2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Millet porridge is one of the he althiest. Alas, many underestimate this cereal. And very in vain. It is called nothing but gold. That is why it deserves special attention. Millet is obtained from millet, which may vary in color. If you look at the selection in the store, it becomes clear that it can be yellow, white, red and even grayish. But the most delicious millet is rich yellow. It contains a lot of useful microelements and vitamins. So, we are studying the recipe for millet porridge on water in a slow cooker!
What is useful millet
This cereal contains a lot of vitamins, microelements and mineral s alts. All this complex has a beneficial effect on the state of our cardiovascular system. In addition, millet is the first remedy when it is necessary to remove toxins and slags from the body. It has a fairly high calorie content, so it is ideal for a growing body. Of course, her adults alsoworth eating. But for those who monitor their own weight, it is necessary to cook millet porridge on water in a slow cooker. This will help reduce calories and preserve all its beneficial properties to the maximum.
Cooking Methods
Of course, our ancestors cooked millet in a cauldron in the oven. Over time, the latter was replaced by the stoves and pans familiar to us. But this method adversely affects the taste. In addition, with this cooking technology, there is a different distribution of heat than in the stove. Therefore, friable millet porridge on water in a slow cooker is the closest option to the recipe of our grandmothers.
List of ingredients
For a recipe for millet porridge on water in a slow cooker, you will need:
- 1 cup of millet.
- 2 cups of boiled water.
- Teaspoon of butter.
- Sugar and s alt optional.
Preparation
How to cook millet porridge on water in a slow cooker? Like any other cereal, millet requires certain preliminary steps. It is very important. You should not ignore the preparation, because the quality of our future porridge depends on it.
Millet needs to be soaked for a while. The fact is that millet contains a certain amount of fat, which is well oxidized upon contact with oxygen. As a result, a specific smell will be released during cooking or frying. This porridge will taste bitter.
Therefore, even if you are going to make millet porridge on water in a slow cooker or pressure cooker, grain should first beshould be sorted out. After washing, and ten times. To do this, pour the cereal into a deep container, fill it with water and sort it out properly. After these steps, all debris, particles of dirt and other husks will emerge. Repeat the action until the water is clear.
After this procedure, the grain can be poured with cold water, leaving it for a couple of hours.
A little secret: it is not necessary to wait if you pour boiling water over the washed millet immediately.
Note: all the difficulties with preliminary preparation can be avoided altogether if you buy polished grain right away.
Which water is best
Many housewives know that the taste of a dish can be affected not only by the quality of the main ingredients, but also by the most ordinary water. Do not use the one that pours directly from the tap. It contains many third-party substances. And s alts with minerals are the most harmless. But even they affect the taste in a negative way. The dish will come out tough and simply inedible.
Better take filtered or boiled water. Well, if you have the opportunity to go to the well, then go to the well. The key source has amazing properties that will affect the taste of your dish in the most positive way.
Millet porridge in a slow cooker: how much water
In principle, the process is no different from what we are used to. The ratio of grain and water should be one to two, respectively. Therefore, we boldly take the indicated amount of ingredients and send it straight to the multicooker bowl.
Cooking
So, water and cereals are already in the slow cooker. To them immediately you need to add butter. And if you don’t strictly count calories, then s alt and sugar. Other spices and additives to the dietary dish are not required.
If you are still confused by the oil, then you can cook without it. Then the millet will turn out to be completely lean. Straight for true connoisseurs of plant foods without any animal fats.
Pshenka is being prepared in the "Porridge" program. The mode is the most optimal, since it can be used to make any cereal, regardless of the type of grain and its shell.
Set the time. Millet is not a fast-cooking cereal. She needs at least half an hour of active cooking.
So, set all the necessary parameters and click on "Start". That's all. You can relax or do other things. Above the slow cooker, unlike the pan, you do not need to stand, stir, fearing that the dish will burn or that another trouble will occur. I closed the lid, set the parameters and forgot. When the dish is ready, the appliance will beep.
A little about modes
You can implement the recipe for millet porridge on water in a slow cooker in other ways. Of course, the "Porridge" mode is good. But sometimes we really want variety and experimentation! Therefore, you can safely choose between the programs "Pilaf", "Buckwheat" and "Porridge with milk". Try each one and see which one is right for you and your family.
Variety of recipes for millet porridge on the water inmulticooker
The dish will become much more tender if, after cooking, you turn on the "Heating" mode for 15-20 minutes. Porridge is properly infused and steamed, and after that you can choose what it is better to serve it with. Millet has a delicate and unobtrusive taste, and therefore goes well with salads, simple vegetables, fish, meat, and various oils. In addition, do not forget about dessert options. Add a pumpkin with honey or dried fruits - and the millet will sparkle with new colors. It is especially good with dried apricots and berries.
Tips for cooking millet porridge in a slow cooker
To make millet really tasty, it is enough to take into account a few points. So let's go over the basics:
- Don't forget to keep the proportions. Water should be twice as much as cereals. This greatly affects the consistency of the future porridge. Do not add - get a dry product. Pour over - the porridge will spread like semolina in a kindergarten. You can make a proportion and one to three (cereals / water). But at the same time, it is worth considering the power of your multicooker. Each device is different and takes some getting used to.
- Groats should be well washed from debris. Minimum two or three times, maximum ten.
- There are many ways to remove bitterness. Quite a good thing: pour boiling water over the cereal for a couple of minutes or cold water, but then you have to wait two hours, no less.
- Remember that the water must completely cover the grain. This will ensure uniform cooking, and in the future - saturation with steam.
- Savetime when cooking will help boiling water. Fill them with freshly washed cereals. Immediately after this, millet can be sent to the multicooker bowl. A slightly different option: throw the grains straight into the freshly boiled water on the stove. But this way is more difficult. Much easier and faster to just boil the kettle.
Any porridge, including millet, is delicious immediately after it is cooked. Therefore, you need to cook only as much as you can eat. Do not leave the dish until the next time. Heated porridge loses its texture and taste, especially if you made it with various additives. You can more or less "reanimate" it only if you heat it in the microwave with milk.
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