Rye produces grain from which flour is made and bread is baked. Various types of cereals are also obtained from grain. Let's look at the types and characteristics of rye cereal, how it is made, its chemical composition, the value of the product, and its benefits for the body. How to properly prepare porridge from rye flour according to the classic recipe, with berries, meat, mushrooms. How and for how long to store the product.
Types of rye cereals
All types of rye cereals are made from ripe, dry grain. Cereals made from uncrushed grains are called whole grains. It is produced by peeling and grinding the grain.The color of the cereal ranges from light beige to brownish. It makes the healthiest porridge because the grains remain intact.
Whole grain cereals can be steamed or unsteamed. Steamed porridge cooks faster, the porridge turns out crumbly, with a rich taste. In addition to whole grains, crushed grains are also sold, crushed so that they cook faster, and flattened grains in flakes.
Composition and benefits
Oat grain contains 10.3 g of protein, 1.6 g of fat, 60.8 g of carbohydrates and 15.1 g of fiber, antioxidants, and organic acids per 100 g of product. Vitamins: B1, B2, B4, B5, B6, B9, E, K, PP. Microelements: potassium, magnesium, iron, manganese, calcium, phosphorus, copper, selenium, zinc. Calorie content – 338 kcal.
The nutritional value of rye cereal consists of a large amount of protein, vegetable fat, fiber and digestible carbohydrates. It is useful to eat porridge and other products made from it to boost immunity, improve well-being, cleanse the body of toxic substances, and improve intestinal function.
Rye flour porridge is useful for those who suffer from diabetes mellitus, diseases of the heart and blood vessels, thyroid gland, and gastrointestinal tract. Dishes made from it are useful to consume during physical and mental stress, to include in the diet menu, for weight loss or during the recovery period after an illness.
Crushed, well-cooked cereals can be used to feed children, along with semolina, buckwheat, rice, and oatmeal. It is useful to alternate them. Rye helps fight spring vitamin deficiency, stress, and fatigue. It is recommended to eat flakes for anemia, atherosclerosis, and hypertension.
Porridge recipes
It is no more difficult to prepare food from rye cereals than from others.You can cook it in plain water and milk; add sugar, salt, and butter to the finished mixture. For those who are losing weight, it is better to use vegetable oil rather than butter. For taste and benefit, you can add berries, fresh or dried, fruits, vegetables, herbs, nuts, different types of cheeses, mushrooms, honey and other products as desired.
Easy way
To prepare according to the classic recipe, it is better to take crushed or steamed cereals. Ingredients you will need:
- rye cereal in the amount of 100 g;
- water in the amount of 0.2 l;
- milk – 0.3 l;
- you also need to take a pinch of salt;
- 2 tbsp. l. Sahara;
- 25 g butter for this volume of porridge.
Cooking sequence:
- Rinse the cereal in water, put it on the stove and boil.
- Add milk, sugar and salt to boiling water.
- Stir everything and boil again.
- Then leave the heat on low, cover the pan with a lid and cook for half an hour.
- Add fruits and berries, herbs to the plate when serving.
Baked with berries
The recipe involves the inclusion of flax seeds and berries in addition to rye cereal. It is recommended to eat porridge baked with berries in the morning for breakfast. To prepare you will need:
- 100 g rye flakes;
- 100 g of fruits and berries - raspberries, strawberries, currants;
- 50 g each of flax and sunflower seeds;
- 100 ml milk;
- 1 egg;
- 1 banana.
Preparation procedure: beat the egg with milk, add sugar to the mixture, add rye flakes and stir. Chop the berries and banana, also pour into the bowl, add sunflower seeds. Fill the mold with the mixture and grease it with butter before placing the products in it. Preheat the oven to 200°C and bake the dish for approximately 20 minutes.
With mushrooms
Porridge made from rye flour with mushrooms is considered tasty and healthy.It is easy to prepare, you will need:
- 150 g cereal;
- mushrooms 250 g;
- 2 onions;
- vegetable oil and spices.
It is advisable to use crushed cereal, which cooks faster. Rinse the product, add water and place on the stove. Peel the onions and mushrooms, wash them, cut them into pieces and fry in a frying pan in a small amount of oil. When frying is finished, add black pepper, nutmeg, cardamom, salt.
Add porridge to the mushrooms in the frying pan, cover and simmer for 5 minutes. Serve the dish with sour cream, cheese, herbs and black bread.
Porridge with meat
Prepare a rye dish from 300 g of lean chicken or beef; you need to take the same amount of cereal. The recipe includes 3 medium sized onions and carrots.
- Rye cereals should be washed, filled with water and allowed to brew for 1.5-2 hours.
- Cut the onions into half rings, place in a frying pan, and fry the pieces in corn or flaxseed oil until golden brown.
- Separately from the onions, you should fry the carrots and meat cut into strips.
- Then put everything in a bowl, mix and put on high heat.
- After a few minutes, add spices and salt.
- Then add the cereal and pour boiling water so that the water covers the mass by 3 cm.
- Make the heat low, cook for 5 minutes, cover the pan with a lid, turn off the heat and leave to simmer for 30 minutes.
Features and shelf life
Whole grains, including rye, should be stored at a temperature of 0-25 ° C and a humidity not exceeding 70%. If the storage rules are followed, the cereal will not spoil for at least 2-3 years. For crushed cereals, the shelf life is reduced to 4-12 months. This is due to the fact that crushed grain is more susceptible to adverse factors than whole grain.
In order for the cereal to remain nutritious, it must be stored in a dark place so that the rays of the sun do not fall on it. It is important to protect the rye product from insect pests. To do this, you can use sterilized glass or tin jars. They must be clean and dry. Pour the cereal into them and close the lids. Jars help maintain the freshness of the product, prevent the grain from absorbing moisture, odors, infection and the spread of insects in the contents.
Place the jars in a cool, dark place, such as a pantry or kitchen counter. Mark the filling dates on jars or containers so you can track their freshness.
Close the jar with a lid each time after use. If pests appear in the contents, it should not be used for cooking. You should not eat damp and moldy cereals.
