Wheat porridge in a slow cooker - 12 cooking recipes

All you have to do is cook porridge in your favorite slow cooker once, and it seems to dawn on you: bah! Yes, this technique was invented just for these purposes! Of course, in the cartoon you can fry/steam/boil/stew/bake whatever your heart desires, but the porridges in it turn out simply delicious. The kind that you can hardly cook in a saucepan on the stove (or even in a pot in the oven).

Wheat, unlike millet, with which it is often confused, is a moderately hard grain that has to be cooked for quite a long time. This is if you have chosen not some kind of cut, but whole grains. Perhaps this is also why there are fewer recipes for wheat porridge in a slow cooker than for the millet porridge mentioned above. By the way, since ancient times in Rus' they have been cooking wheat and serving it on various occasions. For example, at a funeral or at a wedding. Dishes could have different names from region to region, but always had ritual significance.

For funerals, porridge was made with dried fruits; its recipe has been preserved to us under the name kutya. It is we, modern people, hurry-ups and lazy people, who have adapted to cook it from rice. In its present form, its basis is wheat. They started it for cooking ahead of time, simmered it for a long time in a Russian oven, which, by the way, worked like a modern multi-cooker. And they served it piping hot.

Among the poor, porridge made from spelled, one of the varieties of wheat that grew on its own in nature, was especially revered. There are so many good things in this wheat cereal, including fiber. And its rough structure can act as a brush for the intestines. Someone even today remembered the long-forgotten old thing and began to cook spelled porridge. It is considered the healthiest among all wheat products.