Recipes with wheat grains. Six unusual recipes for millet dishes Dish with wheat cereal

Even in ancient times, wheat porridge was considered one of the obligatory dishes on every table and even a symbol of abundance and prosperity. When cooked correctly, it has a delicate and airy texture. In addition, this cereal is very beneficial for the human body. You will learn about the healing properties and ways to cook wheat porridge below.

The benefits and harms of wheat porridge

There are many varieties of wheat itself, but in agriculture, only two types of cereal are more often used - soft and hard. The first does not contain much gluten, so it is used for the production of flour. It is used in confectionery and bakery products. Durum wheat contains a lot of gluten, which is why it is used to make pasta and cereals. During the processing process, the grains are partially or completely freed from the shells and the germ, then polished. The result is wheat cereal. Otherwise it is called durum.

Dishes made from wheat cereals are considered suitable for dietary nutrition. Their calorie content is about 316 kcal per 100 g. Before cooking with such cereals, find out more about the benefits and harms of wheat porridge. It is especially valued for its general strengthening properties and the large amount of substances necessary for the human diet. Using recipes made from wheat cereal, you can feel its effect on yourself:

• is a natural source of energy;
• stimulates the immune system;
• helps with weight loss;
• improves the functioning of the digestive system;
• strengthens capillary walls;
• helps to heal wounds faster;
• has a beneficial effect on the nervous system;
• regulates fat metabolism;
• reduces the amount of cholesterol in the blood;
• helps improve the functioning of the cardiovascular system and brain;
• has a positive effect on the condition of the skin, hair, nails;
• promotes the removal of antibiotics, toxins, waste, and heavy metal salts from the body;
• when consumed for breakfast, it fills you with energy for the whole day thanks to the slow carbohydrates in the composition;
• saturates the body with fiber, magnesium, phosphorus, calcium, potassium, vitamins B, C and E, fatty acids, vegetable protein and amino acids.

Such porridge can only cause harm if there is low acidity of the stomach, individual intolerance and flatulence. You should not abuse it during pregnancy, because gas formation may increase. People who have recently undergone surgery to remove appendicitis should avoid eating wheat porridge. Since cereal contains a lot of starch, it is not suitable for people with diabetes or those prone to it.

Types, names of wheat cereals

Depending on the processing method, size and shape of grains, a classification of types and names of wheat grains is made. You can combine them into the following list:

1. Artek. It consists of crushed grains, freed from the shell and germ and polished. Doesn't contain much useful fiber.
2. Arnautka. The raw material for it is the durum wheat variety of the same name. The cereal will look like glassy grains. It is intended just for consumption in the form of porridge.
3. Wheat flakes. Beans steamed and pressed. They are used not only for cooking porridge, but also for making desserts.
4. Bulgur. This type of cereal is made from wheat that has not only been steamed, but also cleared of bran. The grains have an unusual nutty flavor.

Poltava groats are another variety. It is divided into 4 groups:

1. Large, or No. 1. These grains are not pre-crushed; they are only polished, giving them an elongated shape with a pointed end. Visually they resemble pearl barley. Used as a seasoning for soup.
2. Average, or No. 2. This type of grain is classified as crushed. Their shape is oval, but also with a pointed end. Most often used for porridge.
3. Another average one, but this time #3. These crushed grains differ from No. 2 only in their rounded shape. Suitable for porridge or oven casserole.
4. Small, or No. 4. This type of grain differs from the third number only in a smaller form. Ideal for porridge, cutlets or meatballs.

How to cook wheat porridge

Traditionally, there are several ways to cook wheat cereal. This is done with water, milk or broth. The dish will be nutritious if you cut meat or fish, eggs, vegetables or mushrooms into cubes, add salt and add bay leaf and ground pepper for taste. You can chop fresh herbs there too. Sweet porridge with fruits, dried fruits, honey or nuts is no less appetizing. There is such a dish as porridge mix, which includes a mixture of buckwheat, millet or rice. Instructions on how to cook wheat porridge are very simple:

1. For 1 cup of cereal you will need to take 2 cups of water. The quantity may be different, but a proportion of 1:2 is required.
2. Next, pour water over the cereal, after boiling, add salt and simmer the dish over low heat for about 15-20 minutes.
3. Turn off the heat and season the porridge with butter.

Wheat cereal in a slow cooker

It’s even easier to cook porridge in a slow cooker. This device even has a special program. It’s called “Porridge”. It can be replaced with the “Pilaf” mode. Wheat cereals are cooked in a slow cooker using almost the same technology as in a saucepan:

1. Take 100 g of cereal, rinse thoroughly, then put in a bowl and add hot water, then leave for half an hour.
2. Next, you need to grease the multicooker bowl with oil. Then you can put the soaked grains into it, adding about 500 ml of milk or more water.
3. Add sugar and salt to taste, cook for 35 minutes in the “Porridge” program, and when finished, leave in the “Warming” mode.

How to cook crumbly wheat porridge in water

There are several simple secrets, using which you can cook wheat porridge in crumbly water. In this recipe, the grains should not be washed under any circumstances. Otherwise, you will not achieve the crumbling effect. Another important step is toasting the cereal. It leads to dextrinization of starch, which reduces the viscosity of the product, which is why it becomes crumbly. The process of preparing such porridge includes the following steps:

1. Fry about 1 cup of grains in a dry frying pan until a pleasant nutty aroma appears.
2. Next, pour it into already boiling water, add salt and sugar to taste.
3. Cook over low heat until all the liquid is absorbed.
4. Fill with oil, cover the pan with something warm and let the porridge brew for about half an hour.

Do I need to wash wheat grains before cooking?

Finely crushed varieties may not be washed before cooking. Although some housewives still do not skip this stage, believing that this way they make the grains more beautiful and clean. Most recipes recommend washing wheat groats before cooking if it is Poltava. In addition, if you need crumbly porridge, then you shouldn’t skip this step either. In any case, when the water for the porridge begins to boil, it is necessary to remove the foam and debris from the surface.

Wheat porridge recipe

There are many recipes for wheat porridge with the addition of a variety of ingredients. It can be viscous, liquid or crumbly. In each case, only the proportions of cereal with water or milk change. If you haven’t had time to eat the porridge fresh, you can easily make hearty cutlets or meatballs out of it. It will also turn out very tasty. The main ways to prepare porridge from wheat cereals are presented in the recipes.

Wheat porridge with milk

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 136 kcal.
• Cuisine: Russian.

Wheat porridge with milk tastes better if you cook it sweet. It's perfect for breakfast. The porridge is not too cloying, but moderately sweet. Although the amount of sugar can be adjusted to your taste. If desired, it is not forbidden to add a spoonful of honey or a few raisins. If the porridge seems a bit runny, then next time increase the amount of cereal to 2/3 cup.

Ingredients:

• sugar – 1 tbsp. spoon;
• wheat cereal – 0.5 tbsp.;
• butter - a small piece;
• salt – 0.5 tsp;
• milk – 1 l.

Cooking method:

1. Pour milk into a saucepan, put on fire and boil.
2. Next, add salt, add sugar and at the same time add the cereal itself.
3. Wait for the next boil, reduce the heat to low, close the lid, and simmer the dish for 40 minutes without stirring the porridge.
4. When finished, add oil, stir, let it brew for another 10 minutes.

Recipe for wheat porridge on water

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 122 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe for wheat porridge in water is not particularly complicated from the method of cooking it in milk. Only in this case you get a dish that can be either independent or a side dish, for example, with meat, liver or fried mushrooms. Chop a couple of carrots and onions, fry them - and it will also turn out very tasty. The viscosity of the porridge is easily adjusted. If you prefer crumbly, then simply do not rinse the grains before cooking and fry them additionally.

Ingredients:

• butter, salt - to taste;
• wheat cereal – 1 tbsp.;
• water – 2 tbsp.

Cooking method:

1. Place the cereal in a pan of water and add salt immediately.
2. After boiling, simmer over low heat for 15-20 minutes, stirring occasionally.
3. At the end, season with oil.

The secrets of how to cook wheat cereal are very simple. They concern not only the ingredients themselves, but also the dishes. If you want to cook wheat porridge really tasty, check out the following tips:

1. The porridge is richer in taste and aroma in a cast iron cauldron. Although a thick-walled pan will also work.
2. You can season the finished porridge not only with butter - olive or flaxseed oil is often used.
3. If you like a more homogeneous porridge, then you first need to grind the cereal in a coffee grinder or hand mill.

Video: How to cook wheat porridge

Wheat cereal is a unique product that, at its low cost, has many beneficial properties. The grains are rich in vitamins A, E, C, PP, group B and microelements such as calcium, potassium, phosphorus, iron.

1. The ability to remove waste and toxins;
2. Beneficial effect on metabolic processes;
3. Providing a general strengthening effect on the body, increasing immunity;
4. Reducing cholesterol levels;
5. Normalization of the gastrointestinal tract;
6. Reduced feeling of muscle fatigue;
7. Positive effect on the condition of hair and nails.

Dishes made from wheat cereal are recommended for both adults and children. Cooking wheat porridge at home is not as easy as it might seem at first glance. Wheat cereal requires long cooking and knowledge of special secrets. This is probably the main reason for its unpopularity among housewives. Nevertheless, wheat dishes rightfully deserve to take pride of place on any table. Having mastered all the subtleties of cooking, you will be able to serve delicious millet porridge, preserving all the properties valuable to the body.

Properly cooked wheat porridge is an excellent side dish for meat, fish and mushroom dishes. When prepared in water, it can also be used as an independent dish during fasting or dieting.

For cooking, it is better to choose grains made from finely crushed grains, which will boil much faster than whole grains.

Cooking method:

1. First, the millet should be prepared by thoroughly washing it to remove debris. This way, during the cooking process, flour foam will not form on the surface of the water and the cereal will not stick together;
2. Choose a saucepan with the expectation that after cooking the porridge will be 2.5 times larger than the cereal;
3. Pour cold water into the pan with the washed cereal. You need about twice as much water as cereal;
4. Stirring constantly, bring the water to a boil. You need to stir the porridge using upward movements, carefully lifting it from the bottom to the surface. If the foam does appear, it must be removed;
5. Add salt to taste;
6. Reduce heat and simmer uncovered for 15-20 minutes;
7. When the cereal has already boiled sufficiently, you need to remove the pan from the stove and leave it under a closed lid for about half an hour. It is better to cover the pan with a towel. Under the lid, all remaining moisture will be absorbed, the cereal will swell and become crumbly.

Wheat cereal contains many substances that are beneficial for a growing body. Pediatricians around the world recommend porridge as the first complementary food for babies from 6 months, however, wheat grains contain gluten, so it is better to postpone this delicacy until a year in order to avoid allergies and negative reactions from the fragile gastrointestinal tract.

Cooking wheat porridge for a child using water is not very different from the classic recipe, however, it is worth considering some nuances:

1. Cereals and water should be taken in a ratio of 1:2.5 so that the porridge does not turn out too dry;
2. During the cooking process, you need to avoid salt; it retains water in the body and is therefore contraindicated for children;
3. After the porridge is ready, grind it with a blender or grind it through a sieve to obtain a uniform consistency;
4. To make your baby like the dish, you can add fruit puree to it, which will act as a natural sweetener. Apples, pears, and bananas go well with wheat porridge. If the child does not suffer from allergies, then honey will be a good addition.

Milk wheat porridge is an excellent healthy and satisfying breakfast for the whole family. Milk, thanks to the fat it contains, helps to better absorb certain vitamins, in particular vitamin A, which takes part in all vital functions of the body. Milk porridge is high in calories and nutritious, which is very important before starting a new day. In addition, it is well absorbed. This is especially valuable for quickly obtaining energy.

Cooking method:

1. First, the cereal must be filled with water in a ratio of 1:1;
2. Cook over moderate heat until the water evaporates;
3. Add 2 parts milk, salt and sugar to taste to the half-cooked dish;
4. Bring to a boil and, reducing the heat, leave to simmer for half an hour. The porridge will taste better if you cook it in a warm oven.

Cooking time for wheat porridge

Wheat cereals are made from refined wheat grains. They are finely crushed and then polished. There are four degrees of grinding: No. 1, No. 2 – coarse grinding, No. 3 – medium grinding, No. 4 – fine grinding.

The cooking time directly depends on the degree of grinding of the grains from which it is made. To prepare porridge, it is recommended to use medium and fine grinding; the cooking time will be 20-40 minutes.

When cooking porridge from wheat, housewives use little tricks that can turn a simple dish into a real masterpiece.

1. The key to delicious crumbly porridge will be the right utensils. For cooking, you should choose a container with thick walls or a double bottom. Such cookware retains heat well and prevents burning as much as possible. A cast iron cauldron is perfect for cooking;
2. You can reduce the cooking time by leaving the cereal in warm water for half an hour after washing, and only then start cooking. Many housewives even soak the cereal overnight;
3. If the dish is served as a side dish, a tablespoon of any vegetable oil added immediately after boiling water will help make the porridge airy and brighter in taste.

As you can see, knowing some subtleties, you can diversify your table and please your loved ones with this truly healthy and tasty dish.

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 mixture into balls the size of a walnut and place on lettuce leaves.

Wheat cereal, unfortunately, is not a frequent guest in the modern diet. But in vain, because this product is simply a storehouse of useful substances. Dishes made from wheat cereals help improve the functioning of the cardiovascular system and brain, normalize cholesterol metabolism, slow down the aging process, and improve the condition of the skin, hair and nails. It is tasty, aromatic, made from durum wheat, and after cooking it always remains crumbly.

Considering all the benefits described above, wheat dishes must be introduced into the diet of every person, and this will not be difficult to do, because recipes exist for different tastes and budgets.

Here are five of the most interesting of them:

Tandem of wheat and vegetables

We will need:

1 cup vegetable or chicken broth

1 cup frozen vegetable mixture

1 tablespoon chopped parsley

1 tablespoon fresh mint

How to cook a tandem of wheat and vegetables:

1. Lightly fry the vegetable mixture in olive oil.

2. Add wheat grits to the mixture, pour in the broth, cover with a lid and cook until tender over low heat (20-25 minutes). Pay special attention to the quality of the cereal. Compared to wheat groats made from soft varieties of wheat, wheat groats TM "Zhmenka", made from hard varieties, have a high protein content and a reduced carbohydrate content. That is why modern cooking lovers prefer to use only it.

3. Remove from heat, add chopped herbs and serve.

Wheat mix

We will need:

1 glass of wheat cereal TM “Zhmenka”

100 g feta cheese

fresh herbs

a handful of roasted seeds or nuts

olive oil

lemon juice, salt and pepper to taste

mint leaf for decoration

How to prepare wheat mix:

1.Pour wheat grits into boiling water at a ratio of 1:3, add salt to taste. Boil.

2.Cook over low heat for 15-20 minutes until done.

3.Cut the cheese into cubes and chop the herbs.

4.Mix all ingredients together, pour over the sauce of olive oil, lemon juice, spice mixture and serve immediately.

Wheat casserole

For tomato sauce we will need:

1 tablespoon olive oil

1 small onion, chopped

2 to 4 cloves of garlic (to taste)

500 g tomato paste or tomato puree

salt and freshly ground pepper

½ teaspoon sugar

¼ teaspoon ground allspice

For the casserole itself we will need:

1 glass of wheat cereal TM “Zhmenka”

500 g cabbage

1 tablespoon olive oil

1 clove minced garlic

salt and freshly ground pepper

¼ cup finely chopped fresh dill

1 cup low-fat yogurt

2 tablespoons of your favorite grated cheese

How to cook wheat casserole:

1. Fry the onion in hot oil, add garlic. Stir for a few minutes, then add the tomatoes, salt, pepper, sugar and allspice.

2. Cook over medium heat until the tomatoes begin to bubble. Then cover loosely and simmer over low heat, stirring frequently, until a thick sauce forms (about half an hour). Remove from heat and set aside.

3. Add wheat cereal

4. Blanch the cabbage in salted boiling water for 4 to 8 minutes until soft. Then rinse under cold water and squeeze dry. Grind.

5. Heat the oil again and add garlic to it. After 30 seconds, add cabbage. Stir and season to taste with salt and pepper. Mix with wheat porridge, remove from heat.

6. Preheat the oven to 180 degrees. Place tomato sauce on the bottom of a greased pan as the first layer, then wheat and cabbage on top, then sauce again.

7. Beat eggs, yogurt and grated cheese. Season with salt and pepper. Spread in an even layer over the tomato sauce. Bake in the oven for half an hour until golden brown.

Salad with wheat cereal and shrimp

We will need:

1 glass of wheat cereal TM “Zhmenka”

500 g peeled shrimp

1 bell pepper

½ red onion

a handful of parsley

2 green onions chopped

salt and pepper to taste

½ teaspoon cumin

olive oil

lemon juice to taste

How to prepare a salad with wheat grains and shrimp:

1.Finely chop the pepper, cucumber, red and green onions.

2. Pour wheat grits into boiling water at a ratio of 1:3, add salt to taste. Boil. Cook over low heat for 15-20 minutes until done.

3.Boil the shrimp for 5 minutes.

4. In a large dish, mix wheat porridge with shrimp, herbs, parsley, cucumber, pepper and two types of onions. If desired, add cumin, season with olive oil and lemon juice to taste.

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Salad with wheat grains and fruits

We will need:

1 glass of wheat cereal TM “Zhmenka”

3 glasses of water

1 ½ cups sugar

1 ½ teaspoons vanilla extract

¾ teaspoon ground cinnamon

¾ teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

a pinch of salt

1 cup apples, diced

1 cup pears, diced

olive oil

⅓ cup raisins

How to prepare a salad with wheat cereals and fruits:

1. Preheat the oven to 180 degrees.

2.Add TM “Zhmenka” wheat cereal to boiling water in a ratio of 1:3, add salt to taste, then bring to a boil. Cook over low heat for 15-20 minutes until done.

3.Add sugar, vanilla, cinnamon, cardamom, nutmeg, ginger and salt to the wheat porridge, let it brew for 20-30 minutes.

4.In another bowl, mix the apples and pears with olive oil, then bake them in the oven (about 20 minutes).

5.Mix the fruits with the wheat porridge. Salad ready!

The FeelGood team hopes that our wheat recipes have inspired you to experiment with culinary experiences that will only benefit your health and well-being!