Recipes for millet porridge with meat

Porridge, as you know, can not be spoiled with butter. Meat - too. And because many, knowing that the meat goes well with a large list of cereals, are wondering whether the combination of millet porridge with meat will be harmonious.In this article we will talk about the most delicious and interesting recipes of this dish.

Millet porridge was loved and respected in Russia at all times. But here only representatives of wealthy families could afford to eat it with meat. The Russian tsars, especially Ivan the Terrible, also loved this dish. Millet porridge with fragments of fragrant meat regaled foreign ambassadors and dear guests. Partly because of this, rumors about delicious food reached Europe, where they fell in love with wheat millet seriously and for a long time. But in modern Russia, it has long been regarded as a means to bait fish and suitable food for canaries and yard dogs. Today, Russian cuisine is trying to regain the old recipes for which the country was famous. In addition, most of these recipes, from any point of view, are related to healthy and healthy food.

First the ancient Chinese thought of boiling millet porridge; millet came from them and came to us. But here are recipes for porridge with meat - originally Russian, because the Chinese chose to cook cereals separately. Let's look at some interesting recipes of Slavic treats.

To prepare classic millet with meat, you will need:

• 200 grams of cereal;
• 750 grams of veal or beef;
• 0.5 liters of water or beef broth;
• large onion;
• 50 ml of vegetable oil (olive oil is best);
• salt and pepper to taste.

Choose from the wheat all the garbage and impurities, rinse the grits thoroughly with warm water. Wash as much as it takes to drain the water. Then you need to pour clean cereals with boiling water, this will help eliminate the traditional millet bitterness. When millet preparation is complete, leave the cereal and move on to the other ingredients.

Onions finely chopped. As smaller and thinner as possible should be cut and cooked veal. If you use beef, it should be shallowed even more. Onions are placed in the pan with a small amount of vegetable oil. Fry it, stirring continuously until a delicate golden hue, then add meat to it and fry until the meat has acquired the same golden hue. Do not forget to stir - the burnt onions spoil the taste of the dish. Salt and pepper.

Broth or water should be poured into fried onions with meat, set the flame to a minimum and simmer the contents under the lid for at least 20 minutes. Then cooked millet is poured into the pan and bring the dish to readiness, adding water as needed. It is better to cook over low heat and under the lid.

Serve hot, with pickles, pickled apples, a light summer green salad.

For this recipe you will need:

• 800 grams of meat - any to your taste;
• 250 grams of cereal;
• large onion;
• 100 grams of fresh mushrooms;
• large fresh tomato;
• vegetable oil - 60 grams;
• greenery;
• garlic;
• salt and pepper to taste.

Take the millet and rinse thoroughly so that it does not taste bitter. Pour boiling water and leave for 20 minutes. During this time, start cooking the rest of the ingredients. Onions are cut quite finely and sent to the pan to fry in vegetable oil over low heat. Then mushrooms are added there. If these are champignons, you can chop them and immediately add them to the onions, if these are wild mushrooms, it is recommended to boil them beforehand. The diced tomato, previously freed from the skin, is sent to the vegetables pan.

The meat is cut into strips as small as possible and fried in a separate pan. Then cook pots - ceramic or cast iron. Lubricate their inner surface with butter. Put fried meat and onions with mushrooms and other vegetables on the bottom of the pots, do not forget to salt and pepper. Put the steamed millet on top, pour in clean water so that the millet “looks out”.

Put porridge in the oven and bake at a temperature of 200-220 degrees for 45-50 minutes.Before readiness, open the pots, mix their contents, which lies in layers, put each on a peeled garlic clove, add the chopped greens on top. Close the pots and let them stand in the oven for about 5-10 minutes.

This recipe is intended for cases when the dish needs to be prepared quickly enough. It is clear that the concepts of "fast" and "pshenka" are not very compatible, but this recipe is the fastest of all existing ones. For cooking you will need:

• millet groats - 150 grams;
• pork (better neck) - 600 grams;
• carrots - 1 medium-sized root vegetable;
• medium sized bulb bulb;
• clarified butter - 60 grams;
• greens, and also salt and pepper at your discretion.

Krupa and other components of this porridge are cooked at the same time, due to this significant time savings are achieved.

Selected, thoroughly washed cereal pour boiling water and put on fire to cook. While grains are being prepared, grate the carrots and chop the onions. Prepare an appetizing stir-fry in melted butter. First, put carrots in the pan, and then onions - so onions will generously share their flavor with grated carrots and fry will turn golden, delicate.

When the carrot-onion frying is ready, add pieces of pork to it. You should not cut the meat too large - a quick recipe does not mean large pieces of meat. Note that the meat will be ready when covered with a golden crust. Salt and pepper.

The cereal is poured and washed, put together with roasted meat and vegetables in a saucepan, poured about 200 ml of water. You can add any spices to taste, bay leaf. Do not forget to salt to taste. Then the saucepan is put on a slow fire and bring the porridge with meat to full readiness. It usually takes about 20 minutes.

Served hot porridge, the best addition to the table will be a salad of fresh tomatoes, sprinkle ready porridge with finely chopped greens. If necessary, you can add in a la carte plates of ghee. It will be delicious and very satisfying.

It is easy to prepare such porridge, but it will really surprise even skeptics who do not perceive millet as a serious and useful cereal. For porridge "in Odessa" you will need:

• pork ribs (smoked) - 0.5 kilogram;
• millet groats - 250 grams;
• fresh tomatoes - 2 medium sized pieces;
• red sweet onions - 1 pc .;
• butter or ghee - 60 grams;
• spices and salt to taste.

Cut the red sweet onion into large half-rings, pour over boiling water over the tomatoes in order to more easily remove the skin and cut into small cubes. Send both ingredients to the pan with butter and cook gentle sweet tomato sauce over low heat.

While preparing the sauce, pick up the millet cereal, wash it and put it in boiling water. Boil 15 minutes. After that, drain and rinse. Put smoked ribs in the skillet on the bottom, fold your semi-cooked and swollen cereal there, and fill in all the tomato sauce. Add salt, spices, some water. Simmer until cooked - about 40 minutes.

Like pshenka with meat and your children. For the little ones who do not like to chew meat pieces, this recipe fits perfectly. You will need:

• 120 grams of cereal;
• butter - 50 grams;
• minced meat or poultry;
• onion;
• salt.

Place the peeled onion in a blender and make a uniform onion puree. Lightly fry the mashed potatoes in butter along with small minced meatballs.Boil the millet cereal, not forgetting to pre-soak it for an hour in milk to eliminate even the slightest probability of bitterness.

Boil grits need on water or broth. When the porridge is almost ready, add the meatballs to it, close the lid and simmer for another 15 minutes.

To learn how to cook millet porridge with meat in a slow cooker, see the following video.