Buckwheat is rightfully considered the queen of cereals. It is a source of protein, PP and B vitamins, as well as phosphorus, iron, iodine, fiber, healthy carbohydrates and polyunsaturated fats. The inclusion of dishes from this useful product in the diet helps to remove toxins and harmful substances from the body, strengthen the walls of blood vessels, improve the condition of hair and nails, reduce fatigue and eliminate depression.
Buckwheat porridge recipe with mushrooms and onions
To cook buckwheat porridge with mushrooms, you will need: - 2 ½ cups of buckwheat; - 50 g of dried white mushrooms; - 2 onions; - 1 tsp. salt; - 2-3 tbsp. l. butter; - 3 glasses of water.
Rinse dried porcini mushrooms, put in a saucepan, pour 3 glasses of cold water and set aside for an hour and a half. When the mushrooms are swollen, remove them from the water, chop them finely and put them back in the same water. Season with salt and simmer over medium heat. In boiled water with mushrooms, add buckwheat and stir well. When the porridge thickens, remove it from the heat, wrap it up with a towel and set it for 1-1 ½ hour to soak.
Peel the onions, chop finely and fry in butter. Combine fried onion with buckwheat porridge before serving.
Recipe for buckwheat porridge baked with chanterelles
To prepare buckwheat porridge with mushrooms according to this recipe you will need: - 1 glass of buckwheat; - 300 g of chanterelles; - 1 head of onion; - 2 ½ glasses of water; - 2-3 tbsp. l. vegetable oil; - 2 tsp tomato puree; - ground black pepper; - greens; - salt.
Boil 2 cups of water in a saucepan, add salt and add buckwheat. Stir, catch and remove the floating grains with a slotted spoon and, stirring occasionally, cook the crumbly buckwheat porridge. This will take about 15-20 minutes.
Wash the chanterelles thoroughly, cut into slices, add onions, peeled and chopped into rings, salt and pepper. Pour in vegetable oil, half a glass of water and simmer over low heat until tender. Finally, add the tomato puree and mix thoroughly.
Put the finished buckwheat porridge in portioned ceramic pots, place the stewed mushrooms on top and, leveling the surface, put in the oven for 10-15 minutes to bake at 180 ° C.
When serving, decorate the buckwheat porridge with chanterelles with finely chopped dill or parsley.
Buckwheat porridge recipe in Russian
To cook delicious buckwheat porridge in Russian, you need to take: - 500 g of buckwheat; - 300 g of fresh mushrooms; - 50 g dried mushrooms; - 2 onions; - 100 g of butter; - 1 liter of water; - salt.
Pound dry mushrooms into dust in a mortar, put in salted water and bring to a boil. Pour the water with mushrooms into a ceramic or cast-iron pot, add buckwheat and put in an oven preheated to 180 ° C to simmer until tender. The liquid should be completely absorbed.
Peel the onions and chop finely. Wash fresh mushrooms or wipe very thoroughly with a damp cloth and cut into slices. Fry the prepared mushrooms and onions in butter. Season with salt to taste.
Combine buckwheat porridge cooked in the oven with mushrooms fried with onions and mix everything carefully. The finished dish can be used as the main dish or served as a side dish for meat or fish.
How to cook buckwheat porridge with mushrooms
- 1 glass of buckwheat
- 2 glasses of water
- 150 grams of any frozen or fresh mushrooms,
- 3 eggs,
- 1 large carrot
- 1 bell pepper,
- 1 medium onion
- 2 tablespoons tomato paste
- vegetable oil,
- salt, pepper and herbs to taste.
Instructions
- Pour two cups of water into a saucepan and bring to a boil. Lightly salt the water and pour buckwheat into it. Add 2 tablespoons of sunflower oil to a saucepan, stir and cook until tender (15 minutes with the lid closed over low heat).
- Pour boiling water over the onion and chop finely. Grate the carrots on a coarse grater. Cut the mushrooms into small pieces, if required. Cut the bell pepper into strips.
- Save all vegetables in a skillet. Add mushrooms and some water to vegetables. Simmer until mushrooms are cooked. Add tomato paste, salt and pepper and cook for 1-2 minutes, stirring occasionally.
- Hard-boiled eggs and cut into cubes. Finely chop fresh herbs. Mix herbs with eggs.
- Put the finished buckwheat on a dish and pour over the resulting gravy and stir. Place eggs mixed with herbs on top.
Delicious and aromatic buckwheat with mushrooms and vegetables
It is necessary
- vegetable oil (4 g);
- dill to taste;
- butter (5 g);
- chicken broth (140 ml);
- salt, pepper to taste;
- any fresh mushrooms (70 g);
- tomatoes (2 pcs.);
- carrots (1 pc.);
- fresh onion;
- buckwheat (320 g).
Instructions
- All vegetables must be prepared first. Take carrots and onions, rinse, peel off the top peel with a knife. Cut vegetables into small pieces. Also rinse the mushrooms, remove any visible dirt and chop in any shape.
- Remove the skin from the tomato. To make this process faster, take tomatoes, place them in boiling water for 2-5 minutes. After that, the skin will come off easily. Cut the pulp into small pieces.
- Take a deep frying pan, heat vegetable oil, put onions and carrots on the bottom. Cook for 5 minutes, stirring regularly with a wooden spatula. Next, add mushrooms and tomatoes. Cook this mixture until the carrots are tender.
- Sort the buckwheat, rinse it several times. Put the cereals in a frying pan, pour in the chicken broth so that the buckwheat is covered by 2 cm. Season with salt and pepper. Cover, simmer for 20-30 minutes. Do not forget to periodically check the porridge, as buckwheat of different varieties boils down in different ways.
- As a result, put butter and chopped dill in buckwheat, cover again with a lid and a thick tea towel. Buckwheat cooked according to this recipe turns out to be fragrant and very tender.
Buckwheat with mushrooms in clay pots
It is pointless to talk about the benefits of buckwheat - this side dish is one of the most delicious and dietary. The addition of fresh forest mushrooms will make the taste of the dish more spicy and rich.
Ingredients:
- Buckwheat - 1, 5 cups;
- Chicken broth - 2 l;
- Fresh forest mushrooms - 500 g;
- Shallots or onions - 2-4 pieces;
- Butter;
- Salt and spices to taste;
- Parsley for serving and garnishing.
Preparation:
- For this recipe, it is best to choose portioned pots with a lid so that all the flavors and aromas in the dish are thoroughly mixed.
- Place the pots on a large baking sheet, add a tablespoon of soft butter to the bottom.
- Sort the buckwheat if necessary. In order for the color of the cereal and its taste to become brighter, dry buckwheat can be fried in a hot pan.
- Onions, it is recommended to use shallots, leeks or onions. Chop very finely and add to the pan with the addition of butter.
- Rinse the mushrooms, dry, and cut into thin slices or cubes. Add to fried onions, season with salt and spices.
- After the mushrooms are fried, you can add buckwheat to them, mix everything thoroughly and put the mass in pots, filling them halfway.
- Pour buckwheat with chicken broth; for its preparation, you can use the back or wings of chicken, spices, the green part of leeks, carrots and other root vegetables.
- Add a good pinch of salt and pepper on top of the broth, close the pots tightly with a lid and put in the oven. The oven must be preheated to 180 degrees. After 40 minutes, the oven can be turned off by leaving the pots to cool completely.
- Serving the dish to the table, it is necessary to taste it for salt, add more butter and finely chopped parsley if necessary. It is recommended to use dense mushrooms for cooking, for example, porcini. If the mushrooms are frozen, then it is recommended to boil the buckwheat a little before cooking in the oven, and only then mix with the rest of the filling and spices.
