L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

RamenJapanese cuisine

Paella dish

Layered pie gibanicaSerbian cuisine

Paella dish

ChowderAmerican cuisine

Paella dish

Cheese croquettesFrench cuisine

Paella dish

Traditional Chili Con CarneMexican cuisine

Paella dish

Lithuanian dumplings ZeppelinsLithuanian cuisine

Paella dish

Fish cutletsRussian cuisine

Paella dish

Honey gingerbreadRussian cuisine

Paella dish

ChakhokhbiliGeorgian cuisine

Paella dish

Lemon Meringue PieFrench cuisine

Kulesh with lard

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

616

kcal

7.9g

grams

45.9g

grams

47.1g

grams

Ingredients

4servings

Potato

500

g

Millet

0.5

glass

Salo

200

g

Onion

2

head

Parsley

1

bunch

Salt

to taste

Cooking steps

1
Sort and thoroughly rinse the millet.
Required ingredients:
1. Millet: 0.5 glass

2
Boil 1 liter of water, add millet, salt it, and cook until ready.
Required ingredients:
1. Millet: 0.5 glass
2. Salt: to taste

3
Peel the potatoes, wash them, cut into small cubes, add to the porridge and cook over medium heat for 30 minutes.
Required ingredients:
1. Potato: 500 g

4
Chop the fat finely.
Required ingredients:
1. Salo: 200 g

5
Peel the onion, wash it, chop it, place it in a pan with fat and fry.
Required ingredients:
1. Onion: 2 heads

6
Add fat and onion to the porridge and cook on medium heat for another 5 minutes.
Required ingredients:
1. Salo: 200 g
2. Onion: 2 heads

7
Wash and chop the parsley leaves.
Required ingredients:
1. Parsley: 1 bunch

8
Serve the cooked porridge in plates and sprinkle with parsley.
Required ingredients:
1. Parsley: 1 bunch

Similar recipes