Buckwheat porridge is an elementary and at the same time nutritious dish, because it is a storehouse of vitamins and a rich source of vegetable protein. Prepare a delicious buckwheat garnish and serve it with poultry or meat, or simply eat it if you are fasting.
Simple buckwheat garnish
Ingredients:
- 1 tbsp. buckwheat;
- 2 tbsp. water;
- 3/4 tsp salt;
- 20 g of butter or ghee.
Rinse the groats and place them in a fine-mesh colander to allow the water to drain completely. Heat the buckwheat in a dry skillet, stirring constantly, until it starts to crackle. Take a medium heavy-bottomed saucepan or cauldron, transfer the main garnish ingredient there and cover with salted water.
Place the cookware on high heat, bring the contents to a boil, then reduce the cooking temperature. Cook the porridge under a lid with a steam outlet until the liquid disappears completely. Remove the buckwheat from the stove, season with butter or ghee and mix well with a spatula or spoon.
Buckwheat garnish with carrots and onions
Ingredients:
- 1, 5 Art. buckwheat;
- 3 tbsp. water;
- 2 carrots;
- 2 onions;
- 5 cloves of garlic;
- 1/3 tsp ground black pepper;
- 1 tsp porridge salts and a pinch for frying;
- vegetable oil.
Prepare buckwheat porridge as described in the previous recipe, but without adding butter. While it is languishing, peel the vegetables, cut the carrots and onions into small cubes, pass the garlic cloves through a special press or grate. Heat vegetable oil in a frying pan on the adjacent burner, first fry one onion in it, then together with carrots, season with salt and pepper, over medium heat until golden brown and soft.
Transfer the frying to the finished buckwheat along with the remaining oil, add the chopped garlic and stir everything thoroughly. Transfer the dishes to the cork rack, close the lid and let the buckwheat garnish steep for 15-25 minutes.
Delicious buckwheat garnish with tomatoes and zucchini
Ingredients:
- 1, 5 Art. buckwheat;
- 2, 5 tbsp. water;
- 1 leek (white part);
- 2 juicy tomatoes, preferably a sweet variety;
- 1 small zucchini, preferably young;
- 2 tbsp. soy sauce;
- 3/4 tsp salt;
- vegetable oil.
Cook the buckwheat porridge until cooked in the specified amount of water and salt. At the same time, heat vegetable oil in a skillet or saucepan and sauté thin slices of leeks in it over medium-high heat. As soon as it is browned, add the sliced zucchini and tomato slices to it. Simmer the vegetables for 7-10 minutes, until the juice is allowed, pour in the soy sauce, and after 3 minutes stir in the buckwheat. Heat everything together for a couple more minutes, then remove from heat and place in plates.
