Buckwheat is one of the few products that combine great taste and benefits. Even if a person has some kind of dietary restrictions, this cereal is extremely rarely excluded from the menu. It is present in the diet of athletes with diabetes, weight loss and fasting. At the same time, no less delicious recipes for cooking buckwheat have been invented than dishes with potatoes or pasta.
Buckwheat cutlets
This recipe will come to the rescue when yesterday's buckwheat porridge remains in the refrigerator. Plus, it's simple, budget-friendly, takes a little time, and is suitable for a lean menu. For buckwheat cutlets, a minimum set of products is required:
- 400 g of boiled buckwheat;
- 300 g onions;
- salt and spices to taste;
- 1-2 tbsp. spoons of water;
- vegetable oil for frying.
From 80 g of buckwheat, about 200 g of ready-made porridge is obtained. Therefore, for this recipe, you will need 160 g of dry buckwheat. If you cook cereals specifically for this dish, it must be completely cooled in advance. Then pass the buckwheat and onion through a meat grinder or chop in a blender bowl until smooth. Add your favorite spices and salt to the finished "minced meat".
If the mass is dry, pour in a couple tablespoons of water. Water can be replaced with 1 small egg and 1-2 tablespoons of flour, but this dish will no longer be lean.
Form cutlets with wet hands and fry in a little vegetable oil. It is better to use a frying pan with a non-stick coating, since buckwheat cutlets are very delicate and fragile, they also need to be turned over very carefully. But the taste of the finished dish is completely unexpected and is somewhat reminiscent of traditional meat cutlets.
Buckwheat bread
This bread turns out to be soft, fluffy and incredibly tasty. It can be cooked in the oven, bread maker, or multicooker. For the recipe you will need:
- 130 g dry buckwheat;
- 150 ml hot water;
- 150 ml of warm water;
- 280 g flour;
- 1 tbsp. a spoonful of sugar;
- 2 teaspoons dry yeast;
- 3 tbsp. tablespoons of vegetable oil;
- 1, 5 teaspoon of salt.
Fry the washed cereals in a dry frying pan with constant stirring. As soon as the buckwheat starts to crackle, you can remove it from the heat. Let it cool slightly and grind in a blender, but not too finely. Leave about 1 tablespoon of buckwheat whole. Combine ground cereals and grains, pour 150 ml of hot water, leave for 20 minutes.
In a separate container, add dry yeast, 1 tablespoon of sugar and 1 tablespoon of flour to warm water. Stir the mixture and wait for bubbles to appear. In another bowl, sift 250 g of flour, combine with soaked buckwheat, add salt, yeast mixture and vegetable oil. Knead the dough thoroughly by hand or with a food processor. It should come out a little sticky.
Transfer the dough to a greased container and place in a warm place to rise for 50 minutes. Shape as desired and place on a baking sheet lined with baking paper. Cover with a towel and wait another 20 minutes. Bake in an oven preheated to 180 degrees for 35-40 minutes.
Buckwheat in pots
Cooking buckwheat in pots gives it a special aroma and softness. In this recipe, you can use meat, mushrooms, various vegetables. The option of a dish with chicken liver is especially good, for which you will need:
- 130 g dry buckwheat;
- 350 g chicken liver;
- 1 medium onion;
- 1 medium carrot;
- salt and black pepper to taste;
- boiling water;
- Bay leaf;
- vegetable oil for frying.
Lightly fry the chicken liver in a pan with a little oil, add salt and pepper to taste. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in a separate skillet, add a little salt.
Place the onion with carrots at the bottom of the portion pots, then the pieces of liver and a small piece of bay leaf. Spread the washed buckwheat on top, do not forget to salt it. Pour boiling water over the pots so that the water is one finger higher than the buckwheat. Close the lids and place in the oven. Cook at 180 degrees for about 30 minutes.
Buckwheat and eggplant salad
You can also use yesterday's buckwheat in this hearty and mouth-watering salad. Its secret lies in the combination of cereals with eggplant and an unusual dressing. Ingredients:
- 250 g ready-made buckwheat;
- 2 medium eggplants;
- fresh herbs to taste;
- 1 small onion;
- 1 clove of garlic;
- 2 medium tomatoes;
- 3 tbsp. tablespoons of olive oil;
- salt and spices to taste;
- vegetable oil for frying.
First, prepare the eggplants: peel them, cut the pulp into cubes and fry in vegetable oil until soft. If you don't have yesterday's buckwheat, boil it in advance and let it cool. For the salad, you will need about 100 g of dry cereal. While the main ingredients are cooling, prepare the dressing. In a blender bowl, combine coarsely chopped onions and tomatoes, garlic, parsley, cilantro or celery. Add salt, spices and olive oil. Whisk all ingredients until a thick, homogeneous mass is formed. Combine buckwheat, eggplant and sauce, mix thoroughly. The finished salad can be garnished with herbs and tomato slices.
Fritters with buckwheat and zucchini
This delicious appetizer will delight lovers of vegetable dishes, and there is almost no buckwheat in the pancakes. Therefore, the recipe will appeal even to those who do not like such healthy cereals at all. For cooking you will need:
- 500 g of buckwheat ready-made;
- 500 g zucchini;
- 1 egg;
- 4 tbsp. tablespoons of flour;
- salt and spices to taste;
- vegetable oil for frying.
Grate the young zucchini on a coarse grater, you do not need to squeeze out the excess liquid. Salt, add egg, flour, spices. Combine the mass with pre-boiled buckwheat, mix. Place the dough in a preheated pan with vegetable oil and fry on both sides until golden brown. The pancakes keep their shape well and easily turn over, while remaining juicy inside.
