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Proper dinner buckwheat in a pot. Buckwheat porridge in a pot

The traditional way to cook porridge is buckwheat in a pot in the oven. Introducing best recipes cooking delicious dishes that taste like old Russian dishes from the oven.

A dish cooked in the oven always has a special taste and aroma. In this variation, buckwheat palatability as close to rustic food as possible. Thanks to the addition of vegetables, the food becomes very useful.

Ingredients:

  • buckwheat - 1 cup;
  • salt;
  • carrot - 1 pc.;
  • lavrushka - 2 sheets;
  • bell pepper- 1 PC.;
  • mushrooms - 8 pcs.;
  • garlic - 4 cloves;
  • butter - 1 pc.;
  • parsley - 5 branches;
  • frozen peas - 1 cup.

Cooking:

  1. Chop the carrots, followed by the peppers. Get cubes with a side of half a centimeter. Chop garlic cloves. Chop the onion. Chop greens.
  2. Wash the grains and peas. Cut mushrooms.
  3. Combine all the ingredients that have been prepared. Sprinkle with pepper. Add lavrushka. Salt and mix.
  4. Take a pot. Place mixture. To fill with water. The liquid should completely cover the ingredients.
  5. Chop up the oil. Put in a pot. Cover with a lid.
  6. Place in oven. Bake an hour. 200 degree mode.

Cooking with chicken

It turns out very tender buckwheat with chicken. Due to the fact that the dish is cooked in a pot, the fillet comes out juicy and soaked, and the buckwheat is crumbly.

Ingredients:

  • chicken fillet - 550 g;
  • salt;
  • greenery;
  • buckwheat - 2 cups;
  • pepper;
  • seasonings;
  • onion - 1 pc.;
  • lavrushka;
  • oil;
  • black peppercorns.

Cooking:

  1. Cut the chicken into pieces. Chop the onion. Ignite the pan. Pour in the oil and place the onion pieces over the meat. Roast. It will take seven minutes.
  2. Wash buckwheat grains. Place on meat. Fry for five minutes.
  3. Transfer roast to pots. Spread products only to the center of the container. Salt. Sprinkle with seasonings. Cover with lids.
  4. Place on a rack in the oven. Bake an hour. 130 degree mode. Take out and sprinkle with herbs.

So that the clay walls do not absorb moisture and thereby make the dish dry, fill the pots with water for half an hour before cooking.

Merchant style with meat

From familiar products you can make delicious dish which will add variety to your diet. Groats languish in a container and, thanks to vegetables, become rich.

Ingredients:

  • garlic;
  • pork - 650 g;
  • salt;
  • buckwheat - 360 g;
  • greenery;
  • water - 130 ml;
  • onion - 220 g;
  • vegetable oil - 5 tbsp. spoons;
  • carrot - 160 g;
  • tomato paste - 60 ml;
  • pepper - 130 g Bulgarian.

Cooking:

  1. Cut the pork piece. Place in a skillet and fry. Do not add oil. Divide into pots.
  2. Chop the onion. Grate a carrot. Place in skillet. Pour in oil. Fry. Send to the meat.
  3. Chop the pepper. Cover the roast. Sprinkle buckwheat seeds. Pour the tomato paste into the water. Mix. Pour in the buckwheat.
  4. Sprinkle with salt. Sprinkle with seasonings. Throw in the chopped garlic cloves.
  5. To fill with water. Cover with chopped herbs.
  6. Simmer buckwheat with meat in pots in the oven for an hour (180 degrees).

Buckwheat with mushrooms in a pot in the oven

Mushrooms fill the dish with a special aroma. The food will appeal to all lovers of forest gifts. Any type of mushroom is suitable for cooking.

Ingredients:

  • ghee - 2 tbsp. spoons;
  • champignons - 550 g;
  • buckwheat;
  • onions - 2 pcs.;
  • salt;
  • water;
  • carrot - 2 pcs.

Cooking:

  1. Cut mushrooms. Pour melted butter into the skillet. Lay out the sliced ​​mushrooms. Place grated carrots. Roast.
  2. In a separate dry frying pan, calcine the grits.
  3. Put the cereal in pots. Cover with roast. Salt. To fill with water. You can use broth, then the taste will be more saturated. Put eight large spoons of buckwheat in each pot.
  4. Place in preheated oven. Simmer for half an hour. 180 degree mode.

With minced meat

Having prepared a dish with minced meat, you will be very pleased with the result. The crumbly consistency will melt in your mouth and fill the room with an amazing aroma.

Ingredients:

  • carrot - 80 g;
  • buckwheat - 1 cup;
  • black pepper;
  • oil;
  • minced meat - 570 g;
  • salt;
  • onion - 60 g.

Cooking:

  1. Cut carrots. Chop the onion. Place in a frying pan. Fill with oil. Fry.
  2. Add mince. Roast.
  3. Put the washed cereal in pots. Cover with roast. Pour water. Products must be completely covered.
  4. It is necessary to expose containers in a cold oven, otherwise there is a high probability that the pots will burst. Bake an hour. Temperature 180 degrees.

Recipe with beef

Many people avoid cooking with beef meat, believing that the meat always turns out to be tough. We offer to cook a delicious dish that will turn an ordinary dinner into a holiday.

Ingredients:

  • beef -750 g;
  • spices;
  • buckwheat - 13 tbsp. spoons;
  • salt;
  • onions - 3 pcs.;
  • carrot - 3 pcs.;
  • vegetable oil;
  • garlic - 4 cloves;
  • allspice - 6 peas;
  • lavrushka - 3 sheets.

Cooking:

  1. Chop the beef. Each piece should be about three centimeters.
  2. Warm up the oil in a frying pan. Post beef chunks. Roast.
  3. Place in pots. Lay the chopped onion rings on top.
  4. Cut the carrot. Cover the onion with the resulting rings. Salt.
  5. Place peeled garlic cloves. Lay out the parsley and peppercorns. Sprinkle with spices. Pour water.
  6. Close with lids. Place in oven. Burn the hour. 220 degree mode.
  7. Lay out the buckwheat. Pour in water to completely cover the buckwheat.
  8. Send back to bake. Withstand 17 minutes.

Ribs with buckwheat in pots in the oven

We offer to cook buckwheat in a pot with the addition of ribs. Tasty and fragrant dish become a favorite in your family.

Ingredients:

  • salt;
  • pork ribs - 1100 g;
  • pepper;
  • buckwheat - 1.5 cups;
  • mayonnaise;
  • onions - 2 onions;
  • vegetable oil - 1 tbsp. spoon;
  • carrot - 2 pcs.;
  • tomato - 1 pc.;
  • red pepper - 1 pc.

Cooking:

  1. Salt the ribs. Sprinkle with pepper. Pour in mayonnaise. Stir. Leave for four hours.
  2. Boil buckwheat. Warm up the pan. Place ribs. Roast.
  3. Put the fry in pots. Cover with porridge.
  4. Grate a carrot. Chop the onion. Roast. Place chopped pepper. Fry.
  5. Put on buckwheat. Cover with chopped tomatoes. Sprinkle with pepper. Salt.
  6. Bake in the oven.

How to cook with pork

The dish will turn out crumbly and surprisingly fragrant.

Ingredients:

  • garlic - 2 cloves;
  • butter - 110 g;
  • buckwheat - 3 cups;
  • salt;
  • onion - 1 pc.;
  • pork - 1100 g;
  • lavrushka - 4 sheets;
  • sunflower oil - 2 tbsp. spoons.

Cooking:

  1. Cut and fry the pork. Put into pots.
  2. Place the chopped onion and grated carrot into the skillet. Fry. Send to the meat.
  3. Cover with buckwheat. Pour in water, completely covering the ingredients. Toss in garlic cloves and parsley. Place chopped butter. Bake under a closed lid for an hour. Oven temperature 175 degrees.

About virtues traditional ways cooking cereals - in pots / cast iron, placing them in a Russian oven, many have heard. You can hardly find such stoves, but you want porridge! Let's try, in the absence of such equipment, to cook buckwheat as close as possible in technology? You will need an oven, ceramic pots, and quite a few more products.

Buckwheat in pots in the oven - general principles of cooking

You can cook buckwheat in pots in the oven, using both small “portioned” clay or ceramic containers, and large pots. Most dishes are cooked under lids. If for some reason there are no special lids for pots, they can be replaced with a sheet of foil that covers the containers, tightly squeezing the edges around the neck.

The taste of buckwheat cooked in a pot in the oven is difficult to compare with any other buckwheat dish. Long-term languishing in clay containers makes its taste richer and brighter.

In cooking, it is better to use fried buckwheat. Before use, it is carefully sorted out from the litter and washed with cold water. If you have not prepared a specific cereal before, or if you doubt its quality, roast the washed buckwheat in a dry frying pan, this will make the dish more crumbly.

Rarely put in pots boiled buckwheat, almost always it is put immediately after washing, well decant the remaining water. With buckwheat, you can put pre-fried vegetables, mushrooms or meat in pots. This will not only saturate the dish with their taste, but also make it more nutritious.

Buckwheat in a pot in the oven with a liver

Half a kilo of chicken liver;

Head of bitter onion;

A small young squash;

300 gr. buckwheat;

Bulgarian pepper pod - 1 pc.;

2 small tomatoes;

A large spoonful of wine vinegar;

Vegetable frozen oil;

Fresh parsley - five sprigs.

1. Carefully inspect the pieces chicken liver for the presence or absence of gallbladder. If there are, carefully remove, cut off the remaining fat. Transfer the liver to the pan, pour in a few tablespoons of oil and fry over moderate heat for about three minutes. At the end, be sure to lightly salt the liver.

2. Carefully sort the buckwheat, rinse it well in running water, put it in a dry steel pan. Put on a slow fire and, stirring, lightly fry.

3. Cut carrots and zucchini into thin sticks, onion and bell pepper pulp into slices, finely chop the garlic.

4. Pour boiling water over the tomatoes and carefully remove the skin. Cut peeled tomatoes into thin slices.

5. In vegetable oil, first fry the carrots until softened, then add the zucchini and cook together for two minutes.

6. Pour finely chopped garlic, chopped onion with bell pepper and continue to fry for another two minutes without lowering the heat.

7. Pepper the roast to your liking, add some salt. Mixing, enter vinegar and take it off the fire. You can sweeten it up a bit.

8. Laying out in layers, evenly distribute the prepared products among five clay containers. First lay out the liver, then pour the fried buckwheat on it. Cover the buckwheat with fried vegetables, and top with tomatoes and finely chopped parsley.

9. Lightly salt and pour enough water into the containers so that it slightly covers the contents.

10. Put the pots covered with lids in a cold oven. Do not raise the temperature too quickly to the required 180 degrees and cook buckwheat with liver for half an hour.

A simple recipe for fragrant buckwheat in pots in the oven with pork

Full glass of buckwheat;

Head of bitter onion;

300 gr. pork (pulp);

Twelve pitted prunes;

40 ml of vegetable frozen oil;

Two leaves of lavrushka.

1. Wash the prunes, cut into strips. If it is too dry, soak the fruit in cold water about half an hour, then dry well and only then chop.

2. Finely chop the onion. Cut the washed pork flesh into thin strips.

3. In oil in a thick-walled, uncoated pan, fry the onion and meat for five minutes. More time may be needed. It is necessary that all the meat juice evaporates from the pan, and the onion becomes transparent. Mix the fried meat with chopped prunes.

4. Pour a tablespoon of washed buckwheat on the bottom of the pots. Put a little fried meat with prunes on top of it, then buckwheat again and meat again. Thus, fill the containers 2/3 or a little more in volume and add a little salt.

5. After that, put a leaf of lavrushka in each pot and fill up to the very “shoulders” with water. Close the lids tightly, put in an unheated oven and turn it on.

6. After the air temperature in the oven rises to 150 degrees, simmer the buckwheat in pots for 45 minutes.

Delicious buckwheat in pots in the oven with chicken hearts

36 tablespoons of sorted buckwheat;

800 gr. chicken hearts;

Large onion head;

Half of sweet pepper;

50 ml soy light sauce;

Red hot pepper and black, ground by hand - to taste;

For frying, refined vegetable oil - 2 tbsp. l.

1. Remove the thin outer film from the hearts, remove the remnants of the arteries and rinse the offal in cold water. Then dry slightly by transferring to a colander, and cut each heart lengthwise into four parts.

2. Rub the carrots into a coarse grater, chop the bell pepper into thin strips, finely chop the onion with garlic cloves.

3. Pour a couple of spoons into a thick-walled saucepan vegetable oil and dip the carrots and onions into it. Stirring constantly, fry the vegetables over medium heat until the onion slices are transparent and add bell peppers to them.

4. Stew everything together for a couple of minutes, add chopped garlic. After frying for another minute, add hearts to the vegetables, mix.

5. Once the heart pieces are browned, pour in the soy sauce and continue cooking, reducing the heat to a minimum level, five minutes. Season the roast with spices, salt a little, simmer for another minute and remove from the stove.

6. Place six clay or porcelain pots on a baking sheet. Evenly distribute the cooked vegetable roast over them with chicken hearts and pour six tablespoons of washed buckwheat into each.

7. Pour in warm water, a finger above the buckwheat, add quite a bit of salt, mix. Be sure to take a sample, add more salt if necessary.

8. Place the containers closed with lids in the oven and leave to cook at 180 degrees for half an hour.

9. After that, turn off the heat, and leave the pots with the door closed for another 20 minutes.

Recipe for buckwheat in a pot in the oven with champignons

Ingredients for four pots:

Half a kilo of fresh champignons;

Two small bulbs;

Creamy homemade butter- 40 gr.;

1. Clean the mushrooms from the films. Cut the caps into transverse plates, the legs into thin rings. If the mushrooms are small, cut whole mushrooms into plates.

2. Melt the butter in a thick-walled pan, dip the chopped champignons into it and put it on intense heat.

3. To the slightly browned mushrooms, add the carrots grated into a large grater, add finely chopped onions, mix and simmer until the vegetables soften.

4. Rinse the buckwheat selected from the litter well and dry it by calcining it in a dry frying pan.

5. Arrange the fried mushrooms in four clay pots. Pour seven tablespoons of roasted buckwheat on top and pour water, mix. The liquid should cover the contents by about one and a half centimeters.

6. Add a little salt to each serving, mix well, take a sample. The water should be a little saltier than for making simple buckwheat porridge.

7. Preheat the oven to 180 degrees and send the filled pots into it for 20 minutes, covering the containers with lids. Then remove the lids and bring the dish without changing temperature regime, until done within ten to twelve minutes.

A simple almost classic recipe for fragrant buckwheat in a pot in the oven with vegetables and mushrooms

A glass of dry buckwheat;

Medium-sized carrot - 1 pc.;

Bulgarian, medium-sized pepper - 1 pc.;

A spoonful of natural butter;

A full glass of frozen peas;

Fresh or frozen mushrooms - 8 pcs.;

Five sprigs of fresh herbs (parsley, dill);

Garlic and lavrushka - to taste.

1. Cut the pulp of sweet pepper and carrot into cubes, with a rib size of up to 0.5 cm. Chop the peeled onion, garlic and washed dried greens with a heavy knife.

2. Sort and rinse buckwheat 3-4 times. Rinse frozen peas with warm water.

3. Combine all prepared foods in a large bowl, add a little ground pepper, parsley, lightly salt and mix well.

4. Take a large heat-resistant, clay or ceramic pot and put the prepared mixture into it.

5. Strictly according to the level of products, pour into the container drinking water, evenly spread the butter on top, be sure to cover with a lid and put in the oven.

6. After 45 minutes of languishing in the oven at 200 degrees, carefully remove the pot from oven, wait a quarter of an hour and serve.

Boiled buckwheat in a pot in the oven with meat and mushrooms

300 gr. pork tenderloin;

200 gr. any fresh mushrooms;

One small onion;

Three tablespoons of low-fat sour cream;

Fused cream cheese with bacon - 1/2 cheese;

Refined oil - 1.5 tbsp. l.;

Tablespoon of unsalted tomato paste.

1. Cut the pork into medium-sized square pieces or thin strips.

2. On intense heat, calcine the oil, dip the pieces of meat into it and fry them, turning from side to side, until golden brown.

3. Add finely chopped onion, mushrooms cut into thin strips or medium-sized slices and continue frying until the newly added ingredients are fully cooked.

4. Boil the sorted, thoroughly washed buckwheat in lightly salted water until half cooked.

5. Beat the egg with sour cream, add tomato paste And processed cheese, grated on a fine grater. Put some of your favorite spices or ground pepper, lightly salt and mix.

6. Put boiled buckwheat in an even layer on the bottom of a large refractory pot. Spread the meat fried with mushrooms evenly over it and pour the prepared filling on top.

7. Without covering the pot with a lid, place it in a preheated oven and leave in it for 10 minutes.

Buckwheat in a pot in the oven - cooking tricks and tips

Step-by-step recipes for buckwheat porridge in a pot with vegetables, dried fruits, pumpkin

2017-10-07 Valentina Sergeeva

Grade
prescription

8245

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

8 gr.

carbohydrates

24 gr.

184 kcal.

Option 1: Buckwheat porridge in a pot: a classic recipe

Buckwheat porridge is very useful, saturating the body with essential vitamins, amino acids and minerals. It is characterized by a high, relative to other cereals, content of iron and copper. Cooked by classic recipes in pots, buckwheat porridge is considered one of the best meals for children and adults to eat. This product is perfectly absorbed by the body, its regular use will help normalize the digestive system.

Ingredients:

  • 200 grams of buckwheat;
  • 300 milliliters of filtered or spring water;
  • salt and sugar to taste;
  • 50 grams butter.

IN classic version cooking buckwheat porridge in a pot, we will make a dish without any additives, putting only a slice of butter for taste. Vary the amount of water, the final consistency of porridge directly depends on it.

Step-by-step recipe for buckwheat porridge in a pot:

Pour the core into a bowl or wide saucepan. Sort the grains, separating impurities and unrefined grains. Rinse the cereal with cold water.

Preheat the oven, maintaining the temperature around 120-130 degrees.

Transfer the grits to the pan and, stirring with a spoon, lightly dry over medium heat until a richer brown color.

Pour the fried core into a clay pot and fill with cold water, salt, if desired, add a pinch of sugar. Put in a slice of butter.

Send, stuffed with buckwheat, a pot in the oven. After half an hour, remove the porridge from the oven and stir. Let simmer further under the lid for 20-30 minutes.

When the buckwheat is well steamed, and the water has almost completely evaporated from the ceramic container, the porridge will be ready.

Steamed groats in a clay pot will remain hot for a long time. Remove the lid from the pot before serving it on plates. The porridge turns out fluffy and very tasty. Bon appetit.

Option 2: Buckwheat porridge in a pot: a quick recipe

Ingredients:

  • 2 bags of Smolensk buckwheat (about 200 grams);
  • 500 milliliters of boiling water;
  • 2 tablespoons of olive oil;
  • salt to taste.

The use of cereals in bags, unlike large packaging, makes it possible to skip one of the longest and most tedious preparation processes - garbage collection. Smolensk groats (crushed peeled buckwheat) cook much faster than the core.

Step-by-step recipe for quick buckwheat porridge in a pot:

Pour Smolensk groats into a pot, pour salted boiling water over it and add a couple of tablespoons of olive oil.

Put the pot, covered with a lid, in an oven preheated to 180 degrees;

In a quarter of an hour, juicy and fragrant quick buckwheat porridge will be ready.

Serve in a pot or plate as a side dish or a diet meal on its own.

Easier, but not faster than this recipe, you can cook buckwheat porridge in a pot just by steaming it with boiling water. Leave it like this for a few hours, covered tightly, or overnight. You'll get best dish for a day off.

Option 3: Buckwheat porridge in a pot with vegetables

Ingredients:

  • 250-300 grams of buckwheat;
  • 1/4 head of cabbage (about 400-500 grams);
  • 1-2 sweet bell peppers;
  • 2 tomatoes;
  • 1 carrot;
  • a bunch of parsley;
  • a pinch of ground cilantro seeds;
  • clove of garlic;
  • 30-40 milliliters of olive oil;
  • sea ​​salt to taste.

Peel carrots, bell peppers (from seeds), garlic clove, tomatoes from the stiff part of the tail.

Finely chop the cabbage, using a manual shredder or vegetable peeler, do the same with carrots. Cut the bell pepper into strips.

Heat in a cauldron or deep saucepan olive oil, add vegetables, salt. Fry for 5-7 minutes, cover and simmer. Finely chop the tomatoes or turn through a meat grinder, add to the cauldron, season with cilantro and grated garlic clove. Bring to half readiness.

Rinse and sort the buckwheat grains, pour cold water for a quarter of an hour.

Put the stewed vegetables in a pot, make a depression in the center and pour in the buckwheat. Fill with hot water, cover with a lid and place in an oven heated to 150-180 degrees.

Stew until tender, until 2-3 liquids have evaporated, sprinkle with chopped herbs and leave for a quarter of an hour under the lid so that the grits steam out better.

You can put any vegetables on the bottom of the pot without preliminary frying, and replace the vegetable oil with a slice of butter.

Option 4: Buckwheat porridge in a pot - original sweet recipe

Ingredients:

  • 1 bag of Smolensk buckwheat (about 80-100 grams);
  • a handful of frozen champignon plates;
  • 5 dried apricots;
  • 5-6 pitted prunes;
  • 2 teaspoons of pitted raisins;
  • 2-3 roasted almond seeds;
  • 1 teaspoon of flower honey;
  • 200-250 milliliters of boiling water.

How to cook - step by step recipe:

Transfer the dried fruits to a bowl and fill with hot water, leave to swell for 10 minutes.

Put the frozen mushroom slices in a non-stick pan and lightly fry. Mushrooms are high in water, so you can skip the oil or use a spoon, whichever you prefer.

Squeeze steamed dried fruits slightly from moisture, cut into strips (except for raisins), put in a pan with champignons. Fry together for 5-6 minutes.

Put the contents of the pan into a heat-resistant pot. Open the portion bag and pour the cereal to the mushrooms with dried fruits. Stir. Fill with boiling water. Close the lid and put in a preheated oven at a temperature of 150-160 degrees for 20 minutes.

Gently open hot cap and put a spoonful of honey in the pot. Turn off the oven and leave the pot inside for half an hour. Buckwheat will reach readiness.

Put the contents of the pot on a plate and sprinkle with grated roasted almonds. You will get a very unusual fragrant Lenten dish, which is suitable as a dessert.

Option 5: Buckwheat porridge in a pumpkin pot

Ingredients:

  • 1 medium pumpkin (wide, weighing up to 2-2.5 kg);
  • 200 grams of buckwheat;
  • 150-200 milliliters of heavy cream;
  • 200 milliliters of filtered water;
  • 50 grams of butter;
  • 1 teaspoon of salt.

How to cook - step by step recipe:

Choose a ripe pumpkin without damage to the outer shells. With a sharp knife, cut out the "lid" in the pumpkin, separating the upper part with the stem-tail. Scoop out the insides with a tablespoon: seeds, fibers. Wash the prepared pumpkin inside and out.

Sort and rinse the core several times. Pour the cereal into the pumpkin, salt, pour cream and water. Stir.

Wrap the pumpkin itself (the lid separately) with a layer of foil, put it on a baking sheet with sides, close the lid and send it to bake in an oven preheated to 190-200 degrees for 2-2.5 hours.

Flavor the porridge in pumpkin with a good slice of butter.

If you don't have time to bake a whole pumpkin, it might be too big, use an ovenproof pot. Just cut the pumpkin into a cube, or grate it and put it on the bottom of the pot.

Buckwheat is useful product, which is simply necessary for the human body. This cereal has a high level of fiber, protein, and also contains a large number of vitamins and minerals.

It can be cooked in different ways - boil, stew, make cutlets and even puddings. There are a lot of cooking options. But at the same time, I want it to be delicious and everyone will like it. One of the best options cooking buckwheat - in pots in the oven.

When baked, it retains all its useful components, but it turns out to be very tasty.

Buckwheat in a pot in the oven

Cooking process:

  1. First of all, we prepare special pots that are designed for cooking dishes in the oven. You will need 2 pots in total. Pour vegetable oil on the bottom;
  2. Pour a glass of buckwheat into each container;
  3. Then pour 2.5 cups of water into each pot;
  4. Add a spoonful of salt;
  5. It is advisable to put a small slice of butter;
  6. We cover everything with lids;
  7. We heat the oven to 140 degrees;
  8. We place the pots in a heated oven and leave to cook for about an hour;
  9. In the process of cooking, porridge should be mixed several times;
  10. After an hour, we all take out the pots and serve.

Chicken with buckwheat

Porridge is prepared from the following ingredients:

  • 100 grams of buckwheat;
  • chicken - 200 grams;
  • onion head;
  • small carrot;
  • tomato - 20 grams;
  • glass of water;
  • one garlic clove;
  • some salt;
  • ground black pepper - a pinch;
  • a pinch of sugar;
  • some spices for chicken meat;
  • 2 large spoons vegetable oil;
  • 3-4 sprigs of dill.

It will take 75 minutes to cook, calorie content - 145 kcal.

Let's start cooking:

  1. We wash the chicken meat, remove the skin and bones;
  2. We cut the meat into small pieces in the form of squares or sticks;
  3. Peel the onion and cut into small squares;
  4. My carrot root, peel and wipe with a grater with a large grate;
  5. Pour a little vegetable oil into the pot, put the chicken there;
  6. Next lay out the pieces of vegetables;
  7. Sprinkle everything with salt, spices;
  8. We place the pot with meat and vegetables in a cold oven and leave to cook at a temperature of 220-230 degrees for 15 minutes;
  9. We wash the sprigs of greenery and cut into small pieces;
  10. Peel the garlic and chop into slices;
  11. After 15 minutes, spread the greens and garlic;
  12. We wash the buckwheat and spread it to the rest of the components, mix everything;
  13. Put the tomato paste, salt, sugar, black pepper into a glass of water and stir everything until even;
  14. Fill all the components with the resulting liquid so that the liquid completely covers them;
  15. Close everything with a lid and put it in the oven;
  16. Cook at the same temperature for 40 minutes;
  17. If necessary, you can add a little water;
  18. After the specified period, we take it out and serve it on the table.

Recipe for buckwheat with pork meat in pots

Constituent components:

  • 250 grams of buckwheat;
  • pork - half a kilo;
  • onions - 2 pieces;
  • one carrot root;
  • water - 3 glasses;
  • some salt;
  • dill, parsley - 5-6 stems.

We will cook for 75 minutes, calorie content - 190 kcal.

How to cook:


Buckwheat with mushrooms in a pot in the oven

For cooking we need:

  • 500 grams of buckwheat;
  • water - half a liter;
  • fresh champignons - 200 grams;
  • onions - 2 heads;
  • sunflower oil;
  • salt to your taste.

It will take 1 hour to cook, calorie content - 120 kcal.

Cooking rules:

  1. Buckwheat groats can be pre-washed. But washing this cereal is not a mandatory requirement; it can be cooked not in a washed form. But it’s still worth sorting out, sometimes there may be pieces of husk in it;
  2. Grains fall asleep in pots. In total, 4 containers are required, half a glass for each;
  3. Pour 1 glass of water into each container;
  4. Add salt, close everything with lids;
  5. We put everything in a cold oven;
  6. We kindle a fire, warm it up to 180-200 degrees and cook for 30-40 minutes;
  7. Meanwhile, make the mushroom dressing. First, remove the skin from the onion and chop the onion into small cubes;
  8. Pour the onion into the heated oil and fry until transparent, stirring constantly;
  9. We wash the champignons, clean the caps and cut into thin slices;
  10. We fall asleep mushrooms to the onion and fry;
  11. Mix everything, fry for about 7 minutes, add some salt;
  12. After that, remove the mushrooms with onions from the fire;
  13. As soon as the buckwheat is ready, take the pots out of the oven;
  14. We spread the mushroom frying to the porridge and mix;
  15. Next, put it back in the oven and leave to languish for 10 minutes;
  16. After that, we take out and serve fragrant porridge with mushrooms on the table.

  1. It is advisable to sort out buckwheat beforehand. Often in this cereal there is a husk, unripe grains;
  2. It is not necessary to wash and steam buckwheat beforehand. It is prepared immediately in a dry form;
  3. Additionally, you can add spices, spices, they will give aroma and wonderful taste;
  4. You can cook porridge with vegetables - sweet peppers, eggplants, zucchini, tomatoes;
  5. Serve hot immediately. Be sure to generously flavor with butter and, if possible, sprinkle the top with herbs.

Buckwheat in a pot baked in the oven is a tasty and fragrant dish that will be a great treat for dinner or lunch for the whole family. The preparation of this dish is simple, the main thing is to withstand everything for the required time in the oven.

It is advisable to cook at a temperature of 160-180 minutes for an hour, at this temperature the buckwheat turns out to be steamed and very tasty. In this version, porridge will definitely appeal to everyone.

All the leading nutritionists repeat, they film programs on this topic and write "treatises", world-class stars prefer buckwheat diet to everyone else. Why is this happening? The fact is that this wonderful cereal contains many vitamins and microelements, it is rich in fiber and folic acid, and in terms of protein content it can confidently compete with meat products. From buckwheat, you can cook not only cereals, but also soups, make cutlets, casseroles, puddings. Delicious and hearty meals from the "queen of cereals" must be present in the diet of children and the elderly.

Do not limit yourself to banal and boring dishes for all household members. Get the abandoned pots off the shelves and get ready to surprise and pamper your loved ones.

Buckwheat in pots with mushroom dressing

Ingredients:

  • one and a half glasses of water;
  • two glasses of buckwheat;
  • 30 grams of butter;
  • 50 grams of dried mushrooms;
  • a teaspoon of salt;
  • two sunflower oils;
  • one medium bulb.

The grits must be sorted out, and then fried in a hot frying pan until light brown. After that, buckwheat should be poured into prepared refractory pots, pour water over it, salt, add oil, cook on the stove until the porridge thickens. At this time, you can make gravy. fresh mushrooms should be cleaned, rinsed well and put into boiling water for twenty minutes. Salt is added to taste.

boiled mushrooms it will be necessary to chop, fry together with onions and add to the thickened buckwheat, pour in the broth remaining after cooking. Put all this splendor in the oven for an hour.

Buckwheat in pots with onion and chicken breast

Ingredients:

  • buckwheat (at the rate of five tablespoons per pot);
  • chicken breast;
  • two large onions;
  • salt pepper.

Buckwheat must be washed and laid out in pots, the next layer should be laid out the fried onion, and then small pieces raw meat. Next, you need to add salt and spices to taste, pour water up to the so-called "shoulders" of the pot and put the dish in an oven preheated to 200C for about forty minutes. When the buckwheat is ready, you can add a piece of butter to each serving.

Buckwheat in pots merchant style

Ingredients:

  • 200 grams of beef;
  • a glass of buckwheat;
  • one medium carrot;
  • one large onion;
  • a tablespoon of soy sauce.

Filled with hot water and tightly closed with a lid, buckwheat is left in a saucepan for fifteen minutes. During this time, small pieces of meat are lightly fried, to which finely chopped onions and carrots are added, water and soy sauce are added. The meat is stewed for fifteen minutes over low heat, then laid out equally in each pot. Steamed buckwheat is poured on top. The final touch is salt and seasonings to taste. Don't forget to add water to the pots. After half an hour of languishing heated to two hundred degrees, buckwheat will be ready.

The buckwheat which was described above turns out to be very tender and fragrant. If you are too lazy to mess around (that is, of course, there is simply no time), then you can quickly and very easily cook porridge in the SV-stove.

Buckwheat in the microwave

In order to prepare two servings of crumbly, you need to take two glasses of water, one glass of cereal and salt to taste. little secret: if you do not want to overpay for electricity, then first fill the cereal with water for an hour, and then put the dish in the microwave. In twenty minutes you can have dinner.

For those who seek to lose extra pounds and volumes, nutritionists recommend arranging fasting days, soaking buckwheat without salt in the evening. In addition to the resulting porridge, you can use kefir, mineral water without gas or herbal tea.

It doesn't matter whether it's buckwheat in pots, pudding or just cereals soaked overnight without salt, you will be able to pamper your body with vital vitamins and microelements.