How to cook buckwheat porridge. Crumbled buckwheat porridge: recipe for buckwheat porridge with mushrooms, chicken and vegetables How to cook buckwheat porridge
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 recovering strength and health after illness. It’s 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 microelements. Buckwheat is simply rich in rutin, which is a powerful antioxidant; it strengthens capillaries, blood vessels, and enhances the effect of other vitamins.
Buckwheat porridge - general principles and methods of preparation
Buckwheat is one of those rare products that, being very healthy, are also very tasty. Buckwheat is used to make pilaf, jelly, pancakes or pancakes, and of course delicious porridge. 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 liquid. You should add more butter to the finished porridge. It will become so tasty that no additives will be needed. Or mix it with milk and sugar. If you encounter any particular picky eaters, you can appease them by adding meat, stewed meat, chopped hard-boiled eggs, fried onions, liver or mushrooms to the buckwheat porridge.
Buckwheat porridge - food preparation
To clean buckwheat from debris, 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 happens). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the cereal is 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 incredibly tasty buckwheat porridge. As a basis. And you can mix it with your favorite ingredients - milk, mushrooms, eggs, or eat it just like that, with a good piece of butter.
Ingredients: 1 cup buckwheat, 2 cups water, 1 teaspoon each salt and butter.
Cooking method
Measure the grains, sort them out, clearing them of debris and spoiled grains. Next, the buckwheat needs to be rinsed 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 absorb.
Then put the buckwheat in a frying pan and heat and fry, stirring, until the grain turns golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to the point of coals; there is no need to keep it for a long time. You don’t have to fry the cereal, but it is the fried core that gives the taste of the porridge a pleasant and piquant hue.
Melt the butter in a saucepan (do not heat it, but melt it over low heat). Add salt and fried buckwheat, mix everything. There is no need to fry, just make sure that every grain is covered with oil, pour in hot water. As soon as it boils, reduce the heat to a minimum, close the pan with a lid and simmer for 15-20 minutes, without interfering with the cooking process at all. Those. There is no need to open the lid and stir the porridge. It turns out that the porridge is not cooked in water, but steamed. When all the water has boiled away, the porridge is ready. Add butter and serve.
Sometimes it happens that the time is up, the porridge is ready, but there is still water left - it gurgles happily and is not going to evaporate. Then remove the lid, add a little heat 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
This method of cooking can be called differently - for the lazy, for the very busy, or something else, but the fact remains: there is no need to stand at the stove and cook porridge. Fill the 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 the porridge according to this recipe the most. Buckwheat is taken in any quantity, depending on your appetite and the size of the thermos. Just stick to the proportion - take 2 parts water for 1 part buckwheat.
Ingredients: buckwheat, water, salt, butter
Cooking method
Sort the grains, rinse thoroughly and put into 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). Pour boiling water (boiling water) over the cereal in a thermos and screw on the lid. All.
Recipe 3: Buckwheat porridge with mushrooms
Mushrooms are a fairly popular addition to buckwheat porridge. They are first fried in butter or vegetable oil along with onions and mixed with the finished porridge or boiled together with cereals.
Ingredients: 1 glass of buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.
Cooking method
Peel and finely chop the vegetables. Fry until the onion acquires a beautiful golden hue. Cut the mushrooms arbitrarily - lengthwise, crosswise, into quarters or slices and add to the pan with the onions and carrots. Fry for about five minutes.
Sort the grains, remove debris and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms, carrots and onions, let it boil. Then reduce the heat to a minimum, cover with a lid and simmer until all the liquid has boiled away - about 20-30 minutes. Do not stir the porridge in the pan, just go periodically to check the water level so as not to miss the moment of boiling over. Mix the finished porridge and serve.
Recipe 4: Buckwheat porridge in pots
The men rub their hands joyfully; few of them will refuse such porridge, because it contains meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l), add 100 g of buckwheat (half a glass) and pour in a glass of water (200 ml). This option for serving porridge can be offered to guests as a main course. Calculate 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 person.
Ingredients: buckwheat, water, salt, onion, carrots, bay leaf, pepper, meat, butter and vegetable oil.
Cooking method
Cut the meat into random small pieces and fry until nicely browned. Add finely chopped carrots and onions to the meat and fry everything together for about five minutes until the vegetables are browned.
Place the sorted and washed cereals into pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, add water and place meat and vegetables on top of all the pots in equal portions. Cover with lids and place in the oven. It is necessary to leave a gap between the lid and the pot so that steam can escape freely and water does not splash.
Important: place the pots only in a cold oven, let them heat up gradually. As soon as the water boils, the gas can be reduced to 180-200C and cooked for about 40 minutes.
To make the porridge especially tasty, it is necessary to use the highest quality cereal, not crushed, from whole grains. The best choice for this is the buckwheat variety with the largest grains.
According to Russian culinary theorist William Pokhlebkin, buckwheat has been the second most important product in Rus' since the Middle Ages. The first was, of course, cabbage and the people’s favorite cabbage soup, which was prepared from it (remember the famous phrase about cabbage soup and porridge?). The process of preparing buckwheat porridge resembled magic, and therefore its taste was not at all the same as what we get today in a traditional side dish.
The grains were sorted and dried, and not every type of grain was used. Only kernels could be used in porridge. And only soups were made from prodel (chopped buckwheat). They put it in a thick-walled clay pot, filled it with water, and added oil. And in such a pot with a tightly closed lid they put it in the oven and simmer for at least 2 hours.
Cooking secrets
How to cook buckwheat tasty and quickly? Something in common with this technique is still used today. There is an opinion that it takes a long time to cook cereals, and that they will only become crumbly if you first fry them in a frying pan. None of this is true, as are several other misconceptions.
- How long to cook buckwheat porridge? The cooking process takes minimal time! In a saucepan, the cereal is ready within 15 minutes, in the microwave - in 20. In the oven, it is enough to keep the pot for 40 minutes. But what about the long simmering of porridge, as they did in Rus', you ask? But such languor cannot exist in modern conditions, since the cooking temperature in a Russian oven was no more than 90°. Modern technology produces much more heat, which reduces cooking time.
- Do the grains need to be fried? In this case, it will indeed become drier, but a significant part of the beneficial substances in it will be destroyed. If we take into account that during the period of heat treatment in production, a certain proportion of the “benefits” has already died, the nutritional value of the product is reduced to zero. The best technique for fluffy porridge is to use slightly less water than usual.
- What are the proportions of water? A clear knowledge of the 2:1 rule will be the key to always perfect buckwheat porridge. Pour a little less, the cereal will turn out dry, more - it will turn into a “mush”.
- What kind of cookware is best to cook in? Modern cookware often does not allow you to cook buckwheat correctly. The fact is that the cereal should not be boiled, but cooked through steam treatment. This is only possible in thick-walled dishes with a convex bottom. The water in it evaporates faster, flowing to the edges. And abundant steam guarantees the rich taste of the finished dish.
- How to properly cook buckwheat porridge on the stove? Remember the technique: put the cereal in cold water and turn on the gas. Turn on maximum heat and wait until it boils. As soon as it starts, turn the heat down to minimum and cover the dish tightly with a lid. Your work is finished. After 15 minutes, the buckwheat is ready.
Do not stir the cereal during cooking! This way you interfere with the correct course of its heat treatment and lose taste. Plus the grains fall apart and lose their shape. You can stir for the first time only when you remove the pan from the stove and let it stand for 10 minutes, wrapped in a towel. And then season with oil or sauce and serve immediately. On its own or with gravy, buckwheat porridge is only good when it’s hot! You can make gravy for it according to the recipes that are on our website.
Classic recipe
You will need:
- buckwheat - 2 cups;
- onion - 1 head;
- butter - 50 g;
- dried mushrooms, crushed into powder - 1 tbsp. spoon;
- boiled eggs - 2 pcs.;
- water - 4 glasses;
- salt - a pinch.
Preparation
- Heat the water until it boils. Add salt.
- Add the cereal and after boiling, reduce the heat.
- Peel and chop the onion and add to the pan. Add dry mushrooms. Without stirring, cook until done.
- Remove from heat, leave for 10 minutes until cooked.
- Add finely chopped eggs, add butter, stir.
You can serve this dish yourself. Thanks to the mushrooms, it gets a luxurious aroma, and the onions and butter give it a rich taste. Boiled eggs in it play the role of a satisfying additive. An original Russian recipe - for your arsenal!
Original recipes
Due to the fact that the calorie content of buckwheat is minimal (up to 130 Kcal), it can be successfully combined with more nutritious foods. At the same time, the diet will not be too heavy, and you will be able to diversify it with new tastes.
With milk
A children's table dish, prepared correctly, cannot but please adults. Buckwheat porridge with milk is healthy, nutritious and very tasty!
You will need:
- buckwheat - 1 glass;
- milk - 4 glasses;
- butter - 30 g;
- sugar - 2 tbsp. spoons;
- vanillin - 5 g;
- salt.
Preparation
- Pour the milk into the pan and let it boil.
- Add sugar, salt, vanillin.
- Add prepared buckwheat.
- Bring to a boil, cook until tender.
- Add butter.
Instead of sugar for the children's table, you can use honey. It must be added to the plates, pouring over the slightly cooled porridge.
Like a merchant
A hearty and tasty dish - merchant-style buckwheat. Combines a side dish and fried meat. You can use any meat, be it chicken or beef. We will try to cook it with pork, as this meat is reliable. It always turns out soft, even if it has not been pre-beaten or has been stewed for a minimum of time.
You will need:
- pork (pulp) - 350 g;
- buckwheat - 1 glass;
- carrots and onions - 1 head each;
- sweet pepper, bell pepper - 1 pc.;
- butter - 15 g;
- tomato paste - 1 teaspoon;
- dill - 5 sprigs;
- salt pepper;
- broth - 2 cups.
Preparation
- Cut the meat into bars and brown in a frying pan. Add salt and pepper.
- Add chopped onions, carrots, sweet peppers, tomato paste. Mix and simmer.
- Add buckwheat, drain the broth.
- Cook until liquid is absorbed. Leave for another 10 minutes covered.
You can prepare the dish like a merchant with dried mushrooms and fresh tomatoes. It allows you to use meat in pieces or minced meat. Therefore, it is very convenient for everyday home cooking.
With vegetables
Cooking buckwheat with vegetables is a nice thing to do in the summer season. The dish is light but nutritious, full of real summer flavors. In autumn it goes well with pumpkin; in winter you can cook it with prunes, which are ideally combined with beets.
You will need:
- buckwheat - 2 cups;
- medium beets - 2 pcs.;
- small carrots - 2 pcs.;
- tomatoes - 3 heads;
- parsley - a bunch;
- salt - a pinch;
- butter - 20 g.
Preparation
- Grind the vegetables, chop the tomatoes into cubes. Mix with chopped parsley.
- Place some of the buckwheat on the bottom of the pan, place a layer of beets on top, then again cereal, on top of a layer of carrots, again cereal. Finish with a layer of tomato and parsley.
- Heat the water and add salt. Pour into the pan with the dish.
- Place on the fire, wait until it boils, cook for 10 minutes over low heat.
- Place in a preheated oven at 150°. Place the butter on top and cover with a lid. Cook for 30 minutes.
This dish will be a luxurious side dish for meat cooked in pieces. Or can be used independently even in dietary nutrition.
Now you know how to cook milk buckwheat porridge, cook it the merchant way, with vegetables or according to old Russian recipes. Add new dishes to your culinary repertoire!
Friable buckwheat porridge is very easy to prepare and the healthiest of all cereals. Loose buckwheat porridge can be served as a side dish or main dish. We bring to your attention recipes for making crumbly buckwheat porridge: with mushrooms (in a slow cooker), with chicken and vegetables.
Crumbled buckwheat porridge as a side dish
Tasty and very healthy crumbly buckwheat porridge is always appropriate on the table. This porridge is served both on its own and as a side dish. You can prepare delicious crumbly porridge in different ways, but one rule remains unchanged:
Loose porridge depends mainly on maintaining the correct proportions of water and cereal.
But what next to do with the delicious crumbly porridge to make a complete dinner? The prospect of eating only buckwheat for dinner or breakfast will not please everyone. Men, for example, prefer to eat porridge with meat.
There are many different recipes for preparing buckwheat porridge with meat. Buckwheat goes well with all types of meat: pork, beef, poultry.
You can cook buckwheat porridge immediately with meat or add meat before serving. Everyone chooses a recipe to their own taste, depending on your preferences.
Many people prefer to eat buckwheat porridge with sauce or gravy with fried pieces of meat. It's also very tasty. And if you cook buckwheat with meat and onions, it becomes a very tasty complete dish, thanks to the fact that it absorbs all the juices and aromas. 
Buckwheat porridge goes well not only with meat. Tastyly cooked fish, especially sea fish, will make the dish light, satisfying and healthy. It is better to serve fish with porridge along with sauce or gravy so that the food is not dry.
The healthiest and easiest on the stomach is buckwheat porridge cooked with vegetables. The combination of vegetables can be very different. Most often these are onions, carrots, tomatoes, peppers.
A very tasty combination is obtained with mushrooms. Even such a simple dish as crumbly buckwheat porridge mixed with fried mushrooms and onions will be very tasty.
Buckwheat contains almost all the vitamins and microelements necessary for the human body. And meat, fish, vegetables will only make buckwheat porridge healthier, tastier and more satisfying.
To prepare crumbly buckwheat porridge for a side dish you will need:
- A glass of buckwheat;
- Two glasses of water;
- A piece of butter;
- Salt to taste.
Let's start cooking. We sort out the buckwheat, wash it and fry it in a frying pan. Then pour it into the cauldron, add water and salt. Place on the stove and bring to a boil. Cook for 2-3 minutes. Remove from the stove, add a piece of butter and put in the oven for about 1 hour.
Buckwheat porridge prepared according to this recipe turns out so aromatic, crumbly and incredibly beautiful in color. Of course, this is not the fastest recipe for making porridge, but it’s worth it... Delicious!
Eat buckwheat porridge and be healthy!
Crumbled buckwheat porridge: recipe for delicious buckwheat
It is difficult to argue about the benefits of buckwheat porridge, because it is a unique product that contains a large amount of substances necessary for the body. You can take care of your health in a tasty way; crumbly buckwheat porridge, the recipe for which is very simple, will help us with this.
As you know, the most delicious food comes when it is prepared from quality ingredients. To get delicious buckwheat porridge, carefully select the grains for preparing it.
It's good if you have already found a manufacturer that provides high-quality pure buckwheat. Then there will be less hassle with it and the porridge will turn out delicious.
But still, it’s better to start cooking by sorting out the buckwheat, removing debris from the cereal and rinsing it several times until the draining water becomes clean and transparent.
Buckwheat should be taken in half as much as water. Pour water into a thick-walled saucepan or cauldron and place on fire.
Bring the water to a boil and add buckwheat and salt. Wait for the water to boil again, reduce the heat and cover the pan with a lid. It is difficult to name the exact time for cooking buckwheat porridge; it must be cooked until the water has completely evaporated.
Add butter to the prepared buckwheat porridge, cover with a lid, wrap in a towel and let it brew for some more time, at least 15-20 minutes.
Now you can put it on plates and eat it, putting a small piece of butter on top.
To prepare aromatic buckwheat porridge, you can lightly fry it in a pan before boiling. But many experienced housewives refuse this action, arguing that the porridge then turns out a little harsh.
For flavor, you can add a bay leaf during cooking.
If you are preparing buckwheat without meat, it is better to cook it in low-fat meat broth. This will give it a pleasant mild taste.
Buckwheat porridge with mushrooms in a slow cooker: fast and tasty
You can prepare buckwheat porridge in different ways, but the easiest way is to cook it in a slow cooker. Buckwheat porridge with mushrooms in a slow cooker is easy and simple to prepare, and it turns out very tasty and satisfying.
The most delicate taste and pleasant aroma is present in buckwheat porridge cooked with porcini mushrooms. But you can also take other types of mushrooms. Buckwheat is also very tasty with champignons. Plus, they're easier to buy, no matter what time of year it is.
So, to prepare buckwheat porridge with mushrooms in a slow cooker we will need the following ingredients:
- 250 grams of mushrooms;
- 2 large onions;
- Olive or any other vegetable oil;
- 3 tablespoons sour cream;
- 2 cups buckwheat;
- Salt and pepper to taste.
Peel the onion and cut it into half rings. The mushrooms also need to be peeled, but we do not cut them into very large pieces. Pour vegetable oil into the multicooker bowl, add mushrooms and onions, turn on the “baking” or “frying” mode and fry for 15 minutes, preferably stirring.
You can fry mushrooms and onions in a frying pan, and put them in a slow cooker when they are ready.
We remove all debris and uncleaned grains from buckwheat, then rinse it thoroughly. Place clean buckwheat in the multicooker bowl, where fried onions and mushrooms are already waiting for it.
You need to take twice as much water as buckwheat. Mix the required amount of water with sour cream and pour into the multicooker bowl.
Don't forget to add salt and pepper to your taste. Now close the lid of the multicooker and turn on the “Buckwheat porridge” mode. As soon as the buckwheat porridge with mushrooms is ready, it can be served, garnished with herbs.
Bon appetit!
Buckwheat porridge with chicken: detailed recipe
Buckwheat porridge is healthy in itself, but to make it tastier and more filling, you can cook it with chicken fillet. Buckwheat porridge with chicken is an easy food for the gastrointestinal tract.
This porridge is a dietary product, especially if cooked in chicken broth. By eating buckwheat porridge with chicken, you can improve the functioning of your whole body.
Even inexperienced cooks can easily prepare buckwheat porridge with chicken. To prepare we will need:
- 1.5 cups buckwheat;
- 300 grams of chicken fillet;
- 1 large onion;
- 3 glasses of water;
- Vegetable oil;
- Butter;
- Salt pepper.
We start cooking with chicken fillet. Wash the fillet and cut into small pieces. Don't forget to salt and pepper it. Pour vegetable oil into a frying pan, heat it and fry the chopped chicken fillet in it until golden brown.
Cut the onion into small squares and add to the frying pan with the fillet and fry everything together for another 10-15 minutes, stirring constantly.
Now let's get to the buckwheat. We sort it out and rinse it several times with warm water. Then we need a cauldron or saucepan. Place fried onions and chicken fillet there, add washed buckwheat and water (hot if possible).
Salt and mix everything. We put it on the fire and wait until it boils, then we turn the heat down to the minimum level, cover with a lid and wait for it to cook.
Buckwheat usually takes a little more than 20 minutes to cook. When all the liquid has evaporated, the porridge will be ready.
Be sure to add butter to the finished porridge, so it will be even tastier. All that remains is to place the finished porridge on plates and cut the cucumber and tomato salad, seasoning with vegetable oil.
Bon appetit everyone!
Buckwheat porridge with vegetables: a healthy recipe
Buckwheat porridge with vegetables is a tasty, healthy and nutritious dish. This is a whole vitamin cocktail. Buckwheat contains a large amount of substances necessary for the human body, and in combination with vegetables it is simply an ideal food. Another significant plus is that buckwheat porridge with vegetables turns out very tasty.
Cooking buckwheat porridge with vegetables is not difficult. And you can eat such food even during fasting. So let's learn how to cook such a wonderful dish. We will need the following products:
- 1.5 cups buckwheat;
- 1 large onion;
- 1 large carrot;
- 1 large bell pepper;
- 1 large tomato;
- 1 small beet;
- 3 glasses of hot water;
- Vegetable oil;
- Salt, pepper to taste;
- Greenery.
Peel the onion and bell pepper. Dice tomatoes, onions, bell peppers.
Fry chopped vegetables in vegetable oil. Peel the carrots and grate them on a grater (preferably a coarse one). Add grated carrots to the rest of the vegetables in the pan.
We do the same actions with beets. Mix all the vegetables in a frying pan and fry a little. Next, transfer all the fried vegetables into a cauldron or pan (you can immediately fry them in a cauldron).
We sort out the buckwheat, wash it thoroughly and add it to the vegetables in the cauldron. You can also lightly fry it together with vegetables for a few minutes (2-3 minutes is enough).
Fill the buckwheat with hot water. As soon as it boils, cover the cauldron with a lid and cook over low heat for about 20 minutes. A few minutes before the buckwheat porridge is ready, salt it to taste.
At the same time, you can add greens if you wish. After a few minutes, buckwheat porridge with vegetables can be served.
Good luck preparing your buckwheat porridge, let it be special. Bon appetit!
Buckwheat porridge, according to William Pokhlebkin, was almost the most popular dish in Rus', second only to cabbage soup. The love for buckwheat is explained not only by its unique organoleptic qualities, but also by its beneficial properties. Porridge made from this cereal is useful at any age; it can be used to feed small children and included in the diet of older people. It is enjoyed by pregnant women and nursing mothers, athletes, as well as those who want to lose weight without harming their body. It is unlikely that it will be possible to prepare exactly the same buckwheat porridge that our ancestors loved to eat under modern conditions, because they simmered it in a Russian oven, that is, at a temperature of about 90 degrees, for two hours. But if you know how to cook buckwheat porridge correctly, you will still be able to feed your loved ones a truly delicious dish. Buckwheat porridge can be made sweet or savory, used as a side dish or served as a main dish. It is made with water and milk, with the addition of mushrooms, vegetables, and meat. Including buckwheat porridge in the family diet will make the menu varied and help improve the health of the household.
Cooking features
Cooking buckwheat porridge is not a complicated process, but if you do not know the specifics of the technology, the result may not be exactly what the cook expects.
- Before preparing porridge, buckwheat must be carefully sorted. Often it contains blackened grains or even pebbles, not to mention plant debris.
- After sorting through, the buckwheat must be washed. To do this, place it in a bowl, fill it with cool water, and rub the grains against each other. Then the water is drained. The manipulation is repeated until the water drained from the cereal remains clear.
- Most chefs believe that sorted and washed buckwheat should be fried in a frying pan for 3-4 minutes. Then the porridge will come out more flavorful and crumbly. This is true. However, housewives who want to cook not only tasty but also healthy dishes often refuse to calcinate buckwheat so that it does not lose some of its beneficial properties.
- If you follow the classic technology for cooking buckwheat porridge, pour cold water over the cereal, heat over medium heat, skim off the foam, reduce the heat and cook for 15–20 minutes until tender. Technologies for preparing buckwheat porridge using modern technology and other devices may vary. Otherwise, sometimes they cook milk porridge from buckwheat.
- It is not recommended to stir buckwheat porridge during cooking, so as not to disturb the temperature regime. But it makes sense to adhere to this recommendation only when you cook the porridge in the right container. A pot, a thick-walled pan, or a cauldron will do. A similar effect can be achieved by preparing food in a slow cooker.
- Buckwheat should be salted at the first stage of preparation, when pouring water over it.
- Cooking time for buckwheat porridge depends on its method and the chosen recipe. Ordinary porridge in water is cooked in a saucepan for 15–20 minutes, in a slow cooker - 30 minutes, unless the manufacturer of the device has set other settings. Cook porridge with milk for 35 minutes in a saucepan and 40–45 minutes in a slow cooker. Sometimes buckwheat is first boiled in water until half cooked, then poured with milk and finished cooking, then the total cooking time will be 25–30 minutes.
- After removing the pan of buckwheat porridge from the stove, they are in no hurry to put the food on plates and serve it to the table. Add butter or vegetable oil to it and mix. Then wrap the pan and leave the porridge to simmer in it for another 20–30 minutes.
If you cook buckwheat porridge without violating the technology and recipe, the taste of the finished dish will definitely not disappoint you.
Proportions of cereal and liquid
To obtain the expected result, it is important to maintain the correct proportions of cereal and liquid.
- Most often, buckwheat is boiled in water. Then take 2 glasses of water per glass of cereal.
- Milk porridge is also most often prepared not with milk alone, but with the addition of water. First, boil the buckwheat in water, taking 1.5 cups of water per glass of cereal, then add 1.5–2 cups of milk and continue to cook the porridge until there is almost no milk left in the pan. The ratio of cereal and liquid in this case will be 1: 3 or 1: 3.5.
- When cooking buckwheat milk porridge with milk alone, the ratio is 1:4.
- When cooking buckwheat porridge in a slow cooker, use the same ratio of cereal to liquid as when preparing this dish in a saucepan.
- If a double boiler is used, liquids are taken 20–25% less than is required when cooking porridge in a pan.
To correctly determine the required amount of liquid, it is useful to know that a 200 ml glass contains about 170 g of buckwheat, 200 g of cereal is included in a glass with a capacity of 0.25 liters.
Important! Buckwheat porridge improves digestion, helps cleanse the body, and helps strengthen capillaries.
Buckwheat contains a significant amount of phosphorus, calcium, iodine, and B vitamins. Moreover, it does not contain substances that interfere with the absorption of micro- and macroelements, as in some other cereals.
A 100-gram serving of porridge, cooked from buckwheat in water without added sugar, contains only 90 kcal. However, it is based on complex carbohydrates, thanks to which even a few spoons of buckwheat porridge will charge you with energy for a long time.
If you add butter or sugar to buckwheat porridge or cook it in milk, the energy value of the dish can increase by 1.5–2 times.
Buckwheat porridge on water in a saucepan
- buckwheat – 0.2 kg;
- water – 0.5 l;
- salt - to taste;
- refined vegetable oil – 20 ml.
Cooking method:
- Pour the cereal onto the table, sort through, removing debris and spoiled grains.
- Rinse until clear water.
- Place the cereal on a heated frying pan. Fry it until a characteristic aroma appears. This will take 3-4 minutes.
- Pour the buckwheat into a saucepan and cover with water. Add salt.
- Place the pan on the stove and bring to a boil over medium heat. Remove foam from the surface of the water, reduce the intensity of the flame.
- Cover the pan with a lid and cook the porridge for 15–20 minutes over low heat. Check the readiness of the porridge with a spoon by running it along the bottom. If you can see that the grains are already starting to stick to the bottom, it’s time to remove the pan with porridge from the heat.
- Pour oil over the porridge and stir. Wrap the pan in a blanket and simmer the porridge for another 20 minutes.
The porridge according to this recipe will be crumbly and aromatic. The grains will be soft, but will retain their shape.
Compound:
- buckwheat – 0.2 kg;
- water – 0.5 l;
- salt – 2–3 g;
- sugar (optional) – 5–10 g;
- butter – 20 g.
Cooking method:
- Sort through, rinse the buckwheat, pour into the multicooker bowl. Sprinkle it with sugar and salt. It is not necessary to add sugar, it is only needed for preparing sweet porridge, but you need to salt the buckwheat in any case.
- Pour water into the multicooker bowl. Turn on the unit by selecting the program designed for cooking cereals. It may be called “Grains”, “Buckwheat”, “Rice” or something else. Set the timer for 30 minutes.
- Wait for the main program to complete, add oil to the porridge, stir it.
- Leave the porridge to simmer for 20 minutes in the heating mode.
Porridge prepared according to this recipe will be an excellent breakfast option that both children and adults will enjoy.
Milk buckwheat porridge in a saucepan
Compound:
- buckwheat – 170 g;
- water – 0.3 l;
- milk – 0.4 l;
- salt - a pinch;
- sugar – 10–20 g;
- butter - to taste.
Cooking method:
- Place the prepared cereal in a saucepan and cover with water.
- Place on the stove and cook over low heat until there is almost no water left in the pan.
- Heat the milk, dissolve salt and sugar in it. Pour it into the buckwheat. Mix it carefully. Continue cooking the porridge over low heat. When there is very little milk left in the pan, add butter to the porridge and stir. Remove the pan from the heat and cover. Leave it like this for 20–30 minutes.
Buckwheat porridge according to this recipe turns out to be very tasty, but quite high in calories. This dish is prepared for children more often than for adults. Porridge cooked in milk with added sugar is not suitable for dietary nutrition.
Compound:
- buckwheat – 0.2 kg;
- milk – 1 l;
- salt - a pinch;
- sugar – 10-20 g;
- butter – 30 g.
Cooking method:
- Place the prepared buckwheat in the multicooker container.
- Add sugar and salt.
- Using a piece of butter, draw a line on the walls of the multicooker bowl, placing it just above half the height of the container. This will be the boundary that the milk will not be able to cross when boiling.
- Place the remaining butter on the cereal.
- Pour in the milk.
- Start the unit by setting the “Milk porridge” mode, or, if it is not available, any other mode designed for preparing porridge. If you need to set the cooking time for a dish, set the timer for 40 minutes.
- After completing the main program, let the porridge simmer for another half hour in the heating mode.
If you want to cook milk porridge faster, you can pre-soak the cereal for 30–40 minutes in water. But you still won’t be able to save a lot of time: you’ll only gain 5–10 minutes.
A quick way to cook buckwheat porridge in the microwave
Compound:
- buckwheat – 0.2 kg;
- water – 0.5 l;
- salt - to taste.
Cooking method:
- After sorting and washing the buckwheat, place it in a container suitable for use in a microwave oven. The capacity of the dishes must be at least 1.5 liters. If you don't have one, reduce the amount of ingredients while maintaining the proportions.
- Add salt and stir.
- Place the container in the microwave. Turn on the oven at maximum power for 5 minutes. If you took 2 times less food, you can set a shorter time (3-4 minutes).
- Stir the buckwheat and turn on the microwave again for the same time.
- Remove the container with porridge from the microwave, wrap it and leave for 10–15 minutes.
By using a microwave, you will reduce the cooking time for buckwheat porridge by 2 times, but gourmets still claim that when made using traditional technology, it turns out more tender and tasty.
Buckwheat porridge in a double boiler
- buckwheat – 0.2 kg;
- water – 0.4 l;
- salt - to taste.
Cooking method:
- Place the rice container included in the steamer. Pour the prepared buckwheat into it. Add salt to it.
- Pour in water.
- Start the device. Set the timer for 40–45 minutes.
After the appliance has finished operating, wait a little while for the steam to dissipate, after which you can put the porridge on plates and call your household members to the table.
Buckwheat porridge in a thermos
- buckwheat – 100 g;
- water – 0.25 l;
- salt - a pinch.
Cooking method:
- Wash the buckwheat, heat it in a frying pan, and pour it into a thermos.
- Boil water, add salt, stir.
- Pour boiling water over the cereal.
- Close the thermos tightly and leave overnight. By morning the porridge will be ready.
You can insist the porridge not all night, but only 3–4 hours. If you put food in a thermos in the morning, you can have buckwheat porridge for lunch at work, it’s convenient.
Buckwheat porridge with meat in pots
- buckwheat – 0.2 kg;
- meat – 0.2–0.3 kg;
- onions – 100 g;
- carrots – 100 g;
- salt, spices - to taste;
- water – 0.5 l.
Cooking method:
- Wash the meat and dry with a towel. Cut into small pieces, as for beef stroganoff.
- Peel the onion and cut into small cubes.
- Scrape the carrots, wash them, and chop them on a grater.
- Heat oil in a frying pan and add vegetables. Fry them until golden brown.
- Add meat and fry until done.
- Place the meat and vegetables in the pots.
- Distribute the prepared cereal over them. Add salt and spices.
- Fill the food with water.
- Place the pots in the oven. Cover them with lids, leaving gaps for steam to escape.
- Turn on the oven. Cook the porridge for 40 minutes after the oven temperature reaches 180 degrees.
After turning off the oven, it doesn’t hurt to leave the pots of porridge in it for another 10–20 minutes. The food made according to this recipe turns out to be nourishing and tasty; there is no shame in even offering it to guests.
Buckwheat with mushrooms and onions
- buckwheat – 0.2 kg;
- water – 0.5 l;
- onions – 150 g;
- fresh mushrooms (champignons or porcini) – 0.3 kg;
- salt, spices - to taste;
- fresh herbs - to taste;
- refined vegetable oil – 40 ml.
Cooking method:
- Remove the skins from the onion and cut it into small pieces.
- Wash the mushrooms, pat dry with a napkin, cut into slices or strips.
- Heat the oil in a frying pan and fry the onion in it until golden brown.
- Add mushrooms to the onions, fry them until excess liquid evaporates from the pan.
- Prepare the buckwheat by sorting it and rinsing it.
- Place the buckwheat in a cauldron or thick-walled pan with a high-quality non-stick coating.
- Salt the cereal and add water.
- Bring to a boil over low heat, cook for 15 minutes.
- Place onions and mushrooms on the buckwheat and continue cooking for another 5 minutes.
- Mix buckwheat with mushrooms. Cover the pan and wait 15–20 minutes.
After the specified time, the buckwheat can be placed on plates and eaten. It doesn’t hurt to sprinkle the dish with finely chopped herbs. This hearty dish can be eaten during fasting. Vegetarians will also like it.
Buckwheat porridge with salmon
- buckwheat – 0.2 kg;
- salmon fillet – 0.3 kg;
- onions – 100 g;
- refined vegetable oil – 40 ml;
- salt, seasonings - to taste;
- water – 0.5 l.
Cooking method:
- After peeling the onion, cut into thin half rings.
- Cut the salmon into small pieces.
- Pour the prepared buckwheat with water, add salt, bring to a boil and cook for 15 minutes.
- While the porridge is cooking, fry the onion until golden brown, add the salmon and fry it, stirring, for 10 minutes.
- Transfer the porridge to the bowl with the salmon, season and stir. Continue cooking for another 5 minutes.
After trying this dish, you will be convinced that buckwheat goes just as well with fish as it does with mushrooms, vegetables and meat.
Buckwheat porridge is one of the most traditional dishes of Russian cuisine. It is usually boiled in water, often with the addition of vegetables, mushrooms, and meat. But sweet buckwheat porridge cooked in milk is no less tasty.
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