Pot, Boil: 10 Recipes For Porridge From Buckwheat To Bulgur

Health 2022

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Pot, Boil: 10 Recipes For Porridge From Buckwheat To Bulgur
Pot, Boil: 10 Recipes For Porridge From Buckwheat To Bulgur

Video: Pot, Boil: 10 Recipes For Porridge From Buckwheat To Bulgur

Video: MANGO BUCKWHEAT PORRIDGE | vegan \u0026 gluten-free | #WHOLEGRAINWEEK 2022, December
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Porridge is associated with a healthy breakfast or a budget dinner, therefore, they no longer cause admiration - who will be surprised by morning oatmeal or hastily boiled buckwheat? We recommend that you diversify the usual taste of cereals with the help of a seasonal harvest or stocks from the freezer, as well as use in an unusual way not very popular or long-boring varieties of cereals. We have collected recipes for hearty and healthy savory cereals that are suitable both as a side dish and as independent dishes. Feel free to experiment: add your favorite vegetables, herbs and spices, replace refined ingredients with more affordable ones and vice versa. All recipes are for two servings.

Polenta baked with mushrooms

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Ingredients:

520 ml water

3/4 cup cornmeal

6 tbsp. l. grated parmesan

340 g champignons

85 g of fontina cheese

salt

pepper

dried sage

olive oil

butter

preparation:

Preheat oven to 180 ° C and butter a baking dish with butter.

Add ½ tsp to boiling water. salt and add cornmeal slowly, stirring thoroughly. Add ½ tbsp. l. olive oil and sage. Reduce heat and simmer for about 20 minutes, stirring constantly with a wooden spoon. Stir in 2 tbsp. l. parmesan.

In a large skillet, melt 1 tbsp. l. butter with 1 tbsp. l. olive oil over medium-high heat. Add half the chopped mushrooms, sage, pepper and salt. Fry for 5 minutes until golden brown, stirring constantly. Cook the rest of the mushrooms in the same way.

Place half of the polenta in a baking dish and flatten. Top with half the mushrooms, then half the grated fontina cheese and sprinkle with Parmesan cheese. Layer the remaining ingredients in the same way.

Bake for 15 minutes, until the cheese melts and begins to bubble. Serve the polenta hot.

Pea porridge with rosemary

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Ingredients:

500 g dry peas

1 onion

1 sprig of fresh rosemary

2 eggs

30 g butter

1/2 tsp white pepper

2 tbsp. l. malt vinegar

salt

preparation:

Soak the peas overnight in plenty of water.

Preheat oven to 180 ° C. Lubricate a thick-walled pan with butter or sunflower oil.

Boil the peas, finely chopped onions and a sprig of rosemary in a saucepan covered with a lid. When the peas start to boil, take out the rosemary and drain.

Grind peas and onions until smooth, stir in lightly beaten eggs, softened butter, add pepper, vinegar and salt.

Pour the mixture into a mold, place it in another large mold or a deep skillet, then fill it halfway with water.

Bake for 30-45 minutes or until tender. Serve warm.

Couscous with chicken, dried apricots and chickpeas

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Ingredients:

1 tbsp. l. olive oil

1 onion

200 g chicken breast

ginger root

1-2 tbsp. l. harissa pasta

10 pieces. dried apricots

220 g chickpeas

200 g couscous

200 ml hot chicken stock

coriander

preparation:

Heat olive oil in a large skillet and sauté the onions for 1 to 2 minutes, until softened. Add the diced chicken breast and sauté for 7-10 minutes until tender.

Add the grated ginger and harissa, mix thoroughly and cook for another 1 minute.

Add dried apricots, chickpeas, couscous, pour in the broth and stir. Cover and leave for 5 minutes to soften the couscous.

Stir the porridge again. Serve with coriander and harissa.

Paella with seafood

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Ingredients:

6 pcs. mussels

1/2 kg small fish for broth

200 g rice

4 lobster

4 shrimps

4 squid

1 small tomato

garlic

parsley

saffron

salt

olive oil

preparation:

Peel the shrimp, mussels, lobster and slice the squid.

Boil small fish broth (about 45 minutes) and add mussels. When they open, remove them from the pan. Strain the broth.

Fry the lobster, shrimp, squid, tomato, parsley and garlic in olive oil until lightly browned.Add rice, mussels and saffron, pour in broth and salt.

Leave the paella on medium heat for 18-20 minutes, then remove from heat and let it brew for 2-3 minutes.

Buckwheat porridge with pumpkin and mushrooms

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Ingredients:

4/5 cup buckwheat

300 g mushrooms

300 g pumpkin

2 medium onions

2 tbsp. l. vegetable oil

1 tsp Sahara

fresh thyme

1/2 tsp salt

pepper

preparation:

Process and boil the mushrooms, chop the onion into half rings. Peel and dice the pumpkin.

Sort out and rinse the buckwheat, pour boiling water (for crumbly porridge, there should be 2 times more water than buckwheat), salt and cook until tender.

While the buckwheat is boiling, fry the onion in sunflower oil until tender golden brown, then add the mushrooms and pumpkin. Fry, stirring occasionally, for 10 minutes until browning evenly. Add salt, pepper and sugar to taste.

Transfer the buckwheat porridge to the vegetables, stir, turn off the heat and leave under the lid for 5-10 minutes. Serve with fresh thyme or herbs to taste.

Quinoa with corn, tomatoes and avocado

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Ingredients:

1/2 cup quinoa

1/2 cup frozen corn

1 avocado

2 small tomatoes

1 small onion

1 stalk of green onions

1/2 small chili

a small bunch of cilantro

3/4 cup vegetable stock or water

1 tbsp. l. lime juice

2 tbsp. l. olive oil

salt

preparation:

Rinse the quinoa in cold water and fold over a sieve.

Heat 1 tbsp. l. olive oil in a saucepan over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Add the quinoa and cook, stirring constantly, for 3-4 minutes. Pour in broth or water, salt and bring to a boil over high heat. Then reduce heat to low, cover the pot and cook until the liquid is completely absorbed. Stir the quinoa and cool.

Boil corn in boiling salted water. Peel and chop hot peppers. Cut the tomatoes into medium cubes. Chop the cilantro and green onions finely.

Combine all vegetables and herbs in a large bowl, drizzle with remaining olive oil, lime juice and salt. Add quinoa and stir. Serve with lime wedges and diced peeled avocado.

Oatmeal with vegetables and soy sauce

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Ingredients:

1 small zucchini

1 small carrot

1 medium onion

4 cups vegetable stock or water

1 cup oat bran oatmeal

1 tsp dry provencal herbs

olive oil

lemon juice

freshly ground black pepper

salt

soy sauce

preparation:

Preheat oven to 180 ° C.

Cut the zucchini and carrots into small cubes and the onions into thin feathers. Put vegetables on foil (onion separately, carrots and zucchini - together), sprinkle with Provencal herbs, sprinkle with lemon juice, salt and pepper. Drizzle with olive oil, fold the foil into an envelope and place in the oven for 30 minutes. After turning off, leave vegetables in it for 8-10 hours or overnight.

Cook the oatmeal in broth or water, stirring constantly. After boiling, cook for 2-3 minutes. Remove from heat and leave covered for a few minutes.

Divide the oatmeal into warmed bowls, place the baked vegetables and onions in the center, top with the soy sauce and olive oil, and serve immediately.

Bulgur with nuts and dried fruits

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Ingredients:

2 tbsp. l. olive oil

1 small onion

1 clove of garlic

3/4 tsp ground coriander

3/4 tsp ground cumin

1 cup bulgur

1/4 tsp salt

1.25 cups water

1/3 cup dried fruit (raisins, dried cranberries, or cherries)

2 stalks of green onions

1/3 cup toasted pine nuts

preparation:

Wash the bulgur, chop the garlic and onion finely.

Heat olive oil in a shallow saucepan over medium heat. Add onion, garlic, coriander and cumin. Fry, stirring constantly, until the onion is soft, then add the bulgur, salt and cook for another 1 minute.

Pour in water, bring to a boil, cover and simmer for 10 minutes.

Remove from heat, stir in dried fruit and leave covered for another 5 minutes.

Serve with chopped green onions and pine nuts.

Mexican millet porridge

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Ingredients:

2 tbsp. l. olive oil

1 clove of garlic

1 glass of millet

1 small onion

1 jalapeno or chili

500 ml vegetable broth

3 tbsp. l. tomato paste

1/2 tsp salt

1/4 tsp ground cumin

1 hard and ripe tomato

small bunch of cilantro

lime juice

preparation:

Rinse the millet. Heat oil in a small saucepan over medium heat, add finely chopped garlic. When the garlic begins to sizzle, stir in the diced onion and the finely chopped jalapenos. Fry, stirring occasionally, until the onions are golden brown.

Add millet, stir and cook for 4-6 minutes.

Pour in the vegetable stock and add the tomato paste, salt, cumin and finely chopped tomato. Bring broth to a boil, stir and cover. Reduce heat to low and simmer for 25-30 minutes until all liquid is absorbed.

Remove from heat and leave covered for 10 minutes. Serve with chopped cilantro and lime juice.

Barley porridge with meat and vegetables

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Ingredients:

3/4 cup pearl barley

250 g lamb (or any other meat)

1/4 tsp cumin seeds

1/2 tsp sweet paprika

2 small cloves of garlic

1 small onion

2 glasses of water (for making pearl barley)

100 g frozen vegetable mix (carrots, corn, peas)

vegetable oil

pepper

salt

preparation:

Sort the barley, rinse and soak for several hours (or overnight) in plenty of water. Then boil it: it will take no more than an hour to cook it.

Cut the meat into small cubes and fry in vegetable oil for 2 minutes. Add cumin, paprika, finely chopped garlic and onion, salt and pepper. Fry the meat until golden brown.

Pour in 1-1.5 cups of water, salt after boiling, if necessary, and cook until the meat softens - during this time, almost all the liquid should evaporate.

Add the frozen vegetable mixture to the meat and cook, stirring constantly, for 2 minutes.

Add barley, stir well, reduce heat to low and leave covered for 2 minutes. Serve hot and with fresh vegetables.

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