Millet porridge in a slow cooker: step-by-step recipes and cooking recommendations

Millet porridge unfairly pushed into the culinary "backyard". But this cereal contains slow carbohydrates, protein and fatty acids, as well as vitamins B, PP, iron, calcium, magnesium, copper. Resorting to one or another recipe, from millet, you can prepare milk porridge for breakfast, crumbly side dish or meat, vegetable “pilaf” and even casserole.

Classical millet leather is prepared by boiling it in a saucepan with water and further languishing, boiling in the oven. Thanks to the multicooker, it is possible to significantly simplify and speed up this process.

It is important to choose the right raw materials. Whole kernels of a bright yellow shade testify to the freshness of the groats. Croup should not contain a lot of grain dust, impurities. However, even high-quality and relative raw materials should be rinsed with cool water.

As a rule, it is necessary to change the water 6-8 times, washing the millet. It is better to focus on the degree of transparency of water. When it remains clean and transparent, the grain can be stopped rinsing.

Millet is sometimes called the dirtiest grain, and, indeed, even high-quality raw materials have many impurities in the composition. Rinse it thoroughly, you can use for this container with a lid. Pour the grain into it, pour water on it and close the lid, shake the mixture. Wait 1-2 minutes and drain the water. On its surface will be lighter suspensions that have nothing to do with croup. The procedure must be repeated several times.

Due to its high fat content, millet cannot boast a long shelf life. The most delicious and nutritious porridge is obtained from yellow cereals. If it loses its saturation and becomes grayish, the porridge will turn out to be a little less useful. But for the preparation of casseroles such millet is optimally suited.

The danger of using stale millet is that it can have a bitter taste.

The proportions of cereals and water are determined by the type of dish that will be cooked. More on this in the next section of the article.

From the consistency of porridge depends on the ratio of liquid to grits. Most of the water you need to get liquid porridges, they are usually prepared for children. 1 part of millet requires 6 parts of water. Cook viscous porridge can, using 1 cup of grain and 4 cups of liquid. Get the crumbly millet, for example, a side dish, will help the ratio of grain and water as 1: 2.

The classic recipe involves the use of cereals, water and salt. Cooking time in a slow cooker is about 45-60 minutes. It is recommended to leave cooked cereals in the heating mode for 5-10 minutes, this allows achieving a brighter, more saturated taste. Be sure to follow this recommendation if in addition to wheat you put meat, liver or vegetables. Then the ingredients seem to be fed each other and the taste of the dish will turn out more solid, harmonious.

Cooking time also depends on the technical features of the multicooker. We give recommendations on the cooking time and the choice of programs for the most popular device models.

So, it is better to cook millet in the Redmond multicooker in the Kasha program for 40 minutes, and then another quarter of an hour in the Warm-up mode.

Phillips models also help make crumbly millet porridge, if you first prepare the cereal in the Quick Cooking mode (Krupa) for about 15-20 minutes, and then switch the device to Preheating for 40 minutes.

Millet is being prepared a little differently in the Polaris multicooker. Experienced housewives recommend cooking millet in the “Soup” mode for 1 hour, and then put on “Warming up” for another quarter of an hour.

If you are cooking a dish with meat, then it is best to use the mode "Pilaf", which is in almost all modern devices.If you are preparing a milk dish with a delayed start, you need to take care that the milk is not sour. To do this, you need to prepare it from milk and water, and put the last one in a bowl in the form of ice cubes. They will not allow the milk to sour, and melting, will help to maintain the desired balance of fluid and millet.

One of the advantages of cooking in a pressure cooker or a slow cooker is the ability to simultaneously cook meat and a side dish to it, not worrying that one of the dishes will be boiled or will not have time to cook. This unit allows you to prepare a hearty and healthy lunch or dinner - millet with meat.

Since cereal itself is nutritious, you can take lean and even dietary meat - lean veal, chicken, rabbit. If there is an opportunity to afford more high-calorie pork, the porridge will be very juicy, with a rich meat taste. You will need:

• 2 multi-cook cups of cereals;
• 500 gr pork flesh;
• 4 glasses of water (and better than broth);
• 1 carrot and onion;
• bunch of greens;
• salt and spices (a mixture of peppers, zira, thyme is good here).

Rinse the meat and cut into pieces, salt it, and then cook in the Baking program for half an hour. Without changing the regime, add chopped onions and carrots and continue cooking for another 5-7 minutes.

Prepared cereal put on meat with vegetables, pour broth, if necessary, salt. Cook an hour in the mode of "Pilaf" or "Rice". A few minutes before the end of cooking put in a dish of finely chopped greens, mix.

Instead of meat, you can use homemade or store stew. Millet also turns out gentle, juicy and nutritious. It is prepared on the same principle as the well-known dish of all - a stew with potatoes.

• 250 grams of meat stew;
• 1 cup of cereal;
• 2 cups broth or water;
• 2 carrots;
• 1 Bulgarian pepper;
• 1 onion;
• salt, spices.

Since the stew is ready to eat, you do not need to pre-cook it. Passaged vegetables will help spice up the dish. To do this, in a bowl with a small amount of oil, fry onions and carrots in the appropriate mode. After 3-5 minutes, add the pepper, cut into strips, and simmer another couple of minutes.

Put cereal, salt and spices, pour liquid and switch the mode to “Pilaf” or “Multipovar”. Cook an hour.

Light and nourishing dish that athletes will appreciate. Millet provides the body with slow carbohydrates, chicken - proteins, mushrooms - fiber. Would need:

• 1 cup of millet;
• 2 glasses of water;
• 500 g chicken fillet or breast;
• 200 grams of mushrooms;
• 4 tablespoons of butter (2 for frying mushrooms and 2 for porridge);
• 1 onion;
• salt, spices.

Mushrooms cut into plates and browned in a bowl with onions on a little oil. Send here the chicken meat, cut into strips or cubes. It is better to use the "Baking" mode, as on the "Fry" butter will burn. Cook mushrooms with chicken in this program for 10 minutes.

Add the washed millet, salt, spices and water. Cook as pilaf 60 minutes.

A quick version of millet - with minced meat and onions. The stuffing is cooked quickly, so it is put at the end of cooking. And so he had time to fry, it must be done in advance. Need to prepare:

• 1 cup of millet;
• 2 glasses of water;
• salt, spices;
• 500 grams of minced meat;
• 2 onions.

Chop onions and fry in a small amount of vegetable oil until transparent. Put the stuffing and fry it, stirring occasionally. Do not close the lid. It is necessary to break up large pieces of stuffing, you should get a composition that is found in pasta "bolognese" or "pasta in a fleet" - small "grains" of stuffing, well roasted.

Ready stuffing put in a plate, cook in a slow cooker porridge, using millet, water and salt, 60 minutes in the "Pilaf" mode. 10 minutes before the end of the process, add the stuffing, mix everything and leave the dish under the lid until the beep sounds.

The consistency of porridge depends not only on the ratio of the main ingredients, but also on the method of cooking. Only at first glance it seems that the multicooker is a universal “pan”. In fact, this unit reproduces the different modes of cooking, which helps to achieve a variety of variants of the same product.

Cooking technology depends on what dish you plan to get. If you need crumbly pshenka, then you should choose the mode of multicooker "Rice" or "Pilaf". In this program, dishes are subjected to short-term, high-temperature processing.

Crumbly millet porridge is a versatile dish suitable for meat and fish dishes, combined with vegetables, fruits and berries.

Porridge according to this recipe is crumbly and airy. It can be combined with seafood, liver and vegetable salad. Need to:

• 2 glasses of millet;
• 4 glasses of water;
• 2 tablespoons butter;
• salt to taste

Millet wash and dry. After that, it should be ignited in a hot frying pan for a couple of minutes and put into the bowl of the device. Add other ingredients and cook for 45-60 minutes by selecting the program "Multipovar", "Rice", "Buckwheat" or "Pilaf".

Liquid milk porridge is usually found in the children's menu. Sugar is put into it. By the way, part of the usual sweetener can be replaced with vanilla, then the dish will have a pleasant aroma and seem more tender. You can, on the contrary, reduce the amount of sugar and pour the finished porridge, laid out on the plate, with honey.

The important point is that at temperatures above 40 ° C, the healing components begin to break down in honey, so do not put it in too hot porridge. It will take:

• 1 cup of wheat;
• 6 glasses of milk;
• 2-3 tablespoons of sugar;
• 30 grams butter;
• a pinch of salt (to balance the taste);
• vanilla sugar or vanillin.

Prepared (sorted and clean) cereal folded into the bowl of the device, add sweetener, milk, salt. Oil can also be put immediately or added 5 minutes before readiness.

Cook in the program "Porridge" 60 minutes. After the dish is ready, leave it in “Heated” mode for 5 minutes.

The taste of food affects the fat content of milk. If you take a low-fat product, it will not be the best way to affect the taste of the dish - it will not have a pleasant creamy aftertaste. Excessive fat milk unnecessarily increases the calorie content of the dish, and its taste will not differ from what is cooked in medium-fat milk. The best choice is milk with a fat content of 2.5%.

Milk can be diluted in half with warm boiled water. This is usually done if there is not enough milk on hand or there is a need to reduce the energy value of the porridge.

Viscous porridge is the “intermediate” variant between crumbly and viscous. It has a pleasant texture and is usually prepared with milk. Like all other varieties, it can be combined with vegetables, fruits, nuts. If you cook it on water, then as a supplement it is recommended to use meat or fish, vegetables.

A dish prepared according to this recipe is obtained not only incredibly tasty and healthy, but also very bright, attractive. One of its kind awakens the appetite. Do not be afraid of the presence of pumpkin in the recipe.Even if it is not attractive as an independent product, it is very pleasant in tandem with milk millet, the characteristic pumpkin taste is absent. Pumpkin goes well with raisins and dried apricots, it is better to choose its sweet varieties, for example, nutmeg. Have to take:

• 1 multistakan millet;
• 4 milk multi-cups (you can take 2 cups of water and milk);
• 200 grams of pumpkin pulp;
• 1 tablespoon of shara;
• a handful of dried apricots and raisins;
• a pinch of salt;
• 2 tablespoons butter.

Prepare the grits, cut the pumpkin into slices, pour over the dried fruits with hot water and leave to soak for half an hour.

Put the pumpkin in the bowl, fill with millet. Cut the dried apricots into 2 or 4 parts (it can be even smaller, if you like it more), also send it to the bowl of the unit. Add salt, sweetener and milk and mix the mixture thoroughly so that the grits and pieces are properly mixed.

Before you close the device with a lid, add oil. Cook in the program "Porridge" 60 minutes. 5-7 minutes before the end of cooking put the raisins, mix the dish again.

You can simply boil the porridge with milk, add salt and sugar, and mix the ready dish with a banana, mashed in a mash, or with a baked apple. Milk pshenka goes well with strawberries, oranges, red currants.

Connoisseurs of authentic vintage recipes will be happy to try the millet porridge with turnips. This is an old Karelian recipe, and the dish is prepared in the same way as the porridge with pumpkin and dried fruits described above.

Millet is suitable not only for cooking porridge, but also for the preparation of tasty and healthy casseroles. With this method of processing is also saved the use of grain. Casserole is a tricky way out if a child does not want to eat millet porridge. Airy, beautiful yellow color, it looks very appetizing. And if you serve it with sour cream or fruit puree, sprinkle with chocolate chips or pour sweet sauce, you get a real dessert. Should prepare:

• 1 cup of millet;
• 2.5 glasses of water;
• 0.5 cup sour cream;
• 3 eggs;
• 0.5 cup sugar;
• a quarter pack of butter (about 50 grams);
• 100 grams of dried apricots (you can take candied fruits or other dried fruits).

From millet and water you need to cook porridge according to the traditional recipe. Dice dried apricots in hot water for half an hour, then chop finely and put in porridge. There also add part of the oil (pre-melt).

Beat the eggs into the foam together with the sugar and mix the resulting composition into millet “dough”. Lubricate the bowl of the multicooker with the remaining piece of butter, pour out the "dough" and cook in the "Baking" mode. After turning off the beep, check the readiness with a toothpick.

If the casserole is ready, you need to cool it a little, and then turn the bowl on a plate to remove the casserole.

Knowing the principle of making a sweet analogue, you can easily prepare a more substantial version of the dish. To do this, fry the sliced ​​onions, mushrooms and chicken fillet in a multicooker bowl. If there is a fear that the pieces will burn, you should use the mode “Quenching” or “Baking”, setting the timer to 10 minutes.

Grind the mixture and put it in the porridge, add the softened butter, finely chopped green onions and parsley, a couple of eggs. The composition must be thoroughly mixed and put in a bowl. Pre-rub the last inside with butter and sprinkle with semolina or breadcrumbs.

Preparation in the Baking program for an hour. Remove, allowing the cup to cool slightly and turning it onto a plate.

Cooking millet with vegetables is in many ways similar to the same process of cooking cereals with meat.You must first extinguish the vegetables so that they give the juice, and then put the cereal. For a more expressive and bright taste of the finished dish, you can pour millet not with water, but with vegetable broth.

An important point is that in order to increase the flow of juice from vegetables, it is not necessary to salt them. It will be enough that the salt that will be in the broth or will be laid along with the grits.

Traditionally, onions and carrots are added to porridge with vegetables. These affordable vegetables help make the cereal juicier, give it a distinctive sound. Stewed tomatoes and zucchini will provide even more juiciness. From the first be sure to remove the skin. Young zucchini can not clean. For flavor and zest, it would not be superfluous to put a clove of garlic.

First stew vegetables that require longer cooking. In this case, it is carrots with onions, after 5 minutes you can enter the remaining vegetables.

An unusual combination can be achieved using pumpkin and cauliflower in porridge. The first must be cut into cubes, the second - washed and disassembled into inflorescences. One of the advantages of this dish is that all the ingredients (both vegetables and cereals) can be put in the bowl at the same time and immediately put the program “Porridge” or “Rice”.

Finally, you can add a Mexican or other vegetable mixture to the millet. Usually they are frozen sold in supermarkets. It is enough to scald the vegetable pieces with boiling water and stew for 2-3 minutes in the bowl. Then you can put grain, liquid and cook porridge according to the classic recipe.

About what are the recommendations for the preparation of millet porridge, see the following video.