Wheat groats name. Varieties of cereals from wheat. wheat porridge recipe

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.

About cereals

At the present time, this product is one of the main on any table. Crushed cereal is called chaff. Different types of cereals have their own special properties. There are not so many varieties of this product in the world:

1.: in the twentieth century, it was called the queen of cereals for its colossal receptacle of amino acids, vitamins, trace elements important for health. It stimulates blood formation, promotes the development of endurance and immunity of the human body. Nutritionists advise eating it raw, since as a result of chemical processing, most of the substances with which it is so saturated disappear.

Buckwheat groats (ground kernel) are made from buckwheat - whole grain ( buckwheat, buckwheat, buckwheat, Greek wheat), prodel (crushed grain with a broken structure), Smolensk groats (heavily crushed grains), buckwheat flour, as well as medications.


2.: in the process of regular eating of this unique product, the working capacity of the brain, cardiovascular system, digestive organs is normalized, cholesterol metabolism is improved. And also the body is perfectly cleansed of toxins, due to which the aging of the body slows down. It is one of the best sources of natural energy.

Flour obtained from grains of wheat is used in baking bread, making pasta and confectionery. Wheat is also used as a fodder crop and is included in some beer and vodka recipes.

3. : a good product that, when used correctly, is intended for the treatment of intestinal diseases, cleanses the organs of mucus and expels fat. However, due to the presence of glutin and phytin in its composition, it has the properties to cause allergies and block the access of calcium to the body, so it is recommended not to abuse it.

Produced from durum wheat (grade "T"), soft wheat (grade "M") or a mixture of them (grade "MT"). It is used for first courses as a filling, or in the form of semolina dumplings; for second courses - in the form of porridge, fritters, casseroles, meatballs, cutlets; for sweet dishes - in the form of sweet semolina porridge ( Guryevskaya), soufflé, pudding, mousse, etc.; for baking a pie (so-called. mannica); as well as for adding to minced meat.

4. : an excellent product, the use of which prevents obesity, anemia, constipation. Barley decoction is used as a general tonic medicine after illness and internal inflammation.
Pearl barley is made from barley (plants of the cereal family).

5. : this product contains a large amount of natural antioxidants, on which the state of human immunity depends. From constant use, any inflammation processes in the gastrointestinal tract stop, metabolism is activated. It also has a beneficial effect on the condition of the muscles.

Produced from oats or common oats (lat. Avéna satíva) - an annual herbaceous plant, a species of the genus Oats (Avena), widely used in agriculture, cereal.

6. : contributes to the correction of the gastrointestinal system, has a beneficial effect on ulcers and gastritis. Used for diarrhea and indigestion, the B vitamins from its composition have the best effect on the skin, nails and hair. This product is very helpful in cleansing the joints and can be used for weight loss, because it contains no salts and a lot of potassium.

Rice is a food product made from the seeds of plants of the genus Rice. It is a staple food for most of the world's population, although it is inferior to wheat in terms of the volume of food grain produced.

7.: one hundred grams contains almost two hundred and eleven milligrams of potassium, due to which it is considered extremely useful for people suffering from pathologies of the cardiovascular system. This product has a positive effect on the liver, and also helps prevent diabetes.

Millet is a cereal obtained from the fruits of cultivated species of millet (Panicum), freed from spikelet scales by peeling.

8. : is considered a product that does not cause an allergic reaction, therefore it is used in baby food. Its nutritional value is lower than that of other cereals, however, due to the fact that its protein is poorly absorbed, it contributes to a more efficient removal of fat from the body.

Corn grits is a product of grinding dried corn kernels.

9. : they are not a separate type of product in themselves, it is a processed grain shell. They are the most nutritious part of any grain crop. The main part of bran is fiber, a component that contributes to the normalization of the intestinal tract. Bran is a source of vitamins that are indispensable for the good functioning of nerve cells, they also have the best effect on the composition of the blood.

10.: rich in calcium, phosphorus, magnesium and potassium, in terms of protein content, it can fully replace meat. Due to the large amount of carbohydrates, this cereal is a good energy drink.

11. : This is a leguminous plant that has cleansing properties. It is used for dietary nutrition of people suffering from gastrointestinal diseases, its calming feature has a beneficial effect on nerve cells.

12.: contains a lot of useful substances and minerals that have a wide range of effects. This product helps to strengthen the lining of the stomach and intestines, promotes the development of brain activity and improves immunity.

It also contains lysine - an amino acid known for its antiviral effect, phosphorus (normalizing metabolism), calcium - indispensable for bones, and potassium, which improves the functioning of the cardiovascular system.

Barley (lat. Hórdeum) is a genus of plants of the Cereals (Poaceae) family, one of the oldest cereals cultivated by man.

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Wheat groats are a unique product that, 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. Providing a general strengthening effect on the body, raising immunity;
4. Decreased cholesterol levels;
5. Normalization of the gastrointestinal tract;
6. Reduced feeling of fatigue in the muscles;
7. Positive effect on the condition of hair and nails.

Dishes from wheat groats are recommended for both adults and children. Cooking wheat 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 housewives. Nevertheless, wheat dishes rightfully deserve to take pride of place on any table. Having mastered all the subtleties of cooking, you can serve delicious millet porridge to the table, retaining all the properties valuable to the body.

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

For cooking, it is better to choose cereals from finely crushed grains, which will boil much faster than whole grains.

Cooking method:

1. First, millet should be prepared by washing thoroughly from debris. So during the cooking process, flour foam will not form on the surface of the water and the cereal will not stick together;
2. Choose a pan with the expectation that after cooking the porridge will be 2.5 times more than cereals;
3. Pour cold water into a pan with washed cereals. You need about twice as much water 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 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 simmer uncovered for 15-20 minutes;
7. When the cereal has already boiled enough, you need to remove the pan from the stove and leave it under a closed lid for about half an hour. It is better to cover the pan with a towel. Under the lid, all the remaining moisture will be absorbed, the cereal will swell and become crumbly.

Wheat groats contain many substances useful for a growing organism. Pediatricians around the world recommend cereals as the first feeding for babies from 6 months, however, wheat grains contain gluten, so it is better to postpone this delicacy for up to a year in order to avoid allergies and negative reactions from a fragile gastrointestinal tract.

Cooking wheat porridge for a child on the water is not much different from the classic recipe, however, it is worth considering some of the nuances:

1. Grains 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 give up salt, it retains water in the body and therefore is contraindicated in children;
3. After readiness, the porridge must be crushed with a blender or rubbed through a sieve to obtain a uniform consistency;
4. To make the 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 wheat porridge is a great option for a healthy and hearty breakfast for the whole family. Milk, thanks to its fat, helps to better absorb some vitamins, 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 starting a new day. In addition, it is well absorbed. This is especially valuable for getting energy quickly.

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 has evaporated;
3. In a half-cooked dish, add 2 parts of milk, salt and sugar to taste;
4. Bring to a boil and, reducing the heat, leave to languish for half an hour. Porridge will turn out tastier if you bring it to readiness in a warm oven.

Cooking time for wheat porridge

Wheat groats are made from refined wheat grains. They are finely crushed 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 from which it is made. For the preparation of cereals, it is recommended to use medium and fine grinding, the cooking time will be 20-40 minutes.

When cooking porridge from wheat, housewives use little tricks that can make a real masterpiece out of a simple dish.

1. The key to delicious crumbly porridge will be the right dishes. For cooking, choose a container with thick walls or a double bottom. This cookware retains heat very well and prevents 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 that start cooking. Many housewives even soak the grits overnight;
3. If the dish will be served as a side dish, then a tablespoon of any vegetable oil added immediately after boiling water will help to make the porridge airy and brighter in taste.

As you can see, knowing some subtleties, you can diversify your table and please your loved ones with this truly healthy and tasty dish.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Even in ancient times, wheat porridge was considered one of the must-have dishes on every table and even a symbol of abundance and prosperity. When cooked properly, it has a tender and airy texture. In addition, this cereal is very useful for the human body. You will learn about the healing properties and ways to cook wheat porridge below.

The benefits and harms of wheat porridge

There are many varieties of wheat itself, but only two types of cereal are more often used in agriculture - soft and hard. The first has not so much gluten in its composition, therefore it goes to the production of flour. It is used in confectionery and bakery products. Durum wheat contains a lot of gluten, which is why it is used to make pasta and cereals. Grains in the process of processing are partially or completely freed from the shells and the germ, then polished. As a result, wheat groats are obtained. Otherwise, it is called durum.

Dishes from wheat groats are considered suitable for dietary nutrition. Their calorie content is about 316 kcal per 100 g. Before you cook from such cereals, learn more about the benefits and harms of wheat porridge. It is especially valued for its general strengthening properties and a large number of substances necessary for the human diet. Using recipes from wheat groats, you can feel its effect on yourself:

• is a natural source of energy;
• stimulates the immune system;
• helps with weight loss;
• improves the functioning of the digestive system;
• strengthens the walls of capillaries;
• helps to heal wounds faster;
• beneficial effect on the nervous system;
• regulates fat metabolism;
• reduces the amount of cholesterol in the blood;
• improves the functioning of the cardiovascular system and the brain;
• positively affects the condition of the skin, hair, nails;
• promotes the removal of antibiotics, toxins, toxins, salts of heavy metals from the body;
• when consumed for breakfast, it fills you with energy for the whole day thanks to the slow carbohydrates in the composition;
• saturates the body with fiber, magnesium, phosphorus, calcium, potassium, vitamins of groups B, C and E, fatty acids, vegetable protein and amino acids.

Such porridge can bring harm only with low acidity of the stomach, individual intolerance and flatulence. Do not abuse it during pregnancy, because gas formation may increase. To refrain from wheat porridge is for people who have recently undergone an operation to remove appendicitis. Since the cereal contains a lot of starch, it is not suitable for patients with diabetes or those prone to it.

Types, names of cereals from wheat

Depending on the method of processing, the size and shape of the grains, the classification of types, names of cereals from wheat is made. You can combine them into the following list:

1. Artek. Represents crushed grains, freed from the shell and germ and polished. It does not contain much useful fiber.
2. Arnaut. The raw material for it is the durum wheat variety of the same name. The grits will look like glassy grains. It is intended just for consumption in the form of porridge.
3. Wheat flakes. Beans steamed and pressed. They are used not only for cooking porridge, but also for making desserts.
4. Bulgur. This type of cereal is made from wheat, which is not just steamed, but also cleaned of bran. The grains have an unusual nutty flavor.

Poltava groats are another variety. It is divided into 4 groups:

1. Large, or No. 1. These grains are not crushed beforehand, they are only polished, giving an elongated shape with a pointed end. Visually resemble barley. Used as a condiment for soup.
2. Medium, or No. 2. This type of grain is classified as crushed. Their shape is oval, but also with a pointed end. Most often used for porridge.
3. Another average, but already #3. These crushed grains differ from No. 2 only in their rounded shape. Suitable for porridge or casseroles in the oven.
4. Small, or No. 4. This type of grain has a difference with the third number only in a smaller form. Ideal for porridge, cutlets or meatballs.

How to cook wheat porridge

Traditionally, there are several ways to cook wheat groats. This is done on water, milk or broth. The dish will be nutritious if you cut into cubes meat or fish, eggs, vegetables or mushrooms, salt and put bay leaves, ground pepper for taste. You can chop fresh herbs there too. No less appetizing is sweet porridge with fruits, dried fruits, honey or nuts. There is such a dish as porridge mix, which includes a mixture of buckwheat, millet or rice. Instructions on how to cook wheat porridge are very simple:

1. For 1 cup of cereal, you need to take 2 cups of water. The quantity may be different, but a 1:2 ratio is required.
2. Next, pour the cereal with water, after boiling, salt and simmer the dish over low heat for about 15-20 minutes.
3. Turn off the fire, fill the porridge with butter.

Wheat groats in a slow cooker

Cooking porridge is even easier in a slow cooker. This device even has a special program. It's called "Kash". It can be replaced with the "Pilaf" mode. Wheat groats in a slow cooker are cooked using almost the same technology as in a saucepan:

1. Take 100 g of cereal, rinse thoroughly, then put in a bowl and pour hot water, then leave for half an hour.
2. Next, you need to grease the multicooker bowl with oil. Then you can put soaked grains into it, pouring about 500 ml of milk or more water.
3. Add sugar and salt to taste, cook for 35 minutes in the "Porridge" program, at the end leave in the "Heating" mode.

How to cook friable wheat porridge on water

There are several simple secrets, using which you can cook wheat porridge in loose water. In this recipe, the grains should never be washed. Otherwise, you will not achieve the effect of friability. Another important stage is the roasting of cereals. It leads to dextrinization of starch, which reduces the viscosity of the product, which is why it becomes crumbly. The process of preparing such a porridge includes the following steps:

1. Toast about 1 cup of grains in a dry frying pan until a pleasant nutty aroma appears.
2. Next, pour it into already boiling water, salt and add sugar to taste.
3. Cook over low heat until all liquid is absorbed.
4. Season with oil, wrap the pan with something warm and let the porridge brew for about half an hour.

Do I need to wash wheat groats before cooking

Finely crushed varieties are allowed not to be washed before cooking. Although some housewives still do not skip this stage, believing that this is how they make the grains more beautiful and clean. Most recipes recommend washing wheat groats before cooking if it is Poltava. In addition, if you need crumbly porridge, then you should not skip this step either. In any case, when the water for porridge begins to boil, it is necessary to remove the foam with debris from the surface.

wheat porridge recipe

There are many recipes for wheat porridge with the addition of a variety of ingredients. It can be viscous, liquid or crumbly. In each case, only the proportions of cereals with water or milk change. If you did not have time to eat fresh porridge, then you can easily make hearty cutlets or meatballs out of it. It will turn out very tasty too. The main ways to cook porridge from wheat groats are presented in recipes.

Wheat porridge with milk

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 136 kcal.
• Cuisine: Russian.

Wheat porridge with milk tastes better if you cook it sweet. It's perfect for breakfast. The porridge is not too sugary, but moderately sweet. Although the amount of sugar can be adjusted to your liking. Optionally, it is not forbidden to add a spoonful of honey or a little raisins. If the porridge seems watery to you, then next time increase the amount of cereal to 2/3 cup.

Ingredients:

• sugar - 1 tbsp. spoon;
• wheat groats - 0.5 tbsp.;
• butter - a small piece;
• salt - 0.5 tsp;
• milk - 1 l.

Cooking method:

1. Pour milk into a saucepan, put on fire and boil.
2. Then salt, add sugar and at the same time pour the cereal itself.
3. Wait for the next boil, reduce the power of the fire to a minimum, close the lid, simmer the dish for 40 minutes, without interfering with the porridge.
4. At the end, add oil, mix, let it brew for another 10 minutes.

Recipe for wheat porridge on the water

• Cooking time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 122 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe for wheat porridge in water does not differ in particular complexity from the method of cooking in milk. Only in this case you get a dish that can be both independent and a side dish, for example, with meat, liver or fried mushrooms. Grind a couple of pieces of carrots with onions, fry them - and it will also turn out very tasty. The viscosity of the porridge is easily adjustable. If you prefer crumbly, then just do not wash the grains before cooking and fry them additionally.

Ingredients:

• butter, salt - to taste;
• wheat groats - 1 tbsp.;
• water - 2 tbsp.

Cooking method:

1. Dip the grits in a saucepan with water, immediately salt.
2. After boiling, simmer over low heat for 15-20 minutes, stirring occasionally.
3. Fill with oil at the end.

The secrets of how to cook wheat groats are very simple. They concern not only the ingredients themselves, but also the dishes. If you want to cook wheat porridge really tasty, study the following tips:

1. More rich in taste and aroma, porridge is obtained in a cast-iron cauldron. Although a thick-walled pan will also work.
2. You can fill the finished porridge not only with butter - olive or linseed is often used.
3. If you like a more homogeneous porridge, then you first need to grind the cereal in a coffee grinder or hand mill.

Video: How to cook wheat porridge

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Wheat groats - benefits and harms to the body, recipes for cooking dishes and cereals with photos

The basis of the diet of most people is cereals made from wheat groats. This cereal crop is considered one of the oldest on earth and the most useful. - this is crushed grain, freed from germs and shells. Depending on the method of crushing, such cereals are Poltava and Artek. About what Poltava groats are, what they have and how useful they are, we will tell in our article. Here we present the main recipes for making Poltava porridge.

Poltava wheat groats: photo, description, types

Poltava groats are one of the types of processed wheat groats. Outwardly, it may look like whole peeled or coarsely crushed grains, that is, its grains are always quite large. Poltava groats, as a rule, are used for making cereals, and large grains are added to soups. The scope of its application in cooking is not limited.

Depending on the size of the crushed grain, Poltava groats are classified according to numbers from 1 to 4:

• under number 1, large polished and partially freed from the embryo and fruit membranes are produced;
• number 2 - grains of medium crushing, completely polished and freed from all shells;
• number 3 - grain particles of medium size, having, unlike the previous numbers, not pointed, but rounded;
• number 4 - the smallest of the presented types of Poltava groats.

Poltava groats have a high nutritional value and are characterized by unique beneficial properties.

Nutritional value and calories

Poltava groats are characterized by a high content of proteins (11.5 g per 100 grams) and carbohydrates (67.9 g), as well as a small amount of fat (1.3 g). Its calorie content is 329 kcal per 100 grams of the product.

Poltava groats are rich in vitamins and microelements. It contains vitamins of group B: B1 (0.3 mg), B2 (0.1 mg), which is respectively 20% and 5.6% of the daily requirement. Vitamin E in cereals is in the amount of 1.8 mg or 12% of the daily norm, and vitamin PP - 2.9 mg or 14.5% of the norm.

Phosphorus, magnesium and potassium predominate among microelements in Poltava groats. It also contains a lot of iron, which covers almost a quarter of the daily need for it.

Poltava groats: benefits and harms

Such a rich composition of Poltava groats determines its unique beneficial properties. They are as follows:

• improves the work of the heart and blood vessels;
• the work of the digestive organs and the level of cholesterol in the blood are normalized;
• improves brain activity;
• slow down the aging process in the body;
• improves the condition of the skin, hair and nails;
• Poltava groats promote the removal of salts of heavy metals, slags and toxins from the body, cleanse and heal the body.

Dishes from Poltava groats should be included in the diet of all people, but especially the elderly, children and pregnant women. Porridge made from it is a valuable source of energy for the human body. It has been proven that such cereals have natural tonic properties and increase immunity.

Poltava groats: how to cook porridge

To prepare delicious crumbly porridge, it is recommended to rinse Poltava groats before cooking until the water becomes completely transparent. It is prepared in almost the same way as most other cereals, that is, in proportion with water 1: 2.

So, according to our recipe, Poltava groats (1 tbsp.) Are poured with water (2 tbsp.), Salt is added, after which the pan is placed on medium heat. After the water boils, a foam forms on its surface, which is recommended to be removed. Otherwise, there is a high probability that the porridge will stick together. As soon as the water boils, it is recommended to reduce the fire to the very minimum. So Poltava porridge will languish for about 15 minutes. Then you need to add butter to it (2 tablespoons), cover with a lid and let it "rest" for about 10 minutes. After that, porridge can be served with any side dish.

Recipe for Poltava porridge with milk in a slow cooker

Very tasty porridge is obtained in a slow cooker. At the same time, it can be cooked both in water and in milk. The latter option is ideal for breakfast.

Porridge from Poltava cereals in a slow cooker is prepared in the following sequence:

1. First, the cereal (1 tbsp.) Is washed to clear water. If coarsely crushed grain is used, then a sieve can be used for washing.
2. The washed cereal is transferred to the multicooker bowl and poured with a liter of milk.
3. Salt and sugar are added to taste (about 70 g).
4. On the control panel of the multicooker, the “Milk porridge” mode is set.
5. After a sound alert, butter (50 g) is added to the multicooker bowl.

After a few more minutes, Poltava porridge can be served at the table.

Recipe for Poltava porridge with carrots and chicken fillet

Another option for cooking Poltava porridge, which does not even require a side dish, since it is cooked on the stove at the same time as meat and carrots.

First, carrots (1 pc.) are fried directly in a saucepan in vegetable oil (3 tablespoons). Then diced chicken fillet (200 g) is added there. Carrots with meat should be brought to half-cooked, after which washed cereals (1 tbsp.) And water (3 tbsp.), As well as salt and pepper to taste, can be added to the pan. Now you need to wait for the water to boil, reduce the heat and cover the pan with a lid. When Poltava porridge is almost ready, garlic (1 clove) and a little tomato paste (0.5 teaspoon) are added to it. Now the porridge is ready and you can taste it.