How to cook wheat porridge in water. Wheat porridge how to cook - delicious recipes for harmony, full-fledged main courses

Wheat porridge - best recipes. How to cook wheat porridge.

Wheat porridge - general principles and cooking methods

Wheat porridge is a long-liver. As a staple food, it is mentioned in the Bible. And from the tables of our ancestors - the Slavs, this product has never disappeared. They ate it both on weekdays and on holidays, regaled dear guests and treated ordinary travelers. They cooked porridge in water or milk, added butter and all kinds of dressings, sauces, gravies for taste.

In our time, the popularity of cereals, including wheat, has fallen somewhat. Why not try to raise her rating. Cereals are inexpensive, so try making porridge at home. If you like it, then you will cook it regularly. This will diversify your menu for breakfast or dinner. In addition, wheat porridge quickly restores strength, it is simply necessary for people engaged in hard physical labor. It is eaten with milk, cream, fruits. Unsweetened porridge is served with cracklings, meat, fish, mushrooms, vegetables, etc. After turning off the burner, leave the porridge on the stove for 15 minutes so that it reaches - it becomes softer and more tender.

Wheat porridge - food preparation

Two types of wheat groats are produced from wheat - Poltava and Artek. The first is whole, refined grains or grains of coarse crushing (grains are large enough). Artek - this type includes finely crushed cereals. For meatballs, casseroles, milk viscous and liquid cereals, Artek is used. Kashi is also cooked from Poltava coarsely crushed cereals. Whole grains are used to season soups.

Before cooking, only Poltava groats are usually washed with water. Finely crushed can not be washed, although some housewives wash both. It is believed that this improves the quality of porridge. Usually, when water with cereals boils, foam with debris forms on the surface, so it must be removed. Before you put the cereal in the water, it must be inspected for the presence of litter in order to remove pebbles or other small objects.

Recipe 1: Wheat porridge on the water

This porridge can be eaten as an independent dish, or used as a side dish. For example, serve with meat, fried mushrooms or a cookie. Rinse the cereal well under lightly warm water to wash off the flour from it and the porridge did not look like a paste. If you like sticky, viscous cereals, then you can not rinse.

Ingredients: wheat groats - 1 cup, 2 cups of water, to taste butter and salt.

Cooking method

Pour grits cold water. Once it boils, reduce heat and simmer for 15-20 minutes, stirring occasionally. Fill the porridge with oil. If suddenly the water has boiled away, and the cereal has not yet boiled to softness, you should add a little boiling water and cook further.

From yesterday's porridge you can make cutlets. Add an egg, a little semolina, mix everything. Blind small cutlets and fry them in butter. Serve hot. Children will also enjoy eating them.

Recipe 2: Sweet wheat porridge with milk

A lot of people will like this porridge. Simple, but how delicious! For breakfast, that's it. All the joys at once - and positive emotions from food and a boost of energy for the whole day. Moreover, the porridge is not cloying, but just right. If, nevertheless, the sweetness does not seem enough, you can add sugar or honey individually to the plate. If the porridge seems watery to you, next time put a little more cereal, for example 2/3 cup.

Ingredients: cereals - half a glass (ordinary faceted), milk - 1 liter, half a teaspoon of salt and a tablespoon of sugar, butter.

Cooking method

Pour wheat, salt and sugar into boiled milk. When it boils again, reduce the heat to the very minimum and leave to languish for 40 minutes, covered with a lid. Do not stir the porridge, do not remove the lid. After the specified time, turn off the heat, add the oil and mix. Close the lid and let it brew for another 10 minutes. For cooking, take only thick-walled dishes so that the porridge does not burn.

Recipe 3: Wheat porridge with mushrooms

You can, of course, just boil wheat porridge in water and serve it with fried mushrooms. But it will be too easy and not so interesting. This recipe is completely different, as is the taste. From which porridge only benefits, because it is cooked on a mushroom broth. It is better to take white mushrooms, the broth from them is more fragrant. What if there are no whites? Take any fresh mushrooms, but then for more flavor, you can add a mushroom bouillon cube to the broth.

Ingredients: cereals - 2 cups, mushroom broth - 6 cups (1.25 l), 400 g of mushrooms, 80 g of butter, 4 onions, herbs, vegetable oil for frying, salt.

Cooking method:

Boil the mushrooms, put in a colander. Pour the broth into another bowl, cool the mushrooms and cut arbitrarily.

Melt the butter, pour in a little vegetable oil and fry finely chopped onion, at the end add a glass (250 ml) of mushroom broth, boil.

Pour the washed wheat groats, melted butter, salt into the boiled mushroom broth (1 l). When the porridge begins to thicken, add mushrooms, onion sauce (fried onions with broth), knead and place in the oven for 40 minutes (200 C). Sprinkle the finished porridge with herbs, season with melted butter.

Recipe 4: Wheat porridge with meat

You will want to treat yourself to such porridge for dinner. The aroma of garlic pleasantly tickles the nostrils, uplifting, soft juicy meat pleases the stomach, satisfying hunger, and tender porridge restores strength after a hard day. A complete idyll - both pleasant, and healthy, and tasty!

Ingredients: wheat groats - 1 cup, meat pulp (pork, chicken fillet), 2 cloves of garlic, 1 carrot, 2 onions, water - 3 cups, allspice and black pepper to taste, salt and bay leaf, vegetable oil.

Cooking method

Grate the carrots, chop the onion and meat into small cubes. Crush the garlic so that it is flattened, but keeps its shape, for example, press it against the table with the blunt side of the knife (so that it is convenient to catch it later).

Fry in a cauldron, laying in turn, onions, carrots until golden brown. Add meat and garlic, fry until meat juice evaporates. Pour in all the water, adding bay leaf, spices and simmer for 25 minutes. Garlic and bay leaf are no longer needed. They must be taken out of the cauldron and thrown away. Add the washed wheat groats to the meat. As the liquid boils, reduce the heat and, stirring, cook until the cereal is soft. Turn off the fire, let the porridge brew in a cauldron for 15 minutes and can be laid out on plates.

Wheat porridge - helpful tips experienced chefs

To make wheat porridge tastier, it is best to cook it in a cast-iron cauldron. Then it will not burn, besides, the cauldron holds heat well.

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 react painfully 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 also included in the program healthy eating and therapeutic diets. Depending on the recipe and additives, it can be both an everyday and a festive dish. On an industrial scale, dry concentrates are prepared from it, so that you can easily and quickly 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.

By classic recipe Wheat porridge in 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.

By home 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 lay out the prepared mushrooms while stirring and put the pan in an 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.

Today, there are many options for how to cook wheat porridge. You need to decide how you will cook it - in water or in milk.

Recipe for wheat porridge on the water

Ingredients:

Wheat groats - 1 cup;
- water - 2-3 glasses;
- salt - to taste;
- vegetable oil - 1-2 tbsp. spoons;
- butter - 30 g

How to cook wheat porridge in water:

This porridge can become both an independent breakfast dish and a side dish for meat and fish.

Rinse the cereal well. The best way- Pour it into a saucepan and pour plenty of cold water. Drain the cloudy water and repeat the procedure. After the wheat is cleaned, fill it with 3 cups of water and put on fire.

After waiting for the cereal to boil, remove the resulting foam from it, salt, add vegetable oil. The fire must be reduced and the porridge boiled for 15 minutes, stirring occasionally, then turn off the stove, but let the porridge brew for another 10 minutes.

Serve the dish hot, put a small piece of butter on top.

Recipe for wheat porridge with milk

momjunction

This porridge is good for breakfast.

Ingredients:

Milk - 1 l;
- 2/3 cup wheat groats;
- salt, sugar - to taste;
- butter - 20-30 g

How to cook wheat porridge with milk:

Put the milk on the fire and wait until it boils, pour the cereal into it, add a pinch of salt and sugar. Stirring constantly, bring the porridge to a boil, and then reduce the heat to a minimum and leave to simmer for half an hour, be sure to cover the pan with a lid. After the time is up, remove the dish from the stove and add some butter. Vanilla, raisins, fruits are perfect for such porridge.

For greater benefits, you can add carrots to wheat porridge. To do this, the vegetable must be grated on a fine grater, fried a little in butter and mixed with the finished porridge.

Wheat porridge recipe with water and milk

Reniscooking

Ingredients:

1 cup wheat groats

1.5 cups of water

2 glasses of milk

Salt, sugar to taste

How to cook wheat porridge with water and milk:

Until half cooked, the cereal is boiled in water, and when it thickens and boils a little, pour 2 cups of milk into it.

Recipe for wheat porridge in a double boiler

Thenourishinghome

Ingredients:

Pumpkin - 100 g;
- milk - 1 glass;
- water - 1 glass;
- wheat groats - 100 g;
- butter - 1 tbsp. a spoon;
- salt, sugar to taste

How to cook wheat porridge in a double boiler:

Rinse the grits, peel the pumpkin, cut the pulp into small cubes and put everything in a double boiler bowl.

Pour 0.5 cups of milk and the same amount of water.

Cook for 30 minutes, then add the remaining 0.5 cups of water and milk, salt, sugar to the porridge. Leave for another 5 minutes.

Season the finished porridge with butter.

Another one delicious porridge in our video!

When you do not cook cereals for a long time, it is difficult to remember in what proportion to take and how much to cook. As a rule, the method of cooking cereals is indicated on the packages of cereals, but the basic rules for cooking exist for each specific cereal. We will not list all cereals in one article, but we will consider the most basic ones.

Loose buckwheat porridge is prepared in a ratio of 1: 2, 2 glasses are taken for one glass (cup). After pouring the cereal into cold water, you need to tightly close the pan with a lid and turn on the maximum heat. After boiling, reduce the heat to medium and cook the porridge for 15-20 minutes until the liquid is completely absorbed. For best results, leave the porridge on for 30 minutes without opening the lid.

To cook porridge from, you can cook it in a similar way, just take 1.5 cups per glass, or pour boiling water over the cereal (in the same proportion), close the lid and leave overnight. Optionally, a container with porridge, and this does not have to be a saucepan, for example, clay pots for baking are perfect, wrapped in warm cloth to achieve the effect of “languishing”.

Loose rice for a side dish or salad will be ready in 20 minutes, if you pour boiled rice (1: 1.5), mix, close the lid, bring to a boil over high heat, cook for an average of 7 minutes and the rest of the time - on low heat. Without opening the lid, leave the rice for 15-20 minutes.

They begin to cook milk rice porridge in the same way, taking equal parts and, five minutes after boiling, pour in (the amount of milk is equal to the amount of water), mix and bring to readiness over medium heat.

Before cooking, rinse with special care, at least 5-6 times, until the water becomes absolutely clear. Millet is boiled, filling it with a triple volume (proportion 1: 2.5) under the lid, bringing to a boil over high heat, then reduce the heat and cook the porridge for 40-45 minutes.

Barley and wheat porridge is cooked in a similar way (3-4 servings of water per serving of cereals), increasing the cooking time for up to an hour, for up to 50 minutes. To obtain crumbly cereals, you need to wait for the liquid to completely disappear, be sure to let it brew after turning it off.

The proportions of cereals and water for cooking semolina

Semolina porridge requires constant presence during cooking, both at the boiling stage - we make sure that it does not run away, and after adding cereals - we stir to avoid the appearance of lumps.

In order to weld semolina medium density, for 1 liter of liquid you need to take 6 full tablespoons. There are many ways to cook porridge, you can combine some of them and get your own convenient and ideal option.

Semolina porridge can be boiled in water, the dish will turn out to be dietary, such porridge, especially very liquid, is included in the menu of those who have undergone complex operations for speedy rehabilitation. Classic semolina porridge is boiled in milk or with a small addition of water in a ratio of 3:1.

The easiest way to cook semolina porridge without lumps is to boil, add and to taste, pour in and carefully pour in a thin stream, stirring constantly. Bring the porridge to a boil, avoiding strong gurgling, reduce heat and cook, stirring occasionally, 5-7 minutes. Then cover, leave for 10 minutes and serve.

Semolina porridge cooked in pure milk can burn. To avoid this, the pan must be rinsed with ice water before cooking or rubbed with a cube. In order to avoid the appearance of lumps, mix semolina with cold water or milk, then pour the resulting mixture into boiling milk and mix.

The proportions of cereals and water for cooking herculean porridge (oatmeal)

Anyone can cook oatmeal, spoiling oatmeal is difficult. The most useful flakes are those on the package that contain recommendations to cook for 10-15 minutes. The less processing the grains undergo, the better. The usual proportions of oatmeal cooking are 1:2.5, 2.5 cups of liquid are taken for one glass of oatmeal.

Oatmeal can be boiled in water, milk or a mixture thereof, the choice of the amount of milk in relation to water is a matter of taste preferences or dietary restrictions when it comes to therapeutic or restorative nutrition.

There are several ways to cook oatmeal porridge. Pour the liquid into the pan, bring to a boil, pour in, mix vigorously, reduce the heat and cook, depending on the selected flakes - from two to ten minutes. They usually salt water or milk, and sugar is added at the very end of cooking. Close the porridge with a lid and let it brew for 5-10 minutes.

Many people pour oatmeal flakes into a cold liquid and put on fire; with this method of cooking, active stirring of porridge is not required. Add salt and sugar during cooking, but it is much more useful to salt the already prepared porridge and replace sugar with honey, jam, fresh berries or dried fruits.

For those who have only a minute to prepare breakfast in the morning, the “evening brew” method is suitable. In the evening, pour the flakes with boiling water, cover, and in the morning send for 1 minute in the microwave for maximum heating. Add salt, sugar, milk or cream to the finished oatmeal. The advantages of this method are that porridge is immediately prepared in portions, in the plates from which it is eaten.

The most suitable dishes for cooking cereals are pots with a thick bottom, walls and a heavy lid. For rice or semolina, you need to take a small saucepan, but for barley - a large one.

It is better to add to the finished porridge, like, and. And to make the porridge even tastier, you need to let it stand after cooking for 10-15 minutes in a warm place.

Most often, wheat groats are cooked in water, and for children - in milk. When answering the question of how long it takes to cook wheat porridge in water, experienced chefs advise pouring cereal only into boiling water and boil it for another 20 minutes without covering it.

Many mothers who want to cook a delicious and healthy breakfast for their child are interested in how long it takes to cook wheat porridge in milk? The process of its preparation is longer and varies within 30-40 minutes. Groats should be cooked on low heat.

In order to find out how much to cook wheat porridge, you definitely need to pay attention to the grinding of cereals. It can be of three types:

• Large.
• Average.
• Small.

Coarsely ground cereals require a longer time for boiling - up to 40 minutes. For medium and fine grinding, 25-30 minutes is enough.

Wheat groats in water and milk

In the process of preparing a dish, do not forget about the correct proportions - experienced housewives advise taking 200 g of cereal for 400 ml of water or milk.

1. The cereal should be washed and cleaned of impurities.
2. Bring 2 cups of water to a boil, add salt to taste.
3. Next, pour the cereal into the pan.
4. Boil the porridge for another 20-25 minutes, season with butter.
5. The dish is best left under the lid for 15 minutes to infuse - so it will become more satisfying and nutritious.

Wheat porridge in milk is prepared in a similar way, but you need to remember that its cooking time is 30-40 minutes. If desired, finely chopped fruits, cream, nuts, condensed milk or berries can be added to the dish. This will make wheat porridge even healthier and tastier.