Millet porridge with raisins - 2 recipes

Hello! I hasten to share 2 interesting recipes for millet porridge with raisins. Almost every housewife knows how to cook it in a pan on the stove. But I will tell you how to cook an original dish in the oven and slow cooker.

First, I’ll mention some tricks that will help make millet healthy and tasty:

1. Before cooking, rinse the cereals thoroughly, and then pour it with boiling water for 5-10 minutes. This will help her not only cook faster, but also relieve bitterness.
2. If you cook porridge in milk, take a product with a low fat content (preferably 1%). The fact is that millet groats, in comparison with others, contain a lot of natural fats (5.46% dry weight), and their excess damages not only the figure, but also the state of the body as a whole.

Oven “Boyarskaya” from millet with raisins in pots in the oven

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 4.

Using this recipe, you will once again make sure that you can cook an amazing dish from the simplest products. I bake Boyarskaya porridge in pots in the oven, and it turns out tender, aromatic, as if cooked in a Russian oven.

Ingredients:

• millet - 1 glass;
• milk - 4 glasses;
• raisins - 8 tbsp. l .;
• eggs - 4 pcs.;
• sugar - 4 tbsp. l .;
• butter - 50 g;
• salt to taste.

How I cook millet porridge in milk in the oven:

1. I wash the wheat and pour boiling water for 10 minutes.
2. Soak raisins in cold water.
3. I grease the walls of the pots with butter.
4. I drain the water from the millet and raisins, put them in a container for baking. First cereal, and then dried berries.
5. Pour sugar, add salt to taste and pour one glass of milk into each serving.
6. I put the pots on a baking sheet, close the lids and put in a cold (!) Oven.
7. I bring the heating to 170 degrees and bake the dish for 40-45 minutes.
8. Beat the eggs with a fork until light foam, pour into pots and return to the oven for another quarter hour.

Tip. Pour cold water into a baking sheet before baking. This will help create an atmosphere of the Russian oven in the oven.

Lenten version with pumpkin and raisins in a slow cooker

• Cooking time: 1 hour.
• Servings Per Container: 3-5.

For those who do not like milk porridge, I offer a lean option with pumpkin and raisins. You can use both fresh gourds and frozen.

Ingredients:

• millet - 100 g;
• pumpkin pulp - 250 g;
• raisins - 100 g;
• water - 600 ml;
• sugar or honey - 2 tbsp. l .;
• vegetable oil - 30 ml;
• salt to taste;
• vanilla, cinnamon - on the tip of a knife.

How do I cook lean porridge in a slow cooker:

1. I prepare millet groats and raisins, cut pumpkin pulp into small pieces.
2. I grease the multicooker bowl with vegetable oil (I take about half of the specified amount).
3. I lay the prepared ingredients, pour sugar. If honey is used, it must be added when the dish is cooked and has cooled slightly. At high temperatures, this useful product loses some of its properties.
4. Add water, salt to taste and close the device. I launch the program "Milk porridge" (you can "Soup"). If your model allows you to set the time yourself, set 40-45 minutes.
5. After the beep, add the remaining oil, vanilla, cinnamon, mix and let stand for a while.

The beauty of the multicooker is that the hostess can provide the family with a hot breakfast without getting up before everyone else. This is possible thanks to the program “Delayed start”, which is provided in most models of kitchen “helpers”. Cooking millet porridge takes 40-45 minutes, and if homemade people sit at the table at 8:00, the process can be started at 7:00 to let the finished dish brew for 15-20 minutes.

Oven “Boyarskaya” from millet with raisins in pots in the oven

Using this recipe, you will once again make sure that you can cook an amazing dish from the simplest products. I bake Boyarskaya porridge in pots in the oven, and it turns out tender, aromatic, as if cooked in a Russian oven.

Training10 mins

Cooking1 hr 10 mins

Total time1 hr 20 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Person: 4

Calories: 3137.48kcal

Ingredients

• 1 st Millet
• 4 st Milk
• 8 Art. l Raisins
• 4 PC Eggs
• 4 Art. l Sugar
• 50 g Butter
• Salt

Step-by-step instruction

• I wash the wheat and pour boiling water for 10 minutes.
• Soak raisins in cold water.
• I grease the walls of the pots with butter.
• I drain the water from the millet and raisins, put them in a container for baking. First cereal, and then dried berries.
• Pour sugar, add salt to taste and pour one glass of milk into each serving.
• I put the pots on a baking sheet, close the lids and put in a cold (!) Oven.
• I bring the heating to 170 degrees and bake the dish for 40-45 minutes.
• Beat the eggs with a fork until light foam, pour into pots and return to the oven for another quarter hour.