If you want to diversify your breakfasts or complement the assortment of side dishes, then prepare the wheat porridge. Economical and delicious cereals are now restoring their popularity, going beyond the usual dinner table and becoming the basis for experiments for chefs. With this material, we also decided to support a new trend and share with you ways of preparing porridge in a modern manner.
How to cook wheat porridge?
Wheat porridge was one of the basic parts of the menu a few hundred years ago. Then the rump was supplemented with vegetables, mushrooms and meat. We decided to take these basic additions as a basis and prepare an upgraded version of the porridge.
Ingredients:
- forest mushrooms - 440 g;
- turnip (small) - 155 g;
- garlic - 3 teeth;
- onion - 75 g;
- wheat croup - 1 1/2 items;
- dry white wine - 75 ml;
- mushroom or vegetable broth - 1,7 l;
- butter - 45 g.
Preparation
Pre-clean the forest mushrooms from possible litter. Spread mushrooms on a baking tray with garlic cloves (directly in the shell) and slices of turnips. Sprinkle everything with oil, season and bake for half an hour at 200.
Now to the porridge. After rinsing the rump, take up the separation of onion slices. When the latter slightly caramelize, pour the wheat croup and mix. Another couple of minutes and you can pour in the white wine. When the alcohol evaporates, add a glass of broth. Wait for the liquid to soak in and continue to cook the porridge in the manner of risotto, adding the liquid over the ladle at a time and stirring constantly. When the porridge softens, add to it a piece of butter and grated in pasta baked chives of garlic. Top with roast mushrooms.
Wheat porridge on the water
Ingredients:
- wheat groats - 1/2 tbsp .;
- water - 245 ml;
- butter - 25 g;
- honey - 45 ml;
- dried apricots - 45 g;
- a handful of blueberries;
- a handful of nuts.
Preparation
After rinsing the rump, pour it into a saucepan and pour it over with water. Put a slice of butter and cook the porridge over medium heat for about 20 minutes, until all excess moisture is absorbed, and the croup will not become soft. Before serving, add everything with honey, chopped dried apricots, nuts and blueberries.
How correctly to cook wheat porridge on milk in a multivark?
If you want to use the multivariate for cooking porridge, then the scheme and the proportions of cooking remain the same. Rinse the rump to clean water and pour it into the multivariate bowl. One part of the cereals is poured with two parts of hot water and put a slice of oil. After, it remains only to switch to the appropriate mode ("Kasha" or "Milk porridge") and set 30 minutes on the timer. After the signal, the porridge is left for another 10 minutes.
Wheat porridge with meat
Ingredients:
- Wheat groats - 195 g;
- carrots - 115 g;
- garlic - 2 teeth;
- beef - 440 g;
- tomato paste - 35 g;
- vegetable oil - 55 ml.
Preparation
Divide the beef into large cubes and brown into a large amount of well-heated oil. When the pieces change color to golden brown, add all the grated carrots. After a couple of minutes, squeeze a piece of garlic and put the tomato paste. Sprinkle with wheat grits and pour all half a liter of hot water. Reduce heat to a minimum, leave the porridge of wheat cereals cook for about half an hour or until all moisture is absorbed.
Wheat porridge with pumpkin
Ingredients:
- wheat groats - 1/2 tbsp .;
- milk - 235 ml;
- Pumpkin puree - 75 g;
- a pinch of cinnamon, nutmeg and ground ginger;
- vanilla extract - 1/2 tsp;
- coconut flakes.
Preparation
Rinse the rump with a mixture of milk and pumpkin puree. Add spices and vanilla, leave everything on minimum fire for 15 minutes. Cooked porridge remove from heat and leave to stand for another 10 minutes.