Wheat porridge … What's so hard about that? However, not everyone knows how to cook it correctly? Should you rinse and soak? Who can and who can not? I propose to get acquainted with the most ancient cereal, cultivated by man.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Wheat porridge is a long-liver. So it was mentioned in the Bible. And for our ancestors, it was the staple food and never disappeared from the tables. It was consumed both on weekdays and on holidays, they treated ordinary travelers and treated dear guests. You can cook porridge in milk or water, and add butter or various dressings, gravies, sauces, fruits for taste.
Today, the popularity of cereals, incl. and wheat, fell. So why not raise her rating? Besides, groats are not expensive! And if you like the product, then it will be possible to prepare it regularly, which will diversify your menu. You can serve it at any meal, but nutritionists recommend eating all cereals for breakfast. Since they saturate for a long time, the feeling of hunger is not felt for a long time, gives energy, quickly restores strength.
Wheat porridge is versatile. It can be served with milk, meat gravy, meatballs, cutlets, cream, berries, fruits, cracklings, mushrooms, sauces, vegetables, etc. As a form, this product is versatile. It can be both sweet and salty.
Note: the amount of water for cooking porridge may vary. It depends on the consistency you want. A denser and tighter porridge will turn out if you use a ratio of 1: 2 (cereal: water), a thinner porridge, like in kindergarten - 1: 4.
- Calorie content per 100 g - 105 kcal.
- Servings - 1
- Cooking time - 15 minutes for boiling, 15 minutes for evaporation
Ingredients:
- Wheat groats - 0.5 tbsp.
- Drinking water - 1-2 tbsp.
- Salt - a pinch
Cooking wheat porridge
1. Pour wheat porridge into a fine sieve and shake slightly to sift out the dust. Then rinse under running water. She does not need soaking and sorting, she is immediately boiled.
2. Transfer the cereals to the stewpan. It is advisable to choose it with thick walls and a bottom so that the groats do not burn during cooking. Add a pinch of salt to it. If you cook sweet porridge, then you do not need to add salt.
3. Fill the cereal with drinking water. Adjust its amount yourself, depending on the desired result.
4. Place the pot on the stove and turn on high heat. Wait for the water to boil and bubbles form on the surface.
5. Reduce heat heat to a minimum, cover the saucepan and cook the cereals for 15 minutes.
6. After this time, the cereal will increase in volume and absorb all the moisture, and no matter how much water is added. Remove the stewpan over the heat, wrap it up with a warm towel and let the porridge sit for 15 minutes. This will make it softer and softer.
7. Put the prepared wheat porridge into a serving dish, add a piece of butter or any additives and serve.
Wheat porridge cooked in water removes toxins from the esophagus and is a regulator of fat metabolism. It improves digestion, maintains a feeling of satiety, relieves excess weight, strengthens the immune system, quickly restores strength, etc. There is practically no harm from it. It should only be eliminated from the diet for people with gluten intolerance.
See also a video recipe on how to cook wheat porridge.
