Wheat porridge (recipes) in a multicooker Panasonic SR-TMH18

[wheat-corn porridge]

Wheat porridge (recipes) in a multicooker Panasonic SR-TMH18

Category: Dishes from cereals and flour products

Ingredients
Wheat (spring) groats	1 tbsp.
Water	3 tbsp.
Milk	3 tbsp.
Salt	2/3 tsp
Sugar	5 tsp

Cooking method

• Porridge of medium density, tender, viscous.
• The recipe contains a glass from a multicooker.
• Pour the groats with water in a saucepan in a slow cooker, and leave for 2 hours. Then add milk, salt, sugar.
• Mode "Milk porridge", then leave on heating for 1 hour.
• You can add corn grits 50/50 with wheat. It will turn out wheat-corn porridge... Also very tasty.

Note

In general, in my family they like cereals from a mixture of cereals, they are more interesting and do not get bored.
Bon Appetit!

Another tip for those who put milk porridge on the timer in the summer.

I pour fresh homemade milk into 0.5 liter round plastic jars (3 multicooker glasses). When milk freezes from a plastic can, it will shake out well.
In the evening I load cereals, salt, sugar, cold water and one "circle" of milk. Of course, if porridge with millet, then after scalding it must be cooled.

[Spring wheat groats]

Spring wheat groats
Used for the production of cereals highly vitreous durum wheat. Natural amber color, uniformity of grains provide its high consumer properties. The bulk of wheat grain is carbohydrates, followed by proteins. They play a large energetic role in human nutrition. In wheat grain, carbohydrates are mainly represented by starch, which constitutes an average of 54% in wheat grain.

[Admin]

Admin, so interestingly described is spring groats. I just don't buy wheat, but only wheat spring. As if both cereals are wheat, but very different taste. From spring and delicious side dish with vegetables. A little, however, you need to tinker. But this is in winter.

[Spring wheat groats]

Spring wheat groats
Used for the production of cereals highly vitreous durum wheat. Natural amber color, uniformity of grains provide its high consumer properties. The bulk of wheat grain is carbohydrates, followed by proteins. They play a large energetic role in human nutrition. In wheat grain, carbohydrates are mainly represented by starch, which constitutes an average of 54% in wheat grain.

Tell me, where to buy such a miracle ?? It became interesting ...

[Self-taught baker]

Self-taught baker , we sell it everywhere, however, more expensive than ordinary wheat. As always, some sell one thing, while others sell another. I'm really surprised that there is no such cereal somewhere. I remember her from childhood.
Maybe you weren't paying attention?

As for the croup, I look at everything and everyone like a tracker.
And you, where is it ?? In St. Petersburg, I have not seen this ..

As a rule, look for such "exotic" Russian cereals on the lowest shelf or one above.

As for the croup, I look at everything and everyone like a tracker.
And you, where is it ?? In St. Petersburg, I have not seen this ..

We have it in Ukraine.

We have it in Ukraine.

It's always like this !!!
As something interesting so Moscow, Ukraine and others like them
Okay, let's keep in mind, thanks for the recipe

[Glasses from the multicooker.]

I cooked wheat porridge in water. the porridge turned out to be boiled, tender, but at the same time grains are felt. Taste of childhood. such porridge was given in kindergarten and in a pioneer camp.
Glasses from the multicooker.

for 1 glass of porridge
2.5 glasses of water, salt immediately.
Oil at the end. Milk porridge mode.

I love whole grain wheat porridge very much (like kutya)
Soak the cereals overnight. In the morning, drain the water and pour boiling water per 1 tbsp. cereals 2 boiling water. Salt. Cook over low heat until tender. At the very end, put onion fried in vegetable oil or lard in the porridge and let it brew or, as the Admin says, make friends

[Wheat with onions and carrots.]

Wheat with onions and carrots.

In Multicooker-pressure cookers, I already wrote about this porridge. Adapted to the Multicooker.

Fry in MV onion and carrot (finely chop the onion, carrots - a quarter circle) on the "Pastry".
Pour 2 stacks wheaten (I rinse) + 3 stacks water (boiling water). Add salt, pepper, stir, close the lid.
Buckwheat program.
Bon Appetit!

[Glasses from the multicooker.]

I cooked wheat porridge in water. the porridge turned out to be boiled, tender, but at the same time grains are felt. Taste of childhood. such porridge was given in kindergarten and in a pioneer camp.
Glasses from the multicooker.

for 1 glass of porridge
2.5 glasses of water, salt immediately.
Oil at the end. Milk porridge mode.

Sveta, and I tried to cook such porridge (all mine adore it), so she ran from all the holes at once, so she barely washed the cartoon ... True, I cooked buckwheat in the mode. Maybe because of this?

[Leolena]

Leolena, such porridge is really better to cook on mode Milk porridge there the boiling point is lower, and if you also lubricate the edges of the saucepan with a little butter, your porridge will not run anywhere at all

[NIZA]

NIZA, thanks for the advice. I'll try to lubricate

[Qween]

Qween, thanks for the idea - I didn't know that wheat porridge can be dairy. It turned out very tasty! But according to my taste, next time I will pour one glass less liquid, it is very thin, I want it thicker. I didn't add butter.
And she also has a peculiar taste, with such wheat.