How to cook wheat porridge in water. Liquid wheat porridge

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

Wheat porridge - general principles and methods of preparation

Wheat porridge is long-lived. As a staple food, it is mentioned in the Bible. And from the tables of our ancestors - the Slavs, this product never disappeared. They ate it both on weekdays and on holidays, treated dear guests and treated ordinary travelers. They prepared porridge with water or milk, adding butter and all kinds of dressings, sauces, and gravies for taste.

Nowadays, the popularity of porridges, including wheat, has fallen somewhat. Why not try to raise her rating. Cereals are inexpensive, so try making porridge at home. If you like it, then you will cook it regularly. This 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, and fruit. Unsweetened porridge is served with cracklings, meat, fish, mushrooms, vegetables, etc. After turning off the burner, leave the porridge on the stove for 15 minutes so that it becomes softer and more tender.

Wheat porridge - food preparation

Two types of wheat cereals are produced from wheat - Poltava and Artek. The first is whole purified grains or coarsely crushed grains (the grains are quite large). Artek - this type includes finely crushed cereals. For meatballs, casseroles, viscous milk and liquid porridges, Artek is used. Porridge is also cooked from Poltava coarsely crushed cereals. And whole grains are used to season soups.

Before cooking, usually only Poltava groats are washed with water. The finely crushed one does not need to be washed, although some housewives wash both. It is believed that this improves the quality of the porridge. Usually, when water with cereal boils, foam with debris forms on the surface, so it must be removed. Before putting the cereal into the water, it must be inspected for debris in order to remove pebbles or other small objects.

Recipe 1: Wheat porridge with water

This porridge can be eaten as an independent dish, or used as a side dish. For example, serve with meat, fried mushrooms or liver. Rinse the cereal well under slightly warm water so that the flour is removed from it and the porridge does not look like a paste. If you like sticky, viscous porridges, then you don’t have to rinse.

Ingredients: wheat cereal - 1 glass, 2 glasses of water, butter and salt to taste.

Cooking method

Pour cold water over the cereal. As soon as it boils, reduce the heat and simmer for 15-20 minutes, stirring occasionally. Season the porridge with oil. If suddenly the water has boiled away, but 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 an egg, a little semolina, mix everything. Make small cutlets and fry them in butter. Serve hot. Children will also eat them with pleasure.

Recipe 2: Sweet wheat porridge with milk

Many people will like this porridge. Simple, but so delicious! Just right for breakfast. All the joys at once - positive emotions from food and a boost of energy for the whole day. Moreover, 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. If the porridge seems watery to you, next time add a little more cereal, for example 2/3 cup.

Ingredients: cereal - half a glass (regular faceted), milk - 1 liter, half a teaspoon of salt and a tablespoon of sugar, butter.

Cooking method

Add wheat, salt and sugar to boiled milk. When it boils again, reduce the heat to low and leave to simmer for 40 minutes, covered with a lid. Do not stir the porridge, do not remove the lid. After the specified time, turn off the heat, add oil and stir. Close the lid and let it brew for another 10 minutes. For cooking, use 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 in 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. Why does the porridge benefit from this, because it is cooked in a mushroom broth. It is better to take white mushrooms; the broth from them will be more aromatic. What to do if there are no whites? Take any fresh mushrooms, but then for more flavor, you can add a mushroom bouillon cube to the broth.

Ingredients: cereal - 2 cups, mushroom broth - 6 cups (1.25 l), 400 g of mushrooms, 80 g of butter, 4 onions, herbs, vegetable oil for frying, salt.

Cooking method:

Boil the mushrooms and drain in a colander. Pour the broth into another bowl, cool the mushrooms and cut them as desired.

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

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

Recipe 4: Wheat porridge with meat

You will want to have this porridge for dinner. The aroma of garlic pleasantly tickles the nostrils, uplifting the mood, the soft, juicy meat pleases the stomach, satisfying hunger, and the tender porridge restores strength after a hard day. A complete idyll - pleasant, 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.

Cooking method

Grate the carrots, chop the onion and meat into small cubes. Crush the garlic so that it is flattened but holds its shape, for example, press it against the table with the blunt side of a knife (so that it is convenient to fish it out later).

Fry in a cauldron, adding onions and carrots alternately until golden brown. Add meat and garlic, fry until meat juices evaporate. Pour in all the water, adding bay leaf, spices and simmer for 25 minutes. Garlic and bay leaf are no longer needed. They need to be taken out of the cauldron and thrown away. Add washed wheat grits to the meat. As the liquid boils, reduce the heat and cook, stirring, until the cereal becomes soft. Turn off the heat, let the porridge sit in the cauldron for 15 minutes and then serve 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 won’t burn, and the cauldron holds heat well.

Wheat porridge is one of our favorite breakfast options. Healthy and nutritious - the perfect way to start the day. There are many different ways to cook porridge, and they all have their own little tips and tricks. Guests and travelers were treated to porridge; it was a favorite product on the table of our ancestors.

What is wheat grain

Wheat grains are whole, unprocessed kernels containing all 3 parts of the grain: germ, bran, starchy endosperm. To prepare the porridge, only the inedible outer layer of the grain is removed, and the wheat berries retain all the vitamins, minerals and phytochemicals.

Whole wheat recipes have a long list of health benefits.

What are the benefits of wheat? Researchers continue to show that consuming whole grains helps reduce the risk of heart disease, type 2 diabetes, improves metabolism, prevents asthma and some types of cancer, and the formation of gallstones. Eating wheat helps control weight.

Diamond among cereals

Parboiled wheat acts as a preventive and therapeutic agent in the treatment of diseases of the gastrointestinal tract.

The benefits and harms of wheat grain crops depend on their biochemical composition and organic properties.

Help in treating hypertension

An article published by the American Journal of Clinical Nutrition states that consuming wheat reduces systolic blood pressure by 7.5 points and diastolic blood pressure by 5.5 points, which reduces the risk of heart disease by 22%. The study found that fiber-rich grains are an effective dietary therapy for the prevention and treatment of hypertension.

Another study shows that a diet rich in wheat reduces the need for antihypertensive medications. The beta-glucan in wheat also has beneficial effects on carbohydrate metabolism and blood pressure levels in obese people.

Cooking correctly

How to cook wheat and how long to cook? To obtain a viscous consistency, cook in a large amount of water. Boil, stirring over low heat, after adding cold water, you can preserve maximum nutrients. It is useful to eat boiled and raw carrots, tomatoes and broccoli along with porridge, and add garlic, onions or fresh herbs to the porridge.

Butter (10 g) is added to the therapeutic diet. For those who want to lose weight, vegetable oils are recommended.

Many of us do not know how to prepare wheat cereal and that it should be washed well under running water.

Porridge on the water

Take 1 tbsp. grains and 2.5 tbsp. water. Boil water, add the cereal, close the lid, reduce the heat to low and cook for 45-60 minutes until the grains are soft. Drain off excess water and add butter.

Milk porridge

Porridge with milk is an option for people who care about their health.

At 2/3 tbsp. wheat, you will need 0.5 l. milk, 1.5 tbsp. water. Boil water in a thick-bottomed saucepan, sweeten and salt it. Add wheat. Cook for 4-6 minutes. over medium heat with the lid closed. Pour in the milk and continue cooking over low heat. Cooking time: 15-20 min.

Simple porridge

Required products: 1.5 tbsp. finely ground wheat flakes (whole grains softened with steam and then flattened between rollers), 2 tbsp. water, a pinch of salt, milk, sugar or sweetener.

1. Place the wheat flakes in the pot. Add 1.5 tbsp. water, a pinch of salt and put on fire. Stir continuously until thickened. Pour in the rest of the water, close the lid for 5-10 minutes.
2. Finally add milk and sweetener. Powdered or evaporated milk is ideal, as fresh milk makes the porridge too watery.

Porridge with raisins

This mixture will add energy to you throughout the day.

Required products: 0.5 tbsp. maple syrup, 1/3 cup honey, 3 tbsp. spoons of vegetable oil, 1.5 tbsp. l. vanilla extract, 4.5 tbsp. sprouted grains, 1 tbsp. flakes, n tbsp. chopped walnuts or pecans, 0.5 tbsp. wheat germ, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, dried fruits to taste.

Preheat oven to 325°. Combine first 4 ingredients, stirring with a whisk. In a large bowl, place wheat grains and flakes, walnuts, sprouted grains, cinnamon, nutmeg, add syrup, mix well. Distribute the mixture evenly in the pan. Cook for 30 minutes. or until brown, stirring every 10 minutes. Add dried fruits and stir. Refrigerate.

Store in an airtight container for 5 days.

Egyptian porridge (white)

This is a simple hot porridge traditionally made from whole wheat grains.

1. Take 250 g of whole wheat grains, 1 tsp. baking soda, 1.5 l. water, 0.5 vanilla stick or 1 tsp. vanilla extract, 750 ml whole milk, sugar to taste.
2. Place the wheat in a large bowl. Add baking soda and plenty of water. Leave for 5-7 hours, preferably overnight.
3. Rinse the grains and drain the water. Place a large saucepan with 1.5 liters of water over medium heat and add the wheat. Cook over low heat for 30-40 minutes until the grains are soft.
4. The liquid covering the grains should evaporate completely, leaving only a small amount at the bottom. If at any point during cooking you feel that the water is about to evaporate, add 0.5 cups of boiling water.
5. Add vanilla and milk. Bring to a boil over low heat and cook for another 10 minutes. Sweeten to taste. The result is a delicious creamy and slightly sweet porridge.

Porridge from Australia

1. Pour the cereal into a container and pour in twice as much water, plus a small amount of something sour (apple cider vinegar, lemon juice or even kefir, kombucha).
2. Cover with a lid or cloth to allow it to swell. It is best to leave it overnight. Soaking saves cooking time and removes anti-nutrients such as gluten, phytic acid and lectins.
3. In the morning, rinse the grains thoroughly. Drain a small amount of sediment from the surface of the water. Use a fine sieve to strain the grains and then rinse well under running water. Pat dry and fry in a little butter or coconut oil for added depth of flavor.
4. Heat the frying pan to medium heat, add the grains and stir them for 1-3 minutes with a wooden spatula to ensure even roasting. Once the color of the beans changes slightly (they should not be too dark) and you begin to smell a wonderful aroma, they are ready.
5. Preheat Art. spoon of oil in a frying pan over medium heat (4 to 6 minutes) and add them to the fried berries.
6. Porridge is best cooked over low heat for a long period of time. It is necessary to monitor the porridge, stirring occasionally, and make sure that it does not burn. Frequent stirring will make it fluffy and saturate it with oxygen.
7. After frying, reduce heat and add liquid with a pinch of salt. 1 min. boil and reduce heat to low. Cook for 30-40 minutes. Salt helps improve the flavor.
8. Sweeten the porridge by adding 1 tsp. maple syrup, honey, sugar, coconut of your choice. Alternatively, you can add 1-2 tbsp. spoons of banana, apple, date or apricot puree. To give a creamy consistency, add 1 tbsp. spoon of milk. For extra flavor 1/4 tsp. cinnamon, 1/2 tsp. vanilla, 1/2 tbsp. l. cocoa, 1 tbsp. coconut flakes. Place in a bowl and garnish with fresh fruit.

You can serve porridge as a side dish with meat, fish, bacon, etc.

Boiled wheat with lemon

2 tbsp. wheat grains (400 g), 3 tbsp. spoons of parsley, can be frozen, 1 tbsp. spoon of fresh rosemary. 1 large lemon, 1 onion, 550 g mushrooms, 1 large lemon, zucchini, 1 teaspoon melted butter, m teaspoon cold-pressed rapeseed oil, 1 tbsp. tablespoons olive oil, balsamic vinegar, salt, pepper.

1. Before cooking, soak the wheat for 8 hours in water (1.5 l). Wash and pour the grains into a large pot, pour 6 tbsp. clean cold water. Cook for 50 minutes.
2. Peel and chop the onion, cut the mushrooms into halves. Heat the melted butter in a frying pan, fry the onion until soft (approx. 5 minutes). Add mushrooms and fry over low heat (7-8 minutes). Salt and pepper to taste. At the end, add balsamic vinegar (0.5-1 teaspoon).
3. Wash the zucchini and cut into slices without peeling. Fry on each side.
4. Peel the apple, remove the seed nests, cut into cubes. Carrots on a beetroot grater. Blanch the lemon.
5. Prepare the sauce: add 2 tbsp to lemon juice. spoons of olive oil, a little balsamic vinegar, salt, pepper, vegetables and herbs. Stir. Leave for 5-6 hours in a cool place.

Cooking grains in a pressure cooker

For 1 tbsp. Wheat will require 4 tbsp. cold water. Leave the grains in ice water for 10 hours and pour into the pressure cooker, add another 1 tbsp., Boil with the lid open, stirring occasionally so that the grains do not stick to the bottom of the pressure cooker. Close the lid tightly and cook according to the pressure cooker instructions. Transfer the cooked grains to a sieve and rinse with cold water.

Contraindications

It is undesirable to consume wheat cereals with gastritis, accompanied by low acidity, as well as:

• with a sore stomach;
• bloating;
• allergies;
• pregnant women.

After operations on internal organs, you should refrain from eating wheat for some time.

People who suffer from diabetes should also avoid eating porridge due to its high starch content.

Kutya

Christmas kutia

Wheat kutia is a dish specially prepared for Christmas from wheat, poppy seeds and honey. It has 2 meanings:

1. Christmas Eve dinner.
2. Food specially prepared for this ceremony from poppy seeds, wheat, honey.

Previously, it was mandatory on the table in the territory of today's Belarus, Ukraine and Lithuania, as well as Eastern Poland.

Preparation:

1. 1 tbsp. Rinse the peeled wheat, cover with water and leave overnight.
2. In the morning, strain, add fresh water, put on fire and cook until soft. Change the water every hour. When the grains become soft, drain the water into a sieve.
3. Pour 10 g of washed and dried raisins into 30 ml of cognac.
4. Rinse a glass of dry poppy seeds, pour 2 tbsp. boiling water and cook over low heat for 30 minutes.
5. Strain the poppy seeds through cheesecloth.
6. Mix with 4 tbsp. spoons of liquid honey, 3 tbsp. spoons of chopped nuts and wheat. Place in the refrigerator for several hours.
7. Decorate the kutia with dried fruits.

In rich houses, delicacies were added to kutya - almonds, raisins, dates.

An ancient recipe for kutia

You will need: 2 cups of peeled wheat (400 g), 200 g of ground poppy seeds, 2 cups of milk, 200 g of liquid honey, 120 ml of whipped cream, 1 tbsp. a spoonful of powdered sugar with 2-3 drops of almond flavoring, 150 g blanched almonds, 150 g walnuts, 100 g raisins, 10 pcs. dried apricots, 10 g figs, 1 teaspoon candied orange peel.

The day before preparing kutia, rinse the wheat under running water and add hot water. Leave it overnight. Drain and cook until soft (80-150 minutes). Pour cold boiled water over the wheat. Let cool.

Add poppy seeds to the milk and cook until the liquid evaporates. Mix poppy seeds with almond sugar, cool.

When the poppy seeds and wheat have cooled, add chopped nuts and almonds, raisins, orange zest, finely chopped figs, apricots, and pears. Mix. Add honey, cream, stir, pour into a bowl. Leave in the refrigerator for 24 hours. If the kutia is too thick, add 50-70 ml of milk.

Nutritional value of kutya

Kutya contains many useful substances. It is a rich source of protein, zinc, iodine, iron, lithium, manganese, selenium and vitamins. Poppy seeds are high in fat (the good kind, which binds cholesterol and helps remove it from the body), high in protein, calcium and magnesium, and high in sedative and pain-relieving alkaloids.

The only drawback of kutya is its calorie content: 100 g - at least 250 kcal.

Wheat grain is worthy of the title of queen. With a relatively small amount of calories, wheat dishes provide the body with a rich set of essential materials and enable you to spend a fun and energetic day.

Wheat porridge is a nurse, as our ancestors affectionately called it. It was served both on weekdays and on holidays, cooked with vegetables, meat, fried, and boiled in water or milk. Both adults and children love sweet milk porridge; it is good with fruits, raisins, nuts and jam.

Wheat helps out, and on a hike it’s worth boiling it in a pot and adding a can of stew - and you’ve got a fragrant and satisfying tourist breakfast. If you didn’t take stew with you, then wild mushrooms fried with onions will be an excellent addition to crumbly cereal.

It is made from durum wheat, and on store shelves you will find 2 types of cereals, “Poltavskaya” and “Artek”. The first is made from gray winter wheat, it comes in different degrees of grinding. The second is yellower, finely ground, cleared of the germ, membranes and seed coats - it is made from spring wheat, and it usually costs more. Artek produces delicious meatballs, casseroles, and children's milk porridges.

You can occasionally find other types of wheat cereal on sale: “Arnautka” - named after the variety of wheat from which it is made. Bulgur – has a delicate texture and an amazing nutty aroma. Spelled is made from original wheat, very rich in vitamins and minerals. If you see it in the store, grab it, you won’t regret it!

We want to tell you how to cook wheat porridge in water so that it turns out tasty and aromatic. In our photo recipe we will tell you how to cook thick porridge that is suitable for a side dish.

Taste Info Second: cereals

Ingredients

• Wheat cereal – 1 cup;
• Water – 3 glasses;
• Sugar - to taste;
• Salt - a pinch;
• Butter – 1 tbsp.

How to cook wheat porridge with water

Wash the wheat grits thoroughly in several waters, water at room temperature. Wheat grain is one of the dirtiest and it is recommended to wash it to get rid of dust; if you see debris, remove it. After you have washed the cereal, place it in a sieve to drain all the water.

Bring the water in a saucepan to a boil, add wheat cereal, add salt or sugar if you want a sweet porridge. For garnish, add only salt, half a teaspoon is enough. Bring to the boil again and simmer until the water has completely evaporated (about 20-30 minutes). The pan should be covered with a lid throughout the cooking time and the porridge should simmer. Use the smallest fire, I have a gas stove and the fourth outermost burner is the smallest, so I simmer the porridge on it. If you cook porridge over high heat, it will stick to the walls of the pan and will not cook properly.

The proportions of water to wheat cereal are as follows:

• 1:2 to get crumbly porridge;
• 1:3 to cook viscous porridge;
• 1:4 to prepare liquid porridge, the ratio of water to cereal can be increased a little more, we also want to note that liquid millet porridge will taste better if half of the water is replaced with milk.

After all the water has evaporated, remove the pan from the heat and add the butter. The law “you can’t spoil porridge with butter” applies here, so for 1 glass of cereal, 50 g of butter is the optimal amount. Of course, you can use less oil, especially if you are on a diet, but porridge still tastes better with oil.

Cover the pan with a lid and wait another 10 minutes. Additionally, the pan can be wrapped in a towel. During this time, the butter will melt, thoroughly soaking every grain of porridge.

Stir the finished porridge again. It steamed well, became soft and tender. The aroma is simply incredible!

Sweet porridge is best served with fresh or dried fruits, berries, and nuts. An excellent addition is green tea or dried fruit compote. But unsweetened wheat porridge with water will be an excellent side dish for meat and fish dishes. Eat with pleasure!

• The most delicious wheat porridge is obtained by simmering it in the oven for a long time. For utensils, it is best to use a cast iron pot with a lid or clay pots. Then the vegetables or meat added to the porridge will truly reveal their taste and aroma.
• How to properly cook wheat porridge for babies under one year old? You need to grind the cereal in a coffee grinder, dilute it with water or milk 1:5 and cook over low heat for 15-20 minutes. If the child does not have allergies, then you can add fruit.

Even in ancient times, wheat porridge was considered one of the obligatory dishes on every table and even a symbol of abundance and prosperity. When cooked correctly, it has a delicate and airy texture. In addition, this cereal is very beneficial for the human body. You will learn about the healing properties and ways to cook wheat porridge below.

The benefits and harms of wheat porridge

There are many varieties of wheat itself, but in agriculture, only two types of cereal are more often used - soft and hard. The first does not contain much gluten, so it is used for the production of flour. It is used in confectionery and bakery products. Durum wheat contains a lot of gluten, which is why it is used to make pasta and cereals. During the processing process, the grains are partially or completely freed from the shells and the germ, then polished. The result is wheat cereal. Otherwise it is called durum.

Dishes made from wheat cereals are considered suitable for dietary nutrition. Their calorie content is about 316 kcal per 100 g. Before cooking with such cereals, find out more about the benefits and harms of wheat porridge. It is especially valued for its general strengthening properties and the large amount of substances necessary for the human diet. Using recipes made from wheat cereal, you can feel its effect on yourself:

• is a natural source of energy;
• stimulates the immune system;
• helps with weight loss;
• improves the functioning of the digestive system;
• strengthens capillary walls;
• helps to heal wounds faster;
• has a beneficial effect on the nervous system;
• regulates fat metabolism;
• reduces the amount of cholesterol in the blood;
• helps improve the functioning of the cardiovascular system and brain;
• has a positive effect on the condition of the skin, hair, nails;
• promotes the removal of antibiotics, toxins, waste, and heavy metal salts from the body;
• when consumed for breakfast, it fills you with energy for the whole day thanks to the slow carbohydrates in the composition;
• saturates the body with fiber, magnesium, phosphorus, calcium, potassium, vitamins B, C and E, fatty acids, vegetable protein and amino acids.

Such porridge can only cause harm if there is low acidity of the stomach, individual intolerance and flatulence. You should not abuse it during pregnancy, because gas formation may increase. People who have recently undergone surgery to remove appendicitis should avoid eating wheat porridge. Since cereal contains a lot of starch, it is not suitable for people with diabetes or those prone to it.

Types, names of wheat cereals

Depending on the processing method, size and shape of grains, a classification of types and names of wheat grains is made. You can combine them into the following list:

1. Artek. It consists of crushed grains, freed from the shell and germ and polished. Doesn't contain much useful fiber.
2. Arnautka. The raw material for it is the durum wheat variety of the same name. The cereal will look like glassy grains. It is intended just for consumption in the form of porridge.
3. Wheat flakes. Beans steamed and pressed. They are used not only for cooking porridge, but also for making desserts.
4. Bulgur. This type of cereal is made from wheat that has not only been steamed, but also cleared of bran. The grains have an unusual nutty flavor.

Poltava groats are another variety. It is divided into 4 groups:

1. Large, or No. 1. These grains are not pre-crushed; they are only polished, giving them an elongated shape with a pointed end. Visually they resemble pearl barley. Used as a seasoning for soup.
2. Average, or No. 2. This type of grain is classified as crushed. Their shape is oval, but also with a pointed end. Most often used for porridge.
3. Another average one, but already No. 3. These crushed grains differ from No. 2 only in their rounded shape. Suitable for porridge or oven casserole.
4. Small, or No. 4. This type of grain differs from the third number only in a smaller form. Ideal for porridge, cutlets or meatballs.

How to cook wheat porridge

Traditionally, there are several ways to cook wheat cereal. This is done with water, milk or broth. The dish will be nutritious if you cut meat or fish, eggs, vegetables or mushrooms into cubes, add salt and add bay leaves and ground pepper for taste. You can chop fresh herbs there too. Sweet porridge with fruits, dried fruits, honey or nuts is no less appetizing. There is such a dish as porridge mix, which includes a mixture of buckwheat, millet or rice. Instructions on how to cook wheat porridge are very simple:

1. For 1 cup of cereal you will need to take 2 cups of water. The quantity may be different, but a proportion of 1:2 is required.
2. Next, pour water over the cereal, after boiling, add salt and simmer the dish over low heat for about 15-20 minutes.
3. Turn off the heat and season the porridge with butter.

Wheat cereal in a slow cooker

It’s even easier to cook porridge in a slow cooker. This device even has a special program. It’s called “Porridge”. It can be replaced with the “Pilaf” mode. Wheat cereals are cooked in a slow cooker using almost the same technology as in a saucepan:

1. Take 100 g of cereal, rinse thoroughly, then put in a bowl and add hot water, then leave for half an hour.
2. Next, you need to lubricate the multicooker bowl with oil. Then you can put the soaked grains into it, adding about 500 ml of milk or more water.
3. Add sugar and salt to taste, cook for 35 minutes in the “Porridge” program, and when finished, leave in the “Warming” mode.

How to cook crumbly wheat porridge in water

There are several simple secrets, using which you can cook wheat porridge in crumbly water. In this recipe, the grains should not be washed under any circumstances. Otherwise, you will not achieve the crumbling effect. Another important step is toasting the cereal. It leads to dextrinization of starch, which reduces the viscosity of the product, which is why it becomes crumbly. The process of preparing such porridge includes the following steps:

1. Fry about 1 cup of grains in a dry frying pan until a pleasant nutty aroma appears.
2. Next, pour it into already boiling water, add salt and sugar to taste.
3. Cook over low heat until all the liquid is absorbed.
4. Fill with oil, cover the pan with something warm and let the porridge brew for about half an hour.

Do I need to wash wheat grains before cooking?

Finely crushed varieties may not be washed before cooking. Although some housewives still do not skip this stage, believing that this way they make the grains more beautiful and clean. Most recipes recommend washing wheat groats before cooking if it is Poltava. In addition, if you need crumbly porridge, then you shouldn’t skip this step either. In any case, when the water for the porridge begins to boil, it is necessary to remove the foam and debris from the surface.

Wheat porridge recipe

There are many recipes for wheat porridge with the addition of a variety of ingredients. It can be viscous, liquid or crumbly. In each case, only the proportions of cereal with water or milk change. If you haven’t had time to eat the porridge fresh, you can easily make hearty cutlets or meatballs out of it. It will also turn out very tasty. The main ways to prepare porridge from wheat cereals are presented in the recipes.

Wheat porridge with milk

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 136 kcal.
• Cuisine: Russian.

Wheat porridge with milk tastes better if you cook it sweet. It's perfect for breakfast. The porridge is not too cloying, but moderately sweet. Although the amount of sugar can be adjusted to your taste. If desired, it is not forbidden to add a spoonful of honey or a few raisins. If the porridge seems watery to you, then next time increase the amount of cereal to 2/3 cup.

Ingredients:

• sugar – 1 tbsp. spoon;
• wheat cereal – 0.5 tbsp.;
• butter - a small piece;
• salt – 0.5 tsp;
• milk – 1 l.

Cooking method:

1. Pour milk into a saucepan, put on fire and boil.
2. Next, add salt, add sugar and at the same time add the cereal itself.
3. Wait for the next boil, reduce the heat to low, close the lid, and simmer the dish for 40 minutes without stirring the porridge.
4. When finished, add oil, stir, let it brew for another 10 minutes.

Recipe for wheat porridge on water

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 122 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe for wheat porridge in water is not particularly complicated from the method of cooking it in milk. Only in this case you get a dish that can be either independent or a side dish, for example, with meat, liver or fried mushrooms. Chop a couple of carrots and onions, fry them - and it will also turn out very tasty. The viscosity of the porridge is easily adjusted. If you prefer crumbly, then simply do not rinse the grains before cooking and fry them additionally.

Ingredients:

• butter, salt - to taste;
• wheat cereal – 1 tbsp.;
• water – 2 tbsp.

Cooking method:

1. Place the cereal in a pan of water and add salt immediately.
2. After boiling, simmer over low heat for 15-20 minutes, stirring occasionally.
3. At the end, season with oil.

The secrets of how to cook wheat cereal are very simple. They concern not only the ingredients themselves, but also the dishes. If you want to cook wheat porridge really tasty, check out the following tips:

1. The porridge is richer in taste and aroma in a cast iron cauldron. Although a thick-walled pan will also work.
2. You can season the finished porridge not only with butter - olive or flaxseed oil is often used.
3. If you like a more homogeneous porridge, then you first need to grind the cereal in a coffee grinder or hand mill.

Video: How to cook wheat porridge

Despite the invaluable benefits of wheat cereal for the body, dishes made from it are not considered gourmet dishes and are not very popular among modern people. The reason for such unfair treatment of this product most often lies in the fact that only a few know how to properly cook wheat cereal.

There are two types of wheat cereals on the shelves of modern grocery stores: whole refined wheat grains, used primarily for seasoning soups, or coarsely crushed grains, ideal for cooking porridge.

Despite the fact that, as a rule, it is recommended to rinse only whole wheat grains before cooking, some housewives prefer to subject finely crushed wheat groats to additional processing and cleaning. This procedure, in their opinion, significantly improves the quality of the future dish.

Wheat grits for garnish

In order to prepare a side dish of wheat cereal for a meat, fish or mushroom dish or porridge with water, you should pour 1 glass of pre-cleaned wheat cereal with 2 glasses of cold water. After the liquid in the pan boils, you need to salt the water, reduce the heat and cook the cereal for another 15-20 minutes, stirring occasionally.

Wheat porridge

If the water has completely boiled away during the cooking of wheat porridge, and the cereal has not yet boiled and become soft, you should add a little more boiling water to the contents of the pan and cook further. Before serving the finished dish, you can add a piece of butter to the porridge to give it a special taste.

Wheat porridge with milk

Sweet wheat porridge with milk is not only a tasty and satisfying solution for breakfast, but also a guarantee of energy for the whole day. To create such a dish you will need: half a glass of wheat cereal, 1 liter of milk, 1 tbsp. l. sugar, ½ tsp. salt and a piece of butter. The recipe for making sweet wheat porridge is somewhat different from the technology for cooking dairy-free wheat dishes. First you need to boil the milk and only then add wheat flour, sugar and salt to it.

Next, you need to wait until the milk boils again and reduce the heat to the minimum value, at which the porridge should be left to simmer for 40 minutes. In this case, the pan should be closed with a lid and not opened for the recommended time for cooking porridge. After 40 minutes, turn off the stove, add oil to the porridge and stir. After this, you need to close the pan again and let the milk delicacy brew for another 10 minutes.