Buckwheat dishes recipe

How to cook buckwheat

You should start with the fact that the cereal must be sorted out so that vegetable debris and small pebbles that can be dangerous to the teeth do not get into the finished food.

Buckwheat must be washed under cold water (several times) and put in a colander to remove the liquid.

Pour the cereal into a frying pan without oil and heat it for only a few minutes over medium heat. It should take on a golden color. In this case, buckwheat turns out to be more fragrant and crumbly, and it will take less time to cook it.

Boil water in a saucepan – for 1 cup of buckwheat you will need two cups of liquid. Add salt to taste and sprinkle in the cereal. On high heat, the water is again brought to a boil. Remove the formed foam. Add 1 tsp. creamy or 1 tbsp. vegetable oil. Reduce heat to low and simmer for 6-8 minutes. Do not stir the cereal during the cooking process. After cooking, let the buckwheat brew a little.

The finished product always turns out 2-3 times more (200-300 grams of boiled buckwheat will come out of 100 g of cereal).

Buckwheat porridge a la merchant

Buckwheat porridge in this version is cooked with pork. The added vegetables will make the grits more juicy, and they will add extra flavor to the meat. Such a dish can perfectly replace pilaf.

Required Ingredients:

• Pork 350-450 g
• Buckwheat 200 g
• Carrot 1 pc.
• Onion 1 pc.
• Sweet pepper 1 pc.
• Tomato paste 1 tbsp
• Garlic 1 clove
• Salt and pepper to taste

Step by step preparation:

1. Rinse the pork, dry it, cut it into small pieces and fry until light golden brown in vegetable oil in a frying pan. Salt and pepper the meat.
2. Wash and clean vegetables. Grate the carrots, cut the pepper into strips, chop the onion, pass the garlic through a press. Add the prepared ingredients to the pork.
3. Dilute the tomato paste in 100 g of hot water and pour the resulting mass into the fried foods. You can add 1 tbsp. soy sauce.
4. Sort and wash the buckwheat. Add prepared cereal to meat and vegetables, mix. Pour hot water so that it covers the entire contents of the cauldron. Bring to a boil over high heat, remove the scale, reduce the fire, cover the dishes with a lid and cook until the water evaporates (20-30 minutes). At the end of cooking, let the buckwheat brew for another 15 minutes. Mix the dish gently. If necessary, you can add a little vegetable oil.

Merchant-style buckwheat can be made not only with pork, but also with chicken fillet. Poultry meat will cook much faster. The dish will be no less tasty.

Buckwheat in a pot with meat and mushrooms

Thanks to the pots, any dish turns out juicy and fragrant. Buckwheat is no exception. In combination with mushrooms and meat, it differs significantly from the usual boiled cereals on the stove.

Required Ingredients:

• Chicken fillet 500 g
• Buckwheat 200 g
• Champignons 250 g
• Onion 1 pc.
• Garlic 2-3 cloves
• Tomato paste 2 tbsp
• Mayonnaise 2 tbsp
• Soy sauce 1-2 tbsp.
• Bay leaf
• Salt and black pepper

Cooking steps:

1. Sort the buckwheat, rinse, pour cold water and leave while the rest of the ingredients are being prepared.
2. Rinse the fillet, pat dry with paper towels and cut into small pieces. Fry the chicken in vegetable oil and add the garlic passed through the press.
3. Clean and chop the onion. Wash mushrooms and cut into slices. Add the prepared ingredients after 10 minutes of frying the bird. Pour 100 ml of water, soy sauce into a frying pan and simmer the meat, mushrooms and onions over low heat for 15 minutes.
4. Pour 2-3 cups of hot water into a cup. Add tomato paste, mayonnaise, a little salt, pepper and mix thoroughly the resulting sauce.
5. At the bottom of the pots put meat and mushrooms along with the broth in which they were stewed. Pour buckwheat on top and pour the resulting tomato-mayonnaise sauce. A couple of centimeters should remain to the edge of the pot, because. the cereal will still swell. The final touch is a piece of butter.
6. In a cold oven, put the pots closed with a lid, select a temperature of 180-200 C and cook the dish for 40 minutes. If after this time there is still water in the pots, then continue to simmer the buckwheat for some more time. The dish is ready!

Warm buckwheat salad

Even with cereals, you should not be afraid to experiment. For example, try to make a salad out of it. The dish is unusual, tasty and healthy. It is good for people who follow a healthy diet.

Required Ingredients:

• Buckwheat groats 150 g
• Bulgarian pepper 3 pcs.
• Balsamic vinegar 1 tbsp.
• Honey 1 tbsp
• Olive oil 3 tbsp
• Salt and ground black pepper

Meal preparation:

1. For this, buckwheat salad will not be cooked. It needs to be sorted out, washed, poured with boiling water and left overnight.
2. Cut the bell pepper into small pieces, sprinkle with olive oil, add salt, ground pepper, dried herbs and bake in the oven for 15 minutes at a temperature of 200-220 C. 5 minutes before the end of the process, put the pepper on the buckwheat and continue baking.
3. Combine olive oil, balsamic vinegar and honey, mix well, add a little salt.
4. Cool the prepared buckwheat with pepper, season with sauce, add greens (preferably arugula), mix well and serve warm.

Buckwheat cutlets with mushrooms and cabbage

Buckwheat cutlets can be an unusual side dish, for example, for meat. They are well suited if you want to give your body a rest after a long feast. The recipe is worth taking note of and lovers of proper nutrition.

Required Ingredients:

• Buckwheat 200 g
• Fresh champignons 200 g
• White cabbage 100 g
• Onion 1 pc.
• Carrot 1 pc.
• Eggs 2 pcs.
• Vegetable oil
• Breadcrumbs
• Salt and black pepper

Step by step cooking process:

1. Wash mushrooms, finely chop and fry in oil. Grate the carrots, finely chop the onion. Add the vegetables to the mushrooms, salt, mix and continue to fry until all the ingredients are ready.
2. Finely chop the cabbage, lightly fry in oil, add water, a little salt and simmer until cooked.
3. Sort buckwheat, rinse with water and boil.
4. Combine champignons with onions and carrots with cabbage and buckwheat. Add raw chicken eggs, mix. Wet hands with water and form cutlets from the resulting mass. Gently roll them in breadcrumbs. Fry buckwheat cutlets in oil over high heat on both sides until appetizing crust.
5. Lubricate the baking dish with oil, sprinkle the bottom with onion, chopped rings, put the cutlets on top. Bake for 10-15 minutes in the oven at 180 C. Ready cutlets are served as a side dish or as an independent dish (in this case, you should add sour cream).

Casserole with buckwheat and zucchini

For dinner, you can make a casserole, but unusual. Its main ingredient will be buckwheat. It turns out satisfying, juicy and non-standard.

Required Ingredients:

• Buckwheat 200 g
• Zucchini zucchini 2 pcs.
• Onion 2 pcs.
• Chicken broth 400 ml
• Cheese 300 g
• Sour cream 250 g
• Butter 2 tbsp.
• Water 50 ml
• Salt and pepper

Cooking steps:

1. Sort the buckwheat and rinse with water. Boil the grits in salted chicken broth.
2. Peel and cut the onion into large half rings, fry it in butter until soft. Cut the zucchini into slices 0.5 mm thick, salt and pepper them, add to the onion in the pan and simmer for 6-8 minutes.
3. In 50 ml of water add sour cream and finely grated cheese.
4. Grease a baking dish (preferably glass) with butter and put half of the cooked buckwheat and half of the zucchini with onions on the bottom. Top with sour cream cheese. Repeat all layers: add the rest of the cereal, vegetables and sauce. The dish is baked for 20-30 minutes at a temperature of 180 C.

Buckwheat pancakes with mushroom sauce

If ordinary buckwheat porridge has time to get fed up, then you can make a completely new dish out of it, for example, bake pancakes. They can be prepared for children and served with sour cream.

Required Ingredients:

• Buckwheat groats 150 g
• Kefir 2.5% 1 cup
• Eggs 2 pcs.
• Flour 4 tbsp
• Soda ½ tsp
• Sugar ½ tsp
• Salt

Sauce Ingredients:

• Fresh champignons 250 g
• Cream 20% 250 ml
• Onion 1 pc.
• Vegetable oil 2 tbsp.
• Flour 1 tbsp
• Salt and pepper

Step by step cooking:

1. Sort the grits, rinse, boil in salted water until tender.
2. Beat chicken eggs well, combine with sugar and salt. Introduce the resulting egg mixture, kefir, flour and soda into buckwheat porridge. Mix everything gently and leave the “dough” for 10 minutes.
3. Form thin pancakes from the buckwheat mixture, fry them in a minimum amount of oil on both sides until fully cooked.
4. Chop the onion into small cubes, cut the mushrooms into slices. Fry both ingredients for 10 minutes in vegetable oil. At this time, cover the pan with a lid. Add flour, mix and keep the mixture on fire for 2 minutes. Add cream, add salt and pepper to taste, mix. The sauce should boil for 3 minutes.

Buckwheat pancakes are served hot. They can be poured over with sauce or served mushroom mass in a separate container.

Buckwheat casserole with cottage cheese and spinach

Such familiar buckwheat can become the basis of an unusual dish, for example, for a casserole. The recipe is worth trying for those who are not afraid of experiments and like to taste something new.

Required Ingredients:

• Buckwheat groats 100 g
• Spinach frozen 200 g
• Curd 9% 200g
• Onion 1 pc.
• Hard cheese 50 g
• Quail eggs 10 pcs.
• Butter 1 tbsp.
• Vegetable oil 1 tbsp.
• Ground nutmeg
• Salt and pepper

Cooking steps:

1. Sort the buckwheat, rinse, boil until tender in salted water.
2. Defrost spinach completely and drain excess water. Peel the onion, finely chop and fry in a pan in vegetable oil. Add spinach to it and simmer the ingredients for 2 minutes.
3. Grate the cheese on a coarse grater, add cottage cheese, nutmeg, salt and pepper. Combine together the resulting cheese-curd mass, fried spinach and buckwheat. Mix everything well.
4. Lubricate the baking dish generously with butter, spread the buckwheat mixture evenly. Make small indentations on the surface of the future casserole. Pour one quail egg into each recess. Bake in the oven at 180 C for 20-30 minutes. Serve warm as a side dish for meat.