Buckwheat with minced meat is a simple and satisfying dish, elementary in cooking. Stewed in a pot, cooked in a slow cooker, with the addition of mushrooms and carrots - there are many options. Let's discover the secrets that will help to cook the best boiled porridge.
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Buckwheat with minced meat in a pan - a simple recipe
Buckwheat with minced meat in a pan - a favorite dish of bachelors and working housewives - it’s so easy to cook. The beauty of the dish is that all the ingredients are available and always in stock. The main condition is the presence of fresh homemade minced meat, preferably from several types of meat. Suitable pork and chicken, beef or pork, chicken and turkey: choose for yourself. In our opinion, the most delicious porridge will turn out from a pork neck with a veal brisket - such forcemeat will be moderately juicy, and the porridge will turn out to be juicy and fragrant.
Minced meat can be taken freshly frozen, but first it must be allowed to thaw completely at room temperature.
For cooking, we need:
- pork, beef 300 g each;
- buckwheat - 2 tbsp .;
- onions –1 large head;
- water - 3 tbsp .;
- drain. oil - 50 g;
- greens - a large bunch;
- salt pepper;
- non-aromatic oil - 50 ml.
Chop the onions into cubes and fry together with the minced meat in a pan. We wash buckwheat and fall asleep on top of the stuffing. Pour the cereal with water so that it covers the buckwheat with three thumbs. Let the water boil, and then reduce the heat to a minimum. We cover the pan with a lid and simmer until the cereal is ready. Stir the porridge so that the pieces of meat are evenly distributed.
We generously grease the finished dish with butter.Remember the saying - you won’t spoil the porridge with oil: the more oil there is, the more tasty buckwheat will turn out. Sprinkle buckwheat with minced meat with dill or parsley and serve. Porridge is ideally combined with any fresh vegetables, for example, a salad of cherry tomatoes and green onions, which we recommend seasoning with fragrant sunflower oil.
The traditional way of cooking merchants
Buckwheat merchants - an old dish of Russian cuisine. It was always prepared for the holidays, served to dear guests, cooked for weddings and birthdays. The secret of porridge is in a large number of carrots with onions, which were mixed with minced meat and buckwheat. Merchant porridge was cooked in a Russian oven, languished in pots, and we propose to make it in a pan.
For porridge it is better merchants to take mixed minced chicken and pork: porridge will be more tender.
Prepare the following ingredients:
- pork, chicken 300 g each;
- 3 carrots;
- 2 tbsp. buckwheat;
- large onion head;
- water - 3 tbsp .;
- drain. oil - 50 g;
- greens - a large bunch;
- salt pepper;
- non-aromatic oil - 50 ml.
Grate the carrots, cut the onion into cubes. Fry vegetables in a pan, add minced meat and again, fry everything a little. We fall asleep with washed buckwheat, pour water. Let the porridge boil, cover the pan with a lid and simmer until the cereal boils. When buckwheat is cooked, mix, generously grease with butter. It turns flavorful porridge with pieces of vegetables and meat. We serve to the table, sprinkled with herbs. We eat with a salad of fresh cabbage, a cucumber seasoned with low-fat sour cream.
In a slow cooker
Buckwheat with minced meat in a slow cooker is cooked quickly. There is no hassle with the dish - the oven will cook everything on its own. And also such a dish resembles to the taste dishes from the Russian stove - grains are boiled, the dish becomes airy, and the porridge melts.
A similar recipe:buckwheat with stew in a slow cooker
The porridge will turn out fluffy if you keep the proportions of water and cereals in a ratio of 1: 2.
Prepare the following components:
- ground beef - 300 g;
- onion - 1 pc.;
- carrot - 2 pcs.;
- a glass of buckwheat;
- salt pepper;
- greenery.
At the bottom of the multi-bowl, fry the minced meat, add grated vegetables there. We fill everything with a glass of washed cereal, fill it with water. Close the lid of the multicooker, turn on the “Porridge” mode and simmer until the signal about the end of cooking. Add a piece of butter. Mix. Fragrant, friable dish for the family is ready! We eat with brown bread, grated carrot salad, with cheese and garlic seasoned with homemade mayonnaise.
In a pot in the oven
Buckwheat in a pot in the oven will easily take pride of place on the festive table or family Sunday dinner. Hearty, but light, fragrant and airy in a beautiful ceramic pot will appeal to even capricious little gourmets, especially if you put a spoon of sour cream on top.
The dish will look even more spectacular if instead of ceramic lids use yeast dough lids (they can be eaten instead of bread).
We need a glass of buckwheat, 300 g of minced meat, a large onion and carrot, salt, pepper to taste.
Cooking porridge is very simple:
- In a frying pan overcook onions and carrots.
- Add minced meat (preferably pork) to vegetables.
- We decompose on capacities.
- We fill in the washed buckwheat so that it fills the pot to half.
- Pour meat broth or water.
- Put a piece of butter in each pot.
- Cover with a lid.
- We simmer in the oven for 10 minutes at a temperature of 220 g, and then reduce to 160.
- Ready in an hour!
Serve porridge in portions in pots, seasoning with a spoon of fresh low-fat sour cream or cream. We eat with herbs, garlic cakes and pickled cucumbers.
How to cook buckwheat with minced meat and mushrooms?
Buckwheat with minced meat and mushrooms is a royal treat, especially if porcini mushrooms are used for cooking. But champignons and oyster mushrooms are quite suitable, and you can also replace them with honey mushrooms.
Prepare the following components:
- 500 g minced pork;
- 500 g of mushrooms;
- a large onion head;
- Art. buckwheat;
- non-aromatic oil;
- salt pepper.
Finely chop the mushrooms into cubes. Minced fried with onions and mushrooms in a pan. Add washed buckwheat. Pour water and let it boil. Reduce the heat to a minimum and simmer until the croup is crumbly. Mix the buckwheat and put the butter. We eat porridge with white bread, pickled cucumbers or tomatoes in our own juice.
Buckwheat with minced meat
Buckwheat with minced meat can be prepared in the original form of buckwheat, that is, cutlets from cereals. Such buckwheat is tasty in hot and even cold form, and it is better to serve them with sour cream, whipped cream and any salts.
For cooking, we need:
- cold buckwheat porridge - 4 glasses;
- minced chicken or pork - 300 g;
- chicken egg - 2 pcs.;
- salt pepper;
- turnip onion.
Minced meat is fried with onions in a pan until cooked. Let it cool. In a cold porridge, break 2 eggs, mix thoroughly. From buckwheat we form cutlets, and inside each we put minced meat. Bone buckwheat in flour. We heat the pan with vegetable oil. Fry products until golden brown on both sides. We spread the finished buckwheat cutlets on a large flat dish, sprinkle with fresh dill. The dish will be even tastier if you put a piece of hard cheese inside each cutlet except for the stuffing: the filling will turn out to be viscous and deliciously delicious.
Tasty Chicken Dish
Minced chicken is light, juicy and tender. Such buckwheat can be safely called a diet dish - in one serving contains about 300 kcal. But mincemeat needs to be prepared only from chicken breast.
We will need:
- a glass of buckwheat;
- 500 g of chicken;
- large onion;
- greenery;
- vegetable oil for frying - 50 ml.
Scroll the chicken fillet through a meat grinder. Fry in a skillet with finely chopped onion. Add buckwheat, pour two glasses of water. Let the porridge boil, and then reduce the heat to a minimum and simmer until cooked. Season the porridge with butter, sprinkle with herbs. It turns out an airy, lush porridge, where grains literally melt in the mouth. The dish will be even tastier the next day, when the ingredients share their aromas. But, as practice shows, it is eaten very quickly.
Buckwheat with minced meat - a budget, easy to prepare dish. She is good in the winter, in the summer in the summer season. In the country, try to cook it on an open fire in a cauldron: such porridge with smoke will become a real decoration of the summer table and will be eaten "with a bang."
