How to cook buckwheat porridge? Friable buckwheat porridge - recipes, photos. Buckwheat porridge - the best recipes

Buckwheat is a truly Russian national dish that has long been revered in Rus'. “Buckwheat porridge is our mother, and rye bread is our father”, “Schi and porridge is our food” - such well-known sayings reflect respect and love for this dish.

Buckwheat porridge is not only very tasty. It is famous not only for its high palatability - buckwheat has many valuable dietary properties. It is recommended as part of the diet for diabetics. The history of this cereal is such that for its healing qualities, buckwheat is called nothing more than the “queen of cereals”: ​​it strengthens the immune system, lowers cholesterol, and improves the functioning of the circulatory system.

Buckwheat is rich in proteins that are easily digestible. And at the same time, it contains much less carbohydrates than all other cereals. A diet based on buckwheat is very simple and satisfying. And with its simplicity, it is very effective: after a few days, you can see external changes and feel better.

How to cook buckwheat in water - recipe

In order to maintain your health in a normal state, it is important to monitor your diet. Therefore, doctors all over the world advise their patients to eat cereal dishes every day. Today I will tell you how to cook buckwheat porridge on water and then I have prepared a step-by-step recipe for you with a photo. This cereal has long been considered almost sacred, and for good reason, since it is very useful for the human body.

Ingredients:

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

Cooking:

1. Sort the buckwheat beforehand, rinse under running water.

2. Then put the buckwheat in a saucepan, pour water, add salt, put on fire. As soon as the water boils, reduce the fire, cook buckwheat for 15-20 minutes.

Do not forget to stir the buckwheat periodically during cooking, monitor the water. Sometimes water can boil away faster, buckwheat can burn

3. When the buckwheat is ready, remove from heat, add a piece of butter, mix until the butter melts completely, cover with a lid. Let the buckwheat brew for another 5 minutes. Add oil to taste.

Buckwheat porridge on the water is ready, now you can serve it on the table.

Bon appetit everyone!

Delicious buckwheat porridge with meat

A hearty and healthy dish of buckwheat with pork, cooked in haste! If you don’t know what to cook for a family dinner, try cooking buckwheat with meat, it’s simple, inexpensive and fast, and most importantly, delicious!

Ingredients:

• Pork pulp - 250 -300 gr.
• Onion - 1 pc.
• Buckwheat - 1 cup
• Vegetable oil - for frying
• Salt, butter - to taste

Cooking:

1. Meat with onions cut into cubes.

2. Rinse the sorted cereals under running water. At least three times.

3. First, fry the onion, then add meat to it for frying. In the process, everything is well salted. Fry meat with onions for 10 minutes.

4. After frying the meat, pour boiling water into the pan - about 400 ml. That is, this is the volume of water in which buckwheat porridge will subsequently be cooked. Close the lid, leave to cook the broth over low heat for 15 minutes.

By the way, if you plan to cook porridge in a saucepan, and not in a pan, then roast it right in the saucepan. It is important for us to preserve the meat taste.

5. When the broth is ready, pour in the cereal, salt. Try for salt, if it is strongly salted, then it is normal, if the taste is weak in salt, add salt, because the cereal also needs salt, and not just meat. Cook buckwheat exclusively only under a lid, over low heat, so that it warms up well, it becomes pleasantly crumbly.

If all the water has already been absorbed, and the cereal is still elastic by the tooth, feel free to add more boiling water and cook until the buckwheat is ready.

6 As soon as buckwheat porridge with meat is ready, add the last ingredient - butter. (As they say, you can’t spoil porridge with butter). Even if it is with meat.

It would be ideal to leave buckwheat porridge on a cooling burner under a towel to blame, but right from the heat of the heat it is very tasty

Bon appetit everyone!

Buckwheat in a pan with stew

Buckwheat porridge is one of the most popular, favorite, tasty and, most importantly, healthy dishes. It can be eaten daily without harm to the figure and health. If you want to make the porridge more juicy, take note of the recipe for buckwheat with stew.

This dish cooks very quickly. Despite the fact that it is customary to cook it at mass events, fishing and hiking, you can also cook it at home, making your own amendments and innovations. If you show a little imagination, you will get not just porridge with stew, but a real culinary masterpiece that deserves praise.

Ingredients:

• Beef stew - 450 gr.
• Buckwheat - 200 gr.
• Water - 500 ml.
• Carrot - 1 pc.
• Onion - 1 medium head
• Fine salt - 0.5 - 1 teaspoon

Cooking:

1. First of all, you need to deal with cereals. To do this, pour it on the work surface, carefully sort it out. It is necessary to get rid of small debris, spoiled, black cores, stones. After that, rinse the cereal with warm running water.

To make the porridge more tender, you can pour buckwheat groats with water for 5 minutes.

2. Pour sunflower oil into the pan, as well as the fat that is in the jar of stew. Send to the stove, making the minimum level of fire. This is necessary so that all the fat can gradually melt.

3. Peel the onion from the husk. Then cut into four equal parts, chop into very thin quarter rings. You can cut into cubes if you wish.

4. The fat is completely melted, and send the chopped onion there. Fry until golden brown for 5 minutes, stirring constantly.

5. In the meantime, take care of the carrots. It must be cleaned, washed in water. Grate it or cut into thin strips. After that, put it on the onion, fry for 5 minutes, stirring occasionally.

6. Put the stew out of the jar, lightly knead with a fork.

7. Add meat to the pan. Stir, simmer for at least 7 minutes.

8. Add prepared buckwheat, stir. Pour in water, cover with a lid, continue to simmer over low heat. The cooking time at this stage is about 25 minutes.

9. Then you need to remove the pan from the stove, leave for 15 minutes without opening the lid.

Buckwheat porridge with stew is ready. Serve garnished with herbs and vegetables.

Bon appetit everyone!

Buckwheat with chicken in the oven

Ingredients:

• Chicken - 800 gr.
• Buckwheat - 2 cups
• Bulb - 1-2 pcs.
• Garlic - 1-2 cloves
• Cheese - 300 gr.
• Water - 1.5 cups
• Sour cream - 200 gr.
• Salt - 1 pinch
• Pepper - 1 pinch

Cooking:

1. Turn on the oven, leave it to warm up to 180 degrees. Put the buckwheat on the bottom of a heat-resistant form, first check the buckwheat for debris.

2. Peel the onion, cut it into small cubes. Spread in an even layer on top of the cereal.

3. Chop the garlic or put it through a press.

If you don’t like it, then you can easily exclude garlic, the recipe for making buckwheat with chicken will not get worse from this.

4. Add salt, pepper to taste.

5. Rinse the chicken, cut into small pieces. You can use both the fillet and parts of the thighs. Lay out in a mold. Salt, pepper. Spread sour cream in an even layer on top. Maybe mayonnaise.

6. Gently pour in hot water.

7. Grate cheese, sprinkle everything on top of it. Send the form to the oven, bake for about 1 hour.

8. That's the whole secret of how to make buckwheat with chicken. After cooking, you can cover with foil, let the dish brew for another 15 - 20 minutes before serving.

Our chicken with buckwheat is ready.

Bon appetit!

Buckwheat a la merchant

Merchant buckwheat porridge or it is also called rich porridge is a great way to cook a hearty and tasty dinner for the whole family. Such porridge is prepared according to the principle of pilaf. Pork, beef, chicken can be used as a meat component. You can also add mushrooms - fresh or dried. It turns out much more interesting and richer in taste.

Ingredients:

• Buckwheat - 1 cup
• Chicken (or meat) - 300 -400 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 1 clove
• Black peppercorns - ½ teaspoon
• Salt - to taste
• Vegetable oil - 30 ml.
• Water - at the rate of 2 parts of water to 1 part of buckwheat

Cooking:

1. Separate the chicken meat from the bone, cut into small pieces. Do not throw away the bones, they will also go into cooking to add flavor.

2. Bake buckwheat in a dry frying pan until a slight smell appears.

3. Carrot cut into slices.

4. Cut the onion into small pieces.

5. Heat vegetable oil in a deep saucepan. Put the chicken bones, fry them until golden brown. Then add onion, black peppercorns. Add a little salt to make the onion brown better.

6. When the onion becomes transparent, add the carrots. Fry carrots until soft.

7. Then add chicken meat. Mix, fry everything together.

8. While the meat is fried, cut the bell pepper into small pieces.

9. Also cut the tomato into small pieces.

10. Add chopped pepper to the chicken, mix everything.

11. Fry, all together for a couple of minutes, add chopped tomato, whole peeled garlic.

12. Simmer everything together until cooked for 15-20 minutes.

13. Add buckwheat to the saucepan, salt to taste.

14. Pour everything with boiling water at the rate of 2 parts of water per 1 part of dry buckwheat. Bring the water back to a boil, reduce the heat to a minimum, cover the saucepan with a lid. Simmer buckwheat porridge in a merchant's way until fully cooked for 20 - 25 minutes.

15. When ready, open the lid, put a piece of butter on top. Close the lid again and let the butter melt.

All buckwheat porridge is merchant-ready. Serve at the table, best of all in earthenware, well, you can also in a plate.

Bon appetit everyone!

Video - a recipe for how to cook delicious buckwheat porridge

With proper nutrition, everyone wants the dish to be not only healthy, but also tasty. These two important qualities combine buckwheat porridge. The rich chemical, vitamin composition of buckwheat allows it to be used by both adults and children. So, buckwheat is considered a source of slow carbohydrates and protein. Also, porridge is saturated with B vitamins, iron, zinc, potassium, selenium. To preserve all the components of the product, it is important to cook it correctly. So how much to cook buckwheat so that it has the maximum benefit to the body?

Average cooking time for buckwheat porridge

Previously, when buckwheat was cooked not on a gas stove, but in an oven, the cooking process was lengthy. After all, it was said that porridge is not boiled, but languishes. On average, it took 2 hours. Such a dish had the maximum number of useful components. Today, it is customary to cook buckwheat. You can use both water and milk for cooking. Traditionally, buckwheat is boiled in water.

The cooking period of the dish takes only 20-25 minutes. This time should be counted from the moment the water boils. It is noteworthy that buckwheat is placed in cold water. If you pour the cereal into hot, boiled boiling water, the cooking time increases by 5-10 minutes. Buckwheat that has been boiled for 20 minutes will be very tasty and healthy, then it has stood wrapped in a warm towel for another half an hour.

So, it turns out friable, rich and tasty buckwheat. Some housewives prepare the product for 1.5 hours. This is done to preserve all useful components. The principle of cooking is as follows: the required amount of buckwheat is poured with boiling water, brought to a boil, removed from the fire, wrapped in a warm blanket. So, porridge should stand for at least 1.5 hours. For taste, salt, sunflower or vegetable oil is added to buckwheat.

How to cook loose buckwheat?

To prepare a dinner for three persons in the form of delicious crumbly buckwheat, you will need the following ingredients for cooking:

• 1 glass of buckwheat;
• 2 glasses of cold water;
• 50 grams of butter;
• Salt.

Initially, it is necessary to clean the cereal from debris and husks. To do this, the grains are sifted on a large sieve, or moved manually. Next, selected grains are washed under running water. Rinse until the water is clean and clear. As a rule, this is the fifth or seventh water. Already completely clean buckwheat is immersed in a saucepan, filled with water. It is better to use purified, filtered water.

While the cereal is boiling, the fire on the stove should be maximum. As soon as the buckwheat boils, the gas is reduced to a minimum value. Buckwheat is always cooked over low heat. At this time, you need to salt the cereal to taste. How much to cook buckwheat now? The pan is covered with a lid, the dish is cooked for 20 minutes. At the end, butter is added to the buckwheat. It is advised to wait another 15-20 minutes, so that the butter melts, and the porridge is saturated with it as much as possible.

How much to cook buckwheat in a slow cooker, double boiler, microwave?

When cooking buckwheat not in a simple gas pan, but in a slow cooker, it takes a little more time. So, the required amount of buckwheat is poured into the multicooker bowl, filled with water. It is necessary to adhere to the ratio of 2:5. Salt and other spices are added as desired. Further, the "Cooking", "Buckwheat" mode is set. The cooking process in the form of cooking will take 40 minutes.

Using a double boiler for cooking buckwheat, the principle of cooking will be about the same as in the previous case. But, the ratio of cereals and water is slightly lower - 2:4. Also, porridge is poured into cold water, salt and seasonings are added. The dish is cooked for 40 minutes. At the end of this time, butter or vegetable oil is added to buckwheat to taste.

You can even cook buckwheat in the microwave. To cook the product in this way, you need to pour 1 cup of buckwheat into a microwave dish, add 2 cups of cold water, salt. The dishes are covered with a lid. The microwave is set to maximum power, and the time is 17 minutes. More buckwheat requires more cooking time. If the kernels are already cooked, and all the water has not evaporated, it does not matter. It is enough to open the lid and leave the dish in the microwave for 5 minutes until the liquid has completely evaporated.

Cooking time for cereals in milk?

For children and the elderly, it is useful to cook buckwheat with milk. All the benefits of porridge are only enhanced under the influence of a dairy product. Also, milk porridge can be made not only salty, but also sweet. Such a dish will cook longer than on water. For 1 cup of buckwheat, 4 cups of milk are required. The dish will cook for 35 minutes.

During the cooking process, it is important to constantly stir the product so that the milk does not run away and the porridge does not burn. Of course, cooking takes place only on low heat. After full readiness, salt or sugar, butter are added to the dish. It should be noted that dairy buckwheat is contraindicated for people with lactose intolerance. Also, sweet porridge is prohibited in the presence of diabetes.

Cooking buckwheat in bags

Today, buckwheat in bags is very popular. Each sachet contains 1 serving of the dish. This greatly simplifies the cooking process. Also, it is possible to cook buckwheat for 1 time, without leaving leftovers in the refrigerator. Buckwheat is cooked directly in a portion package. The presence of such a bag ensures that the product does not burn.

Information on how much to cook buckwheat is indicated on the package. Step-by-step instructions along with a photo are also carefully painted. As a rule, only 15-20 minutes should pass before the moment of complete preparation. To get crumbly cereal, you need to pour a small amount of water. It is better then to add the missing liquid. Cooked buckwheat in a bag will increase exactly twice.

Cooking buckwheat seems very simple. But, to get a tasty and healthy product, you need to make some efforts. Otherwise, it will turn out to be too viscous, boiled cereal, with a minimum amount of nutrients. So, following useful tips, you can avoid difficulties in cooking:

• Loose porridge will turn out when cooking buckwheat kernels. It is important that the grains are the same size. This is the only way they will weld at the same time.
• Before cooking, buckwheat must be sorted out. Very often grains of other cereal crops, garbage, dust, even stones come across in cereals.
• To get rid of dirt and husks, you need to rinse buckwheat 7 times under running water.
• If the grains of buckwheat are light, it is advised to fry them for 3-4 minutes in a dry frying pan without vegetable oil. This will result in a more crumbly dish.
• It is important to observe strict proportions of cereals and water. So, for 1 cup of grains, 2 cups of water are required.
• During the cooking process, do not interfere with porridge, open the lid. Under the closed lid, steam is stored, which creates the effect of languishing the grains.

Delicious recipes

You can enhance the taste of boiled buckwheat with the help of vegetables. So, for buckwheat with vegetables, you will need the following ingredients:

• 1 glass of unground;
• 1 onion;
• 1 carrot;
• 3 tablespoons of vegetable oil;
• 2 glasses of water;
• garlic clove;
• Salt and ground pepper.

Buckwheat is cooked according to the previously described method. All vegetables are cut into small pieces, fried in vegetable oil. After readiness, all the ingredients are mixed, the dish is served on the table. Boiled buckwheat combined with onions and mushrooms is very tasty. Mushrooms and onion half rings are fried, poured into boiled buckwheat. So, you can diversify your diet.

Buckwheat, as a side dish, goes well with fried meat and fish. The kernel is considered a universal product. Buckwheat with the addition of meat goulash will be very satisfying. As you can see, buckwheat is not only healthy, but also tasty food. By including it in your diet, the body will receive a whole range of vitamins, minerals and trace elements.

Can you cook buckwheat? If so, I respect you. I have with buckwheat problems all my life, it doesn't work at all cook it delicious so I just eliminated it from my diet. But the husband buckwheat loves. Looking for good prescription, which always turns out, I studied many books, magazines and culinary blogs. One good woman shared a secret with me tasty buckwheat.

So, how to cook friable and tasty buckwheat you will find out below.

For 3 servings:

• 1 glass buckwheat kernels
• 2 glasses of water
• 1.5 tbsp vegetable oil
• 0.5 tsp salt

To cook wonderful buckwheat, it will take a little effort. But the result will win you over with its taste.

Many modern manufacturers claim that their buckwheat no need to iterate. They exaggerate. I tried several packages from different manufacturers, but despite the purity statement, I still had to sort through.

So let's go over buckwheat and wash it in several waters. It is very convenient to use a sieve for washing.

Now we need dry the cereal. I use a thick towel for this. I spread the towel on the table and evenly distribute it over it. buckwheat:

intermittently interfering, buckwheat dries in 30 minutes.

We heat a dry frying pan and fry on it groats 4-5 minutes until golden brown (this is necessary in order to to make buckwheat fragrant and crumbly and due to frying, its cooking time is reduced):

Bring water to a boil in a saucepan, salt. We pour fried buckwheat and bring to a boil over high heat.

Remove the foam with a slotted spoon and add vegetable oil. Reduce heat and cook buckwheat for 6-8 minutes. Remove from heat, cover with a lid and leave for a few minutes.
As a result, we get an unusual yummy.

Buckwheat porridge is our mother.

What does your childhood smell like? Among the smells of dusty asphalt nailed down by a quick summer rain, grandmother's gentle hands, mother's perfume and father's mustache, there are others that probably pop up in the memory from time to time: the aroma of freshly baked muffin, rich thick borscht, crumbly buckwheat porridge. Years pass, but these smells are firmly associated with childhood - barefoot, happy, carefree. To immerse yourself in pleasant memories, to mentally return to those years, sometimes it is enough to cook a portion of buckwheat - and a warm wave of happiness will cover and overwhelm you with bright moments.

By the way, about porridge - do you know how to cook buckwheat? Do you have a couple of secrets in your arsenal that make life much easier and even sometimes allow you, mentally turning up your nose, to say that you know how to cook the most delicious of all possible buckwheat porridges? In general, today let's talk about this cereal, its benefits and harms, life hacks and features, the intricacies of cooking and interesting recipes - even if it seems to you that you know everything about how to cook buckwheat deliciously, believe me, this article will open you eyes on new facts.

Where did buckwheat come from?

In disputes about where buckwheat came from on our table, historians cannot reach a compromise. According to some studies, the birthplace of this cereal is the Himalayas, others claim that it was born in Greece, and others provide evidence that buckwheat was first grown in Northern India. Some scientists believe that buckwheat was found on the territory of Rus', another speaks of Nepal - there are many options, and everyone can choose the one that is closer to him in his convictions.

However, which version would not actually be true and true, no one will dispute the fact that all over the world this cereal is considered a “Russian product”. All historians agree that buckwheat began to be grown on the territory of Rus' in the 7th century, and it got its name due to the fact that Greek monks were engaged in the cultivation of this culture.

Briefly about the main:

- How much to cook buckwheat on water? 20 minutes.
- How long to cook buckwheat porridge in milk? 25 minutes.
- How much water to pour: 1 to 2.5.
- What kind of water to fill? Cold!
- When to salt? Salt the water immediately.

The benefits and harms of buckwheat

When it comes to the benefits of buckwheat, most of us probably remember the fact that this cereal contains a record high amount of iron - everyone knows that it is recommended for people with low hemoglobin levels in the blood. In addition, buckwheat contains phosphorus, iodine, potassium, fluorine, zinc and a number of other useful substances. Vitamins of group B (B9, B2, B1), PP, E turn this cereal into a magic pill that should be taken daily and regularly.

Separately, it should be mentioned that the composition of buckwheat includes 18 (in seven, this is not a typo!) Amino acids necessary for the correct functioning of the human body. Buckwheat protein is close in composition to easily digestible egg white - and this fact adds a special weight to buckwheat as a product that can to some extent replace meat and eggs.

Buckwheat lowers blood cholesterol levels, cleanses the kidneys and liver, and normalizes bowel function. For heartburn, it is useful to chew a few raw grains, and for problems with blood pressure, this porridge should be eaten systematically.

However, with the general laudatory tone that is usually used to describe the usefulness of buckwheat, it is worth remembering that this cereal is not recommended for people with diseases of the stomach and duodenum. During pregnancy and lactation, the amount of buckwheat consumed should be strictly moderate.

How to prepare buckwheat for use

A couple of decades ago, buckwheat, which could be bought in the markets or in stores, was not particularly clean - it had to be scattered on the table and sorted out, separating it from the chaff, spoiled grains, strange pebbles and even other cereals. Surely your grandmother, when she is going to cook buckwheat porridge for breakfast, still acts in the described way - she puts glasses on her nose, puts a couple of glasses of cereal on a flat surface and sorts it out with deft, practiced movements, pouring it into a saucepan. Fortunately, the modern competitive environment is forcing manufacturers to deprive grandmothers of their usual occupation - the current buckwheat, as a rule, does not need such thorough preliminary preparation.

However, do not forget that, firstly, there is no limit to perfection, and secondly, sorting out buckwheat means not only cooking delicious porridge, but also training fine motor skills of the hands, so maybe you should ask your son or daughter to help your mother with preparing dinner? There are a lot of pluses: perfectly clean cereals, and delicious porridge, and a busy child, and developed fingers.

How to wash buckwheat. Before proceeding directly to the preparation of buckwheat, it is worth thoroughly washing the cereal. This can be done in two ways. The first is simple: pour buckwheat into a colander and hold it for a minute or two under running water. The second is more difficult, but with a significant advantage - after it you do not need to wash a sieve or other dishes: pour the cereal into the pan in which you plan to cook porridge, pour water so that the buckwheat is covered with liquid by 2-3 cm, stir well, drain the cloudy water along with random rubbish.

However, there is one big secret: many housewives do not wash buckwheat at all before use. And nothing bad happens. In general, this issue lies entirely within the competence of your personal squeamishness or the permissible level of contamination of certain food products (and household items in general), so it’s up to you to decide, there are no strict rules here and cannot be.

Well, and the last. Do you know how to make fragrant buckwheat even more fragrant? A little touch before adding the cereal to the pan: calcine it in a dry frying pan (just warm it up properly on a hot surface) - this way you “awaken” the pheromones that are hiding in buckwheat, release them and make the household come running to the kitchen with the demands of dinner before dinner is ready.

In what dish to cook buckwheat

Like any other cereals, it is preferable to cook buckwheat in thick-walled dishes that retain heat well - in this way, cereals will be cooked even after you turn off the gas, which will make it more saturated in taste, fragrant and crumbly.

If you have a pan with a multi-layered bottom, do not hesitate to give preference to it - it will not only save you energy, but also help the buckwheat sweat - "reach" after the porridge is cooked.

Ceramic, cast iron, glass ... buckwheat can be cooked in almost any dish, the only exception is aluminum pans, which oxidize and risk spoiling your mood due to the unusual taste of your favorite cereal.

How to cook buckwheat in water

Classics of the genre - a familiar side dish, a convenient breakfast, a healthy afternoon snack.

Ingredients:
2.5 glasses of water;
1 glass of buckwheat;

To cook buckwheat for a side dish on the stove, rinse the cereal, dry it, then put it in a saucepan and pour water at the rate of 2.5 cups of liquid per 1 cup of dry component. Remember to add salt, put the pot on the stove, bring the water to a boil, then reduce the heat to a minimum and cook under a tightly covered lid for 20-25 minutes- water should be completely absorbed into the buckwheat.

You may need a little less liquid - in this version, if you see that the buckwheat is already ready, and there is still a lot of water, just remove the lid, increase the heat to maximum and wait until the liquid has evaporated. You can understand when to turn off the fire by the characteristic sound.

How to cook buckwheat in a slow cooker

Thanks to modern miracle pots! In the morning I abandoned everything I needed, set up the program, and went to work. I returned home - and a thick smell of buckwheat porridge spreads around the apartment ... Beauty!

Ingredients:
2 glasses of water;
1 glass of buckwheat;
salt, butter to taste.

We sort the buckwheat, wash it, calcine it, put it in the multicooker bowl. Add water, salt, spread butter if desired. We close the lid, select the “porridge” program, if necessary, set the delay timer. After the readiness signal, turn off the multicooker and leave the porridge for another 15 minutes under a closed lid.

How to cook buckwheat in bags

An option for the lazy - those who do not like to wash dishes and generally do not want to think about how and what to cook. But at the same time, for some reason, he wants to eat.

Ingredients:
1 bag of buckwheat;
2 liters of water;
salt to taste.

In a saucepan of sufficient volume, boil water with salt, then dip a bag of buckwheat into it, bring to a boil and reduce the heat to a barely noticeable boil. Cook for 15 minutes, then remove the bag from the pan, cut with scissors, put the contents on a plate. Add butter if desired and serve.

How to cook buckwheat in milk

A sweet memory of childhood... Porridge with milk should be boiled at least once in a while to return to those days when mom carefully prepared a sweet milk treat for breakfast.

Ingredients:
1 glass of buckwheat;
4 glasses of milk;
salt, sugar to taste;
butter for serving.

Bring the milk to a boil, pour in the washed cereals, add salt, sugar and, stirring occasionally, cook until the buckwheat is ready. Serve hot, if desired, add a small piece of butter to a plate with porridge.

How to cook buckwheat in the microwave

The option, of course, is strange and not very justified in terms of the effort expended, however, in the absence of a conventional stove (for example, in the office) it is quite viable.

Ingredients:
1 glass of buckwheat;
2 glasses of water;
salt to taste.

Rinse buckwheat, mix with water, salt and put in a microwave-safe pan. Cook at maximum power (optimally 1000 W) for 4-5 minutes, then reduce the power to 600 W and cook for another 15 minutes.

Buckwheat with vegetables in pots in the oven

Buckwheat in pots turns out crumbly and rich in taste - due to the fact that it languishes for a long time at relatively low temperatures (they are lower inside than outside) and in a completely closed container (pots must be with lids), it retains a lot of its flavors, which when prepared by standard methods, they simply evaporate. Buckwheat in pots is also convenient because it can be cooked for a long, very long and unreasonably long time, but it will not be bad for it - it is almost impossible to spoil this dish in the oven. You can put the pots in the oven and go for a walk, not really worrying about being late - even an hour late is unlikely to turn buckwheat into coals.

Ingredients:
1 large carrot;
1 large onion;
2-3 sprigs of stem celery;
1 bell pepper;
1 bunch of dill or parsley;
vegetable oil for frying vegetables;
2-3 tbsp. l. low-fat cream, optional
salt, pepper to taste.

We clean the carrots, rub on a fine grater, fry in a well-heated pan until soft and slightly discolored.
Peel the onion, cut into thin half rings, fry in vegetable oil until soft and golden.
Cut the celery stalks into crescents, lightly simmer in a pan - literally 1-2 minutes.
Wash the bell pepper, separate from the stalk, cut into thin strips, then add to the pan to the celery and simmer for another 2 minutes.
We chop the greens.
We dry the buckwheat in a clean, heated pan until a clear aroma appears, then mix it with vegetables and herbs. Salt, pepper. We spread in pots, filling them up to half. Fill with water so that the cereal is covered with liquid by 1.5 cm. If desired, add a small amount of low-fat cream to each pot. We cover with lids, put in an oven preheated to 200 degrees, cook for 15 minutes, then reduce the temperature to 170 degrees and cook for about 30 more minutes (but not more than 2.5 hours).

How to cook buckwheat with mushrooms

Oh, what aromas are in the kitchen when such a simple, budgetary, most ordinary dish is prepared for dinner - buckwheat with mushrooms! Hearty, appetizing, light and healthy, it will not leave anyone indifferent, will gather the whole family at the table and even invite neighbors who will flock to the smell penetrating through the thin walls of apartment buildings.

Ingredients:
300 g of champignons;
2 large onions;
3-4 st. l. vegetable oil;
1 glass of buckwheat;
salt, ground black pepper to taste.

In a heavy-bottomed frying pan, heat the vegetable oil, fry the diced onion until golden. At the same time, cut the washed and dried champignons into thin slices, then put them in the company with the already fried onions. Stirring occasionally, fry the mushrooms until the excess liquid has evaporated and the mushrooms are lightly fried.
Add buckwheat, fry again, there should be no liquid in the pan. Salt, if desired, add black pepper, pour water so that the cereal and mushrooms are covered with liquid by 1 cm. Cover tightly with a lid and, reducing the heat, simmer for 20-30 minutes until the cereal is ready - the water should evaporate. We serve immediately.

Lenten Greeks

Oh, this is a great dish for those who, for one reason or another, constantly or from time to time refuses animal products. Simple, savory and flavorful.

Ingredients:
1 glass of buckwheat;
2 glasses of water;
1/3 tsp salt;
2 medium sized potatoes;
vegetable oil for frying;
2 carrots;
2 onions;
1 st. l. tomato paste.

We rub the peeled carrots on a grater, fry in vegetable oil until soft. Cut the onion into half rings, fry until golden.
Boil buckwheat until tender in 2 cups of water. Mash with a potato masher into a smooth puree.
We clean the potatoes, rub on a fine grater, slightly squeeze out the excess juice.
We combine the potato mass with buckwheat, knead well. If desired, the minced meat can be beaten off slightly - lifting the entire mass above the bowl and throwing it back with force.
We form cutlets or balls with a diameter of 3-4 cm, fry over medium heat in vegetable oil until a good crust forms. We put the greechaniki in a deep saucepan, put the fried onions and carrots between them. Pour a glass of water mixed with tomato paste, and simmer over low heat for 25-30 minutes.

10 facts about the perfect buckwheat porridge:

1. Buckwheat porridge should be cooked under the lid.

1. To make buckwheat fragrant and tasty, it is worth adding a piece of butter to a saucepan with ready-made porridge, and then wrap it in several towels, cover with a blanket and leave to rest - you will be surprised what result you get by applying this simple trick.

1. When buckwheat porridge boils, foam forms on the surface of the water - if you don’t remove it, nothing bad will happen, but the cereal will be tastier and more aromatic if you remove the foam with a slotted spoon or a special spoon with holes.

1. If you like knitting porridge, increase the amount of water to 3 glasses and occasionally stir the cereal while cooking. Increase cooking time by 10 minutes.

1. The laziest way to cook buckwheat: in the morning, rinse the groats, fill it with water, add salt and leave it somewhere in an inconspicuous place at room temperature until the evening. In the evening, it will be enough for you to just warm up the porridge - the buckwheat will “stretch” the water and will be quite ready.

1. In order for buckwheat porridge to be crumbly, it is necessary not only to maintain the correct proportions of cereals and water, but also not to stir the buckwheat during the cooking process.

1. When cooking, the volume of buckwheat increases by 2-2.5 times.

1. Buckwheat groats are poured with cold water. Oddly enough, if you fill it with hot water, it will cook for 4-5 minutes longer.

1. Buckwheat goes well with many foods: it is delicious with soy and any tomato sauce, mushrooms and vegetables, cream and sour cream, meat and fish. Versatile side dish!

1. And don't forget: whatever one may say, you can't spoil the porridge with oil. Don't be greedy!

5 unusual facts about buckwheat:

1. It is not for nothing that buckwheat is considered the best product for those who are on a diet - the concentration of nutrients and vitamins in this cereal is up to 3 times higher than the concentration of the same vitamins in other cereals. In addition, it significantly speeds up the metabolism, which makes it an indispensable component of most popular diets.

1. Few people know that sugar and buckwheat are incompatible things. Perfectly harmonizing in taste, the first one kills (neutralizes) the trace elements necessary for the body in the second, so the common kindergarten practice of feeding children sweet buckwheat porridge with milk has a very dubious usefulness.

1. A traditional product of Russian cuisine, buckwheat is also quite popular in Japan - it was there that soba noodles were born, which are made from buckwheat flour.

1. The chemical composition of buckwheat is such that a portion of porridge eaten in the morning can cheer you up and provide an excellent psycho-emotional state for the whole day ahead.

1. Do you know that buckwheat does not give in to any attempts to bend it to the existing realities and, actively resisting modern science, is not friendly with genetic engineering? It is believed that this cereal belongs to the category of eco-food, because it is not subject to genetic modification.

Porridges are very useful and necessary in the diet of every person. However, not everyone knows how to cook buckwheat or rice correctly so that they do not lose their beneficial properties and turn out to be crumbly, fragrant, and not a shapeless gruel-slurry.

You can talk about long enough. It is desirable for those who suffer from anemia. Helps to increase the amount of hemoglobin. Of course, she “gets it” weaker than meat (veal or liver), but still buckwheat is a worthy rival to synthetic iron preparations. Those who are on diets, it also helps to lose weight. It's not rich in calories. Moreover, those who are losing weight are recommended not to cook it, but to steam it. In the evening, pour boiling water over it, close it with a lid, wrap it tightly with a towel. And eat the next day. You can't salt. Maybe it doesn’t taste very good, and it gets boring quickly, but you can lose weight on it. Excellent fasting days are obtained.

And those who have high sugar should pay attention to it. After all, rice, potatoes and pasta contain starch. And it, in turn, is broken down into glucose. And where do diabetics eat foods that increase the already not low level of glucose in the blood? A weekly buckwheat diet allows people suffering from diabetes to bring their level in order, reducing the risk of serious complications. But still, how to cook it correctly?

1. We sort through the cereal. It is necessary. Sometimes pebbles can come across in it, and this can lead to tooth breakage. An unpleasant consequence for someone who cares about their health. There are also sticks, leaves, husks and other debris in it. Delicious porridge is pure porridge. You don't eat potatoes with eyes and traces of wireworms, do you? AND grain must be clean.

2. To make the porridge not viscous, you need buckwheat without adding oil well fry in a frying pan. Not to a ruddy crust, of course. So you keep its shape, it will not fall apart during cooking. When serving, each grain will be as in the picture.

3. Take out the dishes in which you want to cook porridge. Most best material dishes for cooking buckwheat porridge - cast iron . It is, in principle, ideal for all dishes. No wonder it is still used in the villages. However, not everyone has this cast iron. Therefore, in second place is a metal (but by no means enamelled) pan. Its bottom should be thick, which heats up and cools down evenly and not too quickly. And the sides are curved.

4. The proportions of cereals and liquids. Everything is strict here. A glass of cereal - a glass of water 2. And no "by eye" or a finger or 2 above the surface of buckwheat. The liquid is supposed to be exactly 2 times more than the cereal, take exactly as much.

We cook buckwheat correctly

Our grandmothers and great-grandmothers in the villages cooked the most delicious porridge. And all because they knew how to cook buckwheat properly. Many will begin to resent that they also know all the secrets. That earlier in the furnaces the cast-iron stood for a long time, therefore it must be kept on the stove to the maximum. And this is where it's definitely wrong. In the stoves, porridge languished, slowly reaching its condition. On the stove, however, things are quite different. Here you need to know the technology.

1. First step. Put cereal and water in a saucepan, observing the ratio between them. Salt will also have to be added immediately, so that later "do not disturb" the porridge once again. Close the lid tightly. The first five minutes, the fire under the saucepan should be maximum. You will hear the water start to boil. Now it's time to turn off the fire.

2. Make it medium, gradually reducing to a minimum. Do not lift the lid during the entire cooking. It is very important. Otherwise, release all the steam, you can forget about the languishing of the cereal. The main thing is to prevent a rapid boil after the first 5 minutes. Otherwise, the cereal will lose all its useful properties, and even its shape (despite the preliminary frying). Taste and aroma will also be lost forever. And no one will eat such porridge.

3. Since the lid does not open, it is logical that the porridge does not interfere. Thanks to such a steam room, porridge will turn out crumbly and tasty. For this reason, many people say that buckwheat turns out to be much tastier in multicookers than just on gas. It is understandable. Everything is hermetically sealed there, and at the end of cooking, under its own heat, it swells even more.

4. When the porridge is ready (this is when you stop hearing the gurgling of water, because it boils away), do not touch the lid. Wrap tightly with a blanket, towel. Which is thicker and warmer. Let it sit for another 20 minutes. Then buckwheat will become soft, crumbly. Any moisture that remains will be absorbed or turned into steam. And for buckwheat, the steam itself is important. She opens up so much thanks to him.

5. You can only stir porridge when you are serving it. Put a piece of butter on top. If desired, you can chop the green onions, but you need to add it in the middle of cooking. Do it quickly so that less steam is lost. Do not stir the porridge even in this case.

6. Want mushroom flavor? Then lay dry mushrooms at the first stage along with porridge and water. And that won't take much. Thanks to steaming, the aroma and flavor of porcini mushrooms spreads very well.