Step 1: prepare the buckwheat.

First of all, we spread the required amount of buckwheat groats on the kitchen table and sort through it, removing all the rubbish. Then we throw the buckwheat grains into a colander with a fine mesh and rinse thoroughly under cold running water from dust. We leave them in this form for 45 minutesto drain the remaining liquid.

Step 2: cook buckwheat porridge.

Then we put a small cauldron or a saucepan with chicken broth on medium heat and bring it to a boil.
After boiling, add salt to it to taste (if the broth is unsalted) and add buckwheat grains.
Reduce the temperature of the stove to a small level, cover the saucepan with a lid and cook the porridge until fully cooked. It will take about 15 - 20 minutes.

Step 3: prepare the vegetables.

We are not wasting time in vain, we are starting to prepare other important ingredients. Remove the skin from the onions, and remove the stalks from eggplants and peppers and gut the last vegetable from the seeds.
Then we rinse them under cold running water, dry them with paper kitchen towels, put them in turn on a cutting board and grind them.
Cut the onion into rings, half rings or cubes up to 5 millimeters thick.
Cut the eggplants and bell peppers into strips, cubes or free-form pieces up to 1 centimeter in size. We lay out the cuts into separate deep plates and proceed to the next step.

Step 4: fry and simmer vegetables.

Put a frying pan on medium heat and put 2 tablespoons of butter in it. When it melts and warms up, put the chopped onion in the oil and fry it until transparent, stirring occasionally with a kitchen spatula. After 2 - 3 minutes add eggplants, lettuce, salt and black pepper to taste.

Stew vegetables 8 minutes, stirring vigorously, and then remove them from the stove and cool. Also at this time we heat the oven to 180 degrees and grease the bottom and inner sides of the side of the baking dish with the remaining butter.

Step 5: preparing the fill.

Now we take 100 grams of hard cheese, cut off the paraffin crust from it and rub it on a fine grater directly into a deep bowl. Put sour cream there and pour in purified water. Stir these products with a tablespoon until smooth. You should get a sour cream-cheese semi-liquid mixture. Rub the rest of the cheese into a separate plate.

Step 6: we bring the dish to full readiness.

All the components of the dish are prepared, there is very little left, and you can enjoy the creation of your golden pens. Pour the fried vegetables into a saucepan with buckwheat porridge and mix everything until smooth.

Then we spread the resulting mixture into the prepared form, level it with a tablespoon so that it lies in an even layer, pour it over with sour cream cheese filling and sprinkle with the remaining grated cheese.

After that, we send the form to the preheated oven for 20 - 25 minutes... After the required time has elapsed, we put on kitchen potholders on our hands, take out the fragrant food from the oven and put the form on the cutting board, previously placed on the countertop. Using a spatula, divide the hot casserole into portions, arrange them on plates and serve.

Step 7: Serve the buckwheat casserole with eggplant.

Buckwheat casserole with eggplant is served hot as a main course. This yummy is served with sour cream or homemade cream. You can also sprinkle each serving with chopped dill, parsley or cilantro. Very often, such a casserole is used as a side dish for meat, fish or poultry dishes. Enjoy delicious and simple food!
Enjoy your meal!

The set of spices can be supplemented with any spices that are used during the preparation of vegetable dishes;

Butter can be replaced with vegetable oil;

You can add one beaten chicken egg to the sour cream cheese filling.

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Wash the eggplants, cut into 5mm thick circles. Put in a saucepan, lightly salt. Leave for 15 minutes to let the eggplant juice. Then we rinse them and drain the water. Fry the eggplants in vegetable oil on both sides until golden brown. We put it on a plate, set it aside for now.

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At this time, we will boil 3/4 cups of buckwheat in your favorite way. We should have a crumbly porridge.

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Let's go to the cheese sauce. Melt butter in a frying pan. Pour flour and, stirring continuously, heat it for about a minute. Constantly stirring our mixture, pour in hot! milk (leave a little to adjust the desired thickness). Bring the sauce to a boil, stir and simmer for a couple of minutes. Add grated cheese (preferably one that melts well). Stir until the cheese is melted. Add salt, pepper and nutmeg. The amount and presence of seasonings in a sauce is a purely personal matter. If necessary, pour in the remaining milk to obtain the desired thickness. Let the sauce boil for a minute - it's ready.

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There are more and more fans of vegetarian food in our country, despite the fact that heated debates around this technique do not subside. Not everyone agrees that vegetarianism is beneficial, especially in the harsh Russian climate. But be that as it may, dishes made from only plant products are gaining popularity. One of them, tasty and satisfying, is buckwheat with eggplant cooked in a slow cooker.

However, this dish will appeal not only to strict vegetarians and fasting people. After all, eating meat 3 times a day is also not entirely correct, and I think even the most notorious meat-eaters will agree with this. Buckwheat porridge with eggplants will help diversify the menu, saturate the body with valuable vitamins and microelements. Moreover, in a multicooker this dish is prepared easily and quickly.

Buckwheat recipe with eggplant in a slow cooker

What we need for cooking:

1. Eggplant - 2-3 pieces
2. Buckwheat - 1 glass
3. Onions - 1 piece
4. Garlic - a few cloves
5. Salt - 1 dessert spoon
6. Bay leaf - 2-3 leaves
7. Water or broth - 2 cups

How to cook eggplant with buckwheat in a slow cooker:

Cut one head of onion into cubes. Squeeze the garlic through a press, put them in a slow cooker. Put the diced eggplant on top.

Then we add the washed buckwheat.

Add salt and pour water to hide the buckwheat. You can use broth instead of water. To prevent the dish from turning out bland, you can add various spices. And don't forget to add the bay leaf.

We turn on the buckwheat mode and cook until the signal. As soon as the signal beeps, crumbly buckwheat with eggplant is ready. Put on a plate and serve for dinner. Enjoy your meal!

It turned out to be a rather tasty and low-calorie dish that can be eaten not only daily, but even during fasting.

The recipe for buckwheat porridge is unusual in that, in addition to the usual vegetables, feta cheese is added to the dish. The delicate texture of soft cheese perfectly sets off the bright taste of buckwheat porridge and juicy vegetables.

It is not necessary to use feta cheese in the recipe; any soft cheese, such as Camembert or Livaro, is perfect to taste.

And if you stick to a vegan diet, then replace tofu with soy cheese, after frying it in a small amount of vegetable oil with salt and allspice.

So, we need:

• 1 cup buckwheat groats (1 cup 200 ml.)
• 2 tbsp. vegetable broth or water
• 1 small eggplant
• 1 bell pepper
• 1 red onion
• 1 clove of garlic
• 2 medium tomatoes
• feta cheese, diced
• 1 bunch fresh green onions
• a bunch of fresh parsley
• olive oil
• salt pepper

For refueling buckwheat porridge:

• 1 tbsp. l. wine vinegar
• 1 tsp lemon juice
• 1/4 tsp dried thyme
• 1 clove of garlic
• 2 tbsp. l. olive oil

Cut the tomatoes, bell peppers, onions, garlic and eggplants into large cubes. Grease a baking sheet with vegetable oil and bake in foil until tender (until tender).

While the vegetables are cooking, rinse the buckwheat, add water or vegetable broth, salt and simmer over low heat. Finely chop the parsley and onion.

Prepare the dressing: finely chop the garlic or squeeze through a garlic press and mash with thyme. Pour in vegetable oil, lemon juice and wine vinegar. Season with baked vegetables and feta cheese.

Then mix the prepared porridge with vegetables and cheese, add salt and pepper to taste and sprinkle with fresh herbs.

Buckwheat risotto or buckwheat porridge with vegetables and cream cheese is ready. Enjoy your meal!

In the eggplant season, I suggest diversifying your "porridge" table with such delicious buckwheat!

• Eggplant - 300 g
• Vegetable oil (for frying)
• Onions - 200 g
• Salt to taste
• Sour cream - 200 g
• Buckwheat groats - 1 stack.
• Water - 2 stack.
• Mushroom powder - 1/2 tsp.
• Garlic - 1 tooth

Fill the Mistral buckwheat with water, add salt to taste, bring to a boil and cook for 2 minutes over high heat, 15 minutes over low heat, then turn off the stove and, without opening the lids, leave the buckwheat in the pan for another 15 minutes

In the meantime, fry the onions well in oil

As soon as the onion starts to golden, add to it the eggplants, cut into half rings, and fry together until the eggplants are browned

Remove from heat, add salt, sour cream, mushroom powder, chopped garlic and stir

Put the buckwheat on a plate and the sour cream-eggplant sauce on top. I assure you - it's incredibly tasty !!!

Buckwheat porridge for me is a childhood memory. Anyone who remembers the end of the 80s knows that there was, to put it mildly, not very good food in stores. And in the provinces this "not very" reached at times catastrophic proportions. As I remember now, in the store near the house, all the counters and racks were neatly filled with canned seaweed and sprat in tomato sauce. But to get the banal (by now) buckwheat was our problem. In order for it to appear on our table, my mother and I, I remember, went to the regional city and brought it from there. Or even in those days there was such a story as "food packages", which were given against a salary at work to parents. Usually this set consisted of a meager amount of a scarce product, to which two kilograms of any other products, as a rule, were not popular, were attached to it. And you could only buy a set. It was in such sets that buckwheat was bought, in the load to which everything was not offered! Now, of course, it is both scary and ridiculous to remember this, but, as they say, you cannot rewrite history, you cannot throw out songs from words. What was - what was. And all the same, no matter how difficult it was, I remember those times with warmth and nostalgia. And buckwheat in my mind still remains a kind of "fad", and I always keep a stock of it at home in memory of those difficult, but dear to my heart, times!