Oat dishes are found in many national cuisines. And no wonder. It is quite easy to cook them, and there are legends about the beneficial properties of this cereal, which largely correspond to reality. At the same time, the dishes are quite varied, and even the familiar oatmeal can be cooked from whole grains or from flakes. You can cook on the hotplate, in the oven or in the microwave. In a word, each hostess can choose the most convenient option for herself.
It is necessary
-
- whole oats;
- clay pot;
- water;
- oven;
- butter
- honey
- salt to taste.
Instructions
Step 1
One of the popular Russian national dishes is oatmeal stewed in a Russian oven. In the absence of a stove, you can use the oven. Before you start cooking, sort the oats and remove any debris. Rinse well and place in a saucepan or bowl. Use dishes that are large enough to leave room for water. The optimal ratio is to take 1 liter of water for 250 g of cereal, but the amount of one and the other largely depends on how thick the porridge you want to cook.
Step 2
Boil water. Its volume is approximately equal to the volume of already prepared oats. Pour boiling water over the cereal and leave overnight.
Step 3
Place the cereal carefully in a clay pot. Fill the oats with the same water in which they were soaked. Preheat the oven to 100 ° C. Place the pot there and cover it with a lid. Leave the porridge to simmer for about 2 hours. The advantage of this cooking method is that the porridge does not burn. The contents of the pot will turn out to be crumbly.
Step 4
Before serving, the oatmeal must be brought to condition. Season with salt and butter. Whole grain oatmeal can be eaten with milk, yogurt, or honey. You can dream up and add to it, for example, chopped walnuts, dried fruits. Pre-scald dry apples, raisins or prunes with boiling water and leave for a while to soften. Then toss in the oatmeal. Whole oat porridge can be either a separate dish or an excellent side dish.
Step 5
Whole oats can be used to make a viscous porridge. It can also be cooked in the oven by taking oats and water in a slightly different ratio, about 1: 3. In the same way as in the first case, sort and rinse the oats. Pour boiling water over it, let stand overnight. Transfer the cereal to a pot and cover with the same water. Place in the oven for about an hour.
Step 6
Such oatmeal-grease can be cooked on the burner. The preliminary operations, including the preliminary soaking, are the same as in the first two cases. Pour the prepared cereal together with water into a saucepan with thick walls. Excessive caution is unnecessary in this case. Quite the opposite - the contents of the pan must be thoroughly mixed and done throughout the entire process. Bring porridge to a boil over medium heat, then reduce heat and cook over low heat. Stir often enough. Do not forget to remove the oatmeal jelly from the sides of the pan.
Step 7
About five minutes before the end of cooking, salt the oatmeal to taste. If you are used to adding dried fruits, scald them, cut apples, prunes or dried apricots into pieces. Pour all this into a saucepan, mix and cook with oats for 2-3 minutes.
