Green Porridge

Such porridge is still being prepared in patriarchal Russian villages. But now rye is sown in Russia less and less, flour mills prefer imported grain. Ripe rye is also used to make porridge - rye, or black. It tastes completely different, not like tender green porridge. Well, the green one is special because it is cooked from unripe rye grain. Winter rye in the Non-Black Earth Region ripens by Ilyin's day, and is filled with juice by mid-July. Sometimes such porridge is cooked from unripe wheat grains.

Ingredients

• a small sheaf of unripe rye ears
• 1 liter of milk
• 3 tbsp. l. butter
• salt

Directions

1. Hold the ears of rye for 3 minutes. in boiling water. Take out, shake off the water. Dry on a baking sheet in an oven preheated to 50–80 ° C, 1 hour. Then shake the ears with your hands, rubbing between your palms. Sift the resulting cereal - you should get about 2 cups.
2. Transfer the cereal to a cast iron or ceramic pot, pour hot milk, stir. Add oil, salt to taste.
3. Place the pot in an oven preheated to 100–120 ° C. At first, make sure that the milk does not run away. When the cereal is slightly boiled down, close the lid. The porridge will languish for 2-2.5 hours.