Ingredients:

• 0.7 tbsp. drive,
• 1+1/3 tbsp. milk,
• 1 tbsp. pshona,
• 1 tbsp. tsukru,
• 2 pinches of salt,
• 1 tbsp. rodzinok,
• 1 tbsp. dried apricots.

Appetizing - delicious. Savory porridge can not only be boiled in a saucepan on the stove (for example, recipe), but also cooked in a pot in the oven. For example, prepare baby pshonyan porridge with rodzinki and dried apricots.
Pshonyan porridge gives strength and energy to your little heart, and dried fruits charge you with energy for the whole day.

Pshonyan porridge in a pot - Preparation:

If you want to eat healthy food or eat brown herbs, you definitely need to cook pshonian porridge in a pot in the oven. And by adding pieces of watermelon and mushrooms to it, you have a true culinary masterpiece. So, read the recipes and choose the option that suits you.

Secrets of the savory porridge:

• There are two options for preparing porridge from millet - based on water and milk. As for the rest, you can also use baked milk.
• Choose a high-quality pastry for porridge: it is necessary to use a yellow, bright color and a light sanding.
• Before cooking, sort the grains and add them to remove the washed and uncleaned grains, then you need to rinse and dry them several times.
• To ensure that the pshono does not give off any bitterness, it can be poured over a couple of khvilins with dill, and then dried.

The secret to perfect cooking! To color the savory berries and their life, you need to heat the washed grains in a dry frying pan.

• If you are preparing porridge with watermelon, choose thick and tender porridge. Yogo can be cut into small cubes and grated into large cubes.
• The potters need to be covered with liquid not completely, as fragments may seem to flow in during the thermal processing process.
• If you don’t eat pshonian porridge, don’t spare him.
• The pshonka appears to be rosier, as it can be seen in the wet oven with a long stretch of the day.

Respect! Pots containing porridge must be placed in a cold, greased bowl, otherwise the stench will develop over time.

A simple recipe for savory porridge

Let's continue with the classic version of preparing porridge from wheat in the oven. This herb can be served with meat, fish or vegetables.

Stock:

• 10 tbsp. l. pshonki;
• for relish, butter Vershkov;
• water is purified;
• kitchen salt;

Respect! From the specified quantity of products comes two mounds of porridge, served for two to three adults.

Preparation:

Two in one: baked side dish with meat

Pshonian porridge goes harmoniously with a variety of products, including chicken meat and vegetables. Without special costs, you can prepare a delicious side dish and meat, apparently, in one fell swoop. And it’s better to serve this kind of herb at the miners, and it always looks beautiful and appetizing.

Stock:

• 2 carrots;
• 1 tbsp. pshonki;
• 250 g chicken fillet;
• salt;
• blend of spices;
• sprigs of fresh greens;
• 50 ml olive oil;
• water is purified;
• 100 g of olive oil.

Respect! The indicated quantity of products is enough for 3-4 adult servings!

Preparation:

1. The millet is washed and dried.
2. Heat the olive oil in a frying pan and fry the hulls in it until golden brown.
   
3. We transfer the millet into a saucepan and fill it with purified water. The proportions are as follows: for 1 tbsp. millet required 3 ½ tbsp. rіdini.
4. Add salt and cook until the water has evaporated.
   
5. Cut the chicken fillet into cubes.
6. Vegetables are cleaned, rinsed and shaken.
7. The vegetables are sautéed on the olive oil, then the chicken fillet is added. Add all the spices, stir and fry until the meat is ready.

   

8. Now add the porridge to the frying pan and stir. After weeding out a couple of quills, the slab gets wet.
   
9. The porridge is divided among the potters, and the animals are given small pieces of top-heavy butter.
   
10. We bake the porridge with meat for a day, setting the temperature to 180-190 degrees.
11. When the herb is ready, add crushed chopped herbs and serve it to the table.

Please! You can add a little bit of any syru.

Pshonyan “casserole”

And this porridge, from its outside appearance, even resembles a casserole or pie. The grass is so rich and delicious.

Stock:

• 1 liter of milk;
• 1 tbsp. millet cereal;
• 1 tsp. kitchen salt;
• 2-3 tbsp. l. tsukru;
• 100 g of olive oil.

Preparation:

Yaskrava and korisna grass for children

Children can prepare porridge with pshona and watermelon. And if you add candied or dried fruit to it, then your baby will be unable to lift it off the plate. Before that, this grass is incredibly cinnamon.

Stock:

• 300 g millet cereal;
• 250 g watermelon;
• 1 liter of milk;
• salt;
• to relish the cherry sand;
• vershkova oil.

Please! You can extract the watermelon pulp with the help of a small spoon.

Preparation:

1. We wash the flour and sprinkle it with dill several times to add some bitterness to the grain.
2. Garbuzovoch vegetable is clean and raw. The meat is cut into small cubes or grated.
   
3. The miner took the watermelon pulp so that it took up about half of it.
4. Add some cherry juice and salt for relish.
   
5. Now let's eat pshonyan cereal.
   
6. Add a few watermelon pieces on top.
7. Add a little more sugar and add milk to the ingredients. Respect: it is up to the miner to lose a small space.
   
8. Cover the pot with a lid and place in a cold oven.
9. We bake porridge with watermelon for forty-five minutes at a temperature of 180-190 degrees.
10. Then we need to carefully remove the cap. We will continue to cook the herbs for another 10-15 minutes. Then the porridge will come out not just fluffy, but also rosy.

For the miner, this is not only a tasty, but even more cinnamon-like herb for the whole homeland.

Pshonyan porridge in the oven with milk.

For preparation you will need: 300 grams of pshona, 1.5 bottles of water, tsukor and 300 ml of milk. Wash the grains and boil them in water for 20 minutes. Then we add water and transfer the millet to the miner. Pour milk over it, add a pinch of salt and 3-4 tablespoons of zucchini and place in the oven, which has previously been heated to 220 degrees for a quarter of a year. Then the fire fades and destroys 10 more hvilins. Add a little olive oil to the hot porridge.

Pshonian porridge in a pot with watermelon is even more delicious.

Ingredients: a dash of purified watermelon and skins, a couple of spoons of zucchini, 100 grams of dried apricots or candied fruits, a liter of milk and a little butter for relish. Boil milk and add watermelon pulp, cut into small cubes. Boil khvilin 5, and then add pshono. Salt, put in zukor, cover with a crust and leave it for another quarter of a year. Place the porridge in portions, add a splash of butter to the skin and cover with a lid. Place it in the back and heat up to 180 degrees on the surface. Before serving pshonyan porridge, you can add candied fruits, dried fruits or peas.

Pshonyana porridge in a pot, a simple recipe.

You will need: a bottle of millet, an egg, 2 bottles of milk, salt, a couple of tablespoons of tsukru. salt and add tsukor. Wash the porridge, add water and boil khvilin 10. Add egg and top oil to the porridge, mix it, then transfer it to the serving pots, pour milk or tops. The potters put the oven on the surface and heat it up to 200 degrees. When poaching, you can add dried apricots, cut into small pieces.

For those who like their porridge a bit younger, go simple with watermelon and condensed milk.

For its preparation you will need: a kilogram of peeled watermelon, a bottle of pshon, 100 ml of condensed milk and butter. Cut the watermelon into cubes, fill with water, add, rinse and sort out the millet, condensed milk and cook on the stove for 15 minutes. After that, transfer the porridge to a hot dish and place in the oven at a temperature of 180-200 degrees.

Pshonyan porridge with cheese can serve as a wonderful snack.

To prepare it you need to take: a bottle of milk and milk, zukor, top butter, salt and 500 ml of milk. The milk is washed and sorted, and then the milk hangs in a boiling pot. Boil the porridge for 20 minutes, and then add a couple of tablespoons of zucchini, a dash of salt, cheese and top butter. Mix the porridge and add another 15 khvilins on the stove.

Pshonian porridge with prunes and peas is no less tasty.

To prepare it, you need to take: 10 pcs. prunes, 2 bottles of water, a bottle of pshona, 3 tbsp. spoons of peeled hairy peas. Cook the stems of the prunes - rinse and remove from the brush, as there is a stink. Then cut the meat into small pieces and throw them into boiling water. After 5 minutes, millet, salt and zukor are added to it. Boil the porridge for ten lengths, transfer it to a pot and put it in the oven on the surface. A few minutes before they are ready, add the split peas. Fill with olive oil.

Pshonyan porridge in a pot may contain not only licorice. Like a friend, the miracle will come to Pshonian porridge with meat.

You need to prepare the broth first. For this purpose, boil chicken breasts in boiling salted water for about 40 minutes. To make the cherry broth aromatic, add peeled carrots and whole cibulin before boiling. When the chicken is ready, remove the meat and vegetables, and strain the broth. Then, rinse the flour and cook for about a quarter of a year, so that the grain has absorbed all the grain. Cut the boiled carrots into cubes, trim the carrots and sauté the giblets. The meat is squeezed out of the brushes and divided into pieces. Mix carrots, chicken and chicken with porridge, transfer everything into a pot, add a dash of top oil and place on the surface at 180 degrees.

The most delicious porridge in pots - 6 recipes

For those who love to cook meats in pots, it’s no secret that the stench of these dishes comes out extremely tasty. Among such herbs, of course, there are porridges that can be easily prepared for unsatisfactory cooking. Let's talk about the most delicious porridge in the pots - their recipes and preparation.

At the gorschiki you can prepare any kind of porridge - Greek, pshonyan, rice, etc. In this case, due to the peculiarities of the thermal processing of cereals when cooked in pots, the product simmers and comes out especially juicy. Our ancestors cooked porridge in this manner for hundreds of times, and legends were formed about the strength of Russian heroes - all because with this preparation, more vitamins and valuable nutrients are saved in the products. Zagalom, the reasons for preparing meat porridge from the miners themselves are masa. So we are preparing bright clay pots and preparing them for the joy of our homeland!

At the mountain workers you can cook porridge in water, milk and their sum. You can choose one grain or two at a time (for example, rice and millet).

If porridge is prepared with meat or vegetables (for example, pearl barley, buckwheat and rice), then the additional ingredients are first coated, then placed in a pot, and the grain is placed in the oven and filled with water and other ingredients.

For rice, you need twice as much grain as the grain itself, and for other grains enough so that the grain covers them in a couple of fingers.

After cooking, let the porridge steep in a pot for 5-10 minutes, so it will “go away” and become more aromatic.

Don’t forget about spices and herbs, which enhance the taste of any herb.

First recipe: Yachna porridge with meat from the gorshchik

You will need: 500g meat, 2 tomatoes, 1 carrot and cibul, 12 tbsp. egg groats, 4 tbsp. olives, 2 tbsp. tomato paste, salt.

How to cook barley porridge in a pot. Wash the grains, dry them, grate the carrots, chop the tomatoes, chicken and meat. Simmer the meat 10 times in a frying pan, add the beef, simmer 3-4 times, add the carrots, simmer 2 more times, add the tomatoes - if they stink, add the juice, add the tomato paste, add salt, season with spices until it tastes good, stir, heat for a couple of minutes. lin. Place stewed vegetables with meat (a quarter) on the bottom of the pot, pour 3 tbsp onto the animal. cereals, then another quarter of vegetables with meat - and so on until you run out of ingredients, the rest is a ball of cereal. Pour in dill - you must cover the food, put in the oven, turn down the temperature to 180 degrees, simmer the porridge at 50 degrees.

Another recipe: Barley porridge with mushrooms in a pot

You will need: 150g of any mushrooms, 1 carrot and cibulitsa, 4 tbsp. pearl barley, 2 tbsp. sour cream and oil, salt.

How to prepare porridge with mushrooms. Boil pearl barley porridge, add zucchini and carrots, saute them in butter until soft, add mushrooms, steam all the juice, then add sour cream and mix. Place mushrooms and vegetables on the bottom of the pot, add barley to the beast, pour in 100 ml of dill, put in the oven on the surface, turn the heat down to 180 degrees. Before serving, sprinkle some greens.

The preparation of porridge by the mountain workers is very simple. Be respectful of such porridges, but with special love among the shanuvalniks of such herbs, buckwheat porridge is appreciated, as in the Gorshchiks it comes out especially tasty. It can be prepared with mushrooms, meat, vegetables, liver, etc.

Recipe three: Buckwheat porridge with liver and vegetables at Gorshchiku’s

You will need: 500g chicken liver, 300g buckwheat, 2 tomatoes and chasnik cloves, 1 zucchini, carrots, bell pepper and cibulits, 1 tbsp. otztu of wine, black pepper, greens, olive oil, salt.

How to cook buckwheat with vegetables and oven in the oven. Wash the liver, dry, salt and pepper, grease 3 times with olive oil. Grease the washed buckwheat in a dry frying pan until a bright smell appears. Cut the carrots into cubes, grease them with oil, place the same sliced ​​zucchini, grease 2 more pieces, add chasnik, tsibul, sliced ​​sweet pepper, 3 pieces, grease, pour in the wine ocet, pepper and salt, you can Lightly add sugar and stir. Place the liver on the bottom of the pot, then the buckwheat, and the vegetables, sprinkle the chopped greens, and add the peeled tomato skins to the animal. chop coarsely, add salt, add water to coat the food, cover the pots with crusts, put in a cold oven, turn on the temperature to 190 degrees and cook for 30 minutes.

Recipe for quarters: Buckwheat porridge with meat and mushrooms at Gorshchiku's

You will need: 100g of yalovic, 2 bottles of water, 2/3 bottle of buckwheat, 1 carrot, pecheritsa, herbs, black pepper, salt.

How to prepare Greek porridge with mushrooms and meat for a miner. Cut the meat into cubes, carrots into thin slices, mushrooms into small cubes, chop the greens. Place the meat in pots, then carrots, mushrooms, washed buckwheat, add water, pepper and salt, put in the oven, turn on the temperature to 180 degrees and 40 degrees. I'm ready to eat some green porridge.

Today, many of our grandmothers’ and great-grandmothers’ recipes are undeservedly forgotten, replacing the herbs of foreign cuisines, and even the Russian herbs that have been reinterpreted by generations are, as a rule, even more delicious and nutty. Among them is millet and rice porridge. Try to cook it and, I doubt it, really appreciate this old recipe.

Recipe for feasts: Porridge with rice and pshona at Gorshchikh

You will need: 30g of top butter|mastila|, 1 liter of milk, 2/3 of a bottle of pshon and rice, 3 tsp. Cucru, 1 tsp. salts

How to prepare millet and rice porridge. Rinse the rice into a pot, then add the washed rice, stir, pour in the milk, not reaching the edge of the pot 1.5 cm, add the zukor and salt, mix, add the butter. Place the pot in the oven and cook the porridge at 40 degrees at a temperature of 180 degrees.

It’s simply amazing to come out with that pea porridge cooked in a pot. In this way it can also be prepared according to the finest traditions – with smoked meats.

Recipe for sostiya: Pea porridge with smoked meats from Gorshchiku

You will need: 300g brisket/ham/bacon, 2 bottles of split peas, 2 cibulins, 3-4 bay leaves, black pepper, salt.

How to cook pea porridge in a pot. Soak the peas in cold water for 5-6 years. or at first, then rinse with running water. Then the peas need to be re-filled with clean cold water so that they are covered by 3-4 cm and, having covered, leave at room temperature until they are completely dry. After this, wash the peas again. Slice the brisket into thin slices, roll the fillets into the fillets and brush them until browned. Drain the peas from the gorshchik, add the meat and thyme, add salt and pepper, and place the laurel in the skin of the gorshchik. Pour hot water into the pots up to the brim, cover with crusts or foil, bake in the oven for 1.5-2 years at a temperature of 160 degrees.

Many porridge lovers value porridges cooked in kettles as the most delicious. Try to grow this herb and appreciate it at home!

This Swedish morning grass is the most delicious malt, as children will grow up to their hearts. Pshonyan porridge in a pot, baked in the oven and prepared according to our pokrok recipe with photos - this is the perfect cob of the day. An unusual method of preparation and midday confiture will add a unique taste to this pastry.

How to cook pshonian porridge in a pot in the oven.

To prepare this herb, choose the highest quality grain - millet, which is easily absorbed by the body and contains high potassium, magnesium and iodine. Having moistened the pshonian porridge, baked in a pot with rodzinki, top oil, cinnamon and cardamom, we have the most delicious snack for little fools and their fathers. The amount of ingredients indicated in the photo recipe will yield 2 pots of millet porridge with milk.

• Pshonyan cereal – 1 bottle;
• Milk – 2 bottles;
• Oliya vershkove – 60 gr.;
• Rodzinki – 100 gr.;
• Tsukor – 2 tbsp. spoons;
• Cinnamon - to taste
• Strength behind the relish
• Cardamom - for relish

Cooking millet porridge with milk in a pot

Krok 1.

If you wash the grain, the water will not become clear.

Croc 2

Before baking in a pot, the millet must be boiled until ready. Cook the cereal 10-15 minutes.

Croc 3

After washing the rodzinki, you can steam them after the fruits. If you want to place the raisins at their best, it is best to steam them before preparing the porridge.

Krok 4.

For best baking, use a ceramic pot. Place the boiled millet in a container, adding 10 centimeters to the pot in order to accommodate other ingredients.

Krok 5.

Add rodzinki, cinnamon and cardamom to the cereal.

Krok 6

The milk is heated in order to dissolve the milk into the milk. Add a tablespoon of cinnamon and a pinch of salt to one small pot.

Krok 7.

Pour the milk into the pot and leave 2 centimeters to the edge of the bowl so that the milk does not leak out during the cooking time. Add 30 g of vershkova butter. The oven temperature must be set to the minimum degree and then the millet porridge should be placed in a pot for 10-15 minutes. Next, set the temperature to 180 degrees and bake the porridge until the top is browned.