Step by step recipe with photos and videos

Speaking of wheat porridge, one can not help but mention the benefits of cereals from which it is prepared. Wheat accelerates metabolism, improves digestion, has a beneficial effect on the circulatory system. This is already enough to go to the kitchen and cook for breakfast a delicious and nutritious liquid wheat porridge for the whole family.

Today we will prepare a dish for two. To do this, take the cereal "Poltava" (usually this name is not mentioned, but simply spelled "Wheat"), water and milk, as well as salt, sugar and butter. The proportions of milk and water can be varied, for example, reduce the amount of water or even cook on one milk. By the way, the calorific value will change from this (as well as from the amount of oil and sugar)! The ingredients are ready, proceed to cooking.

Rinse the pan with cold water, pour in milk and water for cooking porridge. We put on the fire and bring to a boil.

At this time, thoroughly rinse the wheat groats under running water.

Pour salt and sugar into boiled milk, mix.

We spread the prepared cereals.

Cook over low heat with a covered lid for about 20-25 minutes. Stir the porridge periodically.

Remove the finished dish from the heat, cover with a lid and let it brew for 10-15 minutes. Butter can be added to porridge at this stage or directly during serving.

Liquid wheat porridge in milk and water is ready! It's time to call everyone to the table for a delicious and healthy breakfast! Enjoy your meal!

Wheat groats - a unique product, which at its low cost has many useful properties. Grains are rich in vitamins A, E, C, PP, group B and such trace elements as calcium, potassium, phosphorus, iron.

1. The ability to remove toxins and toxins;
2. Beneficial effect on metabolic processes;
3. The provision of a general strengthening effect on the body, raising immunity;
4. Lower cholesterol;
5. Normalization of the gastrointestinal tract;
6. Decreased muscle fatigue
7. A positive effect on the condition of hair and nails.

Wheat groats are recommended for both adults and children. Cooking porridge at home is not as easy as it might seem at first glance. Wheat groats require long cooking and knowledge of special secrets. This is probably the main reason for her unpopularity among the hostesses. Nevertheless, wheat dishes deserve to take a place of honor on any table. Having mastered all the intricacies of cooking, you can serve delicious millet porridge to the table, preserving all the properties that are valuable to the body.

Properly cooked wheat porridge is an excellent side dish for meat, fish and mushroom dishes. Prepared on water, it can also be used as an independent dish during the period of fasting or diet.

For cooking, it is better to choose cereal from grains of fine crushing, which will boil much faster than whole grains.

Cooking method:

1. First, millet should be prepared by rinsing thoroughly from debris. So in the process of cooking, flour foam will not form on the surface of the water and the cereal will not stick together;
2. Choose a pot with the expectation that after cooking porridge will be 2.5 times larger than cereals;
3. Pour cold water into a pan with washed cereals. Water needs about twice as much as cereals;
4. Stirring constantly, bring the water to a boil. You need to stir the porridge with movements from the bottom up, gently lifting it from the day to the surface. If the foam still appears, then it must be removed;
5. Add salt to taste;
6. Reduce heat and cook without a lid for 15-20 minutes;
7. When the cereal is already sufficiently boiled, you need to remove the pan from the stove and leave it under the closed lid for about half an hour. It is better to cover the pan with a towel. All the remaining moisture is absorbed under the lid, the cereal will swell and become friable.

Wheat groats contain many useful substances for a growing body. Pediatricians around the world recommend cereals as the first food for babies from 6 months, however, wheat grains contain gluten, so this treat is better to postpone until one year to avoid allergies and negative reactions from the fragile gastrointestinal tract.

Making wheat porridge for a child on the water does not differ much from the classic recipe, however, it is worth considering some nuances:

1. Groats and water should be taken in a ratio of 1: 2.5, so that the porridge does not turn out too dry;
2. In the process of cooking, you need to abandon salt, it retains water in the body and is therefore contraindicated in children;
3. After readiness, the porridge must be crushed with a blender or grated through a sieve to obtain a uniform consistency;
4. To make a baby like the dish, you can add fruit puree to it, which will play the role of a natural sweetener. Apples, pears, bananas go well with wheat porridge. If the child does not suffer from allergies, then honey will be a good addition.

Milk porridge is a great option for a healthy and hearty breakfast for the whole family. Due to the fat in its composition, milk helps some vitamins to be absorbed better, in particular, vitamin A, which takes part in all vital functions of the body. Milk porridge is high-calorie and nutritious, which is very important before the start of a new day. In addition, it is well absorbed. This is especially valuable for quick energy.

Cooking method:

1. First, the cereal must be filled with water in a ratio of 1: 1;
2. Cook over moderate heat until the water evaporates;
3. In a finished dish, add 2 parts of milk, salt and sugar to taste;
4. Bring to a boil and, reducing the heat, leave to simmer for half an hour. Porridge will turn out tastier if you bring it to readiness in a warm oven.

Wheat porridge cooking time

Wheat groats are made from refined wheat grains. They are finely divided and then polished. There are four degrees of grinding: No. 1, No. 2 - coarse grinding, No. 3 - medium grinding, No. 4 - fine grinding.

Cooking time directly depends on the degree of grinding of the grains of which it is made. For cooking cereals, it is recommended to use medium and fine grinding, the time to bring to readiness will be 20-40 minutes.

When cooking porridge from wheat, the hostesses use small tricks that can make a real masterpiece from a simple dish.

1. The key to a delicious crumbly porridge will be the right dishes. For cooking, you should choose a container with thick walls or a double bottom. Such dishes perfectly keep heat and prevent burning as much as possible. A cast iron cauldron is perfect for cooking;
2. You can reduce the cooking time by leaving the cereal after washing for half an hour in warm water, and only after this start cooking. Many housewives even soak the cereal overnight;
3. If the dish is served as a side dish, then making a porridge airy and more vivid in taste will help a tablespoon of any vegetable oil, added immediately after boiling water.

As you can see, knowing some of the subtleties, you can diversify your table and please loved ones with this truly useful and delicious dish.

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.

The damage to the product is purely individual. Wheat groats should be excluded from the diet only for people with gluten intolerance. The use of gluten-containing cereals is dangerous for them by the development of celiac disease (inflammation of the intestinal mucous membranes).

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.

Cooking wheat porridge in the microwave is inconvenient. It belongs to poorly digestible cereals, so a quick dish with it will not work. But if you have only a microwave oven at your disposal, use the following technique. Pour the cereal with boiling water, leave for 2 hours. Drain and add water in a 1: 3 ratio. Cook at high power for 20 minutes.

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, it will become more thick. 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.

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!

Wheat groats are considered the oldest of which mankind has learned. Currently, the main competitors of this product are rice, buckwheat and oatmeal. This healthy, nutritious, healthy, tasty, fantastic cereal is full of essential amino acids, vitamins and useful substances. Wheat groats are rich in fiber and protein, it can be called a folk healer.

Please note that for our dish - wheat porridge in the oven - an old village recipe will be applied, which has been passed down from generation to generation in many families. An important element will be a pot or heat-resistant dishes for the oven.

• Essential Ingredients
• Step cooking
• Video recipe
• Beneficial features
• Harmful properties

Essential Ingredients

Step cooking

1. It is important not to confuse millet and wheat groats, these are completely different products. How to distinguish them? Everything is simple. Wheat groats are ground wheat grains, and millet are small yellow fruits called millet. Thoroughly sift the millet, sort it out from the garbage, so that in the finished dish you will not come across something superfluous.

2. The next, important stage is washing. Pour millet into a pan or bowl, rinse under running water until transparent. Then fill the cereal with warm water, leave for 25 minutes so that it swells.

3. Take a clay pot or heat-resistant dishes. Shifting millet. Pour milk and add 2 tablespoons of water. Prepare the oven, warm it up and put a pot in it. Leave the porridge for an hour. Do not worry, it will not burn. Cook should be under the lid.

4. You can check in an hour. Open the lid, the porridge should swell and increase in size, and the milk should be absorbed. At this point, add a second glass of milk and a slice of butter. Shuffle. Send to the oven for 15-20 minutes, on a slow fire.

5. After 20 minutes the airy, tender wheat porridge in the pot is ready. You can serve to the table, decorated with greens. You can serve with honey or condensed milk if you like sweet cereals. The calorie content of 100 grams of the finished dish will be 340 kcal. It should be recalled that the calorie content of dry cereals differs from the calorie content of the finished product.

Video recipe

Another feature of this porridge is high calorie content. If you eat a portion of wheat porridge cooked in milk, you will not only get gastronomic pleasure, but also recharge your batteries for the whole day. She will tame her appetite for a long time, and you will feel healthy, strong and cheerful. There are a lot of recipes, starting from sweet cereal with fruits, ending with a complex dish with meat and vegetables.

Wheat porridge is a great idea for breakfast, especially for sweet tooth. It can be varied with various berries, fruits, syrups, cream and chocolate. Can be used as a side dish. The recipe for wheat porridge with pumpkin and meat is very popular. It will be perfectly combined with mushroom dishes, baked fish, meat cutlets. Remember this simple recipe and prepare a breakfast dish for your household. What could be better than a delicious and healthy breakfast with your family.

Beneficial features

Wheat porridge is an inexhaustible source of vitamins, fiber, amino acids, and minerals. Despite the high calorie content, it is considered dietary and therapeutic. It is quickly absorbed by the body and has a beneficial effect on the general condition.

Harmful properties

Surprisingly, the product, which is considered therapeutic, dietary, beneficial to the health of adults and children, has a number of contraindications.

• Doctors do not recommend eating wheat porridge if there is an allergic reaction to gluten, as well as bloating and gastritis.
• It is forbidden to add to the diet after operations on the intestines or stomach, as well as after removal of appendicitis.
• Once a week, pregnant women can add to the menu, not more often.
• It is forbidden to eat more than 4 times a week.

We want to bring to your attention another original recipe - buckwheat porridge in a pot in the oven.

Wheat porridge is one of the main dishes of Old Russian cuisine. The ancient Slavs mastered the cultivation of wheat about 10 centuries ago, and for all this time the nutritious cereal has not lost its relevance. Today with great pleasure we are preparing a simple dish of wheat grits - it turns out quickly, tasty and healthy. And the faithful helper of the multicooker reproduces with maximum accuracy the old Russian technique of heat treatment of dishes - languishing in the oven.

Our ancestors with the preparation of wheat porridge were not particularly philosophical: they filled a cauldron with cereals with water or milk and sent to the oven for at least 2 hours. Wheat porridge does not require prolonged cooking, and prolonged languishing in the oven turned cereal grains into a jelly-like mass. In this form, dishes were served, ate with bread, onions and meat.

Milk porridge with milk in a slow cooker: important nuances of cooking

Until recently, it was not possible to reproduce the cooking conditions in a Russian oven in an ordinary kitchen, but with the advent of a slow cooker this need completely disappeared. Smart technology is more agile than a conventional gas furnace and can do its job faster. In addition, the consistency of wheat porridge cooked in a slow cooker can be adjusted at your discretion.

A crock-pot, like a stove in the old days, does not boil cereal, but languishes it under the influence of steam in a niche closed on all sides. In such conditions, porridge is insured against sticking, does not need stirring and is always ready on time. You will definitely be asked for supplements if you cook your wheat porridge with milk in a slow cooker taking into account several useful recommendations:

1. When buying wheat groats, give preference to the product in a plastic bag. Durable bundle protects seeds from adverse factors for almost a year. Cardboard packaging cannot provide such protection, and the cereal can become damp if storage conditions are not met. In this form, the "wheat" will quickly go rancid.
2. The high quality of cereals is evidenced by its light brown color. A lower quality product has a darker color. Good cereals do not contain pebbles, oilcake and other small litter.
3. There are two types of porridge for sale: Artek and Poltava. Artek with small grains fits perfectly into the children's diet, is perfectly digestible and contains many useful components. Poltava - whole grain product with nucleoli of different sizes. Medium-sized grains are most suitable for making porridge, and large grains are for dressing for the first dish.
4. Before cooking, wheat groats are not poured with water, but they are washed in order to wash off the dust collected from the grains during the production process.
5. A slow cooker will cook a delicious porridge if you treat the proportions with due attention. So, the jelly-like mass will result from the application of 1 tbsp. cereals and 6 tbsp. liquids. A multicooker will cook friable porridge, if for 1 tbsp. cereals use 3 tbsp. water.
6. The model of multi-furnace and subtleties of programs, according to the common opinion of the culinary specialists, to some extent affect the quality of the finished dish. A number of kitchen appliances prepare perfect loose wheat porridge in 2.5 cups of liquid, and moderately viscous porridge is obtained by adding 4 glasses of milk.

Following simple tips, you can cook a delicious porridge with well-cooked nucleoli in 1 hour.

The classic recipe for wheat porridge in milk in a slow cooker

Subject to the indicated proportions, the porridge is medium thick. To change the consistency, use less or more milk.

To get started, take:

• milk 2.5% - 900 ml;
• wheat groats - 1 tbsp .;
• granulated sugar - 1 tbsp. l .;
• butter - 50 g;
• salt - 1 pinch.

We start to cook:

1. Pour the cereal with water at room temperature, mix and wait a few minutes. The liquid will “pick up” the small litter that will float up. Drain the dirty water and then rinse the cereal thoroughly until the water becomes clear.
2. Put pure wheat groats in the bowl of the multicooker, then pour milk, put sugar, salt and half a piece of butter. To prevent the groats from escaping, grease the walls of the multi-bowl slightly above the loaded foods.
3. Close the lid, select the “Porridge” program, set the cooking time to 60 minutes and give the unit the “Start” command.
4. When the timer announces the readiness of wheat cereal in milk in the multicooker, do not immediately open the lid. Instead, let the dish stand for a while or, if you have enough time, turn on the Warm Up function for 20 minutes. Put the prepared wheat porridge in milk on plates and season with the second half of butter. Enjoy your meal!

Wheat porridge in milk with honey and nuts in a slow cooker

Why not make porridge even healthier? Write down the recipe!

We will cook from the following ingredients:

• wheat groats - 1 tbsp .;
• milk - 2 tbsp .;
• water - 2 tbsp .;
• salt - a pinch;
• butter - 1 tsp;
• honey to taste;
• any nuts to taste.

How to cook wheat porridge in milk with useful additives in a slow cooker:

1. Oil the bottom and walls of the multi-bowl with a piece of oil.
2. Thoroughly rinse wheat grits under water from the tap and lay in a slow cooker. Add a little salt immediately.
3. Now pour the contents of the bowl with milk and water in equal proportions. Stir the ingredients.
4. Activate the "Milk porridge" mode and start the work for half an hour.
5. While the multi-oven is working, take care of the nuts: remove the shell, chop. Especially tasty is wheat porridge with milk in a slow cooker with assorted nuts - a mixture of almonds, pine nuts and cashews.
6. Divide the prepared wheat porridge in milk into portions, flavor each with a small amount of honey and a handful of nuts. It will be very tasty!

Wheat porridge in milk with pumpkin in a slow cooker

According to the assurances of botanists, pumpkin is a vegetable, which however does not prevent us from cooking incredibly delicious and very healthy sweet dishes for breakfast from its dense pulp.

The required set of products:

• wheat groats - 1 tbsp .;
• ripe pumpkin flesh - 250 g;
• milk - 4 tbsp .;
• sugar - 2 tbsp. l .;
• salt - a pinch;
• butter - 30 g;
• vanillin - on the tip of a knife.

Wheat porridge in milk with pumpkin in a slow cooker will be prepared as follows:

1. Rinse wheat groats in several waters.
2. Cut the peel from the pumpkin and chop the flesh with the same small sticks. You can grate pumpkin on a coarse grater if you like it more.
3. Walk on the inside of the multi-bowl with a piece of butter. Put the cereal in a bowl, add sugar, salt and vanillin. Lastly, put chopped pumpkin.
4. Run the program "Milk porridge" for 30 - 40 minutes.
5. In a prepared wheat porridge with milk and pumpkin in a slow cooker, add a slice of butter and mix. The dish is served hot.

Wheat porridge with milk in a slow cooker for children

Cereals contain various vitamins, fiber, protein and other useful components, and ready-made cereal is a source of slow carbohydrates and the "right" energy. Wheat porridge takes an honorable third place in the list of healthy cereals. But try to explain this to a child who categorically refuses to join a healthy diet. To feed the little fussy, go to the trick and cook in a slow cooker beaten from wheat groats with raisins and candied fruits.

First make sure that you have all the products for this dish:

• wheat groats - 1 tbsp .;
• milk - 1.5 tbsp .;
• iodized salt - 1 tsp;
• sugar - 1 tsp;
• bread crumbs - 3 tbsp. l .;
• butter - 50 g;
• vegetable oil - 30 ml;
• candied fruits - 30 g;
• light raisins - 30 g.

Prepare a dish of wheat groats in milk in a slow cooker according to the instructions:

1. Rinse the "wheat" to clean it of impurities.
2. Fill the multi-bowl with cereal and milk, then put salt, sugar, butter and turn on the “Cereals” program for 30 minutes. We warn that the porridge will be thick, so stir it regularly so that it does not stick.
3. Wait until the finished wheat porridge with milk in the multicooker has completely cooled down.
4. Take the breading, rinse your hands in cold water and form the meatballs. To do this, roll balls of porridge and crackers. In the middle of each crate, “seal” raisins and candied fruits. Finally, lightly flatten the wheat balls with your fingers or a knife.
5. Grease the bowl of the multicooker with vegetable oil and put the meatballs there. Turn on "Frying" and cook the dish under a closed lid for 10 minutes. When the specified time is up, turn the meatballs on the other side and fry the same amount.