Millet Porridge with Chicken and Mushrooms from One Pot

If we have risotto, then we could also have milletotto, which could be the name for this simple and tasty savory dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 500 g Meat, chicken, thighs

  • pieces Salt, table

  • 1 spoon Butter, salted

  • 1 piece Onion, raw

  • 250 g Mushrooms, mushrooms, fresh

  • 200 g Millet, raw

  • 2 pod Garlic, fresh

  • 1 dl Alcohol, Wine, White

  • 3 dl Water

  • 300 g Swiss chard, fresh

Steps

  1. Cut the chicken meat into three-centimeter cubes, season them with salt and pepper. Finely chop the onion and garlic, and slice the mushrooms thinly. Remove the stems from the chard, and cut the leaves into wider strips.

  2. In a deeper pan (or in a pot), heat olive oil and quickly sear the meat (in three minutes). Remove it from the pan and set aside on a plate.

  3. Add a tablespoon of butter, wait for it to melt, then sauté the onion, mushrooms, and millet porridge in it. Add the garlic, stir, and wait until it becomes fragrant, then pour in white wine and stir. Add water, the seared meat, and cook the dish covered over moderate heat for 25 minutes.

  4. At the end, mix in the chopped chard (or spinach) and cook for just two more minutes. If necessary, add a little more water so that the millet porridge cooks nicely and the dish is not too dry, and season with a bit more salt and pepper.

Nutrition Information (Per 100g)

  • Calories: 161.03 kcal
  • Fat: 8.14 g
    • Saturated Fat: 2.05 g
  • Carbohydrates: 12.31 g
    • Sugars: 0.64 g
  • Protein: 8.42 g
  • Fiber: 1.56 g

Advice

If we want the grains to still be firm to the bite, more similar to rice, we should first rinse the millet well with hot water before cooking, and during cooking, we leave it undisturbed (do not stir).