Buckwheat is considered not only tasty and nutritious, but also healthy. Due to the high content of minerals and vitamins, buckwheat is rightfully ranked first among cereals. It is used to prepare not only the usual cereals, but also soups, as well as all kinds of pastries and cereal dishes.
Buckwheat can be prepared in several ways.
Boiled buckwheat
- buckwheat -1 glass;
- water - 1, 5 glasses;
- salt - 1 tsp;
- sugar - 1 tbsp;
- vegetable or butter.
Sort the buckwheat and rinse in warm water.
Pour water into a saucepan, bring it to a boil and add buckwheat. Add salt and sugar. After boiling, reduce the heat to low, cover the pan with a lid and cook the porridge for 20 minutes. Make sure that all the water does not evaporate and the porridge does not burn.
When all the water has evaporated, remove the pan from the heat, wrap it with a towel and let it brew for 15-20 minutes. Season the prepared porridge with butter or vegetable oil, milk.
Buckwheat porridge without cooking
You will need:
- buckwheat - 1 glass;
- water - 1, 5 glasses;
- salt - 0.5 tsp;
- sugar - 1.5 tsp;
- vegetable oil.
Sort the buckwheat and rinse several times in warm water.
If you don't have time to sort out the cereals, you can just rinse them well several times in plenty of warm water. All debris will float to the surface.
Put the buckwheat in a saucepan and cover with cold water. Close the lid and let sit overnight. The groats will absorb as much water as they need and will swell. In the morning, put salt, sugar in the porridge, stir and put on a low heat for 10-15 minutes so that it warms up well. Give her a little time to brew. Season the prepared porridge with vegetable or butter.
Buckwheat in a pan with onions and carrots
You will need:
- buckwheat - 1 glass;
- water - 1, 5 glasses;
- salt - 0.5 tsp;
- onion - 1 piece;
- 1 carrot
- vegetable oil.
Sort out the groats and rinse well in warm water.
To make the porridge more crumbly and fragrant, the washed cereal can be dried in a pan over the lowest heat, stirring constantly.
Peel the onions and carrots. Finely chop the onion, grate the carrots on a medium or coarse grater.
Heat a frying pan with a few tablespoons of vegetable oil well. Reduce the fire to low. First fry the onions until they are soft and translucent, then add the carrots and sauté for about 10 more minutes.
Put buckwheat to vegetables, salt, mix and cover with water. The water should be 2-3 cm higher than the cereal. Wait for the water to boil and reduce heat. The boil should be very low. Cover the skillet with a lid and cook until tender, 20-25 minutes, until all the water is absorbed. After that, let the porridge brew for 10-15 minutes.
Buckwheat with mushrooms
You will need:
- buckwheat - 1 glass;
- water - 1 glass;
- salt - 0.5 tsp;
- onion - 1 piece;
- mushrooms - 300g;
- cream 10% fat - 150 ml;
- garlic - 1-2 cloves;
- fresh parsley;
- vegetable oil.
Sort the buckwheat and rinse well.
Peel the onion and garlic, chop finely. Heat the frying pan with a little vegetable oil well. Reduce the heat to low and add the onion and garlic. Fry, stirring constantly, until the onions are translucent.
If the mushrooms are frozen, then first melt the excess liquid from them in a separate pan. Put the prepared mushrooms on the onion, fry everything together for about 10 minutes.
Add buckwheat, salt and stir. Cover with water and cream. Wait for the liquid to boil and reduce the gas to boil gently. Cover and cook for 20-25 minutes. After that, let the Greek steep under the lid for 10-15 minutes. Sprinkle the prepared porridge with finely chopped parsley.
Instead of mushrooms, you can use finely chopped meat or minced meat. They are added to vegetables and fried until light brown.
Buckwheat can simply be boiled, and the creamy mushroom sauce can be prepared separately. When serving, pour the porridge over the sauce and sprinkle with parsley.
