Barley Sausage Rice—with Meat, Vegetables, and Whole Grains, 30 Minutes to Make Breakfast
1.
Dice the dried intestines.
2.
The barley rice is prepared in advance. The highland barley is not easy to rot. It is cooked in a pressure cooker beforehand, divided into several small portions, frozen in the refrigerator, and taken as needed.
3.
Only add rice and dried sausage to the rice cooker to start the cooking mode.
4.
Dice carrots and green peppers.
5.
While cooking the rice, stir-fry the carrots and green peppers and add a pinch of salt.
6.
Sheng out and spare.
7.
The cooking time of the rice cooker is generally about 10-15 minutes. Unplug the power after cooking.
8.
Put the barley in the sausage rice first.
9.
After mixing well, close the lid and simmer for 1, 2 minutes.
10.
Pour in the vegetables before eating and add a little light soy sauce.
11.
Put it into a bowl and prepare to eat.
12.
This kind of air-dried sausage is cooked and somewhat salty. You can also cook it without cooking it with rice. Cooking at the same time can reduce the saltiness. At the same time, the amount of salt in the stir-fry should be reduced.
13.
Have this healthy and delicious barley sausage rice for breakfast for up to half an hour.
14.
It is even better with a one-sided omelette.
