Millet porridge with chicken and feta cheese
3 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
3
Wash and chop the greens of dill, cilantro, and parsley.
- Dill: to taste
- Cilantro: to taste
- Parsley: to taste
4
Wash the young garlic.
- Garlic: 1 piece
5
Cut the cheese into large slices.
- Brynza cheese: 100 g
6
Rinse the fillet, cut into 30-gram portions, fry in melted fat, add onion, carrot, pepper, salt, and a small amount of greens.
- Chicken breast fillet: 300 g
- Onion: 2 heads
- Carrot: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
- Dill: to taste
- Cilantro: to taste
- Parsley: to taste
7
Fry for 3 minutes, add 100 ml of water and simmer for 5 minutes.
8
Then add the pre-washed millet, pour in 400 ml of water, and cook for 30 minutes.
- Millet: 300 g
9
Place the cooked porridge on a small plate.
10
Sprinkle with the remaining dill, cilantro, and parsley.
- Dill: to taste
- Cilantro: to taste
- Parsley: to taste
11
Serve at the table. Serve the cheese and young garlic separately.
- Brynza cheese: 100 g
- Garlic: 1 piece
