Wheat porridge - general principles and methods of preparation
Wheat porridge is a long-lived woman. As a staple food, it is mentioned in the Bible. And from the tables of our ancestors - the Slavs, this product never disappeared. She was eaten on weekdays and on holidays, treated to dear guests and treated to ordinary travelers. They made porridge in water or milk, added oil and all kinds of dressings, sauces, and gravy for the taste.
Nowadays, the popularity of cereals, including wheat, has fallen somewhat. Why not try to raise her rating. Groats are inexpensive, so try making porridge at home. If you like it, then you will cook it regularly. It will diversify your menu for breakfast or dinner. In addition, wheat porridge quickly restores strength, it is simply necessary for people engaged in heavy physical labor. It is eaten with milk, cream, fruits. Unsweetened porridge is served with greaves, meat, fish, mushrooms, vegetables, etc. After turning off the burner, leave the porridge on the stove for 15 minutes, so that it reaches - it becomes softer and more tender.
Wheat porridge - preparation of products
Two types of wheat cereals are produced from wheat - Poltava and Artek. The first is whole refined grains or grains of large crushing (grains are quite large). Artek - finely divided cereals are referred to this species. For meatballs, casseroles, viscous and liquid cereals, Artek is used. Porridge is also boiled from Poltava coarse grits. And whole grains are used for dressing soups.
Before cooking, usually only Poltava groats are washed with water. Finely chopped can not be washed, although some housewives washed one and the other. It is believed that this improves the quality of porridge. Usually, when water with cereals boils, foam with garbage forms on the surface, but it must be removed. Before putting the cereal into the water, it must be inspected for litter to remove pebbles or other small objects.
Wheat porridge - the best recipes
Recipe 1: Wheat Porridge on Water
This porridge can be used as an independent dish, or used as a side dish. For example, serve with meat, fried mushrooms or liver. Rinse the groats well under slightly warm water so that the flour is washed off and the porridge does not look like a paste. If you like sticky, viscous cereals, then you can not rinse.
Ingredients: wheat groats - 1 cup, 2 cups of water, to taste butter and salt.
Cooking method
Pour the cereal with cold water. As soon as it boils, reduce the heat and cook for 15-20 minutes, stirring occasionally. Fill porridge with oil. If suddenly the water has boiled away, and the cereal has not yet boiled until soft, you should add a little boiling water and cook further.
You can make cutlets from yesterday’s porridge. Add the egg, a little semolina, mix everything. Blind the small patties and fry them in butter. Serve hot. Children will eat them with pleasure.
Recipe 2: Sweet Wheat Porridge in Milk
Such a porridge will appeal to so many. Simple and delicious! For breakfast, that’s it. All the joys at once - and positive emotions from food and a charge of energy for the whole day. Moreover, the porridge is not sugary, but just right. If, however, sweets do not seem enough, you can add sugar or honey individually to the plate. In case the porridge seems liquid to you, next time put the cereals a little more, for example 2/3 cups.
Ingredients: cereal - half a glass (ordinary faceted), milk - 1 liter, a half-teaspoon of salt and a tablespoon of sugar, butter.
Cooking method
Pour wheat, salt and sugar into boiled milk. When it boils again, reduce the heat to the minimum and leave to simmer for 40 minutes, covering it with a lid. Do not interfere with the porridge, do not remove the lid. After the 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, just boil wheat porridge on the water and serve it with fried mushrooms. But it will be too simple and not so interesting. This recipe is completely different, as is the taste. What porridge only benefits from, because it is cooked on mushroom broth. White mushrooms are better to take, the broth with them turns out more fragrant. What if there are no whites? Take any fresh mushrooms, but then for a greater flavor, you can add mushroom broth cube to the broth.
Ingredients: cereal - 2 cups, mushroom broth - 6 cups (1.25 L), 400 g of mushrooms, 80 g of butter, 4 onion heads, herbs, vegetable oil, salt for frying.
Cooking method:
Boil the mushrooms, put in a colander. Pour the broth into another dish, cool the mushrooms and cut arbitrarily.
Melt the butter, pour in a little vegetable oil there and fry the finely chopped onions, add a glass (250 ml) of mushroom broth at the end, boil.
In boiled mushroom broth (1 l), pour washed wheat groats, melted butter, salt. When the porridge begins to thicken, add mushrooms, onion sauce (fried onions with broth), mix and place for 40 minutes in the oven (200 C). Sprinkle the cooked porridge with herbs, season with melted butter.
Recipe 4: Wheat Porridge with Meat
You will want to have such porridge for dinner. The aroma of garlic tickles nostrils pleasantly, raising the mood, soft juicy meat delights the stomach, satisfying hunger, and tender porridge restores strength after a hard day. A complete idyll is pleasant, healthy, and tasty!
Ingredients: wheat groats - 1 cup, pulp of meat (pork, chicken), 2 cloves of garlic, 1 carrot, 2 onions, water - 3 cups, to taste allspice and black pepper, salt and bay leaf, vegetable oil.
Cooking method
Grate the carrots, chop the onion and meat into small cubes. Crush the garlic so that it is flattened, but hold the shape, for example, press it to the table with the blunt side of the knife (so that it can be conveniently caught later).
Fry in a cauldron, laying alternately, onions, carrots until golden brown. Add meat and garlic, fry until the meat juice evaporates. Pour in all the water by adding bay leaf, spices and simmer for 25 minutes. Garlic and bay leaf are no longer needed. They must be removed from the cauldron and thrown away. To the meat, add washed wheat groats. As the liquid boils, reduce the heat and, stirring to boil, until the croup is soft. Turn off the fire, let the porridge brew in a cauldron for 15 minutes and can be laid out on plates.
Wheat porridge - useful tips from experienced chefs
To make wheat porridge tastier, it is best to cook it in a cast-iron cauldron. Then it will not burn, moreover, the cauldron holds heat well.
Comments
And a moment in time: if a liter of milk boils, then after adding the ingredients it continues to boil! Therefore, waiting for boiling again is stupid. After adding the cereals, boil for 5-7 minutes, then reduce the heat. Enjoy your meal!
