50 dishes and side dishes from cereals

Complete your dinner with these simple recipes and side dishes. круп. 1. Pearl barley каша сcorn. Toast 1.5 tbsp. pearl barley cooking in butter in a saucepan over medium heat 5 min. Add 3 tbsp. water; bring to a boil. Cover set a low heat and cook for 20-30 minutes. until liquid soaks up. Sauté 2 sliced stalks of leek and 2 tsp. fresh thyme in olive oil over medium heat for 5 min. Add 2 tbsp. frozen corn fried on fire; warm up. Stir with porridge; salt and pepper to taste. 2. Перловаяporridge with mushrooms. Fry until sliced 8 crisp slices of bacon over medium high heat. Add 3 tbsp. assorted of chopped mushrooms; cook for 5 minutes until rosy color. Cook pearl barley porridge with corn (No. 1); stir in bacon and mushrooms. 3. Barley porridge with artichokes. Boil 2 tbsp. pearl barley salted water as indicated on the package. Brown in 1/4 tbsp. olive oil frozen artichoke cores from packaging on 255 gr. (pre-thaw), 2 tbsp. cut in half peppadoes and 1 clove of garlic, sliced. Stir with porridge and 2 tbsp. l chopped marjoram. 4. Перловая каша с песто из капустыкале. Boil 2 tbsp. pearl barley as indicated on the package. AT chop the food processor in mashed potatoes 3 tbsp. chopped kale, 1/2 tbsp. parmesan and olive oil, 1/3 tbsp. walnuts by 1/2 tsp lemon zest and salt and a pinch of red pepper in cereal. Stir with porridge. 5. Barley porridge with carrots and parsnip. Stir 450 g. sliced carrots and parsnips with olive oil, salt and pepper. Bake 30 min. at 220 ° C until slightly ruddy. Make pearl barley porridge with pesto (No. 4); mix with carrots and parsnips. Salt. 6. Polenta in a slow cooker. Bring to the weak boiling 5 tbsp. water, 2.5 tbsp. milk and 2 tsp. salt. Pour in 5.6 L oiled multicooker bowl Stir in a whisk 1.5 tbsp. polenta (not instant cooking), add 1 sprig rosemary and 2 bay leaves. Cover and cook in low 2 hours, stirring in the middle of cooking. Remove rosemary and bay leaves; stir until smooth. Mix 1 tbsp. Parmesan, 1/2 tbsp. mascarpone and 2 tbsp. l (thirty gr.) Butter; season to taste. 7.Полента в мультиварке с грибами. Cook the polenta in slow cooker (No. 6). Fry 450 gr. sliced oyster mushrooms 7 minutes in olive oil in a pan over high heat. Mix 1/4 Art. chopped parsley; season to taste. Serve by laying out on polenta and sprinkled with crumbled gorgonzola cheese. 8. Polenta with pesto. Bring to a low boil for 3 tbsp. water and milk, 2 hours l salt and a pinch of pepper. Stir in with a whisk of 1.5 tbsp. polenta fast cooking. Cook, stirring, for 5 minutes. to uniform consistency. Mix 1 tbsp. Parmesan and 3 tbsp. l (45 gr.) butter. Add pesto sauce on top. 9. Pudding “spunbred” with sweet potato. Bring to a boil 2 tbsp. milk, 2 Art. l (30 gr.) Butter and brown sugar, 1 tsp. salt and a pinch of cayenne pepper. Reduce heat to low boil; mix 1/2 tbsp with a broom cornmeal. Cook, stirring, 2 min before thickening. Mix 1 tbsp. canned mashed potatoes from sweet potato, 3 egg yolks and 1 tsp. baking powder. Remove from heat. Beat 3 egg whites until stiff; mix in the dough. Transfer to an oiled square baking dish (20 cm.); bake for 30 minutes at 190 ° C to splendor. 10. Пшенная каша с запеченной морковью.Cut 450 gr. small carrots cut in half, 2 red cut onions into slices. Stir with olive oil, salt and 1 tbsp. l fresh rosemary. Bake for 30 minutes. at 220 ° C to softness. Boil 2 tbsp. millet in salted water, like indicated on the package. Drizzle with olive oil; add on top vegetables. 11. Buckwheat porridge with sweet potato. In a pan on moderately high heat passer 1 chopped onion until rosy. Add 3 tbsp. chicken broth, 2 tbsp. chopped peeled sweet potato and 3/4 tbsp. buckwheat groats. Bring to a boil. Bring down fire, cover and simmer for 10 minutes. until liquid soaks up. Stir in 110 g. ready pasta butterflies and 1/4 tbsp. chopped parsley and sour cream; salt. 12. Whole porridge wheat with rutabaga. Boil 2 tbsp. wheat grains in salted water, as indicated on the package, adding 1 diced swede; drain the water. Stir in 3 tbsp. l maple syrup and butter, 1 tbsp. l chopped sage and a pinch of cayenne pepper. 13. Rice with lemon and herbs. Bring to a boil 3 tbsp. water, 2 tbsp. jasmine rice, 3 wide strips of lemon peel, 1 bay leaf, 1 tbsp. l (15 gr.) Butter and 1 tsp. salt. Cover; cook over low heat for 20 minutes. until the rice is soft. Stir in 2 tbsp. l chopped parsley and chives. 14. Black and white rice. Prepare 1/2 serving of rice with herbs (No. 13). Boil 1 tbsp. black rice as indicated on the package. Stir both types of rice with young spinach and chopped mushrooms. slices (2 tbsp.); drizzle with walnut oil. Salt. 15. Rice with cheese and sour cream. Cook 2 tbsp. steamed rice as indicated on the package. Stir in 1 tbsp. chopped green onions, grated cheddar and sour cream; season with salt and cayenne pepper. Transfer to a greased square shape for baking (20 cm.). Add some butter and sprinkle 2 tbsp. l grated parmesan. Bake for 20 minutes. at 230 ° C to golden color. 16. Pumpkin stuffed with rice. Cut cut in half and clear 3 seed pumpkin seeds; bake side cut down 30 min. at 180 ° C. Prepare a Rice and Cheese Mix (No. 15), adding a package (280 gr.) Of frozen chopped spinach, which must first be thawed and squeezed. Start the pumpkin rice drizzle with olive oil and sprinkle with grated parmesan. Bake for about 1 hour at 180 ° C until the pumpkin is soft. 17.Ризотто с тыквой в мультиварке. Passer in a pan in butter over medium heat 1 chopped shallots and 2 tsp. chopped sage, 2 min. Mix 1.75 tbsp. rice arborio. Cook, stirring, 2 minutes. Add 6 tbsp. chicken broth 1/2 Art. dry white wine, 1 tsp. salt and a pinch of pepper; bring to a boil. Transfer to the bowl of the multicooker with a volume of 5.6 liters; intervene 3 tbsp. chopped peeled nutmeg pumpkin. Cover; cook in high power mode 2 hours. Mix 1 tbsp. grated Parmesan. 18. Rice with red beans. In a stewpan on average Pass the fire for 5 minutes. chopped onion in vegetable oil, 1 bell pepper and a clove of garlic with 1 tbsp. l tomato paste. Add 3.5 tbsp. water, 2 tbsp. steamed rice and 1 tsp. ground cumin and salt. Bring to a boil. Set weak fire, cover and cook for 20 minutes. until the rice is soft. Stir in 2 cans of red beans 410 g each. (rinse with water). nineteen. Rice with beans and kale. Make Bean Rice (No. 18). Meanwhile, passer 6 tbsp. chopped kale in butter over medium heat for 5-8 minutes, until it withers; season with salt and hot chipotle sauce. Add to rice. 20. Red rice with andui sausage. Bring to a low boil 3 tbsp. chicken broth, 2 tbsp. red rice and 1 tsp. salt. Cook until soft rice, 25 min. Brown 340 g. chopped sausage andui in vegetable oil over moderate heat. Add 2 tbsp. chopped okra, 1 tbsp. chopped green onions and red bell pepper; passer 5 minutes Stir with rice; season to taste. 21. Rice with harissa sauce. Boil 2 Art. basmati rice as indicated on the package. Stir in 2 tbsp. frozen peas (thaw), 1/2 tbsp. grated carrots, 1/4 each Art. chopped green onions, chopped cilantro and harissa (Moroccan chili paste). Add yogurt on top. 22. The Dirty fig. Boil 2 tbsp. basmati rice as indicated on the package. Brown in vegetable oil over high heat, 230 g each. crumbled Italian sausage (without shell) and chopped chicken liver. Add 1 tbsp. chopped onion and celery and 2 chopped cloves of garlic; cook, stirring, 3 minutes. Stir with rice, adding 1/2 tbsp. chopped prunes, parsley and chestnuts. 23. Rice with saffron and pomegranate. Passer 4 pcs. chopped shallots 1 min. in butter in a stewpan over moderately high heat. Stir in 3 tbsp. water, 2 tbsp. basmati rice, 2 pods of cardamom and star anise, 1 hour each. l saffron and salt. Bring to a boil. Cover; cook on low heat 20 min. until the rice is soft. Mix with pistachios, pomegranate seeds and chopped cilantro (3/4 tbsp.). 24. Wild rice with nuts and cranberries. Boil 2 tbsp. brown rice as indicated on packaging. Pass 1/2 of chopped onion in butter in stewpan over medium high heat, 3 min. Stir in 3 tbsp. chicken broth, 1 tbsp. wild rice and 1 tsp salt. Cover; set a low fire. Cook for 45 minutes until wild rice soft. Drain the liquid. Stir with brown rice, adding 1 each Art. chopped pecans, dried cranberries and red grapes, cut in half, 1/2 tbsp. chopped cilantro and 1 lime juice. 25.Бурый рис с брюссельской cabbage. Boil 1.25 tbsp. brown rice as indicated on the package. Take 450 g into leaves. Brussels sprouts; mix with salt and lemon zest (1/2 tsp) and juice of 1 lemon. Stir with rice, 1 grated clove garlic, 1/2 tbsp. roasted peanuts, grated parmesan, chopped parsley and olive oil. Season to taste. 26. Asian-style rice with sausages. Bring to the weak boiling 3 tbsp. water, 2 tbsp. jasmine rice, 2 slices of peeled ginger, 6 sliced dried Chinese sausages and 1 tsp. salt. Cover; cook over low heat for 17 minutes. until the rice is soft. Stir in 4 chopped scallions and 2 tsp. sesame seeds oils. 27. Fried rice. Cook the rice in Asian style (No. 26); cool. Brown 230 g. sliced mushrooms in vegetable oil in a non-stick pan over high heat in within 5 minutes Stir in rice and 2 tsp. soy sauce; fry stirring constantly until crisp. 28. Pilaf with spicy beef. Brown 230 g. ground beef and 1 chopped onion in butter in a stewpan over moderate heat; then shift and wipe the stewpan. Add to it 2 tbsp. l (30gr.) butter and 1 tbsp. broken vermicelli; toast 4 min until golden brown. Add 3 tbsp. water, 2 tbsp. steamed rice, beef, 1/2 tsp. ground allspice, cinnamon and salt. Bring to a gentle boil. Cover; cook on weak fire 17 min. until the rice is soft. Stir in 1/2 tbsp. chopped parsley and roasted pine nuts. 29. Rice with curry. Sauté 1 chopped onion, 2 minced garlic cloves and 2 tbsp. l curry powder in olive oil in a stewpan on average fire, 5 min. Add 3.75 tbsp. water, 2 tbsp. basmati rice, 3/4 tbsp. dried red lentils, 1 slice of ginger about 6.5 cm. (clear and cut into slices) and 1.5 tsp. salt. Cover; cook on low heat 17 min. until the rice is soft. Mix 3/4 tbsp. raisins-cinnamon and 2 tbsp. l (30 gr.) Butter. 30. Tropical rice Bring to a boil for 2 tbsp. water and jasmine rice, 1 jar (400 ml.) coconut milk, 3 wide strips of zest of lime, 1 tsp. sugar and salt. Cover; cook over low heat for 20 minutes. until the rice is soft. 31. Risotto with spill. Pass 1 chopped shallots and 2 tsp. fresh thyme in butter over moderate high heat. Add 2 tbsp. spelled (cereal farro) and 1/2 tbsp. white wine; cook before evaporation liquids. Add 6 tbsp. chicken broth for 1 tbsp. at a time stirring until it is absorbed for 30 minutes. Stir in 2 tbsp. corn, 3 tbsp. l (45 gr.) Butter, 1/2 tbsp. parmesan and parsley and 110 gr. taleggio cheese. 32. Stuffed Peppers spill. Sprinkle 4 chopped bell peppers olive oil; bake for 15 minutes at 200 ° C. Make risotto with spelled (No. 31); stuff them with peppers. Sprinkle with Parmesan and crumbled breadcrumbs. Bake until light brown for 30 minutes. 33. Spelled with broccoli. Boil 1.5 tbsp. cereal farro as indicated on packaging; cool. Stir with 1 bunch chopped steamed broccoli (cool), 1/2 tbsp. olive oil, 1/4 tbsp. chopped parsley and mint, zest and juice 2 Meyer lemons. Season to taste. 34. Салатс полбой и цитрусами. Bring to a low boil 3 tbsp. water, 1.5 tbsp. cereals of farro and orange juice, 1 tsp. salt and 1 bay sheet. Cook until the cereals are soft, 30 minutes. Drain the water; cool. Stir with 2 tbsp. Frize Salad, 6 cut into slices oranges and / or grapefruits and 1 tbsp. sliced celery, red onion and black olives. Season to taste. 35. Spelled with leek. Boil 1 tbsp. cereals farro like indicated on the package. Bring to a slight boil 1/2 tbsp. water 1 Art. l (15 gr.) Butter and 1 tsp. salts; add 6 tbsp. chopped leek. Cover; cook for 15 minutes to softness. Add 2 tsp. Dijon mustard and red wine vinegar, and then farro. 36. Caprese salad with spelled. Boil 1.5 tbsp. cereal farro, as indicated on the package; cool. Stir with 2 tbsp. halved grape tomatoes, 450 gr. Bocconcini cheese 1 tbsp. torn basil leaves, 6 tbsp. l olive oil and 3 Art. l white wine vinegar. Season to taste. 37. Салатиз киноа со свеклой. Cook 1 tbsp. quinoa as indicated on packaging; cool. Whisk with a whisk 2 tbsp. l cider vinegar with 1 tsp Dijon mustard; stir 1/3 tbsp. olive oil. Stir with 4 tbsp. salad mixture Mesclan, 2 tbsp. chopped cubes of boiled beets, 1/2 tbsp. candied walnuts and sliced red onion. Mix quinoa here and season to taste. Sprinkle with blue cheese. 38. Quinoa with dried apricots. Combine in a stewpan 3 tbsp. water, 1.5 tbsp. quinoa, 1 jar of chickpeas (rinse) and 1 tsp. ground cumin, ground coriander and salt. Cover; cook for 15 minutes to the softness of quinoa. Stir in 1 tbsp. sliced dried apricots and chopped cilantro and juice of 1/2 lemon; drizzle with olive oil. 39. Quinoa with almonds and dried cherries. Follow the quinoa recipe with dried apricots (No. 38), replacing spices 1 tsp. ground cardamom, and dried apricots dried cherries. Add 1 tbsp. sliced almonds. 40. Quinoa with sesame seeds and vegetables. Cook 1.5 tbsp. quinoa as indicated on packaging; cool. Mix with a whisk for 1/4 tbsp. rice vinegar and vegetable oil with 3 tbsp. l sesame oil; mix with quinoa, adding 1.5 tbsp. shredded bean cabbage, grated carrots, sliced almonds and green onions, and cloves 2 tangerines. Salt. 41. Quinoa with baked vegetables. Stir chopped fennel head, red onion and 1 bell pepper with olive oil, salt and 2 tbsp. l spice mixes zatar; bake at 230 ° C until golden brown, 30 min. Boil 1.5 Art. quinoa as indicated on the package; mix with vegetables. Salt. Sprinkle with chopped parsley. 42. Булгур с запеченной цветнойкапустой. Boil 2 tbsp. bulgur as indicated on the package. Mix inflorescences with 1 head of cauliflower with olive oil, salt and pepper; bake for 30 minutes at 220 ° C until rosy color. Add cabbage to bulgur, 1 tbsp. chopped cucumber, mint, parsley and green onions, 1/2 tbsp. olive oil and 1/4 tbsp. lemon juice and capers; mix everything. Season by taste. 43. Bulgur with sun-dried tomatoes. Cook Bulgur with cauliflower (No. 42); add 1/2 tbsp. chopped dried tomatoes, dill and feta cheese, mix everything. 44. Bulgur s raisins. Boil 1.5 tbsp. bulgur as indicated on the package. Sauté chopped onion in olive oil over medium heat until softness, 5 minutes Add 1/2 tbsp. pine nuts and raisins; cook for 2 minutes Mix with bulgur, adding 1/4 tbsp. chopped parsley and green olives and 1 tsp. zest of orange. Season to taste. 45. Bulgur with figs. Cook bulgur with raisins (No. 44), adding 1/2 chopped together with onion fennel heads; use cashews instead of pine nuts, and instead of raisins, dried figs. 46. Salad from a mixture of cereals with apples. Preheat 6 tbsp. frozen cooked mixture cereals, as indicated on the package; cool. Stir with 2 apples, diced, adding 1 tbsp. candied walnuts, chopped celery and toasted prosciutto, and 3 tbsp. l white balsamic vinegar and olive oil; season on to taste. 47.Каша-ассорти с финиками. Boil 2 tbsp. cereal mixtures as indicated on the package; passer 3 minutes in butter over medium heat. Stir in 1/2 tbsp. chopped dates and various greens (such like dill, tarragon and / or parsley); season to taste. 48. Gratin with cabbage and groats. Make a mixture of cereals with dates (No. 47); stir 3/4 tbsp. sour cream in a still warm porridge. In a pan on passer 8 tbsp high heat. slaw red cabbage and 1 chopped onion 110 g. butter, 10 min. Add 1.5 tsp. caraway seeds, salt and pepper. Stir in 1/2 tbsp. raisins and white wine; cook 10 minutes Put in the form for baking 23 x 33 cm .; put porridge on top. Bake for 35 minutes. at 200 ° C until golden brown. 49. Texas-Mexican Corn porridge. Bring to a boil 6 tbsp. chicken stock. Mix 1.5 Art. corn grits and 1 tsp. salt. Cover; cook on low heat, stirring occasionally, 20 min. Stir in 2 tbsp. grated cheese Pepper Jack and 2 tbsp. l (30 gr.) Butter. Sprinkle 1 Art. frozen corn fried on fire (thaw) and 1 tbsp. black eye bean mixed with chopped green chili peppers and green onions (1/3 tbsp.) 50. Кукурузная каша с сыром и перцемпименто. Bring to a boil 6 tbsp. water, 2 tsp. acute sauce and salt. Lower the heat for a low boil; stir 1.5 tbsp. corn grits. Cover and cook, stirring occasionally, 15 min before thickening. Remove from heat; intervene 2 tbsp. grated cheddar 110 gr. cream cheese, 1 tbsp. chopped pimento peppers and 2 tbsp. l (30 gr.) Butter. Transfer to a greased form for baking a volume of 2.8 liters. and sprinkle 1 tbsp. crushed salted crackers mixed with 2 tbsp. l melted butter; bake for 20 minutes at 190 ° C until golden brown. Sprinkle chopped chives. Recipes with similar ingredients: cereal quinoa, pearl barley, corn grits, bulgur groats, spelled groats, buckwheat, wheat, rice, brown rice, wild rice