Millet porridge is an undervalued product. Agree, very few of us begin to fantasize, preparing this simple groats. However, this means that there is no expanse for fantasy, quite the contrary, yellow millet cores, having a simple and neutral taste, give room for experiments, because they perfectly match with both salty and sweet ingredients.
Recipe millet porridge with meat in the multivark
Ingredients:
- avocado oil - 30 ml;
- lamb (shoulder) - 500 g;
- white onion - 70 g;
- garlic cloves - 3 pcs .;
- Ground coriander - 3 g;
- ground cumin - 3 g;
- cinnamon stick;
- Dried thyme - 2 g;
- orange - 1 piece;
- chicken broth - 1 l;
- prunes - 90 g;
- millet croup - 1/2 st .;
- curly parsley.
Preparation
After warming the device in the "Hot" mode, we put a piece of lamb into an oiled container and fry it on all sides so that a characteristic golden crust forms and the pink color of raw meat is gone completely. When the lamb is browned, you can put it on a separate plate, and in a multivarque, save the onion and garlic, spices and chopped orange peel strips. After 5 minutes to the fragrant roast we add strips of zest and wait another minute. We return the lamb and pour the millet croup, put the slices of prunes over the pyshenki and fill it with chicken broth. We set the mode "Kasha" for half an hour, and after the sound signal we shift the dish into pots and sprinkle with herbs.
How to cook millet porridge in a multivark for breakfast?
Ingredients:
- millet cereals - 180 g;
- milk - 750 ml;
- apple (medium) - 1 piece;
- cinnamon and sea salt - by pinch;
- honey - 30 g;
- almonds and apple chips for serving.
Preparation
Before boiling the millet porridge in the multivark, the kernels should be better served with boiling water - so they will not be bitter in the already prepared dish. Pour the scalded pancake into the bowl of the device, fill it with milk, and then add honey and a little salt with cinnamon. After setting the "Kasha" mode, we mark the half hour and wait for the sound signal, informing about the end of cooking. The ready-made pancake can be filled with butter if desired, and afterwards, add the dish with the pieces of peeled apples and serve it to the table, decorated with chopped almonds and apple chips.
Pumpkin millet porridge in the multivariate
Ingredients:
- chickpea - 45 g;
- olive oil - 20 ml;
- fresh sage (leaves) - 16 pcs .;
- fresh thyme - a pair of twigs;
- fresh rosemary - a pair of twigs;
- maple syrup - 20 ml;
- millet croup - 1/2 st .;
- water 80 ml;
- milk - 50 ml;
- pumpkin puree - 50 g;
- honey - 20 g.
Preparation
Let's start with the chickpea - in this process, it is not necessary to use the multivark, because in this case the chick pea is just a topping for our main dish, which can be easily excluded if desired.
Pre-cooked chickpeas should be poured with oil and mixed with crushed herbs, then pour maple syrup and put into a preheated oven to 180 ° C. After 15 minutes our topping is ready, there is it can be with both porridge and
When preparing the pyshenki, first scald the cores, and then transfer to the bowl of the device, pour a mixture of water and milk, add pumpkin puree and honey, mix thoroughly and close the multivarka lid. The "Kasha" mode, half an hour and our delicious millet porridge in the multivarquet is ready! It remains to lay out the dish on plates, sprinkle with prepared chickpeas and sliced greens, and for a texture variety you can add pyshenka with chopped nuts and seeds. As a result, it turns out useful and, not least, a tasty dish, which is suitable for lunch and dinner.