Today the talk will be about buckwheat orbuckwheat. These are the seeds of buckwheat, which refers to cereal plants from the buckwheat family. In food, whole grains are used - buckwheat, as well as a cut, that is, crushed grain, and buckwheat flour. Buckwheat, the recipe of 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 groats are very versatile. From it you can cook porridges, soups, puddings, pancakes, meatballs, casseroles, etc. Dishes from buckwheat, the recipes of which were known to our grandmothers and great-grandmothers, have survived to this day. Fans of this cereal with confidence declare that it is perfectly combined with meat, milk, mushrooms, vegetables, as well as with dried fruits and nuts. Dishes are delicious, aromatic and appetizing, and, most importantly, useful. Here they are:
Buckwheat
Porridge, cooked according to this recipe, can be used as an independent dish, and as a garnish. 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 a small fire under the lid. During this time, do not open the pan, and do not mix the porridge. It is advisable, after the end of cooking, to give her a little insisting.
Buckwheat porridge with mushrooms and onions
This is a very fragrant and delicious recipe. Such a mess you eat all, without rest. 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 for 1-1.5 hours in three glasses of cold water. Swell up the mushrooms from the water, finely chop and put back in the same water, put on fire and salt. When the mushrooms boil again, put the fried buckwheat in the dry frying pan and stir it. Cook until the porridge thickens. After that, it must be tightly closed with a lid and covered with a towel. So leave for about an hour, so that the croup is stronger than "rip off." Finely chopped onion, fry in oil. Add it to the porridge before serving. 
Cutlets from buckwheat
This is a very delicious recipe. Hearty, easy and dietary. Such cutlets can be prepared from yesterday's porridge, which remained 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. To fall asleep in it washed buckwheat, put a piece of butter and salt. Put on a big fire. When the water boils again, reduce the heat to a minimum, close the lid. Cook for 10 minutes without opening the lid and not interfering. Cooked porridge cool, pass through a meat grinder along with onions and garlic. In the received weight to drive in a raw egg, add mayonnaise. Mix. Then, by hand, moistened in water, to fashion small cutlets. Roll them in breadcrumbs and fry on both sides in vegetable oil until a ruddy crust. Garnish is served with fresh vegetables and greens.
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 squeezed through the garlic press. Instead of garlic, you can put fried onions. Heat the vegetable oil in a frying pan. When it is heated, spread a spoonful of buckwheat into a frying pan as if making pancakes. Fry on both sides until crispy. Serve with sour cream. 
Rassolnik with buckwheat and fish
To diversify the menu, try to prepare rassolnik according to this recipe. You'll 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. Do not remove the pots from the fire, take the fish out of the broth, and instead of it pour in buckwheat groats and potatoes cut into slices. Root the parsley, carrots, chop the onion and fry it. Add them to the broth. When the potatoes are almost ready, put the fish cut into pieces into a saucepan. To cook. At this time, pickled cucumbers to peel, cut and slightly "let" in the frying pan. Put them in a pan with fish. Add cucumber pickle, a few peas of black pepper, salt to taste and bring everything to a boil. Before serving, sprinkle with greens of dill and parsley. Eat with sour cream.
Buckwheat porridge with meat in a pot
Buckwheat with meat, the recipe for this dish can becomeone of your most favorite. The porridge turns out fragrant, friable and satisfying. It is prepared for a long time, but the taste turns out - excellent! It should only be taken into account: to prevent the porridge from getting 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: Carrots grate on a large grater, chop onion finely. Cut the meat into small pieces and mix with the prepared vegetables, sprinkle with ground pepper. In potted clay pots pour 0.5 cups of boiling water, and in equal portions to place in them vegetables with meat. The pots should be closed with lids or foil in two pieces. The meat is stewed in the oven for about 1 hour. 15 minutes at a temperature of 200-210 degrees. Next, pick up the pots, spread out the washed buckwheat, add the boiling water 1 cm above the contents of the tank, add salt, add butter. Mix. Put again 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 is more steamy. Here are a few recipes for cooking buckwheat. They are simple, but they have an excellent taste. Enjoy your appetite! We advise you to read:
