It is worth switching to loose groats, packed loose. Why? Cooking plastic bags is not the best solution. Due to the high temperature, various toxic substances can penetrate into the water from the hot plastic.
Although many producers pack groats in plastic bags, it is better to empty them from the bags before cooking.
How to cook porridge?
Regardless of the type, it is worth rinsing the groats before cooking. Thanks to this, we will get rid of the bitterness characteristic of some species. Millet can be roasted. Then put it in the pan and heat it up. We rinse it after roasting.
When cooking porridge, you should not add too much water. When we pour it out, we remove vitamins and valuable ingredients. Better to let the groats freely absorb all the liquid.
It is best to measure the groats with glasses. Groats such as corn, buckwheat and millet swell very much. One glass of dry grits will give us about 2-3 glasses of the dish, which is quite a lot. For example, quinoa swells less.
The best proportions are: for millet, buckwheat and quinoa: 2 cups of water per cup of dry groats. In the case of corn grits: up to 3 glasses of water per glass of grits, because it greatly increases in volume.
So that the groats do not resemble unappetizing mash, it is worth:
- Pour the rinsed grits into the pot, add salt and water (there must not be too much of it)
- Wait for the water to boil, add a tablespoon of coconut oil, stir and cook for another 5-10 minutes.
- Take the pot off the heat, cover and set aside. Ideally, covered for approx. 10 minutes.
- It is important not to cook the groats for too long.
There are many reasons to reach for groats. The one that can be particularly important during the ongoing cold season: groats contain a lot of soluble fiber, which is food for the microbes that live in our intestines. Good microflora equals good immunity.