Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people who restore strength and health after an illness. After all, it is not in vain that she is called the queen of all cereals; it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful trace elements. Buckwheat is simply saturated with routine, which is a powerful antioxidant, it strengthens capillaries, blood vessels, enhances the action of other vitamins.
Buckwheat porridge - general principles and methods of preparation
Buckwheat is one of those rare products that, being very healthy, are also very tasty. Buckwheat is used to make pilaf, jelly, bake pancakes or pancakes and of course cook delicious cereals. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to cook it, but for all of them the main rule is observed - two parts of the liquid must be taken for one part of dry cereal. In the finished porridge should be put a little more butter. It will become so tasty that no additives are needed. Or mix it with milk and sugar. If you meet special picks, you can appease them by adding meat, stew, chopped steep eggs, fried onions, liver or mushrooms to buckwheat porridge.
Buckwheat porridge - preparation of products
To clean buckwheat from litter, foreign small objects and pebbles, it is necessary to sort it out. After all, it is not always possible to buy already cleaned or sorted cereals (it happens sometimes). Then it is washed several times until the liquid becomes clean and transparent, and then cook according to the recipe. Sometimes, at will, the grits are fried before cooking. Then it acquires a pleasant specific taste.
Buckwheat porridge - the best recipes
Recipe 1: Loose Buckwheat Porridge
This is a way of making unusually tasty buckwheat porridge. As a basis. And you can already mix it with your favorite ingredients - milk, mushrooms, eggs, or use it just like that, with a good piece of butter.
Ingredients: 1 cup buckwheat, water 2 cups, 1 teaspoon of salt and butter.
Cooking method
Measure the croup, sort it out, cleaning it of debris and spoiled grains. Next, buckwheat must be washed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and allow it to absorb excess moisture.
Then put the buckwheat in a frying pan and bake, fry, stirring until the groats are golden and a pleasant, light aroma of roasted grain appears. Make sure that the cereal does not burn to the coals, you do not need to keep it for a long time. You can not fry the cereal, but it is the fried core that gives the taste of porridge a pleasant and piquant shade.
Melt the butter in a saucepan (do not heat, but melt it over low heat). Add salt and fried buckwheat, mix everything. It is not necessary to fry, just make sure that each grain is covered with oil, pour hot water. As soon as it boils, reduce the fire to a minimum, close the pan with a lid and simmer for 15-20 minutes, absolutely not interfering in the cooking process. Those. open the lid and stir the porridge is not necessary. It turns out that porridge is not cooked in water, but steamed. When all the water boils, the porridge is ready. Add oil and serve.
Sometimes it happens that time is up, porridge is ready, but the water is still there - it gurgles gaily and is not going to evaporate. Then remove the lid, add a little fire and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).
Recipe 2: Buckwheat porridge in a thermos
You can call this cooking method in different ways - for the lazy, very busy, or whatever, but the fact remains: you do not need to stand by the stove and cook porridge. Pour a thermos overnight, and have a hot, delicious porridge for breakfast in the morning. Just remember to put butter in a plate. Try it, maybe porridge according to this recipe will appeal to you the most. Buckwheat is taken in an arbitrary amount, focus on your appetites and the size of the thermos. Just keep the proportion - take 1 part of water for 1 part of buckwheat.
Ingredients: buckwheat, water, salt, butter
Cooking method
Sort out the groats, rinse thoroughly and put in a thermos. Add salt - about a teaspoon to half a liter of water. But better rely on your taste (maybe salt will need a little less or more). Pour groats in a thermos with boiling water (boiling water) and tighten the lid. Everything.
Recipe 3: Buckwheat porridge with mushrooms
Mushrooms are a fairly popular addition to buckwheat. They are pre-fried in butter or vegetable oil along with onions and mixed with prepared porridge or boiled with cereals.
Ingredients: 1 cup buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.
Cooking method
Peel and finely chop the vegetables. Fry to such an extent that the onion has a beautiful golden hue. Cut mushrooms arbitrarily - lengthwise, crosswise, in quarters or slices and add to the pan to onions and carrots. Fry for about five minutes.
Sort the groats, remove the garbage and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms with carrots and onions, let it boil. Then minimize the fire, cover and simmer until all the liquid has boiled away - about 20-30 minutes. Do not interfere with the porridge in the pan, only periodically come up to check the water level so as not to miss the moment of boiling. Mix the prepared porridge and serve.
Recipe 4: Buckwheat porridge in pots
Men rub their hands joyfully, few of them will refuse such porridge, because it is with meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l), 100 g of buckwheat (half a glass) is laid and a glass of water (200 ml) is poured. This option of serving porridge can be offered to guests on a hot trip. Count 1 pot for 1 eater and see for yourself how much cereal is needed. The meat is taken at the rate of about 150-200 g of pulp per person.
Ingredients: buckwheat, water, salt, onions, carrots, bay leaves, peppers, meat, butter and vegetable.
Cooking method
Cut the meat into arbitrary small pieces and fry until beautiful crust. Add finely chopped carrots and onions to the meat and fry all together for about five minutes until the vegetables are browned.
Arranged and washed cereals in pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, pour water on top and put meat and vegetables in equal portions in all pots. Cover, place in the oven. A lye must be left between the lid and the pot so that steam can freely escape and water does not spray.
Important: put the pots only in a cold oven, let them heat up gradually. As the water boils, the gas can be reduced to 180-200C and cook for about 40 minutes.
Buckwheat porridge - useful tips from experienced chefs
To make the porridge especially tasty, it is necessary to use the highest quality cereals, not crushed, from whole grains. For this, the core is best suited - a buckwheat variety with the largest grains.
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