Rinse half a glass of millet well. Pour 350 ml of millet cold water, after boiling water, cook porridge over low heat under the lid, stirring occasionally. I cooked for about 20 minutes, the water completely evaporated, and the millet was completely cooked. Millet porridge should turn out crumbly. To prepare the casserole, you need 1 cup of ready-made porridge.
Cool the porridge slightly. In a convenient bowl for whipping, combine the yolks, sugar and vanilla sugar.
Beat the yolks with sugar with a mixer for 5 minutes.
Then add sour cream and beat again until smooth.
Combine the finished mass with millet porridge.
Thoroughly mix the mass.
I used a baking dish. Lightly grease the molds butter. Divide the mass into shapes. You can make a casserole millet porridge and in a large shape, and then cut into pieces.
Bake the millet porridge casserole in a preheated oven at 200 degrees for about 35 minutes. The casserole will be covered with a beautiful and appetizing crust.
Serve the finished millet porridge casserole warm, garnished with berries or fruits.
Enjoy your meal!
Step-by-step recipes for making a delicious and very nutritious millet porridge casserole
2017-09-28 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
8 gr.
16 gr.
carbohydrates
38 gr.329 kcal.
Option 1. Millet porridge casserole - a classic version
Not everyone knows that from millet you can cook not only porridge, but also tasty and healthy casserole. This recipe has its roots in America, it was there that the dish was cooked for the first time.
Ingredients
- 2.5 stack. filtered water;
- granulated sugar - to taste;
- stack millet;
- half stack. sour cream;
- two eggs;
- 50 g butter.
First you need to prepare crumbly porridge. Sort the millet, rinse thoroughly. Put in a saucepan, pour drinking water and cook until tender. Remove from fire and cool.
Transfer the cooled porridge to a deep bowl, add granulated sugar, eggs and sour cream to it. Mix well until smooth.
Melt the butter in a water bath and pour into the millet mass. Mix again.
Pour the resulting mass into silicone mold and lightly tamp. Put in the oven and bake until golden brown. The temperature should be 180 C.
Ready casserole can be served with sour cream, condensed milk or jam. Adjust the amount of sugar according to your preference.
Option 2. Millet porridge casserole - a quick recipe in a slow cooker
Dishes in a slow cooker cook quickly and, importantly, are much tastier than those cooked on the stove or in the oven. It is enough to prepare all the ingredients, put them into the device and you can safely go about your business without fear that the dish will burn. The recipe is quick, as it does not require constant monitoring. In addition, everything can be laid in the evening, and in the morning you can get a delicious, healthy breakfast.
Ingredients
- millet porridge - 400 g;
- granulated sugar - half a glass;
- 20 g butter;
- three eggs;
- 100 g dried apricots;
- 50 g sour cream 15%.
Step by step cooking recipe
Rinse dried apricots, pour boiling water over them and leave for a quarter of an hour. Drain the infusion, and cut the swollen dried fruits into small pieces. Pour into porridge and stir.
Combine the eggs in a deep bowl with granulated sugar and vanilla. Shake well with a whisk. Pour the resulting mixture into millet porridge and stir.
Lubricate the bowl of the appliance with oil and put the millet blank into it. Turn on the "baking" mode. Set the time to 40 minutes. Leave in the "heating" mode for another half hour.
You can not boil millet, but pour it warm water and leave for a couple of hours. Observe correct proportions cereals and liquids: for one part of millet you need to take two parts of water.
Option 3. Millet porridge casserole with cottage cheese and carrots
Many children do not like cottage cheese and carrots. This casserole option will allow you to feed your child a delicious, and most importantly, a very healthy dish. Millet combined with tender cottage cheese and sweet carrots - the best option for breakfast.
Ingredients
- large egg;
- salt;
- 250 g of cottage cheese;
- natural yogurt or low-fat sour cream;
- millet porridge - 300 g;
- butter and vegetable oil;
- carrot;
- granulated sugar - 50 g.
Step by step cooking recipe
Peel the carrots, wash and chop into small pieces. We put the vegetable in a pan with heated vegetable oil and fry for five minutes, stirring constantly. Then pour in a little boiling water and continue to simmer until all the liquid has evaporated and the carrots become soft.
We combine millet porridge with an egg. Add cottage cheese, granulated sugar and stewed carrots. Mix well. To get a homogeneous mass.
Grease the mold with oil. We spread the millet mass into it and level it with a spoon. Put a couple of pieces of butter on top. We put in an oven preheated to 180 C. We bake for half an hour. Remove the casserole from the oven, cool to a warm state, cut into portioned pieces and serve with sour cream or natural cottage cheese.
To get rid of the dust that sticks together the grains, wash the millet in hot water. Do not stir the porridge during the cooking process. Cook it over very low heat with a lid on.
Option 4. Millet porridge casserole with mushrooms and meat
Unsweetened casserole can be made for lunch or dinner. This option is low in calories. Millet is rich in potassium and phosphorus. Dishes from this cereal help to remove toxins and weaken the harmful effects of antibiotics.
Ingredients
- two stack. millet;
- fresh greens;
- two eggs;
- vegetable oil;
- 50 ml of milk;
- kitchen salt;
- two bulbs;
- freshly ground pepper;
- 300 g fresh champignons;
- 50 g sour cream;
- Carrot;
- 50 g of tomato paste;
- three cloves of garlic;
- half a kilo of minced meat.
Step by step cooking recipe
Rinse the millet, scald it with boiling water, put it in a saucepan and fill it with water one to two. Put on fire and cook over medium heat from the moment of boiling for ten minutes.
Peel the onion and chop into thin half rings. Wash the peeled carrots and cut into circles. Wipe the mushrooms with a damp sponge. Leave small mushrooms whole, and cut large ones into quarters. Heat up a skillet with oil. Put mushrooms and vegetables in it. Fry, stirring constantly, until lightly browned.
Add to skillet tomato paste and chopped garlic. Stir and remove from heat.
Peel the second onion and finely chop it. Fry the onion in a separate pan with minced meat. Stir constantly so that large lumps do not form. Salt, pepper, add tomato paste, stir and remove from heat.
Put the cooled porridge in a bowl, add milk and eggs to it. Stir. Cover the form with parchment. Put a third of millet porridge in it. Smooth and spread the fried mushrooms with vegetables on top. Put half of the porridge on top, on which you spread chopped meat. Put the rest of the porridge in the last layer. Smooth and brush with sour cream.
Send the form to the oven for half an hour. Bake at 200 C. Cool the finished casserole and sprinkle with fresh herbs.
Mushrooms can be replaced with oyster mushrooms or forest mushrooms, in which case they must first be boiled. Minced meat is suitable for chicken, pork, beef or mixed.
Option 5: Millet porridge casserole with apples
Apples will add zest to the casserole and make it juicy. This option will especially appeal to children.
Ingredients
- apples - 150 g;
- salt;
- two eggs;
- granulated sugar - 15 g;
- milk - 750 ml;
- butter - 120 g;
- millet - 250 g;
- vegetable oil.
Step by step cooking recipe
Put the milk on the stove and bring to a boil, lightly salting it. Rinse the millet thoroughly and pour over with boiling water. Pour the cereal into the boiling milk and stir.
Add about a third of soft butter to warm porridge and mix. Cool completely.
Transfer the porridge into a deep bowl, beat into it raw eggs and add sugar. Stir.
Wash the apples, cut in half and remove the core. Cut the pulp of the fruit into small pieces. Add to millet porridge and stir.
Put the resulting mass in a silicone mold and put in a preheated oven for forty minutes. Put the finished casserole on a dish, cut into portions and serve with melted butter.
Apples for casseroles are better to take sweet and sour varieties. To get rid of bitterness, roast millet in a dry frying pan.
If you have millet porridge left after breakfast, do not rush to throw it away. After all, it will be an excellent basis for preparing a delicious casserole that children will eat with pleasure. Such a dish will be an excellent alternative to regular porridge for breakfast and will surprise you with a pleasant aroma and incomparable rich taste. The casserole is best served warm with sour cream, honey or jam.
Ingredients:
- millet porridge - 500 g;
- cottage cheese - 200 g;
- egg - 2 pcs.;
- powdered sugar;
- vanillin;
- walnuts - to taste;
- breadcrumbs;
- butter.
Cooking
We put the finished millet porridge in a bowl, add cottage cheese, pour in sugar and add vanillin to taste. Then beat in the eggs and mix well until smooth. Lubricate the refractory form with oil, sprinkle breadcrumbs, spread the porridge and level with a spoon. Next, sprinkle the casserole with chopped nuts and send it to the oven preheated to 200 degrees. We bake a delicacy until an appetizing golden brown, within 40 minutes. After that, let the dish cool a little, transfer to a plate, cut into pieces and serve with honey or jam.
Millet porridge casserole recipe
Ingredients:
- milk - 200 ml;
- millet - 50 g;
- egg - 1 pc.;
- sugar;
- raisins - 10 g;
- sour cream - 10 ml;
- ground crackers;
- butter.
Cooking
First, cook millet porridge in milk, then cool and add raw egg, add sugar, washed raisins and mix well. We spread the mass on a frying pan greased with butter and sprinkled with breadcrumbs, pour over sour cream and bake in the oven until cooked.
Millet porridge casserole in a slow cooker
Ingredients:
- millet - 1 tbsp.;
- milk - 4 tbsp.;
- granulated sugar - 4 tbsp. spoons;
- butter - 50 g;
- egg - 2 pcs.;
- cottage cheese - 300 g;
- vanillin - to taste;
- dried apricots, raisins - optional.
Cooking
We wash the millet, pour it with boiling water and leave it for 5 minutes. Further 
drain the liquid, put the cereal in a bowl, pour in the milk and turn on the slow cooker for 50 minutes, setting the “Milk porridge” mode. Then we cool it, transfer it to a deep bowl, add soft butter, cottage cheese and finely chopped dried fruits. Mix the whole mass well with a spoon. Separately, beat the eggs with granulated sugar, vanilla and spread to the curd mass.
Lubricate the multicooker bowl with oil, spread the porridge, level it, turn on the appliance and select the “Baking” mode. Cook the cake for about 65 minutes, then cool and transfer to beautiful dish. Serve ready cottage cheese casserole with millet porridge with chilled sour cream or jam.
Millet casserole or wheat - incredibly tasty and healthy dish. Porridge to call this miracle language does not turn! When hot, it looks like delicate cream, and when cold, it resembles a casserole (although I rarely wait until it cools down). If desired, you can add dried fruits or candied fruits to its composition, or increase the amount of sugar. I got used to baking such a casserole in silicone portioned forms, but you can increase the number of products and bake in a large form.
1. Required Products: millet, milk, eggs, sugar, salt and butter.
2. Rinse millet with water and scald with boiling water. Leave the millet in boiling water for a minute, then drain the water and scald again. Drain the boiling water.
3. Separate the whites from the yolks. We don't need squirrels. Salt.
4. Add milk.
5. Mix well.
6. Distribute the washed millet into molds. I get 1.5 tbsp. spoons per mold.
7. Add sugar. For a mold 0.5 tsp
8. Pour milk, not reaching the edge of 0.5 cm. Mix well and add butter. For one mold 0.5 tsp.
9. Bake in the oven for about 1-1.5 hours at a temperature of 120-140 degrees. If you do in a large form, then increase the time to 2 hours. The millet swells and prevents the milk from escaping. I still mix it once or twice during the baking process and add a little milk if necessary (depending on what consistency I want), although this can not be done.
Serve hot or cold with milk or coffee.
Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
History is silent about what the first casserole was made from. But on the other hand, the name of the young mistress is known, who came up with this simple and unbelievable popular dish. Nearly a century and a half ago, American Elmira Joliker mixed the leftovers from dinner and made a casserole for breakfast. Perhaps someone has made the casserole before, but apparently Elmira Joliker cooked something special, since it was she who went down in history as the author of this dish.
We won't invent anything special. The basis of our casserole will be millet porridge boiled in milk, and we will add cottage cheese and raisins to it. If millet does not appear on the list of your favorite dishes, still try to make millet casserole - perhaps after tasting you will change your attitude towards it and millet dishes will take their rightful place in your menu.
Ingredients:
- millet - 0.5 cups;
- milk - 1 glass;
- water - 1 glass;
- sugar - 3-4 tbsp. l. (taste)
- egg - 1-2 pieces;
- cottage cheese - 200 gr;
- raisins - a handful;
- salt - 0.5 tsp;
- butter - 50 gr.
Recipe with photo step by step:
We cook viscous millet porridge. Rinse half a glass of millet until the water is completely clear. Pour a glass of water into a saucepan with a thick bottom, bring to a boil. Pour a glass of milk, wait until the milk begins to boil. We fasten the fire to the minimum and fall asleep millet. Stir so that the cereal does not stick to the bottom. Add salt and sugar to taste. 
On a quiet fire (preferably on a divider), we cook thick millet porridge. Depending on the quality of the cereal, porridge can be cooked from 20 to 30 minutes. Millet should be well boiled, the porridge will become almost homogeneous. It must be seasoned with butter and cooled to a warm state. 
Whisk an egg and 2 tbsp. l. sugar until fluffy. 
We select about half of the cooked porridge, mix with the egg. If you cook big portion casseroles, then increase the number of eggs and cottage cheese.
Cottage cheese knead with a pusher (or wipe through a sieve). Mix with wheat and egg. AT sour curd add some more sugar. 
Wash raisins in warm water, we discuss. Add to casserole. There is no need to steam in a water bath - there is enough moisture in the casserole, the raisins will become soft during baking. 
Lubricate portion molds with butter. Fill with prepared millet-curd mass almost to the top. There is no need to grease the casserole. 
We put the forms in the oven with a temperature of 200 degrees. Bake for 25 minutes until golden brown. A larger form in the oven should be kept for 35-40 minutes. We let the finished casserole stand and cool slightly. 
Cut the casserole into pieces. Serve warm or cooled with or other jam to your taste, sour cream or sprinkle with honey. 
