Buckwheat porridge with vegetables. How to cook buckwheat porridge. Ten Simple Tips Buckwheat Smudge

Buckwheat porridge is certainly one of the most beloved and favorite cereal dishes on the Russian table. Buckwheat is not only rich in various trace elements necessary for a person, but also contains less carbohydrates than other cereals. Therefore, it is a dietary food. You can cook buckwheat porridge so that it is crumbly. And you can make a messy porridge, which is especially useful for children and pensioners.

You will need

• For the first recipe:
• - 1 liter of water;
• - 1 glass of cereals;
• - salt and butter to taste.
  For the second recipe:
• - approximately 0.5 cups of cereals;
• - 3/4 cup of water;
• - 1.5 cups of milk;
• - salt;
• - butter and sweet sand to taste.

To cook buckwheat porridge from whole groats (unground kernels), before making the groats, you need to sort out the groats, scattering them in a thin layer on the table or on a large board. Remove random foreign particles, also grains in hard black scales.

Pour a liter of water into the pan, bring to a boil over high heat. Salt boiling water, pour in the sorted buckwheat, reduce the heat to low and cook, stirring occasionally, until the porridge is ready.

Take the pan off the heat, try the porridge. Salt as needed. Put a small piece of butter, stir, cover the pan with a lid and wait 15-20 minutes for the porridge to evaporate. You can, of course, be able to serve porridge immediately after production, but then its taste properties will be worse, so you should not save time. If you wish, you can season the finished porridge with finely chopped onions, fried to a golden brown in vegetable oil, the dish will turn out to be more satisfying. You can close the pan with some dense material, for example, a cotton blanket, or put it in a warm oven. Then the porridge will turn out especially tender and savory.

To cook buckwheat porridge from crushed cereals (done), pour buckwheat into a saucepan, pour boiling water, put on moderate heat. Wait until all the water is absorbed by the cereal, add a small piece of butter, stir and pour in the milk heated almost to a boil. Reduce the heat to low, cook until the cereal is ready. Salt to taste, if desired, add a little more sweet sand. Remove from heat, cover and leave to evaporate, as in the previous recipe. Buckwheat porridge is very good as an independent dietary dish, but it is also perfect as a side dish for many meat, fish or poultry dishes.

Buckwheat contains fewer carbohydrates compared to other cereals, in addition, it is a rich source of protein, iron and amino acids, which is very beneficial when dieting.

You will need

• Smear with milk (sugary):
• 0.5 cups of buckwheat;
• a glass of water and milk;
• 2 tbsp Sahara;
• salt on the tip of a knife.
• Smear from the prodela:
• 3/4 cup buckwheat;
• glass of water;
• 2 glasses of milk;
• melted butter.
• Simple old recipe:
• 1 cup buckwheat;
• 1 liter of water;
• salt.
• Smear in a pot:
• 0.5 cups of buckwheat;
• 1.5 glasses of water;
• 1 bouillon cube (preferably mushroom or vegetable);
• vegetable oil.

Instruction

1. Smear with milk Pour the water into a saucepan, bring to a boil, add salt, add buckwheat and cook on the lowest heat under the lid until the buckwheat swells and absorbs all the water. After that, pour in the milk, put the sugar and cook for a few more minutes under the lid. Set the pan aside and let it sit for 10-15 minutes. Ready porridge put butter.

2. Pour over boiling water and cook over medium heat under a lid until it swells and absorbs all the water, salt. Add ghee, pour in hot milk and boil for another 5-10 minutes. Porridge can be both salty and sugary, for this, instead of salt, put 2 tbsp. Sahara. Add butter before serving.

3. Primitive old recipe Take a medium saucepan, pour in water, bring to a boil, salt, add cereal, reduce the fire to the weakest, cover with a lid. Stir occasionally while cooking. Ready porridge remove from heat, add butter, stir and leave to “reach” for 10 minutes.

4. Smear in a pot Pour a little vegetable oil into the bottom of a clay pot. Pour in buckwheat, fill with water, crush the bouillon cube to taste and mix well. It is allowed to heat the water in advance so that the dry seasoning dissolves perfectly. Preheat the oven to 200 degrees. Cover the pot with a lid and put in the oven for 10 minutes, then remove, stir. Reduce the temperature to 170 degrees. leave porridge in the oven until cooked (until the water is absorbed), it is allowed to stir occasionally. This porridge has a special, oven taste and smell. It is allowed to add fried mushrooms or browned mixture of carrots and onions.

Buckwheat, or buckwheat, is a whole “pantry” of protein, minerals, soluble fiber and other useful and nutritious substances. A light nutty flavor, delicate design make buckwheat porridge an appetizing addition to many dishes. Buckwheat is served with mushrooms and caramelized onions, piglets and lamb side are stuffed with it, soups are cooked with it and eaten easily, with sugar and milk. It is not difficult to cook buckwheat groats and this can be done by several methods.

Instruction

1. Buckwheat, like rice, is boiled in a ratio of 1: 2, where two glasses of water are brought to one glass of cereal. A share sufficient to feed an adult is obtained from 1/2 cup of cereal.

2. Before cooking, the cereal is washed. Previously, it was also possible to sort it out, but modern special packaging technologies separate not only pebbles and garbage, but even broken grains. Buckwheat, peeled from the husk, but whole or from slightly chopped grains, is called the core. If it is pre-treated with steam - steamed - then this is a quick-cooking kernel. Chopped grains go to buckwheat or cut, it can also be fast-cooking. Porridge, properly cooked from the core, will be crumbly, grain to grain. Porridge from the prodela turns out to be more similar to oatmeal - “squishy”.

3. In order to reveal the nutty smell and taste of the kernel, it is recommended to fry the cereal before cooking in butter or vegetable oil. So the grains will be more of a beautiful, golden chestnut color, and the porridge will cook faster.

4. Pour into a saucepan twice as much water as you plan to boil the cereals and bring to a boil. Melt 2 tablespoons of butter in a frying pan over medium heat, add buckwheat and, stirring constantly, fry it for 3-5 minutes. Reduce the heat under boiling water to a minimum and pour buckwheat into it, cover and simmer for 10-15 minutes if the cereal is fast-cooking, or 30-40 if the core is ordinary. Loose buckwheat porridge, like rice, does not interfere during cooking. If you pour the right amount of water into the cereal, it will not burn.

5. Prodel is not fried before boiling. In order to cook porridge from chaff, the groats are put in boiling water or hot milk and boiled like oatmeal, stirring. Prepared "slurry" in 10-15 minutes.

Useful advice
If you want to have breakfast with warm porridge, and there is no time to cook it, easily fill the core with boiling water, in the same proportion (1 to 2), close the lid tightly, wrap it in several towels, or even put it under the pillow, and leave it on night. In the morning you will have warm crumbly buckwheat porridge.

Delicious buckwheat porridge with mushrooms is a classic style. In a slow cooker, this dish will turn out to be extremely appetizing. But it is allowed to give buckwheat a non-standard, piquant taste if you add dried basil.

You will need

• - 2 cups of cereal
• – 4 glasses of water
• - 300 grams of frozen or fresh mushrooms
• - 2 onions
• - 3 tablespoon vegetable oil
• - 1 teaspoon dried blue basil
• - salt and pepper to taste, other dried herbs are allowed

Instruction

1. Cut the mushrooms into thin slices, and chop the onion into half rings. Pour vegetable oil into the multicooker bowl, then put the onion. Turn on the "Frying / Vegetables" program for 15 minutes when frying the onion, it's cooler to stir it occasionally.

2. When the onion becomes slightly golden, add chopped mushrooms, continue to fry everything together. After that, put scrupulously washed buckwheat, finer core, basil, salt and pepper in a multi-bowl. Mix everything well.

3. Turn on the "Porridge" program, set the time to 40 minutes. Close the lid and cook, do not stir well. When the program is over, keep the porridge for about 15 minutes under the lid so that it evaporates and becomes even more appetizing.

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Useful advice
Cooler than anyone, white mushrooms are suitable for making such porridge, it is allowed to use champignons. If you only have dried mushrooms, it's okay: they primitively need to be soaked for 2 hours.

Useful advice
For mashing, as usual, they take prodel, but it is inferior to the core in taste. Buckwheat is a good side dish for meat and liver dishes.

Buckwheat porridge on the water is a dish, although simple, but very healthy and tasty. If desired, dried fruits and nuts, spices and sugar can be added to such a porridge. Buckwheat cooked with meat comes out very appetizing. Due to the fact that this cereal does not contain gluten, it can even be prepared for babies as complementary foods.

How to cook buckwheat on water?

Cooking buckwheat porridge on water is very simple, no one has any difficulties with this. The proportions of buckwheat and water during cooking can be different, it depends on what kind of porridge you want to get as a result - crumbly or viscous slurry.

1. Before cooking any porridge, the cereal is sorted out and washed well.
2. To obtain crumbly porridge, the proportions of cereals and water should be 1: 2.
3. When cooking viscous porridge-slurry for 1 part of cereal, you can take 3 or 4 parts of water, depending on how thin the porridge you want to get.
4. Prepared cereals are recommended to be poured not with cold, but immediately with hot water.

Loose buckwheat porridge on the water is a wonderful side dish that will be a good addition to meat dishes and vegetable salads. To improve the taste of the finished porridge, it is recommended to fry the cereal in a dry frying pan before cooking until a pleasant nutty flavor is obtained. After cooking, it is better to wrap the porridge so that it is worn out.

Ingredients:

• buckwheat - 1 cup;
• water - 2 glasses;
• salt;
• butter.

Cooking

1. Boil water, add salt, pour buckwheat.
2. After boiling, reduce the fire and cook under the lid until the liquid evaporates.
3. Wrap the pan in something warm and leave for another 20 minutes.
4. When serving, add a piece of butter to each plate.

Buckwheat porridge on the water - recipe

Viscous buckwheat porridge on the water is an excellent dish for diet food. To get porridge-slurry, it is better to use not brown fried cereals, but the so-called "green" buckwheat. This product retains a maximum of useful substances, and viscous porridge from such cereals turns out to be especially tasty.

Ingredients:

• buckwheat - 100 g;
• water - 400 ml;
• salt, sugar, butter - to taste.

Cooking

1. Pour 300 ml of boiling water over the grits, put salt, sugar and cook on low heat for half an hour.
2. Pour in the remaining water and boil under the lid for another 15 minutes.
3. Oil is added to the finished porridge.

Buckwheat porridge on the water for a child

- An excellent option for complementary foods, because this cereal is considered hypoallergenic. Before cooking porridge for the baby, the cereal is carefully sorted out so that there is no debris left in it. Buckwheat flour should be poured only with cold water, hot lumps may form.

Ingredients:

• buckwheat - 1 tbsp. a spoon;
• water - 100 ml.

Cooking

1. Buckwheat is washed, dried, loaded into a blender and ground to a state of flour.
2. Pour buckwheat flour with water, stir and cook over low heat.
3. Buckwheat porridge for babies on the water in 7-8 minutes will be ready.
4. During the entire cooking period, porridge should be well stirred.

Buckwheat porridge from prodel on the water comes out more tender than the one that was cooked from whole grains. Prodel or, as it is also called, a cut is the same groats, but detailed. Prodel porridge is considered a diet food dish and is great for children. The recipe contains the basic cooking option. If desired, you can add milk, fruits to the porridge, or simply serve it with butter and sugar.

Ingredients:

• buckwheat - 1 cup;
• boiling water - 2.5 cups.

Cooking

1. The preparation of buckwheat porridge on water begins with the fact that the buckwheat is thoroughly washed, poured with boiling water and brought to a boil.
2. After boiling, reduce the fire, cover the pan with a lid and cook until tender.

Buckwheat porridge on the water with meat is not only very appetizing, but also a very nutritious and satisfying meal. Here is the recipe for its preparation with pork. You can use other meats: with beef, chicken or turkey, it will also be very tasty. The best addition to this dish would be a salad of fresh vegetables.

Ingredients:

• buckwheat - 400 g;
• pork - 400 g;
• onions, carrots - 150 g each;
• water - 1 liter;
• oil, salt, spices.

Cooking

1. Pork is cut into pieces and fried over high heat until golden brown.
2. Shredded vegetables are fried separately, and then added to the meat.
3. Pour in boiling water and simmer for 20 minutes covered.
4. Add buckwheat, salt, pepper.
5. After boiling, the fire is reduced, buckwheat porridge on the water will be ready when all the liquid has evaporated.

Buckwheat porridge with water and milk - recipe

- a simple dish known to everyone since childhood. You can just boil the cereal and stir it with warm milk, but it will be much tastier if you boil the buckwheat a little in milk. If desired, honey can be added to the finished porridge instead of sugar, but it is better to put it in a slightly cooled dish in order to preserve the maximum of vitamins.

Ingredients:

• buckwheat - 1 cup;
• water, milk - 2 glasses each;
• butter - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• salt - a pinch.

Cooking

1. Washed buckwheat is put in boiling water, after boiling, salt is added and boiled over low heat for about 20 minutes.
2. Pour milk, bring to a boil again, boil for 5 minutes, put butter, sugar to taste, stir and turn off.

The recipe for delicious buckwheat porridge on the water, presented below, is a vivid example of the fact that porridge will not be insipid and boring if it is cooked with various dried fruits and nuts. In this case, buckwheat should not be crumbly, it will be tastier if it turns out to be viscous. Therefore, you need to take not 1.5 cups of water, but 2 or even a little more, because dried fruits will also absorb some of the liquid.

Ingredients:

• buckwheat - ¾ cup;
• dates - 1 cup;
• almonds - 50 g;
• dried apricots - 5 pcs.;
• dried figs - 2 pcs.;
• butter;
• cardamom, cinnamon;
• water - 2 glasses.

Cooking

1. Dried fruits are washed and soaked for half an hour in warm water.
2. The washed group is mixed with dried fruits and nuts, poured with water and boiled over low heat.
3. After 20 minutes, buckwheat on the water with dried fruits will be ready.
4. Spices and butter are added to the finished porridge to taste.

Buckwheat porridge on water without cooking

On the water, described below, someone may be surprised. Everyone is used to the fact that buckwheat porridge needs to be boiled, but it turns out that a tasty and healthy side dish can be prepared without cooking. To do this, you only need to pour boiling water over the cereal and wrap it well. With this preparation, the maximum of vitamins is preserved in the cereal.

Ingredients:

• buckwheat - 1 cup;
• boiling water - 2 cups.

Cooking

1. The cereal is washed until transparent.
2. Buckwheat is poured with boiling water, wrapped and left for 2-3 hours.

Buckwheat porridge on water can be cooked not only on the stove, but also in the microwave. Moreover, with the second option, cooking time will be spent less. The recipe indicates the cooking time in the appliance with a power of 1000 watts. If the power of the device is less, then the time spent on cooking will increase slightly.

Ingredients:

• boiling water - 2 cups;
• buckwheat - 1 cup;
• salt - 1 teaspoon.

Cooking

1. Cooking buckwheat on the water begins like this: the washed groats are visited in a saucepan, poured with boiling water, salted.
2. Cover the container with a lid and put it in the microwave.
3. At a power of 1000 W, cook for 4 minutes.
4. Next, the lid is removed, and at a power of 600 W, cook for 8 minutes.
5. Stir the porridge and cook for another 2 minutes at the same power.

Cooking buckwheat porridge on water is also possible in a slow cooker. This modern kitchen assistant makes the life of housewives very easy, because it does part of the work for them. You just need to rinse the cereal, place it in a bowl and select the desired program. Then the multicooker will do everything by itself, while the porridge will not burn, will not boil away, but it will turn out fragrant and very appetizing.

As you know, buckwheat, when eaten, has a positive effect on the body. So, it is a very important source of iron, protein and amino acids. By the way, this cereal is great for people on a diet. Buckwheat porridge recipe which will be presented below, you will like it!

For the milk slurry with added sugar, you will need the following ingredients:

1 glass of buckwheat;

2 tbsp. water and the same amount of cow's milk;

4 large spoons of granulated sugar;

a pinch of table salt.

To prepare this dish from prodel, you must prepare the following products:

1, 5 art. prodela buckwheat;

a couple of glasses of water;

4 tbsp. cow's milk;

butter (it is best to take ghee).

For the usual old recipe you will need:

a couple of st. buckwheat;

salt to taste.

For this delicious casserole dish, you will need:

1/2 st. buckwheat;

one and a half glasses of water;

bouillon cube (best to take with mushrooms or vegetables);

sunflower or olive oil.

The first recipe, milk slurry. Pour water into a container and let it boil. After that, pour salt and buckwheat into the container, cover the saucepan tightly. With a slow boil, the water should be completely absorbed into the cereal. And then, add milk, granulated sugar and after boiling, wait a few more minutes. After turning off the fire, without removing the lid, leave the porridge for at least a quarter of an hour so that it infuses. Add butter to the plate with the finished dish.

The second recipe, porridge from prodel. Pour the cereal into a saucepan and pour boiling water over it. Boil the porridge over low heat for so long that the cereal, having swollen, has absorbed all the liquid into itself. After that, add salt and milk heated almost to a boil. Cook for another quarter of an hour. Such a dish can be made with sugar or just with salt at your discretion. Be sure to put a small piece of cow butter in a plate with a ready dish.

The third recipe is an old one. Let the water in the container boil, and then add salt and cereals. On a small fire, this porridge should be cooked further, covering the saucepan tightly with a lid. Do not forget to systematically mix the slurry. After cooking, put cow butter in a saucepan, mix the porridge and wait at least a quarter of an hour, covering the container with a lid.

The fourth recipe, porridge in a pot. Pour a little oil into the pot, add cereal, water, a cube and stir the contents of the container. In heated up to 200? Place a covered pot in the oven. Wait 10 minutes, then remove and stir the porridge. Turn the heat down to 170? C. Now the mash should be in the oven until cooked. If you wish, then pour mushrooms or fried carrots and onions into the finished porridge.

The healthiest porridge is our sloppy porridge. This delicious dish is especially relevant in fasting. The traditions in the diet of a Russian person, including multi-day fasts - strictly one in each season, left to us as a legacy by our ancestors - are the healthiest in the world. Such cereals are prepared simply, quickly and at the same time they are useful!

The idea that food should be chewed at least 32 times, belongs to the American Horace Fletcher, was the slogan "thoroughly chewing food - you help society." But the Russian slurry porridge "anticipated" "fletcherism" by several centuries! The healing properties of this porridge were repeatedly noted by foreign doctors who worked in Russia in the 18-19 centuries, along with home-made bread kvass, which was always prepared in every Russian family, and which foreigners called only "Russian balm". Mud porridge was usually prepared from live (unprocessed) grain. The groats were crushed in a mortar immediately before cooking, which made it possible to use absolutely all the healing properties of the grain. The fine texture of grain products not only contributes to their better digestion and assimilation, but also helps the body to maintain the digestive system in excellent "working" condition.

We do not need to grind cereals in a mortar. We will use a blender - this indispensable assistant to modern housewives. It would be good to steam buckwheat in a thermos overnight at a ratio of 1:2, but just buckwheat porridge is fine.

Ingredients

To prepare buckwheat porridge, you will need:

baking dish for 2 liters;

ready-made buckwheat porridge - 3-4 cups (or buckwheat for porridge - 1.5 cups);

semolina - 1 cup (200 ml).

Vegetables:

carrots - 2 pcs. (1 pc. - in porridge + 1 pc. - in frying);

onion - 3 pcs. (1 pc. - in porridge + 2 pcs. - in frying);

garlic - 2-3 cloves;

greens - 1/2 bunch (or to taste);

vegetable oil - 200 ml;

spices (for chicken or others to taste) - 1 tbsp. l.;

salt - to taste;

tomato juice - 2 glasses;

starch - 1 tbsp. l.

And also for decoration:

mushrooms - 150 g;

ground crackers - 2 tbsp. l.

Cooking steps

Here is our buckwheat porridge and others like it, which will make the mash unusually tasty. According to Ushakov, "smear" means something unformed, without form. I will share the secret of how to give an appetizing look to buckwheat slurry. Firstly, the very process of whipping with a blender significantly brightens the future slurry porridge. And secondly, it significantly improves the color of the tomato and carotene, which we will extract by frying carrots in oil. So, mix ready-made buckwheat porridge with semolina (leave 2 tablespoons of semolina for sprinkling the form) and spices. Mix and set aside.

Finely chop the onion and fry until golden brown, add finely grated carrots and heat in oil with onions until a bright orange color is formed. Transfer the fried vegetables to the porridge, add chopped garlic and herbs there.

Beat with a blender into a homogeneous mass. Salt to taste. Quickly fry finely chopped mushrooms and transfer to a separate bowl. But you can skip the frying of mushrooms, as you like.

Mushroom oil (if fried mushrooms) is drained into a pan, fry the onion and grated large carrots. Add tomato juice and 1 tablespoon of starch to the frying. Stirring rapidly, boil until thickened and remove from heat. Salt to taste.

Grease a baking dish with oil and sprinkle with semolina. Spread layers of porridge and roasted vegetables.

Put the mushrooms on top of the porridge and crush with crushed breadcrumbs. Put in a cold oven over medium heat for 50 minutes until a crust forms.

We take it out of the oven. Buckwheat porridge-slurry and "gurgles"! And it has a very appetizing scent!

Divide into deep bowls. We put each part of a delicious top crust on a plate! Serve with radish, radish, horseradish, herbs. When cooled, our buckwheat porridge is similar in texture to a soufflé. It is just as delicious cold as it is hot. Real jam!

Bon Appetit!