So-called superfoods are now in vogue: quinoa, chia, and other exotic products. But the usual millet porridge can be no less tasty and healthy.
Millet porridge, despite its familiar appearance and is known as a porridge for chickens, is no less healthy and tasty than more exotic cereals. Millet is one of the first cereal crops to be cultivated by man and has earned its not-so-flattering reputation completely undeserved. After all, as he will now tell you, if you boil it right and cook it deliciously Focus It will definitely be your favourite.
What is useful millet porridge
Millet has a lipotropic effect, that is, it prevents the accumulation of excess fat, but at the same time it is quite high in calories. Millet can also remove toxins and antibiotics from the body. Millet dishes are especially useful for diabetes, atherosclerosis, diseases of the liver, pancreas, cardiovascular and nervous system.
Plus, it’s gluten-free, so it’s great for those with intolerances or those who don’t eat gluten.
Despite its usefulness, eating millet porridge from morning to evening is not worth it. It should also not be eaten by people with allergies and reduced thyroid function.
How to cook millet porridge
It perfectly absorbs all tastes and aromas, so it is often prepared with dairy products, meat, poultry and vegetables. Kulesh with millet porridge is usually boiled – a thick, hearty soup with a crispy gravy.
You can cook other soups with it, add it to stuffed cabbage instead of rice, add it to pastries, and make casseroles. Boiled millet porridge can also be added to salads, as is often made with trendy couscous and quinoa.
How to cook millet porridge
Millet porridge can be bitter. All of them are due to excess vegetable oils, which, when interacting with oxygen, oxidize and acquire an unpleasant taste in the mouth. So millet can be painful if lying for a long time. Removing this bad aftertaste is simple – rinse the cereal thoroughly with cold water. Preferably two or three times, then pour boiling water over it and rinse again with cold water.
If you want to cook liquid porridge, cook it at the rate of one glass of cereal and three glasses of liquid: water or milk.
If you want to cook crumbled millet porridge, take two glasses of water for one glass of cereal. Cereals must first be thoroughly washed with boiling water, and then fried in vegetable oil, stirring constantly. It will take about two minutes. Make sure the porridge does not burn.
Pour the washed and fried cereals with water. Bring to a boil, cook for ten minutes over medium heat with the lid open. As soon as there is as much water as the cereals, turn off the stove, cover the pan with a lid and leave the porridge to “reach” for half an hour. Then loosen the porridge with a fork or spoon. Leftovers can be added to salads, served as a side dish, or added to broths to make soups. And you can bake delicious cakes.
wheat bread with vegetables
Contents:
- Half a glass of millet;
- A glass of water;
- Vegetable oil – 1 tbsp. l.;
- green onions;
- spinach – 100 g;
- a carrot;
- A clove of garlic;
- Curry powder – 1 tsp;
- Greek yogurt – 30 g;
- An egg;
- Coriander, salt, pepper.
Boil the millet husk as instructed above. Grate the carrots on a medium grater, chop the spinach, onion and garlic.
Heat the vegetable oil, fry the carrots, green onions, add the garlic, spinach and spices. Then add the contents of the pan to the millet, mix. Beat an egg and add yogurt, form cakes with your hands and bake in a preheated oven at 200 degrees for about 30 minutes. Serve with unsweetened yogurt.
Earlier, Focus told how to properly cook barley so that it tastes good.
Source: Focus
Mary Moore is an accomplished author and journalist known for her engaging and informative writing on trending topics. She currently works as a writer at 24 news breaker. With a keen interest in current events and a talent for finding the human angle in stories, Mary’s writing is always engaging, insightful and informative.