How to properly cook millet on water, milk, a side dish, in a soup: proportions, the ratio of cereals and water, milk, time. How to properly and tasty to cook crumbly millet, in a slow cooker? How to remove bitterness from millet during cooking?

The article will tell you the secrets of cooking millet for various dishes.

How to properly and tasty to cook crumbly millet?

Millet - valuable and healthy food, which in the old days was called "golden cereal." The advantage of millet is that its cost is several times less than that of buckwheat or rice, and taste qualities are very pleasant. Millet - hearty food, cereals go well with dairy products, vegetables, fruits, dried fruits and meat. From millet you can cook porridge, milk, soup, a side dish, make a casserole, add to dishes.

Important: a tasty dish of millet will be obtained only when you learn the basic rules for cooking this cereal. Then your porridge will be crumbly, the soup is not thick, and millet will not be bitter.

Cooking rules:

• In order for porridge to be friable, you should clearly observe the proportions of water and cereals
• For 1 part of the millet, 2 parts of the liquid are required
• Milk requires more milk than porridge or side dish (about half)
• These fluid proportions are designed for already washed cereal
• To wash off dust from the grains and divide the yellow grains from the black husk, do not ignore the preliminary rinsing
• Do not make strong fire for cooking (this will allow the cereal to boil very much, but not reach complete readiness)
• Group is poured only when the water boils
• Estimated cooking time from 15 to 17-20 minutes, then turn off the fire, cover the saucepan with a lid and let the porridge brew for a while (the mandatory stage of cooking porridge that allows it to swell and not stick together)
• Salt or sugar in millet can be added at the initial stage of the arch when you pour cereal

Interesting: there is one feature of millet, which you can determine even during the purchase of cereals. The darker the millet, the more crumbly it will be in the form of already boiled porridge. This cereal can be cooked not only on the stove, but also in the slow cooker and even in the microwave.

How to correctly cook millet on water: proportions, ratio of cereals and water, time

Simple step -by -step cooking millet:

• Measure a glass of millet
• Pour it into a separate bowl
• Pour cold water
• Let stand for 5 minutes, mix
• Drain the muddy water
• If required, manually remove the dark grains
• Rinse the grain again, but hot water
• Boiling water will help to steal a little millet
• In the saucepan boil 2 tbsp. water
• Salt the water (or you can add sugar, but it is better to add it to the finished porridge).
• Add millet water to boiling water
• Wait for repeated boiling and reduce fire
• Observe cooking time (no more than 12-15 minutes)
• Then mix, add the oil (any) and mix.
• Close the lid and let the cereal brew for 5-10 minutes

The most popular cooking methods:

What is good to cook porridge:

• Finely chopped fresh apples
• Grated carrots
• Grated pumpkin
• Prunes
• Raisin
• Dried apricots
• Dates
• Other dried fruits
• Mushrooms
• Cheese
• Sausages
• Sea cabbage

Important: all additional ingredients are added already to the finished hot porridge, or a few minutes before the end of cooking (except pumpkin and mushrooms, as well as if you use dry, not steamed raisins).

How to properly cook millet in milk: proportions, ratio of cereals and milk, time

Preparation of millet in milk requires its special nuances:

• Previously, soak in cold water
• Drain the water, sort the grain from spoiled and black.
• Pour a glass of water with a glass of water and cook over low heat for 10-15 minutes.
• Add salt and sugar (it optional), you can add any oil.
• After that, pour a glass of milk (make sure in advance that it is fresh and does not curl up).
• With milk, the porridge is cooked for another 5-7 minutes on not strong heat (otherwise it will begin to “burn”).
• Look at the consistency of porridge, if you want it to be more liquid, pour from 0.5 to 1 tbsp. milk.
• After cooking (before serving), put a piece of butter in a plate with porridge and sprinkle it with sugar.

Important: milky millet porridge is a very useful breakfast for children and adults. It will become even more useful if you add dried fruits in the process of cooking to porridge. You can use any: kuraga, dates, prunes, figs, dried berries and raisins. Pour dried fruits in advance with boiling water to wash off cloth and dirt from them.

How to cook millet in a slow cooker on milk or water: proportions, ratio of cereals and milk

The multicooker greatly simplifies the process of making millet, but you should know that this kitchen "stove" will allow the cereal to boil a little more.

• Rinse the cereal before the dust
• Choose dark grains and husk
• Circle of millet, scald with boiling water, drain it
• Pour 2.5 tbsp into the multicooker bowl. milk or water
• Add washed millet
• Spices and oil (any) are added immediately
• It is best to cook cereals in the "buckwheat" mode
• Cooking time 20 minutes
• After cooking, let the porridge pack up under a closed lid for another 5-7 minutes and you can eat!

How many minutes is the millet cooked in a soup?

How often do you use millet for cooking soups? Do not use?! And very vain! The fact is that this small cereal is well boiled and does not spoil the first dishes at all. On the contrary, millet allows the dish to find its unique taste, makes it satisfying, dietary, healthy and tasty.

You can cook:

• Millet and potatoes
• Phenom soup and meat meatballs
• Millet and vegetables
• Millet and mushroom soup
• Millet and pumpkin
• Fish soup with millet

There are some features for preparing a soup on millet:

• Before adding millet to the soup, it should be washed and soaked in water.
• Millet in soup is cooked for about 25 minutes
• As a rule, millet is added to the soup at the stage of potato cutting.
• Remember that millet is very hard and swells, so do not add too many cereals to the soup.
• For one pan of 3 liters, only 2-3 tbsp is enough. Groups.
• After preparing a soup, he should brew 10 minutes under a closed lid.

How to cook millet for a garnish delicious?

Garnish from millet goes well with:

• Meat gravy
• Meat and chicken beaten
• Fried fish
• Mushroom gravy
• Cutlets
• Vegetable stew
• Stewed vegetables
• Sausages and sausages

What you need to have to prepare a side dish:

• Group -approximately 200 g. Peshen (washed and soaked, or scalded boiling water).
• Carrot -1 PC. (average or large)
• Onion -1 PC. (not small)
• A few cloves of garlic(It can be added according to your preferences).
• Oil -you can add any
• Spices(salt, pepper, turmeric - 0.5 tsp)

How to cook:

• A glass of prepared millet is added to boiling water (2 st).
• Pour spices at this stage
• While the cereal is cooked (it takes approximately 10 minutes), make a simple fry of carrots and onions.
• Squeeze the garlic in the finished roast
• Remove the cooked cereal from the heat and add the roast to it (there is already oil in it, and therefore additional fat is not required).
• Mix everything thoroughly and hold it under a closed lid for steaming for 5-10 minutes (before serving).

How to remove bitterness from millet during cooking?

Some varieties of millet have small bitterness already in a finished dish. It may not like some and therefore it should be “removed” even during cooking.

There are several ways for this:

• Preliminary rinsing of millet
• Preliminary sorting of millet (from black grains and husks).
• Soaking grain in cold water
• Draw the cereal until half -cooked, drain the water and pour it again (clean cold or hot).
• Sucky cereals before cooking
• Adding "sweet" ingredients (pumpkin, carrots, dried fruits) to the porridge).
• Adding to porridge during cooking "sharp" ingredients (horseradish, garlic or bay leaf).

Video: "Cook millet porridge"