When a person follows a diet or fasting, the body and soul recover.
The body gets rid of toxins, consumes so much and the kind of food that it really needs.
To diversify, seemingly seemingly boring, fasting menu, our unique recipes for cooking lean porridges will help.
Dishes from cereals can be both salty and sweet.
And you can even make a mix - mixing two or three types of cereals.
Lenten porridges - the general principles of cooking
The main ingredient of any porridge - cereal.
Before cooking, it should be carefully selected and rinsed well.
Some cereals, such as rice, corn, peas, require pre-soaking in water.
Then the time spent on their cooking will be spent much less, and all the nutrients and beneficial substances will remain.
Prepared grits are dipped in boiling salted water gradually, stirring.
Try to cook porridge from the once forgotten cereals - lentils. It is rich in nutrients and will surprise you with its taste.
Two glasses of lentils;
Lentil washed and filled with water. Salt, put 2 peppercorns and boil. Throw in a colander. Then pour porridge with vegetable oil. Onions with carrots are fried in butter and added to porridge. Done, you can eat.
Lenten porridge "Rare"
Boil the barley grits, fry them in vegetable oil and serve with vegetable garnish. It will turn out very appetizing.
One glass of barley grits;
Washed cereal immersed in boiling salted water. Cook, stirring for 15 minutes. Remove from heat, cover the pan with a lid and set for half an hour to preserve. Well wrap the pot. If you want to boil loose porridge, put 2 cups of cereals in 4 cups of water; Want viscous - 5 glasses of water plus 1 tea. l salt.
This recipe is a mix of barley cereals and potatoes. Porridge will be high in calories and rich in vitamins.
Half a cup of barley cereals;
One pod of red pepper.
Potatoes are peeled, poured with cold water and covered with a layer of washed cereals. Add salt and cook until tender. Then add sunflower oil and favorite seasoning. Do not forget the pepper. He is freed from the seeds, cut and decorated with porridge.
Classic semolina diversify sweet nuts or jam.
two glasses of semolina;
One table. spoon of sugar;
Salt, sweet nuts (jam).
Boil four glasses of water, put sugar, salt and add semolina. Cook, constantly stirring. In the finished porridge to taste add sugar, nuts or jam.
“Uncle Sandro” Lenten Porridge
For the preparation of this cereal porridge will suit both corn grits and fresh or canned corn.
One can of corn or 5 small cobs fresh;
One cup of rice.
Crumbly rice is boiled and fried in butter until golden brown. If there is no canned food, boil fresh corn and add maize grains to the porridge. During cooking, salt. Rice can be cooked in “corn” water. When serving with porridge you can offer vegetable sauce.
Lenten Porridge “Rich”
Lean cereals do not necessarily consist of water, cereals and salt. Add garlic and greens to the pearl barley - and you will have a tasty porridge with a speck.
One and a half glasses of pearl barley;
Salt, fresh greens.
Boil viscous cool porridge. Onion chopped, and carrots rubbed on a coarse grater. Stir vegetables and fry in butter. Add “roasting” to the porridge, sprinkled with each portion of greens and small rings of garlic.
Put the cooked buckwheat porridge on a plate with a ring, leaving the center empty. Fill it with fried onions.
Two glasses of buckwheat;
Three table. spoons of butter;
Two arrows of garlic.
The croup is sorted, washed and dried. Pour 3 cups of boiling water, cover and cook on the smallest fire. Porridge will turn out crumbly, if you do not mix it. When the porridge is ready, remove the pan from the heat, wrap it in a newspaper and wrap it up. Onions finely chopped and fried. Porridge spread on a beautiful dish and sprinkle with garlic stripes (2-3 cm) on top.
Lenten “Interesting” porridge
Rice cereal goes well with mushrooms. Add pepper or vegetable sauce to the dish - it will add juiciness.
Two glasses of rice;
10 dried mushrooms;
One parsley root;
1 pod of red pepper.
Mushrooms are washed in hot water, then boiled in salted water with parsley and carrots. Finely chop them. Strain the broth, pour 2.5 cups into the pan, pour the fried onions into this volume and boil. Add rice and cook for 5 minutes over high heat, stirring. After 10 minutes, stir to avoid lumps, and add mushrooms, finely chopped. Add butter and seasoning. Porridge can be a little fry.
Lenten “Dr. Aibolit”
Pumpkin helps to eliminate toxins from the body. Steam it in the oven and the dish will be happy to try and children.
One cup of rice;
800 grams of peeled pumpkin;
4 table. l sugar sand;
Cut the pumpkin in small pieces, boil soft until soft, and pass through a meat grinder. Soak the rice in cold water, drain it, pour in new water and boil it. Add butter and sugar. Mix the rice with the pumpkin and brown the treat in the oven. Serve fruit sauce as a side dish.
Porridge can be cooked even from vegetables. Eggplant porridge is ideal for the lean table. Served with spicy ketchup.
Two glasses of rice cereal;
Four table. l flour;
Crisp rice is boiled in salted water. Eggplant is peeled, cut into small pieces and fried with flour. Then combine the rice and eggplant, mix. Add a little sunflower oil.
Lenten “Parisian Lane”
Variety menu in the post will wash chestnut chestnut. I spread the air mass prepared according to the recipe on a small dish and watered with a sweet fruit sauce all around.
A pound of fresh chestnuts;
Two glasses of sugar;
Chestnuts pour water and boil. How to cook, drain water. Chestnuts free from the skin and pass through a meat grinder. Add sugar, stir and rub through a sieve; get airy porridge. Do not crush it.
“Soldier” Lenten Porridge
The refined taste of ordinary pea porridge will give chopped greens and grated garlic.
One glass of peas;
One piece of garlic, salt.
Peas are soaked in the evening, put in the morning to cook in the same water. Fry the finely chopped onions and coarsely grated carrots. Ready peas knead, add butter and fried vegetables. Boil for another 5 minutes and porridge is ready.
Very tasty pea porridge - with barley grits. When cooking peas in 20 minutes, add 1 cup of washed barley. Vegetables can not add, but the resulting porridge is then fried in vegetable oil. You can serve with a tomato salad.
Lenten porridge “For the strongest”
Porridge - sir! Classical oatmeal porridge can be prepared both in sweet and in salty form as a side dish. Ingredients:
Two glasses of oatmeal "Hercules";
2 table. l vegetable oil;
Half a cup of raisins or prunes (optional);
The cereal is poured into water, boiled, stirring. If the grits are soaked in advance, they will cook faster. Add butter to the finished porridge. Porridge can be cooked and sweet, and salty. In the summer, salty is good with a salty tomato salad.
Lenten porridges - tricks and useful tips
- All types of cereals, except for semolina and oatmeal, are thoroughly washed before cooking, pearl barley and legumes are pre-soaked.
- To make porridge crumbly, do not interfere with it during cooking (except for manna).
- Rice for the garnish will be more tasty if boiled in chicken or meat broth.
- Porridge cooked in pottery will be tastier.
- So that the crumbly porridge does not burn, the dishes with it in the water bath.
- The pot after the burnt porridge will be washed quickly if it is poured with a little water with soap and left on a slow gas for 1 hour.