In Russia porridge has always been the main course.Inconspicuous, habitual, but has a special flavor the dish even outside the Russian city is on a par with Russian cabbage soup, borscht and kvas.
porridge - is not only a national treasure but also the pride of ancient Russia.Many people know that porridge can be made from a variety of cereals.But today we will talk about a rump like millet, and how to cook millet porridge.
Why millet porridge, you ask?The answer is simple.She has always held a special place in the kitchen, so that how to cook millet porridge many chefs know even at the royal court.
millet porridge is very popular among other types of cereals and it is understandable.
Millet has a high content of vegetable protein, lecithin, and amino acids.In addition, this cereal comprises B group vitamins, and trace elements, iodine, zinc, potassium, and many others.In millet contains a small amount of carbohydrates, and is actively helping in the fight against excess weight.It is no accident millet porridge include diet diet and baby food diet.
first filling of millet porridge to believe, of course, butter.Not for nothing the Russian proverb says: "Porridge oil will not spoil."Furthermore butter pudding can fill cream, milk, sour cream, yogurt, and even cottage cheese.In addition to these gas stations can use fruit, honey, nuts, but especially delicious considered millet porridge with pumpkin.
If you want to learn how to cook millet porridge, we advise you to read this article.From the few recipes that will be given below, you will find the easiest way of cooking millet porridge.
First, millet grains before cooking it should be rinsed thoroughly, preferably under running water until complete transparency cereals.Then fill it with the necessary amount of water, drain it and boil until cooked in milk.Remember that the color of wheat is of great importance.So, if the dealer has a bright yellow color, the porridge turns out tasty, if wheat is darker in color, the porridge is a more viscous consistency.
Now go directly to the recipes.
How to cook millet porridge in Boyarsky?
Ingredients: 1 cup of washed millet grains, two cups of cold water half a cup of milk, two handfuls of washed and steamed raisins, a handful of crushed walnuts, two tablespoons of sugar, one tablespoon of any of butter, and a pinch of salt.
Millet grits rinse thoroughly, then begin cooking in a specified amount of water.When the millet cereal seethe, pour the milk, add nuts, raisins, sugar, butter and salt.Then tightly cover the pan with porridge lid and leave it to stand for half an hour on low heat.From time to time do not forget to stir the porridge to prevent it from burning.
When the porridge is ready, it is spread out in portions and add a small piece of butter.
Simple millet porridge with milk
Ingredients: 1 cup of washed millet, 2 cups of hot milk, 2 cups of cold water, one tablespoon of butter, sugar.
Millet grits must be filled with hot water, then put the pot of porridge on the fire, and salt.During cooking remove foam.While millet not seethe, add the hot milk and cook millet porridge over low heat.Thickened porridge is one of the signs of its readiness.When the porridge is cooked, cover the pan with a lid and leave languish porridge for about 15 minutes.
The porridge ready add the butter.
millet porridge with pumpkin
Ingredients: 500 grams of pumpkin, one cup of millet grains, two glasses of milk, one cup of water, salt and sugar to taste.
Millet grits, rinse with cold water, then pour boiling water.When boiled water will soak into the rump, fill it with hot milk and cook over medium heat porridge.
Slices of pumpkin, peeled seeds, sprinkle with sugar and let the pumpkin for 10 minutes in an open container.When the pumpkin will provide the juice, add it to porridge, stir and cook over low heat porridge until its readiness, at the same time remember that pumpkin pieces should be soft.
The finished serving, add the butter.
We hope that this article has helped you learn how to cook millet porridge, and it's healthy dish will go down in your diet food.
