Millet porridge in a slow cooker in milk, how to cook friable millet porridge

Nutritionists believe that everyone can eat millet porridge, without exception. It is hypoallergenic, suitable for baby food, and can be used in small quantities in a gluten-free diet. The product is easily absorbed by the body, and cooking it is very simple. The correct technique is to pre-boil the cereal in water, and then fry it in the oven with milk. But using such a technique is not always convenient. A multicooker comes to the rescue. Any model, Panasonic or Philips, will cook this porridge as perfectly as an oven or an old Russian oven, the main thing is to know how best to cook such a porridge.

The subtleties of cooking

But a porridge will become truly tasty only if the basic rules of its selection and preparation are observed.

• Groats must be fresh. Do not buy a product that expires soon. Millet could go rancid.
• Choose plastic packaging. They protect the grain from moisture, which provokes their oxidation and deterioration in taste.
• The most delicious millet porridge from bright, yellow nucleoli. The saturated color indicates the freshness of the grain, as well as its high-quality grinding. It is devoid of most of the fruit membranes, and therefore is better absorbed by the body.
• Rinse cereals. The kernels are always dirty, so you will need to change the water up to 7 times.
• Rinse in three steps. So that porridge from millet in the multicooker does not bitter, after washing in cold water, pour hot cereals. If you are not sure about the freshness of the grain, rinse it with boiling water. It is convenient to do this in a sieve.
• Use the appropriate mode.. In multicookers Polaris and Redmond (Redmond), the modes of preparation of milk porridges and crumbly side dishes differ. Dairy dishes languish for a long time at low temperatures. And side dishes are prepared under the influence of plentiful steam. If you need a viscous consistency, cook in the "Porridge" mode. Loose millet porridge will be obtained when setting the regimes "Croup", "Pilaf".
• Choose proportions. Millet is unpretentious and quickly boiled. Moreover, the volume of liquid is crucial for the consistency of the dish. Paste less, the kernels will remain dense, will crunch. More - get a gentle "bum" ideal for the baby. The proportions for the dishes are as follows:
  • • friable millet garnish - add two glasses of liquid to each glass of cereal;
    • viscous porridge - enough 4 glasses of liquid per glass of product;
    • liquid, baby porridge - Use 6 glasses of liquid for each glass of cereal.

Tender milk porridge

Especially good for every pressure cooker is milk porridge. In baby food, we recommend using more fluid. Thanks to this, the cereal is boiled as much as possible, and the consistency of the dish turns out the way it is with particular pleasure that the kids take it. How much to cook porridge in a particular multicooker model is written, as a rule, in the instructions. For example, for multicookers of Scarlet and Mulineks firms, the cooking time will be different.

You will need:

• millet groats - 1 multi-glass;
• milk - 6 multi-glasses (can be diluted with water in equal proportions);
• sugar - 2 tbsp. spoons;
• butter - 20 g;
• salt is a pinch.

Cooking

1. Put scalded croup in a bowl.
2. Pour in milk, water.
3. Add butter, salt, sugar.
4. Stir the ingredients.
5. Set the "Porridge" mode.

When serving, you can decorate the dish with raisins or dried apricots, and completely exclude sugar from the recipe. It can be replaced with homemade jam or honey, which is added simply to the plates.

Original recipes

We suggest you learn how to cook a crumbly side dish of pshonka, a hearty and full-fledged dish with meat, with stew. For the preparation of each dish we use water, and to give flavors we combine cereals with spices and vegetables.

Crumbly side dish

Simple, versatile and very tasty millet porridge, the recipe in a slow cooker is much simpler than when cooking on the stove. Food is enough to lay inside, and after the signal to get the perfect side dish.

You will need:

• millet groats - 2 multi-glasses;
• butter - 30 g;
• water - 4 multi-glasses;
• salt.

Cooking

1. Put the scalded cereal in the bowl.
2. Pour in water, add salt.
3. Set the "Croup" mode, cook before the signal.
4. Add butter, leave to warm for 10 minutes.

Such a loose side dish with dense nucleoli can be used for serving with meat, liver. The delicate taste of millet is combined with fish and other seafood. Make no mistake if you offer fresh vegetables to it.

With meat

Preparing a full-fledged dish in a slow cooker is very tempting. It is especially attractive that it cooks quickly, the ingredients “reach” at the same time, the taste is formed rich, vibrant.

You will need:

• millet groats - 2 multi-glasses;
• onions, carrots - 1 large root crop;
• boneless meat - 600 g;
• salt, pepper - to taste;
• Zira - 1/3 teaspoon;
• dill is a large bunch.

Cooking

1. Rinse the meat, chop into a cube.
2. Prepare millet groats.
3. Put the meat in a bowl. Set the “Baking” mode for 30 minutes. Saute the meat.
4. Peel, finely chop onions, carrots.
5. Sauté the vegetables with meat for 7 minutes.
6. Lay out millet groats, spices.
7. Set the mode "Pilaf", cook for 60 minutes.
8. Add chopped dill 10 minutes before the tap.

You can use any meat to cook this dish. Lamb and pork go well with zira. A more dietary dish will be beef, chicken. To add spicy notes to it, use garlic, basil.

With stew

This dish will be an adornment of the everyday table. The simplest millet, which no one considers an exquisite ingredient, receives such a luxurious “cut” that it begins to play with bright tastes. The abundance of vegetables makes the dish more useful, interesting. A game of shades of ingredients creates a real celebration in every plate.

You will need:

• millet groats - 1 multi-glass;
• stew (ideal beef) - 1 can;
• carrots — 1 large;
• sweet pepper (red) - 1 large;
• purple onion - 1 large;
• green beans - 200 g;
• thyme - ½ teaspoon;
• salt pepper;
• water - 500 ml;
• vegetable oil - 40 ml.

Cooking

1. Grind onions, carrots into a cube. Put in a bowl with vegetable oil.
2. Set the mode "Roasting", cook for 3 minutes.
3. Add chopped bell pepper, sauté together for 7 minutes.
4. Add the stew, simmer for 7 minutes.
5. Add prepared millet groats to the ingredients.
6. Add chopped green beans.
7. Season with spices, salt.
8. Pour in water, set the "Croup" mode for 40 minutes.

Spices in this dish can be brighter, piquant. Turmeric will give it even more golden hue, and dry basil will create notes of Italian cuisine. Suneli hops, on the contrary, will relate taste sensations to oriental cooking, but this spice is also attractive in combination with vegetables, meat, and millet.

Millet porridge in a slow cooker is extremely simple to prepare. With a minimum of effort, the result pleases with a balanced texture, bright taste. Millet will turn out amazingly delicious.The combination of the product with meat, you think, is familiar to you. But combinations with many vegetables will be a wonderful discovery. Give it a try!

Other porridge recipes