Buckwheat porridge - a significant dish of Slavic cuisine, revered at all times for excellent taste, impressive nutrition and the ability to perfectly blend with many products. In a laconic version - it is a side dish, and with the participation of meat of mushrooms or other ingredients - a satisfying independent dish.
How to cook buckwheat porridge?
Delicious buckwheat porridge will be obtained even with the minimum labor costs of the hostess, if you observe the proportions of cereals and water and take into account some additional nuances of the cooking technology.
- For the preparation of porridge, it is preferable to choose dishes with a thick bottom and walls.
- Buckwheat crumbly cereal will be obtained if one part of the rinsed and washed cereals take two parts of water or broth.
- After boiling, the dish is cooked on a moderate fire under the lid until the moisture is completely absorbed.
- In addition to cooking on a plate, porridge can be cooked in an oven, multivark or microwave oven.
- Croups during cooking can be supplemented with meat, fresh or thermally processed vegetables, mushrooms, butter or milk.
- For a rich taste and ideal friability, the cereal is pre-fried in a dry frying pan or with the addition of butter.
What is useful buckwheat porridge?
Buckwheat porridge, the benefit and harm of which is due to the components contained in the dish, has long been considered a heroic food capable of saturating, satisfying the hunger, giving strength and filling the body with the right energy.
- The value of the protein in the croup is comparable to that found in meat or fish, so buckwheat porridge is especially indicated in fasting or for the diet of vegetarians.
- The polyunsaturated fats contained in buckwheat will clear the blood vessels, lower the cholesterol level and accelerate metabolism.
- Rich vitamin composition of the porridge is shown in beriberi, to strengthen immunity, increase hemoglobin, improve the performance of cardiovascular and other body systems.
- Despite the usefulness of the dish with caution and in small amounts, it should be used by a patient with diabetes and suffering from kidney failure.
Buckwheat porridge on milk - recipe
Buckwheat porridge is a recipe that can be made for children and adults for breakfast or an afternoon snack, supplementing the cooked cereal with milk. The dish reveals its taste in a new way, acquiring a special flavor and richness in its sweet form. The benefit of such a meal is obvious and is an excellent motivation for the frequent inclusion of porridge in your diet.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- milk - 800 ml;
- granulated sugar - 50 g;
- butter - 50 g;
- salt - pinch.
Preparation
- Buckwheat boiled under a lid in salted water until cooked and completely absorbed moisture.
- Pour in the milk, add sugar, bring the dish to a boil.
- Finished milk buckwheat porridge served with butter.
How to boil a crumbly buckwheat porridge on the water?
To boiled buckwheat porridge on the water acquired the desired friability, you must observe the proportions of cereals and liquids, choose the right dishes and quality buckwheat. Guaranteed delicious porridge will be obtained if the product is pre-calcined in a frying pan until there is an easy crackling.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- butter - 50 g;
- salt - 0,5 tsp.
Preparation
- The groats are picked, washed and if desired roasted in a frying pan with the addition of a portion of oil.
- Add water, salt, cover the container with a lid and cook the contents on a quiet fire, without stirring, until the moisture is completely absorbed.
- Finished buckwheat porridge is flavored with butter.
Buckwheat porridge with meat - recipe
A simple recipe for buckwheat porridge with meat will make it possible to prepare a full and satisfying dinner or dinner for the whole family. The dish is served on its own or supplemented with fresh vegetables, all kinds of pickles or light salad. Groats are harmoniously combined with pork, beef, chicken or any other bird.
Ingredients:
- buckwheat - 2 cups;
- water - 1.5 liters;
- meat - 700 g;
- onion - 2 pieces;
- carrots - 1 piece;
- butter - 30 g;
- vegetable oil - 40 ml;
- salt, pepper, laurel.
Preparation
- Sauté the cut meat on the vegetable oil.
- Add onions with carrots, pour in water, add seasoning and let the dish until the softness of the meat slices.
- Buckwheat if desired, fry, add to the meat with broth, cook under the lid on moderate heat until soft.
- Aromatic buckwheat porridge with meat is seasoned when served with cream butter.
Buckwheat porridge with mushrooms and onions
Since ancient times, a great combination of buckwheat porridge with mushrooms and onions is famous. Thanks to the addition, the dish acquires additional satiety and turns into an excellent independent snack. As an additive, you can use both wood boiled, and then fried mushrooms, and mushrooms, which do not require pre-cooking.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- mushrooms - 400 g;
- onion - 2 pieces;
- butter - 30 g;
- vegetable oil - 30 ml;
- salt pepper.
Preparation
- They put cooked buckwheat, bay gutted and washed with croup water and leaving on a moderate fire under the lid to absorb moisture.
- Fry in a mixture of two types of oils onions with chopped mushrooms, season with salt, pepper, spread to buckwheat.
- Finished buckwheat porridge with onion mushrooms is mixed and served hot.
Buckwheat porridge with stew - recipe
Buckwheat porridge with stewed meat - fast, nutritious and not troublesome in cooking food, which can be fed a hungry family, while receiving a lot of flattering reviews. The main thing is to choose quality canned meat or, ideally, to have a jar of your own made pork, beef or poultry.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- stew - 1 pot;
- onions and carrots - 1 pc .;
- garlic - 1 tooth;
- vegetable oil - 30 ml;
- salt, pepper, herbs.
Preparation
- Buckwheat boiled in salted water.
- In a frying pan fry in a bow chopped onions with carrots and garlic.
- Add the stew, evaporate excess moisture, shift the fry to cooked porridge, mix, serve with greens.
Buckwheat porridge as a merchant - recipe
Buckwheat porridge as a merchant can be cooked with whole slices of any meat, which should be pre-baked in broth. For a quicker version of the dish, take ready-made minced meat. Instead of tomato paste in the season, add ground or freshly cut freshly cut tomatoes, which will add a note of freshness.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- forcemeat - 400 g;
- onions and carrots - 1 pc .;
- tomato paste - 2 tbsp. spoons;
- vegetable oil - 50 ml;
- salt, pepper, laurel.
Preparation
- In the saucepan fry the onions with carrots.
- Add ground meat, fry for 5 minutes.
- They put tomato paste, cover with roasted buckwheat, pour hot water.
- Season the dish to taste, adding spices and laurel, cover the container with a lid and tampen the contents until the moisture is completely absorbed.
Buckwheat porridge with pumpkin - recipe
Preparation of buckwheat porridge with pumpkin pulp will evaluate the advantage of combining cereals with a valuable and useful autumn vegetable. The dish is prepared with milk, with cream or in a dairy-free version, adding a pumpkin, cooked to the ready, ready to be cooked in vegetable oil with onions and spices.
Ingredients:
- buckwheat - 300 g;
- water - 300 ml;
- pumpkin - 400 g;
- cream - 200 ml;
- butter - 50 g;
- salt, sugar.
Preparation
- Buckwheat boiled in salted water until half cooked.
- In butter or with the addition of vegetable let a cut pumpkin, sprinkle in the process of languor with sugar.
- Add the pumpkin mass to the buckwheat, top up the cream.
- Buckwheat porridge porashivaetsya on the quietest fire under the lid to the softness of cereals.
Buckwheat porridge in the oven in a pot
Especially rich, delicious and fragrant will be cooked buckwheat porridge in a pot in the oven. Often the dish is prepared with meat, adding if desired pre-fried or fresh vegetables, mushrooms, sour cream or tomatoes. Tender chicken fillets can be replaced with pork or young veal.
Ingredients:
- buckwheat - 200 g;
- water 400 ml;
- chicken fillet - 400 g;
- onions and carrots - 1 pc .;
- butter and vegetable oil - 50 g;
- garlic - 3 teeth;
- laurel - 2 pieces;
- Provence herbs, spices for poultry;
- salt pepper.
Preparation
- Chicken is cut, salted, peppered, seasoned with spices and garlic, left for 30 minutes, then a little browned in vegetable oil.
- They put the meat in a pot.
- Add salted vegetables, buckwheat, water, seasonings and laurel, cover the vessel with a lid and cook in the oven at 200 degrees 40-50 minutes.
Baked buckwheat casserole
Buckwheat porridge in the oven can be prepared in the form of an appetizing casserole. In a similar manner, you can use qualitatively the garnish remaining after the last meal, having received a completely new original culinary creation, which is appropriate to serve with sour cream, another more piquant or spicy sauce.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- cheese - 200 g;
- onion - 1 piece;
- parsley - 1 bunch;
- milk - 100 ml;
- eggs - 3 pieces;
- pepper mixture, spices;
- salt, oil.
Preparation
- Buckwheat boiled in water until cooked.
- In the oiled form lay layers of buckwheat, chopped onions, parsley and grated cheese.
- Fill the ingredients with a mixture of beaten eggs and milk, bake for 25 minutes at 200 degrees.
The recipe for buckwheat porridge in the multivariate
It is convenient to cook porridge from buckwheat in a multivark . The dish is equally elementary prepared for breakfast in milk, or for dinner on the water with meat, with all sorts of vegetables or mushrooms. In milk versions, milk is often diluted in half with water. The amount of butter and sugar is adjusted to taste.
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- milk - 2 cups;
- granulated sugar - 2 tbsp. spoons;
- butter - 50 g;
- salt - pinch.
Preparation
- Washed buckwheat laid in a bowl.
- Add milk and water, throw salt, sugar and butter.
- Preparing buckwheat porridge on milk in the multivark will be 1 hour in the mode of "Kasha".