“Shchi and porridge are our food” is a good Russian folk proverb. It’s porridge that I want to talk about today. Someone will say - what can I say about it, porridge and porridge, take a spoon and eat it. It's actually not that simple.

Millet is rich in protein, which means that you will remain full for a long time. Millet prevents fat deposition, so diet is not a reason to refuse millet porridge. Millet is rich in potassium, so it will be very useful for people with cardiovascular diseases. If you want strong teeth, put millet porridge on your plate; it contains phosphorus.

In our recipe, we will diversify the taste of millet porridge with potatoes, and in order not to gorge ourselves on animal fats, we will season the porridge with onions fried in vegetable oil.

Let's cook millet porridge with potatoes and fried onions and be healthy, slim and well-fed.

Ingredients:

  • Millet - 100 grams;
  • Potatoes - 2 pieces;
  • Onion - 1 head;
  • Vegetable oil for frying;
  • Salt to taste.

How to cook millet porridge:

Step 1

We wash the millet, add 3 glasses of cold water and put it on the fire. As soon as the water boils, salt the porridge to taste and cook for 10 minutes.

Step 2

At this time, peel the potatoes and cut them into thin small pieces.

Step 3

After 10 minutes, add potatoes to the millet and cook for another 10 minutes.

Step 4

Peel the onion and cut into small cubes. Fry in vegetable oil.

Step 5

Place the finished porridge in a colander with a fine strainer to remove excess moisture. Transfer the porridge back into the pan and season with fried onions.

(Viewed 7 times, 1 visits today)

A very simple recipe for homemade drained porridge step by step with photos. Easy to prepare at home for 38. Contains only 175 kilocalories.



  • Preparation time: 13 minutes
  • Cooking time: 38
  • Calorie Amount: 175 kilocalories
  • Number of servings: 9 servings
  • Complexity: Very simple recipe
  • National cuisine: home kitchen
  • Type of dish: Second courses

Ingredients for nine servings

  • Millet.
  • Potato.
  • Salt.
  • Butter or vegetable oil

Step-by-step preparation

  1. Rinse millet with water.
  2. Pour water into a saucepan and put on fire.
  3. Pour millet into boiling water.
  4. As soon as the water boils, drain it immediately (this will remove the bitterness from the millet). Add water again and bring to a boil. Salt to taste.
  5. While the millet is cooking, peel the potatoes (the amount depends on your personal preference).
  6. Cut the potatoes into thin strips.
  7. Place in a saucepan with millet and cook over low heat.
  8. When the millet and potatoes are ready, drain the water. If desired, the potatoes can be mashed a little.
  9. Add butter (butter or vegetable - whichever you prefer) to the finished porridge.
  10. Place it on plates and a hearty and healthy breakfast is ready.

It looks banal, but many people like the taste. Potatoes can be cut both large and small.



Greetings to all visitors to the Culinary Academy of Smart Housewives! It would seem like a trivial recipe - zucchini pancakes! Yes, nourishing, tasty, even healthy 😋. But it's too common! However, don’t rush to classify these zucchini pancakes as regular ones, they do have their own secret, their own twist ☝️👍. Instead of flour, we will add oatmeal to the pancakes, like this! Thanks to this additive, the zucchini pancakes will be more healthy, plus they will not have moisture and such sliminess inside. In general, try and compare 🤗!

Greetings to everyone on the pages of the Culinary Academy of Smart Housewives! I offer you another tasty and healthy recipe with zucchini - the absolute favorite of the August menu. Chicken fillet in zucchini baskets is a nourishing, juicy, tender dish, and, despite its apparent complexity, it can be prepared almost in one or two minutes. I recommend!


We will need:

Spaghetti - 150 g, zucchini - 1 piece, small, 250-300 grams, garlic - 2 cloves, oil 3 tbsp, dill or parsley - 25-30 grams, lemon juice - 2 tsp.

Preparation:

Boil spaghetti in boiling water until desired doneness.
Heat 2 tbsp in a frying pan. oil and fry the coarsely chopped garlic cloves until golden brown. Then remove the garlic from the thief odes, he did his job (but I left it).
Peel and grate a small zucchini on a Korean grater.
Place the grated zucchini in a frying pan with garlic oil and fry,

Stir for 3-5 minutes until it becomes soft, but does not turn into porridge.
Add boiled spaghetti and finely chopped dill or parsley to the zucchini

Well, my dear Smart Housewives and

Owners, you've been waiting ✌️😜!!! Since yesterday you can 🙌!!! I'm talking about apples🍎🍏🍎🍏🍎🍏! Eat, gnaw, crunch, crunch and of course bake all sorts of delicious pies with them🍰🎂🥧🍥🍩. Today I present one of them to your attention, so to speak, opening the season - apple pie with yogurt. Easy to prepare, with a basic set of ingredients, this pie is nevertheless very good in taste. Well, there’s no need to talk about the aroma, even the neighbors will know that you’re baking apple pie🤣🤣🤣! Happy apple savior to everyone, friends❣️❣️❣️!

Millet porridge with potatoes in a slow cooker is a somewhat unusual dish in composition, but quite interesting in taste. The combination of meat (it can be anything) and potatoes gives an unusual taste sensation. But it’s worth trying, at least for the sake of variety. And if the spirit of experimentation lives in you, then this recipe for millet porridge will not go unnoticed by you.

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.

How to cook millet with potatoes in a slow cooker:

After washing the millet repeatedly under running water, pour boiling water over it, stir and move aside for at least a quarter of an hour. Peel the potatoes, cut into small cubes (about 1 cm thick) and place in a bowl, cover with cold water - let the excess starch come out of the vegetable. Chop the peeled onion finely (or coarsely – it’s up to you).

Wipe the thoroughly washed meat pulp dry and cut into thin (about 3 mm) small pieces.

Turn on the multicooker in the “Frying” mode, pour oil into the bowl, heat it up, throw in the chopped meat and fry (with the lid of the device open) for about 20 minutes until nicely fried. If you want to speed up the cooking process of this dish, use delicacy in the form of bacon or brisket instead of raw meat (it will take no more than 5 minutes to fry them).

Add chopped onion and potatoes to the meat (it is advisable to wipe them after removing them from the water so that as little moisture as possible remains on the cubes), fry for another 5-6 minutes. Then throw salt and millet into a sieve into the multicooker bowl, stir. Pour in enough water to literally cover the food by half a centimeter - this amount of liquid will be enough to obtain a crumbly dish.

If you like dishes with a more delicate consistency, simply increase the volume of water.

Stir the contents of the multi-cooker bowl, turn on the “Pilaf” mode for 35 minutes or “Milk porridge” for 40 minutes - whichever is more convenient for you, the result will be the same. When the multicooker is finished, stir the prepared millet porridge with potato dressing and serve.