Porridge with mushrooms in a slow cooker on water

The multicooker will prepare delicious porridge, just like in a cast iron pot. It is impossible to imagine Russian cuisine without porridge. Porridge cooked in a Russian oven, in a cast iron pot, with mushrooms and butter. Its smell makes you dizzy and you immediately want to take a big spoon and enjoy the steamed, aromatic porridge. A modern assistant - a multicooker - can also prepare aromatic porridge with mushrooms. Thanks to various modes, you can fry foods and steam cereals. The porridge turns out almost the same as in a cast iron pot - crumbly and aromatic.
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4360
Elise BrownElise Brown
Author of the recipe
Porridge with mushrooms in a slow cooker on water
Calories
149Kcal
Protein
6gram
Fat
6gram
Carbs
16gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 4

Step-by-step preparation

Cooking timeCooking time: 2 hr
  1. STEP 1

    STEP 1

    products for porridge, champignons can be replaced with other mushrooms.

  2. STEP 2

    STEP 2

    Rinse the rice.

  3. STEP 3

    STEP 3

    Peel and cut the onion

  4. STEP 4

    STEP 4

    Peel and cut the mushrooms.

  5. STEP 5

    STEP 5

    Place mushrooms, onion, a piece of butter, 20 grams, into a multicooker bowl.

  6. STEP 6

    STEP 6

    Set the Frying mode and set the time to 15 minutes. Allow the multicooker to complete the program.

  7. STEP 7

    STEP 7

    Add rice and butter to the fried mushrooms. Add salt.

  8. STEP 8

    STEP 8

    Add water.

  9. STEP 9

    STEP 9

    Set the "Extinguishing" program, time 1 hour. 20 minutes.

  10. STEP 10

    STEP 10

    After completing the program, we will get delicious porridge.

Comments on the recipe

Author comment no avatar
Testomania
29.08.2023
4.8
I prepared porridge with mushrooms in a slow cooker using water. Indeed, the rice according to this recipe is not as crumbly as in pilaf, but more viscous. I think that you can also use not only it, but any other cereal. For greater juiciness, I added bell peppers cut into strips (but this could not have been done, the mushrooms and onions provide enough juiciness). Replaced butter with vegetable oil. The porridge turned out aromatic, juicy, filling, very tasty!
Author comment no avatar
IrinaPrimorochka
29.08.2023
4.9
Interesting option! I have never cooked rice porridge with mushrooms, only buckwheat. and we mainly use rice as a side dish.
Author comment no avatar
AnnaZh
29.08.2023
4.9
Wow! I haven't tried this for a long time! I always had to follow this recipe:
Author comment no avatar
Maslova Tatyana
29.08.2023
4.8
Try it, it's delicious. By the way, a tip: use butter when cooking. For some reason it tastes better than with vegetable or margarine
Author comment no avatar
IrinaPrimorochka
29.08.2023
4.8
Thank you!