Millet porridge with lard

Cooking such a fragrant and delicious porridge is easy! To do this, first of all, we measure the required amount of millet and thoroughly rinse it under running water. My millet until the water begins to flow clear. After the millet is filled with drinking water so that the cereal is completely covered with it. Leave for half an hour, and then drain the water.

While the millet is soaked, we prepare the pork rinds, for which we cut the fat into thin slices. Heat the cauldron over medium heat, and then spread slices and lard on it and fry them until translucent. We transfer the pork rinds to a separate plate, we do not pour the melted fat out of the cauldron.

Turn on the oven to heat up to 190 degrees Celsius. First we will cook porridge on the stove, then put it in the oven. According to the same principle, you can cook porridge with lard in a slow cooker - first fry the lard, and then cook millet in the "Porridge" mode.

So, let's continue... Peel the onion and garlic from the husk. Cut the onion into cubes, and finely chop the garlic with a knife. Fry the onion and garlic for 4-5 minutes over medium heat in the melted fat. It is not necessary to fry them much - it is enough to cook them until soft. We return the pork rinds to the cauldron, mix with onion and garlic.

Next, put the millet in the cauldron, mix well. Sprinkle the contents of the cauldron with salt and mix again. If desired, you can add your favorite spices and mix thoroughly too. Such mixtures of spices as Svan or Adyghe salt are perfect. You can, if desired, add finely chopped greens to the porridge.

Fill the millet with water, close the cauldron with a lid and put it in the oven preheated to 190 degrees Celsius for 35-40 minutes.

We serve the finished porridge on the table hot, spread out on serving plates. We complement the porridge with fresh bread, you can decorate it with sprigs of fresh herbs.

Bon appetit! Delicious and cozy dishes!