Field porridge is an incredibly satisfying and aromatic dish. It is cooked on a fire or on a regular stove. It is prepared using a very simple technology and from a different set of ingredients. In today's article, you will find more than one interesting recipe for field porridge.
Option with stew and vegetables
Using the technology described below, a very tasty and nutritious dish is obtained. They can easily feed their large family. It is prepared so easily that any newcomer can cope with this task without problems. To cook real field porridge, a recipe with a photo of which will be presented below, stock up on all the necessary products in advance. In this case, you will need:
- 2.5 cups of millet.
- A dozen small potatoes.
- Can of stew.
- A pair of onions.
- 7 or 8 chicken eggs.
- 250 grams of butter.
- A glass of vodka.
- Salt, dill, parsley and green onions.
Process description
Despite the simplicity of this field porridge recipe, you must strictly adhere to the recommended algorithm. In a pan filled with boiling water, spread the stew. Twenty minutes later, 500 milliliters of broth are taken from there, and the peeled and cut potatoes are sent to the remaining liquid. If desired, chopped carrots can be put in future field porridge.
As soon as the potatoes are sufficiently softened, the washed millet is immersed in the pan and left to simmer over minimal heat. Diced onions are added to the practically cooked cereal and boiled for another ten minutes.
Now it's time to get down to the previously cast broth. Raw chicken eggs are dissolved in it, slightly beat and sent to a common pan. A glass of vodka is poured into the almost finished porridge, salt and chopped herbs are poured. All this is well mixed and stewed for several minutes. Then turn off the hotplate and insist the dish for a quarter of an hour. Now you know a simple recipe for field porridge. At the stake, it will be more aromatic. Prepare it in the same sequence as on the stove. Therefore, you can easily cook such porridge on a picnic or fishing.
Chicken Option
This very aromatic and hearty meal is perfect for a family dinner. It is prepared relatively quickly and simply. Since this recipe for field porridge requires a certain set of components, stock up on everything you need in advance. This time in your home should be:
- A couple of liters of chicken stock.
- A glass of millet groats.
- 300 grams of chicken.
- 3 medium potatoes.
- Egg.
- 50 grams of fat.
- A quarter packet of butter.
- Salt and fresh herbs.
Sequencing
Chicken broth is poured into a suitable pan and sent to the fire. As soon as it boils, chopped potatoes and washed millet are immersed in it. Shortly before the cereal is cooked, the washed chicken fillet and chopped greens are placed in the pan. Following them, a beaten egg and chopped fried lard are added to a practically finished dish.
After turning off the fire, butter is sent to the pan. Everything is well mixed and laid out on plates. If you wish, you can cook this field porridge at the stake (a recipe with a photo can be seen in today's article).
Option with milk
A dish cooked using this technology has a special taste and aroma. It is good in that they can feed not only the older, but also the younger generation. To prepare it, simple ingredients are required, the purchase of which will not affect the state of your wallet in any way. This recipe for field porridge involves the use of a grocery set, which includes:
- A glass of millet.
- A pair of onions.
- A glass of cow's milk.
- 100-150 grams of smoked brisket.
- Medium carrot.
- A pair of cloves of garlic.
- Salt, bay leaf and parsley.
Cooking technology
Thoroughly washed and cleaned from small debris, millet is immersed in salted boiling water and simmer for about twenty minutes. Then the liquid in the pan is changed to a clean one and sent again to the stove. At the same stage, chopped onions and chopped carrots are added to the future porridge. As soon as all the water has evaporated from the pan, hot milk is poured into it and mixed well.
After a few minutes, chopped smoked brisket, bay leaf, chopped parsley and crushed garlic are sent to the boiled cereal. The prepared porridge is insisted under the lid and, after a quarter of an hour, is laid out in portioned plates.
To significantly reduce the cooking time of cereals, many experienced experts recommend pre-soaking it in cold water. So it will swell and get ready soon. If you plan to make field porridge not at home, but in nature, then do not forget to get a suitable pot in advance, a long-handled scoop, a special can opener for opening cans with stew and an S-shaped hook for hanging a dish over a fire.