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According to Vilma Juodkazienė, food expert at the Iki retail chain, quoted in the press release, both daily and holiday dishes have always been prepared from various grains in Lithuania. Still, the most popular oatmeal dish is the various porridges. According to the expert, pearl barley, buckwheat or barley pearls have been popular for a long time, but recently Bolivian pigeons, whose homeland is South America or couscous from Africa, have become increasingly popular.
According to the expert, porridge is usually eaten for breakfast. However, if properly prepared, this dish can also become nutritious, for lunch, dinner. Plus, healthy and nutritious multi-grain porridge. Of course, when looking for the healthiest options, you should choose whole grains – these products ensure a feeling of fullness, slower energy absorption, and smoother bowel function.
Both with red fruits and with meat
A food expert is convinced that everyone can discover a porridge that they like, it is important not to be afraid to experiment, to try different types of porridge, to look for new ingredients that can enrich the taste of your favorite cereals. According to V. Juodkazienė, porridges can be prepared both sweet and savory.
Cinnamon works wonderfully with oatmeal or flakes.
“You can season the porridge with the most diverse and favorite ingredients. All you have to do is use your imagination. For example, you can flavor your oatmeal with a variety of fresh or dried berries, fruits, nuts, honey, and even chocolate. Cinnamon is also a great addition to oatmeal. To get a different flavor from this porridge, you can cook it not only in natural milk, but also in coconut, soy or almond drinks, ”he says.
Photo by Vida Press / Oatmeal
For those who like salt, oats, buckwheat, Bolivian pigeon, pearl barley, corn, bulgur or another favorite porridge, the expert offers to season with a fried egg, a variety of vegetables such as spinach or kale , as well as a variety of spicy herbs: basil, basil. Porridge can also be mixed with fried vegetables: onions, carrots, peppers, even sweet potatoes or pumpkin, favorite mushrooms.
Buckwheat or oatmeal porridge can be used to bake pancakes or prepare casseroles.
Those who like the fuller porridge can also combine it with a wide variety of meats. For example, fried pork, chicken or beef left over from lunch or dinner, and fish fried in bacon, ham, or canned tuna. And those who want to cook porridge with a more intense gritty taste can cook not only in salted water, but also in broth.
Photo by Vida Press / Oatmeal
If there is leftover oatmeal from your breakfast, lunch, or dinner table, that’s fine. The expert says that oatmeal or buckwheat porridge can be used to bake pancakes or prepare casseroles.
V.Juodkazienė offers to experiment and share two recipes.
Corn porridge with chickpeas and mushrooms
Ingredients:
- 250 g of instant corn kernels;
- 1 l of water;
- 20 g of butter;
- 500 g of mushrooms;
- 3 tablespoons olive oil;
- a pinch of salt;
- a pinch of ground black pepper;
- 0.25 tbsp.spoon red pepper powder;
- 240 g of boiled chickpeas;
- a pinch of ground turmeric;
- 2-3 sprigs of fresh thyme;
- 200 g of Greek yogurt.
Doing:
1. Add a teaspoon of salt to the boiling water and add the corn grits little by little, stirring with a wooden spoon. Cook the porridge without stirring for about 2-3 minutes. When it boils, add the butter, stir, and cover.
2. Heat the olive oil in a frying pan, add the chopped mushrooms and fry until the water evaporates. Season the mushrooms with salt, pepper, paprika powder, and a pinch of fresh thyme. Stir everything, fry for one more minute and transfer the mushrooms to a plate.
3. Put the boiled chickpeas in the same pan, add salt, pepper and turmeric and fry them over high heat for a couple of minutes, stirring constantly.
4. Put the fried mushrooms with chickpeas on top of the corn porridge, sprinkle with the remaining thyme and serve with Greek yogurt.
Oatmeal with fried egg, chives and pumpkin seeds
Ingredients:
- 120 g of oats;
- 0.25 tablespoons tablespoon salts;
- 50 g of onions;
- 2 tbsp. spoon pumpkin seeds;
- 2 eggs;
- 400 ml of water;
- 40 g of grated Parmesan;
- 1 tablespoon. butter spoon.
Doing:
1. Boil 300 ml of water in a pot, add the oats, salt and cook for about 7 minutes until the porridge thickens. Remove the pot from the heat and add the cheese and butter to the oatmeal.
2. Heat 4 to 5 tablespoons of water in a skillet, add the eggs and cook for 2 to 3 minutes, then pour in the remaining water and cook for a few more minutes until the yolks turn to your favorite hardness.
3. Serve oatmeal in bowls, top with a fried egg and sprinkle with minced onion and pumpkin seeds.
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