Millet porridge in the oven on water. Delicious millet porridge cooked in the oven. Cooking millet porridge in milk with pumpkin is not difficult, for this you will need

It’s not for nothing that this dish was one of the most common. Those who are lucky enough to taste porridge cooked in a real Russian oven will never forget its taste. Previously, millet porridge was very popular, but now almost no one prepares it and it’s completely in vain, since it contains many useful substances, iron, magnesium and phosphorus. In addition, it is able to remove toxins and waste from the body, as well as reduce cholesterol levels.

Porridge recipes in the oven are divided into three methods; depending on the desired result, you can prepare liquid, viscous or stiff porridge. Today we will tell you how to cook cool porridge or as it is also called - wheat. Previously, only a Russian oven was used to prepare it, but today a regular oven will do.

Ingredients for making porridge:

50-100 g butter;

1-5 tablespoons of sugar (to taste);

1 incomplete teaspoon of salt;

1 cup millet cereal;

1 liter of high fat milk.

Preparing Ingredients

Before you start preparing the porridge, the cereal must be carefully sorted and any spoiled grains removed. Next, you need to wash out the remaining impurities and clean it from dirt and dust. First of all, the grains must be washed with hot water, and then with cold water. It is enough to rinse the cereal 3-4 times, although our ancestors in the old days changed the water up to 7 times (there is even an expression “rinse in seven waters”).

Recipe for making millet porridge in the oven:

Most people mistakenly believe that millet porridge has an unpleasant bitter taste. In fact, this is not the case; it can only taste bitter for two reasons: if the millet is stale or poorly washed. Therefore, try to use only fresh grain, following the cooking instructions. In this case, it is necessary to rinse the millet until the water becomes perfectly clear, only then is it ready for further cooking.

Next, take a spacious dish, preferably not very tall and wide. A cast iron skillet, baking dish, or low stainless steel saucepan is a good option. Pour the milk into the container (at least three centimeters should remain to the edge), add salt, sugar to taste, add the prepared millet and add a small piece of butter.

Place the dishes with all the ingredients in an oven preheated to two hundred degrees on the lower level. The porridge should bake for about 1.5-2 hours. There is no need to stir it. If the dishes are quite spacious and there is a supply to the edge, then the milk will not run away, since the millet will hold it on its own.

As soon as the porridge is baked and covered with a golden foam, it can be removed from the oven. The dish should be served hot. If necessary, you can additionally flavor the dish with butter, but even without it it will be very tasty: the porridge smells like baked milk, and the grain itself has boiled to a tender state. If the porridge was not eaten at one time, then it can be eaten cold, washed down with milk.

Millet porridge with milk is one of the most favorite breakfast dishes among the older generation and demanding children. To add a variety of flavors, butter, healthy dried fruits, nuts, pumpkin and bananas are added to the porridge. This page presents the 5 best recipes for quickly preparing delicious porridge from purified millet in milk.

Healthy cereal porridges are included in the list of the best dishes of Russian national cuisine. The composition of cereals includes almost the entire range of useful microelements from iron to silicon and B vitamins, which are important for the body’s functioning.

Recipe for millet porridge with pumpkin and milk

The following recipe with step-by-step photos will show how easy it is to cook delicious millet porridge with milk. This is a very healthy and, unfortunately, forgotten dish. Crumbly porridge with pumpkin is a breakfast that will require a little work, but the result will exceed all expectations.

Products:

• millet - glass;
• pumpkin (pulp) – 150 grams;
• milk - a glass;
• water – 150 ml;
• sugar - three spoons;
• salt is a guide to your taste.

Preparation:

Remove the skin, all seeds and cut into small pieces a small pumpkin.

Pour milk, water into a saucepan, add granulated sugar, put it on gas and wait for it to boil. Rinse the cereal several times under running water, and place the chopped pumpkin in boiling milk.

After 15-20 minutes of cooking, the soft pumpkin can be crushed with a masher and you get a thick yellowish puree.

Add the cereal to boiling milk, cook until tender for about twenty to twenty-five minutes and stir constantly so that the porridge does not burn.

If the dish is thick, you can pour milk into it and add butter. And simmer under the closed lid for another five to seven minutes.

After removing from the heat, it is advisable to cover the millet with something warm, such as a towel, and leave to swell for half an hour.

Recipe for millet porridge in the oven in a pot

The recipe for making millet porridge in a pot is very simple and quick, so that even the youngest cook can easily manage it in the kitchen. The main thing is to turn on the oven to the desired temperature, and when the timer notifies that the time is up, sit down at the table and eat all the resulting deliciousness.

Ingredients for millet porridge in a pot:

• peeled millet - a full glass;
• milk - 300 ml;
• butter - 100 g;
• eggs - a couple of pieces
• granulated sugar - a tablespoon;
• salt - half a teaspoon;
• water - 500 ml.

Preparation:

1. Place a saucepan of water on gas and wait for it to boil. In the meantime, rinse the cereal thoroughly - until the water is clear - and add salt and sugar to the boiling water.
2. Cook the millet for ten minutes. Then we distribute it among the pots, put a little butter in each, and break an egg onto the surface. Pour the milk into the pot, mix the mixture thoroughly and place in the oven for the next half hour at 200 degrees.

Before eating, put the millet porridge in a bowl, stir and, if desired, add fruit or a little jam. Crumbly millet porridge perfectly saturates the human body and satisfies morning hunger. Bon appetit!

Loose millet porridge with milk - a simple recipe

To prepare crumbly millet porridge with milk, you need to strictly follow the exact proportions. The consistency and thickness of the dish will depend on the amount of liquid. For crumbly and tender millet, take one and a half glasses of milk per glass of cereal, and for a thicker breakfast – a little less (about a glass or a little more). And then task number one in the morning, how to surprise the whole family with a delicious and healthy breakfast, will be completed.

Ingredients:

• milk – 375 ml;
• millet – 250 grams;
• granulated sugar - a couple of tablespoons;
• salt - a pinch;
• butter for taste;
• water.

Preparation:

1. We rinse the cereal several times in water until the liquid becomes clear. Before cooking, immerse the millet in boiling water for five minutes.

Advice! If you don’t need to rush with cooking, you can leave the millet soaked for 1-2 hours.

1. Steamed cereal should be boiled in salted water for 10-15 minutes until half cooked. At this time, preheat the oven to 180-200 degrees.
2. Place the boiled millet in a greased pot, add milk and add sugar. Mix the future porridge and put it in the oven for an hour at medium temperature.

If desired, you can add honey to the porridge and garnish with fruits, berries or nuts. A delicious and satisfying breakfast is ready!

Recipe for millet porridge with milk in a slow cooker

Housewives use a smart saucepan with buttons to prepare dishes with a delayed start. In the evening, they load the food, turn on the required modes, and in the morning they get hot millet porridge with milk. The recipe is simple and prepared in three steps, all mothers can take note for delicious and children's breakfasts.

Ingredients:

• millet – 1 multi-glass;
• milk – 3 multi-glasses;
• granulated sugar - two large spoons;
• salt – 1⁄2 teaspoon;
• butter – 30 g;
• water – 2 multi-glasses.

The multi-glass is a convenient measuring device. This is a plastic cup with divisions with a maximum capacity of 180 ml.

Preparation:

1. Before placing it in the multicooker bowl, rinse the millet thoroughly, preferably 3-4 times in cold water and fill it with hot water once for 3-5 minutes.
2. Coat the bottom and sides of the pan with softened butter. Load in the softened millet, pour in cold milk and water, sprinkle with salt and granulated sugar. To add fat, add another piece of butter into the pan.
3. Close the “device” and install the program. First, select the “Milk porridge” mode and then set the delayed start for the morning. For example, so that the porridge is ready by 7 am, we set the timer for 6 am.

In an hour, the porridge will boil, absorb milk and butter, and for breakfast it will have the desired crumbly consistency. Have a healthy delicious morning!

Millet porridge with milk - recipe with raisins

Another great recipe is royal millet porridge with pumpkin and raisins. We cook it with apples, dried fruits and milk, and then we treat everyone in the household to a healthy dish.

Let's prepare the products:

• millet – 200 g;
• pumpkin – 0.5 kg;
• milk - a full glass;
• water - glass;
• apples – 2 pcs;
• prunes and raisins – 50 grams each;
• butter – 60 grams;
• sugar and salt to taste;
• a packet of vanillin.

Preparation:

1. Pour boiling water over the cereal and set it aside to steam. We peel the pumpkin and remove seeds, cut it into small pieces and send it to simmer in a frying pan with a lid.
2. While the pumpkin is cooking, chop the prunes, peel and cut the apples.

Advice! It is advisable to rinse steamed millet before cooking!

1. Place the cereal into the boiling pumpkin; the millet will absorb all the excess liquid. Pour milk there, lay out apples and dried fruits, add sugar and add a little salt. Stir until smooth and leave to simmer under the lid on low heat.
2. If there is not enough liquid in the porridge, you can add more milk and butter. Towards the end of cooking, pour in a bag of vanilla and let the porridge brew a little under the lid.

Before serving, it is important to check the readiness of the cereal. The millet should open up and absorb all the aromas of butter, milk, honey and dried fruits!

Bon appetit and see you new recipes!

Millet porridge in the oven is a very tasty, healthy and not complicated dish. Porridge that is cooked in the oven does not need to be monitored throughout the cooking time, which is very convenient in the morning. In addition, oven-baked dishes have a special taste and aroma! This healthy breakfast will please everyone in your family - guaranteed!

Before you do, you need to make sure the quality of the main ingredient - cereal. It must be fresh (not smell damp, musty or have other odors that are not characteristic of cereals). If you store a large amount of cereal at home, then it is best to store it in a tin can, at the bottom of which it would be good to put garlic. This way the cereal will stay fresh longer and pests will definitely not grow in it.

It should also be said that before preparing millet, the cereal must be thoroughly washed, black and brown grains and debris removed. To be safe, you can pour boiling water for 5 minutes.

If you use them for cooking, then before cooking they must be soaked in water for about 20 minutes, so they will definitely not burst.

The recipe for millet porridge in the oven is simple, but cooking takes a lot of time. Porridge cooks in the oven for a long time, more than one hour, at least. So please be patient. The temperature in the oven should be 180 degrees.

Traditional millet

To prepare the traditional version of millet in the oven, we will need a little patience, pots or a thick-walled mold with a lid and the following ingredients:

Pour the milk into the mold, add sugar and salt, heat slightly until everything dissolves. Stir, then add the cereal and add the butter, mix thoroughly again. Place the dough in a preheated oven for about two hours. 10-15 minutes before cooking, remove the lid and let a delicious crust form. Millet porridge in the oven is ready!

Serve hot, always with butter.

TIP: If you are fasting, you can cook millet in water and without butter. Then, for a more interesting taste, you can also use some fruits or dried fruits, crushed nuts.

Millet with pumpkin

Millet porridge is an unusual version of a familiar and beloved dish. To prepare it you need the following ingredients:

Pour boiling water over the washed millet and leave for half an hour. At this time, wash and peel the pumpkin. We cut it into small cubes or three on a coarse grater - as you like. Mix all the ingredients in pots or in a mold (you can use a pan). Be sure to cover with a lid and place in a preheated oven. The porridge takes about an hour to prepare.

TIP: The next day it is better to heat the millet with milk and butter - this way it will be softer and tastier.

Before serving, add butter and honey to the porridge. You can make this porridge even more unusual - instead of a mold or pots, you can use pumpkin! To do this, use a whole head of cabbage, from which you need to carefully remove all the pulp, which can then be used as an additive to millet.

If desired, you can add, for example, raisins to the millet porridge. Before serving, you can sprinkle with chopped walnuts.

Don’t be afraid to experiment, then you will end up with unusual and very tasty dishes! Millet porridge in the oven is a healthy dish with which you can experiment a lot! Bon appetit to you and your family!

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Bake the millet for 40 minutes at 180 degrees.

How to bake millet

Products
Milk 2.5% fat - 2.5 cups
Millet - 1 glass
Salt - 1 level teaspoon
Sugar or honey - 2-3 tablespoons
Butter - 100 grams

How to bake millet
1. Rinse the millet thoroughly until the water is clear.
2. Rinse the millet generously with boiling water.
3. Place the millet in a deep heat-resistant pan or baking container.
4. Pour milk into a bowl, dissolve salt and sugar in it.
5. Pour milk into a saucepan, add butter.
6. Preheat the oven to 180 degrees for 10 minutes.
7. Place the millet mixture on the lower level of the oven.
8. Bake millet porridge in the oven for 40 minutes.

Fkusnofacts

To millet porridge didn't taste bitter, it is necessary to rinse the millet cereal very thoroughly, first with cold water and then with boiling water; or soak the millet in water for 10 hours.

- Millet readiness Porridge can be identified by its foam.

For baked porridge as supplements When baking, add dried fruits (raisins, dried apricots, chopped prunes). Grated pumpkin, mushrooms, chicken gizzards, stewed meat, raw beaten chicken eggs, onions and carrots are used as unsweetened additions to millet porridge.

To beautifully presented ready-made millet porridge, you can bake it in pots.

Serve the finished millet porridge with fresh white bread and butter.

If you didn’t like or didn’t know how to cook millet porridge, then your time to love and cook has come :) I have never eaten tastier than this porridge! This porridge is one of our favorite breakfasts; it appears on our table several times a week. A bright, warm person shared the recipe with me. The taste of the porridge is very balanced, as they say - neither add nor subtract.

Preparing it is easy and simple. All you have to do is put all the ingredients in a pile and note the time.

For porridge we need:

Milk - 1 liter;

Butter - Larisa writes a brilliant phrase: “No matter how much it’s a pity.” As a rule, I “don’t mind” about half a stick of butter, that is, about 100 g. You can put less;

Raw millet - 1 glass (250 gram glass);

Sugar - 4 tbsp. l. without top;

Salt - half a teaspoon;

Thick-walled dishes (I have a duck dish). No lid needed;

Possible additions are raisins (about a handful), pumpkin (mmm.. I love pumpkins a lot, well, about two handfuls)). But it’s possible without them.

First, let's work as Cinderella. Carefully sort out a glass of millet to remove any specks. It's quick and not at all dreary, because it's just one glass of millet, not a bag :) Then we place the cereal in a strainer and rinse with warm water until the water flowing from the sieve becomes clear. Finally, pour boiling water over the cereal directly in the sieve (for example, from a kettle) to remove any bitterness.

Place a piece of butter on the bottom of the dish you choose. If you add raisins, now is the time to add them to the butter. Wash it first. Then we pour in our washed millet, and pour cold milk on top of all this beauty (do you hear? cold milk! What a thrill, everything is very easy and simple)), add sugar and salt.

We put all this in a cold oven, close the door, set the temperature to 190 degrees, set it to exactly 1 hour and 15 minutes and go about our business to smoke bamboo. We do not open the door during this time. The aroma is amazing. After this time, open the oven and take out our miracle. The top of the porridge will be covered with a dark brown crust - this is completely normal for a dish baked in the oven :) The crust can be easily removed and eaten separately.

According to the rules, the porridge is supposed to sit for the same amount of time as it was prepared. But it tastes better for us to eat it a few hours later, cooled down and reheated, then it becomes crumbly.

Now about the pumpkin. If you want to add it to the porridge, proceed as follows. We cut the required amount of pumpkin into cubes with a side of about 1 cm. Bring our liter of milk to a boil (add another half a glass of milk per pumpkin, no more is needed), lower the pumpkin into it, wait for it to boil again, boil for two or three minutes and remove from the stove. Add sugar and salt to the milk and proceed in the same way as described above. The only difference is that our milk is now hot.

That's all. May you be warm and tasty!