This is a very healthy and nutritious dish. It contains useful amino acids, vitamins and microelements. You should cook millet porridge at least once a week, especially if there are small children in the house. In addition, there are many recipes to turn banal millet into a real delicacy! We'll tell you more about them.
Traditional cooking methods
A saucepan and stove are not the only way to cook delicious millet porridge.
- In the microwave, the ratio of cereal to liquid should be 1:4. It takes 10 minutes to cook at maximum power.
- In the oven in ceramic pots The cooking principle is similar to the traditional one. Water should be taken in double quantity in relation to millet. If necessary, you can add more liquid during the process. Cook for 40 minutes at a temperature of 150-180 degrees.
- In a slow cooker, millet and liquid (water or milk) are taken in a ratio of 1:4, and butter is added at the very beginning. After 40 minutes in the cooking mode, the dish will be ready.
Millet porridge with milk
Ingredients:
- millet – 1 tbsp.;
- water – 2 tbsp.;
- fresh milk – 1-3 tbsp;
- salt, sugar;
- creamy oil.
How to cook:
- Fill the millet hot water and boil for 20 minutes.
- Drain the liquid and add half the warm milk. Cook for 7-10 minutes.
- Add butter, sugar and remaining warm milk. Salt.
Millet porridge with raisins and dried fruits
Ingredients:
- millet – 1.5 tbsp.;
- water – 1 tbsp.;
- dried fruits – 0.5 tbsp.;
- milk – 2 tbsp.;
- salt, sugar;
- creamy oil.
Preparation:
- Pour dried fruits with hot water for 15-20 minutes.
- Pour boiled milk over the cereal, add boiling water and cook for 30 minutes.
- 5 minutes before readiness, add salt and sugar.
- At the end, add butter, steamed dried fruits, raisins, dried apricots, etc.
Millet Porridge with meat gravy
Ingredients:
- millet – 1 tbsp.;
- water – 2 tbsp. + 1 tbsp. for gravy;
- pork – 500 g;
- onion – 1 pc. (large);
- salt pepper;
- creamy butter – 50 g;
- vegetable oil;
- spices.
Preparation:
- We wash the cereal, fill it to the top with boiling water and put it on medium heat.
- After boiling, add salt and leave to cook for 30 minutes.
- At this time, prepare the gravy. Cut the meat into thin short strips and finely chop the onion.
- Heat the frying pan with vegetable oil. Add the onion and fry it for about 2 minutes. Add meat, mix it with onions. Fry until crusty and reduce heat to low.
- Add a bay leaf and a few peas of allspice. Add butter, ground coriander, pepper, ginger and nutmeg. Cover with a lid.
- After 20-30 minutes, add salt. Simmer for another 7 minutes.
- Add the meat and gravy to the porridge and stir.
Kulesh
This is what they call millet porridge with potatoes. A rather unusual combination of products at first glance will amaze you with its taste.
Ingredients:
- millet – 1 tbsp.;
- water – 2 tbsp.;
- onion – 50 g;
- raw potatoes – 200 g;
- garlic;
- butter;
- bouillon cube;
- salt.
Preparation:
- Heat the water and dilute 1 bouillon cube in it. You can use prepared meat broth.
- Finely chop the onion and sauté in butter.
- We wash the cereals, peel the potatoes and cube them.
- Mix all the ingredients, squeeze out the garlic juice and then put on the fire for 30 minutes. If necessary, add water.
- At the end, add a little more oil.
- To make the porridge crumbly, you need to maintain the proportions of water and millet 1:2, respectively. For a more viscous mixture, the amount of water is increased by 0.5 parts.
- The dish is prepared with milk in different proportions: the amount of liquid can be increased by 1-1.5 parts.
- When washing cereals, remember that some of the water will accumulate in the grains, so the final amount of liquid is adjusted to the absorbed portion.
- In order for the millet to remain dense and crumbly, it must first be prepared. Select black grains. By the way, the darker the grain, the more crumbly the porridge will be. Then rinse the cereal with water. You need to pour boiling water over the millet.
Refill options
The taste of millet porridge largely depends on additional ingredients. To diversify the dish, you can add.
Just a couple of hundred years ago, millet porridge was the main dish on the Russian table. Over time, it was undeservedly forgotten, and only caring grandmothers prepare it in the old fashioned way for their growing grandchildren. However, this food deserves more than serving as food for chickens and budgies. Golden millet grains are obtained from millet. It was first discovered by the Chinese. They began to prepare kvass, beer, cereals and soups from it. The baton was soon picked up in Europe and Russia.
The revival of millet porridge, especially in modern megacities with poor ecology, can give residents the opportunity to systematically cleanse their bodies. After all, millet contains substances that bind heavy metal ions. With their help, toxins and waste are removed from the body. Millet is a product that truly gives strength. In general, we prepare millet porridge - and we are not afraid of premature wrinkles and early aging.
Millet porridge - food preparation
Going to the store for useful product, remember that millet is different from millet. Choose deep yellow varieties packaged in clear bags. The yellower the millet, the more crumbly and tasty porridge can be cooked from it. But if you are attracted to mushy porridge, you can also use light millet. For viscous porridges, crushed kernels are best. As for the types of cereals, then, of course, polished or crushed millet is better. The grain, completely freed from films and shells, is more yellow and less shiny. It is better to cook porridges and casseroles from it. Millet-dranets is rarely eaten as it has a bitter taste. Remember that millet quickly begins to taste bitter, so you should not stock up on it for future use. Millet cereals are usually heavily contaminated, so they need to be washed just like rice, at least 4-5 times.
Millet porridge - best recipes
Recipe 1: Millet porridge with milk in pots (“Pumpkin”)
In an old Russian oven, porridge, as well as other dishes, was cooked in cast iron pots. Today, people use a lot of different methods and kitchen appliances, but the taste of porridge from the oven is almost impossible to replicate. You can get as close to it as possible only with the help of ceramic pots.
Ingredients: millet (1 cup), milk (4 cups), butter (30 grams), salt, sugar, pumpkin (500 grams).
Cooking method
Grate the peeled pumpkin and heat the milk in a thick-walled saucepan. Transfer the pumpkin to boiling milk, add salt, cook for 5 minutes. Add millet cereal. Cook for half an hour with the lid closed. Place in pots, put a spoonful of butter in each and place in the oven over low heat (150 degrees) for 20-30 minutes. For those with a sweet tooth, add sugar or honey.
Recipe 2: Millet porridge in a slow cooker
Extraordinarily tender millet porridge can also be prepared in a slow cooker. Millet with the addition of milk and cream has a beneficial effect on the body; it is an excellent carbohydrate boost of energy for the whole day.
Ingredients: millet (1 cup), milk (3 cups), water (2 cups), cream (100 grams), salt, sugar, butter (50 grams).
Cooking method
Rinse the cereal and put it in a slow cooker. Add the rest of the ingredients except the oil. Select the cooker mode (this can be porridge, baking, or another mode, it all depends on the model). Set the timer for 1 hour. After notification, add oil and set to “keep warm” mode for 15 minutes so that the porridge is fully ripened.
Recipe 3: Millet porridge with milk and dried fruits
Millet porridge for breakfast is a great start to the day. But for dinner it is better to serve it with vegetables or dried fruits.
Ingredients: millet (1 cup), milk (1 cup), sugar (1 tablespoon), butter (50-70 grams), salt, dried fruits.
Cooking method
The millet should be washed very well, otherwise the porridge may have a bitter taste. For cooking we need two burners. We put two saucepans on them - in one we boil water, in the other we bring milk to a boil and add salt and sugar to it. The pan for milk should have thick walls, like a goose pan. Boil the millet in water and carefully drain the water as soon as the grain begins to boil. For better taste You can rinse the millet again with hot water. Place the half-cooked millet in milk and set the heat to low. When the milk is absorbed, spread the butter on top and add dried fruits (dried apricots, prunes, apples, raisins, etc.). Keep covered for another 6-7 minutes. Remove from heat and wrap.
Recipe 4: Millet with chicken
No matter how tasty porridge may seem to us, it can be quite difficult to feed men with it. There is an exit! It’s simply impossible to refuse porridge with chicken broth.
Ingredients: 1 carrot, butter (1 tbsp), millet (1 cup), chicken, 1 medium onion, chicken bouillon(1 l), salt.
Cooking method
Let's boil the chicken. Cut it into pieces and place it in a saucepan with water. Add onions and carrots. Cook for 30 minutes. Pass the broth through a sieve and pour 1 liter of broth into the pan. Place thoroughly washed millet into the broth and cook for 20 minutes. Cut the chicken meat into small pieces. Add chicken and butter to the porridge. Cook for 15 minutes, remove from heat and wrap in a blanket for 15 minutes. A very tasty and satisfying porridge with meat, even capricious men love it. By the way, doctors advise eating millet dishes at least 2 times a week, since the high potassium content strengthens the heart muscle.
Recipe 5: Millet porridge with cottage cheese
Cottage cheese is a truly universal product. It even goes well with meat and cereals. Millet porridge with cottage cheese acquires a special taste, more concentrated on the cottage cheese. Even children love it with cottage cheese, even if they consider the millet itself bland and uninteresting.
Ingredients: millet (150 grams), milk (1 glass), cottage cheese (100 grams), sugar (2 teaspoons), sugar, salt.
Cooking method
Rinse the millet in warm water, then hot water. Add water and cook for about 3-5 minutes after boiling over high heat. Carefully drain the water and add milk. Salt and add sugar, cook for another 2 minutes over high heat. Add cottage cheese and cook for another 2 minutes over medium heat. Let it sit for about 10 minutes. The original porridge is ready.
Millet cereals, unlike buckwheat or rice, have a much shorter shelf life. Caked millet acquires a bitter taste. In order to get rid of a slight bitterness, you can scald the cereal with boiling water and dry it in a frying pan.
Millet porridge. Millet porridge is accessible to everyone, and at the same time its nutritional properties significantly exceed the nutritional properties of a great variety of other products! However, in order for millet porridge to turn out to be truly healthy and tasty, it is important to learn how to choose the right grain - the fact is that the millet from which millet is made contains a very impressive amount of fat, which inevitably entails the gradual oxidation of grains and the acquisition of they have a slightly bitter taste. So when choosing cereal, you must pay attention to its type, color and shelf life.
The main varieties of millet are dranets and whole or crushed polished grain. Dranets is characterized by a pronounced bitterness, so it is better not to use it for preparing porridges, but polished cereals can boast of a fairly high viscosity and the ability to boil well, accordingly, it should be used for preparing porridges. The brighter it will be yellow grains, the more intense the taste of the finished porridge will be. Millet that is too light makes the porridge too viscous, and if you want it to be crumbly, you should choose grains of dark shades. The shelf life of cereals also plays an important role - too long storage makes the grains bitter. True, this is quite fixable - to rid the grain of bitterness, you can pour boiling water over it or heat it in a frying pan.
The technology for preparing millet porridge has its own unique features. So, in order for the grains to boil better, you need to add water at the very beginning of cooking, and only then pour in the milk. And most suitable utensils For cooking millet porridge there will be dishes made of clay or aluminum.
Before you put the millet into the pan, you need to carefully sort it out, choosing garbage and low-quality grains from it. Then it is transferred to a sieve and washed under running water. cold water until it becomes transparent. Next, pour the millet with hot water and wait until it boils (take one and a half glasses of water per glass of cereal), after which the foam is removed from it and simmered over low heat. And fifteen to twenty minutes after boiling, add one and a half glasses of milk to the cereal, as well as (if desired) salt and sugar to taste. At the same time, in order to prevent the porridge from burning, it must be stirred regularly throughout the cooking process. As soon as the cereal is completely boiled, you can serve the porridge!
Millet porridge can be served either as an independent dish or as a side dish for various vegetables or meat. And to make it even more delicious, it is generously flavored butter or add sautéed vegetables to it.
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