Are you tired of the monotonous taste of porridge? It's time to change the usual recipe. Treat yourself to healthy and very tasty porridges for breakfast, adding some ingredients to them. Let's consider the list of such products in more detail.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to act in such a situation.
Juice
It will turn rice or oatmeal into a real culinary masterpiece. Just add any drink to the water when you cook the cereal.
You can use freshly squeezed or store-bought juice. There is no need to add sugar, sweeten the dish at the end of its preparation.
To make the side dish more colorful and appetizing, use carrot, beetroot or spinach drink.
Plant-based milk
Replace cow's milk with a healthy plant-based drink. For example, coconut and almond drink gives the porridge a wonderful nutty aroma. Soy milk enriches the dish with valuable protein.
If you cook semolina, the porridge will be incredibly tender. Buckwheat will acquire a subtle and pleasant aroma.
Tea
When you cook the cereal, add any tea to the water. It may contain such components as thyme, lime, cinnamon, chamomile, etc. Make a good brew and experiment in your kitchen.
Spices
You can add various spices not only to soups and side dishes. The taste of porridge will improve if you add a little ginger or nutmeg to it.
If you decide to cook rice, add bay leaves, coriander and cardamom to the water.
This dish will remind you of Indian cuisine. If you want something French, then add a sprig of thyme to the culinary masterpiece.
Bouillon
Cook the cereal using broth, not just water. It can be vegetable, chicken or beef. You can dilute the broth with water (1:1) to keep its fat content under control.
Believe me, the taste of the porridge will be a pleasant surprise for you. You can cook quinoa, risotto or bulgur in the broth.
Now you know how to make your usual porridges even more delicious and aromatic. The above ingredients will allow you to look at your usual dishes from a different perspective!
Earlier we talked about why you shouldn’t use mayonnaise when preparing meat in French style.
Expert: Julia Arkhipova
