How to cook wheat porridge in water: 4 recipes

Wheat groats have a lot of useful properties that not all housewives know about. Porridge based on this product helps to restore immunity after a disease, improves blood circulation and the activity of the heart muscle. If you use correctly cooked millet, you can quickly get rid of the hated kilograms. In addition, the cost of buying and preparing cereals is minimal. You only need water and the grains themselves. Consider the most relevant recipes in order.

Preparation of cereals for cooking

Wheat porridge differs from all others in the preparatory stage. Thanks to a number of effective recommendations, the final product will turn out to be friable, satisfying and creamy.

1. Often, foreign objects, such as sawdust, small debris, and dust, get into the packaging with grains. To exclude all unnecessary, it is important to sift the cereal before direct cooking. To do this, use a kitchen sieve, pass grains 3-4 times through it, evaluate the result. Since the cereal is small in size, all the debris that needs to be disposed of will remain in the sieve cavity.
2. After sifting, you can proceed to the next step - frying. In order for the dish to find the very friability, it is necessary to make the grains whole, to exclude their decay. To carry out the manipulations, heat the non-stick pan to the limit, reduce the power to a medium mark. Pour in grain, do not add oil. Fry the product until golden brown, stirring constantly. The nutty aroma will tell you about the readiness of the composition.
3. You can replace the frying by drying in the oven. To do this, pick up non-stick cookware or take a dry baking sheet. Put the croup in it, send it to the preheated oven. Dry the millet for 2-3 minutes, every 30 seconds remove the pan and stir the composition.
4. It is important to remember forever that millet is not recommended to be washed with water. As a result of such manipulations, the grains become soft and begin to stick together among themselves during the cooking process. In addition, extraneous debris in the pack will stick and will not be completely removed. The final product will have an unpleasant taste, all efforts will go down the drain.

Wheat porridge on the water

• millet - 145 gr.
• water - 530 ml.
• butter - 35 gr.
• salt

1. Pour water into a thick-bottomed pan (you can use an enamel one), salt to taste (about 2 pinches), bring to the first bubbles.
2. When the liquid begins to boil, add millet, reduce the power to a minimum. Strain until the cereal has absorbed all the liquid.
3. In cases where millet is not cooked in a cast-iron pan or cauldron, stir the porridge constantly. Otherwise, the grains will burn and stick to the bottom.
4. The duration of cooking in a pan with a thick bottom is a quarter of an hour over low heat. If after the allotted period the water has not completely absorbed, drain it.
5. If there is not enough liquid, add another 100 ml., Then leave until final cooking under a lid over low heat.
6. Next, add a slice of oil, knead until smooth, cover with a lid. Wrap the pan with a thick towel, leave it in a warm place for 25 minutes (longer).

Tips for making wheat on the water

1. In the process of roasting grains, the removal of starch-containing substances begins, as a result of which the cereal becomes cream-colored. From here the viscosity of the composition changes; when boiled on water, the porridge is friable.
2. If we talk about what to eat with wheat, the ideal option is fried liver, lamb, veal, stewed chicken. Often porridge is eaten with quince, candied fruit, dried apricots and raisins, seasonal berries. In these cases, it is not necessary to fry, so that the mixture is less crumbly.
3. If you consider yourself a sweet tooth, at the end of cooking, add granulated sugar (cane or beetroot) to honey, honey, sweet berries and fruits. Canned peaches and pineapples, seedless grapes, sweet berries, bananas are ideally combined with millet. If desired, supply the dish with whipped cream to get a delicious treat.
4. Some use millet as the basis for pilaf. To properly prepare the dish, make a frying of carrots and onions, add slices of pork or lamb, simmer under the lid until cooked. Salt, fill with water and send the groats inside. Boil until completely absorbed, then let it brew for about 2 hours.

Millet in a slow cooker

• butter - 45 gr.
• wheat groats - 280 gr.
• water - 600 ml.
• salt

1. Prepare the grains in advance (sift, fry / dry the cereal), cool. Lubricate the multicooker cavity with butter, pour in the cereal, add water and salt to taste.
2. Turn on the “Porridge” or “Krupa” function, close the appliance, wait for the timer signal. If you do not have an automatic multicooker, set the duration to about half an hour.
3. After cooking, add oil to the porridge, mix thoroughly, cover and let it brew for a quarter of an hour. Next, turn on the “Preheat” function, simmer another 10 minutes and start using it.

Wheat porridge in the oven

• water or milk - 850 ml.
• granulated sugar - 20 gr.
• butter - 35 gr.
• millet - 125 gr.
• fine salt "extra" - on the tip of a knife

1. Prepare heat-resistant dishes, a pan, pots or cauldrons will do. Boil water, add salt, butter and granulated sugar.
2. Pour the boiling water over the pots or use other dishes. Pour the wheat into the water, mix and send into the unheated oven (middle compartment).
3. Turn on the device to the mark of 210 degrees, wait about 1.5 hours. If after the allotted time the water has not completely absorbed, languish for another third of an hour.
4. The consistency will tell you about the readiness of the composition. The grains will boil, a caramel-colored crust forms on the surface. The dish is tastier if you cook it in milk.

Millet in the microwave

• pure water - 480 ml.
• groats - 125 gr.
• oil - 25 gr.
• salt - 1 pinch

1. Fry the wheat in a dry pan. Choose a container that you can use for cooking in the microwave. Place the groats in it, pour boiling water over it, add oil and salt.
2. Set the power to a mark between the average and maximum, turn on the duration of the heat treatment for a third of an hour. During this period, porridge should absorb liquid.
3. After the expiration, open the microwave, add water and send the porridge to cook for another 5 minutes. After turning off the device, insist the millet under the lid for 10 minutes, then proceed to use.

Millet is added to salads. It is enough to boil it in water, cool, then mix with slices of tomatoes, cucumbers, bell pepper, shredded greens. Cubes of Fetax cheese, celery, boiled quail eggs will not be superfluous. Season the dish with olive or corn oil in combination with a small amount of apple cider vinegar (can be replaced with soy sauce).

Video: how to cook delicious millet porridge