Buckwheat is a tasty and healthy cereal suitable for creating a variety of dishes. Porridge is cooked from it, pancakes are made, baked with meat, stewed with mushrooms or used as a nutritious side dish. Simple recipes will help you learn how to cook buckwheat, following which you can get a wonderful treat for dinner in a short time.

Loose buckwheat on water in a pan

Buckwheat groats cooked on water is a dietary product suitable for supporters of proper nutrition. To porridge was fragrant and crumbly, it is necessary to cook it correctly.

Required Components:

  • groats - 0.2 kg;
  • coarse salt - 3 g;
  • water - 0.4 l;
  • butter (82%) - 10 g.

Cooking:

  1. Pour buckwheat into a bowl and carefully sort through, removing all garbage.
  2. Rinse groats several times with cold water until it becomes clean.
  3. Now wet grains need to be dried. To do this, pour them into a pan, and, stirring, fry on a minimum heat for about ten minutes.
  4. Then, in a heat-resistant container, melt the butter, add cereal, put salt in it and mix well.
  5. Pour hot water, close the container with a lid and cook buckwheat in a saucepan for 15 minutes at a low boil.
  6. When all the liquid has evaporated, the dish can be considered ready.

Remove the pan and porridge from the stove, wrap it in a towel and leave for ten minutes. Serve loose buckwheat porridge in hot form.

How to cook grits for garnish in a slow cooker

Porridge cooked in an electric furnace turns out to be tasty and looks very appetizing. Grupa garnish will be especially good if you add homemade cream butter, fragrant spices and a little Provence herbs.

Required Components:

  • buckwheat - 0.22 kg;
  • vegetable broth - 0.7 l;
  • granulated sugar - 7 g;
  • ground pepper - a pinch;
  • oil - 20 g;
  • salt, provence herbs, nutmeg - to your taste.

Cooking:

  1. Pour groats into a plate, select all the dirt, then wash with running water and dry.
  2. Set the “Baking” mode on the multicooker, put a piece of butter in the bowl, and when it melts, add buckwheat. Then fry the cereal a little - then it will turn out more aromatic and tender.
  3. Pour the broth into the appliance bowl, add sugar, coarse salt and other spices, then mix.
  4. Select the function "Buckwheat" and cook until sound notification.

Arrange the buckwheat garnish on plates with the main course and put on the table. Fresh treats can be sprinkled with chopped herbs.

Microwave cooking

The perfect solution for a full breakfast is buckwheat on the water, quickly cooked in the microwave. For porridge, it is necessary to choose heat-resistant glassware, and after the process is over, let it brew for five minutes under a closed lid - so it will soon reach readiness.

Required Components:

  • groats - 0.12 kg;
  • water - 0.23 l;
  • a piece of oil;
  • salt to taste.

Cooking:

  1. Pour buckwheat onto a flat plate and select from it all the dark grains and small pebbles.
  2. Place the beans in a colander and rinse with tap water.
  3. Pour the cereals into a container designed for cooking in the microwave, then salt.
  4. Fill dishes with buckwheat with water, cover and place inside the appliance.
  5. Set the highest power (850 kW) and cook for a quarter of an hour.

Put the butter in the cooked porridge, then cover and serve a few minutes later.

Recipe and proportions of buckwheat porridge in milk

Buckwheat cereal milk has a sweet, pleasant taste, and is ideal for a children's table. Depending on the proportions of cereals and milk, you can cook a liquid dish, viscous or thick. So, in the first case, you need to use 1 part of the dry product and 10 times more liquid, in the second - 1: 8, in the third - 1: 6.

Required components (for semi-liquid porridge):

  • buckwheat grains - 0.1 kg;
  • milk or cream (12%) - 0.8 l;
  • granulated sugar - 20 g;
  • salt - 3 g.

Cooking:

  1. Sort the groats, then rinse well.
  2. Pour buckwheat with water and boil. Then cover with a lid and simmer until the liquid completely evaporates.
  3. Then introduce salt, warm milk and sugar.
  4. Bring the porridge to a boil, remove from heat, cover with a blanket and let it brew for twenty minutes.

Serving refreshments is recommended in a warm form, adding melted butter or circles of ripe bananas to it. Instead of sugar, you can use honey - it will give the dish a unique flavor.

Tasty buckwheat in bags

Packaged buckwheat differs from ordinary cereals only in that it is much faster and more convenient to cook it. In addition, during cooking, the packaged product retains much more nutrients and leaves the dishes clean.

Required Components:

  • groats - 2 bags;
  • one and a half liters of water;
  • salt - 3 g.

Cooking:

  1. Pour water into the pan, salt it and turn on the fire.
  2. When the liquid begins to boil, lower the buckwheat packets into it and cook for twenty minutes.
  3. Then shift the packaging with the cereal into a colander and wait until all the water drains.
  4. After that, open the bags and transfer their contents to a plate.

Butter, seasonings or sugar should be placed in hot porridge. Buckwheat prepared in this way will be an excellent side dish for meat or fish dishes.

With meat as a merchant

Buckwheat merchants with meat is a great treat that can be prepared for a festive dinner. For the dish, it is better to use pork, which goes well with cereals, giving it a special taste and amazing aroma.

Required Components:

  • buckwheat - 180 g;
  • pork pulp - 0.3 kg;
  • water - 0.65 l;
  • large onion;
  • salt, suitable spices - as needed;
  • one carrot;
  • tomato paste - 25 g.

Cooking:

  1. Cut the peel from the onion and cut it into squares.Then put in a saucepan and fry in vegetable fat until transparent.
  2. Peel the carrots and grind them with a grater. Then combine with onions and simmer for about six minutes. When the vegetables are cooked, transfer them to the pan.
  3. Wash the meat, chop into cubes and fry over high heat until brown. Then put the tomato paste and simmer for about eight minutes with a small boil.
  4. Prepare cereals - sort out and wash thoroughly. Then put it in a pan with a vegetable fry, add pork and stir.
  5. Pour the food with water, add salt, sprinkle with spices and put on a very small fire so that all components are slowly stewed.
  6. When all the liquid has evaporated, mix the dish and leave it in a sealed container for twenty minutes.

Add a piece of butter to the finished dish and serve. It is desirable to combine it with a light salad of fresh vegetables.

With stew in a slow cooker

Buckwheat with stew has an incredibly delicate taste, crumbly texture and a seductive aroma. In a slow cooker, such a dish is prepared very quickly and so simply that even a novice cook can cope with it.

Required Components:

  • buckwheat groats - 210 g;
  • stew (beef) - one can;
  • bulb;
  • two leaves of laurel;
  • carrots - 100 g;
  • one garlic clove;
  • salt and various seasonings - at your discretion.

Cooking:

  1. Peel the vegetables and chop the onions into small cubes, and the carrots into small squares.
  2. Pour vegetable oil into the bowl of the device, lay the chopped vegetables, bay leaves, select the “Fry” function and stir occasionally, cook for ten minutes.
  3. Sort the cereals and wash, then pour into the bowl.
  4. Open the can with the stew and add it to the rest of the products.
  5. After that, put a little salt, add spices and finely chopped garlic.
  6. Pour warm water into the slow cooker, lower the lid, set the “Extinguishing” mode and cook for thirty minutes.

Leave buckwheat with meat in a slow cooker for a quarter of an hour under a lid, then put on plates and offer to relatives and friends. It is advisable to use the treat with garlic sauce or spicy adjika.

Hearty Chicken Dish

A great option for a hot dinner is nutritious and appetizing buckwheat with chicken, cooked in a pan. Thanks to the use of soy sauce, the dish has a spicy taste, and a delicious aroma is given to it by fragrant spices and vegetables.

Required Components:

  • chicken meat - 0.5 kg;
  • onion - 70 g;
  • buckwheat - 0.6 kg;
  • water - 1.2 l;
  • soy sauce - 65 ml;
  • pepper, dried basil, sea salt, coriander, paprika - to your taste;
  • two carrots.

Cooking:

  1. Chop the chicken into medium pieces and place in a cauldron with vegetable fat. Then fry the meat on all sides until golden brown.
  2. Chop the carrot with a long straw, onions - with rings.
  3. Send vegetables to the chicken, pour in soy sauce, add spices and simmer under the lid for seven minutes.
  4. Then put washed grains in a cauldron, pour food into water and cook under a closed lid with a minimum boil for thirty minutes.

When all the liquid has evaporated, turn off the heat and arrange the buckwheat with chicken on plates. It is recommended to decorate each serving with sprigs of parsley and lettuce leaves.

Potted in the oven

Buckwheat with turkey, baked in a pot, turns out friable, juicy and incredibly tasty. This dish is perfect for dinner - it will saturate, cheer up and provide energy for the whole day.

Required components (per serving):

  • turkey fillet - 0.2 kg;
  • groats - 0.1 kg;
  • small onion;
  • bell pepper (yellow) - 1 pc.;
  • clove of garlic;
  • tomato paste - 30 g;
  • chili pepper (ground), sugar, salt - to your taste;
  • greens - 50 g.

Cooking:

  1. Dice the meat. Pepper, wash and chop half rings. Peel the onion and cut into long slices.
  2. Pour vegetable oil (15 ml) into a pot and put turkey slices. Top with bell pepper and onion.Then sprinkle with sugar, add hot pepper and salt.
  3. Place the pot in the oven, and then turn it on 225 degrees and cook for 15 minutes. During the process it is necessary to mix the products several times.
  4. At the end, sprinkle the baked meat with finely chopped herbs and chopped garlic.
  5. After that, wash the buckwheat groats, add to the turkey with vegetables and stir.
  6. Then dilute the tomato paste in water (150 ml) and pour it into a pot.
  7. Cover the dishes, put them back in the oven and simmer all the components for another thirty-five minutes.

The prepared dish should be served in a pot. The treat is well complemented by slicing fresh cucumbers and tomatoes.

How to cook buckwheat cutlets

From healthy cereals you get a great appetizer - buckwheat in vegetable sauce. These are very juicy, nutritious and incredibly tasty cutlets that are perfect for a garnish or can be used as a separate dish.

More materials:Greek

Required Components:

  • veal - 0.45 kg;
  • buckwheat - 120 g;
  • two onions;
  • chicken egg;
  • salt - as needed;
  • two cloves of garlic;
  • a mixture of peppers - 4 g;
  • flour - 170 g;
  • four tomatoes;
  • a pinch of sugar;
  • one bell pepper;
  • greens (any) - 7 branches.

Cooking:

  1. Grind the veal in a meat grinder along with garlic and one onion.
  2. Boil buckwheat in a pan with salted water, then cool and combine with minced meat. Then add a raw egg, salt, introduce dry pepper and mix thoroughly until smooth.
  3. From the resulting mass, form oval cutlets and generously sprinkle them with flour.
  4. Heat a frying pan with vegetable oil, then fry in it the grecanics on both sides to a brown crust.
  5. Chop the second onion in half rings and put in a large saucepan. Put the fried cutlets on top.
  6. Now you need to make a fill. To do this, wash the tomatoes, put in a blender and turn into mashed potatoes. Peppers and peppers are cut into narrow strips. Finely chop the greens.
  7. Mix the prepared vegetables, add sugar, add salt, then put in a saucepan and simmer for four minutes.
  8. After that, pour the tomato dressing in a pan with Greek, cover and put on the stove.
  9. Cook the dish for twenty-five minutes with a small boil.

Unusual buckwheat cutlets are ready. They will be in perfect harmony with mashed potatoes and various vegetables.

With mushrooms

For lunch or dinner, you can cook buckwheat with wild mushrooms, carrots and green onions. A simple, light and healthy dish will add variety to the daily menu and will surely appeal to all households.

Required Components:

  • buckwheat groats - 0.21 kg;
  • water - 0.5 l;
  • mushrooms (boletus or others) - 250 g;
  • large carrot;
  • green onions to taste;
  • olive oil - 25 ml;
  • parsley, cilantro - 5 branches;
  • salt, turmeric, allspice, curry - at the discretion of the hostess.

Cooking:

  1. Wash the groats well, add water, add salt and send to the stove. If desired, put sugar (2 g), a small square of butter and cook porridge.
  2. Clean the mushrooms from dirt, wash under running water and cut into plates.
  3. Cut the peel from the carrot and crumble it into small squares.
  4. Heat olive oil in a saucepan, then add spices to it and slightly darken them. Then add the mushrooms, put the carrots and fry until light brown. Two minutes before the end of cooking, pour finely chopped greens and onions.
  5. Combine the prepared fry with buckwheat porridge and mix gently.

Insist the mushroom dish in a sealed container for twenty minutes, then put it on plates and treat all those present. It is advisable to use it with pickled cucumbers or sauerkraut. Bon Appetit!

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