Millet baked goods without eggs. Millet cookies

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We offer you the best recipes for making millet porridge, all of them are time-tested. The porridge according to these recipes turns out simply amazing.

Several hundred years ago, millet porridge was the most important dish served on the Russian table. But a little time passed and this dish began to be forgotten, but probably in every family there is a grandmother who still cooks millet porridge for her beloved grandchildren.

Not everyone knows that this type of porridge deserves more than just being food for chickens and budgies. Each golden grain of millet comes from the famous millet. Initially, millet porridge was eaten in China. Kvass and beer were prepared from millet; millet porridge and even soup were also often on the table in every Chinese home. Soon, these dishes began to be prepared not only in China, but also in Russia and Europe.

Millet porridge is considered not only a tasty food, but this product also has a beneficial effect on the human body, that is, if you eat this porridge at least several times a week, you will completely cleanse your body of toxins and harmful substances. Do you know why? Yes, because millet contains substances that bind heavy metal ions. Thanks to this, the body is cleansed. Millet porridge is considered a product that truly gives strength to every person! Based on this, we can say that you need to pamper your family with this food constantly, then you will forget what skin with wrinkles and early old age are.

How to properly prepare products for making millet porridge?

If you are going to go to the store to purchase such a healthy porridge as millet, then you should know that you need to choose a quality product. And so, first of all, you need to pay attention to the packaging, that is, high-quality porridge should be packaged in transparent bags and have a rich yellow color. If you purchase millet of this color, you can be sure that you have purchased an excellent product that will make a tasty, crumbly and healthy porridge. But if you like your porridge to look like mush, then buy light-colored millet. In order for the porridge to be viscous, you need to buy “crushed kernels”. And if we talk about each type of cereal, then it is best to purchase polished or crushed millet. That is, this type of cereal is completely cleared of the film and shell, thanks to which the grains become yellow, but do not shine. From such millet cereals you can prepare delicious porridge and casseroles. As for “millet-dranets”, this type of porridge is not often eaten, because such cereals have a bitter aftertaste. And do not forget that millet cereals spoil very quickly and acquire a bitter taste, so there is no need to make large reserves in advance and buy millet from all stores. And remember that millet is a very dirty grain, so you should know that millet is washed five times, and best of all, wash it so many times until the water drains out as clear as a tear.

Tips for preparing millet porridge

1. Every housewife should know that millet should not be stored for a long time, unlike grains such as buckwheat and rice. Millet that has been stored for a long time, as described above, will have a bitter aftertaste. But if you still have millet cereal lying around somewhere and you decide to make porridge from it, then in order to remove the bitterness, before cooking, pour boiling water over the cereal, and then dry it in a hot frying pan.

And then we invite you to learn about several ways to prepare porridge from wheat cereals. These dishes will not only be delicious, they will be very healthy for your whole family!

Millet porridge in a slow cooker with milk and pumpkin

The next dish is one of the best options for a tasty and healthy breakfast for the whole family. Moreover, the easiest way is to cook pumpkin porridge with millet in a slow cooker: you don’t need to worry about the milk running away or the cereal burning. To prepare the dish, you should prepare all the ingredients in advance according to the list:

millet – 1 tbsp.;
water – 1 tbsp.;
milk – 2 tbsp.;
pumpkin – 500 g;
sugar – 1 tbsp. l.;
salt – ¼ tsp;
butter – 40 g.

A step-by-step recipe for pumpkin porridge with millet in a slow cooker consists of the following steps:

Pour the cereal into a fine sieve and rinse it well, first under running cold water and then in hot water.
Grease the bottom and walls of the multicooker bowl with a piece of butter.
Transfer the cereal from the sieve to a bowl.
Pour milk and water over millet.
Peel and seed the pumpkin and cut into small cubes or grate on a coarse grater. If the pieces are large, they will not have time to boil.
Add the pumpkin to the bowl along with sugar and salt.
Select the “Milk porridge” or “Porridge” cooking mode.
Cook the dish for 30 minutes. There is no need to stir the cereal.
The millet turns out moderately boiled, aromatic and very tasty. When serving, it is recommended to add butter to the porridge.

Option 4. Millet porridge casserole with mushrooms and meat

A savory casserole can be prepared for lunch or dinner. This option is low in calories. Millet is rich in potassium and phosphorus. Dishes made from this cereal help remove toxins and reduce the harmful effects of antibiotics.

Ingredients

two stacks millet;
fresh herbs;
two eggs;
vegetable oil;
50 ml milk;
kitchen salt;
two onions;
freshly ground pepper;
300 g fresh champignons;
50 g sour cream;
Carrot;
50 g tomato paste;
three cloves of garlic;
half a kilogram of minced meat.

Step-by-step cooking recipe

Rinse the millet, scald with boiling water, place in a saucepan and fill with water one to two. Place on the fire and cook over medium heat for ten minutes from the moment it boils.

Peel the onion and chop into thin half rings. Wash the peeled carrots and cut into circles. Wipe the mushrooms with a damp sponge. Leave small mushrooms whole, and cut large ones into four parts. Heat a frying pan with oil. Place mushrooms and vegetables in it. Fry, stirring constantly, until lightly browned.

Add tomato paste and sliced garlic to the pan. Stir and remove from heat.

Peel the second onion and chop it finely. Fry the onion in a separate pan with the minced meat. Stir constantly to prevent large lumps from forming. Season with salt, pepper, add tomato paste, stir and remove from heat.

Place the cooled porridge in a bowl, add milk and eggs. Stir. Cover the form with parchment. Place a third of the millet porridge into it. Level and place the fried mushrooms and vegetables on top. Place half of the porridge on top and spread the minced meat on top. Place the remaining porridge in the last layer. Smooth and brush with sour cream.

Place the mold in the oven for half an hour. Bake at 200 C. Cool the finished casserole and sprinkle with fresh herbs.

Champignons can be replaced with oyster mushrooms or wild mushrooms, in which case they must be boiled first. Minced meat can be chicken, pork, beef or mixed.

What unusual things can be made from millet?

The existence of such a tasty and, most importantly, healthy cereal as millet was undeservedly forgotten, but recently it was the most popular and valuable food product for almost all residents of the Russian Empire.

Millet is the hulled grains of millet, which is an annual herbaceous cereal that began to be grown about 5,000 years ago in what is now Asia, Southern Europe and Central Africa.

Why is such a useful and, pleasantly, inexpensive cereal today so rarely used for preparing various dishes? Perhaps modern cooks simply don’t know that you can make not only porridge from it, but also many other interesting dishes.

Millet groats in Russia have always been called “golden groats,” which is not surprising: firstly, its bright yellow, almost golden color played an important role. And secondly, our ancestors knew very well about the rich composition and mass of beneficial properties that millet is full of. Try it and you will definitely like its rich and at the same time light taste.

By the way, millet is rightfully considered a dietary product, and therefore it is recommended for consumption by all those who want to lose weight.

The beneficial properties of millet cereals are, first of all, determined by its rich composition, which resembles a whole storehouse of valuable vitamins and microelements that we have somehow forgotten about. Did you know that it contains even more protein than barley or rice, phosphorus than any meat, folic acid than corn or wheat?

Millet is rich in B vitamins (including B1, B2, B6 and B9), vitamins PP and C, as well as healthy fats, amino acids and minerals, including iron, manganese, magnesium, sodium, potassium and many others. Regular consumption of millet cereals prevents the formation of cholesterol plaques, and also promotes the removal of waste and toxins, heavy metal ions and even antibiotics from the body.

Dish recipes

Naturally, the most famous and popular dish made from millet cereals is porridge; it is not difficult to prepare, the result is tasty, especially if seasoned with any additives, for example, vegetables, pumpkin or dried fruits.

There are several secrets to make the porridge as crumbly, aromatic and, of course, tasty as possible. Before use, the cereal must be sorted and then rinsed several times under the tap, the last time in hot water.

It is important to know that the surface of millet grains is usually covered with a thin film of fat, which can only be washed off with hot water, otherwise all the grains will stick together during cooking. If the cereal has been lying around for quite some time, it is not recommended to cook it right away, as it may taste bitter.

But it’s easy to get rid of this effect: just fry it in a dry frying pan and then rinse it with boiling water immediately before preparing the dish. During cooking, do not forget that millet groats can increase in size 4 times; after the porridge is cooked, let it stand for half an hour with the lid closed - it will absorb the remaining water and swell well.

Vegetable puree soup recipe

To prepare we will need:

potatoes – 3 pcs.;
milk – 1 glass;
carrots – 1 pc.;
parsley root – 0.5 pcs.;
sour cream – 1 tbsp. spoon;
millet cereal – 1 tbsp. spoon;
dill, salt.

The recipe is very simple, and therefore even the most inexperienced housewife can handle it perfectly. We prepare the millet according to the method described above, then fill it with water and boil until ready. Boil potatoes, parsley root and carrots in a separate container until tender, let cool, then peel and cut into small slices.

Combine the cereals and vegetables, puree them using a blender and pour in hot milk, mix everything thoroughly. Bring the mixture to a boil, stirring, and remove from heat. Before serving the soup, it must be seasoned with salt, herbs and sour cream to taste.

Pumpkin and millet casserole recipe

What we need:

millet – 200 g;
pumpkin – 450 g;
milk – 500 ml;
butter – 50 g;
eggs – 1 pc.;
salt.

Peel the pumpkin, cut into small slices and lightly fry in oil. We wash the millet cereal with cold and hot water, then add milk and cook until tender.

5 minutes before it’s ready, add pumpkin, salt and beat in the egg, mix everything thoroughly and add salt. The resulting mixture must be placed on a baking sheet prepared in advance and greased with butter. Bake until ready at 180°.

Recipe for millet balls

What we need:

millet – 2 cups;
milk (or water) – 5 glasses;
butter – 3 tbsp. spoons;
crushed crackers – 0.5 cups;
sugar, salt to taste.

We wash the millet, put water on the fire, bring to a boil, add salt and sugar to taste, add the cereal and cook for 20 minutes, stirring constantly. Then cover with a lid, turn off the heat and leave to stand for half an hour.

After the porridge has soaked and cooled, mix it with raw eggs and, after wetting your hands in water, begin to form the balls. Then we bread them in breadcrumbs or flour, then fry them in a frying pan greased with vegetable oil.

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Option 3. Millet porridge casserole with cottage cheese and carrots

Many children do not like cottage cheese and carrots. This casserole option will allow you to feed your child a tasty, and most importantly, very healthy dish. Millet combined with tender cottage cheese and sweet carrots is the best option for breakfast.

Ingredients

large egg;
salt;
250 g cottage cheese;
natural yogurt or low-fat sour cream;
millet porridge - 300 g;
butter and vegetable oil;
carrot;
granulated sugar - 50 g.

Step-by-step cooking recipe

Peel the carrots, wash them and chop them into small pieces. Place the vegetable in a frying pan with heated vegetable oil and fry for about five minutes, stirring constantly. Then pour in a little boiling water and continue to simmer until all the liquid has evaporated and the carrots become soft.

Combine millet porridge with egg. Add cottage cheese, granulated sugar and stewed carrots to it. Mix well. To obtain a homogeneous mass.

Grease the mold with oil. Place the millet mass into it and level it with a spoon. Place a couple of pieces of butter on top. Place in an oven preheated to 180 C. Bake for half an hour. Remove the casserole from the oven, cool until warm, cut into portions and serve with sour cream or natural cottage cheese.

To get rid of dust that sticks grains together, rinse the millet in hot water. Do not stir the porridge during cooking. Cook it over very low heat with the lid on.

Method one: On the stove

This method of preparing millet porridge is the most popular among all. It is not labor-intensive, understandable, and allows you to get a tasty and healthy dish.

The method is to boil the cereal in a saucepan. Depending on the recipe, millet porridge can be sweet or not sweet, with or without additives.

For example, sweet additives in the form of dried fruits will help parents teach their children to eat porridge. Moreover, it is very useful.

Recipe 1. Millet porridge with water

This is a classic recipe for making millet porridge by boiling it in a saucepan. Depending on the desired viscosity of the porridge, yellow or pale millet is used. The proportions of cereal and liquid also differ. The result is a tasty, satisfying and very healthy porridge.

Ingredients:

A glass of millet
Water
Salt - to taste
Butter for serving (optional)

Cooking method:

Rinse the millet thoroughly several times until the water from underneath it becomes clear.
Place the washed cereal in a thick-bottomed pan or an enamel pan, pour boiling water over it, let stand for a while and drain the water.
Pour the cereal with clean water in accordance with the desired consistency of the porridge: for crumbly porridge per glass of cereal you need to take 1.5 cups of water, for viscous porridge - 2 cups of water, and for cereal jelly - 3 cups.
Place over high heat and bring to a boil. Once it boils, add salt and cover with a lid. Reduce heat and cook for 25 minutes.
Season the finished porridge with oil and serve.

Also, if desired, the finished porridge can be seasoned with vegetable oil and a small fried onion. This porridge is perfect for a Lenten table.

Recipe 2. Milk millet porridge with pumpkin

During pumpkin season, millet porridge becomes the main dish of the season. It is millet that goes best with pumpkin. It turns out delicious with both sweet pumpkin and table pumpkin. This is a tasty, healthy dietary dish that will fill you with vitamins and warm you up in the autumn weather. In addition, this porridge is indicated for people with cardiovascular diseases.

Ingredients:

A glass of millet
500 g pumpkin
300 ml milk
300 ml water
70 g butter
50 g sugar
Nutmeg and cinnamon, raisins, honey - to taste and desire

Cooking method:

Rinse the millet several times, add boiling water and boil for 10 minutes.
Peel the pumpkin and cut into small cubes.
Boil milk in a saucepan and remove from heat.
Add pumpkin cubes to millet, pour hot milk. Add salt, sugar and cook until tender, covered, about 25 minutes. Periodically check the availability of water and the readiness of the cereal. If necessary, stir and add water or milk. Add the selected liquid only when hot.
Remove the pan from the heat, mash the pumpkin using a potato masher, add butter, spices, raisins and return to the heat for a couple of minutes.
Serve the finished porridge with honey.

If desired, before serving, the porridge can be decorated with dried fruits, baked pumpkin and other sweets. Millet goes well with any fruit. Children will especially like this porridge.

Recipe 3. Millet porridge with raisins and cottage cheese

Porridge prepared according to this recipe is an ideal dish for people suffering from diseases and disorders of the gastrointestinal tract. Also, this dish will appeal to those who prefer dietary nutrition. And, of course, it will appeal to all those who lead a healthy lifestyle and adhere to a balanced diet.

Ingredients:

A glass of millet
2 glasses of water
300 g cottage cheese of any fat content
50 g raisins
2 tbsp. Sahara
Salt - to taste

Cooking method:

Wash the millet in several waters, transfer to a saucepan and add two glasses of water, add salt, cover with a lid and put on fire.
After 20 minutes of cooking, add cottage cheese, raisins, sugar and mix well. Boil the porridge for 5 – 7 minutes.
If there is not enough liquid, add a little hot milk or kefir. 10 minutes before the end of cooking, add any dried fruit of your choice into the porridge.
Serve the finished porridge with the addition of prunes, if desired.

When adding prunes to porridge, you need to remove the pits. It should be added only before serving, as the fruit quickly softens and loses its shape.

Recipe 4. Millet porridge with chicken

If sweet porridge is not an option for you, cook millet with meat, such as chicken. This porridge will be healthy, nutritious and very tasty. It is easy to prepare, and the result will delight the whole family.

Ingredients:

A glass of millet
1 liter chicken broth
1 medium chicken fillet
1 onion
1 carrot
1 tbsp. butter
Salt - to taste

Cooking method:

Place the processed chicken fillet, chopped onions and carrots in a saucepan, add water and lightly salt. Put on the fire and cook for half an hour under the lid, slightly open. Strain the finished broth through a sieve.
Wash the millet thoroughly, put it in the broth and cook over medium heat for 20 minutes.
Cut the chicken fillet into strips and add to the finished porridge, stir, add butter and cook for another 15 minutes. Then remove the pan from the heat and wrap it in a blanket. Leave for 15 minutes.
Place the porridge with meat into plates and serve.

It turns out to be a very satisfying porridge for the whole family. Men will especially like this porridge.

Recipe 5. Millet porridge with nuts, dried apricots and cinnamon

This is an Ayurvedic porridge recipe, and therefore it is as balanced as possible and is rational food for the soul and body. The original taste of this porridge encourages you to cook it for breakfast and start the day healthy.

Ingredients:

A glass of millet
400 ml water
70 g dried apricots
70 g ghee (Indian ghee)
50 g walnuts
1 carrot
1 bay leaf
½ tsp. cinnamon
½ tsp. salt

Cooking method:

Rinse the millet thoroughly and dry.
Melt the butter in a cauldron and bring it to a boil over medium heat. Add cinnamon powder and crushed nuts. Stir and heat well for 10 seconds.
Add dried millet and grated carrots to the cauldron, fry for several minutes, stirring constantly. Then add salt and pour in water.
Stir the mixture, cover with a lid, bring to a boil over low heat and simmer for 10 - 15 minutes without lifting the lid. Add dried apricots to the porridge
Open the lid and allow the moisture to evaporate and the grains to take a firm shape.
Stir and serve.

If desired, the porridge can be served with olive oil and herbs.

Expert Tips:

Tip 1. Before you buy millet, think about what dishes you will use it for. If you want to cook porridge, choose yellow porridge. If you want to cook casseroles, choose pale millet. Depending on the color, the consistency of the finished dish differs, so you need to pay attention to this.
Tip 2. Millet, unlike other cereals, has a short shelf life. This is due to the high fat content in the cereal, which will quickly go rancid and the millet will acquire a bitter taste.
Tip 3. Due to the large amount of fat, every grain of millet is covered with an invisible film. To eliminate this, you need to wash the millet 5–6 times, changing the water each time.
Tip 4. If bitterness appears in the cereal, before cooking the millet you need to keep it in boiling water, or boil it for about 10 minutes. After this, you can cook the porridge according to the recipe and you will get a tasty dish.
Tip 5. After cooking, the cereal increases 3 - 3 times, so choose the size of the pan taking this volume into account.
Tip 6. If you add honey to the porridge, then add it to the cooled porridge. Otherwise, honey will lose its value and usefulness for the body.

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How to cook millet?

The most famous dish made from purified millet is porridge. But not everyone knows how to cook millet correctly so that the porridge turns out crumbly and not sticky. But such a dish can be an excellent side dish for meat, poultry or fish. To cook millet correctly and get the result as in the photo, you will need the following ingredients:

cereal – 180 g;
water – 550 ml;
butter – 50 g;
salt – 1 tsp.

When preparing a dish during Lent, butter can be replaced with vegetable oil. If you plan to cook sweet porridge, the amount of salt should be reduced, but add sugar to taste.

You can prepare millet for a side dish according to the following recipe:

Pour the cereal into a bowl and pour cold water over the grain. Leave for at least 2 hours. After the specified time, drain the dirty water and pour boiling water over the millet. This will get rid of the rancid taste.

Transfer the soaked cereal to a saucepan. Pour hot water over the millet. Add salt, half the butter and stir.

Bring the contents of the pan to a boil.

Without closing the lid, continue to cook the porridge over medium heat for another 8 minutes, until the water is almost completely absorbed into the cereal.

Reduce heat to low. Cover the pan with a lid. Cook the porridge for another 10 minutes without removing the lid or stirring the porridge.

Let the finished dish sit for 15 minutes. You can additionally cover the pan with porridge.

When serving, pour melted butter over the porridge.