Millet porridge
This is a very simple dish! And easy to make, simple in composition, but... sometimes it turns out that the most simple can be very tasty!


  • Millet

    140 g

  • Potatoes

    4 piece

  • Mushrooms

    300 g

  • Water

    800 ml

  • Bay leaf

    2 piece

  • Black pepper

    5 piece

  • Salt

  • Dill

    1 coup


To cook a porridge on the stove, in the oven or like I in the slow cooker. For cooking on the stove you need to take the pot in the oven can make such a mess in an earthen pot. So, peel the potato, cut it into cubes, put in cooked dishes – I have this bowl multivarki.
Measure out the millet, wash and attach it to the potatoes.
Mushrooms. It can be any mushrooms of your choice: fresh mushrooms, frozen, dried. I have boiled and frozen boletus and aspen. In the case of frozen mushrooms, they do not have pre-defrosted, you just need to reduce the amount of water. Add them to potatoes and millet. All fill with water.
Add a few Laurel leaves and a few peppercorns added at will, because it is and you can do without it. Start to cook: in a slow cooker on the "Porridge" 30 minutes + 10 minutes for "temperature Maintenance". In the oven: put in a preheated 190-200g oven for 30 minutes, then turn off the oven, and the pot of porridge still leave it for 15-30 minutes. On the stovetop: stir, then simmer 30 minutes on low heat. For 5-10 minutes before end of cooking add salt to taste and chopped dill. (somehow forgot to take a picture)
For observant or lax post in days that are allowed sunflower oil, porridge serve with toasted onions. Bon appetit!
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