Many people in the Western world have never heard of millet. But that ancient food is traditional in Russia. Every Russian family cooks millet time to time.
Millet has many health benefits because it is seed. Not grains. It is gluten-free and has fiber. It helps to prevent heart diseases and diabetes, and etc.
And so our school breakfasts are often millet breakfasts.
We have various millet cereal recipes. And one of them is millet breakfast porridge with sauerkraut.
Fermented cabbage has a lot of healthy benefits in itself. And when we combine it with millet we obtain a healthful meal.
How to Cook Millet Porridge with Sauerkraut?
- 3.5 ounces raw millet;
- 7.0 ounces of sauerkraut;
- 2 ¾ cups water;
- 1 onion;
- 1 carrot;
- 1 bay leaf;
- olive oil or ghee, to taste;
- salt, optional.
Primarily, we should prepare the millet.
We can rinse it very well only. But if we want to have the real delicious and healthy porridge, we should soak out millet. If you don’t soak raw millet, our porridge will have a bit bitter taste.
Besides that, it may be quite difficult to digestive. As any other seeds, raw millet contains antinutrients that impair some digestive enzymes and the ability of the body to absorb some minerals. When we soak raw seeds, they lose their antinutrients.
So, rinse the millet.
Pour hot water over the millet. And set aside for 30 minutes.
Rinse the millet again. Again pour hot water. Wait 30 minutes. And rinse the millet in the last time.
That’s all. Our millet is free from antinutrients now. And we can cook our healthy porridge.
Millet Porridge Recipe
Heat olive oil in a pan. Add the grated carrot and chopped onion. Sauté 4-5 minutes or until the vegetables are beginning to brown.
Rinse the fermented cabbage and drain it. Stir the sauerkraut in the carrot and onion.
Pour 5 ounces water. Simmer over moderate heat, occasionally stirring, for 15 minutes.
Add the grains and bay leaf.
Pour 2 cups hot water. Stir well. Cover. Bring to a boil over the high heat. Then decrease the heat and simmer over small heat until the millet is tender (about 15 minutes). The millet must absorb most of the water.
Remove the millet porridge from heat and let it stand for 5-7 minutes. Then stir well. Add some butter and salt if you’d like. Serve immediately.