Dish made from wheat cereal. The most interesting dishes made from millet, pearl barley, corn and wheat groats

Wheat porridge - the best recipes. How to cook wheat porridge.

Wheat porridge - general principles and methods of preparation

Wheat porridge is long-lived. As a staple food, it is mentioned in the Bible. And from the tables of our ancestors - the Slavs, this product never disappeared. They ate it both on weekdays and on holidays, treated dear guests and treated ordinary travelers. They prepared porridge with water or milk, adding butter and all kinds of dressings, sauces, and gravies for taste.

Nowadays, the popularity of porridges, including wheat, has fallen somewhat. Why not try to raise her rating. Cereals are inexpensive, so try making porridge at home. If you like it, then you will cook it regularly. This will diversify your menu for breakfast or dinner. In addition, wheat porridge quickly restores strength; it is simply necessary for people engaged in heavy physical labor. It is eaten with milk, cream, and fruit. Unsweetened porridge is served with cracklings, meat, fish, mushrooms, vegetables, etc. After turning off the burner, leave the porridge on the stove for 15 minutes so that it becomes softer and more tender.

Wheat porridge - food preparation

Two types of wheat cereals are produced from wheat - Poltava and Artek. The first is whole purified grains or coarsely crushed grains (the grains are quite large). Artek - this type includes finely crushed cereals. For meatballs, casseroles, viscous milk and liquid porridges, Artek is used. Porridge is also cooked from Poltava coarsely crushed cereals. And whole grains are used to season soups.

Before cooking, usually only Poltava groats are washed with water. The finely crushed one does not need to be washed, although some housewives wash both. It is believed that this improves the quality of the porridge. Usually, when water with cereal boils, foam with debris forms on the surface, so it must be removed. Before putting the cereal into the water, it must be inspected for debris in order to remove pebbles or other small objects.

Recipe 1: Wheat porridge with water

This porridge can be eaten as an independent dish, or used as a side dish. For example, serve with meat, fried mushrooms or liver. Rinse the cereal well under slightly warm water so that the flour is removed from it and the porridge does not look like a paste. If you like sticky, viscous porridges, then you don’t have to rinse.

Ingredients: wheat cereal - 1 glass, 2 glasses of water, butter and salt to taste.

Cooking method

Pour cold water over the cereal. As soon as it boils, reduce the heat and simmer for 15-20 minutes, stirring occasionally. Season the porridge with oil. If suddenly the water has boiled away, but the cereal has not yet boiled until soft, you should add a little boiling water and cook further.

You can make cutlets from yesterday's porridge. Add an egg, a little semolina, mix everything. Make small cutlets and fry them in butter. Serve hot. Children will also eat them with pleasure.

Recipe 2: Sweet wheat porridge with milk

Many people will like this porridge. Simple, but so delicious! Just right for breakfast. All the joys at once - positive emotions from food and a boost of energy for the whole day. Moreover, the porridge turns out not cloying, but just right. If, however, the sweetness does not seem enough, you can add sugar or honey individually to the plate. If the porridge seems watery to you, next time add a little more cereal, for example 2/3 cup.

Ingredients: cereal - half a glass (regular faceted), milk - 1 liter, half a teaspoon of salt and a tablespoon of sugar, butter.

Cooking method

Add wheat, salt and sugar to boiled milk. When it boils again, reduce the heat to low and leave to simmer for 40 minutes, covered with a lid. Do not stir the porridge, do not remove the lid. After the specified time, turn off the heat, add oil and stir. Close the lid and let it brew for another 10 minutes. For cooking, use only thick-walled dishes so that the porridge does not burn.

Recipe 3: Wheat porridge with mushrooms

You can, of course, simply boil wheat porridge in water and serve it with fried mushrooms. But it will be too simple and not so interesting. This recipe is completely different, as is the taste. Why does the porridge benefit from this, because it is cooked in a mushroom broth. It is better to take white mushrooms; the broth from them will be more aromatic. What to do if there are no whites? Take any fresh mushrooms, but then for more flavor, you can add a mushroom bouillon cube to the broth.

Ingredients: cereal - 2 cups, mushroom broth - 6 cups (1.25 l), 400 g of mushrooms, 80 g of butter, 4 onions, herbs, vegetable oil for frying, salt.

Cooking method:

Boil the mushrooms and drain in a colander. Pour the broth into another bowl, cool the mushrooms and cut them as desired.

Melt the butter, pour in a little vegetable oil and fry the finely chopped onion, at the end add a glass (250 ml) of mushroom broth and boil.

Add washed wheat cereal, melted butter, and salt to boiled mushroom broth (1 liter). When the porridge begins to thicken, add mushrooms, onion sauce (fried onions with broth), stir and place in the oven for 40 minutes (200 C). Sprinkle the finished porridge with herbs and season with melted butter.

Recipe 4: Wheat porridge with meat

You will want to have this porridge for dinner. The aroma of garlic pleasantly tickles the nostrils, uplifting the mood, the soft, juicy meat pleases the stomach, satisfying hunger, and the tender porridge restores strength after a hard day. A complete idyll - pleasant, healthy and tasty!

Ingredients: wheat cereal - 1 cup, meat pulp (pork, chicken fillet), 2 cloves of garlic, 1 carrot, 2 onions, water - 3 cups, allspice and black pepper to taste, salt and bay leaf, vegetable oil.

Cooking method

Grate the carrots, chop the onion and meat into small cubes. Crush the garlic so that it is flattened but holds its shape, for example, press it against the table with the blunt side of a knife (so that it is convenient to fish it out later).

Fry in a cauldron, adding onions and carrots alternately until golden brown. Add meat and garlic, fry until meat juices evaporate. Pour in all the water, adding bay leaf, spices and simmer for 25 minutes. Garlic and bay leaf are no longer needed. They need to be taken out of the cauldron and thrown away. Add washed wheat grits to the meat. As the liquid boils, reduce the heat and cook, stirring, until the cereal becomes soft. Turn off the heat, let the porridge sit in the cauldron for 15 minutes and then serve on plates.

Wheat porridge - useful tips from experienced chefs

To make wheat porridge tastier, it is best to cook it in a cast iron cauldron. Then it won’t burn, and the cauldron holds heat well.

Wheat porridge is an ancient human companion - it is even mentioned in the Old Testament. It came into human nutrition with the advent of wheat, which people consumed as whole steamed grains, ground into flour - in flat cakes, and crushed on stone millstones - in the form of porridge. From whole grains of wheat, our historical ancestors cooked and modern Christians continue to prepare kutya (kolivo, kanun, sochivo), which is poured with honey, honey syrup, or sprinkled with sugar, seasoned with crushed nuts, fruit or berry jam and even milk.

The methods of preparing it have not changed much: fire, container, water and crushed wheat in the form of wheat cereal. Perhaps its role has changed - it has become not the main, but an additional food. Lately, it has not been much favored in the family diet.

But good times are coming for wheat porridge: more and more enlightened people are paying their gastronomic attention to it, because it is a fairly high-calorie natural product - a source of carbohydrates and B vitamins. In addition, it is affordable and has no contraindications, except for people who react painfully specifically for the group of B vitamins, but they know about this and are careful about all products with such vitamin content.

Wheat porridge is consumed as a universal side dish for any meat or fish dish or as an independent dessert with the addition of candied fruits and fresh fruits, sweetened with natural honey, sprinkled with peeled and crushed nuts, and topped with fruit jam or syrup. They cooked and now cook with milk, broth, and just water. There is no need to talk much about the benefits of any cereal, especially wheat cereal - everyone has known about it since childhood.

This porridge is included in both a healthy eating program and therapeutic diets. Depending on the recipe and additives, it can be both an everyday and a festive dish. On an industrial scale, dry concentrates are prepared from it, so that you can easily and quickly prepare hot wheat porridge both on the go and at your dacha, and for speed - even at home.

From the initial product - threshed wheat - two types of wheat cereal are produced: “Artek” and “Poltavskaya”. The first is finely crushed cereal; for this reason it is used for viscous milk and water porridge. In addition, they are added to casseroles and meatballs. The “Poltava” variety of wheat product is purified whole or coarsely crushed grains, suitable both for preparing crumbly wheat porridge and for adding cereal to soup.

1. Classic recipe for wheat porridge with water

This porridge can be eaten as a main dish, as a dessert or as a side dish for meat, fried fish, liver beef stroganoff, with meat, mushroom or creamy gravy. If you prefer crumbly porridge, rinse the wheat grits under warm water in a mesh colander - there will be less starch in it and the porridge will turn out crumbly! If you prefer viscous porridge, then rinse it with cold water or, after sorting it out, cook it unwashed.

Ingredients:

• wheat cereal - 1 cup;
• drinking water - 2 glasses;
• butter or olive oil - according to preference;
• salt and sugar - to taste.

According to the classic recipe, wheat porridge in water is prepared as follows:

1. Sort the cereal and pour it into a saucepan of suitable volume, add the required amount of water, bring to a boil, add salt, turn the heat to low and cook for 15-20 minutes with occasional stirring.
2. Cover the porridge with oil, cover it with a towel and let it simmer for 10-15 minutes.
3. If the water has evaporated more than necessary, and the cereal is not ready, add hot boiling water in small portions so as not to overfill and cook until the cereal is completely cooked.

Serve hot. If the porridge is delayed, then you can put it on wheat cutlets, for which you add a little semolina, beat in a raw chicken egg, roll in breadcrumbs and fry in melted butter. Serve hot with a mixture of sour cream and condensed milk. Children will especially appreciate this dessert.

2. Homemade recipe for sweet wheat porridge with milk

There are many lovers of this porridge - it’s so delicious! And for breakfast for the whole family - the best option: tasty, high-calorie and healthy. It is easy to prepare, but requires about 40 minutes in the oven - you will have to start the morning by preparing milk porridge.

Ingredients:

• wheat cereal - 0.5 cups;
• natural fresh milk - 1 liter;
• sugar - 1 tablespoon;
• butter - to taste;
• table salt - 0.5 teaspoon.

According to a homemade recipe, sweet wheat porridge with milk is prepared as follows:

1. In a saucepan with a fairly thick bottom, boil the specified amount of fresh milk, first checking for curdling.
2. Pour wheat grits into the boiling milk while stirring and at the next boil, turn the heat down to minimum to simmer the pan with the lid closed for 40 minutes, after which turn off the heat, remove the lid, add oil, stir the porridge and let it sit under a towel for about 10 minutes. .

Serve hot - sugar and other sweets on the table. Whoever lacks sweetness, let him add it to his plate. If the porridge turns out thicker or thinner than you would like, next time increase or decrease the amount of cereal.

3. Wheat porridge with mushrooms according to a village recipe

The secret of the originality of this porridge is that it is cooked in mushroom broth, which will immediately change its usual taste. The most delicious decoction comes from porcini mushrooms, which is why you need to cook this rustic porridge.

Ingredients:

• wheat cereal - 2 cups;
• mushroom broth - 6 glasses;
• any fresh mushrooms - 400 grams;
• onions - 4 small onions;
• butter - 80 grams;
• vegetable oil - 2-4 tablespoons;
• table salt - to taste.

Wheat porridge with mushrooms according to a village recipe is prepared as follows:

1. Boil the mushrooms, drain in a colander, and pour the drained broth in the required volume into a saucepan, where rustic wheat porridge will be cooked on it.
2. After cooling the mushrooms slightly, cut them into pieces of any shape.
3. Melt the butter in a frying pan and pour a small amount of vegetable oil into it. In this boiling mixture, fry the chopped mushrooms, chopped with a knife. Towards the end of frying them, pour in and boil 1 cup of mushroom broth with them.
4. Bring the broth in a saucepan to a boil and add wheat grits, melted butter, salt while stirring, and simmer the porridge over low heat until the porridge is half cooked. Then add the prepared mushrooms while stirring and place the pan in an oven preheated to +180° C, where it needs to bake for about 40 minutes.

Take the pan with the finished porridge, add a little more dissolved butter and, when serving hot, garnish with fresh herbs. Just chopped fresh or canned vegetables, or vegetable salad are good with it.

4. Original recipe for wheat porridge with meat

The addition of garlic to this porridge in combination with meat transforms it into a hearty dinner after a busy day of work, after which you can take a walk in the fresh air before bed.

Ingredients:

• wheat cereal - 1 cup;
• pork pulp or chicken fillet - 300-400 grams;
• fresh garlic - 2 cloves;
• fresh carrots - 1 root;
• onions - 2 pieces;
• vegetable oil - 2-3 tablespoons;
• allspice and black pepper, bay leaf - to taste;
• table salt - to taste;
• drinking water - 3 glasses.

According to the original recipe, wheat porridge with meat is prepared as follows:

1. Sort the grains and rinse.
2. Cut the meat, washed and dried with a paper towel, into small cubes.
3. Peel, wash and chop the vegetables: grate the carrots, flatten the garlic on a cutting board by pressing a knife.
4. In a cauldron or wok, fry the chopped onion in vegetable oil until golden brown, then grated carrots, add flattened garlic and diced meat.
5. Pour in the entire amount of water and simmer with spices over moderate heat or mode, stirring occasionally for 25 minutes.
6. By this time, remove and discard the garlic and bay leaf, and add wheat cereal to the meat while stirring, bring the whole mass to a boil, reduce the heat and, stirring from time to time with a spatula, cook the cereal until tender.

Simmer the porridge with meat as soon as it was removed from the heat for another 10-15 minutes under a towel and serve hot for dinner with vegetables.

To prepare any porridge from cereals and for wheat, you also need a thick-walled cooking vessel with a thick bottom, so that there is no burning, which can introduce a drop of “tar.” In such dishes, heat treatment occurs evenly and with better quality.

It is better to sift through any cereal, and even “Artek”, to identify small pebbles, specks and unwanted “neighbors” from crawling and flying ones, although recently competition among manufacturers and suppliers has led to fairly high-quality cereals.

It is better to rinse even good wheat groats of any crushing before adding them to the cooking liquid. This washing improves the taste of the finished porridge.

When water with cereal poured into it boils, foam appears, which is best removed with a slotted spoon.

Wheat cereal, unfortunately, is not a frequent guest in the modern diet. But in vain, because this product is simply a storehouse of useful substances. Dishes made from wheat cereals help improve the functioning of the cardiovascular system and brain, normalize cholesterol metabolism, slow down the aging process, and improve the condition of the skin, hair and nails. It is tasty, aromatic, made from durum wheat, and after cooking it always remains crumbly.

Considering all the benefits described above, wheat dishes must be introduced into the diet of every person, and this will not be difficult to do, because recipes exist for different tastes and budgets.

Here are five of the most interesting of them:

Tandem of wheat and vegetables

We will need:

1 cup vegetable or chicken broth

1 cup frozen vegetable mixture

1 tablespoon chopped parsley

1 tablespoon fresh mint

How to cook a tandem of wheat and vegetables:

1. Lightly fry the vegetable mixture in olive oil.

2. Add wheat grits to the mixture, pour in the broth, cover with a lid and cook until tender over low heat (20-25 minutes). Pay special attention to the quality of the cereal. Compared to wheat groats made from soft varieties of wheat, wheat groats TM "Zhmenka", made from hard varieties, have a high protein content and a reduced carbohydrate content. That is why modern cooking lovers prefer to use only it.

3. Remove from heat, add chopped herbs and serve.

Wheat mix

We will need:

1 glass of wheat cereal TM “Zhmenka”

100 g feta cheese

fresh herbs

a handful of roasted seeds or nuts

olive oil

lemon juice, salt and pepper to taste

mint leaf for decoration

How to prepare wheat mix:

1. Pour wheat grits into boiling water at a ratio of 1:3, add salt to taste. Boil.

2.Cook over low heat for 15-20 minutes until done.

3.Cut the cheese into cubes and chop the herbs.

4.Mix all ingredients together, pour over the sauce of olive oil, lemon juice, spice mixture and serve immediately.

Wheat casserole

For tomato sauce we will need:

1 tablespoon olive oil

1 small onion, chopped

2 to 4 cloves of garlic (to taste)

500 g tomato paste or tomato puree

salt and freshly ground pepper

½ teaspoon sugar

¼ teaspoon ground allspice

For the casserole itself we will need:

1 glass of wheat cereal TM “Zhmenka”

500 g cabbage

1 tablespoon olive oil

1 clove minced garlic

salt and freshly ground pepper

¼ cup finely chopped fresh dill

1 cup low-fat yogurt

2 tablespoons of your favorite grated cheese

How to cook wheat casserole:

1. Fry the onion in hot oil, add garlic. Stir for a few minutes, then add the tomatoes, salt, pepper, sugar and allspice.

2. Cook over medium heat until the tomatoes begin to bubble. Then cover loosely and simmer over low heat, stirring frequently, until a thick sauce forms (about half an hour). Remove from heat and set aside.

3. Add wheat cereal

4. Blanch the cabbage in salted boiling water for 4 to 8 minutes until soft. Then rinse under cold water and squeeze dry. Grind.

5. Heat the oil again and add garlic to it. After 30 seconds, add cabbage. Stir and season to taste with salt and pepper. Mix with wheat porridge, remove from heat.

6. Preheat the oven to 180 degrees. Place tomato sauce on the bottom of a greased pan as the first layer, then wheat and cabbage on top, then sauce again.

7. Beat eggs, yogurt and grated cheese. Season with salt and pepper. Spread in an even layer over the tomato sauce. Bake in the oven for half an hour until golden brown.

Salad with wheat cereal and shrimp

We will need:

1 glass of wheat cereal TM “Zhmenka”

500 g peeled shrimp

1 bell pepper

½ red onion

a handful of parsley

2 green onions chopped

salt and pepper to taste

½ teaspoon cumin

olive oil

lemon juice to taste

How to prepare a salad with wheat grains and shrimp:

1.Finely chop the pepper, cucumber, red and green onions.

2. Pour wheat grits into boiling water at a ratio of 1:3, add salt to taste. Boil. Cook over low heat for 15-20 minutes until done.

3. Boil shrimp for 5 minutes.

4. In a large dish, mix wheat porridge with shrimp, herbs, parsley, cucumber, pepper and two types of onions. If desired, add cumin, season with olive oil and lemon juice to taste.

veganyackattack.com

Salad with wheat grains and fruits

We will need:

1 glass of wheat cereal TM “Zhmenka”

3 glasses of water

1 ½ cups sugar

1 ½ teaspoons vanilla extract

¾ teaspoon ground cinnamon

¾ teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

a pinch of salt

1 cup apples, diced

1 cup pears, diced

olive oil

⅓ cup raisins

How to prepare a salad with wheat cereals and fruits:

1. Preheat the oven to 180 degrees.

2.Add TM “Zhmenka” wheat cereal to boiling water in a ratio of 1:3, add salt to taste, then bring to a boil. Cook over low heat for 15-20 minutes until done.

3.Add sugar, vanilla, cinnamon, cardamom, nutmeg, ginger and salt to the wheat porridge, let it brew for 20-30 minutes.

4.In another bowl, mix the apples and pears with olive oil, then bake them in the oven (about 20 minutes).

5.Mix the fruits with the wheat porridge. Salad ready!

The FeelGood team hopes that our wheat recipes have inspired you to experiment with culinary experiences that will only benefit your health and well-being!

Wheat cereal recipes are not limited to porridge. Wheat cereal is obtained from crushed wheat, so dishes made from wheat cereal are rich in protein, healthy and nutritious. Depending on the dish, there are different recipes for preparing wheat cereal. For example, in recipes for salads made from wheat grains, they prefer not to cook the grains until the end, so that they remain al dente in the finished dish. In recipes for porridges made from wheat cereals, it is recommended to pre-rinse and soak the cereals before cooking.

Try baking healthy bread from a mixture of corn and wheat flour on rye sourdough using this recipe. If you don’t have corn flour, you can replace it with corn grits crushed in a coffee grinder. And if you have a bread machine, then the process is done

chapter: Bread

To make cornbread, you need not only corn flour, but also wheat flour. Only from a mixture of flour will the bread be plastic and will not crumble, as if you kneaded the dough only from corn flour. But even with the addition of wheat flour g

chapter: Bread

The recipe for Darnitsa bread was developed in the 30s of the last century in Leningrad and since then the recipe has remained virtually unchanged. True, today for kneading dough on an industrial scale, yeast is used instead of rye sourdough. If you have rye sourdough

chapter: Rye pastries

If you have kefir left that is nearing its expiration date, do not rush to throw it away. Better take a closer look at this recipe and prepare thin rye flatbreads in a frying pan, which will perfectly replace bread. And if you grease them with garlic oil until

chapter: Rye pastries

It's good to have a proven pizza dough recipe on hand. This dough is kneaded with fresh yeast, but if desired, it can be replaced with dry yeast in a ratio of 1:3 (i.e., take 3 times more fresh yeast than dry yeast). Pizza dough can be prepared

chapter: Pizza

Mini-pizzas are good, first of all, because they are immediately portioned. They do not need to be cut into pieces when serving. The recipe for mini pizza with fried mushrooms and cauliflower can be divided into 2 parts: first prepare the yeast dough for t

chapter: Pizza

A recipe for rye flatbreads with yeast for those who love delicious homemade bread. The malt makes the bread smell especially delicious when it comes out of the oven. The crumb is porous, airy, and the crust is elastic. These flatbreads are even suitable for sandwiches, if they are

chapter: Rye pastries

Vegetable cutlets are a tasty and healthy dish that can be served as a side dish. A wide variety of recipes for vegetable cutlets allows you to prepare cutlets from your favorite and sometimes unusual ingredients. For example, there are recipes for beet cutlets, carrots

chapter: Vegetable cutlets

Airy bread with a crispy crust, which is suitable for breakfast if you spread a slice of egg bread with butter or jam, and for lunch if you serve it with a plate of hot soup. The products listed in the recipe yield a small but high

chapter: Bread machine recipes

Pumpkin bread made from rye and wheat flour with coriander is convenient to bake in a bread machine, but the recipe is also suitable for a conventional oven. The loaf comes out with an elegant, airy crumb and a crispy crust. You can add a little ground coriander for flavor.

chapter: Bread

What could be more pleasant than the aroma of freshly baked bread!? The smell of fresh bread creates comfort and a feeling of stability in the house. For some, the aroma of fresh baked goods is associated with traditional Sunday baking, when mother baked pies or sweet buns. Becoming up

chapter: Bread machine recipes

The recipe for pumpkin bread for a bread machine differs from others in the complete absence of water in the recipe. To knead the dough, the moisture remaining in the baked pumpkin is enough. The taste of pumpkin is not felt in the finished bread, but the color of the crumb and crust is the same

chapter: Bread machine recipes

The most ordinary pizza can be decorated to serve as a holiday dish. One such option is to shape the pizza into a wreath. You can choose the dough and filling according to your taste. In this recipe I made pizza dough from whole wheat flour.

chapter: Italian Cuisine

To prepare pizza dough with fresh yeast from wheat and whole grain flour, no special skills are required. You just need to mix two types of wheat flour, add yeast and rub it into the flour with your hands. Then you can add the rest of the ingredients.

chapter: Dough

Pumpkin is the queen of the autumn garden! For sweet baked goods, choose sweet varieties of pumpkin, then the amount of sugar in the baked goods will be minimal. The recipe for pumpkin muffins with walnuts will come in handy for those who want to please themselves and their loved ones.

chapter: Cupcakes

Cheesecakes can be served not as a dessert, but as a main course. For example, this recipe for cheesecakes with mushrooms will help you prepare a complete main dish for lunch. Any mushrooms will do. I chose chanterelles, but it will be delicious with regular champignons. Shall we try?

chapter: Syrniki

If you have a bread machine, then you can easily bake unusual rye sourdough bread with beets using this recipe. Not only will it be healthy, tasty, but also beautiful. Bread with beets can also be baked with regular yeast. In this with

chapter: Bread machine recipes

A recipe for rye bread made from thin dough with various additives, which is dried until crisp in the oven. This is a typical bread of the Scandinavian countries. This type of bread is very healthy: there is no yeast in it, so you can’t eat too much of it. It takes about five minutes to prepare the test.

chapter: Breads (baked goods)

If you want to surprise your family with something more complex and refined than millet porridge, then you can use one of the many recipes for dishes made from boiled cereals.

Sweet casserole of boiled millet with berries

How to cook millet casserole with berries:

The butter should be at room temperature, the yolks separated from the whites. The butter is whipped, honey (or sugar) and yolks are added.

Beat the whites separately, then carefully add the porridge with the sweet mixture. Remove seeds and leaves from the berries (if the berries are not sweet enough, you can add a little sugar to them).

The mold is greased with oil, half of the mixture with porridge is laid out on the bottom, berries are placed in the next layer, and the second half of the porridge completes the dish.

Everything is sprinkled with cinnamon and put in the oven for half an hour. In the process, a warm and sweet summer aroma will waft through the house, stimulating the appetite.

You can also make a savory casserole from boiled millet.

Spicy millet casserole with mushrooms

How to cook spicy millet casserole with mushrooms:

To begin with, the frying pan is heated, the butter is heated, the onion is finely chopped and fried. When it is slightly browned, add mushrooms, cut into slices.

Eggs are beaten into the porridge, almost all of the sour cream is poured in (a little is left to grease the casserole) and the mass is mixed thoroughly.

Place half of the porridge mixture in a greased form, then mushrooms and the other half of the porridge. Top with remaining sour cream.

The casserole goes into the oven for half an hour. During cooking, the main thing is to have great patience, because not everyone can do such a test of aromas.

Millet is used to prepare not only delicious casseroles, but also stuffing.

Millet filling for chicken zraz

Ingredients:

Boiled millet - 400 g
minced chicken - 600 g
bread (crust) - 2 pieces
sour cream - 2 tbsp. spoons
egg - 2 pcs.
garlic - 2 cloves
frying oil
breadcrumbs
salt
pepper

How to prepare millet filling for zraz:

The minced meat is mixed with eggs, salted and peppered, garlic passed through a press is added. The bread is soaked in boiling water, squeezed out and mixed into the minced meat.

Millet is mixed with sour cream. A small flat cake is rolled out from the minced meat, a teaspoon of millet is placed in the middle, covered with another flat cake and a cutlet is formed.

Rolled in breadcrumbs. And so on with all the ingredients until they run out. The frying pan is heated, oil is poured in and the zrazy are fried on both sides until golden brown. These cutlets will please even the most picky eater.