Millet porridge is one of the most traditional dishes of Russian cuisine. Millet is millet, and our ancestors began to cultivate millet as one of the first among cereals. Hearty and tasty porridge from this product was available, and it was prepared in families with different incomes. It was made with fruits and vegetables, with meat and mushrooms, with milk or water. Due to the variety of recipes of this dish, it never bothered and was always welcome on the table. Modern housewives prepare dishes of millet much less frequently than their grandmothers and great-grandmothers. However, the reason is not that the current generation was disappointed in the taste of millet or doubted its useful properties. Most often, inexperienced cooks simply do not know how to boil millet porridge so that it is boiled soft, but does not turn into a mash. Cooking porridge from wheat has certain subtleties, but in fact this process is not complicated. Having studied the characteristics of cooking this dish, even a beginning hostess will be able to feed them to their loved ones even every day.
Cooking Features
Millet porridge is prepared quite simply, but if you do not know a few important points, the result may not meet the expectations of the chef.
- Millet contains a small amount of fat, but they are such that during prolonged storage they give the product a bitter-sour taste. This is especially noticeable when millet is stored in a wet room. It is extremely undesirable to use for cooking porridge millet, which has expired or which was stored incorrectly. When choosing a product in a store, pay attention to the date of its release and try to purchase one that was produced relatively recently.
- Cooks are unanimous in the opinion that from millet, which has a bright color, porridge turns out to be more tasty and crumbly, not to mention that it looks more appetizing.
- Before cooking, millet grits need to be picked and rinsed well. It is poured with water, rubbing the grains with the hand against each other, pouring out the water. Such manipulations are repeated until the drained water becomes transparent. The last time millet washed with hot water. If this is not done, the porridge may turn out to be bitter and not sufficiently crumbly.
- Millet porridge can be boiled on water or milk, but you need to know that millet in milk is not boiled soft. For this reason, first boil the porridge until half cooked in water, and then add warmed milk and cook the dish until done.
- If you want to make crumbly porridge from wheat , the cereal is poured into already boiling water. To prepare viscous porridge, prepared millet can be immediately poured with water, and then put the pan on the stove.
- In order not to burn porridge, it is advised to cook it in an enamel saucepan with a double or at least a thick bottom. This rule applies to millet porridge. It can also be cooked in a pot, a slow cooker or a double boiler. Experts say that in a double boiler, the food is obtained especially crumbly.
- Cooking time for millet porridge depends on the cooking method. Usually it is cooked for 20-30 minutes, after which another 30-60 minutes to torment in the oven or steamed, wrapped the pan. In order not to be mistaken, one should focus on the recommendations accompanying a specific recipe.
Millet porridge is tasty by itself, but it is often prepared with the addition of fresh or dried fruit, meat, mushrooms, and vegetables. The most popular pumpkin porridge with millet. Having mastered the basic principles of cooking this dish, you can cook it with different additives, focusing on your own taste.
Proportions of cereals and liquids
For any porridge has its own optimal proportions of cereals and liquids. Only with their observance it will be possible to get the expected result.
- To prepare crumbly porridge of millet on water, the ratio is 1: 2. If milk porridge is prepared, then it is preferable to use 1: 3 ratio, that is, milk porridge needs 1, 5 times more liquid.
- If you want to cook viscous porridge, it is recommended to add 3 parts of water or 4-4, 5 parts of milk to 1 part of cereal.
- Liquid millet porridge is prepared from 1 part of cereal and not less than 5 parts of liquid.
- When using a multicooker, 3 cups of water are taken into a glass of millet to boil loose porridge. If you want to cook milk porridge, then add another 2 cups of milk. You can, on the contrary, on 1 part of the cereal take 2 parts of water and 3 parts of milk.
- The 1: 5 ratio is also used in the preparation of millet porridge in a double boiler.
The presence of fruits and vegetables in the recipe may affect the optimal amount of liquid necessary for cooking porridge, but only slightly.
Important! Due to the high content of fiber and vitamin PP in millet, porridge from it helps to normalize the work of the gastrointestinal tract. For good work of the heart muscle and vascular tone, magnesium and potassium are needed, they are also contained in millet in large quantities. Phosphorus and silicon, available in millet groats, are needed for the beauty of skin and hair. Copper, which is also in pshenka, prevents premature aging of the body.
Contraindications to the use of wheat porridge in large quantities is increased acidity, but in moderate quantities this dish does not harm in this case either.
The calorie content of millet porridge boiled in water is only 95 kcal per 100 g. Porridge cooked in milk has an average energy value of 115 kcal / 100 g.
The classic recipe for millet milk porridge in the pan
Composition:
- millet groats - 0, 2 kg;
- milk - 0, 4 l;
- water - 0, 4 l;
- salt - a pinch;
- sugar - 40 g;
- butter - 40 g.
Method of preparation:
- Wash the millet in several waters while simultaneously removing black grains and debris that pop up to the surface. When the water is clean, pour the cereal into an enamel pan.
- Fill the millet with water, put on a slow fire.
- Wait until the contents of the pan begin to boil, remove the foam.
- Continue cooking the millet until the water has completely or almost completely evaporated. If you see that the millet has already begun to boil over, and the water is still there, it can be drained.
- Add sugar and salt, mix.
- Heat the milk. Pour it into the pan with millet.
- Continue cooking porridge until it thickens. It will take about 10 minutes.
- Add oil, mix.
- Remove the pot of porridge from the heat, cover, wrap with a towel and leave for half an hour.
According to this recipe, porridge will turn out to be rather viscous, slightly sweet and really tasty. This breakfast will be happy both children and adults.
A classic recipe for millet porridge on water in a saucepan
Composition:
- millet - 0, 2 kg;
- water - 0, 6 l;
- salt - to taste;
- butter - 30 g.
Method of preparation:
- Sort through, rinse the grits.
- Boil water, add oil and salt to it, mix. If you want to cook lean porridge, instead of butter, you can add a tablespoon of vegetable. It must be refined.
- Pour the cereal into the water, stirring the contents of the pan.
- Cook porridge for 15-20 minutes until millet is soft.
- Remove the pan from the heat, wrap well.
After half an hour, porridge can be served at the table. Milk porridge cooked in water is often used as a side dish for meat or fish dishes. Having added vegetables, mushrooms or meat to it, it can be turned into a full main dish.
Millet porridge in the oven (in pots)
Composition:
- millet - 0, 2 kg;
- water - 0, 4 l;
- milk - 0, 4 l;
- salt - a pinch;
- sugar, butter - to taste.
Method of preparation:
- Rinse the cereal, put it in a saucepan, cover with water. Cook over medium heat without a lid until the water is almost completely boiled away.
- Add sugar and salt, mix.
- Spread the cereal into pots, filling them no more than half. Pour the cereal with milk. Cover the pots with lids.
- Put the pots in the oven, heat it to 180 degrees. Tom porridge in the oven 40-50 minutes, until tender.
After removing the pots of porridge from the oven, put a slice of butter in each one and serve the food to the table.
Millet porridge in a multicooker
Composition:
- millet - 0, 2 kg;
- water - 0, 6 l;
- milk - 0, 4 l;
- sugar - 20-40 g;
- salt - a large shchipot;
- butter - 50 g.
Method of preparation:
- Sort through the millet, rinse until clear water. Pour boiling water, after 5 minutes, drain it.
- Put millet in a multicooker container.
- Pour in sugar and salt.
- Dilute milk with hot boiled water, pour cereal with this mixture.
- A couple of centimeters above the level of the liquid, grease the walls of the multicooker bowl with butter. Add remaining oil to the remaining products. Mix them carefully.
- Turn on the unit by selecting the “Milk Porridge” program. If your appliance does not have such a program, you can replace it with any other one designed for making cereals. It may be called “Kasha”, “Krupa”, “Rice”, “Pilaf”, “Buckwheat”. If the unit does not know how to determine the readiness of the dish, set the timer to 40 minutes.
- After completion of the program, leave the porridge to languish for an hour in the heating mode.
In a slow cooker, millet porridge turns out to be almost the same as in an oven or in an oven, thanks to a long languor.
Millet porridge in a double boiler
Composition:
- millet - 100 g;
- water - 0, 2 l;
- milk - 0, 3 l;
- salt - a pinch;
- sugar - to taste;
- butter - 20 g.
Method of preparation:
- Pour the prepared cereal with boiling water for 5 minutes, drain the excess water.
- Transfer the cereal into a double boiler.
- Grease the edges of the container with oil, put the remaining oil on the grits.
- Add sugar and salt.
- Mix milk with water, boil.
- Fill the millet with hot mixture.
- Turn on the steamer for an hour.
After the indicated time the porridge will be ready, it does not need additional languor.
Millet porridge with pumpkin
Composition:
- millet groats - 0, 2 kg;
- water - 0, 4 l;
- milk - 0, 4 l;
- pumpkin - 0.5 kg;
- sugar - 40 g;
- salt - a pinch;
- butter - 50 g.
Method of preparation:
- Peel the pumpkin, remove the seeds. Pulp cut into cubes of about 1 cm in size, put in a pan.
- Pour in half a glass of water. Put the pot on the fire. Simmer the pumpkin for about 15 minutes until soft.
- Add salt and sugar. Pour the prepared grits, mix.
- Add the remaining water.
- Cook the porridge over low heat until there is almost no water left.
- Add butter and warm milk, mix.
- Continue cooking for 10 minutes.
- Remove the porridge pan from the heat. Stir its contents. Wrap the pot and leave for half an hour. During this time, the millet will completely evaporate.
Pumpkin porridge with millet is one of the most popular dishes of Russian cuisine. This is a self-sufficient food that does not require any addition.
Wheat with Potato
Composition:
- potatoes - 0.5 kg;
- millet - 0, 2 kg;
- onions - 100 g;
- water - 0, 6 l;
- refined vegetable oil - as required;
- salt, spices - to taste.
Method of preparation:
- Peel the onion, cut it into small cubes. Fry in vegetable oil until golden brown.
- Peel the potatoes, cut them into cubes about a centimeter in size or slightly larger.
- Rinse the grits, changing the water several times. Wash it last time in hot water.
- Boil water, add salt and spices.
- Pour the potatoes and cereal into the water, mix.
- Boil the porridge until the potatoes are tender.
- Add fried onions, mix.
- Remove the pan from the heat, wrap in a blanket and leave for half an hour.
Porridge in this recipe is nourishing. It can be served not only as a side dish, but also as an independent dish.
Chicken Millet
Composition:
- chicken breast - 0, 5 kg;
- water - 1 l;
- millet - 0, 2 kg;
- carrots - 100 g;
- onions - 100 g;
- butter or vegetable oil - as needed;
- salt - to taste.
Method of preparation:
- Boil chicken breast until cooked in salted water. Strain the broth, measure 0, 8 l - so much will be required for cooking porridge.
- Clean the breast from the skin, separate the meat from the bones, cut into small pieces.
- Scrape carrots, wash, dry with a napkin. Grind grated with large holes.
- Remove the husks from the onion, cut the vegetable into small cubes.
- Melt the butter, put the carrots and onions in it. Cook them until soft.
- Rinse the millet, put it in the pan, cover with broth. Put on the fire and boil for 20 minutes.
- Add roasted vegetables and chicken, mix. Cook the porridge for another 5 minutes on low heat.
After removing the pan with porridge from the fire, wrap it and wait for 20-30 minutes, allowing the croup to steam even better.
Millet porridge with fresh fruit
Composition:
- millet groats - 0, 2 kg;
- water - 100 ml;
- milk - 0, 2 l;
- apple - 0, 2 kg;
- pear - 0, 2 kg;
- white sugar - 40 g;
- brown sugar - 40 g;
- salt - a pinch;
- butter - to taste.
Method of preparation:
- Fruit wash, peel. Cut out their hearts with seeds. Cut into small cubes.
- Prepare millet.
- Mix cereal with white sugar, salt and fruit.
- Oil grease the baking dish.
- Put millet in it with fruit.
- Fill with a mixture of water and milk.
- Cover the form with foil.
- Place the form in an oven preheated to 180 degrees.
- Cook porridge for 40 minutes.
- Put slices of butter on the porridge. After a couple of minutes, sprinkle it with brown sugar.
- Continue cooking porridge in the oven for another 10 minutes, but without covering it with foil.
Millet porridge made according to this recipe can be served not only for breakfast, but also for dessert. It is able to compete with traditional cakes and casseroles. The composition of this dessert can also include dried fruits, but not replacing them with fresh fruit, otherwise the liquid for the preparation of cereals may not be enough.
Millet porridge with dried fruit
Composition:
- millet - 0, 2 kg;
- water - 0, 3 l;
- milk - 0, 25 l;
- dried fruits - 100 g;
- sugar - 20 g;
- salt - a pinch;
- butter - 60 g.
Method of preparation:
- Boil water, pour millet into it. Cook it almost to full readiness. Drain excess fluid.
- Pour boiled water over dried fruit, after 5 minutes drain the water. Cut large fruits, leave the raisins whole.
- Add warm milk, dried fruit, sugar and salt to porridge, mix.
- Continue cooking porridge for 10 minutes.
- Add oil, mix. Remove from heat.
- Wrap a saucepan and allow the croup to steam out. It will take at least 20 minutes.
Porridge prepared according to this recipe will be a good breakfast that will energize you for a long time.
Millet porridge is healthy and tasty. It can be cooked with milk or water. There are recipes for both sweet and savory porridge from millet. It can be served as a side dish or as a separate dish.
