How to cook buckwheat porridge. How to cook buckwheat: recipe for crumbly buckwheat porridge with photo

One of the most delicious and healthy cereals, which is loved and cooked all over the world, is buckwheat. Buckwheat porridge is an ideal product for dietary nutrition; it is a healthy breakfast and an excellent side dish for meat, vegetable and fish dishes. Boiled buckwheat is used to prepare meatballs, delicious zrazy and many other dishes. Buckwheat occupies a leading position among cereals in the content of essential amino acids important for our health, folic acid, iron, iodine, copper, B vitamins. It is a valuable protein and low-carbohydrate dietary product that is easily absorbed by the body.

Many people believe that cooking buckwheat is not at all difficult; just pour water over the grain, “by eye” and put it on the fire, and the result is a viscous, tasteless porridge. How to properly cook buckwheat porridge so that it is aromatic, crumbly and tasty? In this article we will reveal all the secrets of perfect buckwheat porridge.

How to prepare buckwheat for cooking

Before you begin the cooking process, you should choose the right grain; for a crumbly and tasty dish, choose the kernel. Crushed cereal is a waste, it’s not suitable, porridge made from it will turn out viscous, similar to slush.

After purchasing cereal, carefully sort it out, clean it of small debris and stones. Rinse the cereal in water, it is advisable to repeat the procedure several times. You can pour the buckwheat into a colander and rinse it with running water. Now you need to dry the buckwheat in a hot frying pan, without oil. During frying, the wonderful aroma of the cereal will reveal itself, which will make the porridge even tastier. Fry the cereal, stirring until it begins to crackle a little in the pan. The cereal is ready for cooking.

What kind of dishes should I choose for cooking buckwheat?

Buckwheat porridge should be cooked in a thick-walled container with a multi-layer bottom. Such dishes retain heat perfectly, and even after turning off the gas, the buckwheat will continue to “reach”, the porridge will be tastier and more aromatic. Choose cast iron and ceramic cookware. You can cook cereal even in a thick-walled glass container. But it is not recommended to use an aluminum pan for cooking buckwheat - the cereal oxidizes in it and acquires an unpleasant metallic taste.

How to cook buckwheat the traditional way

For tasty and crumbly buckwheat, it is important to maintain the proportion of buckwheat and water.

• You need to take 2 times more water than cereal (1 glass of cereal – 2 glasses of water).
• Pour the cereal into a bowl, fill it with water and put it on medium heat, wait until the water boils.
• Then salt the buckwheat, add a piece of butter, close the lid, and reduce the heat.
• Let the porridge simmer over low heat for about 20 minutes, with the lid closed, until all the liquid has evaporated and the porridge becomes crumbly.
• After turning off the porridge, leave it to simmer in the pan for about 40 minutes, you can wrap it in a blanket or towel.

Important! While cooking buckwheat porridge, you should not constantly look into the pan, opening the lid, or stir the porridge. This buckwheat will not be crumbly.

How to cook buckwheat porridge in a slow cooker

You can cook delicious buckwheat porridge using a miracle technique - a multicooker. This method is suitable for busy people who spend a lot of time at work; just prepare the necessary ingredients, turn on the desired program, and in the evening you will have a most aromatic and delicious dish waiting for you.

Stages of work:

• Prepare 1 cup of buckwheat, rinse it, heat it in a frying pan.
• Place the cereal in the multicooker bowl, add 2 cups of water, 1 cup of buckwheat, salt, add a piece of butter, close the lid.
• Install the “Porridge” program, set the delay timer. After turning off the multicooker, let the porridge brew for another 15 minutes with the lid closed.

How to cook buckwheat porridge with milk

Buckwheat porridge cooked in milk is an ideal healthy breakfast for children. To cook delicious porridge, you will need 4 cups of milk for 1 cup of buckwheat. Cook buckwheat in milk longer than in water, about 35 minutes over low heat, covered. Oil, salt and sugar to taste are added at the end of cooking and the dish can be served immediately.

You can serve crumbly buckwheat as a side dish for meat, liver, stewed offal, and fish. A very tasty dish - buckwheat with mushrooms, try to cook this delicious dish and enjoy the exquisite taste and aroma, watch the video on how to cook it correctly:

Porridge is a very common and tasty dish. From time immemorial it has been popular both among the common people and the aristocracy. It is also a very useful product. Today we will tell you how to properly cook buckwheat porridge.

Buckwheat helps to recover from illness, strengthens the cardiac system, cleanses the liver, has antioxidant properties, and helps cope with depressed mood. It has virtually no contraindications; it is a dietary product that saturates the body well.

How to cook buckwheat porridge correctly

The classic cooking method is buckwheat in water. Based on it, using additional ingredients, you can create many delicious dishes.

Ingredients:

250 grams of cereal.

400 ml water.

1/2 teaspoon salt.

1 teaspoon of sugar.

50 grams of butter.

Cooking buckwheat porridge does not take much time. But since the cereal cooks quickly, you should not leave the pan unattended on the stove.

Preparation:

1. Pour the buckwheat into a wide bowl, sort out any pebbles, dark grains, debris and husks.

3. Pour the kernels into a frying pan and fry until golden brown. You need to make sure that the grains do not burn, but acquire a beautiful color. This is what will give the cereal a unique pleasant taste. If you are short on time, you can do without frying.

4. Boil water.

5. Place the buckwheat in a small saucepan and pour boiling water two fingers above the level of the grains. Add sugar and salt - stir everything. Place on medium flame. As soon as the liquid boils again, reduce the heat to low and cover with a lid.

6. After 17 minutes, turn off the heat, add butter to the buckwheat, mix everything slowly. Cover with a lid and leave to stand for another 3-5 minutes.

During the cooking process, the porridge should not be checked or stirred. It should be cooked calmly, as if steamed. The buckwheat will be soft and crumbly.

Buckwheat with milk

The second classic recipe is to use milk instead of water. However, this porridge is not recommended for people with allergic reactions to dairy products.

Unlike the first option, this porridge is higher in calories; it is often prepared for patients recovering from a long illness and for children.

Ingredients:

200 grams of cereal.

150 grams of water.

300 grams of milk with high fat content.

Half tsp. salt without a grain.

1 tbsp. Sahara.

50-70 grams of butter.

Sort and wash the buckwheat as described in the previous recipe.

Preparation:

1. Pour water into a small saucepan and boil.

2. Add milk, add clean buckwheat. Add salt, add sugar, mix everything well. Reduce heat, cook for 10-13 minutes.

3. After the porridge is ready, add the butter, stir again, and leave on the stove for another 5-7 minutes.

Cooked buckwheat will be semi-liquid, sweet, and will appeal to both children and adults.

Secrets of cooking buckwheat porridge

There are some tricks to making porridge.

If you don’t have time, buckwheat can be made in water in the evening. To do this, just pour clean grain with water with dissolved sugar, salt and leave overnight. The cereal will absorb liquid, the grains will open and the porridge will be ready for breakfast. All you have to do is heat it in the microwave by adding oil.

To make the buckwheat crumbly, it is better to use a whole kernel; for porridge-spread, you can use crushed ones.

During the cooking process, the pan should have a thick bottom, or better yet, walls. This will retain steam and help the porridge cook completely after the heat is turned off.

You need to measure the liquid and buckwheat grains with the same glass, then the proportions will be correct.

Buckwheat is not only a healthy product, but one of the few cereals that is grown without the use of chemicals and pesticides. This is one of the few environmentally friendly bioproducts.

Now you know how to cook buckwheat porridge correctly. Enjoy your meal!

Buckwheat porridge - what could be simpler than this food? Our grandfathers and great-grandfathers cooked the fried egg in water and served it as a separate dish with milk, cracklings, and onion sauce. Even now, many housewives hold such a dish in high esteem - tasty, satisfying, and cheap.

Buckwheat is easy to prepare, but you need to follow certain proportions to make the product appetizing and healthy.

How to cook buckwheat correctly - a classic recipe

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

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

Remove the porridge, place it on the table and wrap it in a warm scarf. After half an hour, serve by adding butter to serving plates.

How to cook buckwheat correctly using 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 is the strict adherence to the time sequence of cooking.

• Pour 300 ml of water into a thick-bottomed cauldron and add a glass of buckwheat.
• Place on the stove and cook over high heat for 5 minutes until it boils.
• Cook over low heat for the remaining ten minutes. Do not remove the lid after reducing the flame. After 15 minutes, turn off the gas and leave the pan on the stove for 7 minutes.

Salt the porridge before serving. A famous historian recommends eating this buckwheat with melted butter, stewed vegetables, boiled dried mushrooms or chopped hard-boiled eggs with green onions.

How to properly cook buckwheat using the steaming method

This 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.

Place the cleaned and washed cereal in a saucepan, pour boiling water over it, add salt and stir. Wrap it in a woolen blanket and leave it until the morning. In this case, stick to the proportion - 1:3, and take a large container so that the porridge does not “run away” overnight. The next day, heat the food in a frying pan with sunflower oil or add hot milk to the buckwheat.

How to cook buckwheat with milk correctly

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

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

What can you cook from boiled buckwheat?

If you have uneaten buckwheat left over from dinner or another snack, use it to prepare various delicacies according to our tips.

Krupenik with cottage cheese

Buckwheat – all leftovers, combine with three raw eggs, 250 gr. cottage cheese, 70 gr. Sahara. Place the mixture 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 can of canned fish, two eggs, fried onions, 2 tbsp. l. mayonnaise. Stir, sprinkle with grated cheese, place in pan. Bake for 15 minutes. The finished dish goes well with tomato sauce.

Buckwheat

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

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

This is how, following simple rules, prepare delicious dishes from ordinary buckwheat. Moreover, this food will diversify your menu and benefit the entire body.

On water so that it turns out crumbly and very tasty? This question is of particular interest to those who love to eat such a lean and healthy dish, but do not know how to make it. It is worth noting that to prepare this lunch you will only need half an hour of free time.

Cooking with water

Required ingredients:

• odorless vegetable oil - 45 ml (for frying vegetables);
• buckwheat - 1.5;
• purified drinking water - 3 glasses;
• sea ​​salt, allspice black pepper - add at your personal discretion;
• medium-sized bulbs - 3 pcs.;
• dill and parsley - 1/3 bunch each (for decoration);
• fresh butter - 45 g (for adding to the finished dish);
• medium-sized carrots - 2 pcs.

Cereal processing

Before that, you should definitely process the purchased cereal. After all, such a product is not always sold in the store in its purified form. Thus, the buckwheat must be sorted out, then placed in a fine sieve and washed thoroughly in hot water. In this case, it is recommended to knead the cereal intensively with your hands. This way, all the dirt and dust that has settled on the product will be completely washed away.

Heat treatment of cereals

How long and how to cook buckwheat porridge in water to make it crumbly? To do this, you need to take a small saucepan, put the previously processed cereal there, and then fill it with three glasses of drinking water. If you want to get a more liquid dish, then it is better to increase the amount of liquid slightly (by about 0.5-1 glass). After this, you need to bring the water to a boil, add sea salt, close the lid tightly and do not open it for the next 25 minutes. It is during this time that buckwheat will absorb a sufficient amount of liquid and become soft and crumbly.

Vegetable processing

You already know how to cook buckwheat porridge in water. But what measures should be taken to make such a dish more satisfying and tasty? To do this, experienced housewives recommend using sauteed vegetables, which are added to the finished lunch.

To prepare such a fragrant dressing, you need to peel the carrots and onions, and then grate them on a large grater and chop them with a knife, respectively. Next, you need to place the vegetables in a saucepan, season them with vegetable oil and fry until golden brown. After this, the products must be salted and peppered.

The final stage in preparing lunch

As you can see, it does not contain any hard-to-find or expensive ingredients. To complete the preparation of such a healthy lunch, you need to add all the sautéed vegetables, as well as a small piece of fresh butter, to the boiled cereal. Next, all the ingredients must be mixed with a spoon and distributed into portioned plates.

How to serve

Buckwheat porridge with fried vegetables should be served hot for lunch. If desired, this dish can be decorated with fresh chopped herbs. It is also recommended to serve this side dish with some meat product or sausages.

To make buckwheat porridge tasty and crumbly, you need to prepare the cereal, select suitable dishes and comply with all the proposed conditions. Thanks to our cooking secrets, the porridge will turn out very flavorful. In this article, we will share our experience on how to deliciously prepare buckwheat porridge, and also offer, in our opinion, the best buckwheat porridge recipes for your consideration.

Buckwheat can be cooked in water or milk; there are plenty of recipes. And they all contain a small amount of calories and therefore are also suitable for those on a diet.

Benefits of cooking buckwheat porridge

• The perfect side dish. In addition to carbohydrates, buckwheat contains a whopping 13 grams of protein. Therefore, it is excellent for feeding athletes and people who engage in heavy physical activity, as well as for patients after surgery.
• Preservation of nutrients. If you boil cereals correctly, you can preserve iron, copper and phosphorus, calcium and beneficial amino acids, as well as minerals and vitamins. It is advisable that buckwheat dishes be present in the diet at least a couple of times a week, especially in baby food.
• Easy to prepare. To cook crumbly buckwheat, you need to follow simple rules for boiling cereals, the exact recipe and proportions.

There are a large number of ways to prepare such a healthy and tasty side dish, so everyone can choose the most suitable option for themselves.

1. Before cooking buckwheat, the grains need to be sorted and washed. This must be done carefully, as among the grains there may be pebbles that are dangerous for teeth.
2. There is no need to stir the porridge during the cooking process.
3. For cooking, it is better to use a cauldron or pan with thick walls.
4. The finished porridge can be wrapped in a blanket and left for half an hour to evaporate.
5. You can serve buckwheat as a side dish or with butter, fried onions, herbs, mushrooms or stew.
6. If foam forms, it must be removed with a tablespoon.
7. To speed up the cooking process, you will need to bring the water and cereal to a boil over high heat, then reduce the heat to medium and continue cooking.
8. If desired, you can add lime or lemon juice, as well as tomato or soy sauce to the buckwheat porridge.
9. Usually, buckwheat is poured with cold water, but nothing will happen if you pour the grain into hot water, it will just cook a few minutes longer.
10. When preparing buckwheat porridge, proportions of ½ are used. That is, there should be twice as much water as cereal.
11. The river is salted at the beginning of cooking or thrown into already salted water.
12. The porridge in the bag takes 15 minutes to prepare. To do this, you need to lower the bag of buckwheat into boiling salted water, then remove it with a fork and place the contents of the bag on a plate.
13. When cooking, the volume of buckwheat doubles.

In addition, for the porridge to be especially tasty, you need to use the highest grade of cereal, not crushed, but from whole grains. The kernels with the largest and not very dark grains are best suited.

Loose buckwheat porridge

This is a method of preparing unusually tasty porridge. You can add milk, eggs or mushrooms to it, or eat it plain with the addition of a small amount of butter.

Ingredients:

• buckwheat - 1 glass;
• water - 2 glasses;
• salt - 1 teaspoon;
• butter - 1 teaspoon.

Cooking method:

Take the required amount of cereal, clean it of debris and spoiled grains. Rinse the buckwheat with cold water several times and dry. After this, the cereal must be fried in a frying pan until golden brown and the aroma of fried grain appears. You don’t have to do this, but it is the roasted kernels that give it a piquant taste and a pleasant hue.

Then you need to melt the butter in a saucepan over low heat. Add buckwheat and salt there and mix, pour hot water. As soon as the water boils, reduce the heat as much as possible and close the pan with a lid for 20 minutes. There is no need to open the lid and stir the porridge. After all the water has boiled away, the porridge is ready. You just need to add butter and you can serve.

If the porridge is already ready, but there is still water in the pan, you need to turn up the heat and wait until all the liquid has evaporated.

Buckwheat porridge in a thermos

When answering the question of how to cook buckwheat porridge deliciously, one cannot help but mention buckwheat cooked in a thermos. This recipe is very simple, since you don’t need to stand at the stove and cook the porridge. It is enough to pour the cereal with water in a thermos overnight, and in the morning have breakfast with delicious porridge. With this method of preparation, the cereal retains more useful minerals. Buckwheat can be used in any quantity, the main thing is to stick to the proportions.

Ingredients:

• buckwheat porridge;
• water;
• butter;
• salt to taste.

Cooking method:

You will need to sort the cereal, rinse it and put it in a thermos. Add salt, in proportions - 1 teaspoon per half liter of water, but you can taste it. After this, you need to pour boiling water over the buckwheat (at the rate of two glasses of water per one glass of cereal) and screw on the lid of the thermos. The porridge can be eaten within an hour after this. But the longer it infuses, the tastier it will be.

Buckwheat porridge with mushrooms

Mushrooms have always been considered a good addition to buckwheat. They must be fried in vegetable or butter with onions and mixed with porridge. They can also be cooked together with cereal.

Ingredients:

• buckwheat - 1 cup;
• onion - 1 piece;
• mushrooms - 300 grams;
• salt and oil to taste.

Cooking method:

The onion needs to be peeled, chopped and fried until golden brown. Chop the champignons and add to the onion in the pan. Fry for 5-7 minutes.

Sort the cereal thoroughly and wash it. Pour buckwheat into a saucepan, add water, add salt, mushrooms, onions, carrots and let it boil. After this, reduce the heat, cover with a lid and leave for 30 minutes until the liquid has completely boiled away. Periodically it is necessary to check the amount of water in the pan so that the porridge does not burn. The already prepared porridge needs to be mixed and can be served to the family table.

Fragrant buckwheat in pots

This dish is not only very tasty, but also beautiful because it is prepared in pots. Pork, veal or poultry are added to buckwheat. Such an appetizing dish in pots can be served to guests for dinner as a hot dish. Ingredients are indicated per pot.

Ingredients:

• buckwheat - 100 grams;
• meat - 150-200 grams;
• onion - 50 grams;
• carrots - 50 grams;
• glass of water;
• salt pepper;
• small bay leaf;
• greenery;
• vegetable oil.

Cooking method:

You will need to cut the meat into small pieces and fry a little in a frying pan with chopped onions and carrots. Wash and sort the grains, scatter them into pots and fill them with water. Add salt, ground pepper, bay leaf.

Place meat and vegetables evenly on top. Cover with lids and place in the oven for about 40 minutes. The pots should be placed in a cold oven so that they heat up gradually. Sprinkle buckwheat with fragrant herbs before serving.

Buckwheat in a frying pan with meat

Not everyone likes to eat buckwheat as a side dish. But porridge prepared “naval style” with homemade minced meat will leave few people indifferent. Try making porridge using this interesting recipe.

Ingredients:

• homemade minced meat - 350 grams;
• cereal - 1 glass;
• water - 2 glasses;
• salt and ground pepper to taste;
• onion - 1 piece;
• a little parsley;
• vegetable oil - 35 grams.

Cooking method:

The onion should be finely chopped and fried in vegetable oil. Then add minced meat with spices, mix and simmer a little. Pour in the washed buckwheat, add water or broth, stir and cover with a lid. Add parsley before serving.

Buckwheat porridge with onions and carrots

A simple recipe for buckwheat porridge that can be prepared in a hurry. It is suitable both as a side dish and as an independent dish. You can eat this porridge every day and you won’t get tired of it.

Ingredients:

• buckwheat - 1 cup;
• water - 2 glasses;
• carrots - 2 pieces;
• bulbs - 1 piece;
• melted butter - 70 grams;
• salt and pepper to taste.

Cooking method:

Buckwheat needs to be sorted and washed. Then drain the water. Put a little melted butter in a saucepan and fry the cereal. After this, you need to fill the buckwheat with water, add salt and cook until fully cooked. Cut the onion into cubes and grate the carrots on a coarse grater. Then melt the butter in a frying pan, fry the onions and carrots, cook until soft. At the end you can add your favorite spices. Add the prepared buckwheat for frying, stir and leave on low heat under the lid for 3 minutes. Bon appetit!

Small tricks for preparing aromatic and tasty buckwheat porridge

When cooking buckwheat porridge, it is better not to release steam and not to open the lid again. If you do this, the top layer of porridge will not be completely cooked, and some of the kernels will remain hard.

If you add a little oil to the porridge during cooking, it will make the dish much tastier. In addition, to obtain an unusual aroma, you can add a peppercorn or a clove of garlic. A bay leaf can be stuck into a ready-made pan of hot porridge.

In order to add a mushroom flavor to the dish, it is enough to put a small dried mushroom in the cauldron during cooking.

When dust is found at the bottom of a bag of buckwheat, this indicates poor quality of the product. These grains can have an earthy taste, so it is best to rinse them thoroughly several times before cooking.