The ancient Slavs called "porridge" a collective, a community. "Cooking porridge" meant not just making the dish, but also doing an important thing together. Echoes of this value have been preserved even now: “classmate”, “you won’t cook porridge with it. Tasty, crumbly porridge was considered an indicator of strong and friendly relations in the family. One of the main cereals was millet.
Pick your recipe
You will need
-
- For the recipe "Millet porridge with pumpkin
- honey and dried apricots ":
- 1/2 cup millet groats;
- 100 g pumpkin without peel and seeds;
- 100 g dried apricots;
- 100 ml of milk;
- 250 ml of water;
- honey to taste;
- butter to taste.
- For the recipe "Millet porridge with apples":
- 1 cup of millet;
- 2 glasses of water;
- 1 apple
- 50 g butter;
- salt to taste;
- sugar to taste.
- For the recipe "Lean porridge in coconut milk":
- 1/2 cup millet;
- 1 1/5 cup coconut milk;
- 1 banana
- 4 pieces of dried apricots;
- salt to taste;
- sugar to taste.
Instruction manual
1
To make millet porridge friable, thoroughly rinse the cereal before cooking. Washing will remove millet from small particles that make the porridge sticky. When boiling, it is better to fill up the water than to pour it, because if necessary, it will be possible to further dilute the porridge of boiling water, and you won’t do anything with excess. Fluids should be about three times as large as cereals.
2
The porridge will turn out to be more crumbly if you add a little butter in the cooking process. The presence of oil will not allow the particles of cereal to stick together. Each grain will be in a thin fat film. In addition, for crumbly porridge it is recommended to choose millet of a dark shade.
3
Millet porridge with pumpkin, honey and dried apricots Wash the dried apricots under water, put in a pan. To the dried apricots, put the washed millet and diced pumpkin. Fill with water, put on fire. Close the lid, cook over low heat until the water boils completely.
4
Add milk, butter, honey. Bring to a boil and simmer under a lid over low heat for 10 minutes. Let it brew for 15 minutes.
5
Millet porridge with apples Peel the apples, cut into small cubes. Rinse millet thoroughly. Boil water in a pan, put millet, apples, salt, sugar in it, cook for 15 minutes. Add oil and wrap the porridge with a towel. Insist 45 minutes.
6
Lean porridge in coconut milk Rinse millet groats until the water becomes clear. Boil coconut milk, pour millet into it. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
7
Soak dried apricots in hot water for 15 minutes, chop finely. Grate the banana or chop. Add dried apricots, banana, salt and sugar to the finished porridge. Stir, serve to the table, garnishing with mint leaves.
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