Now so-called superfoods are often 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 reputation as a porridge fed to chickens, is no less healthy and tasty than more exotic cereals. Millet is one of the first grain crops that began to be grown by man and it received its not the most flattering reputation completely undeservedly. After all, if you boil it correctly and cook it deliciously, as Focus will tell now, then it will definitely become your favorite.
What is useful millet porridge
Millet has a lipotropic effect, that is, it prevents the deposition of excess fat, but at the same time it is quite high in calories. Also, millet is able to 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 who have an intolerance or just don’t eat gluten.
Eating one millet porridge from morning to evening, despite its usefulness, is not worth it. Also, it should not be eaten by those who are allergic to it and people with reduced thyroid function.
How to cook millet porridge
It perfectly absorbs all tastes and aromas, so it is usually prepared with dairy products, meat, poultry and vegetables. With millet porridge, kulesh is often boiled – a thick, hearty soup with dressing from cracklings.
You can cook other soups with it, add it to stuffed cabbage instead of rice, stuffing for pies and make casseroles with it. Boiled millet porridge can also be added to salads, as is usually done with trendy couscous and quinoa.
How to cook millet porridge
Millet porridge can be bitter. All due to an excess of vegetable fats, which, when interacting with oxygen, oxidize and acquire an unpleasant aftertaste. So if millet lies for a long time, then it can be bitter. To remove this nasty aftertaste is simple – thoroughly washing the cereal with cold water. Preferably, two or three times, then pour over with boiling water and rinse again with cold water.
If you want to cook liquid porridge, then cook it in the ratio of one glass of cereal and three glasses of liquid: water or milk.
If you want to cook crumbly millet porridge, then take two glasses of water for one glass of cereal. First, the cereals must be thoroughly washed with boiling water, and then fry in vegetable oil, stirring constantly. It will take about two minutes. Make sure the porridge doesn’t burn.
Pour the washed and fried cereals with water. Bring to a boil, cook over medium heat for ten minutes with the lid open. As soon as there is as much water as cereals, turn off the heat, 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. Now it can be added to salads, served as a side dish, or added to broth to make soup. And you can cook delicious cakes.
Wheat tortillas with vegetables
Half a glass of millet; A glass of water; Vegetable oil – 1 tbsp. l.; Green onions; Spinach – 100 gr; One carrot; One clove of garlic; Curry powder – 1 tsp; Greek yogurt – 30 gr.; One egg; Cilantro, salt, black pepper.
Boil millet groats, as mentioned above. Grate the carrots on a medium grater, chop the spinach, as well as the onion and garlic.
Heat vegetable oil, fry carrots, green onions, add garlic, spinach and spices. Then add the contents of the pan to the millet, mix. Beat in an egg and add yogurt, form cakes with your hands and bake them in an oven preheated to 200 degrees for about 30 minutes. Serve with unsweetened yogurt.
Previously, Focus told how to properly cook barley so that it is tasty.
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