Buckwheat porridge is a traditional Russian national food. It is very useful for our body: it supplies us with iron, protein, lots of vitamins and helps to get rid of excess cholesterol. Let's consider with you recipes for cooking buckwheat porridge, and you will see for yourself its versatility.
Recipe for buckwheat porridge in the oven
Ingredients:
- buckwheat groats - 1 item;
- water - 2 items;
- salt - to taste;
- butter - 10 g;
- bulb - 1 pc.
Preparation
Buckwheat poured on a light surface, and sorted out from dark grains and debris. Then rinse the groats several times and dry the buckwheat in a frying pan, so it will be more fragrant. Then we shift the buckwheat into a pot, fill it with water and salt. We put pre-fried onions, mix, cover and put in a preheated to 180 degrees oven for about 45 minutes.
Recipe for buckwheat porridge with chicken
Ingredients:
- chicken fillet - 700 g;
- buckwheat groats - 2 items;
- bulb - 3 pieces;
- carrots - 3 pieces;
- Bulgarian pepper - 2 pieces;
- tomato - 3 pcs .;
- greens of dill;
- water - 4 items;
- salt, coriander, paprika - to taste.
Preparation
The recipe for cooking buckwheat porridge with vegetables and chicken will be all to taste. Onions are cleaned, shredded by half rings, tomatoes - slices, carrots - rings, and Bulgarian pepper - straws. Chicken fillet washed, dried and cut into large cubes. Buckwheat sorted, washed several times and flooded with water. Coriander is chopped in a mortar, and we chop the greens gently. Now we load all the vegetables into the bowl of the multivarquet and lightly fry them in the "Baking" mode. In the meantime, fry the sliced fillet in a saucepan until a crust is formed. We combine meat with vegetables, salt, season with spices and sprinkle with herbs. Then, according to the recipe, we fall asleep in the multivarka swollen buckwheat porridge, fill the water and make it ready for the mode "Buckwheat".
Recipe for buckwheat porridge with stew
Ingredients:
- beef stew - 350 g;
- buckwheat groats - 1,5 items;
- boiling water - 2,5 items;
- bulb - 2 pieces;
- carrots - 2 pieces;
- garlic 3 cloves;
- dill greens - to taste;
- salt, pepper - to taste.
Preparation
Buckwheat rinse thoroughly under running water and put in a saucepan. Fill with boiling water, add salt and bring on medium heat to a boil. Then reduce the heat and simmer for about 20 minutes. Without losing time in a deep frying pan, melt some fat from a can of stew, and mash the meat with a fork. Onions and carrots are cleaned, cut into strips and pass until golden, after which we spread the mashed stew and extinguish everything for 5 minutes. Prepared roast we put into buckwheat porridge, add squeezed through the press garlic and mix thoroughly. Ready porridge with stewed meat is put into serving plates, sprinkled with finely chopped greens of dill and served on the table.
Recipe for buckwheat porridge with mushrooms
Ingredients:
- buckwheat groats - 1 item;
- water - 2 items;
- onion - 2 pcs .;
- butter - 10 g;
- salt - a pinch;
- champignons - 200 g;
- vegetable oil - 3 tbsp. spoons;
- black pepper - to taste.
Preparation
Buckwheat groats are sorted from small debris and washed several times in cool water. Then we put the buckwheat in a saucepan, pour cold water, salt and cook with the lid closed for 20 minutes from the moment of boiling. This time we take fresh mushrooms, wash them, dry them and cut them into plates. Onions are cleaned, shredded by half rings and fried together with mushrooms in vegetable oil until golden brown. At the very end of the salt, pepper roast to taste and mix. Before serving, add the butter to the porridge and top with the mushroom spread mushrooms with onions. That's all buckwheat with mushrooms is ready!