Do you know which dish is the most satisfying? Many people think that this is meat. The answer is incorrect. The longest stay in the stomach dishes made from cereals and meat, not without reason porridge with meat - a popular dish of field cuisine. In addition to all known buckwheat, millet is also often combined with meat. Meat poultry will sate you for a long time before a long trip, or a long work.
Millet porridge with stew
Millet porridge with stew is a recipe that is easy to prepare. This dish is suitable for dinner and dinner.
Ingredients:
- millet - 2 items;
- stew - 250 g;
- onion - 1 piece;
- greens - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
How to cook millet porridge? Millet is washed with boiling water: for 1 cup of millet - 2 cups of water, then 4 glasses we need to pour into the pan. We cook until ready.
Fat of stewed meat is heated and roasted in it a ray. Then we add the stew to it, warm it up and break up large pieces.
We send the stew into the pan with the prepared foal, stir, salt. Sprinkle with herbs.
If you gravitate toward a healthier food, then instead of stew take the flesh of the bird.
Millet porridge with meat - recipe
Ingredients:
- millet - 2 items;
- broth or water - 4 items;
- bulb - 1 piece;
- meat - 300 g;
- butter;
- salt, pepper - to taste.
Preparation
Cut the meat into small cubes. Fry it with onions in a frying pan, salt, pepper.
In a saucepan at the bottom, we place meat with onion, we top off with millet, carefully, so that it does not mix, pour water, let the millet porridge on the water languish on small fire until the millet becomes soft.
Mix the ready porridge, evenly distributing the meat. We try and dosalivayem to taste.
If you decided to cook a meat pudding with meat in a multivark, then we put the meat, onion on the bottom of the bowl, on top - millet and water, add salt and cook in the "Plov" mode. This mode is good because meat and onions are fried without our intervention.
Meat poultry, cooking recipes, which we have provided to you, will sate you for a long time, and you will often return to this dish.