Different porridges: their useful properties and exclusive porridge recipes

Oats are a source of energy to start the day

According to B. Baratinskaitė, porridges should be chosen according to the time of day, because the needs of the body are different during breakfast, lunch or dinner. For example, in the morning a person needs to get more energy, which would not only replenish the depleted reserves of the body during the night, but also allow him to start the morning in a vibrant and fresh way. Multi-whole grain porridge is perfect for this, and one of the most popular and useful options is oatmeal, the press release says.

“Whole grain oats contain enough energy-rich carbohydrates, as well as many other substances necessary for a balanced diet. Oats are also an ideal choice for breakfast because of their high fiber content. Fiber is important for the proper functioning of the intestine and at the same time for the well-being during the day. Starting in the morning, oatmeal provides the body with important minerals “, says B. Baratinskaitė.

According to B. Baratinskaitė, other cereals (pearl barley, wheat, whole rye, buckwheat or millet porridge) can be an excellent option for breakfast. Just always keep in mind that the less grain is pretreated, the more nutrients are left in it. As a result, whole grain porridge is the most useful.

For a healthy and delicious lunch: barley porridge

Although it is usually eaten in the morning, porridge can also become the main dish of the day, providing enough satiety but without overloading the body. For this purpose, B. Baratinskaitė recommends choosing barley or pearl grains obtained from barley grains. Barley grains contain a wide range of minerals, antioxidants, amino acids and vitamins, from manganese and selenium to vitamin B1 and the important antioxidant lignan. As with other cereals, barley is rich in fiber. Also, barley porridge is great for weight loss because it provides satiety but does not add excess calories.

“When choosing barley porridge or pearl barley for lunch, it is advisable to complement it with various vegetables and other products, for example, chickpeas, boiled beets, avocado, broccoli, onions, etc. Vegetables will give the porridge new flavors and increase the amount of useful nutrients absorbed by the body, ”says B. Baratinskaitė.

Strengthen after a day’s work with chickpea porridge

According to a food production expert, oatmeal porridge can be cooked not only with cereals, but also with legumes. They are perfect for oatmeal porridge for dinner. Legumes are low in fat but high in protein, fiber, and trace elements that are good for the body. Eating porridge from chickpeas, lentils, beans or peas can not only strengthen, get useful nutrients. As with any other food, porridge should not be eaten just before bedtime; the body should be left for 2-3 hours before going to bed to digest food.

“Chickpeas are one of those products that is easily adapted to various dishes, as well as baby food. Making chickpea porridge for dinner can provide the body with plenty of fiber and vegetable-derived protein. At the same time, a large amount of folic acid, iron, phosphorus, manganese and other important trace elements are absorbed. Chickpeas can also help regulate appetite and control blood sugar and reduce excessive calorie intake. Chickpea porridge is also worth spicing up with various vegetables and spices and natural sauces, ”says B. Baratinskaitė.

Lithuanians love porridge more and more

Although porridge is not new to Lithuanian cuisine, the population’s attention to nutrition is encouraging more and more Lithuanians to include this food in their diet. According to Ernita Dapkienė, director of Maxima’s Image and Communication Department, in recent years more and more baby foods, cereals, flakes and baby food mixes have been bought. In January-September of this year, about 6 percent. looking for growth in sales of oats and oats.

“Without a doubt, healthier food trends are reaching Lithuanians, so many people are trying to choose products with higher nutritional value. Porridge is attractive in this case too because in many cases it is easy and quick to prepare. We can see that the inhabitants of the country are trying to try more diverse grains and groats, so not only the traditionally popular oats or buckwheat, but also millet, bulgur and less common Bolivian porridge in Lithuania are attracting interest. the population is increasingly choosing organic cereals and porridges, paying close attention to the composition of instant porridges, ”says E. Dapkienė.

According to her, this year, compared with the corresponding period last year, Lithuanians bought more long-grain, parboiled and round white rice, whole buckwheat, pearls and other cereals, as well as instant porridge and various baby porridges.

On the occasion of Oatmeal Porridge Day, food production expert B. Bratinskaitė shares three recipes for oatmeal porridge for breakfast, lunch and dinner:

Oatmeal with pistachios and dried cranberries

Two servings will be required: a glass of oatmeal, 2 glasses of milk, a pinch of salt, 2 tablespoons of pistachios, a tablespoon of dried cranberries, honey.

Boil the milk in a pot, add the oats, add a pinch of salt. Cook over low heat for 5 to 10 minutes until the flakes are soft. Then add honey to the pot with the porridge and transfer to a bowl. Sprinkle with dried cranberries and pistachios before serving.

Silk barley porridge with mushrooms

Two servings will be needed: 70 g of barley cereals, 3 small potatoes, carrots, 50 g of mushrooms, 100 g of butter, a glass of milk, half an onion.

Bring two glasses of water and a glass of milk to a boil. Add the semolina and grated potatoes. Use half the butter to fry the diced onion, grated carrot, and mushrooms. Add everything together with the remaining butter and spices to the boiling porridge and cook for another 10 minutes. Let the boiled porridge swell for a few more minutes and serve.

Chickpea porridge with pumpkin

Two servings will require: 200 g of canned chickpeas, 200 g of already minced pumpkin, paprika, onion, 2 cloves of garlic, a pinch of ground coriander, salt and pepper, and slag oil.

Fry the finely chopped onion in oil until soft. Then add the garlic finely chopped or crushed, fry one more minute. Add all the spices and stir. Add the diced butternut squash, small diced bell peppers, and sauté for a few minutes. Only then add the canned chickpeas. If necessary, add a water slag. After boiling, simmer for another 30 to 40 minutes. When serving, sprinkle the porridge with extra virgin olive oil.