There is hardly anything more useful than buckwheat. And when you get tired of eating it with milk, it's time to switch to unsweetened supplements. Vegetables? Meat? Mushrooms? All this is amazingly combined with this cereal, but in fact it does not require any skills. A good option for both breakfast and dinner.

• 1 carrot;
• 260 g of buckwheat;
• 45 ml of oil;
• 0.5 l of water;
• 1 onion;
• 1 clove of garlic;
• 40 g butter.

Time: 45 min.

Calories: 151.

Method for preparing a side dish of buckwheat with onions and carrots:

1. Sort the grits from dirt and pebbles, then rinse it well under running water;
2. After that, pour the cereal into a saucepan and pour it with cold water, put on fire;
3. Fire should be medium. Cover the saucepan with a lid and let the liquid boil, and then salt the cereal;
4. Reduce the heat and let the water evaporate completely with the lid ajar. Then the buckwheat will be ready. Turn off the stove;
5. Peeled carrots must be grated, but can also be cut into small strips;
6. Remove the husk from the onion and chop it finely;
7. Pass the peeled garlic through the press;
8. Pour oil into the pan and add onion here, put on fire and fry for five minutes;
9. Next, add the carrots and continue to sauté for another five minutes;
10. Then cover with a lid and leave for another five minutes, while stirring is not necessary;
11. Open the lid after the time has elapsed and add buckwheat, garlic and a piece of butter here at the same time, stir, close the lid;
12. Cook for another three minutes, then turn off the stove. Serve with salted or fresh vegetables.

Fried buckwheat with onions and carrots in a pan

• 2 bows;
• spices;
• 2 carrots;
• 360 g of buckwheat;
• 45 ml oil.

Time: 30 min.

Calories: 236.

How to cook:

Buckwheat with mushrooms, onions and carrots

• 0.1 kg of buckwheat;
• 15 ml of oil;
• 40 g of onion;
• 5 g of seeds;
• 160 g of champignons;
• 60 g carrots.

Time: 35 min.

Calories: 140.

See also: How I lost 19 kg in a month and a half

Stages of cooking buckwheat:

1. The champignons, cleaned of litter, must be transferred to a saucepan and pour boiling water over them, and then put on the stove;
2. Put a frying pan next to it, warm it up and pour the cereal here;
3. Constantly stir the buckwheat so that it dries well. Need a variety that does not need washing;
4. Pour it into a bowl when it turns a dark brown color;
5. Then pour a little oil into the pan, warm it up;
6. The peeled onion should be finely chopped, and the carrots should be grated. Send both products to the pan;
7. Fry until golden;
8. At this time, boiled mushrooms must be pulled out of the broth with a spoon or sieve;
9. Add mushrooms to onions and carrots, mix, fry everything together for about three minutes;
10. At this point, if desired, you can add spices. For example, a bay leaf or cilantro;
11. Pour the cereal into the pan and pour in the broth from the mushrooms. You need to pour in not all, but in parts, so that the buckwheat has time to absorb;
12. Cook for about seven minutes and season with salt;
13. Serve with sunflower seeds on top. They can be warmed up a little in a pan in advance.

How to cook buckwheat with chicken and fried onions and carrots

• 0.2 kg of chicken;
• 2 g coriander;
• 0.4 l of water;
• 0.2 kg of buckwheat;
• 120 g carrots;
• 15 ml of oil;
• 1 bow.

Time: 1 hour

Calories: 117.

Cooking buckwheat:

1. From meat it is better to give preference to fillet. It needs to be washed and cut into small pieces, cutting off all excess films;
2. The onion freed from the husk should be finely chopped and sent to the pan, where the oil should be poured. Turn on the stove;
3. Start frying the onion so that it becomes transparent;
4. Rinse the buckwheat thoroughly and sort it out, and then put it to boil with the specified amount of water. You also need to salt a little;
5. Peel the carrot and cut it into small strips, send to the onion, sauté for about three minutes;
6. Then add the chicken pieces here. On medium heat, fry it until cooked, you can under the lid. At the end, add coriander and, if desired, paprika;
7. Cooking will take about ten minutes, the chicken will change color twice;
8. Divide the finished buckwheat in portions, add a piece of butter to it, and put the frying with chicken on top. If desired, sprinkle with herbs on top.

Recipe for multicooker

• 2 garlic cloves;
• 1 onion;
• 75 g butter;
• 220 g of buckwheat;
• 1 carrot;
• 15 g flour;
• 10 g greens.

Time: 1 h 25 min.

See also: How I increased my breasts by 2 sizes in 1 week

Calories: 290.

Cooking buckwheat with onions and carrots in a slow cooker:

1. Rinse the cereal, and if it is loose, then soak it in cold water for fifteen minutes;
2. Cut the peeled onion into cubes;
3. Carrots should be cut into strips, having previously cleaned it;
4. First, turn on the multicooker in the "Heating" mode, and when the bowl heats up, select the "Frying" mode;
5. Add butter, and when it has melted, pour onion here;
6. Sprinkle some flour on top;
7. After two minutes, you can add carrots and stir;
8. Peeled onion must be chopped and added to the rest of the ingredients;
9. Fry all the products until a uniform golden hue, and then add buckwheat here;
10. Pour in water up to the 1 liter mark;
11. Mix a little, salt, close the lid;
12. Select the "Extinguishing" or "Porridge" mode by setting the timer for thirty-five minutes. When the signal squeaks, do not immediately open, but hold for another fifteen minutes. After that, you can serve as an independent dish with herbs or a side dish.

Buckwheat with carrots and onions in a pot

• 0.5 pieces of carrots;
• 15 g sour cream;
• 15 g of oil;
• 120 g of buckwheat;
• 220 ml of broth;
• 0.5 onions.

Time: 1 h 10 min.

Calories: 127.

1. Wash the pot, dry it, and put a piece of oil on the bottom. During fasting, you can use margarine or vegetable oil, just a spoonful;
2. Peeled carrots must be cut into thin circles or semicircles;
3. And finely chop the peeled onion;
4. Rinse the grits and mix with carrots and onions in a common bowl, and then transfer this mixture to a pot;
5. Salt the broth and season it to your liking;
6. If desired, you can chop any greens and add it to the broth. And then pour this liquid mixture onto buckwheat in a pot;
7. You can put a spoonful of sour cream on top, or you can grate a little cheese;
8. Cover the pot with a lid and send it to a cold oven. Only then can you turn it on to medium heat. Cook for forty minutes, then serve directly in the pot.

Buckwheat with lamb and carrot roast

• 0.7 kg of buckwheat;
• 1 carrot;
• 0.5 kg lamb;
• 1 onion;
• spices for lamb.

Time: 1 h 20 min.

Calories: 244.

Cooking steps:

1. Rinse the meat and trim off any excess fat. Remove all moisture, cut into pieces. Maybe not too small;
2. Marinate the meat for half an hour in spices. It is better to use garlic, pepper, rosemary, coriander, cumin and salt are a must;
3. The onion, peeled from the husk, must be cut into half rings as thin as possible;
4. Peeled carrots should be cut into fairly large slices;
5. Take a saucepan, or better - a cast-iron cauldron, pour a little oil into it;
6. When it warms up, add onions and carrots here. The first should become transparent, and the second - soft;
7. Then add the lamb here and fry until all the liquid has evaporated, that is, the meat juice;
8. Cover and simmer for half an hour, you can add a little oil;
9. Rinse the buckwheat and add it to the rest of the products. Fill with water so that it is three centimeters higher than all the components;
10. Stew under the lid for another fifteen minutes, so that the cereal is completely cooked. Then you can serve immediately.

When buckwheat is cooked, it is advisable not to open or touch the lid. Water should be twice as much as buckwheat itself. Then it will not burn, it will absorb everything, increase in volume and it is not necessary to interfere with it as it cooks.

Laurel leaves should be added only at the end of cooking. But black peas, butter, a clove of garlic can be put immediately. The same applies to other seasonings, but it is better not to add herbs.

A good option would be to add dry mushroom powder, or just put one dry mushroom into the porridge during cooking, and then remove it. Of course, you can also try mushroom seasoning.

Useful buckwheat can be varied. She will not have time to get bored if you constantly try new dishes with her. Even a change in the usual seasonings will give completely new flavors. Such food will also be useful for children, especially since you can teach them to porridge in such delicious ways!

Proper preparation is a guarantee that buckwheat with onions and carrots will become a favorite dish of the whole family, and children are no exception. Porridge should turn out crumbly, fragrant, with a slight sweetish aftertaste. In general, you will lick your fingers.

What is the secret of success?

Firstly, the kernels of good porridge never stick together, forming lumps and an incomprehensible mass.

Secondly, boiled cereal smells amazingly appetizing of buckwheat, while it is additionally saturated with the aroma of fried onions and carrots.

Thirdly, careful execution and serving can make porridge a table decoration in a restaurant, not like at home. Bright vegetable colors - 100% attract the attention of tasters, awakening the appetite and desire to taste the dish.

How to achieve these three components of success? You just need to follow the guidelines below.

Strict adherence to the percentage of products, technology and cooking time will lead to a natural result. The porridge will turn out crumbly and reach the desired degree of readiness.
So, to cook 1 serving of cereals, you will need no more, no less, but exactly 2 servings of water. In case of underfilling, the porridge will be hard, rubbery. Conversely, an excess of fluid will lead to excessive boiling of the nucleoli, losing their shape and elasticity.

It does not matter whether the hostess pours buckwheat into cold or boiling water. It will not affect the result in any way. Salt is added to taste at the beginning of cooking. The average amount is 0.5-1 teaspoon without a slide per 1 cup of cereal.

Butter is put 3-5 minutes before buckwheat is ready. At the same time, it is not advisable to interfere with porridge. It is better to cut the butter into small pieces and spread over the entire surface of the pan.

Important! From the beginning of the boil to the removal of the dishes from the stove, buckwheat is cooked under a closed lid! Groats do not need regular stirring!

Vegetable Processing Secrets

Grinding

Surprisingly, the method of frying onions and carrots also affects the final result - the taste and aroma of buckwheat porridge.

The start of vegetable processing is standard. Both the onion and the carrot must be peeled and peeled, chopped with a knife, blender or grater.

In this case, onions are usually cut into quarters of rings, and carrots are turned into flakes, armed with a metal grater.

If the hostess sets a goal, she can chop the products into squares, bars or any geometric shapes using various nozzles for vegetable cutters.

Oil selection and heat treatment

frying

Oil for frying - at the discretion of the chef: vegetable or butter. It should be noted that the second option will give the vegetables a special flavor. It is better to stop there.

First you need to melt the butter in a pan. When a light foam appears on the surface of a light yellow liquid, bubbles, indicating sufficient heating of the product, pour onions and evenly distribute them over the bottom of the pan.

If squares, half rings, etc. became transparent, you can add carrots. After 2-3 minutes, roasting will acquire a pleasant orange-golden hue and an interesting aroma. Why? There was a partial distillation of essential oils into onions.

The softness of carrots, the partial appearance of ruddy crusts without sharp charring is a sign of roasting readiness.

Hot onion-carrot mass is added to boiled buckwheat porridge.

Extinguishing

If for some reason you have to avoid fried foods, onions and carrots can be stewed.

The beginning of the process is described above. Vegetables are crushed, fried in oil (fat), and at the end they add a little water, and preferably broth. Favorite spices and spices also do not hurt. With onions, carrots and buckwheat are successfully combined: cumin, turmeric, mixtures of spices such as Indian garam masala.

On a note! Flour is a different story. If you fry a tablespoon of the product in vegetable oil (literally grease the bottom of the pan with oil) and add it to the onions and carrots at the stew stage, you get a wonderful gravy.

Universal Recipe

There are actually countless variations of cooking porridge. But in general, the following key elements can be distinguished.
Compound:

• portion of cereal
• 2 servings of water
• large onion
• large carrot
• 1-2 tbsp vegetable oil
• 1 tbsp and 1 tsp. butter
• salt to taste.

Wash the buckwheat, pour cold water or boiling water over it, salt it, cover with a lid, cook over medium heat until the water is completely absorbed. Butter (1 tablespoon) divided into parts, spread on the surface of the finished porridge.

Peel the onion, cut into quarter-rings about 0.5 cm wide, pour into sunflower oil heated in a pan.

Peel the carrots, chop in the usual way, add to the onion after the latter becomes transparent. The fire is medium. Roasting should not burn, but you should not simmer foods at too low temperatures. In this case, the vegetables will turn out half stewed because of the carrot juice.

A minute before removing the pan from the stove, add a teaspoon of butter. The mass is gently mixed and poured into boiled porridge.

The dish can be served on the table, but it is better to let it brew for ½ hour, enrich with vegetable aromas and exchange flavor notes.

Buckwheat in a pot

A ceramic pot is an excellent utensil for cooking a dish based on buckwheat. This recipe for buckwheat with carrots and onions is additionally flavored with sour cream and cheese. If desired, mushrooms and greens are added to the main composition.

• cereals - ¼ of the volume of the pot
• ½ small carrot
• ½ small onion
• 15 g butter
• spices to taste
• broth - 2/3 of the volume of the pot
• a tablespoon of sour cream
• piece of cheese
• spices.

The bottom of the pot is smeared with vegetable or butter. Grind vegetables in a convenient way: on a grater or with a knife. The shape of the pieces is not critical: squares, rings, etc.

Washed raw cereals are mixed with carrots and onions, put in a pot, poured with meat or vegetable broth.

Cover the pot with a lid, put in the oven for 30 minutes. 5 minutes before the dish is ready, sour cream and grated cheese are added to the buckwheat.

On a note! Sour cream can be replaced with pieces of mushrooms. They will give buckwheat a special taste and aroma.

Buckwheat with vegetables and mushrooms

The recipe does not contain any special tricks. As part of the usual products:

• 1 glass of cereal
• 2 glasses of water
• 7-8 medium champignons
• 1 bulb
• 1 carrot
• frying oil
• salt.

As for the ratio of products, it is better to be guided by personal preferences. Some like more vegetables, others - mushrooms, others - cereals.

The general principle of preparing buckwheat according to this recipe comes down to cooking cereals as described above, as well as separately frying onions, carrots and mushrooms.

Mushrooms are washed, cut into small pieces (plates). Onions are cut into squares, carrots - in circles or grated. All individually fried in vegetable oil until a crust appears.

Ready vegetables and mushrooms are added to the porridge. Let the dish rest for about 20 minutes. You can set the table. Whether it is necessary to additionally cut the salad is everyone's business. This buckwheat porridge with carrots and onions is quite good without accompanying food and drinks.

That's all. Enjoy your meal!

A training video on cooking friable buckwheat in a slow cooker.

Buckwheat with onions and carrots can be served as a side dish for meat, but as an independent dish it is no worse. It is roasting that gives a faceless, at first glance, grits a rich taste. And now about how to cook buckwheat with carrots and onions on the stove, in the oven, and also in the microwave.

Classic recipe

This is a versatile cooking method. It is convenient to cook buckwheat with carrots and onions in a frying pan with high walls.

• a glass of buckwheat;
• 3 glasses of water;
• 2 carrots;
• 2 onions;
• 5 tablespoons of vegetable oil;
• salt.

1. Sort the buckwheat and lightly fry in a pan.
2. Pour boiling water over the cereal, add salt and cook for about 10 minutes over low heat.
3. Cut the onion into small cubes, grate the carrots and lightly fry in a deep frying pan in vegetable oil.
4. Transfer the porridge to a fryer, cover with a lid and leave to brew for half an hour.

Ready buckwheat with onions and carrots can be laid out on plates.

With minced meat and tomatoes

Ground beef is the best for this dish. Now you can buy this semi-finished product in the store, but it is advisable to cook it yourself.

• 0.4 kg of buckwheat;
• 0.5 kg minced meat;
• 3 tomatoes;
• 3 onions;
• 1 carrot;
• 3 tablespoons of tomato paste;
• vegetable oil;
• Bay leaf;
• ground red pepper;
• ground paprika;
• salt.

1. Peel the onion and cut it into small cubes. In a frying pan, heat the vegetable oil, heat it, put the onion and sauté for a few minutes until golden brown.
2. Send the minced meat to the onion in the pan, mix and fry the meat along with the onion.
3. Pour boiling water over the tomatoes and peel them off. Then carefully cut into small cubes.
4. Put a pot of water on the fire, bring to a boil, add bay leaf, salt, then pour buckwheat. Cook it until fully cooked.
5. Peel the carrot and grate it. Then send it to the pan with meat and onions and mix and fry until the minced meat is browned.
6. Add chopped tomato, tomato paste, salt, paprika, ground red pepper to minced meat, cover with a lid. Simmer over moderate heat for about five minutes. When the tomatoes give juice, open the lid and simmer uncovered until the sauce thickens for about five minutes.
7. Transfer the minced meat to buckwheat, mix, cover with a lid for a few minutes.

Arrange freshly prepared buckwheat with carrots and onions on plates. It is best to eat before it gets cold. Chopped herbs can be added to the plates.

In a slow cooker

Buckwheat with carrots and onions in a slow cooker will be prepared from the following ingredients:

• 1 medium sized onion;
• 1 small carrot;
• 300 g of buckwheat;
• vegetable oil;
• any ready-made seasoning suitable for buckwheat;
• salt.

1. Pour vegetable oil into the bowl - one should completely cover the bottom of the container.
2. Set the program "Frying" for 20 minutes.
3. Cut the onion into half rings and fry in oil for about two minutes.
4. Then throw the grated carrots into the bowl, pour out the seasoning and continue to cook with onions for another four minutes, stirring constantly, otherwise the frying may burn.
5. Buckwheat should be sorted out in advance, cleaned of debris, and slightly heated in a pan.
6. 13-14 minutes before the end of cooking, you need to put the cereal in the bowl and level it, in no case mix it with the roast. Buckwheat should be on top.
7. Pour water into the bowl of the multicooker in a thin stream to touch the cereal as little as possible. As soon as the water is two centimeters higher than the buckwheat, stop pouring and salt.
8. Close the miracle device with a lid, and now it remains only to wait for the buckwheat with carrots and onions to be ready. Make sure that the liquid does not evaporate ahead of time, so you will have to look into the slow cooker two or three times and add water if necessary.
9. When the "Frying" program is completed, set the "Heating" mode for 10 minutes, but no more.

Ready porridge served with meat or as an independent dish.

in a pot

• 0.5 carrots;
• 1/4 pot of buckwheat;
• 20 g of oil;
• 0.5 bulbs;
• 2/3 pot of broth (meat or vegetable)
• a small piece of cheese;
• a spoonful of sour cream;
• any condiments.

1. Cut or grate the carrots, cut the onion into small cubes.
2. Grains shift with onions and carrots and put in a pot.
3. Pour the broth, cover with a lid, put in the oven for half an hour.
4. Five minutes before readiness, remove the pot from the oven, put a spoonful of sour cream, sprinkle with grated cheese on top, and return to the oven again.

Buckwheat in a pot is served with leaves of fresh herbs. Mushrooms can be added to the dish if desired.

To cook crumbly and tasty buckwheat with carrots and onions, you need to follow the recipe and cooking time, not forgetting to follow the process:

• For one part of buckwheat you need to take two parts of water.
• It is advisable not to wash the buckwheat. It must be rid of debris and calcined in a pan.
• Salt must be added to the dish from this cereal at the beginning of cooking.
• Do not stir the porridge during the cooking process, it does not need it.
• Buckwheat after boiling should be cooked under the lid.

Preparation and processing of vegetables

You can cut vegetables in any way. Usually carrots are rubbed on a coarse grater, and onions are cut into quarters and halves of rings.

Most often, onions and carrots are fried separately in oil. The question may arise, which oil is better to use - vegetable or butter. Here everyone is free to proceed from their own taste. Both vegetable refined and creamy are suitable. In the second case, the porridge will acquire a pleasant creamy taste.

The frying should not turn out burnt, the pieces of onion and carrots should only turn golden, but not charred.

During the preparation of such a dish, you can safely use spices, such as turmeric or cumin.

Buckwheat porridge with onions and carrots in a pan is the best solution when you need to cook something quick, tasty and satisfying from a minimal, very budgetary set of products and a limited amount of time. Everything is prepared in just 20-30 minutes. Loose and very fragrant buckwheat with carrots and onions in a pan will be a great addition to, say, cutlets or salad. Or it can be served on its own - a complete and completely self-sufficient dish. If you are looking for a lean version of the dish, feel free to replace butter with margarine or vegetable oil. Rest assured, such a replacement will not make the dish worse.

Taste Info Second: cereals

Ingredients

• buckwheat - 1 tbsp. (250 grams),
• water (for cooking buckwheat) - 550 ml,
• carrots - 1 pc. (large),
• onion - 1 head (large),
• garlic - 5 cloves,
• salt - 2/3 tbsp. l. (or to your liking)
• ground pepper, seasonings, spices - at the discretion of the cook,
• butter (or margarine) - about 100 g.

How to cook delicious buckwheat with carrots and onions in a pan

Let's start with buckwheat. We measure the required amount of cereal and sort it out. The process is not as long and tedious as it might seem. Just a couple of minutes - and buckwheat is ready for further cooking. If you don’t feel like at all (or don’t have time) to sort through the cereal, you can take buckwheat in bags. Such buckwheat does not require any pre-treatment - it was immediately filled with water and boiled.

After a clean cereal, we immediately send it to a saucepan for cooking. It is advisable to take a saucepan that is suitable for cooking cereals - thick-walled or with a double bottom. Fill the cereal with water and put on the stove.

Immediately add salt to the pan and close the lid. First, cook the porridge at the maximum heating of the stove, after boiling - reduce to medium and cook until cooked (until the water has completely evaporated). As a rule, this takes about 20 minutes.

In parallel, we are preparing a roast for buckwheat. Onions, carrots and garlic will go there. We clean the vegetables, rinse them and dry them.

Now chop the vegetables: chop the carrots into strips (the size of the straws is up to you), chop the onion into cubes, finely chop the garlic or pass it through a press.

We heat the pan, throw in the butter, let it melt. Then we send for overcooking until only onions and carrots.

Next, add seasonings, spices, ground pepper to the vegetables - everything to taste and desire.

Close the lid and bring them to softness for (approximately) 10-13 minutes, after which add garlic to the pan.

By this time, buckwheat porridge should already be cooked. We warm the vegetables with garlic added to them for 3 minutes, then send the finished buckwheat to the pan.

Thoroughly mix buckwheat with vegetables, try and add salt, if necessary, cover the lid again and let the porridge brew for at least 10 minutes on the switched off stove. After the porridge can be served.

An even more simplified version can be used as an alternative to the above method. In this variant, raw buckwheat is added to the onion-carrot overcooking (previously selected and washed, of course), which is poured with water (the same volume is 550 ml) and stewed under the lid until the cereal is ready on medium heating of the stove. So buckwheat with onions and carrots in a pan is cooked on average 20-25 minutes. Garlic in this case is added 10 minutes before readiness. Then we also let the porridge brew for 10 minutes - and buckwheat with onions and carrots can be served.

Whatever method of cooking buckwheat with vegetables you choose, you will always get a very tasty, fragrant and crumbly porridge. Enjoy your meal!

A delicious and low-calorie option for a family dinner is buckwheat with carrots and onions. It can act as a side dish for any meat dish or become a separate dish.

Buckwheat with carrots and onions for garnish

One way to diversify a dish is to prepare an unusual side dish for it. This can be buckwheat with carrots and onions. For its preparation you will need:

• a glass of buckwheat;
• two glasses of water;
• two medium carrots;
• 2 medium onions;
• 2-3 garlic cloves;
• 1 tsp salt.

Cooking algorithm.

1. Sort out buckwheat.
2. Rinse thoroughly several times.
3. Transfer the buckwheat to a cooking container, pour water over it.
4. Place the pot on the stove and wait for it to boil.
5. Pour salt, turn off the heat and cover with a lid to leave for 30 minutes.
6. During this time, the cereal will completely absorb water, increase in volume.

1. Wash carrots.
2. Get rid of the peel.
3. Wash again.
4. Grate on a coarse grater.

1. Peel the onion from the husk.
2. Wash.
3. Chop on a cutting board with a knife.
4. Transfer to a plate.

1. Get rid of the garlic.
2. Rinse with water.
3. Chop with a knife.

1. Heat up the pan well.
2. Pour in sunflower oil.
3. Add onion, fry for 5 minutes, stirring.
4. Add carrots, stir, fry for 5 minutes.
5. Simmer covered for 5 minutes.
6. Add buckwheat and garlic, mix thoroughly.
7. Simmer under the lid.

Garnish is ready!

How to cook in a slow cooker

Cooking in a slow cooker saves a lot of time and effort. You do not need to ensure that the dish does not burn, stir it, constantly looking under the lid. Smart technology will do everything by itself.

This will require:

• 2 measuring cups of buckwheat;
• 4 measuring cups of water;
• 200 g carrots;
• 300 g of onions;
• 3 art. l. vegetable oil;
• spices to taste.

Cooking method:

1. Rinse the buckwheat with water.
2. Peel the carrots, chop with a grater.
3. Peel the onion, rinse with water, cut into cubes.
4. Pour oil into the container of the multicooker, place the vegetables.
5. Set the program "Frying" and fry, stirring, without closing the lid.
6. Throw in buckwheat.
7. Pour in water, salt.
8. Close the lid, set the "Rice / cereal" mode.
9. The process will take the time set by the program, it remains only to cut the salad.

With the addition of tomatoes

The taste of roasted buckwheat can be varied with tomatoes.

To create a delicious tomato-flavored side dish, you will need:

• 1 st. buckwheat;
• 2 tomatoes;
• 1 onion;
• 2 carrots;
• tomato paste to taste;
• spices;
• vegetable oil;
• 0.5 l of water.

Cooking:

1. Rinse carrots and onions, peel.
2. Cut each of the tomatoes, pour boiling water over and remove the peel.
3. Grate carrots on a coarse grater.
4. Cut the onion and tomatoes into cubes.
5. Pour oil into a heated frying pan, put the onion and fry until golden brown.
6. Add and fry carrots.
7. Add tomatoes to vegetable mixture and sauté.
8. Put the tomato paste into the water, independently determining the consistency, stir.
9. Pour buckwheat into the pan, pour the tomato mixture. Mix. Boil.
10. Reduce heat, cover the pan with a lid and simmer for 25 minutes.
11. When the liquid has evaporated, let it brew.

Enjoy your meal!

Cooking with frying in a pan

Many people love buckwheat porridge in a pan with vegetable fry. And there is no one who has never tried it.

Cooking Ingredients:

• 1.5 st. buckwheat;
• 3 art. water;
• sweet pepper 2 pcs., preferably in different colors;
• 2 carrots;
• 1 onion;
• 1 tsp salt;
• 5 st. l. vegetable oil;
• pepper to taste;
• spices.

Cooking algorithm:

1. Cook crumbly buckwheat porridge.
2. Prepare roast. To do this, chop the vegetables, fry the onion first, then the carrots, and only at the end the pepper.
3. Mix porridge with roast, salt, sprinkle with spices and herbs.

The dish is ready to serve!

Hearty buckwheat with meat and vegetables

To feed your family a nutritious full dinner, you will need:

• half a kilo of buckwheat;
• 1 liter of water;
• 1 large carrot;
• 3 medium onions;
• half a kilo of meat;
• seasonings;
• 1 sweet pepper.

Cooking scheme:

1. Chop the meat into medium-sized pieces.
2. Fry in a pan.
3. Pour a little water and simmer until soft (for beef, this time will be about one hour).
4. Cut vegetables into cubes.
5. To the meat, from which the liquid has already evaporated, add onions, carrots and peppers in this sequence with an interval of 5 minutes.
6. Simmer over low heat for 10 minutes.
7. Pour buckwheat and pour 4 cups of boiling water, salt.
8. Bring the mixture to a boil, close the lid and simmer for half an hour.
9. Mix.

Can be served at the table.

Components:

• 0.5 kg of buckwheat;
• 4 tbsp. water;
• 5 st. l. refined oil;
• 2 bell peppers;
• 1 carrot;
• 3 tomatoes;
• 3 onions;
• champignons 250 g;
• seasonings.

Step-by-step instruction:

1. Rinse the mushrooms, chop at your discretion.
2. Peel vegetables and cut into cubes.
3. Fry onions and carrots in a pan.
4. Then add tomatoes and peppers, simmer a little.
5. Separately, fry the mushrooms over high heat until crispy.
6. Mix mushrooms with vegetables.
7. Pour buckwheat, pour 4 cups of boiling water. Salt and pepper.
8. Simmer on moderate heat for ¼ hour.

Any of the presented recipes is easy to prepare, healthy and versatile. It can be combined with any salad and main dish.