Millet Patties

Ingredients:

2 cups millet
5 cups water or milk
1 tbsp sugar
1 tsp salt
1/2 cup crushed breadcrumbs
2-3 tbsp butter or vegetable oil

Add salt, sugar, and finely washed millet to boiling water and cook 15-20 minutes, stirring frequently.  Cover the pot and leave to sweat for 25-30 minutes.

Cool porridge and form patties with hands dipped in cold water. Coat patties in four or breadcrumbs and fry in butter. Serve with kissel, sour cream, butter, or milk sauce.

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Millet Porridge with Pumpkin

Ingredients:

1 1/2 cups millet
750 g/1 lb 11 oz pumpkin
3 cups water
1 tsp salt

Peel and remove seeds from pumpkin, cut into small pieces, put into a pot with 3 cups of water, bring to boil and cook 10-15 minutes. Add washed millet to the pot and continue cooking on low heat 15-20 minutes more stirring frequently. Cover pot with thickened porridge and let it sweat for 20-30 minutes. This porridge can also be cooked with milk. Serve with butter on a side.

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Millet Porridge with Butter

Ingredients:

2 cups millet
1 tsp salt
2-3 tbsp of butter

Add 4 cups of water, 1 tbsp of butter, and salt to a pot and bring it to boil. Add washed millet to boiling water and cook until thickened. Cover the pot and leave porridge to sweat for 50-60 minutes. Add remaining butter to the porridge and mix it well.

Another way of cooking millet porridge is boiling grain in 7-8 cups of salted boiling water for 10-15 minutes, then draining it. Put drained millet back into the pot, add 1 tbsp of butter and let it sweat for 40-50 minutes.

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