Wheat porridge: how to cook? Video

Wheat porridge: how to cook? Video

Wheat is one of those cereals that people began to cultivate and eat since time immemorial. They made flour and baked bread from it, and cooked delicious, nutritious and healthy cereals from crushed wheat in water or milk. Such porridge is a delicious side dish for meat or poultry, and with butter it is an excellent breakfast.

What cereal to choose for porridge

When buying wheat groats in the store to cook porridge from it, keep in mind that there are two types of it. Wheat groats called “Poltavskaya” is a whole grain or very coarse grain. Most often, such cereals are used for seasoning soups or for cooking porridge in a Russian oven, where they can be simmered for a long time so that the grains are well boiled. For cooking on an electric or gas stove, select finely crushed cereals – “Artek”, in which the wheat grains are ground finely enough so that the porridge can be cooked quickly.

Wheat groats can be washed in a fine mesh metal sieve before cooking. But most often it is enough just to remove the scale formed when the porridge boils.

Wheat cereal with milk

For breakfast, you can cook delicious, wheat porridge with milk. For its preparation you will need: – wheat groats – 1 glass; – water – 1 glass; – milk – 2 glasses; – sugar – 1 tablespoon; – butter 20 g; – salt ½ tsp.

Pour the cereal with water and put on fire. When the water boils, add milk, put salt and sugar in a saucepan. After the contents of the pot boil again, close the lid, reduce the heat to the lowest setting and leave on the stove for 40-50 minutes. After this time, put butter in a saucepan and stir the porridge. Remove the pan from the stove, close the lid and let it stand for another 10-15 minutes, after which the porridge can be served.

When cooking, you can add chopped dried fruits and nuts to sweet porridge with milk

How to cook wheat porridge with mushrooms

You can cook such porridge as a side dish for meat or poultry. For her you will need: – wheat groats – 1 glass; – dry forest mushrooms – 50 g; – onions – 1 pc.; – butter – 40 g; – fresh herbs; – salt.

Soak dry mushrooms in a glass of boiling water for 3-4 hours. Then remove them from the resulting mushroom broth, but do not pour it out. Put the wheat porridge to boil, pouring 2 cups of water over the cereal. When the water comes to a boil, reduce heat to low, lightly add salt and simmer for 30 minutes.

Chop the mushrooms finely, peel the onion and chop it too. Melt the butter in a frying pan, fry the onion in it until golden brown, then add the mushrooms to the pan, continue frying for another 5 minutes, stirring constantly. Pour the mushroom broth into the pan and boil it for 3-4 minutes. Pour the contents of the pan into the pan where the porridge is being cooked, stir and leave to simmer for another 20 minutes.

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