Millet Porridge with Rabbit Meat and Fruits in Meat Broth
⏳ Time
45 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Rabbit - 17.6 oz
- Millet - 14.1 oz
- Carrot - 1 piece
- Onion - 2 heads
- Garlic - 2 cloves
- Quince - 2 pieces
- Canned Mushroom Soup - 2 tablespoons
- Vegetable Oil - 2 fl oz
- Black Pomegranate Molasses - 1 piece
- Chicken Broth - 10 fl oz
- Dill - ½ bunch
- Parsley - ½ bunch
- Scallions - ½ bunch
- Red Long Chili Peppers - ½ teaspoon
- Serviceberries - 2 teaspoons
- Paprika - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Rinse the meat and cut it into small pieces.
Step 2
Wash the carrot, peel it, and cut it into cubes.
Step 3
Peel the onion, wash it, and slice it into half-rings.
Step 4
Peel and wash the garlic.
Step 5
Wash the pomegranate and remove the seeds.
Step 6
Wash the herbs and chop them finely.
Step 7
Wash the quince, remove the core, and cut it into four pieces.
Step 8
In a deep skillet with heated oil, add the meat and fry until golden brown.
Step 9
Add the onion and fry until golden.
Step 10
Pour in a little broth, add the carrot, and reduce the heat. Cover and simmer for 5 minutes. Level the vegetables and do not stir anymore.
Step 11
Turn the heat to maximum.
Step 12
Pour in the remaining broth, bring to a boil, add salt, pepper, paprika, and barberry.
Step 13
When the broth boils, add the peas, then half of the prepared millet, place the garlic and quince on top, and evenly sprinkle with the remaining millet.
Step 14
Cook until done.
Step 15
Serve the finished porridge on a large dish, garnished with garlic, quince slices, and herbs.
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