Buckwheat in a multi-cooker in a multi-cooker - a historic dinner. Buckwheat recipes in a merchant in a slow cooker with pork, chicken, mushrooms, etc.

Buckwheat in a multi-cooker in a multi-cooker - a historic dinner. Buckwheat recipes in a merchant in a slow cooker with pork, chicken, mushrooms, etc.

Buckwheat porridge in Russia was considered a noble dish.

In our country it is one of the most popular cereals, from which soups and main dishes are prepared.

One of the most delicious recipes is buckwheat as a merchant, and the slow cooker allows you to cook this dish the way it was done many centuries ago in Russian ovens.

Buckwheat in a multi-cooker in a multi-cooker - basic principles of cooking

Buckwheat in a multi-cooker in a crock-pot is cooked with pork, beef, chicken and even minced meat. For this dish I take a tenderloin, wash it and clean it from films and lived. Then the meat is cut into small pieces like goulash and fry it until light ruddy.

While the meat is being cooked, the vegetables are peeled, washed and ground. The main vegetables for this dish are onions and carrots, but you can add other vegetables or mushrooms.

Chopped vegetables are added to the meat and continue to fry until soft.

Buckwheat is sorted, washed under a tap and added to meat with vegetables. Stir and cook for about an hour. As a rule, for this purpose they use “rice” or “quenching” modes. It is advisable to leave the finished dish for some time on the heated.

Recipe 1. Buckwheat in a merchant in a slow cooker with beef


  • 250 g of beef tenderloin;
  • liter of drinking water;
  • 500 grams of buckwheat;
  • bay leaf;
  • onion head.

Method of preparation

1. Beef tenderloin, rinse under the tap and dip with a paper towel. Cut the meat into small pieces.

2. Put the beef in the bowl and turn on the frying mode. Do not add oil!

3. Peel and chop the onion. Coarsely peeled carrots rub. Send the vegetables to the meat, stir and continue to fry for five minutes. Pepper, salt and add bay leaf.

4. Rinse the buckwheat well, place it in the meat bowl and cover with a liter of drinking water. Start extinguishing mode for an hour. Then leave buckwheat porridge for another half an hour in a slow cooker, without opening the lid. Serve with fresh or marinated vegetables.

Recipe 2. Buckwheat in a multi-cooker with tender slices of pork


  • 350 g of fresh pork tenderloin;
  • 3 multivariate glasses of boiling water;
  • 1.5 multi-cup buckwheat;
  • ground pepper - 5 g;
  • onion;
  • dried onions and carrots - a handful;
  • carrot;
  • salt;
  • vegetable oil - 40 ml;
  • turmeric - pinch;
  • nutmeg, ground red pepper and paprika - 3 g.

Method of preparation

1. Carefully wash a piece of pork under the tap, dry it with napkins and cut into small slices. Pour oil into the bowl of the device and lay out the meat. We start the “extinguishing” mode for forty minutes. We lower the lid and stew the pork, stirring occasionally.

2. Onion peeled from the husk and finely crumbled. Three large peeled carrots. After 15 minutes after the start of cooking meat, add vegetables to it, mix and cook another five minutes.

3. Spices mix with salt. We wash the buckwheat in several waters, throw it back on a sieve, so that the glass has excess water. We shift buckwheat into the bowl with the meat, pour water and spice everything with a mixture of spices. Stir the porridge, lower the lid and cook until the end of time.

Recipe 3. Buckwheat in a multi-cooker with minced meat


  • 200 g of minced chicken;
  • 1.5 glasses of filtered water;
  • onion;
  • a pinch of ground pepper;
  • carrot;
  • salt;
  • a glass of buckwheat groats;
  • two cloves of garlic;
  • 50 g of ketchup.

Method of preparation

1. Peel and wash vegetables. Coarse grated carrots. Crumble onion finely.

2. Put the minced meat in a bowl, preheat the oil in it, and fry in meat mode for a couple of minutes. Stir the stuffing constantly, so that no large pieces are formed.

3. Now add the vegetables and continue to fry, stirring occasionally, until light brown. Add ketchup and mix.

4. Rinse the buckwheat in several waters and add it to the fried mincemeat. Fill all with filtered water so that the liquid completely covers the grits. Pepper and salt. 5. Start the “rice” mode for 17 minutes. Garlic finely crumble, and add it when the porridge is fully prepared. Close the lid and leave the dish in the device for another ten minutes so that the porridge is saturated with the aromas of garlic. Serve buckwheat with pickled gherkins.

Recipe 4. Buckwheat in a multi-cooker with meat and mushrooms


  • 300 g pork tenderloin;
  • some broth;
  • 100 g buckwheat;
  • pomegranate;
  • onion;
  • a bunch of greens;
  • 300 g of champignons;
  • salt;
  • 60 ml of sunflower oil;
  • 20 g ground paprika.

Method of preparation

1. Peel, wash and crumble the onion. Pour into the bowl of the device oil. Run the frying function for forty minutes. Heat the oil and put the onion in it. Fry, stirring and not closing the lid, until golden.

2. Rinse the pork tenderloin, pat dry and slice. Add the meat to the onions and continue to stir-fry for a quarter of an hour. The lid must be lowered.

3. Mushrooms for this dish can use fresh, canned or frozen. Rinse fresh mushrooms, dry and crumble into thin slices.

4. Add mushrooms to the bowl of meat, salt and season with paprika and pepper. Cover the device with a lid and cook until mushrooms are ready.

5. Rinse the buckwheat thoroughly. After the signal sounds, open the lid, put the buckwheat, mix and pour all about a glass of broth. Run the program “rice” for an hour. Bucket buckwheat lay out on plates and decorate with pomegranate seeds.

Recipe 5. Buckwheat in a multi-cooker with a tomato and bell pepper


  • one and a half cups of buckwheat;
  • two glasses of filtered water;
  • half a pound of chicken fillet;
  • black pepper;
  • bunch of green onions;
  • salt;
  • two pods of Bulgarian pepper;
  • 50 ml of vegetable oil;
  • carrot;
  • two tomatoes.

Method of preparation

1. Wash my chicken fillets, dry them with napkins and cut them into small cubes. 2. Pour oil into the multicooker tank and activate the “frying” function. We warm up and lay out the pieces of meat in the bowl. Fry with the lid open, stirring until golden.

3. Rinse the onions, dry them and finely crumble the white and green parts.

4. My Bulgarian pepper, wipe, cut the tail and clean the vegetable from the seeds. Cut in half and chop into thin strips.

5. My tomatoes, wipe, cut in half, remove the place from the stem, and place it in the blender bowl. We interrupt tomatoes to a state of mashed potatoes.

6. Salt well roasted meat and season with freshly ground pepper. Add the onion and continue to fry, stirring for another five minutes.

7. Wash buckwheat in several waters and add it to the meat. Here we also send mashed tomatoes. Fill with water so that the liquid covers the grits and mix.

8. Transfer the device to the mode “buckwheat” or “porridge” and prepare the dish for forty minutes. After the signal, leave buckwheat for a while in a slow cooker so that it is present. Serve with pickled cucumbers or tomatoes.

Recipe 6. Buckwheat in merchants in the “Assorted” multicooker with vegetables


  • buckwheat - glass;
  • salt;
  • frozen assorted vegetable mix - 300 g;
  • spices;
  • 400 ml of filtered water;
  • butter - 35 g.

Method of preparation

1. We go over buckwheat, getting rid of damaged and black grains. Pour the cereal into a sieve and rinse under cold water. Leave in the sieve to glass the excess water.

2. Put buckwheat in the bowl of the device. Fry the cereal in frying mode for about three minutes, until the grains begin to pop.

3. Now we add butter to buckwheat, salt and mix. Cook another three minutes. Then pour the cereal with boiled water and mix.

4. Spread the vegetable mixture onto the grid for steaming and place it in the bowl of the appliance. We lower the lid, run the “steaming” program and cook for 20 minutes. As soon as the device informs you that the time is up, we shift the vegetables into buckwheat and mix.

5. Lower the lid and simmer the dish for half an hour in the heating mode so that the croup is soaked with vegetable flavors. Serve buckwheat in a merchant's style as a side dish for meat or fish.

Recipe 7. Buckwheat in a multi-cooker with a stew


  • buckwheat - 100 g;
  • salt;
  • stew - 300 g;
  • black pepper;
  • two carrots;
  • paprika - 25 g;
  • two onions;
  • vegetable oil - 30 ml.

cooking method

1. Shred half rings peeled onions. Carrots clean and large three.

2. We heat up the vegetable oil in the slow cooker on the “baking” mode.

3. Put onion in a bowl and fry, without changing the regime, for five minutes. Then add carrots and continue to fry for the same amount of time, stirring constantly.

4. Add the stew to the vegetables, mix and season with paprika. Cook for another 15 minutes, stirring continuously.

5. Now lay out the washed buckwheat in the bowl and pour it with filtered water so that the liquid completely covers the grits.

6. We transfer the device to the “extinguishing” mode and prepare the dish for another half hour.

Buckwheat in a multi-cooker in merchants - tips and tricks

  • To make the dish even more tasty, pour the cereal not with water, but with vegetable or meat broth.
  • Do not open the lid immediately after the beep, and then buckwheat in heating mode for another half an hour.
  • To make the meat juicy, fry it until golden, and only then add the rest of the ingredients.
  • Buckwheat in a merchant can be cooked in a post with soy meat and vegetables.
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