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Video: How To Cook Millet Porridge
How to cook millet porridge
The diligently forgotten cereals, which all children were fed in the morning at home or in kindergarten, are increasingly included in our menus for the week, and often become a Sunday delicacy. In pursuit of the correct lifestyle and healthy eating, many, if not all, began to realize that nothing more useful than simple homemade food is simply impossible to think of. Sunny color, playful millet porridge used to be not a frequent guest on the tables, due to the fact that millet was sold quite dirty, it was necessary to wash it for a long time and thoroughly, and it did not cook for 10 minutes.
Today, on the shelf of any store, there is a huge selection of millet, clean, light and often packaged in portioned bags, for convenience and shortening the cooking time for your favorite dishes. Let's remember what mothers and grandmothers told us, we will cook real millet porridge.
Millet porridge
Ingredients:
Millet - 150 gr.
- Milk - 0.5 l.
- Butter - 1 tbsp. l.
- Sugar - 1-2 tbsp. l.
- Salt to taste.
Boil a little water, add millet (washed if necessary), bring to a boil. Add salt and sugar, pour in milk, stir and cook over low heat until the millet swells. Put butter in porridge and serve.
Millet porridge with raisins
Ingredients:
Millet - 200 gr.
- Milk - 0.5 l.
- Raisins - 100 gr.
- Butter - 2 tbsp. l.
- Sugar - 1 tsp
- Vanilla sugar - ½ tsp.
- Salt to taste.
Rinse the raisins and pour boiling water in a saucepan, bring to a boil, add millet, boil. Pour in milk, salt, add sugar and cook for 20-25 minutes. Add vanilla sugar, stir and cook until millet is tender. Add butter, mix well and serve.
Millet porridge with pumpkin and dried apricots
Ingredients:
Millet - 200 gr.
- Pumpkin - 400 gr.
- Dried apricots - 200 gr.
- Milk - 0.5 l.
- Butter - 1-2 tbsp. l.
- Sugar - 1 tbsp. l.
- Cinnamon - 1 tsp
- Salt to taste.
Rinse dried apricots and cover with warm water. Peel and seed the pumpkin, cut into cubes or plates. Boil the milk, put the pumpkin and cook for 10 minutes over low heat. Add millet, salt and sugar, stir vigorously and cook for 25-30 minutes, covered with a lid. Cut dried apricots, add to the porridge, season with oil, mix, sprinkle with cinnamon and let it brew for a few minutes.
Pumpkin millet porridge baked in the oven
Ingredients:
Millet - 200 gr.
- Pumpkin - 600 gr.
- Milk - 1 tbsp.
- Cream 20% - 1 tbsp
- Butter - 3 tbsp. l.
- Honey - 2 tbsp. l.
- Sugar - 1 tbsp. l.
- Salt to taste.
Put washed millet, randomly chopped pumpkin, salt, sugar, honey and butter in a cast iron or ceramic baking pot. Boil milk and cream, pour prepared ingredients and cover with a lid or foil. Send to an oven preheated to 180 degrees for 50-60 minutes. Stir well before serving and serve with butter. Can be garnished with cinnamon.
Millet porridge with mushrooms
Ingredients:
Millet - 100 gr.
- Water - 1.5 tbsp.
- Bulb onions - 1 pc.
- Champignons - 200 gr.
- Sunflower oil - 2-3 tbsp. l.
- Salt to taste.
If necessary, rinse the millet, add boiling water and cook over medium heat for 25-30 minutes. Cut the onion into small cubes, rinse the mushrooms thoroughly and chop randomly. Fry the onion in hot oil for 2-3 minutes, add the mushrooms, stir and cook for 8-10 minutes, salt. Transfer the cooked millet to the pan with the mushrooms, mix well, cook for 3-5 minutes. Serve as a stand-alone dish or as a complex side dish.
You can find unusual recipes and tips on how else you can cook millet porridge in our Recipes section.
Author: Victoria N. (specially for Calorizator.ru)
Copying of this article in whole or in part is prohibited.
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