Sometimes you need to prepare something satisfying, and do it quickly enough. And some people like to periodically go on hiking, fishing or hunting. An excellent dish for such cases - buckwheat with stew. You need a cauldron or a campfire, and everything will certainly work out.
Tushenku can choose any, pork or beef, but it is still better to buy canned goods made according to GOST. It means, on the bank should be written: "Pork stew" or "Beef stew" and nothing else. In a good stew only natural ingredients: meat, salt, pepper and bay leaf (and no other). Try to avoid canned food with chemical additives. The choice, however, of course, for you, suddenly you will find on sale decent canned food, made according to the specifications. Or use canned home-cooked stew.
Tell you how and what dishes can be made from buckwheat with stew. Buckwheat, of course, should be of high quality.
How to cook buckwheat with stew?
It should be taken into account that the croquet-jerry is brewed longer than the croup-cut (their crushed grains).
Preparation
2 cups (with a capacity of about 170-200 g) buckwheat grouts pour 3-4 cups of water and cook until done. 5 minutes before the readiness, when almost all the water is absorbed into the buckwheat, add the stew (1-2 standard cans) to the cauldron and mix thoroughly. Warm up. You can slightly season with garlic and chopped greens.
Buckwheat with stew in the pan
Preparation
It is understood that this dish we cook at home. We open the jar and spread its contents into the frying pan. When it's close to boiling, add the desired amount of pre-cooked buckwheat. Stir and warm all together for 5 minutes. Season with chopped garlic, you can add chopped greens, and some sauce will be useful, for example, a creamy or tomato sauce.
Delicious buckwheat with stew in a pot
Preparation
In the morning, 2 cups of dry buckwheat groats are poured into 3 cups of hot water in a thick-walled saucepan or cauldron. Close the lid and wrap it tightly. We leave to tinker in the garden-garden about 3-4 hours. Returning, we find friable buckwheat, ready for use. Stewed mushroom with a fork and pawn in a family pot. Mix it and send it to the oven (you can cook in a heated Russian oven or on a "Swedish"). Cooking time - 20 minutes.
You can splash some water into the pot. Of course, you can cook in portions for each separately. In this version, we put a little stew in the pot and a little bit of cooked buckwheat. You can add a little spices and a small slice of natural butter - for taste. It is also not bad in this dish will look grated cheese.
Thick soup with stew and buckwheat
For soup, not only tinned pork or beef, but also chicken stew will do.
Ingredients:
- stew - 1 pot;
- buckwheat - about 100 g;
- potatoes - 3-4 pieces;
- carrots - 1 piece;
- onion - 1 pc .;
- garlic;
- spice;
- the greens are different.
Preparation
Boil the water in a saucepan or cauldron - 1,5-2 liters. We throw the peeled potatoes, sliced, and caramelized to taste, the bulb - entirely. We put a cup of washed buckwheat and spices. Cook the soup for 20 minutes. Not bad to add and sweet red pepper, cut into strips, - 1-2 pieces, 10 minutes before readiness.
For 5 minutes before the readiness, we add the stew, after washing it with a fork. We throw the onion. Ready soup with buckwheat poured on plates or soup cups. Season with garlic and sprinkle with herbs immediately before eating. You can serve sour cream separately.