Methods of cooking millet porridge

For a long time pshenka had a special place on the table of both rich and poor man.By tradition, millet porridge was served for all the holidays that occur during the Christmas period. And also this product perfectly nourishes the human body, observing the post.

Wheat has a huge number of useful elements that prevent the development of many diseases associated with the digestive system, as well as diabetes. Dishes made from wheat cereal are surprisingly tasty and very useful, as they saturate the body with vital elements for the human body, which help it to function normally.

The classic recipe for this product involves the use of ovens and full-fat milk. To date, the recipe is much simpler. Thanks to a gas stove or oven, millet porridge can be cooked in a couple of minutes, while using a minimum of products. Stopping at the counter with cereals, you can notice that wheat is one of the cheapest products on offer. But it was not always so. Millet is called millet seeds, it is an annual herbaceous grass plant.

Historically Mongolia and China are considered the birthplace of this wonderful product. It was grown on the territory of these countries more than five thousand years ago. Millet was the basis of nutrition in Asian, African and South European countries. But at the beginning of our era with the appearance of rice and other cereals millet was relegated to the background. In Russia, the first appearance of wheat was recorded in the third millennium BC. The area allotted for the cultivation of this crop was small. However, people really appreciated this product, affectionately calling it "gold grains".

It is no secret that millet has a lipotropic effect on the human body. In other words, does not allow the fatty surplus to be postponed. In turn, meals of millet groats are recommended for people who need to remove toxic substances from the body or reduce the effect of antibiotics. Wheat is one of the main dishes in the diet of patients suffering from diabetes, atherosclerosis, liver disease, pancreas, heart, blood vessels and the nervous system. Silicon and fluorine, which are in a significant amount in the composition of millet groats, help to strengthen bones, teeth, gums, hair and nails. And copper helps muscle fibers recover from intense exercise or heavy physical activity. Bones become more elastic.

Pshenka is indispensable for kids, as it can have a warming, tonic and invigorating effect. However, the use of porridge is contraindicated in breastfeeding or low levels of acid in the gastric juice. Sixty percent of this product is given to carbohydrates, fats - 3-4 percent, proteins - eleven percent. One hundred grams of millet porridge contains ten grams of fiber, which is quite enough for the necessary daily requirement. Amino acid composition is slightly inferior to oatmeal and buckwheat.

Depending on the recipe and cooking method you have chosen, the cooking time may vary. Since millet is a rather hard cereal, the approximate preparation time will be from twenty-five to forty minutes. In order to get crumbly millet, it is necessary to cook it in a pan for twenty to twenty-five minutes. The viscous and liquid consistency of millet porridge is achieved by languishing for thirty to thirty-five minutes.

If there is a slow cooker, the millet grain will be ready after forty-five to fifty minutes. The cooking time of millet cereals in a double boiler will take from forty minutes to a full hour.

Properly cooked cereal is crumbly porridge. In this form, the product is served as a side dish to various types of meat. Millet groats are an excellent dish for breakfast and dinner. As a rule, grits are cooked in a pan with a very thick bottom or in a cast iron cauldron. The presence of fat in the composition of the cereal gives the wheat a bitter taste. In order to avoid this, before cooking, the cereal is doused with boiling water, then the water is drained, and only after that the cereal is boiled.

This type of cereal in the oven will be cooked for one hour. A pot will help the dish to bake evenly, besides serving in portion containers looks tasty and appetizing. To start, pour boiling water over millet. Then drain and rinse in cool water. Finely chop the carrots and onions, fry them thoroughly on a pre-heated pan. Then, in the cooked pots, pour the washed millet and roasted carrots and onions.

Pour warm water and add salt. Place the pots in the oven, there is no need to warm it in advance. The oven temperature should not exceed one hundred and ninety degrees. Cooking porridge will take approximately forty minutes. After that, it is advisable to leave the pots in the oven off for another twenty-five minutes.

To make porridge in a double boiler, rinse the cereal thoroughly, then place it in the double boiler. Then the cereal is poured with the required amount of milk and salt is added. Prepare the millet in a double boiler for forty to fifty minutes. This recipe is quite simple in execution and does not require much effort from the hostess. The process of cooking in a microwave millet porridge is not as common as other methods. Therefore, few people know that this way you can cook wheat in less than fifteen minutes. To begin with, wash the grits thoroughly several times. Do not forget that millet gives bitterness. Then the cereal is laid out in a dish intended for a microwave oven. Top poured water.

The container with millet is placed in the microwave for six minutes. Power must be set to maximum. After six minutes, all the water should boil over. Therefore, it is necessary to add an additional portion of milk or water. The contents must be mixed intensively and add a tablespoon of butter. Then the container with the croup is placed for another five minutes. Delicious and healthy pshenka ready to eat.

In the modern pace of life there is not always an extra hour to spend on cooking. There is one trick that will allow you to feast on this tasty and healthy porridge, while significantly saving time spent at the stove. The only thing that is required of you is to get a thermos. The most practical is a stainless steel thermos. The proportions of cereals and water individually.

It all depends on the size and shape of your thermos. If you want to get the consistency of mashed potatoes, pre-grind the grits in a coffee grinder or mixer. As a rule, two to three parts of water are needed for one part of the cereal, as the cereal is extremely boiled soft. To begin, place the millet in a thermos, adding salt and spices to your taste. Pour the required amount of boiling water.

As mentioned earlier, pshenka is served as a side dish to all types of meat. During the period of fasting, pshenka can be used as an independent product. For breakfast porridge is served with a glass of milk and a piece of butter. You can add chopped into small pieces of fruit or berries. This product goes well with banana, savory pear, dried fruit and raspberries. Since the texture of porridge in most cases turns out dryish, it is recommended to supplement it with gravy in the case of serving with meat or with some light salad.

With the sudden arrival of guests from the already cooked millet can make a casserole. To do this, sprinkle liberally with grated cheese and send in a microwave for three to five minutes. Crumble up the greens from above, and boldly serve them to the table.

The secret of delicious porridge lies in following the recommendations of experts.

• If you want to get sweet millet salt still need to add. But sugar should be much more. A hundred grams of cereal will require two or three tablespoons. For making a sweet product for a baby, it is advisable to replace granulated sugar with honey or condensed milk.
• Pumpkin pshenka can be cooked much easier than many recipes suggest. Use the technology of cooking rice porridge, when the cereals (in this case rice) and vegetables (pumpkin) are brought to the finished state separately. And only after cooking are combined into a single dish.
• It is necessary to fill porridge without fail. Otherwise, the porridge will turn out dry and unpleasant to the taste. Butter can be replaced with olive, sesame, mustard or regular sunflower.
• Freshly made cereal does not have a bitter aftertaste. Consequently, the longer the product lay on the counter, the greater the likelihood that as a result the millet porridge will turn out bitter.

• If you want to get a crumbly millet porridge, reduce the volume of water or milk by half, otherwise the product will acquire a liquid consistency. To obtain a viscous or "glue" texture, reduce the amount of water three times.
• Regardless of which cooking method you choose, it does not take more than twenty minutes to make porridge. Then you can turn off the equipment or remove the pan from the stove, then just let the product stand. During this period, porridge will increase in volume.
• When purchasing cereals pay attention to its shade. First of all, give preference to a product that is packaged in a transparent package. Saturated yellow color indicates that the wheat will turn out tasty and crumbly, that is, it will acquire an ideal state. For the preparation of liquid porridges it is preferable to purchase lighter varieties of millet.
• Nutritionists advise to acquire ground or crushed millet groats. According to them, such a product is more useful for the human body. So, it contains a large amount of beneficial vitamins and minerals.

• Yellow and shiny wheat cereals, which the manufacturer has been freed from the film and grain shells, are perfect for making various casseroles.
• Like rice, pshenka is a rather polluted croup. Therefore, before cooking, the wheat is necessarily washed several times until the water is clear. Despite the fact that during the cooking (heat treatment), all bacteria and harmful microorganisms will be destroyed, you should not neglect washing the cereals.
• To remove the bitter taste, the millet is doused several times with boiling water, soaked for thirty minutes or roasted for a minute. To do this, use a highly heated frying pan.
• For children under five, it is advisable to serve millet cooked in a liquid consistency. So a small body that has not yet become stronger can cope with the process of digestion, and the assimilation of beneficial vitamins and microelements will be much easier.Porridge for the child must be boiled for at least thirty minutes. Instead of water, it is desirable to use milk with an average percentage of fat. And before serving, fill the millet with a small piece of butter or low-fat cream. So the product will get a more milky and creamy taste, beloved by a large number of children.

To learn how to cook millet porridge with milk, see the next video.