Millet porridge with baked carrots
6 servings
50 minutes
Millet porridge with baked carrots is a harmony of simple yet rich flavors of Russian cuisine. Millet, with its soft texture and light nutty taste, pairs wonderfully with aromatic carrots baked with onions and rosemary. This recipe has roots in ancient village traditions when every housewife aimed to prepare a hearty and healthy dish from available ingredients. Baking the vegetables reveals their natural sweetness and adds depth to the porridge's flavor. Olive oil adds tenderness, while spices make the dish expressive. It's an ideal option for a cozy family breakfast or a nutritious lunch that brings warmth and richness.
1
Preheat the oven to 220 degrees. Mix the carrots with onions and olive oil, season with salt, add rosemary, and place in the oven for 30 minutes.
- Carrot: 400 g
- Red onion: 2 pieces
- Olive oil: 3 tablespoons
- Salt: 0.5 teaspoon
- Fresh rosemary: 1 tablespoon
2
While the vegetables are baking, prepare millet porridge. For this, boil the grains in salted boiling water for 20-30 minutes until softened, until all the liquid is absorbed.
- Wheat groats: 2 glasss
- Water: 4 glasss
3
Add olive oil to the porridge and garnish with roasted vegetables.
- Olive oil: 3 tablespoons
- Carrot: 400 g
- Red onion: 2 pieces
