Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people who restore strength and health after illness. After all, it is not for nothing that it is called the queen of all cereals, it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful trace elements. Buckwheat is simply saturated with rutin, which is the strongest antioxidant, it strengthens capillaries, blood vessels, enhances the action of other vitamins.

Buckwheat porridge - general principles and methods of preparation

Buckwheat belongs to such rare products, which, being very useful, are also very tasty. Pilaf, kissels are prepared from buckwheat, pancakes or pancakes are baked, and of course delicious cereals are cooked. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal, you need to take two parts of the liquid. Put more butter in the finished porridge. It will become so tasty that no additives are needed. Or mix it with milk and sugar. If there are special picky eaters, they can be appeased by adding meat, stew, chopped hard-boiled eggs, fried onions, liver or mushrooms to buckwheat porridge.

Buckwheat porridge - food preparation

To clean buckwheat from litter, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the grits are fried before cooking. Then it acquires a pleasant specific taste.

Buckwheat porridge - the best recipes

Recipe 1: Loose Buckwheat Porridge

This is a way to prepare an unusually delicious buckwheat porridge. As a base. And already it can be mixed with your favorite ingredients - milk, mushrooms, eggs, or consumed just like that, with a good piece of butter.

Ingredients: 1 cup of buckwheat, 2 cups of water, 1 teaspoon of salt and butter.

Cooking method

Measure the cereal, sort it out, clearing it of debris and spoiled grains. Next, buckwheat must be washed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and let the excess moisture soak.

Then put buckwheat in a frying pan and calcine-fry, stirring, until the groats become golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to coals, it is not necessary to keep it for a long time. You can not fry the cereal, but it is the fried core that gives the taste of porridge a pleasant and piquant shade.

Melt the butter in a saucepan (do not heat, but melt over low heat). Add salt and fried buckwheat, mix everything. It is not necessary to fry, just make sure that each grain is covered with oil, pour hot water. As soon as it boils, reduce the fire to a minimum, cover the pan with a lid and simmer for 15-20 minutes, absolutely not interfering with the cooking process. Those. open the lid and stir the porridge is not necessary. It turns out that the porridge is not cooked in water, but steamed. When all the water boils away, the porridge is ready. Add oil and serve.

Sometimes it happens that the time is up, the porridge is ready, but the water is still left - it gurgles merrily and is not going to evaporate. Then remove the lid, add a little fire and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).

Recipe 2: Buckwheat porridge in a thermos

You can call this method of cooking in different ways - for the lazy, very busy, or something else, but the fact remains: you don’t need to stand at the stove and cook porridge. Pour a thermos at night, and in the morning have breakfast with hot delicious porridge. Just don't forget to put butter on the plate. Try it, maybe you will like porridge according to this recipe the most. Buckwheat is taken in any quantity, be guided by your appetites and the size of the thermos. Just stick to the proportion - take 2 parts of water for 1 part of buckwheat.

Ingredients: buckwheat, water, salt, butter

Cooking method

Sort the grits, rinse well and put them in a thermos. Add salt - about a teaspoon per half liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Fill the cereal in a thermos with boiling water (boiling water) and tighten the lid. All.

Recipe 3: Buckwheat porridge with mushrooms

Mushrooms are a fairly popular addition to buckwheat porridge. They are pre-fried in butter or vegetable oil along with onions and mixed with ready-made porridge or boiled with cereals.

Ingredients: 1 cup buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.

Cooking method

Clean and finely chop vegetables. Fry until the onion acquires a beautiful golden hue. Mushrooms cut arbitrarily - lengthwise, across, quarters or slices and add to the pan to the onions and carrots. Fry for five minutes.

Sort out the grits, remove debris and rinse with water. Put buckwheat in a saucepan, pour water (any - cold or hot), add salt, mushrooms with carrots and onions, let it boil. Then reduce the heat to a minimum, cover and simmer until all the liquid boils away - about 20-30 minutes. Do not interfere with the porridge in the pan, only periodically come up to check the water level so as not to miss the moment of boiling. Mix the cooked porridge and serve.

Recipe 4: Buckwheat porridge in pots

Men rub their hands happily, few of them will refuse such a porridge, because it is with meat. You can add pork, veal or poultry meat. In 1 standard pot (0.5 l), 100 g of buckwheat (half a glass) is placed and a glass of water (200 ml) is poured. This option of serving porridge can be offered to guests for hot. Count 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per 1 person.

Ingredients: buckwheat, water, salt, onion, carrot, bay leaf, pepper, meat, butter and vegetable oil.

Cooking method

Cut the meat into arbitrary pieces of small size and fry until a beautiful crust. Add finely chopped carrots and onions to the meat and fry all together for about five minutes until the vegetables are browned.

Arrange the sorted and washed cereals in pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, pour water and spread meat and vegetables on top in equal portions in all pots. Cover with lids, put in the oven. A gap must be left between the lid and the pot so that the steam can escape freely and the water does not splash.

Important: put the pots only in a cold oven, let them heat up gradually. As the water boils, the gas can be reduced to 180-200C and boil for about 40 minutes.

To make the porridge especially tasty, it is necessary to use the highest quality cereals, not crushed, from whole grains. For this, the unground is best suited - a variety of buckwheat with the largest grains.

Sort out the cereal. Even if you buy an expensive product, there is a chance that it will contain plant debris. So do not be too lazy to look through the buckwheat and remove all foreign elements.

Step 2

Wash the buckwheat. It is enough to do this a couple of times under running water until the liquid becomes clear.

Step 3

Ignite the cereal in a dry frying pan, stirring constantly. This is necessary so that the buckwheat is crumbly and more fragrant.

Set the fire to a small one and do not overdo it: as soon as you feel a pleasant buckwheat aroma, proceed to the next step. As a rule, 3-4 minutes is more than enough.

Step 4

Put the cereal in a saucepan with salted water. Water should be twice as much as buckwheat. In order not to be mistaken, use the same measuring cup for cereals and water.

The best option for cooking buckwheat is dishes with a thick bottom. It provides the optimal amount of steam, which is responsible for cooking porridge.

Step 5

Bring the water to a boil and remove the foam with a slotted spoon. Then turn the heat down to low and cover the pot with a lid. Boil buckwheat for 12-20 minutes. At this time, it is better not to open the pan and do not stir the porridge. Otherwise, you can violate the temperature regime.

Step 6

Check the readiness of buckwheat by running a spoon along the bottom. If there is no water there or the porridge already sticks to it a little, then it can be removed from the stove.

Step 7

Add a piece of butter or ghee to the buckwheat. Then cover the pan with a lid, wrap with towels and let it brew for 15-20 minutes. So the porridge will be even more tender.

Step 8

Enjoy!

1. To speed up the cooking process, soak buckwheat a couple of hours before cooking. It absorbs water and cooks much faster.
2. Cooking buckwheat porridge in milk takes 10-15 minutes longer than in water. You can also boil buckwheat in water, and only then add warmed milk to it and cook until the liquid has completely evaporated.
3. If you cook porridge in, follow the same sequence of steps as with the traditional method. The mode you need is "Buckwheat". If not, try using the "Rice" or "Milk porridge" modes.

Do you know other secrets of making perfect buckwheat porridge? Tell us about them in the comments.

Culinary community Li.Ru -

Buckwheat dishes

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The recipe for a goose in the oven with buckwheat is a kind of Russified version of a dish that is traditional in many European countries. Preparing goose with buckwheat is simple, but it turns out - an excellent dish.

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Buckwheat is a unique product that is simply indispensable in our diet. It is inexpensive and at the same time useful, and with at least a small degree of culinary skill it is also very tasty, which is why buckwheat diets and fasting days on buckwheat are so popular. This cereal is perfect for those who monitor their weight and health in general.

Buckwheat contains a large amount of nutrients, especially a lot of iron, phosphorus, calcium and iodine. Buckwheat also contains a number of vitamins: B1, B2, B6, PP, P. Being a complex carbohydrate, buckwheat is digested for a long time by the body, thereby prolonging the feeling of satiety. In addition, buckwheat is very useful for digestion and helps cleanse the liver, as well as strengthens capillaries and helps fight mild depression.

To make buckwheat even tastier, you can use various side dishes. So, mushrooms, meatballs, stewed beets are perfectly combined with buckwheat porridge. You can just add sugar to the finished buckwheat. Then you will get classic buckwheat porridge, but very tasty and incredibly healthy.

From this article you will learn how to properly cook buckwheat and observe the right proportions. We will tell you how to cook buckwheat in water and milk, and also describe simple and affordable ways to cook buckwheat in a microwave and a double boiler.

Classic buckwheat recipe

Measure the required amount of buckwheat, about a third of a glass per person. Sort the cereal and remove debris from it. Then rinse it thoroughly.

Transfer the cereal to a saucepan, pour the required amount of water there and salt to taste. Water should be twice as much as cereals. After boiling, reduce the gas to a minimum and cover the pan with a lid. It is important that the required temperature is established inside.

After 10-15 minutes, check the buckwheat for readiness. The cereal should be soft and crumbly, the water should evaporate completely. Usually buckwheat is cooked for about 20 minutes.

When the buckwheat is ready, put 50-60 grams of butter in the porridge and mix. Then the porridge will be soft and rich. Bon appetit.

Buckwheat: calories and nutritional value

Cooking buckwheat in milk should be the same as in water. The main thing is to ensure that the milk does not boil away during cooking. You can first boil the cereal in water, and at the end add milk and cook for another 5-7 minutes. You need to cook the cereal until the milk is completely digested. Then the porridge will be rich, tasty and soft.

In what proportions to cook buckwheat?

Buckwheat is cooked based on the proportions of 1x2. So, a glass of cereal must be poured with two glasses of water or milk. To cook delicious buckwheat porridge, you must remember that the volume of cereals doubles during cooking.

Therefore, carefully calculate how much buckwheat you will need. So, one glass of dry buckwheat is enough for three servings, and half a glass is enough for two people.

In order for buckwheat to cook faster, you can, after washing the groats, soak it for several hours. The cooking time is thus shortened by about half. This method is very convenient for housewives. So you can soak the cereal overnight, and cook it in the morning. The cooking process will then take quite a bit of time.

For cooking buckwheat, be sure to use a pan with a thick bottom. This will allow the steam to accumulate and be held inside. But it is steam, and not water itself, that is most important for making delicious buckwheat.

It is important to measure water with the same glass as the cereal. Then you can keep the proportions of water and cereals in the dish.

To make buckwheat more crumbly, you can pre-calcinate it in a cast iron. However, you need to carefully monitor that the buckwheat does not start to "shoot" from too high a temperature.

Buckwheat porridge with mushrooms

Do not put the oil during cooking, as it is digested and forms harmful enzymes. Porridge will be tastier if you add oil to ready-made crumbly buckwheat.

It is also more useful to cook buckwheat with water rather than milk. It is better to add milk to ready-made porridge, preheating, or in the last minutes of preparing porridge.

When cooking, buckwheat is not supposed to interfere. This reduces the level of steam inside the pot. And accordingly, it increases the cooking time of buckwheat.

To test the readiness of buckwheat, carefully lower the spoon into the pan and run along the bottom. If the cereal began to stick a little to its surface, then the porridge is ready.

Uzbek buckwheat pilaf

When the buckwheat is ready, it is better to combine it with oil, cover with a towel and let stand for 10-15 minutes. Groats will become soft and tender, and buckwheat porridge will turn into a real culinary masterpiece.

Recipe for buckwheat in the microwave

The cereal should be placed in a saucepan with a volume of at least 2 liters for the microwave and pour boiling water. Salt to taste. Cover with a lid and put in the microwave, set the maximum temperature (until boiling). After boiling, mix the cereal and cook without a lid for another 4 minutes.

Then mix again and cook for another 4 minutes. After that, we take out the pan, the water should have already evaporated. If all the water has not evaporated, then it can be drained, and if the cereal has not yet been cooked, then you can put it on for a few more minutes. In the finished dish, add butter, sugar to taste.

Recipe for buckwheat in a double boiler

This method is most convenient if you want to cook tasty and healthy buckwheat, while spending a minimum of effort. The steamer will do everything for you, while you can do something else.

You need to pour the cereal into the rice container, which is attached to the double boiler, and fill it with water, exceeding the volume of water by 1.5 times! There will be enough steam inside, and excess liquid will only complicate the cooking process.

It is better to salt after the readiness of buckwheat, as it can be salted.

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Sort the buckwheat thoroughly, then rinse in several waters. Dry. Now most buckwheat producers insist that their cereals do not need to be sorted out 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 brown, 4-5 minutes. Pre-frying the cereal makes it more fragrant and crumbly, and also reduces cooking time.

Boil lightly salted water in a large saucepan. The proportion of water and cereals is always the same: for 1 part of buckwheat, 2 parts of water. Pour 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. Today, this luxury is rarely available to anyone. But there is a great way to do something similar. Boil 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.