Cereal porridges cook much faster than cereals and are not inferior to them in nutritional value. On the contrary, such dishes are absorbed by the body faster and saturate it with vitamins, proteins and carbohydrates.
It is necessary
- Oatmeal porridge with honey:
- - ¾ glasses of cereal;
- - 1 glass of milk;
- - 1 glass of water;
- - 1 tbsp. honey;
- - a pinch of salt;
- - butter;
- Salted oatmeal porridge:
- - 1 glass of cereal;
- - 2 glasses of water;
- - salt;
- - butter;
- - greens (optional);
- Barley flake porridge:
- - 1 glass of cereal;
- - 3 glasses of water;
- - 100 g of dried fruits;
- - 1 apple;
- - honey or sugar to taste;
- - a pinch of salt;
- Buckwheat porridge:
- - 1 glass of cereal;
- - 2 glasses of water;
- - salt;
- - butter;
- Rice cereal porridge:
- - 1 glass of cereal;
- - 1, 5 glasses of milk;
- - 1 apple;
- - sugar to taste;
- - a pinch of salt;
- - butter.
Instructions
Step 1
Contrary to popular belief that cereal cereals are less useful, they are rather superior in quality to dishes made from full-fledged cereals. In order to cook porridge from cereals, it should be cooked or soaked for a long time; cereals do not require this. They are produced from cereals under high pressure, which helps release proteins and carbohydrates. In addition, cereal cereals are better absorbed by the body, especially for children.
Step 2
Oatmeal Porridge with Honey Pour milk and water into a saucepan, bring to a boil, and immediately reduce heat to medium to avoid a thick foam. Toss in a pinch of salt, add the cereal and cook for a few minutes, stirring constantly.
Step 3
Add a spoonful of honey as soon as the porridge thickens and mix well. Remove from heat and add butter to taste. If you do not follow the calorie intake, then you can cook porridge in milk alone.
Step 4
Salted oatmeal porridge Bring water to a boil in a saucepan, add cereal, reduce heat. Season with salt and cook, stirring occasionally, for 3-4 minutes. As soon as the porridge thickens, remove the pan from the heat, add butter and, if desired, chopped herbs. This porridge can be used as a side dish or a complete dietary meal.
Step 5
Barley Flake Porridge Place a pot of water over high heat, toss in a pinch of salt, and bring to a boil. Add cereal and reduce heat to medium. Cook for 7-10 minutes, stirring constantly. Finely chop the soaked dried fruits and place in a saucepan.
Step 6
Peel the apple and seeds, cut into cubes and add to the porridge. Stir, add honey. If you don't have time to soak dried fruits, cut them dry and toss them into the water along with the flakes at the beginning of cooking. You can add cinnamon or a little vanilla sugar to the finished porridge.
Step 7
Buckwheat porridge Pour the cereal into a saucepan, cover with water, salt, bring to a boil. Let it simmer for a couple of minutes, then reduce heat to low, cover and simmer for 8-10 minutes, until the porridge thickens. Stir occasionally to keep it from burning.
Step 8
Remove the pan from heat, add the butter, close the lid and let sit for another 10 minutes. Buckwheat is not only a healthy and tasty product, but also an excellent dietary dish that gives you a feeling of fullness for several hours. Buckwheat porridge is good even without salt, it has its own expressive taste.
Step 9
Rice cereal porridge Pour cereal into a saucepan, cover with water. Peel the apple, core it, cut into slices, add to the cereal. Put the saucepan over high heat, bring to a boil, reduce. Toss in a pinch of salt, stir. Add sugar to taste and cook for about 5 minutes over medium heat, stirring constantly. Remove the cooked porridge from the heat and add the butter.
