Wheat groats are made from Wheat groats, Poltavka or Poltava groats

We have all heard about the benefits of cereals. They contain fiber necessary for digestion, rich in trace elements. Boiled cereals are part of salads, used as side dishes, bases for cereals, casseroles and puddings. It is not for nothing that cereal dishes have long been part of the daily diet of Russians: they helped to easily endure the difficulties of a cold climate and successfully perform hard work. Children, accustomed to cereals from infancy, grew up strong and energetic.

In ancient sources, "Suvorov porridge" is mentioned. According to legend, this dish was first cooked in one of the military campaigns, when the great commander, in order to support the strength of his soldiers, ordered to cook porridge from a mixture of different cereals. Connoisseurs highly appreciated not only the nutritional value, but also the peculiar taste of the dish, which has gained wide popularity.

Unfortunately, most people now use a limited set of cereals. Rice, buckwheat and hercules are traditional on the tables of Russians, millet and semolina appear less often. The rest of the list of useful cereals does not attract the attention of housewives.

Cereals deserve more attention than they are given to them by modern people with their constant rush and spoiled taste. Today we will try to correct this unfortunate omission by introducing readers to the properties of a number of cereals that are rare for us.

AMARANTH

Amaranth (lizard)- an annual plant whose seeds are used as cereals. It was banned in the 16th century, as it was used for magical purposes. In the 70s of the last century, there was a revival of it because of the valuable nutritional properties that it is endowed with. Amaranth is now used in agriculture, food and pharmaceutical industries.

Beneficial features: The seeds are high in protein, lysine and other amino acids. In addition, they contain iron, calcium, magnesium, phosphorus and potassium, which are important elements in the diet of pregnant women and diets in the treatment of diseases of the nervous and musculoskeletal systems. The seeds also contain the substance squalene, which stops the aging process.

Cooking method: Amaranth grains are quite tough, so they cook for about 20-25 minutes. One glass of porridge requires 2.5 - 3 glasses of water. During the cooking process, it is required to periodically stir the porridge so that it absorbs water better. It will be good both as a salty side dish and as a sweet porridge. Also, the grains of this plant can open up from a completely unexpected side and turn into fast food, namely popcorn. However, the flour from the shrimp turns out to be dense, so it is better to cook pastries from it with the addition of other types of flour so that the products turn out to be airy.

ARNOVKA

Arnovka (Arnautka, Gornovka)- cereals consisting of ground spring wheat of a yellow-transparent color. There are small and large grinding. It is not known exactly where such a name for cereals came from. However, it is assumed that it came from the Albanian Arnaut people. There is also a special type of Turkish troops with this name. And in the Kursk province, this word was used as abusive, which meant a monster, an infidel, a brutal man.

Beneficial features: Like all cereals, it contains all the many useful vitamins, minerals, amino acids and unsaturated fats. Thanks to them, you can strengthen the immune system, improve the activity of the brain and the cardiovascular system. In addition, like all whole wheat cereals, it can slow down the aging process and improve the condition of the skin, hair and nails.

Cooking method: Coarse grits are cooked for about 30 minutes. Because of its rather "severe disposition", you should first rinse the cereal, and only then boil it. The ratio of porridge and water should be 1:4. Finely ground grains must be boiled in the ratio of 1 glass of cereal and 2 water (milk). You can also make cutlets, casseroles and other pastries from small cereals. It is possible to cook both salty and sweet dishes from it.

BULGUR

Bulgur- groats from treated with boiling water, dried and steamed durum wheat. After steaming, the wheat grains are dried in the sun, after which they are hulled and crushed. It is steaming with drying that gives a unique taste and aroma to the future dish from this cereal.

According to approximate and unspecified data, it has been prepared for 4000 years. Now it is especially popular in countries with a rich culinary past: Armenia, India, the Middle East and all over the Mediterranean. However, in Russia it is also not completely forgotten. And recently it has even become quite popular among connoisseurs of cereals.

Beneficial features: Whole-grain brown bulgur has the highest nutritional value, from which the upper shell rich in microelements is practically not removed. Bulgur is saturated with vitamins, especially B, K, E vitamins, beta-carotene, microelements (phosphorus, iron, selenium, copper, zinc, manganese, potassium, sodium, calcium). Also, cereals contain unsaturated fatty acids, saccharides, ash substances and fiber. Regular consumption of bulgur has a positive effect on the state of the nervous system, for which B vitamins are the most important and, perhaps, the main “food”. A large amount of mineral salts contributes to the restoration of metabolism, makes the skin and hair more "alive". The complexion acquires a healthy shade, the hair becomes more shiny and grows well.

Refers to cereals that are easily absorbed by the body and are perfectly digested without making the condition worse.

Cooking method: Can serve as an exquisite side dish, one of the ingredients for pilaf, salads and soups. There is also finely ground bulgur. Here you can cook a wide variety of healthy cutlets and cakes from it. Boiled for about 20 minutes. If you want to cook crumbly porridge, then you must first soak briefly to reduce the cooking time and so that the gluten opens properly, otherwise the bulgur will turn into a mess.

According to legend, in one of the campaigns, Suvorov was informed that there was nothing to feed the troops. There were only a few different types of cereals left. Then, the great commander, without hesitation, ordered all the porridges to be mixed together. Since then, porridge, consisting of several cereals, is commonly called "Suvorov". Thus, Suvorov was able to contribute to the development of Russian cuisine.

And it is not surprising that such a mixture of cereals came to many tastes. Not only is it unusual in taste, but also in terms of chemical composition it is of greater benefit than a single-component one.

KAMUTH

Kamut- a distant ancestor of wheat, which in Egypt was called Khorasan, which translates as "the soul of the earth." Several of its grains were found in the late 40s of the last century during excavations in Egypt, after which it began to be cultivated again. In terms of size, the grains of ancient wheat are two to three times larger than the modern version. It also has a distinct nutty flavor.

Beneficial features: It is possible that due to its size, kamut grains contain much more useful substances such as zinc, magnesium, proteins, amino acids, mineral salts, lipids and vitamin E than modern wheat varieties.

Cooking methods: Porridges and side dishes with vegetables and mushrooms are prepared from kamut grains. If you leave them soaked in water overnight, then cooking will take only 10 minutes. Bread is baked from wild wheat flour, as well as pasta. It is also good to bake airy flakes or crackers from grains.

QUINOA

Quinoa (quinoa) is an annual plant growing on the slopes of the Andes. It is considered a pseudo-grain crop. However, for the Inca civilization, it served as one of the three sources of food. They idolized him so much that they considered him a "golden grain."

Beneficial features: Quinoa is considered one of the richest sources of protein in our body, which are very similar in composition to animal proteins. This quality is especially valuable for people who have given up animal food.

According to the composition of amino acids, which are about 20 types, grains are very similar to milk. In addition to protein, cereals contain carbohydrates, fats, fiber, minerals and B vitamins. Quinoa is also rich in calcium, iron and phosphorus, the amount of which is not inferior to fish.

Cooking method: Quinoa often replaces rice or buckwheat. It is also good not only as a side dish, but also as the main ingredient for warm salads and soups. By the way, quinoa is cooked in the same way as many other cereals. Before cooking, it is advisable to rinse the cereal. Then you just need to pour it into a saucepan and pour water with a ratio of 1 cup of grain to 2 cups of water. Cook for 15-20 minutes. After that, you can safely serve on the table.

CORN GRITS

corn grits- Consists of ground corn kernels. Porridge from this cereal is valuable in that even with heat treatment it retains all its useful properties. It is recommended for people prone to allergies, as it is classified as a low-allergenic product.

Beneficial features: Corn grits are known for their detoxifying properties: it helps to remove various harmful substances, radionuclides and toxins from the body. It also contains many vitamins of group B, E, A, PP, microelements - silicon, iron and many others. And 80% of unsaturated fatty acids make it possible to attribute it to those products that regulate cholesterol levels. Nutritionists recommend eating corn porridge several times a week to get all the valuable substances that it has.

Cooking method: Cooking corn porridge is very simple, like most cereals in water or milk: 1 glass of cereal and 2 glasses of water (milk). If we talk about cornmeal, then casseroles are most often made from it, as well as hominy or Italian polenta. Also, light and tasty yellow pancakes are obtained from flour.

KUS-KUS

couscous- belong to the category of wheat groats. Initially, porridge was prepared from millet. Now it is customary to cook it from semolina obtained from durum wheat. It was first mentioned in a 13th century cookbook. It is believed that for the first time it began to be eaten by nomadic people - the Berbers. For a while, she enjoyed success only in the Middle East and the Mediterranean, then the whole world fell in love with her.

Beneficial features: In the croup there is a large concentration of copper, which prevents premature graying, and also helps to strengthen the hair in general. In addition, copper is very important for increasing our hemoglobin levels and is indispensable for joint problems. Vitamin B5, which is also present in porridge, saves from insomnia and overwork. Also, this cereal is desirable for use by people suffering from diseases of the gastrointestinal tract. Perfect for those who want to shed those extra pounds.

Cooking method: The best option for cooking couscous is to steam it, since the porridge will not boil soft and retain B vitamins. If there is no double boiler, then it does not matter. You can simply brew porridge, fill it with hot water and leave it for a while under the lid. Cooking is strictly contraindicated for her. But it is easy to use for making healthy casseroles and pastries.

spelled

Spelled- a special type of wheat, the grains of which have a high nutritional value. Spelled grains are larger than wheat grains. They are also well protected from pests, adverse external influences by a layer of hard inedible film (chaff). It is because of this layer that the grains are very resistant to radioactive radiation and all kinds of pollution.

According to archaeological data, spelled began to be cultivated as early as the fifth millennium BC. And the ancient Romans, who considered spelt a valuable cereal crop, used its grains and bread from its flour in their ritual ceremonies.

Beneficial features: Spelled significantly surpasses wheat in the content of vegetable protein, unsaturated fatty acids, fiber, iron and B vitamins. And the mucopolysaccharides contained in it help our immunity to grow and develop.

The constant presence of this porridge in the diet will help strengthen immunity, normalize blood sugar levels, improve the functioning of the cardiovascular, endocrine, nervous, digestive and reproductive systems.

Cooking methods: In Italy, spelt is widely used for making risotto, and in the USA and Germany, all kinds of sauces and desserts are prepared from its flour. In Russia, spelled is most often used as porridge.

If you cook porridge according to the old tradition, then you must first soak 1 cup of spelled grains for 5-6 hours in a mixture of 0.5 cups of curdled milk and 1 cup of cold water. Then rinse the cereal and put in a saucepan, into which first pour 0.5 cups of water and 0.5 cups of milk. Mix everything and put to cook over low heat until all the liquid boils away.

But if you cook not porridge from spelled, but a crumbly side dish, then you need to rinse it several times and pour it with water (3-3.5 cups). It is necessary to cook it over low heat for 30-40 minutes, as the grains are hard and require careful cooking.

The most common dish of Russian cuisine is porridge. She has always been a symbol of health and an object of religious worship in Russia. Previously, porridge was cooked both on weekdays and on holidays. She always had her place of honor, not only on a simple peasant table, but also on the royal one.
Previously, porridge even had its own holiday - Akulina Buckwheat Day (June 26). A week before the holiday or a week after it, it was customary to sow buckwheat. And on Akulina herself they cooked "worldly porridge", the tables were taken out into the street and treated with that porridge to wanderers and beggars.

WHEAT

Wheat or wheat groats are made from whole wheat grains. It happens from whole grains and coarse crushing. The first option stores a large storehouse of useful substances. Our ancestors knew about this, who made up stories about it and said that it was impossible to spoil porridge with butter. However, in our time, she is not popular: some have forgotten about her, others simply do not know about her "abilities".

Beneficial features: It contains vitamins such as A, C, B6, B 12, E and PP. Thanks to this complex, you can improve your eyesight, make your hair radiant, your skin smooth, and your nails strong. In addition, it contains B vitamins, which reduce muscle fatigue and help stimulate the immune system.

Cooking method: If we talk about the whole grain version of wheat porridge, then it is better to use it as a side dish or milk porridge for breakfast. Well-washed cereals are boiled for 20 minutes, after which it is advisable to let it “rest” in the oven for another 30 minutes. But from chopped grains it is best to make meatballs, casseroles and pies.

TEFF

Teff (dwarf millet, Abyssinian teff)- a cereal crop "living" in Northeast Africa for more than 5000 years. In Ethiopia, this millet is still a staple food today. And this is no accident, since this plant is distinguished by its endurance and the value of its composition.

Beneficial features: Teff contains a lot of complete vegetable protein, rich in a variety of amino acids. Due to the high content of iron and low content of phytic acid, anemia in Ethiopia is almost not affected. What can not be said about the European population. In addition, dwarf millet contains a lot of calcium, potassium, magnesium, zinc, vitamin B1, phosphorus. Despite the fact that many types of millet are similar in their composition, no other cereal crop has such a high-quality mineral and protein composition as teff. Also, this millet is great for people who are forced to adhere to a gluten-free diet, since it does not contain it.

Cooking methods: In Africa, teff is used to make traditional flatbread. However, porridge or a side dish can be prepared from its grain. And flour is ideal for sweet pastries and pancakes.

OATMEAL

Oatmeal (oatmeal flour)- is crushed oat or barley grains that have been previously steamed, dried and peeled. In appearance, it appears in the form of coarse flour. Previously, this process took more than one day. Modern technologies make it possible to make the production process faster and more efficient, thereby preserving more useful properties of grain. Oatmeal flour does not form gluten, swells well in water and thickens quickly.

At the end of XIX - beginning of XX centuries. in Russia, entire factories for the production of cereals from oatmeal, including oatmeal, were even built. At that time, this cereal was very much appreciated for its properties and quality, for which it received awards at agricultural exhibitions more than once, and was also exported.

Beneficial features: The composition of oatmeal flour includes all the substances necessary for the full functioning of the body: proteins, fats, carbohydrates, vitamins and minerals. It contains the substance lecithin, which is a nourishment for the human nervous system. Its lack can cause fatigue, irritability, insomnia, depression and nervous exhaustion. Stimulates an increase in hemoglobin and the absorption of vitamins A, D, E and K.

Also of note are the bioflavonoids contained in oatmeal, which are considered strong antioxidants for our body. They prevent the formation of various tumors in the body and remove toxins, and are also actively involved in cell regeneration.

Cooking method: You don't have to spend a lot of time preparing oatmeal porridge. It is enough to pour oatmeal with hot water or milk, mix and leave for a couple of minutes. It is also easy to make bread (cakes) from oatmeal. It is enough to knead a stiff dough from it with the addition of kefir or yogurt, plus add spices, and send it to the oven for a short time. This version of the cakes will serve as a healthy and satisfying snack between main meals.

FRIKE

Freekeh (freekeh, freak, freaks, freak, farik) are smoked wheat grains that are harvested when the ears are still green. There are two types of freekeh: whole grains, similar to wheat grains but green in color, and coarsely ground grains. Freka was first mentioned in the early 13th century in a Baghdad cookbook.

Beneficial features: It has a low glycemic index, which is an excellent condition for insulin production. As a result, it helps with diabetes and prevents its occurrence. Low carb product with a good prebiotic effect, which is good for digestion.

Cooking method: When cooked, the freekeh exudes a great smoky aroma and almost meaty taste. That is why it is actively used in vegetarian cuisine. Whole-grain frika is rough, so it needs to be boiled for at least forty minutes, best in broth. Crushed grain frika is softer and more tender, so it doesn't take as long to cook. This cereal will serve as an ideal ingredient for meat and vegetable dishes.

CHUMIZA

Chumiza (capitate millet) is an annual cereal plant of the cereal family. It belongs to the most ancient cereal plants of East Asia. In Russia, chumiza spread after the Russo-Japanese War (1904-1905), when Russian soldiers brought seeds from Manchuria. When the soldiers were asked about the reason why they decided to take the seeds with them, they replied that they were surprised by the reverent attitude of the local peasants to this cereal. They decided that if the Japanese value it so much, then there is something special about it, and they were not mistaken.

Beneficial features: Chumiza is rich in carotene and fiber, B vitamins (especially B1, B2), as well as calcium, potassium, sulfur, magnesium, silicon and phosphorus. Chumiza cereals and flour are high in proteins, fats and carbohydrates. B vitamins give our body beauty and health. So, vitamin B1 is involved in metabolism, improves memory, fights depression and fatigue; vitamin B2 is involved in the processes of body growth and tissue regeneration, gives a healthy look to hair and skin, and also plays an important role in the functioning of the organs of vision. It is known that chumiza is able to remove toxins and heavy metals from the body, therefore it is recommended to use it for residents of large cities in which there is an unfavorable environmental situation.

Cooking methods: As porridge or bread, it is widely used in Georgian cuisine. The mass, which is obtained from boiled plague flour, is called “gomi” by Georgians, and it is cooked in a metal pan on the stove. The only thing is that this dish is prepared with a small addition of corn grits. Chumiza porridge is also very easy to prepare, just fill the grains with water. Plague porridge, which has dietary properties, looks like millet, and tastes like semolina.

In Russia, it was customary to solve many issues and celebrate holidays with porridge. So, as a sign of reconciliation, the enemies had to cook and eat porridge at a common table. And Baptismal porridge "with fun" was fed to the father of a newborn child - salted, peppered, with mustard and horseradish, so that he could appreciate all the hardships of his wife's birth.

CELL

Yachka- This is a cereal consisting of unpolished particles of ground barley kernel. Since ancient times, it has been actively used in folk medicine. Decoctions from it have antispasmodic, anti-inflammatory, tonic effect.

Beneficial features: The cell is especially successfully used in diabetes mellitus. Barley grain contains vitamin A, almost all B vitamins, vitamins D, E, PP. Barley contains a wide range of trace elements. First of all, phosphorus, which is necessary for a full-fledged metabolism in the body, as well as for brain function. It also contains such significant substances as silicon, chromium, fluorine, boron, zinc. Modern nutritionists advise to use barley porridge and soups more often for overweight people, as well as for intestinal diseases accompanied by constipation.

Cooking methods: To cook barley porridge, pour one glass of grains with 3-4 glasses of water (milk) and cook over medium heat for about 25 minutes. Then leave it under the lid for a while to infuse. If you want to cook crumbly cereals, then 1 glass of porridge should be poured with only 2-2.5 glasses of water.

Wheat porridge is an ancient companion of man - it is even mentioned in the Old Testament. It came to the culture of human nutrition with the advent of wheat, which a person consumed both whole steamed grains, and ground into flour - in 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 cook kutya (kolivo, kanun, sochivo), which are poured over with honey, honey satiety, or sprinkled with sugar, seasoned with crushed nuts, fruit or berry jam and even milk.

The methods of its preparation have not changed much: fire, container, water and crushed wheat in the form of wheat groats. Perhaps its role has changed - it has become not the main, but additional food. Recently, in the family diet, she is not too favored.

But good times are coming for wheat porridge: more and more enlightened people are turning 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, has no contraindications, except for people who are sensitive to specifically for the B group of vitamins, but they are aware of this and are cautious about all products of such a vitamin content.

Wheat porridge is used 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, poured over with fruit jam or syrup. They cooked and now they cook both in milk, and in broth, and simply in water. There is no need to talk much about the benefits of any cereals, especially wheat ones - everyone has known about it since childhood.

Such porridge is included in the healthy nutrition program and in various 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 cook hot wheat porridge both in field conditions and in a summer cottage, for speed - even at home.

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

1. The classic recipe for wheat porridge on the water

Such porridge can be eaten as a main course, as a dessert or as a side dish for meat, fried fish, beef stroganoff from the liver, with meat, mushroom or cream gravy. If you prefer crumbly cereals, rinse wheat groats 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 with cold water or, after sorting, cook unwashed.

Ingredients:

• wheat groats - 1 glass;
• drinking water - 2 glasses;
• butter or olive oil - optional;
• salt and sugar - to taste.

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

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

Serve hot. If the porridge is delayed, then it can be put on wheat cutlets, for which 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 such porridge - it is so delicious! And for breakfast for the whole family - the best option: tasty, high-calorie and healthy. Preparing is simple, but requires a stay in the oven for about 40 minutes - the morning will have to start with cooking milk porridge.

Ingredients:

• wheat groats - 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 in milk is prepared as follows:

1. In a saucepan with a sufficiently thick bottom, boil the indicated rate of fresh milk, after checking for curdling.
2. Pour wheat groats into boiled milk while stirring and at the next boil, remove the fire to a minimum to simmer the pan with the lid closed for 40 minutes, after which turn off the fire, remove the lid, add oil, stir the porridge and let it brew for about 10 minutes under a towel .

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

3. Wheat porridge with mushrooms according to a rustic recipe

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

Ingredients:

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

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

1. Boil the mushrooms, put them in a colander, and pour the drained broth in the right amount into a saucepan, where village porridge from wheat groats will be cooked on it.
2. After cooling the mushrooms a little, 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 chopped mushrooms chopped with a knife. By the end of their frying, pour in and boil 1 cup of mushroom broth with them.
4. Bring the broth in a saucepan to a boil and add wheat groats, melted butter, salt into it while stirring, and boil the porridge over low heat until half cooked. Then put the prepared mushrooms while stirring and put the pan in the oven preheated to + 180 ° C, where it needs to bake for about 40 minutes.

Remove the pot with the finished porridge, add a little more melted butter and, when served hot, decorate with fresh herbs. Just chopped fresh or canned vegetables, or a vegetable salad are good for her.

4. The original recipe for wheat porridge with meat

The garlic supplement to this porridge, combined with meat, turns it into the category of a hearty dinner after a hard day's work, after which you can take a walk in the fresh air before going to bed.

Ingredients:

• wheat groats - 1 glass;
• pork pulp or chicken fillet - 300-400 grams;
• fresh garlic - 2 cloves;
• fresh carrots - 1 root;
• onion - 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 and rinse the grits.
2. Washed and dried with a paper towel cut the meat into small cubes.
3. Peel, wash and chop vegetables: grated carrots, flatten garlic on a cutting board by pressing a knife.
4. In a cauldron or wok, fry in vegetable oil until golden brown, first chopped onion, then grated carrots, add the flattened garlic and meat in cubes to them.
5. Pour in the entire amount of water and spices on a moderate flame or simmer with occasional stirring for 25 minutes.
6. By this time, remove and discard the garlic and bay leaf, and add wheat groats to the meat while stirring, bring the whole mass to a boil, reduce the heat and, stirring from time to time with a culinary spatula, boil the groats until tender.

Darken porridge with meat, as removed from heat, for another 10-15 minutes under a towel and serve hot with vegetables for dinner.

To prepare any porridge from cereals and wheat, you also need thick-walled cooking utensils with a thick bottom, so that there is no burning that can bring in its own drop of “tar”. In such dishes, heat treatment is even and better.

It is better to sort out any cereal, and even “artek”, to identify a small pebble, a mote and an unwanted “neighbor” from crawling and flying, although recently competition from manufacturers and suppliers has led to fairly high-quality cereals.

Even safe wheat groats of any crushing are best washed before being introduced into the cooking liquid. Such washing improves the taste of the finished porridge.

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

Even in biblical times, wheat porridge was one of the staple foods. Just two hundred years ago, in our country, wheat porridge was considered a must-have dish on every table. Properly cooked, this porridge becomes a tasty, tender and airy dish. It is not for nothing that in Russia the wheat grain from time immemorial has been a symbol of prosperity and abundance.

Despite the fact that wheat varieties are diverse, in Russian, as well as in world agriculture, only two of its varieties are most widely used - soft and durum wheat. Soft wheat, containing a small amount of gluten, is used for the production of flour used in baking and confectionery. Durum wheat, rich in gluten, is used to produce cereals and pasta, as well as to improve low-quality bread flour. Wheat groats are mainly produced by processing Durum durum wheat.

Dishes in general, and in particular, prepared from wheat groats, are a valuable product of dietary and baby food.

Vitamin and mineral composition

Wheat contains starch and other carbohydrates from 50 to 70%, it is rich in essential amino acids and protein. Wheat groats contain vegetable fats, fiber and a small amount of sugars. Wheat contains important trace elements such as potassium, calcium, phosphorus and magnesium, as well as vitamins B1, B2, B6, C, E and PP.

A quality product of a benign nucleus contains at least 99.2%. A distinctive feature of wheat groats from other groats is that it has a homogeneous consistency of almost all elements of the groats, which makes it very convenient to cook, since all the grains are boiled at the same time.

Wheat porridge is considered a traditional dish of the Eastern Slavs. Wheat groats are distinguished by good consumer qualities, high calorie content - 325 kcal per 100 g of the product, as well as easy digestibility.

What is useful wheat groats?

Wheat groats are especially valued for their general strengthening properties, they perfectly stimulate the immune system and are especially recommended for people who are professionally involved in hard physical labor. Wheat groats are a natural source of energy for the human body, which makes it an indispensable product, both in the daily diet and in dietary nutrition.

Despite the fact that the popularity of this cereal has recently declined significantly, and pasta and potato dishes have come to replace it, wheat groats are still used to prepare various dishes. From it, for example, not only tasty and healthy cereals are prepared, but also soups, casseroles, puddings and even meatballs.

Dishes prepared from wheat groats are regulators of fat metabolism, they improve the functioning of the digestive organs and help reduce blood cholesterol levels.

Wheat porridge will bring maximum benefit if you eat it at breakfast, in this case you can get a boost of energy for the whole day and feel full until lunch.

Eating whole grain wheat products improves brain function and the cardiovascular system. Wheat normalizes digestion and cholesterol metabolism. Wheat products slow down the aging process, improve the condition of the skin, nails and hair.

Also, wheat groats are able to remove toxins, toxic substances and excess fat from the body, taken antibiotics, settled salts of heavy metals.

Application in cooking

Wheat is undoubtedly considered the most popular cereal, as it is used to make a wide variety of products. For example, it is used for baking bread and other confectionery products, pasta, as well as dry breakfasts.

Many people prefer to cook whole wheat grains, in this case, three parts of water are taken for one part of the grain, the cooking time for such porridge is from 40 to 60 minutes. Wheat grains in this case are elastic and tasty.

Flour made from wheat grains is used to make bread. From flour of the highest grade, the one in which the high content of gluten is used to prepare yeast bread. Flour of the first grade is perfect for making ordinary pastries - shortcrust pastry or cakes.

Semolina is also made from durum wheat, this yellowish groats can be otherwise called wholemeal flour. It is high-quality semolina that is the main ingredient of real Italian pasta.

Couscous is a dish made from semolina, the grains of which are moistened and rolled in very fine wheat flour. Soak the couscous in water at a ratio of 1:2.

Also in stores today you can buy wheat flakes, which are used to make cereals or muesli. Wheat flakes are especially popular with modern housewives, as they do not require cooking and are cooked very quickly.

According to the processing method, wheat groats are divided into types - Artek and Poltava.

Wheat groats Artek - particles of finely crushed wheat grain, completely freed from the germ and partially from the seed and fruit shells. Grain particles are polished.

Wheat groats Poltava
Wheat groats Poltava No. 1 large - wheat grain, freed from the germ and partially from the seed and fruit shells, polished, elongated with pointed ends.
Wheat groats Poltava No. 2 medium - particles of crushed wheat grain, completely freed from the germ and partially from the seed and fruit shells, polished, oval in shape with pointed ends.
Wheat groats Poltava No. 3 medium - particles of crushed wheat grain, completely freed from the germ and partially from the seed and fruit shells, polished, rounded.
Wheat groats Poltava No. 4 small - particles of crushed wheat grain, completely freed from the germ and partially from seed and fruit shells, polished, rounded.

Wheat groats are made from polished crushed wheat grains, which are freed from germs and the main mass of seed and fruit shells. Wheat groats are divided into numbers and types depending on the method of processing durum wheat, as well as the size of the resulting grains. By types of wheat groats are small, medium and large.

Bulgur

A variety of wheat is bulgur (bulgur wheat), the so-called wheat grains pre-boiled and then dried, passed between two cylinders. The grain lends itself to such processing so that each grain remains intact and does not crack. Since such wheat has already been brought to half-readiness, it is enough just to brew it with boiling water and insist. In this case, the taste of grains is soft, light, with delicate nutty notes. This wheat is used both as a side dish and in salads.

Romanchukevich Tatiana
for women's magazine www.website

When using and reprinting the material, an active link to the women's online magazine is required

Wheat It is one of the most important cereal crops in the world. Flour, cereals, pasta and confectionery products, as well as some types of beer and vodka are produced from this cereal. There are a huge number of varieties and types of wheat, but hard and soft varieties are most widely used. We will not dwell on such differences in varieties as ear size, grain shape and other botanical features, but will pay attention to the most important consumer qualities.

durum wheat is a high protein food. It is high in carotenoids (organic pigments that give the product its yellow color), so durum wheat flour can have a creamy hue. The grain of such wheat is quite hard and hard to grind, the flour is "coarse", but, as a rule, forms high-quality gluten, which makes the dough elastic and elastic. The best pasta, high-quality semolina and much more are made from durum wheat flour.

Products made from durum wheat may have the following markings: “durum”, “durum wheat”, “semolina di grano duro”, etc.

soft wheat- contains a relatively small amount of protein. The grains of starch in such flour are larger, the flour is white, crumbly, finer grinding, often forms a weak gluten. These qualities are best suited for refined, delicate confectionery, cakes and pastries.

Gluten.

I have already mentioned the concept of gluten several times, so let's figure out what it is.

Wheat contains substances glutenin and gluadin, which form proteins gluten free. The amount and properties of this protein is an important indicator when choosing the type of flour for the preparation of certain products. When mixing flour with water, gluten affects dough properties such as firmness and elasticity. Talking about the types of wheat flour and the culinary properties of gluten is a topic for another article, but it should be noted that gluten can be strong allergen. Cases of gluten intolerance are not uncommon, in addition, for the digestion of infants, this is a rather difficult food, therefore wheat cereals should be introduced into the child's diet with caution, not earlier than 7-8 months, and even later. Semolina porridge, for example, is not recommended for children under one year old.

Often Wheat groats It is made from durum wheat varieties, for example, the Durum variety, and is a coarsely ground polished wheat grain. In this case, the grain is freed from the embryo and most of the seed and fruit coats. Depending on the processing method, the shape and size of grains (small, medium, large), cereals are divided into types and numbers (the most famous are Artek and Poltava No. 1, 2, 3, 4).

The color of wheat groats can be yellow (from spring wheat) or grayish (from winter wheat).

As mentioned earlier, durum wheat varieties are very rich in proteins (proteins), so wheat cereal dishes (cereals, soups, meatballs, pilaf, etc.) give the body a good boost of energy, this is an excellent product for people leading an active lifestyle or doing heavy physical work. In addition, wheat dishes are easily digested and assimilated, which makes it possible to include this product in diet menus and children's diets (due to the gluten content, wheat dishes should be offered to babies no earlier than 7-8 months - 1 year). Porridges and side dishes made from wheat groats can significantly expand your menu and serve as an excellent alternative to some types of pasta.

Depending on the composition and manufacturer, the calorie content of wheat groats fluctuates around ~ 310-340 kcal per 100 g of dry product. Wheat groats contain phosphorus, iron, B and PP vitamins.

It is believed that the beneficial substances contained in wheat groats help activate the protective functions of the body and increase immunity.

- this is actually the same wheat groats, characterized by higher cleaning and fine grinding. The granule size is 0.25 - 0.75 mm, which ensures a very high cooking speed. Semolina can be made from durum wheat, such varieties are considered the highest quality and most useful, however, in Russia such semolina is not often found on sale (marking on the package - “T”), soft wheat, the most common variant in our country (marking “M” ) or a mixture of two types (marking "TM", the content of durum wheat - up to 20%).

I looked through a huge amount of literature and Internet resources in search of differences between semolina and wheat groats. And almost everywhere I found information about the exceptional benefits of wheat groats and the disadvantages of semolina. For me it is strange, because in fact it is one and the same product. Perhaps the whole point is precisely that wheat groats are mainly a product of durum wheat, and most of the semolina sold in Russia is made from soft varieties, perhaps this is due to the technological features of production, in general, if you know a more accurate explanation, please leave your comments at the end of the article.

So, what is “harmful” or useful in semolina, well known, probably, to every Soviet child?

Like all wheat products, semolina contains gluten, that is, as has been repeatedly written, it can cause allergies.

Semolina contains fitin, according to some data, phytin promotes the excretion of radioactive cesium from the body, but binds calcium, which leads to the leaching of this element from the body. For a baby whose bones are actively growing, this is not good, therefore, more and more often we come across recommendations that semolina porridge should be introduced into the child’s diet after a year, and up to three years it should not be included in the child’s diet all the time, but from time to time. But for the elderly, this property of semolina, on the contrary, can be very useful, as it helps prevent hypermineralization of blood cells, ligaments and other parts of the body.

The “minus” of semolina porridge for young children is also that semolina is very rich in carbohydrates such as starch. The child's body does not need a large amount of starch, the child's digestion is not ready for it. But at an older age, say after three years, semolina can take its rightful place in the baby's diet.

Semolina, rich in "starchy" carbohydrates, is very high in calories (from 320 to 350 kcal per 100 g of dry product), it gives the body a lot of strength and energy. At the same time, semolina contains very little fiber(only about 0.2%). Thanks to this, semolina is very well absorbed without irritating the stomach and intestines. It can be an indispensable product for people recovering from an illness or having problems with the gastrointestinal tract.

Very often, children, and adults, eat semolina porridge with pleasure. I'm not talking about the liquid "something", littered with lumps and foams, which you and I may have once had the misfortune to see in a kindergarten or hospital. I'm talking about a tasty, tender, homogeneous, undigested porridge, pleasant density and texture, in addition, semolina porridge is easy to diversify by adding fruits, berries, nuts, jams, it can also be cooked with the addition of juices, fruit and vegetable purees, on almond or coconut milk, etc. etc. And such porridge, precisely in view of the high calorie content, should not be carried away, especially if there are problems with being overweight.

Semolina porridge contains a large amount of protein, potassium, vitamin E and B1, while it cooks quickly, which helps to preserve the maximum of vitamins, and it’s still not worth talking about its uselessness and uselessness, just as they say, everything has its time, place and amount.

Couscous (Couscous)

Since some time, couscous has become very popular in Russia, no small merit in this belongs to tourists who visited Tunisia, Morocco and other countries of North Africa, where couscous is considered a national dish.

Generally, couscous is a variation on semolina :). Simplified production technology is as follows. Semolina is sprinkled with water and future couscous grains are formed from this mass, which are crumbled in dry semolina. All this is dried and sifted through a sieve. Too small grains repeat the process again.

Mostly for the production of couscous, semolina is used from durum wheat. Sometimes couscous is made from barley or rice.

Wheat couscous has all the qualities of the cereal from which it is made, just like all wheat products, it contains gluten, it is quite high in calories, 350-360 kcal per 100 g of dry product.

Couscous is very quick to prepare, it is enough to pour it with boiling water or broth and insist under the lid for some time, or you can boil it for several minutes, while adding a little vegetable oil to the boiling water so that the grains do not stick together. Ready couscous is served with meat, fish, vegetables, various spices, it can be seasoned with lemon juice and garnished with fresh mint leaves. Couscous is used to prepare sweet dishes flavored with dried fruits and nuts or fresh fruit.

Bulgur

Bulgur- This is another cereal made from wheat (usually durum). To obtain it, wheat grains are steamed, dried (ideally in the sun), cleaned of bran and then ground.

Thanks to thermal steam treatment, bulgur dishes are prepared quite quickly, while maintaining the maximum amount of vitamins. Garnishes and pilafs are prepared from bulgur, it is added to soups, salads, minced meat, etc.

The calorie content of bulgur is approximately 345-360 kcal per 100 g of dry product. Bulgur, like all the above cereals, has all the pros and cons of wheat products, and, of course, contains gluten.

Bulgur dishes are famous not only for their taste, but also for their amazing nutty aroma. In order for the cereal to open most clearly, it is calcined in oil. The wok pan is best suited for this sacrament. You can use vegetable oil, sunflower or olive, but butter, ghee is best. The butter needs to be melted and warmed up well, after which bulgur is added to it (it is not necessary to rinse the cereal with water beforehand) and, stirring, it is fried over high heat until such a famous nutty flavor appears. Next, bulgur is cooked in the same bowl with the addition of the required amount of boiling water, or it can be used to season soup, you can also stuff vegetables with it before baking, in general, the scope for culinary imagination is almost limitless!

Spelled.

Spelled, it is also sometimes called spelled (although in most cases, when it comes to spelled, Triticcum dicoccum is meant, spelled is Triticcum spelta, see comments by Margarita on May 29), one of the most ancient and valuable cereals. It was cultivated at the dawn of human civilization, was known in Babylon, Ancient Egypt, the Roman Empire. Until the 19th century, spelled occupied a worthy place in the human diet. Porridge was prepared from it, added to soups, and dishes related to risotto were made. It is believed that spelled is the progenitor of modern varieties of soft wheat. A distinctive feature of spelled grain is that it is tightly covered with flower films and separated from them with great difficulty, such “armor” protects the grain from moisture loss, diseases, pests, and during the cooking process, the grains do not boil into porridge, but remain intact. Spelled is not a very whimsical plant, but it requires clean soils without mineral fertilizers and any other human "concerns". The composition of spelled is distinguished by a very high content of proteins (27-37%) containing 18 essential amino acids, iron and B vitamins in spelled more than in most varieties of modern wheat, but the plant is not rich in gluten, that is, gluten. Thanks to this composition, spelled perfectly saturates, gives a lot of strength and energy. Remember, as in Pushkin's "The Tale of the Priest and His Worker Balda":

“I have some boiled spelt ...
Balda lives in the priest's house,
Sleeping on straw
Eats for four
Works for seven…”

Well, then a huge number of things are listed that Balda manages to redo after eating his spelled :) For such valuable qualities, spelled is glorified by modern nutritionists and fans of healthy, environmentally friendly food.

However, in the modern world, spelled has almost been forgotten and is practically not grown on an industrial scale. Despite the unpretentiousness, the yields of spelled are not large, in this it is very much inferior to the more prolific varieties of wheat, in addition, spelled is difficult to thresh and get flour from it, which, I must say, is rather poorly stored. Conclusion: if you fall into the hands of spelled groats, be sure to try such a valuable and useful product!

About the benefits of cereals, perhaps, most people know. Along with oatmeal and buckwheat, wheat groats take the lead in their healing properties. What is this product and what characteristics does it have?

What it is?

Wheat groats are wheat grains, which are given a large, medium or small fraction during the grinding process. They have a golden wheaten or brownish color, which depends on the ripening cycle of the grain.

To obtain cereals, durum wheat is necessarily used, and its grains are cleaned from the upper layers.

The shelf life of the product is relatively short - up to 8-10 months, if stored in a glass or ceramic container. If you keep the raw materials in a plastic bag, then the shelf life barely reaches 6 months. The appearance of a moldy smell and a gray coating indicates spoilage of the cereal. Periodically check it for the presence of insects.

This cereal is not something new on the shelves of domestic stores. It was one of the main products of our Slavic ancestors, and also symbolized prosperity and prosperity. Newlyweds were showered with grains of wheat, it was always put on the table at the meal in honor of the birth and baptism of the baby.

The product was also widely popular in the Mediterranean countries, in the Caucasus, and Asia.

Properties

Wheat groats are a nutritious, but at the same time dietary product. Due to the positive effect on the intestines and the richness of the vitamin and mineral composition, it is widely used for weight loss. The presence of dietary fiber allows you to improve intestinal motility and, as a result, cleanse the body of toxins and toxins, and get the maximum benefit from food.

At the same time, while on a diet, a person will not suffer from a lack of vitamins and minerals, since all the elements necessary for life are contained in cereals. It can be safely called not only a product of harmony, but also beauty.

The presence of vitamin B allows us to talk about the beneficial effects of cereals on the condition of the skin, nails and hair. Vitamin E slows down the aging process, has an antioxidant property.

Due to its low calorie content and high nutritional value, as well as its high protein content, wheat-based cereals are recommended for athletes and people engaged in hard physical labor. It will help to quickly restore strength and not overload the intestines during the recovery period after illnesses, injuries, and operations.

Wheat porridge demonstrates an enveloping effect, thanks to which the stomach is protected from negative components. In addition, it prevents the development of fermentation processes in the intestines, allows you to get rid of the feeling of heaviness, heartburn.

Due to the presence of vitamins, wheat porridge strengthens the immune system, prevents the development of beriberi. It should be included in the diet during the off-season, during epidemics of colds and flu. It is good to eat it in the cold season - porridge provides the energy necessary to heat and maintain the vital activity of all body systems.

A large amount of protein and calcium, as well as nucleic acids, helps to strengthen the skeletal system. In this regard, it is recommended for children, as well as categories of people experiencing calcium deficiency - pregnant women, the elderly.

Groats have an antioxidant effect, remove toxins from the body, and normalize the water-alkaline balance. It lowers and stabilizes the level of glucose in the blood, therefore it is recommended for diabetes.

Regular consumption of wheat porridge eliminates the symptoms of chronic fatigue, normalizes sleep. Phosphorus in the composition improves cerebral circulation and is especially useful for increased mental stress.

Antioxidants, as well as magnesium and calcium, have a positive effect on the heart and blood vessels - the elasticity of the vascular walls increases, blood clotting improves, the likelihood of cholesterol plaque formation decreases, and the heart rhythm normalizes.

However, these properties appear only on the condition that the person using it is not allergic to gluten. The latter is a protein found in most cereals. The product is not recommended for low acidity of gastric juice and flatulence.

Despite the positive effect of cereals during pregnancy (saturates the body with vitamins and minerals, helps to cope with constipation), it should be consumed with caution in the last trimester. Due to the active effect on the intestines, uterine hypertonicity can be provoked. When breastfeeding, it is also better to refuse the product - it can cause diathesis and intestinal colic in the baby.

The coarser the grinding of wheat groats, the more useful components it contains. Raw materials of a fine fraction, as well as those subjected to pressing under the influence of high temperatures, are significantly inferior to a whole grain product in terms of their benefits.

Chemical composition and calories

The composition of wheat groats contains many proteins - the necessary material for the construction of muscle tissue, maintaining the strength of the skeletal system. In addition to proteins, there are essential amino acids. It is not surprising that athletes and those who seek to build muscle are trying to include this product in their diet.

Carbohydrates, fatty acids and purines are present in grains. The presence of fiber improves intestinal motility. This, in turn, allows the digestive system to better digest incoming food. Passing through the intestines, indigestible dietary fibers collect toxins and toxins through it and bring them out. This helps to speed up the metabolism and makes wheat groats one of the most effective means for losing weight.

Like all cereals, wheat grains are rich in B vitamins (B 1, 2, 3, 4, 6, 9), and it also contains vitamins A, E, F, ascorbic acid. They are involved in strengthening the immune system, are responsible for cellular metabolism and respiration.

The mineral composition is represented by magnesium, calcium, iodine, iron, zirconium, phosphorus, calcium.

The calorie content of porridge is quite high - 335.5 kcal per 100 g of dry product. That is why it is a nutritious product that guarantees a long-lasting feeling of satiety.

Nutritional value and glycemic index

As already mentioned, the nutritional value of a dry product is 335.5 kcal. BJU balance looks like 16/1/70. The bulk is accounted for by complex carbohydrates, which give a feeling of fullness and do not raise blood sugar levels. The glycemic index is 45, and varies slightly depending on the processing method.

In addition, cereals are rich in proteins, but the fats in it are contained in small quantities and are represented by fatty acids necessary for the body.

Nutritious wheat groats are used in various diets. First, it saturates the body with vitamins and minerals. Secondly, it satisfies hunger for a long time.

In addition, the product cleanses the intestines, starts metabolism and helps to accelerate lipid metabolism. Carbohydrates from grains are broken down slowly, which allows you to get energy from them. Most diets involve a combination of cereals with vegetables and dairy products. Due to the high content of proteins and amino acids, it is recommended for vegetarians and people who do not eat meat due to intolerance to the body.

Varieties

Depending on the type of wheat used and the characteristics of its processing, several types of wheat groats are distinguished. So, from wheat of the Arnautka variety, the groats of the same name are obtained, which has a glassy appearance and is suitable for cooking porridge. This is a whole grain and the most useful cereal. "Artek" is, on the contrary, a finely ground cereal, which is also subjected to grinding, and therefore has the smallest amount of dietary fiber in its composition.

Well-known is bulgur, which is wheat grains freed from bran and steamed. They are usually prepared as a side dish and have a pleasant nutty aftertaste. Bulgur is very popular in the East, in the Mediterranean and in Asia.

If the grains are steamed and then pressed, then flakes are obtained. Since flakes are nothing more than crushed grains, they are brewed faster than other types, but, unfortunately, contain a minimal amount of healing components.

A separate niche is occupied by "Poltava" groats - durum wheat grains, from which the germ has been removed, and partially seed coats of the kernel. Depending on the degree of grinding, Poltavskaya is distinguished by numbers.

• So, No. 1 is grains of coarse grinding, unpolished, outwardly resembling pearl barley. Commonly used to add to soups.
• Under No. 2, grains of medium grinding are hidden, which are also polished. They acquire an oval shape and are especially successful for making cereals.
• "Poltavskaya No. 3" goes through the same processing as the second number, but the grains are round. Also used for cooking cereals, cooking casseroles.
• Fine grinding and grinding are marked as No. 4 - an option for breading, adding to pastries, cutlets.

What can be cooked?

Traditionally, wheat groats are used to make porridge. They can be viscous or crumbly, as well as liquid. You can cook them in water, milk or meat broth. Salt, spices, butter help to make porridge tastier. If it is prepared as a side dish, then you can add vegetables, cracklings.

Sweet cereals allow you to add fruits and dried fruits, nuts, honey, various pastes (peanut, chocolate). You can mix wheat groats with rice or buckwheat to make Friendship porridge.

As a cereal dressing, it is used in soups. Particularly successful is its combination with pickles (it turns out a soup in the manner of a pickle) and fish (ear). However, you can put cereal in milk soup.

In finely ground cereals, cutlets, meatballs, pieces of chicken and fish can be rolled. It is also used as a dry ingredient in casseroles, pancakes, pancakes and pies.

Recipes of many Mediterranean and Caucasian dishes involve the use of this product. So, for example, in Armenia they cook soup from wheat groats and chicken meat, which is called "haris" or "haris". In Turkey, cereals are put in pilaf, as well as Tabuleh salad.

Under the name "koubes" cutlets of wheat porridge are hidden, inside of which there is a meat filling. This is one of the traditional Greek dishes. In Armenia, there is a similar dish, however, beef with pine nuts is placed inside the cutlets.

In Italy, cereals are used for baking bread. In addition to wheat grain, lentils and rice are put there, and the finished dish is called “Bread of the Three Sisters”. And in Morocco, porridge is prepared from wheat groats in water, to which orange blossoms are added.

For cooking, you should choose cereals of the same type and a single fraction, then it will be cooked at the same time, and the dish will turn out delicious. The product of fine grinding is cooked for about 20 minutes, large - up to 50 minutes.

The easiest way to cook cereals is to cook porridge from it in water. For a medium viscosity dish, take 1 cup of cereal and 2 cups of water. Adding 100 g of butter will help to make the taste more tender. Such porridge can be served for breakfast or as a side dish. Groats should be placed in boiling water.

The proportions of liquid and cereals depend on what consistency you plan to get the finished dish. To obtain liquid porridge for 4 parts of water, 1 part of cereal is required. For viscous, the ratio of cereals and water looks like 1: 3. For crumbly - 1: 2 or 1: 2.5.

In most cases, grits should be rinsed before cooking. An exception is a product of fine grinding or flakes. Do not neglect washing if you want to get crumbly porridge. In this case, the cereal should be washed at least 3-4 times to remove the gluten.

Cooking porridge is better in thick-walled dishes. A cast-iron cauldron is optimally suited - the dish will turn out rich and fragrant. Instead of butter, you can use flaxseed or olive oil for dressing. If you don’t have medium or finely ground cereals at hand, and you want to get a more tender and uniform porridge, you can grind the cereal in a coffee grinder.

If crumbly porridge is being prepared, then it is necessary to close the dishes with a lid. You may need a little more water during the cooking process. You need to add hot water, it is not recommended to interfere with porridge during the cooking process.

Grains for salads should not be boiled, it is enough to pour hot water and leave for an hour and a half. After that, thoroughly rinse the raw materials. It is better to place it in a gauze bag and rinse it in cool boiled water, pouring it out of a jug or teapot.

One of the salad options with the addition of cereals is to mix chopped tomatoes, peppers, coarsely grated sour apple. Add greens and lettuce leaves, pickled red onions here. As a dressing, use a mixture of olive or linseed oil with the addition of lemon juice. Natural yogurt or kefir is also suitable.

Garlic, spices, chopped or whole nuts, pumpkin, sesame or flax seeds, squeezed through a press, will help to make the taste of the salad more piquant.

See the next video for the wheat porridge recipe.