Greek recipes. Buckwheat - Recipes for making delicious homemade buckwheat porridge with butter and other products

Today we’ll talk about how to cook delicious buckwheat (recipes), and what dishes you can cook from it - the most popular recipes are presented in our collection below. Agree, after all, for so long, buckwheat has not ceased to occupy a leading position in the kitchen of housewives. Quite nutritious and tasty, you can cook a lot of different dishes from it, which is obviously why it is so popular.

How to cook delicious buckwheat

Do you know how to cook delicious buckwheat? It would seem that it could be easier to cook ordinary porridge, however, if you don’t know some tricks, then your buckwheat can turn out to be completely tasteless and very boiled.

For cooking, take the following number of ingredients:

• one glass of buckwheat;
• two glasses of water;
• about fifty grams of butter;
• add salt to taste.

So, for starters, let's prepare the cereal. You must sort it out carefully. You need to remove all the garbage, pebbles, so that nothing squeaks on your teeth while eating.

Then the cereal should be washed. You need to rinse it in several waters, depending on the amount of floating debris that you see.

The next important moment for the preparation of delicious buckwheat porridge will be roasting cereals. Take a dry frying pan and put buckwheat on it. Roast it like seeds until it starts to crackle. This will give your porridge a wonderful aroma and taste.

The grain is ready. Now it needs to be cooked on the stove. But before that, let's talk about the container in which we will do this. Ideally, you should have a cauldron.

If this is not available, then any saucepan with thick walls and a bottom will do. Such a saucepan will allow you to evenly distribute the heat, which will make the porridge tastier.

Pour porridge into a saucepan, fill with water. You should know that in order to weld delicious porridge, you should take twice as much water as cereals (for example, one glass of cereal and two glasses of water).

This will allow you not to constantly look into the pan to check the condition of the porridge, as it should be under a closed lid.

Now put the pan on the stove, on a strong fire, and wait until it boils. After that, the porridge should be salted, add oil, and reduce the heat. On a small fire, let the porridge simmer for about fifteen minutes.

After that, remove the pan from the stove and wrap it with a warm blanket. So she must insist for another forty minutes. Do not open the lid! Even if there is still water left in the pan, after such evaporation it will be completely absorbed.

That's all, the porridge is ready. It remains to pour it into plates and serve it to the table. Enjoy your meal!

How to cook buckwheat in a slow cooker

Buckwheat porridge cooked in a slow cooker tastes no different from the one cooked on the stove. The advantage of using a slow cooker is that you do not have to watch the preparation. Now we’ll tell you how to cook buckwheat in a slow cooker?

You will need these products:

• one multi-cooker glass of buckwheat;
• two multicooker glasses of clean water;
• butter- a small piece;
• add salt to taste.

Before you start cooking, sort and rinse the amount of buckwheat you need. As a result, the cereal should become clean.

Then you must put the washed cereal in a multicooker saucepan. We fill everything with water.

For proper cooking remember that water should be twice as much as cereals. This ratio will allow you not to worry about the fact that the water will remain or something will burn.

Before you close the lid of the multicooker, you need to salt everything and stir a little.

That's it, close the lid and select the desired mode. We will have the “Buckwheat” mode, and our porridge will be cooked for about an hour.

At the end of time, the porridge is ready! It remains to arrange it on plates and add butter.

Meat and fish meals, vegetable salads and gravies. Such porridge will be delicious and just like that. Enjoy your meal!

Buckwheat cutlets: a delicious recipe

As you know, from buckwheat you can cook not only cereals, soups, but also cutlets. They turn out to be very distinctive in taste. Let's prepare buckwheat cutlets, the recipe of which is proposed below, very tasty and healthy.

Buckwheat cutlets with cottage cheese

We will need:

• cottage cheese - 250 grams;
• crushed buckwheat - 200 grams;
• egg - two pcs.;
• a glass of milk;
• sugar - two tablespoons;
• butter - two tablespoons.

The preparation is easy. Let's make the filling - add half the sugar and one egg to the cottage cheese, mix everything and rub it with a spoon. If the mass turned out dry, then add a little sour cream.

Now let's make porridge. Take a saucepan and boil milk in it. Put buckwheat and butter. Porridge should be cooked over low heat until tender.

When the porridge has cooled, mash it and add the last egg and the remaining sugar. Now form cakes from porridge, put prepared cottage cheese in the center, wrap the edges so that the filling is inside.

These cutlets should be steamed. Serve hot, with sour cream. Enjoy your meal!

Buckwheat zrazy stuffed with chicken fillet and eggs

Ingredients:

• chicken fillet- 500 grams;
• egg - four pcs.;
• garlic - three cloves;
• buckwheat - two glasses;
• onions - two pcs.;
• milk - three to four tablespoons;
• green onions;
• vegetable oil;
• salt to taste.

To begin with, let's make minced meat. You need to boil buckwheat for this (do not forget to salt). Cool down.

Now twist the fillet boiled buckwheat and three cloves of garlic.

Fry the onion so that it becomes soft, and also put it in minced meat. Beat one egg into it, pepper, salt and mix. Your stuffing should not remain on your hands, if it sticks, then add milk or cream to it.

Now boil the eggs (three pieces) and cut them with green onion. Salt and pepper everything as well.

Now form zrazy by putting onion and egg filling inside. Fry everything in a pan.

Zrazy are served hot, better with sour cream. Enjoy your meal!

What to cook from buckwheat: the most popular recipes

There are a sufficient number of dishes that can be prepared from buckwheat, but there are those that are known and loved by everyone. So, what to cook from buckwheat: the most popular recipes are presented in our review.

For starters, this is, of course, traditional cooking merchant buckwheat.

We will need:

• one glass of buckwheat;
• 350 grams of pork;
• one bulb;
• one carrot;
• pepper, salt - to taste;
• vegetable oil.

We will start cooking the dish by washing the meat and cutting it into small pieces. Take a deep frying pan (as we will continue to cook in it) and fry it until half cooked.

Now you need to peel the onions and carrots. Finely chop the onion and grate the carrot. Fry everything in a pan, separately from the meat.

Now add vegetables to the meat, pour two glasses of water. All this should boil and only after that you can put it in the pan buckwheat. Mix everything and close the lid.

When everything boils for the second time, then buckwheat with meat needs to be salted and peppered. Do not close the lid completely and simmer the porridge over low heat until all the water has evaporated.

Now you need to try whether the porridge is salty enough, and close the pan tightly with a lid. Turn off the stove, let the porridge stand for about ten minutes, steam up.

That's all, the merchant-style buckwheat is ready! Enjoy your meal!

Another equally popular dish is buckwheat porridge with vegetables. Today we will cook it according to a special recipe.

We will need:

• buckwheat - 1.5 cups;
• bulb;
• carrot;
• beet;
• bell pepper;
• tomato (or tomato paste, or juice);
• boiling water - three glasses;
• salt;
• greens.

This recipe is not very difficult to prepare. Let's start by cleaning the vegetables. Onion, bell pepper must be finely chopped. Carrots, beet rub. Also cut the tomato into pieces.

Now we take a cauldron, pour vegetable oil into it and put it on the stove. We put onion and pepper there, fry a little. Then you need to lay out the tomato and carrots. Also fry for a few minutes.

The last thing you need to put beets. We fry the vegetables together for five minutes. After that, put prepared buckwheat in a cauldron and fry a little.

Now you need to pour three cups of boiling water into the cauldron, add salt and bring to a boil. Cover tightly with a lid and simmer for twenty minutes over low heat.

As soon as the porridge is ready, add greens to it and let it stand for a little (about ten minutes). That's all, the porridge is ready, you can serve it to the table! Enjoy your meal!

And the last, third most popular dish is buckwheat porridge with minced meat.

To prepare this dish we need:

• 200 grams of buckwheat;
• 300 grams of minced meat;
• one bulb;
• pepper, salt to taste;
• vegetable oil.

Peel the onion and fry it in a pan. Prepare minced meat. To do this, you need to pepper, salt, put spices if desired. Mix it thoroughly. Add the prepared minced meat to the pan and fry along with the onions. Stir constantly.

When the stuffing is ready, put everything in a saucepan and put the prepared buckwheat there. Fill everything with water. Close the pot tightly with a lid and cook for twenty minutes.

That's all, the porridge is ready. Salad goes well with it. fresh vegetables. Enjoy your meal!

Good afternoon, dear readers and guests of the site! It's a pleasure to have you as a guest!

Most of us try to include as many healthy foods as possible in our diet. We get a lot of information from the media, read and draw conclusions: do we need this or that product or not.

Recently, much attention has been paid to buckwheat, which is strongly recommended to us by nutritionists for many diseases and just for healthy eating.
considered one of the most useful products, in which there are a lot of microelements and vitamins and thanks to its useful properties, she undoubtedly enjoys popular love.
Doctors believe that if you constantly use buckwheat in your diet, you can avoid many pathologies associated with blood vessels, the heart, and metabolic disorders.
And, not least, it is considered completely environmentally friendly. pure product, since buckwheat is very unpretentious in growing, it does not need
in pesticide treatment.

Today I made a small selection buckwheat dishes which are very tasty, healthy and easy to prepare.

1. Buckwheat - merchant

INGREDIENTS:

● 300-400 gr. meat

● 1 glass of buckwheat

● 1 bulb

● 1 medium carrot

● 1 small clove of garlic

● 1 bay leaf

● salt, ground pepper taste

COOKING:

Cut the meat into small cubes, lightly fry in a pan with vegetable oil.

Then add a little water, add bay leaf, and simmer the meat under the lid over low heat until tender. Sort the buckwheat, pour boiling water for 5 minutes, then drain the water.
Separately, fry the finely chopped onion and grated carrots, add vegetables to the meat and chopped garlic, salt, pepper, add buckwheat, add hot water so that the buckwheat is covered with a finger height, bring to a boil, then cover with a lid and simmer over low heat until all the liquid is absorbed and the buckwheat becomes soft. Then turn off the fire, you can add a piece of butter and mix.

2. Buckwheat "In Russian"

INGREDIENTS:

● Buckwheat - 300 g

● Mushrooms - 600 g

● Eggs - 4 pcs.

● Onion - 3 small onions

● 2 small carrots
● Salt

COOKING:

Rinse buckwheat and boil until tender. Boil eggs. Peel the onion and chop finely.

Peel the carrots and grate on a coarse grater. Wash mushrooms and cut into small pieces.
Heat a little vegetable oil in a frying pan and fry the onion. When the onion becomes transparent, add carrots to it and fry for ~5-7 minutes, stirring occasionally.
Ready frying, shift to buckwheat, mix. In the same pan, fry the prepared mushrooms until tender ~ 7-10 minutes. Transfer mushrooms to buckwheat, mix. Eggs cut into small cubes. Add chopped eggs to buckwheat and mix. Serve as a side dish or a separate dish.

3. Oriental buckwheat

INGREDIENTS:

● 1 cup buckwheat,

● 5-6 large champignons,

● 1 onion,

● 1 clove of garlic,

● half of a small chili pepper,

● soy sauce,

● 1 tbsp. a spoonful of vegetable oil

● 2 tsp lemon juice,

● a pinch of cardamom seeds,

● a few leaves of fresh mint,

● salt.

COOKING:

Pour buckwheat with two cups of water, cover with a lid and put on a strong fire. Finely chop the onion. When the water boils, add a small pinch of salt. Reduce the heat, cover with a lid and cook the buckwheat until tender.
Wash mushrooms, peel and cut into slices.
Pour vegetable oil into a preheated pan, add cardamom seeds, finely chopped garlic and chili peppers, onions, mushrooms, lemon juice, 2 tbsp. spoons soy sauce. Fry everything together over low heat for 2-3 minutes. Add buckwheat, a little soy sauce (if needed), mix and garnish with mint leaves.

4. Buckwheat with smoked meats, two options
1 recipe

INGREDIENTS:

● Smoked brisket, boiled pork, ham (together 250 grams)

● 1 bow

● 1 carrot (not large)

● Buckwheat - 1 cup (200 ml)

● Water (or chicken broth) - 400 ml

● Butter - for frying vegetables, "by eye"

● Salt, paprika(powder), pepper(a little)

COOKING:

Sort buckwheat, wash in running water. Cut onions and carrots and fry in butter in the saucepan, which you will then put in the oven. Add meat cut into small cubes. Fry onions, carrots and meat. Stir, pour a little water or broth (so that the paprika does not turn black), add paprika and spices.
Put buckwheat on top of the roast (do not mix). Pour water (broth) through a slotted spoon. As the water boils, remove the foam, cover with a lid and put in an oven already preheated to 180 degrees.
After 40 minutes, take it out, see if the water has not boiled away completely, then sweat a little more. Cooking in the oven for 50 minutes. Buckwheat is boiled, fragrant and very tasty.

2 recipe

INGREDIENTS:

• 1 ½ cups buckwheat

• 200 g smoked bacon
  

• 50-60 g celery root
• 6 smoked hunting sausages
• 2 pickles
• 1 carrot
• 1 onion
• 2 garlic cloves
• 1-2 bay leaves
• 40 g butter
• 1 st. l. sunflower oil
• salt, freshly ground black pepper

  Cooking
  

Peel the garlic. Rinse buckwheat, pour 3 cups of cold water, bring to a boil. When it boils, add a little salt, pepper, add butter and sunflower oil, garlic and bay leaf, but do not mix, otherwise the porridge will not be crumbly. Cover, reduce heat, cook for 15 minutes until tender.

While the buckwheat is cooking, prepare the passivation. Wash and peel onions, carrots, celery. Chop the onion into half rings, carrots, celery, pickles, cut the bacon into strips. Cut the hunting sausages into slices 1 cm thick.

Put the bacon in a preheated deep frying pan, fry for 1-2 minutes over medium heat until some of the fat is rendered. Then add the onion, fry for 4-5 minutes, stirring occasionally. Put carrots in a pan, fry for 5 minutes, then add celery, cucumbers and sausages, cook over medium heat, stirring occasionally, for another 5-6 minutes.

Pour into bowls to serve. buckwheat porridge and put the fried vegetables on top.

5. Buckwheat with minced meat, onions, carrots and tomatoes

INGREDIENTS:

● Buckwheat - 400 gr.

● Minced meat - 0.6 kg

● Tomatoes - 3 pcs.

● Onion - 3 pcs.

● Carrot — 1 pc.

● Vegetable oil - 0.5 tbsp.

● Black pepper

● Red ground pepper

● Ground paprika

● Bay leaf

● Salt

COOKING:

Finely chop the peeled onion. We send it to the heated oil. Saute until golden brown.

Add minced meat to the onion. In the meantime, scald the tomatoes with boiling water and remove the skin from them.

Cut into small cubes. We put a saucepan with water for buckwheat on the fire. In boiling water, add salt, bay leaf and buckwheat itself. After boiling, reduce the heat to medium, close the lid and cook until tender. We cut carrots. We also send it to the onion with minced meat. We mix everything.

Fry until minced meat is browned. Then add tomatoes, salt, black and red pepper, ground paprika. We simmer everything over medium heat for 5 minutes with the lid closed so that the tomatoes give juice, then the same amount without a lid so that the sauce thickens. If desired, you can add a couple of tablespoons of tomato paste.

Add minced meat to buckwheat and mix well. Serve hot.

6. Buckwheat porridge with meat in a pot

INGREDIENTS:

● meat pork or beef (probably the more the better)

● a glass or two of buckwheat (depending on the number of eaters),

● bulb,

● bay leaf,

● any broth for 1 cup (200-250 gr.) buckwheat 500 ml of liquid

COOKING:

Meat cut into small pieces. put in the bottom of the pot. Cut the onion into thin rings or semi-rings, add on top of the meat, there is also a bay leaf. Rinse the buckwheat, put it in a pot. Bring water to a boil. You can fill it with ordinary meat or vegetable broth. Salt, add spices.

Close the pot with a lid and put in the oven for an hour at a temperature of 180-190 degrees. Before serving, you need to mix the contents of the pot so that everyone gets everything.

Buckwheat recipes are varied and are not limited to buckwheat porridge. The site contains a variety of buckwheat recipes with photos of various complexity. First of all, buckwheat dishes are useful for those who watch their weight. Buckwheat is rich in vegetable proteins, B and PP vitamins, potassium, phosphorus, magnesium and iron. Prepared from cereals buckwheat flour, which does not contain gluten (therefore, in bakery it is always mixed with wheat flour). To cook buckwheat porridge, you must follow a few rules: cook under a heavy lid, keep a strong fire before boiling water, and then reduce to a minimum so that the water evaporates from the surface and bottom. Butter is suitable for filling porridge, chopped eggs, onions and mushrooms. Buckwheat is suitable for various fillings, because goes well with fish, vegetables and meat. By the way, cereals became thanks to the Greek monks. In Kievan and Vladimir Russia, buckwheat was cultivated mainly by them, hence the name for brown grains was determined among the Slavs.

It is convenient to cook buckwheat with meat in the oven, and porridge in the oven turns out to be tastier than in a saucepan. For this, portioned clay pots for baking are ideal. Each pot must have a lid. If your pots are without lids, then deputy

chapter: Buckwheat dishes

The recipe for buckwheat soup with mushrooms is suitable for a slow cooker or for a regular pan. Mushroom soup It is prepared very quickly from the usual products that every housewife has in the kitchen. Try it, you will definitely like it!

chapter: Cereal soups

Green soup with buckwheat is prepared on the basis of the leaves of various edible herbs. The main ingredient in the green soup recipe is sorrel, which gives ready meal specific, slightly sour taste. Except sorrel green soup can cook

chapter: Cereal soups

Buckwheat - delicious and very healthy cereal, which often appears on our tables in the form of some kind of side dish for meat, fish or vegetables. In this recipe, buckwheat with meat is cooked like a casserole in the oven with the addition of seasonal vegetables. Such an option is

chapter: Buckwheat dishes

Do you think by chance that in some countries buckwheat is considered no less a delicacy than caviar? Buckwheat, which is familiar to us, is not only tasty, but also healthy. And when they learn about its benefits and taste, then packs of buckwheat quickly migrate to stores with pr

chapter: Buckwheat dishes

Buckwheat soup has all useful qualities this cereal. There is no gluten in buckwheat and a lot of useful substances. Chicken soup with buckwheat, the dish is universal, it is suitable for both adults and children. The recipe is simple, so the soup will definitely turn out delicious.

chapter: Cereal soups

Beef dumplings with buckwheat is a light, tasty dish that is very well suited for both dietary and baby food. Boiled buckwheat contains few calories, as it has the ability to absorb water well. Buckwheat contains gr

chapter: Kneli

Grechaniki with minced meat - a simple recipe for a delicious and simple dish made from minced meat and buckwheat. Outwardly, the Greeks are similar to ordinary meat cutlets. It is worth noting that Greeks, like cutlets, are often stewed or baked in some

chapter: Cutlets (from minced meat)

The cue ball recipe is good because you can cook a dish for 3-4 adults from a small amount of minced meat. Looking at cue balls, it seems that they are made from the same meat, which is why meat-eaters like them. Cue balls will also appeal to those who do not like buckwheat in numbers.

chapter: chicken cutlets

Salniki - a recipe for an unusual and very tasty offal dish. Salniki can be served both as an independent dish and with an additional vegetable side dish. Seals are served hot to the table. Before serving, they can be poured with sour cream, mayonnaise and

chapter: offal dishes

Stromboli pizza is actually not Italian, but American cuisine. Pizza recipe, rolled up, invented in Philadelphia and named after the 50s movie "Stromboli", which takes place on the volcano island of the same name

chapter: Pizza

Buckwheat pancakes, unlike wheat, are fragile due to the low gluten content in buckwheat flour. Therefore, either you have to knead the dough on a mixture of buckwheat and wheat flour, or use only buckwheat, but make pancakes

chapter: Pancakes (sweet and savory)

What distinguishes the Kuban stuffed pepper recipe from classic recipe? In the Kuban, peppers are stuffed with a variety of vegetables, and buckwheat is added instead of rice. Another highlight of this recipe is stuffed peppers cook in the oven. Their then

chapter: Stuffed vegetables

Buckwheat porridge with liver in pots is a dietary option for a delicious lunch that does not require long-term preparation of products. All ingredients are laid in two steps, and in the future, a constant presence in the kitchen is not required. Porridge with beef oven

chapter: Russian kitchen

Minced meat nests with buckwheat, mushrooms and eggs are an original dish in serving, similar to cutlets and cheesecakes. You will save time on cooking, because cooking meat nests is easier and faster than any individual meat dish and garnish

chapter: meat nests

Buckwheat porridge belongs to those dishes, the taste of which can be varied due to additional ingredients. It can be served with milk, butter, meat sauce or with some vegetables. In this recipe, eggplant added to buckwheat during

chapter: Buckwheat dishes

In the meat strudel recipe, the most time-consuming is the dough kneading. It is easier and faster to knead it in a dough mixer, and then be sure to let the dough rest a little in a bowl under a towel. For meat filling you can take a turkey or chicken, add a little with

chapter: Vertuta

Asian soba noodles different types now served in many fast food cafes, as well as in all kinds of home delivery of food can be ordered. But, as practice shows, yakisoba noodles cooked at home, even if using ready-made sauce -

chapter: rice noodles

Buckwheat dishes are familiar to each of us since childhood. To this day, buckwheat with milk remains one of the most useful and common breakfasts. Another popular and simple buckwheat dish is porridge with gravy. And also from this cereal you can cook wonderful casseroles.

1. Dishes from buckwheat - Buckwheat in Russian

Ingredients for cooking buckwheat in Russian:

• 300 g buckwheat
• 600 g mushrooms
• 4 chicken eggs
• 150 g onions (three small heads)
• 1 small carrot

Cooking buckwheat in Russian:

1. Rinse the buckwheat and boil it until fully cooked.
2. Boil chicken eggs. Peel the onion and chop finely. Peel the carrot and grate it on a coarse grater. Wash the mushrooms and cut them into small pieces.
3. Heat a little sunflower oil in a frying pan and fry the onion in it. When it becomes transparent, throw the carrot into the pan and fry together for 7 minutes, stirring occasionally.
4. Put the finished vegetable fried in boiled buckwheat and stir.
5. Saute the mushrooms in the same skillet until tender. Also transfer them to buckwheat and mix.
6. Chop the boiled eggs and add them to the buckwheat too.
7. You can serve buckwheat in Russian as a separate dish or as a side dish.

Such porridge turns out to be fabulously tasty and even ardent opponents of buckwheat like it. If desired, boiled or fried meat can be added to this dish. It is delicious to use such buckwheat both cold and warm.

2. Buckwheat Dishes - Buckwheat Casserole

Ingredients for making buckwheat casserole:

• chicken breast - 1 fillet
• 25% sour cream - 350 g
• boiled buckwheat - 200 g
• mushrooms - 200 g (you can take frozen ones)
• 1 large head sweet onion
• cheese - about 70 g
• thyme - two - three sprigs (can be replaced with thyme);
• olive oil - a couple of tablespoons;
• black pepper and fine salt - one pinch each.

Cooking casseroles with buckwheat:

1. Boil the buckwheat almost until fully cooked, when all the water from the porridge boils away, let it stand for about ten minutes. Groats should be dry and crumbly.
2. Peel the onion and chop it well.
3. Heat one tablespoon in a deep frying pan. olive oil then fry the chopped onion in it. Add mushrooms there, salt the food, pepper them, mix and cook over low heat.
4. Cut the chicken fillet into small cubes and transfer them to the pan with the mushrooms. Pour the remaining tablespoon of oil into it, throw in the thyme leaves, salt again and fry the chicken until golden brown, turning on the highest possible fire.
5. Grate the cheese on a coarse grater.
6. Put the chicken and mushrooms in a mold, add boiled buckwheat there, smooth it all out, cover with a thick layer of fresh sour cream on top and sprinkle with cheese.
7. Cook the buckwheat casserole in a preheated oven for about thirty to forty minutes.

3. Buckwheat dishes - Buckwheat porridge with meat

Buckwheat porridge with meat is one of the most popular and delicious meals. Cooking buckwheat porridge is as easy as shelling pears, which will take quite a bit of time. Our recipe for buckwheat porridge with fillet meat chicken breasts. The meat is fried with an onion and a stalk of celery, then stewed. Buckwheat is served with meat and vegetables.

Ingredients for cooking buckwheat porridge with meat:

• 600 g chicken breast fillet
• 1 onion (150 g)
• 200 g buckwheat
• 400 ml water
• Celery stalk (50 g)
• a pinch of thyme
• 100 ml cream
• 15 g butter
• 30 ml olive oil
• Salt, pepper to taste
• Dill and parsley greens

I bring to your attention 15 recipes of what can be prepared from buckwheat, very tasty and incredibly healthy. For us, buckwheat is a familiar and inexpensive product, it is in every home, but we know how to cook only a few simple meals.

What can be cooked from buckwheat?

But in fact, buckwheat is a universal product, because it goes well with meat, mushrooms, vegetables, and dairy products.
Surely you had to cook both, and.

But do not think that buckwheat dishes are too modest and not at all suitable for holiday table. I can assure you that this is not at all the case. And even more - you can surprise your guests.

You will be surprised, but you can even cook from this product, and. They should be adopted by every hostess.

Buckwheat, although in an unusual form for us, is also used by raw foodists. This is the "Potato" cake. But buckwheat muesli with oatmeal or will help you save your figure by unloading on buckwheat.

Here they are - 15 wonderful recipes, which will allow you to diversify your everyday menu, without spending on expensive products and without hitting your figure:

Ingredients : 300 fresh mushrooms, 1 onion, carrot and tomato (or a couple of tablespoons of tomato paste), two or three medium potatoes, ½ cup buckwheat (maybe a little more if you like thicker soup), sour cream, herbs, vegetable oil, spices and, of course , salt.

Cooking method

Put water to boil. In order not to waste time, it is worth looking into other products. Peel vegetables, wash buckwheat. Cut the potatoes into strips or medium-sized slices. Chop the onion, coarsely grate the carrot. Mushrooms cut into plates.

Ingredients:

• buckwheat - 400 g;
• white mushrooms (frozen) - 400 g;
• butter - 100 g;
• onion (large) - 1 pc.;
• dill - 1 bunch;
• vegetable oil - for frying;
• salt, spices - to taste.

Cooking

How to cook buckwheat with mushrooms? Finely chop the onion and fry vegetable oil to transparency. Add mushrooms (do not defrost!). Stirring, we evaporate the juice that the mushrooms will give. Fry until golden brown.

In a cast iron pot, roast the buckwheat for 5 minutes. Add mushrooms with onions, salt, pepper. Pour boiling water 2 fingers above the level of buckwheat. For half an hour, place in the oven, preheated to 180 degrees.

Before serving, add butter, dill and mix. Buckwheat with mushrooms laid out on plates can be sprinkled with grated parmesan. It will add a spicy touch!

3. Buckwheat stew with tomatoes

67 kcal per 100 grams

Products:

• Buckwheat groats 100 gr
• Carrot 1 pc.
• Onion 1 pc.
• tomatoes in own juice or fresh 3-4 pcs.
• Garlic (optional) 1 clove
• Salt to taste

Cooking:

1. It is best to cook buckwheat in a bowl with a thick bottom, we took a cauldron, an ordinary frying pan is also suitable.
2. Peel onions and carrots, grate on a coarse grater. Pass the garlic through a press.
3. Heat a cauldron, greased with a drop of oil, put onions, garlic, carrots and fry, stirring for about 5 minutes.
4. Peel tomatoes, chop, add to vegetables, mix.
5. Pour in buckwheat, salt to taste, mix, pour boiling water, cover, reduce heat to a minimum and leave for 15 - 20 minutes. After 10-15 minutes, check readiness - gently push the buckwheat with a spoon and see if there is water. If there is, then you can continue cooking with the lid open until the water has completely boiled away.

Products:

• Buckwheat: 500 gr
• Leek: 100 gr
• Mushrooms: 400 gr
• Butter: 100 gr (if available, it is better to use ghee)
• Parmesan: 100 gr (it is better to take Italian)
• Parsley dill

Optional: dry white wine
Cooking:

1. Dissolve the butter in a pan
2. Cut the leeks. To do this, cut off the white part of the desired size, cut it lengthwise and chop.
3. Cut the mushrooms
4. Stew the onion until soft, add mushrooms, salt
5. Wait until the mushrooms give abundant juice. You can add white wine and wait for the alcohol to evaporate
6. Add buckwheat, which absorbs mushroom sauce, and mix
7. We are waiting for the moment when the intense, characteristic and familiar smell of fried buckwheat porridge begins. After that, transfer to a pot.
8. Add water to about + 2 cm above the buckwheat
9. Sprinkle with chopped herbs and mix
10. Put in the oven at a temperature of 130-150 C for 1.5 hours
11. Sprinkle with grated cheese before serving.

5. Greeks

You will need:

Buckwheat flour - 2 cups
Yeast - 20-15 grams,
Egg - 1 piece,
Milk - ½ cup
Vegetable oil - 2 tablespoons,
Salt - to taste.

Cooking method

1. Pour the milk into a saucepan and heat it up to 35 degrees (if the milk was bought on the market, we advise you to boil it first and cool it to the indicated temperature).
2. In warm milk, dilute the yeast, salt and sugar.
3. Gradually add buckwheat flour and knead a thick dough.
4. We put the dough for a couple of hours in a warm place so that it fits.
5. After the indicated time, the dough must be mixed and again left to approach for an hour and a half.
After the dough has risen, you can begin to form our Greeks.
6. Divide the dough into equal pieces. We sculpt long bars from them and put them on a baking sheet or in a baking dish, previously greased with oil. Let's give the test a go.
7. We cut each bar across every 2-3 centimeters with a knife lubricated in oil.
8. We send the Greeks to the oven until browned.
9. Grechaniki should be served on the table lightly greased. sunflower oil and topped with sour cream.