There are a million ways to cook wheat porridge with pumpkin. You can cut it into pieces, knead in mashed potatoes or grate. I prefer the last option, because then it practically does not change the texture of the porridge, but it gives a distinct taste.
Wheat cereal is called processed wheat grains, peeled from the upper layer. They are polished and crushed, so it is convenient to cook them later. Porridge is boiled evenly and at the same time, and the cooking time depends on the size of the grinding - on average, from 20 to 50 minutes. Universal side dishes, dairy soups, ear, casserole are prepared from wheat cereal.
It is added to minced meat for cutlets and sausages, in the dough for pancakes and baking, pilaf and puddings are made of it. Cold crumbly cereal is added to salads, and from small - bake bread. In cooking, several specific varieties of wheat cereal are known. For example, finely chilled artek or steamed bulgur. When preparing cereal, grain is treated with steam and polished.
There is also the so -called Arnauta - it is good for soups and cereals of different consistency. Keep in mind that wheat cereal is not stored for a long time, because it can spoil even in a hermetic container. Dishes with wheat cereal are common not only in Russian and Ukrainian, but also in Arabic, Armenian and Greek cuisines!
