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 restore immunity after an illness, improves blood circulation and the activity of the heart muscle. If you use properly cooked millet, you can quickly get rid of the hated kilograms. In addition, the cost of buying and preparing cereals is minimal. All you need is water and the grains themselves. Consider the most relevant recipes in order.

Preparing cereals for cooking

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

Often, foreign objects such as sawdust, small debris, dust get into the packaging with grains. To eliminate all unnecessary, it is important to sift the cereal before direct cooking. To do this, use a kitchen sieve, pass the grains through it 3-4 times, evaluate the result. Since the cereal is small, all the garbage will remain in the sieve cavity, which must be discarded.
After sifting, you can proceed to the next step - frying. In order for the dish to acquire that very friability, you need to make the grains whole, to exclude their decay. To manipulate, heat the non-stick frying pan to the limit, reduce the power to medium. Add 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.
You can replace roasting with drying in the oven. To do this, pick up non-stick dishes or take a dry baking sheet. Put the cereal in it, send it to the preheated oven. Dry the millet for 2-3 minutes, remove the baking sheet every 30 seconds and stir the composition.
It is important to remember forever that millet is not recommended to be washed with water. As a result of such manipulations, the grains will soften and begin to stick together during the cooking process. In addition, foreign 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.

Pour water into a thick-bottomed saucepan (you can use enameled), salt to taste (about 2 pinches), bring to the first bubbles.
When the liquid begins to boil, add the millet, reduce the power to a minimum. Simmer until the cereal has absorbed all the liquid.
In cases where the 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.
The duration of cooking in a saucepan with a thick bottom is a quarter of an hour over low heat. If after the allotted period the water has not been completely absorbed, drain it.
If the liquid is not enough, add another 100 ml., Then leave until the final preparation under the lid over low heat.
Next, add a slice of butter, mix until smooth, cover with a lid. Wrap the pan with a thick towel, leave in a warm place for 25 minutes (or longer).

In the process of roasting the grains, the removal of starch-containing substances begins, as a result of which the cereal becomes creamy in color. From here, the viscosity of the composition changes; when cooked on water, the porridge turns out to be crumbly.
If we talk about what to use millet on the water with, the ideal option is fried liver, lamb, veal, chicken stew. Often, porridge is eaten with quince, candied fruits, dried apricots and raisins, seasonal berries. In these cases, roasting is not necessary so that the mixture is less crumbly.
If you consider yourself a sweet tooth, after cooking, add granulated sugar (cane or beet), honey, sweet berries and fruits to the millet. Canned peaches and pineapples, seedless grapes, sweet berries, bananas are ideally combined with millet. Top with whipped cream, if desired, for a delicious treat.
Some use millet as the basis for pilaf. To properly prepare the dish, roast carrots and onions, add pieces of pork or lamb, simmer under the lid until tender. Salt, fill with water and send the cereal inside. Boil until the liquid is completely absorbed, then let it brew for about 2 hours.

Millet in a multicooker

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

Prepare the grains in advance (sift, fry / dry the grits), cool. Lubricate the cavity of the multicooker with butter, pour in the cereal, add water and salt to taste.
Turn on the “Porridge” or “Groats” 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.
After cooking, add butter to the porridge, mix thoroughly, cover and let it brew for a quarter of an hour. Next, turn on the "Heating" function, simmer for another 10 minutes and start eating.

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

Prepare heat-resistant dishes, a frying pan, pots or a cauldron will do. Boil water, add salt, butter and granulated sugar.
Pour boiling water into pots or use other utensils. Pour the millet into the water, mix and send it to an unheated oven (middle compartment).
Turn on the device at 210 degrees, wait about 1.5 hours. If after the allotted time the water has not been completely absorbed, languish for another third of an hour.
The consistency will tell you about the readiness of the composition. The grains will boil, a caramel-colored crust will form on the surface. The dish turns out tastier if you cook it with milk.

Millet in the microwave

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

Fry the millet in a dry frying pan. Select a container that can be used for microwave cooking. Place the cereal in it, pour boiling water over it, add oil and salt.
Set the power to a mark between medium and maximum, turn on the duration of the heat treatment for a third of an hour. During this period, the porridge should absorb the liquid.
After the expiration date, open the microwave, add water and send the porridge to cook for another 5 minutes. After turning off the device, leave 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 peppers, chopped greens. Fetax cheese cubes, celery, boiled quail eggs will not be superfluous. Dress the dish with olive or corn oil, combined with a little apple cider vinegar (can be replaced with soy sauce).

Video: how to cook delicious millet porridge