Millet porridge with meat - 2 delicious cooking recipes

A full breakfast of millet porridge with meat will solve three problems at once: saturate the body with useful substances, avoid snacks before lunch, and maintain a slim figure. Try to cook these 2 dishes, perhaps they will become frequent “guests” on your table. They can be served not only in the morning, but also for dinner or the second at lunch.

Helpful hints:

1. Millet perfectly cleanses the gastrointestinal tract from mucus, toxins, toxic substances. In order for this process to achieve its goal, you need to cook the grain exclusively in water, without adding oil.
2. Millet groats may be bitter, this is due to the peculiarities of its chemical composition. Therefore, before cooking, it must be thoroughly washed under running water and soaked in hot water for 2 hours. If there is no time for this, you can pour millet with boiling water after washing in a colander.

Veal second course recipe

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 3-4.

Tender and juicy stewed veal in combination with crumbly golden millet soaked in meat juice is a great option for a family dinner or lunch. And cooking this dish is not at all difficult.

Ingredients:

• veal - 700 g;
• millet - 1 glass;
• onion - 1 pc.;
• vegetable oil — 2 tbsp. l .;
• ground paprika - 1 tsp;
• parsley - 1 small bunch;
• spices, salt - according to preferences;
• filtered water - 400 ml.

Cooking method:

1. Peel the onion and chop finely. Pass in oil until soft.
2. Cut the meat into small equal slices and place in the pan to the onion. Sauté, stirring occasionally, for 5 minutes.
3. Boil water, pour it into the veal and simmer for another 20-30 minutes at minimum heat under a closed lid. This will make the meat softer.
4. Boil pre-prepared millet until incomplete - for 5 minutes.
5. Transfer the croup to the veal.Thoroughly but gently mix and simmer over medium heat for 30 minutes.
6. Chop the washed parsley. She will not only saturate the dish with vitamin C, but also decorate it.
7. Add greens, salt and spices to the porridge. Reduce the heat to a minimum and leave on the stove for another 5 minutes.

Did you know? The inhabitants of China were the first to make millet porridge. True, they cooked grain separately from other products.

Porridge in Irish

• Cooking time: 1.5 hours.
• Servings Per Container: 4–5.

This recipe was created “based on” Skirley oatmeal porridge, traditional for Ireland and Scotland. Its peculiarity is the presence of spicy herbs that give the dish a unique flavor. You can use any meat, as well as minced meat, including mixed.

Grocery list:

• pork pulp - 600 g;
• millet groats - 1 glass;
• bulbs - 2 pcs.;
• carrots - 1 pc.;
• fresh or canned corn - 100 g;
• flour - 60 g;
• cloves of garlic - 3 pcs.;
• sunflower oil - for frying;
• laurel leaves - 2 pcs.;
• rosemary, thyme - ½ tsp;
• greens, salt, pepper - to taste;
• drinking water - 500 ml.

Cooking process:

1. Peel the carrots and onions, chop them into half rings.
2. Cut the meat into cubes of 1.5 cm, fry in a hot pan in sunflower oil until browning. Add vegetable slices and sifted flour, mix the mass. Leave on the stove for another 5 minutes.
3. Pour in half the recipe amount of water, put chopped garlic, thyme and rosemary, leave to simmer over low heat under a closed lid for an hour.
4. Boil the pre-processed millet until cooked - about 20-25 minutes or as recommended on the packaging.
5. Add the remaining water to the meat, after boiling it, corn, prepared cereals and bay leaves, salt and pepper. Stew for another 5–7 minutes.

Serve millet porridge with meat to the table, decorating with fresh herbs.

Veal second course recipe

Tender and juicy stewed veal in combination with crumbly golden millet soaked in meat juice is a great option for a family dinner or lunch. And cooking this dish is not at all difficult.

Training20 mins

Cooking1 hr

Total time1 hr 20 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Person: 4

Calories: 1693.08kcal

Ingredients

• 700 g. Veal
• 1 glass Millet
• 1 PC. Bulb
• 2 tbsp Vegetable oil
• 1 tsp Ground paprika
• 1 small bunch Parsley
• by preference Spices, salt
• 400 ml Filtered water

Step-by-step instruction

• Peel the onion and chop finely. Pass in oil until soft.
• Cut the meat into small equal slices and place in the pan to the onion. Sauté, stirring occasionally, for 5 minutes.
• Boil water, pour it into the veal and simmer for another 20-30 minutes at minimum heat under a closed lid. This will make the meat softer.
• Boil pre-prepared millet until incomplete - for 5 minutes.
• Transfer the croup to the veal. Thoroughly but gently mix and simmer over medium heat for 30 minutes.
• Chop the washed parsley. She will not only saturate the dish with vitamin C, but also decorate it.
• Add greens, salt and spices to the porridge. Reduce the heat to a minimum and leave on the stove for another 5 minutes.