Porridge is undeservedly considered only healthy and satisfying, but not tasty at all. They are perceived only as a side dish for meat, poultry, fish. Meanwhile, porridge can be an independent and extremely tasty dish. It's all about getting them right.
It is necessary
-
- For buckwheat porridge with mushrooms and eggs:
- 0.5 kg of buckwheat,
- 1 liter of drinking water
- butter,
- 2 onions
- 5-6 dried porcini mushrooms,
- 2 eggs.
- For rice porridge with strawberries and honey:
- 200 g of rice
- 300 ml of water,
- 0.5 kg of strawberries,
- honey.
- For pearl barley porridge:
- 200 g of pearl barley,
- 1 liter of drinking water
- 2 liters of milk.
- For Guryev's semolina porridge:
- 1.25 l of milk,
- 100 g semolina
- 500 g nuts (hazelnuts
- walnuts)
- 0.5 tbsp. Sahara,
- 0.5 tbsp. jam (pitted),
- 2 tbsp. l. butter,
- 1 pod of cardamom,
- 2 tsp cinnamon,
- ground star anise (to taste).
Instructions
Step 1
Buckwheat porridge with mushrooms and eggs
Go through the kernel, sift it from flour dust, put it in a saucepan and fill it with water. Mash the dried mushrooms, put in a saucepan, cover and put on high heat until the water boils. Reduce heat by half, cook for 10 minutes to thicken the porridge.
Step 2
Reduce heat again, simmer on low heat, wait for water to evaporate. Remove the pan from heat and cover with a towel for 10-15 minutes. Chop the onion finely, heat the oil in a pan, fry the onion, salt. Boil hard-boiled eggs, chop finely, pour fried onions and eggs into porridge, stir.
Step 3
Rice porridge with berries
Rinse the rice thoroughly, put in boiling water, cook covered for 3 minutes over high and 7 minutes over medium heat, reduce heat again and cook for another 2 minutes until the water boils away. Turn off the heat and leave the porridge to simmer for another 10-12 minutes in a warm place. Rinse the strawberries and mix gently into porridge, pour over with honey and serve hot.
Step 4
Barley porridge
Pour cold water over the cereal and leave overnight. Drain the water, rinse the cereal so that the water runs down clean and not cloudy. Heat milk to 40 ° C, add cereal, cook until boiling. Remove the pan from the heat, close the lid and cook in a water bath until tender, extinguish the heat, cover the pan with a towel and simmer the porridge for another 10 minutes.
Step 5
Guryev semolina porridge
Peel the nuts from the shell, pour boiling water for 2-3 minutes, remove the skin. Dry the nucleoli, pound, adding 1 tsp each. warm water for 1 tbsp. nuts, and put in a separate bowl. Pour the milk into a cast iron skillet, place in a preheated oven, remove the browned froths and put in a separate bowl (collect 10-15 froths).
Step 6
Cook the thick semolina porridge in the remaining milk: bring the milk to a boil, pour the cereal through a sieve, cook, stirring constantly, for 1-2 minutes, remove from heat and let stand for 10-15 minutes so that the porridge swells. Pour crushed nuts, sugar, mashed spices into the porridge, add butter and stir.
Step 7
Pour 0.5-1 cm of porridge into a fireproof dish with high edges. Place the milk froth on top, add another layer of porridge and continue to alternate between porridge and froth. Add a little jam and star anise to the penultimate layer of porridge. Preheat the oven, reduce heat to low and place the dishes in there for 10 minutes. Pour jam on the finished dish and sprinkle with crushed nuts.
