Various porridges. Which porridge is the healthiest? — Secrets of healthy eating. Such a tasty and healthy rice porridge

Buckwheat porridge with mushrooms and onions will be a very satisfying Sunday breakfast or weekday dinner. This is an easy-to-prepare, budget-friendly and incredibly tasty dish. We will also add crispy bacon to the porridge.

Corn porridge is one of the most healthy and easily digestible porridges. Cooked in a pot with butter and cheese, it will be a wonderful healthy breakfast for you and your children.

Those who don’t like oatmeal simply don’t know how to cook oatmeal with apples, raisins and spices in the oven! The dish turns out amazing, believe me - it was tested by me and my family;)

Hercules porridge is a great way to start a new day and gain a supply of vigor and energy! Learn how to cook oatmeal porridge in a slow cooker.

A quick, satisfying and very healthy breakfast in a couple of minutes - isn’t this what you’ve been dreaming about? :) If yes, then read how to cook oatmeal porridge in the microwave - learn how to prepare such a breakfast.

This simple recipe for pearl barley porridge in the microwave will appeal to those who appreciate this healthiest of porridges, but cannot always cook it crumbly. But with a microwave oven such problems will not arise. I recommend!

Porridge is healthy and tasty. An excellent solution for a healthy and quick breakfast. I bring to your attention a simple recipe for porridge with water in a slow cooker - it is especially good for those who have separate meals.

Fast, tasty, healthy - these are the associations that arise in everyone who tries millet porridge prepared in a slow cooker at home. The porridge is really very good - worth making.

Porridge with pumpkin is not only tasty, but also healthy. I suggest you step by step instructions, how to cook porridge with pumpkin in a slow cooker - even a beginner can figure out this recipe.

Every mother in the world knows: children should eat porridge for breakfast, then they will be strong and healthy. Here is a simple classic recipe for barley porridge in a slow cooker - feed the kids, eat it yourself :)

I’ll tell you how pumpkin porridge is cooked - traditional, without unnecessary ingredients, in the most classic way. Only the most basic ingredients - and nothing extra. The porridge turns out to be top class!

Here is a recipe for oatmeal with milk. Many people do not like oatmeal because it is sticky, thick and heavy. This is because it is immediately cooked with milk. Try cooking differently!

This recipe is addressed to the lucky owners of bread machines equipped with the “Jam” or “Jam” mode: now you don’t have to stand at the stove to prepare tasty and healthy porridge - your bread machine will do everything for you!

I think that every housewife should know how to cook corn porridge in the microwave, because it is low-calorie, healthy, and such an appetizing dish thanks to its sunny color! Get ready :)

Semolina porridge, familiar to us all from childhood... Let's combine classical traditions with the latest technological advances and speed up the process :)

Crumbly white rice porridge from the microwave - just the way it should be! The microwave greatly simplifies the cooking process - try it and you will love it! ;)

Kitchen renovations have been delayed, but still want some delicious porridge? Are you not at home and don’t have a stove at hand? There is a solution! ;) I’ll share with you my experience of cooking delicious buckwheat in the microwave. It turns out well.

If your children turn their nose up at oatmeal, it means kindergarten or at school they were given an unattractive, slippery substance called mush. Change their opinion about the taste of real porridge!

Porridge with honey mushrooms is my favorite dish made from these wonderful autumn mushrooms. If we manage to collect them, then we certainly prepare porridge with honey mushrooms - nourishing, aromatic, tasty. The recipe is for your attention.

Rutabaga porridge, or kaalikapuder, is the national Estonian dish. If you want to make a healthy breakfast, try this porridge! It won't take much time, but you will like the result;)

Wheat porridge is a very popular side dish. Traditional Russian dish, which since ancient times has been considered a source of heroic strength and good health. Eating wheat porridge is very healthy - so let's cook it!

This recipe will be useful for those who fast. Millet porridge is a very satisfying and very healthy dish, and you can even cook it in the microwave. I'll tell you how to do it.

Here is a classic recipe for millet porridge, widespread throughout Russia. Millet porridge is an excellent dish for both adults and children, which everyone should be able to cook.

A recipe for making a very tasty and, more importantly, healthy porridge from oatmeal, water and butter. If you care about your health, oatmeal should be in your diet.

Check out the recipe for pumpkin porridge, which was inherited from my grandmother! Pumpkin porridge is tasty, healthy and very beautiful.

I never thought that I could love pearl barley! However, pearl barley porridge cooked in a slow cooker made me reconsider my views on this dish. Try to do the same! ;)

Start your morning with a delicious and healthy breakfast - rice milk porridge. Well, the miracle multi-cooker oven will help you save time and effort. A simple recipe for rice porridge in a slow cooker - for your attention;)

Wheat porridge is the best solution for a healthy and tasty breakfast. Learn how to cook wheat porridge in a slow cooker.

Oatmeal, sir! The best way start a new day with a charge of vigor and energy. Well, preparing oatmeal in a slow cooker is as easy as shelling pears. How - read on.

Corn porridge is very difficult to prepare. It requires constant attention and tends to burn. But problems can be avoided with the help of a multicooker. Recipe for corn porridge in a slow cooker with photo.

Once you try pea porridge cooked in a slow cooker, you will cook it again and again. Easy, fast and tasty! Today I will tell you how to cook pea porridge in a slow cooker.

Buckwheat porridge is good both as an independent dish and as a side dish. Use a multicooker to prepare buckwheat porridge - I guarantee you excellent results!

Many of us are prejudiced against semolina porridge. However, properly prepared semolina porridge tastes delicious! Read how to cook delicious semolina porridge in a slow cooker.

Rice porridge cooked in a slow cooker turns out deliciously tender. The rice cooks and becomes soft, but does not lose its taste and beneficial qualities. Read a simple recipe with photos.

Oatmeal porridge baked in the oven is a very easy to prepare, but nutritious, satisfying and healthy breakfast that anyone, even not the most experienced cook, can prepare.

Buckwheat porridge recipe. If you prepare buckwheat porridge according to a truly old Russian recipe, your opinion about its wonderful taste will change forever.

Porridge is a necessary dish for any person. It is one of the first to appear in a child’s diet and contributes to proper development and growth. Having a number of useful and medicinal properties, cereals prevent the occurrence of many health problems, disorders in the digestive, excretory and other systems of the body, improve well-being and prolong youth. Which porridge is the healthiest and should be present in the diet, everyone will decide for themselves, based on the nutritional value, calorie content and beneficial qualities of the dish.

Beneficial properties of buckwheat porridge

Buckwheat is a complex carbohydrate that is slowly digested by the body, gives energy, strength, and suppresses hunger well. Buckwheat can solve many problems:

increases hemoglobin, promotes active formation of blood cells;
has a beneficial effect on the condition of nails, hair, skin;
normalizes the functioning of the digestive system;
cleanses the body of toxins and waste, promotes their elimination;
prevents the occurrence of cardiovascular diseases;
lowers blood sugar levels;
struggles with excess weight.

The cereal contains essential amino acids: malic, citric, oxalic. It is a source of flavonoids, natural antioxidants that protect human health, youth and beauty.

On a note! Buckwheat porridge does not need to be subjected to long-term heat treatment. You can pour the washed cereal into a thermos, pour two parts of boiling water and leave for 5 hours. The result is a dish that retains the maximum amount of valuable substances.

It must be remembered that no matter how healthy porridge is, the healthy nutrition system itself should not be neglected. A person’s diet should be complete, varied, covering all the needs of the body.

Such a tasty and healthy rice porridge

Rice is a cereal around which there is still a lot of controversy. Some nutritionists talk about its benefits, others talk about the high starch content and sky-high calorie content of the product.

Useful and harmful properties of rice

Cereals have a huge number of species and varieties. Unpeeled rice is considered the most valuable and healthy. The less processing the grain undergoes, the more valuable substances it contains. In dietetics, wild, brown rice is valued. In cooking, polished cereal is most often used, which is valued for its high taste properties.

The benefits of rice over other types of cereals are obvious:

is a source of energy for the body;
improves brain activity;
strengthens stool, helps fight diarrhea;
does not contain cholesterol, sodium, harmful fats;
prevents venous and arterial spasms.

Rice porridge is valued for its good cleansing properties. The product is able to absorb toxins, waste and remove them from the body. That is why viscous rice porridge is often prescribed for poisoning.

The calorie content of rice differs little from the energy value of buckwheat and other grains. That is why those losing weight introduce it into their diet. If you decide to use rice in your diet, you should not take refined rice, as it contains little fiber, so it is classified as a simple carbohydrate that is not suitable for dietary nutrition. Also, the purified product causes constipation, especially in young children.

Rice contains a high content of silicon, which retains calcium in bone tissue and is responsible for the beauty of skin, hair, and nails. It also supports the functioning of the lymphatic system. B vitamins are important for the smooth functioning of the nervous system, stimulate mental processes(attention, memory and others).

Rice is rich in polyunsaturated fatty acids and contains disaccharides and monosaccharides. Porridge made from it should be present in the human diet, but in reasonable quantities.

Video: Elena Malysheva: buckwheat versus rice

Oatmeal for health and beauty

Oatmeal is held in high regard by many nutritionists and healthy eating enthusiasts. This unique cereal promotes the normal functioning of the body, gives lightness, cheerfulness and makes you feel happy.

Useful properties of oatmeal

Oatmeal can be whole, crushed, or flattened into flakes. The less processing the cereal has undergone, the more nutrients it retains. The main value of the product is its positive effect on the digestive system. This porridge is one of the first to be introduced into the diet after surgical interventions, long-term refusal of food, or starvation diets.

The effect of oatmeal on the body is difficult to overestimate:

suppresses muscle pain caused by physical activity;
has a beneficial effect on skin and hair;
increases blood clotting;
improves the functioning of the thyroid gland.

What makes oatmeal truly valuable is its high content of potassium and magnesium, which have a beneficial effect on the cardiovascular system: they support heart function, cleanse and strengthen blood vessels. Sulfur, which is also rich in the finished dish, is involved in the processes of removing toxins from the body.

Cereals contain saturated and polyunsaturated fatty acids. Oatmeal also contains a lot of phytic acid, which, when accumulated in the body, provokes calcium leaching. This can lead to brittle nails, deterioration of hair condition, and brittle bones, so you should not overuse oatmeal.

The calorie content of ready-made oatmeal with water is from 80 to 100 kcal, depending on the thickness of the dish. It is quite suitable for dietary nutrition and fasting days.

Useful properties of millet porridge

Millet is a product that has a unique lipotropic effect. It is not only useful for losing weight, but also helps remove excess fat from the body. Of course, if you cook porridge with milk, butter and sugar, this property will be lost. With the right approach, using the product will have a beneficial effect on the contours of your figure.

The benefits of millet porridge for the body

Millet, like rice, has the ability to absorb waste and toxins and remove them from the body. There are therapeutic diets with a cleansing effect based on this product.

In addition, millet has the following beneficial properties:

improves the functioning of the digestive system;
promotes normal functioning of cardio-vascular system;
has a positive effect on liver function;
improves hematopoiesis;
millet is indicated for people with hypertension.

Vitamin B1, present in millet, is involved in all metabolic processes of cells; its deficiency disrupts carbohydrate and lipid metabolism. Copper, along with vitamin C, helps resist viral infections and supports the immune system.

Millet very rarely causes allergies, so it can be safely introduced even into children's diets. The product is useful for people suffering from diabetes or having fluctuations in blood glucose levels.

The energy value of millet boiled in water is 90 kcal per 100 g of product.

Advice. From millet porridge on water you can make a dish with a royal taste if you add dried fruits, berries, honey, and nuts to it. These products are high in calories, but, unlike refined sugar, they only provide benefits to the body.

The benefits of bright, aromatic, tasty corn porridge

Corn grits are the most popular among Italians. They prepare many different dishes from it, among which porridge predominates. They have a beautiful color, an appetizing aroma, and are rich in valuable substances.

Useful properties of corn grits

Corn porridge can be eaten sweet or salty. It serves as a complete dish or is used as a side dish.

The most valuable properties of corn porridge:

improving intestinal function, preventing putrefactive processes, fermentation;
suppression of hunger, quick satiety;
The product is hypoallergenic; reactions to corn are extremely rare;
regulates cholesterol levels in the blood, prevents the formation of plaques in blood vessels;
strengthens the nervous system, helps fight prolonged depression;
helps reduce the load on the vascular system.

What makes corn porridge most valuable is the vitamin E it contains, the “beauty vitamin,” as it is also called. It is also necessary to normalize hormonal levels. Phosphorus, which corn is rich in, is involved in almost all chemical reactions of the body.

Corn porridge is beneficial for pregnant women due to its folic acid content. Regular consumption of the dish helps maintain normal hemoglobin levels and the formation of a healthy, strong fetus.

Often used in baby food, but caution must be exercised here. In the first year of life, it is advisable to give preference to factory-produced products. Ordinary cereals do not always undergo proper preparation; dishes made from them are quite heavy and can put a serious strain on a fragile child’s body. The use of corn grits is contraindicated for people with peptic ulcer stomach.

Advice. Porridge made from coarsely ground corn takes a very long time to cook. If time is short, you can grind the cereal in a coffee grinder, which will significantly reduce the cooking time.

The energy value of porridge cooked in water is only 86 kcal per 100 g of dish.

Barley porridge - a pearl for health

Pearl barley is barley groats, which translated from the Old Russian language means “pearl”. And it fully lives up to its name. The benefits it brings to humans are truly priceless.

Basic properties of pearl barley

The calorie content of dry cereal is 315 kcal per 100 g of product. Despite its high energy value, nutritionists unanimously include porridge in the list of foods for weight loss. 100 g of water-cooked food contains 106 kcal. At the same time, to satisfy hunger and saturate the body with minerals, amino acids and vitamins, an average portion of 150 to 200 g per day is sufficient.

The most valuable properties of pearl barley:

a large amount of dietary fiber has a positive effect on the functioning of the digestive system, helps cleanse the intestines of feces, and improve motility;
pearl barley contains iron, which directly affects the level of hemoglobin in the blood;
rich in valuable amino acids that keep skin healthy and youthful, improve cell regeneration, fight allergens, help resist viruses and infections;
contains a huge amount of vitamins of different groups, is rich in potassium, calcium, zinc, copper and a dozen other microelements.

Barley dishes are especially useful during the period of spring vitamin deficiency, when the body is exhausted, for a speedy recovery after illnesses. Porridge from it is most often prepared in water and consumed with vegetables and meat products. The only disadvantage of the dish is the cooking time. But this point can be easily eliminated if you soak the pearl barley in cool water the day before.

It is difficult to answer which cereal is most useful for humans. Each cereal has a valuable composition and has a positive effect on the body. Porridge should be present in the daily diet, but everyone chooses their own product taking into account individual needs.

If your child doesn't like porridge, it's easy to fix. We will tell you how the most delicious porridge is obtained, and a selection of recipes will help you try out the tips in practice.

Porridge is a popular dish for children's breakfast and more. Porridges are light and satisfying. This dish is loved for beneficial features and affordable price.

Today, almost every Russian family has a supply of cereals for making porridge, but not everyone knows how to cook delicious porridge. We'll tell you a few tricks that will help you master the basics of cooking.

How to cook delicious porridge

Preparing cereals

When choosing cereals, make sure that the grains are whole. Before cooking, be sure to sort through the cereal to select bad grains.

Rinse the cereal before cooking, if its size allows it. It is convenient to wash some types of small grains (for example, quinoa) by wrapping them in cheesecloth. Rinse with cold water the first time, hot water the second time. Cold water removes starch from the surface of grains, hot water removes fat. Rice is washed only when preparing pilaf or a side dish from it.

If you pre-heat the cereal in a frying pan without oil, its taste and nutritional properties will improve.

Before adding it to the pan, you can pour boiling water over the cereal: cereal prepared in this way cooks faster, which means it retains more nutrients.

With milk or water?

Usually porridge is cooked in milk or water, less often in broth. If you cook porridge in water, it should be boiled and not hard. Milk porridge is especially tasty, but is not suitable for daily nutrition. Boiled milk is poorly absorbed by the child's body; frequent use can make a child with a weakened immune system allergic.

Sticky or crumbly?

The thickness or crumbliness of the porridge depends on the amount of cereal and liquid used during cooking. This table shows the ratio of the volume of cereal, the amount of liquid and cooking time for porridges of medium thickness.

Cooking correctly

Cook the porridge over medium heat, avoiding strong boiling.

After adding the cereal, wait until the water boils, then drain the water, replacing it with clean water. The replacement water should be hot. Along with the first water, excess starch and bitterness will go away.

Mix any porridge slowly, remove the fat and floating husks with a spatula or slotted spoon.

The finished porridge is left to simmer under a hood or thick towel.

You can't spoil porridge with oil!

There is a saying: “You can’t spoil porridge with butter.” This is true; melting butter makes the porridge even tastier.

You can add salt, sugar, milk, spices, honey, jam, fruits and dried fruits to light porridges. Vegetables, mushrooms and herbs are added to hearty porridges.

Porridge for breakfast

Delicious porridge for those who watch their figure and love healthy food.

Complexity: average

Preparation time: 10 minutes

Total cooking time: 10 hours

Number of servings: 2

You will need:

Oatmeal (regular, not instant) - 1 cup

Milk or water - 125 ml.

Whole grain flour - 3 tbsp.

Banana - 1 pc.

Walnuts or pecans - 1 handful

Lemon juice or apple cider vinegar - 1 tbsp.

Water - 170 ml. (⅔ cup)

Salt - 1 pinch

Walnuts or pecans are soaked overnight in cooked oatmeal to create a nutty oatmeal. The nuts in this porridge are quite soft. Oatmeal with nuts and banana in milk contains 500 calories, recommended by nutritionists for breakfast. If this is too much for you, cook the porridge in water with added oil.

How to cook:

Evening preparation

Pour warm water over the oatmeal and flour in a bowl until the water covers the oatmeal. Add lemon juice or vinegar, cover the bowl and leave overnight.
In a separate bowl, soak the raw walnuts. Overnight the bitterness will go away and the water will turn brown. The nuts will taste sweet.

Morning preparation

In the morning, gently rinse the oatmeal in a colander to remove any vinegar taste.
Place oatmeal in a small saucepan. Add milk, water, salt.
Over medium heat, bring the porridge to a boil. Then reduce the heat to low and cook for a couple more minutes. When the porridge reaches the consistency you want, remove it from the stove.
Cut the banana into small circles, finely chop the nuts.
Divide the porridge into bowls and add banana slices. Sprinkle the dish with nuts.

If you want to try a light but satisfying porridge with a new taste, cook this one.

Cooking time: 1 hour

Complexity: easily

Number of servings: 4

You will need:

Millet cereal - 1 cup

Milk - 3 cups

Pumpkin pulp - 500 g.

Sugar - 1 tsp.

Salt - ½ tsp.

How to cook:

Rinse the millet groats thoroughly, otherwise the porridge will turn out bitter.
Finely chop the pumpkin pulp, place in hot milk and cook for 10-15 minutes.
Add washed millet cereal and salt.
Cook the porridge for 15-20 minutes, stirring, until thickened.
Cover the cooked porridge with a cap or thick towel for 25-30 minutes.

Tender and appetizing, simply delicious!

Cooking time: 30 minutes

Difficulty level: easily

Number of servings: 4

You will need:

Semolina - 200 g.

Milk - 1 l.

Butter - 20 g.

Pears - 2 pcs.

Brown sugar - 30 g.

Ground cinnamon

Salt

How to cook:

Prepare the porridge

To make the porridge fluffy, soak the cereal in water or milk for 15-20 minutes.
Bring the milk to a boil.
Gently add the semolina, stirring constantly.
Without stopping stirring, bring the porridge to a boil and simmer over low heat for 3 minutes.

Prepare the pears

Peel the pears and cut each into 4 pieces. After removing the core, cut the pears into cubes.
Fry the pears over high heat in the butter for 2 minutes.
Reduce heat to medium. Add sugar and cinnamon, fry for another 1-2 minutes.

Assembling the dish

Divide the porridge among bowls, add the pears and drizzle with the syrup from the pan. Serve immediately.

4. Hercules porridge with banana, prunes and candied fruits

This sweet and sour porridge is similar to a dessert in which a banana replaces a delicate cream. Bright candied fruits will make it a favorite children's treat.

Cooking time: 15 minutes

Difficulty level: easily

Number of servings: 2

You will need:

Hercules (oatmeal) - 0.5 cups

Water - ¾ cup

Banana - 1 pc.

Prunes - 5-6 pcs.

Candied fruits - a handful

Butter - a piece

Salt

How to cook:

Place rolled oats flakes into boiling water. Cook for 5 minutes over low heat, stirring constantly.
Cut the banana and prunes into small pieces and place on a plate or bowl. Add a piece of butter. Pour over hot oatmeal.
Sprinkle the porridge with candied fruits.

5. Rice porridge with apples, honey and cinnamon

Rice porridge will be much tastier if you add beaten egg white to it before serving.

Cooking time: 15 minutes

Difficulty level: easily

Number of servings: 2

You will need:

Rice - ½ cup

Large apples - 2 pcs.

Milk - ½ cup

Honey - 2 tsp.

Butter - 1 tsp.

Ground cinnamon - 1 pinch

Salt - 1 pinch

How to cook:

Boil the rice in water. When there is almost no water left, pour in the milk, add salt and bring to a boil.
Cut the apples into slices, removing the core.
Heat the apples in the butter in a frying pan over low heat.
Add honey to soft apples and stir.
Sprinkle the apples with cinnamon and stir again.
Place the porridge into bowls and add honey-cinnamon apples.

Hearty porridge

Guryev's porridge, beloved by the Russian nobility, can be treated to both loved ones and foreign guests. The porridge is first boiled in a saucepan on the stove and then baked in the oven.

Cooking time: 1 hour

Difficulty level: difficult

You will need:

Semolina - 100 g.

Milk - 500 ml.

Butter - 50 g.

Cream 25% fat - 300 ml.

Egg - 1 pc.

Granulated sugar - 100 g.

Chopped walnuts - 50 g.

Apricots - 8 pcs.

Kiwi - 1 pc.

Grapes - 5-6 grapes

Vanillin

How to cook:

Prepare the porridge

Boil milk, add a little salt, add semolina, stirring. Cook a sticky porridge. Let the porridge cool slightly.
Add the yolks, mashed with sugar. Add vanilla and whipped cream.
Fry the nuts in butter and add to the mixture. Mix everything thoroughly.

Prepare the foam

Pour the cream into a shallow wide saucepan or ladle and place in the oven preheated to 150 degrees.
Wait until foam forms. As they appear, skim off the foam and place on a plate.

Assembling and baking porridge

Place most of the porridge in a greased frying pan.
Layer with sliced pitted apricots and sliced kiwis.
Next, lay out a layer of foam, then alternate layers.
The last layer should be porridge; beautifully place fruits and seedless grapes on it, cut into 2 parts.
Bake the porridge in the oven at 180 degrees until golden brown. The finished dish can be sprinkled with walnuts.

To make American corn porridge with shrimp, you will need a saucepan and an oven.

Cooking time: 45 minutes

Difficulty level: average

You will need:

Corn grits - ¾ cup

Chicken broth - 30 mg

Water - 1.5 cups

Peeled shrimp - 350 g.

Cheddar cheese (grated) - ¾ cup

Green onion - 1 bunch

Olive oil - 1 tbsp.

Ground black pepper - 0.5 tsp.

Garlic powder - ¼ tbsp.

Salt - 1 pinch

How to cook:

Prepare the porridge

Bring the broth to a boil.
Add pepper and corn grits and reduce heat to medium.
Cover the pan with a lid and let the porridge simmer for 6-8 minutes.
Remove the porridge from the heat, add the cheese and mix well.

Cook the shrimp

Finely chop the onion. Prepare a separate bowl and mix the onion, shrimp, oil, pepper and garlic powder in it.
Cover a baking tray with baking paper and place the resulting mixture on it. Bake in the oven for 5-6 minutes. The cooked shrimp will turn pink.

Assembling the dish

Place the porridge on plates and add shrimp. If desired, decorate the porridge with herbs. Serve immediately.

8. Merchant-style buckwheat with meat

Buckwheat in a merchant's style is a national Russian dish that is cooked in a frying pan.

Cooking time: 2 hours

Difficulty level: average

You will need:

Buckwheat - 1 cup

Meat - 300-400 g.

Carrots - 1 pc.

Onion - 1 pc.

Garlic - 1 clove

Ground black pepper

Salt

Bay leaf

How to cook:

Preparing meat, buckwheat and vegetables

Cut the meat into small cubes, fry in a frying pan in vegetable oil.
Pour in a little water, tear it with your hands and add a bay leaf. Simmer until done, covered over low heat.
Separately, sort out the buckwheat, pour boiling water over it and leave to swell for 5 minutes. Drain the water.
Finely chop onion, grate the carrots. Fry carrots and onions in a frying pan.

Cooking

Add vegetables and chopped garlic clove to the meat. Salt and pepper to taste. Add buckwheat to the mixture.
Pour hot water over the mixture so that your finger is covered with the cereal.
Bring the mixture to a boil, cover with a lid.
Simmer the buckwheat under the lid until all the liquid is absorbed. Turn off the stove and add a knob of butter.

9. Barley porridge with vegetables and mushrooms

To prepare a hearty vegetable barley with mushrooms, you will need a saucepan and a frying pan.

Cooking time: 1,5 hour

Difficulty level: average

You will need:

Pearl barley - 1 cup

Water - 3.5 cups

Mushrooms - 0.5 kg.

Carrots - 2 pcs.

Onions - 2 pcs.

Green peas - ⅓ cup

Ground black pepper

Salt

Vegetable oil - 2 tbsp.

How to cook:

Cooking pearl barley

Rinse the pearl barley, pour boiling water in a saucepan, leave for 5-10 minutes.
Drain the water and fill the pearl barley with new boiling water. Add a little salt and cover with a lid. Cook over low heat until tender, stirring, about 50 minutes. Add water as needed.
Rinse the finished cereal with cold water.

Cooking mushrooms and vegetables

Wash and peel the onions and carrots. Cut the onion into cubes and fry in a frying pan until golden brown.
While the onion is frying, cut the carrots into small strips. Fry a little until the color changes.
Wash and cut the mushrooms into slices. Add them to the carrots, simmer for 2 minutes. Add green peas.
Simmer the mixture until the liquid evaporates. Season with salt and pepper.

Assembling the dish

Rinse the pearl barley.
Add pearl barley to the pan with the vegetables. There should be approximately the same amount of vegetables as pearl barley. Heat for a few minutes until done.

Try making delicious porridge using one of these recipes. We wish you culinary success and bon appetit!

Nutritionists never tire of repeating that the morning meal should begin with a nutritious breakfast, which can increase a person’s performance by 30%. At the same time, the most popular breakfast dish is porridge, and for good reason. From ancient times to this day, “cabbage soup and porridge are our food.” And yet, why? Cereals are rich in “slow” carbohydrates (“energy” for the body), B vitamins (protect the nervous system), and are also an excellent source of fiber (improves digestion and is responsible for removing accumulated toxins from the body). ELLE suggests moving from theory to action: your choice of 10 recipes for porridges made from spelled, millet, rice, oatmeal and semolina from chefs of famous restaurants.

Mozzarella Bar on Moskovsky (restaurants of Aram Mnatsakanov)

Difficulty Easy
Type Main course
Time 50 minutes
Person 1

Ingredients

Milk - 330 ml
Rice flakes - 50 g
Sugar - 1 tsp.
Apple - 1 pc.
Butter - 10-15 g

Preparation

First, cook the apple in syrup. To do this, boil a small amount of water with sugar, season with cinnamon and bring to a thick syrup. Place the whole apple in the syrup and cook until soft.
Bring the milk to a boil (just make sure it doesn’t run away), pour the cereal into it, stir, then add sugar. Stirring constantly, bring to readiness for 7-10 minutes. At the end of cooking, add butter.
Cut the finished apple into slices, transfer the porridge to a bowl, decorate with apple slices, sprinkle with cinnamon.

Grand Cafe "Dr. Zhivago"

Difficulty Easy
Type Main course
Time 1 hour
Persons 2

Ingredients

Semolina - 200 g
Sugar - 100 g
Blueberries - 200 g
Cream - 400 ml
Milk - 600 ml
Dried fruits - 100 g

Preparation

Mix blueberries with sugar and leave for several hours.
Boil semolina porridge in cream with added vanilla. Finely chop the dried fruits. Pour the milk into a wide saucepan and place in the oven at 160˚C. Simmer until foam appears. Remove it with a slotted spoon and transfer it to a flat dish. Prepare 4 more foams.
Place a layer of blueberries on the bottom of the pan, then a layer of semolina. The next layer is dried fruits, foam and so on. Cover the last layer of porridge with granulated sugar. Place the pan in the oven and cook at 170˚C until caramel forms on the surface.
We take the pan out of the oven. Decorate the porridge with dried fruits.

Cafe-bakery “Bread Shop”, chef Mikhail Simagin

Difficulty Easy
Type Main course
Time 30 minutes
Person 1

Ingredients

Millet cereal - 50 g
Water - 200 ml
Milk - 150 ml
Salt, sugar to taste
Parmesan cheese - 25 g
Cheddar cheese - 15 g
Egg - 1 pc.

Preparation

Boil millet cereal in water until half cooked, add milk, salt, sugar to taste.
Add grated cheddar, stir until the cheese disappears completely, place on a plate, sprinkle with grated Parmesan.
To prepare a poached egg, bring salted water to 80 degrees, break the egg into it, and cook for 2-3 minutes.
Place poached meat and basil leaves on top of the porridge.

Restobar "Prozhektor", chef Maxim Myasnikov

Difficulty Easy
Type Main course
Time 45 minutes
Person 1

Ingredients

Short grain rice - 70 g
Butter - 70 g
Milk - 200 ml
Water - 100 ml
Orange juice - 150 ml
Pumpkin - 100 g
Fresh frozen sea buckthorn - 50 g
Rosemary - 1 branch
Sugar - 40 g
Olive oil - 20 ml
Salt to taste

Preparation

Bring the water to a boil, add rice, mix everything. Add milk little by little as it boils. Add salt and sugar during the process and cook until tender. Cover the porridge with butter and leave it on the stove to finish.
Cut the pumpkin into cubes and fry in a mixture of olive and butter. Pour in orange juice, add sugar and a sprig of rosemary, simmer until it becomes a sauce. Add sea buckthorn berries to the sauce and bring to a boil. Add butter and stir properly.
Place the porridge on a plate and pour over the sea buckthorn-pumpkin sauce. Serve with fresh bread and butter.

Gastrobar “We’re not going anywhere”, chef Dmitry Shurshakov

Difficulty Easy
Type Main course
Time 45 minutes
Person 1

Ingredients

Oatmeal - 50 g
Milk - 200 ml
Bananas - 50 g
Raisins - 10 g
Dates - 20 g
Oatmeal cookies - 15 g
Salt, sugar

Preparation

Pour the milk into the pan, place on low heat and bring to a boil.
Pour the cereal into boiling milk, stir well and boil the contents of the pan for another 15-20 minutes. After this, remove from heat.
Let the porridge brew with the lid closed for another 5 minutes.
Add salt and sugar. Chop the dates and crumble the cookies. Sprinkle the bananas with sugar and burn them with a torch.
Decorate the porridge with dried fruits and banana, sprinkle with cookies.

“Varenichnaya No. 1”, brand chef Alena Solodovichenko

Difficulty Easy
Type Main course
Time 30 minutes
Person 1

Ingredients

Milk - 200 ml (glass)
Semolina porridge - 50 g
Vanilla pod - 1 pc.
Sugar - 3 tsp.
Salt - a pinch
Butter - 10 g
Homemade jam - 10 g

Preparation

Warm the milk on the stove, bring to a boil, add semolina, sugar and salt. Add the seeds from the vanilla pod and stir quickly with a whisk until thickened.
Place the finished porridge on a plate, top with a piece of butter and a spoonful of your favorite homemade jam.

Minimarket "Garden City"

Difficulty Easy
Type Main course
Time 45 minutes
Persons 2

Ingredients

Spelled - 160 g
Salt and agave syrup to taste
Almond milk - 500 ml
Water - 500 ml

Preparation

Add spelled to boiling water. With constant stirring, let the water boil.
Add milk. We don't stop interfering.
Add salt and agave syrup. Bring the porridge to the desired consistency.
Serve with fresh fruits and berries.

Cafe "Tchaikovsky", chef Viktor Grimailo

Difficulty Easy
Type Main course
Time 50 minutes
Persons 4

Ingredients

Millet - 200 g
Milk - 200 ml
Pumpkin - 400 g
Sugar - 20 g
Salt - 4 g
Butter - 60 g

Preparation

Pour milk and water into a saucepan and place on medium heat. Add sugar, salt, stir and wait until the milk becomes very hot, but not yet boiling.
At this moment, pour in the oatmeal, stir and reduce the heat slightly. After boiling, cook the porridge for 6-10 minutes, then turn it off, cover with a lid and leave for another 10 minutes.
At the end add butter.

Chef of Brasserie Most and brand chef of the Strelka bar Regis Trigel

Difficulty Easy
Type Main course
Time 1 hour 30 minutes
Persons 2

Ingredients

Oat flakes - 125 g
Almonds (petals) - 50 g
Pecans - 25 g
Pumpkin seeds - 25 g
Sunflower seeds - 25 g
Cane sugar - 25 g
Ground cinnamon - 3 g
Peanut butter - 50 g
Maple syrup - 50 ml
Vanilla (pod) - 1 pc.

Additives to taste:

Dried cranberries
Dried apricots
Dates
Yogurt
Kefir
Soft cottage cheese

Preparation

Mix oatmeal, pumpkin and sunflower seeds, almond petals, cane sugar. Separately mix peanut butter, maple syrup and vanilla. Add to the mixture of flakes and seeds.
Place on a flat surface and level. Preheat the oven to 150˚C and bake for 45-50 minutes.
Take the granola out of the oven, transfer it to a deep plate, and use a spoon to break it into medium pieces. Add dried apricots, raisins, dates or dried cranberries to taste, pour kefir, yogurt or add soft cottage cheese.
Serve with yogurt and assorted fresh berries (blackberries, blueberries, raspberries, strawberries).

Any porridge - and there are many of them in the world - can be cooked in such a way that even the most stubborn porridge-nut will gladly ask for more! In a word, any porridge can be cooked very tasty, and it’s the secrets of preparing tasty porridges that we’ll talk about.

Porridge can be cooked in water, whole milk or milk diluted with water, as well as in broth. The consistency of porridge can be crumbly, viscous and liquid - it all depends on the ratio of cereal and liquid taken during cooking. How to cook delicious porridge?

The table below shows the norms of cereals and liquids for obtaining porridges of certain consistencies. The amount of liquid and salt consumed to prepare porridge is given per 1 kg of cereal. (The table is based on the book “Cooking” by N.I. Guba, 1987)

Porridge	Liquid (water, milk, broth), l	Salt, g	Porridge yield, kg	Weld, %	Cooking duration, h-min
Buckwheat crumbly
crumbly
crumbly
Pearl barley, barley crumbly

"Hercules"
crumbly
Wheat crumbly
Corn

* Yield rates are given for porridge made from raw cereals, from roasted cereals - 2.4.
** Cooking time is given for raw cereals, cooking time for fried cereals is 2.5-3 hours, hydrothermally treated (quick-cooking) – from 50 to 70 minutes.

The first secret to making delicious porridge: always sort through the grains to select bad grains, and rinse the grains that can be washed. Just keep in mind that washed cereals absorb and retain a certain amount of liquid. Therefore, in order to maintain the required ratio of cereal and liquid in this case, proceed as follows: pour the required amount of water into the pan, when the water boils, add the washed cereal, then measure the total volume of the contents of the pan. If this volume is greater than a predetermined one, the excess is poured out and, conversely, if the volume is less, hot water is added to the norm. In this way, a more or less accurate ratio of water and cereal in the porridge is achieved, regardless of the amount of water remaining in the cereal during washing.

For porridges made from cereals that are not washed before cooking (buckwheat, semolina, Hercules and small Poltava), the required amount of liquid is poured into the pan, salt and other products provided for in the recipe are added. When the liquid boils, add the cereal.

To improve taste and appearance For crumbly cereals, you can add fat to a bowl with liquid before adding the cereal. For porridges made from toasted cereals, slightly more water is taken, since the moisture content of the cereal decreases during roasting, by about 10%.

The cereal, washed immediately before pouring into the pan (the cereal must be warm), is placed in a boiling liquid, carefully mixed so as not to damage the integrity of the grains, lifting from the bottom with a wooden spatula or spoon. The pan with porridge is placed in the oven for heating. If the temperature in the cabinet is high, then the dishes with porridge are placed in the oven on a baking sheet with water. When cooking semolina porridge, pour the cereal into the boiling liquid in a thin stream with continuous stirring.

Rice, millet and pearl barley do not boil well in milk, so to cook milk porridges from these cereals, they are first boiled for 5-10 minutes in a large amount of boiling water, then the water is drained, and the cereal is poured with milk (as required) and cooked at a low boil, so that the porridge does not burn.

Loose porridges are most often cooked from raw cereals. In crumbly porridge, the grains should be well cooked and retain their shape, easily separated from one another. These porridges are made from almost all types of cereals. They can be an independent dish, a side dish, or part of a complex side dish. When serving as a side dish for poultry or lamb, it is better to boil rice in meat broth. Hot crumbly porridge is served with any edible fat, sautéed onions, boiled mushrooms, chopped eggs, sour cream, and cold porridge is served with milk, cream, and sugar. The yield from 1 kg of cereal is 2.1-3 kg of finished porridge.

To ensure that crumbly porridge from buckwheat, barley, rice or millet is successful and does not become sticky, first rinse the cereal first in warm water, then in hot water. Warm water will remove starch from the surface of the grains, and hot water will remove fat that may appear on the grains during grain storage.

Buckwheat porridge is prepared in two ways.

First way. Pour the prepared cereal into a pan of boiling salted water and stir with a spatula or spoon. The floating grains are removed with a slotted spoon. You can add fat (5-10% of the cereal weight). When the porridge thickens, cover the dish with a lid and cook over very low heat for 5-6 hours.

Second way. The toasted cereal is poured into boiling salted water and cooked as indicated above. You should take 5-6% more water than for porridge made from raw cereal. Porridge made from toasted cereals cooks faster. To ensure that the porridge is crumbly after cooking, it is loosened with a fork. The crusts that form on the surface and walls of the dish can be steamed in twice the amount of water (based on the weight of the crusts) and mixed with the porridge.

Rice porridge can be prepared in three ways.

First way. Rice prepared according to the norm is poured into boiling salted water, fat is added (butter, ghee or lard - 5-10% of the rice weight) and cooked at low boil, stirring occasionally. After the rice has swelled well, cover the dish with a lid and cook for 30-40 minutes. It is better to cook porridge in small saucepans or stewpans until cooked in the oven.

Second way. The prepared rice is poured into boiling salted water (6 liters per 1 kg) and cooked at low boil. When the grains become soft, place them in a colander and rinse with hot water. The washed rice is placed in a bowl, fat is added and steamed until cooked in the oven.

Third way. The sorted, washed rice, finely chopped onions, salt, butter are poured with hot chicken broth (at the rate of 2.1 liters per 1 kg of rice). Cook while stirring until the broth is absorbed. Cover the dish with a lid, place in a water bath and steam the porridge until cooked.

Semolina.

Sifted semolina from durum wheat varieties is dried until golden brown and mixed with ghee. Pour the prepared cereal into boiling salted water, stirring. The bowl with porridge is placed in the oven for 20-30 minutes.

Millet porridge can be prepared in two ways.

First way. Millet is poured into boiling salted water and cooked, stirring occasionally, at a low boil for 5-6 minutes. Then the water is drained so that the cereal and water occupy a volume 2.5 times larger than the dry cereal taken for cooking. Cover the dish with a lid and finish cooking in the oven.

Second way. The millet is scalded with boiling water, then placed in boiling salted water and cooked until tender.

Viscous porridge. In such porridges, the grains are well boiled, but not stuck together.

The porridge is quite thick and does not spread. They are cooked from all types of cereals. However, crushed and semolina cereals cook better and swell faster. These porridges are prepared with water, whole or diluted milk. Sweet porridges are often prepared with whole milk. You can add raisins, dried apricots, and prunes to them. Milk porridges are served with butter, and those cooked in water are served with any edible fat.

Rice (wheat, oatmeal) milk porridge.

Add salt and sugar to boiling water, stir, add prepared rice and cook with stirring for 20 minutes. Then drain the water, add hot milk and cook for another 30-40 minutes.

Semolina.

Semolina swells very quickly in hot water (in 20-30 s). Therefore, it is necessary to quickly pour the entire amount of cereal into boiling water or milk and stir thoroughly so that lumps do not form. Bring water or milk to a boil, add salt, and if you are preparing milk porridge, add sugar, stir until it is completely dissolved, then add the cereal, reducing the heat, and cook for 15-20 minutes while stirring.

Liquid porridges are most often prepared with whole or diluted milk. They are used in baby food or diet food (especially semolina and oatmeal). These porridges are prepared from all types of cereals.