Why "a La"? Well, first real porridge cooked on the fire in a cauldron, the second - without the potatoes and bacon. The weather is lousy, and I miss nature, kebabs and... Kulesh. In General, this is the most budget and fast option, my friends and I have been preparing it since student times. Today I decided to cook it at home and in a normal pot.
Quite simple. In a non-stick pan pour water, put on fire, let boil. Meanwhile, rinse millet.
In boiling water, pour the millet, wait until it boils. When the porridge boiled, remove the foam. There is one important point - the porridge is not necessary to cover with a lid and cook on a slow fire. It should boil well, so don't be confused by the amount of water. Extra-boil.
When the water almost boils ( this happens quite quickly), add the stew (I have chicken, homemade). Mix well.
Beat eggs in a glass (plate), lightly whisk with a fork, cut parsley.
A thin stream, stirring, pour the eggs into the Kulesh. Very thoroughly mix.
Add parsley, salt, pepper to taste, mix. Cover with a lid, let stand for 5 minutes.