Groats of millet is a cereal obtained from the grains of millet. Formerly, millet was called "golden cereal", although millet has not only golden yellow, but also white or gray color. Millet is one of the most nutritious and delicious cereals, and one of the least allergenic products, it is very easily absorbed by human body. Therefore, millet porridge is suitable even for people with a sensitive digestion. This croup contains a lot of macro-and microelements, which favorably affect the metabolism. Millet porridge is a traditional dish of the Eastern Slavs. You can cook a lot of various and rich dishes from millet as well. The first is a well-known kulesh, millet is also added to cakes and pancakes, and delicious millet porridge is also cooked from millet.
Пищевая ценность и калорийность на 100 г продукта:
Rinse one measure of millet with water and pour it with a boiling water (to remove bitterness), pour it into the pan, add two measures of water. Boil it. Add salt to taste. Cook on a low heat for 15-20 minutes.
Millet – 400g
Pumpkin – 1kg
Milk - 3 glasses
Water - 4 glasses
Salt to taste
Sugar - 2-3 tablespoons
Methods of cooking:
Rinse the pumpkin, peel it and cut into 1сm cubes. Put the pumpkin into a deep pan, add water and cook at the medium heat for 30-40 minutes.
Pumpkin should become soft. Rinse the millet and add it to the pumpkin. Add salt, sugar and cook at a medium heat for 20 minutes.
Pour milk in and boil the millet porridge with pumpkin until it is ready. Serve the porridge with butter.