Wheat porridge - the best recipes. How to cook wheat porridge.

Wheat porridge - general principles and methods of cooking

Wheat porridge - long-lived. As the main food product, it is mentioned in the Bible. And already from the tables of our ancestors - the Slavs, this product never disappeared. She was eaten both on weekdays and on holidays, treated dear guests and treated ordinary travelers. Cooked porridge in water or milk, oil and all sorts of dressings, sauces, gravy were added to taste.

In our time, the popularity of cereals, including wheat, fell somewhat. Why not try to raise her rating. Groats are inexpensive, so try cooking porridge at home. If you like, then you will cook it regularly. It makes your menu varied for breakfast or dinner. In addition, wheat porridge quickly restores power, it is simply necessary for people engaged in heavy physical labor. It is eaten with milk, cream, fruit. Unsweetened porridge is served with cracklings, meat, fish, mushrooms, vegetables, etc. After you turn off the burner, leave the porridge on the stove for 15 minutes so that it reaches - it becomes softer and more tender.

Wheat porridge - food preparation

From wheat produce two types of wheat cereals - Poltava and Artek. The first one is whole peeled grains or coarse grains (grains are quite large). Artek - finely shredded cereals belong to this species. For chopsticks, casseroles, dairy viscous and liquid porridges use Artek. Porridge is also boiled from Poltava grits. And whole grains are used for filling soups.

Before cooking, only Poltava cereal is usually washed with water. Finely shredded can not rinse, although some housewives washed one and the other. It is believed that this increases the quality of porridge. Usually, when water with grits boils, foam with garbage is formed on the surface, so it must be removed. Before you lay the grain in the water, it is necessary to inspect it for the presence of litter in order to remove pebbles or other small objects.

Wheat porridge - the best recipes

Recipe 1: Wheat porridge on water

This porridge can be consumed as a separate dish, or used as a side dish. For example, serve with meat, fried mushrooms or liver. Wash the croup well under lightly warm water so that the flour and porridge can be washed off from it did not look like a paste. If you like sticky, viscous porridge, then you can not rinse. Ingredients: wheat groats - 1 cup, 2 glasses of water, butter and salt to taste.

Method of preparation

Groats pour cold water. As soon as it boils, reduce the heat and cook for 15-20 minutes, stirring occasionally. Porridge fill with butter. If suddenly the water has boiled away, and the grits have not boiled soft until soft, you should add a little boiling water and cook further.

From yesterday's porridge, you can make chops. Add an egg, a little semolina, mix everything. Make small patties and fry them in butter. Serve hot. They are happy to eat and children.

Recipe 2: Sweet Wheat Porridge with Milk

Such a pap will be liked by very many. Just how delicious! For breakfast is the thing. All the joy at once - and positive emotions from food and energy for the whole day. And the porridge turns out not cloying, but just right. If, however, the sweetness does not seem enough, you can add sugar or honey individually to the plate. In case the porridge seems to be watery, next time put the cereal a little more, for example 2/3 cup.

Ingredients: cereals - half a cup (usually cut), milk - 1 liter, half a spoonful of salt and a tablespoon of sugar, butter.

Method of preparation

Pour wheat, salt and sugar into boiled milk. When it boils again, turn down the fire to the lowest and leave to languish for 40 minutes, covered with a lid. Do not interfere with porridge, do not remove the cover. After a specified time, turn off the heat, add oil and mix. Close the lid and let it brew for another 10 minutes. For cooking, take only thick-walled dishes so that the porridge does not burn.

Recipe 3: Wheat porridge with mushrooms

You can, of course, simply boil wheat porridge on the water and serve it with fried mushrooms. But it will be too easy and not so interesting. This recipe is completely different, as is the taste. From what porridge only benefits, because it is cooked on mushroom broth. It is better to take mushrooms white, broth from them turns out more fragrant. What if there are no whites? Take any fresh mushrooms, but then for more flavor, you can add mushroom bouillon cube to the decoction.

Ingredients: cereals - 2 cups, mushroom decoction - 6 cups (1.25 l), 400 g of mushrooms, 80g butter, 4 onions, greens, vegetable oil, salt for frying. Method of preparation:

Boil the mushrooms, drain in a colander. Broth poured into another dish, cool the mushrooms and cut arbitrarily.

Melt the butter, pour in a little vegetable there and fry the finely chopped onion, at the end add a glass (250ml) of mushroom broth, boil.

In boiled mushroom broth (1 l) pour the washed wheat cereal, melted butter, salt. When the porridge begins to thicken, add the mushrooms, onion sauce (fried onions and broth), mix and place in the oven for 40 minutes (200C). Sprinkle the finished porridge with herbs, fill with melted butter.

Recipe 4: Wheat cereal with meat

Such porridge will want to be treated to dinner. The aroma of garlic pleasantly tickles the nostrils, elevating the mood, soft juicy meat pleases the stomach, satisfying hunger, and tender porridge restores strength after a busy day. A complete idyll is both pleasant and healthy and tasty!

Ingredients: wheat cereal - 1 cup, meat pulp (pork, chicken fillet), 2 cloves of garlic, 1 carrot, 2 onions, water - 3 cups, allspice and black pepper to taste, salt and bay leaf, vegetable oil.

Method of preparation

Grate carrots, chop onions and meat into small cubes. Crush garlic so that it is flattened, but keeps its shape, for example, press it to the table with the blunt side of a knife (so that it is then convenient to catch it).

Fry in a cauldron, laying alternately, onions, carrots until golden brown. Add meat and garlic, fry until the meat juice has evaporated. Pour in all the water, adding bay leaf, spices and stewing for 25 minutes. Garlic and bay leaf are no longer needed. They need to get out of the cauldron and throw. Add washed wheat cereal to the meat. As the liquid boils, reduce the heat and, stirring, boil until the cereal is soft. Turn off the fire, let the porridge brew in the cauldron for 15 minutes and can be laid out on plates.