List of recipes
Millet porridge has been eaten since ancient times, it is rich in starch and fiber, nutritious, quickly saturates the body and goes well with other products. It has always been believed that millet porridge gives strength and this is true, the main thing is to cook it correctly.
The benefits of eating millet are truly enormous. It has an identical amount of protein to wheat - 11% of the total weight. This is very relevant for the diet of people who cannot or do not want to eat enough meat. The vegetable protein contained in millet may well become an alternative to animal proteins and even partially replace them. beneficial features but not in full.
Millet contains such useful substances as vitamins B1, B2, B5 and PP. In addition, this cereal is rich in iron, manganese, magnesium, fluorine and some other elements. Millet porridge retains a feeling of satiety for a long time and gives additional energy to the body.
The benefits of millet porridge are greater than rice or buckwheat, although they are more often used in cooking. It will take approximately 30 minutes to cook the millet, the time may vary depending on the chosen cooking method.
Choosing a quality product
In order to eat tasty and healthy porridge, you need to carefully choose cereals before buying.
Since manufacturers can process the product in different ways, you should pay attention when choosing cereals to their color.
- A rich yellow indicates that the millet has been steamed and cleaned beforehand. It will boil quickly, which means that the porridge will turn out tasty and crumbly.
- Light-colored cereals can be cooked viscous porridge. Such millet did not pass additional processing, it contains various impurities (other seeds, etc.).
The main difference between millet of different colors is that yellow grits can be washed faster. If for cereals of a light shade you need to change the water 4-5 times before cooking, for yellow - 1-2 times will be enough.
Just before cooking, millet in yellow and light shades will look the same with an equal degree of useful properties. It should be noted that millet must be washed in warm water.
It is better to buy cereals, the grains of which are cleaned of films, as it is ideal for casseroles and cereals due to its friability and structure.
Cooking methods
You can cook cereals in several ways: in a saucepan, slow cooker, oven or microwave oven. With any cooking method, it increases in volume by 5-6 times, so you should choose the right size dishes in advance.
Cooking on fire
To cook delicious millet porridge, you need to follow these steps: 
- A pan of a suitable size is taken, it is better if it is enameled, then the grits will not stick to the walls and bottom of the dishes. When cooking millet in a conventional saucepan, the porridge must be constantly stirred.
- Pour water into a saucepan and put it on a large fire.
- At this time, it is necessary to start washing the millet. It is better to do this in warm water. At the end, you should get a clean cereal without dust and impurities.
- Next, you should wait for the water to boil in the pan.
- Pour the washed millet into boiling water.
- To cook the cereal well, you should loosely cover the pan with a lid and reduce the heat to a minimum value. The lid should cover the pan so that too much water does not evaporate and boil away.
- After 20 minutes, check the degree of readiness of the cereal, at this point you can add milk or, if necessary, water. The total cooking time for millet is about half an hour.
- Turn off the porridge and let it stand and steam for about 15-20 minutes more.
Porridge boiled with milk turns out to be softer, but still, millet should be boiled until half cooked in water, and only then add milk. This will prevent the liquid from boiling away and the porridge will not stick to the walls of the dish.
Cooking porridge in the oven
Another option for making millet porridge is to bake it in pots in the oven. This will take about the same amount of time as it takes to boil the grits in a pot. Rinse the grits thoroughly, put them in pots, add water, salt and sugar to taste and put in the oven. It is important to note that ceramic pots must be placed in a cold oven. Millet prepared in this way is especially crumbly. The benefits of millet porridge from the oven are even greater than those cooked in water. But the beneficial properties are preserved in millet and cooked in a saucepan, and baked in the oven.
Cooking millet in a slow cooker
Cooking cereals in a slow cooker is very convenient, since millet does not stick and there is no need to constantly monitor and stir it.
A slow cooker retains all the useful properties of this cereal; in a double boiler, millet cooks in the same way.
In order to cook cereals, you must perform the following steps:
- Put the millet prepared in advance;
- Pour water from the ratio of 1 part of cereal to 4 parts of water (this is more than when cooking millet porridge on fire);
- Turn on the mode of cooking buckwheat;
- It takes 40 minutes to cook cereals - this is a little longer than when cooking in the oven, however, using a slow cooker is convenient in terms of saving personal time, since there is no need to constantly monitor the porridge and, for example, stir it.
Porridge cooked in a slow cooker turns out to be very tasty and crumbly.
The main advantage of microwaved grains is that they cook very quickly. Even in a busy schedule and a catastrophic lack of free time, you can allocate only 15 minutes for cooking healthy porridge.
To properly cook millet in a microwave oven, you need:
- Take a spacious container;
- Pour washed millet into it and add water in a ratio of 1: 3;
- Add salt and sugar to taste;
- At maximum power, cook porridge for 5 minutes;
- Then the porridge must be mixed and more water added, since by this time there is no liquid left in the cereal;
- Cook for 2 more minutes;
- Mix the porridge thoroughly again;
- Cook millet for another two minutes;
- Leave the cereal to steam for 5 minutes.
- The porridge is ready. Can be served at the table.
Millet is a tasty and nutritious product that is perfectly absorbed by the body and does not stimulate appetite. The benefits of millet porridge are huge!
Video recipe: Millet porridge in milk with apples
Millet porridge
How to cook millet porridge in water. Secrets and subtleties of cooking. All about benefits and harms. Options for preparing millet porridge with different additives.
30 minutes
116 kcal
5/5 (1)
Porridge, as you know, is very useful for digestion and in general for our body. This is a great hearty breakfast, delicious and varied lunch. Today we will reveal the benefits and ease of making millet porridge, find out a great way to quickly and tasty cook liquid or thick millet porridge in water without milk.
Millet porridge on the water: the benefits and harms
Why is millet porridge useful if you cook it in water? Millet porridge is not as popular as, for example, buckwheat, but in vain, because it is a storehouse of useful trace elements.
Millet porridge contains the protein we need, iron, calcium, magnesium, B vitamins, amino acids. At the same time, porridge is very low-calorie and hypoallergenic, it is recommended to use it if you follow your figure or want to lose weight. After all, carbohydrates in porridge help remove toxins and toxins, and manganese improves overall metabolism.
Porridge is useful for athletes and those who regularly keep fit in the gym, as amino acids and vegetable fats help muscle cells to function properly and strengthen the muscle structure.
There are almost no contraindications to the use of millet porridge. This is a very rare individual intolerance, and it is also not recommended to eat porridge for those who have low acidity and inflammation in the intestines. Undoubtedly, the benefits of eating millet porridge are much greater, which means you can safely add it to your healthy diet.
How to cook millet porridge: ingredients and proportions of cooking on water
Kitchen appliances: bowl, saucepan, measuring cup, spoon.
Required Ingredients
To properly cook cereals on water and at the same time get friable millet porridge, adhere to the proportions of the ratio of cereals and water 1: 2.
The secret of crumbly millet porridge is the addition of oil at the cooking stage. It will not allow the cereal to stick together, and the porridge will become much tastier.
Video cooking recipe
In this video you will see the recipe and step by step cooking delicious millet porridge.
Millet porridge with potatoes
Economical and satisfying.
Servings: 3.
Cooking time: 40 min.
Kitchen appliances: a bowl, a heat-resistant pan for the oven, a measuring cup, a spoon, a grater.
Required Ingredients
- Water - 2.5-3 cups.
- Millet groats - 1 cup.
- White onion - 1 pc.
- Egg - 1 pc.
- Potato - 1 pc.
- Butter - 50 g.
- Vegetable oil - 20 g.
- Salt.
Cooking sequence
Serve like full meal or garnish. 
Millet porridge with pumpkin and apples
Tasty and healthy.
Servings: 3.
Cooking time: 40 min.
Kitchen appliances: bowl, saucepan, measuring cup, spoon, grater.
As an independent crop, millet does not grow. It is a secondary product after the purification of millet, which our distant ancestors ate with great eagerness, because they clearly understood the full value of this product.
Today, millet is one of the cheapest cereals, but this does not touch its merits.
Millet is another cereal that has not deservedly been ousted from the “bins” of modern housewives by other products. Perhaps due to the fact that it gives an annoying bitterness, it is very soft or, on the contrary, it becomes unpleasantly hard ...
But all this is just the consequences of improper handling of cereals. After all, if you know good step by step recipe how to cook millet porridge in milk, you can get an excellent dish.
Millet porridge is not inferior to others in terms of the huge content of trace elements and vitamins. In cereals, you can find vitamin B2, which promotes hair growth, nail strength and improves skin condition.
You can also note the presence of iron and calcium, which is responsible for the good condition of the skeletal system.
In addition, millet porridge is not an allergenic product, and therefore it can be safely included in the diet of people suffering from food allergies, with diseases of the gastrointestinal tract, and it is also ideal for young children.
But for those who are overweight, only one minus can be found in this porridge - it is very high in calories. Therefore, you should not abuse it, but only occasionally pamper yourself with a variety of tastes, provided that you know how to cook millet porridge in milk.
Subtleties in cooking
In order for millet porridge for breakfast to energize, give strength, and most importantly give pleasure, it is necessary to observe a few general rules:
- Millet should be washed “in seven waters”, and the penultimate one should be hot, and before cooking, the cereal should be poured over with boiling water, this will help get rid of the bitterness that is present in the grains. It is better to do this through a fine sieve, then the water will drain completely and not a single grain will be lost.
- Proportions must be observed. Initially, a lot of water needs to be poured into the cereal, but after the cereal boils to half-cooked in a few minutes, this water will have to be drained. This is another way to eliminate bitterness from cereals.
- Milk must be added hot so that the cereal, languishing in it, opens and becomes softer.
- To appreciate all the advantages of millet, it should be prepared using different recipes, ingredients and preparation methods.
Millet should not be stored in the sun, otherwise it will lose all its taste qualities becoming sour. Before buying, be sure to check the allowable expiration date, expired cereals will definitely add additional bitterness to the grain.
One of the most common and most used is classic recipe making milk porridge. For this you need:
- one glass of millet;
- 30 gr. butter;
- two glasses of milk;
- two tablespoons of sugar;
- two glasses of water;
- a pinch of salt.
First you need to prepare the cereal. Rinse it in several waters until the liquid becomes clear. Then pour boiling water over the millet. After that, pour it with plenty of water and put on fire, which, after boiling, reduce.
How long does it take to boil porridge in water? The answer is simple - until half cooked, it all depends on the intensity of the fire and the quality of the cereal.
After that, the liquid is drained, and the cereal is poured with hot milk, butter and sugar are added. Next, the porridge is cooked until fully cooked, about 20 minutes.
The ideal option would be if then a container with ready-made porridge place in a preheated oven for a few minutes, so that it is completely steamed out, and the grain opens.
If you need to weld liquid porridge for a child, then you should choose yellow cereals, and if the child wants crumbly millet, then it is more advisable to choose dark-colored grains and, of course, control the amount of water and milk.
Millet from a multicooker
Cooking in helps not only save cooking time, but also save the housewife from constant monitoring so that the porridge does not burn. If you choose the most suitable recipe, then you can quickly, easily, and most importantly, deliciously cook not only millet, but also rice porridge. If you previously cooked only on the stove, then you can appreciate the process of cooking in a slow cooker.
Of the ingredients you need: one glass of cereal, twice as much water, butter about 30 grams, salt, sugar at your discretion.
Initially, the cereal must be sorted out and washed thoroughly. Place the prepared millet in a bowl, add water, add salt and sugar, close the lid. How much to cook millet porridge in a slow cooker?
It all depends on the model of equipment, but basically with the “Porridge” mode, it will take about 20 minutes. Having cooked the porridge, you should open the lid, mix everything thoroughly, you can add a little more oil, close it again and let it brew for a few more minutes.
with pumpkin
You can diversify the classic recipe with the help of pumpkin by adding it to porridge during cooking. Pumpkin goes well with millet, giving it a mild, sweet taste. This will require: half a kilo of pumpkin, one glass of cereal, three - water, 30-50 gr. butter and, of course, salt and sugar.
The pumpkin must be peeled and finely chopped, preferably in cubes. Heat the milk, add chopped pumpkin and salt with sugar to it. Boil. After that, pour the prepared millet into the pumpkin-milk mixture. Cook over low heat for half an hour. Then move the container with porridge into a preheated oven and simmer for another forty minutes.
This is how easy and simple it is to cook one of the most useful and delicious cereals - millet. And the presented video and photo will certainly help in this.
Millet porridge on the water
5 (100%) 2 votesIn search of a universal side dish, I remembered that I had not cooked millet for a long time. The simplest, leanest, without milk and even without butter. Not a delicacy, of course, but millet porridge boiled in water is so good that it can be served with goulash, meat or vegetable cutlets, and even with sugar. So it was decided that there will be crumbly millet porridge on the water for dinner, a recipe with correct proportions And detailed cooking. I think it will be useful for you too. Millet, cooked according to all the rules, is very tasty: steamed, soft, the grains do not stick together, the porridge is not viscous, like a mess, and not dry.
IN basic recipe millet porridge on the water includes only three or four ingredients. Cereals, water, salt and/or sugar. If desired, part of the water can be replaced with milk, dried fruits, pieces of pumpkin can be added. And you can cook unsweetened porridge, with cracklings, bacon or vegetable fried.
Ingredients
To cook friable millet porridge you will need:
- millet - 1 glass;
- water - 2.5 cups;
- salt - 0.5 tsp (to taste);
- sugar - to taste (I did not add).
How to cook millet porridge in water. Recipe
Groats come across different: bright yellow, pale with a gray tint, with a large number of unpeeled grains (nigella) or an admixture of other cereals. There is polished or steamed millet - I don’t buy such cereals, because most of useful substances she's already lost. If there are a lot of blackies, then I sort through the groats, but I try to buy clean, yellow ones. I measure out a glass of millet, this is enough for 4-6 servings.
I wash under warm, and then under cold water. Usually millet is dirty, you have to change the water many times until it drains almost transparent. After washing, I pour boiling water over the grits - just in case, to remove bitterness (stale grits may have a bitter taste).
It is best to cook millet in a cauldron or in a thick-bottomed pan. I have a small cauldron adapted for this purpose. I pour the cereal into the cauldron, pour in 2.5 cups of water.
Bring to a boil over high heat. As soon as the foam starts to rise, I turn off the fire. Until I cover it so that the water does not run away when boiling.
I collect the foam with a spoon, along with it all small impurities are removed that did not go away when washing the millet.
You can salt the porridge immediately, as it was poured with water or when the boil begins, but the cereal has not yet boiled soft.
Stir, cover tightly with a lid, leave to steam over low heat. After ten minutes, I turn off the fire.
Advice.You need to cover with a lid when there is almost no liquid left, otherwise the water will “run away” and the porridge will burn.
Very delicious millet It turns out if it is slightly undercooked and then left to steam. I do this: I leave it on a warm burner or on a divider (a metal circle with small holes) and wrap it with a thick towel. In this form, porridge costs 20-30 minutes. The cauldron holds heat well, the millet does not cool down, but continues to reproach. With this preparation, the grains swell, soften, but not to the state of "smear".
If you are not cooking during fasting, then before turning off the fire, you can add butter or ghee.
Well, friable millet porridge on the water is ready. Slightly salty in taste garnish will do to any meat and vegetable dishes, especially with gravy if - generally delicious! And as a sweet dish, you can also serve it: add dried fruits, pumpkin puree, sprinkle with honey. Delicious, healthy and easy to prepare. I hope my tips on how to cook millet porridge in water will be useful to you. Bon Appetit! Your Plushkin.
It seems that the time has come when you have to learn how to cook porridge, which has been the basis of Russian cuisine for hundreds of years. Rice, buckwheat and semolina still firmly hold the consumer market, and are present in our diet as the main types of cereals. Undeservedly forgotten millet porridge now it is in demand mainly among fishermen who use it to feed fish to get a rich catch, or farmers who raise chickens.
Millet is one of the first agricultural crops that man learned to cultivate. Despite the fact that the birthplace of millet is considered Ancient China, millet porridge was one of the main dishes of Russian cuisine in the pre-Christian period. The huge selection of products and dishes that we have today, given the modern information and technical capabilities of world cuisine, is no reason to refuse time-tested, simple and healthy meals from millet groats.
How to cook millet on water: about the benefits of the product
Porridge from any cereal is a hearty and complete breakfast, quickly and for a long time saturating the body. This is facilitated by vegetable protein, which is also contained in millet, which is quickly and easily absorbed by the body without being transformed into fat deposits in problem areas of the body. In addition to B and PP vitamins, essential amino acids that play an important role in the body, millet contains magnesium, iodine, bromine, phosphorus, potassium, and zinc.
Millet is considered the best muscle building food. Since ancient times, folk healers have used millet porridge in the fight against diabetes, swelling, atherosclerosis, and liver diseases. It has been proven that millet helps the body weakened by diseases to cope with the elimination of antibiotics and toxins.
True, there are some restrictions on the use of millet porridge for people with low acidity of gastric juice and in the presence of hypothyroidism (thyroid disease).
How to cook millet on water: choose cereals
You cannot cook good porridge without high-quality cereals. This primarily applies to millet. But in order to make the right choice, you need to know what requirements are imposed on the quality of millet, and what kind of porridge you are going to cook, crumbly or “slurry”.
Millet is a polished millet kernel. Depending on the quality and method of cleaning the kernel, the croup has a light or bright yellow color. Millet is polished, freeing the hard yellow core from the surface mealy layer. It is this layer that contains oils that give millet groats characteristic taste and some bitterness. Yellow millet kernels have a firm texture and make a delicious crumbly porridge. For porridge of a viscous consistency, crushed millet is suitable, which is crushed millet kernels. The trade network receives millet of the highest, first and second grade. Millet premium must contain 99.2% benign hard nuclei. Accordingly, the first and second grade of cereals - 98.7% and 98%.
Good to know, that millet, poorly peeled from the surface powdery layer, which contains oils, has a short shelf life. The fat-containing shell acquires bitterness, even with a short storage, which reduces the taste of millet porridge.
It is better to buy packaged millet groats in transparent packaging, be sure to pay attention to the date of manufacture. Pay attention to the moisture content of cereals, which should not exceed 14%.
High-quality millet is half the success in making tasty and healthy porridge.
How to cook millet on water - basic technological principles
Nowadays, the profession of a cook is a rarity. Sometimes a cook is called a cook. But a cook is a profession of a broader specialization, which provides for the ability to cook any dish, unlike a cook who knew all the intricacies of making porridge from any cereal and was responsible only for this work. But the invaluable experience in cooking porridge is still preserved, and millet porridge still occupies an honorable place in the menu of Cossack cuisine.
After the best millet is chosen, we proceed to the preparation of millet. The main secret delicious porridge- washing the cereal and preparing for the direct preparation of the dish.
There are still remnants of the amniotic film on already peeled millet kernels. Therefore, millet must be thoroughly washed, because it is mealy dust, accidentally getting into porridge, that can spoil it with its bitterness.
How to wash? Some recommend washing millet in seven waters, apparently following the recommendations of old cookbooks written at the time when water was drawn in buckets from a well. In such recommendations, it is worth paying attention only to the fact that millet groats should be washed with special care until the water flowing through the sieve becomes absolutely transparent.
second moment, which also should not go unnoticed: millet is recommended to be washed hot water, steam after washing. Thinking about this, you can easily understand that in the process of steaming, the same effect is obtained - the core is warmed up in both cases in order to get rid of bitterness. Therefore, it is enough to choose one of the listed actions: either washing with hot water, or steaming (in a dry, heated frying pan).
Millet boils quickly enough, so after steaming it in a pan, throwing it into boiling water, you need to cook it for no more than five minutes. It is better to add salt to the water before boiling.
The next moment which you need to pay attention to is the ratio of water and cereals. In fact, the amount of water required to boil millet matters only with special heat treatment methods.
For instance, if porridge is cooked in portioned ceramic pots in the oven, then the amount of added water must be calculated: 2 parts of water should be added to one part of millet. If the cereal is pre-steamed, then it is better to reduce the amount of water somewhat in order to get a crumbly porridge. When adding pumpkin, apples or other ingredients containing a significant amount of juice to the ingredients, the volume of water should be reduced proportionally.
According to the advice of the famous researcher of Russian cuisine Pokhlebkin V.V., millet can be boiled in a large amount of water, such as pasta, and then drain the water and add oil and other components according to the recipe.
How to boil millet in water: the chemistry and physics of good taste
To make the porridge crumbly, bringing it to half-cooked, add butter: fat envelops the grains, preventing them from sticking together. That is, initially, during cooking, the water is absorbed by the grain, but the millet still remains solid, not swollen. In the semi-cooked stage, the added fat envelops the kernel, repels water from the outside, and millet grains absorb it in a smaller amount, while maintaining their density and elasticity. Next, you need to remove the porridge from the fire and let it “reach” until ready on its own. This method of cooking provides for strictly metered use of water for cooking porridge, since draining excess water with oil dissolved in it is wasteful.
So, are we reviving the traditions of Russian cuisine? Try to cook millet porridge according to one of the proposed recipes to make sure of its unsurpassed taste, satiety and benefits.
Recipe 1. Porridge, millet with mushrooms in pots in the oven
Ingredients:
Carrot 120 g
Spices to taste
Sour cream (25%) 150 g
Millet 150 g
Water 250 ml
Dill leaves 50 g
Butter, sweet butter 75 g
Honey mushrooms, boiled 400 g
Cooking method:
Finely chop the pre-boiled mushrooms. Carrots and onions, peeled and washed, chop and sauté on butter together with mushrooms, in a heated saucepan. Add spices, sour cream, salt.
Arrange the washed and steamed millet in portioned pots, add cold boiled water to each pot so that it barely covers the cereal. Put the mushrooms stewed in sour cream on top. Cover the pots with lids or foil, place on a baking sheet and send to the oven, heated to 170°C. After 10 minutes, turn off the oven, but leave the pots in it for another 20 minutes. Before serving millet porridge with mushrooms, put the pots on plates, remove the lids and sprinkle the dish with fresh chopped herbs.
Similarly, you can cook millet porridge by adding smoked sausages and poultry meat to mushrooms.
Recipe 2. How to cook millet in water for children
Millet porridge is good for children to eat, but they are often naughty, preferring sweets to any healthy food. A compromise solution is porridge, millet with vanilla syrup and strawberries.
Ingredients:
Vanilla extract 2 ml
Butter, walnut 10 g
Strawberry ( fresh berries) 150 g
Almond flakes 10 g
Chocolate chips 15 g
Powder, sugar 5 g
Millet, steamed 80 g (1/4 cup)
Water 100 ml
Granulated sugar 30 g
Cooking order:
Cut two medium strawberries into slices to decorate the dish; combine the rest of the berries with sugar and vanilla, beat with a blender. Put strawberry puree, a small pinch of salt, prepared millet into boiling water. Cook over low heat for 5 minutes, add oil, stir and remove from heat. Soak under the lid for 10-15 minutes and put on a plate. Top the millet porridge with strawberry slices, almond flakes, chocolate chips and powder.
Recipe 3. Porridge, millet on the water (garnish)
Composition of products:
Water 500-600 ml
Millet 180 g
Butter, ghee 80 g
Cooking method:
Boil salted water. Pour the washed and steamed millet into a saucepan and, bringing to a boil, cook for no more than five minutes. Drain the water through a sieve and put the boiled cereal back into the pan. Add melted butter to it, mix well and cover with a lid. After 10 minutes, porridge can be served.
It is better to store millet in a dry glass container with a tightly closed lid for no more than six months. Before storing, it is recommended to sort and heat the millet to 40-50С on a baking sheet in the oven. During storage, cereals should be checked periodically. The second storage method is an airtight plastic container placed in the freezer if space permits.
Given the valuable mineral composition of millet and the fact that millet porridge has lost its former popularity, to enrich food with vitamins and minerals contained in cereals, it can be used as additives in meat and minced fish(for binding). Millet groats can replace breading. A good combination is cottage cheese and millet, which can be used in cottage cheese casseroles.
