Loose millet porridge has long been present on the tables of rich and poor people. It is traditionally served on great Christmas holidays, preparing meals for funeral and fasting. It is useful for people with various diseases of the digestive organs, for those who suffer from diabetes. Millet porridge is a tasty and healthy dish, it contains a number of substances indispensable for the normal functioning of the whole organism.
Material Content:
Classic loose millet porridge in milk
In the classic version, millet porridge with milk has long been cooked in the oven. Now for cooking use stoves or ovens. The meal is prepared quickly, with a minimum set of products.
In particular, for this you need to stock up:
- millet - 0.2 kg;
- milk - 1 cup;
- butter - 40 g;
- salt - to taste;
- water - 2 glasses.
First, the cereal is poured into a colander with small cells and washed thoroughly. Large debris must be selected by hand. Further, in the container for cooking porridge you need to pour water, boil and then pour the prepared cereals. In the process of cooking, you need to remove the resulting foam from the surface and constantly stir the porridge so that it does not burn.
When the water is absorbed into the cereal, pour milk into the pan and add salt to taste. Cook, stirring constantly, until the milk is almost completely absorbed, then cover and let it brew. Before serving the dish, add a little butter to it.
In a slow cooker
In a slow cooker you can cook either ordinary plain porridge in water or milk, or meat or sweet. A hearty lunch or dinner can be quickly made from millet and meat stew.
To cook in a slow cooker you need to take:
- stew (pork, beef or poultry) - 200 g;
- groats - 200 g;
- frozen vegetables (carrots, asparagus, bell pepper, etc.) - 100 g;
- vegetable fat - 50 ml;
- spices, salt;
- water - 2 glasses.
In a slow cooker, you need to thoroughly heat the fat and in the "Frying" mode cook the vegetables, frying them for 8 minutes. Stew should be poured into the resulting vegetable fry, first removing fat from its surface (you can leave it, but then the dish will turn out to be too high in calories) and simmer for about 4-6 minutes. Next, millet, pre-washed, seasonings, salt, is poured. Before salt, you need to consider that this component is contained in the stew. Then boiled liquid is added, and the dish is cooked in the "Porridge" mode for 30 minutes. Ready porridge in the slow cooker should be within 12 minutes after cooking - this will help her to insist and absorb all the water. Serve the dish with salads, fresh or canned vegetables.
Lean loose porridge on the water
Millet porridge has long been prepared and served on the table during fasting.
Preparing a lean dish from:
- millet - 200 g;
- water - 550 ml;
- salts to taste;
- sugar (you can do without it).
First, the cereal is washed under hot and then under cold water. If she lay in a closet for a long time, you can pour boiling water over the seed - this will help remove any bitterness. The washed cereal is placed in a pot or pot with thick walls, filled with water and brought to a boil over high heat. After the fire is reduced, and porridge is simmered for 10 minutes. Periodically, you need to stir it, add salt at the end. Covering, you need to let the food brew, and then serve. Loose millet porridge on water goes well with vegetable salads, which are not contraindicated in fasting.
With pumpkin
Delicate and very delicious, millet porridge with pumpkin is obtained.
More materials:millet porridge with pumpkin in milk
It is prepared from:
- millet - 220 g;
- pumpkins - 180 g;
- milk - 0.5 l (this amount is enough to make crumbly porridge);
- butter;
- sugar - to taste;
- salt is a bit.
Ripe orange vegetable needs to be chopped, put in a pan and pour half a serving of milk. Cook the pumpkin for about 8 minutes, then add the washed cereal, a little salt and the remaining milk. After boiling the liquid, you need to cook the dish for 20 minutes, then season with oil and add a little sugar (can be replaced with honey). When the porridge is infused a little, it can be served to the table.
With dried fruit
For those who monitor their health and figure, porridge made from millet and dried fruits is recommended. It is cooked quickly, rich in essential amino acids and other useful substances.
To prepare the dish you should stock up:
- millet - 150 g;
- dried fruits - 100 g;
- salt, sugar - to taste;
- water - 400 ml.
Rinse the dried fruits and pour clean hot water, then boil for 3 minutes. The resulting broth is poured into a pan, boiled, salted a little and added to the washed cereal. Boil the porridge for about 18 minutes, then add the chopped dried fruits and continue cooking for another 15 minutes along with sugar. Then the fire turns off, the pan is covered with a lid and the dish is infused for 12 minutes. Before serving, porridge should be seasoned with oil.
It is interesting:recipe for millet porridge on the water
The method of cooking in pots in the oven
Millet porridge in the oven is cooked for about 1 hour. It is good to bake the dish in pots - this will help to serve it beautifully in portioned containers.
To prepare the dish you should stock up:
- millet - 0.3 kg;
- onions;
- carrots;
- butter;
- hot water - about 950 ml.
The cereal is poured with hot liquid, and then washed under cold water. Carrots with onions are chopped as if roasted. Vegetables should be fried in preheated butter until transparent - they should not be fried.
In prepared pots you need to pour cereal (the declared amount is enough for 2 pots), lay the vegetables on top and pour water. You can salt at will.
In the oven, previously cold, you need to put the pots with cereal and turn it on 190 degrees. Cook the dish for 40 minutes, then let it brew for another 25 minutes without removing them from the oven. This dish can be lean if you replace the butter with vegetable.
Loose millet porridge with cottage cheese
Hot millet porridge with cottage cheese to your taste can resemble delicate pudding, cold - delicious casserole. At the same time, during cooking, the croup itself remains friable. The cottage cheese and milk will add a delicate texture to the dish.
Preparing a meal of:
- millet - 0.5 cups;
- water - 150 ml;
- milk - 150 ml;
- cottage cheese - 80 g;
- salt, sugar;
- butter.
Golden cereal is washed, filled with water and boiled for about 10 minutes. Next, salt and the right amount of milk are added. When the milk component becomes much less, you need to send the cottage cheese, granulated sugar, mix, hold for a couple of minutes on low heat. After the dish is infused, seasoned with butter and served to the table as a dessert.
With chicken
A hearty and at the same time light dinner can be prepared from millet, vegetables and tender chicken. Cook millet porridge with fillets need no more than 35 minutes. It turns out to be very nutritious, useful for the whole family.
More materials:millet porridge on the water
Preparing food based on:
- chicken fillet - 400 g;
- millet - 350 g;
- carrots - a couple of pieces;
- Luke;
- butter - 120 g;
- vegetable oil - 60 ml;
- hard cheese - 120 g;
- greens;
- salts;
- black pepper;
- nutmeg - a little less than a teaspoon.
The white meat of the chicken is washed, poured with water and boiled until tender. In vegetable oil, you need to lightly fry the washed millet, pour 1: 3 with water and boil.
Cut the meat into portions, chop the onion and carrot. Fry it all in vegetable fat, salt, add pepper.
Ready porridge and frying are combined, laid out in pots. In each you need to introduce a little nutmeg, butter, put grated cheese. Bake in the oven, preheated to 190 degrees, for 25 minutes under the lids and 8 more without them. At the end, you can crush greens and serve. At the same time, you do not need to call households - the aroma from the dish is such that everyone will gather and want to taste a truly noble dish.
