Millet porridge with milk 4 servings. How to properly cook delicious millet porridge in milk? Porridge with milk, baked with pumpkin in the oven

02.07.2020 Snacks

3 best recipes

Millet porridge is not only tasty, but also very healthy. Those who regularly use millet porridge have no problems with excess weight, heart problems, they are mostly in a good mood, plus excellent skin and luxurious hair. And this is not the whole list of the benefits of millet porridge for our body, so you should not get carried away with fashionable overseas dishes, it is better to turn your gaze to such a simple and healthy food as millet cereal porridge. So, I'm telling you how to make delicious millet porridge.

Ingredients:

1.5 cups millet
3 glasses of water
1 tsp salt
40-50 gr. butter

The first step is to measure the required amount of millet. For a family of two or three people, one glass of millet is enough, for a larger number of people or for lovers of millet, we measure out one and a half glasses.

As you know, millet is obtained from millet, and the store usually receives a peeled product without flakes. But in any case, it is advisable to sort the millet in order to remove unpeeled grains or accidentally trapped stones.
Pour boiling water over the sorted cereals. Do not be lazy, and do not just rinse the millet with water, but pour boiling water over it. In this case, millet porridge will turn out to be yellowish and without a specific aftertaste. Agree, it's not at all difficult to heat a liter of boiling water, but the porridge will come out much tastier.

Stir the cereals with a spoon so that the dust moves away from the millet better, carefully drain the water.
Put the washed millet in a saucepan with a thick bottom, pour cold water. If there is, then we use purified or structured water. If not, regular drinking water will do.

We put the pan on the fire, do not forget to salt the porridge. I always put a teaspoon of salt, the porridge turns out to be lightly salted. Add the amount of salt to your liking.
When the water in the pan boils, reduce the heat so that the millet porridge boils quietly. Cover the pot with a lid.
Cook millet porridge for 10 minutes. Usually millet is almost ready by this time. Let's try. If the grains are still dense, then cook for an additional 2-3 minutes until tender.

Turn off the heat, put butter in the millet porridge. How much oil exactly is entirely up to you. This is just the case when you can't spoil millet porridge with butter. If someone is on a diet, then nothing can be done about it, and you will have to give up the oil.

Gently mix the porridge - it is useful for the grain to "breathe air", cover the pan with a lid and leave it to stand for ten to fifteen minutes.
Put the slightly cooled millet porridge on plates, additionally put a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple.
Put the slightly cooled millet porridge on plates, additionally put a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple. It is ideal for preparing a side dish for meat, but if you want to enjoy millet porridge for breakfast, then it is better to cook it in milk. In this case, see the following recipe.

Millet porridge with milk

There is nothing better than freshly prepared millet porridge with milk to start the day vigorous, full of strength and energy. Preparing this healthy dish is very simple, but there is one little secret, or rather two. So, we read on to find out what is the secret of delicious millet porridge with milk.

Ingredients:

1 glass of millet
2 glasses of water
2 cups milk
a pinch of salt
2 tbsp Sahara
40 gr. butter
raisins, berries (optional)

Pumpkin millet porridge

If we talk about healthy nutrition, then first of all we should remember the recipe for millet porridge with pumpkin. The porridge turns out to be tender and fragrant, very much like children and adults, and small pieces of pumpkin are like pieces of the sun in every plate! You can cook such millet porridge in water or with the addition of milk.

Ingredients:

1 glass of millet
500 gr. pumpkin
2.5 cups water
milk to taste
sugar to taste
a pinch of salt
30-40 gr. butter
raisins, cinnamon (optional)

So, first, boil the chopped pumpkin in water, cook for 15 minutes.
While the pumpkin is boiling, we sort out my millet too. Better not just wash the millet, but pour boiling water over it, as described in the first recipe. We drain the water.
Add well-washed millet to the half-finished pumpkin, cook the porridge under the lid for 15 minutes. We look further step by step

It is possible both on water and on milk. Be sure to rinse the millet thoroughly with hot water to remove some of the bitterness. Our grandmothers washed it cold - ten times the water needs to be changed and all the time we rub the millet in water with our hands until the water becomes absolutely transparent.

How to cook millet porridge in milk correctly?

It's very simple - first boil the cereal in a large amount of water, then drain the remaining water and add milk, in which cook the millet until cooked.

Which millet to choose to cook millet porridge?

Choosing cereals in the store is also necessary skillfully. Take yellow grains for crumbly porridge, the darker the color, the better, and from light cereal you get a messy porridge, which is also sometimes necessary. There is peeled millet, there are polished and crushed millet. Peeled - more solid, just peeled from films, it is shiny, beautiful, however, it tastes a little bitter when cooked. Bitterness can be removed, but most often such grain is used in kulesh, and not in sweet milk porridge. More yellow and without shine - polished, it cooks quickly and is better absorbed by the body. Crushed millet - fine, for viscous cereals is well suited for meatballs. Be sure to check the expiration date, this cereal is not lying, it quickly becomes bitter. If it is scalded with boiling water and fried in a dry frying pan, some of the bitterness can be removed.

Why cook millet porridge?

For those who are indifferent to millet porridge and those who, for various reasons, have not come across it, I would like to suggest that millet contains more protein than rice and barley, millet contains more phosphorus than even meat, and folic acid - than in wheat or corn, besides, there are so many vitamins of such necessary group B that other cereals are simply envious. It is also rich in sodium, potassium, zinc and many other beneficial substances. How to cook millet porridge in milk without mistakes? Let's talk about this.

How to cook millet porridge in milk: recipe number 1

For one full glass of millet groats, you need two glasses of hot water, a glass of hot milk, fifty grams or more of butter, salt and sugar - whatever you like. There are always a lot of firmly adhered foreign substances on this grits, which are difficult to remove by ordinary washing. You can simplify the task. Pour a glass of cereal with a glass of plain water and boil. Throw it back on a sieve and now rinse the cereals thoroughly with running water. Now pour again with two glasses of purified hot water and cook without a lid over low heat. As soon as the water evaporates to the level of millet, drain it boldly, add a glass of hot milk, sugar and salt and cook after boiling over the lowest heat for 5-7 minutes. Spread the oil over the surface of the porridge and do not stir. Remove from heat, close the lid tightly and wrap with a towel. After twenty minutes a sample can be taken.

For a glass of millet you need two - water, two - milk, sugar and salt - optionally, butter - more.

Millet needs to be sorted out, washed with boiling water until the water ceases to lose its transparency. Pour two glasses of hot water, put on high heat, quickly evaporating all the water until the millet is completely boiled. Then pour hot milk with sugar, salt and cook over low heat, stirring from the bottom, until completely boiled and thickened. Season the prepared porridge with oil and stir.

How to cook millet porridge in milk in a pot

A full glass of millet, half a glass of raisins, three glasses of milk, two tbsp. tablespoons of sugar, salt, a pack (180 grams) of butter, an egg. Put the washed raisins and cereals in a pot, pour hot milk, add sugar, salt, mix, cover tightly and put in a non-hot (150 degrees) oven. Simmer for about an hour. Then add all the butter, stir in the beaten egg and bake, too, under the lid, until cooked through.

Millet porridge with milk is one of the most favorite breakfast dishes for the older generation and for demanding kids. For a variety of tastes, butter, healthy dried fruits, nuts, pumpkin and bananas are added to the porridge. This page presents the 5 best recipes for quick preparation of delicious cereals from peeled millet in milk.

Healthy cereals from cereals are included in the list of the best dishes of Russian national cuisine. The composition of cereals includes almost the entire spectrum of useful trace elements from iron to silicon and vitamins of group B important for the vital activity of the body

Millet porridge with pumpkin in milk recipe

The following recipe with step-by-step photos will show you how easy it is to cook delicious millet porridge in milk. This is a very healthy and, unfortunately, forgotten dish. Loose porridge with pumpkin is a breakfast that will have to work a little, but the result will exceed all expectations.

Products:

millet - a glass;
pumpkin (pulp) - 150 grams;
milk - a glass;
water - 150 ml;
sugar - three tablespoons;
salt is a guide to your taste.

Preparation:

Free the small pumpkin from the peel, all the seeds and into small pieces.

Pour milk, water into a saucepan, add granulated sugar, put it on gas and wait for it to boil. Rinse the groats several times under running water, and send the sliced \u200b\u200bpumpkin to boiling milk.

After 15-20 minutes of cooking, the soft pumpkin can be grinded with a pusher and get a thick yellowish puree.

We send cereals to boiling milk, cook until tender for about twenty to twenty-five minutes and stir constantly so that the porridge does not burn.

If the dish is thick, you can pour milk and butter into it. And keep it under a closed lid for another five to seven minutes.

After removing from heat, it is advisable to cover the millet with something warm, for example, a towel, and leave to swell for half an hour.

Millet porridge recipe in the oven in a pot

The recipe for cooking millet porridge in a pot is very simple and quick, which is easy for the youngest cook to handle in the kitchen. The main thing is to turn on the oven to the desired temperature, and when the timer notifies that the time is up, sit down at the table and eat all the resulting deliciousness.

Ingredients for millet porridge in a pot:

peeled millet - a full glass;
milk - 300 ml;
butter - 100 g;
eggs - a couple of pieces
granulated sugar - a tablespoon;
salt - half a teaspoon;
water - 500 ml.

Preparation:

We put a saucepan with water on gas and wait for it to boil. In the meantime, we thoroughly rinse the cereals - until the water is transparent - and, together with salt, pour sugar into the boiled water.
Cook millet for about ten minutes. Then we distribute it in pots, put a little butter in each one, break it on the surface along the testicle. Pour milk into the pot, mix the mass well and put it in the oven for the next half hour at a temperature of 200 degrees.

Before using, put the millet porridge in a bowl, stir and, if desired, put fruit or a little jam. Loose millet porridge perfectly saturates the human body and satisfies morning hunger. Enjoy your meal!

Loose millet porridge with milk - a simple recipe

To cook crumbly millet porridge in milk, you need to strictly follow the exact proportions. The consistency and thickness of the dish will depend on the amount of liquid. For crumbly and tender millet, one and a half glasses of milk are taken per glass of cereal, and for a thicker breakfast - a little less (about a glass or a little more). And then the task number "one" in the morning, how to surprise the whole family with a delicious and healthy breakfast, will be completed.

Ingredients:

milk - 375 ml;
millet - 250 grams;
granulated sugar - a couple of tablespoons;
salt - a pinch;
butter for taste;
water.

Preparation:

We wash the groats several times in water so that the liquid becomes transparent. Before cooking, immerse the millet in boiling water for five minutes.

Advice! If you don't need to rush to cook, you can leave the millet soaked for 1-2 hours.

Steamed cereals should be boiled in salted water for 10-15 minutes until half cooked. At this time, preheat the oven to 180-200 degrees.
Put the boiled millet in a greased pot, fill it with milk and add sugar. Stir the future porridge and put it in the oven for an hour at medium temperature.

If desired, you can add honey to the porridge, decorate with fruits, berries or nuts. A delicious and hearty breakfast is ready!

Millet porridge recipe with milk in a slow cooker

Hostesses use a smart saucepan with buttons for delayed start cooking. In the evening, they load products, turn on the required regimes and in the morning they get hot millet porridge with milk. The recipe is simple and prepared in three steps, you can take note of all mothers for delicious and children's breakfasts.

Ingredients:

millet - 1 multi-glass;
milk - 3 multi-glasses;
granulated sugar - two large spoons;
salt - 1⁄2 teaspoon;
butter - 30 g;
water - 2 multi-glasses.

The multi-glass is a convenient measuring device. This is a graduated plastic cup with a maximum capacity of 180 ml.

Preparation:

Before laying the millet in the multicooker bowl, thoroughly rinse the millet, preferably 3-4 times in cold water and fill it with hot water once for 3-5 minutes.
Coat the bottom and sides of the pan with softened butter. We load softened millet, fill it with cold milk and water, sprinkle with salt and granulated sugar. For the broth, put another piece of butter in a saucepan.
We close the "device" and install the program. First, select the "Milk porridge" mode and then set the delayed start for the morning. For example, to make the porridge ready by 7 am, set the timer at 6 am.

In an hour, the porridge will boil down, absorb milk and butter, and for breakfast it will have the desired crumbly consistency. Have a healthy tasty morning!

Millet porridge with milk - a recipe with raisins

Another great recipe is royal millet porridge with pumpkin and raisins. We cook it with apples, dried fruits and milk, and then we treat all household members with a healthy dish.

Let's prepare the products:

millet - 200 g;
pumpkin - 0.5 kg;
milk - a full glass;
water - a glass;
apples - 2 pcs;
prunes and raisins - 50 grams each;
butter - 60 grams;
sugar and salt to taste;
a bag of vanillin.

Preparation:

Pour boiling water over the groats and set them aside for steaming. Peel the pumpkin from the peel and seeds, cut into small pieces and send to stew in a skillet under the lid.
While the pumpkin is cooking, grind the prunes, peel and chop the apples.

Advice! It is advisable to rinse steamed millet before cooking!

Throw the cereal into the boiled pumpkin, the millet will absorb all the excess liquid. Pour milk there, put apples and dried fruits, add sugar and lightly salt. Stir until smooth and leave to simmer under the lid on low heat.
If there is not enough liquid in the porridge, you can add more milk and butter. By the end of cooking, pour out a bag of vanilla and let the porridge brew a little under the lid.

Before serving, it is important to check the readiness of the cereal. Millet should open up and absorb all the aromas of butter, milk, honey and dried fruits!

Bon appetit and see you new recipes!

Millet, compared to rice or buckwheat, is not very popular in modern kitchens. Mainly due to the fact that not everyone can cook this porridge well. Now you will learn all the secrets of the delicious millet porridge with milk.

Millet porridge with milk - preparing millet for cooking

The first step is to sort out the millet so that there is not a drop of garbage in it. This activity is rather unpleasant, so it is better to buy more expensive cereals, but very clean.
Pour the sorted millet with cold water, and then drain it. Do this 8-10 times until the drained water is crystal clear.
Pour boiling water over the washed cereals and leave for 5 minutes. Then drain it too. Hot water will relieve millet from a rather tangible bitterness.

Cooking millet porridge

If millet is immediately poured with milk, then it will not boil down. It is better to start with water, and then add milk. The recipe is as follows:

Put the prepared millet in a saucepan with a thick bottom. Fill it with warm water. Take water exactly twice as much as cereals (for example, 2 cups per 1 glass of cereals).
Put the millet with water on the fire and cook at a very slow boil until the cereal is completely swollen. To prevent the millet from burning, stir the porridge periodically.
Boil 2 cups of milk or cream separately - it all depends on how fatty you want the porridge to be.
First, pour one glass of hot milk into the boiled millet and stir the contents of the pan well. At the same time, add some salt to the porridge and add sugar to taste.
Bring the porridge to a boil and cook until smooth.
If the porridge, in your opinion, is thick, add 1 more glass of milk. Milk, like the first time, add only boiling milk.
Cook the porridge for another five minutes, and then leave it off the stove.
Wrap the pan with a blanket and let the porridge brew for 30 minutes.

How to serve millet porridge with milk

You can simply serve porridge with butter - pour it melted over the dish. Millet goes well with strawberry jam - add a couple of spoons. You can also season the porridge with nuts, pre-fried in a dry frying pan with sugar. To do this, take 50 g of nuts and 50 g of sugar. Place them in a hot dry skillet and fry, stirring occasionally, until the sugar caramelises. As soon as the sugar becomes stringy, place the mixture on a plate and let it set. Then beat the nuts with sugar in a blender or chop with a knife.

Millet porridge with milk can be cooked with pumpkin. To do this, first put 1 cup of pumpkin pulp in a saucepan and pour 1 cup of water over it. After the pumpkin is boiled, cook the porridge according to the above recipe (add millet, water, and then milk, sugar and salt).

And few people know how millet porridge is useful. But it contains a large amount of iron, magnesium, silicon, fluorine, copper and other trace elements. The benefits of millet porridge for diabetes mellitus, liver diseases and cardiovascular problems are invaluable. Millet gives strength and strengthens the body, promotes the early healing of wounds. Easily coping with constipation, it actively removes harmful substances and helps the digestive tract.

Considering all the advantages, benefits and harms of millet porridge, it should be noted that during pregnancy and low acidity of gastric juice, frequent use of this product is strictly contraindicated.

And although the calorie content of millet porridge is quite high in comparison with other cereals (342 kcal per 100 g of product), but having lipotropic effects, it is able to prevent the deposition of excess in fat cells. Therefore, for your own benefit, you need to cook millet porridge, casserole or something else from millet seeds at least once a week. And there are many recipes for every taste: millet porridge in milk or water, sweet or meat, cooked in the oven or in a slow cooker.

The Basics of Perfect Cooking

Why millet is bitter and how to deal with it? Due to the high fat content of millet seeds, it can burn out. To avoid this, you should buy high-quality grains of a rich yellow color and follow the correct cooking technology.
How to cook millet porridge in water? To obtain a crumbly dish, millet seeds must be washed 3-5 times before cooking. The last rinse should be hot water, then the fatty film around the grains will dissolve, which will avoid the bitter taste. Pour grain only into boiling water. The optimal ratio is 1 part cereal to 2 parts water.
How to cook millet porridge in milk? In order for the dish to work out well, it is best to first cook the washed millet until half cooked in a large volume of water. Then drain the broth and cook the millet with the addition of milk.
How much to cook millet seeds? Millet should be cooked for 20-30 minutes after boiling. It is only necessary to remember that during the cooking process the grains increase 6 times.
How to improve the taste of millet? Previously, for a richer taste, the seeds can be fried a little in a hot pan.

Basic recipes for milk and water

Millet porridge recipes are very diverse. Having prepared cereals in water or milk, it can be combined with other ingredients: vegetables, meat, mushrooms or dried fruits, cottage cheese, honey.

Millet porridge on the water in a slow cooker

Millet porridge in a slow cooker is cooked much faster and easier than in the traditional way. It does not require constant monitoring and excludes the possibility of burning.

The classic recipe for millet porridge in water will allow you to adjust the amount of liquid to obtain the desired result: viscous, crumbly or liquid porridge.

What you need:

Millet - 1 glass;
Water - 2 glasses;
Oil - 30 gr;
Sugar or salt to taste.

How to cook:

Sort thoroughly and rinse the groats.
Pour the prepared cereals into the multicooker. Pour the desired amount of water over it, but not less than 1 to 2. Season with salt to taste.
Cook millet in the "Cooking" or "Porridge" mode, depending on the type of kitchen equipment.
After the dish is cooked, add oil to it and let it brew for 15-20 minutes.
You can serve millet with mushrooms, fish, meat, or simply grind it with spices and herbs.

Millet porridge

Millet millet porridge, when properly prepared, turns out to be tender and crumbly... Both adults and children will be happy to eat this kind of millet, especially if served with jam, honey or dried fruits. The recipe for millet porridge with milk is simple and understandable even for a novice housewife.

Ingredients:

Millet - 150 gr;
Milk - 400 ml;
Water - 200 ml;
Sugar - 30 gr;
Oil - 50 gr;
Salt to taste;
Honey - optional.

How to cook:

Rinse the cereal well and rinse it with hot water.
Pour boiling water over the groats and boil over high heat for 6-8 minutes.
Drain the water and pour hot milk over the millet. Pour in sugar and salt, add honey if desired.
Cook millet porridge in milk for 20-25 minutes. Stir the cereal periodically, preventing it from burning.
Put a piece of butter and wrap the dishes for 10-15 minutes, letting the porridge brew.
Serve with any sweet or fresh fruit.

Traditional recipes with pumpkin

Millet porridge with pumpkin is the most common dish on our table. After all, these two products are perfectly combined, complement each other in taste and carry a double charge of useful substances.

Pumpkin porridge in a slow cooker with raisins

Millet porridge with pumpkin in a slow cooker, with the addition of even a small amount of raisins, acquires additional sweetness, which will be greatly appreciated by children and those with a sweet tooth. This recipe for millet porridge with milk in a slow cooker shows how you can combine water and milk to get the perfect balance of taste.

Required Ingredients:

Millet - 150 gr;
Milk - 600 ml;
Water - 500 ml;
Pumpkin - 700 gr;
Raisins - 30 gr;
Oil - 30 gr;
Sugar - 2 tbsp. spoons.

How to cook:

Rinse the groats thoroughly, do it in boiling water for the last time.
Wash the raisins and soak them for a while.
Peel the pumpkin of seeds, fibers and peel. Cut it into equal 1x1 pieces.
Grease the bowl of the multicooker well with oil and put the pumpkin in it. Sprinkle the vegetable with sugar and cook in the "Baking" mode for 20 minutes.
Add grits and raisins to the softened vegetable. Pour in milk and water.
Millet porridge is prepared in a slow cooker on the "Porridge" or "Stew" mode for about half an hour.

Millet porridge with pumpkin from the oven

In addition to the multicooker, millet porridge will cook in the oven just as quickly and without much hassle. You can cook in the oven immediately.

But in order for millet porridge with pumpkin in milk to turn out to be very crumbly, you must first boil the cereal in a saucepan, and then darken in the oven.

Ingredients:

Millet - 1 glass;
Pumpkin - 500 gr;
Milk - 3 glasses;
Oil to taste;
Salt - ½ tsp.

How to cook:

Rinse the cereal and pour over it with boiling water.
Cut the peeled pumpkin into medium slices.
Boil milk and add pumpkin to it.
Add salt, bring to a boil and boil for 5-7 minutes.
Pour in the cereal and cook until it thickens, about 10-15 minutes.
Prepare millet porridge in milk, then transfer it to portioned pots and put a piece of butter on top.
Bake porridge in a hot oven at 180C for 40 minutes.
To add extra sweetness to the dish, you can add honey, dried apricots, raisins to it.

Quick porridge from "leftovers"

Delicious and spicy pumpkin porridge is prepared in minutes. Leftover regular millet boiled in milk or water can be stored in the refrigerator for up to 5 days. With pumpkin puree on hand, breakfast, afternoon tea or dinner will always be on the table.

Ingredients:

Millet porridge - 1 glass;
Pumpkin puree - 2/3 cup;
Milk - 1 glass;
Pumpkin kernels - 2 tbsp. spoons;
Maple syrup - 2 tbsp spoons;
Ginger - ¼ tsp;
Cinnamon - ½ tsp;
Nutmeg - on the tip of a knife.

Preparation:

In the absence of ready-made puree, you can make it yourself. Boil pumpkin pieces until soft and beat with a blender.
Fry the peeled pumpkin seeds in a hot dry frying pan.
Put the porridge and pumpkin puree in a saucepan and mix. Pour in milk.
Cook over medium heat for 5-6 minutes, stirring constantly.
Arrange everything on plates. Season the dish with spices, sprinkle with seeds and maple syrup.

Porridge is the basis for any dishes

The versatility of millet grains is that they can be more than just a side dish. Millet porridge on water is an excellent component of a casserole or salad and serves as a wonderful filling.

Thanks to modern technologies, it has become much easier to cook millet porridge in water. Packaged portionwise millet grain has already been pre-processed and is prepared faster and easier, because no need for constant stirring.

Ingredients:

Millet - 1 package;
Pepper - 3 pcs.;
Vegetable oil - 3 tbsp. spoons;
Green onions - 1 bunch;
Corn - 180 gr;
Chile - 1 pc.;
Garlic - 2 cloves;
Feta - 150 gr;
Greens - 1 bunch;
Salt to taste.

How to cook:

Boil water in a saucepan. Salt and put a bag of millet in it. Cook until the cereals are ready.
Remove the finished cereal from the bag.
Cut the peppers in half. Remove seeds from them and cut out the septa.
Boil the peppers in water for no more than 7 minutes.
Finely chop the green onion into rings, chop the chili, and pass the garlic through a press.
Simmer all vegetables in vegetable oil, preferably olive oil.
At the end of frying, add canned corn without liquid.
Chop the feta into small pieces with a fork.
Mix cheese with millet.
Add fried vegetables with corn to them and mix everything well.
Fill the cooled halves of the peppers with the filling of porridge and vegetables.
Then cook in a double boiler for 15-20 minutes or bake the paprika in the oven.
Sprinkle with chopped herbs before serving.

Millet porridge with pumpkin on the water can become the basis of a bright casserole that can decorate a festive table and surprise guests.

Do you want something interesting?

It is best if millet and pumpkin grains match in color for this recipe..

Ingredients:

Millet - 2/3 cup;
Pumpkin - 700-1000 gr;
Eggs - 2 pcs.;
Corn - 2 cups;
Yogurt - 1 glass;
Cheese - 1 glass;
Onions - 1 pc.;
Multi-colored pepper - 2 pcs.;
Garlic - 2 cloves;
Caraway, coriander - 2 tsp;
Chili powder - ½ tsp;
Sunflower - ⅓ cup.

How to cook:

Peel the pumpkin. Remove fiber seeds and cut vegetable into slices. Rinse the millet well.
Cook classic porridge from them. You can cook millet porridge in a slow cooker or in a saucepan - either method will work.
Mash the finished porridge with a fork to get an almost homogeneous mass.
Peel the onion and chop finely into half rings. Fry it in a pan until softened for 2-3 minutes.
Take two colors of sweet paprika: red and green. Cut the stalk of the peppers, peel them of seeds and partitions. Cut the paprika into cubes.
Add pepper to the onion and continue to sauté for another 3-4 minutes. Add spices to vegetables and put garlic squeezed through a press.
Beat eggs until smooth. Grate low-fat cheese.
In a bowl, combine all the ingredients: pumpkin porridge, corn, ½ grated cheese, low-fat yogurt and browned vegetables.
Place the food in the baking dish, gently leveling the surface. Top the casserole with the remaining cheese and sunflower seeds.
Preheat the oven to 180C. Bake under foil for 15-20 minutes.

Millet soups for health and longevity

Despite their use mainly in cereals, millet seeds can also be used for preparing first courses. Such soups will differ in their richness, density and nutritional value.

Pumpkin puree soup

The usual recipe for millet porridge with pumpkin can be transformed beyond recognition. If you increase the amount of liquid and add spices, then the resulting vegetarian soup will provide energy for the whole day.

What is necessary:

Millet - ½ cup;
Pumpkin - 500 gr;
Amaranth (schiritsa) - ¼ glass;
Water - 1 l;
Salt to taste;
Cinnamon and lemon peel optional.

How to cook:

Wash millet and amaranth seeds well.
Peel and wash the pumpkin. Cut it into medium pieces.
Pour millet and squash into boiling water. Season with salt and pumpkin.
Bring everything to a boil and cook with the lid closed over low heat for 30-35 minutes.
Allow the finished dish to settle a little and cool.
Using a blender, grind the soup well, turning everything into a liquid puree state.
When serving, grated lemon zest or cinnamon can be added to the cream soup.

Millet seeds in vegetable soup add flavor and nutritional value to the dish.

Ingredients: