Recipes with wheat grains. The most interesting dishes made from millet, pearl barley, corn and wheat grains Wheat grains are simple

Wheat porridge is not only a healthy breakfast, but also a good side dish for meat or fish. And you can cook it not only in the most usual way, but also with the addition of other ingredients.

A recipe that will surprise few people, but at the same time it is used quite rarely, but in vain!

Wheat porridge with milk is a healthy and satisfying porridge that should definitely be included in your diet from time to time.

Required Products:

• salt, sugar and butter - to your taste;
• 50 grams of dry wheat cereal;
• about 250 milliliters of milk.

Cooking process:

1. First, rinse the cereal well and remove all excess from it.
2. Pour the milk into the pan and bring to a boil, then season with spices, that is, sugar and salt, to your taste and add the cereal.
3. Reduce the heat to almost a minimum and bring to readiness for 20 minutes. Serve with a little butter.

Lenten version of cooking with water

Cooking wheat porridge in water is very simple. This recipe is suitable for those who fast, care about proper nutrition, or if there is no milk at home.

Required Products:

• a glass of wheat cereal;
• seasonings as desired;
• two glasses of filtered water.

Cooking process:

1. Before you start cooking, be sure to wash the cereal well.
2. Add the required amount of water to the cooking container. Usually it should be twice as much as the dry product. That is, for a glass of cereal - two glasses of water. Bring it to a boil.
3. After this, we season it with spices, some use salt and a little sugar, others like the spicy version with ground black pepper.
4. Reduce heat to medium and cook for 15 minutes, until all the liquid has evaporated and the mixture is soft.

In a slow cooker

Wheat porridge in a slow cooker turns out even tastier and more tender, than when cooking on the stove. In addition, you don’t have to control the process so that the dish doesn’t burn.

Wheat porridge is not only a healthy breakfast, but also a good side dish for meat or fish.

Required Products:

• 30 grams of butter;
• one multicooker glass of cereal;
• seasonings to your taste;
• four multi-cooker glasses of water.

Cooking process:

1. The cereal is cleared of impurities, all excess is removed and washed well until the water becomes relatively clear.
2. It is poured into the multicooker, filled with the specified amount of liquid, and seasoned with selected seasonings to suit your taste.
3. The device is turned on in the “Milk porridge” or “Baking” mode for 40 minutes, after which the finished dish is combined with butter and can be served. If suddenly after 40 minutes there is still liquid left in the container, then you can leave the porridge for 20 minutes in the “Warming” mode.

With added pumpkin

Wheat porridge with the addition of pumpkin is a very interesting combination. It can be prepared with either milk or water.

Required Products:

• a glass of millet;
• about 300 grams of pumpkin;
• 500 milliliters of milk;
• seasonings as desired.

Cooking process:

1. Remove the skin and seeds from the pumpkin, rinse and chop into small pieces.
2. Place them in a saucepan, fill with water so that it covers the entire contents and after boiling, keep on medium heat for about 7 minutes.
3. After this time, you need to pour dry cereal into the container and cook everything together until the water has completely evaporated.
4. To this mass, when there is no more liquid left, add half the specified amount of milk and any spices to your taste, cook for 20 minutes and let it brew for the same amount of time before serving.

Cooking porridge in the oven from wheat cereals

To prepare a healthy and flavorful dish according to this recipe, you will need a pot or some other heat-resistant container.

Wheat porridge has a beneficial effect on intestinal function.

Required Products:

• 500 milliliters of milk;
• 50 grams of butter;
• salt to taste;
• two large spoons of water;
• 150 grams of wheat cereal.

Cooking process:

1. As always, we first rinse the cereal until the water is clear enough, then fill it with warm liquid and let it sit for 25 minutes.
2. When the specified time has passed, transfer the porridge into a pot, fill it with half the specified volume of milk, add water and put it in the oven for an hour, preheated to 150 degrees.
3. During this process, the mass should swell. Pour in the remaining milk, add butter, seasonings and return to the oven for another 20 minutes.

Hearty wheat porridge with meat

Porridge can be prepared not only for breakfast, but also made into a complete, hearty lunch if you add meat.

Required ingredients for the dish:

• seasonings to taste;
• a glass of wheat cereal;
• carrot;
• 2 onions;
• approximately 500 grams of any meat;
• 600 milliliters of water.

Cooking process:

1. Let's start with preparing the meat, it needs to be washed, peeled and chopped into medium-sized cubes.
2. Place them in a frying pan and lightly fry until the sides are golden brown, add grated carrots, chopped onions, season with salt and fry until the vegetables are soft.
3. After this, add the washed cereal to the roast, add water so that it covers the entire contents by at least a centimeter. At this stage, use all the selected seasonings, mix and cook over low heat for about 20 minutes. The cereal should absorb all the liquid, become soft and aromatic.

Required Products:

• 150 grams of wheat cereal;
• onion and carrot;
• one bell pepper and zucchini;
• two tomatoes;
• seasonings, herbs as desired.

Cooking process:

1. We prepare the cereal, rinse it, fill it with water and set it to cook. This will take about 20 minutes over medium heat once the contents have come to a boil.
2. While it reaches the desired state, chop all the vegetables in any convenient way and begin to fry in a frying pan: first onions, then carrots, zucchini, peppers and tomatoes, so that they give juice. At this stage, we reduce the heat so that there is no longer a frying process, but a stewing process, season with spices and herbs.
3. Add the prepared porridge to the vegetables, mix, turn off the stove and let it brew until the cereal is soaked.

When buckwheat disappeared from stores last year and then returned, having risen several times in price, there were many questions. One of them especially worried us: “Why, exactly, buckwheat?” Yes, this is one of the healthiest and most affordable cereals, it has a lot of fiber, and almost as much protein as carbohydrates; buckwheat contains almost all B vitamins and vitamin PP, potassium, magnesium, phosphorus, iron and copper.

And yet, this is not the only cereal that is worth loving so selflessly. We decided that fasting or simply a desire for a healthy lifestyle is an excellent reason to learn how to cook something new from what we have long been accustomed to, and we collected recipes from five cereals that we have always unfairly neglected.

Millet

When choosing a dish made from this cereal for dinner, be sure that you will get B vitamins and vitamin PP, magnesium, phosphorus, iron, copper and a very rare trace element - selenium. If you don’t know how to cook anything from millet except milk porridge, and you can’t stand that, you’re not alone.

But we have already learned that millet can, in essence, be used like couscous - and make excellent light salads. And one more thing.

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Millet pilaf with nuts

Ingredients

Millet – 225 g
Olive oil - 1 tbsp. l.

Red bell pepper, diced - 1 pc.
Cumin - 1 tsp.
Turmeric - 1 tsp.
Vegetable broth or water - 600 ml
Frozen green peas – 225 g
Hazelnuts or almonds, chopped - 85 g
Juice of one lemon
Fresh mint, chopped - 1 tbsp. l.
Salt - to taste.

How to cook

Fry the cereal in a dry frying pan for a minute. Don't forget to stir. In a heavy saucepan, sauté the onions and peppers over medium heat for five minutes, then add the cumin and turmeric and stir-fry for another minute.

Add millet and broth (or water), add salt, bring to a boil, reduce heat and simmer for 25 minutes until soft, stirring occasionally.

Meanwhile, fry the nuts until golden brown in a dry frying pan, and five minutes before the millet is ready, add green peas to it.

When you find that all the water has evaporated and the millet looks plump and airy, the dish is ready. All that remains is to add nuts, lemon juice and mint and mix.

Pearl barley

This symbol of poverty, seemingly worthy only of mushroom soups and pickles, is actually very good in risotto. More precisely, in orzotto, as they call it in Italy, a dish that is prepared using the same technology as risotto, but instead of arborio rice, pearl barley is used.

What distinguishes pearl barley from other cereals is the presence of choline, which is involved in fat metabolism, promotes hematopoiesis and improves concentration. But there are almost no proteins in pearl barley. Orzotto is often prepared with mushrooms. But you can do without them.

Orzotto with pumpkin, peppers and arugula

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Ingredients

Pumpkin, peeled and cut into cubes - 450 g
Red bell pepper, diced - 2 pcs.
Olive oil - 2 tbsp. l.
Medium onion, finely chopped - 1 pc.
Garlic, finely chopped - 2 cloves
Fresh thyme - 1 tsp.
Pearl barley – 350 g
Vegetable broth - 1.5 l
Fresh parsley, chopped - 3 tbsp. l.
Arugula - generous handful

How to cook

Bake the pumpkin and peppers. To do this, preheat the oven to 200°C, place the vegetables in a baking dish, drizzle with olive oil, add salt and pepper if necessary, stir and place in the oven for 35 minutes. During this time, stir the vegetables once.

While the vegetables are baking, make the risotto. Heat the oil in a saucepan and fry the onion, garlic and thyme over low heat for 6-8 minutes, stirring occasionally. Add pearl barley, stir and cook for another minute. Pour 300 g of broth into the saucepan. Simmer, stirring, until the broth evaporates. Pour in another 300 g, when it has evaporated - another 300 g, continue until the broth runs out.

This will take about 40 minutes: the pearl barley will become soft, but slightly firm inside - that is, al dente.

Add the baked vegetables and stir. Season with salt and pepper if needed.

Corn grits

Nutritious, rich in complex carbohydrates, corn porridge can compensate for the lack of potassium, magnesium, phosphorus, selenium, iron, zinc and copper. And this yellow cereal, unlike all the others, which are much less yellow, contains beta-carotene.

In the Caucasus and Moldova, mamalyga is made from corn grits, and in Italy, polenta is made: such porridge itself seems completely tasteless, but if you eat it with cheese or meat sauce... Stop, since we are writing about dishes that can be cooked also during Lent, then no meat or cheese. Let's make vegetarian pizza!

Polenta pizza

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Ingredients

Water - 3 glasses
Corn grits - ¾ cup
Salt, black pepper - to taste
Dry basil - ½ tsp.
Dry oregano - ½ tsp.
Tomato sauce - ½ cup
Red bell pepper, thinly sliced ​​- ½ pc.
Green bell pepper, thinly sliced ​​- ½ pc.
Small red onion - ½ pc.
Champignons - 8 pcs.
Garlic - 2-3 cloves
Black olives, chopped - a handful

How to cook

Preheat oven to 220°C. Grease a round baking pan and line it with parchment paper. Boil water in a saucepan, add corn grits and cook, stirring, until the porridge thickens. Add salt, herbs and, if desired, a little olive oil.

Spread a layer of polenta over the bottom of the baking dish, place in the oven and bake for 12 minutes. In the meantime, prepare the filling - simmer the vegetables and mushrooms a little.

Remove the corn pizza base from the mold and place it along with the paper on a baking sheet. Remove the paper. Spread tomato sauce over the base, place vegetables and chopped garlic on top. Place in the oven for 10 minutes. Handle the finished pizza carefully to prevent it from falling apart.

Wheat groats

Wheat cereal (yes, this is not millet - unlike it, wheat cereal is made not from millet, but from wheat) there is a lot of starch, there are B vitamins and vitamin PP, a lot of potassium, magnesium and phosphorus and a lot of manganese and Selena.

Milled durum wheat groats are practically our equivalent of Middle Eastern bulgur.

It can be used to prepare any Arabic and Turkish dishes in which this grain is placed, including the famous tabbouleh salad. It can also be used to make an excellent Turkish-style appetizer.

Red lentil and cracked wheat meatballs

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Ingredients

Red lentils – 200 g
Wheat cereal - 200 g
Medium onion, finely chopped
Tomato puree - 1 tbsp. l.
Salt - 1 tsp.
Sweet paprika - 1 tsp.
Cumin - 1 tsp.
Green onions, chopped - 2 tbsp. l.
Fresh parsley - a small bunch
Lettuce leaves - for serving

How to cook

Rinse the lentils, add cold water in a ratio of 1:4, boil until soft - about 20 minutes. Towards the end of cooking, add wheat grits to the lentils, cook for two minutes and turn off. Leave for 20 minutes, then drain off any excess water.

Fry the onion in olive oil in a frying pan, add tomato puree, remove from heat. Mix onions with lentils and wheat, add all other ingredients and let cool. Form the resulting mass into balls the size of a walnut and place on lettuce leaves.

Wheat cereal recipes are not limited to porridge. Wheat cereal is obtained from crushed wheat, so dishes made from wheat cereal are rich in protein, healthy and nutritious. Depending on the dish, there are different recipes for preparing wheat cereal. For example, in recipes for salads made from wheat grains, they prefer not to cook the grains until the end, so that they remain al dente in the finished dish. In recipes for porridges made from wheat cereals, it is recommended to pre-rinse and soak the cereals before cooking.

Try baking healthy bread from a mixture of corn and wheat flour on rye sourdough using this recipe. If you don’t have corn flour, you can replace it with corn grits crushed in a coffee grinder. And if you have a bread machine, then the process is done

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chapter: Breads (baked goods)

Wheat porridge is an ancient human companion - it is even mentioned in the Old Testament. It came into human nutrition with the advent of wheat, which people consumed as whole steamed grains, ground into flour - in flat cakes, and crushed on stone millstones - in the form of porridge. From whole grains of wheat, our historical ancestors cooked and modern Christians continue to prepare kutya (kolivo, kanun, sochivo), which is poured with honey, honey syrup, or sprinkled with sugar, seasoned with crushed nuts, fruit or berry jam and even milk.

The methods of preparing it have not changed much: fire, container, water and crushed wheat in the form of wheat cereal. Perhaps its role has changed - it has become not the main, but an additional food. Lately, it has not been much favored in the family diet.

But good times are coming for wheat porridge: more and more enlightened people are paying their gastronomic attention to it, because it is a fairly high-calorie natural product - a source of carbohydrates and B vitamins. In addition, it is affordable and has no contraindications, except for people who react painfully specifically for the group of B vitamins, but they know about this and are careful about all products with such vitamin content.

Wheat porridge is consumed as a universal side dish for any meat or fish dish or as an independent dessert with the addition of candied fruits and fresh fruits, sweetened with natural honey, sprinkled with peeled and crushed nuts, and topped with fruit jam or syrup. They cooked and now cook with milk, broth, and just water. There is no need to talk much about the benefits of any cereal, especially wheat cereal - everyone has known about it since childhood.

This porridge is included in both a healthy eating program and therapeutic diets. Depending on the recipe and additives, it can be both an everyday and a festive dish. On an industrial scale, dry concentrates are prepared from it, so that you can easily and quickly prepare hot wheat porridge both on the go and at your dacha, and for speed - even at home.

From the initial product - threshed wheat - two types of wheat cereal are produced: “Artek” and “Poltavskaya”. The first is finely crushed cereal; for this reason it is used for viscous milk and water porridge. In addition, they are added to casseroles and meatballs. The “Poltava” variety of wheat product is purified whole or coarsely crushed grains, suitable both for preparing crumbly wheat porridge and for adding cereal to soup.

1. Classic recipe for wheat porridge with water

This porridge can be eaten as a main dish, as a dessert or as a side dish for meat, fried fish, liver beef stroganoff, with meat, mushroom or creamy gravy. If you prefer crumbly porridge, rinse the wheat grits under warm water in a mesh colander - there will be less starch in it and the porridge will turn out crumbly! If you prefer viscous porridge, then rinse it with cold water or, after sorting it out, cook it unwashed.

Ingredients:

• wheat cereal - 1 cup;
• drinking water - 2 glasses;
• butter or olive oil - according to preference;
• salt and sugar - to taste.

According to the classic recipe, wheat porridge in water is prepared as follows:

1. Sort the cereal and pour it into a saucepan of suitable volume, add the required amount of water, bring to a boil, add salt, turn the heat to low and cook for 15-20 minutes with occasional stirring.
2. Cover the porridge with oil, cover it with a towel and let it simmer for 10-15 minutes.
3. If the water has evaporated more than necessary, and the cereal is not ready, add hot boiling water in small portions so as not to overfill and cook until the cereal is completely cooked.

Serve hot. If the porridge is delayed, then you can put it on wheat cutlets, for which you add a little semolina, beat in a raw chicken egg, roll in breadcrumbs and fry in melted butter. Serve hot with a mixture of sour cream and condensed milk. Children will especially appreciate this dessert.

2. Homemade recipe for sweet wheat porridge with milk

There are many lovers of this porridge - it’s so delicious! And for breakfast for the whole family - the best option: tasty, high-calorie and healthy. It is easy to prepare, but requires about 40 minutes in the oven - you will have to start the morning by preparing milk porridge.

Ingredients:

• wheat cereal - 0.5 cups;
• natural fresh milk - 1 liter;
• sugar - 1 tablespoon;
• butter - to taste;
• table salt - 0.5 teaspoon.

According to a homemade recipe, sweet wheat porridge with milk is prepared as follows:

1. In a saucepan with a fairly thick bottom, boil the specified amount of fresh milk, first checking for curdling.
2. Pour wheat grits into the boiling milk while stirring and at the next boil, turn the heat down to minimum to simmer the pan with the lid closed for 40 minutes, after which turn off the heat, remove the lid, add oil, stir the porridge and let it sit under a towel for about 10 minutes. .

Serve hot - sugar and other sweets on the table. Whoever lacks sweetness, let him add it to his plate. If the porridge turns out thicker or thinner than you would like, next time increase or decrease the amount of cereal.

3. Wheat porridge with mushrooms according to a village recipe

The secret of the originality of this porridge is that it is cooked in mushroom broth, which will immediately change its usual taste. The most delicious decoction comes from porcini mushrooms, which is why you need to cook this rustic porridge.

Ingredients:

• wheat cereal - 2 cups;
• mushroom broth - 6 glasses;
• any fresh mushrooms - 400 grams;
• onions - 4 small onions;
• butter - 80 grams;
• vegetable oil - 2-4 tablespoons;
• table salt - to taste.

Wheat porridge with mushrooms according to a village recipe is prepared as follows:

1. Boil the mushrooms, drain in a colander, and pour the drained broth in the required volume into a saucepan, where rustic wheat porridge will be cooked on it.
2. After cooling the mushrooms slightly, cut them into pieces of any shape.
3. Melt the butter in a frying pan and pour a small amount of vegetable oil into it. In this boiling mixture, fry the chopped mushrooms, chopped with a knife. Towards the end of frying them, pour in and boil 1 cup of mushroom broth with them.
4. Bring the broth in a saucepan to a boil and add wheat grits, melted butter, salt while stirring, and simmer the porridge over low heat until the porridge is half cooked. Then add the prepared mushrooms while stirring and place the pan in an oven preheated to +180°C, where it needs to bake for about 40 minutes.

Take the pan with the finished porridge, add a little more dissolved butter and, when serving hot, garnish with fresh herbs. Just chopped fresh or canned vegetables, or vegetable salad are good with it.

4. Original recipe for wheat porridge with meat

The addition of garlic to this porridge in combination with meat transforms it into a hearty dinner after a busy day of work, after which you can take a walk in the fresh air before bed.

Ingredients:

• wheat cereal - 1 cup;
• pork pulp or chicken fillet - 300-400 grams;
• fresh garlic - 2 cloves;
• fresh carrots - 1 root;
• onions - 2 pieces;
• vegetable oil - 2-3 tablespoons;
• allspice and black pepper, bay leaf - to taste;
• table salt - to taste;
• drinking water - 3 glasses.

According to the original recipe, wheat porridge with meat is prepared as follows:

1. Sort the grains and rinse.
2. Cut the meat, washed and dried with a paper towel, into small cubes.
3. Peel, wash and chop the vegetables: grate the carrots, flatten the garlic on a cutting board by pressing a knife.
4. In a cauldron or wok, fry the chopped onion in vegetable oil until golden brown, then grated carrots, add flattened garlic and diced meat.
5. Pour in the entire amount of water and simmer with spices over moderate heat or mode, stirring occasionally for 25 minutes.
6. By this time, remove and discard the garlic and bay leaf, and add wheat cereal to the meat while stirring, bring the whole mass to a boil, reduce the heat and, stirring from time to time with a spatula, cook the cereal until tender.

Simmer the porridge with meat as soon as it was removed from the heat for another 10-15 minutes under a towel and serve hot for dinner with vegetables.

To prepare any porridge from cereals and for wheat, you also need a thick-walled cooking vessel with a thick bottom, so that there is no burning, which can introduce a drop of “tar.” In such dishes, heat treatment occurs evenly and with better quality.

It is better to sift through any cereal, and even “Artek”, to identify small pebbles, specks and unwanted “neighbors” from crawling and flying ones, although recently competition among manufacturers and suppliers has led to fairly high-quality cereals.

It is better to rinse even good wheat groats of any crushing before adding them to the cooking liquid. This washing improves the taste of the finished porridge.

When water with cereal poured into it boils, foam appears, which is best removed with a slotted spoon.

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. The porridge benefits from this, because it is cooked in a mushroom broth. It is better to take white mushrooms; the broth from them is 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.