Millet porridge was known for a very long time, even in biblical times. In Russia it was one of the most popular cereals, which was the main dish in the ration of the peasants. Nowadays, pyshenka is considered a storehouse of vitamins and nutrients. Wheatgrass contains in its composition such vitamins as: B1, B2, A, B5, PP and others. In addition, the avocado is rich in natural fiber, amino acids, magnesium, iron, fluorine and other useful substances that are necessary for a modern person for the normal functioning of the body.
Porridge from millet is capable of removing toxins, slags and even heavy metals from the body. Regular use of this porridge promotes rapid normalization of the digestive system, perfectly restores strength and strengthens the tissues of the entire body. Millet porridge is recommended for people with cardiovascular diseases, as it helps reduce cholesterol in the blood and reduces the risk of atherosclerosis. Drawing a conclusion, we can safely say that this product is useful for adults and children. But, in addition, that millet porridge is extremely useful and incredibly tasty! Check it out for yourself!
Milk millet porridge in the multivariate
Millet porridge cooked in a multivark is surprisingly crumbly and "fluffy". Even a very skilful mistress can not cook this porridge on the stove, as the technique does.
Ingredients:
- millet croup - 0,5 items;
- milk - 3 items;
- water - 2 items;
- salt - 0,5 tsp.
- sugar - 2 tbsp. spoons;
- butter - 50 g.
Preparation
How to cook milk millet porridge in a multivariate? To begin with we take millet, carefully rinse under running water and leave to swell for 10 minutes. Then we put the millet in the capacity of the multivark, add milk, water, sugar, salt and mix thoroughly. Cover the lid and set the mode "porridge". Depending on the model of your multivarquet, the cooking time will vary. On average, the porridge should be prepared for 50 minutes. After the ready signal, we leave the millet porridge in the multivarque for another 10 minutes, so that it will stick well. Then take out the container and add the butter. Mix and set the "heat maintenance" mode for about 20 minutes. At the end of time the millet is ready for milk!
Millet porridge with pumpkin
Ingredients:
- millet - 200 g;
- water - 2 items;
- milk - 3 items;
- salt, sugar - to taste;
- pumpkin - 200 g.
Preparation
How to cook a tasty pyshanka on milk with a pumpkin? We take millet, rinse and pour out into boiling water. After boiling for 5 minutes, drain carefully all the water and pour 2 glasses of water. Add salt, sugar to taste and bring to a boil. Then add to the pan, grated pumpkin on a small grater, mix, cover with a lid and cook for 10 minutes. When all the water is boiled, pour in hot milk, mix and cook for another 15 minutes. Finished millet porridge with milk should melt in the mouth.
Liquid millet porridge on milk - recipe
For those who from childhood do not like thick porridges, we offer a simple recipe how to make a liquid pearl on milk.
Ingredients:
- milk - 2 items;
- millet - 3 tbsp. spoons;
- water - 1 item;
- sugar, salt - to taste.
Preparation
In the pot, pour the milk, add water and bring to a boil. Millet is washed under cold water, choose the garbage and add to boiling milk. Do not forget to stir the porridge constantly so that it does not burn to the bottom. Next, put salt, sugar to taste. Cover with a lid and cook on low heat for 25 minutes.
In ready-made cereal, you can add raisins or dried apricots if desired. Enjoy your meal!