Millet porridge with liver in a slow cooker. Millet porridge in a slow cooker: step-by-step recipes and cooking recommendations. Recipe for cooking with water

18.02.2024

Nutritionists believe that millet porridge can be consumed by everyone, without exception. It is hypoallergenic, suitable for baby food, and can be used in small quantities in a gluten-free diet. The product is easily absorbed by the body, and it is very simple to prepare. The correct technique is to first boil the cereal in water and then bake it in the oven with milk. But using such a technique is not always convenient. A multicooker comes to the rescue. Any model, Panasonic or Philips, will cook this porridge just as perfectly as an oven or an old Russian stove, the main thing is to know how best to cook such porridge.

Subtleties of cooking

But porridge will become truly tasty only if you follow the basic rules for its selection and preparation.

Cereals must be fresh. Do not buy a product that is about to expire. The millet could go rancid.
Choose plastic packaging. They protect grains from moisture, which provokes their oxidation and deterioration of taste.
The most delicious millet porridge made from bright, yellow kernels. The rich color indicates the freshness of the grain, as well as its high-quality grinding. It is devoid of most of the fruit membranes, and therefore is better absorbed by the body.
Rinse the cereal. The kernels are always dirty, so you will need to change the water up to 7 times.
Rinse in three steps. To prevent millet porridge from becoming bitter in a slow cooker, after rinsing it in cold water, pour hot water over the cereal. If you are not sure about the freshness of the grain, rinse it with boiling water. It is convenient to do this in a sieve.
Use the appropriate mode. In Polaris and Redmond multicookers, the cooking modes for milk porridges and crumbly side dishes are different. Dairy dishes are simmered for a long time at low temperatures. And side dishes are cooked under the influence of abundant steam. If you need a viscous consistency, cook in the “Porridge” mode. You will get crumbly millet porridge when you set the “Grain” and “Pilaf” modes.
Choose proportions. Millet is unpretentious and boils quickly. The volume of liquid is critical to the consistency of the dish. If you pour less, the kernels will remain dense and crispy. More - get a gentle “squishy”, ideal for a child. The proportions for the dishes are as follows:
- - crumbly side dish of millet- add two glasses of liquid for each glass of cereal;
  - viscous porridge - 4 glasses of liquid per glass of product is enough;
  - liquid baby porridge- use 6 cups of liquid for every cup of cereal.

Observe the time set by the regime! Even if it is 1 hour, wait for the signal to end the mode. This way you will get the product of the required consistency, and the kernels will be steamed perfectly.

Tender milk porridge

Every pressure cooker works especially well with milk porridges. We recommend using more liquid in baby food. Thanks to this, the cereal is boiled as much as possible, and the consistency of the dish is such that children take it with special pleasure. How long to cook porridge in a particular multicooker model is usually written in the instructions. For example, for multicookers from Scarlet and Moulinex, the cooking time will be different.

You will need:

milk - 6 multi-glasses (can be diluted with water in equal proportions);
sugar - 2 tbsp. spoons;
butter - 20 g;
salt - a pinch.

Preparation

Place scalded cereal in a bowl.
Pour in milk and water.
Add butter, salt, sugar.
Stir the ingredients.
Set the “Porridge” mode.

When serving, you can decorate the dish with raisins or dried apricots, and completely eliminate sugar from the recipe. It can be replaced with homemade jam or honey, which is simply added to plates.

Milk porridge can “escape” from the multicooker. To avoid having to wash the unit, use butter. It is enough to coat the rim of the bowl with a small piece above the level of the milk mass. When boiling, it will not rise above this rim.

Original recipes

We invite you to learn how to prepare a crumbly side dish of millet, a hearty and complete dish with meat and stew. We use water to prepare each dish, and to add flavor we combine cereals with spices and vegetables.

Crumbly garnish

A simple, versatile and very tasty millet porridge, the recipe in a slow cooker is much easier than when cooking on the stove. All you have to do is put the food inside, and after the signal you get the perfect side dish.

You will need:

butter - 30 g;
water - 4 multi-glasses;
salt.

Preparation

Place the scalded cereal in a bowl.
Pour in water, add salt.
Set the “Grain” mode, cook until the signal.
Add butter, leave to heat for 10 minutes.

This crumbly side dish with dense kernels can be used to serve with meat and liver. The delicate taste of millet is combined with fish and other seafood. You can't go wrong if you offer fresh vegetables with it.

With meat

It’s very tempting to cook a full meal in a slow cooker. It is especially attractive that it is prepared quickly, the ingredients “arrive” at the same time, the taste is rich and bright.

You will need:

millet cereal - 2 multi-cups;
onions, carrots - 1 large root vegetable each;
boneless meat - 600 g;
salt, pepper - to taste;
zira - 1/3 teaspoon;
dill - a large bunch.

Preparation

Rinse the meat and chop into cubes.
Prepare millet cereal.
Place the meat in a bowl. Set the “Bake” mode for 30 minutes. Fry the meat.
Peel and finely chop the onion and carrots.
Fry vegetables and meat for 7 minutes.
Add millet cereal and spices.
Set the “Pilaf” mode and cook for 60 minutes.
Add chopped dill 10 minutes before the signal.

You can use any meat to prepare this dish. Lamb and pork go well with cumin. A dish with beef and chicken will be more dietary. To add spicy notes to it, use garlic and basil.

With stew

This dish will decorate your everyday table. The simplest millet, which no one considers a refined ingredient, receives such a luxurious “cut” that it begins to play with bright flavors. An abundance of vegetables makes the dish more healthy and interesting. And the play of shades of ingredients creates a real feast in every plate.

You will need:

millet cereal - 1 multi-glass;
stew (beef is ideal) - 1 can;
carrots -1 large;
sweet pepper (red) - 1 large;
purple onion - 1 large;
green beans - 200 g;
thyme - ½ teaspoon;
salt pepper;
water - 500 ml;
vegetable oil - 40 ml.

Preparation

Chop onion and carrots into cubes. Place in a bowl with vegetable oil.
Set the mode to "Toasting" and cook for 3 minutes.
Add chopped bell pepper and fry together for 7 minutes.
Add the stew, simmer for 7 minutes.
Add prepared millet cereal to the ingredients.
Add chopped green beans.
Season with spices and salt.
Pour in water, set the “Grain” mode for 40 minutes.

The spices in this dish can be brighter and piquant. Turmeric will give it an even more golden hue, and dry basil will create notes of Italian cuisine. Khmeli-suneli, on the contrary, will attribute the taste sensations to oriental cooking, but this spice is also attractive in combination with vegetables, meat, and millet.

Millet porridge in a slow cooker is extremely easy to prepare. With a minimum of effort, the result pleases with a balanced consistency and bright taste. The wheat will turn out amazingly tasty. The combination of the product with meat, I think, is familiar to you. But combinations with many vegetables will be a wonderful discovery. Try it!

It is not for nothing that nutritionists consider porridge to be the healthiest and most dietary food. Cereal dishes are not only very satisfying and tasty, but also contain a lot of fiber, complex carbohydrates, vitamins and minerals, which means they are a must-have item on the menu for everyone who cares about their well-being and appearance. Today we will talk about how to easily and quickly prepare millet porridge in a multicooker, find out how many interesting recipes exist based on it, and also dwell on the nuances that you can encounter when cooking cereals in various models of multicookers.

Millet porridge in a slow cooker - a classic recipe with milk

Let's start with the classic version - millet with milk. This is exactly the kind of porridge that loving mothers and grandmothers, who cared about the health of their children, fed us as children. And now it’s time for us to get acquainted with this simple recipe.

Products:

millet cereal - 1 cup multicooker;
milk 2.5% fat – 4 cups;
sugar - 2 full tablespoons. spoons;
butter – 50 g;
salt - on the tip of the knife.

Cooking method:

Prepare the cereal - sort it out, rinse under running water and scald with boiling water.
Place in a multi-bowl, fill with milk, add sugar, salt and butter.
Start the “Milk porridge” mode.
At the end of the program (depending on the model, this will range from 35 minutes to an hour), remove the dishes and place the finished millet on plates. This quantity makes approximately 4 servings.

Advice! To reduce the calorie content of the dish, you can replace half the milk with cold boiled water, and instead of sugar add a spoonful of natural honey.

Recipe for cooking with water

If you are going to serve porridge as a side dish, then a water-based recipe is best for you. With this method, the porridge turns out well boiled, and its universal taste will perfectly complement any main dish.

Products:

millet – 1 part;
filtered water – 4 parts;
salt, oil - to taste.

Cooking method:

Place clean, rinsed cereal into a bowl and fill with water.
Salt, stir, add butter.
Turn on the “Porridge” program.
After the beep, do not rush to take out the dishes. The millet needs to sit for 15-20 minutes so that the grain completely absorbs all the liquid and turns out crumbly and juicy.
Stir the finished dish and you can start dinner.

Advice! Millet on water goes perfectly with meat - goulash, cutlet or chop, as well as with stewed or fried fish. And in order for your meal to be completely balanced in terms of protein and carbohydrates, do not forget to put a fresh vegetable salad on the table.

Milk millet with milk and pumpkin in a slow cooker

The porridge according to this recipe turns out to be so bright and colorful that its appearance alone lifts your spirits and awakens your appetite. Golden-orange, aromatic, with a full range of useful substances, millet porridge with pumpkin in a slow cooker will become a favorite dish for both children and adults.

Products:

millet – 150 g;
fresh pumpkin – 200 – 250 g;
milk – 500 ml;
granulated sugar (can be replaced with honey) – 1 table. spoon;
salt - on the tip of the knife;
butter – 50 g.

Cooking method:

Peel a piece of pumpkin and remove the seeds if necessary.
Grate the vegetable on a medium grater or grind in a food processor.
Wash the cereal, pour boiling water over it for 2 minutes and drain the water.
Place all products into the multicooker bowl. Stir gently so that the pumpkin is evenly distributed along with the millet.
Activate the “Extinguishing” option and wait for the signal about the end of the process.
Don’t take out the container right away, let the porridge brew for a bit - then it will become even more aromatic and tender.

Original recipe with meat

Preparing porridge according to this recipe will take you a little more time, but at the end you will get a complete dish that can satisfy the hunger of any member of your family.

Products:

meat pulp (pork or beef) – half a kilo;
millet cereal – 2 cups;
carrots (medium size) – 1 pc.;
onion – 1 pc.;
tomato paste - 1 table. spoon (with a slide);
seasonings - you can take a ready-made mixture “For meat” or assemble it to your liking;
salt – 1 teaspoon. spoon;
vegetable oil for frying - 2 tablespoons. spoons;
boiling water - 6 glasses.

Cooking method:

Prepare the meat: wash, remove veins and films, dry with a paper towel and cut into medium-sized pieces.
Pour sunflower oil or any fat that you are used to using for frying into the bowl. Discard the pulp.
Turn on the “Frying” mode for 15 minutes. If you want to achieve a beautiful crust, then at this stage there is no need to cover the dishes with a lid.
While the meat is cooking, peel and chop the vegetables. Carrots are grated, and onions are in half rings.
As soon as the meat changes color, add the vegetables, stir and leave in the same mode for another 5 - 7 minutes.
Add one spoon of thick tomato paste. If its concentration is less than 25% (this is indicated on the label), you can slightly increase the amount.
Place the grain, washed until clean, into a bowl with meat and frying, stir and fill with hot boiled water. Salt, pepper, throw in spices.
Turn on the “Pilaf” program for 50 minutes. If your multicooker model does not have such a mode, replace it with “Grain”, “Porridge” or “Stewing”, but do not reduce the time.
Leave the finished dish under the closed lid for 15 minutes, then place on plates and sprinkle with chopped fresh onions and other herbs.

Advice! If desired, you can add bell peppers cut into strips, slices of garlic or fresh tomatoes without skin to the millet porridge with meat. And among the spices, cumin, paprika, coriander and ground pepper best enhance the taste of the dish.

Delicious millet porridge with stew

Every zealous housewife has a jar of stew “just in case.” It especially helps out when there is absolutely no time - it is very convenient to get supplies at the right time and, without making much effort, prepare a quick dinner for your loved ones.

Products:

stew (pork, beef, poultry) – 1 can 250 g;
cereal – 1 glass;
vegetables (carrots, onions, eggplant, red pepper) – 1 – 2 pcs.;
vegetable oil - 2 tablespoons. spoons;
seasonings, salt - optional;
water – 0.5 l.

Cooking method:

Wash the vegetables, peel the skins, remove the seeds.
First soak the eggplants for half an hour in cold water to “kill” the bitterness, then cut into cubes.
Grate the carrots (it is better to use a special Korean salad grater for this, but you can also use a traditional one), chop the onion, and divide the sweet red pepper into 4–6 parts.
Pour vegetable oil into the multicooker container and heat it in the “Frying” mode until bubbles appear.
Place vegetables. Stir and sauté for 7 – 10 minutes.
Open the can of meat and remove any excess fat that has accumulated on top. We don’t need it; the dish will already be quite high in calories.
Combine the stew with vegetables and heat it completely for 5 minutes.
Pour in clean, washed cereal, stir, add spices.
Fill with hot water, close the lid and cook on the “Porridge” program for 35 minutes, wait 15 minutes after turning off, and you can eat.

Advice! Please note that the stew is initially prepared with the addition of salt and spices, so before adding these ingredients, taste the meat, otherwise there is a risk of oversalting the dish.
Cooking porridge in a slow cooker is much simpler and easier than on a regular stove. There is no need to wait for it to boil and then closely monitor so that the water does not “run away”. In the multi-bowl, the cereal will not burn, boil over or stick together into an unappetizing lump. You will always get the optimal result, since the multicooker does not cook in the literal sense of the word, but simmers the dish. This means the porridge will simply melt in your mouth.
Depending on the model of equipment you use, pay attention to the following nuances:
“Redmond” - to prepare crumbly millet, select the “Porridge” mode, cook for 40 minutes and leave for 10 minutes under a closed lid in the “Warming” mode at 75°;
“Philips” - cook for a quarter of an hour in the “Grains / quick cooking” mode, until the dish is fully cooked, you must switch to the “Warming” program, setting the time to 40 minutes;
“Polaris” - turn on the “Soup” option by default (one hour), after the process is completed, click on “Warming” (20 minutes);
“Panasonic” - if you are preparing a side dish using water, just select “Steam” (10 minutes) and then heat for 40 minutes. When adding meat to millet, the “Pilaf” mode, automatically programmed for one hour, is optimal.

Regardless of whether you cook millet porridge with milk, with vegetables, stew or fresh meat in a slow cooker, it is guaranteed to turn out tastier and healthier than the usual way. Use smart technology, buy quality products and always give preference to simple and natural food, such as traditional Russian porridge, because this is the right path to health and longevity.

Just a few hundred years ago, millet porridge was the main dish on the peasant table. Over time, they somehow forgot about it, and millet began to be considered food worthy only of birds. And in vain.

Millet is one of the healthiest cereals. It contains a large amount of vitamins, especially group B, and is rich in microelements such as potassium, magnesium, phosphorus, iron, etc. Millet porridge contains a large amount of natural fiber, several types of starches and amino acids necessary for a person to function normally.

Millet porridge is known for its ability to remove toxins and heavy metal salts, the excess of which affects residents of megacities and contaminated areas.

Despite the fact that millet has a high energy value, it can be used in the fight against obesity and for weight loss. But of course, then you need to cook the porridge not in milk, but in water.

In general, all the advantages of this porridge cannot be counted.

We will prepare millet porridge with milk. And since we are for simplicity and ease of preparation, we will cook millet porridge in a slow cooker.

To prepare millet porridge in a slow cooker we will need:

2 cups millet,
6 glasses of milk,

2 glasses of water,
50 grams of butter,
sugar,
salt.

Recipe for making millet porridge in a slow cooker.

First, measure the millet using a multi-cooker cup and rinse thoroughly in plenty of water. If there are black grains in the millet, then you need to sort it out. Pour milk and water into the multicooker saucepan. Add washed cereal. Turn on the “Milk porridge” mode.

After the sound signal sounds that the millet porridge is ready, add butter, salt and sugar to taste. Mix. Turn off the multicooker and close the lid.