How tasty to cook the millet to garnish?
Millet as a product has unique qualities and benefits. This is a great way to diversify the diet, but in order for the side dish to be tasty, it must be properly prepared.
Treatment
Millet is perfectly cooked and turns into a tasty addition to meat and fish.To make it fall apart, the ratio should be 2/1. It is better not to inject the liquid immediately, but to add it as needed. They use not only plain water, but also various kinds of broths.
You can improve the taste of a small addition of butter, after which such porridge becomes incredibly tasty. The grains do not stick together, a special taste is perfect for different side dishes.
Before you put the millet in the pan, you should prepare it beforehand, because you can feel the not very pleasant bitterness.
It is recommended to soak the cereal in water and hold it there for 7 hours. It is also a good idea to rinse it until the water is clear.
The fire on the stove must be small, in addition, the first ten minutes, you must stir porridge, otherwise it will stick to the pan and burn it, this will give an unpleasant taste.
Always before turning off the burner, the grains are checked for taste. If they are solid and there is no water left, add water. As a rule, full readiness of millet porridge comes in 20 minutes. It is best to cover and put on a slow fire, because then the croup absorbs the necessary moisture.
But this is not all, because porridge must already stand up.
It would be nice to cover the pan with the lid closed with a towel and hold for about twenty minutes, then the millet will become incredibly tasty.
Cooking options
There are different recipes for cooking millet porridge.
When using the multicooker
The slow cooker has become an excellent helper for the hostess, it allows you to bring the products to the necessary condition in automatic mode. Grits can be washed with boiling water before cooking.
Inside water is added in the specified proportion, oil and salt. The best mode for cooking "Pilaf", the average processing time of the hour. When the garnish is ready, the device will alert you with a beep.
If you do not intend to eat the dish right away, you can turn on the “Heating” mode, then the porridge will have time to brew, it will only get better.
In a double boiler
In a double boiler you get crumbly porridge, but the cooking procedure is almost always the same. Millet is washed or soaked in water to remove the bitter taste. Then placed in a double boiler, while the water must completely cover the grain. Too much liquid leads to the fact that porridge will be boiled as a result. After readiness put oil, sugar or salt, it all depends on personal preferences.
With vegetables
For the diet, you can imagine nothing better than millet porridge with vegetables. One hundred grams of product accounts for 27 kcal. Two hundred grams of cereals, carrots, onions, garlic, vegetable oil, salt and seasoning will be needed to prepare the dish.
It is best to cook in a large volume pan with a lid, since porridge will increase in volume as cooking progresses. Steaming to the desired result helps double or triple bottom dishes. Cast iron pans are great.
Vegetables crumble into cubes or strips and passer in butter in a frying pan. Add garlic and seasoning, stew. Then the mixture is added to the already washed millet and left on the fire with the addition of water. Under the lid closed, not only porridge comes to readiness, but also vegetables. As a result, a wonderful option, as you can have breakfast or dinner, given the number of calories in the dish.
On the water using the stove
Often, pshenka sticks to the bottom of the pan, so you should pick the right dishes with thick walls. 800 milliliters of water requires only 200 grams of cereals. It is necessary to fall asleep already in boiling water, prevent and remove the fire to the minimum.
Cooking time is about 20 minutes. Be sure to close the lid so that the porridge turned out to be good, unsteady and freshly made. When the moisture has nowhere to evaporate, it is absorbed by the grain, and therefore it is often not necessary to add liquid.
On milk
Milk is cooked with millet by those who love a more intense creamy taste of porridge. At the pan enough 0.4 liters of milk, the same amount of water, 190 grams of cereals.You can add to taste dried fruit, butter and sugar or salt.
Before cooking, it is advisable to clean the millet and remove from it all the garbage, black grains. To do this, first wash the groats in a deep container under the tap, constantly changing the water, and then scald it with boiling water.
After capacity is put on the fire, and remove the foam when boiling. Sugar and salt are best added to the dish after all the water has evaporated. Oil is placed when the fire is off, and it is necessary that the porridge is present for a couple of minutes.
Sweet millet can be served with raisins or prunes.
You can cook milk soup. For it is necessary to soak the cereal in water for six hours or just pour boiling water for a few minutes. For such a liquid dish will require 150 grams of millet, 1.5 liters of milk, 0.4 liters of water. Butter is put to taste, but it undoubtedly ideally blends with this product.
To make a delicious, healthy millet porridge, you do not need to have a lot of experience or special ingredients on the table. It turns out amazingly tasty, when the hostess responsibly approaches the issue of cooking. We must not forget that raw croup can give unpleasant bitterness, and garbage can spoil the appearance of the product. Be sure to stir the cereal in the first minutes of boiling, otherwise it will stick to the bottom of the dishes and burn, causing an unpleasant taste.
The recipe for a delicious millet garnish for vegetarians, see below.
