Crispy millet porridge with potatoes

Millet porridge is an excellent choice for a healthy, balanced, nutritious and tasty breakfast. This cereal has a number of useful properties. It is often included in medical and baby food. It is also actively used when following diets. If we list the main characteristics of this cereal, millet is very tasty, nutritious, surprisingly healthy and has a pleasant yellowish tint. There are a huge number of recipes for preparing dishes based on millet cereals. It can serve as a main dish or a side dish.

Porridge recipes are especially loved and popular. Most often, millet porridge is prepared using vegetables or meat - this is a traditional cooking recipe. You can also prepare lean millet porridge. The recipe includes potatoes as an additional ingredient. Try making lean millet porridge.

Recipe for making millet porridge with potatoes

Additional Information

My second granny loved porridge “Slivukha” very much. She always prepared a meatless version, without meat, without lard and, of course, without smoked ribs. I simply fried the onions in vegetable oil for taste and aroma. She kept saying that this porridge is so good, without any “kundubs” (she called various delights in food, delicacies, “kundubs”).

“Slivukha” (or drain) porridge was called because if there is too much water in the porridge, it can be drained. Or maybe this was the technology originally! I added the ribs on my own, we love this! Or you can fry ham, homemade sausage or lard and put it in porridge. Or serve it as a “kundub” with porridge.

Preparation

1. Be sure to rinse the millet under running water. To make it crumbly and tender, soak it briefly in cold water or pour over hot boiling water.

2. Peel the washed potatoes and cut into cubes. If the potatoes are cut coarsely, they will take longer to cook than the grains.

3. Peel the onion and cut into small cubes.

4. Put all the ingredients in one saucepan and add a couple of glasses of cold water, sprinkle seasonings on top - salt and pepper.

5. As soon as the water in the saucepan boils, reduce the gas and cook for 20 minutes. If necessary, you can add water during cooking. Stir the porridge periodically to prevent it from burning.

Home cooking

Any porridge is healthy. Porridge for breakfast is a great way to provide your body with energy for the whole day. It is believed that millet is capable of removing many harmful substances from the body, so people living in big cities should definitely include it in their diet. Dishes prepared from millet cereals have a lot of useful properties - they contain a huge amount of microelements and vitamins, they promote rejuvenation, help fight excess weight, but there are also restrictions - for those who have problems with the stomach and thyroid gland, include millet in the diet with caution . This version of millet porridge is gentle, the cereal is completely boiled, and the addition of potatoes makes the dish much more tender. My family loves buckwheat, rolled oats and rice, and they have a cool attitude towards millet, but millet porridge prepared in this way turns out wonderful - tasty and aromatic.

Compound:

Millet groats - 1 cup
Water - 3 glasses
Potatoes - 2-3 pieces (about 300 grams)
Onions - 1-2 pieces about 150 grams
Vegetable oil - 2-3 tablespoons
Salt - 1 teaspoon

How to cook vegan millet porridge with potatoes and onions, tasty, aromatic and healthy

For porridge, you should choose yellow, polished millet and be sure to pay attention to the expiration date; millet cannot be stored for a long time. Rinse the cereal first with running cold water in a sieve, then with hot water, this will remove bitterness and foreign impurities. Fill with cold water and leave.

Prepared millet cereal

Peel the potatoes and cut into small cubes (1-1.5 cm).

Prepared potatoes

Pour cold water over the potatoes, bring to a boil, add millet and, when it boils again, reduce the heat to low. Cook, covered, stirring occasionally, until tender - about 20 minutes. Track! Add water if necessary.

Boil potatoes and millet until tender

Peel and chop the onion.

Prepared onions

Sauté the onion in hot vegetable oil until golden brown. I try to use roasted aromatic sunflower or sesame oil. The aroma of onions sautéed in these varieties of vegetable oil greatly enhances the finished dish. Season with a pinch of salt. For mushroom lovers, at this stage you can add champignons or forest mushrooms pre-boiled until tender and lightly fry them.

Sauté in vegetable oil

Check the readiness of the porridge by checking the potatoes. The potatoes should be completely cooked - soft, boiled.

Potatoes are ready

Salt the porridge, add onion, stir and turn off.

Add salt and mix with onions

The porridge should be ready, let it sit for a while - cover with a lid, wrap and leave for 10-15 minutes. Millet porridge is served not scalding hot, but warm. This way millet is better absorbed.

Delicious aromatic millet porridge with fried onions and potatoes

You can try it, bon appetit!

Ingredients:

2 multi-cups millet;
2 small potato tubers (weighing ≈ 250 g);
medium-sized onion (≈ 60 g);
table salt - to taste (about a teaspoon);
4 multi-glasses of water;
350 gr. pork layer with a minimum amount of fat;
a couple of tablespoons of vegetable oil.

A good addition to this dish could be bell peppers, garlic, hot (peppers, for example) and spicy seasonings (herbs).

Yield: 6-7 servings.
Cooking time – 70-80 minutes.

Step-by-step recipe with photos

Take the ingredients to prepare millet porridge with potatoes and onions. Peel and wash the potatoes and onions.

Place the millet in a saucepan, rinse several times until the water is clear, it will be very cloudy and foamy.

Cut the potatoes into small cubes, add to the saucepan, add water in a ratio of 1 to 3. Cook over low heat for 15 minutes.

When the water is equal to the level of the porridge, salt it, stir, and turn the heat to low. Continue cooking the millet for another 10 minutes with the lid tightly closed until the water has completely evaporated. If desired, the potatoes can be mashed with a mashed potato masher, although they will boil well during the preparation of the porridge.

At the same time, place a frying pan with oil and fry the finely chopped onion until golden brown. As I said above, you can fry a little fresh lard together with onions until it turns into cracklings.

Easy to prepare, very tasty and satisfying millet porridge with potatoes and onions is ready. Divide into portions and serve.

Cook wisely - quickly, simply, economically

11 comments

This is our family recipe))) Tasty like nothing else. just stir the fried onions - it tastes better

I'm glad that my family is not alone in loving this simple and tasty dish))))

A long time ago, back in childhood, I ate this porridge. I haven’t tried to cook it myself - I’m just getting ready to. Thanks for the recipe!

I also ate this porridge as a child, my grandmother made it, she didn’t dare to repeat it for a long time, then she made it and didn’t regret it - a taste of childhood, try it, for your health!

When we were kids, our grandfather cooked this porridge, I still remember the taste, cook it, you won’t regret it

My dad gives this to pigs

Well done, dad, don't be lazy)))

Recipe for millet crumbly porridge “country style”. A glass of good bright yellow millet, two medium potatoes, unrefined sunflower oil, salt. We thoroughly wash the millet while the water is boiling (at least 3 liters per glass of cereal), peel and cut the potatoes into thin pieces. Add a pinch of salt, two tablespoons of oil to boiling water, add chopped potatoes, cook for 5 minutes. Add millet. Cook over high heat while stirring until the millet expands (loses its shape), this is about another 5 minutes - don’t overcook it! Remove from heat, carefully pour all the water into a bowl (it can be useful for soups), and carefully wrap the porridge and leave for half an hour. Ready! Generously add unrefined sunflower oil (with the smell of seeds) and mix. You can add a little dill, if you have it, Veda or Vegeta seasonings (but you can do without it). Give it a try. A truly Russian village dish. In the village near Lipetsk, where my grandmother was from, this porridge was called “Slivukha” because the drained broth was used as a separate stew. If you want to try this stew in its pure form, add a little of the porridge itself.

Porridge "Slivukha"

Slivukha is millet porridge with potatoes and onions, seasoned with butter. This is a traditional Kuban dish, but they love to cook it in the Black Earth Region and Ukraine. Ukrainians call it kulesh, and in the Black Earth Region - Wild Field. In ancient times, slivukha was prepared in field camps, when moving on carts to other cities. Porridge can be easily cooked over a fire, so it is an excellent food for hungry hunters and fishermen. They say that slivukha is the favorite dish of Tambov lumberjacks, and they eat it both as soup and as porridge.

Ingredients:

Selected millet - 1 tbsp.

Salted or fresh lard – 100 gr. (can be replaced with vegetable oil)

Butter – 60 gr. (optional)

Onions (optional)

Salt and red pepper - to taste

Cooking method:

Heat a frying pan and put in lard, cut into small cubes and melt until cracklings form. Then add onion and red pepper to the lard. When frying, the onion must be stirred so that it does not burn, but acquires a blush and a “sweet” smell. Then separate the onion from the cracklings and cover with a napkin, discard the pepper.

Rinse the millet in several waters so that the foam that forms on the surface disappears and leave to swell.

Cut the potatoes into cubes and boil for 10 minutes in 1 liter of water (or chicken broth). After 10 minutes, add cracklings and millet, salt. Bring everything to a boil, then reduce the heat to low. Leave to simmer for 20-25 minutes. When the millet has steamed, drain the remaining water from the porridge and add butter. Let stand for 10 minutes, then stir. When serving, you can put fried onions on plates.