Buckwheat is suitable not only for cooking cereals. On the basis of buckwheat, you can cook a variety of dishes - soups, casseroles, cutlets, pies. The rich taste of cereals goes well with vegetables, herbs, offal and meat.
Buckwheat with tomatoes and garlic
This dish is perfect for a lean table. To speed up the process, cook buckwheat in the microwave, and replace fresh tomatoes with canned ones in your own juice.
You will need:
- 1 glass of buckwheat;
- 1, 5 glasses of water;
- vegetable oil;
- 150 g of tomatoes in their own juice;
- 2 cloves of garlic;
- dried basil greens;
- salt;
- freshly ground black pepper.
Sort the buckwheat, rinse, put in a microwave oven. Pour the cereal with water, add salt. Boil buckwheat at maximum power for 10 minutes - the water should be completely absorbed.
In a separate bowl, combine the tomatoes in their own juice, salt, ground black pepper, minced garlic, salt and dried basil. Stir the mixture and heat in the microwave. Add the sauce to the buckwheat, stir and serve.
Buckwheat soup with mushrooms
An original dish is a soup with buckwheat and mushrooms. Serve with fresh sour cream and homemade croutons.
You will need:
- 1 glass of buckwheat;
- 200 g of fresh mushrooms;
- 2.5 liters of water;
- 1 onion;
- 4 medium sized potatoes;
- 1 carrot;
- 3 cloves of garlic;
- 1 bay leaf;
- salt;
- ground black pepper;
- vegetable oil for frying;
- a bunch of parsley.
Cut the onion into thin half rings, grate the carrots. Fry vegetables in hot vegetable oil until golden brown. Cut the mushrooms into slices and place in the pan as well. While stirring, cook everything together for 5 minutes.
Pour the sorted buckwheat into a deep frying pan. While stirring, heat it for a few minutes. Boil water in a saucepan and add the cereal to it. Add peeled and diced potatoes, bay leaves, and salt. Cook the soup until the potatoes are tender - it will take about 10 minutes.
Put the vegetable and mushroom roast in a saucepan, add chopped garlic and salt to taste. Cook the soup until tender and turn off the stove. Chop the parsley finely and pour into the saucepan. Let the soup stand under the lid, sprinkle with freshly ground black pepper and serve on bowls.
Buckwheat and egg pies
Try baking delicious buckwheat pies filled with hard-boiled eggs.
You will need:
For the test:
- 0.5 liters of kefir;
- 4 glasses of wheat flour;
- 2 eggs;
- 2 tbsp. tablespoons of sunflower oil;
- 0.5 teaspoons of soda;
- 2 teaspoons of sugar;
- 0.5 teaspoons of salt.
For filling:
- 1 glass of buckwheat;
- 3 eggs;
- 1 onion;
- salt;
- vegetable oil for frying.
Prepare the dough. In a large bowl, combine kefir with sugar and salt, add baking soda, vegetable oil and eggs. Pour the sifted flour in portions and knead the dough.
Cook crumbly buckwheat porridge and eggs. Fry finely chopped onions in vegetable oil, finely chop the eggs. Mix eggs and onion with porridge and butter, salt to taste. Divide the dough into small balls, roll into flat cakes, put buckwheat filling on each. Blind the pies and fry them in hot vegetable oil.
