What can be done with buckwheat recipe. How to cook buckwheat: a recipe for crumbly buckwheat porridge with a photo

It is not at all necessary to cook only from expensive gourmet products. For example, there are a lot of buckwheat dishes. Consider the most popular buckwheat dishes, recipes with photos will help you in cooking. And also we will understand the question of how to cook friable buckwheat for a side dish.

The most popular buckwheat dishes: recipes with photos and detailed descriptions

The opinion that buckwheat is a “boring” product and only porridge can be cooked from it is wrong. There are a lot of buckwheat dishes you can cook. We bring to your attention the most popular buckwheat dishes. Recipes with photos will be your assistant in their preparation.

You can treat guests not only with expensive salads, complex hot dishes according to "restaurant recipes". From the simplest and most affordable product, you can cook a luxurious dinner.

Buckwheat can be served not only as a porridge-garnish, but to create a culinary masterpiece from it. The right combination products and a special method of preparation will be made from a simple product the most delicious lunch or dinner.

How much to eat different casseroles with buckwheat, meatballs, soups, cereals and other dishes. I would like to introduce you to the three most delicious and interesting recipes dishes with buckwheat: cheese and buckwheat cutlets, buckwheat porridge pancakes, casserole with meat and buckwheat.

All recipes are different, but similar in that they are all very tasty and not like other dishes.

Buckwheat and cheese cutlets

Everyone has their own tastes, but those who love cheese love all the recipes along with it. Cheese goes well with buckwheat, it complements it perfectly. Especially in cutlets, the taste is very spicy and tender. And it is generally impossible to break away from hot fresh cutlets.

So, to prepare buckwheat and cheese cutlets, you will need the following ingredients:

• 150 grams of buckwheat;
• 100 grams of hard cheese;
• 3 chicken eggs;
• 1-2 bulbs;
• 3 tablespoons of flour;
• 1 carrot;
• A few cloves of garlic;
• Vegetable oil, butter; sour cream and breadcrumbs for breading.

So that our cutlets turn out to be very tasty and they do not come across various obscure particles and coarse black cores, buckwheat must be carefully sorted out and thoroughly washed.

We put clean buckwheat to boil, filling it with water in a ratio of 1: 2 (there should always be twice as much water). Cook the buckwheat until all the water has evaporated.

Meanwhile, peel the onion, garlic and carrots. Three carrots on a grater, chop the onion and garlic, or chop everything together in a blender.

In a hot frying pan, fry vegetables in vegetable oil until golden brown.

Grind the cooled buckwheat in a blender so that it tastes more tender.

In buckwheat puree, add vegetable frying, eggs, flour, salt, spices to taste. Then mix it all thoroughly.

Cheese mode in cubes or cubes, depending on what size cutlets you will form.

To form cutlets, we take a cake, put a piece of cheese in the middle, close it and form an ordinary round cutlet, roll in breadcrumbs.

Now the cutlets can be fried. You need to fry them until crispy. Remove from the pan carefully so that the cheese does not leak out.

Buckwheat fritters

Such pancakes are not at all like the ordinary ones that we often cook. In addition, they can be prepared from ready-made buckwheat. It often happens that buckwheat remains and you no longer want to eat it up, then you can make delicious buckwheat pancakes for breakfast from it.

For their preparation, you will need the following products:

• 250 grams of buckwheat;
• 2 eggs;
• 1 tablespoon flour;
• 1 clove of garlic;
• soda, salt, vegetable oil.

If there is no ready-made buckwheat, then it must be cooked specifically for pancakes. To do this, first sort through the buckwheat and remove debris from it, then rinse.

Fill with water (250 grams of cereal 0.5 liters of water) and cook until fully cooked, you can add salt.

Whisk eggs with baking soda and salt.

Add flour and buckwheat porridge to beaten eggs.

Squeeze the peeled garlic on the garlic press and add to the other ingredients.

We mix everything well.

Or you can add onion, lightly fried in vegetable oil. We heat the pan, pour in vegetable oil and spread the resulting “dough” on it with a spoon.

Fry pancakes on both sides, until golden brown. To the table, such buckwheat pancakes are well served with sour cream.

Buckwheat casserole with meat

This dish can be prepared for lunch, dinner, or for guests. Delicious, fast and easy. And most importantly - useful. This is the kind of dish that everyone will love. Many people like these potato casseroles, but they are already a little boring. But buckwheat casserole is something new, although nothing complicated.

To prepare it, we need:

• 300 grams of buckwheat;
• 350 grams of minced meat;
• 250 grams of champignons;
• 100 grams of hard cheese;
• Sour cream;
• 1 onion;
• Butter, salt, pepper.

We sort and wash buckwheat groats, cook it until tender.

Peel the onion, chop finely and fry until golden brown in butter. Mushrooms are also cleaned, mode and sent to the onion in the pan. We fry for 5 minutes.

Salt, add spices to taste and put the minced meat in the pan. Stir fry for another 10-15 minutes.

We rub the cheese on a coarse grater and add sour cream to it (4 tablespoons).

In a baking dish, first put half of the buckwheat with onions and mushrooms, then the third part of the cheese with sour cream, then again the buckwheat and the remaining cheese with sour cream.

We send our casserole to the oven, heated to 200 degrees, and bake for about 30 minutes, until a golden cheese crust forms.

The casserole is ready!

How to cook loose buckwheat: the secrets of successful cooking

At first glance, it seems that it is almost impossible to spoil buckwheat. But it happens, especially for novice housewives, that buckwheat porridge is not very tasty. We will tell you how to cook friable buckwheat, following the rules for its preparation.

There are only a few basic rules for preparing delicious crumbly buckwheat porridge. But they must be remembered and followed so that your dishes are always the most appetizing and delicious. Here are the tips:

1. Use sorted, washed with water and fried in a dry frying pan buckwheat;
2. Boil buckwheat in clean filtered water;
3. Observe correct proportions (1:2);
4. Choose the right cooking utensils.

We start cooking buckwheat porridge with the preparation of the cereal itself. First, it must be sorted out very carefully so that unpeeled grains or garbage do not get caught in food.

Then buckwheat should be washed several times with clean cold water. After such a “cleaning”, buckwheat should be dried a little - fry for 5-7 minutes in a dry (without fat) hot frying pan, stirring constantly. So buckwheat porridge turns out not only crumbly, but also very fragrant.

Pour fresh clean water into a saucepan with thick walls, and preferably cauldrons with a convex bottom, and bring to a boil. Water should be twice as much as buckwheat itself. Buckwheat porridge is always cooked in a ratio of 1:2.

Salt the boiling water and pour buckwheat into it. When the buckwheat boils, cover it with a lid and cook until the water has completely evaporated over low heat.

After turning off the porridge, do not open it, but rather cover it with a towel and let it stand for 10-20 minutes. Delicious, healthy, crumbly buckwheat porridge is ready to serve!

How to cook buckwheat for a tasty side dish

Buckwheat porridge is first of all an excellent side dish. And so that dinner turns out to be very tasty and pleases everyone, first we will figure out how to cook buckwheat for a tasty side dish.

To make buckwheat for a side dish very tasty, we will first prepare it. To do this, we sort out buckwheat. After all, it will be very unpleasant to find some kind of garbage on your plate, and unpeeled unpeeled cores are also not very tasty.

Therefore, carefully sort out the cereal, then rinse it several times until the flowing water is completely clean and transparent.

Then dry a little buckwheat on a towel. You can fry buckwheat in a hot pan for several minutes.

Put buckwheat into a saucepan with thick walls or cauldrons, fill it with water (2 parts of water for 1 part of buckwheat) and put on fire.

When the water boils, salt the buckwheat, cover the pan with a lid, reduce the fire and cook the buckwheat porridge until cooked. As a side dish, this porridge is very tasty.

You can serve buckwheat with cutlets, chops, gravy with meat, fried fish, mushroom sauce. If buckwheat porridge remains the next day, you can make a casserole from it or simply add milk and sugar, it also turns out very tasty.

Enjoy your meal!

Buckwheat is an incredibly convenient cereal. With it, you can cook main dishes, hearty and healthy. And lovely desserts, in which it becomes a nutritious, but non-caloric basis. By the way, these dishes have a long tradition. In Russia, buckwheat porridge was often combined with other ingredients, and pancakes from it, lush and tall, were always cooked on Shrovetide week.

Subtleties of cooking

Cereal dishes are as unpretentious as buckwheat itself. However, understanding how to cook it correctly is important for eating delicious, useful product with crumbly texture. To make the basis of new dishes ideal, follow these recommendations.

• Choose light grains. She underwent minimal heat treatment and retained more useful substances. Consider the quality of the grains will allow transparent plastic packaging, which perfectly meets the requirements long-term storage product.
• Do not over fry. This is how you shorten useful qualities buckwheat, make it more high-calorie.
• Rinse properly. This is required not in a bowl, but in a sieve. Through a fine grate, dust and dirt will go away, plus there will be no excess water left that can spoil the consistency of the dish.
• Proportions are important! All recipes for buckwheat porridge dishes are based on cooking from a crumbly side dish. Rigid proportions of 2:1 are suitable for him. The grain will turn out perfect if you mix one part of it with two parts of water.
• Boil fast. Contrary to popular belief, porridge should not be boiled for a long time. She's falling apart, she's losing her shape. Cooking time should be 15 minutes after boiling. Then cover the porridge tightly enough with a lid, throw a towel over the pan. It is worth standing in such a “steam” cereal for at least half an hour.
• Do not salt the dish. During the cooking period, we always add salt to buckwheat. This is enough for the dish that you plan to cook from porridge.

Second course recipes

More satisfying and rich cereal is obtained with meat, fish, mushrooms. It looks original in the form of meatballs, cutlets. We are offering to you original recipes casseroles and buckwheat porridge cutlets as a second course.

Meat casserole

Very hearty casserole of buckwheat porridge. It includes meat, fragrant garlic, onions, and is prepared simply. It can be considered a find dish: what was found in the refrigerator was cooked. And no one will mind, believe me!

You will need:

• boiled buckwheat - 500 g;
• cheese - 100 g;
• boiled meat - 500 g;
• mayonnaise - 100 g;
• garlic - 2 cloves;
• onion - 1 head;
• sour cream - 80 g;
• baking powder for dough - ½ teaspoon.

Cooking

1. Finely chop the onion, fry until a light golden hue.
2. Grind the boiled meat, add to the onion. Fry 3 minutes.
3. Remove from heat, stir sour cream into the cooled mass.
4. Grind buckwheat in mashed potatoes, add crushed garlic.
5. Stir mayonnaise into buckwheat mass, add grated cheese, baking powder.
6. Lubricate the form, lay out part of the buckwheat mass, smooth it.
7. Lay out the filling, cover with the remnants of buckwheat porridge.
8. Lubricate with sour cream, bake for 20 minutes at 200 °.

The dish can be served with sour cream sauce, which is easy to prepare from sour cream, garlic and herbs. Tasty and healthy will be such a dinner with fresh vegetables.

To chop buckwheat, you can use a blender, meat grinder or a regular crush. A blender will do the job the fastest, you can use a bowl or a submersible nozzle. Grinding with the help of kitchen appliances should be cold cereals. If the mass is hot, you can crush it manually.

Cutlets with potatoes

This recipe can be called vegetarian, as it uses only plant products. At the same time, the dish is tasty, satisfying. You can serve it to the usual table with sour cream, and during the fasting period - with roasted onions.

You will need:

• boiled buckwheat - 2 cups;
• potatoes - 2 large root crops;
• spices - black pepper, dried dill;
• vegetable oil.

Cooking

1. Clean and rub raw potatoes. Use a medium grater.
2. Squeeze out the juice from the potato mass.
3. Warm up buckwheat, mix with potatoes.
4. Add pepper, dried dill, knead the mass with your hands or a pusher. It should become sticky.
5. Form cutlets, fry in oil for 3 minutes on each side.

Finely grated potatoes will have time to cook in such a short time. If you used a coarse grater, you should steam the cutlets under the lid for 3 minutes.

Dessert recipes

Buckwheat porridge turns out to be very tasty, flavored with sugar and honey. Therefore, you can confidently prepare sweet desserts from it. Of course, you should not use an evening salty side dish for them. But, for example, in pancakes, a salty note will not be superfluous.

Tender fritters

We will prepare buckwheat porridge pancakes with the original composition. The viscosity of the mass will give condensed milk. You can replace it with honey, but it is important to remember that when heated, honey loses its healing properties.

You will need:

• boiled buckwheat - 2 cups;
• egg - 2 pcs.;
• condensed milk - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. a spoon.

Cooking

1. Beat eggs into cold buckwheat porridge.
2. Stir in the condensed milk.
3. Heat the pan, add vegetable oil, heat again.
4. Put the mass with a spoon, fry, turn the pancakes over.
5. Serve hot.

Sour cream is ideal for serving, you can also use homemade jam or honey. It will take only a few minutes to cook, since there is no need to pre-grind buckwheat. In the pancakes, it will come across in the form of grains, forming the original texture of the dish.

hearty pancakes

Outwardly, buckwheat porridge pancakes are distinguished by a darker color. Yes, they taste original. Buckwheat forms a rich, full-fledged taste, diluted with sweet notes. And pancakes are just as easy to make as regular pancakes.

You will need:

• boiled buckwheat - 2 cups;
• sugar - 2 tbsp. spoons;
• milk - 300 ml;
• egg - 2 pcs.;
• flour - 80 g;
• butter - 30 g.

Cooking

1. Add sugar to buckwheat.
2. Grind the porridge into a puree with a blender.
3. Beat eggs, add milk, mix.
4. Mix flour and baking powder, add to the mass, mix.
5. Ignite the pan, pour a little dough with a ladle, spread over the surface. Fry 2 minutes, turn over.
6. Brush each pancake with butter.

In Russia, for the preparation of buckwheat pancakes, the groats were not crushed, so the pancakes turned out to be lush and tall. You can cook them according to the old Russian recipe or according to the modern one, which will provide a more familiar structure of the dish.

These are not all options for what to cook from buckwheat porridge. The simplest basis of dishes can be combined with cottage cheese, dried fruits, eggs, even berries, fresh fruit. Try to create own recipe original buckwheat casserole, fritters or cutlets!

One of the most popular cereals in Russia was buckwheat. Today it has been replaced by other cereals and products. And the recipes for many dishes with it are simply forgotten or lost. But our ancestors knew what to cook with buckwheat. For them, it was more habitual to eat than pasta and potatoes for us. Of course, not everything can be done on a regular stove or in the oven, but many recipes are quite affordable. It remains only to learn how to cook the cereal itself, and then cook dishes with it.

Loose buckwheat porridge

There are many ways to cook it. Most often cooked on the stove. True, not everyone does it right. That is why it does not work out as it should. Most often they are mistaken in two things - the proportions and cooking time, since cooking friable buckwheat on the stove and in the Russian oven is not the same thing. It is due to the fact that these two cooking methods are strikingly different that such confusion has arisen.

First you need to prepare the cereal itself: sort and rinse. This is necessary in order to remove unopened grains and other debris. Then, in a saucepan, preferably with a thick bottom, pour buckwheat with water in a ratio of one to two. That is, for 1 cup of cereal, 2 cups of liquid are taken. Bring to a boil over high heat, season with salt and reduce heat to low. You can also add spices and seasonings to taste. So, cook until cooked under a well-closed lid. This will take no more than 15-20 minutes. Season the finished porridge with butter. Done, you can eat.

to buckwheat

However, even knowing how to cook loose buckwheat, many are in no hurry to introduce it into their diet. Some people think such porridge is fresh and dry, while others find it too light and insatiable. In a way, they are right. But after all, you can make delicious meat gravy for it, and buckwheat will already be perceived in a completely different way.

To prepare 4 servings you will need:

• 200 grams of minced meat;
• 100 grams of mushrooms;
• 1 head of onion;
• 3 tablespoons of tomato paste;
• 1 tomato;
• 400 ml of meat broth;
• vegetable oil;
• greens;
• spices;
• salt.

So, to buckwheat? Finely chop the mushrooms, onion, tomato, set aside. Chopped meat(beef or pork-beef) fry in vegetable oil until it changes color. Then add mushrooms and fry for about 5 more minutes. During this time they should give juice. Then put finely chopped onion and tomato. All this for mixing flavors and aromas to simmer for about 10 minutes.

Now you can add salt, spices to taste and, of course, tomato paste. Mix well and simmer for another 3 minutes. Pour the broth, bring to a boil and simmer under a closed lid over low heat until tender. At the very end, add finely chopped greens and mix. It is quite obvious that this universal recipe how to cook rice or pasta. True, from this it does not become less tasty and appetizing.

Merchant-style buckwheat

But all the same, for many housewives it remains topical issue what to cook with buckwheat. In fact, there are a lot of interesting and easy-to-cook dishes with it. Among them are both famous and forgotten. But merchant buckwheat is a real hit. Her recipe can always be adjusted to your taste, changing only a little. But its main advantage is that it is a very satisfying porridge. It certainly cannot be called fresh and dry.

Ingredients

To cook buckwheat in a merchant's way for four, you need to take:

• 500 grams of any meat, including chicken;
• 200 grams of mushrooms, preferably forest;
• 2 medium onions;
• 150 grams of carrots;
• 2 cups of buckwheat;
• vegetable oil;
• spices;
• salt.

This dish is also suitable for those who are looking for how to cook buckwheat with chicken simply and tasty.

Cooking order

1. Prepare products. Cut the meat into slices across the grain. You can't cut very finely. They should feel good in the finished porridge. Onions and carrots cut into strips. Although you can just chop finely.
2. Mushrooms cut into plates. Forest pre-boil and discard on a sieve. Mushrooms can be used fresh, however, in this case it will be a significant departure from the classic recipe.
3. Take a deep frying pan or saucepan. You can also take a cauldron or ducklings. They will fit perfectly. Heat the vegetable oil and fry the meat over high heat until all the juice has boiled away.
4. Then add onions and carrots, fry a little. Put mushrooms. Fry for about 3-5 more minutes. All the liquid that comes out should boil away.
5. Pour already prepared buckwheat on top, pour 4 cups of water or broth. Add spices, salt. In this recipe, any broth is suitable, including mushroom.
6. Cover with a lid, bring to a boil, reduce heat and cook until the liquid has completely boiled away. But it's best not to try it right away. Let the merchant-style buckwheat brew a little.

It can be served with rye bread and fresh vegetables. Perhaps this is the most common option that can be prepared from buckwheat. And yet there is also festive dishes in which ready-made porridge is used. For example, everyone knows the Greeks, or meatballs.

Buckwheat casserole

But this dish can make a real sensation. Even the one who will make it will hardly believe that such yummy can be made from buckwheat. The products are perfectly combined with each other and complement each other. Although the same is used - mushrooms, chicken fillet, cheese and, of course, buckwheat porridge. However, baking in the oven changes everything. It remains only to understand how to cook and what is required for this.

Ingredients

The product list is simple:

• one and a half glasses of buckwheat;
• 50 grams of butter;
• 400 grams of chicken fillet;
• 200 grams of champignons;
• onion head;
• 300 grams of fat sour cream;
• 300 grams of hard cheese;
• 2-3 eggs;
• vegetable oil;
• spices;
• salt.

It's amazing, but few people think that you can cook with buckwheat delicious casserole. Although such dishes used to be a lifesaver, they were usually used to dispose of leftovers.

Cooking order

1. First you need to cook crumbly porridge. To do this, boil buckwheat in 3 cups of water until tender. Salt and season with butter. You can also use yesterday's leftovers. Ready porridge should already be 2 times more.
2. While the buckwheat is cooking, prepare the filling. Boil the chicken fillet until tender in salted water. Finely chop the onion and mushrooms (can be replaced with eggplant) and fry in a hot frying pan until the liquid has evaporated.
3. Add chicken fillet, fry a little more, put 100 grams of sour cream. Mix. Warm up a little and remove from heat. On this, the filling for the casserole is ready.
4. Put half of the buckwheat porridge into a greased form and sprinkle with grated cheese, then put the chicken and mushroom filling, sprinkle with cheese again. The next layer is the remains of buckwheat and grated cheese.
5. For filling, mix eggs and remaining sour cream. Add various spices and salt. Pour the casserole into the form and shake a little so that the liquid reaches the very bottom. This is the way to prepare
6. Place the dish in the preheated oven and bake until the top is browned. This usually takes about 25-30 minutes.
7. Cool the finished buckwheat casserole a little. Let all layers seize. Cut into pieces and serve with sour cream and fresh vegetables. By the way, this is one of the dishes that can be eaten both hot and cold.

If you have at least two or three such dishes in your stock, there will not even be a question about what to cook with buckwheat. Moreover, this cereal is considered one of the most useful.

Buckwheat is a tasty and healthy cereal suitable for creating a variety of dishes. Porridge is boiled from it, pancakes are made, baked with meat, stewed with mushrooms or used as a nutritious side dish. Learn how to cook buckwheat, will help simple recipes, following which you can get a wonderful treat for dinner in a short time.

Loose buckwheat on water in a saucepan

Buckwheat boiled in water is a dietary product suitable for supporters proper nutrition. In order for porridge to be fragrant and crumbly, it is necessary to cook it correctly.

Required Components:

• cereals - 0.2 kg;
• coarse salt - 3 g;
• water - 0.4 l;
• butter (82%) - 10 g.

Cooking:

1. Pour buckwheat into a bowl and carefully sort out, removing all debris.
2. Rinse the cereal several times with cold water until it is clean.
3. Now the wet grains need to be dried. To do this, pour them into a pan, and, stirring, fry over low heat for about ten minutes.
4. Then melt the butter in a heat-resistant container, add the grits, put salt and stir well.
5. pour hot water, close the container with a lid and cook buckwheat in a saucepan at a low boil for fifteen minutes.
6. When all the liquid has evaporated, the dish can be considered ready.

Remove the pot with porridge from the stove, wrap it with a towel and leave for ten minutes. Friable buckwheat porridge should be served hot.

How to cook cereals for a side dish in a slow cooker

Porridges cooked in an electric oven are tasty and look very appetizing. Groats for garnish will be especially good if you add homemade butter from cream fragrant spices and some herbes de provence.

Required Components:

• buckwheat - 0.22 kg;
• vegetable broth - 0.7 l;
• granulated sugar - 7 g;
• ground pepper - a pinch;
• oil - 20 g;
• salt, Provencal herbs, nutmeg- to your taste.

Cooking:

1. Pour the grits into a plate, select all the dirt, then wash with running water and dry.
2. Set the “Baking” mode on the multicooker, put a piece of butter in the bowl, and when it melts, add buckwheat. Then fry the cereal a little - then it will turn out to be more fragrant and tender.
3. Pour the broth into the bowl of the appliance, add sugar, coarse salt and the rest of the spices, then mix.
4. Select the "Buckwheat" function and cook until the sound alert.

Arrange the buckwheat garnish on plates with the main course and put on the table. Fresh treats can be sprinkled with chopped herbs.

Cooking in the microwave

A great solution for a full breakfast is buckwheat on the water, quickly cooked in the microwave. For porridge, you need to pick up heat-resistant glassware, and after the end of the process, let it brew for five minutes under a closed lid - so it will soon reach readiness.

Required Components:

• cereals - 0.12 kg;
• water - 0.23 l;
• a piece of butter;
• salt - to taste.

Cooking:

1. Pour buckwheat onto a flat plate and select from it all the dark grains and small pebbles.
2. Place the grains in a colander and rinse with tap water.
3. Pour the cereal into a container designed for cooking in the microwave, then salt.
4. Fill the bowl with buckwheat with water, cover with a lid and place inside the appliance.
5. Set the highest power (850 kW) and cook for a quarter of an hour.

Buckwheat is one of the most healthy cereals, which, moreover, is easy and simple to prepare. But simple doesn't mean delicious. There is no single answer to the question of how to cook buckwheat tasty. There are a lot of ways to process cereals in combination with other food components.

If you are faced with the question of cooking buckwheat tasty and easy- the classic way, in a saucepan, then pour the amount of buckwheat you need with cold water at the rate of one measure of cereal for two measures of water.

To enhance the taste of porridge, buckwheat should be calcined in a dry frying pan.

Put the pan on the fire, let it boil, then salt and stir. Tightly closing the lid, cook over low heat until the liquid has completely evaporated, while not lifting the lid and no longer interfering with the porridge.

When all the liquid has evaporated, put butter in the finished porridge, wrap it in a warm towel and let it stand for about 30 minutes.

To spoil buckwheat porridge, you should try very hard, and to cook it deliciously, you just need to follow the following rules:

• The ratio of buckwheat and water for crumbly porridge should be 1:2;
• For cooking porridge, it is better to use thick-walled dishes, enameled or aluminum is not suitable.
• When cooking, porridge should be tightly closed with a lid;
• After boiling, buckwheat is boiled for 2-4 minutes over high heat, after which the fire is reduced to a minimum;
• When cooking, do not open the lid, do not interfere with the porridge;
• Fill the porridge with oil after it is cooked, and it is better to give it a little time to “trample” under the lid, wrapping it in a warm towel.

If you always follow these simple rules, then you will always enjoy only delicious and crumbly buckwheat porridge. If you want to make porridge even more delicious, then you can add mushrooms, fruits, meat, boiled eggs, fried onions, milk, etc. to it.

In our country, buckwheat has long been recognized not only as tasty food but also as a real medicinal product.

Judge for yourself, buckwheat has a high energy value, has a balanced optimal composition for the human body, it contains polyunsaturated fats, such as Omega-3 organic acids, as well as vitamins A, B and E, vital and useful for the normal functioning of the human body, essential microelements, such as: potassium , magnesium, sodium, phosphorus, iron, etc.

And another important factor in the usefulness of buckwheat for humans is that it has a very low amount of starch and carbohydrates, unlike other types of cereals, which contain a much larger amount of these substances.

That is why this product is very useful for people who suffer from diabetes, and is also just a miraculous and magical product for those who are struggling with extra pounds.

How to cook buckwheat with eggs

To prepare buckwheat porridge with boiled eggs, we need the following ingredients:

And also we need a saucepan, about 1.5 (one and a half) liters and a large terry towel.

So, let's proceed, directly, to the preparation of our buckwheat with you with the addition of eggs. First of all, we take our pan and pour it into it. required amount water. Then we put the pan on the fire and wait for the water to boil.

As soon as the water boils, add salt to taste and pour the buckwheat into the pan. Now we are again waiting for the water, only with buckwheat, to begin to boil. When it begins to boil, remove the pan from the heat and cover the pan tightly - tightly with a lid.

Then we wrap the pan well with a towel, leave it to languish or “sweat”, so to speak, that is, completely absorb moisture. We leave somewhere for 25-30 minutes.

If you are frightened by the fact that we did not let the buckwheat cook at all, and it will turn out to be hard and not cooked at all, then you can be absolutely calm. We assure you that buckwheat will turn out soft, crumbly, and most importantly tasty.

And most importantly, it will be very useful. After all, this is the whole point, that in this way, buckwheat will retain all the useful trace elements.

In the meantime, while our buckwheat will languish, let's take care of the eggs, or rather, hard-boil two chicken eggs. Then we clean them and finely chop them.

Perhaps you ask why we add boiled eggs to so delicious buckwheat? We do this so that our buckwheat becomes even more useful and nutritious. In addition, eggs are a high protein food.

By this time, the buckwheat should already be infused and we can begin to complete the preparation of our dish. We take out our pan from the towel, then quite a bit, slightly, mix the buckwheat and add boiled and finely chopped eggs and butter to it. And again mix a little.

That's all! Useful and nutritious buckwheat porridge with the addition of boiled eggs ready. Bon appetit everyone!

How to cook buckwheat with fruits

Today we will share with you a wonderful buckwheat recipe that even the most capricious critics will love and be delighted with. This is a recipe for making sweet buckwheat with fruit.

The recipe for this dish does not require a large number time and a rather small arsenal of products.

And another huge and probably the most important advantage of such buckwheat is that, in addition to all useful properties buckwheat, this dish also contains a huge amount of useful vitamins and minerals that are contained in the fruit.

Well, to prepare this dish, we need the following products:

Let's start preparing our delicious buckwheat with fruits. First of all, we take the dates and wash them well. Then we put them in a bowl and pour boiling water over them, leave them for about 15 minutes.

After the required time has elapsed, drain the water and dry the dates. Then remove the pits from the dates and cut them into small pieces.

Now we take a frying pan, heat the butter on it, make medium heat and add dates to the pan. Fry the dates, stirring constantly, for one minute.

Then add buckwheat to the dates and fry for another minute. Now pour the boiled water into the pan. Mix all the ingredients in the pan well and cover with a lid.

We reduce the fire to a minimum and simmer, sometimes stirring the contents for 15 minutes. Now we take an orange and wash it well. Then grate the orange zest and add it to the pan, simmer for another minute. Now turn off the fire.

Cut the orange into small cubes and add to the pan with buckwheat and dates. Mix all the ingredients well, cover with a lid and let it brew for another 3 minutes.

That's all. You can delight your favorite gourmets with this wonderful and healthy dish. We are sure that this buckwheat recipe will become a favorite in your family, especially among fruit lovers.

How to cook buckwheat in a slow cooker

To prepare tasty and healthy buckwheat in a slow cooker, we need the following products:

Let's start cooking. First of all, pour vegetable oil into a special bowl for cooking in a slow cooker. Then the mode is not very small cubes of meat, finely chop the onion and carrot. We put everything in our bowl.

We turn on the multicooker in the “Frying” or “Baking” mode and fry the meat and vegetables for 20 minutes.

Then add the required amount of water and buckwheat to the fried meat, onions and carrots. Salt and mix all the ingredients.

Now set the "Buckwheat" mode and set the cooking time to 30 minutes. After the beep, our buckwheat is ready! Enjoy your meal!