How to cook buckwheat. How to cook buckwheat porridge in water according to a step-by-step recipe with photos. How to serve and how to decorate a dish

In general, every housewife probably knows how to cook buckwheat porridge. But only experienced cooks can make it truly tasty and crumbly. The main secrets of preparing an appetizing and aromatic dish are presented below.

Buckwheat porridge is a wonderful healthy and satisfying side dish that goes especially well with chicken and meat. In addition to the cereal itself (2 cups), take: 2 times more drinking water, a pinch of salt, a couple of tablespoons of unflavoured sunflower oil.

First of all, the buckwheat is carefully sorted and washed with cold water. As a result, the water from the cereal should begin to flow completely transparent.
In a dry frying pan, clean and dried buckwheat is fried until golden. 5-7 minutes are enough for the cereal to get rid of excess moisture and become more crumbly and aromatic.
After such preparation buckwheat will be less boiled, although it will retain its softness and tenderness.
Fried cereal is poured into boiling water. Add salt and vegetable oil to the pan. After boiling again, foam is removed from the surface of the container.
The side dish is cooked for 8-9 minutes, after which it is removed from the heat and left under a closed lid for another couple of minutes.

Serve the dish with plenty of melted butter or ghee.

Recipe for cooking in a slow cooker

If the device has a special mode for the cereal in question or the “Milk porridge” / “Pilaf” options, then it can be safely used for cooking buckwheat. Products to be used: 3 tbsp. milk, a pinch of coarse salt, 1 small spoon of granulated sugar, 1.5 tbsp. cereals, 35 g butter.

First, the buckwheat is carefully removed from dirt and low-quality grains, and then washed with cold running water until the liquid becomes clear.
The cereal is fried as desired. If you want to make your porridge as tasty as possible, you should do it in the “Baking” program. As soon as the grains are well dry, you can add butter to the bowl and continue cooking in the same mode with constant stirring for another 3-5 minutes. As a result, the buckwheat should become dry again and acquire an appetizing golden hue.
The cereal is poured with slightly warmed milk. You can simply remove the dairy product from the refrigerator in advance so that it comes to room temperature.
Granulated sugar and salt are added to the bowl of the device.
After thorough mixing, the porridge with milk will be cooked in one of the suitable modes for 55 minutes.

The dish is served as a side dish or as a dish on its own with dried fruits and butter.

Loose buckwheat porridge on water

Very often, buckwheat becomes the main dish on the menu during a therapeutic diet or aimed at weight loss. Under such conditions, it is necessary to reduce its calorie content as much as possible. The easiest way to do this is to cook it in water. It is important to take high-quality filtered liquid. In addition to water (2 tbsp.), you will need to prepare: 1 tbsp. buckwheat, a pinch of salt and a little vegetable oil.

The grain is removed from debris and inclusions. Next, the product is thoroughly washed. During the process, you need to rub it thoroughly with your fingers.
Then the buckwheat is dried and fried in a dry frying pan. If the diet does not prohibit this, you can add a small piece of butter to the dishes.
After the water boils, add buckwheat to it. After boiling again, the liquid is salted and foam is removed from the surface.
The dish will simmer under a closed lid on low heat for about 15-17 minutes. During this time the mass must not be stirred.

When the liquid from the container has completely boiled away, you can turn off the heat, cover the pan or cauldron with a paper napkin, a lid on top, wrap it in a blanket and leave to steep for another hour. If desired, you can cook crumbly buckwheat porridge in water using a similar method in any model of multicooker.

A hearty and tasty dish with meat in pots

If you cook buckwheat in pots and generously supplement it with meat, then such a dish is quite suitable even for a festive table. Especially if you take beautiful dishes and decorate the top of the treat in an original way. For example, grated cheese with spices. The recipe includes: 1 tbsp. cereals, a small spoon of salt, 370 g of pork pulp, a large carrot, a pinch of ground black pepper, 2 small onions, 4 tbsp. l. unflavored oil.

The meat is washed, dried with paper napkins and lightly beaten. Next, it is cut into small pieces and fried in any oil until golden brown.
Vegetables are cleaned and chopped in a convenient way.
Onions and carrots are added to the prepared meat, salted, sprinkled with pepper, mixed and cooked together for another 7-10 minutes. You can add a little water to the mixture. All products must be ready.
For two servings you will need two 0.7 liter pots. Half a glass of pre-prepared buckwheat is poured into each. It must first be washed and dried in a frying pan.
Meat and vegetables are added to buckwheat.
All that remains is to pour a glass of water into the containers, salt and pepper the ingredients, then mix the mass and put the pots in a cold oven.
They will cook for 80 minutes at 210 degrees.

You need to monitor the condition of the dish and, if necessary, add some of the boiled away water.

Buckwheat with mushrooms

The easiest way to prepare buckwheat porridge with champignons. Such mushrooms do not require any preliminary preparation. They are added to the dish raw. Take: 1 tbsp. buckwheat and twice as much water, 240 g of mushrooms, half a small spoon of salt, onion, 35 g of butter, 2 tbsp. unfragrant oil, 3 pinches of ground pepper.

The cereal, pre-washed and dried in a frying pan, is poured with water and sent to cook. The mass needs to be salted.
Onions and mushrooms are finely chopped and fried in unflavoured oil. The ingredients are salted and peppered.
The roasting is mixed with the prepared buckwheat, after which the pan is closed with a lid, wrapped in a blanket and left for half an hour.

You can also transfer the buckwheat and mushrooms into a mold and place in the oven for 45 minutes at 140 degrees.

Cooking in a thermos - step-by-step recipe

In the field, the easiest way to prepare buckwheat porridge is in a large thermos. To do this you need to take: 320 ml of boiled water, 180 g of cereal, half a small spoon of salt.

Buckwheat is removed from obvious impurities and thoroughly washed with running water. It is convenient to do this through a sieve.
The washed product is poured into the thermos through a funnel.
Salt dissolves in freshly boiled water, after which the cereal is filled with liquid.
It remains to close the container and leave it for 45-50 minutes. The dish will be prepared independently.
As a result, the treat will turn out soft and crumbly.

You can put the cereal in a thermos in the evening. This way, a hot, delicious breakfast will be on the table in the morning. All that remains is to supplement it with butter or other delicious additives.

A unique food product is buckwheat porridge. Loved by both adults and children. And especially - housewives. After all, there is nothing easier than pouring cereal into water - and here you have a ready-made, tasty, healthy, and most importantly - natural side dish. But here, however, there are some little tricks. Sometimes young housewives find it difficult to prepare this simple dish - porridge - precisely because they do not know these simple secrets.

How to cook buckwheat porridge so it’s delicious

Buckwheat porridge on water

Trick number one is dishes. Porridges are not prepared in enamel dishes. At all. Also, modern utensils made of thin stainless steel are not entirely suitable here. If you are going to cook porridge in a stainless steel bowl, then it must have a thick bottom. You can also cook porridge in a thick-walled aluminum container. But these are all backup options. Ideally, buckwheat porridge (as well as any other) should be cooked in a cast iron cauldron.

The second trick is the ratio of water and cereal. For porridge, this ratio is 1 to 3. That is, for one glass of cereal, three glasses of water. For crumbly buckwheat porridge, you can use less water, about 2.5 cups.

The third trick is the time to pour the cereal into the water. To prepare the “spread,” the cereal is poured into cold water. For crumbly buckwheat porridge, add boiling water.

The fourth trick is to not disturb the porridge while cooking. That is, until the water has completely boiled away, do not touch it at all.

The fifth trick is to salt buckwheat porridge only after it is completely ready. Then mix it.

The sixth trick is to prepare crumbly buckwheat porridge, you can throw a small piece of butter into boiling water before adding the cereal.

The seventh trick is to wash the cereals, preferably not for long, and only in slightly warm water. If you don't wash cereals, then you don't need to. If you wash it, then for crumbly porridge you will have to dry it for some time, spreading it on a clean towel. It is not necessary to dry the porridge.

The eighth trick is toasting. Buckwheat porridge will turn out tastier if you lightly fry the cereal in a dry frying pan without oil before cooking. To “spread,” the toasted cereal should be cooled before adding it to cold water.

The ninth trick is the cooking temperature. For the first 2-4 minutes after boiling, the porridge is cooked over high heat. As soon as the cap rises, the fire is reduced to medium, after another couple of minutes - to very low, on which the porridge simmers until cooked.

The tenth trick is that the porridge must sit. After you remove the porridge from the heat, add salt, add a little granulated sugar, season with butter, stir, wrap in something warm and let it brew for another 15 minutes. Although the more, the better.

So, the general algorithm of actions. Pour water into the dishes. Add the cereal. We wait. Reduce the heat once, then again to low. We wait until the water has completely boiled away. Remove from heat, add salt, add oil, stir. Wrap up. Everything is extremely simple.

Buckwheat porridge with milk

All of the above tips are also suitable for preparing buckwheat porridge with milk. Only initially you need to take half of the water. After it boils, add hot milk to the porridge and cook until tender. Only here you will have to keep an eye on it so that the porridge with milk does not run away. Well, you should put more sugar in milk porridge, and less salt. Bon appetit!

source technomouse.ru/post377133715/?upd

Opinions on whether to like buckwheat porridge or not, of course, are divided. As they say, there are no comrades according to taste and color, which means that everyone expresses their attitude towards buckwheat individually. This is all to say that some eat it with great pleasure, while others cannot stomach it. It turns out that in order to experience the beauty of this dish, you need to know. It would seem that there is something complicated here, even a small child can cook it. But it's not all that simple. Surely many have noticed that the taste of buckwheat porridge after cooking may be slightly different, sometimes it even turns out to be bitter. Of course, you can blame all the blame on the type of buckwheat, although the taste of the finished porridge largely depends on how correctly it was prepared.

A typical scheme for cooking porridge is this: add buckwheat to water and cook until you understand that it is ready. At the same time, proportions, time and temperature are not always observed. In fact, when cooking buckwheat porridge it is very important to take these indicators into account. There is an opinion that the further you cook the porridge, the tastier it will be. The statement is incorrect, because if you overcook buckwheat porridge, it will lose some of its vitamins and nutrients, and therefore its taste.

So, to make it tasty and healthy. It is enough to follow a few simple tips to get a real dish that is not spoiled during the cooking process. The buckwheat porridge recipe does not contain complex ingredients, but it still requires some effort. To begin with, I would like to note that only buckwheat kernels can be used to prepare real porridge; cereals, of course, are also good, but only for preparing other dishes (for example, soups). Anyone who soaks buckwheat in water in the evening in order to quickly cook it in the morning makes a mistake. It will cook quickly even without this technique, as you will see below.

Now a few words about proportions. The recipe for buckwheat porridge begins with these words: take 1 part buckwheat and 2 parts water. This means that you always need to take twice as much water as cereal. And you need to measure this ratio not by eye, but with the help of measuring utensils.

Let's remember one more main rule: it is no longer possible to fix the porridge in the middle of cooking! To make the porridge really tasty, try to adhere to the following order:

Classic buckwheat porridge recipe

We will need: 1 glass of buckwheat, 2 glasses of water, salt.

Preparation: Pour water into the pan and wait until it boils. Pour buckwheat into boiling water, add salt to taste and cover tightly with a lid. Cook for 5 minutes over high heat, then reduce the heat and cook for about 10 minutes more. After this time, turn off the heat and do not open the pan for another 15 minutes (so that it steams well). By the way, you can’t open the lid while cooking, just like you can’t stir the porridge. After all, buckwheat porridge is cooked to a greater extent not with water, but with the steam that this water generates. If you open the lid, steam, of course, will come out. It is also necessary to observe the cooking time, however, on electric stoves it will be slightly different; you will have to determine the time yourself.

By the way, the recipe is simply impossible to imagine without dressing. Many people do it differently. And yet, for real Russian porridge, it can only be like this: when the porridge is cooked, add finely fried onions, a piece of butter and hard-boiled eggs, cover with a lid and wait 15 minutes. At the same time as pouring buckwheat into the pan, you can also add some dried mushrooms. They will give the porridge a special refined taste. In order not to overdo it with salt, you should add it a little, because you can add salt directly on the plate at any time.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A lot can be said about the unique taste and beneficial properties of buckwheat. It nourishes, restores strength after illness, and enriches the body with essential vitamins. Are you sure you know how to cook buckwheat deliciously? Recommendations on this issue and recipes with photos are presented below.

How to cook buckwheat porridge

To be able to cook crumbly buckwheat, you don’t need to have any special skills, but you still have to learn the technology. It is important to observe the time and proportions of products. The principle of pouring water over the cereal and cooking until you understand that it is ready does not apply here. It is also important to prepare the product - sort through it to remove plant debris and pebbles, and rinse. Want to know how to make crumbly porridge? Before adding to the pan, heat the main ingredient for a couple of minutes in a frying pan without oil. In addition, it is necessary to salt the water itself before starting cooking.

How to cook buckwheat with milk

Buckwheat porridge with milk brings more benefits and joy to the child. How to boil it? You need to know the proportions. Here they are as follows - for 1 glass of cereal you will need 4 glasses of milk. You will also need a little water - about 300 ml. Cooking will take half an hour. The cooking sequence includes the following steps:

Boil water, then add buckwheat and cook for 10 minutes. Almost all the liquid should boil away.
Next, you need to pour in the milk and continue cooking over low heat for about half an hour. The consistency of the finished dish should be slightly liquid.
When finished, add salt, sugar and a piece of butter to taste.
Stir and let stand for about 10 minutes.

How to cook crumbly buckwheat in water

Buckwheat porridge is prepared in water a little easier and faster. For one glass of cereal, 2-2.5 glasses of water are required, and it is better to pour cold water. You can also cook it hot, but it will take 3-5 minutes longer to cook. In general, the process takes about a quarter of an hour. The instructions include the following steps:

Sort the grains, rinse once with water, then heat in a frying pan for a couple of minutes.
Next, take a pan and pour water.
Pour the ingredient out of the pan.
Bring to a boil, add a spoonful of butter and simmer for another quarter of an hour over low heat.

Recipe

Due to its energy value, only about 90 kcal per 100 g, buckwheat is often used by those losing weight. For the same mass, the ratio of BZHU for it in grams is characterized by the following figures - 4.5 for proteins, 2.3 for fats and 25 for carbohydrates. Calorie content also depends on the presentation of the dish. If you add butter, the energy value will increase to 130 kcal per 100 g. The classic recipe for buckwheat porridge is far from the only one. There are options with minced meat, stewed meat, chicken, vegetables, mushrooms and even cottage cheese. Sometimes it is cooked in pots, because the taste is more intense.

Loose buckwheat

Cooking time: 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 128 kcal.
Cuisine: Russian.
Difficulty: medium.

This recipe can be considered the basis for all others that use crumbly buckwheat porridge. It is mixed with mushrooms, milk or eggs. Just a pat of butter will work here too. You can use more than just a dry frying pan to preheat. A hot oven will also do the job. For friability, the specified proportions must be observed. This way the grains will not absorb too much liquid and will retain their shape.

Ingredients:

butter – 1 tsp;
buckwheat – 1 tbsp.;
salt – 1 tsp;
water – 2 tbsp.

Cooking method:

Sort the grains from spoiled grains, then rinse until the liquid becomes clear.
Place in a colander and let drain a little, then dry further on a paper towel.
Next, roast the buckwheat in a dry frying pan until it has a light roasted aroma and a golden hue.
Take a saucepan, melt the butter at the bottom, add the buckwheat there, salt it, stir so that each grain is covered with butter.
Pour boiling water over it, and once it boils, reduce the heat to low.
Simmer covered for about a quarter of an hour. There is no need to stir.
When finished, add a little more butter.

With meat

Cooking time: 1 hour 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 178 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

A recipe that is more interesting in taste and healthier is buckwheat porridge with meat in the oven. She is also very filling. The baking method is also good because you spend less time cooking. While the buckwheat is in the oven, you can go about your business. Any meat will suit your taste, but it is better to take it in the form of minced meat. This will make the process even easier. In addition to a large heat-resistant form, you can use pots. This will make eating more enjoyable.

Ingredients:

bell pepper – 2 pcs.;
meat – 600 g;
tomato – 3 pcs.;
vegetable oil – 3 tbsp;
buckwheat – 2 tbsp.;
carrots – 1 pc.;
water – 0.5 tbsp.;
ground black pepper – 2 pinches;
onions – 2 pcs.;
salt – 1.5 tsp.

Cooking method:

Rinse the meat, cut into small pieces, place in a frying pan with heated oil.
Fry for a couple of minutes over high heat, then add the chopped onion.
After 5 minutes, pour in about half a glass of liquid and simmer until it evaporates completely.
Wash the vegetables thoroughly, cut out the core of the pepper, remove the seeds, cut it into cubes and add to the meat. At the same stage, add grated carrots.
Stir the dish and simmer for another 5 minutes.
Chop the tomatoes and add them to the frying pan as well. Add salt, pepper and let it boil.
Place the roasted meat on the bottom of a heat-resistant dish, sprinkle the washed cereal on top and smooth it out.
Add salt, pour in 4 cups of water, cover with a lid.
Place in the oven for 45 minutes. Recommended temperature is 200 degrees.

In a thermos

Cooking time: 8 hours.
Number of servings: 1 person.
Calorie content of the dish: 104 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

For the lazy, busy or simply those who have little time to cook, buckwheat in a thermos is suitable. This is a very unusual and convenient recipe. In the evening you simply steam the porridge in a thermos, and in the morning you can have breakfast with it. You don’t have to cook it and stand at the stove. As for the proportions, they remain the same - 1 part buckwheat to 2 parts liquid. Only here you need to focus on the size of the thermos so that everything fits into it.

Ingredients:

salt - to taste;
water – 0.5 tbsp.;
buckwheat – 0.25 tbsp.;
butter – 0.5 tsp.

Cooking method:

The first step is to sort the grains again for spoiled grains or debris, then rinse them. It is better to use a colander for this.
Let the cereal flow around a little, then pour it into a thermos.
Add just a little salt at the tip of a spoon.
Lastly, pour boiling water into the thermos, screw on the lid and leave until the morning or for 6-8 hours.

With mushrooms and onions

Cooking time: 45 min.
Number of servings: 3 persons.
Calorie content of the dish: 106 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

One popular addition is mushrooms. They make the taste more pronounced. The classic option is champignons. You can also add fresh forest ones, for example, oyster mushrooms or chanterelles, which taste very similar to meat. Mushrooms require preliminary preparation, but it will not take too much time. You just need to fry them until golden brown along with the onion. Another option is to cook them together with cereal. In any case, it will be very tasty. Use the recipe for buckwheat porridge with mushrooms and onions and see for yourself.

Ingredients:

buckwheat – 1 tbsp.;
oyster mushrooms or champignons – 300 g;
onion – 1 pc.;
water – 2 tbsp.;
carrots – 1 pc.;
salt - to taste.

Cooking method:

Start preparing the vegetables - wash and peel them, then chop them finely. Next, sauté them, preheating the oil in a frying pan.
Chop the mushrooms randomly and then add them to the frying pan with the vegetables.
Cook food for about 5-7 minutes.
At this time, prepare the cereal - rinse it, sort out any debris and bad grains, and then put it in a pan with water.
Add salt and add fried vegetables and mushrooms.
Bring the liquid in the pan to a boil, then simmer over low heat until it has all evaporated.
Cook the porridge for about a quarter of an hour, without stirring it, but checking the water level.

In a pot in the oven

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 115 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

It’s even tastier to bake porridge not just in a heat-resistant form, but in pots. The result is beautiful portions with amazing aroma and taste. You can add either just vegetables or any type of meat here. The good thing about the recipe for buckwheat porridge in a pot is that it is easy to make changes to it. It will be especially flavorful with smoked chicken. Juicy brisket combined with mushrooms and vegetables is just to lick your fingers.

Ingredients:

salt - to taste;
onion – 30 g;
vegetable oil – 2 tbsp;
carrots – 20 g;
mushrooms – 100 g;
butter – 1 tsp;
smoked breast – 70 g;
buckwheat – 60 g.

Cooking method:

Place the washed buckwheat in pots, fill it with water so that its level exceeds 1 cm.
Remove frozen mushrooms from the freezer in advance. First peel the onions and carrots and then chop them as desired.
Pour vegetable oil into a frying pan, heat it up, and fry the chopped chicken breast in it.
Then transfer the meat to a plate and fry the chopped vegetables after it.
After 5-7 minutes, add mushrooms to the pan. Cook for another 10 minutes.
First place the fried breast into the pots with buckwheat, and then the mixture of vegetables and mushrooms.
All that remains is to add salt and pepper to taste, then cover with a lid and bake at 200 degrees. The process will take about 45 minutes.

With stew in a slow cooker

Cooking time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 121 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

If you consider stewed meat a product not worthy of attention, then it means you have never tried buckwheat with it. It's so delicious and easy to prepare that it couldn't be simpler. Your loved ones won’t even notice that buckwheat porridge is with stewed meat, and not with meat in its pure form. It tastes almost the same. You can easily add a special flavor using your favorite seasonings.

Ingredients:

salt, spices - to taste;
buckwheat – 500 g;
stew - a large jar for 400-500 g;
water – 1 l.

Cooking method:

Place a cauldron or thick-walled frying pan on the fire, heat it up and put the stew into it.
Mash the product with a fork and simmer until the fat melts.
Next, you can add buckwheat, which has been previously sorted and washed.
Stir and cook the dish covered for about an hour, checking how much liquid has evaporated.
When the water has completely boiled away, season with spices, add salt and leave for a couple more minutes.

Like a merchant

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 146 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

You can make a more sophisticated dish from simple buckwheat. To do this, you will need a thick-walled saucepan, or better yet, take a cauldron. According to the recipe, you will get merchant-style buckwheat porridge with chicken. This is simply a discovery in preparing delicious cereals and at the same time juicy, mouth-watering meat. There is enough food for a large number of people, so you can easily feed a whole company.

Ingredients:

onions – 2 pcs.;
garlic – 2 cloves;
tomato paste – 2 tbsp;
chicken – 0.6 kg;
greens - to taste;
buckwheat – 0.6 kg;
carrots – 2 pcs.;
water – 1.2 l;
pepper, salt - to your taste.

Cooking method:

Wash and peel the carrots, then take a grater and grate the vegetable on it.
Just chop the onion finely.
Place the vegetables in a frying pan with vegetable oil and sauté until soft.
At this time, prepare the chicken - rinse it, separate the meat from the bones, if necessary, and then cut into small slices.
Place the meat in the frying pan with the vegetables and fry the food for another 10 minutes.
Dilute the tomato paste, add salt and pepper, and stir.
Top the ingredients in the frying pan with clean cereal.
Next, pour in water, stir, add chopped garlic.
Leave to simmer for about half an hour under the lid.
When finished, add finely chopped herbs.

With chicken in a slow cooker

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 153 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

A multicooker greatly simplifies the cooking process. Buckwheat porridge with chicken turns out very aromatic and juicy. Convenience is provided by a large number of device programs. In addition to the stewing or frying mode, you can use another one, which is called “Porridge”. The process will take about 50 minutes, and most of this time you will be free, so you can spend it usefully.

Ingredients:

vegetable oil – 2 tbsp;
onion – 1 pc.;
spices for chicken - to taste;
buckwheat – 2 tbsp.;
carrots – 1 pc.;
salt - to taste;
water – 4 tbsp.;
chicken – 1 kg.

Cooking method:

Turn the multicooker to the “Frying” mode, pour oil into the bowl and cook the chicken rubbed with spices in it.
When the meat is browned, add chopped vegetables, stir, and sauté for a couple more minutes.
Next, add the cleaned grains to the food, fill everything with water and close the lid.
Select the “Porridge” mode. Set the time to 45-50 minutes.

Recipe for buckwheat porridge with vegetables

Cooking time: 35 min.
Number of servings: 2 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Buckwheat porridge with vegetables is a nutritious, but at the same time light and dietary dish. This cereal is combined with peppers, beans, onions and carrots, and sometimes even eggplants or zucchini. Using different combinations of the listed ingredients, you can treat yourself to a new healthy dish every time. It turns out very tasty according to the recipe with green beans, which is presented below.

Ingredients:

green onions - to taste;
buckwheat – 150 g;
vegetable oil - to taste;
water – 300 ml;
green beans – 100 g;
carrots – 1 pc.

Cooking method:

Place the peeled cereal in a saucepan with water and cook for about 15 minutes.
Next, add beans and grated carrots, simmer until the vegetables are soft.
When finished, season with spices and salt.
Add chopped green onions, pour a little oil, stir.

With apples

Cooking time: 35 min.
Number of servings: 2 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Do you want to know how to prepare an original breakfast that will not harm your figure? Milk buckwheat porridge with apples is one of the options. Slightly sweet, aromatic and crunchy due to the fruit. Although apples can be added crushed to puree form. Then the porridge will be tender and homogeneous, so it brings special benefits to children's stomachs.

Ingredients:

salt – 1 tsp;
buckwheat – 1 tbsp.;
water – 300 ml;
milk – 4 tbsp.;
butter – 50 g;
sugar – 3 tbsp;
apple – 1 pc.

Cooking method:

Place the washed buckwheat in a saucepan with boiling water and cook for 10 minutes until the liquid has boiled away.
Next, add milk, simmer the porridge over low heat for about half an hour.
In the meantime, wash the apple thoroughly, cut out its core and remove the skin, and grate the rest or chop it in a blender.
Add fruit puree to the porridge and stir.
Add oil and let stand for 10 minutes.

Proportions of water and cereals

The main thing that needs to be observed in all the given recipes is the proportions for buckwheat porridge. The classic option is the ratio of cereal to water 1:2. It is allowed to increase up to 1:2.5. If you deviate from these values, the porridge will either be too dry, or, conversely, will remain liquid, which is why you will have to drain the water. Before that, you should immediately measure the required amount of grains and water. So you definitely can't go wrong. If you take about 200 g of buckwheat, you can get about 600 g of finished porridge.

Video:

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Buckwheat porridge has been a traditional Russian dish for centuries. Today, buckwheat recipes are also very popular and varied. Everyone knows that buckwheat porridge is good both as an independent dish and as a side dish. You can make a delicious breakfast and a hearty lunch from it. In addition, the benefits of buckwheat are difficult to overestimate. And in order to preserve all its benefits and taste, you need to know how to cook this cereal correctly.

To prepare any dishes with buckwheat or a light breakfast from this cereal, you must first boil it in water. This is where the question arises: how to make buckwheat porridge tasty, aromatic and crumbly? To do this, you need to maintain certain proportions of water and cereals, and know how long to cook buckwheat.

When preparing buckwheat porridge with water, salt and butter are often added to the dish, but we will consider a classic buckwheat recipe without additional ingredients. You can cook buckwheat in a saucepan or ladle - the choice here is only for your convenience. You can use a container with both thick and thin walls.

Ingredients:

— buckwheat 180 g

- water 360 g

Yield of finished dish: 450 g.

Cooking time: 30 minutes.

Buckwheat on water - step-by-step recipe with photos

Before using, we sort out the buckwheat and throw out spoiled and hard grains, otherwise they may negatively affect the taste and quality of the entire dish. Then the buckwheat must be washed under running water. In order to cook a dish correctly, you need to maintain certain proportions. Place the cereal in a saucepan and fill it with clean drinking water in a ratio of one to two. For example, for one glass of buckwheat we take two glasses of water. Place the buckwheat and water on high heat.

After five minutes, the water boils, after which it is necessary to reduce the heat to minimum and cover the pan with a lid, but not completely. Cook the buckwheat over low heat for 15 minutes. During this time, it will completely absorb all the water.

There is no need to stir the cereal further. Just leave the buckwheat in the pan, covered, for another ten minutes. It will steam and become very fragrant and crumbly. Only after this can the buckwheat porridge be mixed and served.

Today we shared with you information on how to cook buckwheat correctly. To do this, you just need to know the proportions of water and cereal, and how long the cooking process takes. As a result, you will get a simple and delicious dish that will definitely become part of your diet.

From buckwheat cooked in water, you can prepare a lot of tasty and healthy recipes - complete breakfasts, lunches and side dishes. In addition, buckwheat porridge with water is a real treasure for those who want to lose weight. In the article, Vedich talks about all the features of this technique and how to properly prepare buckwheat for a diet.

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