What can you make porridge from? How to cook different cereals - a useful reminder. What cereals are best to eat

Almost the best option for breakfast - porridge. Whatever you choose (and the choice of hearty and healthy cereals is quite wide: oatmeal, rice, buckwheat, pearl barley, corn, semolina, peas), any porridge is a dietary product that is invariably healthy, complete diet for everyone who decides to eat right.

Cooking any porridge is very simple, but today we will turn your attention to the basic tips that will allow you to quickly and correctly cook any porridge for breakfast, and we will also tell you about the coolest recipes that you can easily use the next morning.

How to quickly cook oatmeal

The average cooking time for oatmeal both in water and in milk does not exceed 10 minutes. The best option is to dilute the milk with water in equal parts. Pay attention to the size of the cereal that you are going to cook. Coarse grinding is cooked for 10 minutes, medium - 5-7, and small (or instant) for about 1 minute.

Be sure to look at the instructions that manufacturers indicate on the packaging with porridge: this is often very useful advice and a direct recipe directly to the type of cereal you bought. General Recipe one is to bring milk or water to a boil (depending on how high-calorie breakfast you want to get - milk porridge has a much higher energy value), add oatmeal there and mix, reducing the heat a little. Depending on the size of the flakes, porridge is boiled until tender, a pinch of salt, butter or sugar is added to taste, after which it is left to brew under the lid for a couple of minutes. To taste, you can add any topping, for example, bananas or

We advise you to definitely try it: its main advantage over the universal classic recipe described above, in that in the morning you will not spend a single minute preparing breakfast, but will immediately recharge your batteries for the whole day thanks to a hearty, vitamin porridge, while being very elegantly decorated.

How to quickly cook rice porridge

The traditional rule for crumbly rice porridge is a cup of rice to 2 cups of liquid. It can be just milk, or it can be milk diluted with water - it all depends on your preferences, but keep in mind that cooking with milk is more difficult: it boils away faster and rice can burn easily. The brown sugar and butter added at the very end will add a very pleasant taste to your rice porridge.

For morning porridge, round rice is ideal, which you should definitely rinse under cold water. After pouring rice into a boiling pot, cook for no more than 10 minutes, stirring occasionally and checking the porridge. After it is ready, add butter and topping to taste and leave the finished dish to infuse for a few minutes under the lid.

How to quickly cook barley porridge

If you did not have time to fall out of love with barley porridge in your distant childhood, be sure to try cooking it for breakfast. Unfortunately, you won’t be able to cook it quickly: if you undercook this cereal, it will turn out tough and tasteless. Properly cooked barley helps to reduce weight, improve metabolism and remove toxins from the body.

For friable barley porridge on water, 1 liter of water is taken for 1 glass of cereal. The washed cereals are boiled for 10 minutes over high heat, and then, after adding the necessary ingredients to taste, leave under the lid to cook for another 20 minutes, stirring occasionally. Then the porridge is left to brew under the lid for another 10 minutes. The most lush and crumbly porridge is obtained in a slow cooker, and in a pressure cooker, cooking all the time will not take more than half an hour. We recommend pouring cereals overnight hot water: then in the morning the porridge will cook much faster with any method of cooking.

Despite the fact that we are used to combining pearl barley with unsweetened ingredients, for breakfast you can cook a very tasty and satisfying meal.

How to quickly cook semolina

Quickly cooking the perfect semolina porridge of excellent consistency is not as difficult as it seems at first glance. Semolina is a valuable source of vitamins, minerals, vegetable proteins and starch, it perfectly saturates, removes all harmful substances from the body and has a beneficial effect on metabolism.

Semolina is boiled in milk: to make the porridge tasty and not burnt, we recommend mixing water with milk in a ratio of 1 to 1 and, of course, use pans with a non-stick coating and a thick bottom. Medium density porridge (not too thin and not too thick) is obtained by taking 6 tablespoons of cereal per 1 liter of liquid. Enter the semolina into the pan, when the liquid boils, in a thin stream, stirring constantly - this way you will get the perfect consistency without the lumps hated by everyone. Boil for 5-7 minutes, no more - that's the time you need to get the perfect breakfast, and if after cooking you beat the porridge with a whisk, adding butter, it will acquire a delicate, airy texture and become even tastier.

You can cook semolina, you can add various other additives - it all depends on your taste preferences and fantasies. We strongly recommend preparing a very original breakfast - Porridge will need to be put in jars or cups, add almonds and leave overnight. In the morning you can enjoy an amazingly delicious breakfast without spending a single second preparing it.

Kashi have been used for a long time. They gave strength and energy to the poorest sections of the population. They were also consumed by more prosperous people who prepared them in addition to other dishes.

At present, a large number are known different types croup. Many valuable varieties have been popular since ancient times.

The most useful cereals

The benefits of a particular porridge are determined by the following factors:

• The presence of vitamins important for the body.
• The content of essential trace elements.
• The presence of a complete protein and amino acids.
• The value of the glycemic index.

Advice! Do not cook porridge in an enameled container. The grits will burn, and the enamel will crack and fall into food.

Oatmeal, sir!

Oatmeal is obtained from oats. Useful properties are determined by the quality of grinding. The coarser it is, the more useful the product.

Hercules differs in the minimum degree of processing. It's more useful than cereals.

Groats are distinguished by an abundance of trace elements and fiber. Grains contain insoluble fibers that help to clean out toxins.

Most people who lead a healthy lifestyle start their day with oatmeal.

This product has the following useful properties:

• It has a beneficial effect on the skeletal system and its development.
• Recommended for pain in the abdomen.
• Increases the body's resistance to various diseases.
• Cleanses the intestines from excess substances.
• It has a good effect on the skin. Normalizes activity digestive system, blood sugar, and also strengthens blood vessels.

It is in oatmeal that contains tocopherol, which helps maintain smoothness. skin and improve complexion. Biotin affects the strengthening of nails and hair, and B vitamins protect against depressive conditions.

To cook porridge deliciously, you need to cook it in three stages. First, the flakes are poured with water and boiled over low heat until thickened. Then some milk is added. After the porridge thickens, another part of the milk is added and brought over low heat until cooked.

Advice! Oatmeal is considered an excellent source of energy, which allows you to feel full for a long time and avoid unhealthy snacks.

Buckwheat

Buckwheat is considered the best cereal in terms of nutritional value with a minimum calorie content. This product is rich in magnesium and iron, which is important for heart function.

Buckwheat is prescribed by doctors as the main component of the diabetic diet. It does not raise blood sugar levels.

Many do not guess, but buckwheat does not belong to cereal crops, but to herbaceous ones. Sorrel is considered her relatives, so the product has a minimum calorie content.

Porridge has the following benefits:

• Positively affects the immune system.
• Improves the work of digestion, blood supply, vascular system.
• It is prescribed for a diseased liver and atherosclerosis.

• Affects the reduction of bad cholesterol.
• Buckwheat contains selenium, which is a strong antioxidant and allows you to freeze the aging process of the body.
• Folic acid contributes to the proper functioning of the immune system.

Buckwheat is versatile. It can be cooked with meat, vegetables, mushrooms, milk or cottage cheese.

Advice! This product does not cause allergic reactions. When growing it, chemicals and genetic engineering are not used, so buckwheat can be recommended to those who take care of their health.

Pearl barley

One of the oldest cereals is barley. When grinding its grains, pearl barley is obtained. This product was used in the old days to restore strength, as it is rich in protein.

Barley, in addition to protein, contains fiber, potassium and phosphorus.

When choosing which porridge is considered the most useful for breakfast, you should try barley. It allows you to normalize the work of the intestines.

Porridge has the following useful properties:

• Prevents the appearance of early wrinkles.
• Promotes the production of collagen, which allows you to keep the skin smooth.
• It has a positive effect on the condition of the hair and skin.
• Increases immunity.
• Promotes good digestion.

Useful components of pearl barley increase the protective functions of the body to fight viral infections.

Advice! In order to cook barley deliciously, it must be soaked in water for at least 12 hours. On an open fire, porridge is cooked to a boil, and then simmered in a water bath for six hours. Porridge can be put in a slow cooker on the languishing mode.

Millet

Millet is a useful product of minimal processing, it retains a large amount of fiber.

When deciding which cereal porridge undergoes little processing and is therefore the most useful, it is worth choosing millet. It allows you to cleanse the intestines well and removes metal salts and toxins from the body. Croup helps to reduce the development of atherosclerosis and affects the quality of vascular cleansing.

Millet is considered very useful product for the heart, this porridge contains a large amount of magnesium and potassium.

The porridge contains iron, zinc and manganese, which improve metabolic processes. Also in the composition there are substances that contribute to the removal of antibiotics, heavy metals and radionuclides from the body.

Millet has the following advantages:

• Is prophylactic constipation and natural diuretic.
• Accelerates wound healing and bone healing.
• Reduces the risk of developing cardiovascular diseases.
• Helps cleanse the body.

Millet can be cooked with milk. It is also cooked with meat, chicken or pumpkin.

Advice! The composition of cereals contains polysaccharides, so it is not recommended to use it for pancreatitis. You can not use millet porridge for patients with diabetes.

Corn

Corn is a little familiar to our table. But this product has excellent properties.

Corn porridge contains a large amount of potassium and magnesium, which makes it very beneficial for the heart. It reduces cholesterol levels and also cleanses the intestines.

Cornmeal has the following properties:

• It has an effect on the normalization of metabolism.
• It has a positive effect on the immune system.
• Strengthens gums and teeth.

Advice! When cooking, porridge should not boil too much. It is not recommended to add water during the cooking process. Viscous porridges are boiled in milk, and friable porridges in broth or water.

Rice

Rice is a staple food in many countries around the world. The most valuable is unpolished and brown rice.

Such a product allows you to effectively cleanse the body of toxins. Rice porridge has sorbent properties, normalizes digestion and envelops the intestinal wall.

Many athletes consume healthy porridge as their main source of carbohydrates.

Rice is characterized by the following advantages:

• Normalizes pressure.
• Cleanses the body of toxins and toxins.
• It helps to improve the functioning of the joints, the digestive system and the cardiovascular system.

From brown rice, you can cook porridge in a slow cooker. Grains should first be soaked in salted water for an hour, and then put in a slow cooker, pour water and cook in porridge mode. Then warmed milk, salt and butter are added and set to languishing mode.

Advice! Substances contained in rice help to stabilize the water-alkaline balance. That is why rice water is recommended for diarrhea and intestinal disorders. The composition of cereals does not contain gluten, so it can be given even to small children.

Linen

Flaxseed porridge has unique properties. Flax is considered an invaluable source of youth. It contains a large number of trace elements, especially potassium.

The most harmful cereals

There are not very healthy cereals that contain practically no fiber and have an increased glycemic index.

It is worth highlighting the following options:

• White rice contains minimal amount minerals and vitamins.
• Instant oatmeal doesn't do much good.

Advice!Gluten is present not only in different cereals, but also in products from them. It is present in pasta, bread, sausage and canned food as additives.

What cereals help to lose weight?

Experts to the question: which cereals are effective and most useful for weight loss, they answer that they consist of whole cereals, and not crushed particles.

• The feeling of satiety persists for a long time.
• Porridges energize and invigorate.
• Maintain stable blood sugar levels.
• They are low in calories.
• They have many minerals and vitamins.
• The best cereals for weight loss are buckwheat, pearl barley and brown rice.

Advice! Instant cereals do not have useful fiber and essential trace elements, so you should choose natural cereals.

What cereals are good for children?

There are several answers to the question of which porridge is the most useful and best for children. For children older than a year, buckwheat and oatmeal are considered the most useful.

• Oatmeal is necessary for vision and good brain function. It contains components that strengthen capillaries and vessel walls.
• Many cereal products contain zinc, which protects against all kinds of skin diseases.
• Buckwheat is rich in calcium and iron. Millet groats extra salt from the body.
• At the same time, corn porridge is recommended for dental health.
• It is worth remembering that rice porridge should be given with caution to children who are prone to constipation.
• With gluten intolerance, it is worth consuming buckwheat, rice and corn. These cereals do not contain this component.
• In terms of protein content, oatmeal and buckwheat are considered the most useful. According to the content of useful trace elements, buckwheat is in the first place.

Advice! Do not rush to put sugar and salt in porridge for young children. At the same time, taste preferences are easily deformed. Having tasted sweetened porridge, the baby will not eat unsweetened.

Cooking features

In order for porridge to be as useful as possible, it must be cooked correctly. Some subtleties of proper food preparation will help create a wonderful dish:

• The less processing, the more useful the cereal. It is worth using coarse grains and unpolished grains.

• The cereal must be thoroughly washed. This will clean the grains of dust, but will not wash away the beneficial substances.

Tasty additions diversify the menu. In this case, you can use a variety of fruits, berries and nuts.

Regular consumption of valuable cereals will bring great benefits and health to the body.

Helpful Hints

Kasha is a traditional Russian dish consisting of boiled different types of cereals and cereals. There are a lot of recipes for cereals. In doing so, they have two main options.

Porridges are considered the ideal solution for breakfast. They are satisfying and light, have useful properties that are necessary for correct operation our gastrointestinal tract.

Since the prices for cereals are not high, cereals are available to everyone. Each house has an impressive supply of various cereals, but you must admit that it is not always possible and not for every housewife to cook delicious porridge the first time. This requires some skill. You need to try to cook porridge at least once, because until you try it yourself, you definitely won’t learn.




Pots with thick walls and a bottom, as well as heavy lids, are considered suitable dishes for cooking cereals with milk. Ready porridge must be kept warm for a while. No wonder in Russia porridge was cooked in massive cast-iron pots and left to languish in a Russian oven.

In this article today will be discussed about liquid cereals boiled in milk.

How to cook semolina




Semolina porridge tends to stick to the pan if it is cooked in pure milk. To prevent this, it is necessary to wipe the bottom of the pan, which was previously rinsed with room temperature water, with a small ice cube.

Semolina can be cooked without adding milk, then it will already turn out to be a dietary dish.

If the semolina is first lightly fried in a pan, then the porridge will turn out crumbly and very tasty.

1. Bring one liter of milk to a boil, salt, put sugar, and in a thin stream, in order to avoid lumps in our porridge, introduce about six tablespoons of cereal.

2. It is important to always be near the pan, since semolina porridge with milk is a big fan of “running away”. Therefore, we guard her, constantly stirring. Cook the porridge for about five minutes.

3. Now add the butter and remove from the stove, mixing our porridge well. If this is not done, lumps will appear.




4. Zcover with a lid and let stand for about ten minutes. When serving, you can add more oil to the porridge. This will definitely not spoil it, but the taste will be amazing. Properly cooked semolina porridge is the best porridge in the world, according to children.

How to cook millet porridge




Millet porridge is called golden because it is very useful. It is a body cleaner that performs this role better than any other cereal. Millet is full of vitamins. Porridge gives satiety and energy for the whole day. This is a dietary product that is very easily absorbed by our body.

1. One glass of cereal should be washed very thoroughly before cooking, several times under running water until it is clean. There is bitterness in millet, which can be easily removed if the cereal is soaked for at least one hour.

2. After that, pour two cups of boiling water and cook for ten to fifteen minutes, remembering to constantly stir the porridge, otherwise it will quickly start to burn. Drain the boiling water and pour in two glasses of milk. Lower the temperature and continue to cook for about 15 minutes more.




3. Add salt, sugar, and at the very end butter.

How to cook rice porridge




This porridge differs from the rest in ease of preparation and taste. It is useful and very loved by many people.

1. Round Krasnodar rice is suitable for it, which must be well examined and all dark blotches removed and washed thoroughly, poured with cold water.

2. Milk for rice porridge is boiled separately and poured in after the porridge has been boiled in water until the water has completely evaporated. Do not forget to stir the porridge all the time.

3. Now it's time to pour in the milk, add salt, sugar and boil a little. If the porridge is thick, add a little more milk. You need to know that when the porridge stands a little, it will thicken even more.




4. Add the oil at the end to the pan or to the plate when serving.

How to cook corn porridge

There is one peculiarity in corn porridge. The larger its grain, the longer it will take to cook. And in general, some skill is needed to properly cook this healthy and vitamin-rich porridge. It does not contain gluten and is suitable for feeding the smallest children. The more often you eat porridge from corn grits, the better. It has a beneficial effect on the liver and improves intestinal motility.




Corn grits are dried corn kernels that have been ground and crushed. Porridge from this cereal is fragrant, juicy and soft.

As a standard, corn porridge is prepared in a ratio of 1:4. Moreover, the more liquid (water or milk), the thinner the porridge will be. Corn grits absorb a lot of liquid.

1. In order to cook this porridge correctly, you need a pan with a thick bottom and walls, because the porridge will not boil much, but languish, and therefore it will simply start to burn.

2. You need to cook it on average temperature regime about 40 minutes. Before that, rinse thoroughly, removing all unnecessary. It is necessary to constantly stir the porridge.

3. Approximately in the middle of cooking, when the porridge is already quite thick, you can pour milk into it in a thin stream.

4. Cornmeal porridge thickens very quickly, keep this in mind.




5. Don't forget to salt and add sugar to your liking. When serving, be sure to add a piece of butter to the plate.

How to cook barley porridge

Porridge from barley groats was unreasonably forgotten. Nevertheless, it is extremely useful. Barley porridge is easily digestible and can be used for diet food. If you use it regularly, you can get rid of the tendency to allergies.




It treats disorders in the genitourinary and endocrine systems. It contains a large amount of amino acids that produce collagen, normalize hair and nail growth, and also help smooth wrinkles.

This amazing porridge, thanks to the minerals in its composition, can even cope with depression and stress, which is very important in our time. Therefore, cook barley porridge more often and heal your body.

1. For one glass of cereal, take two glasses of milk and the same amount of water, salt and sugar to your liking, the obligatory presence of butter.

2. We put the washed cereal on the stove, fill it with water and leave it until it boils completely. Then we pour milk, salt and sugar our porridge. Mix well and leave it to languish on the stove reduced to a minimum for another 15 minutes, stirring from time to time so that it does not burn.




3. The next step will be the obligatory aging of porridge. To do this, we put it either in the oven, or cover it with a thick blanket and leave it like that for the same time that it took for the whole process of cooking it. Be sure to add butter when serving this wonderful and delicious porridge.

How to cook pea porridge




Pea porridge is very nutritious. It is rich in vegetable protein. This suggests that it is the perfect side dish for any main course. There are a lot of valuable nutrients in porridge.

It has been present in Russian cuisine for several centuries, and for good reason! The product is very satisfying with a high nutritional value. Porridge is also loved by vegetarians, as it brings great benefits. Recommended for both athletes and all other people.

1. It is advisable to put peas for porridge soaked in water overnight. This will help it cook evenly later on. Well, the cooking of porridge itself will take no more than 40 minutes.

2. A cup of dry peas will need two cups of water, as well as salt and butter.

3. Soaked peas are poured with water and brought to a boil. Then you need to reduce the temperature and continue to cook at a minimum for about half an hour.

4. It is better to put salt in porridge at the very end, when the peas are already well boiled. Be sure to add oil, and the more, the porridge will be richer and tastier. Whip a little

oil with a fork.




Pea porridge should not be stored. Try to use it right away.

How to cook oatmeal

Oatmeal is the queen of all cereals. But for some reason a lot of people don't like it. And very in vain!




It is the most useful of most cereals. It's perfect perfect solution for breakfast. It charges for the whole day with energy and vivacity, saturates the body essential vitamins and even gives a good mood.

Oatmeal is useful because oat flakes are not subjected to heat treatment, and retain all the usefulness that is inherent in them by nature itself. Oatmeal easily cleans the kidneys and liver, frees the body of toxins, improves our immunity and has a beneficial effect on the brain.

Read also:What will happen to your body if you eat oatmeal regularly?

1. In order to cook very tasty oatmeal, you need to put a glass of milk added to the pan on the stove.

2. While it is heating, rinse six tablespoons of cereal in water. Gently drop our flakes into the boiled milk and proceed to cooking, stirring constantly.




3. When the porridge is boiled for ten minutes, you can add sugar and salt and mix everything thoroughly.

4. Add oil and remove the finished porridge from the stove.

How to cook barley porridge

Barley porridge is practically not appreciated today and is undeservedly absent from our tables.

It is noteworthy that once it was the favorite porridge of Peter l. Barley porridge is a really nutritious and healthy cereal, it is not for nothing that it is present on the menu of the military, kindergartens, schools and hospitals. Moreover, at such a low price you can get a healthy and satisfying product.




It just needs to be cooked right. This is an important condition. Otherwise, barley will remain tough, tasteless, and hardly anyone will eat it.

1. Before you start cooking, be sure to soak it for 12 hours in water. Moreover, the whole secret is that soaking should take place in clear proportions of 1: 1 (exactly one liter of water is needed for one glass of grain). Leave your future porridge all night.

2. After the time has elapsed, the water must be drained.

3. Heat up two liters (for one glass of pearl barley) milk to 40 degrees and pour barley into it.

4. Cook with the lid open until the milk boils for five minutes.

5. Then you need to close our pan with a lid, remove it from the stove and put it in a water bath in another pan of a larger volume. This is necessary so that our porridge does not settle, milk does not burn, and in general, so as not to constantly monitor it and not be at the stove.

6. Boil for about an hour, then wrap with a warm blanket and let the porridge brew well. You can sweat instead of a blanket in the oven. So the porridge will become even softer.




* Soaking will give barley porridge friability.

* You need to salt the porridge after it boils.

*Grout will cook quickly, on the packaging of which it is written that it has undergone preliminary processing.

* Butter added to barley porridge will significantly improve its taste.

*During cooking, the cereal increases in size up to five times. This must be taken into account when preparing.

How to cook oatmeal porridge




Hercules porridge is prepared easier and much faster than other cereals. It is healthy, nutritious, very tasty and also satisfying. It gives energy and keeps your stomach healthy. There are a lot of trace elements and B vitamins in hercules. This porridge has recently become very popular with everyone who switches to a healthy diet.

1. When preparing this porridge, it is not necessary to wash it, since it is processed and packed at the factory. If your oatmeal has been stored at home for a very long time, then it is better not to use it for food, as the flakes become bitter over time.

2. Capacity with 500 ml. milk put on the stove, salt, add sugar. As soon as the milk boils, you need to pour one glass of hercules into it, mix and cook for another fifteen minutes.




3. At the end, you should wrap the finished porridge so that it is infused. When serving, add butter to each plate.

How to cook porridge

1. It is good to use filtered water, because if you use running tap water, the porridge will absorb a possible chlorinated smell or acquire a metallic taste of water.

2. You need to take dishes for cooking with a large bottom so that the porridge does not burn.

3. To improve the taste of any porridge and to increase the value of cereals, it is necessary to fry the cereals before cooking.




4. When cooking porridge, put the cereal in already salted water that is boiling.

5. Loose porridge can be folded at the end of cooking into a colander for thorough rinsing.

6. Before you cook this or that porridge, you need to sort, sift and thoroughly rinse the cereal. But it is worth remembering that semolina, barley, corn grits, as well as oatmeal flakes are never washed.

7. Some cereals are soaked to shorten the cooking process. It must be remembered that the less cereal is subjected to any heat treatment, the higher its nutritional value.




8. In order to remove excess starch, any small litter and bitterness from any cereal, the cereal should be boiled not in one, but in two waters. Drain the first water brought to a boil and pour another.

9. To soften more or less hard water, add a small cube of butter to the porridge at the beginning of cooking.

10. In order to enhance the taste of cereals, you can add various additives to them. Dried fruits and berries can be put in sweet ones, cheese or mushrooms are added to unsweetened ones.




11. Salt is put in both sweet and non-sweet cereals.

13. In all cereals that are boiled in milk, salt should be put less than in boiled in water. And salt should be put before cereals.

14. As a rule, viscous porridges are boiled in milk, and crumbly porridges in broth or water.

15. The amount of water in the porridge depends on what consistency it will be, liquid or viscous.

16. Any porridge will taste better if it is cooked not in water, but in milk.

17. If rice porridge is boiled in meat broth, it will be much tastier than boiled in water.

18. So that the rice does not stick to the walls of the pan, it is necessary to grease it with oil, and also put a piece in the porridge.




19. In order to prevent rice from sticking to the bottom of the pan in which it is cooked, it is better to steam it.

20. Dishes from semolina will be many times more magnificent if the grits are soaked in milk for half an hour.

The benefits of cereals are very large and each has its own advantages. People around the world love cereals for their invaluable benefits for the body and for their special, incomparable taste.

Porridge is an almost perfect side dish and an excellent independent dish with a rich set of essential nutrients, vitamins and trace elements.

Porridge is satisfying, provides the body with energy for long hours and fits well on the stomach. With proper culinary skills and a recipe, any porridge, but even without them, is more than an edible thing that is easy to cook. Any taste deficiencies are easily compensated by a combination of porridge with meat, milk and other additives.

In some cases, associated with the disease, porridge becomes almost the only food that a person can eat. However, everything is good in moderation.

Like other things around us, porridge can be both medicine and poison.

For a long time eating a single porridge, you are likely to lose health due to the extreme inferiority of the diet. Porridges, even from different cereals, cannot replace all food.

In addition, some types of cereals and legumes contain substances that can have a negative effect on the body. It is very important to know which cereals can be eaten without restrictions, and which ones are not.

From a dietary point of view, cereals are far from ideal food. The basis of most cereals are cereals (the exception is pea). Cereals contain a lot of starch. In the body, starch is easily and quickly converted into glucose, which enters the bloodstream. Excess glucose is quickly deposited in fat and is especially dangerous for people suffering.

Glycemic index

To indicate the effect of a particular food on blood sugar levels, scientists have introduced the glycemic index (GI) of foods. The lower the GI, the more preferred the product for the average person. The exception is athletes who need high GI foods for quick recovery during and after competition.

The glycemic index of pure glucose is 100. In comparison with it, the GI of all other products is determined.

The glycemic index of the same product varies depending on the region, weather conditions during growth, and other indicators. In addition, the GI can be greatly increased when supplements are used. For example, milk increases the GI of porridge by 3-4 times. The recipe also has an impact.

The indicated values ​​are averages, may differ for a particular product and are valid only for cereals without additives.

The best cereals by glycemic index:

Worst cereals by glycemic index:

Oatmeal and millet porridge with a GI in the range of 40-65 are approximately in the middle of the rating and can be classified as both beneficial and harmful in terms of GI.

The large variation in GI is due to the pre-processing of the product, as well as the variety of the same cereal. For example, brown and wild rice have a GI of around 50, while white steamed rice has a GI of around 70.

Let us dwell separately on semolina. Less processing - more benefits, and semolina is the best confirmation. Being a by-product of wheat flour production, this cereal not only has a high GI and is poor in terms of vitamins and trace elements, but also interferes with the absorption of vitamin D, iron and calcium. The lack of the latter weakens the bone tissue.

More expensive outlandish crops like quinoa have their advantages in terms of chemical composition, but the tangible difference in price does not allow us to call these products publicly available, and therefore we did not include them in the rating.

Protein and calories

Porridges are a source of not only carbohydrates, vegetable fibers, fats, vitamins and minerals, but also protein. Vegetable proteins are inferior to animals in terms of amino acid composition and digestibility, but they are still useful and necessary for our body.

Among the crops common in Russia used in cereals, there is no protein champion.

On average, 100 g of cereal contains about 10 g of protein.

Pay special attention to fig. Although this crop is extremely popular, it is inferior to almost all cereals in terms of protein content in its raw form: 7 g of protein per 100 g of pure rice versus 9-11 g per 100 g of cereals of other crops.

Peas contain about 20 g of protein per 100 g, which is why they and other legumes are often called meat substitutes.

When cooking, the mass of cereals increases greatly due to water. The calorie content of all ready-made cereals is approximately the same and amounts to 100–140 kcal per 100 g.

Porridge is our strength

Obviously, there is no ideal porridge and cannot be. But now stores offer us an incredible variety of cereals, legumes and other crops. Everyone can make a set of optimal products for themselves based on the budget, taste preferences, goals, and the diet corresponding to these goals.

Nutritionists do not get tired of repeating that the morning meal should begin with a nutritious breakfast, which can increase a person's performance by 30%. At the same time, porridge is the most popular dish for breakfast, and not by chance. From ancient times to this day, "shchi and porridge are our food." And yet, why? Cereals are rich in "slow" carbohydrates ("energy" for the body), B vitamins (protect nervous system), and are also an excellent source of fiber (improves digestion and is responsible for removing accumulated toxins from the body). ELLE offers to move from theory to action: your choice of 10 recipes for porridges from spelled, millet, rice, oatmeal and semolina from chefs of famous restaurants.

Mozzarella Bar on Moskovsky (restaurants of Aram Mnatsakanov)

• Difficulty Easy
• Type Main course
• Time 50 minutes
• Person 1

Ingredients

• Milk - 330 ml
• Rice flakes - 50 g
• Sugar - 1 tsp
• Apple - 1 pc.
• Butter - 10-15 g

Cooking

1. First, prepare the apple in syrup. To do this, boil a small amount of water with sugar, season with cinnamon and bring to the syrup density. Put the whole apple in syrup and cook until soft.
2. Bring the milk to a boil (just make sure that it does not run away), pour cereal into it, mix, then add sugar. Stirring constantly, bring to readiness for 7-10 minutes. At the end of cooking, add butter.
3. Cut the finished apple into slices, transfer the porridge to a bowl, decorate with apple slices, sprinkle with cinnamon.

Grand Cafe Dr. Zhivago"

• Difficulty Easy
• Type Main course
• Time 1 hour
• Person 2

Ingredients

• Semolina - 200 g
• Sugar - 100 g
• Blueberries - 200 g
• Cream - 400 ml
• Milk - 600 ml
• Dried fruits - 100 g

Cooking

1. Mix blueberries with sugar and leave for several hours.
2. Boil semolina porridge in cream with vanilla. Finely chop dry fruits. Pour the milk into a wide saucepan and place in the oven at 160°C. Simmer until foam appears. Remove with a slotted spoon and transfer to a flat dish. Cooking 4 more foams.
3. Put a layer of blueberries on the bottom of the pan, then a layer of semolina. The next layer is dried fruits, foam and so on. The last layer of porridge is covered with sugar. We put the form in the oven, cook at 170 ° C until caramel forms on the surface.
4. We take out the form from the oven. We decorate the porridge with dried fruits.

Cafe-bakery "Khlebnaya Lavka", Chef Mikhail Simagin

• Difficulty Easy
• Type Main course
• Time 30 minutes
• Person 1

Ingredients

• Millet groats - 50 g
• Water - 200 ml
• Milk - 150 ml
• Salt, sugar to taste
• Parmesan cheese - 25 g
• Cheddar cheese - 15 g
• Egg - 1 pc.

Cooking

1. Boil millet groats in water until half cooked, add milk, salt, sugar to taste.
2. Add the grated cheddar, stir until the cheese disappears completely, put it on a plate, sprinkle with grated parmesan.
3. To prepare a poached egg, bring salted water to 80 degrees, break an egg into it, cook for 2-3 minutes.
4. Put the poached and basil leaves on top of the porridge.

Restobar "Prozhektor", chef Maxim Myasnikov

• Difficulty Easy
• Type Main course
• Time 45 minutes
• Person 1

Ingredients

• Rice round-grain - 70 g
• Butter - 70 g
• Milk - 200 ml
• Water - 100 ml
• Orange juice - 150 ml
• Pumpkin - 100 g
• Sea buckthorn fresh-frozen - 50 g
• Rosemary - 1 branch
• Sugar - 40 g
• Olive oil - 20 ml
• Salt to taste

Cooking

1. Bring water to a boil, add rice and stir. Pour milk in parts as it boils. In the process, add salt and sugar, cook until tender. We tighten the porridge with butter and leave it on the stove to reach.
2. Cut the pumpkin into cubes, fry in a mixture of olive and butter. Pour in orange juice, add sugar and rosemary branch, evaporate to a sauce. Put the sea buckthorn berries in the sauce, bring to a boil. Add butter, mix well.
3. We spread the porridge on a plate, pour over the sea buckthorn-pumpkin sauce. Serve with fresh bread and butter.

Gastrobar "We're not going anywhere", chef Dmitry Shurshakov

• Difficulty Easy
• Type Main course
• Time 45 minutes
• Person 1

Ingredients

• Oatmeal - 50 g
• Milk - 200 ml
• Bananas - 50 g
• Raisins - 10 g
• Dates - 20 g
• Oatmeal cookies - 15 g
• Salt, sugar

Cooking

1. Pour milk into a saucepan, put on a quiet fire and bring to a boil.
2. Pour the cereal into boiling milk, stir well and boil the contents of the pan for another 15-20 minutes. After that, remove from the fire.
3. Let the porridge brew under a closed lid for another 5 minutes.
4. Add salt and sugar. Cut the dates, crumble the cookies. Sprinkle bananas with sugar and burn with a burner.
5. We decorate the porridge with dried fruits and a banana, sprinkle with cookies.

Varenichnaya №1, brand chef Alena Solodovichenko

• Difficulty Easy
• Type Main course
• Time 30 minutes
• Person 1

Ingredients

• Milk - 200 ml (glass)
• Semolina porridge - 50 g
• Vanilla pod - 1 pc.
• Sugar - 3 tsp
• Salt - a pinch
• Butter - 10 g
• Homemade jam - 10 g

Cooking

1. We warm the milk on the stove, bring to a boil, add semolina, sugar and salt. Add the vanilla bean seeds and stir quickly with a whisk until thickened.
2. Put the finished porridge on a plate, put a piece of butter and a spoonful of your favorite homemade jam on top.

Minimarket "City-Garden"

• Difficulty Easy
• Type Main course
• Time 45 minutes
• Person 2

Ingredients

• Spelled - 160 g
• Salt and agave syrup to taste
• Almond milk - 500 ml
• Water - 500 ml

Cooking

1. Add spelt to boiling water. With constant stirring, let the water boil.
2. Add milk. We don't stop interfering.
3. Add salt and agave syrup. We bring the porridge to the desired consistency.
4. Serve with fresh fruits and berries.

Cafe "Tchaikovsky", chef Viktor Grimailo

• Difficulty Easy
• Type Main course
• Time 50 minutes
• Person 4

Ingredients

• Millet - 200 g
• Milk - 200 ml
• Pumpkin - 400 g
• Sugar - 20 g
• Salt - 4 g
• Butter - 60 g

Cooking

1. Pour milk with water into a saucepan, put on medium heat. Add sugar, salt, mix and wait for the milk to become very hot, but not yet boil.
2. At this point, pour out the oatmeal, stir and reduce the heat a little. After boiling, cook the porridge for 6-10 minutes, then turn it off, cover with a lid and leave for another 10 minutes.
3. At the end, add butter.

Brasserie Most Chef and Strelka Bar Brand Chef Regis Trigel

• Difficulty Easy
• Type Main course
• Time 1 hour 30 minutes
• Person 2

Ingredients

• Oat flakes - 125 g
• Almonds (petals) - 50 g
• Pecan nuts - 25 g
• Pumpkin seeds - 25 g
• Sunflower seeds - 25 g
• Cane sugar - 25 g
• Ground cinnamon - 3 g
• Peanut butter - 50 g
• Maple syrup - 50 ml
• Vanilla (pod) - 1 pc.

Additives to taste:

• dried cranberries
• Dried apricots
• Dates
• Yogurt
• Kefir
• soft curd

Cooking

1. Mix oatmeal, pumpkin and sunflower seeds, almond petals, cane sugar. Separately, mix peanut butter, maple syrup and vanilla. Add to cereal and seed mixture.
2. Lay out on a flat surface and level. Preheat the oven to 150˚C and bake for 45-50 minutes.
3. We take the granola out of the oven, transfer it to a deep plate, break it into medium pieces with a spoon. Add dried apricots, raisins, dates or dried cranberries to taste, pour kefir, yogurt or add soft cottage cheese.
4. Serve with yogurt and assorted fresh berries (blackberries, blueberries, raspberries, strawberries).