Buckwheat in a pot in the oven without meat. A simple almost classic recipe for fragrant buckwheat in a pot in the oven with vegetables and mushrooms

About virtues traditional ways cooking cereals - in pots / cast iron, placing them in a Russian oven, many have heard. You can hardly find such stoves, but you want porridge! Let's try, in the absence of such equipment, to cook buckwheat as close as possible in technology? You will need an oven, ceramic pots, and quite a few more products.

Buckwheat in pots in the oven - general principles of cooking

You can cook buckwheat in pots in the oven, using both small “portioned” clay or ceramic containers, and large pots. Most dishes are cooked under lids. If for some reason there are no special lids for pots, they can be replaced with a sheet of foil that covers the containers, tightly squeezing the edges around the neck.

The taste of buckwheat cooked in a pot in the oven is difficult to compare with any other buckwheat dish. Long-term languishing in clay containers makes its taste richer and brighter.

In cooking, it is better to use fried buckwheat. Before use, it is carefully sorted out from the litter and washed cold water. If you haven’t cooked a specific cereal before, or if you doubt its quality, roast the washed buckwheat in a dry frying pan, this will make the dish more crumbly.

Rarely put in pots boiled buckwheat, almost always it is put immediately after washing, well decant the remaining water. With buckwheat, you can put pre-fried vegetables, mushrooms or meat in pots. This will not only saturate the dish with their taste, but also make it more nutritious.

Buckwheat in a pot in the oven with a liver

Ingredients:

Half a kilo chicken liver;

Head of bitter onion;

A small young squash;

300 gr. buckwheat;

Bulgarian pepper pod - 1 pc.;

2 small tomatoes;

1 carrot;

big spoon wine vinegar;

Vegetable frozen oil;

fresh parsley- five branches.

Cooking method:

1. Carefully inspect the pieces chicken liver for the presence or absence gallbladder. If there are, carefully remove, cut off the remaining fat. Transfer the liver to the pan, pour in a few tablespoons of oil and fry over moderate heat for about three minutes. At the end, be sure to lightly salt the liver.

2. Carefully sort the buckwheat, well, rinse it in running water, put it on a dry steel pan. Put on slow fire and, stirring, lightly fry.

3. Cut carrots and zucchini into thin sticks, onion and bell pepper pulp into slices, finely chop the garlic.

4. Pour over the tomatoes boiling water and carefully remove the skin. Cut peeled tomatoes into thin slices.

5. In vegetable oil, first fry the carrots until softened, then add the zucchini and cook together for two minutes.

6. Pour finely chopped garlic, chopped onion with bell pepper and continue to fry for another two minutes without lowering the heat.

7. Pepper the roast to your liking, add some salt. Mixing, enter vinegar and take it off the fire. You can sweeten it up a bit.

8. Laying out in layers, evenly distribute the prepared products among five clay containers. First lay out the liver, then pour the fried buckwheat on it. Cover the buckwheat with fried vegetables, and top with tomatoes and finely chopped parsley.

9. Lightly salt and pour enough water into the containers so that it slightly covers the contents.

10. Put the pots covered with lids in cold oven. Do not raise the temperature too quickly to the required 180 degrees and cook buckwheat with liver for half an hour.

A simple recipe for fragrant buckwheat in pots in the oven with pork

Ingredients:

Full glass of buckwheat;

Head of bitter onion;

300 gr. pork (pulp);

Twelve pitted prunes;

40 ml of vegetable frozen oil;

Two leaves of lavrushka.

Cooking method:

1. Wash the prunes, cut into strips. If it is too dry, soak the fruit in cold water about half an hour, then dry well and only then chop.

2. Finely chop the onion. Cut the washed pork flesh into thin strips.

3. In oil in a thick-walled, uncoated pan, fry the onion and meat for five minutes. More time may be needed. It is necessary that all the meat juice evaporates from the pan, and the onion becomes transparent. Mix the fried meat with chopped prunes.

4. Pour a tablespoon of washed buckwheat on the bottom of the pots. Put a little fried meat with prunes on top of it, then buckwheat again and meat again. Thus, fill the containers 2/3 or a little more in volume and add a little salt.

5. After that, put a leaf of lavrushka in each pot and fill up to the very “shoulders” with water. Close the lids tightly, put in an unheated oven and turn it on.

6. After the air temperature in the oven rises to 150 degrees, simmer the buckwheat in pots for 45 minutes.

Delicious buckwheat in pots in the oven with chicken hearts

Ingredients for 6 servings:

36 tablespoons of sorted buckwheat;

800 gr. chicken hearts;

large head Luke;

Half of sweet pepper;

50 ml soy light sauce;

Red hot pepper and black, ground by hand - to taste;

For frying, refined vegetable oil - 2 tbsp. l.

Cooking method:

1. Remove the thin outer film from the hearts, remove the remnants of the arteries and rinse the offal in cold water. Then dry slightly by transferring to a colander, and cut each heart lengthwise into four parts.

2. Rub the carrot into coarse grater, chop into thin strips bell pepper, finely chop the onion with garlic cloves.

3. Pour a couple of spoons into a thick-walled saucepan vegetable oil and dip the carrots and onions into it. Stirring constantly, fry the vegetables over medium heat until the onion slices are transparent and add bell peppers to them.

4. Stew everything together for a couple of minutes, add chopped garlic. After frying for another minute, add hearts to the vegetables, mix.

5. Once the heart pieces are browned, pour in the soy sauce and continue cooking, reducing the heat to a minimum level, five minutes. Season the roast with spices, salt a little, simmer for another minute and remove from the stove.

6. Place six clay or porcelain pots on a baking sheet. Evenly distribute the cooked vegetable roast over them with chicken hearts and pour six tablespoons of washed buckwheat into each.

7. Pour in warm water, a finger above the buckwheat, add quite a bit of salt, mix. Be sure to take a sample, add more salt if necessary.

8. Place the containers closed with lids in the oven and leave to cook at 180 degrees for half an hour.

9. After that, turn off the heat, and leave the pots with the door closed for another 20 minutes.

Recipe for buckwheat in a pot in the oven with champignons

Ingredients for four pots:

Half a kilo fresh champignons;

Two small bulbs;

Creamy homemade butter- 40 gr.;

small carrot;

Buckwheat grain.

Cooking method:

1. Clean the mushrooms from the films. Cut the caps into transverse plates, legs into thin rings. If the mushrooms are small, cut whole mushrooms into plates.

2. Melt the butter in a thick-walled pan, dip the chopped champignons into it and put it on intense heat.

3. To the slightly browned mushrooms, add the carrots grated into a large grater, add finely chopped onions, mix and simmer until the vegetables soften.

4. Rinse the buckwheat selected from the litter well and dry it by calcining it in a dry frying pan.

5. Arrange the fried mushrooms in four clay pots. Pour seven tablespoons of roasted buckwheat on top and pour water, mix. The liquid should cover the contents by about one and a half centimeters.

6. Add a little salt to each serving, mix well, take a sample. The water should be a little saltier than for making simple buckwheat porridge.

7. Preheat the oven to 180 degrees and send the filled pots into it for 20 minutes, covering the containers with lids. Then remove the lids and bring the dish without changing temperature regime, until done within ten to twelve minutes.

A simple almost classic recipe for fragrant buckwheat in a pot in the oven with vegetables and mushrooms

Ingredients:

A glass of dry buckwheat;

Medium-sized carrot - 1 pc.;

Bulgarian, medium-sized pepper - 1 pc.;

Creamy spoon natural oil;

A full glass of frozen peas;

Fresh or frozen mushrooms - 8 pcs.;

Five sprigs of fresh herbs (parsley, dill);

Garlic and lavrushka - to taste.

Cooking method:

1. Cut the pulp of sweet pepper and carrot into cubes, with a rib size of up to 0.5 cm. Chop the peeled onion, garlic and washed dried greens with a heavy knife.

2. Sort and rinse buckwheat 3-4 times. Rinse frozen peas with warm water.

3. Combine all prepared foods in a large bowl, add a little ground pepper, parsley, lightly salt and mix well.

4. Take a large heat-resistant, clay or ceramic pot and put the prepared mixture into it.

5. Strictly according to the level of products, pour into the container drinking water, evenly spread the butter on top, be sure to cover with a lid and put in the oven.

6. After 45 minutes of languishing in the oven at 200 degrees, carefully remove the pot from oven, wait a quarter of an hour and serve.

Boiled buckwheat in a pot in the oven with meat and mushrooms

Ingredients:

Half a glass of buckwheat;

One egg;

300 gr. pork tenderloin;

200 gr. any fresh mushrooms;

One small onion;

Three tablespoons of low-fat sour cream;

Fused cream cheese with bacon - 1/2 cheese;

Refined oil- 1.5 tbsp. l.;

Tablespoon of unsalted tomato paste.

Cooking method:

1. Cut the pork into medium-sized square pieces or thin strips.

2. On intense heat, calcine the oil, dip the pieces of meat into it and fry them, turning from side to side, until golden brown.

3. Add finely chopped onion, mushrooms cut into thin strips or medium-sized slices and continue frying until fully prepared newly added components.

4. Boil the sorted, thoroughly washed buckwheat in lightly salted water until half cooked.

5. Beat the egg with sour cream, add tomato paste And processed cheese, grated on fine grater. Put some of your favorite spices or ground pepper, lightly salt and mix.

6. Put boiled buckwheat in an even layer on the bottom of a large refractory pot. Spread the meat fried with mushrooms evenly over it and pour the prepared filling on top.

7. Without covering the pot with a lid, place it in a preheated oven and leave in it for 10 minutes.

Buckwheat in a pot in the oven - cooking tricks and useful tips

Do not purchase packages of cereals with dust on the bottom. This speaks of poor quality cereals, the field of preparation of such buckwheat often has an unpleasant taste.

To cook buckwheat in pots in a crumbly oven, pour water from a calculated ratio of 1: 2. if you lay with cereal juicy vegetables or meat with gravy, reduce the amount of liquid added.

Buckwheat porridge will turn out tastier if you add a piece to each pot five minutes before cooking heavy cream or oils.

Leave the cooked dish for a quarter of an hour in the switched off oven, the cereal will steam out better, and the dish will get more rich aroma spices added to it.

Buckwheat - porridge is really universal, in popularity it can only compete with oatmeal and rice, but useful properties unlikely to find competitors. The easiest way is to cook it on the stove. But the most fragrant appetizing dish, of course, is obtained in the oven, in clay pots that retain heat and give something special even to the most a simple dish. Such buckwheat is closer than ever to the one that was steamed in a Russian oven.

Buckwheat with mushrooms in a pot in the oven

Adherents healthy eating claim that cereal crops best absorbed with vegetables and undesirable - in the company with meat. With this point of view, it is recommended to cook buckwheat either with vegetable stew or with mushrooms. The latter looks more satisfying and, in addition, can become gourmet dish, if you add simple components white sauce. But for all the unusual appearance dishes, it is prepared very simply and is suitable even for sudden guests.

Compound:

• Buckwheat - 100 g
• Champignons - 240 g
• Fatty sour cream - 4 tbsp.
• Garlic cloves - 2 pcs.
• Butter for frying - 10 g.
• Butter for pots - 1.5 tbsp.
• Onion - 1 pc.
• Salt, pepper - to taste

Cooking:

• Butter is heated in a deep frying pan, chopped onion is dropped onto the hot surface, fried for 1-2 minutes. to transparency. Mushrooms cut into slices are then poured in, fried for 3-4 minutes to barely darken them. The main stage of cooking mushrooms will be in the oven.
• In a separate container, combine sour cream, butter and chopped garlic cloves, as well as pepper and salt. If desired, you can add a little greenery here (dill, parsley). The mass must be whipped, left for 5-10 minutes.
• Buckwheat is washed in cold water, transferred to pots (the indicated volume is for 2 pots), poured with water at the rate of 1 part of cereal to 3 parts of water, salted. Pots covered with lids are placed in hot oven for 25 minutes, air temperature - 170 degrees, convection is on.
• After the specified time, mushrooms fried with onions are laid in the pots, the dish is poured on top sour cream sauce. The pots are again covered with lids, remain in the working oven for another 20 minutes. The temperature can be raised to 190 degrees, convection can be turned off.

The finished dish will be especially tasty if served with steamed carrots and rye bread. And if you follow the figure and calorie content of products, you can exclude butter from the ingredients sour cream filling: in tenderness, buckwheat with mushrooms will not lose, and its fat content will decrease slightly.

Buckwheat with chicken in a pot in the oven

No less appetizing is buckwheat porridge with chicken fillet marinated in soy sauce with sesame sprinkling, or with a vegetable addition. The dish will be slightly more high-calorie than buckwheat with mushrooms, but the body is perceived quite easily, while it has a high degree of satiety. If desired chicken fillet can be replaced and chicken wings or thighs, but the cooking time is 10-15 minutes. will need to be increased. In addition, the fat content of the dish will also increase.

Compound:

• Buckwheat - 120 g
• Chicken fillet - 400 g
• Bulgarian red pepper - 1 pc.
• Arugula leaves - bunch
• Nutmeg - 1/2 tsp
• Carrot - 1 pc.
• Soy sauce - 70 ml.

Cooking:

1. Rinse the chicken fillet, lightly dry it in a colander, cut into large pieces, transfer to a large bowl, grate nutmeg and pour soy sauce. It is recommended to knead the meat with your hands so that it is completely saturated with this marinade. Leave for 30 min.
2. Buckwheat groats are rinsed in cold water, distributed in pots (the volume is indicated for 2 pots), poured with cold water at the rate of 4 parts of water per 1 part of groats. Chopped semicircles of carrots and pickled pieces of chicken fillet are laid out on top of it. The pots are closed with a lid, placed in a hot (180 degrees without convection) oven, where all the ingredients should languish for 45 minutes.
3. On final stage pieces of bell pepper, finely chopped, are laid out in pots, and the dish comes to readiness at the same temperature for another 10-15 minutes. If the meat is still tough, increase the time to 25 minutes.
4. Serve ready-made buckwheat with chicken with arugula leaves torn by hand. And if you want the chicken to have a light crust, open the pots for 5-7 minutes. until the end of cooking. Stir the ingredients so that the meat is on the surface, turn on the "grill" mode.

Buckwheat with meat in a pot in the oven

Most hearty option buckwheat porridge - with meat and broth: a kind of goulash, but stewed in the oven, and therefore more fragrant and tasty. In order for it to have its own zest, you can include prunes and sour apples. Choose the meat at your discretion - both lamb and tender pork are good here.

Compound:

• Pork or beef for stewing - 220 g
• Buckwheat - 75 g
• Dried prunes - 10-14 pcs.
• Soaked apples - 4-5 pcs.
• Onion - 1/2 pc.
• Ground pink and white pepper - 1 tbsp.

Cooking:

1. In a small saucepan, water is brought to a boil, where a half of an onion, not cut, is thrown. Also, the water is salted, boiled for 3-4 minutes, washed and cut into medium-sized pieces of meat is laid in it. The fire is reduced to medium, the pan is covered with a lid.
2. In a small cup, pour 2 tbsp. boiling water, throw prunes there, let it steam for 30-40 minutes, until the meat is scalded. When the specified period of time has elapsed, the prunes should be washed 2-3 times in cold water, discarded in a colander.
3. All ingredients are distributed in pots: scalded pieces of meat are laid out on the bottom, distributed on top pickled apples and washed buckwheat, then the dish is flavored with pepper, steamed prunes are laid out on it. The pots are tightly closed with lids, placed in an oven preheated to 175 degrees.
4. Cooking time for buckwheat with meat is 1 hour 10 minutes. and can be reduced depending on the power of the oven. You can also speed up the process if you steam buckwheat during the primary cooking of meat: in this case, all the ingredients will last 25-30 minutes. in the oven until done.

In addition to the recipes above, there are many ways to make delicious buckwheat in pots in the oven: You can add any vegetables and sauces to it, sprinkle with cheese for a crispy crust, use meat or fish broth, but do not put the meat and fish in the pot. And to get a side dish instead of porridge, just leave the pot open for 5-7 minutes. in the end.

Buckwheat in a pot in the oven acquires a special taste and turns from a banal everyday meal into a more sophisticated and vibrant composition. You can cook the dish with the addition of any meat, vegetables, mushrooms, getting the perfect combination every time.

How to cook buckwheat in a pot in the oven?

Buckwheat porridge in a pot is prepared from simple and available products without requiring the presence culinary experience. With the right recipe and relevant recommendations at hand, anyone can cope with the task.

1. Buckwheat is sorted and washed several times.
2. When making a dish with meat, it is cut into medium-sized slices, used in fresh or browned in advance in a frying pan in oil.
3. The volume of liquid: water or broth should be such that the contents of the pots are completely covered with it.
4. Buckwheat porridge is cooked in a pot in the oven, depending on the recipe, from 30 minutes to 1.5 hours.

Chicken with buckwheat in a pot in the oven

The simplest and at the same time delicious composition on this topic is in a pot. You can use chicken fillet or other parts of the carcass, after marinating them for 20-30 minutes, and then frying them with carrots, onions, adding garlic at the end. From the indicated amount of products, 4 servings of food will be obtained.

Ingredients:

• buckwheat - 300 g;
• chicken fillet - 400 g;
• carrots and onions - 1 pc.;
• garlic - 4 cloves;
• oil - 40 ml;
• laurel - 2 pcs.;
• butter - 40 g;
• seasoning for poultry, salt, pepper.

Cooking

1. Chopped and marinated in spices, chicken is browned in vegetable oil.
2. Add onions and carrots, fry for 3 minutes, add garlic, buckwheat and heat for 5 minutes.
3. The mass is laid out in pots, thrown into each half of the laurel, poured in boiling water, salted, covered with lids and sent to the oven for 30 minutes.
4. 10 minutes before the end of cooking, add a piece of butter to each vessel.

Buckwheat with pork in a pot in the oven

Especially delicious buckwheat in a pot in the oven is obtained with pork. As a liquid component, you can use both water and broth: meat or vegetable, preheating it to a boil. If desired, a little mushrooms can be added to the roasted meat and vegetables, which will make the dish even more aromatic.

Ingredients:

• buckwheat - 300 g;
• pork - 400 g;
• carrots and onions - 1.5 pcs.;
• garlic - 2 cloves;
• vegetable oil - 40 ml;
• laurel - 2 pcs.;

Cooking

1. Pork cut into cubes, fried in oil.
2. Onions and carrots are added, sautéed with meat, laid out in pots.
3. Add to each about 3 tbsp. spoons of prepared buckwheat, ½ clove of garlic and laurel.
4. Pour everything with hot, seasoned broth, cover the vessels with a lid and place in an oven heated to 150 degrees.
5. After 1.5 languishing, buckwheat with pork in a pot will be ready.

Beef with buckwheat in a pot

Fragrant and surprisingly rich in taste, buckwheat with beef in pots in the oven will amuse taste buds any gourmet and will satisfy the needs of every fastidious eater. IN this case the contents of the pots are poured with cold broth or water and placed initially in a cold oven.

Ingredients:

• buckwheat - 300 g;
• beef - 600 g;
• carrots and onions - 1.5 pcs.;
• garlic - 4 cloves;
• vegetable oil and butter - 40 g each;
• laurel - 2 pcs.;
• spices, salt, pepper, water or broth.

Cooking

1. Sliced ​​beef is fried until blush in vegetable oil, spread in pots.
2. Add onion and carrot slices, chives, laurel, seasonings, buckwheat.
3. Pour the contents with broth, cover with lids and put on the oven shelf.
4. Turn on the device, setting it to 180 degrees.
5. After 1.5 hours, buckwheat with beef in a pot in the oven is seasoned with oil and simmered for another 10 minutes.

Buckwheat with mushrooms in a pot in the oven

Buckwheat with mushrooms in a pot is a real find for those who fast, for vegetarians or just wanting to diversify their boring everyday menu. Always perfect for a recipe affordable champignons, oyster mushrooms, and forest mushrooms will make the dish simply irresistible in taste and surprisingly fragrant.

Ingredients:

• buckwheat - 300 g;
• mushrooms - 500 g;
• carrots and onions - 2 pcs.;
• melted butter - 50 g;
• laurel - 2 pcs.;
• seasonings, salt, pepper, water or vegetable broth.

Cooking

1. Sliced ​​mushrooms are fried in oil.
2. Onions and carrots are added, fried until half cooked, laid out in pots.
3. Season the mass, add buckwheat, pour in the broth or water.
4. Put the pots in the oven, which is set to 200 degrees.
5. After 40 minutes in a pot in the oven will be ready.

Merchant buckwheat in pots - recipe

In pots, it is prepared with any meat and mushrooms. Often, the composition is also supplemented with sour cream, diluted with water or broth before adding liquid to the vessels. A richer taste of the dish will turn out if you add chopped bell pepper or fresh tomatoes by removing their skins.

Ingredients:

• buckwheat - 300 g;
• chicken or pork - 300 g;
• mushrooms - 300 g;
• carrots and onions - 1 pc.;
• garlic - 4 cloves;
• oil - 40 g;
• laurel - 2 pcs.;
• sour cream - 200 g;
• seasonings, salt, pepper, water or broth.

Cooking

1. Meat and mushrooms are fried separately with onions and carrots, laid out in pots.
2. Garlic, laurel, seasonings, buckwheat are added.
3. Dilute sour cream with a glass of broth or water, add liquid to cover the contents.
4. After an hour of languishing at 190 degrees, buckwheat in a pot in the oven will be ready.

Chicken hearts in pots with buckwheat

Despite the simple and budget composition, hearts with buckwheat in pots turn out to be unforgettable in taste and extremely fragrant. Sour cream and cheese add a special charm to the dish, which is sprinkled on the surface of the contents of the pots before baking under the lid. After 1.5 hours, a treat for four will be ready.

Ingredients:

• buckwheat - 250 g;
• hearts - 500 g;
• mushrooms - 300 g;
• carrots and onions - 1 pc.;
• garlic - 3 cloves;
• oil - 40 g;
• laurel - 2 pcs.;
• sour cream - 200 g;
• cheese - 150 g;
• salt pepper.

Cooking

1. Sliced ​​hearts are fried with carrots and onions, garlic is added, heated, laid out in pots.
2. Add buckwheat, sour cream, seasonings, pour in water or broth, sprinkle with cheese.
3. The dish is simmered for 35 minutes at 190 degrees.

Buckwheat with sausages in a pot in the oven

It is even easier to cook buckwheat in pots with sausages. In this case, only onions and carrots are fried, after which all the components are placed in a pot, filled with water and sent to the oven under a lid. If desired, the taste of the dish can be varied by adding sour cream, tomato sauce, tomatoes or cheese.

Ingredients:

• buckwheat - 300 g;
• sausages - 400 g;
• carrots and onions - 1 pc.;
• oil - 40 g;
• salt, pepper, spices.

Cooking

1. Buckwheat is placed in a pot, then sautéed vegetables and sausages cut into circles.
2. Season the contents, pour water and put in the oven.
3. After 30 minutes of languishing at 200 degrees, the dish will be ready.

Roast in pots with buckwheat and meat

Roast with buckwheat in pots is essentially not much different from a dish decorated with any meat. In this case, the composition is supplemented with mushrooms, and sour cream and tomato sauce are added to the broth, which gives the dish a special richness and a unique, incomparable aroma. After 2 hours, a meal for 4 people will be ready.

Ingredients:

• buckwheat - 300 g;
• meat - 400 g;
• mushrooms - 200 g;
• carrots and onions - 1 pc.;
• garlic - 4 cloves;
• oil - 40 g;
• laurel - 2 pcs.;
• sour cream - 150 g;
• tomato sauce - 150 g;
• salt, pepper, water, cheese.

Cooking

1. Meat and mushrooms with onions and carrots are fried to a blush, laid out in vessels.
2. Add garlic, seasonings, buckwheat, sour cream and tomato, pour in water.
3. After 1.5 hours of languishing, buckwheat with meat in pots will be ready.
4. Sprinkle the dish with cheese and herbs when serving.

Buckwheat with vegetables in a pot in the oven

Will be great in a pot. an independent dish or complement hearty compositions of meat, fish as a side dish. If desired, the composition can be varied according to your preferences or the availability of products, replacing one vegetable with another or adding new ones. In an hour, a dish for four will be ready.

The usefulness of buckwheat is difficult to overestimate. This cereal is saturated beneficial substances, which saturate our body with phosphorus, calcium, iron, manganese, zinc, etc. Despite this, at present, buckwheat porridge is not a very popular product and does not often appear on our table. To eliminate this injustice, we have collected for you a few simple recipes to help you prepare delicious buckwheat porridge for all occasions.

Buckwheat porridge in a pot

The most important thing in preparing delicious crumbly buckwheat porridge is to observe the proportions of cereals and water. And if you also bake the porridge in a pot, you get a dish, like from a Russian oven.

Ingredients:

• Buckwheat (kernels) - 100 g.
• Water - 200 ml.
• Sugar - 1 tsp
• Butter - 1 tbsp.
• Salt - a pinch

Cooking method:

If buckwheat is dirty, it should first be sorted out, cleaned of stones.

Then rinse the cereal thoroughly running water and put in clay pots. Remember that buckwheat is very soft, so fill the pot only a third.

Add salt and a little sugar to the pots. Close the pots with lids.

Preheat the oven to 180 degrees Celsius. Send the pots to the oven for 20 minutes. Do not stir during cooking. After the time has passed, remove the pots, carefully remove the lids and check the porridge for readiness. If all the water has been absorbed, add to each pot in a piece butter, close the lid again and leave the porridge to "rest" for 20 minutes. If the water is not absorbed enough, the pot should be returned to the hot oven for another 5 minutes, then also season with butter and leave to "rest".

Before serving porridge on the table, it must be thoroughly mixed.

Buckwheat porridge with mushrooms and onions

If ordinary buckwheat porridge seems too boring for you, cook it with mushrooms and fried onions. Porridge will become so tasty that it can be served as a completely independent dish.

Ingredients:

• Buckwheat (kernels) - 1 cup
• Water - 2 glasses
• Champignons - 300 g.
• Onion - 1 pc.
• Parsley greens - to taste
• Olive oil - 2 tbsp.
• Salt - to taste

Cooking method:

Boil water in a saucepan, add some salt to it.

Rinse the buckwheat, if necessary, remove the husk and pebbles.

When the water boils, put the washed buckwheat into it. Reduce heat to low, simmer without stirring, about 20 minutes, until all water has boiled away. Ready porridge remove from heat and cover with a lid.

While the porridge is cooking, peel the onion and chop it finely.

Rinse the mushrooms, lightly peel if necessary. Cut the mushrooms into thin slices.

Heat up the pan with olive oil. Put the onion and mushrooms in it, fry over low heat for about 10 minutes, until the onion is reddened and the mushrooms are soft.

Stir fried mushrooms and onions into porridge. Sprinkle everything on top with chopped parsley. Serve as a side dish or on its own.

Buckwheat porridge with vegetables

Ingredients:

• Buckwheat - half a glass
• Water - 1 glass
• Zucchini - 0.5 pcs.
• Bulgarian pepper - 0.5 pcs.
• Celery - 1 stalk
• Vegetable oil - 2 tbsp.
• Adyghe cheese - 100 g.
• Spices (cumin, pepper mixture, oregano, rosemary, mint) - to taste
• Fresh herbs - to taste
• Salt - to taste

Cooking method:

Sort the buckwheat, rinse and put in a saucepan. Pour water over the cereal. Do not put it on the stove yet, let the buckwheat infuse in water for about 20 minutes.

During this time, prepare the vegetables. Peel half of a medium-sized zucchini and cut into medium-sized pieces.

Rinse celery, cut into small pieces.

Remove the seeds from the bell pepper and then cut into strips.

Put the prepared vegetables in a deep hot frying pan with vegetable oil and lightly fry (for about 3-4 minutes).

Then transfer the swollen buckwheat to the vegetables in the pan. Cook together, stirring, for about 3-4 minutes.

Mix all the ingredients, salt, add spices to taste. Cover the pan with a lid and let it cook over medium heat. When the water boils, reduce the fire to a minimum and cook the porridge for about 15 minutes (the water should be completely absorbed).

Sprinkle the finished porridge with grated cheese and chopped herbs. Cover the pan with a lid again (do not put on fire), let the cheese melt. The dish is ready to be served.

Buckwheat porridge with egg

This dish is incredibly easy to make and delicious. Many mothers note that children eat such buckwheat porridge with great pleasure. And this is perhaps the best compliment that a dish can deserve!

Ingredients:

• Buckwheat - 1 cup
• Water - 2 glasses
• Onion - 2 pcs.
• Eggs - 4 pcs.
• Vegetable oil - 1-2 tbsp.
• Butter - 50 g.
• Salt - to taste

Cooking method:

Rinse the buckwheat kernels thoroughly. Fill the cereal with water and put on fire. After boiling, reduce the fire to a minimum, add salt. Cover the pan with a lid and cook for 15-20 minutes until the porridge is ready. It is not recommended to open the lid or stir the porridge during cooking. Check readiness with a knife, gently pushing away part of the porridge. If there is still water at the bottom, then the dish should be cooked, if not, remove the pan from the heat and leave it to infuse under the lid.

While the porridge is cooking, do the dressing. Hard-boil the eggs (they should boil for at least 7 minutes). Then cool, peel and crumble with a grater or knife.

Peel the onion and chop finely. On hot pan fry onion slices with vegetable oil until golden brown.

Put the fried onions and chopped eggs in a saucepan with buckwheat. Pour 50 grams of melted butter on top. Mix everything thoroughly. Taste, adjust if necessary.

To make the porridge even tastier, cover the pot with buckwheat, egg and onion with a lid and wrap it in a blanket. Leave the dish to infuse for about 20 minutes.