Buckwheat is one of the most healthy cereals, which, moreover, is easy and simple to prepare. But simple doesn’t mean it’s delicious. There is no single answer to the question of how to cook buckwheat deliciously. There are many ways to process cereals in combination with other food components.
If you are faced with the question of cooking buckwheat tasty and simply classic way, in a saucepan, then pour in the amount of buckwheat you need cold water at the rate of one measure of cereal to two measures of water.
To enhance the taste of the porridge, buckwheat needs to be calcined in a dry frying pan.
Place the pan on the fire, let it boil, then add salt and stir. Cover tightly with a lid and cook over low heat until the liquid has completely evaporated, without lifting the lid or stirring the porridge any further.
When all the liquid has evaporated, add butter to the finished porridge, wrap it in a warm towel and let it stand for 30 minutes.
To spoil buckwheat porridge, you have to try very hard, but to cook it tasty, you just need to follow the following rules:
- The ratio of buckwheat and water for crumbly porridge should be 1: 2;
- To prepare porridge, it is better to use thick-walled dishes; enamel or aluminum are not suitable.
- When cooking, the porridge should be tightly covered with a lid;
- After boiling, cook the buckwheat for 2-4 minutes over high heat, then reduce the heat to minimum;
- When cooking, do not open the lid, do not stir the porridge;
- The porridge should be seasoned with oil after it is cooked and it is better to give it a little time to “simmer” under the lid, wrapped in a warm towel.
If you always follow these simple rules, then you will always enjoy only tasty and crumbly buckwheat porridge. If you want to make the porridge even more delicious, you can add mushrooms, fruits, meat, boiled eggs, fried onions, milk, etc.
In our country, buckwheat has long been recognized not only as a tasty food, but also as a real medicinal product.
Judge for yourself, buckwheat has a high energy value, has a balanced optimal composition for human body, it contains polyunsaturated fats, such as Omega-3 organic acids, as well as vitamins A, B and E, which are vital and useful for the normal functioning of the human body, and essential microelements, such as: potassium, magnesium, sodium, phosphorus, iron and 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 cereal porridge, which contain much large quantity these substances.
That is why this product is very useful for people who suffer from the disease diabetes mellitus, and is also simply 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 will need the following ingredients:
We will also need a saucepan, about 1.5 (one and a half) liters and a large terry towel.
So, let's proceed directly to preparing our buckwheat with the addition of eggs. First of all, take our pan and pour it in required amount water. Then 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 into the pan buckwheat. Now we wait again for the water, only with buckwheat, to start boiling. When it starts to boil, remove the pan from the heat and cover the pan tightly with a lid.
Then we wrap the pan well with a towel and leave it to simmer, or “simmer,” so to speak, that is, to completely absorb moisture. Leave for about 25-30 minutes.
If you are scared by the fact that we did not let the buckwheat cook at all, and it will turn out hard and not cooked at all, then you can be absolutely calm. We assure you that the 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 microelements.
In the meantime, while our buckwheat is languishing, let’s take care of the eggs, or rather, hard-boil two chicken eggs. Then we clean them and finely chop them.
You may be asking why we add boiled eggs to the already delicious buckwheat? We do this so that our buckwheat becomes even more healthy and nutritious. In addition, eggs are a product with high content squirrel.
By this time, the buckwheat should have brewed and we can begin to complete the preparation of our dish. We take our pan out of the towel, then stir the buckwheat quite a bit, lightly and add boiled and finely chopped eggs and butter to it. And mix a little again.
That's all! Healthy and nutritious buckwheat with addition boiled eggs ready. Bon appetit everyone!
How to cook buckwheat with fruit
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 large quantity 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 beneficial properties buckwheat, this dish also contains great amount useful vitamins and microelements contained in fruits.
Well, to prepare this dish we need the following products:
Let's start preparing our delicious buckwheat with fruits. First of all, take the dates and wash them well. Then put them in a bowl and pour boiling water over them, leaving 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 take a frying pan, heat the butter in it, turn the heat to medium and add dates to the frying pan. Fry the dates, stirring constantly, for one minute.
Then add buckwheat to the dates and fry for another minute. Now pour the previously boiled water into the frying pan. Mix all the ingredients in the pan well and cover with a lid.
Reduce the heat to low and simmer, occasionally stirring the contents for about 15 minutes. Now take the 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 the buckwheat and dates. Mix all ingredients well, cover with a lid and let steep 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 delicious and healthy buckwheat in the multicooker we will need the following products:
Let's start preparing the dish. First of all, pour it into a special bowl for preparing dishes in a multicooker. vegetable oil. Then cut the meat into not very small cubes, finely chop the onion and carrots. We put everything in our bowl.
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 ingredients.
Now set the “Buckwheat” mode and set the cooking time to 30 minutes. After the beep, our buckwheat is ready! Enjoy your meal!
It is not at all necessary to cook only from expensive gourmet products. For example, there are a lot of buckwheat dishes. Let's consider the most popular dishes from buckwheat, recipes with photos will help you prepare. We’ll also figure out how to cook crumbly buckwheat on the side
The most popular buckwheat dishes: recipes with photos and detailed descriptions
The opinion that buckwheat is a “boring” product and can only be used to make porridge is wrong. You can prepare a lot of buckwheat dishes. We bring to your attention the most popular buckwheat dishes. Recipes with photos will be your assistant in their preparation.
You can treat your guests not only expensive salads, complex hot dishes according to “restaurant recipes”. From the simplest and available product you can cook a sumptuous dinner.
Buckwheat can be served not only as a porridge side dish, but can also be used to create a culinary masterpiece. The right combination products and special way preparations will be made from simple product most Tasty dinner or dinner.
How much there is different casseroles with buckwheat, cutlets, soups, porridges and other dishes. I would like to introduce you to three of the 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 they are similar in that they are all very tasty and unlike other dishes.
Buckwheat and cheese cutlets
Everyone has their own tastes, but those who love cheese love all recipes with it. Cheese goes well with buckwheat; it complements it perfectly. Especially in cutlets, the taste is very spicy and delicate. And it’s absolutely impossible to tear yourself 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 onions;
- 3 tablespoons flour;
- 1 carrot;
- A few cloves of garlic;
- Vegetable oil, butter; sour cream and breadcrumbs for breading.
In order for our cutlets to turn out very tasty and not to contain various strange particles and coarse black kernels, the buckwheat must be carefully sorted and rinsed thoroughly.
We set to cook pure buckwheat, adding 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 onions, garlic and carrots. Grate the carrots, chop the onion and garlic, or grind them all together in a blender.
In a hot frying pan in vegetable oil, fry the vegetables until golden brown.
Grind the cooled buckwheat in a blender so that it tastes more tender.
Add roasted vegetables, eggs, flour, salt, and spices to taste to the buckwheat puree. Then mix it all thoroughly.
Cheese mode in cubes or cubes, depending on the size of the cutlets you will form.
To form cutlets, take a flatbread, put a piece of cheese in the middle, close it and form a regular 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 pancakes
These pancakes are not at all like the ordinary ones that we often prepare. In addition, they can be prepared from ready buckwheat. It often happens that buckwheat porridge remains and you no longer want to finish it, then you can make delicious buckwheat pancakes for breakfast.
To prepare them you will need the following products:
- 250 grams of buckwheat;
- 2 eggs;
- 1 tablespoon flour;
- 1 clove of garlic;
- Soda, salt, vegetable oil.
If you don’t have ready-made buckwheat, then you need to cook it specifically for pancakes. To do this, we first sort out the buckwheat and remove any debris from it, then rinse it. 
Fill with water (0.5 liters of water per 250 grams of cereal) and cook until full readiness, you can add salt.
Beat eggs with soda and salt.
Add flour and buckwheat porridge to the beaten eggs.
Squeeze the peeled garlic in a garlic press and add to the other ingredients.
Mix everything well.
Or you can add onions, lightly fried in vegetable oil. Heat a frying pan, pour in vegetable oil and spoon the resulting “dough” onto it.
Fry the pancakes on both sides until golden brown crust. Such to the table buckwheat pancakes good 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, it’s useful. This is just the kind of dish that everyone will like. Many people like these potato casseroles, but they are already a little boring. And here buckwheat casserole This is something new, although nothing complicated. 
To prepare it we will 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 the buckwheat, cook it until tender.
Peel the onion, chop finely and fry in butter until golden brown. We also clean the mushrooms, set mode and add them to the onion in the frying pan. Fry for 5 minutes.
Salt, add spices to taste and place the minced meat in the pan. Stirring, fry for another 10-15 minutes.
Grate the cheese on a coarse grater and add sour cream (4 tablespoons) to it.
In a baking dish, first put half of the buckwheat with onions and mushrooms, then a third of the cheese with sour cream, then again the buckwheat and the remaining cheese with sour cream.
Place our casserole in the oven, preheated to 200 degrees, and bake for about 30 minutes until a golden brown crust forms.
The casserole is ready!
How to cook crumbly buckwheat: secrets of successful cooking
At first glance, it seems that buckwheat is practically impossible to spoil. But it happens, especially among novice housewives, that buckwheat porridge does not turn out very tasty. We will tell you how to cook crumbly buckwheat, following the rules for its preparation.
There are only a few basic rules for preparing delicious crumbly buckwheat porridge. But you must remember them and follow them so that your dishes are always the most appetizing and delicious. These are the tips:
- Use sorted, washed with water and fried in a dry frying pan buckwheat;
- Boil buckwheat in clean filtered water;
- Observe correct proportions (1:2);
- Choose suitable utensils for cooking.
We begin preparing buckwheat porridge by preparing the grain itself. First, you need to sort it very carefully so that you don’t get any unpeeled grains or debris in the food.
Then the buckwheat needs to be washed several times with clean cold water. After such “cleaning”, the buckwheat should be dried a little - fry for 5-7 minutes in a dry (without fat) hot frying pan, stirring constantly. This way, buckwheat porridge is not only crumbly, but also very aromatic.
Pour fresh water into a thick-walled pan, or better yet a wok. clean water, and bring to a boil. There should be twice as much water as the buckwheat itself. Buckwheat porridge is always cooked in a 1:2 ratio.
Salt the boiling water and add buckwheat there. 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 as a delicious side dish
Buckwheat porridge is first and foremost great side dish. And so that the dinner turns out very tasty and pleases everyone, first we’ll figure out how to cook buckwheat as a side dish deliciously.
To make the 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 kernels are also not very tasty.
Therefore, carefully sort the grains, then rinse them several times until the flowing water becomes completely clean and transparent.
Then dry the buckwheat a little on a towel. You can fry the buckwheat in a hot frying pan for a few minutes.
Place buckwheat in a thick-walled saucepan or cauldron, fill it with water (1 part buckwheat to 2 parts water) and put on fire.
When the water boils, add salt to the buckwheat, cover the pan with a lid, reduce the heat and cook the buckwheat porridge until fully cooked. As a side dish, this porridge turns out very tasty.
You can serve buckwheat with cutlets, chops, gravy with meat, fried fish, mushroom sauce. If the buckwheat porridge is left over the next day, you can make a casserole from it or just add milk and sugar, it also turns out very tasty.
Enjoy your meal!
Buckwheat porridge for me is a memory of those breakfasts that my mother prepared... You wake up in the morning from the smell spreading through the house - and you understand: life is beautiful, there is family and the love of parents in it, wonderful breakfasts and simple tasty food, sun outside the window and peace in the soul. Remembering those morning aromas with which my mother woke me up, I think about whether I know, and in such a way that my children will also remember me and my breakfasts years later. It would seem that what is so difficult here? I took the grain and cooked the side dish, however, if you are in the mood to serve magic porridge, about which legends will circulate, it is worth considering some nuances.
About the fact that buckwheat is an irreplaceable and the most useful product, everyone knows. Increases hemoglobin and enriches it with vitamins. Have you heard that it contains 18 essential and vital amino acids for humans? No? Same thing. Eat buckwheat.
Or maybe you have your own secrets how to cook buckwheat deliciously? Share, don’t be greedy - let there be lots and lots of wonderful buckwheat porridge in the world.
10 secrets, how to cook buckwheat deliciously:
1. Before you start cooking buckwheat, you should thoroughly rinse the cereal. A simple and obvious thing that many people neglect for some reason, but meanwhile there is nothing more disgusting than dirty foam on the surface of porridge. Wash - in a saucepan, colander or in some other way you are familiar with, but be sure to wash it.
2. Before cooking buckwheat, it must be... dried. Yes, yes, put it in a clean frying pan and, stirring occasionally, keep it on low heat until the buckwheat becomes dry and slightly shiny, and the distinct smell of buckwheat porridge begins to spread throughout the house.
3. Cooking buckwheat is, of course, a couple of trifles, but only by taking into account all the subtleties will you be able to cook it for real delicious porridge. One of important points- dishes. Try an experiment: cook porridge in an old aluminum ladle and a thick-walled clay or cast iron cauldron. Just try it and you won’t have to say anything more.
4. Standard proportion - for 1 glass of cereal take 2.5 glasses of water. You should not significantly increase the amount of water; the porridge can turn into an unpleasant mess.
5. If you cook buckwheat in a slow cooker, you should reduce the proportion and take 2 cups of water for 1 cup of buckwheat - thanks to the tight-fitting lid, the liquid is consumed differently.
6. To cook buckwheat with milk, you should first boil the cereal with a small amount water (for example, take 1 glass of cereal for 1 glass of water), and then, when all the liquid is absorbed, add milk. You can soak the cereal overnight, and in the morning just finish cooking it with milk - if you can organize yourself correctly, it will turn out much easier.
7. Vegetables, a lot of vegetables, an infinite number of vegetables - and buckwheat porridge becomes much richer and more interesting. Fried onions, carrots, celery root and stalk, mushrooms, Bell pepper, tomatoes - don’t be lazy, buckwheat with such a vegetable “bouquet” will turn into a truly masterpiece dish.
8. There is absolutely no need to stir the porridge during cooking! If your ideal is crumbly buckwheat, don’t stop it from becoming it.
9. Is the porridge cooked? Take the time to remove the pan from the heat, wrap it in several towels and let it finish cooking. A simple action, but you will be surprised at what it can do for you.
10. Well, and most importantly: you can’t spoil the porridge with butter. A piece of butter in a saucepan with buckwheat can work a miracle.
May your life have many, many memories of delicious breakfasts with buckwheat porridge!
One of the most popular porridges in Rus' 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 common to eat it than for us pasta and potatoes. Of course, not everything can be made on a regular stove or oven, but many recipes are quite accessible. All that remains is 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 correctly. That's why it doesn't work out as it should. Most often they make mistakes in two things - proportions and cooking time, since cooking crumbly buckwheat on the stove and in a Russian oven is not the same thing. It is precisely because these two cooking methods are so different that such confusion arose.
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 water into the buckwheat in a ratio of one to two. That is, for 1 glass of cereal, take 2 glasses of liquid. Bring to a boil over high heat, add salt and reduce flame to low. You can also add spices and seasonings to taste. So, cook until done under a well-closed lid. This will take no more than 15-20 minutes. Season the finished porridge butter. Done, you can eat.
to buckwheat
However, even knowing how to prepare crumbly buckwheat, many are in no hurry to introduce it into their diet. Some people find this porridge bland and dry, while others find it too light and unsatisfying. In some ways they are right. But you can make a delicious meat gravy with it, and buckwheat will be perceived completely differently.
To prepare 4 servings you will need:
- 200 grams of minced meat;
- 100 grams of mushrooms;
- 1 onion;
- 3 tablespoons of tomato paste;
- 1 tomato;
- 400 ml meat broth;
- vegetable oil;
- greenery;
- spices;
- salt.
So, to the buckwheat? Finely chop the mushrooms, onion, and tomato and set aside. Chopped meat(beef or pork-beef) fry in vegetable oil until it changes color. Then add the mushrooms and fry for about 5 more minutes. During this time they should give juice. Then add finely chopped onion and tomato. Simmer all this to mix the flavors and aromas for about 10 minutes.
Now you can add salt, spices and, of course, to taste. tomato paste. Mix well and simmer for another 3 minutes. Pour in the broth, bring to a boil and simmer with the lid closed for low heat already until ready. At the very end, add finely chopped herbs and mix. It's quite obvious that this universal recipe how to cook rice or pasta. True, this does not make it any less tasty and appetizing.
Buckwheat merchant style
But for many housewives it still remains topical issue what to cook with buckwheat. In fact, there are a lot of interesting and easy-to-prepare dishes with it. Among them there are both famous and forgotten. But merchant-style 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 very hearty porridge. It certainly cannot be called fresh and dry.
Ingredients
To cook buckwheat merchant style for four, you need to take:
- 500 grams of any meat, including chicken;
- 200 grams of mushrooms, preferably forest ones;
- 2 medium onions;
- 150 grams of carrots;
- 2 cups 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 procedure
- Prepare food. Cut the meat into slices across the grain. You don't have to cut it very finely. They should feel good in the finished porridge. Cut the onions and carrots into strips. Although you can just chop it finely.
- Cut the mushrooms into slices. Pre-boil the forest fruits and place them in a sieve. You can use fresh champignons, however, in this case it will be a significant deviation from the classic recipe.
- Take a deep frying pan or saucepan. You can also take a cauldron or a roasting pan. They will fit perfectly. Heat the vegetable oil and fry the meat over high heat first until all the juice has boiled away.
- Then add onions and carrots and fry a little. Add mushrooms. Fry for about 3-5 minutes more. All released liquid should boil away.
- Pour already prepared buckwheat on top, pour 4 cups of water or broth. Add spices, salt. Any broth is suitable for this recipe, including mushroom broth.
- Cover with a lid, bring to a boil, reduce heat and cook until the liquid has completely evaporated. But it’s better not to try right away. Let the buckwheat infuse a little like a merchant.
You can serve it with rye bread And fresh vegetables. Perhaps this is the most common option that can be made from buckwheat. But there is also holiday dishes, which use ready-made porridge. For example, everyone knows buckwheat, or meatballs.
Buckwheat casserole
But this dish can create a real sensation. Even those who make it will have a hard time believing that such a delicious dish can be made from buckwheat. The products fit perfectly together and complement each other. Although the same thing is used - mushrooms, chicken fillet, cheese and, of course, buckwheat porridge. However, baking in the oven changes everything. All that remains is 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 procedure
- First you need to cook crumbly porridge. To do this, boil buckwheat in 3 glasses of water until tender. Season with salt and butter. You can also use yesterday's leftovers. Ready porridge It should already be 2 times more.
- While the buckwheat is cooking, prepare the filling. Boil chicken fillet in salted water until tender. Finely chop the onions and mushrooms (can be replaced with eggplants) and fry in a hot frying pan until the liquid has evaporated.
- Add chicken fillet, fry a little more, add 100 grams of sour cream. Mix. Warm up a little and remove from heat. At this point, the filling for the casserole is ready.
- Place half of the buckwheat porridge into a greased dish and sprinkle with grated cheese, then add the chicken and mushroom filling and sprinkle with cheese again. The next layer is the remains of buckwheat and grated cheese.
- For filling, mix eggs and remaining sour cream. Add different spices and salt. Pour the casserole into the pan and shake a little so that the liquid reaches the very bottom. This is the option for how to cook
- Place the pan in the preheated oven and bake until the top is browned. This usually takes about 25-30 minutes.
- Cool the finished buckwheat casserole slightly. Let all layers set. 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 similar dishes in your stock, the question of what to cook with buckwheat will no longer arise. Moreover, this cereal is considered one of the most useful.
Sort the buckwheat thoroughly, then rinse in several waters. Dry. Now most buckwheat producers insist that their grains do not need to be sorted or washed. But we still advise you to do as our grandmothers and mothers did - spend a little more time and sort out the cereal by hand, and then rinse it thoroughly.
Heat a dry frying pan and fry the buckwheat, stirring constantly, until golden color, 4–5 minutes. Pre-frying the cereal makes it more aromatic and crumbly, and also reduces the cooking time.
Bring lightly salted water to a boil in a large saucepan. The proportion of water and cereal is always the same: 1 part buckwheat to 2 parts water. Add the fried buckwheat and bring to a boil over high heat.
Remove the foam with a slotted spoon, add vegetable oil. Reduce heat and simmer for 6–8 minutes. Remove from heat, cover and let steep for a few more minutes. Previously, porridge was infused in the oven. Nowadays such luxury is available to few people. But there is a great way to do something similar. Cook the cereal 1–1.5 hours before serving. Wrap the pan first in 2-3 layers of paper (newspaper is ideal), and then in a woolen blanket and leave in a warm place. Serve buckwheat with milk or melted butter.
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