Wheat porridge: many-sided, useful, tasty

Kashi is becoming less popular in our kitchens. Someone is lazy to cook these useful products, someone considers them to be "unglamorous" food, spoiling the image. And completely in vain. Correctly cooked porridge, energize the body, perfectly digested, remove toxins. And they do not spoil the figure at all. And if you cook porridge with fruit or vegetables, you can lose weight in a short time.

A special place among these dishes is the wheat porridge. It can be cooked on milk or water, be sweet or salty, lean or meaty.

Each method of preparing wheat porridge requires knowledge of certain subtleties. Having mastered them, any mistress can pamper her family with tasty and useful dishes from the most inexpensive products.

Let's start with the simplest recipe. Wheat porridge on water is brewed from one glass of crushed wheat and two glasses of water. The cereal is poured into boiling salted water, a spoonful of vegetable or butter is added to it. Everything boils for 20 minutes. After that, the dishes with porridge should be put in a warm oven for "ripening". If this is not possible, you can wrap up the porridge with blankets.

I like to add spices to such a crumbly porridge: garlic, coriander, ziru or fresh herbs. It turns out fragrant, great for garnishes.

From childhood I remember how the wheat cereal smells of cracklings, which my grandmother prepared. Sometimes I am fond of pets, although the oven does not get such a smell as in a real Russian stove.

I prepare it so. Wheat cereals fry in a dry hot frying pan until the color changes. Then I put the porridge on meat or chicken broth. While the croup is brewed (it takes about half an hour), I fry pieces of salted or smoked bacon or fried fat in a frying pan. When it is fat, I add onion, ground pepper (red or black), fry until cooked. By this time the groats must completely absorb water. In this groat lay out cracklings along with the melted fat, salt, pepper. You can add your favorite spices. It is very important that there is a lot of fat: it will be absorbed, the porridge turns out not fat, but soft and fragrant. After stirring carefully cooked cereal with cracklings and spices, I send for a few minutes a saucepan in the oven, where the wheat porridge "rebounds". Then I take it out, wrap it up. This is an excellent self-sufficient dish, satisfying and useful.

For those who like porridge with vegetables or fruits, a delicious treat will be wheat porridge with pumpkin. It is light, low-calorie, normalizes digestion.

For such a porridge you need to prepare:

· Pumpkin flesh - 1kg

· Groats wheaten - 150 g

· Milk - 700 g

· Sugar

· Egg

· Sour cream

· Butter

Sliced small pieces of pumpkin cooked in milk until softening. Then add the rump, and on a calm fire cook for half an hour. Meanwhile, the clay pot is heated in the oven, oiled with oil. Whisk in a mixer half a glass of sour cream, egg, sugar, vanillin.

Boiled with pumpkin porridge is transferred to a warmed pot, poured with whipped sour cream, put on top a piece of butter and sent to the oven for half an hour. Serve gruel with pumpkin can be directly "with heat, with heat," buttering each serving.

Wheat porridge with meat is the most satisfying variety of this dish. For its preparation you need to weld a strong broth from any kind of meat. Finished meat is taken out, divided into small pieces, and the broth is spreaded with wheat grits and boiled until half-liquid. Spread the boiled meat, pepper, spices, fried onion into a saucepan and broil until cooked, not forgetting to stir regularly.

The longer such a porridge will stand on fire, the more delicious it will turn out. The prepared dish is viscous, viscous, fragrant. Serve it with fried onions. This is an excellent second course.