Monastic millet porridge
Composition / ingredients
4
Servings:
Cooking method
1. Cook each cereal separately until cooked in salted water, then mix them.
2. Peel the onion, cut it into cubes.
3. Wash and peel the carrots. Grate it on a grater with large holes.
4. Heat the vegetable oil in a frying pan, put the onion, fry it for a few minutes.
5. Add carrots to the onion, passer until almost ready.
6. Put the mushrooms in the pan, fry all together for 5 minutes.
7. Put fried mushrooms and vegetables in the porridge mixture, salt if necessary, put everything together on low heat.
8. Simmer for 2-3 minutes, then add the greens to the porridge and mix everything.
Serve the monastery porridge hot. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Unpolished rice - 285 kcal/100g
