Pot, cook: 10 recipes for porridge from buckwheat to Bulgur
Text: Olga Antonova
Porridges are associated with a healthy breakfast or budget dinner, therefore, they no longer cause admiration - who will be surprised by morning porridge or hastily cooked buckwheat? We recommend you to diversify the usual taste of cereals with the help of a seasonal crop or stocks from the freezer, and also in an unusual way to use not very popular or long-timed varieties of cereals. We have collected recipes for nourishing and healthy savory cereals, which will suit both as a side dish and as separate 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 designed for two servings.
Polenta Baked With Mushrooms
Ingredients:
cooking:
Heat the oven to 180 ° C and grease with a baking dish.
In boiling water, add ½ tsp. salt and slowly pour in the cornmeal, stirring well. Add ½ tbsp. l olive oil and sage. Reduce heat and simmer for about 20 minutes, stirring constantly with a wooden spoon. Stir 2 tbsp. l Parmesan.
In a large skillet, melt 1 tbsp. l butter with 1 tbsp. l olive oil over moderately 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.
Put half of the polenta in a baking dish and smooth it. Top half the mushrooms, then half the grated Fontina cheese and sprinkle with Parmesan cheese. Likewise layered the remaining ingredients.
Bake for 15 minutes, until the cheese melts and starts to bubble. Serve the polenta hot.
Pea Porridge with Rosemary
Ingredients:
cooking:
Soak the peas overnight in plenty of water.
Preheat oven to 180 ° C. Grease the form with thick walls with butter or sunflower oil.
Boil peas in a saucepan under the lid with finely chopped onions and a sprig of rosemary. When the peas begin to boil over, remove the rosemary and drain.
Grind the peas with onions until smooth, mix in slightly beaten eggs, softened butter, add pepper, vinegar and salt.
Pour the mixture into a mold, place it in another large or deep pan, which is then half filled with water.
Bake for 30-45 minutes or until tender. Serve warm pea porridge.
Couscous with chicken, dried apricots and chickpeas
Ingredients:
cooking:
Heat the olive oil in a large frying pan and fry the onion for 1-2 minutes, until it softens. Add the diced chicken breast and fry for 7-10 minutes until cooked.
Add grated ginger and harissa, mix thoroughly and cook another 1 minute.
Add dried apricots, chickpeas, couscous, pour in broth and mix. Cover with a lid and leave for 5 minutes to make the couscous soften.
Stir porridge again. Serve with coriander and harissa.
Paella with seafood
Ingredients:
cooking:
Peel the shrimp, mussels, lobsters and slice the squid.
Boil the broth of small fish (about 45 minutes) and add the mussels. When they unfold, remove them from the pan. Strain the broth.
Fry the lobsters, shrimps, calamari, tomato, parsley and garlic in olive oil until browned. Add rice, mussels and saffron, add broth and salt.
Leave the paella on medium heat for 18-20 minutes, then remove from heat and let stand for 2-3 minutes.
Buckwheat porridge with pumpkin and mushrooms
Ingredients:
cooking:
Process and boil the mushrooms, chop the onion half rings. Peel and dice the pumpkin.
Pick and wash buckwheat, pour boiling water (for a crumbly porridge water should be 2 times more than buckwheat), salt and cook until done.
While the buckwheat is boiled, fry the onion in sunflower oil until tender golden, then add the mushrooms and pumpkin. Fry, stirring occasionally for 10 minutes until browning evenly. Add salt, pepper and sugar to taste.
Transfer buckwheat porridge to vegetables, mix, 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
Ingredients:
cooking:
Rinse the quinoa in cold water and fold it in a sieve.
Heat 1 tbsp. l olive oil in a saucepan over medium heat. Add chopped onion and fry until soft for about 5 minutes. Put 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 pan with a lid and cook until the liquid is completely absorbed. Stir the quinoa and cool.
Boil the corn in boiling salted water. Peel the seeds and chop the chili peppers. Cut the tomatoes into medium cubes. Finely chop the cilantro and green onions.
Mix all the vegetables and herbs in a large bowl, pour the remaining olive oil, lime juice and salt. Add quinoa and mix. Serve with lime wedges and peeled diced avocado.
Oatmeal with vegetables and soy sauce
Ingredients:
cooking:
Preheat oven to 180 ° C.
Cut the zucchini and carrot into small cubes, onions - with thin feathers. Put the vegetables on the foil (onions separately, carrots and zucchini - together), sprinkle with Provencal herbs, sprinkle with lemon juice, salt and pepper. Sprinkle with olive oil, roll the foil in an envelope and put in the oven for 30 minutes. Turn off the field, leave vegetables in it for 8-10 hours or overnight.
Cook oatmeal in broth or water, stirring constantly. After boiling, boil for 2-3 minutes. Remove from heat and leave under cover for a few minutes.
Spread oatmeal on warmed plates, put baked vegetables and onions in the center, pour soy sauce and olive oil and serve immediately.
Bulgur with nuts and dried fruits
Ingredients:
cooking:
Wash the bulgur, finely chop the garlic and onion.
Heat the olive oil in a shallow saucepan over medium heat. Add onion, garlic, coriander and cumin. Fry, stirring constantly, until the onions soften, then add bulgur, salt and cook for another 1 minute.
Pour in water, bring to a boil, cover and simmer for 10 minutes.
Remove from the heat, stir in the dried fruit and leave under the lid for another 5 minutes.
Serve with chopped green onions and pine nuts.
Mexican millet porridge
Ingredients:
cooking:
Wash millet. In a small saucepan over medium heat, heat the oil, add the finely chopped garlic. When the garlic starts to sizzle, add diced onion and finely chopped jalapeno. Fry, stirring occasionally, until the onions are golden in color.
Add millet, mix and cook for 4-6 minutes.
Pour in vegetable broth and add tomato paste, salt, cumin and chopped tomato. Bring the broth to a boil, mix and cover. Reduce heat to low and simmer for 25-30 minutes until all liquid is absorbed.
Remove from heat and leave under cover for 10 minutes. Serve with chopped cilantro and lime juice.
Barley porridge with meat and vegetables
Ingredients:
cooking:
Loop through the barley, rinse and soak for a few hours (or overnight) in plenty of water. Then boil: it will take no more than an hour to prepare.
Cut meat into small cubes and fry in vegetable oil for 2 minutes. Add cumin, paprika, finely chopped garlic and onion, salt and pepper. Fry meat to ruddy color.
Pour in 1-1,5 glasses of water, salt after boiling, if necessary, and cook until the meat softens - during this time almost all the liquid should evaporate.
Add frozen mixture of vegetables to the meat and cook, stirring constantly, for 2 minutes.
Add barley, mix well, reduce heat to minimum and leave under cover for 2 minutes. Serve hot porridge and with fresh vegetables.
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