Wheat porridge cooked in a slow cooker is a tasty and healthy dish that children will eat with great pleasure. If boiled without milk, this porridge can be eaten during the fast.
How to cook wheat porridge in a slow cooker
To prepare ordinary wheat porridge, take 1 multi-cooker glass of wheat groats, 4 multi-cooker cups of water or milk, 50 g of butter (butter or vegetable), salt - to taste, spices, fruits - to choose from.
Rinse the wheat grits and add them to the multicooker. Pour the cereal with water, salt, add spices if desired and mix. Set the "Buckwheat" mode on the multicooker. Add butter or vegetable oil to the finished porridge. Serve water-boiled wheat porridge as a separate dish or as a side dish with meat.
To prevent the milk porridge from escaping, just in case, make an oil rim on top of the inside of the bowl.
To cook wheat porridge in milk, put the washed cereal in a multicooker, pour milk, add salt and sugar. Set the mode "Milk porridge". Add pieces of fruit and vanilla to the finished dish.
If the wheat porridge in the multicooker is too liquid, switch the Milk porridge mode to the Heating mode for 30 minutes.
You can make cutlets from cold porridge. Add a little semolina, an egg to it, mix everything. Blind small patties and sauté them in butter. Serve hot.
Wheat porridge with mushrooms in a slow cooker
Cook millet porridge with mushrooms in a slow cooker. You will need: 100 g of mushrooms, 2 onions, 100 g of wheat groats, 300 ml of mushroom broth, 3 tbsp. sunflower oil, salt and spices - to taste.
Boil the mushrooms, discard them in a colander. Refrigerate and chop finely. Pour vegetable oil into a slow cooker, put mushrooms. Turn on the "Baking" mode for 1 hour. Finely chop the onion. After 15 minutes of the program, add the onion, a tablespoon of vegetable oil to the mushrooms, mix and turn on the multicooker again. Stir the mushrooms several times while cooking.
Rinse the cereals well, add them to the mushrooms after the end of the Baking program. Stir, pour over the mixture with the mushroom broth left over after cooking. The liquid must completely cover the contents. Set the "Buckwheat" mode to 1 hour.
Mushroom sauce is perfect for such porridge. The ratio of ingredients in this recipe is up to your taste. Peel and chop the onion, cut the fresh mushrooms into small pieces. Fry mushrooms and onions in sunflower oil, salt and pepper. The liquid will evaporate during frying. When this happens, pour in the milk, simmer the mushrooms and onions for 2 minutes and turn off the heat. Put the porridge on a plate and top with the mushroom sauce.
