Mixing cereals: how to turn a boring side dish into a restaurant dish.
It’s a very nice recipe that I share with you. Take a closer look at the croup combination.
Delicious and healthy dishes can be cooked simply, quickly and with pleasure, inventing new interesting combinations. Croups are an important part of the diet, they are basic products, and if you show a little wit, they will turn from a boring side dish into a full dish. In this article, prepared especially for 4fresh, I shared cool ideas for your menu 🙂
Rule #1. It tastes better together!
Did you know that cereals are tasty to cook together?). Try it! Food is creativity, and every day you can come up with something new. It’s convenient to cook 2-3 kinds of cereals in one saucepan, just pouring them with boiling water and adding salt. Pick up the cereals, which are cooked about the same time – you can take them evenly. Here are some examples of delicious combinations:
- white rice + millet
- Bulgur + millet
- Kinoa + millet
- Kinoa + bulgur
- Ordinary buckwheat + green buckwheat
- Kinoa + white rice
- Kinoa + bulgur + millet
- Crushed spelt + bulgur
- Crushed spelt + millet
- Green buckwheat + white rice
Rule #2. Use supplements.
There are groats in the “naked” form not always tasty. Products that add flavour and aroma will come to help. There is a huge field for creativity! Use what is at hand, and be sure to try new things.
First, you can add spices when boiling cereal. Ideal for turmeric, curry, hops, paprika, smoked paprika, freshly ground pepper, dry ginger and even nutmeg. Add a teaspoon of spices to a small pot of cereals (add less nutmeg because it has a very rich flavour), and then evaluate the finished dish, analyze. Next time, you can add a little more or less spices. Be guided by your taste.
In addition to the spices, it’s great to add fresh herbs at the end of the cooking process. Fresh thyme, oregano, rosemary, parsley, basil and dill are great. In thyme and rosemary, use only leaves (they can be finely chopped), but the soft greenery deliciously cut along with the stems. Of course, an additional portion of fresh basil, mint or coriander can be added to the plates when serving.
The third delicious addition is aromatic oil. The same couscous, rice or millet will play with the new colours if you add different oils. Try it! Sesame sesame oil, pumpkin seeds, sea buckthorn, nut, linseed, sunflower with a bright taste, olive oil, of course, butter, coconut, as well as ghee. Add butter at the very end, when the cereal is already boiled, or right in the plates.
So, how do you combine these ideas?
Try boiling a mix of bulgur and wheat with turmeric, fresh thyme and sesame oil.
Either boil white rice + quinoa together, adding ginger or curry, or finely sliced rosemary needles. When serving, cook with pumpkin seed oil.
You can make a simple variant by boiling a crushed spelt and adding butter or ghee, as well as chopped parsley.
Or you can make super-flavoured rice by adding a fresh lime zest at the end, plus finely chopped basil or mint. And don’t forget your favourite butter – creamy, coconut, ghee or sesame will do.
Remember that there are no strict rules here! These are only approximate ideas on the basis of which you can come up with something of your own. Feel like an artist with a palette of colors, and boldly try new ones) Analyze the finished dishes, note the combinations of flavors that you like most. This is how you can cook intuitively, deliciously and with pleasure!