How to cook good buckwheat porridge. How to cook buckwheat crumbly and tasty

Opinions about whether to love buckwheat porridge or not, of course, are divided. As they say, there are no comrades for the taste and color, which means that everyone expresses their attitude to buckwheat individually. This is all to the fact that some people eat it with great pleasure, while others do not digest it. It turns out that in order to feel all the charm of this dish, you need to know Small child can cook it. But it's not all that simple. Surely, many have noticed that the taste of buckwheat porridge after cooking may be slightly different, sometimes it even turns out bitter. Of course, you can throw all the blame on the buckwheat variety, although the taste of the finished porridge largely depends on how it was cooked correctly.

A typical scheme for cooking porridge is as follows: put buckwheat in water and cook until you realize that it is ready. At the same time, proportions, time and temperature are not always respected. In fact, when cooking buckwheat porridge, it is very important to take into account these indicators. There is an opinion that the further you cook porridge, the tastier it will be. The statement is incorrect, because if you digest buckwheat porridge, it will lose some of the vitamins and nutrients and hence the taste.

So, to make it tasty and healthy. It is enough to follow a few simple tips to get a real, unspoiled dish during the cooking process. The recipe for buckwheat porridge does not contain complex ingredients, but you still have to make some efforts. To begin with, I would like to note that only buckwheat kernels can be used to make real porridge, while cereals, of course, are also good, but only for cooking other dishes (for example, soups). The one who soaks buckwheat in water in the evening in order to cook it quickly in the morning is mistaken. Even without this technique, it will quickly cook, as you will see a little lower.

Now a few words about proportions. The recipe for buckwheat porridge begins with these words: take 1 part of buckwheat and 2 parts of water. This means that water should always be taken twice as much as cereals. And you need to measure this ratio not by eye, but with the help of measuring utensils.

We remember one more main rule: it is already impossible to fix porridge in the middle of cooking! And to make the porridge really tasty, try to adhere to the following order:

Classic recipe buckwheat porridge

We will need: 1 glass of buckwheat, 2 glasses of water, salt.

Preparation: Pour water into the pan and wait until it boils. Pour buckwheat into boiling water, salt to taste and cover tightly with a lid. Cook for 5 minutes over high heat, and then reduce the heat and cook for about 10 more minutes. After this time, turn off the fire, and do not open the pan for another 15 minutes (so that it steams well). By the way, you can’t open the lid during cooking, as well as stir the porridge. After all, buckwheat porridge is mostly cooked not at the expense of water, but at the expense of the steam that this water forms. If you open the lid, the steam will, of course, come out. It is also necessary to observe the cooking time, however, on electric stoves it will be a little different, you will have to determine the time yourself.

By the way, the recipe is simply impossible to imagine without dressing. Many do it differently. And yet, for real Russian porridge, it can only be like this: when the porridge is cooked, add finely fried onions, a piece of butter and hard chopped eggs to it, cover the lid and wait 15 minutes. Simultaneously with falling asleep in a pan of buckwheat, you can also add a little dried mushrooms. They will give the porridge a special refined taste. In order not to overdo it with salt, it should be added a little, because at any time you can salt directly on the plate.

A lot can be said about the unique taste and beneficial properties of buckwheat. It saturates, restores strength after an illness, enriches the body with essential vitamins. Are you sure you know how to cook buckwheat deliciously? Recommendations on this issue and recipes with photos are presented below.

How to cook buckwheat porridge

To be able to cook loose buckwheat, you do not need to have special skills, but you still have to learn the technology. It is important to observe the time and proportions of products. The principle of pouring water on the cereal and boiling it until you realize that it is ready does not apply here. It is also important to prepare the product - sort it out to remove plant debris and pebbles, and rinse. Want to know how to cook crumbly porridge? Before laying in the pan, heat the main ingredient for a couple of minutes in a frying pan without oil. In addition, it is necessary to salt the water itself before starting cooking.

How to cook buckwheat with milk

Buckwheat porridge with milk brings more benefit and joy to a child. How to boil it? You need to know proportions. Here they are as follows - for 1 cup of cereal you need 4 cups of milk. You will also need a little water - about 300 ml. Cooking will take half an hour. The cooking sequence includes the following steps:

1. Boil water, then pour buckwheat into it and cook for 10 minutes. Almost all of the liquid should boil away.
2. Next, you need to pour in the milk and continue to cook over low heat for about half an hour. The consistency of the finished dish should be slightly watery.
3. At the end, salt, add sugar and a piece of butter to taste.
4. Stir and let stand for about 10 minutes.

How to cook loose buckwheat in water

Buckwheat porridge on the water is a little easier and faster to prepare. For one glass of cereal, 2-2.5 glasses of water are required, and it is better to pour cold water. Hot is also possible, but it will take 3-5 minutes more to cook. In general, the process takes about a quarter of an hour. The instruction includes the following steps:

1. Sort the grits, rinse once with water, then heat in a pan for a couple of minutes.
2. Next, take a pot, pour water.
3. Pour the ingredient from the pan.
4. Bring to a boil, add a spoonful of butter and simmer for another quarter of an hour over low heat.

Recipe

Due to the energy value, only about 90 kcal per 100 g, buckwheat is often used by those who lose weight. For the same mass, the ratio of BJU for it in grams is characterized by the following numbers - 4.5 for proteins, 2.3 for fats and 25 for carbohydrates. Calorie content also depends on the serving of the dish. If add butter, then the energy value will increase to 130 kcal per 100 g. The classic recipe for buckwheat porridge is far from the only one. There are options with minced meat, stew, chicken, vegetables, mushrooms and even cottage cheese. Sometimes it is cooked in pots, because of the taste is more intense.

Loose buckwheat

• Cooking time: 35 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 128 kcal.
• Cuisine: Russian.
• Difficulty: medium.

This recipe can be considered the basis for all the others, where buckwheat porridge is used. It is mixed with mushrooms, milk or eggs. Just a little bit of butter will work here too. For preheating, you can use not only a dry frying pan. To this end, it will also hot oven. For friability, it is imperative to observe the indicated proportions. So the grains do not absorb too much liquid and retain their shape.

Ingredients:

• butter - 1 tsp;
• buckwheat - 1 tbsp.;
• salt - 1 tsp;
• water - 2 tbsp.

Cooking method:

1. Sort the grits from spoiled grains, then rinse until the liquid becomes clear.
2. Drain in a colander and let drain a little, then pat dry on a paper towel.
3. Next, roast the buckwheat in a dry frying pan until lightly toasted and golden in color.
4. Take a saucepan, at the bottom of which melt the butter, send buckwheat there, salt it, mix so that each grain is covered with butter.
5. Pour boiling water, after boiling, reduce the heat to a minimum.
6. Simmer covered for about a quarter of an hour. There is no need to stir.
7. When finished, add a little more butter.

With meat

• Cooking time: 1 hour 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

More interesting in taste and healthy recipe- This is buckwheat porridge with meat in the oven. She is also very nutritious. The baking method is also good because you spend less time cooking. While the buckwheat is in the oven, you can go about your business. Meat will suit any to your taste, but it is better to take it in the form of minced meat. This will make the process even easier. In addition to a large heat-resistant form, you can use pots. So it will be more pleasant to eat.

Ingredients:

• bell pepper- 2 pcs.;
• meat - 600 g;
• tomato - 3 pcs.;
• vegetable oil- 3 tablespoons;
• buckwheat - 2 tbsp.;
• carrots - 1 pc.;
• water - 0.5 tbsp.;
• the black ground pepper- 2 pinches;
• onions - 2 pcs.;
• salt - 1.5 tsp

Cooking method:

1. Rinse the meat, cut into small pieces, send to a frying pan with heated oil.
2. Fry for a couple of minutes over high heat, then add the chopped onion.
3. After 5 minutes, pour in about half a glass of liquid, simmer until it has completely evaporated.
4. Rinse the vegetables thoroughly, cut the core from the pepper, remove the seeds, cut it into cubes and add to the meat. At the same time, add the grated carrots.
5. Stir the dish, simmer for another 5 minutes.
6. Grind the tomatoes, also send to the pan. Salt, pepper and bring to a boil.
7. Put the meat frying on the bottom of a heat-resistant form, fill it with washed cereals on top and level it.
8. Salt, pour in 4 cups of water, cover.
9. Send to the oven for 45 minutes. The recommended temperature is 200 degrees.

in a thermos

• Cooking time: 8 hours.
• Servings: 1 person.
• Calorie content of the dish: 104 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

For lazy, busy or just those who have little time to cook, buckwheat in a thermos is suitable. This is a very unusual and convenient recipe. In the evening, you just steam the porridge in a thermos, and in the morning you can already have breakfast with it. You do not have to cook it and stand at the stove. As for the proportions, they remain the same - for 1 part of buckwheat 2 parts of liquid. Only here it is necessary to focus on the size of the thermos so that everything fits in it.

Ingredients:

• salt - to taste;
• water - 0.5 tbsp.;
• buckwheat - 0.25 st.;
• butter - 0.5 tsp

Cooking method:

1. The first step is to sort out the cereal again for spoiled grains or debris, then rinse it. It is better to use a colander for this.
2. Let the cereal flow around a little, then pour it into a thermos.
3. Salt quite a bit - add on the tip of a spoon.
4. Last, pour boiling water into the thermos, screw on the lid and leave until the morning or for 6-8 hours.

With mushrooms and onions

• Cooking time: 45 min.
• Servings: 3 persons.
• Calorie content of the dish: 106 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Mushrooms are one of the popular additions. They make the taste more pronounced. Classic variant- These are champignons. You can also add fresh forest, for example, oyster mushrooms or chanterelles, which are very similar in taste to meat. Mushrooms require pre-training but it won't take too long. You just need to fry them until golden brown along with onions. Another option is to boil them together with cereals. In any case, it will be very appetizing. Use the recipe for buckwheat porridge with mushrooms and onions and see for yourself.

Ingredients:

• buckwheat - 1 tbsp.;
• oyster mushrooms or champignons - 300 g;
• onion - 1 pc.;
• water - 2 tbsp.;
• carrots - 1 pc.;
• salt - to taste.

Cooking method:

1. Engage in the preparation of vegetables - wash and peel them, then chop finely. Next, sauté them, preheating the oil in a frying pan.
2. Mushrooms are cut arbitrarily, and then sent to a pan with vegetables.
3. Cook food for about 5-7 minutes.
4. At this time, prepare the cereal already - rinse it, sort it out from debris and bad grains, and then put it in a pot of water.
5. Salt, send the frying of vegetables with mushrooms there.
6. Bring the liquid to a boil in a saucepan, then simmer over low heat until it has all evaporated.
7. Cook the porridge for about a quarter of an hour, while not stirring it, but checking the water level.

In a pot in the oven

• Cooking time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

It is even tastier to bake porridge not just in a heat-resistant form, but in pots. As a result, you get beautiful portions with amazing aroma and taste. You can add here just vegetables, and any kind of meat. That is why the recipe for buckwheat porridge in a pot is good because it is easy to make changes to it. Especially fragrant with smoked chicken. Juicy brisket combined with mushrooms and vegetables - just lick your fingers.

Ingredients:

• salt - to taste;
• onion - 30 g;
• vegetable oil - 2 tablespoons;
• carrots - 20 g;
• mushrooms - 100 g;
• butter - 1 tsp;
• smoked breast- 70 g;
• buckwheat - 60 g.

Cooking method:

1. Arrange the washed buckwheat in pots, fill it with water so that its level exceeds 1 cm.
2. Remove frozen mushrooms from the freezer in advance. Peel the onions and carrots first, and then chop them randomly.
3. Pour vegetable oil into a frying pan, heat, fry chopped chicken breast.
4. Then put the meat on a plate, fry the vegetable slices after it.
5. After 5-7 minutes, add mushrooms to the pan. Cook for 10 more minutes.
6. First put the fried breast in pots with buckwheat, and then the mixture of vegetables and mushrooms.
7. It remains only to salt and pepper to taste, then cover and bake at 200 degrees. The process will take approximately 45 minutes.

With stew in a slow cooker

• Cooking time: 1 hour 30 min.
• Servings: 4 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

If you consider stew a product not worthy of attention, then you have never tried buckwheat with it. It's so appetizing and easy to prepare that you won't even find it easier. Your loved ones will not even notice that buckwheat porridge with stew, and not with meat in pure form. Almost the same taste. You can easily add a special flavor with your favorite seasonings.

Ingredients:

• salt, spices - to taste;
• buckwheat - 500 g;
• stew - a large jar of 400-500 g;
• water - 1 l.

Cooking method:

1. Put a cauldron or a thick-walled pan on the fire, warm it up and put the stew in it.
2. Mash the product with a fork, simmer until the fat melts.
3. Next, you can fill in the buckwheat, which was previously sorted out and washed.
4. Stir, cook the dish under the lid for about an hour, checking how much liquid has evaporated.
5. When the water has completely boiled away, season with spices, salt and leave for a couple more minutes.

Merchantly

• Cooking time: 1 hour.
• Servings: 7 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

From simple buckwheat you can make more gourmet dish. This will require thick-walled saucepan, but it is better to take a cauldron. According to the recipe, you will get merchant-style buckwheat porridge with chicken. This is just a discovery in the preparation of delicious cereals and at the same time juicy appetizing meat. There is enough food for a large number of people, so you can easily feed the whole company.

Ingredients:

• onions - 2 pcs.;
• garlic - 2 cloves;
• tomato paste - 2 tablespoons;
• chicken - 0.6 kg;
• greens - to taste;
• buckwheat - 0.6 kg;
• carrots - 2 pcs.;
• water - 1.2 l;
• pepper, salt - to your taste.

Cooking method:

1. Wash and peel the carrot, then take a grater and grate the vegetable on it.
2. Just finely chop the onion.
3. Put the vegetables in a frying pan with vegetable oil, sauté until soft.
4. At this time, prepare the chicken - rinse it, separate the meat from the bones, if necessary, and then cut into small slices.
5. Send the meat to the vegetables in the pan, fry the food for another 10 minutes.
6. Dilute tomato paste, salt and pepper, mix.
7. Pour the products in the pan on top with clean cereals.
8. Next, pour in water, mix, add chopped garlic.
9. Leave to simmer for about half an hour under the lid.
10. At the end, add finely chopped greens.

With chicken in a slow cooker

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 153 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A slow cooker makes the cooking process much easier. Buckwheat porridge with chicken in it is very fragrant and juicy. Convenience is provided by a large number of device programs. In addition to the stewing or frying mode, you can use another one, which is called “Porridge”. In time, the process will take about 50 minutes, and most of this time you will be free, so you can spend it to good use.

Ingredients:

• vegetable oil - 2 tablespoons;
• onion - 1 pc.;
• spices for chicken - to taste;
• buckwheat - 2 tbsp.;
• carrots - 1 pc.;
• salt - to taste;
• water - 4 tbsp.;
• chicken - 1 kg.

Cooking method:

1. Turn on the slow cooker in the “Frying” mode, pour oil into the bowl and cook the chicken rubbed with spices in it.
2. When the meat is browned, add chopped vegetables, mix, sauté for a couple more minutes.
3. Next, fill the products with peeled cereals, pour everything with water and close the lid.
4. Select the "Porridge" mode. Time set for 45-50 minutes.

Recipe for buckwheat porridge with vegetables

• Cooking time: 35 min.
• Servings: 2 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Buckwheat porridge with vegetables - nutritious, but at the same time light and diet dish. This cereal is combined with peppers, beans, onions and carrots, and sometimes even eggplant or zucchini. Using different combinations of the listed ingredients, you can treat yourself to something new every time. healthy dish. It turns out very tasty according to the recipe with green beans, which is presented below.

Ingredients:

• green onions - to taste;
• buckwheat - 150 g;
• vegetable oil - to taste;
• water - 300 ml;
• green beans- 100 g;
• carrots - 1 pc.

Cooking method:

1. Pour the peeled cereal into a saucepan with water, cook for about 15 minutes.
2. Next, throw in the beans and grated carrots, simmer until the vegetables are soft.
3. At the end, season with spices, salt.
4. Add chopped green onions, pour a little oil, mix.

with apples

• Cooking time: 35 min.
• Servings: 2 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Do you want to learn how to cook an original breakfast that will not harm your figure? Milk buckwheat porridge with apples is one of the options. Slightly sweet, aromatic and crunchy due to fruit. Although apples can be added crushed to a state of puree. Then the porridge will be tender and homogeneous, so it brings special benefits to the children's stomach.

Ingredients:

• salt - 1 tsp;
• buckwheat - 1 tbsp.;
• water - 300 ml;
• milk - 4 tbsp.;
• butter - 50 g;
• sugar - 3 tablespoons;
• apple - 1 pc.

Cooking method:

1. Pour the washed buckwheat into a pot of boiling water, cook for 10 minutes until the liquid boils away.
2. Next, introduce milk, simmer the porridge on a quiet fire for about half an hour.
3. In the meantime, wash the apple well, cut out the core and peel it, and grate the rest or chop with a blender.
4. Add fruit puree into porridge, mix.
5. Fill with oil, let stand 10 minutes.

The proportions of water and cereals

The main thing that needs to be observed in all the above recipes is the proportions for buckwheat porridge. The classic version is the ratio of cereals to water 1: 2. It is allowed to increase up to 1:2.5. If you deviate from these values, the porridge will either be too dry, or, conversely, remain liquid, which will make it necessary to drain the water. Before that, you should immediately measure the right amount of grains and water. So you definitely can't go wrong. If you take about 200 g of buckwheat, you can get about 600 g of finished porridge.

Video:

Cooking buckwheat porridge experienced housewives doesn't seem complicated at all. But what if you are a beginner? Then our article will help you. From it you will learn, crumbly, how long it needs to be cooked, as well as a few little tricks for a successful porridge.

How to cook buckwheat crumbly and tasty

Delicious buckwheat porridge is far from being obtained by everyone, as there are some tricks in its preparation, without which you will not achieve the proper result. Well, well, let's figure out how to cook crumbly and tasty buckwheat, and what you need for this.

Cooking buckwheat porridge is a short, but painstaking process. In order for it to turn out really tasty, it will need to be sorted out. Agree, it is very unpleasant to feel the crunch of a pebble or other foreign body on your teeth?

Before you start sorting out the cereal, you must measure the amount of cereal you need. This is a rather responsible matter, since it should be taken into account that after cooking, the cereal will become two, or even two and a half times more.

The amount of cereal will depend on how many people you are cooking for. For example, one glass of buckwheat is enough for three people.

After you have measured the required amount of buckwheat, sorted it out, the cereal should be properly washed. This is to ensure that all small floating debris is washed out. Rinse the cereal three or four times, this will be enough for its purity.

To make the porridge fragrant, roast the cereal in a pan. Take a dry frying pan, pour buckwheat into it, and fry it until it starts to crackle. It will take you no more than five minutes.

Now we come directly to the moment of cooking porridge. Here the main thing will be right choice saucepans.

A little digression. Previously, our grandmothers cooked porridge, how? They took a cast iron pot, poured porridge into it, poured water, and put it in the oven. And the porridge languished there for a long, long time. It turned out delicious, rich, but not boiled porridge.

Of course, now there are no stoves, but there are cast-iron pots, cauldrons, and just thick-walled saucepans. Here they are for us and are suitable for making porridge. Take such a saucepan, pour the prepared buckwheat pour water.

A clarification should be made here. We take exactly twice as much water as cereals. Those. you took one glass of cereal, so you need two glasses of water.

Take clean, filtered water, as water with various impurities can give the taste of porridge not at all what you expected.

Now we put the pan on a strong fire and let the water boil with porridge. After it boils, salt the porridge and reduce the heat. Let our porridge sweat over a small fire. Do not open the lid now so that the steam is not lost.

After about twenty minutes, the fire should be turned off. However, the porridge is not quite ready yet. Wrap it in something warm and let it stand for another twenty to thirty minutes. This method of evaporation is no worse than grandmother's stoves.

That's it, your delicious crumbly porridge is ready! Scatter it on plates, add butter and eat.

Bon Appetit!

How and how much to cook buckwheat on water

How much to cook buckwheat on water? This question is asked by novice housewives, who for the first time cook this simple dish on their own and it is important for them to know the cooking time. After reading this article, you can find out about it.

So, buckwheat. The cooking process itself takes no more than twenty minutes. But before that, you must properly prepare buckwheat so that the porridge turns out to be tasty and fragrant. Her recipe will be described below.

Ingredients:

• one glass of buckwheat;
• two glasses of water;
• salt, butter.

Before cooking, buckwheat must be sorted out if yours is not too clean. And also rinse well to remove floating debris. It is best to rinse in several waters, so that there is certainly nothing left.

Now fry the cereal in a pan. Usually it is calcined without oil, in a dry frying pan, but we will take a little butter and we will calcinate on it. The grits should crunch a little before you remove them from the heat. But do not overdo it, so as not to get embers.

Now we take a saucepan that suits us in size. Boil water in it, salt. Now pour the prepared buckwheat groats there, follow it until it boils. If foam appears, it will need to be removed.

Reduce fire to low. Porridge should sweat for about twenty minutes on the stove. Do not open the lid, as much of the cooking delicious porridge it depends on that.

After this time, turn off the fire, remove the porridge from the stove. Take a warm blanket and wrap the porridge in it, let it stand for another thirty minutes. This will allow our porridge to get enough heat and reach.

When the porridge has stood, put it on plates, put a small piece of butter in each piece and put it on the table. Bon Appetit!

How to cook buckwheat for a side dish: a recipe for a buckwheat porridge lover

Buckwheat porridge is a very common dish that hostesses prepare as a side dish. It turns out tasty, fast, healthy. How to cook buckwheat for a side dish, you will learn further.

There are several ways to cook buckwheat porridge, but today we will consider one that saves everything beneficial features buckwheat, and when using it, you will get a delicious and fragrant porridge.

What will be needed for cooking?

• buckwheat - one glass;
• water - two glasses;
• salt - ½ teaspoon;
• butter - 50-70 grams.

Now how to cook. Groats must be carefully sorted and washed cold water. Throw on a sieve (take a fine one so that the grains do not fall out).

Now take a saucepan and pour water into it. Put it on fire and wait for the water to boil. Throw cereal into boiling water, now the water should boil along with buckwheat.

After everything boils, add butter to the porridge and salt. Turn off the heat and put the pot in a warm place. You can also cover with something warm.

The swelling of buckwheat will be completed in forty minutes. Your porridge cooked in this way will be tasty and crumbly. Useful properties of buckwheat during this processing will retain all their useful properties (and there are many of them).

After the time has elapsed, you can pour the porridge into plates and serve. As a side dish, it goes well with meat and fish dishes, as well as to vegetable salads, gravy.

Bon Appetit!

Good time to everyone who looked at my blog today! It would seem that it could be easier than boiling buckwheat in water. And yet we want it to be crumbly, but not dry. And someone loves liquid porridge I'll mess it up. It is very important to observe the correct cooking regime and the proportions of cereals and water.

Buckwheat is cooked as a side dish for meat, chicken and fish. Many people remember the most delicious buckwheat porridge with kindergarten. This cereal occupies a worthy place among useful products in system proper nutrition. It is indispensable in many diets for health and weight loss. No wonder buckwheat is called the queen of cereals.

And many want to learn how to cook buckwheat on water so that it is crumbly, grain to grain. To do this, you must correctly observe the proportions of cereal-water. Let's look at a simple and delicious recipe porridge with butter.

What proportions:

• Buckwheat - 1 measuring cup
• Water - 2 measuring cups
• Butter cow - 65-70g
• Salt - to taste

Cooking:

We wash the cereal in order to remove dust and small inconspicuous rubbish. Pour into a saucepan and pour two glasses of cool water, add salt to taste.

2. We put it on the stove and wait for it to boil, and then reduce the light. Cook over low heat, stirring for about 20 minutes. When the water is reduced to the level of buckwheat, turn off the heat and cover with a lid.

3. Add butter. By the way, you can add ghee, as you like. Close the dishes for another 15 minutes, then you can serve.

Buckwheat porridge - our mother! And rye bread is our father!

Mmm… what a wonderful smell spreads when butter melts in hot buckwheat! Bon Appetit!

Cooking delicious buckwheat in a saucepan

Have you ever cooked buckwheat with vegetable oil? It's time to try! Cooking cereals according to this recipe takes longer than usual, but the porridge turns out to be very tasty and satisfying. By the way, the recipe is suitable for vegetarians.

Try to boil buckwheat in water different ways. Then, at first glance, a standard dish will not bore you and your household.

Composition of products:

• Buckwheat - 1 measuring cup
• Water - 4 measuring cups
• Sunflower oil - 1-2 tbsp. spoons
• Salt - to taste

Sunflower oil can be replaced with olive oil.

How to cook:

1. We wash the grains under the tap. Can be rinsed in a bowl or with a colander. Pour the clean cereal into a metal pan.

2. Pour in four glasses of cool water and immediately salt. You can add any spices to taste.

If you soak the cereal for a couple of hours, then it will cook for 10 minutes

3. But we want to cook porridge right away. Therefore, we put the saucepan on the stove and wait for it to boil. Then reduce the heat, cover with a lid and cook for 30 minutes, stirring occasionally.

4. When ready, add vegetable oil. Then mix and close the saucepan for half an hour. During this time, the porridge will steam out and absorb the oil well. We get a standard dish in a new way. Try it, very tasty! Bon Appetit!

A step-by-step recipe for porridge on water without oil

Many today treat any oil with indignation. Because of taste, fear of spoiling the figure, or for some other reason. And today we will try to cook buckwheat on water without adding oil! She helps the Orthodox a lot during Lent. You can find other dishes for fasting in the section.

Look at the photo above, what an appetizing porridge, isn't it? Let's make one like this. When I arrange fasting days on buckwheat, I add cinnamon or turmeric to it. But, these additions are up to you.

What do we need:

• Buckwheat - 1 cup
• Water - 2 glasses
• Salt - to taste
• Spices - to taste

Let's start perhaps!

1. Pour the grits into a colander and rinse under running water. Then transfer to a metal bowl.

2. Pour a couple of glasses of cold water and add salt to taste. And, of course, no one can forbid us to add bay leaves, or other seasonings that you like.

3. Now we send the dishes with porridge to the stove, to a big fire. As it boils, reduce the flame to the slowest. When water is no longer visible on the surface, turn off and cover with a lid. In about twenty minutes, our buckwheat without oil is ready! Bon Appetit!

Video on how to cook friable buckwheat in a slow cooker

For those who like to cook in a slow cooker, I suggest watching a video from the MarinaStar81 channel. Marina very well describes step by step the whole process of preparing crumbly porridge for a side dish.

This option is also wonderful because it practically does not take up precious time that can be spent on other things. After all, you do not need to stand by the pan and stir the porridge. The multicooker will do everything by itself.

Buckwheat porridge for weight loss - calories and BJU

More often, boil buckwheat on water should also be for those who want to lose weight. No diet is complete without it. And during the Orthodox Lent, we even make “Greeks” out of it.

Calorie content and BJU of our favorite porridge:

• Calories - 95 kcal. per 100 grams.
• Proteins - 3.5 gr.
• Fats - 0.9g.
• Carbohydrates - 19.5 gr.

By the way, buckwheat contains so-called complex carbohydrates. They are not stored in fat in the same way as simple (or fast) carbohydrates. Here are fast carbohydrates (rice, starch, flour, sugar) just worth giving up if you want to lose weight.

With such a low number of calories, this cereal contains many valuable substances and minerals. Therefore, she is the favorite of all dieters. Consider the recipe for dietary buckwheat porridge, which we will not even cook. To save as much as possible useful trace elements and vitamins.

What will be required:

• Ground beef - 1 measuring cup
• Boiling water - 2 measuring cups
• Thermos for second courses

By the way, have you thought about how to reduce the "orange peel" on the buttocks? I advise you to eat less salt.

We will add salt to the porridge already in the plate. It has been verified that less salt is required this way. I have already said that I add turmeric, paprika or dried herbs to such porridge. You can flavor the dish with your favorite spices.

Cooking:

1. Pour the cereal washed in several waters into a thermos. Then pour a couple of glasses of boiling water and close very tightly.

2. After 40 minutes, we get a delicious dish with a minimum of calories and a maximum of vitamins and other useful substances. It's so simple and useful! Bon Appetit!

I would be glad if today's selection diversifies the preparation of buckwheat porridge for you. Do not forget also that the way the dish is served on the table also plays a big role, do not be lazy and serve such a simple side dish beautifully, because it is not difficult at all, and your family will be very happy. Yes, and you yourself will be very pleased to look at a plate with such a serving as in a restaurant.

Here is the easiest way to serve it: take a deep small salad bowl, or, for example, a small bowl, put buckwheat there, and then turn it over onto a plate in which you will serve the dish, decorate with a sprig of greens. Look at the photo what happened. Isn't it beautiful and quite easy. And I say goodbye to you until new delicious dishes!

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Buckwheat porridge - what could be simpler than this food? Our grandfathers and great-grandfathers boiled the unground on water and served it as a separate dish with milk, cracklings, onion sauce. And now many housewives have such a dish in honor - tasty, satisfying, cheap.

Buckwheat is easy to cook, but some proportions must be observed to make the product appetizing and healthy.

How to cook buckwheat - a classic recipe

To prepare crumbly porridge, take buckwheat and liquid in a ratio of 1: 2. By the way, in the old days, buckwheat was boiled in cabbage brine, diluted in half in water, and subsequently not salted.

• Pour a glass of cereal into the pot, fill it with water, put on fire.
• Wait until it boils, salt to taste, turn on the gas. Close the pot with a lid.
• Cook porridge for a quarter of an hour. Look occasionally into the pot so as not to miss the moment when the water boils to the bottom.
• When the volume of the cereal doubles, rises up, and there is no liquid left in the saucepan, the food is ready.

Remove the porridge, put it on the table and wrap it with a warm scarf. After half an hour, serve by adding butter to portioned plates.

How to cook buckwheat according to the Pokhlebkin method

Do you like to experiment? Cook the famous gruel according to the advice of culinary scientist William Pokhlebkin. The peculiarity of the method lies in the strict observance of the time sequence of cooking.

• Pour 300 ml of water into a cauldron with a thick bottom, add a glass of buckwheat.
• Put on the stove, cook over high heat for 5 minutes until boiling.
• Cook for the remaining ten minutes over low heat. Do not remove the lid after the flame has been extinguished. After 15 minutes, turn off the gas and leave the pan on the stove for 7 minutes.

Salt the porridge before serving. A well-known historian recommends eating such buckwheat with ghee, stewed vegetables, boiled dried mushrooms or chopped hard-boiled eggs with green onions.

How to cook buckwheat by steaming

The method is good if you need to have a hearty snack in the morning before a long journey or hard physical work, but there is no time to prepare a full breakfast.

Put the cleaned and washed cereals in a saucepan, pour boiling water, salt, mix. Wrap with a woolen blanket, leave until the morning. In this case, adhere to the proportion - 1: 3, and take a capacious container so that the porridge does not “run away” overnight. The next day, reheat food in a skillet with sunflower oil or adding hot milk to buckwheat.

How to cook buckwheat in milk

Sometimes milk, especially in young mothers, burns even in aluminum pans, and the porridge becomes bitter and inedible. The secret is simple - you need to dilute whole milk half with water.

Put 150 gr. in a container. buckwheat, pour the same amount of water, cook, stirring for five minutes. Then add 200 ml of milk and cook for another 12 minutes. Season the porridge with sugar.

What can be cooked from boiled buckwheat

If you have leftover buckwheat from dinner or another snack, use it to prepare various goodies according to our advice.

Krupenik with cottage cheese

Buckwheat - all leftovers, combine with three raw eggs, 250 gr. cottage cheese, 70 gr. Sahara. Put the mass on a baking sheet sprinkled with breadcrumbs. Cook in the oven for 30 minutes at 180º. Serve with milk, fermented baked milk or dried fruit compote.

Fish casserole

Take porridge, a jar canned fish, two eggs, fried onions, 2 tbsp. l. mayonnaise. Stir, sprinkle with grated cheese, put in a mold. Bake for 15 minutes. Ready meal goes well with tomato sauce.

Buckwheat

So they used to call pancakes from buckwheat flour, but they can also be made from boiled buckwheat.

Mix porridge with raw eggs, 150 ml of milk, flour until a creamy dough is obtained. Add 0.5 tsp. drinking water, tablespoon vegetable oil, 1 tsp starch. fry on olive oil to a crispy crust. Buckwheat is delicious with sour cream, honey, thick jam.

So, following simple rules, cook delicious dishes from ordinary buckwheat. Moreover, this food will diversify your menu, and will benefit the whole body.