Good Lifestyle

Groats have a positive effect not only for the work of our stomach, but also the whole organism. Not for nothing molds on milk and water are some of the first cooked dishes giving a baby with a small man.

Porridge is far from the favorite rating of your favorite dishes every person. However, if we consider cereals not as a self-sufficient dish, but a side dish or the basis for other multicomponent dishes, then they will reveal their taste in a completely different way. Moreover, these combinations can become a complete festive dish, at least in the restaurant menu, such onsides you will find.

Several secrets of cooking delicious, and the main useful dishes from different cereals.

Bulgur - has a pleasant, unique and absolutely unlike any other cereal taste.

Features of cooking:

• Does not require pre-washing
• water 1: 2
• first, stirring, bring to a boil, then reduce the fire to a minimum and tightly cover the lid
• Boil on a small fire until the cereal takes water.

Serve with:

• by any baked vegetables as well as chicken fillets and greens.
• Salad of fresh tomatoes, cucumbers, cilantro and feta cheese. Infigure this vitamin set can be a sauce of lemon juice, olive oil and your favorite spices.
• Boiled shrimp, fresh tomatoes and greens.
• Colored cabbage (or broccoli) baked or fried in an egg and chips fillet.
• Stewed asparagus beans, Bulgarian pepper and onions.

Black and brown rice -Has a fragrance of rye bread and a smack of nut.

Features of cooking:

• Before the gown rinse in cold water
• water 1: 2
• Bring to a boil, reduce the fire and cook 15-20 minutes, while the porridge will not save all the water.

Serve with:

• mushrooms, baked vegetables and garlic sauce and olive oil.
• Beijing cabbage, chicken fillet, cilantro and mustard sauce and olive oil.
• Stewed white beans and an avocado salad, cucumber and boiled egg, filled with lemon juice.
• Stewed asparagus beans, carrots and onions in tomato sauce.

Buckwheat - Classic taste has a bitter shade, from the name of the groats.

Features of cooking:

• Before cooking rinsed in cold water
• Water 1: 2 or 1: 1, if you prefer scattering porridge
• bring to a boil, reduce fire and cook 15-20 min

Serve with:

• fried mushrooms with onions and fresh cucumbers.
• Baked pumpkin, brynza and greens.
• Bulgarian pepper, grilled chicken fillet.
• Stewed chicken fillets, carrots and onions in sour cream and soy sauce.

PLBA - has a special wheat taste with walnut notes.

Features of cooking:

• rinse in cold water
• Water 1: 2
• cover lid and cook 30 minutes on medium lights
• After the porridge will remove all water, remove from the fire, fill the oil and leave for 10 minutes under the lid - to fall.

Serve with:

• Stewed bean, brinoza and cilanes, as well as shaken with lemon juice.
• Salad of white beans, Bulgarian pepper, red onion, lettuce and brynza.
• Baked eggplant, stewed onions, Cherry tomatoes and herbs.
• Boiled shrimp, zucchini and rubber.
• strawberries, banana and nuts.

Cinema - reminiscent of the poor rice, but the taste is much softer and more pleasant.

Features of cooking:

• rinse in cold water
• Water 1: 2
• bring to a boil, reduce fire
• cover with a lid and cook until readiness min 15-20 min

Serve with:

• Cherry tomatoes, Bulgarian pepper, avocado and carrots.
• Baked vegetables and brinsels.
• Cherry tomatoes, mozzarella and rubber.
• Shrimp, rubber and mango.
• Chicken fillets, greens, grilled grill and Feta cheese.

Millet - Has a sweet, rich taste, all known from childhood.

Features of cooking:

• rinse in cold water
• Water 1: 2
• bring to a boil, reduce fire
• cook to readiness 20-30 min

Serve with: