Porridge for weight loss. Therapeutic nutrition: recipes for cereals Vegetable diet dishes with cereals

There are many that are allowed to be used in diets, but not all of them can help in burning fat. Indeed, in this matter it all depends on the calorie content of the product, therefore, before compiling a diet, you need to look at the best low-calorie cereals for weight loss, indicating the calories provided in the article.

The benefits of cereals

When losing weight, even the most low-calorie cereals should not be classified as fast food. Packaged products that only need to be poured with boiling water will not bring absolutely any benefit. They contain significantly less nutrients than natural cereals.

Cereals, the list of which is provided below, are considered slow carbohydrates that provide the body with satiety for a long time. Also, fiber, vegetable protein and trace elements contained in these cereals have a beneficial effect. They help improve bowel function and are the best helpers in burning fat.

Now it's time to find out what are the lowest-calorie cereals for weight loss. The table will help you quickly deal with this issue and understand which porridge is best suited for a particular diet:

By looking at low-calorie weight loss cereals with calories, you can easily create an ideal diet for yourself and lose weight in a short time. And for those who can not decide on the choice of cereals, below are options for effective diets.

The most low-calorie cereals can be bought at any grocery store, but you need to be able to choose the right product. The problem can arise if you want to lose weight with rice. After all, brown rice contains the least calories, while white rice, on the contrary, is the most high-calorie. And such cereals as wheat, millet and buckwheat have one feature - it is almost impossible to get better from their regular use.

Diets on cereals

The most low-calorie cereals can be used in diets or simply to cleanse the body. Any cereal diet makes it possible not only to adjust the weight, but also to get enough of the necessary vitamins and minerals, significantly improving the condition of the body.

Cereals, the list of which is above, are not so difficult to cook. For cooking, it is necessary to use only water, and it is not recommended to add sugar, salt and oil, so as not to increase the calorie content of the dish.

Buckwheat

In order to quickly cleanse the body, you can cook with buckwheat. Rutin and iron contained in its composition make it possible to avoid anemia and make up for the lack of vitamins in the body. Groats can be cooked by boiling or parki. If there is a desire to make the most delicious, but low-calorie dinner, then you can add boiled zucchini or carrots to buckwheat, which contain a minimum amount of calories. And if you want to go on a buckwheat diet, then you can consider the following options:

1. biweekly cycle. For a couple of weeks, you need to eat only buckwheat porridge. You can use it in unlimited quantities.
2. Fasting day. Unlike the previous option, here you need to eat buckwheat only for one day a week. At the same time, it is allowed to fill it with kefir or yogurt.

oatmeal

If you need to lose up to 2 kilograms, low-calorie milk porridge is ideal. That is, steamed oatmeal can be poured with milk and eaten for breakfast, lunch and dinner. But if you need to get rid of more weight, you will have to limit yourself to eating other foods, because oatmeal contains a considerable amount of fat.

The ideal period for losing weight by about 5-6 kilograms is one week. In this case, it is necessary to use steamed porridge, and only berries or fruits can be used as additives (with the exception of high-calorie bananas and grapes). After a weekly diet, it is necessary to spend fasting days (drink only water during the day). Thus, you can throw off up to 15-20 kilograms in a couple of months.

Seven porridges

It is difficult to say which porridge is the most low-calorie and healthy, if you do not add any additional ingredients to it. Indeed, when using the same cereal for several days, it simply begins to bother. Therefore, experienced nutritionists have developed another good diet, which includes as many as seven cereals. Unlike the rest, such a diet does not harm the body, since it is saturated with all useful elements evenly.

Within one week, you need to eat cereals in the following sequence (by day):

1. Wheat.
2. Millet.
3. Milk oatmeal.
4. Rice groats.
5. barley.
6. Barley.
7. A mixture of all these cereals in equal proportions.

Millet porridge

The lowest calorie is, of course, millet. By its properties, it is very similar to wheat, but there are still some differences. According to people, thanks to a diet with such cereals, it turns out to lose up to 5-6 kilograms per week.

When choosing cereals, it is recommended to pay attention to bright grains, since they contain more useful elements. It is necessary to cook porridge in water, maintaining a ratio of 1: 3. You need to eat it all day, not too large portions. The most optimal options are 5-6 meals. If desired, you can fill the dish with linseed oil or mix with dried apricots, sesame seeds.

wheat diet

Most often, wheat on the table is found in the form of pasta, although in fact it brings more benefits in the form of cereals. Wheat has a particularly effective effect on immunity, strengthening it, and also helps to lose extra pounds without feeling hungry during the day.

The wheat diet is best followed for a week. Groats are boiled in water, salt, oil and spices are not allowed to be added. To diversify the taste, you can supplement the dish with steamed vegetables or fresh fruits.

During such a diet, professionals strongly recommend completely eliminating bananas, grapes and potatoes in any form from the diet, as these foods contain a lot of calories. And it is best to drink green tea, which improves the functioning of the intestines and stomach and causes appetite, as well as low-fat sour-milk products and milk (homemade is recommended).

Weight loss with barley

Pearl barley really works wonders for those people who often turn to diets. Its benefits are undeniable, it is famous for its fairly high fiber content, as well as the ability to saturate the human body for a long time. Barley has a large amount of antioxidants, which are of great benefit for skin and hair growth. And properly cooked cereal cleans the intestines from feces well.

You can throw off the hated kilograms with barley in just a week. It is necessary to cook it without adding all kinds of oils or spices. The only permitted addition is lemon juice. They can sprinkle the dish, thereby giving it an even more attractive aroma and taste.

Corn ration

Corn grits will help you quickly and effectively get rid of excess weight. It should be boiled in ordinary water in a ratio of 1: 4. Ready porridge must be divided into about 6 doses, the time intervals between which should be the same.

Corn is cooked for quite a long time, but this time can be reduced if you pre-steam the cereal a couple of hours before cooking. As people say, literally in three days it turns out to throw off about 4-5 kilograms.

diet with rice

Any rice cereal contains complex carbohydrates that saturate the body for a long time. A good advantage of rice is the fact that it does not have to be cooked at all. After all, such cereals can simply be poured with boiling water and left overnight. It is this method of cooking that reduces the number of calories.

In order to get rid of hated kilograms, it is recommended to eat only brown or brown rice, and if necessary, simply reduce the number of calories consumed per day, you can also take white.

What is best for weight loss

The undisputed leader among cereals is millet. This cereal not only creates a barrier to the formation of new fat, but also favorably contributes to its removal. Millet saturates the human body with important vitamins E, B and PP, as well as magnesium, phosphorus and potassium. Therefore, thanks to the regular use of such porridge, you can not only lose weight, but also improve your own health.

low calorie dinner

Both for breakfast and for dinner, it is useful to eat cereals. One of the best options is oatmeal. It can be eaten in the form of cereals or flakes, but in any case, it must be cooked without salt and oil. And if its taste is already tired due to prolonged use, then you can diversify and improve it by adding cinnamon, fruits or berries.

: 1, 2, 3, 4v, 5, 5p, 6, 7, 10, 11, 15.

Ingredients:

• Semolina - 30 g;
• Milk - 150 g;
• Butter - 5 g;
• Sugar - 5 g;
• Salt - 1 g;
• Water - 30 ml.

calories- 248.9 kcal (proteins - 7.6; fats - 9.1; carbohydrates - 34.1).

Recipe:

• Add sugar and salt to boiling milk with water.
• Pour the cereal in a thin stream.
• Cook, stirring constantly over low heat for 20 minutes.
• Serve hot with a splash of butter.
• On diets 7, 10, cook porridge without salt.

Milk rice porridge

Diets: 1, 5, 6, 7, 10, 11, 15.

Ingredients:

• Rice - 30 g;
• Milk - 140 g;
• Butter - 5 g;
• Sugar - 5 g;
• Salt - 1 g;
• Water - 30 ml.

calories- 242.2 kcal (proteins - 6.0; fats - 8.8; carbohydrates - 34.8).

Recipe:

• Sift rice, sort, rinse in warm, and then in hot water.
• In boiling water (100 ml), add sugar, salt, add rice.
• Cook, stirring lightly, 20 minutes.
• Add hot milk.
• Cook at low boil for 30 minutes.
• Loose porridge: cook rice in a folding way, in a large amount of water (600 ml per 100 g of rice), put the finished rice in a colander, season with oil, bring to readiness in a water bath.

Oat milk porridge

Diets: 1, 2, 3, 4b, 5, 5p, 6, 7, 9, 10, 11, 15.

Ingredients:

• Oatmeal - 50 g;
• Milk - 150 g;
• Butter - 5 g;
• Sugar - 5 g;
• Salt - 1 g;
• Water - 60 ml.

calories- 339.4 kcal (proteins - 11.4; fats - 13.0; carbohydrates - 44.2).

Recipe:

• Pour oatmeal into boiling water with milk.
• Add sugar, salt.
• Cook, stirring occasionally, until thickened.
• Close the lid and let the porridge rest with minimal heat.
• Serve with a piece of butter added.
• On diets 7, 10 cook without salt; on diet 9 - no sugar.

Barley milk porridge

Diets: 2, 3, 4v, 5, 6, 7, 10, 10s, 15.

Ingredients:

• Pearl barley - 45 g;
• Milk - 85 g;
• Butter - 5 g;
• Salt - 1.5 g;
• Sugar - 5 g;
• Water - 85 g.

calories- 251.2 kcal (proteins - 6.6; fats - 7.3; carbohydrates - 41.2).

Recipe:

• Rinse the sifted and sorted pearl barley in warm, then in hot water.
• Pour the washed cereal with cold water for 3 hours, put it in a colander, pour it into boiling water, cook for 1 hour.
• Add hot milk, salt, sugar, mix, cook for 40 minutes.
• Serve with butter.

Milk millet porridge

Diets: 2, 3, 4, 5, 6, 7, 9, 10, 10s, 11, 13, 15.

Ingredients:

• Millet - 50 g;
• Milk - 100 ml;
• Sugar - 5 g;
• Butter - 5 g;
• Salt - 1.5 g;
• Water - 60 ml.

calories- 281.9 kcal (proteins - 8.8; fats - 8.8; carbohydrates - 44.3).

Recipe:

• Wash the sifted and sorted millet in warm, then in hot water.
• Pour millet into a boiling mixture of water and milk, add salt, sugar, cook until the porridge thickens.
• Serve with butter.

Corn milk porridge

Diets: 3, 5, 6, 7, 10s, 11, 15.

Ingredients:

• Corn grits - 60 g;
• Milk - 80 ml;
• Sugar - 5 g;
• Butter - 5 g;
• Salt - 1.5 g;
• Water - 80 ml.

calories- 300.6 kcal (proteins - 6.9; fats - 7.4; carbohydrates - 51.6).

Recipe:

• Cook the prepared cereal for 30 minutes in boiling water.
• Drain excess water, add hot milk, salt, sugar, cook with occasional stirring until the porridge thickens.
• Close the lid and leave on the stove with moderate heat.
• Serve with butter.

Semolina casserole with fruit sauce

Diets: 1, 2, 4b, 5, 5p, 6, 7, 10, 11, 13, 15.

Ingredients:

• Semolina - 50 g;
• Butter - 5 g;
• Eggs - 1/4 pcs.;
• Milk - 100 ml;
• Sour cream - 5 g;
• Sugar - 15 g;
• Prunes - 15 g;
• Fresh apples - 45 g;
• Potato flour - 5 g.

calories- 451.1 kcal (proteins - 11.8; fats - 11.1; carbohydrates - 76.0).

Recipe:

• Viscous porridge: Pour semolina into a hot mixture of milk and water, cook for 20 minutes with continuous stirring.
• Cool to 70°C, add raw eggs, mix butter.
• Put the mass on a baking sheet greased with butter, grease the surface with an egg mixed with sour cream, bake.
• Sauce: sorted and washed prunes pour hot water, leave it in it until it swells and cools.
• Remove pits from prunes.
• Remove the seeds from the apple, cut into pieces, pour hot water along with prunes, cook in a sealed container for 6-8 minutes.
• Rub to a puree-like consistency, combine with the broth, add sugar, bring to a boil, pour in the potato flour previously diluted with the broth, boil again.

Semolina balls

Diets: 1, 2, 4v, 5, 5p, 7, 10, 11, 13, 15.

Ingredients:

• Semolina - 55 g;
• Milk - 50 g;
• Eggs - 1/4 pcs.;
• Sugar - 8 g;
• Butter - 5 g;
• Strawberry jam - 30 g.

calories- 380.7 kcal (proteins - 8.5; fats - 10.3; carbohydrates - 63.5).

Recipe:

• Cool thick viscous porridge (see recipe above) to 70 ° C, add raw eggs, mix.
• From the mass form meatballs and cook for a couple.
• Serve with jam.

Rice casserole with cottage cheese and raisins

Diets: 1, 2, 4c, 5, 6, 7, 10, 10s, 11, 15.

Ingredients:

• Rice - 40 g;
• Milk - 50 g;
• Eggs - 8 g;
• Sugar - 5 g;
• Butter - 5 g;
• Cottage cheese 9% - 40 g;
• Raisins - 10 g;
• Water - 100 ml.

calories- 432.4 kcal (proteins - 12.1; fats - 10.4; carbohydrates - 72.6).

Recipe:

• Pour rice into boiling water and cook for 20 minutes.
• Add hot milk, sugar, cook viscous rice porridge.
• Cool to 70 ° C, add boiled raisins, grated cottage cheese, eggs, mix, put on a baking sheet, greased with oil, with a layer of 3 cm.
• Level the surface, brush with egg, bake for 25 minutes at 220°C.
• Cut into portions, serve with sour cream.

Rice pudding with cottage cheese

Diets: 1, 2, 4b, 5, 5p, 6, 7, 10, 10s, 11, 13, 15.

Ingredients:

• Rice - 55 g;
• Milk - 50 g;
• Eggs - 10 g;
• Sugar - 10 g;
• Butter - 5 g;
• Cottage cheese 9% - 40 g;
• Water - 100 ml;
• Sour cream 20% - 20 g.

calories- 422.1 kcal (proteins - 13.8; fats - 16.1; carbohydrates - 55.5).

Recipe:

• Chilled to 70°C, add mashed cottage cheese, egg yolks mashed with sugar, butter, beaten egg whites into a thick foam into the finished porridge (see recipe above) chilled to 70 ° C.
• Spread the mass in an even layer on a baking sheet, greased with oil and sprinkled with sugar.
• Steam for 40 min.
• Serve with sour cream.

Fruit pilaf

Diets: 2, 4b, 5, 6, 7, 10, 10s, 11, 15.

Ingredients:

• Rice - 50 g;
• Prunes - 15 g;
• Raisins - 10 g;
• Carrots - 30 g;
• Butter - 15 g;
• Salt - 1 g;
• Water - 110 ml.

calories- 372.9 kcal (proteins - 4.5; fats - 12.9; carbohydrates - 59.7).

Recipe:

• Pour the sorted and washed rice into boiling water with butter and sugar.
• Bring to a boil, cook until half cooked.
• Mix rice with washed prunes and raisins.
• Add poached carrots.
• Simmer in a covered bowl until done.
• On diets 7, 10 cook without salt.

Buckwheat

Diets: 2, 3, 4c, 5, 7, 10, 10s, 11, 15.

Ingredients:

• Buckwheat - 70 g;
• Cottage cheese - 90 g;
• Eggs - 1/5 pcs. (8 g);
• Sour cream 20% - 25 g;
• Butter - 3 g;
• Wheat crackers - 4 g;
• Sugar - 10 g;
• Salt - 2 g;
• Water - 120 g.

calories- 521.5 kcal (proteins - 25.8; fats - 18.7; carbohydrates - 62.5).

Recipe:

• In a viscous porridge (see recipe above), chilled to 70 ° C, add grated cottage cheese, sugar, eggs, butter, salt, mix.
• Put the mass on a baking sheet, oiled with a layer of 30 mm.
• Smooth the surface, grease with a mixture of eggs and sour cream, sprinkle with oil.
• Bake for 30 minutes until evenly browned.
• Serve with sour cream.

Buckwheat casserole with cottage cheese

Diets: 1, 2, 3, 4v, 5, 5p, 6, 7, 8, 9, 10, 10s, 11, 15.

Ingredients:

• Buckwheat - 50 g;
• Cottage cheese 9% - 50 g;
• Milk - 100 ml;
• Eggs - 20 g;
• Butter - 5 g;
• Sugar - 10 g;
• Salt - 1 g;
• Sour cream 20% - 5 g.

calories- 429.4 kcal (proteins - 19.6; fats - 17.9; carbohydrates - 50.0).

Recipe:

• Pour buckwheat into a boiling mixture of milk and water, add salt, sugar.
• Cook with occasional stirring until the porridge thickens.
• Cool to 70°C, mix with pureed cottage cheese, beaten eggs.
• Place on a greased baking sheet.
• Top with sour cream, bake in the oven.
• For diets 7,8,10,10s, cook without salt.
• On diets 8, 9 - without sugar.
• On diets 1, 5p - from pureed buckwheat porridge.

ATTENTION! The information provided on this site is for reference only. We are not responsible for the possible negative consequences of self-treatment!

If you feel the need to give your body a little rest and want to ease the work of the gastrointestinal tract at least for a while or just lose a couple of kilograms - cereal dishes are what you need.

Groats are an exclusively dietary product. It does not contain any excess fat or sugar. This is an ancient food, given to us by nature itself, which is perfectly absorbed by the body. And the fiber contained in large volumes in cereals cleanses the body, like a brush, taking everything superfluous and harmful with it.

And on the eve of Lent, you will definitely need some interesting recipes for dietary dishes from barley, buckwheat, wheat and pearl barley.

imageshack.us

Recipe 1. Buckwheat porridge with vegetables

We will need:

350 g buckwheat TM Zhmenka

1 bulb

2 green peppers

30 grams of olive oil

ground sweet red pepper

2 carrots

100 g frozen peas or corn

3 tomatoes

parsley

vegetable broth

How to cook buckwheat porridge with vegetables:

1. Cut the onion, garlic and pepper into strips and fry in oil, add ground pepper, pour in a little water and simmer a little.

2. Sort out buckwheat, rinse. Then pour in the broth and simmer. Pay attention to the quality of the cereal and its producer. TM "Zhmenka" represents buckwheat groats Yadritsa, which is produced by steaming pre-peeled buckwheat at a temperature not exceeding 40 C. It is this groats that are best suited for home-made culinary masterpieces.

3. Finely chop the onion, grate the carrots on a coarse grater and sauté them in vegetable oil.

4. Finely chop the celery stalks and fry them with carrots and onions. Stew vegetables until cooked under the lid.

5. Season the cooked and boiling meat broth with potatoes cut into small cubes. As soon as the potatoes are cooked, season the pearl barley soup with browned vegetables.

6. Salt, pepper, add bay leaf. Bring to a boil and immediately remove from heat. Let it brew for a couple of minutes and you can serve.

What do you think about these recipes? And this is not all dietary dishes that can be prepared from cereals! Find more information on our website. And Bon Appetit!

Indeed, cereals are among the most high-calorie foods in the diet. For example, the calorie content of the same oatmeal is almost equivalent to a serving of dumplings. And in terms of saturation with calories, neither pearl barley, nor rice, nor millet are inferior to it. The lowest calorie porridge -. The number of calories in it does not reach 100. However, it is a mistake to use only it for weight loss. It turns out that with regard to cereals, not everything is as simple as with other products.

Why do people lose weight on cereals

It's about the composition of the products. Most cereals contain fiber. These are valuable natural fibers that do not dissolve in our body. Unlike other substances that are absorbed through the intestinal wall, fiber remains intact. Leaving the intestines, she takes with her a lot of unnecessary. For example, low-calorie cereals, oatmeal ideally removes fats - toxins and decay products of antibiotics. Rice porridge has a powerful sorbent effect, absorbing aggressive allergens. Best for taking in the morning.

The more fiber, the greater the "cleaning" effect of the cereal in the intestines. The coarsest fibers work on the principle of a toothbrush: they simply clean off the toxins that have settled on them from the mucous membranes. Only coarse grains with preserved fruit shells are capable of such a “general cleaning”. These include oatmeal "Hercules", barley groats (crushed and unpeeled barley grains), brown and unpolished rice.

But even if the cereal is cleaned and polished, it still contributes to weight loss. And the matter is again in its composition. What is the best porridge for breakfast and dinner?

• Slow carbs. All cereals contain them. From fast carbohydrates, which are abundant in baked goods, confectionery, sweet drinks, they are distinguished by the speed of assimilation by the body. If the fast ones are absorbed in minutes, causing an instant surge in blood glucose levels, which, not having time to be wasted in the form of energy, is transformed into fat, then long carbohydrates are broken down within a few hours. They are absorbed gradually, providing a long-lasting feeling of satiety. And if you don’t feel like eating, then the chances of losing weight are much greater than on a starvation diet.
• Beta glucans. These substances in the composition of most cereals work in the same way as fiber. Only they act not in the intestines, but in the blood vessels. There they dissolve cholesterol plaques, providing high-quality cleansing of the circulatory system.
• Vitamins. Cereals are rich in a whole range of vitamins, but most of all they contain group B substances. They are involved in the formation of the nervous system, tissue regeneration, and hematopoiesis. Because of this, porridge for weight loss can be considered a source of tranquility, beauty and youth.
• Amino acids. Cereals contain substances necessary for the body for normal metabolism. And he, in turn, is the basis of harmony of the body. Amino acids can only be obtained from food. And porridge in the list of their carriers is the cheapest, most affordable product.

But what is not in cereals is animal fats. It is they who settle in the form of cholesterol plaques on the walls of blood vessels. Plant-based products only benefit the body if used correctly.

How to cook and eat porridge. Which porridge is less calorie

For weight loss, it is not enough just to include cereals in the diet. Although for many this will already be an achievement, it will support the body with valuable elements! Proper diet cereals are different from the usual ones. They have several features.

• Boil on water. It is impossible to use milk for cooking cereals, as it is a source of animal fat and increases calorie content. The exception is skimmed milk, with which cereals can be cooked. The only cereal that does not combine with milk is oatmeal. When using milk porridge, the properties of oatmeal for removing fats from the intestines are completely lost.
• If the cereal swells in water, do not boil it. These cereals include oatmeal, buckwheat, rice. It is enough to pour them with boiling water and leave to swell. The absence of heat treatment preserves the maximum amount of useful substances in them, and valuable fiber is not destroyed.
• Do not add salt, sugar. Salt disrupts the natural water exchange in the body, stimulates swelling. Sugar becomes a source of empty calories. Other, healthy ingredients will help to make the dish tasty. It is necessary to add fresh or frozen berries, a small amount of dried fruits, nuts, fresh fruits to cereals. Such dishes will be perfect in taste, nutritious and help to lose weight.
• Eliminate oil. In dishes prepared with water and supplemented with fresh berries and fruits, butter will be superfluous anyway. In dietary porridge, it reduces the efficiency of fiber.
• Eat cereal in the morning and evening, but not before bed. The length of time before bedtime should be 4 hours so that you can have time to spend the received carbohydrates.
• You need to eat porridge regularly. According to nutritionists, it is necessary to consume cereals at least 3 times a week. It is possible and more. Diets have been developed for weekly and ten-day consumption of cereal dishes.
• Drink water. To lose weight and increase the efficiency of fiber in the intestines, it is necessary to saturate the body with water. Drink it often, little by little. Drink more than two liters during the day.

Not all cereals are the same. One of the "empty" cereals is semolina. It is made from processed wheat, so there is no fiber left in it.

The geographical principle of product selection is also important. The fact is that the ability to break down carbohydrates depends on the characteristics of enzymes in the body. They are laid down genetically. If your parents and older relatives have never eaten wild rice or corn, these healthy cereals can play a cruel joke on you. Your body simply will not be able to digest them, which will cause problems with the work of the digestive tract.

Recipes

We offer you to learn how to cook the right cereals for weight loss from millet, barley, oatmeal, buckwheat and lentils.

• Millet porridge . Scald a glass of cereal with boiling water, pour three glasses of cold water. Simmer over low heat for 15 minutes. Drizzle with honey before serving.
• Barley porridge . Pour a glass of cereal into boiling water (3 cups), boil for 25 minutes. Serve with fresh fruit.
• Oatmeal . Pour a glass of coarse flakes with boiling water at the rate of 1:2. Leave covered for 30 minutes. Before use, add fresh or frozen berries.
• Buckwheat . Pour a glass of cereal in the evening with two glasses of cold water. Eat in the morning with honey, nuts.
• Lentil porridge. Pour a glass of lentils with five glasses of cold water, boil for 20 minutes. Serve with vegetable oil.

The advantage of each recipe is the ease of preparation and the ability to change the taste of dishes by adding other healthy ingredients.

Proper nutrition can be delicious. And low-calorie cereals will form its healthy basis. With them, you can lose weight and improve the body, using the most affordable products.

The bulk of cereal dishes are cereals, and cutlets, meatballs, puddings, cereals, casseroles, etc. are prepared on their basis. They are used on almost all medical tables; due to the high content of carbohydrates, they are limited to diets No. 8, No. 9.

Kashi. Cook porridge in water, broth, milk, milk diluted with water. Their consistency depends on humidity and can be crumbly, viscous and liquid (humidity, respectively, 60-72%, 79-81%, 83-87%). Fluid rates are determined according to the tables (see and). For 1 kg of cereals, they take 1.2-2.5 liters for crumbly cereals; for viscous - 3.2-3.7 l: liquid - 4.2-5.7 l.

When cooking cereals from cereals that are not washed (semolina, buckwheat, small Poltava, hercules), all the liquid is immediately poured into the boiler.

Most cereals are washed with warm (40°C), and rice, pearl barley and millet - first with warm (40-50°C) and then hot (60-70°C) water. It should be borne in mind that cereals absorb 10-30% of water (of their mass).

Before cooking, the total volume of water and cereals is determined from the tables, the required amount of liquid is poured into the boilers, the cereal is poured in and the volume is measured with a cauldron (a ruler with volume divisions). In case of deviation, water is added or, conversely, drained.

It is especially important to withstand moisture in crumbly cereals, since the grains of cereals must retain their shape and be easily separated from each other.

To reduce the loss of nutrients and reduce the cooking time, some cereals (rice, pearl barley) are soaked in cold water for 2-3 hours before heat treatment.

Porridges are cooked in stove-top boilers with a thick bottom, while it is better to use boilers with electric or steam heating. The dishes are filled with water and cereal almost to the brim, otherwise the cereal swells unevenly and the porridge does not cook well.

Loose porridge boiled in water from all cereals. The water is brought to a boil, put salt (sometimes oil), pour in the cereal and cook, stirring with a wooden paddle until thickened (complete absorption of moisture). The surface of the porridge is leveled, the boiler is covered with a lid, the heating is reduced and the porridge is brought to readiness at a temperature of 90-100°C. In the process of evaporation, the porridge is not stirred; loosen the prepared porridge. When cooking in pans, porridge is “evaporated” in a water bath or in an oven; so that it does not burn, the dishes are placed on a baking sheet with water.

To cook friable semolina porridge, the grits are pre-dried on a baking sheet in an oven until light yellow in color and immediately mixed with butter. Salt, sugar are put in hot water, semolina is poured, stirring so that lumps do not form; when the porridge thickens, it is evaporated.

When cooking millet porridge, the cereal is poured into boiling salted water (5-6 liters per 1 kg), boiled for 5-10 minutes, the broth is drained, and the millet is poured with boiling water (2.5 liters per 1 kg), covered with a lid, brought to readiness .

Rice is cooked in the same way as other cereals, or in a folding way - in a large amount of water (6 liters per 1 kg), the finished rice is thrown into a colander, the broth is drained, and the rice is seasoned with oil and brought to readiness in a water bath.

The duration of cooking buckwheat porridge is 1 hour (due to the use of cereals subjected to industrial hydrothermal treatment); rice, millet - 30-40 min, semolina - 25-30 min.

When cooling, the quality of cereals deteriorates rapidly, so they are stored on a food warmer at 70-80°C for no more than 4 hours.

In ready-made friable porridge, the grains easily move away from each other, are well boiled, the shape is preserved; color, taste and smell correspond to the type of cereals. Loose cereals are served as a side dish and as independent dishes with butter, sugar, milk, etc.

Viscous cereals boiled in water or milk diluted with water from all cereals. Rice, millet, pearl barley and oatmeal are pre-cooked in boiling water until almost cooked. To reduce the loss of nutrients, hot milk is introduced at the end of cooking (in the quantities specified in the recipe). Semolina and crushed cereals are poured immediately into a boiling mixture of water and milk. Porridges from wheat groats, rice, millet can be cooked sweet - with raisins, prunes, apricots. In viscous cereals, the grains should be well swollen, boiled soft. Porridge is kept on a plate in a slide. The shelf life of viscous cereals is no more than 3 hours (see).

Liquid cereals boiled from millet, rice, semolina, buckwheat, Smolensk, barley, oatmeal and oatmeal. They are prepared in the same way as viscous ones, but the amount of liquid (milk, water) is taken more. On diets No. 1a, 1b, porridge is cooked from semolina, as well as from rice and buckwheat flour. The cooking time of cereals from flour is significantly reduced.

Buckwheat porridge with onions (diet No. 2, No. 5, No. 6, No. 7, No. 8, No. 9, No. 10, No. 10c, No. 11, No. 14, No. 15). Buckwheat should not be pre-fried, as this leads to the destruction of essential amino acids. The prepared cereals are poured into hot salt water (8-10 g of salt per 1 liter of water) and, stirring, boil. As soon as the porridge thickens, it is evaporated for 1 hour. Finely chopped onions are sautéed. For diets No. 5, No. 7, No. 10, they are pre-blanched (5 minutes) in salted boiling water, thrown into a colander, and then lightly fried in vegetable oil and combined with hot crumbly porridge. When you leave, put a piece of butter (see).

Rice pilaf with fruits (diet No. 2, No. 4c, No. 5, No. 6, No. 7, No. 10, No. 10c, No. 11, No. 15). Loose rice is mixed with washed raisins and prunes, sliced ​​apples and stewed with oil until tender. Pilaf can be cooked without apples, while the bookmark of dried fruits is increased (see).

Rice porridge viscous with carrots (diet No. 2, No. 4v, No. 5, No. 6, No. 7, No. 10, No. 11, No. 13, No. 15). Carrots are chopped finely in a vegetable cutter or rubbed on a coarse grater, stewed with the addition of butter and a small amount of water (10% by weight). Rice is poured into boiling salted water, boiled for 15-20 minutes, hot milk is poured in and boiled until thickened. Carrots, sugar are introduced, mixed and cooking is continued for 45-50 minutes. on vacation put a piece of butter (see).

Millet porridge viscous with pumpkin (diet No. 3, No. 5, No. 6, No. 7, No. 8, No. 9, No. 10c, No. 11, No. 14, No. 15). Pumpkin (without skin and seeds) is cut into small cubes, put in hot milk (with water) and boiled until softened. Add salt, sugar, prepared millet and cook porridge until tender. When you leave, put a piece of butter (see).

Buckwheat (oat) porridge, mashed (diet No. 1a, No. 1b, No. 4b, No. 5a, No. 10a, No. 13). Crushed buckwheat is sifted through a sieve to separate mucheli, poured into boiling salted water, boiled for 15-20 minutes, poured in hot milk, stirred, boiled until tender. Hot porridge is rubbed through a mashing machine, mixed with sugar and heated in a water bath to 75-80°C. Released with oil. They also cook oatmeal (see).

Products from cereals.

Cutlets, meatballs prepared from viscous and mashed cereals (millet, rice, wheat, semolina). Cereals are boiled in a mixture of water with milk or in water. The porridge is cooled to 60-70 ° C, eggs, salt are added, mixed, cutlets or meatballs are formed, breaded in breadcrumbs, fried (or steamed). Served with sour cream, sour cream, mushroom or sweet sauce, jam (see).

Casseroles, krupeniki, puddings prepared from viscous, crumbly or pureed cereals with the addition of eggs, cottage cheese, vegetables, fruits, raisins. To prepare casseroles, porridge is cooled to 60-70 ° C, raw eggs and fillers are introduced, mixed, spread on a baking sheet greased with breadcrumbs and sprinkled with breadcrumbs with a layer of 25-30 mm.

The surface is leveled, smeared with a mixture of eggs and sour cream and baked for 20-25 minutes in an oven at 200-250°C. Cut into portions and served with sour cream, sour cream or fruit sauces. Krupeniki are a kind of casseroles, they are prepared from buckwheat or wheat friable or viscous porridge with the addition of cottage cheese.

Pudding differs from the casserole in a more lush and delicate texture due to the fact that instead of an egg, they put the yolk, pounded with sugar, into the porridge, mix the mass and then add the whites whipped into a thick foam. Puddings are baked in the same way as casseroles, or steamed for about 30-40 minutes. For cooking, the mass is laid out in a mold, greased with oil and sprinkled with sugar. Served with sour cream (see).

Steamed rice cakes (diet No. 1, No. 4c, No. 5a, No. 7, No. 10, No. 11, No. 13, No. 15). Viscous rice porridge is passed through a meat grinder, mixed with eggs beaten with sugar. Cutlets or meatballs are formed and steamed. Released hot or cold with sour cream, jam, fruit sauce (see).

Barley meatballs with cottage cheese (diet No. 2, No. 3, No. 8, No. 9, No. 10, No. 10c, No. 11, No. 15). Viscous barley porridge is passed through a meat grinder (with a frequent grate), combined with mashed cottage cheese, an egg. The meatballs are formed, fried in vegetable oil without the formation of a rough crust. Released with sour cream or fruit sauce (see).

Millet casserole with raisins (diet