Buckwheat porridge is not only healthy, but also very tasty product. Buckwheat is an ideal substitute for rice and wheat, it contains more protein, amino acids, vitamins and minerals, in addition, it is gluten-free. Buckwheat dishes can be both salty and sweet, hot and cold, it all depends on what you cook buckwheat with.
Buckwheat porridge for breakfast
Buckwheat is often served for breakfast. This is a good alternative to oatmeal or semolina. A hearty breakfast is made from boiled buckwheat with milk and sugar, often buckwheat is cooked with an egg. Buckwheat will turn out to be unusual, but very tasty if you cook it with apples and cinnamon. You will need:
- 1 cup of buckwheat;
- 1 tablespoon of butter;
- 2 ½ cups of cow's or almond milk;
- 1 stick of cinnamon;
- 1 pinch of grated nutmeg;
- 1 teaspoon of salt;
- 2 Granny Smith apples;
- maple syrup.
Put buckwheat in a saucepan, add cinnamon, nutmeg, salt, pour in milk. Bring to a boil over medium heat and simmer for 20 minutes, stirring occasionally.
Rinse the apples, cut, core and cut into slices. Add to the porridge and cook for about 10 more minutes. Turn off the heat, remove the cinnamon stick and add oil and maple syrup to taste. The porridge is ready.
With what to cook porridge for lunch
Buckwheat porridge is often prepared in monasteries as it is the ideal lean dish. Fresh or dried mushrooms, onions, carrots were traditionally added to such buckwheat. If you're not fasting, add bacon to this dish. You will need:
- 1 ½ cups of buckwheat;
- 20 grams of dried porcini mushrooms;
- 3 cups of water;
- 1 head of onion;
- 1 carrot;
- 4 strips of bacon;
- 2 tablespoons of butter;
- salt.
Boil water. Pour dried mushrooms over it and leave for 20-30 minutes. Peel the onions and carrots. Grate the carrots on a coarse grater, chop the onion in half rings. Drain the water from the mushrooms into a separate bowl, squeeze out the excess liquid. Cut the mushrooms into small pieces.
Fry the bacon until golden brown in melted butter. Remove with a slotted spoon and place on a paper towel to absorb excess grease. In the same skillet where the bacon was fried, fry the onions, carrots and mushrooms.
Fill the buckwheat with mushroom infusion and cook for about 30 minutes over low heat. Add bacon, mushrooms and vegetables. Stir well, remove from heat and let stand for 2-3 minutes under the lid.
You can add fried pieces of meat, offal, vegetables such as onions, carrots, bell peppers, cherry tomatoes to buckwheat porridge.
In Jewish cuisine, there is a traditional buckwheat dish - varnishkes porridge. For her you will need:
- 1 cup of buckwheat;
- 1 chicken egg;
- 100 grams of egg noodles;
- 2 cups of chicken broth;
- 2 liters of water;
- 3 tablespoons of vegetable oil;
- 2 heads of onions;
- salt.
Cut the onion into small cubes and fry until golden brown in olive oil.
Whisk the chicken egg lightly in a small bowl. Add buckwheat and mix thoroughly so that each grain is covered with the egg mixture. Put the cereals in a saucepan and cook, stirring occasionally, over medium heat until the egg starts to coagulate, pour in the warm chicken stock, season with salt. Bring to a boil, reduce heat and cook, covered for 10-15 minutes.
Meanwhile, boil the noodles until cooked, drain the liquid from it and add with the onion to the porridge. Stir, salt if necessary and serve.
