smoked loin into cubes and the sausages into slices.

Turn on the multi-cooker to the Sauté mode, heat the bowl and pour vegetable oil into it. When the oil is hot, add the onion and loin, and sauté, stirring, for 10 minutes.

Squeeze the soaked mushrooms (preserve the water), cut them into pieces, and put them in a multicooker.

Add sausages. Fry everything for another 5 minutes.

Now let's transfer all our fried ingredients to a bowl, and pour washed pearl barley into the multicooker. Pour 600 ml of boiling water and cook on the Porridge mode for 40 minutes. After 40 minutes, pour the liquid from the mushrooms into the pearl barley, add the fried smoked meats and mushrooms, season with salt and pepper, mix well, and leave to simmer for 20 minutes, so that the porridge steams and absorbs the smoky flavor. Pearl barley with pork, hunting sausages, and dried mushrooms, cooked in a multicooker, is simply divine - the aroma alone is mouthwatering, and the taste is wonderful. Moreover, this dish is budget-friendly, hearty, nutritious, and warming, perfect for cold weather, give it a try!