Buckwheat porridge with water in a Redmond multicooker. Buckwheat in a Redmond slow cooker

If you have forgotten how to cook buckwheat in a Redmond multicooker, and the instructions for the unit have disappeared somewhere, we will remind you in our simple recipes simple preparation procedure.

Multicookers are excellent cooks. In addition, they are helpful and attentive.

For example, use the “Delayed start” option. Place cereals and spices in a bowl, pour water, set the time. Go on errands. Fragrant hot buckwheat will be ready just in time for your arrival.

Preparing cereals

Unlike many other cereals (for example, pearl barley, semolina, rice), buckwheat must be sorted before cooking.

Pour the cereal onto a wide dish and level it out. We remove any black grains we notice.

Then pour the cereal into a saucepan or deep bowl and fill it with water. The floating empty seed shells and husks (usually there are not many of them) are drained along with water.

This is what we do with cereal purchased in bags. If you bought it by weight, from a bag at the market or from a bin in a store, be sure to rinse it additionally in a fine sieve: loose cereal goes on sale directly from granaries, bypassing factory packaging and sanitation.

Pour boiling water over the grains thoroughly until dust-free water flows.

Multicooker modes are indicated in parentheses.

crumbly porridge

glass of cereal
one tbsp. spoon of butter
two glasses of water

Pour the grain into a bowl, fill it with water, and add salt.

Cook for 20 minutes (“Porridge”). By the way, the new models now have the “Buckwheat” option.

Porridge with meat

Piece of pork
a glass of buckwheat
two glasses of water
piece of butter
half an onion
small carrot
some dry basil and coriander
minced garlic clove
chopped herbs
salt pepper

Place butter, meat cut into small pieces, garlic, chopped onion, carrots, and spices at the bottom of the bowl. Salt and pepper.

Add buckwheat and pour water. Set the time: 40 minutes (“Stewing”). If your model has the “Pilaf” mode, you should select this option.

At the ready signal, use the valve to let the steam escape. Open, lay out portions, sprinkle with herbs.

Sweet porridge with milk and honey

glass of cereal
three glasses of milk
one tbsp. spoon of honey
some raisins (about a coffee cup)
piece of chocolate butter
a little cinnamon

We choose light, juicy raisins. If you find one that is too dry, you can soak it in boiling water for a quarter of an hour.

As an adequate replacement in sweet porridge Dried apricots will be good too. It needs to be doused with boiling water (for hygienic reasons) and finely chopped.

Place all the ingredients in the bowl and start (“Milk porridge”). A signal will indicate readiness. Bon appetit!

So, I started getting acquainted with my new Redmond M70 multicooker with the same thing that everyone usually starts with - with buckwheat. I’ve cooked buckwheat in a slow cooker hundreds of times already, so I did everything as expected: I took a glass of buckwheat, poured it into a sieve, rinsed it thoroughly under cold water. I don’t sort out the grains - I buy already sorted ones. The price is a little more expensive, but it saves a lot of time. And in my life, time is money. So savings come into play.

Then I put the cereal in the multicooker bowl. Her bowl has a ceramic coating. I never had such dishes, so I couldn’t even think that buckwheat could stick to the bottom of the bowl. I just filled the buckwheat with cold water from the filter. She poured in about two-thirds of a teaspoon of salt, closed the multicooker and stared at the orange screen. What's next? My previous multicooker had a large round “Buckwheat” button. And here I have never seen anything like it even close. And that’s when I started reading the instructions. It turned out that buckwheat in the Redmond multicooker is cooked in the “Cooking” mode. You need to select it using the large “Menu” button. By the way, the choice is not as easy as I expected - the screen, although beautiful, glows under electric light. So I had to spin around the screen to select the desired viewing angle - only then could I see the subtle inscriptions indicating the programs. When the “Cooking” program is selected, we also need to choose what we will cook. On the right side of the screen there are product names in a column and a dark cursor that moves up and down. In general, it is logical. But it’s not as simple as in my previous cartoon. After selecting a product, you can click on “Start”. And with this all body movements are completed.

Just in case, exact proportions:

1 glass of buckwheat,
2 glasses of water,
2/3 teaspoon salt (for those who don't like salty porridge, puts half a spoon).

Features of cooking buckwheat in a Redmond multicooker

To be honest, I was prepared to calmly go about my business for about 40 minutes. But exactly 25 minutes later, the multicooker signaled that the porridge was ready. At the same time, steam poured out of the valve like a rocker. And I placed the multicooker on the kitchen countertop, above which I have cabinets hanging. So the cabinets were dripping generously. Luckily it dried quickly.

As for the buckwheat itself, it tasted excellent. I don’t know what the slow cooker did to it, but I’ve never eaten buckwheat porridge like this before. Rich taste. Soft and at the same time crumbly. Perhaps this largely depends on the grain itself. But in general it was already a started package. And I remember exactly that the first portion was so-so.

One more thing. When I scooped up the porridge, it turned out that the buckwheat was stuck to the bottom of the bowl. But it didn't burn! I was able to remove it with a plastic spoon that came with the multicooker. The remains had to be soaked - I was afraid to scrape the ceramic surface. I talked to my friends and many of them have the same story.

And one last thing. The smell of plastic during cooking is very strong. I read that this is a property of all new Redmonds. I don’t know how long it will last. It does not affect the taste of the dishes.

Here's the story. I hope that my humble experience will help you. You will place the multicooker in a place where there are no cabinets or shelves above it. You can immediately figure out how to choose the right program. And you won’t be afraid that the buckwheat stuck to the bottom. After I washed the bowl, the coating shone again and felt absolutely smooth to the touch.

Today I will tell you how to properly prepare buckwheat porridge in a Redmond slow cooker. In principle, this recipe is suitable for almost any multicooker, so this recipe can be used as a basis. The recipe is very simple; buckwheat porridge is prepared quickly.

My husband just loves buckwheat porridge, so I cook it very often. I think there will be many buckwheat porridge lovers like my husband. By the way, I cook almost every morning semolina porridge in a slow cooker with milk . In this article I want to describe in detail how buckwheat porridge is prepared in a Redmond multicooker, a recipe with a photo is attached. It is prepared in the simplest way and very quickly, thanks to the Redmond multicooker for this. It turns out: crumbly, aromatic, tasty. If you cook according to my recipe, I think you will see for yourself. Everyone should also know how healthy buckwheat porridge is; it contains a lot of zinc, phosphorus, iron, potassium, calcium and iodine. This is the only product that is grown without GMOs. Buckwheat porridge is very useful for diseases: joint, blood pressure, rheumatism, arthrosis, thrombophlebitis, sclerosis, cirrhosis. It's hard to believe, but buckwheat porridge helps a lot if you have insomnia, it calms you down nervous system, struggles with depression. Buckwheat porridge helps stimulate active brain activity. But don’t forget that buckwheat contains a large number of sugar, so at very frequent use buckwheat, you should eat less sweets. As you can see, buckwheat porridge is very healthy, and if you cook it and try it, you will realize that it is very tasty. I recently cooked pilaf with chicken, recipe with photos step by step in a slow cooker also have a look.

Ingredients:

buckwheat porridge – 1 large glass,
water – 1.5 large glasses,
butter - 2 tablespoons,
sunflower oil– 50 grams,
salt - to taste.

Preparation:

How to prepare buckwheat in a slow cooker, take the ratio of water and cereal to 1.5:1, then take the buckwheat, sort it out and clean it of debris.

Pour in water according to proportions.

Just don’t overdo it with water, otherwise it will boil and plus there will be water left in the multicooker. Next, pour in sunflower oil, salt,

add pieces of sunflower oil.

Mix everything well. Cover with a lid

turn the valve to pressure cooker mode

and set the timer for 15 minutes. Or we set it for as long as is provided in your multicooker (in my case, the mode is “Grains”).

After the time has passed, open the valve, release the steam and leave it in this state for another five minutes.

As you can see from the photo, the buckwheat porridge is crumbly, well-cooked, and thanks to the butter and sunflower oil, the porridge does not taste dry. Personally, I love buckwheat porridge with vegetable salad, well, the husband with meat.

Have a nice day and bon appetit))

If you haven't tried cooking buckwheat in a Redmond slow cooker, you can't imagine how easy and fast it is! Any dish with buckwheat made using this kitchen appliance, it turns out tasty and aromatic. A slow cooker simply does not know how to spoil buckwheat, make it dry or sticky! Get ready to find out the most popular recipes buckwheat for Redmond multicooker.

We invite you to use the simplest and most in a fast way preparations crumbly buckwheat in a Redmond slow cooker. She will become great side dish to any dish or sauce, it will quickly satisfy your hunger and give you health. This recipe allows you to save maximum useful qualities buckwheat, so it can be safely used for dietary nutrition.

To prepare delicious crumbly buckwheat in the Redmond multicooker, you will need the following products:

buckwheat – 2 cups;
water – 2 glasses;
butter – 50 g;
salt - to taste.

This amount of ingredients is enough to feed six people, and if you serve the buckwheat in the Redmond slow cooker, cutlets or salad fresh vegetables, the number of servings can be increased to 8.

Steps for cooking buckwheat in a Redmond multicooker:

Sort and rinse the buckwheat until the water is absolutely clean. Even if you bought expensive, high-quality cereal, this does not mean that it can not be washed. During the packaging process, dust and small debris get into any cereal, so in order to get the maximum benefit from buckwheat, it is better to play it safe.
Set the multicooker to “Baking” mode and melt the butter in a bowl.
Pour buckwheat into a bowl and fill it with two glasses of clean boiled water.
Salt the cereal to taste, set the “Buckwheat” or “Porridge” mode and cook until the beep.
Agree that even a child can handle cooking this buckwheat in the Redmond slow cooker! Crumbly cereal makes melted butter.

Helpful advice: if you want the buckwheat in the Redmond multicooker to be more elastic, first ignite it in a dry bowl. A few minutes in the “Baking” mode with vigorous stirring will be enough.

Buckwheat with stew in a Redmond slow cooker

Buckwheat in the Redmond multicooker will become even tastier and more satisfying if you cook it with stew. You'll love this dish modern housewives who don’t have time to spend all their free time in the kitchen. All you need to do is combine the ingredients, and the multicooker will do all the work!

Buckwheat with stew in a Redmond slow cooker will remind you of the times of camping, when everyone gathered around the fire to enjoy a tasty and simple treat.

To prepare hearty buckwheat in a Redmond slow cooker with stew, take the following ingredients:

buckwheat – 2 cups;
stew - 1 can;
water – 4 glasses;
onion – 1 piece;
carrots – 1 piece;
garlic – 3 cloves;
sunflower oil – 1 tbsp. l.;
butter - to taste.

To prepare buckwheat in the Redmond slow cooker according to this recipe, you can use any stew. We recommend using proven recipes from the article “” if you prefer light low-calorie homemade stew.

Method for preparing buckwheat in a Redmond slow cooker with stewed meat:

Peel the vegetables, finely chop the onion, and grate the carrots on a medium grater.
Set the multicooker to the “Baking” mode, pour a little sunflower oil into the bowl and fry the onion in it until translucent.
Add carrots, stir and fry for another 10 minutes, stirring occasionally.
Peel the garlic and pass through a press.
Open a can of stew, skim off any excess fat, and shred the meat with a fork.
Add garlic and mashed stew to the bowl.
Wash the buckwheat in cold water, remove all black grains and specks. Pour it into a bowl and pour required quantity water.
Set the “Buckwheat” mode for 40 minutes, close the lid and you can go about your business - buckwheat in the Redmond multicooker does not require supervision!
When the signal sounds, add salt and pepper to taste, put a piece of butter in the bowl, close the lid and switch the multicooker to the “Keep Warm” mode for 5 minutes.

Serve buckwheat with stew in the Redmond slow cooker with any salads or pickled vegetables and appetizers.

Another recipe for cooking buckwheat in a Redmond slow cooker with stew awaits you in the video below:

Buckwheat with mushrooms in a Redmond slow cooker

Buckwheat in a Redmond slow cooker with mushrooms is a clear example of tasty and satisfying vegetarian dish. If you want to reduce your calorie intake, reset excess weight or just save money, cook buckwheat in the Redmond slow cooker with mushrooms. You can use any mushrooms, but since champignons are the easiest to find, we will cook with them.

To prepare buckwheat with mushrooms in a Redmond slow cooker you will need the following ingredients:

buckwheat – 2 cups;
champignons – 250 g;
onion – 1 piece;
butter – 30 g;
Sunflower oil – 2 tbsp. l.;
water – 4 glasses;
greens - to taste;
salt, pepper - to taste.

The indicated amount of ingredients is enough to feed four people. To make buckwheat in the Redmond multicooker even healthier, replace sunflower oil with corn or olive oil.

How to cook buckwheat with mushrooms in a Redmond slow cooker:

Peel the onion and finely chop it.
Set the multicooker to the “Bake” mode, pour a little into the bottom of the bowl vegetable oil and fry the onion until translucent.
While the onions are blanching, wash the champignons and cut them into 0.5 cm thick slices. Add to the translucent onion, stir and simmer for another 15 minutes.
Sort the buckwheat and rinse in several waters. Add to softened mushrooms and onions, stir.
Change the multicooker mode to “Buckwheat”, pour the required amount of water into the bowl, close the lid and cook until the signal.
When the mode ends, open the lid, add a little butter and spices to taste, stir and leave under the closed lid for another 5 minutes.

Helpful advice: taste qualities buckwheat depends very much on the amount of water. Depending on the type of cereal, a different volume of liquid is required. For ordinary brown buckwheat, two parts of water per part of the cereal is enough. IN this recipe buckwheat absorbs not only water, but also abundant mushroom juice, so less liquid is required.

It is better to serve buckwheat in a Redmond slow cooker with mushrooms, sprinkled generously with herbs. This dish goes well with light sour cream sauce and salads from fresh vegetables.

Buckwheat soup in a multicooker Redmond

Many of us remember delicious food from childhood buckwheat soup, which instantly satisfied your hunger after school. Today we invite you to prepare that same buckwheat soup in the Redmond slow cooker. Modern technologies We just made the recipe simpler and more convenient, so cooking is now a real pleasure!

To prepare buckwheat soup in the Redmond multicooker, no meat is used, but no meat-eater will be able to tear himself away from such a vegetarian treat! Serve the soup with sour cream and herbs and get ready to receive compliments from well-fed guests.

What ingredients are needed to make buckwheat soup in the Redmond slow cooker:

buckwheat – 1 multi-glass;
potatoes - 3 pcs;
onion – 1 piece;
carrots – 1 piece;
garlic – 1 clove;
bell pepper- 1 PC;
water – 1.5 l;
Bay leaf- 2 pcs;
salt, pepper - to taste;
fresh greens - for decoration.

This amount of ingredients is enough for 5-7 servings.

Method of preparing delicious vegetarian soup with buckwheat in a Redmond slow cooker:

Peel the vegetables, chop the onion as finely as possible, and cut the carrots into small cubes or grate them on a medium grater.
Set the multicooker to the “Baking” mode, grease the bottom of the bowl with sunflower or butter and fry the chopped vegetables for 5 minutes.
After the specified time has passed, place the bell pepper, cut into thin strips, into the bowl. Cook until almost all the liquid has evaporated.
Sort the buckwheat and rinse in several waters. Place in a bowl, mix the ingredients and simmer for another 5 minutes with the lid closed, without changing the mode.
Peel the potatoes, cut into medium-sized cubes and add to the vegetables.
Season the ingredients with spices, add bay leaf and add the required amount of water. If you are in a hurry, it is better to pour boiling water over the buckwheat in the Redmond multicooker - this will make the soup cook faster.
Change the multicooker mode to “Stew” or “Soup” and set the timer to 50 minutes.
10 minutes before readiness, add chopped herbs and ground black pepper to the bowl.
Pass the garlic through a press and add to the soup just before serving.

Such diet soup with buckwheat in a slow cooker Redmond is suitable not only for vegetarians or thrifty housewives. It will help reduce the number of calories consumed and will not leave a single centimeter on your slim waist!

Monastery-style buckwheat in a Redmond slow cooker. Video

3) Set the timer for 35 minutes and immediately pour the buckwheat into the slow cooker. Close the lid and press “Start” - cooking has begun!

2) Pour water into the MV bowl 300 ml. (this is about one and a half faceted glass). The main thing is not to overdo it with water, otherwise it will be a vague mess and you will have to set the time for another +10 minutes. Use the "Menu" button to select the "Cereals" program

1) Preparation of products. Pour the cereal into a saucepan and fill it completely with cold water, stirring with your hand. Drain the water and repeat this procedure three times. Buckwheat should be washed well!

During the entire cooking time, you can stir it a couple of times with a plastic spoon so as not to damage the ceramic coating, but this is not critical, even if you forget, it’s okay - the porridge will cook just like that.

This recipe is very simple and prepares relatively quickly; by the way, you can experiment and add vegetables (onions, carrots, bell peppers), but that’s another story of culinary thought.

And today we finished cooking buckwheat in a slow cooker and spent about 40 minutes on everything.

The dish was prepared in a slow cooker Redmond R.M.C. M90, in the "Grains" mode in 35 minutes. Let me remind you that the power of the multicooker is 860 W.

I came to these ideal, in my opinion, cooking parameters through purely practical means. At first I poured in the required amount of water, but then another 100 ml was poured in along with the washed cereal. As a result, the porridge turned out watery; we had to set it for another ten minutes so that the water boiled away.

I ask you to take this into account and not repeat such minor but very unnecessary mistakes.
In general, everyone adjusts this miracle device to their taste buds.

In general, try it, do experiments with food and write your achievements in the comments - we are always happy to discuss it with you!