Wheat porridge in chicken broth. Millet porridge in broth Millet porridge in broth

Cereals are quite versatile products that are an excellent side dish for meat and vegetable dishes, salads and homemade pickles. But if you are on a diet, and a large piece of meat for dinner is unacceptable for you, you can experiment with the main course, and then buckwheat in chicken broth will come to the rescue. It is nowhere easier to prepare - even a child and the most inept housewife can handle it, and two variations of the recipe will allow you to make a dish in a saucepan and in a slow cooker!

Buckwheat in chicken broth and extra pounds

Such a dish will not add a single gram of weight. Think for yourself: you will not eat meat, but the main calories are contained in it.

Now imagine how delicious this porridge will seem to you, especially if you are on a buckwheat diet and for several days in a row you see nothing on your plate but empty buckwheat!

If you are lucky with your figure and you don’t particularly need to take care of it, this side dish can be combined with absolutely any other products: meat, fish, stewed vegetables, Korean carrots, salted or pickled mushrooms, pickles, adjika!

Buckwheat in homemade chicken broth, a classic recipe

I don’t think it’s necessary to teach you how to cook chicken broth, because it’s something, but everyone can cook a chicken. In addition, you can try this version of buckwheat porridge if you just have chicken broth left after preparing another dish.

Ingredients

Buckwheat - 1.5 cups;
Chicken broth - 1 l;
Salt - to taste.

How to make buckwheat porridge on the broth correctly

Rinse the cereal well under running water.
We take a pan, pour washed buckwheat into it, pour it with chicken broth, turn on medium heat.
When the broth boils, reduce the flame to a minimum, add salt, cover the saucepan with a lid and cook the cereal until tender.

This should take about half an hour. In any case, we will see that the dish is ready when the cereal has absorbed all the broth.
When the porridge is cooked, let it stand for a quarter of an hour on the switched off stove, after which we serve it to the table.

Buckwheat in chicken broth, a recipe for a slow cooker

Ingredients

- 0.5 kg + -
Buckwheat - 1 cup + -
- 1 PC. + -
- 1 PC. + -
- 1 tbsp. + -
- 1 tbsp. + -
- taste + -

How to cook buckwheat on chicken in a slow cooker

Let's start with the broth first. To do this, we wash chicken drumsticks, put them in a multicooker bowl.
We clean the onion and carrot, but do not cut it, and send it to the chicken. They will just give off their wonderful vegetable flavor when cooked.
Now pour water into the multicooker bowl so that it covers the chicken with vegetables, add a little salt, close the lid, set the “Cooking” mode for half an hour.
When the broth is cooked, we pull out the chicken and put it aside, let it cool slightly. And we filter the broth into a separate saucepan. We cut the boiled vegetables into cubes.
Pour sunflower oil into the multicooker bowl (you can not wash the bowl after draining the broth), heat it in the “Frying” mode and fry the carrots and onions until they acquire a pleasant golden color.
When the vegetables are “golden”, we put the washed buckwheat groats in the bowl, pour back the strained broth, close the lid. We cook porridge in the “Cooking” mode for 20-30 minutes. Twenty minutes will be enough for the buckwheat to come out crumbly, and half an hour for those who prefer more boiled, stewed cereals.
When the buckwheat is ready, open the lid of the multicooker, put the butter there, add the diced chicken meat (we get it by removing the skin from the boiled shanks and separating the meat from the bones).
Stir, serve directly from the heat to the table.

Buckwheat on chicken broth with vegetables and meat pieces in a slow cooker turns out almost the same as in a real Russian oven. Try it for sure!

I deliberately did not engage in embellishment when photographing porridge, leaving it in its pastel-like porridge-like simplicity. I will compensate for the lack of visual appeal with phrases and epithets. Because it is very tasty, cozy, homemade porridge.

So, there were about 1.2 liters of cold chicken broth on the third day. Separately from that broth in a cup lay unpresentable boiled chicken parts - a pair of wings and 4 chicken necks. Remains of what the broth was boiled with.
Then the husband returned from the Tashkent Askiya Bazaar, where he was instructed to buy cereals according to a long list. He approached the purchasing process creatively, as a result of which I ended up in the kitchen with bags of cereals, which were not on my list.
Including wheat groats. The cheapest of all brought. I think it's because the people of Tashkent don't know what to cook with it. So I’m telling you that: Porridge with chicken!

In a saucepan with a thick bottom, bring the chicken broth to a boil, add a couple of finely chopped carrots.
Boiled chicken meat, taken in pieces from the bones, is also sent there.
We wash less than a glass of wheat groats so that the remains of the husk emerge. Pour into the broth. Bring to a boil. Stir, reduce the power of the stove to the languishing mode. Cover the pan with a lid, leaving a narrow gap. A couple of times it is worth going up, mixing. We cook for half an hour.
At the very end, salt and add ground black pepper.
Turn off the stove and let the porridge stand for 10-15 minutes under a tightly closed lid.

The porridge is liquid and viscous. The union of chicken broth and boiled wheat groats gives a jelly-like connection to all grains. Well, such as oatmeal jelly.

The taste of porridge is delicate. The taste is of chicken broth. Pieces of chicken and boiled carrots are woven into the bready wheat taste with unbearable harmony. Interestingly, this porridge is no less tasty when cold.
Highly recommend!

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Millet porridge in chicken broth For some reason, millet porridge has not been favored by modern man lately. Perhaps, along with pearl barley, it is associated with hospital or army food, or maybe with the advent of food abundance, they simply forgot about it. But before, millet porridge was revered more than buckwheat, and was one of the main dishes on the lordly and peasant tables. The Chinese were the first to “bite through” millet. It was they who began to specially cultivate this crop, as they realized that it is rich in both vitamins and nutrients. When millet spread around the world, the Slavic peoples appreciated its unpretentiousness and productivity, unlike corn and rice, which our climate was not suitable for. Since then, millet porridge has firmly entered their diet. You can cook millet porridge with milk, water, or a mixture of milk and water. If desired, it can be made sweet or salty, crumbly or boiled, add pieces of vegetables or fruits to it. For many peoples, millet porridge serves as a filling for baking. For example, for the Bashkir kystyby. And we suggest you cook a delicious and satisfying dish - millet porridge in chicken broth, with chicken pieces.

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Photo gallery: Millet porridge in broth

Ingredients:

Millet groats 1 tbsp.
Chicken thigh 250 g
Onion 1 pc.
Carrot 1 pc.
Butter 15 g
Salt 2 pinch

Instructions

Step 1 To prepare porridge, take millet, chicken thighs (or any other part of the chicken), onions, carrots, butter and salt.
Step 2 Wash the chicken thighs well, peel the onion, peel and chop the carrots coarsely - pour everything into 1.2 liters of cold water.
Step 3 Bring to a boil, remove the foam, add a pinch of salt and cook from the moment of boiling for 40 minutes over low heat.
Step 4 Strain the finished broth. Rinse the millet well under running water. Bring 1 liter of broth to a boil and add the cereal - cook for 20 minutes over low heat, salt to taste.
Step 5 Cut the chicken meat into medium pieces.
Step 6 Add chicken and butter to the finished porridge.
Step 7 Mix everything thoroughly, then wrap it up for 15-20 minutes so that the porridge is infused, and then you can serve.