Triangular buckwheat seeds were the most revered product of Ancient Russia, but even now, due to properties beneficial to the human body, cereal does not give up a leading position. Proof of this are popular buckwheat dishes.

Classic buckwheat recipe on water in a pan

The first thing to remember is the ratio of liquid to cereal. For a delicious crumbly porridge, you need to take water twice the volume of buckwheat. For one serving, 1/3 of an ordinary faceted glass is needed. Salt and spices are taken, focusing on their taste preferences.

The list of ingredients that make up buckwheat porridge is as follows:

  • 1 cup buckwheat;
  • 2 cups of drinking water;
  • salt, spices.

All the secrets of cooking buckwheat:

  1. First, the croup must be carefully sorted, then rinse well. For greater flavor and friability of the future dish, buckwheat can be heated in a dry pan, but not over-heated so that it does not start to shoot from high temperatures.
  2. Transfer the cereals into the pan, pour in water and put on moderate heat. After boiling, season with salt and season with spices. Reduce heat to minimum, simmer until cooked.
  3. After 20 minutes, porridge can be served. For greater softness, 50-60 g of butter can be added to it.

To speed up the cooking process, experienced housewives soak the cereal overnight. After such "water procedures" the product will be cooked in just a few minutes.

How to cook grits for garnish in a slow cooker

Smart housewife assistants already have units in their arsenal that have the necessary cooking options to cook specific types of cereals, including buckwheat.

It remains only to prepare the grits, as for the classic recipe in the pan, pour it into the bowl of the gadget, add salt, the rate of water and turn on the appropriate mode. After 30-40 minutes, spread the porridge on plates.

The proportions of water and cereals during cooking in a slow cooker are the same as for the recipes in a pan.

In the absence of the function “Buckwheat” they cook cereals using the modes “Cereals”, “Porridge”, “Porridge on the water”. If in the evening all the ingredients of the porridge are put in a multicooker bowl, the delay is set for the start, then in the morning for breakfast you can quickly get a nutritious and tasty porridge.

Microwave cooking

In the microwave, it is very convenient to cook buckwheat in small portions, for one meal. At the same time, the cooking time is reduced significantly, and the resulting dish is not inferior to the taste of porridge prepared by traditional methods.

 

For crumbly food obtained in a microwave oven, you will need:

  • ½ cup buckwheat;
  • 1 cup boiling water;
  • 20-30 g of butter;
  • salt and spices.

Microwave cooking sequence:

  1. Sort the cereals, rinse and fold into a deep bowl of a suitable size. When choosing dishes, it should be borne in mind that cereals will double in volume. Add salt and spices to buckwheat, pour boiling water and microwave.
  2. In a device with a power of 1000 watts, porridge is first cooked for 3 minutes (with a power of 750 watts - 6 minutes), then the door is gently opened slightly so as not to get burned with condensate, mixed and the process continues for another 6-7 minutes, but already at 600 watts.
  3. Butter is added to the finished porridge. You can sprinkle the dish with chopped herbs.

Since the power of the microwave oven may vary, during the first processing of the product it is better not to go far from the device, adjusting the cooking time.

Recipe and proportions of buckwheat porridge in milk

Sweet buckwheat cereal in milk will be useful not only for small children, but also for adult adherents of a healthy diet. The amount of sweetener can be adjusted to your taste, and the more familiar sugar can be replaced with condensed milk or honey.

It is very convenient to boil such porridge using a glass or cup as a measure of weight:

  • 1 tbsp. buckwheat;
  • 4 tbsp. milk;
  • 40 g sugar or quantity to taste;
  • salt, vanillin and butter are preferred.

The sequence of actions:

  1. Send a pot of milk to the stove. While it is boiling, prepare the cereal: carefully sort out from the litter and rinse to clear water.
  2. Salt the boiling composition, add sugar, vanillin and prepared buckwheat. Stir the contents of the pan and let it boil again.
  3. Add butter, cover the container, simmer the porridge over a minimum heat for 30-40 minutes, stirring occasionally so that it does not burn.
  4. Ready buckwheat to give a little more to stand under the lid, wrapped in a warm towel. After 10 minutes of such stirring, the dish can be served.

Delicious porridge in milk from buckwheat is not prepared in any pan. For this dish, dishes with a thick bottom and walls, but not enameled, are ideal. In such a container porridge will not burn.

Hearty Chicken Dish

Buckwheat soup with chicken is a simple, but very tasty and nutritious dish. To prepare it, you can use absolutely any part of the carcass (legs, wings, offal or breast).

To get the first dish on a poultry meat broth, you must prepare:

  • 3000 ml of water;
  • 500 g of chicken with skin;
  • 400 g of potatoes;
  • 150 g of buckwheat;
  • 90 g carrots;
  • 140 g of onion;
  • 20 g of vegetable oil;
  • 10 g butter;
  • herbs, spices and salt.

Cooking Algorithm:

  1. Pour the fillet with cold water, put on the stove, cook the broth until the meat is ready, removing the foam.
  2. In the meantime, it is desirable to process vegetables. Pass the carrots through a grater, chop the onion into cubes, fry everything in a pan with a small amount of vegetable oil.
  3. As soon as the chicken is cooked, remove it from the pan, cut into medium pieces and return to the broth again.Next, peeled and chopped potatoes, washed cereals should go to the container.
  4. When all the ingredients of the soup are soft, add the frying of vegetables, salt, spices and butter. Let it boil and the dish is ready.

Onions and carrots will make the food more vivid. Fresh herbs are ideally in harmony with such components, so a pinch of chopped favorite herbs must necessarily get into each plate before serving.

With meat as a merchant

The peculiarity of this buckwheat dish is that it is always prepared with pork, and the water is used exactly so that the liquid does not evaporate, but is absorbed into the cereal.

For a merchant appetizing porridge you will need:

  • 350 g pork tenderloin;
  • 210 g buckwheat;
  • 1 large onion;
  • 1 carrot;
  • 1 clove of garlic;
  • 1 bay leaf;
  • water, vegetable oil, salt.

We cook porridge as follows:

  1. In separate pans, fry the meat until golden brown and vegetables chopped in the usual way.
  2. Poured and washed buckwheat pour boiling water, leave for five minutes, then drain the water.
  3. In a saucepan (preferably a cauldron with thick walls) combine the sautéed vegetables, meat and cereals, fill the dishes with food with drinking water so that it covers the ingredients of the dish with a finger thick.
  4. Bring the contents of the pan to a boil and, reducing the heat to a minimum, simmer the porridge under the lid until the cereal completely absorbs all the water. 10 minutes before the end of the heat treatment add a bay leaf, which then must be removed.

If the pork was not too greasy, then a small piece of butter will not only make the taste of the dish richer, but also correct the situation.

With minced multicooker

Buckwheat porridge with meat is a win-win option for a nutritious meal for the whole family. And so that large pieces of pulp do not have to simmer for a long time on fire, you can speed up the process if you cook a dish in a slow cooker and with minced meat.

List of required ingredients:

  • 600 g of minced meat;
  • 400 g of buckwheat;
  • 80 g of carrots;
  • 80 g of onions;
  • 40 g of vegetable oil;
  • 1100 ml of water;
  • salt and spices.

Cooking method:

  1. In a multicooker, pour vegetable oils, add finely chopped vegetables. Turn on the "Frying" or "Baking" mode, cook for 5-10 minutes.
  2. Then put the minced meat, mix everything, continue the process in the same mode for about 20 minutes, occasionally mixing the composition.
  3. When the meat is fried, send prepared cereals, salt, spices to the appliance bowl, add water and cook further using the “Porridge” or “Pilaf” option.

After the sound signal, it will not be superfluous to let the dish stand for a while under the lid, then you can start a delicious meal. If you want to add minced sauce with sour cream and tomato paste to the minced meat, taking them in equal proportions.

Potted in the oven

Buckwheat porridge, cooked in the old fashion in clay containers, will be an independent hearty treat. In addition, such a dish stays hot longer, and also retains all the aroma and taste of the ingredients.

In addition to small containers (the size of an average turnip), you will need:

  • 300 g of pork (pulp);
  • 170 g of buckwheat;
  • 100 g carrots;
  • 70 g of onions;
  • 30 g of tomato paste;
  • 20 ml of vegetable oil;
  • salt, spices and water.

Working process:

  1. Dry the prepared rinsed cereals lightly, sprinkling them on a towel, and then warm them in a pan without a drop of fat until a pleasant aroma.
  2. Cut the meat into small pieces, brown on a roasting pan with butter. Next, add chopped vegetables (onions and carrots), tomato paste diluted in water (100 ml will be enough), and sauté everything for 5 minutes.
  3. Distribute the cereals along with meat frying in pots, add salt and spices, add drinking water “to the shoulders”, send the billet to the oven. Bake for 30 minutes at 180 degrees.

So that the pots with porridge do not burst, put them not in the hot but in the cold oven, after which they include heating.

How to cook buckwheat cutlets

Experienced housewives have in their arsenal more than one recipe for buckwheat cutlets: with the addition of minced meat, with hard cheese, potatoes, mushrooms, filling or without it.

But at the very beginning it is better to master the simplest recipe for this dish, which includes the following components:

  • 500 g of boiled buckwheat;
  • 100 g onions;
  • 100 g carrots;
  • 2 eggs;
  • 40 g flour;
  • salt, spices and vegetable oil.

How to cook cutlets:

  1. Finely chop the vegetables or pass through a grater with small holes. For minced meat, combine buckwheat, eggs, prepared onions and carrots. Stir the composition thoroughly and add a little flour to make the mass easier to mold.
  2. Form cutlets from ready-made minced meat, breaded with flour, and fry in the traditional way on hot vegetable oil.

Crisp buckwheat cutlets and juicy minced meat indicate that diet dishes from such a healthy product can be as tasty as dishes from this cereal with meat. An excellent side dish for such a dish will be a vegetable salad.

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