Millet porridge with potatoes and onions
My mother told me about this porridge years ago, but I only recently got round to trying it. We enjoyed it both hot and cold. It makes a welcome change during Lent when prepared with vegetable oil. This time I added a boiled egg I had on hand, and it worked well.
Rinse the millet thoroughly. Drain the water at least three times. After this, scald the cereal with boiling water. Pour 4 cups of water into a saucepan, pour in the cereal and cook.
While the millet is boiling, peel and cut one potato into small cubes. I had a big one. If the potatoes are too small, you can take a couple. Place the chopped potatoes in a pan with cereal.
While the millet and potatoes are boiling, peel and finely chop the onion. Fry in vegetable (or butter) oil. Be careful not to burn the onion.
Once the porridge boils, reduce the heat to a gentle simmer. Add more water if needed, or if you prefer a looser consistency, and season with salt.
The potatoes are cooked. The millet is also ready. You can add fried onions.
Add, mix and leave to simmer under the lid for another 15 minutes. That’s it, millet porridge with potatoes and fried onions is ready. Bon appetit!