Millet porridge is healthy, tasty and cheap. She lacks only one thing - popularity. Although the tradition of millet porridge in Slavic cuisine reaches several hundred years, but on our tables it loses to rice and pasta, not to mention potatoes. It's a pity. Few crops can compete with the inconspicuous millet in terms of nutritional value.
Millet porridge began to conquer the menu in Western Europe and overseas. However, we often serve as food for canaries. We prefer pork chop with mashed potatoes, but this is slowly changing. There is a growing interest in a healthy lifestyle and proper nutrition. As a result, more and more people are starting to discover the benefits of millet porridge.
History of millet
Millet (millet - a cereal obtained from it) came to Europe, probably from China, and its history dates back to the Neolithic era. At least, that's what archaeologists have determined, who found 50 tons of millet from a crop dated 8000 BC in ancient warehouses in northern China.
Apparently, this grain crop was grown in this area on a larger scale than rice. For one simple reason: millet is much less demanding, better tolerates dry climates and infertile soil. Therefore, grain also took root well in Africa and India. There is even a mention of it in the Old Testament: the Book of the prophet Ezekiel speaks of millet bread.
The earliest known description of millet comes from a Chinese tradition. Dated 2800 BC, the Fang Zhi Sheng Shu document contains instructions on how to sow and store millet grains, and mentions millet among the five "sacred" Chinese porridges, along with rice, soybeans, wheat, and rye.
On the old continent, in the Black Sea region, millet appeared before 5000 BC and for a long time had practically no competitors from other grain crops. In the Middle Ages, it was more common than wheat.
This continued until the 16th century, when, thanks to the Spanish and Portuguese colonists, potatoes and corn entered Europe. At this time, millet porridge began to lose its popularity.
Currently, the largest producers of millet are India, Niger, Nigeria, Mali and China, and in Europe - Ukraine and Russia. Unfortunately, most of what is produced does not end up on our plates. Most cereals are intended for animal feed and the production of alcohol, including millet beer, which is popular in Asia and Africa.
The benefits and harms of millet porridge
Millet porridge owes its popularity in the West and its slow return to our tables, among other things, to the diseases of civilization. In particular, celiac disease is a digestive disease associated with intolerance to gluten (a protein found in wheat, rye, and barley).
For people struggling with this disease (they make up about 1% of the total population), gluten-free millet grains are the best option as a basic diet. They are much more nutritious than rice or corn, and are better absorbed than buckwheat and amaranth.
The properties of millet porridge also prove to be useful in the prevention of other chronic diseases. First of all, in the prevention of cancer. It increases the alkalinity of the body. This is a huge benefit considering most foods in our daily diet increase acidity (bread, sugar, meat, dairy products, coffee). And metabolic acidosis (a condition in which the blood has an acidic reaction) is a direct road to oncology.
In addition, people suffering from a fungal infection, the so-called candidiasis, should be interested in millet porridge, which changes an acidic environment into an alkaline one. It is also recommended for runny nose, colds and wet coughs, because it removes excess mucus from the body, as well as for diseases of the gastrointestinal tract and liver due to its digestibility.
Millet porridge is a real volcano of health, because it:
- cleanses the body;
- lowers cholesterol levels;
- helps in the work of the colon.
This product is rich in B vitamins, calcium, iron, phosphorus, potassium. The benefit of millet porridge is also that it contains lecithin, which improves memory, and rare silicon in the diet, which is responsible for the appearance of the skin, hair and nails, the condition of blood vessels and bones.
But there is also a fly in the ointment in a barrel of honey. Millet porridge contains a small amount of goitrogens, a compound that prevents iodine metabolism. Thus, people suffering from thyroid disorders should consume it in moderation.
In addition to the listed trace elements and compounds, millet is a valuable source of energy. At 72%, complex carbohydrates are a much healthier calorie carrier than the simple sugars found in most highly processed foods.
An excess of the latter in our diet is responsible for the rise in the incidence of diabetes in Western communities. They also contribute to the development of candidiasis and cancer. Such problems are not faced, for example, by the Hunza people, who live on the Indo-Pakistani border and are famous for their long life and perfect health. The cornerstone in their diet is millet.
What to cook millet porridge with?
Porridge, perhaps, is not eaten much due to lack of time and laziness. Millet requires heat treatment, and this takes more time than placing a piece of sausage on bread. Culinary ingenuity will also be useful to skillfully combine millet with other ingredients, especially since it has a rather neutral taste on its own.
How to cook millet porridge. simple recipe
Before you cook millet porridge, you first need to prepare the grain.
- Be sure to rinse the cereal, but before that, sort it out, clean it of debris. The millet is washed until the water becomes clear.
- Then the cereal is poured with boiling water, kept for twenty to thirty minutes and the water is drained. The bitterness inherent in millet will disappear, and the grains will steam, respectively, our porridge will cook faster.
- Now, the prepared grain is calmly sent to the pan, where the water is already boiling. I advise you to immediately add salt to taste to boiling water and start stirring vigorously.
- After five minutes, reduce the heat, cover the pan with a lid and cook millet porridge for another fifteen minutes, not forgetting to stir occasionally.
- After the cereal absorbs all the water, do not rush to turn off the stove. Better yet, set it to minimum power and leave the porridge, closing the lid tightly, for another five to ten minutes.
- After waiting for this time, tasty and crumbly porridge is served on the table. You can fill with oil or add other products to your taste. And which is better, consider below.
Unlike other cereals, millet is an ideal base for dishes of various taste nuances: sweet, salty and spicy. The potential of the "golden grains" is practically unlimited. Wheat porridge is in perfect harmony with both raisins and chicken, creating the perfect tandem with both cinnamon and turmeric.
In the sweet version, porridge can be cooked with milk. Cooking lasts from several to a couple of tens of minutes. It all depends not only on the type of grain and its storage, but also on the previous soaking or roasting.
Roasting speeds up cooking, but also has other benefits. "Fried" porridge more effectively removes moisture from the body and warms the chilled organs. For milk millet porridge, nuts, coconut flakes, dried fruits, and pumpkin will be an excellent addition.
In the salty version, porridge is cooked in water or broth, and served with meat, fish, or, in a vegetarian version, with legumes. It is worth taking a risk and going on a culinary experiment.
Cook porridge, thinking briefly about the recipe, improvise on the theme of the ingredients that come to hand. Such a "composition" will surely be successful! And all this thanks to the power and strength of inconspicuous millet porridge.
Millet porridge
The benefit of millet porridge is also that it contains lecithin, which improves memory, and silicon, which is rare in the diet, is responsible for the appearance of skin, hair and nails.
Source: zdravstvyite.ru
Millet porridge with meat
Millet porridge with meat
Hello friends! I am with you and my recipes for delicious homemade food. Today it will millet porridge with meat. Healthy, nutritious and very tasty.
For cooking you need:
meat pieces - 400-500 grams, I have pork ribs,
carrots - one large
millet - 1 glass,
tomato - one or tomato paste - 1 teaspoon,
salt, pepper - to taste,
water - 2.5 cups,
vegetable oil or lard for frying vegetables.
Cut pork ribs into pieces. I cook such porridge in a cauldron, so I fry and bring the meat to readiness right in the cauldron. A little fat on the bottom and meat, on low heat, simmer the ribs under the lid, first in their own juice, then it will begin to blush. Salt and pepper. If not yet ready, add a little water so that the meat does not burn and becomes soft. Simmer it for about 40-50 minutes. If chicken legs, then 30 minutes is enough.
At the same time, prepare the vegetables. Cut the onion into cubes, free the tomato from the skin and also cut it, grate the carrots on a medium grater.
In a frying pan and hot fat, fry the onion for a few minutes, then add the carrots, lightly fry, stirring occasionally.
There is a tomato or a tomato, fry and add all the vegetables to the meat. To fill with water. bring to a boil, add salt so that the liquid is slightly oversalted.
Wash the millet and pour it into the cauldron, as soon as the contents boil, reduce the heat to the smallest.
Cook for about twenty minutes, in the middle mix the cereal with meat and vegetables and do not touch it further.
Turn off the fire, it is better if you wrap the cauldron and let the porridge brew for 15-20 minutes.
And only then pour into plates and serve. Fresh vegetables can be served as a side dish.
See with what appetite your family will have lunch or dinner. You all know about the beneficial properties of millet, and cooked millet porridge with meat both kids and husband will love it. but for us it is just a joy.
Millet porridge with meat
Millet porridge with meat Millet porridge with meat Hello friends! I am with you and my recipes for delicious homemade food. Today it will be millet porridge with meat. Healthy, nutritious and very tasty. For
Source: ulyssenardinladydiver55.ru
Millet porridge with meat
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When preparing various meat dishes, many housewives undeservedly deprive such food as roasted beef. Mistakenly believing that by cooking beef tenderloin in this way, it will remain dry or tough.
It's time to dispel this misconception with the help of simple but effective recipes below, using which you can easily add a new meat dish to your usual diet.
Seriously and tastefully feed all the participants of the feast, so much so that the audience will ask for more!
Delicious fry beef in a pan
An important role is played by the pan, it should be with a thick bottom and a good non-stick coating, in this case the meat is fried evenly and does not burn.
- beef tenderloin - 500 g;
- red turnip onion, medium size - 2 pcs.;
- olive oil - 50-80 ml;
- salt, ground black pepper, coriander, thyme and other spices - to taste;
- cilantro greens, basil - to taste;
- pure water - 100 ml.
Cooking time: 50 minutes. Calories per 100 g: 410 kcal.
Consider this simple recipe step by step. First you need to free the onion from the husk, chop in the form of half rings. Rinse a piece of beef fillet with cold water, dry with paper napkins, beat off if necessary, then cut into strips of medium length.
Mix salt, ground pepper, coriander and other selected spices together in a separate saucer. Sprinkle pieces of chopped roast with the resulting mixture, mix for even absorption.
Heat a frying pan over high heat, add olive oil to it and slightly reduce the flame of the stove. Put the roast in the pan, stirring the first minutes. Further, without covering with a lid, fry at a moderate temperature for at least 10 minutes, not forgetting to occasionally mix the meat pieces.
After the time has elapsed, a golden crust will appear at the frying, at this moment add onion half rings to the roasting meat. Mix well, and leave on fire for another 5-8 minutes, until the onion begins to turn golden. After pour half a glass of water, cover with a lid and leave to languish at a moderate temperature for 30-35 minutes.
After the set time, remove the lid and add finely chopped greens, mix, remove the fire - the dish is ready.
The meat of the roast cooked according to this recipe is soft, with clear juice inside. It goes well with boiled crumbly potatoes and ripe vegetables. Bon appetit!
Roasted in tomato gravy
You can fry beef with the addition of various sauces and gravy. Tomato sauce is a good way to diversify the traditional taste of roasted meat.
- medium piece of beef fillet - 400 g;
- fresh carrot - 1 pc.;
- onion - 1 pc.;
- vegetable oil, any refined - 2 tbsp. spoons;
- tomato paste - 2 tbsp. spoons;
- ground black pepper and table salt - to taste;
- seeded flour - 1 tbsp. spoon;
- clean water - 50 ml;
- laurel leaf - 2 leaves;
- a pinch of sugar;
- fresh parsley - according to personal preferences.
Cooking time: 1 hour. Calories per 100 g: 490 kcal.
Cut the middle meat piece into several smaller ones, beat off.
Cut into small pieces in the form of cubes, fry in oil until lightly browned, no more than 10 minutes.
Peel fresh vegetables, grate the carrots in a coarse grater, chop the onion, fry in a separate frying pan flavored with oil, until golden brown. After small pinches, pour flour into vegetables, mix thoroughly.
Pour water, put tomato paste, season with sugar, spices and salt, add bay leaf here. Cover the pan with a lid and simmer over low heat for about 20 minutes.
Transfer the previously fried beef to the stewed vegetable mixture, mix and continue stewing for 30-40 minutes. After this time, the beef in tomato sauce will be completely ready, turn off the heat, add coarsely chopped parsley, it is not necessary to mix. Now roast beef with tomato sauce is ready to serve.
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Beef in cream sauce - how to cook?
If the tomato sauce gives the finished dish a slight sourness, then the creamy sauce gives a soft and delicate taste. It is not difficult to cook beef stew in a creamy sauce - the ingredients used are simple and affordable, and the cooking time is not strikingly different from other meat or game main courses.
- beef meat pulp - 500 g;
- onion bulbs - 2 pcs.;
- fresh carrots - 1 pc.;
- cream of any preferred fat content - 180 ml;
- canned champignons - 150 g;
- wheat flour - 1 tbsp. spoon;
- sour cream of any fat content - 2 tbsp. spoons;
- salt and ground black pepper - to taste;
- olive oil - 3 tbsp. spoons;
- pure water - 1 glass.
Cooking time: 1 hour 10 minutes. Calories per 100 g: 565 kcal.
Let's take a closer look at how to cook roast beef with creamy gravy. Cut the meat pulp into narrow strips of medium length. Heat up a frying pan, add olive oil and spread the strips of frying.
Over high heat, bring the strips to a browned state. After that, pour an incomplete glass of heated water into the frying pan, reduce the temperature and leave to stew under the lid for 30-35 minutes.
At this time, peel and chop the vegetables, cut the carrots into bars more effectively, finely chop the onion. Mushrooms can be used already cut, or chopped on their own with plates.
Add the vegetable mushroom mixture to the beef stew, season with salt and spices, stir, add the remaining water, and continue simmering for another 10 minutes. After that, without a lid, fry for 5-7 minutes.
Sprinkle the roast with vegetables with flour, mix thoroughly, pour in the cream and add sour cream there. Simmer until the creamy sour cream sauce boils, then about 5 minutes more, until the gravy begins to thicken. After that, you can turn off the fire, because the frying in a creamy sauce is already ready, and it can be served at the table with or without the chosen side dish.
Delicious multicooker gravy
For a wonderful multicooker kitchen assistant, the task of preparing a delicious roast will not be difficult. The meat cooked with this technique is especially soft and juicy, and the expression “melts in your mouth”, usually applied to desserts, will be true for this dish as well.
- beef roast from meat tenderloin - 800 g;
- onion - 1 pc.;
- olive, sunflower, corn oil - 2 tbsp. spoons;
- large carrots - 1 pc.;
- pasta, canned tomato - 2 tbsp. spoons;
- beef broth or pure water - 700 ml;
- seasonings, salt - to taste.
Cooking time: 2 hours. Calories per 100 g: 270 kcal.
How to cook delicious fried beef in a slow cooker? Pour vegetable oil into the bowl-pot of the multicooker, put the pieces of roasted beef, keep in the “frying” mode, for most models this auto-mode lasts 20 minutes.
Upon completion, remove the meat to a plate, and put the chopped vegetables into the bowl, and fry until half cooked.
Then the meat "returns" back to the slow cooker, to the vegetables, mix the products. Add tomato paste, salt and seasonings, pour the contents with broth or water. Stir again, close the technique with a lid, and set the “quenching” mode, leave for an hour and a half.
After the specified time, you can safely open the lid of the multicooker and enjoy the juiciness and aroma of the cooked roast!
These recipes, simple in composition and execution, allow you to move away from the usual perception of beef meat, and use it in your menu not only boiled and stewed in the oven, but also in the form of a delicious roast, with and without additives.
Porridge, as you know, you can’t spoil with oil. Meat, too. And therefore, many, knowing that meat goes well with a large list of cereals, are interested in whether the combination of millet porridge with meat will be harmonious. In this article we will talk about the most delicious and interesting recipes for such a dish.
A bit of history
Millet porridge was loved and respected in Rus' at all times. But only representatives of wealthy families could afford to eat it with meat. Russian tsars, especially Ivan the Terrible, also loved this dish. Millet porridge with pieces of fragrant meat was served to foreign ambassadors and dear guests. This is partly why rumors about delicious food reached Europe, where they fell in love with millet porridge seriously and for a long time. But in modern Russia, it has long been regarded as a means for baiting fish and suitable food for canaries and yard dogs. Today, Russian cuisine is trying to regain the old recipes that the country was famous for. In addition, most of these recipes, from any point of view, are healthy and wholesome food.
The ancient Chinese were the first to think of cooking millet porridge, from them millet came to us. But here are the recipes for porridge with meat - primordially Russian, because the Chinese preferred to cook cereals separately. Let's look at some interesting Slavic treat recipes.
traditional recipe
To prepare classic millet with meat, you will need:
- 200 grams of cereals;
- 750 grams of veal or beef;
- 0.5 liters of water or meat broth;
- large onion;
- 50 ml vegetable oil (preferably olive);
- salt and pepper to taste.
Remove all debris and foreign matter from millet, rinse thoroughly with warm water. Rinse as often as necessary to ensure that the drained water is clean. Then you need to pour boiling water over clean cereals, this will help eliminate the traditional millet bitterness. When the millet is cooked, leave the grits and move on to other ingredients.
The onion is finely chopped. Cooked veal should also be cut as finely and thinly as possible. If using beef, it should be minced even more. Onions are placed in a pan with a small amount of vegetable oil. Fry it, stirring constantly until a delicate golden hue, then add meat to it and fry until the meat pieces acquire a similar golden hue. Do not forget to stir - burnt onions will spoil the taste of the dish. Salt and pepper.
Pour the broth or water into the fried onions with meat, set the flame to a minimum and simmer the contents under the lid for at least 20 minutes. Then cooked millet is poured into the pan and the dish is brought to readiness, adding water as needed. It is best to cook on low heat and cover.
Serve hot with pickles, pickled apples, light summer green salad.
Porridge "royally"
For this recipe you will need:
- 800 grams of meat - any to your taste;
- 250 grams of cereals;
- large onion;
- 100 grams of fresh mushrooms;
- large fresh tomato;
- vegetable oil - 60 grams;
- greenery;
- garlic;
- salt and pepper to taste.
Select the millet and rinse thoroughly so that it does not taste bitter. Pour boiling water over and leave for 20 minutes. During this time, start preparing the rest of the ingredients. The onion is chopped finely enough and sent to a frying pan to fry in vegetable oil over low heat. Mushrooms are then added there. If these are champignons, you can cut them and immediately add them to the onion; if these are forest mushrooms, it is recommended to boil them beforehand. The last to go to the pan with vegetables is a diced tomato, previously freed from the skin.
The meat is cut into strips as small as possible and fried in a separate pan. Then prepare pots - ceramic or cast iron. Lubricate their inner surface with butter. Put the fried meat and onions with mushrooms and other vegetables on the bottom of the pots, do not forget to salt and pepper. Put the steamed millet on top, pour clean water so that the millet “peeps out”.
Put the porridge in the oven and bake at a temperature of 200-220 degrees for 45-50 minutes. Before cooking, open the pots, mix their contents, which lie in layers, put a peeled clove of garlic in each, add chopped greens on top. Close the pots and let them rest in the oven for about 5-10 more minutes.
Porridge should be served right in the pot - this way it will reveal to your guest all the amazing taste and aromas that quickly disappear if you put the finished dish on plates.
"Fast"
This recipe is for those occasions when a dish needs to be prepared fairly quickly. It is clear that the concepts of "quick" and "millet" are not very compatible, but this recipe is the fastest of all existing ones. For cooking you will need:
- millet groats - 150 grams;
- pork (better neck) - 600 grams;
- carrots - 1 medium-sized root vegetable;
- medium-sized onion;
- ghee - 60 grams;
- greens, as well as salt and pepper at your discretion.
Groats and other components of this porridge are cooked at the same time, due to this, significant time savings are achieved.
Pour boiling water over the selected, thoroughly washed cereals and put on fire to cook. While the cereal is cooking, grate the carrots, chop the onion. Prepare a delicious stir fry in ghee. First, put the carrots in the pan, and then the onions - so the onions will generously share their flavor with the grated carrots and the frying will turn out golden, tender.
When the carrot-onion fried is ready, add the pork pieces to it. Do not cut the meat too large - a quick recipe does not imply large pieces of meat. Please note that the meat will be ready when it is covered with a golden crust. Salt and pepper.
The grits are drained and washed, put together with roasted meat and vegetables in a saucepan, pour about 200 ml of water. You can add any spices to taste, bay leaf. Don't forget to salt to taste. Then the stewpan is put on a slow fire and the porridge with meat is brought to full readiness. This usually takes about 20 minutes.
The porridge is served hot, the best addition to the table is a salad of fresh tomatoes, the finished porridge is sprinkled with finely chopped herbs. If necessary, you can add ghee to portioned plates. It will be delicious and very satisfying.
"Odessa" way
It is not difficult to prepare such porridge, but it will really surprise even skeptics who do not perceive millet as a serious and healthy cereal. For porridge "in Odessa" you will need:
- pork ribs (smoked) - 0.5 kilograms;
- millet groats - 250 grams;
- fresh tomatoes - 2 pieces of medium size;
- red sweet onion - 1 pc.;
- butter or ghee - 60 grams;
- spices and salt to taste.
Cut the red sweet onion into large half rings, and pour boiling water over the tomatoes to make it easier to peel and cut into small cubes. Send both ingredients to a pan with butter and cook a gentle sweet tomato sauce over low heat.
While the sauce is being prepared, select the millet groats, wash and pour into boiling water. Boil 15 minutes. Then drain and rinse. Put the smoked ribs in the bottom of the saucepan, put your semi-finished and swollen cereals in the same place, pour everything with tomato sauce. Add salt, spices, a little water. Simmer until done - about 40 minutes.
Serve in portions, after mixing the entire volume of cooked porridge. An excellent addition to dinner will be a salad of boiled beets with garlic and basil.
"Children's"
Like millet with meat and your children. For little ones who do not like to chew meat in pieces, this recipe is perfect. You will need:
- 120 grams of cereals;
- butter - 50 grams;
- minced meat or poultry;
- onion;
- salt.
Place the peeled onion in a blender and make a smooth onion puree. Lightly fry the mashed potatoes in butter along with small minced meatballs stuck together. Boil millet groats, remembering to soak it in milk for an hour to eliminate even the slightest chance of bitterness.
You need to cook cereals in water or broth. When the porridge is almost ready, add meatballs to it, close the lid and simmer for another 15 minutes.
For information on how to cook millet porridge with meat in a slow cooker, see the following video.
