Millet porridge in the multivarquet is a healthy breakfast

Do you often cook millet porridge? Unfortunately, few will answer this question in the affirmative. And completely in vain, because millet is not only nutritious and tasty, but also extremely useful.

In the wheat there is a lot of protein, in terms of the content of this valuable component, it exceeds rice. In addition, in this crop there are micro-and macro-elements irreplaceable for human organism - magnesium, phosphorus, potassium, iron. There are a lot of vitamin B vitamins, which are necessary for the activity of the nervous system and take part in the hematopoiesis system. Deficiency of vitamin B is reflected in the condition of the skin, so women who want to preserve beauty should always include millet in their diet.

Croup of millet is a wonderful adsorbent, which helps to remove toxins from the body. Therefore, millet porridge must be fed to patients with infectious and cold diseases.

In a word, millet is a very useful product, but not everyone wants to cook porridge, standing over the pan and stirring constantly so that nothing burns and "does not run away." An excellent way out of this situation is the use of a multivark. Millet porridge in the multivarquet is prepared without your participation, you will only need to lay down the necessary products, and after the timer signal, turn off the device. In addition, in many models of the multivark, there is a function for deferring the activation of the mode, that is, by laying down the products from the evening and turning on the timer, you will get a perfectly cooked porridge in the morning, without any trouble. This is especially convenient for those who have no free time in the morning to prepare breakfast.

So, the recipe for millet porridge in a multivark cooked on the water. First of all, I want to note that it's best to cook millet porridge on already boiled water, especially if tap water is tough in your region. Or you can use purified water. The fact that hard water contains a variety of mineral salts, which, absorbed together with moisture in grains, can spoil the taste of porridge.

Next, you should properly prepare the croup for cooking. First, how to rinse, to remove the plaque of bitter "flour", which is covered with grains. Secondly, millet should be scalded with boiling water. After these simple operations you can not be afraid that the porridge will be bitter.

When preparing millet in the usual way, that is, on the stove, salt and sugar is recommended to be placed at the end of cooking. But, as our millet porridge in the multivariate is prepared without our participation, all necessary seasonings should be put immediately.

Millet mush on the water can be cooked as a separate dish or as a garnish. In the latter case, sugar is not necessary. We measure one measuring glass for multivarquin millet and prepare it, as described above. Pour into the bowl multivarka and add 4 measuring glasses of water. Solim to taste, if necessary, add sugar and turn on the "Buckwheat" mode. After the timer signal, turn off the device and let the kasha steep for another ten minutes.

Millet porridge in the multivark can be prepared with various additives. For example, to prepare a sweet option when laying products, you can put washed raisins, prunes or other dried fruits. You can cook porridge with pumpkin, cut it into small cubes. A mild dish can be prepared with vegetables, fry beforehand onions, carrots, bell peppers in the "Bake" mode.

Millet millet porridge in the multivarquet can be cooked very simply. We fall asleep in the bowl of the multivark one measuring cup prepared, that is, washed and scalded with boiling water, millet. We pour in four cups of milk and add salt and sugar to taste. You can immediately put a bowl of butter in the bowl, and you can then fill up the ready-made dish.

It remains to turn on cooking mode "Milk porridge" and wait for the timer signal. If, after the end of the process signal, you opened the lid and saw that the millet porridge in the multivark is too liquid, do not worry, just leave it for half an hour in the "Heating" mode. During this time the millet will swell, and the porridge will acquire the necessary consistency. If you were preparing a porridge with a deferral of the mode, then, most likely, it will be ready immediately after the timer signal.