Millet porridge - general principles and methods of cooking
A couple of hundred years ago, millet porridge was the main dish on the Russian table. Over time, she was undeservedly forgotten, and only caring grandmothers in the old-fashioned way prepare it for growing up grandchildren. However, this food deserves more than to serve as food for chickens and budgerigars. Golden grains of millet is obtained from millet. For the first time it was discovered by the Chinese. They began to make kvass, beer, cereal and soups from it. The baton was soon picked up in Europe and Russia.
The revival of millet porridge, especially in the conditions of modern megacities with dysfunctional ecology, can enable residents to systematically cleanse their bodies. After all, millet contains substances that bind heavy metal ions. With their help, toxins and slags 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 a useful product, remember that millet and millet are different. Choose packaged in transparent bags varieties of rich yellow. The more yellow the millet, the more crumbly and tasty porridge can be boiled from it. But if you are attracted by a mushroom pap, you can use light millet. For viscous porridge crushed kernels are best. As for the types of cereals, of course, it is better to grind or ground pshenka. Completely freed from the films and shells, the grain is more yellow and not shiny. From it is better to cook porridge and casseroles. Millet is rarely eaten as it has a bitter taste. Remember that millet quickly begins to taste bitter, so do not stock up on them for future use. Millet groats are usually heavily contaminated, so it should be washed as well as rice, at least 4-5 times.
Millet porridge - the best recipes
Recipe 1: Millet porridge on milk in pots (“Pumpkin”)
In the old Russian oven porridge, as well as other dishes, was cooked in a pot. Today, in the service of a person, there are many different ways and kitchen appliances, but the taste of porridge from the oven is almost impossible to repeat. One can get as close as possible to him only with the help of ceramic pots. Ingredients: millet (1 cup), milk (4 cups), butter (30 grams), salt, sugar, pumpkin (500 g).
Method of preparation
Grate grated pumpkin, heat milk in a thick-walled saucepan. Pumpkin pumped in boiling milk, salt, cook for 5 minutes. Add millet grits. Cook for half an hour under the lid closed. We put them in pots, put in each spoonful of butter and put them in the oven on low heat (150 degrees) for 20-30 minutes. For sweet tooth add sugar or honey.
Recipe 2: Millet porridge in a slow cooker
Unusually tender millet porridge can be cooked in a slow cooker. Wheat with the addition of milk and cream has a beneficial effect on the body, it is an excellent carbohydrate energy charge for the whole day.
Ingredients: millet (1 cup), milk (3 cups), water (2 cups), cream (100 grams), salt, sugar, butter (50 grams).
Method of preparation
Rinse the cereal and put in a slow cooker. Add the rest of the ingredients except butter. Choose a cook mode (it can be porridge, pastry, or other modes, it all depends on the model). We set the timer for 1 hour. After the notification, add oil and put on “keeping warm” mode for 15 minutes so that the papa is fully ripe.
Recipe 3: Millet porridge on milk with dried fruits
Millet porridge for breakfast is a great start to the day. But for dinner it is better to serve with vegetables or dried fruits.
Ingredients: millet (1 cup), milk (1 cup), sugar (1 tablespoon), butter (50-70 grams), salt, dried fruits.
Method of preparation
Millet should be washed very well, otherwise porridge can have bitterness. For cooking, we need two burners. We put on them two saucepans - in one we boil water, in the other we bring the milk to the boil and add salt and sugar to it. The pan for milk should be with thick walls, like a gooseneck. Cook the millet in the water and carefully drain the water as soon as the cereal begins to boil soft. For better taste, you can rinse the millet again with hot water. We put the semi-decomposed millet into the milk and set a small fire. When the milk is absorbed, lay out the butter on top and pour dried fruit (dried apricots, prunes, apples, raisins, etc.). Keep under the lid another 6-7 minutes. Remove from the 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. There is an exit! It is simply impossible to refuse porridge on chicken broth.
Ingredients: carrots 1 pc, butter (1 tbsp. Spoon), millet (1 cup), chicken, 1 medium onion, chicken broth (1 l), salt.
Method of preparation
Boil the chicken. Cut it into pieces and place 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. Thoroughly washed millet fall asleep in broth and cook for 20 minutes. Chicken meat cut into small pieces. Add chicken and butter in porridge. Cook for 15 minutes, remove from the heat and wrap in a blanket for 15 minutes. Very tasty and nourishing cereal with meat, it is loved even by naughty men. By the way, doctors advise to use dishes from millet at least 2 times a week, since a high content of potassium strengthens the heart muscle.
Recipe 5: Millet porridge with cottage cheese
Cottage cheese is a truly universal product. It combines even 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 fresh and uninteresting.
Ingredients: millet (150 grams), milk (1 cup), cottage cheese (100 grams), sugar (2 teaspoons), sugar, salt.
Method of preparation
Wash the millet in warm, then in hot water. Cover with water and boil for about 3-5 minutes after boiling over high heat. Carefully drain and add milk. Salt and add sugar, boil for another 2 minutes over high heat. Add the cottage cheese and cook another 2 minutes over medium heat. Leave to infuse for about 10 minutes. The original porridge is ready.
Millet porridge - useful tips from experienced chefs
Millet groats, unlike the same buckwheat or rice, are stored much less. Crusted wheat acquires a bitter taste. In order to get rid of a light bitterness, you can scald the cereal with boiling water and dry it in a frying pan.
