Slow Cooker Mushroom Porridge

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.
cook time: 2h
Nora Vaughn
Slow Cooker Mushroom Porridge

Nutrition Facts (per serving)

47
Calories
2g
Fat
5g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Butter 30 g
Water 3 cup
Bulb onions 1 pc
Champignon (you can use any other mushrooms) 300 g
Greenery to taste
Parboiled rice 1 cup

Recipe instructions

Step 1

Step 1
products for porridge, champignons can be replaced with other mushrooms.

Step 2

Step 2
Rinse the rice.

Step 3

Step 3
Peel and cut the onion

Step 4

Step 4
Peel and cut the mushrooms.

Step 5

Step 5
Place mushrooms, onion, a piece of butter, 20 grams, into a multicooker bowl.

Step 6

Step 6
Set the Frying mode and set the time to 15 minutes. Allow the multicooker to complete the program.

Step 7

Step 7
Add rice and butter to the fried mushrooms. Add salt.

Step 8

Step 8
Add water.

Step 9

Step 9
Set the "Extinguishing" program, time 1 hour. 20 minutes.

Step 10

Step 10
After completing the program, we will get delicious porridge.

Additional rubrics

Related recipes