Bread - to all the head? Chunk the third. Millet: everything, except history!
Millet - one of the major krupyany cultures. From its zernovka receive millet known for all (well who does not love millet cereal?!), very valuable tastes, plus it is easily acquired by both a children`s, and adult organism. By the way, ability of millet to boil soft quickly matters in the list of advantages too. Millet contains more than 60% of carbohydrates, about 4% of fat, maximum (among all grain) protein percent - 14%. There are also vitamins of group B and mineral substances.
The dishes prepared from millet join nutritionists in medical foods at atherosclerosis, obesity, various diseases of a liver, pancreas. In the people millet was always highly appreciated as a product, “strengthening a body“, giving force. And last century among the people knowing (whether not from here the word “sorcerer“?) the opinion was created that millet cereal - one of the best means which are best bringing antibiotics out of an organism.
Millet is of great importance not only for the person, but also for pets is a valuable forage in poultry farming, especially for young growth. Prosyany straw and a polova on the fodder qualities almost catch up unsurpassed (for many animals) with meadow hay. The comic writer Mikhail Zadornov famous for all, of course, in own way would comment on the phrase that “millet represents a good forage for pigs and in the USA is used as substitute of a maize (corn) and a sorghum“.
And still the important point connected with the matchless drought resistance surpassing drought resistance of all other cultures: millet is of great importance as “insurance“ culture, to them oversow fields in case of death of winter or early summer crops from - for adverse weather conditions. Millet is used also as pozhnivny culture - after harvesting of other cultures. It differs in big productivity and at rather competent agrotechnology more than 25 centners from one hectare - quite decent result yield a harvest.
For practical people it will be interesting “to classify millet“ - and it is easy to make it as (unlike rice, for example) only “very famous“ two kinds of this grain. The first - polished millet - the pounded grain which is completely deprived of flower films and partially fruit seed covers and a germ. A surface of yellow color, but without gloss. The second kind of grain - dranets . These are the whole grains exempted from flower films, all covers, germs are kept; the fat, unstable at long storage, which is contained in a germ gives bitterish smack (in such cases say that millet turned rancid). Yellow grain has a characteristic brilliant surface. On each grain the white speck is clearly visible - it is and there is a germ which at too long storage darkens that demonstrates grain damage.
By the way, nutritionists recommend to calcinate millet before cooking porridge.
Once millet cereal was considered as the hardly acquired food (not to confuse a request to “digestible“ meat of rabbits!) but in the same old kind times skilled people claimed that “it is easy to eliminate this defect, eating more fat“. Probably, from here “legs“ at all of the known saying “Porridge grow at oil you will not spoil!“
I in end of a sketch, by tradition, “sladkayaparochka“ of councils and recipes from area of cookery.
Millet cereal can be prepared in a pressure cooker. For this purpose on a grid put a pan without cover with grain. A pressure cooker rearrange on fire, the gulf under a grid the begun to boil water, and close a cover. Porridge begins to boil. In 8 - 10 minutes all design is cleaned from fire, without uncovering. When there is steam, porridge will be ready.
Millet vegetables soup . Ingredients: half-glass of grain, half-glass of sour cream, carrots (1 piece) and parsley root, 3 - 4 potatoes, one and a half liters of vegetable broth, 3 - 4 tablespoons of butter, greens of fennel and parsley, salt. At diseases of a liver, pancreas - besides parsley, it is possible to add a little celery and 40 - 50 g of chopped swept a white cabbage.
To cut carrots and parsley, to protushit in oil, having added a little water. In the boiling vegetable broth the washed-out millet and the cut potatoes cooks meanwhile. When millet and potatoes are ready, stewed vegetables are added to them; now it is necessary to salt and to boil soup a little more. Also it is possible to give with sour cream and small cut greens. Bon appetit!
Combined porridge. They say that the power of any of grain is unique. And, probably, therefore in monasteries in the period of a big easter post cooked “combined“ porridge. Here it is possible to combine 3 - 4 different types of grain.
On 1/2 or 1/3 glass of grain it is necessary to shift polished carrots (3 - 4 pieces) and onions (1 - 2 bulbs of average size) - without mixing grain! - adding 3 - 5 tablespoons of vegetable oil and 3 - 4 glasses of the added some salt boiled water. Not to mix! To cook on small fire!
The porridge made in such a way will help to cope in the period of spring avitaminosis with the rising weakness and “not to get to a trap“ spring colds!
Cutlets. the Glass of grain (millet), on a tablespoon of ground crackers and wheat flour, 2 - 3 tablespoons of butter, two tablespoons of jam (to taste, at choice), 4 glasses of water, salt.
At first from grain cook the simplest porridge. Having cooled, add flour and salt. Having stuck together cutlets, having rolled in them in crackers, fry in the kindled butter. It is possible to give with jam! And it is possible also without, it`s up to you.
Porridge with fruit. place the washed-out millet In the begun to boil water, there send 2 - 3 tablespoons of butter (“oil you will not spoil porridge!“), it is necessary to cook about 10 minutes, and then to bring to readiness on a water bath. We add sugar, oil, small cut boiled carrots and apples, the prunes which are washed out in advance raisin purified of stones to already ready porridge … Now all this it is necessary to cover and cook half an hour more on a water bath. And only after that it is possible to start a meal.
And we will go further to travel over the country of cereals.