Loose buckwheat porridge recipe can be appreciated by vegetarians and anyone who strictly monitors nutrition. You can cook porridge in a slow cooker or just pour boiling water in a thermos, add mushrooms or meat there. We will tell you the most successful options for this delicious, satisfying dish.

Loaf of buckwheat porridge

Any stew with tomato sauce, whether it is beef, pork, chicken, goes well with a side dish such as buckwheat. The grains soaked in meat sauce are delicious, tender, as if bursting in the mouth. A dish is especially tasty if the porridge succeeds in being friable and lush: it can even be eaten on its own, seasoned with a small piece of fresh butter.

A side dish is very tasty if you mix ready-made buckwheat with herbs, spices, passivated onions and carrots: the dish claims the right to be independent and very beloved by adherents of a healthy diet without meat.

A little trick: dry or fresh dill gives buckwheat a characteristic mushroom flavor.

For cooking, prepare (at the rate of 5-6 servings):

  • a glass of buckwheat;
  • two glasses of water;
  • vegetable oil 3 tbsp. l;
  • salt to taste.

We wash buckwheat under running water. Fill with two glasses of water, add. Let the porridge boil, then immediately reduce to a small fire. We cook until seasoned, seasoning with vegetable oil: this way the side dish will be lush, and the grains will never stick together. Ready porridge should stand and slightly sweat: it is better to wrap it in a blanket and hide in a warm place. Buckwheat is served with any meat dish - meatballs, meatballs, chops and, of course, goulash with tomato sauce.

How to cook in a slow cooker on water?

The slow cooker is famous for preparing any cereals just perfectly. No special efforts are required for cooking: it is important to maintain the correct proportions and season with salt in order to prevent buckwheat from being fresh.

It is better to purchase buckwheat of a good producer: such cereals are clean and do not come across lumps or pebbles left after harvesting or processing buckwheat.

We add washed cereal to the multi-bowl, fill it with water, as it is said in the instructions for your personal appliance, and simmer until the signal is finished cooking. Serve with herbs, season with butter, eat as a side dish or as an independent dish.

Hearty dish with meat in pots

You can cook buckwheat porridge in water in pots, adding any meat there for satiety. Porridge with pieces of any meat, smashed in ceramic pots is the dream of any gourmet and the queen of the Russian table in winter, when the soul requires hearty, rich dishes.

Cooking is very simple:

  1. We wash buckwheat.
  2. At the bottom of our pots, spread the meat, overcooked with onions.
  3. We fall asleep with one third cup of cereal.
  4. Add water, so that it does not reach the end of the pot a few centimeters: so it does not boil away.
  5. Put a piece of butter, spices.
  6. Close the pots with lids.
  7. Bake in the oven for 220 degrees 30 minutes.
  8. Reduce the heat to 150 and simmer another 30 minutes.

Instead of lids, you can use dough cakes, foil caps.

Serve with herbs, garlic pampushkas, slices of bacon, pickled vegetables, in a word, any winter snacks. In summer, you can put any vegetables in pots with meat - from tomatoes to zucchini and eggplant, but in this case it is better to reduce the amount of cereal. The dish turns out fragrant, tasty, satisfying, but at the same time light. Eat it with a lot of greens, seasoned with a teaspoon of low-fat sour cream.

With mushrooms

Mushrooms and buckwheat - a royal combination. At all times it was not a shame to serve such porridge for royal dinners in Tsarist Russia, and on the table of the peasantry it was served exclusively on solemn occasions. Of course, noble porcini mushrooms were used in Russia: champignons and oyster mushrooms were not grown on an industrial scale then. But you can safely use any available mushrooms - from ice cream again to dry white or chanterelle mushrooms.

Even pickled mushrooms in this dish are appropriate: they give a special aroma to the dish and a light piquancy.

The recipe for buckwheat crumbly porridge is simple. The main thing is to grind the cereal to the extent that it is airy, melting, and the grains crumble. Once such a consistency was achieved by the Russian stove, but now it is quite possible to achieve similarity by cooking in a slow cooker, oven.

It is interesting:buckwheat

Here's what the recipe looks like in steps:

  1. We wash buckwheat with water.
  2. Fried mushrooms with onions in a pan.
  3. Mix cereal with mushrooms, add water.
  4. Tomim until buckwheat is crumbly.
  5. Add a generous piece of butter to the porridge.

In this case, the saying: “You won’t spoil your porridge with butter” is absolutely true: the taste of the food should be rich creamy. Serve porridge sprinkled with plenty of parsley or dill, and eat, washed down with kvass, sbitn or any other drink in the Russian style.

Porridge also has another cooking option: you can cook porridge separately, and prepare a thick mushroom sauce with cream in a frying pan. We will pour buckwheat cream, eat with large slices of mushrooms, enjoy every spoon of this rich and fabulously delicious Russian dish.

Loose buckwheat porridge in milk

Milk porridge is the most delicious memory after kindergarten cuisine. For some reason, it was there that the cooks created a stewed, viscous, pleasant dish of a pleasant soft consistency, which I wanted to eat with pleasure.

We will prepare such an option and we:

  1. Boil the porridge in the water until cooked.
  2. Pour half a glass of finished porridge with one and a half glasses of milk.
  3. Cook the porridge.
  4. Cooking time is usually 15-20 minutes, and all this time it is better to constantly stir buckwheat in milk.
  5. Season it with butter, to taste with sugar.

Raw cereal immediately boil in milk is not advisable: it absorbs a lot of liquid and boils longer. The "Sadikovsky" option is much more economical and faster, so it is suitable for preparing breakfast for a schoolboy.

Cooking in a thermos - step by step recipe

Buckwheat has a quality for which nutritionists highly value it. It is good even without strong heat treatment, while maintaining a lot of valuable trace elements. Lovers of buckwheat diet eat one cereal during the day, without oil, salt, washed down with low-fat kefir or green tea.

A step-by-step recipe looks like this:

  1. We wash a glass of buckwheat with water.
  2. We put in a thermos with a wide neck (or just a saucepan with a thick bottom).
  3. We add or not.
  4. Pour with two glasses of boiling water.
  5. Close tightly with a lid.
  6. Leave for the night.

In the morning, frizzy delicious porridge is ready! It remains to eat it with low-fat cottage cheese or use as a regular side dish, if you do not want to lose weight, but you appreciate healthy food.

Cooking buckwheat porridge in the water is always easy with a shortage of time. This is a quick wand, very tasty. You can even serve sausages, but it is best combined with beef. Good appetite!

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