Cereals are our everything. This wonderful product makes balanced breakfasts, versatile side dishes, flavorful soups and colorful second courses. But today we will talk about the original variations with cereals, which make the family menu brighter and more interesting. We will create culinary fantasies together with the National trademark.
The overseas relative of wheat couscous is loved by many housewives. One of the reasons is the delicious warm salads with his participation. For example, fruit ones! Pour 300 g of couscous “National” into a bowl, add a pinch of salt and 2 tbsp. l. olive oil. Fill the grits with boiling water, so that the water covers it by 2 cm, cover with a plate for 15 minutes. Meanwhile, cut into cubes your favorite fruits and berries: 1 kiwi, half a medium pear and half a medium apple, 1 nectarine, raspberries gently wash and let dry. For the dressing, mix 3 tbsp. l. olive oil, 1 tsp. lemon juice and balsamic. The swollen couscous is carefully mixed with fruits and berries, poured into a slide on a dish, spread on a platter and decorated with a sprig of mint. This bright, moderately hearty salad will give a sunny mood to the winter menu!
Even your favorite porridge can get boring. The old feelings will be revived by couscous with vegetables. Couscous “National” is a light yellow grain of a large fraction (which has no analogues on the Russian market). As a side dish, it can be served cold or hot, it is also added to salads or used instead of bread crumbs to get a crispy crust! Pour boiling water 250 g of couscous and leave in a glass container under the lid. Cut half of the zucchini into cubes, carrots-into circles, and a clove of garlic-into strips. Fry the vegetables in olive oil. Cut into pieces dried tomatoes and olives, make a dressing of 1 tbsp. l. olive oil, juice of half a lemon. We spread the warm couscous in plates, add the fried vegetables, dried tomatoes and olives and pour the sauce, mix. You can decorate the porridge when serving with fresh herbs. Porridge in this version will decorate any family dinner.
Bulgur “National” will add new flavors to the everyday menu. Bulgur is crushed and steamed wheat. In the finished form, it is crumbly and fragrant. Cut into cubes a large onion and passeruem in vegetable oil until transparent. Pour out 300 g of chopped mushrooms to it, fry until they become golden. Then lay 250 g of dry bulgur and, stirring constantly, cook on low heat for 5 minutes. Now pour in 500 ml of filtered water, gently bring to a boil, season with salt and vegetable spices to taste. Simmer the dish under the lid for half an hour, stirring occasionally with a wooden spatula. Let the bulgur with mushrooms infuse for another 5 minutes, so that it finally reveals a bouquet of flavors and flavors.
Pancakes with a twist
Couscous fritters are a rather interesting version of the traditional dish. Couscous is made from ground grains of durum wheat, that is, semolina. To do this, they are moistened, rolled into tiny lumps and dried. So, fill with water 200 g of couscous “National” and cover with a plate. Separately, soak in boiling water 4 tbsp. l. raisins. Whisk in a fluffy mass of 200 ml of buttermilk or kefir and 3 eggs. Add 170 g of flour with 1 tsp of baking powder and knead the liquid dough. Alternately, we introduce couscous with raisins, add a pinch of salt and cumin. In a hot frying pan with oil, we form tortillas from the dough and fry until golden brown. By the way, you can serve them with anything: sour cream, honey or adzhika. Unusual pancakes with any addition will appeal to the whole family.
The incredibly popular quinoa cereal opens up space for culinary creativity. Quinoa is native to the Andes highlands, and is prized for its high protein content and other nutrients. It is great for making porridges, side dishes, snacks and even soups. In advance, we boil 200 g of quinoa “National”. Cut a large eggplant into plates, sprinkle with oil and bake for 10 minutes in the oven at 180 °C. Grate the carrots and onions, simmer until tender in oil, seasoning with salt and spices. Spread the finished quinoa and 80 g of crushed walnuts. Add 1 tablespoon of lemon juice and a pinch of salt, pour this dressing over cereals with vegetables. It remains to put the filling on the eggplant strips and roll up beautiful rolls. This snack is good both hot and cold.
Fans of soups will definitely enjoy the Peruvian chupe chowder with quinoa. First of all, boil 250 g of quinoa “National” for 5-7 minutes. We make a golden roast from a large red onion and 2-3 cloves of garlic, passed through the press. Fill it with 800 ml of water, bring to a boil, then lay 3 medium potatoes in cubes and cook until softened. Next, pour out the boiled quinoa and bring the soup to readiness. Last of all, pour in 200 ml of warm milk and mix. Add salt, black and red pepper to taste, simmer the soup for a couple of minutes. Serve the fragrant soup with cubes of lightly salted cheese and chopped coriander. This unusual, but very successful combination of flavors will pleasantly surprise home gourmets.
Culinary transformations with cereals do not end there, because our imagination is not limited to anything. You will always find fresh and original ideas on the website “Eating at Home”. And a variety of cereals “National” will help you to fulfill absolutely any recipes like notes and add a unique sound to them.