How to cook millet: cooking tips. Vegetarian millet porridge with mushrooms

This is very helpful and nutritious dish. It contains useful amino acids, vitamins and trace elements. Millet porridge should be cooked at least once a week, especially if there are small children in the house. In addition, there are many recipes to turn banal millet into a real delicacy! Let's talk about them in more detail.

Traditional cooking methods

A pot and stove is not the only way to cook delicious millet porridge.

In the microwave, the ratio of cereal to liquid should be 1:4. It takes 10 minutes to cook at maximum power.
In an oven in ceramic pots, the cooking principle is similar to the traditional one. Water should be taken in double the amount in relation to millet. If needed, more liquid can be added during the process. Cook for 40 minutes at a temperature of 150-180 degrees.
In a slow cooker, millet and liquid (water or milk) are taken in a ratio of 1: 4, and butter is added at the very beginning. After 40 minutes in the cooking mode, the dish will be ready.

Millet porridge with milk

Ingredients:

millet - 1 tbsp.;
water - 2 tbsp.;
fresh milk - 1-3 tbsp.;
salt, sugar;
creamy. oil.

How to cook:

Pour millet hot water and boil for 20 minutes.
Drain the liquid and add half of the warm milk. Cook for 7-10 minutes.
Add butter, sugar and remaining warm milk. Salt.

Millet porridge with raisins and dried fruits

Ingredients:

millet - 1.5 tbsp.;
water - 1 tbsp.;
dried fruits - 0.5 tbsp.;
milk - 2 tbsp.;
salt, sugar;
creamy. oil.

Cooking:

Pour dried fruits with hot water for 15-20 minutes.
Pour the grits boiled milk, pour boiling water and cook for 30 minutes.
5 minutes before readiness, salt and add sugar.
At the end we put butter, steamed dried fruits, raisins, dried apricots, etc.

Millet porridge with meat sauce

Ingredients:

millet - 1st .;
water - 2 tbsp. + 1 tbsp. for gravy;
pork - 500 g;
onion - 1 pc. (large);
salt pepper;
creamy. oil - 50 g;
vegetable oil;
spices.

Cooking:

We wash the grits, fill it to the top with already boiling water and put it on medium heat.
After boiling, salt and leave to cook for 30 minutes.
At this time we are preparing the gravy. We cut the meat into thin short strips, and finely chop the onion.
Heat up the pan with vegetable oil. Put onion and fry it for about 2 minutes. Add meat, mix it with onions. Fry to a crust and reduce the heat to a minimum.
Add a bay leaf and a few peas of allspice. Throw in butter, ground coriander, pepper, ginger and nutmeg. We cover with a lid.
Salt after 20-30 minutes. Simmer another 7 minutes.
Add meat with gravy to the porridge and stir.

Kulesh

That's what they call millet porridge with potatoes. A rather unusual, at first glance, combination of products will amaze you with its taste.

Ingredients:

millet - 1 tbsp.;
water - 2 tbsp.;
onion - 50 g;
raw potatoes - 200 g;
garlic;
butter;
bouillon cube;
salt.

Cooking:

We heat the water and dilute 1 bouillon cube in it. You can use prepared meat broth.
Finely chop the onion and fry in butter.
We wash the grits, peel the potatoes and dice the mode.
We mix all the ingredients, squeeze out the garlic juice and then put it on the fire for 30 minutes. Add water if necessary.
Finally add some more oil.

To make the porridge crumbly, you need to observe the proportions of water and millet 1: 2, respectively. For more viscous, the amount of water is increased by 0.5 parts.
In milk, the dish is prepared with different proportions: the amount of liquid can be increased by 1-1.5 parts.
When washing cereals, remember that some of the water will accumulate in the grains, so the final amount of liquid is adjusted for the absorbed proportion.
In order for millet to remain dense and crumbly, it must first be prepared. Pick out black grains. By the way, the darker the grain, the more crumbly the porridge will turn out. Then rinse the cereal with water. Pour boiling water over millet.

Refueling options

The taste of millet porridge largely depends on additional ingredients. To diversify the dish, you can add.

I know many people who do not add millet porridge to their diet, but in vain ... Millet porridge has a very beneficial effect on the body, in its own way. useful properties it is second only to buckwheat. In this recipe, I will reveal a few secrets that will help you cook millet deliciously.

Ingredients for making millet porridge:

Millet 600 g
Water 1.8 l
Salt 0.5 tbsp.
Sugar 2 tbsp

Recipe for millet porridge:

1. Pour the millet into a 3 liter saucepan. We thoroughly wash the cereal, at least 5-6 times it is necessary to drain the water.

2. Pour the millet with boiling water, the water should completely cover the cereal, cover with a lid and set aside for 15-20 minutes. During this time, the millet will release bitterness and steam, which will facilitate the process of its further preparation.

3. After 20 minutes, it is necessary to mix the millet well and carefully drain the water. Then we pour cold water, the amount is indicated in the recipe, and put on fire.

4. When the porridge boils, add salt and sugar, reduce the heat to a minimum. Cook the porridge for 30 minutes, not forgetting to stir it occasionally.

Despite the addition of sugar, the porridge will not be sweet, it will have spicy taste.

5. After 30 minutes, stir the porridge, cover with a lid, turn off the heat, let the millet rest for another 15 minutes. Our useful "Yummy" is ready. Drizzle with butter and serve.

Today, cereals have lost their positions to pasta and potatoes. And very in vain! After all, they are much more useful and satisfying. Great amount millet has positive aspects. It noticeably wins among the other cereals.

Millet does not cause allergies, so it can be given to children. It is practically gluten-free, which is why it is allowed for people on a gluten-free diet. She is incredibly nutritious. Plus, it's quick and easy to prepare.

The first thing I want to say is that the croup skillfully removes toxins from the body, and along with them antibiotics. The binding of heavy metal ions is also the work of her hands.

For diseases nervous system or cardiovascular, gastrointestinal tract, porridge is very desirable to introduce into the daily diet. The same goes for people with atherosclerosis and diabetes. Including croup is useful for people with hanging or low blood pressure.

Potassium in the composition of cereals is able to normalize the work of the main muscle in the body - the heart. Because millet porridge is useful for people who have problems with his work.

In addition to potassium, grains also contain fluorine and silicon - components that strengthen hair, nails, teeth and bones. Something very similar to calcium. For hair, porridge is especially useful. She is able to make them shiny, thick and strong. The skin will become clean and smooth.

If a person is obese, it will also be useful for him to introduce cereals into his diet. IN this case its plus is that on the one hand it is nutritious, but at the same time it removes from the body extra salt and prevents fat from accumulating.

Millet has an excellent effect on hematopoiesis, on the functioning of the liver and strengthens blood vessels well. And copper in grains has a good effect on muscles. It makes them elastic and resilient. It can help prolong youth by putting old age into the background.

In the absence of diseases, porridge can also be useful. It will simply relieve fatigue and irritability after a long day at work. Chronic fatigue will also go away if you regularly eat millet porridge.

Vitamin B and magnesium will improve memory, provide good mental and physical performance, and also help to cope with female problems.

Before cooking porridge, cereals must be very carefully sorted out. It may contain grains of other porridge or rubbish, all this should be sorted out manually.

The easiest way is to pour the millet onto a large flat plate or tray and spread it over the entire surface so that there is only one layer. After sorting, pour all the grains into a deep bowl.

Rinse the millet under water until the water is completely clear. The process is exactly the same as washing rice. Boil separately a small amount of water. You need to scald the millet with boiling water in order to remove the bitterness. In such hot water you should hold the future porridge for about a minute, after which the water is carefully drained.

Pour the cereal into a saucepan and pour hot water over it. On a glass of cereal goes twice more water, sometimes you need another 50 ml. A little added for taste. butter as well as salt and sugar. Mix everything.

Porridge is cooked quickly, sometimes twenty minutes is enough. It will thicken in seven minutes. During cooking, it must be stirred so that it does not burn. In non-stick coated dishes, you can not interfere.

After the cereal has thickened, it must be closed with a lid. Reduce the fire to a minimum and cook for another half an hour. Try for readiness, it should be soft, without hard grains. Alternatively, you can send the pan to the oven, also be sure to cover it with a lid. In the oven, it cooks a little longer, up to forty minutes. The temperature should not be higher than 180 degrees.

It is quite difficult to cook millet with milk alone; it must be supplemented with water. The proportion of porridge and liquid is the same - 1 to 2. That is, for a glass of porridge you need two glasses of water and two glasses of milk.

First you need to pour the cereal into a deep bowl. It must be washed with boiling water, picking out all the spoiled grains and rubbish with a small spoon. When the water has become clear, it must be completely drained, and the millet should be transferred to the pan.

First pour only water and put the pan on the fire. As soon as it boils, the fire must be reduced to a minimum. The resulting foam should be removed with a spoon. Boil until the water has completely evaporated, during which time you need to stir several times.

As soon as the water is gone, you need to add milk to the porridge. Can be both cold and hot. Add sugar and salt to taste. Cook for another twenty minutes, stirring constantly. Then turn off the fire, cover the pan with a lid and let it brew for a few minutes, then serve with butter.

When cooking porridge in a slow cooker, many cooking features are not needed. However, beforehand, the cereal must be washed and all rubbish removed. If the millet is not the freshest, be sure to pour over boiling water.

Put the cereal in a multicooker bowl and pour water or milk. They can also be mixed, not separated, as in the previous recipe. Put salt and sugar to taste. If this is porridge for a child, it is better not to put sugar. Put in a small piece of butter.

Mix all ingredients with a wooden spoon. Close the lid and select the "Porridge" mode. Sometimes this mode is called "Krupa", in rare cases - "Pilaf". Be sure to wait until the end of cooking, even if it lasts an hour or more. If you stop cooking earlier, then the porridge may be raw.

Usually millet is cooked for about forty minutes. In rare cases, cooking can take up to forty-five minutes, and sometimes half an hour is enough.

However, depending on the desired consistency of the porridge, the time may increase or decrease. For example, if you want crispy porridge, you need not only to reduce the amount of liquid, but the cooking time. Such millet does not need to be cooked for more than half an hour.

If you want an average consistency, viscous, soft, then just forty minutes will be enough. Then water is added in the already known proportion of 1 to 2. It is this porridge that is obtained in all of the above recipes.

And to cook baby porridge, you need even more liquid. A glass of cereal will take at least three glasses of milk or water. Cooking time can take up to fifty minutes, but no longer. The porridge will turn out very liquid, completely boiled. Ideal for feeding.

Millet does not keep for a long time. When buying a product, be sure to check the expiration date. It is advisable to choose cereals with the shortest period. Otherwise, it may be rancid.

The freshness of the product is also evidenced by its color. It should be bright yellow. This also speaks of high-quality grinding. Such cereals will cook quickly, will not be bitter and will be as homogeneous as possible.

One of the troubles when cooking porridge with milk is that it can “run away”. To do this, over the milk mass, you need to grease the rim of the pan or multicooker bowl with a small piece of butter.

From dark cereals, a more crumbly porridge is obtained. And from light it turns out to be the most viscous, sticky. It is believed that light and yellow millet is the most delicious. It can be eaten not only for breakfast. This is an original side dish for meat or even stew, however, in this case, sugar must be excluded during the cooking process.

Millet is incredibly useful and delicious cereal. And it is also universal: it can be served both with butter or honey, and with vegetables or meat. This porridge is wonderful for both breakfast and dinner. Nutritious, flavorful and bright!

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 fill it big amount 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 full cooking, approximately 20 minutes.

The ideal option would be if you then place the container with the finished porridge in a preheated oven for a few minutes so that it completely steams out and the grain opens.

If you need to cook 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 a grain of a dark shade 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.

It's so easy and simple to cook one of the most useful and delicious cereals- millet. And the presented video and photo will certainly help in this.

Millet porridge is boiled - minutes.

Recipe for millet porridge with milk

for 2 servings
Products
Millet - 1/2 cup with a volume of 250 milliliters (125 grams of cereal)
Milk - 1-1.5 mugs (volume 250 milliliters)
Water - 1 mug for cooking + 2 liters of boiling water for washing cereals
Butter - a cube of 3x3 centimeters (2 tablespoons)
Sugar - 1-2 tablespoons
Salt - on the tip of a knife

Cooking millet porridge
1. Measure required amount millet.

2. Pour millet into a sieve for easy washing.
3. Rinse the millet with a stream of boiling water (2 liters of boiling water is enough).

The water from under the millet is very cloudy, pour it out.
4. Put a pot with 1 cup of water on maximum heat.

5. When boiling, put the millet into the pan and cook for 5-10 minutes over low heat, under a closed lid - almost all the water should be absorbed into the millet.

6. Add salt and sugar, mix.

7. If after pre-cooking there is a lot of water left - drain it. If you want liquid porridge - do not pour it out.
8. Bring milk (1-1.5 cups, in our case 1 cup) to a boil over low heat, pour into a saucepan with cereal.

9. Stir the porridge. Make the fire small and cover with a lid - the porridge should be cooked with a slight seething of the liquid.

10. After 10-15 minutes of cooking, mix the porridge and serve.

11. When serving, put a piece of butter on the porridge.

Look at the general rules for cooking millet!

Fkusnofakty

In order to cook liquid, viscous or crumbly millet porridge, use the following proportions:

crumbly
Millet - 200 grams
Milk - 350 milliliters

viscous

Milk - 400 milliliters
Sugar, salt, butter - to taste

Liquid
Millet - 125 grams (half a cup)
Milk - 450 milliliters
Sugar, salt, butter - to taste

For a change in millet porridge for breakfast can add cottage cheese, prunes, raisins, jam, honey (they can replace all sugar), pumpkin.
For dinner, adults can cook millet porridge with stew.

At choice of millet it is necessary to pay attention to the expiration date, the absence of dirt in the cereal and various impurities. High-quality millet has a rich color, a faded color indicates improper storage of cereals. For cooking crumbly cereals, children's dishes and casseroles, you should choose polished grain, for soups and liquid cereals crushed grain is more suitable.

Millet porridge is boiled for 1 time - and is not stored. But in last resort in order to brewed in the evening porridge has not lost its taste and friability, you should wrap it in a blanket, and warm it up a little in the morning.

Millet is the seeds of millet, previously peeled from the shell. The content of fat in millet grains does not exceed 4%, and the fat itself has a high acidity. If stored incorrectly, millet fat quickly oxidizes, hence the unpleasant bitter taste of porridge. For that so that millet porridge does not taste bitter, cereals should be stored in a dark, dry place, and thoroughly rinsed in warm water or boiling water (preferably in boiling water), washing off all the fat, until the water becomes completely transparent. It is recommended to grind the grits with your hands, removing the remnants of fat from the surface of the grains.

- calories millet porridge on water - 95 kcal / 100 grams. The calorie content of millet cooked in milk is 115 kcal / 100 grams.

- Price millet groats - from 40 rubles / 1 kilogram, millet porridge in a bag - 55 rubles / 500 grams (average data for Moscow as of June 2017).

- Benefit millet porridge is a beneficial effect on the gastrointestinal tract, due to high content fiber and vitamin PP. Magnesium and potassium, which are part of millet, improve performance of cardio-vascular system, increase endurance, prevent inflammatory processes. Due to the high concentration of silicon and fluorine, millet has a positive effect on the skin, hair and nails, copper fights against premature aging organism. However, keep in mind that crumbly millet porridge puts a lot of stress on the stomach and hyperacidity Not recommended. But with increased acidity, you can cook liquid millet porridge - then it will not harm the body.

It is believed that the yellower the millet, the more rich and appetizing the millet porridge will be.

Millet porridge in a slow cooker with milk

Products
Millet - 1 multi-cup (1 multi-glass = 160 milliliters)
Milk - 5 multi-glasses
Sugar - 4 teaspoons
Salt - on the tip of a knife or 1/4 teaspoon
Butter - 50 grams

How to cook millet porridge with milk 1.1 multi-glass of millet rinse under running water cold water until the water is clear again.
2. Put the washed cereal in a separate pan, pour boiling water and leave for 3 minutes so that the millet does not taste bitter, then drain the boiling water.
3. Lubricate the edges of the multicooker bowl with butter so that the milk does not run away.
4. Then put the prepared millet into the bowl, add 5 multi-glasses of milk, 4 teaspoons of sugar, half a teaspoon of salt, mix everything, put the butter.
5. Set the multicooker to the "Milk porridge" or "Porridge" mode, choosing a cooking time of 1 hour. The porridge is ready.
6. If you want to insist millet porridge: close the lid of the multicooker and select the "Heating" program and the time of 30 minutes.

Recipe for millet porridge in a double boiler

Products
Millet - 200 grams
Milk - 350 milliliters
Sugar, salt, butter - to taste

How to cook millet porridge with milk in a double boiler
1. Rinse the millet with cold water until the rinsed water is clear.
2. Pour boiling water over the grits in a separate bowl and leave for 3 minutes, then drain the boiling water.
3. It is important to remember that when cooking, the volume of porridge will increase by 3 times, so the millet layer should not be higher than 1/3 of the double boiler bowl.
4. Put the millet into the capacity of the double boiler (or use a rice bowl), level it, pour in the milk.
5. Pour water into the steamer to the maximum level, put the bowl, cook with the lid closed.
6. Set the timer to 45 minutes. Put sugar, salt, a piece of butter into semi-finished or ready-made porridge, mix well.

How to cook porridge in a pot

1. Sort and rinse the cereal thoroughly.
2. Put the millet in a baking pot with a level no more than half the pot.
3. Add sugar and salt, pour the cereal with milk.
4. Cover the pot with a lid, place in the oven, bake for 45 minutes at 180 degrees.
5. 10 minutes before readiness, add butter to millet porridge.
6. Ready porridge serve to the table.

How to cook millet porridge in bags

1. Pour 1 liter of water into a saucepan and add salt, bring to a boil.
2. At the moment of boiling, put bags of cereal into the pan, cook porridge for 15 minutes.
3. Remove the bags, let the excess water drain.
4. Cut the package, put the porridge on plates and season with butter.

Recipe for millet porridge on the water

Products for millet porridge on the water
Millet - 1/2 cup
Water - 3 glasses
Sugar - tablespoon
Salt - on the tip of a knife
Butter - 1 tablespoon

How to cook millet porridge in water
1. Rinse the millet.
2. Pour 1.5 cups of water into the pan, add the washed millet, bring to a boil and turn off the heat.
3. Drain the water, pour boiling water over it - so that the water covers the millet with a margin of a couple of centimeters.
4. When the water boils again, salt and sweeten, reduce the heat and cook for 20 minutes. Then add oil.
5. When serving, season the porridge with butter.