Cook chumizu for 20-25 minutes until the grains are completely softened, then insist under the lid for 20 minutes.
How to cook chumizu
Cooking porridge from chumiza is quite simple. It is necessary to pour the cereal into boiling water and cook, stirring constantly so that lumps do not form. The fire is weak, we remove the foam. When the cereal is well boiled, the porridge is ready. It turns out thick and fresh. It can be used instead of bread, if boiled together with corn grits, you get a dish called gomi.
About groats chumise
Chumiza is a cultivated annual plant belonging to the grass family. Groats are made from chumiza. In appearance, it resembles millet groats, and in taste it is comparable to manna. Flour is also made from chumiza. Chumiza is rich in fats, proteins, carbohydrates. This product is endowed with medicinal properties and has a positive effect on human health. This cereal is good for the cardiovascular, immune, nervous and muscular systems. The main advantage of chumiza is the absence of gluten. Chumiza is difficult to find on the shelves in ordinary stores, now they are practically not cooked from chumiza, it is used as food for parrots, although it was mentioned more than once in the recipes by V. Pokhlebkin.