We cook millet porridge on water in a pan. Recipes of unusually delicious millet porridge on the water

It is often said that cutlets are the best pill for starvation. But I believe that meatballs are no worse at coping with the task of deliciously filling the stomach. And sometimes - even better! Indeed, meatballs are not only 60-70 percent of meat, but also a lot of tomato and carrot sauce! Perhaps many people love her even more than the meat balls themselves. Fresh crumb of white bread, the remains of a thick tomato sauce, and let the whole world wait! Meatballs are prepared very easily. Even if you usually go into the kitchen to check if there is a fridge in place (I hint at most married men), you will not have any problems preparing this dish. You have detailed instructions on how to make delicious meatballs with rice - a recipe with a photo! With gravy in a pan, meat balls are extremely difficult to spoil. Especially if you follow the recommendations.

Ingredients:

For meatballs:

For the sauce:

How to cook tasty meatballs from minced meat with rice with gravy in a pan (recipe with photo):

For cooking meatballs, any white rice is suitable. Rinse it several times in a large amount of liquid. Then pour into the pan. Pour cold water in the ratio 1/2 (cereal / liquid). Cook from boiling for no more than 15 minutes over medium heat. You do not need to bring rice to readiness. After all, meatballs will still be stewed in sour cream and tomato sauce. But he should not stay too tough. Cool the cooked rice to room temperature.
I made the sauce first. And then in the same pan, fried meatballs, poured gravy over them and brought to readiness. But if you have two pans and two burners on the stove, you can cook the sauce and fry the meat balls in parallel. I didn’t have such “luxury”, so I had to cook everything in sequence. I got used to the fact that there should be a lot of carrots in the gravy for meatballs. It gives the sauce a bright color and a sweet taste. Carrots contrast with sour tomato paste and make the gravy balanced. Peel the carrots. Rub it on a medium or coarse grater.
Heat a couple of tablespoons of odorless sunflower oil in a skillet. Sprinkle chopped carrots. Sauté until tender on low heat.
Add sour cream and concentrated tomato paste. It is better not to spare money for sour cream and buy a home-made product. I often came across the fact that store sour cream curls up when heated. Therefore, gravy may not be very tasty. And instead of tomato paste, you can put a couple of spoons of homemade ketchup, for example. If the paste is too acidic, add a pinch of sugar. Stir the contents of the pan.
Without stopping mixing, pour in a thin stream of drinking water or broth (meat or vegetable). Bring the sauce to the desired density. Add salt and spices. It can be ground black or allspice, bay leaf, basil, dried garlic, etc. Stew the gravy under a closed lid for 3-5 minutes, and you can turn off the heat.
Peel the onion, rinse. Rub on a medium grater or beat in a blender in a puree. You can, of course, just chop the onion finely. But so she will lose part of the juice, and meatballs will not turn out tender.
To make the meatballs soft, I do not lay eggs in them. Egg white makes minced meat tough. Instead, I use a few tablespoons of sour cream. Focus on the fat and humidity of your minced meat. If it is made from pork or beef and pork, sour cream will need a little bit. Put more in the drier chicken or ground beef. Just enough for the meatballs to keep their shape well, but not swim. Put meat, rice, chopped onions, sour cream, salt and black pepper in a deep bowl.
Add garlic if desired.
Stir with a spoon. Knead well with your hands to make the mass uniform, viscous and elastic.
Form small meatballs. Roll them in flour.
If you have one pan, like mine, free it from the sauce. Wash. Heat the remaining oil in it. Put the meatballs. Fry over high heat until golden brown 3-4 minutes.
Gently flip. Cook a couple more minutes.
Pour the meatballs into the sauce. Close the pan. Simmer for 30-40 minutes on minimum heat. During this time, the meatballs will reach their condition, the rice will become soft, and the gravy will thicken and soak the meat balls.
Serve the meatballs hot to the potatoes or pasta. And the remnants of a fragrant tomato-sour cream sauce are perfectly "destroyed" in the bite with fresh white bread.

I cook meatballs with rice with gravy very often. To prepare them, you don’t need so much time, but while they are preparing, you can quickly cook any side dish, and a full dinner or lunch is ready!

Another good thing about this recipe is that the meatballs can be made and frozen, and, if necessary, removed and cooked already with the sauce.

If we talk about sauce, then I always cook meatballs for my favorite sauce with tomato paste and sour cream.

We will prepare all the products and proceed to cooking the meatballs from minced meat with rice and gravy. Cooking time can be reduced if the rice is boiled in advance. If you have not done this, then it is with the preparation of rice that you have to start. Boil the rice in boiling salted water until tender, see the cooking time for the rice on the packaging for it.

Put the minced meat in a bowl, add the chopped onion.

Drive an egg into the minced meat and add salt and black pepper.

Finely chop the parsley with a knife and spread it in a bowl.

Put the boiled rice in a bowl to the rest of the ingredients. Well knead the meat for meatballs.

From the minced meat we form meatballs, in size - a little larger than a walnut. Roll each meatball in flour.

In a pan, heat the oil and fry the meatballs for 4-5 minutes on each side. Then add tomato paste to the fried meatballs. Add 200 ml of boiling water.

Pour flour into sour cream and add 100 ml of water. Stir everything together, this is necessary so that the flour does not form lumps when added to the gravy.

The resulting mixture is poured into a pan to meatballs. Salt and pepper gravy to taste. Stew meatballs in gravy over low heat for 15 minutes.

Ready-made meatballs with rice and gravy are served in portions with mashed potatoes or fresh salad.

Bon Appetit!

From millet groats, you can cook surprisingly tasty porridge or soup, make a casserole if you can cook it skillfully. We will tell you how to cook millet so that it turns out to be friable, while maintaining taste and benefit at the same time.

The taste and texture of porridge depends on what millet you choose for cooking and how to prepare it.

We take millet groats of saturated yellow color. This is an indicator that the product was previously sorted and steamed. Such millet is cooked quickly, and the dish will turn out friable.
If you bought a lighter grain, it does not matter. But it needs to be washed and sorted additionally before cooking. Filter out the garbage, black grains. In porridge they are not needed.
Rinse millet of any color until the water becomes clear. The fluid should be warm. Then the product will retain all its useful properties and during cooking, the granules will not stick together.
Before putting millet in a pan, last time process it with hot boiled water.

How and how much to cook loose millet porridge in the water on the stove?

First, take the right dishes. The pan should have a thick bottom and enameled walls. So millet does not stick to the dishes and does not burn.
It is important to pour the right amount of water into the pan. When cooking, the product increases in size by five times. So for 200 grams of millet (this is one glass) we use 800 ml of water. If necessary, do not be afraid to add more water.
First we boil water, and then we pour millet groats into the bubbling liquid.
We reduce the power of the fire and slowly cook under the lid.
How much to cook millet: 20 minutes.
After that, we add salt, sugar to taste, you can add a little water and simmer under the lid for another 10 minutes.

Millet on the water should come out as it should - tasty and crumbly. If you want a sweet meal - sprinkle more sugar.

Recipe for cooking in milk in a pan

You will need:

salt - 4 g;
millet groats - 190 gr;
milk - 0.4 l;
granulated sugar to taste;
water - 0.4 l;
a piece of butter;
raisins, prunes.

How to cook millet in milk:

We remove garbage and black grains from millet, rinse several times with water and finally scald with boiling water.
Dip it in a pot of water and cook until it boils. Remove the foam that has appeared.
Continue cooking until almost all of the water has evaporated.
Pour milk, put the fire on the gas stove at minimum power.
Sprinkle salt and granulated sugar.
Cook the dish for another 20 minutes. After that, it should thicken. Mix the porridge from time to time so that there is no burning.
It remains to put a couple of tablespoons of oil, turn off the heat, then darken under the lid for 10 minutes, so that it acquires a rich creamy taste.
We serve a gentle sweet dish to the table with a portion of raisins or prunes.

In a slow cooker on the water

As a rule, instructions for recipes intended for cooking in the oven are included in the instructions. But their number is limited.

Grocery list:

a piece of butter - 40 gr;
salt - 5 g;
millet groats - 180 gr;
water - 0.6 l.

Cooking millet in a slow cooker:

Pour the cereal from the bag into a deep bowl. We process it several times with warm water.
Scald with boiling water and drain the water from the bowl.
We shift the product into the multicooker bowl.
Cut the butter into small pieces and throw it in the porridge.
Pour cold water from above, pour salt.
In the program menu of the kitchen appliance, press the "Porridge" or "Extinguishing" button.
We set the time to 40 minutes.
While the dish is being prepared, you can safely go about your own business, sometimes controlling the process.
As soon as the slow cooker signals the end of the program, wait another 20 minutes.
During this time, the food will infuse, become tender and fragrant.
It remains to mix friable cereal. It can be served as an independent dish for breakfast or as an excellent side dish for meat.

Cook in a “smart pan” on milk

Now try to cook a hearty sweet version with milk.

Basic ingredients:

two pinches of salt;
millet - 190 gr;
water - 400 ml;
a piece of oil - 35 gr;
sugar - 25 gr;
milk - 600 ml.

Cooking step by step:

Pour washed millet groats into the multicooker.
Add salt to it, pour water, milk, pour granulated sugar. All ingredients are mixed well.
We include the program "Rice", "Stew" or "Porridge". The time is 40 minutes.
As soon as the multicooker finishes work, put slices of oil and mix the food.
If you want to get a thicker porridge, press the "Warm Up" button and simmer the dish for 30 minutes. Bon Appetit!

How many minutes is millet cooked in the soup?

From millet groats a nutritious soup with a rich taste is obtained. It uses the simplest products.

For soup, we grind the grains and soak them in water for 6 hours. It is recommended to change the water three times during this time. If you do not have time for proper preparation of millet, then just pour boiling water over it. Millet in the soup is boiled for 20-30 minutes.

Milk Soup Ingredients:

water - 0.4 l;
millet groats - 150 gr;
milk - 1.5 l;
butter to taste.

Step-by-step preparation:

Processed cereals in a pan with water, put a piece of oil.
Bring the mixture to a boil. After that, cook another 15 minutes at a small fire power.
Add milk and cook soup for another 10 minutes.

How to deliciously prepare millet groats for a side dish?

The order of preparation of dishes for a side dish is almost the same as for ordinary porridge. The most important thing is that millet should turn out friable and not stick to a spoon or pan.

List of ingredients:

salt to taste;
millet - 180 gr;
water - 400 ml.

Algorithm of actions:

We rinse the grits several times under the tap with warm water.
We spread it on the bottom of the pan and fill it with cold water.
As soon as the porridge boils, drain the old liquid and pour in the fresh one.
Bring the dish to a boil, pour salt.
Reduce the heat and cook for 20 minutes until the water evaporates completely.
After that, leave the food for 15 minutes. If necessary, you can optionally throw a piece of butter. Bon Appetit!

Everyone knows that cereals are extremely useful not only for health, but also for a beautiful figure. Rice, oat, buckwheat, millet and pearl barley - the choice is large enough, and there are a lot of recipes for their preparation. Often the hostess is not, as she is not popular enough at present. However, if you are not indifferent to this product, you should enter it into your diet. cereal is useful and valuable, as it contains a lot of protein, which is significantly more than in barley, rice. Porridge boasts an increased concentration of folic acid, phosphorus, and vitamin B. The chemical composition is rich in bromine, sodium, magnesium and zinc, iodine, potassium. In addition to all this, millet porridge has an unsurpassed taste and aroma, so it is worth introducing it into the diet.

If you do not know how to cook loose millet porridge, you will need a good step-by-step recipe. From millet you can cook not only a side dish for meat and fish products, but also sweet milk porridge. A cooked dish has a delicate taste, excellent healing properties. That is why it is necessary to learn how to cook this dish. Interestingly, friable millet porridge in milk is much tastier than in water. Many children prefer to eat just such an option for such a dish.

It is important to note that loose millet porridge is able to quickly saturate the body, to ensure its full functioning. The recipe for milk porridge with pumpkin, which is obtained not only bright and tasty, but also extremely useful for healthy digestion, is especially popular. To be strong, strong, beautiful and healthy, you need to regularly eat millet porridge, especially for breakfast.

It’s very easy to cook crumbly porridge with some tricks and secrets. That is why it is important to provide not only an amazing taste, but also an attractive appearance. This explains the famous proverb that appetite comes only with meals. This position is very relevant when it is necessary to feed a child, especially a picky one. If the porridge is bright, appetizing and fragrant, the crumb with great pleasure to enjoy a portion of a healthy dish.

Cooking features

Knowing how to cook a delicious porridge, you can enrich and diversify your own diet without any problems. In addition, make it more healthy and balanced. To prepare this dish you will need a certain list of food products, the choice of which should be approached with all responsibility.

Ingredients

Cooking

1. Having studied the recipe, prepare all the necessary ingredients. One glass of millet should be poured into a pan, in it you can cook porridge. Rinse the cereal with cold water to get rid of various debris and industrial dust. To make the porridge crumbly, and not smear, rinse with boiling water and hot water, this will help get rid of all the fats in the cereal. If they are washed, the grains will not stick together during cooking. Thanks to this manipulation, you will provide the perfect taste and aroma of the dish.

2. Then you need to boil two glasses of water and pour into the prepared cereal. At this stage in the cooking process, salt and sugar should be added to taste. Then you can send the saucepan to the stove, bring to a boil.

3. When the water begins to boil, cover the pan with a lid and cook the porridge over minimal heat. Do not interfere with the cooking process and stir with a spoon. The cooking time is about twenty minutes.

4. By the end of the cooking time, you will notice that the corresponding holes will appear on the surface of the dish, steam will start to escape through them. To check readiness, it is enough to listen, if there is seething, turn off the fire early.

5. After that, you can add a tablespoon of vegetable oil and leave for ten minutes. Loose, aromatic, healthy and tasty millet is ready. It can be served as an independent dish, decorated with berries and fruits, or used instead of a side dish for meat, fish.

Video recipe

Millet, cooked in accordance with all the rules, is a gorgeous breakfast, nutritious lunch or a full dinner. If you learn how to cook this dish, then provide a healthy and balanced diet for your family.

The first thing to remember is the proper preparation of cereals. It must be washed with cold water to get rid of debris, dust. After that, you can not do without boiling water, which will help dissolve the fat, which promotes bonding during cooking.
Observe the correct ratio of dry to liquid parts of the recipe. One glass of millet groats will need two glasses of water. Cook over medium heat without covering the pan with a lid.
When the water boils, after ten minutes of cooking, add a little butter, spreading over the entire surface. This will help to make it not only crumbly, but also fragrant, tasty and more satisfying. The total cooking time is half an hour.
Ready porridge is covered with a lid, left for thirty minutes. This manipulation will help swell the grains, absorb all the remaining liquid.

Using a good step-by-step recipe and following the recommendations, you can cook the perfect crumbly millet porridge.