Delicious millet recipes

Millet is the seeds of millet, one of the most common cereal crops grown in Russia. Meals prepared with the addition of millet cereals, are useful and quite nourishing, they are saturated with protein, fats and vitamins.

Millet is practically hypoallergenic among other croup, so it is so well absorbed by the body even in a person with a rather whimsical digestion. But also the dishes of millet are fortifying, urine and diaphoretic action. And also millet is recommended while taking antibiotics, because with its help residual bodies and various toxins are derived.

Be sure to pay attention to the date of production of cereals, as its shelf life is only six months, after which it starts to taste bitter. To prevent the cereal from burning, it should be placed in boiling water for a few minutes before cooking, or heated on a hot frying pan in an unwetted form, then rinsed several times.

Millet groats can make a large number of simple and tasty dishes that will appeal to both the gourmet and the person who follows their weight.

In all the recipes for millet porridges, the basis is prepared first, in fact, the cereal itself: first, the wheat is sifted and cleaned from dark grains, and then scalded or poured with boiling water for 5 minutes, so that it will not burn again, and washed with warm or cold water using a sieve until water will not become transparent.

For the usual millet porridge water or milk is added at the rate of 1 cup of cereal for 3 glasses of liquid. Over medium heat, it is brought to a boil and is boiling on an average of 10 minutes already. After boiling, salt and sugar are added as needed. Cook porridge better with the lid open in a cast iron pan. When the porridge is ready, be sure to add butter. Then you need to cover the pan with a lid, remove from the burner and wrap, so that the porridge absorbs all the remaining liquid and swells.

Delicious and healthy breakfast will be porridge with the addition of fresh pumpkin. Here, in addition to the standard ingredients, you will need vanilla, fresh peeled pumpkin and raisins. To prepare this dish, 300 grams of pumpkin is peeled and cut into large pieces. The resulting pieces are placed in a container and filled with water, so that they are completely closed. The entire contents of the pan is brought to a boil and cooked for 20 minutes.

The traditional Russian dish of millet groats, of course, is yellow crumbly porridge, which can be prepared both in water and in milk. True sweet tooths can add jam, sugar and raisins with dried apricots to porridge.

Millet and raisins are washed. Beat the cooked pumpkin with a blender, add cereal, salt and soaked raisins. Put the pot on a small fire and cook for 5 minutes, then pour a liter of warm milk and cook for 15 minutes, not forgetting to stir. Add 100 grams of sugar and 1 gram of vanillin. When the porridge is cooked, fill it with butter, cover with a lid and insist.

Porridge can be prepared as a dish for the second, adding meat and frying. Here, in addition, you need to take chicken fillet, carrots, onions, tomato paste.

First, prepare the base - porridge. While she is boiling, we are engaged in fillet (400 grams). Cut it into cubes, fry in a skillet for about 7 minutes, pepper, salt, then add to the porridge the already fried pieces of chicken, stir, cook another 15 minutes.

Cooking zazharku - in grated carrots with chopped onion, add a spoonful of tomato paste and fry. When the porridge is cooked, zazharka is added to the pan, everything is mixed, brought to a boil and cooked for 2 minutes. Turn off the fire and insist porridge with the lid is already closed.

If you have a multicooker, then you can try another version of porridge - millet-rice. Prepare cereals (millet and rice) and mix them. Put the mixture in a slow cooker, add 4 cups of milk and 2 cups of water, 3 tablespoons of granulated sugar and salt. Exposed mode "Milk porridge" for 50 minutes. When time passes, add oil and mix everything.

Millet groats are also often used for cooking first courses. An example of this is dietary ear or millet soup with meat.

Wuhu can be cooked both at home and in nature from freshly caught fish. Fish heads, tails or all fish are taken. In fish heads, it is better to remove the gills and eyes, wash, salt and boil. Prepare a glass of cereal. Potatoes, carrots and onions are put in the ears of vegetables and cut into cubes.

Remove the boiled fish and place the cereal in the water. Pepper, throw bay leaf and vegetables. Bring to a boil, reduce heat and simmer for 15 minutes. Return the fish and bring to a boil again. When serving, decorate the fish soup with chopped fresh herbs.

For the option of millet soup with meat, half a kilo of chicken fillet and vegetables is enough. Boil the meat in salted and peppered water. Finely chop the onion with carrots and fry in vegetable oil. Peeled potatoes cut into cubes. Prepare a glass of millet, as for porridge. When the meat is cooked, you need to cut it into pieces and return to the pan. Add potatoes and millet, bring to a boil and cook on low heat for 20 minutes, removing the foam. Next, put the roast and again bring to a boil.

For those who fast, an interesting recipe will be lean cabbage rolls, which will require 200 grams of millet, a small onion, one carrot, two bell peppers, three tomatoes, green onions, parsley and Chinese cabbage.

Prepare and brew millet. Cabbage to disassemble the leaves, put them in boiling water for 1 minute, removing, cool. Finely chopped onion fry, adding grated carrots and Bulgarian pepper to it. All mixed with boiled millet.

Put the stuffing into the prepared cabbage leaves and carefully wrap them, then put the cabbage rolls in the pots or baking tray. Top the browned tomatoes, add some water and bake in the oven for half an hour at 200 degrees.

Millet cheese patties and meatballs are economical and tasty dishes at the same time.

For cutlets you need a glass of millet groats, 100 grams of any solid variety, a raw egg, dill and breadcrumbs.

Millet boil and cool. Here we also add an egg, finely grated cheese, shredded dill, salt and pepper to taste. All thoroughly mix and form the patties. Roll them in breadcrumbs and fry on both sides. For chopsticks, instead of cheese, fried onion is put.

Oddly enough, but millet is used in baking both in the form of cereals and in the form of flour.

For example, a tasty and tender three-layer cottage cheese casserole would be the perfect morning breakfast or just a delicacy. Three layer pastries: for the first layer - milk, millet groats, sugar, butter; for the second - cottage cheese, icing sugar, raw egg and sour cream; the third layer is apples, granulated sugar and lemon juice.

Half a cup of millet cereal is washed, poured into a container with already warm milk (one and a half cups), and one tablespoon of granulated sugar and a little salt is placed here. Bring everything to a boil, and, turning down the heat, cook for no more than 20 minutes. When millet is prepared, fill it with butter, mix. Ready first layer.

For the next layer, combine half a cup of cottage cheese with three tablespoons of powdered sugar, one egg and two tablespoons of sour cream, mix everything. For the top layer, one apple is rubbed on a coarse grater and mixed with one tablespoon of granulated sugar and one teaspoon of lemon juice.

The molds are greased with butter and the fillings are laid alternately. Do not forget to tamp layers. When all the layers are laid, bake in the oven for half an hour at 180 degrees.

Millet pancakes are made with the addition of flour, not cereals. Ingredients needed: two glasses of wheat flour and the same amount of wheat, five glasses of milk, six eggs, seven grams of yeast and salt.

Heat the milk, add flour to it and mix with a whisk. And also add yeast. Put the resulting mass in a warm place for 2 hours.In eggs, separate the yolks and grind them. Squirrels whip with foam and add salt to them.

To the risen dough add the yolks, stir, then add the whites, and stir again. The dough is ready, now you can bake pancakes. When serving, you can add sour cream or jam to the pancakes.

In the next video, you are sharing a recipe for a simple and quick millet garnish.