Field porridge with millet

Russian cuisine

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Description Products Steps

A rustic dish, tasty, satisfying, nutritious, with fried lard. The porridge cooks quickly and is perfect with fish dishes. You can cook this porridge for both lunch and dinner. Field porridge is ideal if it is cooked outdoors over a fire, which is why fishermen and hunters love to cook it.

1. Calories
   124,07 kcal
2. Protein
   2,81 gram
3. Fat
   4,83 gram
4. Carbohydrates
   17,79 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Potato

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   190 g
2. Millet

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   200 g
3. Onions

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   50 g
4. Water

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   500 ml = 500 g
5. Vegetable oil

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   40 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste

Steps:

1. 
   Rinse the millet several times until the water becomes clear. Peel the onion and chop finely. Peel the potatoes, wash and cut into small pieces.
2. 
   Boil the potatoes in a saucepan of salted water for 15 minutes. Add the washed millet to the potatoes, add salt and cook until all the water has evaporated, about 25 minutes.
3. 
   In a preheated frying pan in vegetable oil, fry finely chopped onion until golden brown. Serve the porridge in portioned bowls with fried onions on top.
4. 
   You can serve the porridge with lard, fried in small pieces, or salted cheese mixed with finely chopped dill.

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