Recipes of wheat porridge in water and milk. The benefits and harms of the product

And the acquaintance will be interesting! After all, porridge is a product of centuries-old selection, and not scientific, but associated with "happy coincidences", artificial selection made by man for almost 10 thousand years! Surprisingly, the plant, which initially successfully grew independently and covered the fields of southeastern Turkey and modern Armenia, has by now forgotten how to do without the help of people.

Wild wheat possessed not only small grains. Its “fruits” showered immediately after ripening and it was impossible to collect them from the ground. People who first met her began to use still green ears for food, evaluating the nutritional value of grain. Subsequently, the person selected those ears in which the grain did not fall off for a long time. On cultivated fields over the centuries, wheat began to grow, to obtain grain from which it was possible only by threshing. This from the middle regions of Eurasia went first to India, then “captured” Africa, and then conquered Russia and Europe. Most recently, porridge from wheat groats came to America. In the New World, it appeared only in the 19th century.

The benefits and harms of the product

From ancient times people so highly valued wheat grain that even the Bible mentions it. Wheat groats were the basis of communion bread. And among the Slavs it was considered the only symbol of power, wealth. Modern Russia is the leader in terms of product exports to other countries, but is not itself its largest consumer.

Paradoxically, the original Russian product, on which Slavic culinary was built for centuries, suddenly became unacceptable for modern cuisine. How to cook wheat porridge correctly, few know. Moreover, the dish is considered state-owned, budget, convenient for use only in dining rooms and kindergartens. That it is convenient is indeed so. But its budget can be argued. After all, it contains a lot of useful substances, which is why nutritionists recommend eating wheat porridge regularly, and even came up with several diets based on it.

What are the benefits of the product?

• Porridge is nutritious. Eating it for breakfast creates a feeling of satiety for half a day.
• Easy to digest. Associated with this is the widespread belief that wheat gruel is fattening. Indeed, it is absorbed simply, but by no means quickly. The glycemic index of the product is not high, it is a source of long, regular carbohydrates. Any organism, whether it’s childish or weakened by a disease, copes with the product well. It should be included in the diet for people engaged in active physical labor. Wheat porridge quickly restores strength.
• It is rich in vitamins of groups B, E. The product contains a lot of folic acid, so it is called the ideal porridge for expectant mothers. The presence of vitamin E - a source of youth, renews the skin, stimulates tissue regeneration, and fights against free radicals. Nutritionists claim that the vitamin composition of cereal from wheat grains has a general strengthening effect on the immune system, therefore it is especially important to use it in the cold season.
• Cleanses the intestines. Wheat porridge on water is considered a regulator of fat metabolism and removes toxins from the esophagus. It improves digestion, and by maintaining a long-lasting sense of satiety, it allows you to eat less and lose weight.

Features of selection and preparation

Wheat porridge is extremely easy to handle, unpretentious in cooking. It goes well with meat and liver, with which it can be served. It is good with vegetables that improve its positive effect on intestinal function.

Knowing the rules for choosing and making cereals will allow you to evaluate all its advantages.

• Buy the product in a plastic bag. It protects grains from moisture and allows them to be well examined. Whole grain cereals should not be wrinkled, dark. Ideal grains of a light brown shade, smooth.
• Use two types of cereals. In Russia, wheat cereals are produced in the form of whole grains and crushed. The latter is known as Artek and is most convenient to prepare. The recipe for wheat porridge for children always includes the use of Artek cereals. From it you can cook and smear, and a more dense porridge. Whole grain cereals are delivered to the shelves under the name "Poltava". It can be of four types (numbered 1-4), which indicates the size of the grain. In this case, the size of the nuclei has no practical value; the finished porridge differs only in appearance. "Poltava" groats are ideal for making crumbly side dishes.
• Rinse before cooking. In order to cook milk wheat clean, it is necessary to wash both finely chopped Artek and whole grains. This will save them dust. Visually, it is possible to determine the presence of pebbles and oilcake in the croup. In this case, the product must be sorted out.
• Take into account the proportions. Loose porridge will turn out using 2.5 glasses of liquid per glass of cereal. The grains in such a dish can crunch. A recipe for wheat porridge in milk, especially for children, should include a larger volume of liquid. The ideal ratio of 1: 4. Then it will be delicious.
• Fill in cold water. Immediately after boiling, remove the foam from the water, cover with a lid. Stew groats on low heat for 15 minutes. Leave the pan for 30 minutes under a towel.

Recipes

We offer you to get acquainted with the methods of making wheat porridge in water and milk. The first recipe will be the basis of a delicious, hearty dinner. And can be used in diet with the exception of salt. The second is good for baby food and as a healthy breakfast.

On the water

A simple dish is ideally combined with oil, which is recommended to season wheat porridge immediately after cooking. Garnish should be served hot, as it cools down, it will become thicker (as in the photo). Fully frozen wheat porridge can even be cut with a knife. Such an analogue of Italian polenta.

You will need:

• wheat groats - 1 cup;
• water - 2.5 glasses;
• butter - 30 g;
• salt.

Cooking

1. Pour the prepared cereal with water.
2. Put on a big fire, let it boil.
3. Remove foam, reduce heat, salt.
4. Leave to simmer for a minimum of 15 minutes.
5. Check the readiness of the cereal: when boiling water and hardness, add a little boiling water.
6. Remove from heat, wrap in a blanket and let it brew for 30 minutes.

You can fill the cereal with wheat cereal with oil simply in a plate. If the product is intended for dietary nutrition, add nuts, fresh berries, apples, other fruits instead of salt and oil, and fresh vegetables for dinner.

In milk

Great breakfast, hearty and wholesome, suitable for the start of a day for a child or adult. Sweet, tender porridge can be supplemented with delicious additives - dried fruits, fresh fruits, berries.

You will need:

• wheat groats - 1 cup;
• milk - 1 l;
• sugar - 2 tbsp. spoons;
• salt is a pinch.

Cooking

1. Bring the milk to a boil.
2. Pour in prepared cereals. Add sugar, salt.
3. Stir, wait for the mass to boil.
4. Reduce the heat to a minimum, cover with a lid and leave the mass to simmer for 30 minutes.
5. Turn off the heat, add the butter. Leave for another 10 minutes under the lid.

During cooking, mix cereals do not need. It is important to keep as much steam as possible in the pan, which will allow the mass to boil well. You can also cook porridge in bags, it is very convenient and fast to cook. You just need to throw a few sachets in boiling salted water, and cook for about 15-20 minutes. It turns out a friable dish.

Now you know the technology, how much to cook wheat porridge, how to cook it with milk, on water. Include it in your family diet as an additional source of valuable substances and just a delicious dish!

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