Millet porridge is an excellent dietary and healthy dish. After all, millet contains a set of amino acids, which are the building material for cells and muscles, vegetable fats, which are so necessary for the absorption of vitamins, as well as slowly digestible carbohydrates, which help cleanse the body of toxins and toxins.
Before cooking millet porridge, you need to remember that it is very boiled, so it is better not to put it over the norm. Cooking it is similar to cooking rice porridge, however, rice is not boiled so much. With one glass of cereal you will get about a liter of porridge - enough to feed 3-4 people.
Millet porridge recipe
Measure out the right amount of millet groats, then carefully sort it in order to exclude the possibility of the appearance of pebbles in your porridge that grind the groats.
Before you start to cook millet groats, it must be thoroughly washed, preferably in warm water, several times. Or rather, it needs to be washed until the water becomes clear. The last rinsing of cereals is best done in hot water. Millet porridge the recipe for its preparation is different in that it needs to be cooked over high heat so that it does not boil.
Millet porridge recipe is based on the following proportion for 1 cup of cereal, 2 cups of water, 2 cups of milk. Millet porridge on water, the recipe of which is quite simple, is prepared first until half-ready. Bringing it to a boil quickly and waiting for the water to boil a little, in boiling water, you need to add milk, previously brought to a boil on an adjacent burner. When the porridge is almost ready, add salt and sugar to your taste.
After the porridge is cooked, remove the pan from the stove and, adding the butter to the resulting porridge, cover the pan with a lid for 10-15 minutes. The time taken to prepare this porridge is about 30-40 minutes.
Millet porridge recipes based on it
Souffle
First cooked a thick millet porridge recipe, which is given above with a small addition of vanilla. For this you need 100g of millet, 200g of water and the same amount of milk. Then take 2 eggs and separate the whites from the yolks. Then mix the yolks with 2 t. honey, 2 tbsp. l cottage cheese and lemon zest (half a lemon is suitable), add also 1 tbsp. to this mass. l butter and mix thoroughly. Gently mix the resulting mass with millet porridge. Then grind the squirrels and beat so that you have a tight foam, and also carefully add it to the porridge.
Make baking dishes, grease them and sprinkle with sugar. Filling them with your souffle, put on top of 0.5 tsp. butter and bake in the oven at a temperature of 150-180 º until a golden crust appears. Gentle and diet souffle ready. On a plate, you can sprinkle it with icing sugar or pour over fruit syrup.
Shells stuffed with millet porridge mushrooms
Cook half a cup of wheat porridge according to the recipe. Then take 1 onion and chop it finely. Next, you will need mushrooms 100-150 g. After thoroughly washing and brushing the mushrooms, cut them into small cubes. Fry the onion until golden brown, add the mushrooms into it and fry them for 10 minutes over low heat. At the end, salt and pepper the onion with mushrooms.
Then, in the already prepared millet porridge, add mushrooms, herbs and spices to your taste.
Next, take large shells of pasta about 20 pieces and boil them in well-salted water until half ready. Rinse them, allow to drain and cool.
Proceed to stuffing the shells with porridge with mushrooms, carefully laying out the already stuffed shells in a baking dish. After that you can pour them with some fruit juice so that the juice covers the shell by one third.
It is advisable to close the mold with foil so that the top of the shells does not dry out. And bake in the oven at a temperature of 150-180 º for 20 minutes.
Serving this interesting dish on the table, sprinkle it with herbs and pour over thickened juice.