Millet porridge is an excellent choice for a healthy, balanced, nutritious and tasty breakfast. This croup has a number of useful properties. It is often included in the medical and baby food. Also, it is actively used in compliance with diets. If you list the main characteristics of this cereal, pshenka is very tasty, nutritious, surprisingly useful and has a pleasant yellowish tint. There is a huge number of recipes for cooking meals based on millet groats. It can serve as a main dish or side dish.
Recipes for cereals are especially loved and popular. Most often, millet cereal porridge is prepared using vegetables or meat - This is a traditional cooking recipe. You can also cook a fast millet porridge. As an additional ingredient in the recipe includes potatoes. Try to cook fast millet porridge.
|Wheat Groats||1 glass|
|Salt pepper||to taste|
1. Be sure to rinse the millet under running water. To make it crumbly and tender, soak it in cold water for a short time or pour it over with hot boiling water.
2. Clean the peeled potatoes and dice them. If the potato is chopped large, it will cook longer cereal.
3. Peel and chop the onion into small cubes.
4. We put all the ingredients in one saucepan and add a couple of glasses of cold water, pour spices and salt from above, salt and pepper.
5. As soon as the water in the saucepan begins to boil, turn off the gas and cook for 20 minutes. If necessary, you can add water during the cooking process. Periodically stir porridge so that it does not burn.
6. As soon as the dish is ready, turn off the fire, cover with a lid, wrap the pot in a warm towel. We leave for half an hour, so that porridge is a little infused - so it will be much more tasty.
If you like greens, then you can add it to the dish after cooking, preferably before serving. Millet porridge with potatoes is perfect not only for those who keep fast and vegetarians, but also for all who follow the principles of proper nutrition. If you eat millet with potatoes in the morning, then there will be enough energy for a very long time. This dish goes well with succulent meat and gravy.