How to cook millet? (Kako skuvati proso?)

Ingredients (for about 300 g of cooked millet): 100 g of millet, 300 ml of water, a pinch of salt (optional).

Preparation:

Soaking millet

1. Pour cold water over the millet, twice as much water as the millet. Leave in the refrigerator for 6 to 12 hours. Change the water after 6 hours. Throw the water away. Pour new water, mix, drain and repeat several times, until the water becomes almost clear.

Cooking millet

2. Put the millet and water in a pot and add salt and let it boil on a high temperature (6 out of 6).

3. Reduce the heat to medium (4 out of 6) and cook covered for about 20 minutes, until the millet absorbs the water and softens.

4. Remove from the stove and leave covered for another 10 minutes.

5. Loosen with a fork.

Ratio of millet and water

• For loose millet: 1 part millet : 3 parts water.
• For creamier millet: 1 part millet : 4 parts water.

Where is loose millet used?

Loose millet is most often used for

1. Side dishes:

• as a side dish with vegetables, meat, fish or eggs
• as a substitute for rice, bulgur or couscous in dishes
• with stewed or roatsted vegetables

2. Salads:

• cold salads with vegetables, spices and olive oil
• salads with added protein sources (eggs, cheese, meat, fish)

3.Stuffing: 

• for stuffing peppers, zucchini, cabbage rolls or other vegetables from the oven

4. Meals in a bowl:

• as a base for a meal in a bowl (millet + vegetables + protein source)

5. Salty recipes - savoury dishes:

• for the preparation of salty porridges where whole grains can be felt
• for savoury fritters and millet burgers - patties

6. With vegetables:

• with roasted, cooked or stewed vegetables as a complete meal or side dish

Where is cream millet used?

Creamed millet is more commonly used for:

• puddings and sweet porridges
• mushy side dishes
• instead of rice for risotto variants with vegetables
• cream soups for thickening

Sastojci (za oko 300 g kuvanog prosa): 100 g prosa, 300 ml vode, prstohvat soli (opciono).

Priprema:

Potapanje prosa

1. Proso preliti hladnom vodom, duplo vise vode nego prosa. Ostaviti u frižideru na 6 do 12 sati. Na 6 h zameniti vodu. Baciti vodu. Sipati novu vodu, promešati, procediti i ponoviti nekoliko puta, dok voda ne postane skoro bistra.

Kuvanje prosa

2. Stavite proso i vodu u šerpu i dodajte so i pustite da proključa na jakoj temperaturi (6 od 6).

3. Smanjite temperaturu na srednju (4 od 6) i kuvajte poklopljeno oko 20 minuta, dok proso ne upije vodu i omekša.

4. Sklonite sa sporeta i ostavite poklopljeno još 10 minuta.

5. Rastresite viljuškom.

Odnos prosa i vode

• Za rastresit proso: 1 deo prosa : 3 dela vode.
• Za kremastiji proso: 1 deo prosa : 4 dela vode.

Gde se koristi rastresit proso?

Rastresit proso najčešće se koristi za

1. Prilog:

• kao prilog uz povrće, meso, ribu ili jaja
• kao zamena za pirinac, bulgur ili kuskus u jelima
• uz dinstano ili peceno povrce 

2. Salate:

• hladne salate sa povrćem, začinima i maslinovim uljem
• salate sa dodatkom izvora proteina (jaja, sir, meso, riba)

3. Punjenje:

• za punjenje paprika, tikvica, sarme ili drugog povrća iz rerne

4. Obroci u ciniji:

• kao osnova za obrok u činiji (proso + povrće + izvor proteina)

5. Slana jela:

• za pripremu slanih kaša gde se osećaju cela zrna
• za slane ustipke i pljeskavice od prosa

6. Uz povrće:

• uz pečeno, kuvano ili dinstano povrće kao kompletan obrok ili prilog

Gde se koristi kremasti proso?

Kremasti proso se više koristi za:

• pudinge i slatke kaše
• kašaste priloge
• umesto pirinca za rižoto varijante sa povrćem
• krem supe za zgušnjavanje