Recipe for making millet porridge with mushrooms. Millet porridge with mushrooms Recipe for millet porridge with mushrooms
We wash the millet repeatedly under running water.
Place dry mushrooms in a saucepan and fill with cold water (about 300 ml of water). Place on high heat and wait for it to boil. Let it simmer on medium power for 5-10 minutes to create a weak mushroom broth.
Now a very important step - strain the broth through a fine sieve into a separate bowl. Rinse the saucepan additionally under running water so that any grains of sand remaining on the walls (and they are 100% present in dry mushrooms) do not get into the millet porridge.
Pour the broth back into the pan. You don’t even have to pour everything out - if at the bottom of that dish you see sediment with signs of the same grains of sand, do not put them in the pan under any circumstances.
Salt well and add millet. That's it, now the millet porridge will be cooked without our participation (of course, under the lid and over low heat).
And we will return to mushrooms. We must try to wash every mushroom piece. You can directly in a sieve, rubbing the mushrooms well with your fingers. Next, take them out onto a cutting board and chop them finely.
We immediately send them to the porridge so that they continue to release their mushroom flavor and aroma.
Millet porridge cooks quickly. Once you see that there is no liquid left, you can try it. If it tastes uniformly soft, then you have already finished active cooking.
The consistency of such porridge should be thick, because it is more of a side dish than a milk porridge.
Turn off the burner, season the dish with butter and cover the pan with towels for at least 10 minutes. Well, they like simple dishes to sit for a while to become even more beautiful and tastier!
And if you haven’t used all the broth, you can cook an excellent first course with it -!
Millet is a very healthy and satisfying porridge. And if it also contains mushrooms, then the benefits are twice as great. This porridge contains many useful microelements. The porridges themselves are generally beneficial for our body. They are very filling, so you need to eat them in the morning to stock up on energy for the whole working day.
After cooking you will receive 3 servings of the dish.
Ingredients
- millet - 1 cup (250-300 g)
- mushrooms (preferably champignons) - 200 g
- onion - 1 head
- oil for frying - 2 tbsp.
- salt, pepper - to taste
- dill, parsley for decoration
Cooking method
It doesn't take much to make porridge. They are easy to prepare. For our porridge, we take millet, sort it well, rinse it several times under running water. Then pour boiling water or boil it to remove the bitterness from the millet. Drain the water.
Boil water in an aluminum pan and add the cereal. Salt and pepper the millet. As soon as the millet boils, reduce the heat and cook the porridge for 30 minutes.
To fry, peel the onion and finely chop it. Pour oil into a heated frying pan and fry the onion until golden brown. Then remove the onion, add oil and place the mushrooms in the pan. Before frying, do not forget to wash the mushrooms clean and cut into circles. Fry them in oil over medium heat, stirring continuously. After 10 minutes, add salt.
We combine the ingredients. Place fried onions in the mushrooms, add boiled millet. Mix well and cook over low heat for another 5 minutes. Then set aside. You can sprinkle with chopped herbs, wrap and let sit for 10 minutes.
Place the porridge in bowls and serve hot, topped with herbs.
It’s not a shame to serve guests with such porridge. They should like the taste of millet porridge with mushrooms. Fragrant, healthy, yellow in color, it, like the Sun, warms us from the inside.
To prepare millet porridge with mushrooms, we need regular millet cereal. If during my childhood many people spent hours sorting through millet, since it contained many small inclusions, even stones, now it is enough to rinse it with water. Pour 2 volumes of water per 1 volume of cereal into the pan and place the pan on medium heat. You can add a little salt.
We will need half a large carrot and one half a medium-sized onion. Vegetables need to be washed and peeled.
We cut the carrots into small cubes, and the onion can be cut into small slices. Let's prepare homemade, pre-boiled and frozen chanterelles. They can be replaced with other frozen mushrooms, such as champignons, which are often sold frozen.
Heat vegetable oil in a small frying pan and place chopped onions and carrots, as well as frozen chanterelles. This dressing is fried for no more than 5-6 minutes. It will then cook together with the millet cereal. Add mushroom dressing to the pan with porridge. Stir the contents of the pan and taste the porridge for salt. Add salt to taste. An important point: any unsweetened millet porridge will become much tastier if you add a little sugar to it. For one glass, one teaspoon is enough. Cook the porridge until done. Turn off the heat and cover the pan with a lid. The porridge should stand for another 10 minutes.