Millet porridge with rabbit meat and fruit in meat broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the meat and cut it into small pieces.
- Rabbit: 500 g
2
Wash the carrot, peel it, and cut it into cubes.
- Carrot: 1 piece
3
Peel the onion, wash it, and slice it into half rings.
- Onion: 2 heads
4
Peel and wash the garlic.
- Garlic: 2 cloves
5
Wash the pomegranate, remove the seeds.
- Pomegranates: 1 piece
6
Wash the greens and chop them finely.
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Spring onion: 0.5 bunch
7
Wash the quince, remove the core, cut into four pieces.
- Quince: 2 pieces
8
Place the meat in a deep pan with heated oil and fry until golden brown.
- Rabbit: 500 g
- Vegetable oil: 70 ml
9
Add onion and fry until golden brown.
- Onion: 2 heads
10
Pour in some broth, add carrots, and reduce the heat. Simmer covered for 5 minutes. Level the vegetables and do not stir anymore.
- Meat broth: 300 ml
- Carrot: 1 piece
11
Make the maximum fire.
12
Pour in the remaining broth, bring to a boil, add salt, pepper, paprika, and barberry.
- Salt: to taste
- Ground red pepper: 0.5 teaspoon
- Paprika: 1 tablespoon
- Barberry: 2 teaspoons
13
When the broth boils, add the peas, then half of the prepared millet on top, place the garlic and quince, and evenly sprinkle with the remaining millet.
- Canned green peas: 2 tablespoons
- Millet: 400 g
- Garlic: 2 cloves
- Quince: 2 pieces
14
Cook until ready.
15
Place the cooked porridge on a large plate, garnish with garlic, quince slices, and greens.
- Garlic: 2 cloves
- Quince: 2 pieces
- Dill: 0.5 bunch
- Parsley: 0.5 bunch
- Spring onion: 0.5 bunch