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Monastery Porridge with Four Grains

Liven up your Lenten menu — make a porridge from several grains at once! This porridge is delicious and wholesome, and best of all, filling and nourishing. It's a great choice for a meatless dinner and couldn't be simpler to make. Here's how...

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Monastic millet porridge
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 4 g
Fats 21 % 7 g
Carbohydrates 67 % 22 g
165 kcal
GI: 41 / 36 / 23
    1. Cook each grain separately in salted water until tender, then mix them together. 2. Peel the onion and cut it into cubes. 3. Wash and peel the carrots, then grate them on the coarse holes of a grater. 4. Heat the vegetable oil in a skillet, add the onion, and sauté for a few minutes. 5. Add the carrots to the onion and cook until almost soft. 6. Add the mushrooms to the skillet and sauté everything together for 5 minutes. 7. Stir the sautéed mushrooms and vegetables into the grain mixture, add salt if needed, and set it all over low heat. 8. Simmer for 2–3 minutes, then stir in the fresh herbs. Serve the monastery porridge hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Wild mushrooms - 21  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Millet groats - 335  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Frozen soup greens, packaged - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Brown rice - 285  kcal/100g

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