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Milk wheat porridge refers more to milk barley porridge and should not be confused with millet porridge. These are two completely different cereals.

Because I don’t eat milk porridge, so I can’t tell by taste sensations which porridge is better and which is worse. I think they are both delicious, but they have a difference. Otherwise, when ordering porridge, the husband would not have placed special emphasis on cereals, from which he would like to taste porridge.

The only way you can give them flavor characteristics is to cook the dishes.

The consistency of wheat porridge is viscous. It has a beneficial effect on the gastric mucosa. Well absorbed. The preparation is simple.

The original composition of the products.

As we can see, our milk wheat porridge has a simple composition: milk, water, wheat, sugar, salt and butter.

Step by step description with photo milk wheat porridge.

1. Preparation of wheat and milk base.

In a 2-liter saucepan with a thick bottom, mix 3 cups of milk and 1 cup of water. Add sugar and salt. We put on a strong fire, and stir occasionally so that it does not burn.

In a saucepan with a double or thick bottom, milk practically does not burn, but if you use an enameled saucepan, then be careful. Firstly, the fire should not be strong, but medium. Secondly, it is better to put a divider under the pan. Thirdly, the liquid needs to be mixed more often.

Let the liquid heat up, let's deal with wheat. Like all cereals (except semolina), it must be washed in cool water and well drained.

After about 6 minutes, a light foam will appear on the surface of the milk, now we need to put the washed cereal in the pan and mix the contents well.

2. Cooking process.

Cook the porridge over medium heat for 10 minutes (stirring occasionally). Then reduce the heat to a minimum and cook for another 5 minutes (stirring continuously).

After 5 minutes, add oil, turn off the heat, cover with a lid and let it brew for 10 minutes.

If you have an enamel pan, then additionally wrap it with a towel.

Here is such a viscous wheat porridge turned out for me. You can reduce the amount of wheat, then you will have thinner wheat. But in any case, I want to get pleasant emotions from the cooking process.

In total, we get 3 servings (400g each).

Total cooking time - 45 minutes

Bon appetit!

And the acquaintance will be interesting! After all, wheat porridge is a product of centuries-old selection, and not scientific, but associated with "happy accidents", artificial selection, produced by man for almost 10 thousand years! Surprisingly, the plant, which initially successfully grew independently and covered the fields of southeastern Turkey and modern Armenia, has by now forgotten how to do without the help of people.

Wild wheat had more than just small grains. Its "fruits" fell off immediately after ripening and it was impossible to collect them from the ground. For the first time, people who got acquainted with it began to use green ears of corn for food, estimating the nutritional value of grain. In the future, a person selected those ears in which the grain did not crumble for a long time. Over the centuries, wheat began to grow on cultivated fields, from which grain could only be obtained by threshing. Such from the middle regions of Eurasia went first to India, then “captured” Africa, after which it conquered Russia and Europe. Later, only porridge made from wheat groats came to America. It appeared in the New World only in the 19th century.

The benefits and harms of the product

Since ancient times, people have valued wheat grain so highly that there are even mentions of it in the Bible. It was wheat groats that were the basis of communion bread. And among the Slavs, it was considered the only symbol of power, wealth. Modern Russia is the leader in terms of product exports to other countries, but is not itself its largest consumer.

Paradoxically, the primordially Russian product, on which Slavic cooking has been built for centuries, suddenly became unacceptable for modern cuisine. Few people know how to cook wheat porridge correctly. Moreover, the dish is considered state-owned, budget, convenient for use only in canteens and kindergartens. The fact that it is convenient, it really is. But its budget can be argued. After all, it contains a lot of useful substances, which is why nutritionists recommend eating wheat porridge regularly, and even came up with several diets based on it.

What is the use of the product?

• The porridge is nutritious. Eating it for breakfast creates a feeling of satiety for half a day.
• Easily digestible. Related to this is the widespread belief that wheat porridge makes you fat. Indeed, it is assimilated simply, but by no means quickly. The glycemic index of the product is not high, it is a source of long, regular carbohydrates. Any organism copes well with the product, whether it is a child or weakened by an illness. It should be included in the diet of people engaged in active physical labor. Wheat porridge quickly restores strength.
• Rich in vitamins of groups B, E. The product contains a lot of folic acid, so it is called the ideal porridge for expectant mothers. The presence of vitamin E - a source of youth, renews the skin, stimulates tissue regeneration, fights free radicals. Nutritionists say that the vitamin composition of wheat grain porridge has a general strengthening effect on the immune system, so it is especially important to use it during the cold season.
• Cleanses the intestines. Wheat porridge on water is considered a regulator of fat metabolism and removes toxins from the esophagus. It improves digestion, and by maintaining a long feeling of satiety, it allows you to eat less and get rid of excess weight.

The harm of the product is purely individual. Only people with gluten intolerance should exclude wheat groats from the diet. The use of gluten-containing cereals is dangerous for them by the development of celiac disease (inflammation of the intestinal mucosa).

Features of selection and preparation

Wheat porridge is extremely easy to handle, unpretentious in cooking. It goes well with meat and liver, with which it can be served at the table. Good with vegetables, which improve its positive effect on bowel function.

Knowing the rules for choosing and preparing cereals will allow you to appreciate all its benefits.

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

Recipes

We offer you to get acquainted with the methods of cooking wheat porridge with water and milk. The first recipe will be the basis of a delicious, hearty dinner. And it can be used in dietary nutrition with the exclusion of salt from it. The second is good for baby food and as a healthy breakfast.

On the water

A simple dish is ideally combined with oil, which is recommended to season wheat porridge immediately after cooking. The side dish must be served hot, as it will become thicker as it cools (as in the photo). Completely frozen wheat porridge can even be cut with a knife. This is an analogue of the Italian polenta.

You will need:

• wheat groats - 1 glass;
• water - 2.5 cups;
• butter - 30 g;
• salt.

Cooking

1. Pour the prepared cereal with water.
2. Put on a big fire, let it boil.
3. Remove the foam, reduce the fire, salt.
4. Leave to cook on low heat for 15 minutes.
5. Check the readiness of the cereal: when the water boils away and hardness, add a little boiling water.
6. Remove from heat, wrap in a blanket and let steep for 30 minutes.

You can fill a porridge from wheat groats with oil simply in a plate. If the product is intended for dietary nutrition, instead of salt and oil, add nuts, fresh berries, apples, other fruits, and fresh vegetables for dinner.

On milk

A wonderful breakfast, hearty and healthy, suitable for starting the day of a child and an adult. Sweet, tender porridge can be supplemented with delicious additives - dried fruits, fresh fruits, berries.

You will need:

• wheat groats - 1 glass;
• milk - 1 l;
• sugar - 2 tbsp. spoons;
• salt - a pinch.

Cooking

1. Bring the milk to a boil.
2. Pour in the prepared cereal. Add sugar, salt.
3. Stir, wait for the mass to boil.
4. Reduce the heat to minimum, cover with a lid and leave the mass to boil for 30 minutes.
5. Turn off the heat, add butter. Leave for another 10 minutes covered.

During cooking, you do not need to stir the cereal. It is important to keep as much steam as possible in the pan, which will allow the mass to boil well. You can also cook porridge in bags, it is very convenient and quick to prepare. You just need to throw a few bags into boiling salted water, and cook for about 15-20 minutes. It turns out a crumbly dish.

Now you know the technology, how much to cook wheat porridge, how to cook it with milk, on water. Include it in the family diet as an additional source of valuable substances and just a delicious dish!

Despite all the glamor of nightlife, one should not forget about a healthy diet. Eight weeks, eight weeks... easy! After all, for the sake of health!

So, wheat groats. It tastes a bit like couscous to me. It costs twice as much, if you take it purely economically. However, you need to cook it for a very long time, it is cooked for about an hour. In principle, I don’t bother with “recipes” for making cereals: on water, without salt, spices - without anything.

Why is it useful or remarkable, now we will find out.

In fact, wheat groats are crushed wheat grain, freed from germs and partially from fruit and seed coats, polished. By and large - a useless refined product! But not everything is so simple! And in this cereal there is an undeniable benefit! The same consistency of almost all grain particles allows all grains to boil at the same time, which means that the porridge turns out to be tender and easily digestible, which is very useful for children and people with problems of the gastrointestinal tract. Wheat groats are considered the best breakfast: they not only energize the body for most of the day, but also give a feeling of fullness until lunchtime.

According to the method of processing durum wheat and the size of the grains, wheat groats are divided into: Poltava and Artek. In turn, Poltava groats, depending on the size, are divided into numbers: No. 1 (large), 2 and 3 (medium), 4 ( small). Groats "Artek" are not divided into numbers.

Wheat porridge is easily digested in the body, it is indispensable for those who lead an active lifestyle, children and older people, pregnant women and nursing mothers. It is also necessary for people with intensive intellectual work or regular physical exertion to systematically consume dishes from wheat groats. The fact is that this product has general strengthening properties and is an excellent natural source of energy for the human body.

Wheat groats are especially good in the autumn-winter period, as it helps to strengthen the immune system.

Wheat groats are a storehouse of many healing substances. It contains various vegetable fats, proteins containing essential amino acids, starch and other types of carbohydrates (about 50-70%). In a small amount, this product also contains sugars, in particular lactose, fructose, maltose, glucose and raffinose. In addition, wheat groats are not deprived of minerals and vitamins: they are rich in calcium, magnesium, phosphorus, potassium, iodine, selenium, molybdenum, manganese, boron, silicon, etc., as well as vitamins E, F, PP, C, B6, B1 , IN 2. But the valuable complex of wheat groats does not end there. In addition, it contains substances such as choline, carotene, biotin, niacin, folacin.

The use of dishes from wheat groats contributes to improved activity of the cardiovascular system and the brain, normalization of digestion and cholesterol metabolism. This product slows down the aging process and has a positive effect on the condition of the skin, hair and nails. In addition, with the help of wheat groats, you can generally cleanse the body: it perfectly removes toxic substances, toxins, antibiotics, excess fat and even salts of heavy metals from it. This product also helps to normalize the acid-base balance, increase potency and overall immunity, and compensate for vitamin and mineral deficiencies.

Many nutritionists consider wheat porridge to be the best breakfast and strongly recommend eating it in the morning: such a cereal meal will charge you with tremendous energy for most of the day and give you a feeling of satiety until lunchtime.

A seven-day diet on wheat porridge will saturate the body with vitamins and minerals that wheat groats are so rich in, and will also allow you to lose about 2-4 kilograms of excess weight and get rid of fat deposits in the abdomen.

Of course, for this, wheat porridge during the diet must be consumed without salt, sugar, spices, milk and butter. And besides porridge - fresh fruits and vegetables (except bananas and potatoes), fermented milk products with a low percentage of fat content, green tea with honey.

Recipe: wheat groats - 1 cup, water - 2 cups. Cooking porridge is a mess. Do not salt. You can add cinnamon and herbs. Divide the porridge into three meals.

Sample diet for the day:

Breakfast - a portion of porridge, an apple or an orange.

Lunch - a portion of porridge, vegetable lean soup or vegetable salad (do not salt).

Snack - apple - 1 pc. or orange + yogurt or kefir. Dinner - a portion of porridge,

Before going to bed - kefir or fermented baked milk - 1 glass.

Contraindications

Individual intolerance, celiac disease (gluten intolerance).

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. the 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

Discuss

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

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Wheat groats "Poltava"".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

The energy value Wheat groats "Poltava" is 329 kcal.

• Glass 250 ml = 180 gr (592.2 kcal)
• Glass 200 ml = 145 gr (477.1 kcal)
• Tablespoon ("with a top" except for liquid products) = 20 gr (65.8 kcal)
• Teaspoon ("with top" except for liquid products) = 6 g (19.7 kcal)

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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USEFUL PROPERTIES OF POLTAVSK POLTAVSK WHEAT

Wheat groats "Poltava" rich in vitamins and minerals such as: vitamin B1 - 20%, vitamin B5 - 18.3%, vitamin E - 12%, vitamin PP - 14.5%, magnesium - 15%, phosphorus - 32.6%, iron - 24.4%, selenium - 128.5%

What is useful Wheat groats "Poltava"

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete directory of the most useful products in the application - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.