Wheat porridge on water classic
Composition / ingredients
4
servings:
Cooking method
First you need to thoroughly rinse the cereal. This should be done until the water becomes transparent. Then transfer the grits to a saucepan, fill with water and put on the stove.
Bring the contents of the pan to a boil, turn down the heat, remove the foam. When the porridge is almost ready, add salt. Do not forget to stir the future porridge.
When the water is almost completely evaporated, add the butter, stir, then remove the pan from the stove, close the lid. You can even wrap a pot of porridge.Let it stand like this for 20 minutes.
When the time passes, the finished porridge can be served to the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Hard red spring wheat (whole grain) - 330 kcal/100g
- Hard red winter wheat (whole grain) - 330 kcal/100g
- Soft red winter wheat (whole grain) - 326 kcal/100g
- White wheat (whole grain) - 335 kcal/100g
- Durum wheat (whole grain) - 332 kcal/100g
- Crushed dry hard red wheat - 359 kcal/100g
- Crushed winter wheat - 358 kcal/100g
- Dry wheat, canned without seasonings - 168 kcal/100g
- Dry wheat, canned with seasonings - 182 kcal/100g
- Sorghum grain - 332 kcal/100g
- Wheat groats - 352 kcal/100g
- Sprouted wheat grains - 305 kcal/100g
- Wheat groats - 332 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
