Millet porridge. Millet porridge is available to everyone, and at the same time it nutritional properties vastly superior nutritional properties of a great many other products! However, in order for millet porridge to turn out to be truly healthy and tasty, it is important to learn how to choose the right cereal - the fact is that millet, from which millet is made, contains a very impressive amount of fat, which inevitably entails gradual oxidation of grains and gaining they have a slightly bitter taste. So when choosing cereals, be sure to pay attention to its appearance, color and shelf life.
The main varieties of millet are drapery and whole or crushed polished grain. A pronounced bitterness is characteristic of the draper, therefore it is better not to use it for making cereals, but polished cereals boast a fairly high viscosity and the ability to boil well, respectively, it should be taken for making cereals. The brighter the yellow color of the grains, the more saturated the taste of the finished porridge will turn out. Too light millet makes the porridge too viscous, and if you want it to turn out crumbly, you should choose grains of dark shades. An important role is played by the shelf life of cereals - too long storage makes the grains bitter. True, this is quite fixable - in order to rid the cereal of bitterness, you can pour boiling water over it or ignite it in a pan.
The technology for making porridge from millet has its own unique features. So, in order for the grains to boil better, at the very beginning of cooking, you need to add water, and only then pour in the milk. And the most suitable dishes for cooking millet porridge will be dishes made of clay or aluminum.
Before you send millet to the pan, it must be carefully sorted out, picking out garbage and low-quality grains from it. Then it is transferred to a sieve and washed with running cold water until it becomes transparent. Next, the millet is poured with hot water and waited for it to boil (one and a half glasses of water are taken per glass of cereal), after which the foam is removed from it and boiled over a slow fire. And fifteen to twenty minutes after boiling, one and a half glasses of milk are added to the cereal, as well as (if desired) salt and sugar to taste. At the same time, in order for the porridge not to burn, it must be stirred regularly throughout the entire cooking process. As soon as the cereal is completely boiled soft - you can serve porridge to the table!
Millet porridge can be served both as an independent dish and as a side dish for various vegetables or meat. And to make it even tastier, it is generously flavored with butter or browned vegetables are added to it.
INGREDIENTS:
- millet - 0.5 cups;
- milk - 3 cups;
- salt - 0.5 tsp;
- sugar - 5 tbsp. spoons;
- cottage cheese - 400 g;
- chicken egg - 4 pcs.;
- vanillin - to taste;
- baking powder - 1 teaspoon;
- dried apricots (cut into pieces) - 150 g;
- peaches (canned in syrup, 1 can) - 425 g;
- butter - 50-70 g.
Cook in advance millet crumbly porridge from milk, millet, salt, 1 tbsp. spoons of sugar, butter. Cool down the porridge.
Mix cottage cheese, eggs, 4 tbsp. spoons of sugar, vanillin and baking powder. Add porridge and pieces of dried apricots. Mix well. Pour into a greased baking dish.
Top with chopped canned peaches. Bake in a preheated oven at 180°C for 40 minutes. The casserole is delicious both warm and cold!
Meat wheat baked
INGREDIENTS:
- millet - 0.5 cups;
- minced meat - 300 g;
- chicken egg - 1 pc.;
- wheat flour - 1 tbsp. a spoon;
- milk - 1 glass;
- green onion - to taste;
- salt, pepper - to taste;
- nutmeg - 1/3 teaspoon;
- butter− 10 g;
- hard cheese - 100 g.
Cook millet for 15 minutes, cool. Heat the oven to 200 ° C. Add minced meat, salt, egg to the finished millet. Using a blender, grind the mass to a pate state. Add flour, spices, chopped onion, milk.
Mix well. Put the "dough" in any heat-resistant form, greased with oil, evenly distribute. Bake for 10-15 minutes. As soon as the dish "grabs" from above, remove, drain off excess liquid and sprinkle with grated cheese. Return the pan to the oven and bake for another five minutes until the cheese top is browned. Remove, cool and serve!
Millet meatballs with cheese
INGREDIENTS:
- millet - 100 g;
- milk - 250 ml;
- water (cold) - 250 ml;
- bacon (raw smoked) - 70 g;
- chicken egg - 1 pc.;
- hard cheese - 70 g;
- vegetable oil (for frying) - 50 ml;
- salt, pepper - to taste;
- sour cream (for sauce) - 100 ml;
- garlic (for sauce) - 1 clove;
- green onion (for sauce) - to taste;
- dill (fresh) - 1 bunch;
- breadcrumbs - 100 g.
Pour millet with water, bring to a boil and simmer for 10-12 minutes. After salt, add milk and cook until tender.
While the porridge is cooking, cut the raw smoked bacon and fry it in a pan. In a slightly cooled porridge, add the fried bacon, pepper. Finely chop the dill, grate the cheese. Add dill, grated cheese, egg to the porridge. Mix everything thoroughly. With wet hands form meatballs. Bread the meatballs in breadcrumbs and fry in a preheated pan with the addition of vegetable oil until golden brown. Turn over and fry on the other side. Bits are ready.
Kulesh "Real"
INGREDIENTS:
- millet - 1.5 cups;
- pork - 500 g;
- lard - 200 g;
- onion - 2 pcs.;
- potatoes - 5 pcs.;
- salt - to taste.
Cut the pork into very small pieces. Pour five glasses of water into a cauldron or pan, put the meat and cook for 20-25 minutes. Salt the broth.
Advice from "Economy"
To prepare the broth, it is better to immediately take a cauldron or heat-resistant dishes in order to send the kulesh to the oven in the same container.
While the meat is cooking, prepare the millet. To do this, rinse it well with cold water. Pour boiling water over the cereal, salt a little and cook for five minutes (to remove the bitterness). Then drain all the water. Finely chop the onion. Salo cut into small pieces. First, fry the lard in a pan. Add the chopped onion to the lard and fry until golden brown, stirring occasionally. V ready broth lay out the potatoes, cut into strips. The broth should be tasted for salt and, if necessary, salted.
Put millet on potatoes, and on top - "frying" of bacon with onions. Place the cauldron in the oven preheated to 200°C for 30 minutes.
Fried millet porridge sticks
INGREDIENTS:
- millet - 100 g;
- onion - 1 pc.;
- chicken egg - 1 pc.;
- wheat flour - 2 tbsp. spoons;
- salt - to taste;
- breadcrumbs - 50 g;
- vegetable oil - for frying.
Boil the wheat. Ready porridge cool without adding oil. Add egg, fried onion, flour and salt. Form sticks or meatballs, roll them in breadcrumbs. Fry on both sides until golden brown. Without removing from the pan, cover with a lid and let them warm up with steam. Serve with vegetable salad.
Millet pie
INGREDIENTS:
- millet - 2 cups;
- chicken egg - 2 pcs.;
- onion - 2 pcs.;
- zucchini - 2 pcs.;
- carrots - 1-2 pieces;
- tomato paste - 3 tbsp. spoons;
- minced meat - 500 g;
- corn oil (you can use any refined) - 4 tbsp. spoons;
- spices (salt, allspice, oregano) - to taste;
- milk - 50-80 ml;
- garlic - 2 cloves;
- sour cream - 2 tbsp. spoons;
- Bulgarian pepper - 1 pc.
Rinse the millet and boil in salted water. Let cool slightly so that when you add the eggs, they do not curl.
Cut the onion into cubes, divide into two parts. Cut carrots into small sticks. Zucchini - cubes. On the vegetable oil fry half an onion, add minced meat, 2 tbsp. spoons tomato paste. Bring to readiness.
Separately, fry the second half of the onion with carrots, zucchini and peppers. At the end, add the remaining tomato paste and garlic, passed through a press. Don't forget to add salt to taste and spices. Add eggs, milk to the cooled millet. Mix well.
Form (preferably detachable) grease with oil. Lay out the sides and bottom of the mold with millet mass. Next lay out a layer of minced meat. On it is a layer of millet mass. Next is a layer of vegetables. The last layer is from millet mass.
Lubricate the surface with sour cream and put in the oven, preheated to 220 ° C, for 20 minutes. Give ready pie cool, only then open and release from the form.
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3 best recipes
Millet porridge is not only tasty, but also very healthy. Those who regularly consume millet porridge are not aware of problems with excess weight, heart problems, they are mostly in a good mood, plus excellent skin and luxurious hair. And this is not the whole list of the benefits of millet porridge for our body, so you should not get carried away with fashionable overseas foods, it is better to turn your attention to such a simple and healthy food, like porridge from millet groats. So, I’m telling you how to cook delicious millet porridge.
Ingredients:
- 1.5 cups millet
- 3 glasses of water
- 1 tsp salt
- 40-50 gr. butter
- First of all, we measure the required amount of millet. For a family of two or three people, one glass of millet is enough, for more people, or for millet lovers, we measure one and a half glasses.
- As you know, millet is obtained from millet, and the store usually receives an already peeled product without scales. But in any case, it is advisable to sort out millet in order to remove unpeeled grains or pebbles that have accidentally fallen.
- Pour boiling water over the sorted cereals. Do not be lazy, and do not just rinse the millet with water, but pour it with boiling water. In this case, millet porridge will turn out to be yellowish and without a specific aftertaste. Agree, it’s not difficult to heat a liter of boiling water, but the porridge will come out much tastier.
- We stir the cereal with a spoon so that the dust is better removed from the millet, carefully drain the water.
- We put the washed millet in a saucepan with a thick bottom, pour cold water. If there is, then we use purified or structured water. If not, plain drinking water will do.
- We put the pan on the fire, do not forget to salt the porridge. I always put a teaspoon of salt, while the porridge turns out to be lightly salted. Add the amount of salt to your liking.
- When the water in the pan boils, reduce the heat so that the millet porridge boils quietly. We cover the saucepan with a lid.
- Cook millet porridge for 10 minutes. Usually by this time the millet is almost ready. We try. If the grains are still dense, then cook for an additional 2-3 minutes until tender.
- Turn off the fire, put butter in millet porridge. How much oil exactly is entirely up to you. This is just the case when millet porridge cannot be spoiled with oil. If someone is on a diet, then nothing can be done, and the oil will have to be abandoned.
- Gently mix the porridge - it is useful for the grain to "breathe the air", cover the pan with a lid and leave to stand for ten to fifteen minutes.
- Slightly cooled millet porridge is laid out on plates, additionally put a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple.
- Slightly cooled millet porridge is laid out on plates, additionally put a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple. It is ideal to prepare a side dish for meat, but if you want to enjoy millet porridge for breakfast, then it is better to boil it in milk. In this case, look at the following recipe.
- 1 glass of millet
- 2 glasses of water
- 2 glasses of milk
- a pinch of salt
- 2 tbsp Sahara
- 40 gr. butter
- raisins, berries (optional)
Millet porridge with milk
To start the day cheerful, full of strength and energy, there is nothing better than freshly prepared millet porridge with milk. Preparing this healthy dish is very simple, but there is one little secret, or rather two. So, read on to find out what is the secret of delicious millet porridge with milk.
Ingredients:
Pumpkin millet porridge
If speak about healthy nutrition, then first of all you should remember the recipe for millet porridge with pumpkin. The porridge turns out tender and fragrant, children and adults really like it, and small pieces of pumpkin are like pieces of the sun in every plate! You can cook such millet porridge in water or with the addition of milk.
Ingredients:
- 1 glass of millet
- 500 gr. pumpkins
- 2.5 cups of water
- milk to taste
- sugar to taste
- a pinch of salt
- 30-40 gr. butter
- raisins, cinnamon (optional)
- So, first boil the chopped pumpkin in water, cook for 15 minutes.
- While the pumpkin is cooking, we also sort out the millet. It is better not just to wash the millet, but to pour it with boiling water, as described in the first recipe. We drain the water.
- We add well-washed millet to the floor of the finished pumpkin, cook the porridge under the lid for 15 minutes. Look further step by step
Step-by-step recipes for making a delicious and very nutritious millet porridge casserole
2017-09-28 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
8 gr.
16 gr.
carbohydrates
38 gr.329 kcal.
Option 1. Millet porridge casserole - a classic option
Not everyone knows that from millet you can cook not only porridge, but also tasty and healthy casserole. This recipe has its roots in America, it was there that the dish was cooked for the first time.
Ingredients
- 2.5 stack. filtered water;
- granulated sugar - to taste;
- stack millet;
- half stack. sour cream;
- two eggs;
- 50 g butter.
First you need to cook crumbly porridge. Sort the millet, rinse thoroughly. Put in a saucepan, pour drinking water and cook until tender. Remove from fire and cool.
Transfer the cooled porridge to a deep bowl, add granulated sugar, eggs and sour cream to it. Mix well until smooth.
Melt the butter in a water bath and pour into the millet mass. Mix again.
Pour the resulting mass into silicone mold and lightly tamp. Place in oven and bake until golden brown. The temperature should be 180 C.
Ready casserole can be served with sour cream, condensed milk or jam. Adjust the amount of sugar according to your preference.
Option 2. Millet porridge casserole - a quick recipe in a slow cooker
Dishes in a slow cooker cook quickly and, importantly, are much tastier than those cooked on the stove or in the oven. It is enough to prepare all the ingredients, put them into the device and you can safely go about your business without fear that the dish will burn. The recipe is quick, as it does not require constant monitoring. In addition, everything can be laid in the evening, and in the morning you can get a delicious, healthy breakfast.
Ingredients
- millet porridge - 400 g;
- granulated sugar - half a glass;
- 20 g butter;
- three eggs;
- 100 g dried apricots;
- 50 g sour cream 15%.
Step by step cooking recipe
Rinse dried apricots, pour boiling water over them and leave for a quarter of an hour. Drain the infusion, and cut the swollen dried fruits into small pieces. Pour into porridge and stir.
Combine the eggs in a deep bowl with granulated sugar and vanilla. Shake well with a whisk. Pour the resulting mixture into millet porridge and stir.
Lubricate the bowl of the appliance with oil and put the millet blank into it. Turn on the "baking" mode. Set the time to 40 minutes. Leave in the "heating" mode for another half hour.
You can not boil millet, but pour it with warm water and leave for a couple of hours. Observe correct proportions cereals and liquids: for one part of millet you need to take two parts of water.
Option 3. Millet porridge casserole with cottage cheese and carrots
Many children do not like cottage cheese and carrots. This casserole option will allow you to feed your child delicious, and most importantly, very healthy dish. Millet combined with tender cottage cheese and sweet carrots - the best way for breakfast.
Ingredients
- large egg;
- salt;
- 250 g of cottage cheese;
- natural yogurt or low-fat sour cream;
- millet porridge - 300 g;
- butter and vegetable oil;
- carrot;
- granulated sugar - 50 g.
Step by step cooking recipe
Peel the carrots, wash and chop into small pieces. We put the vegetable in a pan with heated vegetable oil and fry for five minutes, stirring constantly. Then pour in a little boiling water and continue to simmer until all the liquid has evaporated and the carrots become soft.
We combine millet porridge with an egg. Add cottage cheese, granulated sugar and stewed carrots. Mix well. To get a homogeneous mass.
Grease the mold with oil. We spread the millet mass into it and level it with a spoon. Put a couple of pieces of butter on top. We put in an oven preheated to 180 C. We bake for half an hour. Remove the casserole from the oven, cool to a warm state, cut into portions and serve with sour cream or natural cottage cheese.
To get rid of the dust that sticks together the grains, wash the millet in hot water. Do not stir the porridge during the cooking process. Cook it over very low heat with a lid on.
Option 4. Millet porridge casserole with mushrooms and meat
Unsweetened casserole can be made for lunch or dinner. This option is low in calories. Millet is rich in potassium and phosphorus. Dishes from this cereal help to remove toxins and weaken the harmful effects of antibiotics.
Ingredients
- two stack. millet;
- fresh greens;
- two eggs;
- vegetable oil;
- 50 ml of milk;
- kitchen salt;
- two bulbs;
- freshly ground pepper;
- 300 g fresh champignons;
- 50 g sour cream;
- Carrot;
- 50 g of tomato paste;
- three cloves of garlic;
- half a kilo of minced meat.
Step by step cooking recipe
Rinse the millet, scald it with boiling water, put it in a saucepan and fill it with water one to two. Put on fire and cook over medium heat from the moment of boiling for ten minutes.
Peel the onion and chop into thin half rings. Wash the peeled carrots and cut into circles. Wipe the mushrooms with a damp sponge. Leave small mushrooms whole, and cut large ones into quarters. Heat up a skillet with oil. Put mushrooms and vegetables in it. Fry, stirring constantly, until lightly browned.
Add the tomato paste and chopped garlic to the pan. Stir and remove from heat.
Peel the second onion and finely chop it. Fry the onion in a separate pan with minced meat. Stir constantly so that large lumps do not form. Salt, pepper, add tomato paste, stir and remove from heat.
Put the cooled porridge in a bowl, add milk and eggs to it. Stir. Cover the form with parchment. Put a third of millet porridge in it. Smooth and spread the fried mushrooms with vegetables on top. Put half of the porridge on top, on which you spread chopped meat. Put the rest of the porridge in the last layer. Smooth and brush with sour cream.
Send the form to the oven for half an hour. Bake at 200 C. Cool the finished casserole and sprinkle with fresh herbs.
Mushrooms can be replaced with oyster mushrooms or forest mushrooms, in which case they must first be boiled. Minced meat is suitable for chicken, pork, beef or mixed.
Option 5: Millet porridge casserole with apples
Apples will add zest to the casserole and make it juicy. This option will especially appeal to children.
Ingredients
- apples - 150 g;
- salt;
- two eggs;
- granulated sugar - 15 g;
- milk - 750 ml;
- butter - 120 g;
- millet - 250 g;
- vegetable oil.
Step by step cooking recipe
Put the milk on the stove and bring to a boil, lightly salting it. Rinse the millet thoroughly and pour over with boiling water. Pour the cereal into the boiling milk and stir.
Add about a third of soft butter to warm porridge and mix. Cool completely.
Transfer the porridge to a deep bowl, beat raw eggs into it and add granulated sugar. Stir.
Wash the apples, cut in half and remove the core. Cut the pulp of the fruit into small pieces. Add to millet porridge and stir.
Put the resulting mass in a silicone mold and put in a preheated oven for forty minutes. Put the finished casserole on a dish, cut into portions and serve with melted butter.
Apples for casseroles are better to take sweet and sour varieties. To get rid of bitterness, roast millet in a dry frying pan.
Millet is the seeds of millet, one of the most common cereal crops grown in Russia. Dishes prepared with the addition of millet groats are healthy and quite satisfying, they are saturated with protein, fats and vitamins.
Features of millet groats
Millet is practically hypoallergenic among other cereals, which is why it is so well absorbed by the body even in a person with a rather whimsical digestion. But also millet dishes have a tonic, urinary and diaphoretic effect. And also millet is recommended while taking antibiotics, because it removes residual bodies and various toxins.
Be sure to pay attention to the date of manufacture of cereals, since its shelf life is only six months, after which it begins to taste bitter. So that the cereal does not taste bitter, before cooking it must be placed in boiling water for several minutes or warmed up in a hot frying pan in an unsoaked form, then rinsed several times.
From millet groats, you can make a large number of simple and delicious meals that will appeal to both the gourmet and the person who monitors their weight.
Almost all dishes are dietary or lean, if not abused by adding roast and sweetness.
Kashi
In all recipes for millet cereals, the base is first prepared, in fact, the cereal itself: first, the millet is moved and cleaned of dark grains, after which it is scalded or poured with boiling water for 5 minutes so that it does not become bitter in the future, and washed with warm or cold water using a sieve until the water will not become clear.
For ordinary millet porridge, water or milk is added at the rate of 1 cup of cereal to 3 cups of liquid. Bring to a boil over medium heat and then simmer for an average of 10 minutes. After boiling, salt and sugar are added as needed. It is better to cook porridge with an open lid in a cast-iron pan. When the porridge is ready, be sure to add butter. Then you need to cover the pan with a lid, remove it from the burner and wrap it so that the porridge absorbs all the remaining liquid and swells.
Delicious and healthy breakfast there will be porridge with the addition of fresh pumpkin. Here, in addition to the standard ingredients, you will need vanillin, fresh peeled pumpkin and raisins. To prepare this dish, 300 grams of pumpkin is peeled and cut into large pieces. The resulting pieces are placed in a container and filled with water so that they are completely closed. The entire contents of the pan are brought to a boil and boiled for 20 minutes.
The traditional Russian dish of millet groats, of course, is yellow crumbly porridge, which can be prepared both in water and in milk. True sweet tooth can add jam, sugar and raisins with dried apricots to porridge.
Washed millet and raisins. We beat the boiled pumpkin with a blender, add grits, salt and soaked raisins to it. Put the pan on a small fire and cook for 5 minutes, then pour in a liter of warm milk and cook for another 15 minutes, not forgetting to stir. Add 100 grams of sugar and 1 gram of vanilla. When the porridge is cooked, fill it with butter, cover with a lid and insist.
Porridge can also be prepared as a main dish by adding meat and frying to it. Here you need to additionally take chicken fillet, carrots, onions, tomato paste.
First, prepare the base - porridge. While it is cooking, we are engaged in fillet (400 grams). Cut it into cubes, fry in a pan for about 7 minutes, pepper, salt, then add already fried chicken pieces to the porridge, mix, cook for another 15 minutes.
Cooking frying - add a spoonful of tomato paste to grated carrots with chopped onions and fry. When the porridge is cooked, frying is added to the pan, everything is mixed, brought to a boil and cooked for another 2 minutes. Turn off the fire and insist the porridge with the lid already closed.
If you have a slow cooker, then you can try another version of porridge - millet and rice. Prepare cereals (millet and rice) and mix them. Put the mixture in a slow cooker, add 4 cups of milk and 2 cups of water, 3 tablespoons of granulated sugar and salt. The "Milk porridge" mode is set for 50 minutes. When the time has passed, add the oil and mix everything.
For taste, you can add pre-soaked raisins or dried apricots.
Soups
Millet groats are also often used for cooking first courses. An example of this is dietary fish soup or millet soup with meat.
Fish soup can be prepared both at home and outdoors from freshly caught fish. Fish heads, tails or whole fish are taken. In fish heads, it is better to remove the gills and eyes, wash, salt and boil. Prepare a glass of cereal. From vegetables, potatoes, carrots and onions are placed in the ear, which are cut into cubes.
Take out the boiled fish, and place the grits in the water. Pepper, throw bay leaf and vegetables. Bring to a boil, reduce heat and simmer for 15 minutes. Return fish and bring back to a boil. When serving, decorate the ear with chopped fresh herbs.
For a variant of millet soup with meat, half a kilogram of chicken fillet and vegetables is enough. Boil the meat in salted and peppered water. Finely chop the onion with carrots and fry in vegetable oil. Peeled potatoes cut into cubes. Prepare a glass of millet, as for porridge. When the meat is cooked, you need to cut it into pieces and return to the pan. Add potatoes and millet, bring to a boil and cook over low heat for 20 minutes, skimming off the foam. Next, put the roast and bring to a boil again.
Main dishes
For those who fast interesting recipe will lean cabbage rolls, for which you need 200 grams of millet, a small onion, one carrot, two bell peppers, three tomatoes, green onion, parsley and Chinese cabbage.
We prepare and cook millet. Disassemble the cabbage by leaves, dip them in boiling water for 1 minute, remove, cool. Fry finely chopped onions, adding grated carrots and bell peppers to it. Mix everything with boiled millet.
In prepared cabbage leaves put the filling and carefully wrap them, then put the cabbage rolls in pots or a baking sheet. Put browned tomatoes on top, add a little water and bake in the oven for half an hour at 200 degrees.
Millet cutlets with cheese and meatballs are economical and tasty dishes at the same time.
For cutlets you will need a glass of millet groats, 100 grams of any hard grade, a raw egg, dill and breadcrumbs.
Boil millet and cool. Here we add the egg, finely grated cheese, chopped dill, salt and pepper to taste. Mix everything thoroughly and form cutlets. Roll them in breadcrumbs and fry on both sides. For meatballs, instead of cheese, fried onions are put.
Bakery products
Oddly enough, but millet is used in baking both in the form of cereals and in the form of flour.
For example, delicious and tender three-layer cottage cheese casserole would be perfect morning breakfast or just a treat. Three-layer baking: for the first layer - milk, millet, sugar, butter; for the second - cottage cheese, powdered sugar, raw egg and sour cream; the third layer is apples, granulated sugar and lemon juice.
