Foto: BB.LV
Tips for Cooking Porridge * If you prefer thick porridge, soak the grains (any!) in cold water for 30 minutes to 1 hour before cooking. * For crumbly porridge, cook the grains in water, not milk. * To prevent the grains from sticking together and overcooking, add 1 tsp of butter to the water while cooking. * To keep the rice white, add a few drops of lemon juice during cooking. Also, to prevent the rice from sticking, it is better not to stir it, but to shake the pot occasionally. Oatmeal with Vegetables Ingredients: 300 g of oatmeal, 100 ml of coconut milk, 400 ml of water, salt, honey, zest and juice of 1 lime, 1 tbsp of curry paste, 1/4 tsp of turmeric, 1 tbsp of light soy sauce, 120 g of zucchini, 1 bell pepper, 1 small onion, 1/4 root of celery, 300 ml of sparkling mineral water, juice of 1/2 lemon, 250 g of tempura flour, 100 ml of plain yogurt, salt, Tabasco sauce, watercress, vegetable oil for frying. Preparation: Pour water and coconut milk into a pot, bring to a boil, add salt, honey, turmeric, curry, and soy sauce. Then add the oatmeal and cook, stirring, for 10 minutes. Cut the vegetables into strips and lightly marinate in a mixture of lemon juice, salt, and Tabasco. Make a batter with the tempura flour and mineral water to a sour cream consistency, dip the vegetables in it, and fry in oil. Serve the porridge with vegetables, drizzling with yogurt and garnishing with watercress. Cooking time: 40 minutes Servings: 4 Five-Grain Porridge with Mushrooms Ingredients: 300 g of Piecu graudu grains, 400 ml of water, 2 tbsp of butter, 100 ml of milk, 300 g of any mushrooms, 1 small onion, 2 cloves of garlic, 60 g of hard cheese (e.g., Parmesan), 1 tbsp of vegetable oil, salt, black ground pepper, 2 sprigs of thyme. Preparation: In a pot, bring the milk and water to a boil, add salt and 1 tbsp of butter. Stir in the grains and cook for 10 minutes. Remove from heat, add 1 tbsp of oil, cover, and let it steep. Chop the mushrooms and onion, sauté in vegetable and butter with thyme, garlic, salt, and pepper. Serve, sprinkled with grated cheese. Cooking time: 40 minutes Servings: 4 Pearl Barley with Seafood Ingredients: 200 g of pearl barley, 2 onions, 4 cloves of garlic, 2 carrots, 100 ml of cream, 50 ml of dry white wine, 300 g of any seafood, 100 g of salmon or other fish, salt, black ground pepper, 2 sprigs of thyme. Preparation: Soak the barley in cold water (preferably overnight), then drain and cover with clean water, cooking for about 20 minutes. In heated oil, sauté the vegetables, add the chopped salmon and seafood, pour in the wine and reduce, then add the cream. Before serving, sprinkle with herbs. Cooking time: 45 minutes Servings: 4 Barley Porridge with Bacon Ingredients: 150 g of barley, 150 ml of water, 100 ml of milk, 2 tbsp of butter, 100 g of bacon, 60 g of sour cream, vegetable oil, black ground pepper, salt, herbs. Preparation: Mix water and milk, bring to a boil, add the grains, and cook for 20 minutes. Season with salt, remove from heat, add butter and sour cream. In a pan, fry the chopped bacon. Serve by placing the bacon on the porridge and sprinkling with herbs. Cooking time: 35 minutes Servings: 2 Rice Porridge with Coconut Milk Ingredients: 200 g of basmati rice, 100 ml of milk, 150 ml of coconut milk, 50 ml of cream, 120 ml of water, zest of 1 lime, 2 tsp of sugar, salt, 1 vanilla pod, 150 g of berries, mint leaves. Preparation: Mix water, milk, and coconut milk, bring to a boil, add the vanilla pod, stir in the rice, season with salt, and cook for 15-20 minutes. Remove the vanilla pod, add sugar, pour in the cream, and add the zest, bringing it back to a boil. Serve garnished with berries and mint leaves. Cooking time: 30 minutes Servings: 2 Kristina Molodtsova.
