Buckwheat porridge can be called one of the most delicious and popular. And so what is it useful! 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 for nothing 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 beneficial trace elements. Buckwheat is just saturated with rutin, which is the strongest antioxidant, it strengthens the capillaries, blood vessels, enhances the effect of other vitamins.
Buckwheat porridge - general principles and methods of cooking
Buckwheat belongs to such rare products, which, being very useful, are also very tasty. Buckwheat is used to cook pilaf, jelly, bake pancakes or fritters and of course make delicious porridges. Porridge can be cooked on the stove, in the oven, oven, multi-cooker or microwave. There are many ways to prepare it, but the main rule is observed for all of them: for one part of dry cereals, you must take two parts of the liquid. In the finished porridge should be put more butter. It will become so delicious that no additives will be needed. Or mix it with milk and sugar. If, however, there are special fussy, they can be appeased by adding meat, stewed meat, chopped hard-boiled eggs, fried onions, liver or mushrooms to buckwheat porridge.
Buckwheat porridge - preparation of products
To clear buckwheat from litter, foreign objects and small stones, it must be sorted out. After all, it is not always possible to buy already cleaned or sifted grain (sometimes it happens). Then it is washed several times until the liquid is clear and transparent, and then cooked according to the recipe. Sometimes, if desired, grits are fried before cooking. Then she gets a pleasant specific taste.
Buckwheat porridge - the best recipes
Recipe 1: Crumbly buckwheat porridge
This is a way to cook unusually tasty buckwheat porridge. As a basis. And already it can be mixed 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 glasses, 1 teaspoon salt and butter.
Method of preparation
To measure the rump, to sort it, cleared from debris and spoiled grains. Next, buckwheat must be washed with cold water several times and dried slightly - let the water drain well through a sieve or a colander with small holes. You can lay out the cereal on a paper towel and let it absorb excess moisture.
Then put the buckwheat in the pan and roast, roast, stirring, until the cereal turns golden and a pleasant light aroma of roasted grain appears. Make sure that the croup does not burn to coals, you do not need to keep it for long. It is possible not to fry the cereal, but it is the roasted jatrica that gives the taste of porridge a pleasant and piquant shade.
Melt the butter in a saucepan (do not heat it, but melt it over low heat). Add salt and roasted 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 minimum, close the pan with a lid and simmer for 15-20 minutes, without interfering in the cooking process at all. Those. open the lid and stir porridge is not necessary. It turns out that porridge is not cooked in water, but steamed. When all the water boils away - porridge is ready. Add butter and serve.
Sometimes it happens that the time is up, the porridge is ready, and the water still remains - it gurgles merrily 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 slightly).
Recipe 2: Buckwheat porridge in a thermos
It is possible to call this method of cooking in different ways - for the lazy, heavily employed or something else, but the fact remains: you do not need to stand at the stove and cook porridge. At night, pour a thermos and in the morning have a hot, tasty porridge for breakfast. Just do not forget to put butter in the plate. Try it, maybe porridge according to this recipe will like you most. Buckwheat is taken in any quantity, be guided by your appetites and the size of the thermos. Just stick to the proportion - for 1 part of buckwheat take 2 parts of water.
Ingredients: buckwheat, water, salt, butter
Method of preparation
Wash the croup, rinse thoroughly and fall asleep in a thermos. Add salt - about a teaspoon to half a liter of water. But better rely on your taste (maybe you need a little less salt or more). Pour boiling water (boiling water) in the thermos and tighten the lid. Everything.
Recipe 3: Buckwheat porridge with mushrooms
Mushrooms are a fairly popular addition to buckwheat porridge. Pre-fry them in butter or vegetable oil with onions and mix with the finished porridge or cook with cereal.
Ingredients: 1 cup buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, mushrooms), salt, vegetable oil.
Method of preparation
Peel and chop the vegetables. Fry to such an extent that the onions become a beautiful golden hue. Mushrooms cut arbitrarily - along, across, quarters or slices and add to the pan to the onions and carrots. Fry for about five minutes.
To sort the croup, scavenge and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms with carrots and onions, let boil. Then minimize the fire, cover and cook-simmer until all the liquid has boiled out - about 20-30 minutes. Do not interfere with the porridge in the pan, only periodically to check the water level so as not to miss the boiling point. Ready porridge mix and serve.
Recipe 4: Buckwheat Porridge in Pots
Men rub their hands happily, few of them will refuse such a porridge, because it’s with meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l) 100 g of buckwheat (half a cup) are poured and a glass of water (200 ml) is poured. This option of serving porridge can be offered to guests on the hot. Count 1 pot on 1 feeder and see for yourself how much cereal is needed. Meat is taken at the rate of about 150-200g of flesh for 1 person.
Ingredients: buckwheat, water, salt, onion, carrot, bay leaf, pepper, meat, butter and vegetable.
Method of preparation
Meat cut into arbitrary pieces of small size and fry until a beautiful crust. Add chopped carrots and onions to the meat and fry them all together for about five minutes before browning the vegetables.
Enumerated and washed grits spread out in pots. Add salt (about half a spoonful) and ground pepper, 1 bay leaf, add water and top with meat and vegetables in equal portions. Cover with lids, put in the oven. It is necessary to leave a crack between the lid and the pot so that the steam can freely escape and the water does not splash.
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 boil for about 40 minutes.
Buckwheat porridge - useful tips from experienced chefs
To make porridge especially tasty, it is necessary to use top-quality whole-grain cereal, not crushed. To do this, the best of all Jadra - buckwheat variety with the largest grains.
