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Whole wheat porridge. Whole Grains: Which Grains Should You Soak?

Burgul, semolina, couscous, spelt, freekeh - all these are types of wheat, and they can often be found on our table. But how many people know what it is and how semolina is obtained from wheat grains?

Cooking cereals general rules

It is recommended to wash cereal plants before cooking, especially those sold in bulk, to check for insects and wash off dust. Every cook knows that salt should not be added at the beginning of the cooking of legumes, because it slows down cooking, but with cereals everything is different - salt should be added at the very beginning of the process, since it enhances and emphasizes the taste, although it slows down cooking.

At the end, the pan where the cereal was cooked should be removed from the heat and allowed to stand for 10 minutes. And since our goal is to get a dry product, we need to carefully lift the lid, not allowing drops of water from the lid to fall back into the pan.

Common wheat, cooking

This is a whole grain of wheat without a shell. There are many ways to cook it for eating. Wheat grains can be soaked for 10 hours in a bowl of water (do not boil at all) and added to a salad. And you can cook - after soaking overnight or even without pre-soaking.

There is a double boiling method: bring water with grain to a boil, let it cool for an hour, bring it to a boil again, simmer for half an hour over low heat and drain the water. This method allows you to partially soften the grain. What is the best way? It all depends on what you like. If you like hard grains, then soaking or short boiling is sufficient; if you want to eat soft wheat, you should cook it longer. To shorten the cooking time, you can soak the grain in advance.

What is made from wheat

Salads or any other combination of foods that you like. For example, a salad of wheat, cubes baked pumpkin and toasted walnuts. Or from wheat, baked zucchini and roasted hazelnuts. Or a salad of wheat, chopped dried apricots and brazil nuts, as well as roasted yellow peppers.

Stews and casseroles, such as wheat with carrots and prunes, dishes with stew or chicken. You can add a little sweet and spicy paprika to the grains to make the taste more savory.

Hamin (cholnt). In this case, wheat is added to other ingredients in a cloth bag so that the grains become soft, but do not overcook and turn into porridge.

Bread made from wheat flour.

whole wheat

This is a whole grain, including the shell. In this case, the wheat mixture contains not only starch, but also grain germ and bran with dietary fiber, vitamins and minerals.

Dietary fiber contributes to the feeling of satiety and the balance of cholesterol and sugar in the body, strengthens the immune system and improves digestion.

How to eat such wheat? After soaking, it must be boiled, and keep in mind that due to the thick shell, whole wheat cooks longer than regular wheat. In this case, 10 hours of soaking is not enough to eat the grain raw, without boiling. But if you leave whole wheat in water for 36 hours, it will be enough to hold the grains on fire for 15 minutes. Another option is to soak overnight and boil in cold salted water.

What from whole wheat can cook? Theoretically, everything is the same as from the usual one: khamin, salads, casseroles ... For example, a salad with dried cranberries, mint, peeled and chopped almonds and date syrup (silane).

Spelled

This ancient relative of wheat, which came to us from Persia or Southeast Europe, was known as early as 7 thousand years ago. Spelled is rich in protein, egg fibers, vitamins and minerals. There is less gluten in it than in wheat, and, therefore, spelled is less allergenic, but still unsuitable for celiac patients. The taste of spelled is slightly nutty, the texture is elastic. How can you eat it if you are not a character from "The Tale of the Priest and His Worker Balda", who loved boiled spelt? Soaking alone is not enough, but this approach will reduce the cooking time. Spelled can be cooked like rice for pilaf: fry with onions in olive oil, adding salt and pepper and stirring so that the grits are covered with oil all the time, and then pour in boiling water and cook for 30-40 minutes. Later, you can add any boiled or fried vegetables, dried fruits, nuts and herbs to taste.

Spelled can also be boiled in large amounts of water (as pasta) - without frying, which will help preserve nutritional value product. And at the end of cooking, the cereal can be seasoned with olive oil. What to cook from spelled? All the same as from ordinary or whole wheat, cholent, salads, stew with vegetables, soups.

Fricke

These are those that have been smoked for longer storage of wheat grains, which were harvested when the ears were still green. The shell is sometimes separated from such grains, leaving them whole or crushed. When cooked, freekeh produces a great aroma with a hint of smoke and gives a wonderful taste. There are three types of freekeh: whole grains, similar to wheat grains but green in color; coarsely ground grains, similar to large burgul, but green (suitable for many dishes, such as majadra, vegetables and soups); finely ground grains that are more suitable for soup. Whole freekeh grains can be soaked in a bowl of water overnight and strained. And then fry the chopped onion in olive oil, add freekeh, fry, stirring for a minute, season with salt and pepper and pour boiling water. And cook for 1.5 to 3 hours until the cereal is soft enough to be considered edible.

Burgul

These are crushed grains of wheat, partially cooked and dried. Different types Burguly differ in the degree of grinding. Coarse or thin varieties should be soaked in boiling water, cover with a lid and stand for 20-30 minutes or until all the water is absorbed. Some cooks soak the coarser varieties in boiling water, while the finer grains are soaked in warm water. You can also add to burgul olive oil and spices - during soaking or immediately after the cereal absorbs water. Cuba is prepared from burgul, salads with spicy greens, stuffed vegetables, soups and majadru.

Semolina

Semolina is a product of grinding wheat grains, grains with a diameter of 0.25-0.75 mm. Semolina is obtained from the central part of the grains at an early stage of ripening. And there is a lot of starch in this cereal. There are two types of semolina: regular and whole wheat, richer in dietary fiber. From whole semolina, you can cook everything the same as from ordinary semolina. Usually semolina boiled or baked. Of course, porridge is prepared from it, and also stuffing for pies. In addition, semolina is added to vegetables or soups for thickening.

Couscous

Couscous, originating from the countries of the Maghreb, resembles semolina, but the size of its grains is about 1 mm. Quickly prepared ("instant") couscous is of two types: regular (from ordinary semolina) and whole (respectively from whole semolina).

Couscous should be prepared as directed on the package. In most cases, you just need to put the cereal in a bowl of boiling water, add salt, close the lid and let stand for 15-20 minutes, then loosen with a fork, let stand for another 10 minutes and repeat the procedure. Regular or whole couscous can be served with vegetable soup(as a rule, hummus grains are also added there), with boiled or fried vegetables or as a side dish for meat dishes.

Hello dear hostess!

I propose to cook porridge from whole grains - from wheat and buckwheat grains - in a slow cooker. It is better to germinate wheat to increase its nutritional value.

I tried whole wheat porridge on the stove to find out which one is the best. healthy porridge in the world? But I ate it only for reasons of benefit: the grains did not boil soft, the water was not absorbed. That is, porridge is not porridge ...

Cooking healthy porridge from whole grains in a slow cooker

When the Panasonic multicooker appeared in the kitchen, I again remembered wheat grains and decided to cook porridge on a special program - “Milk porridge”. It provides the slowest cooking of all available modes.

  • - Before cooking porridge, I sprouted wheat in advance.
  • - For one cup of germinated wheat, I took 2 cups of water. Dry cereals should be pre-soaked in water (after all, germinated wheat can also be dried for future use). Wheat can be used without sprouting.
  • - To thicken the porridge, I decided to add a few tablespoons of buckwheat - cores. It will definitely absorb all the excess water. It is enough to put 3 tablespoons without a slide.
  • - Add salt to taste
  • - Dial the program "Milk porridge" - it lasts 1 hour by default

The benefits of whole grains

I must say right away that whole wheat porridge with buckwheat is not only healthy porridge, but also very tasty. Before you cook it yourself and try it, I will tell you what it tastes like.

  • — It turns out that the taste of wheat and buckwheat are very well combined and even become similar to each other
  • - Whole wheat grains with this cooking mode become soft, although they retain their shape
  • - You can add butter to the porridge
  • - You will eat such porridge with pleasure!

Now for the benefits. Whole grains of wheat and buckwheat, as well as other whole grains (brown rice, oats, barley, corn, rye) contain fiber, vitamins, trace elements that are not found in polished grains.

It is in the shell of the grain that contains a large number of valuable fiber, which is removed during the production of cereals and flour. This is done with a good purpose - for better assimilation of the product and improvement palatability. We basically eat such processed cereals every day.

What you need to know about fiber

  • - Fiber acts in the body like a broom in the hands of a conscientious janitor. It cleanses the intestines, and hence the entire body, from toxic substances, absorbs and removes them.
  • - Helps maintain healthy microflora gastrointestinal tract
  • - Maintains intestinal health

It seems that these are such simple processes, but they are the basis of health in the body.

The daily norm of fiber is 30-80 g. In our usual diet, we barely get a few percent of this amount.

Sufficient intake of fiber will provide in the body

  • – acid-base balance
  • - normal digestion
  • - detoxification
  • - synthesis and assimilation of vitamins and microelements
  • - lowering cholesterol levels
  • - Antioxidant protection.

Think how important this is for a normal human life, for strengthening the protective forces!
Wheat fiber contains selenium. Wheat grain is the leader in its content. Whole wheat grain alone - 100g - contains about 23 micrograms of selenium.

Whole grains are a source of valuable vitamins that play a protective, antioxidant role. B group vitamins, trace elements - iron, magnesium and selenium - are included in business card whole grain. It is impossible to overestimate it!

Buckwheat grain- also has a solid shell. The benefits of buckwheat in human nutrition are well known to everyone. If you have health problems, including being overweight, then you must definitely prescribe yourself the use of buckwheat porridge.

I will confine myself to these small sketches to simply highlight the importance of using whole grains in our diet.

I wish you health and culinary success with the slow cooker!

In our time, not many people cook whole wheat for a side dish, more often for fishing or for cooking other dishes in the future, although in fact this cereal contains many useful substances and even when boiled, most of them are preserved. Let us consider in more detail how much time and how to properly cook wheat in a saucepan on water so that it is fully cooked and tasty.

How long does it take to cook wheat?

The cooking time of whole grains of wheat is quite long, and it must always be pre-soaked (for 3-4 hours in boiling water):

  • How long to cook wheat? On average, the time of cooking wheat in a saucepan is 3 hours (on low heat after boiling water in a saucepan).

Having learned how much wheat needs to be cooked until cooked, we will further consider the sequence of its preparation, since its cooking is a lengthy process.

How to cook wheat in a pan?

Like many cereals, whole grain wheat is pre-cooked for cooking and the cooking process itself takes place over low heat for a long time. Consider step by step how to cook wheat in a saucepan:

  • We measure out 1 cup of whole wheat and transfer it to a sieve, then rinse thoroughly cold water.
  • Washed wheat is poured with boiling water (1 cup of wheat is poured with 3-4 cups of boiling water) and left to soak for 3-4 hours.
  • After soaking, drain the water, transfer the wheat to a saucepan and pour cold water in the proportion: 4 cups of water to 1 cup of wheat.
  • On high heat, bring the water in a saucepan to a boil, then reduce the heat to a minimum, cook the wheat in a saucepan under the lid for 3 hours until cooked. If during cooking all the water boils away ahead of time, then add a little boiling water.
  • 15-20 minutes before the end of cooking, add salt (1 teaspoon without a slide or a little less).
  • Butter can be added to boiled wheat and used later as a side dish or for cooking other dishes.

We also read an article on how to cook porridge from wheat groats:

Before we move on to our extensive list with descriptions and photos, let's clear up some general points. Groats - food product, consisting of whole or crushed grains of various crops. Groats are produced mainly from cereals ( millet, buckwheat, rice, corn), other cereals ( barley, oats, wheat, dagussa, rarely rye) and legumes ( peas, lentils) cultures. Cereals also include flakes ( oatmeal, corn), swollen grains ( rice, wheat), artificial sago and others.

Cereals are rich in fiber, proteins, vitamins B1, B2, PP, at the same time they contain very little fat. The fewer stages of processing the grain has gone through, the more useful it is, since its shells contain most of the minerals and vitamins. Grinded and polished grain is less useful, but it cooks faster.

Types of cereals

Cereals are whole, crushed and pressed (in the form of flakes). Cereals made from whole grains are called kernels.. Such a grain is carefully selected, only large and whole grains can be the core. If in a pack of cereals, which is called a core, there is cereal "flour", crushed grains, shells and impurities, then this cereal is of poor quality. Crumbly porridges and side dishes are prepared from the core.

Crushed cereal is called chaff. It is obtained simply - the groats are completely or partially freed from the shells and crushed. Crushed cereals are smaller or larger, they are quickly cooked and digested better than the core. Crushed cereals are most suitable for making milk porridges.

As a result of special steam treatment and pressing, cereals are obtained in the form of flakes. The most popular cereal is oatmeal, but recently millet, rice, buckwheat and many other cereals have appeared. They are quick to prepare and easy to digest. Suitable for making milk porridges and desserts.

In any case, the nutritional value of cereals is higher than that of the grain from which they are produced, because the conventional weight of a simple grain ( let it be 100 grams) accounts for part in the form of "husks" ( it would be more correct to say - the fruit and seed coat, as well as the flower film), a finished product in the form of cereals, it is cleared of these inedible components, so the same conditional 100 grams will contain more nutrients.

(As an "inappropriate" use of various cereals, one can mention the use of many of them for the manufacture of coffee substitutes, although, of course, they cannot replace a real drink, with all its useful properties!)

Perhaps, from personal observations, I can say that various wheat groats are most common in Russia ( couscous, semolina, arnovka and many others), but, despite their dominant position, the assortment of stores is not limited to this. And now let's take a closer look at which cereals from which cereals and other plants can be found on sale.

Almost everything about cereals

Amaranth(kiwicha) is a cereal originally from South America, which has recently become extremely popular due to its beneficial properties. It has a higher content of protein, iron, magnesium and phosphorus than other cereals, and a better balance of amino acids, since amaranth contains lysine and methionine, which other cereals, especially corn grits, lack. In addition, amaranth contains the anti-inflammatory substance squalene. Amaranth does not contain gluten, so it can be recommended for people on a gluten-free diet. Amaranth grains are very fragrant, their taste is similar to the taste of sesame seeds with a little pepper. Cooked amaranth grains are very shiny and resemble grainy brown caviar. Amaranth seeds are very small, they stick to each other and stick to the bottom of the pan. Therefore, it is better to cook amaranth in a pan with a non-stick coating, on a steam bath or in microwave oven. Or mix amaranth with other cereals: boil 55 g of amaranth and 110 g of toasted quinoa in 500 ml of water for 15-20 minutes, the porridge will turn out to be very tempting.

Buckwheat does not apply to cereals. The plant with reddish stems and wide heart-shaped leaves from which it is harvested is the closest relative of rhubarb. It arrived in Europe in the 15th century from Manchuria. Traditionally, buckwheat is consumed throughout Central Europe in the form of porridge cooked from more or less finely crushed grain. There are 3 types of buckwheat: core, prodelnaya and Smolensk. The core - whole grains that have had the fruit shell removed - is good for crumbly cereals, as well as krupenikov and minced meat, perfect for soups. Prodel - this is the same core, in which the grains were additionally split, it can be large ( about half a buckwheat kernel) and small ( less than half of the nucleus). Viscous porridges, meatballs and casseroles are prepared from prodel.

Smolensk groats
obtained by complete cleaning of buckwheat from shells and complete removal of flour dust. Smolensk groats are perfectly digestible, good for liquid and viscous cereals, meatballs and casseroles. Green buckwheat is distinguished from brown buckwheat by the production technology. Green buckwheat does not undergo heat treatment ( steaming), thanks to which the natural light green color of the grains, the mild buckwheat taste and aroma and the ability to germinate are preserved. During storage, especially in the light, green buckwheat may turn beige, which is a natural process, as is the case with green lentils, which turn brown over time. Buckwheat is a champion in the content of vitamins, microelements, complete proteins necessary for human health. By the way, there is a lot of magnesium in buckwheat, and there is also tryptophan ( both components are approximately 65-70% of a person's daily requirement), so this product is great for normalizing sleep. In addition, the lack of gluten makes buckwheat ideal option for people allergic to this protein.

Dagussa(korakkan, korakan, finger millet, ragi) - a cereal crop originally from North Africa from the Ethiopian highlands, over time it became very popular in India and Nepal. Round grains can have a different color - from dark red to light.

There are options for using dagussa cereals, but still its main consumption occurs in the form of flour. Flour is used to make bread classical indian flatbread roti, steamed idli), also flour and cereals are used to prepare a low-alcohol drink, a kind of local "beer".

Dagussa is rich in the essential amino acid "methionine", it also has a lot of calcium, so in some regions ( Northwest Vietnam, South India) Dagussa dishes are recommended as health and even medicinal food for women in the prenatal period and for children over 6 months old.

In our country, it is problematic to buy dagussa, it is possible to ask around in specialized Indian stores (and there are already a lot of them in large cities) or order on the Internet.

Dolichos- unusual cream-colored beans with a white scallop, a separate genus of legumes. This ancient leguminous crop is quite common in the world, but is especially popular in Indian cuisine. Dolichos boasts not only a rich herbal aroma, but also a balanced protein. Both ripe dry fruits and fresh green pods are used for food. Dolichos is versatile, it can be a side dish and a main dish, it is equally good in salads and soups, especially when combined with ginger and coconut. Dolichos beans have a rich herbal aroma, taste a bit like green beans. Beans are recommended to be soaked before cooking. They are boiled for more than an hour, during the cooking process the characteristic scallop disappears.

Quinoa(quinoa, quinoa) is a rice quinoa, which is an annual herbaceous plant that belongs to the genus "mar". Quinoa is characterized by a fairly ancient origin, in addition, quinoa has long been considered one of the most important products food of the Indians. In the Inca civilization, quinoa was one of the top three staples, such as potatoes and corn. Quinoa contains much more protein than any other grain - approximately 16.2%. The composition of quinoa is close to the composition of milk proteins, while the amino acids are well balanced. The main distinguishing feature of quinoa is that it takes on the taste of the food with which it is cooked. This is precisely the reason for the whole range of its wide application - it is used for making salads and all kinds of second courses, for making desserts and cereals, etc. For those who are still afraid to try this amazing cereal, I want to mention that quinoa has a very light , delicate texture and a slight grassy aftertaste. And if you are suddenly planning to cook quinoa, then first fry it for vegetable oil- the taste will become more refined.

Corn- American by origin, arrived in Europe at the end of the 15th century and quickly spread to the southern regions. Corn comes in yellow, white, purple and black. On sale you can find large - large grains for soup, small - for porridge, casseroles and toppings. They cook hominy and polenta from corn, bake tortillas and muffins, cornmeal added to sauces and creams. polenta ( crushed corn kernels) is used as a garnish or as a self-dish with various additives vegetables, mushrooms, meat, anchovies, etc..). And it turns out that some manufacturers prepare coffee substitutes from corn.

You can make sweet pudding or just porridge from polenta, bake buns or delicious unusual pancakes ( step by step recipe with photo) . Porridge from
corn grits It turns out tough, with a specific taste. The groats are cooked for about an hour, increasing in volume by 3-4 times. Very tasty corn porridge comes with pumpkin. This cereal is rich in starch and iron, vitamins of groups B, E, A, PP, but the content of calcium and phosphorus in it is not too high. nutritional value and culinary properties, it is lower than other types of cereals. Proteins of corn grits are defective and poorly digested. This cereal does not cause excessive fullness and is recommended for the elderly and those who lead a sedentary lifestyle. Distinctive feature porridge from corn is its ability to inhibit fermentation processes in the intestines, reducing flatulence ( swelling) and colic, as well as the absence of gluten, which allows you to eat porridge without the risk of getting celiac disease.

Couscous(couscous) - coarse flour-treated groats from durum wheat, sometimes barley or waxy wheat, completely cleaned of shells and germs. Used to make the base classic dish Maghreb cuisine - couscous, the Arabic analogue of the Central Asian pilaf. Sometimes couscous is also called cereals made from other cereals, as well as dishes from them. The diameter of the grains is about 1 mm. Traditionally, couscous was prepared by women, but since the preparation of couscous is a very laborious process, now the production of couscous is mechanized. Couscous has delicate taste, can be a great substitute for pasta and rice , it can be used as a side dish . It can be served both hot and cold. It is often used to prepare various salads, or you can cook it. And the unusual texture of couscous is an excellent substitute for bread crumbs for a crispy crust.

Linen. Strictly speaking, you will not find the phrase “flaxseed groats” anywhere, flax seeds are used for cooking, which can be easily found in health stores or pharmacies, but at grocery outlets you will most often see packages with the name “flaxseed porridge”. ", or " flax flour". For a very long time in our country, this primordially Russian product was forgotten, but now in almost any supermarket there are several options for making porridge from flax, often these will be mixes with wheat or pumpkin, or sesame, etc. seeds from oil, and also ground into flour. But no one bothers you to buy whole grains at the nearest pharmacy and cook “live” porridge from them yourself.

Flax seeds are an incredibly useful product! Considering that you will probably be using a ready-to-cook formula, a big plus for weight watchers is that there is very little fat left after pressing the oil. But a lot of well-digestible protein, which is almost twice as many carbohydrates! High fiber content normalizes the work digestive system, cleanses the intestines from toxins. Flax seeds are an excellent source of essential fatty acids (Omega 3 and 6), which are vital to humans! There will be quite a few vitamins of groups B, A and E in flaxseed porridge. There are also important micro and macro elements here ( zinc, calcium, phosphorus, potassium, selenium). Flaxseeds contain such interesting compounds as "lingans", which are known for their antitumor properties, significantly strengthen the immune system, and are antioxidants.

There are a lot of recipes for making flaxseed porridge, so feel free to experiment with this ancient and very useful product.

Mash is a golden bean. Mung beans, mung beans, golden beans - a leguminous crop originating from India, green small oval-shaped beans. In Indian cuisine, mung bean is better known as dal or dhal. In some countries of the East, mash is also called urid or urad. Mung beans have a beneficial effect on the cardiovascular system of the body. Regular use of this cereal strengthens the heart, makes blood vessels more elastic, reduces arterial pressure, cleanses the vessels of cholesterol plaques. Phosphorus, which is abundant in mung beans, is very valuable for the human body. It improves memory, enhances mental abilities and helps to resist stress. Phosphorus also benefits our vision, helps the kidneys and strengthens bone tissue. A lot of different things are prepared from mung beans, and most importantly delicious meals. Mash is great for making soups, side dishes, sauces, pastas and even desserts. Cooking from this cereal is very simple, which will especially please novice cooks. As a bonus, here's a fact: beans are one of the foods that help fight insomnia.

chickpeas(chickpeas, hummus) - a plant of the legume family. The bean shape is usually short and swollen with a rough surface. The color of the beans varies from light yellow to dark. Chickpeas are an excellent source of protein and carbohydrates, as well as a storehouse of micro and macro elements. In cooking, mainly light varieties of chickpeas are used. (and coffee substitute is obtained from fried). It is added to first courses (for example, diet soup of chickpeas and cauliflower), and green bean leaves are eaten fresh, adding to vegetable salads. Chickpeas are also served as a side dish or as a second course. From chickpeas prepare national Italian and indian food such as falafel and hummus, as well as Filipino sweet desserts. In vegetarian cuisine, sprouted chickpeas are a valuable source of vegetable protein as well as minerals, as it retains all the nutritional and beneficial properties.

The peculiarity of chickpeas is that for complete cooking it requires a longer heat treatment of 60–120 minutes, but at the same time it is easily boiled if this time limit is exceeded. Before cooking, it should be soaked for 12-24 hours, in which case the cooking time can be reduced by about 20 - 30 minutes. Perhaps this fact is the reason for the lesser popularity in cooking than lentils or peas. But if you still decide to cook a dish with chickpeas, then it will definitely be tasty and unusual, for example, beef with chickpeas.

Oat groats. Contains a relatively large amount of vegetable protein. It is rich in vitamins B1, B2, necessary for the normal functioning of the nervous system. Oatmeal is a "champion" in the content of calcium and phosphorus, necessary for the growing body to form bone tissue and teeth. It contains a lot of magnesium and iron. Oatmeal contains the largest number vegetable (healthy) fats and rich in fiber. Experts consider oatmeal to be a typical northern food - it is very high in calories and warms up the body well. Groats are produced from oats: steamed oatmeal, not crushed, oatmeal flattened polished, hercules flakes, extra, petal flakes and oatmeal. In Russia, not only porridges were made from oatmeal, but also kissels - fresh, sweet, with berries. After the invention of all kinds of muesli, oats are experiencing another peak in popularity. And oatmeal in the morning is the best start to the day ( and you can even ask delicious porridge coffee substitute made from oats).

Pearl barley. Barley, from which barley is made, that is, “pearl” (from the Latin perla - “pearl”), groats, comes from Asia. It is one of the oldest domesticated cereals. Nutritionists recommend using pearl barley for making cereals, meatballs, side dishes - it perfectly replaces rice - as well as in soups and bakery products. Pearl barley is a large-ground barley that has undergone industrial processing. The first mention of the use of barley in food dates back to the times ancient egypt (4500 years). Barley can be crushed and whole. It is pre-soaked and used for dressing soups and for crumbly cereals. Porridges are cooked from fine crushed barley, cutlets and casseroles are made.

Spelled(and many of its variations - kamut, two-grain, spelled, farro, achar, emmer, zanduri) - this is a semi-wild variety of wheat, more precisely a group of wheat species with a brittle spike and filmy grain. It has many useful and even medicinal properties. Many nutritionists agree that the current increase in the incidence is largely due to the refusal to eat plants such as spelt, with a set of chromosomes that has not been changed by humans. Spelled porridge until the 18th-19th centuries was a very common dish in the central and northern provinces of Russia, the Volga region and Siberia. Spelled ( spelt), grown in the USA, is sold today in Russia under the trade name "kamut", which introduces some confusion. Spelled, spelled and kamut are different names for the same plant, which has not been crossed with other varieties, and has retained its unique properties. And if we consider all wheat cereals ( and not only), spelled is probably the most useful of all! .

Millet. This cereal is obtained from millet grains freed from spikelet flakes by peeling. to remove the muchel that gives finished products bitterness.

Millet has a lipotropic effect ( prevents the deposition of fat) and has a positive effect on the functioning of the cardiovascular system, liver and hematopoiesis, and is safe for gluten allergy sufferers. millet in traditional medicine is valued as a product that gives strength, "strengthening the body." Millet dishes prepared with milk, cottage cheese, liver, pumpkin and other products are very tasty and nutritious.


 Wheat groats "Poltava"- grain of wheat, freed from the germ and partially from the seed and fruit coats, polished, elongated, oval or rounded. By appearance Poltava groats resemble pearl barley. Groats Poltava contains a sufficient amount of vegetable protein, starch, vitamins A, B1, B2, B3, B6, B9, boron, vanadium, iodine, cobalt, manganese, copper.

In cooking, Poltava groats No. 1 are used for filling soups, and groats No. 2, 3 and 4 are used for making cereals, casseroles, meatballs, etc.

Rice. Ranks first in terms of carbohydrate content ( mainly starch, which is very well absorbed by the child's body). However, the content of useful dietary fiber in rice cereal lower than, for example, in buckwheat, oat or millet. According to the processing method, rice can be: polished, completely freed from flower films; polished; crushed polished, a by-product from the production of polished and polished rice, less than one third of the size of a normal kernel; parboiled, steam-processed rice, and the grains retain a large amount useful substances, and they themselves turn out crumbly. Polished rice has a rough surface, polished ( produced from vitreous polished) - a smooth shiny surface. Oval and elongated grains of rice are floury, semi-glassy and glassy. The use of rice in cooking is limited only by the imagination of the cook.

From a culinary point of view, there are three types of rice: round-grain rice, 4-5 mm long, used in desserts, almost opaque, containing a lot of starch; medium grain rice, wider and shorter than long grain, 5–6 mm long; long-grain rice, 6-8 mm long, used more often in savory dishes. By color, rice happens: white rice - polished rice that has lost a significant part useful properties; with a yellowish tinge - steamed rice, in which useful qualities; brown rice - the healthiest rice, they are accustomed to it since childhood, it contains the most useful vitamins and amino acids; black rice ( wild rice ) and a long grain, contains a large amount of vitamins, minerals and fiber. Perhaps the most valuable and sought-after cereal among those suffering from gluten allergies, especially varieties that have undergone minimal processing.

Despite the fact that the benefits of wheat for human health have long been proven, dishes based on it are still a rare guest on the tables of Russian families. In addition, not all housewives know how to cook this cereal correctly and tasty, in particular, many have questions about the time of its preparation. Therefore, it is worth considering recipes for various cereals containing wheat.


Peculiarities

Due to its composition, wheat can bring many benefits to the human body.

It contains large amounts of vitamins:

  • A and beta-carotene;
  • B1, B2, B5, B6 and B9;

This cereal is also rich in important trace elements, among which most of all in it:

  • magnesium;
  • copper;
  • potassium;
  • sodium;
  • phosphorus;
  • aluminum;
  • titanium;
  • sulfur;
  • silicon;
  • zinc;
  • gland.

The BJU formula for wheat usually looks like this:

  • 13% protein;
  • up to 3% fat;
  • up to 58% carbohydrates.

The nutritional value of 100 grams of this product is about 300 kilocalories.

Thanks to this unique composition, wheat-based dishes:

  • improve metabolism;
  • contribute to the detoxification of the body (especially cholesterol is excreted);
  • have a beneficial effect on immunity;
  • improve the functions of the digestive system (due to the content of fiber);
  • strengthen nails and hair.

Wheat broth has been used in folk medicine since ancient times.


The main contraindication to the use of this cereal for food is individual intolerance to its individual components, among which gluten allergy is very common. Wheat porridge is strictly contraindicated for people with this disease.

Cooking

Wheat differs significantly from most more familiar cereals in terms of cooking time. So, whole grains must first be soaked in boiling water for three hours, but even after this procedure, they will have to be cooked until fully cooked for at least three, or even four hours.

The refined version of the cereal requires a different procedure. proper cooking- it needs to be soaked in boiling water for a solid ten hours, but after that it is cooked for two to three hours.

Crushed cereals are prepared significantly less time - up to twenty minutes.


Recipes

From wheat groats you can cook delicious and healthy dishes.

- Porridge on the water

The easiest way to prepare this cereal is to boil it in water. Basic proportion right porridge from wheat - 4 cups of water for 1 cup of cereals. In this case, water should be added as it boils away. Salt is added 20 minutes before the end of cooking. Butter is added to the finished porridge and served, although it will be even tastier if you let it brew for half an hour.

You can vary the taste of this dish with additional ingredients, for example, it will be tasty and healthy to add half an onion bulb. In this case, it is recommended to grind boiled wheat twice in a meat grinder, fry the onion in butter, add ground boiled cereals to it, close the pan with a lid and leave to languish for five minutes.


-on milk

A variant of the wheat dish with milk is usually prepared as follows. 1 glass of water is added to 1 glass of cereal, the resulting mixture is cooked on a moderate burner flame until the liquid has completely evaporated. After that, about 2 cups of milk are added, in which the porridge will continue to cook until tender. 20 minutes before the end of cooking, salt and sugar are added to taste. The finished dish is allowed to brew for 20 minutes or brought to warm oven. The taste of the dish can be improved by adding butter.

The calorie content of such a dish will be much higher than that of the option on the water, but the high fat content will help the body to more fully absorb the vitamins and minerals contained in wheat.


- With honey

The most common version of wheat porridge with the addition of honey is called kutya and is usually served at the table only at the Christmas Eve. However, nothing prevents modern housewives from preparing this delicious and healthy dish more than once a year.

The procedure for preparing kutya in terms of cooking wheat differs little from classic porridge on water, but other ingredients are used. The proportion of water and grains for kutia is usually 1 liter of water per three glasses of cereal.

Add to boiled porridge:

  • 2 cups crushed poppy seeds in a blender;
  • 2 cups chopped nuts;
  • 2 cups raisins;
  • 6-10 tablespoons of honey


Since even the most thoroughly cleaned cereals by the manufacturer can still contain unwanted impurities, it must be washed in cold water before preparing any dish. Crushed wheat does not need to be washed before cooking.

In addition to following the recipe, it is important to choose the right cooking utensils for the taste and health of the dishes. Wide pans with a relatively thick bottom are best suited for cereal cereals, and it is best to find cast iron cauldrons. The size of the pan should be chosen based on the fact that the volume ready meal will exceed the volume of the original cereal by about 2.5 times.

Having mastered the preparation of dishes from wheat, you can try to combine it with other cereals or use it in various salads. At the same time, for salads, it will be enough to cook cereals not until fully cooked, but for about an hour.

How to cook delicious wheat porridge see the video below.