Advice 1: How to cook wheat

Whole grain wheat contains valuable elements in exactly those proportions necessary for building cell tissue. It is the basis of life and nutrition. A grain of wheat protein is 12-15%, and carbohydrates 70-75%, this combination is the best. In addition, wheat contains a large amount of glutamic amino acids, which the human body absorbs almost completely. This special acid is necessary for those who lead a sedentary lifestyle.
How to cook wheat
You will need
    • Whole wheat - 1 Cup
    • Butter ghee – 1 tablespoon
    • Half of an onion
    • Salt.
Instruction
1
Before cooking the wheat, rinse it in cold running water, place in a bowl and pour two cups of boiling water. Leave the grain to stand three or four hours, covering the bowl with a lid.
2
Shift the contents of the bowl into a pan and place it on the fire. When the water boils, add salt, reduce heat to minimum and leave to simmer in a saucepan with the lid for 3 hours. If necessary, add water.
3
Remove the pan from the heat and twice miss svalivsheesya the wheat through a meat grinder.
4
Melt the butter, lightly fry in it the chopped onion and place in a frying pan grind the wheat. Stir, cover, leave to stew for 5 minutes, and then lay out the resulting wheat porridge on plates and serve.

Advice 2: How to cook wheat for koliva

Kutya in Greek – cooked wheat. It has several names: coliva, sochivo, eve. This dish can be prepared from cooked wheat, barley, rice. To sweeten kutia, traditionally, added honey and raisins. In our days it also add the candied fruit, dried fruit, nuts, poppy seeds, and even fresh fruit.
How to cook wheat for koliva
You will need
    • grain of wheat – 1.5 glass;
    • Mac – 1 tbsp.;
    • raisins – 1 tbsp.;
    • walnuts – 1 tbsp.;
    • honey – 3-5 tbsp
Instruction
1
Wheat grain, rinse thoroughly in running water. Will pomestite them in a clean deep container and cover with cold water. Leave them to soak overnight.
2
In the morning, after wheat will get soggy, drain from the tank water. For convenience, use a sieve.
3
Pour the wheat into a saucepan and add 0, 5 liters of cold water.
4
Cook wheat 1, 5-2 hours on low heat until tender. The wheat is ready when it becomes soft.
5
Boiled wheat porridge cool. While wheat cooks, prepare Mac. Pour it in a deep bowl and pour boiling water. When the water in the Mak cools down, drain it. Miss poppy through a meat grinder or use a blender.
6
Prepare the raisins. To do this, rinse it under running water, put in a deep bowl and, as well as poppy seeds, cover with boiling water. Let it infuse. The raisins will be ready when it rises.
7
If you have walnuts are not cleaned, then clean them from the shell. When the nuts are prepared, chop them using a blender or finely porubit with a knife, you can crush them in a mortar.
8
Honey dissolve a small amount of boiled water. Mix.
9
In the cooled wheat porridge, add all the prepared ingredients – poppy seeds, raisins, walnuts and honey. Mix the pudding.
Note
Very carefully rinse the wheat. It is best to do this under running water as this way, the debris and all unwanted particles will be washed out is much better.
Useful advice
During cooking of wheat from time to time and add water when it all boils. This is to ensure that your future pudding is not burnt. Do not forget that treating their loved ones with pudding, you wish them health, longevity and prosperity, and memorial days – celebrating good memory of the dead.

Advice 3: In what proportions to cook porridge

Porridge is a traditional dish on our table. However, the proportions for the preparation of various cereals. In order porridge turned out really delicious, you should use the right amount of water or milk.
In what proportions to cook porridge
Porridge is a good dish, as the grains contain many useful substances. To make the dish tasty, when cooking, you should adhere to certain proportions.

Buckwheat porridge. A ratio of 1:2. That is, for 1 Cup of grits will need 2 cups of water. However, if you like boiled porridge, you can add a little more liquid.

Fig. For cooking rice or when boiling rice for a salad, stick to a ratio of 1:3. So cereal get crumbly and will not be sticky. Before the flooding of the rice is a little fry in butter.

For cooking rice porridge will approach a ratio of 1:4. The dish will taste better if the water is to dilute or completely replace the milk.

Millet. For lovers of liquid or well-boiled cereals will approach a ratio of 1:4. If you need to cook millet porridge, and cook crisp cereal, 1 part grits to take 3 parts water.

Oatmeal. Oatmeal is traditionally prepared on the basis of a ratio of 1:3. For lovers of more liquid food will approach the ratio 1:4.

Spelt. Unjustly forgotten porridge of spelt prepared in the ratio of 1:2. Barley is not mushy, and the dish can serve as a wonderful side dish.
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