Buckwheat porridge is a tasty and nutritious dish. Ideal for both breakfast and dinner. How to cook buckwheat correctly so that the dish is crumbly and incredibly aromatic? We'll find out in our article. We will suggest several delicious recipes for buckwheat porridge; prepare any of them for your family.
Today, buckwheat dishes are not only tasty and healthy porridge with butter or porridge without butter, with water or milk. Delicious buckwheat cakes, all kinds of salads and soups, and stews are prepared with buckwheat.
Buckwheat goes well with vegetables, meat, liver, and pates. According to the chefs, there is no limit to the imagination of preparing dishes from buckwheat.
We will reveal several unusual and very, very tasty buckwheat recipes to you right now.
Recipe for crumbly buckwheat porridge on water
Cereal dishes are present in the diet of almost every person. They are especially suitable for a hearty and nutritious breakfast, a hearty dinner, and also as a side dish or an independent dish. In addition, you simply cannot do without buckwheat on fasting and fasting days.
Buckwheat is rightly called the queen of cereals. It is rich in iron, vegetable proteins and calcium, strengthens the immune system and normalizes metabolism. You can find it in any store and supermarket. It is often packaged in individual bags designed for one or two servings. Cooking buckwheat this way is practical and convenient. However, it reveals its unique taste only during the traditional cooking process.
Not all housewives manage to prepare crumbly buckwheat porridge in water. It's all about a little secret - pre-frying the grains in a frying pan. This trick allows you to achieve amazing success with such a seemingly extraordinary recipe.
To prepare buckwheat porridge you will need (yield – 4 servings):
- 210 g buckwheat (1 cup);
- 250 ml water;
- 50 g butter (butter);
- salt;
- sunflower oil (for frying).
How to cook buckwheat porridge in water so that it is tasty and crumbly:
Be sure to sort through the cereal and remove all impurities from it. This way you will avoid an unpleasant surprise during your meal.
Rinse the cleaned grains under warm running water. Repeat the procedure 6-7 times. When the water becomes clear, drain it.
Take a frying pan and place it over high heat until it gets hot. Pour a little sunflower oil on it and pour out all the cereal.
Roast the grains for 10-15 minutes over medium heat, but no more, otherwise they will turn black.
Interesting fact! Many recipes recommend frying buckwheat in a dry frying pan without adding oil. However, it was noticed that then the cereal simply darkens and bounces on a hot frying pan like popcorn. And thanks to the oil, it acquires a beautiful golden color.
After the allotted time has passed, pour the buckwheat into a saucepan and fill it with two glasses of water. Place it over low heat and cover with a lid. When the water starts to boil, add a little salt.
Important! Do not open the lid and stir the contents too often. Thus, you will violate the integrity of the grains and the porridge may turn out viscous.
When all the water has boiled away, turn off the stove. Cut off a piece of butter, place it in the porridge and cover with a lid.
It will give the dish a special delicate taste. To cook the porridge, cover the pan with a lid and wrap it in a towel.
You should know! If all the liquid has already evaporated, but it seems to you that the buckwheat is not quite ready yet, then you can pour in a little hot water and bring it to full readiness.
After pouring the porridge into a portioned plate, you can serve it with meat gravy, chicken cutlet or vegetable salad.
Buckwheat with tomatoes, onions and carrots
The calorie content of this dish is about 70 Kcal per hundred grams of the finished product.
What you need to make delicious buckwheat with tomatoes:
- buckwheat – a glass;
- white onion (it’s better to take salad onion, but any onion can be used) – 1 medium head;
- carrots - one large root vegetable;
- fresh tomatoes - 3 medium-sized fruits;
- clove of garlic;
- salt to taste;
- a spoon of sunflower oil;
- boiling water – 250-300 ml.
How to prepare buckwheat with tomatoes - step-by-step recipe with photos:
On a note! It is best if you cook buckwheat with tomatoes and onions in a thick-walled frying pan or cauldron; if you don’t have such utensils, any frying pan will do.
Rinse the buckwheat, cover with cold water for 5-7 minutes, set aside.
Grate the peeled onions and carrots on a coarse grater.
The onion can be chopped with a knife, but a grater is faster and this option is perfect in this case.
Pass the prepared clove of garlic through the garlic press.
Place a frying pan or cauldron on the fire, pour in 1 tablespoon of sunflower oil (can be replaced with butter), heat it up.
Pour all the prepared vegetables into the heated bowl and fry for five to seven minutes. Do not forget to constantly stir the products with a spatula, otherwise they may burn and ruin the entire taste of the buckwheat dish.
While the vegetables are roasting, remove the skins from the tomatoes and cut them into small cubes or random slices. After 5-7 minutes of frying, add to the pan with the vegetables. Stir and cover with a lid. Simmer on very low heat for 2 minutes.
Drain the water from the buckwheat; if there are uncleaned black grains on the surface, collect them. Boil the water.
Pour the cereal into the frying pan and pour boiling water over it. Mix the ingredients. Close the lid and simmer without opening the dish for 15 minutes.
After the specified cooking time, the buckwheat should absorb water and swell. Open the lid and check the dish for doneness by tasting it. If the buckwheat with tomatoes and onions is ready, add salt to the porridge to taste.
Mix all ingredients carefully and turn off the heat. Cover the aromatic yummy dish for about three more minutes with a lid and the delicious buckwheat porridge with tomatoes and onions is ready.
Buckwheat with tomatoes will be ready when all the water in the frying pan or cauldron has evaporated. There should be no liquid in the porridge. If there is liquid, continue cooking the dish until it has completely evaporated.
You can serve delicious buckwheat porridge as a separate dish or in combination with meat, fish, pate, or liver.
Buckwheat porridge casserole with fish fillet
The calorie content of such a buckwheat dish will be about 115 Kcal per hundred grams of the finished product. We will make a casserole with buckwheat and fish in the oven.
To make a delicious buckwheat casserole, you need to take the following ingredients:
- 1.5 cups buckwheat;
- 500 grams of any fresh or frozen fish fillet (choose fish to your taste, buckwheat goes well with any, usually salmon or any red fish);
- 400 grams of natural yogurt, without sugar;
- 100-120 grams of any hard cheese (15-30% fat content);
- 70-100 grams of oatmeal (whole grain or ground);
- olive oil or vegetable oil a couple of tablespoons;
- pepper and salt to taste;
- flour of any kind for frying fish fillets;
- water.
How to make buckwheat casserole with fish in the oven - step by step recipe:
Wash the buckwheat, add it to the pan, add water and a little salt. Cook until half cooked.
Cut the fish fillet into small arbitrary pieces, roll in lightly salted flour. Fry on both sides in olive or vegetable oil.
Place the remaining flour (you most likely have about a spoon and a half left) in a frying pan without oil. Fry, stirring, until the product turns light brown.
As soon as the flour changes color, add yogurt directly to the pan. Stir and heat the flour sauce thoroughly. But don't bring it to a boil.
Take a deep heat-resistant glass dish or any other dish in which you will prepare the fish casserole with buckwheat. Grease the bottom thoroughly with oil (olive or vegetable).
Place layers on the bottom of the baking dish: first buckwheat, then fish on top. Pour the prepared warm (no need to cool) flour sauce over the food. Since the buckwheat casserole is being cooked in the oven, preheat the oven to 200 degrees.
Place the dish to bake for 20-25 minutes.
While the buckwheat porridge casserole is cooking, grate the cheese on a coarse or fine grater (as you wish).
When the buckwheat casserole with fish is ready, turn off the oven, open it, sprinkle the dish with grated cheese and leave in the open oven, not turned on, for 5 minutes.
Delicious buckwheat casserole with fish and sauce in the oven is ready! Serve hot!
Buckwheat porridge with vegetables
A very tasty and healthy dish, the calorie content of which is approximately 85-90 Kcal per hundred grams of the finished dish. You can eat buckwheat porridge with vegetables, either for lunch or dinner, or in the morning. Write down the simplest and most delicious recipe for buckwheat porridge with vegetables, you will definitely need it.
To prepare buckwheat with vegetables you will need:
- 1.5 cups buckwheat;
- onions 2 heads;
- 2 carrots;
- 6-7 heads of Brussels sprouts;
- clove of garlic;
- one bay leaf;
- spices and salt (use according to your taste);
- oil (olive or vegetable).
How to make buckwheat with vegetables - a simple and tasty recipe:
Rinse the buckwheat, pour warm (preferably hot) water for 10 minutes until the grain is just covered.
Peel the garlic and chop it with a knife. Cut the onion into halves of rings. Peel the carrots, grate them on a coarse grater or cut them finely into cubes, strips, circles (do it to your taste). Cut the Brussels sprouts into 4 pieces. If they are too small, you can cut them in half.
Take a saucepan or cauldron, you can use a deep cast-iron (any thick-walled) frying pan. Add a third of a glass of water, heat (do not boil).
Place vegetables in a bowl with water, add bay leaf, any spices to taste and salt. Stir and cover with a lid. Simmer for 10 minutes.
It may take a little more or less time to prepare buckwheat porridge with vegetables. Taste the vegetables while cooking and you will know whether the stew is ready or not.
Add buckwheat to the stewed vegetables along with the water in which it stood. Stir and cover with a lid. Simmer on low heat for another fifteen or twenty minutes. Cook the porridge until the water has completely evaporated; there should be no liquid.
Delicious and crumbly buckwheat with vegetables is ready! You can eat it both hot (warm) and cold.
Buckwheat porridge with mushrooms and onions
Everyone in Russia loves buckwheat and prepares it in different ways. The dish can be prepared any day, just when you want something unusual, it is tasty and aromatic. Moreover, it is satisfying and healthy. Everyone knows the benefits of buckwheat and it is almost the only product that people with certain diseases can eat.
If you cook buckwheat in a pot, not in the oven, but in a Russian oven, you will get an incomparable dish. But we give the recipe for cooking only in the oven.
To prepare this unusual buckwheat porridge we need to take:
- one and a half glasses of buckwheat;
- 300 grams of mushrooms;
- 1 carrot;
- 1 onion;
- 2 chicken thighs;
- 3 large tablespoons of vegetable oil;
- 1 stalk of celery;
- spices;
- greens 3-4 sprigs.
How to cook buckwheat porridge with mushrooms and onions in the oven - recipe in pots:
It seems that there is nothing better than the simplest products from which you can prepare a truly culinary masterpiece. This dish is served for lunch or dinner. Cooking buckwheat in the oven is quick and easy, you just need a little imagination and you will receive the gratitude of the whole family.
Vegetables must be peeled and washed. Then they need to be dried using a disposable kitchen towel. The onion should be cut into half rings, and the carrots into thin slices. Fry the onion and carrots. The celery needs to be finely chopped, and the mushrooms should be cut into slices. We send it all to the frying pan with the onions and carrots. Fry everything together for a few minutes.
Wash the chicken thighs and cut into small pieces. Place the chicken pieces in a frying pan and fry with mushrooms and vegetables.
The cereal must be sorted and black grains removed, then rinsed and placed in a frying pan and mixed. Pepper, salt and fry for another 5 minutes. Now you can put the buckwheat along with vegetables and mushrooms in pots. You need to fill the pots halfway and pour water into them so that the water is 2 centimeters on top of the buckwheat.
Preheat the oven to 180 degrees and place the pots in it, covering them with a lid. The dish should sit in the oven for about 40 minutes.
Then take out one pot and see if there is any water left in it, and if the water has evaporated and the buckwheat has increased in volume, the dish can be removed from the oven.
Mix each pot of buckwheat, adding a little butter and finely chopped herbs.
Serve the dish directly in the pot and place chopped cucumbers and tomatoes on the table. It turned out to be a tasty and satisfying lunch.
Video recipe: Buckwheat porridge in a slow cooker - quick and easy
Step-by-step recipes for preparing buckwheat porridge in water on the stove, in the oven and in a regular thermos
2017-10-11 Yakovleva KiraGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
8 gr.
Carbohydrates
19 gr.161 kcal.
Option 1: Buckwheat porridge with water - classic recipe
The main secret of any delicious dish, including crumbly buckwheat porridge on water, is the love and tenderness with which you need to approach cooking; everything else is just a set of simple steps and a few ingredients. Even a child can cope with this recipe.
The benefits of buckwheat can hardly be overestimated; it is known and prepared all over the world - with water, milk and even broth. It is considered a dietary product, helps to cope with excess weight, cleanse the body of fats, toxins and harmful things. Buckwheat porridge contains many vitamins, amino acids and microelements. Drinking it in the morning will give you a boost of energy for the whole day.
Ingredients:
- buckwheat - 300 gr;
- water - 600 ml;
- butter - 50 g;
- vegetable oil - 30 ml.
Step-by-step recipe for buckwheat porridge with water:
Sort out the cereal from low-quality grains, rinse in a colander until the water becomes clear. Pour in warm water and leave for forty minutes, this will make the cereal softer.
Pour vegetable oil into a pan, heat it and add the cereal, fry for three minutes.
Pour boiling water over it, cover with a lid and cook over low heat until done - until the buckwheat has absorbed all the liquid.
A few tips for preparing perfectly tasty and crumbly buckwheat porridge:
Maintaining the proportions: 1 cup of cereal to 2 cups of water;
- purified water;
- washed and sorted cereal, lightly fried in a frying pan before cooking;
- to make the taste more delicate, you need to add a small piece of butter to each portion of the finished porridge.
Option 2: Buckwheat porridge with water - a quick recipe for cooking in a thermos
This recipe is ideal for those who have no time to cook or for lazy housewives. You don’t have to stand at the stove and wait patiently for the porridge to cook.
The products you will need are the same as for the classic recipe, and butter, salt, sugar and other additives can be used to taste. You can take less or more buckwheat, the main thing is to maintain the proportions: part cereal to two parts water.
Ingredients:
- buckwheat - 300 grams;
- water - 0.6 l;
How to quickly cook buckwheat porridge with water in a thermos:
Rinse the cereal and pour it into a thermos, add salt if necessary, usually based on the following calculation: a teaspoon of salt per 0.5 liter of water.
Pour boiling water over the buckwheat and screw the lid of the thermos tightly. Leave for 10-15 minutes.
Buckwheat is very beneficial for both health and beauty. Its extraordinary properties have been known for a very long time; at one time it was even called the food of heroes. It got its name thanks to Greece, the country that made cereal famous throughout the world.
Buckwheat porridge with water is an integral part of any diet, since it has very few calories, but on the contrary, a lot of useful substances. For example, it contains vitamins B, P and E, as well as zinc, iron, iodine, calcium, phosphorus, manganese and copper. In addition, it contains 19% protein and a whole complex of organic acids, such as oxalic and citric. This is a real leader in benefits among all known cereals.
Option 3: Buckwheat porridge in water with dried fruits
In autumn and winter, buckwheat is useful in the treatment of viral diseases, as it helps to increase and strengthen the immune system. Those who adhere to a healthy diet should definitely eat buckwheat porridge.
Dried fruits will be an excellent addition to your usual porridge. This way it will only become tastier, but also healthier.
Ingredients:
- buckwheat - 250 gr;
- prunes - 100 gr;
- dried apricots - 100 gr;
- walnuts - 100 gr.
Step-by-step recipe for buckwheat porridge in water with dried fruits:
Heat the cereal in a deep frying pan until a pleasant smell appears, add one tbsp. a spoonful of vegetable oil.
Rinse the dried fruits and simmer them in a small amount of water for 5-7 minutes until they become soft. Then chop finely.
Chop the nuts and add to the buckwheat along with dried fruits, pour boiling water over everything in the proportion of 1 cup buckwheat to 2 cups water.
Cover the porridge with a lid and cook over low heat for twenty minutes.
Thanks to the valuable substances included in the composition, dried fruits are incredibly healthy. In fact, it is such a delicious tablet created by nature. This is the best remedy for vitamin deficiency and anemia. The calcium contained in dried fruits has a beneficial effect on the condition of hair and nails, magnesium and potassium on the nervous and cardiovascular systems, and fiber helps the functioning of the stomach.
For buckwheat porridge on water, you can choose any type of dried fruit. Each of them consists of unique components and has different effects on the body. For example, prunes help with swelling, raisins are a natural laxative, figs have an anti-inflammatory effect, dates are diuretic, and dried apricots cleanse the liver.
Option 4: Buckwheat porridge on water with meat in a pot
This recipe will help you diversify your usual diet and surprise your household. Porridge in pots turns out more satisfying and flavorful. And if you prepare some kind of sauce for it, everyone will definitely demand more. Cooking will take longer than the classic recipe, but the result will definitely justify all the effort.
Ingredients:
- buckwheat - 100 gr;
- meat - 150-170 g;
- water - 200 ml;
- onion - 75 gr;
- carrots - 75 gr;
- bay leaf - 1 pc.
How to cook buckwheat porridge in water with meat:
Cut the meat into pieces of any size.
Finely chop the vegetables, fry them for 5-7 minutes and mix with the meat.
Wash the buckwheat and put it in a pot, add salt and pepper, and add a bay leaf.
Add vegetables and meat to the cereal, add water and cover with a lid so that a small gap remains. Then the water will not splash in all directions, and the steam will be able to escape freely.
Place the pot in a cold oven and cook for forty minutes at a temperature of 180-190Cº.
It is very important not to preheat the oven in advance; the dish should be heated gradually, then the porridge will be tastier. To make the porridge more tasty, you need to buy the highest quality cereal from whole grains, and not crushed ones; kernels are ideal - the variety with the largest grains.
Option 5: Buckwheat porridge in water with mushrooms
Mushrooms are one of the most popular additions to buckwheat. To achieve the perfect taste, they must be fried in a small amount of oil before adding to the cereal. At the same time, you can mix it with the finished porridge or cook it together, stirring well.
Ingredients:
- buckwheat - 1 tbsp.;
- carrots - 75 gr;
- onion - 75 gr;
- champignons - 300 gr.
How to cook buckwheat porridge in water with mushrooms:
Finely chop and fry the vegetables.
Cut the mushrooms into quarters, add to the pan with the onions and carrots, and fry for five minutes.
Place all the ingredients in a saucepan, add water and add a little salt.
When it boils, reduce the heat and simmer covered for another half hour until the liquid has completely evaporated.
While the porridge is cooking, there is no need to stir it, just check the water level so as not to miss the moment when it all boils away. This recipe usually uses champignons, but in fact, you can choose any mushrooms whose taste you like best.
Option 6: Sweet buckwheat porridge on water “Puhovaya” with sauce
Most people are used to eating and preparing buckwheat as a lean dish or side dish; few people know how to cook it sweet. Children will especially like this recipe. Of course, the porridge will be even sweeter if you cook it with milk rather than water.
You can experiment a lot with the sauce, for example, make it berry by adding grated cranberries or lingonberries.
Ingredients:
- buckwheat - 200 gr;
- water - 400 ml;
- egg - 3 pieces;
- butter - 1 tbsp. l;
- sugar - 70 gr;
- cream - 140 ml;
- cinnamon and vanilla - 5 g each.
Beat the eggs thoroughly with a mixer, add buckwheat to them and mix so that all the grains are covered with the egg mixture.
Line a baking tray with baking paper and spread the cereal on it in an even layer.
Bake for twenty minutes at 150 Cº.
Bring water to a boil in a saucepan, add buckwheat and butter, cook for fifteen minutes over low heat.
While the porridge is cooking, make the sauce: boil the cream, stir in vanilla and cinnamon, slowly add the yolks, mashed with sugar, into the mixture. Stir continuously until the sauce thickens.
Pour the sauce over the finished porridge.
Despite the huge number of useful properties, it also has a downside that should not be forgotten. For example, doctors do not recommend consuming buckwheat on an ongoing basis, a maximum of three times a week
Also, due to the high starch content, blood sugar can jump, so diabetics and people with kidney failure need to eat buckwheat very carefully. The same applies to hypertensive patients. Eating buckwheat porridge too often can cause lethargy and migraines.
This type of cereal has much fewer disadvantages than advantages, and they all boil down to one thing - everything needs moderation, if you remember this, then buckwheat porridge will only bring health benefits.
Option 7: Buckwheat porridge with water for children
Buckwheat porridge should be given to a child starting from one year old. Some pediatricians advise preparing porridge without sugar and salt; instead, you can use, for example, fructose syrup.
Ingredients:
- buckwheat - 1/2 tbsp;
- water (bottled drinking) - 1 tbsp.;
- butter - 10 g;
- fructose - 100 g;
How to cook - step by step recipe:
Fry the cereal in a frying pan and cook.
Season the porridge with oil and stir.
Prepare fructose syrup: bring 50 grams of water to a boil, stir fructose in it, cook for ten minutes, stirring occasionally.
Mix porridge and syrup.
For children, only special bottled water should be used. You can buy fructose in dietary departments of stores and pharmacies. The finished syrup can be stored for only three days in a closed container in the refrigerator.
Option 8: Buckwheat porridge in water with fruit from sprouted cereals
You can make sprouted cereal yourself or buy it ready-made in the store. There is no need to cook it.
Ingredients:
- sprouted buckwheat - 1 tbsp;
- water - 1 tbsp;
- banana - 1 piece;
- apple - 1 piece;
- cinnamon, dates - to taste.
How to cook - step by step recipe:
Rinse the sprouted grains thoroughly under running water.
Beat all ingredients in a blender.
To make sprouted buckwheat from ordinary buckwheat, just soak it in water for several hours, rinse it and place it on a sprouter for seven hours. You can store such cereals for several days, but only in the refrigerator and in a glass jar.
Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people recovering strength and health after illness. It’s not for nothing that it is called the queen of all cereals; it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful microelements. Buckwheat is simply rich in rutin, which is a powerful antioxidant; it strengthens capillaries, blood vessels, and enhances the effect of other vitamins.
Buckwheat porridge - general principles and methods of preparation
Buckwheat is one of those rare products that, being very healthy, are also very tasty. Buckwheat is used to make pilaf, jelly, pancakes or pancakes, and of course delicious porridge. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal you need to take two parts of liquid. You should add more butter to the finished porridge. It will become so tasty that no additives will be needed. Or mix it with milk and sugar. If you encounter any particular picky eaters, you can appease them by adding meat, stewed meat, chopped hard-boiled eggs, fried onions, liver or mushrooms to the buckwheat porridge.
Buckwheat porridge - food preparation
To clean buckwheat from debris, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this happens). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the cereal is fried before cooking. Then it acquires a pleasant specific taste.
Buckwheat porridge - the best recipes
Recipe 1: Loose buckwheat porridge
This is a way to prepare incredibly tasty buckwheat porridge. As a basis. And you can mix it with your favorite ingredients - milk, mushrooms, eggs, or eat it just like that, with a good piece of butter.
Ingredients: 1 cup buckwheat, 2 cups water, 1 teaspoon each salt and butter.
Cooking method
Measure the grains, sort them out, clearing them of debris and spoiled grains. Next, the buckwheat needs to be rinsed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and let the excess moisture absorb.
Then put the buckwheat in a frying pan and heat and fry, stirring, until the grain turns golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to the point of coals; there is no need to keep it for a long time. You don’t have to fry the cereal, but it is the fried core that gives the taste of the porridge a pleasant and piquant hue.
Melt the butter in a saucepan (do not heat it, but melt it over low heat). Add salt and fried buckwheat, mix everything. There is no need to fry, just make sure that every grain is covered with oil, pour in hot water. As soon as it boils, reduce the heat to a minimum, close the pan with a lid and simmer for 15-20 minutes, without interfering with the cooking process at all. Those. There is no need to open the lid and stir the porridge. It turns out that the porridge is not cooked in water, but steamed. When all the water has boiled away, the porridge is ready. Add butter and serve.
Sometimes it happens that the time is up, the porridge is ready, but there is still water left - it gurgles happily and is not going to evaporate. Then remove the lid, add a little heat and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).
Recipe 2: Buckwheat porridge in a thermos
This method of cooking can be called differently - for the lazy, for the very busy, or something else, but the fact remains: there is no need to stand at the stove and cook porridge. Fill the thermos at night, and in the morning have breakfast with hot, delicious porridge. Just don't forget to put butter on the plate. Try it, maybe you will like the porridge according to this recipe the most. Buckwheat is taken in any quantity, depending on your appetite and the size of the thermos. Just stick to the proportion - take 2 parts water for 1 part buckwheat.
Ingredients: buckwheat, water, salt, butter
Cooking method
Sort the grains, rinse thoroughly and put into a thermos. Add salt - about a teaspoon per half liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Pour boiling water (boiling water) over the cereal in a thermos and screw on the lid. All.
Recipe 3: Buckwheat porridge with mushrooms
Mushrooms are a fairly popular addition to buckwheat porridge. They are first fried in butter or vegetable oil along with onions and mixed with the finished porridge or boiled together with cereals.
Ingredients: 1 glass of buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.
Cooking method
Peel and finely chop the vegetables. Fry until the onion acquires a beautiful golden hue. Cut the mushrooms arbitrarily - lengthwise, crosswise, into quarters or slices and add to the pan with the onions and carrots. Fry for about five minutes.
Sort the grains, remove debris and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms, carrots and onions, let it boil. Then reduce the heat to a minimum, cover with a lid and simmer until all the liquid has boiled away - about 20-30 minutes. Do not stir the porridge in the pan, just go periodically to check the water level so as not to miss the moment of boiling over. Mix the finished porridge and serve.
Recipe 4: Buckwheat porridge in pots
The men rub their hands joyfully; few of them will refuse such porridge, because it contains meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l), add 100 g of buckwheat (half a glass) and pour in a glass of water (200 ml). This option for serving porridge can be offered to guests as a main course. Calculate 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per person.
Ingredients: buckwheat, water, salt, onion, carrots, bay leaf, pepper, meat, butter and vegetable oil.
Cooking method
Cut the meat into random small pieces and fry until nicely browned. Add finely chopped carrots and onions to the meat and fry everything together for about five minutes until the vegetables are browned.
Place the sorted and washed cereals into pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, add water and place meat and vegetables on top of all the pots in equal portions. Cover with lids and place in the oven. It is necessary to leave a gap between the lid and the pot so that steam can escape freely and water does not splash.
Important: place the pots only in a cold oven, let them heat up gradually. As soon as the water boils, the gas can be reduced to 180-200C and cooked for about 40 minutes.
To make the porridge especially tasty, it is necessary to use the highest quality cereal, not crushed, from whole grains. The best choice for this is the buckwheat variety with the largest grains.
Among porridges there are universal “favorites” - these are porridges that are easy to prepare and difficult to spoil. As a rule, the taste of such porridges is sweetish, which further adds to the universal affection. Buckwheat can be considered one of these “favorites”.
The name of the cereal suggests that buckwheat has Greek roots. There is a version that buckwheat was bred in Ancient India, where it was cultivated four thousand years ago. After the campaign of Alexander the Great, this cereal came to Greece and neighboring countries, and from Greece the cereal came to Russia, where its name was quite logical.
Until now, buckwheat porridge is cooked in large quantities in many families, and those who served in the army know that buckwheat porridge with meat is one of the most nutritious and delicious dishes in army cuisine. Of course, porridge can be spoiled by inept preparation, but buckwheat is quite unpretentious, and you still need to try to spoil it. Buckwheat comes in several types: crushed (coarse, medium and fine), uncrushed or whole. Most often you can find buckwheat on sale. This large, peeled grain is suitable for making crumbly porridges. There are also smaller methods of crushing and buckwheat flour, from which liquid porridges or milk spreads are made.
To prepare buckwheat porridge, you just need to follow simple cooking conditions and accurately measure the proportions. Buckwheat porridge is prepared in two main ways: with water and with milk. Both methods are good, but they differ radically in taste. On water it is more universal - the cereal remains crumbly, does not stick together, the porridge can be salted and sweetened, and used as a side dish for a variety of dishes. Milk porridge is closer to mass-like fine-grained porridges, more nutritious, and has a specific milky aroma and taste. To satiate, a couple of handfuls of milk porridge is enough.
To prepare good buckwheat porridge, you will need to follow a few simple rules:
- proportion: 1 part cereal to 2 parts water,
- tight lid on the cooking container (saucepan),
- the first 3-4 minutes of boiling are on high heat, with a gradual decrease in flame and very low heat at the end of cooking,
- Do not open the lid or stir the porridge during cooking,
- any porridge loves oil, including buckwheat - add it at the end, when you turn off the heat.
If all cooking rules have been followed exactly, the porridge is cooked for about 15 minutes. By keeping it on the fire longer, the aroma may deteriorate, the taste may become dull, and the grains may lose their shape and stick together. So - cook for 15 minutes, remove the pan with porridge from the heat, throw a piece of butter inside and wrap the pan in a large woolen blanket. It’s good if the pan of porridge sits covered for 15 minutes or more. But don't let it cool down! Cooled porridge is just as tasteless as undercooked porridge.
In ancient times, buckwheat was cooked in Russian ovens for 3-4 hours. Bread was baked in the oven, for which it was heated quite hot, and only after the last bread was cooked, porridge was put into the cooling oven to cook, where it was ready. This slow cooking allowed all the beneficial elements to remain in the grain. The gentle temperature regime of the long-cooling oven fully revealed the aroma and taste of buckwheat grain.
A very important point is seasoning the porridge. Of course, you can eat porridge just like that, but it will be tastier if added with butter, dried mushrooms (for example, thinly sliced pieces of dried porcini mushrooms or powder from them), chopped hard-boiled eggs, and onions. You can lightly fry the onion (not until crusty) and add it to the porridge at the end of cooking, simply pouring it on top (do not stir the porridge!), or cut it thinly, without frying, and add it in the middle of cooking. Mushrooms are added in the same way as onions, but only at the very beginning of the boil. Add boiled eggs and butter to buckwheat porridge after cooking.
Buckwheat porridge (crumbly)
Ingredients:
3 tbsp. water,
1.5 tbsp. buckwheat (kernels),
2 onions,
2 eggs,
3-4 dry porcini mushrooms,
6-7 tbsp. spoons of vegetable oil.
Preparation:
Sort the grains, remove any dust, rinse, and fill with water. Grind the mushrooms into powder, add to the buckwheat and place on high heat. Once boiling, reduce heat by half and simmer for 10 minutes until thickened. Reduce heat to low and cook for another 5-7 minutes until the water evaporates. Remove from heat, wrap in a blanket and place in a warm place to rest. Heat the oil in a frying pan, fry the onion in it, add salt. Chop the hard-boiled eggs and add them to the porridge along with the onions. Stir and serve.
In general, every housewife probably knows how to cook buckwheat porridge. But only experienced cooks can make it truly tasty and crumbly. The main secrets of preparing an appetizing and aromatic dish are presented below.
Buckwheat porridge is a wonderful healthy and satisfying side dish that goes especially well with chicken and meat. In addition to the cereal itself (2 cups), take: 2 times more drinking water, a pinch of salt, a couple of tablespoons of unflavoured sunflower oil.
- First of all, the buckwheat is carefully sorted and washed with cold water. As a result, the water from the cereal should begin to flow completely transparent.
- In a dry frying pan, clean and dried buckwheat is fried until golden. 5-7 minutes are enough for the cereal to get rid of excess moisture and become more crumbly and aromatic.
- After such preparation buckwheat will be less boiled, although it will retain its softness and tenderness.
- Fried cereal is poured into boiling water. Add salt and vegetable oil to the pan. After boiling again, foam is removed from the surface of the container.
- The side dish is cooked for 8-9 minutes, after which it is removed from the heat and left under a closed lid for another couple of minutes.
Serve the dish with plenty of melted butter or ghee.
Recipe for cooking in a slow cooker
If the device has a special mode for the cereal in question or the “Milk porridge” / “Pilaf” options, then it can be safely used for cooking buckwheat. Products to be used: 3 tbsp. milk, a pinch of coarse salt, 1 small spoon of granulated sugar, 1.5 tbsp. cereals, 35 g butter.
- First, the buckwheat is carefully removed from dirt and low-quality grains, and then washed with cold running water until the liquid becomes clear.
- The cereal is fried as desired. If you want to make your porridge as tasty as possible, you should do it in the “Baking” program. As soon as the grains are well dry, you can add butter to the bowl and continue cooking in the same mode with constant stirring for another 3-5 minutes. As a result, the buckwheat should become dry again and acquire an appetizing golden hue.
- The cereal is poured with slightly warmed milk. You can simply remove the dairy product from the refrigerator in advance so that it comes to room temperature.
- Granulated sugar and salt are added to the bowl of the device.
- After thorough mixing, the porridge with milk will be cooked in one of the suitable modes for 55 minutes.
The dish is served as a side dish or as a dish on its own with dried fruits and butter.
Loose buckwheat porridge on water
Very often, buckwheat becomes the main dish on the menu during a therapeutic diet or aimed at weight loss. Under such conditions, it is necessary to reduce its calorie content as much as possible. The easiest way to do this is to cook it in water. It is important to take high-quality filtered liquid. In addition to water (2 tbsp.), you will need to prepare: 1 tbsp. buckwheat, a pinch of salt and a little vegetable oil.
- The grain is removed from debris and inclusions. Next, the product is thoroughly washed. During the process, you need to rub it thoroughly with your fingers.
- Then the buckwheat is dried and fried in a dry frying pan. If the diet does not prohibit this, you can add a small piece of butter to the dishes.
- After the water boils, add buckwheat to it. After boiling again, the liquid is salted and foam is removed from the surface.
- The dish will simmer under a closed lid on low heat for about 15-17 minutes. During this time the mass must not be stirred.
When the liquid from the container has completely boiled away, you can turn off the heat, cover the pan or cauldron with a paper napkin, a lid on top, wrap it in a blanket and leave to steep for another hour. If desired, you can cook crumbly buckwheat porridge in water using a similar method in any model of multicooker.
A hearty and tasty dish with meat in pots
If you cook buckwheat in pots and generously supplement it with meat, then such a dish is quite suitable even for a festive table. Especially if you take beautiful dishes and decorate the top of the treat in an original way. For example, grated cheese with spices. The recipe includes: 1 tbsp. cereals, a small spoon of salt, 370 g of pork pulp, a large carrot, a pinch of ground black pepper, 2 small onions, 4 tbsp. l. unflavored oil.
- The meat is washed, dried with paper napkins and lightly beaten. Next, it is cut into small pieces and fried in any oil until golden brown.
- Vegetables are cleaned and chopped in a convenient way.
- Onions and carrots are added to the prepared meat, salted, sprinkled with pepper, mixed and cooked together for another 7-10 minutes. You can add a little water to the mixture. All products must be ready.
- For two servings you will need two 0.7 liter pots. Half a glass of pre-prepared buckwheat is poured into each. It must first be washed and dried in a frying pan.
- Meat and vegetables are added to buckwheat.
- All that remains is to pour a glass of water into the containers, salt and pepper the ingredients, then mix the mass and put the pots in a cold oven.
- They will cook for 80 minutes at 210 degrees.
You need to monitor the condition of the dish and, if necessary, add some of the boiled away water.
Buckwheat with mushrooms
The easiest way to prepare buckwheat porridge with champignons. Such mushrooms do not require any preliminary preparation. They are added to the dish raw. Take: 1 tbsp. buckwheat and twice as much water, 240 g of mushrooms, half a small spoon of salt, onion, 35 g of butter, 2 tbsp. unfragrant oil, 3 pinches of ground pepper.
- The cereal, pre-washed and dried in a frying pan, is poured with water and sent to cook. The mass needs to be salted.
- Onions and mushrooms are finely chopped and fried in unflavoured oil. The ingredients are salted and peppered.
- The roasting is mixed with the prepared buckwheat, after which the pan is closed with a lid, wrapped in a blanket and left for half an hour.
You can also transfer the buckwheat and mushrooms into a mold and place in the oven for 45 minutes at 140 degrees.
Cooking in a thermos - step-by-step recipe
In the field, the easiest way to prepare buckwheat porridge is in a large thermos. To do this you need to take: 320 ml of boiled water, 180 g of cereal, half a small spoon of salt.
- Buckwheat is removed from obvious impurities and thoroughly washed with running water. It is convenient to do this through a sieve.
- The washed product is poured into the thermos through a funnel.
- Salt dissolves in freshly boiled water, after which the cereal is filled with liquid.
- It remains to close the container and leave it for 45-50 minutes. The dish will be prepared independently.
- As a result, the treat will turn out soft and crumbly.
You can put the cereal in a thermos in the evening. This way, a hot, delicious breakfast will be on the table in the morning. All that remains is to supplement it with butter or other delicious additives.