Buckwheat is the basis for many healthy and tasty dishes. Try to cook buckwheat in pots, supplementing it with meat, vegetables, mushrooms and herbs. This method of cooking porridge guarantees its splendor and airiness, moreover, during the cooking process, buckwheat is soaked in delicious meat, mushroom or vegetable sauce. On the table, the dish is served directly in pots or laid out on plates.
Buckwheat with vegetables
This delicious dish is perfect for a lean table.
You will need:
- 2 glasses of buckwheat;
- 4 glasses of water;
- 2 onions;
- 2 carrots;
- 100 g of celery root;
- 2 large sweet peppers;
- 200 g of canned tomatoes in their own juice;
- salt;
- freshly ground black pepper;
- 2 cloves of garlic;
- dried parsley;
- vegetable oil for frying.
Peel sweet peppers from seeds. Cut the onion into thin half rings, carrots, peppers and celery root into strips. Heat vegetable oil in a deep frying pan, put onion and fry until transparent. Add the carrots to the skillet and simmer until tender. Add pepper and celery, stir and cook for a few more minutes.
Add canned tomatoes and minced garlic to the pan, season with salt and season with dried parsley. Cook the sauce for another 5 minutes, and then add the pre-washed buckwheat to the vegetables. Mix everything well, sprinkle with freshly ground black pepper. Divide the mixture into clay pots and cover with water. Add a little more salt and cover the pots. Place them in an oven preheated to 200C. Cook for 40 minutes and serve directly in the pots.
Buckwheat with chicken and mushrooms
Try buckwheat with chicken and mushrooms in sour cream sauce. Toasted dough lids will add beauty to the dish. They can be eaten with porridge - these homemade tortillas are soft and delicious.
You will need:
- 1 glass of buckwheat;
- 1, 5 glasses of water;
- 200 ml sour cream;
- 500 g chicken fillet;
- 200 g of champignons;
- 2 onions;
- salt;
- freshly ground black pepper;
- vegetable oil for frying.
For the test:
- 250 g wheat flour;
- 100 ml of water;
- salt to taste.
Sort the buckwheat, rinse, fill with water, salt and cook for about 15 minutes until it swells and the liquid is completely absorbed. Cut the onion into half rings, the mushrooms into thin slices. Rinse the chicken, peel the films and chop into cubes.
Buckwheat can be cooked not only on the stove, but also in the microwave.
Heat vegetable oil in a skillet and fry the onion until golden brown. Add the mushrooms and cook, stirring occasionally, until the liquid evaporates. Put the chopped chicken fillet in a frying pan, cover with sour cream, add salt and simmer until the chicken is soft.
While the sauce is cooking, knead the flour, salt and water dough. Divide it into parts according to the number of pots and roll each into a cake.
Homemade dough can be replaced with ready-made puff pastry. Defrost it in advance, divide it into squares and roll it out a little.
Put 5-6 tablespoons of buckwheat in pots, place chicken with mushrooms and onions on top. Pour in the sour cream sauce remaining in the pan and sprinkle with freshly ground black pepper. Cover the pots with dough lids and place in an oven preheated to 200 ° C. Cook the dish for 30-40 minutes.
