Millet is often associated with some very ordinary, boring porridge. But I advise you to reconsider your attitude towards him. First of all, millet does not contain gluten and is therefore easily absorbed by the body, goes well with vegetables, mushrooms and even meat, and saturates for a long time. Secondly, millet has a high content of vegetable protein, as well as a good set of vitamins - group B, PP and a sufficient amount of trace elements, including rare and useful zinc, magnesium, potassium and iron.
Додати в пшоно гарбуз і ваніль і відварити з додаванням кокосового молока більш ніжний, солодкий варіант. З припущеними овочами в гі - більш зимовий та поживний. А для холодних вечорів, я вибрала варіант із грибами.
- 40 g of dry porcini mushrooms
- 1 small bulb
- olive oil
- 1 tsp butter
- 2/3 cup of millet
- salt
Soak the mushrooms in water for at least 10-15 minutes, and better for an hour. Rinse thoroughly. Cut the onion into half rings, the mushrooms into strips of 4-5 mm. In a pan, melt the butter in olive oil (you can also use ghee). Fry the onion until it turns white and an intense smell appears. Add mushrooms. Fry with onions for another 3-4 minutes. A little salt.
Cover the mushrooms with millet and pour boiling water so that the water covers the millet by a couple of centimeters. Reduce the heat and cook with the lid closed for 10-15 minutes.
* millet can be quite large and will have to be cooked for up to 40 minutes. And there is a steamed version of groats, which takes 5-7 minutes. Read on the packaging.
Turn off the heat and let the millet stand for another 10 minutes so that the water is completely absorbed and the flavors permeate each other.
More options for how to cook millet
- olives and pepper
- eggs and spinach
- chicken fillet and thyme
- ghee, lemon peel and sunflower seeds
- coconut milk + nuts and dried fruits
- pumpkin and vanilla
- walnuts and caramel
Soak the mushrooms in water for at least 10-15 minutes, and better for an hour. Rinse thoroughly. Cut the onion into half rings, the mushrooms into strips of 4-5 mm. In a pan, melt the butter in olive oil (you can also use ghee). Fry the onion until it turns white and an intense smell appears. Add mushrooms. Fry with onions for another 3-4 minutes. A little salt.
Cover the mushrooms with millet and pour boiling water so that the water covers the millet by a couple of centimeters. Reduce the heat and cook with the lid closed for 10-15 minutes.
* millet can be quite large and will have to be cooked for up to 40 minutes. And there is a steamed version of groats, which takes 5-7 minutes. Read on the packaging.
Turn off the heat and let the millet stand for another 10 minutes so that the water is completely absorbed and the flavors permeate each other.
More options for how to cook millet
- olives and pepper
- eggs and spinach
- chicken fillet and thyme
- ghee, lemon peel and sunflower seeds
- coconut milk + nuts and dried fruits
- pumpkin and vanilla
- walnuts and caramel
