Pshenku can be called a universal food in Russia. Since ancient times on the basis of this simple cereal they cook soups and soup, stuffed it with a bird and ate it for nothing, with smoked products, vegetables or in a sweet form: on milk with raisins, pumpkin or berries.
Rich in protein and iron, the croup is now, unfortunately, becoming less popular, but it is possible to revive the good culinary traditions by preparing a raisins with raisins according to our recipe.
Millet porridge with raisins and pumpkin
Ingredients:
- millet croup - 1 1/2 items;
- milk or water - 3 1/2 items;
- pumpkin (medium size) - 1 piece;
- raisins - 1/2 st .;
- salt - 1/4 tsp.
- honey - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon.
Preparation
Millet groats are sorted, washed and scalded. We put croup in a bowl and fill it with water or milk. Pumpkin is cleaned and cut into cubes. We send pieces of pumpkin to a bowl of croup, next we add raisins, a little salt and honey. We bring the contents of the bowl to a boil, and then reduce the heat and cook the porridge for another 15-20 minutes. If necessary, you can add some more liquid during cooking. Before serving, fill the porridge with butter.
Millet porridge with raisins is easily prepared and in a multivarquet, for this purpose we place all the ingredients in the bowl of the device, put the regime "Kasha" or "Rice", and after 15-20 minutes the dish is ready.
How to cook millet porridge with raisins?
Ingredients:
- brown rice - 1/3;
- millet croup - 1/3 of a century;
- raisins - 1/3 of a century;
- water - 3 items;
- cinnamon - 1/2 tsp;
- salt - 1/4 tsp.
- sugar - to taste.
Preparation
Rice and pyshenku thoroughly washed individually, with millet cake pre-scalded to get rid of bitterness. Mix both kinds of cereals with water (or milk), and also with salt, sugar (or any other sweetener), raisins and ground cinnamon. Cook the porridge, stirring, first on a strong fire, to boil the liquid, and then on a minimum, until the softening of both types of cereals.
To preserve the aroma of cinnamon and millet, the dish can be prepared in a pot. This is done simply simple: both types of cereals are placed in a pot with the rest of the ingredients, filled with liquid and put in a preheated oven for 180 minutes for 50 minutes. In this case the porridge in the pot must periodically be stirred, and, if necessary, additionally add the liquid.
Recipe for millet porridge with raisins
Ingredients:
- water - 1 item;
- vanilla - 1/4 teaspoons;
- cinnamon - 1/4 tsp spoon;
- cardamom - 1/4 tsp;
- salt - 1/2 tsp;
- millet croup - 1/2 st .;
- ginger candied fruits - 1 tbsp. a spoon;
- almond or cow's milk - 1 item;
- raisins - 1 handful;
- dates - 6-7 pieces;
- almond flakes - 1/2 tbsp.
Preparation
We bring the water to a boil in a small saucepan. We add vanilla, cinnamon, cardamom, salt, ginger candies and pearl to the boiling water, thoroughly thoroughly washed and scalded. We remove the pan from the fire and leave the rump with the spices under the lid for 10 minutes.
At this time, in a separate saucepan, heat the milk with sliced dates and raisins. As soon as the mixture warms up sufficiently, but does not reach the boil - we remove it from the fire.
We pour the milk into a pan with millet porridge and return it to the fire. Cook all over a small fire for 10 minutes or until the excess fluid is absorbed completely by the croup.
While the porridge is brewed, fry the almond flakes in a frying pan and sprinkle them on top of the finished dish.
To taste millet porridge can be seasoned with butter and honey, and instead of dates, add, for example, dried apricots, prunes , slices of figs or candied fruit. Adding almond petals is also not necessary, they can be replaced by simple seeds or any other nuts.