Today we will talk about buckwheat orbuckwheat. These are the seeds of buckwheat, which belongs to the cereal plants of the buckwheat family. Whole grain is used for food - buckwheat, as well as prodel, that is, crushed grain, and buckwheat flour. Buckwheat, the recipe for which will be given below, is a dietary product. It is useful for children, adults and the elderly, it contains a large number of vitamins and minerals that have a positive effect on the human body. Buckwheat is very versatile. You can make porridge, soups, puddings, pancakes, meatballs, casseroles, etc. from it. Buckwheat dishes, the recipes of which were known to our grandmothers and great-grandmothers, have survived to this day. Fans of this cereal confidently declare that it goes well with meat, milk, mushrooms, vegetables, as well as with dried fruits and nuts. The dishes are tasty, aromatic and appetizing, and, most importantly, healthy. Here they are:
Buckwheat porridge
Porridge cooked according to this recipe can be used as a separate dish or as a side dish. Ingredients:
- 1 cup of buckwheat (yadritsa);
- 1 glass of water;
- salt - to taste
Preparation: Boil water, add salt.Pour buckwheat into it and cook for 15 minutes on low heat under the lid. During this time, do not open the pan, and do not stir the porridge. It is advisable to let it sit for a while after cooking.
Buckwheat porridge with mushrooms and onions
This is a very aromatic and tasty recipe. You will eat this porridge all at once. Ingredients:
- 1.5 cups of buckwheat (yadritsa),
- 50 g of dried mushrooms (better white),
- 1 onion bulb,
- salt - to taste,
- oil for refueling.
Preparation:Wash the mushrooms and soak them in three glasses of cold water for 1-1.5 hours. Remove the swollen mushrooms from the water, chop finely and put them back into the same water, put them on the fire and add salt. When the mushrooms boil again, put the buckwheat fried in a dry frying pan in there and stir. Cook until the porridge thickens. After that, it must be tightly closed with a lid and covered with a towel. Leave it like this for about 1 hour so that the cereal “steams” more. Finely chop the onion, fry in oil. Add it to the porridge before serving.
Cutlets from buckwheat
This is a very tasty recipe. Nourishing, easy and dietary. These cutlets can be made from yesterday's porridge left over from dinner. Ingredients:
- 1 cup of buckwheat,
- 3 glasses of water,
- 1 onion bulb,
- 1 clove of garlic,
- 1 egg,
- 1 tablespoon of mayonnaise or sour cream,
- 1 small piece of butter,
- salt - to taste,
- breadcrumbs.
Preparation: Boil water.Pour in the washed buckwheat, put in a piece of butter and salt. Put on high heat. When the water boils again, reduce the heat to low and cover with a lid. Cook for 10 minutes without opening the lid or stirring. Cool the cooked porridge, mince it together with the onion and garlic. Beat a raw egg into the resulting mass, add mayonnaise. Mix. Then, using your hands dipped in water, mold small cutlets. Roll them in breadcrumbs and fry on both sides in vegetable oil until golden brown. Serve with fresh vegetables and herbs.
Pancakes with buckwheat porridge
This is also a very convenient recipe. To prepare pancakes, you can use both fresh and yesterday's porridge. Ingredients:
- 350 grams of finished buckwheat porridge,
- 1 egg,
- 1 tablespoon of flour,
- 1 clove of garlic,
- a pinch of salt,
- soda - on the tip of the knife,
- vegetable oil for frying.
Preparation: Beat eggs with soda and salt.Add buckwheat porridge, flour, garlic pressed through a press. You can put fried onions instead of garlic. Heat vegetable oil in a frying pan. When it is hot, put buckwheat mass in the frying pan with a tablespoon, as when making pancakes. Fry on both sides until golden brown. Serve with sour cream.
Rassolnik with buckwheat and fish
To diversify your menu, try making rassolnik according to this recipe. You will like it. Ingredients:
- 10 grams of boiled fish,
- 100 g of buckwheat groats,
- 4-5 potato tubers,
- 1 carrot,
- 10 g of parsley root,
- 1 onion bulb,
- 3 pcs. pickled cucumbers,
- 1 tablespoon of margarine table,
- 1 tablespoon of sour cream,
- greens, bay leaf, pepper black peas,
- salt - to taste.
Preparation: Boil the fish.Without removing the pan from the heat, remove the fish from the broth and add buckwheat and sliced potatoes instead. Finely chop the parsley root, carrots, and onions and fry. Add them to the broth. When the potatoes are almost ready, add the fish cut into pieces to the pan. Cook. Meanwhile, peel the pickles, cut them and simmer them a little in a frying pan. Put them in the pan with the fish. Add the cucumber brine, a few black peppercorns, salt to taste and bring everything to a boil. Sprinkle with dill and parsley before serving. Eat with sour cream.
Buckwheat porridge with meat in a pot
Buckwheat with meat, the recipe for this dish can becomeone of your favorites. The porridge is aromatic, crumbly and filling. It takes a long time to cook, but the taste is excellent! Just keep in mind: to prevent the porridge from being dry, add more water when cooking. Ingredients:
- 500 g of pork (pulp),
- 150 g of carrots,
- 400 g onion,
- 400 g of buckwheat,
- 1.5 teaspoons of salt,
- 30 g of butter,
- pepper - to taste.
Preparation:Grate the carrots on a coarse grater, chop the onion finely. Cut the meat into small pieces and mix with the prepared vegetables, sprinkle with ground pepper. Pour 0.5 cups of boiling water into portioned clay pots and place the vegetables and meat in them in equal portions. Cover the pots with lids or double-fold foil. Simmer the meat in the oven for about 1 hour and 15 minutes at a temperature of 200-210 degrees. Next, take the pots out, put the washed buckwheat in them, pour boiling water 1 centimeter above the contents of the container, salt, add butter. Stir. Put back in the oven for another 30 minutes. Then turn off the oven, but keep the pots in it for another 20 minutes so that the porridge steams more. Here are several recipes for preparing buckwheat dishes. They are simple, but have an excellent taste. Bon appetit to all! We recommend reading:
