How to cook crumbly millet porridge on the water?

Millet porridge unjustly misses on the outskirts of our kitchens and takes far from the first places in the preparation of various dishes. It is inferior to pasta, potatoes, rice and buckwheat by its presence on the menu of Russians. And in vain.

Even a hundred years ago, it was very popular, its popularity among the Slavs dates back several centuries.

In Europe, porridge was brought from China, which is considered its homeland.

Today, millet porridge is very popular in India, Africa, China. In a word, wherever there are problems with water, the poverty of the soil is observed.

In Western Europe, millet porridge is gaining enormous popularity not only because of its nutritious and beneficial properties. Nowadays, the percentage of people with a "disease of civilization", namely gluten intolerance, is increasing. For such people, it becomes the basis of the diet and the base product.

Millet porridge is rich in phosphorus, sulfur, magnesium, potassium, vitamins PP, E, trace elements manganese, iron and copper.

The content of fiber in it (about 4%) plays the role of a sorbent and helps to remove unhealthy and waste substances from the body.

Potassium normalizes blood pressure, improves heart function, magnesium favorably affects the nervous system. Sulfur is a source of beauty, responsible for the condition of nails, hair, skin. This is especially important for women.

This porridge is cheap, which goes against its nutritional value and utility.

Porridge has unique alkalizing properties of the body, especially after consuming dairy products, as well as coffee, potatoes, meat, and white bread, which promote oxidation of the body. After all, it is in the acidic organism that cancer cells originate and develop. Porridge helps to prevent and beneficial effects on the body.

Attention should be paid to millet porridge and those who have persistent problems with fungal diseases. After all, the fungus is also a sign of "acidification" of the body.

To increase its consumption should be and those who have frequent head cold and wet cough. Porridge helps to eliminate mucus from the body and lower cholesterol levels in the blood.

Vegetarians have long accepted this porridge as one of the staple foods, because they are supporters of a healthy lifestyle and proper nutrition. And millet porridge like no other product meets these criteria. That is why Millet porridge is best to cook on water, while maintaining its alkaline properties.

She is indispensable in the post. You can cook it without oil and serve with vegetable salad.

It is better to buy groats in transparent packs. The pips must be whole, yellow, without stains and darkening. Groats should have a light milky smell. Fresh grain with old smell can be used if you rinse the grits and ignite it in a frying pan. The smell and the rancid taste will almost go away, but the nutrients will go too.

When choosing cereals in the store should pay attention to the fact that it is of two colors: pale yellow and rich yellow.

Pale yellow color indicates that the croup is cleared from the shell and the film is polished. It is less calorie, but also because of cleaning does not contain fiber, which removes harmful substances.

The croup with a rich yellow color is called “dranets”. The grain is not polished here and the croup retains all the useful substances. It is more difficult for the stomach, however, and its healing properties are higher. In inflammatory processes, colds prescribe it.

Before cooking, the grits must be sorted out and cleaned of small debris. Then rinse in cold water so many times that after washing it remains pure water.

Then you can cook porridge according to several recipes - with steaming and without. It is better to use thick-walled dishes or cauldrons. So porridge will reveal better. The main thing when cooking millet is to make it crumbly. To do this, there are some secrets that will be discussed below.

One glass of washed millet cereal pour 3 cups of boiling water and leave to steam for 20-30 minutes. Porridge will steam up, take over the water and cook faster. Also, the bitterness that is sometimes present there will disappear from the grain. Next, drain the water and pour porridge into boiling water with a volume of about 3 cups. The proportions of millet to water when steaming is 1: 3. Immediately add salt to taste. Reduce the fire, cover the pan and leave to stew for about 15 minutes, occasionally stirring the porridge with a wooden spoon.

When the porridge absorbs almost all the water, you can add about 30-40 g of butter and gently mix the cereal. The base is ready. It can be served with meat, poultry, vegetables, mushrooms. You can also add raisins, honey, nuts.

Washed cereal (1 cup) pour into a cauldron with cold water (4 cups), add salt (0.5-1 tablespoons, depending on preference) and put on medium heat. The proportions of millet to water 1: 4. After boiling, reduce the fire. Cooking time is about 20-30 minutes under a closed lid on low heat, stirring occasionally with a wooden spatula. After 20 minutes, add butter, water from porridge when it should almost all evaporate. To mix everything. If desired, you can fill the porridge with a beaten egg. Give the porridge to batter with oil for about 5 minutes. Nutritious and healthy side dish ready.

Cook on any of these recipes millet porridge. In a pan, fry one onion until slightly golden. About 0.5 kg of sliced ​​champignons and about one small carrot grated on a fine grater add to the mushrooms and fry the mushrooms and carrots until ready. Next, mix the porridge with mushrooms, onions and carrots. Add a pinch of dried tomatoes, dried basil and dried garlic. Add everything to taste and stew in a cauldron for about 5 minutes. Add some warm water if necessary. Then turn off the fire and let the porridge brew. Done! Maximum benefits with a minimum of calories.

Cut carrots into thin cubes, cut onions into cubes. Asparagus cut into pieces across, cut the Bulgarian pepper into strips of medium thickness. In a heated multicooker in the “Frying” mode pour oil and add vegetables. Within 5-10 minutes, fry vegetables, salt. Pour out one glass of washed millet porridge, add an incomplete spoonful of salt, four glasses of water. To mix everything. Add spices and butter to taste, approximately 40 g.

Transfer the slow cooker to the porridge mode and set for 30 minutes. At the end of the cooking cycle, do not open the slow cooker for about 10-15 minutes so that the porridge is present.

150-200 g of pumpkin cut into thin bars, cut into two apples. Dried apricots (about a handful), rinse raisins. Add your favorite spices, cinnamon and vanilla. Pumpkin with fruit and spices placed in a pan with a thick bottom. Add one cup of washed millet porridge, pour 4 cups of water. Mix everything, bring the temperature over medium heat to a boil and cook for about 25-30 minutes. At the end add the butter. Serve with walnuts and honey sprinkled on top.

To learn how to cook delicious millet porridge on the water, see the next video.