Millet porridge in the oven: recipes and cooking tips

Every year, millet porridge is becoming less and less popular, however, this is unfair. The daily use of this cereal contributes to the proper functioning of the body, since its composition contains a large number of beneficial trace elements, which are the main guarantee of vigor and tone.

You must make a millet-rice porridge with an appetizing crust, if you take into account all our recommendations.

Wheat groats contain a whole complex of B vitamins that have a beneficial effect on the nervous system, skin, hair condition and blood pressure.

Due to the presence in its composition of vitamin PP, cereal perfectly normalizes the mucous membrane and digestion, because of which millet porridge heads the diet of people who want to keep themselves in shape.

In addition to vitamins, millet is rich in trace elements such as calcium, iron, magnesium, copper, fluorine and manganese.

100 grams of this product contains 350 kilocalories, 13 grams of protein, 4 grams of fat and 70 grams of carbohydrates.

There is a huge variety of all sorts of recipes for millet porridge in the oven. The most common and delicious ones are listed below.

Required components:

• millet - 200 grams;
• milk - 800 milliliters;
• butter - 20 grams;
• sugar - two teaspoons;
• a pinch of salt.

Cooking

• Pour the cereal into a rare sieve and rinse thoroughly under cool water.
• The dishes, in which the porridge will be cooked, should be well greased with butter and put pure millet into it.
• Pour there fresh milk, pour the planned amount of granulated sugar and salt. The resulting composition is thoroughly mixed, without touching the oil with a spoon, with which the dishes are greased. It will protect the dish from burning and will not allow the milk to “run away”.
• Place the pot of millet in the oven preheated to 160 degrees.
• Cook the dish at that temperature for forty minutes, then raise it to 185 degrees and cook the porridge for another twenty minutes.
• After the time has elapsed, get a side dish, test for readiness, and if all is well, the dish can be served.

Thanks to dried fruits and nuts, even the most ordinary garnish will play in a completely new way, but what can we say about the increase in useful properties!

Ingredients:

• millet groats - 200 grams;
• milk - 400 milliliters;
• dried apricots - 60 grams;
• raisins - 60 grams;
• walnuts - 40 grams;
• butter;
• granulated sugar / salt to taste.

Cooking

• Rinse the dried fruits thoroughly, put them in a bowl and pour boiling water. They must be infused for half an hour.
• At this time, oil the inside of the pot with oil, and pour the previously washed cereal, sugar and salt into it. It should be remembered that the dried fruit used is already sweet, so it is important not to overdo it with sugar.
• Pour the milk into the dishes and cover the steamed dried apricots with raisins.
• Mix all ingredients thoroughly and place in an oven preheated to 170 degrees.
• The dish should languish for an hour, after which it takes another half hour to infuse.
• It remains only to sprinkle the culinary masterpiece with nuts and you can start the meal!

Jam or jam will be a great alternative to sugar.

Components:

• fresh milk - 1 liter;
• millet - 300 grams;
• raspberry jam - 20 grams;
• butter;
• salt.

Cooking

• Groats thoroughly and thoroughly rinse.
• To process a pot oil and to pour out in it pure grains.
• Also add salt and milk.
• Garnish put in the oven, hot up to 180 degrees. The process of languishing will take about an hour.
• After, get the dish and sweeten it with raspberry jam. Mix everything thoroughly, cover tightly and send to the oven (only now turned off) for another twenty minutes. Thus, porridge infusion is good and soaked with sweetness.

Following this recipe, you can feed the whole family with a delicious, fragrant and nutritious dinner.

Required Products:

• chicken fillet - 500 grams;
• wheat cereal - 450 grams;
• two carrots;
• bow;
• butter;
• vegetable oil - 70 milliliters;
• hard cheese - 130 grams;
• greenery;
• ground nutmeg - one teaspoon;
• salt;
• ground black pepper.

Cooking

• Wash chicken meat and send to cook on the stove until fully cooked.
• Pour the millet on a griddle prepared with vegetable oil and lightly fry. Then send it to stew.
• Onions, carrots and boiled fillet chopped into medium-sized pieces. All this fry, salt and pepper.
• Stir the grits and fry thoroughly and put them into the pots, smearing them with oil beforehand and adding nutmeg and hard cheese to them.
• Put it all in an oven preheated to 185 degrees and bake for half an hour under sweat-tight lids, and another five minutes without them.
• It remains only to sprinkle the resulting delicacy with greens and can be served at the table.

Fans of vegetable dishes will appreciate this recipe. If you wish, you can use absolutely any vegetables, and various spices will help to achieve a piquant flavor of taste.

Products you need:

• millet groats - 200 grams;
• water - 300 milliliters;
• carrot;
• bow;
• sweet pepper;
• butter;
• salt, pepper, seasonings.

The cooking process is very easy and does not take much time.

• rinse millet thoroughly;
• cut vegetables into small pieces;
• put everything in a pot, add water, salt and pepper and send to the oven for forty minutes.

This dessert can be cooked with both milk and water. The most important thing is to malt it at the end of cooking. Spices can be replaced with cinnamon, vanilla sugar or orange peel.

Ingredients Required:

• small pumpkin;
• millet - 500 grams;
• walnuts - 150 grams;
• raisins - 200 grams;
• milk - 400 milliliters;
• butter;
• brown sugar - 180 grams;
• baked honey - 70 grams;
• mustard - one teaspoon;
• crushed cinnamon - 10 grams;
• salt.

Cooking

• The oven is heated to 190 degrees.
• Rinse the pumpkin thoroughly, remove the tip, and clean the seeds and films.
• Pour into it previously washed millet so that half of the pumpkin was still free.
• Add raisins, cinnamon and salt. Mix everything well and season with butter.
• Pour all the contents of the pumpkin with milk to the very edges.
• Tightly close all the cut off top.
• Pour some water on a baking sheet, put a pumpkin on it and leave to stew in the oven for an hour and a half. It is very important to periodically pour water on a baking sheet in order to avoid burning.
• Ready hot millet to fix with melted honey and mix.
• Sprinkle the resulting dessert with chopped nuts. Done!

This very unusual variation of the casserole will appeal to all households. It perfectly diversifies the diet and surprise with its extraordinary taste. If you wish, you can make dessert with condensed milk or jam.

For cooking you will need:

• millet - 200 grams;
• two eggs;
• butter;
• granulated sugar;
• water - 500 milliliters.

Cooking

• Wash the cereal and send stew for half an hour.
• After it is ready, mix it with eggs, sugar and butter.
• The composition is laid out in a baking dish, send to the oven for half an hour.
• After the time, get, cool, pour condensed milk or sour cream and you can start drinking tea! Quick and easy!

For a more perfect and tasty side dish you should use some tricks.

• Even with a strong desire to get exactly the sweet food, salt must be added. However, sugar must be added at least three tablespoons. If the porridge is intended for the child, then sugar should be replaced with condensed milk or honey.
• You can significantly simplify the recipe for cooking pumpkin porridge. To do this, bring the products to full readiness separately, and only then combine them.
• It is necessary to oil the millet, otherwise it may turn out to be dry and not very tasty. If desired, you can replace the cream with olive, sesame, mustard or regular sunflower.
• The grain product on the shelves may have an unpleasant bitterness, so you should definitely look at the date of manufacture of millet.
• To obtain a crumbly dish, you should halve the amount of liquid used, otherwise the product will be watery.

• For full readiness of cereals it takes no more than thirty minutes. After that, it can be covered with a lid and let it brew so that the grains can swell well.
• When purchasing a product, you should give your preference to the one that is in the transparent packaging. This will allow you to properly consider its shade. Rich yellow cereal says that the dish will turn out crumbly and tasty. If the plans involve the preparation of liquid gruel, then you should choose millet light shades.
• Studies have shown that polished or crushed varieties affect the human body more beneficially, since it is in them that the highest content of the most beneficial vitamin complexes and trace elements.
• If you are going to make a casserole, you should give your preference to bright yellow and brilliant grains, on which there is already no grain sheath and film.
• Millet grains are pretty polluted. Therefore, it is necessary to rinse them thoroughly (preferably three times) before cooking. It is very easy to recognize that they are clean: the water from under them should become transparent.

• In order to get rid of the unpleasant bitter aftertaste, it is necessary to wash the grits with boiling water several times, soak for half an hour and lightly fry in a hot frying pan. One minute will be enough.
• A child under the age of five is advised to serve the dish in a liquid consistency. This is explained by the fact that the children's organism is weak and will not cope with the process of digesting heavy foods. A liquid product is easily absorbed, enriching the body with all the necessary nutrients. A garnish for a child requires boiling for at least half an hour, and water should be replaced with milk with an average fat percentage. Before serving to the table, you should fix the dish with low-fat cream or sour cream. So the product will be more creamy in taste, which is very popular with most children.

How to cook millet porridge in the oven, see the next video.