09 May 2016 650
Buckwheat is a food product necessary in the human diet. After all, these small brown grains contain extremely many benefits.
There are many ways to cook delicious buckwheat. Let's look at the most popular, as well as some not quite ordinary recipes.
Buckwheat boiled in water - how to cook it correctly
Cooking buckwheat on water is easy. Most importantly, follow correct proportions between cereal and water. Here are some simple recipes.
How to make crumbly garnish
To do this simple dish you will need the following products:
- Unground buckwheat - one and a half glasses;
- Water - three glasses;
- Two bulbs;
- Dried mushrooms - three or four pieces;
- Two eggs;
- Sunflower oil - six large spoons.
Mushrooms must be crushed to a powder. Sift the cereal to get rid of dust and debris; it is not necessary to rinse it. Then buckwheat should be placed in a saucepan, pour water and add mushroom powder.
Turn on a strong fire, place a pan covered with a lid on it, wait for it to boil. After that, reduce the flame to medium, cook for about ten minutes, the porridge should noticeably thicken during this time.
After that, we put a small fire and boil for another seven minutes, until the remaining water boils away. After that, remove the pan from the stove, wrap it in a towel and leave for 15 minutes.
Put the eggs on the boil. Fry the onion until crispy. boiled eggs cool and chop finely. Pour them into the porridge and mix.
Hearty and tasty porridge
An easy-to-make nutritious lunch or dinner option. You will need to take the following:
- Buckwheat - a glass;
- Pork - from two hundred to three hundred grams;
- One Bulgarian pepper;
- Carrot;
- One tomato;
- One medium bulb;
- Salt and sugar - a teaspoon;
- Sunflower oil.
Pour a little oil into a frying pan and place finely chopped pork there, fry it. Then put carrots (chopped on a grater) and onion slices into the pan, continue frying.
Add more products small pieces pepper. All this is fried until the onion becomes golden.
Then add the washed cereal to the mixture. Place the tomato, finely chopped, sugar there. Salt the dish.
Add boiling water in such an amount that it completely and evenly covers the food, mix everything well, wait for it to boil over high heat. Then reduce the heat to low, cover the pan with a lid and let the dish cook for about twenty minutes.
Then remove the dishes from the heat and leave the dish to brew for another ten or fifteen minutes. At the very end, you can fill with butter.
How to cook milk porridge from buckwheat
Such porridge tastes much softer than cooked with water. Milk porridge is softer and more airy. Try to cook and see for yourself.
Easy recipe in minutes
For this a simple dish you will need:
- Two glasses of cereals;
- Four full glasses of milk;
- Half a glass of cream.
Sift the cereal, no need to rinse. Place buckwheat in a saucepan, pour milk into the same place and cook until all the liquid has boiled away. Then remove the pan from the heat, heat the cream, pour it into the porridge, add just a little salt, mix. Wrap the pan in a towel and leave for fifteen minutes.
Delicate, fluffy porridge with an amazing texture
You will have to tinker a little with this recipe, but as a result you will get a delicious porridge in its structure with an amazing delicate taste. Required products:
- Nucleus - two parts;
- Four parts of milk;
- Butter;
- A couple of eggs;
- Cream - 350 or 400 milliliters.
Do not wash buckwheat, but only sort or sift. Beat eggs, grind buckwheat with them. Transfer it to a baking sheet.
Heat the oven well, then turn off the heat and place the cereal inside and leave it to dry. After drying, place the buckwheat in a saucepan, pour over milk, add butter and cook until the milk boils.
After cooking, salt to your taste, leave to cool. At the end, wipe through a colander.
How to cook buckwheat with mushrooms in a slow cooker
In this kitchen appliance, which facilitates women's work in the kitchen, you can also prepare crumbly and tasty porridge. Let's see how to do it right.
The flavor combination of buckwheat and mushrooms is very pleasant and very popular. How to cook this fragrant dish in a multicooker? To get started, take the following:
- Buckwheat - two measuring cups;
- Four measuring cups of water;
- One carrot;
- Champignons - half a kilo;
- One bulb;
- 50 grams of butter;
- Salt and seasonings to your taste.
Finely chop the onion. Cut the mushrooms into medium pieces. Grate carrots. Place all this in a multicooker bowl, on the bottom of which pour a little oil.
Fry food for ten to fifteen minutes (depending on the model of your multicooker, set the mode to "Frying", "Baking" or "Express"). Rinse the cereal at this time.
Pour it into the multicooker bowl, fill it with water, add salt and seasonings. Move everything and set the "Group" mode (depending on which mode is available on your device).
Wait until the end, open the lid, add butter, stir, close the lid and leave for ten minutes.
Cooking porridge in a thermos
Yes, do not be surprised, porridge can be cooked in it. Cooking takes place without much effort. What will be required for this?
- Buckwheat - one glass;
- Freshly boiled water - two glasses;
- Salt - to your taste.
Rinse the thermos with boiling water and pour buckwheat into it (initially, it should be washed). Dissolve the salt in boiling water and pour over the cereal. Leave everything for three hours. This method is great for making quick breakfast- in the evening you put everything in a thermos, and in the morning you get warm porridge.
There is also a kind of express recipe: buckwheat is heated in a frying pan, placed in a thermos. Fill half with boiling water, wait two or three minutes, pour out the remaining liquid. After twenty minutes, you can already eat porridge.
Recipe for making rich buckwheat with meat in pots
How can you ignore this method of cooking porridge, which maximizes the aroma and taste of buckwheat? Porridge is obtained as close as possible to a dish cooked in a Russian oven.
Ingredients for one pot:
- Groats - half a glass;
- Pork or chicken - two hundred grams;
- Water - one glass;
- Onions - one piece;
- Salt;
- Refined oil;
- One carrot;
- Pepper - at your discretion.
Pour oil into a frying pan, heat it up strongly and put small pieces of meat, fry it until crusty. Then put finely chopped carrots and onions there, continue frying for another five minutes.
Place the washed buckwheat in a pot, salt, sprinkle with pepper and put the parsley. Pour boiling water, put meat and vegetables on top. Close the lid and place in the oven. The oven is not preheated to avoid cracking the pots.
Set the temperature to 180 or 200 degrees and leave the pots for forty minutes. Then take them out of the oven and let them rest for ten minutes.
Buckwheat porridge for breastfeeding
Somewhere six months after the birth of the baby, breast milk is no longer able to fully nourish it. It is necessary to start gradually accustoming the child to other products. But this should be done only according to the rules, after consulting with a pediatrician.
The main rule that should be followed without deviation is that when a new product is introduced into the diet for three weeks, nothing more new can be given. During this period, you will carefully monitor all reactions to the product and be able to identify allergies in time, if any.
Buckwheat is a necessary and useful product, it is one of the first to be introduced into the diet, but there are certain rules by which it is necessary to introduce the baby to it.
- For the very first time, the amount of buckwheat will be equal to half a teaspoon;
- After that, its amount will double every day and will return to normal in a week;
- Buckwheat is best given in the morning, milk or mixtures are given after.
Features of cooking dishes for the first feeding
Cooking cereals is simple, the only troublesome moment is in its quantity. The fact is that porridge for a baby should only be freshly prepared. Salt and sugar are not added. They boil on water. Porridge in density should be like breast milk. Over time, it can be made thicker, as soon as the child learns to chew well.
After cooking buckwheat porridge should be crushed in a blender and diluted breast milk or a mixture.
You can use another method: grind the cereal itself in a blender. The end result should be flour. One tablespoon of such flour is diluted in thirty milliliters of water, after which one hundred milliliters of milk is poured. This porridge is cooked for five minutes. You should stir constantly.
So you got acquainted with the numerous ways of cooking buckwheat porridge. It is important to remember one simple rule: good porridge it will turn out with a ratio - part of the cereal to two parts of the liquid. If you keep the proportion correctly, then you can regularly please yourself and loved ones. delicious meals which are easy to prepare.
Ingredients for the Buckwheat Porridge Recipe:
Cooking buckwheat porridge
Buckwheat porridge - popular dish Ukrainian, Belarusian, Russian and Polish cuisines. Buckwheat is both tasty and healthy. Each housewife tries, among other types of cereals, from time to time, to cook buckwheat. And it would seem, what problems can arise when preparing buckwheat porridge: pour it with water, season with salt and cook until tender.
But that's the way it seems experienced housewives who cooked and recooked this porridge dozens and hundreds of times. And for young and novice housewives, this information will be very useful. Remember some of the nuances when cooking buckwheat porridge:
Before cooking porridge, be sure to sort through the cereal and remove all debris. Very often, among the cereals, small pebbles come across, because of which, if they are not found and thrown away, then many people break their teeth while eating.
Before cooking porridge, be sure to rinse the cereal. You will be surprised how much dirt will float up during the wash.
Do not stir the porridge while cooking. Do not open the lid.
If foam forms when cooking buckwheat, be sure to remove it.
From 200 grams of cereal you will get 600 grams of buckwheat. Keep this in mind when cooking the required portion.
Salt buckwheat at the beginning of cooking.
Place buckwheat in boiling water.
For 1 cup of buckwheat, take 2 cups of water.
Butter, fried onions, milk, mushrooms, boiled eggs go well with buckwheat.
Loose buckwheat porridge.
Loose buckwheat porridge
Ingredients
:
- water - 3 glasses
- buckwheat groats - 1.5 cups
- onion - 2 onions
- egg - 2 pcs.
- dry porcini mushrooms - 3-4 pcs.
- sunflower oil - 6-7 tbsp. l.
Cooking
Sort out the core, sift it from flour dust, but do not wash it. Then pour water, cover with powdered mushrooms and put on a strong fire, closing the lid.
When the water boils, reduce the fire by half and continue to cook for about 10 minutes until thickened, then again reduce the heat to low and cook for another 5-7 minutes until the water has completely evaporated.
Remove from heat, cover the pan with a towel for 15 minutes.
Simultaneously with cooking porridge in another pan, heat the oil, fry finely chopped onion in it, salt.
Finely chop hard-boiled eggs and add together with onion fried in oil to porridge and stir evenly.
Milk buckwheat porridge
Ingredients
:
- milk -4.5 cups
- cream - 1/2 cup
Cooking
Sort out the core, sift it from flour dust (but do not wash it), pour milk over it and cook until it boils completely.
Then pour hot cream, salt a little and put in a warm oven for 10-15 minutes to season.
Downy buckwheat porridge
Ingredients
:
- buckwheat groats - 2 cups
- egg - 2 pcs.
- milk - 4.5 cups
- butter - 3 tbsp. l.
- cream - 2 cups
Cooking
Sort out the core, sift it from flour dust (but do not wash it), rub it with beaten eggs, sprinkle it on a baking sheet and dry it in a preheated oven, but with the fire turned off.
Then pour milk, season with butter and cook like buckwheat porridge.
When ready, salt to taste, let cool, then strain through a colander and eat with cream.
Smolensk gruel
Ingredients
:
- small buckwheat (done) - 1.5 cups
- water - 4 glasses
- onion - 2 onions
- parsnips - 2 roots
- parsley - to taste
- black ground pepper- 1/2 tsp
- sour cream - 1/2 cup
- butter (or ghee) - 2 tbsp. l.
- salt - 1 tsp
Cooking
Boil water, add salt, put a whole onion, finely chopped parsnip roots and boil for 5 minutes. Then pour the cereal into the water and cook over low heat, stirring, until the cereal is completely boiled (about 12 minutes).
After that, remove the onion, remove the gruel from the heat, season with pepper; parsley, sour cream, butter, add salt and let stand under the lid for 15 minutes to steam.
Buckwheat porridge with cauliflower and milk
Ingredients
:
- cauliflower- 200 g
- buckwheat - 1 cup
- butter -2 tbsp. l.
- milk or water - 2 cups
Cooking
Rinse the cauliflower, divide into inflorescences, finely chop and lay in a layer on the bottom of the dish. Put the washed buckwheat on top, pour in milk (or water), add salt, bring everything to a boil, cook for 5-6 minutes, close the pan with a lid, cover with a towel and insist without heating for 10-15 minutes.
Serve with butter.
Porridge with onion and bacon
Ingredients
:
- crumbly porridge (buckwheat, millet, wheat, rice, semolina) - 4 cups
- onion - 2 onions
- lard - 150-200 g
- salt - to taste
Cooking
cut bacon small cubes. Finely chop the onion and fry with bacon.
Then mix hot crumbly salted porridge (any choice) with browned onions and bacon cracklings.
Peasant porridge
Ingredients
:
- crumbly buckwheat porridge - 3 cups
- fried liver - 300 g
- onion - 1 onion
- butter - 2-3 tbsp. l.
- egg - 2 pcs.
- bacon - about 300 g
- salt - to taste
Cooking
Sort the grits, rinse and cook crumbly buckwheat porridge. Add butter to it and mix. Pass through a meat grinder fried liver, fried finely chopped onion, hard-boiled finely chopped eggs, salt and mix everything.
Put bacon in a deep frying pan, put porridge on it, and bacon again on top. Bake in the oven until golden brown.
Buckwheat porridge with brains
Ingredients
:
- buckwheat - 1 cup
- brains - 100 g
- onion - 1 bulb
Cooking
Brains soak in cold water, clean from films, from blood vessels and boil in water with the addition of salt and vinegar based on 1 kg of brains 1.5 liters of water. Once the water boils, reduce the heat and simmer the brains almost without boiling for about 30 minutes.
Finely chop the boiled brains with a knife, combine with crumbly buckwheat porridge.
Fill the porridge with brains with oil and heat in the oven or in a frying pan.
Buckwheat porridge with liver
Ingredients
:
- buckwheat (unground) - 2.5 cups
- light - 300 g
- onion - 1-2 pcs.
- salt - 1 tsp
- vegetable oil - 2-3 tbsp. l.
Cooking
Cook crumbly buckwheat porridge.
Rinse liver (light), put in a saucepan, add water, salt and cook at a gentle boil for 1-1.5 hours until soft. Cool the cooked liver and pass through a meat grinder or finely chop with a knife.
Finely chop the onion and fry in a frying pan with vegetable oil. Then add to it another 1-2 tbsp. tablespoons of butter and chopped liver, salt and pepper to taste.
When the liver with onions is fried, mix it with ready-made hot buckwheat porridge.
pork - 250 g
buckwheat - 250 g
carrots - 1 pc.
onion - 1 pc.
sweet red pepper - 1 pc. (can be dried - 1 tbsp.)
tomato - 1 pc. (or tomato paste - 1 tbsp.)
salt and pepper
sugar - 1 partial teaspoon
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Cut the meat into small pieces and fry in a small amount of vegetable oil. |
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Sort the buckwheat, rinse and put it to the meat. |
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Pour boiling water to cover everything completely, mix, bring to a boil over high heat, cover and leave on low heat for 20-25 minutes. |
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Then remove from heat and, without opening the lid, let it brew for 10-15 minutes. |
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When serving, you can season with a piece of butter. |
Buckwheat porridge with butter
Ingredients
:
- salt - 1 tsp
- water - 3 glasses
- butter - 2 tbsp. l.
Cooking
Pour water into the pan, salt, boil. Pour buckwheat into boiling salted water, mix, remove floating grains with a slotted spoon and, stirring occasionally, cook until thickened for 15-20 minutes.
When the porridge thickens, close the pan tightly with a lid, wrap it in newspapers and leave for 1-1.5 hours to soak.
Before serving, put oil in the porridge.
If desired, hard-boiled and thinly sliced eggs can be added to ready-made buckwheat porridge when serving.
Krupenik from buckwheat
Ingredients
:
- buckwheat - 1 cup
- cottage cheese - 200 g
- sour cream - 1/2 cup
- egg - 2 pcs.
- milk - 2 cups
- salt - 1/2 tsp.
- butter - 2 tbsp. l.
- sugar - 2 tbsp. l.
Cooking
Pour the cereal into boiling milk and cook it until it thickens. After that, put the cottage cheese, passed through a meat grinder, sour cream, stir, add raw eggs, salt, sugar. All this is well mixed and put in a shallow saucepan or in a frying pan, previously greased with oil and sprinkled with breadcrumbs, leveled with a spoon, brushed with sour cream on top, pour 1 tbsp. spoon of melted butter and put in the oven for 40-50 minutes.
Pour the finished krupenik with oil.
If desired, butter can be replaced with sour cream.
Royal buckwheat porridge
Ingredients
:
- buckwheat kurpa (done) - 1 cup
- egg - 5 pcs.
- milk - 2 cups
- butter - 3 tbsp. l.
- vanillin - 1/2 tsp
- sugar - 3 tbsp. l.
- zest (grated) - 1 lemon
- raisins - 2 handfuls.
Cooking
Mix the grits with 1 egg, sprinkle on a baking sheet and dry in the oven, stirring often. Boil milk, add butter, vanillin, add cereal, mix and cook over low heat. When the milk is absorbed into the cereal, cover the porridge, bring to readiness in the heat.
Separate the whites from the yolks of 4 eggs. Grind the yolks with sugar, add the grated lemon peel, rinse the raisins, whipped proteins, and mix with porridge.
Put the mass into a mold, put in the oven for 40 minutes.
Serve with powdered sugar and garnish with cherry jam.
Buckwheat balls
Ingredients
:
- buckwheat (prodel) - 200 g
- cottage cheese (low-fat) - 250 g
- egg - 2 pcs.
- sugar - 2 tbsp. l.
- milk - 2 cups
- butter - 2 tbsp. l.
- salt - to taste.
Cooking
Wipe the cottage cheese, add one egg, half the sugar, salt and mix.
Boil buckwheat until half cooked. Bring milk to a boil, add butter, buckwheat and cook porridge.
Cool the cooked porridge, combine with the egg, the remaining sugar and mix. Form cakes from the mass, put a little in the middle of each curd filling, pinch the edges and give the products the shape of a ball.
Steam until done.
Serve balls with sour cream, decorated with herbs.
Buckwheat porridge with vegetables and soy sauce
Ingredients
:
- buckwheat - 1 cup
- onion - 1 pc.
- tomatoes - 3 pcs.
- bell pepper- 1/2 pc.
- soy sauce(Sen Soi Classic) - 3 tbsp. l.
- Bay leaf- taste
- vegetable oil - 3 tbsp. l.
Cooking
Cook buckwheat porridge as usual. Then put in a frying pan with oil, add finely chopped onions, tomatoes, peppers, bay leaves and sauce (Sen Soi Classic).
Warm up on low heat for 5 minutes.
Serve like independent dish, and as a side dish for pork, beef, turkey.
Buckwheat and cottage cheese krupennik
Ingredients
:
- buckwheat - 2 cups
- milk - 2 tsp
- water - 1 cup
- cottage cheese (bold) - 400 g
- butter - 100 g
- egg - 2 pcs.
- sugar - 4 tbsp. l.
- lemon zest - 1 tbsp. l.
- cinnamon - 0.2 tbsp. l.
- breadcrumbs - 3 tbsp. l.
Cooking
Fry buckwheat in a dry frying pan, pour into boiling water, add salt, a lot of oil and cook over low heat until the cereal swells, then add milk. When the porridge becomes thick, cool it.
Mix cottage cheese with egg, sugar, spices and mix with porridge.
Grease the form with oil, sprinkle with breadcrumbs, fill with the prepared mass, put pieces of butter on top. Bake in the oven.
Buckwheat meatballs
Ingredients
:
- buckwheat - 1 cup
- water - 1.5 cups
- cottage cheese - 100 g
- egg - 2 pcs.
- sugar - 1 tsp
- crackers (crushed) - 1/2 cup
- salt - 1/2 tsp.
- oil - 2 tbsp. l.
Cooking
Pour cereal into boiling salted water and cook for 30-50 minutes. When the porridge thickens, add cottage cheese, rubbed through a sieve or passed through a meat grinder, eggs, sugar and mix.
Then prepare meatballs from porridge, roll them in breadcrumbs and fry in a pan on both sides until a golden crust forms.
When serving, you can put a spoonful of sour cream on top of each meatball.
The same meatballs (without sour cream) can be served with borscht and pickle.
Buckwheat porridge with porcini mushrooms
Ingredients
:
- buckwheat - 1.5 cups
- milk - 3 cups
- onion - 2 pcs.
- egg - 2 pcs.
- white mushrooms (dry) - 4 pcs.
- melted butter- 130 g
- salt.
Cooking
Buckwheat is sorted out, sifted from dust. Then it is poured with water, to which porcini mushrooms ground to dust in a coffee grinder are added. Bring to a boil over high heat, then reduce the heat and simmer for 10-15 minutes. until it thickens and the water evaporates completely. After that, remove from heat and wrap in a blanket or newspaper for 15 minutes.
Finely chopped onion is fried until golden brown in a deep frying pan, at the end of frying, 2 finely chopped eggs are added and salted.
All this is added to the porridge and mixed evenly. You have not eaten such porridge for a long time!
buckwheat
Ingredients
:
- buckwheat - 110 g
- water - 350 g
- egg - 20 g
- sunflower oil - 30 g
- salt - to taste.
Cooking
To prepare this dish, boil viscous buckwheat porridge, add raw beaten eggs, mix well, spread on a frying pan or baking sheet, greased with oil.
When the porridge hardens, it is cut into pieces 4x4 cm in size and fried on both sides in vegetable oil.
Once this dish was so widespread that it even served as a street vendor. V. Gilyarovsky, describing the old Okhotny Ryad in Moscow, noted that “pastries, pancakes, merchants of buckwheat fried on vegetable oil».
Buckwheat porridge with sour cream
Ingredients
:
- buckwheat - 200 g
- egg - 1 pc.
- sugar - 40 g
- sour cream - 200 g
- raisins - 10 g.
Cooking
Smolensk buckwheat or ground kernel is mixed with an egg, laid out on baking sheets and dried in the oven.
Then it is rubbed through a colander, fresh sour cream, sugar, raisins are added, laid out in deep clay bowls or in oiled pans, brought to a boil and baked in an oven or in a Russian oven.
Buckwheat porridge with nuts
Ingredients
:
- buckwheat - 180 g
- milk or cream - 900 g (including foam - 100 g)
- sugar - 90 g
- oil - 30 g
- pine nuts - 50 g
- jam or honey - 150 g
- puff pastry or unleavened butter - 50 g,
- egg - 1/5 pc.
Cooking
Since ancient times, nuts have been widely used in Russia for various culinary purposes. Their use is fully justified, since they contain a lot of biologically valuable fat, proteins, minerals and vitamins. Commonly used are walnuts and pine nuts. Nut kernels are poured hot water, let stand, peel, finely crush and add a little water.
Cream or milk is poured into a flat dish and placed in the oven. As soon as the foam is formed, it is removed with a fork, heating is continued, the second foam is removed, etc. They do this until they succeed. right amount foam.
Pour Smolensk buckwheat or ground kernel into the remaining milk or cream, boil viscous porridge, add nuts, butter, sugar and mix.
On the edges of a saucer, oiled, lay a border of puff or unleavened dough, put a layer of porridge in the middle, a layer of foam on it and again a layer of porridge.
The surface of the porridge is covered with sugar, and the dough is smeared with an egg.
Porridge is baked, poured with warmed jam or honey and served.
Buckwheat porridge with dried mushrooms and onions
Ingredients
:
- buckwheat - 2.5 cups
- mushrooms (white dried) - 50 g
- onion- 2 pcs.
- salt - 1 tsp
- oil - 2-3 tbsp. l..
Cooking
Rinse dried mushrooms, put in a saucepan, pour 3 cups of cold water, leave in water for 1-1.5 hours.
Finely chop the onion and fry in a frying pan with oil. Mix fried onion with porridge.
To prepare this dish, you can use not butter, but vegetable oil.
Buckwheat porridge with fresh mushrooms and bow
Ingredients
:
- buckwheat (unground) - 2 cups
- mushrooms - 400 g
- water - 2.5 cups
- onion - 2 pcs.
- butter - 2-3 tbsp. l.
- salt - 1 tsp
Cooking
Finely chop the prepared mushrooms, add water and bring to a boil. Then pour in the cereal, stir, boil the porridge until thickened, salt, close the lid, wrap and put in a warm place for 1-2 hours.
Finely chop the onion and fry in oil.
Before serving, mix onion with porridge.
Buckwheat porridge with nuts and prunes
Ingredients
:
- buckwheat - 250 g
- prunes - 100 g
- nuts - 100 g
- water
- salt.
Cooking
Buckwheat groats are calcined in a pan, mixed with a spoonful of vegetable oil. Rinse the prunes, put them in a small amount of water and, after removing the seeds, cut into small pieces. Grind walnut kernels.
Mix the grits with nuts and prunes, pour boiling water, salt and cook under the lid over low heat for 20-30 minutes.
Serve porridge hot, with cream or sour cream.
Onion - 20 g
- egg - 1 pc.
- butter - 20 g.
Cooking
Cook from buckwheat crumbly porridge, cool, add boiled meat passed through a meat grinder, mixed with fried in butter onions and beaten egg, salt.
Form cutlets, roll them in breadcrumbs and fry in butter.
Pilaf from buckwheat
Ingredients
:
- buckwheat - 250 g
- melted butter - 50 g
- beef - 100 g
- carrots - 100 g
- onion - 50 g
- salt.
Cooking
Heat the melted butter, fry the onion rings in it, put the slices of meat and fry until half cooked. Then add carrots, cut into strips or cubes, pour water and simmer over low heat with the lid closed until fully cooked, salt.
In the meantime, put a spoonful of ghee or butter in the pan and add buckwheat, sauté, stirring often. Put this cereal in zirvak, pour evenly on top warm water and cook until tender, occasionally stirring the buckwheat layer with a spoon. Cover for 30 min. The cereal should be completely swollen and crumbly. - millet - 1/2 cup
- pumpkin (grated on coarse grater) - 1 cup
- onion - 2 pcs.
- carrots - 3 pcs.
- cucumber - 1 pc.
- tomatoes - 5 pcs.
- pepper (Bulgarian) - 3 pcs.
- beets - 2 pcs.
- parsley (greens) - 2 tbsp. l.
- water - 6 glasses
- butter - 50 g
- breadcrumbs - 1/2 cup
- salt.
Cooking
All grains are thoroughly sorted and washed. Peel and wash onions, carrots, beets. Grate carrots and beets on a grater with large holes. Grate the pumpkin without cutting off the skin. Finely chop the onion. Rinse cucumber, tomatoes, pepper and cut into slices. To the bottom of a tall, oiled and sprinkled breadcrumbs put the prepared beets on the pan, millet on it, then carrots, rice, then tomatoes and peppers, buckwheat on them, then onions and barley groats.
Lay out the top layer of pumpkin.
The principle is that a layer of cereals is covered with a layer of vegetables.
Pour the prepared mixture with hot salted water, put the pan on the fire and, after boiling the water, boil for 15-20 minutes. Remove the pan from the heat, cover with a lid and place in the preheated oven for 20 minutes.
Turn the pot with the finished porridge onto a dish. Should be a layer cake.
Cut the porridge into portions.
Shangi from buckwheat porridge with cottage cheese
Ingredients
:
- buckwheat porridge - 250 g
- cottage cheese - 250 g
- oil-10 g
- egg - 1 pc.
Cooking
cook sour lean dough. Boil a viscous porridge, add oil, cool, add an egg, stir well. Add cottage cheese.
Roll out the cakes, put the prepared filling in the middle, bend the edges, put on a greased sheet and bake in the oven.
Serve hot with sour cream.
Sour cream is served separately in a gravy boat.
Buckwheat porridge with liver
Ingredients
:
- buckwheat - 1/2 cup
- water - 2/3 cup
- fat - 4 tbsp. l.
- liver - 300 g
- onion - 2 pcs.
- salt
- pepper - to taste.
Cooking
Sort out the grits and fry in a dry frying pan until brown. Boil water, dip the fried cereals into it and cook over low heat until tender. Process the liver, cut into slices and fry in fat until cooked (not overdrying).
Pass through a meat grinder and, combining with finely chopped onions, fry in fat, salt and pepper.
Combine all products and mix well.
If the stuffing turned out to be dry, add a little milk or broth to it. Before serving, season the prepared porridge with oil and mix with fried bacon and onions.
Gurievskaya porridge from buckwheat
Ingredients
:
- buckwheat - 600 g
- brains - 300 g
- mushrooms (dried) - 50 g
- butter, salt - to taste.
Cooking
Cook steep buckwheat porridge, boil it in a pot mushroom broth, put also salt and oil. When the porridge is almost ready, take it out of the pot.
Wash the pot so that the walls are clean and dry. Put a row of porridge in a pot, a row of pieces of brains from ox bones, again a row of porridge, and so on until the end. The last row is brains.
Close the pot, put it in the oven so that the porridge will rest and become crumbly.
Watch that the porridge does not burn.
Buckwheat omentum with liver
Ingredients
:
- buckwheat - 400 g
- veal liver - 1/2 pc.
- butter - 50-100 g
- egg - 2-3 pcs.
- salt - to taste
- lamb or veal net.
Cooking
Cook steep buckwheat porridge until half done. Mix with finely chopped raw veal liver, put salt. 1/8 or 1/4 lb butter, depending on how thick the sieve is, 2-3 hard-boiled eggs, finely chopped.
Lay the saucepan with a lamb net (the so-called omentum), fold the cooked porridge, cover with the same net, insert into the oven for an hour.
When serving, place on a platter.
Flatbread or porridge made from buckwheat flour
Ingredients
:
- buckwheat flour- 2 glasses
- milk - 4.5 cups. Boil water in a saucepan, salt, add buckwheat and cook until tender. Then cover the pot with a lid and let it sit for 1 hour.
Buckwheat porridge with mushrooms
Ingredients
:
- dried mushrooms(porcini mushrooms, boletus, boletus) - 100 g
- buckwheat - 1 cup
- onion - 1-2 small onions
- butter - 200 g
- milk - 2 cups
- salt, sour cream - to taste
Cooking
Rinse mushrooms, soak in milk until swollen. Fry buckwheat in a dry frying pan. Fry the onion until golden brown, adding a little oil.
Pour boiling water over buckwheat, add chopped mushrooms, fried onions, butter and simmer under the lid until the cereal is soft.
Ready porridge served with sour cream.
Buckwheat porridge with parmesan
Boil steep buckwheat porridge, brew it in a pot with boiling mushroom broth, put also salt and oil.
Remove from the oven, put a row of porridge on a dish, sprinkle with grated parmesan, seal with butter, insert into a hot oven to brown.
Sometimes young children refuse to eat meat because they feel sorry for the animals. In this case, the child should not be forced.
And since meat in the diet, especially for children, is necessary daily, we cook the child a cunning buckwheat porridge.
The ratio of ingredients to taste.
1) Boiling minced meat
We prepare minced meat from lean beef by passing the meat through a meat grinder with a fine grate (or you can skip it twice), and load it into the pan.
Then add cold water in the same volume as the minced meat, or a little more, and mix the minced meat with water well.
We do not salt, because. salt in the future will make it difficult to boil buckwheat.
We put on fire, with periodic active stirring, bring to a boil and cook under the lid on the lowest heat for about 45-50 minutes, avoiding a violent boil (with any cooking of meat, the bulbs should float up one by one).
During the cooking process, stir actively 3-4 more times.
When the minced meat is cooked, you can either let it cool and then place it in the refrigerator until the right moment, or immediately start cooking porridge.
2) Cooking porridge
In a hot or cold broth with minced meat, pour the right amount of buckwheat (unground, i.e. not crushed) for cooking viscous porridge, stir well, quickly bring to a boil, mix again and then cook on the lowest heat under a tightly closed lid.
As with cooking any buckwheat porridge, we don’t open the lid until cooked, we don’t take samples, and in no case do not mix! (Buckwheat porridge is always boiled under the lid on time.)
In the presence of fats, which are found in meat (even in the lean meat not less than 12% fat), buckwheat (like any cereal) boils a little slower, so cook for 20-25 minutes (buckwheat is boiled in water for 12-15 minutes).
Then remove from heat and, without opening the lid, let the porridge stand for 10-15 minutes.
To make any buckwheat porridge even better, wrap the pan after removing it from the heat with several newspapers (newspapers are an excellent heat insulator), then with a blanket and let it brew for 1-1.5 hours.
After that, open the lid, salt the porridge to taste, add a little sugar (twice as much as salt), season with butter, mix well and serve.
For a small child, porridge must first be cooled to a temperature not higher than 40 gr. C so you don't get burned.
Even if there is half minced meat in our cunning buckwheat porridge, it is completely invisible!
And porridge becomes especially tasty and nutritious.
As an additional dressing, you can fry finely chopped onions and mix it with porridge before serving. Or put on a plate separately.
Buckwheat porridge is one of the most delicious and most useful. It must be included in the diet of children, the elderly and people who restore strength and health after illness.
In Russia, buckwheat has long been called the queen of all cereals, because. it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more beneficial trace elements. Buckwheat is rich in rutin, which is the strongest antioxidant, it strengthens capillaries, blood vessels, enhances the action of other vitamins.
Delicious porridges, pilafs, kissels are cooked from buckwheat, casseroles are prepared. From buckwheat, ground into flour (this can be done in a coffee grinder), pancakes or pancakes are baked (here it is better to take a 1: 1 mixture of buckwheat and wheat flour). Loose buckwheat porridge mixed with various products used for pie fillings.
Buckwheat porridge can be cooked on the stove, in the oven, oven, slow cooker, microwave and even in a thermos.
To make the porridge especially tasty, it is necessary to use the highest quality cereals, not crushed, from whole grains. For this, the unground is best suited - a variety of buckwheat with large grains.
For all methods of cooking buckwheat, the rule is observed - For 1 volume part of dry cereals, 2 volume parts of water are taken.
V ready porridge you need to put more butter (you can’t spoil the porridge with butter!). Or mix it with milk and sugar. Ready-made buckwheat porridge can be flavored by adding boiled, fried or stewed meat, chopped hard-boiled eggs, fried onions and carrots, and fried mushrooms to it.
Before cooking, buckwheat must be sorted out (although sometimes there are cereals on sale that do not need to be sorted out). It is then rinsed briefly in several changes of cold water until the water is clear and clear.
Sometimes buckwheat is fried before cooking, stirring continuously in a dry frying pan without oil. Here it is important not to overheat the cereal. Porridge from fried cereals acquires a special pleasant taste.
Cook buckwheat without oil, because. it greatly complicates the boiling of cereals.
Loose buckwheat porridge.
Pour 1 cup of prepared buckwheat groats with 2 cups of cold water, bring to a boil, tightly close the lid of the pan and cook on the lowest heat until tender.
Cooking is carried out strictly on time (12-15 minutes from boiling), the lid is not opened during the cooking process, samples are not removed. And, moreover, in the process of cooking, in no case do not mix.
Groats are cooked not with water, but with steam. Opening the lid releases steam, and even a little stirring destroys the gaps between the grains through which the steam flows.
After cooking, the pan is removed from the heat, the lid is not opened and left to brew for 10 minutes. After that, add about 1 teaspoon of salt (amount to taste), 1 teaspoon of sugar, more butter, mix everything thoroughly. At this point, various flavoring additives can be put into the porridge according to taste and availability.
Then hot porridge is laid out on plates and immediately served on the table.
NOTE. With an overdose of water, it may turn out that the porridge is already ready, and the water still remains on the bottom of the pan. In this case, put the pan with the lid removed on medium heat and, carefully watching (do not mix!), Wait until all the liquid has boiled away. It is important here not to miss the moment of complete boiling of the liquid so that the porridge does not burn.
Buckwheat porridge from pre-fried cereals.
Buckwheat is sorted out, briefly washed in several changes of cold water, placed in a colander with small holes or in a sieve and allowed to drain completely. After that, the cereal is laid out on a paper or cloth towel and allowed to dry a little.
Then they put buckwheat in a dry frying pan without oil with a layer of about 1-1.5 cm and calcine over medium heat, stirring constantly, until the groats turn golden and a pleasant aroma of fried grain appears. In this process, it is better to undercook than overcook.
Further, the process of cooking porridge is carried out, as indicated above.
Cooking buckwheat porridge in a thermos.
For 1 part of buckwheat we take 2 parts of boiling water. In the evening, we put buckwheat groats (can be fried) in a thermos, pour boiling water over it, tightly close the lid of the thermos and leave until the morning.
For additional thermal insulation, you can wrap the thermos in several layers of crumpled newspaper, then in a blanket.
By the morning delicious porridge will be ready, it remains to salt it, add a little sugar, more butter and stir.
Buckwheat porridge with mushrooms.
Mushrooms fried in vegetable oil, along with finely chopped onions and grated carrots, and at least a little butter are added to the finished buckwheat porridge.
Additionally, you can crumble a finely chopped hard-boiled egg.
Buckwheat porridge in portioned pots.
We cut the meat (150-200 g per serving) into small pieces, put it on a very hot frying pan with vegetable oil or other fat (for example, melted pork) and fry over high heat until a beautiful crust. Then add finely chopped carrots and onions to the meat and, stirring, fry everything together for about five more minutes over medium heat until the vegetables are browned.
We put the sorted and washed cereals (0.5 cups) in a serving pot. Add salt (about 1/2 teaspoon), ground pepper, 1 bay leaf, pour 1 glass of hot water, put the fried meat with vegetables on top. We cover the filled pots with lids, place in a cold (!) oven and turn on strong heat, which we reduce after reaching 180-200 gr. WITH.
We cook for about 40 minutes at a temperature of 180-200 gr. WITH.
After removing from the oven, without opening the lids of the pots, let the porridge brew for 10-15 minutes and serve it hot on the table.
Buckwheat - unique product nutrition, which can be attributed simultaneously to the list of useful and delicious foods, which is quite rare. Therefore, this porridge must be present in the children's diet. The dish is useful for the elderly and people who are recovering from serious illnesses.
The composition of buckwheat is quite rich. It contains a wide range of vitamins, many amino acids, as well as trace elements necessary for the body. This product is useful for strengthening the circulatory system, due to the presence of rutin, the strongest antioxidant.
A lot of dishes are prepared from buckwheat, but most often they cook delicious buckwheat porridge on water, the recipes of which we will consider below.
Buckwheat with mushrooms will be a great lunch or dinner. Such a healthy side dish will perfectly complement a dish of poultry or any type of meat.
- 1 st. buckwheat;
- 1 onion head;
- 150 gr. champignons;
- 2 tbsp. drinking water;
- 0.5 tsp table salt;
- 2 tbsp vegetable oil.
Cooking process:
So, how to cook buckwheat porridge with mushrooms? First of all, remove the husk from the onion, rinse it with cool water, cut into small cubes. We put a frying pan with vegetable oil on the stove. When the oil is fully heated, add the onion. We fry it, stirring, until a light blush.
We also rinse the champignons, refresh the cut of the leg, clean the caps and cut into thin slices. We send the mushrooms to the onion, fry them at medium heat for about 5 minutes. When the champignons are browned, add salt to the contents of the pan.
While the mushrooms are fried, we carefully sort out the buckwheat. We wash it several times cold water, send to the pan. Fry for a couple of minutes, stirring all the time.
Then add water to the pan and stir. Cook the porridge over low heat, covered with a lid. After all the liquid has evaporated, turn off the fire and keep the dish for another quarter of an hour.
Before serving, mix the buckwheat, serve in portions, garnish with vegetables, fresh herbs or any sauce.
Buckwheat on the water for an infant
Buckwheat is one of the first to be introduced into complementary foods for babies, because. it is a fairly hypoallergenic product with a minimum gluten content.
Cooking Ingredients:
- 1 tsp buckwheat (ground);
- 100 ml of pure water.
Cooking process:
Before preparing buckwheat porridge for babies on water, you need to make sure that the child is not allergic to this product. It is better to give preference to light buckwheat of the highest quality without any impurities.
We carefully sort out the buckwheat, wash it in several waters, dry it, spreading it on a clean linen napkin. Pour dry buckwheat into a coffee grinder, grind to a mealy state. Grains should be smaller than semolina.
Now pour 1 tsp into a saucepan with a thick bottom. ground buckwheat, pour 100 ml of clean drinking water. Mix everything, cook with low heat for a quarter of an hour. All the time, the porridge must be stirred so that it does not run away or take lumps.
Cool the porridge to 37 degrees, pour into a bottle. If necessary, it can be diluted with breast milk or formula.
This recipe is for babies who are still bottle fed. And when the child learns to eat from a spoon, then you can cook porridge by adding 2 tsp. for 0.5 cups of water.
From the age of 8 months, such a porridge can be diluted with skimmed cow's milk. Closer to the year you can flavor buckwheat a small amount salt or granulated sugar, and also add a little butter. If the child has lactose intolerance, then fruit puree is added to buckwheat porridge.
How to cook loose buckwheat?
Cooking Ingredients:
- 1 st. dry buckwheat;
- 1 tsp kitchen salt;
- 2 tbsp. clean water;
- 1 tsp butter.
Cooking process:
So, how to cook friable buckwheat porridge based on water? First, we measure the grain. We scatter it on the table, carefully sort it out, removing rubbish and unpeeled grains. Pour the cereal into a colander, rinse it under running water several times. Then we dry the buckwheat, letting all the liquid drain through a colander or spreading it on towels.
To get friable buckwheat porridge on the water, you need to additionally calcine the cereal. To do this, pour buckwheat into a hot frying pan without fat, fry, stirring, until the aroma of fried grains appears. However, you need to carefully monitor the frying process and do not move away, because. the core can burn very quickly.
In a saucepan with a thick bottom or a cauldron, dissolve a piece of butter, pour the fried cereals, salt. We mix everything so that each grain is covered with an oily film and warm everything together a little.
Pour the contents of the pan with hot water, bring the porridge to a boil. As soon as signs of boiling appear, reduce the heat to a minimum and simmer the porridge under the lid for a quarter of an hour. You should not interfere in the process, because. porridge should be well steamed in a sealed container.
The dish is ready when all the water has evaporated. Now add another piece of butter and serve as a crumbly side dish.
Buckwheat porridge on the water with vegetables in pots
Such a buckwheat dish can be safely called unusual, although it is prepared quite simply and quickly.
Cooking Ingredients:
- 1 st. buckwheat;
- 200 ml of boiled water;
- 200 gr. white cabbage;
- 1 carrot;
- 10 gr. kitchen salt;
- 50 gr. ghee;
- 1 tsp hops-suneli;
- 200 gr. Adyghe cheese.
Cooking process:
We start cooking by preparing vegetables. Wash, peel and coarsely grate the carrots. Shred the cabbage into thin strips.
We cut the cheese into small cubes, brown it in a pan with butter. Then add vegetables, mix everything, cook for a quarter of an hour over medium heat. At the end of cooking, salt the contents, add suneli hops, mix thoroughly, remove from heat.
Meanwhile, in a saucepan, you need to cook buckwheat porridge in water, adding a little salt and butter.
We fill clay pots buckwheat and vegetables with cheese, alternating layers (you can add a little sour cream). Pour 100 ml of water into each filled pot. We cover the containers tightly with lids, send them to an oven preheated to 200 degrees for a quarter of an hour.
If liquid remains, then remove the lids and return them to the oven for another 5 minutes.
Buckwheat on the water with roasted vegetables in a slow cooker
A slow cooker is a modern kitchen device that produces delicious buckwheat porridge. In many models, even the automatic program "Buckwheat" of the same name is provided.
Cooking Ingredients:
- 1 st. buckwheat;
- 2 tbsp. water;
- 1 carrot;
- 1 onion;
- 2 tbsp. vegetable oil;
- 0.25 tsp table salt.
Cooking process:
We clean the carrots with onions. Three large carrots or cut into thin sticks. Onion cut into small cubes.
Pour vegetable oil into the multicooker bowl, turn on the frying mode for a quarter of an hour. When the oil starts to sizzle, lay out the vegetables, brown them until an appetizing aroma appears. Stir occasionally with a spatula. The baking program may also be suitable for cooking.
While the vegetables are fried, we carefully sort and wash the buckwheat in several waters.
We spread buckwheat to the vegetables, salt, add hot water, mix everything, close the multicooker with a lid. On the panel, set the "Buckwheat" mode for 50 minutes. If there is no such regime, then you can use “Pilaf” or “Milk porridge / cereals”.
After the specified time, the final signal will sound. After opening the lid, the contents are thoroughly mixed and served.
Buckwheat with egg boiled in water
Ordinary buckwheat porridge can be diversified by simply adding a boiled egg and greens to it. From this, the taste of the dish will only benefit, it will become more satisfying.
Cooking Ingredients:
- 1 st. buckwheat;
- 2 tbsp. drinking water;
- 50 ml of lean refined oil;
- 1 onion;
- 15 gr. butter;
- 2 chicken eggs;
- 50 gr. fresh parsley;
- 0.5 tsp salt.
Cooking process:
To begin with, we carefully sort out the buckwheat, wash it several times, and dry it on towels.
Pour the core into a dry frying pan, fry for 5-7 minutes, stirring all the time. As a result, buckwheat should brown, exude pleasant aromas. At the end, add a piece of butter, mix everything thoroughly so that all the grains are covered with an oily film.
We shift the buckwheat into a thick-walled saucepan, pour boiling water in a ratio of 1: 2. We cover the dishes with a lid, put on moderate heat and cook, without opening the lid, for 15-20 minutes.
In the meantime, peel and cut the onion in half rings. Fry it in vegetable oil until light golden brown. Hard-boiled eggs, peel, cut into half rings. We chop the greens finely.
Add onions, eggs and greens to the finished buckwheat. We mix everything, immediately serve to the hungry household. Bon appetit everyone!
It is well known that the basis of national Russian cuisine is the centuries-old tradition of eating porridge. I am glad that recently people have begun to pay more attention to rational nutrition, in which porridge plays a dominant role. One of the most common and loved by many people is. This unique product is not only very tasty, but also healthy, so it should be present in the diet of children, adults and especially the elderly.
Among all existing cereals, buckwheat occupies a special place, because it contains a large number of vitamins, minerals, essential amino acids. Buckwheat is exceptionally rich in the powerful antioxidant rutin (vitamin P), which strengthens blood vessels and capillaries, and has a positive effect on thyroid gland. Buckwheat porridge is hearty product, since its carbohydrates are absorbed by the human body for a long time. However, this wonderful porridge contains few calories, so it is often included in the diet.
Every housewife at least once in her life cooked porridge from buckwheat, but not everyone gets it tasty. Therefore, many are interested in how to cook buckwheat porridge so that this food product pleases the stomach and benefits the body. There are many a variety of recipes cooking delicious buckwheat porridge, but at the same time they are all united general principles cooking.
The main rule is that two parts of water should be used for one part of dry buckwheat. Then the porridge will turn out steamed and crumbly. It is also necessary to remember one more invariable rule for cooking cereals, including from buckwheat - you can’t spoil porridge with oil. Finally, for cooking buckwheat porridge, you need to exclude enameled and aluminum dishes. The most delicious porridge is obtained in a cast iron or saucepan with a thick bottom. You can add fried onions, mushrooms, stew, chopped eggs, milk, sugar to buckwheat porridge.
So, to prepare a classic crumbly buckwheat porridge, you need to prepare one glass of buckwheat, 2 glasses of water, half a teaspoon of salt, butter to taste.
Before cooking porridge, buckwheat should be thoroughly washed in cold water, then dried on a paper towel. Then the cereal must be calcined in a hot frying pan, stirring and watching so that it does not burn. Buckwheat is calcined for about 5 minutes, it should acquire a golden hue and begin to emit a charming aroma of grain.
Next, in a saucepan over low heat, melt the butter, add the fried buckwheat, salt. Everything is thoroughly mixed and poured with hot water. After boiling, reduce the heat, cover the pan with a lid, leave to cook and simmer for 20 minutes, without stirring and without opening the lid, so as not to release steam. It turns out that the porridge is steamed. When all the water has evaporated, buckwheat porridge is ready. You can also add oil and serve.
There are a lot of options for how to cook buckwheat porridge. For example, many people like buckwheat porridge in portioned pots, which can even be offered to guests. First, fry pieces of meat (at the rate of 150 grams per person), onions, carrots in a pan. 100 grams of buckwheat are placed in a half-liter pot, a glass of water is poured, fried meat with vegetables, bay leaf, salt, pepper, vegetable or butter are added. The pot is placed in the oven, covered with a lid, in which a small slit is left for steam to escape. Porridge is cooked for 40 - 50 minutes at an oven temperature of 180 - 200 °.
Experienced chefs advise that for the preparation of buckwheat porridge, you should choose cereals from whole large grains. Most best grade- core. Then the porridge turns out to be especially tasty. Bon Appetit!
