How to cook millet porridge in a slow cooker on the water?

Many people are committed to proper nutrition. Everyone wants to eat tasty, retaining youth and slimness. In this regard, millet porridge can be considered a useful product. Gold groats are well prepared in the creation of the technological world: the slow cooker.

Possessing a large amount of nutrients, pshenka is indispensable for humans. A pleasant addition is the fact that it can be used as a side dish for meat, fish and mushroom delights.

But infrequently, you will see millet on the table of an ordinary hostess. It is possible that under the condition of rare use of the product since childhood, many do not think about the need for its preparation. According to its external characteristics, wheat is not inferior to other cereals, and in some cases it is more useful for the human body.

Groats abound in their color variety. You can find grains of yellow, white, red and gray shades. By law, the most worthy is considered to be bright yellow pshenka.

Above it was mentioned the useful qualities of the treat. With it, you can rid the body of excessive amounts of antibiotics and various toxic substances. Millet is less allergenic and easily digested, which is an undoubted advantage when feeding a baby, and the presence of a huge amount of vitamins has a positive effect on the health of people with atherosclerosis, diabetes and liver pain. The fine effect of wheat is on the organs of the cardiovascular system and various diseases of the gastrointestinal tract. That is, if a person will use this cereal in the diet at least a couple of times a week, he will rejuvenate and heal his body for several years.

Undoubtedly, the above listed properties of millet do not favorably affect all people. For example, for pregnant women and the representatives of the stronger sex. For them, the use of this product in large quantities is considered risky. In the case of the male part of the population, the constant use of wheat in its diet negatively affects the potency. According to many data, scientists have not yet fully studied the useful and negative aspects of the use of millet porridge. For example, some believe that wheat is sufficiently retaining iodine in the body, while others are opponents on this issue.

Unlike various types of other cereals, wheat has a shelf life. If most of them can be on the farm for years, then millet porridge tends to deteriorate. After the expiration date of the cereal, it is crushed and bitter. However, it can be bitter and insufficiently prepared croup. In any case, you must always take a fresh product.

There is a whole ritual of action that allows you to get a rich, tasty dish as a result.

Consider its points:

• We start with washing the millet. It contains flour, which adds bitterness to the dish during cooking. Washing takes place in warm water to its transparent state. Usually this procedure is performed three times.
• Do not forget to periodically drain the dirty water from the grain. The last stage is the treatment of boiled water washed millet.

After the millet has been thoroughly prepared, it is time for special rules and cooking techniques.

It is necessary to study the ability of the multicooker and choose the mode of operation, thanks to which the millet porridge will be delicious. Usually look at the model of the device and plan the consistency of cooked millet. In this matter, it should be noted that the thicker and more viscous porridge is obtained using the “Porridge” and “Soup” modes, and the crumbly oriented is used in the “Pilaf”, “Krupa” and “Multipovar” modes.

Having decided on this issue, proceed to cooking. The first rule that must be observed is to find the ideal ratio of porridge and water. In case of underfilling or overflow, the product will be equally unaesthetic from the point of view of cooking.

Based on this, housewives revealed a pattern:

• crumbly porridge is obtained by combining two glasses of water and a glass of cereals;
• viscous porridge becomes when four glasses of the required liquid are added to one glass of millet groats at once;
• liquid porridge will be when mixing six glasses of water and a glass of millet.

Often, when people start doing something for the first time, they face a huge amount of problems and misunderstandings. In this case, you should seek advice from an experienced professional in order to avoid unnecessary nervousness. In the case of the preparation of millet porridge also there are difficulties that require compulsory resolution.

So, the main recommendations:

• As mentioned earlier, the basis for the successful preparation of a meal of millet groats is the rule of respect for proportions. It depends on the consistency of porridge and its purpose.
• Prepare millet thoroughly for cooking. It should be washed from two to ten times. This will give the dish a mild taste and relieve bitterness.
• For a perceptible change in taste and getting rid of bitter notes, the grits are kept in freshly boiled water, or, on the contrary, filled with cold water.
• In order for the grain of millet to be cooked and steamed in the same way, it is necessary during the cooking process to fill the millet with water until it is completely covered.
• For a quicker porridge preparation process, experienced chefs pour boiled water over the cereal or put it in freshly boiled water.

You should not save on butter in porridge. Even the saying goes: "You won't spoil the porridge with butter." If you find a bitter taste in the finished porridge, you can sweeten it with honey or other fruits or add sauce. But next time it is recommended to purchase a new package of wheat, so as not to risk health.

The above patterns not only affect the number of different ways of cooking millet in a slow cooker, but also allow the hostess to achieve the desired effect from the dish. It is noteworthy that it is cooked on water, thus destroying the stereotype about the taste characteristics of porridge. To the positive aspect we attribute the universality of the dish, the preservation of a greater number of useful properties of cereals when adding water to it.

In order not to get lost in a variety of recipes, let's start with his classic example.

The simplicity and versatility of the recipe rightly attracts hostesses in its use. The result is delicious porridge in consistency and taste.

We take as a basis a glass of wheat, water in the amount of four glasses, salt and butter. Subjecting the millet to a thorough washing procedure, we place it in the bowl of a wonderful helper - the slow cooker. Pour water and add the remaining necessary for the preparation of products, the mass is stirred. Using the multi-cook mode called “Porridge”, they do the cooking and let the millet brew. Here is ready millet porridge according to the classic recipe with water.

Usually, when a lot of guests come in or are upset by household chores, housewives prefer to cook a full-fledged dish in a slow cooker. This recipe will not only quench your hunger, but will also become a wonderful wholesome dinner or lunch. All the main work will be carried out at the stage of preparing the necessary ingredients for cooking.

So, half a kilo of pork or beef pulp eliminates various types of veins and films. Then cut into pieces, pleasing you with an optimal, almost perfect size. Together with sunflower oil they are sent to the multicooker bowl.While the meat is cooked in the “Frying” mode for fifteen minutes, chop the onion half rings and rub the carrots. Next, add the vegetables in the meat bowl for about five or seven minutes. To zazharka send a spoonful of tomato paste, two glasses of washed millet. All salt, pepper and pour hot boiled water. On the multicooker, set the mode “Pilaf”, or, for lack of it, “Krupa”, “Porridge” or “Quenching” and cook for fifty minutes. We give the cooked dish to stand for fifteen minutes and serve.

Stew pretty universal additive for fast food, giving them a great taste and aroma. It is used precisely when the finished dish needs to be served literally in a few minutes, that is, it is necessary to cook food in a rather short period of time. In a company with millet, it will allow even the most sophisticated gourmet to get enough.

For greater benefit and brightness of taste, vegetables are used as the basis for cooking: carrots, onions, eggplant and red pepper - one by one or a couple of pieces. They are thoroughly washed and cut, two tablespoons of vegetable oil are added. Everything is immersed in a slow cooker and in the “Frying” mode it is passaged for seven or ten minutes. After removing the stew from excess fat, it is placed in a bowl of vegetables and heated for five minutes. Then one cup of pre-washed porridge is added to the contents. Set the mode "Porridge" for thirty-five minutes.

Useful porridge on the water turns out a little fresh, unlike dairy. At the same time, it can also be diversified with vegetables and fruits. Especially this dish is suitable for those who do not like dairy products or suffer from lactose intolerance.

In this recipe, you must clean and cut the pumpkin into small pieces. Pumpkin will need 750 grams. Add it to the water and cook for fifteen minutes. Then in the contents of the bowl to the pumpkin and water we place the millet groats, salt and butter. We bring to readiness, using the regime "Porridge". Give brew and serve.

With all the variety of recipes it should be noted that some of them are designed specifically for our beloved children. Not always kids like to have breakfast "naked" millet porridge. In the event of such a situation, many housewives advise to add some rice, raisins and dried apricots to the millet grits. This dish can be attributed to dessert.

To prepare such porridge, cooks will need half a glass of rice and pshenka, four glasses of water or milk, pitted cherry berries (raisins or dried apricots), sugar, salt and butter.

People who strive to become slim can satisfy their hunger by diversifying their menu with millet porridge on the water with the addition of a zucchini. The latter is cut into small pieces and placed in a multicooker bowl. To him send diced carrots and vegetable oil. Ten minutes when the cooking mode is on, the contents should be in the bowl. Purified millet is added to vegetables along with tomato paste. Turn on the "Multipovar" When ready, decorate with greens.

Modern housewives began to devote much more time to themselves and the family. In many cases, this situation has arisen due to the technological process. Therefore, along with such major devices as a washing machine and dishwasher, a multicooker, for example, Redmond, occupies an important place.

Indeed, the dishes in it are very tasty and juicy, do not require careful monitoring. But, despite the positive characteristics, it is necessary to take into account the nuances of working with certain products when cooking according to various recipes.

A special place in this matter takes cooking porridge, namely its varieties of millet groats.

A huge advantage of cooking cereals in this unit is saving nerves and cook time. There is no need to wait for the water to boil, to constantly look so that it does not run away.All action is focused on certain modes. It is they who, with varying degrees of intensity, bring any food to a delicious, melting in the mouth, final dish.

The peculiarity of the preparation of any of them depends on the technical characteristics of various models of multicooker manufacturers.

How to cook millet porridge in a slow cooker on the water, see the following video.