Fragrant and healthy buckwheat porridge is a frequent guest at our tables. Groats are rich in vitamins and beneficial trace elements. Porridge has a positive effect on the gastrointestinal tract.
Liquid buckwheat porridge - the basic principles of cooking
Buckwheat porridge boiled in water or milk. In the first case, the dish is prepared with vegetables or meat. Dried fruits, berries, fruits, nuts, etc. are added to milk porridge.
For cooking buckwheat use a pan or a slow cooker. Before cooking it is recommended to sort out the grits and rinse thoroughly from dust. Then it is placed in a saucepan, filled with clean water or milk and cooked over moderate heat. Porridge should not boil intensely.
Buckwheat after boiling increases in volume by about two times. This should be taken into account in order to correctly calculate the amount of porridge for several people.
Cooked buckwheat about 20 minutes, but the cooking time should be clarified by reading the instructions on the package.
For cooking liquid porridge will need more time and liquid. As a rule, this dish is prepared for kids. If for crumbly porridge take cereal in the ratio of 1: 2, then for the preparation of a liquid dish take three parts of the liquid to one part cereal. Prepare liquid porridge for half an hour.
Recipe 1. Buckwheat porridge liquid
Ingredients
stack buckwheat groats;
20 grams of drained oil .;
half a liter of milk;
a pinch of cooking salt;
half a liter of drinking water;
50 grams of sugar or honey.
Method of preparation
Buckwheat carefully sort out. Then rinse it under running water several times.
Pour the required amount of purified water into a saucepan with a thick bottom and place it on the stove. Turn on the fire to medium level and boil water.
Pour the prepared cereal into boiling water. Fire twist to the minimum level. Cover with a lid and cook for five minutes.
When the contents of the pan begin to boil, pour in the milk, stir, add sugar and salt. Continue cooking for about 20 minutes. Do not forget to periodically stir. Add a piece of butter, stir, remove from heat. Cover the pot and leave for another 15 minutes.
Recipe 2. Buckwheat porridge liquid on milk in a slow cooker
Ingredients
butter;
100 g buckwheat;
pinch of salt;
400 ml of milk of any fat content;
30 grams of white sugar.
Method of preparation
We sort out the buckwheat, removing all the garbage and damaged grains. We put buckwheat in a sieve and wash it under running water, stirring with a spoon.
We shift the cereal into the crock-pot. Add sugar, a slice of butter and salt.
Fill the buckwheat with milk and mix. Close the lid tightly and turn on the “milk porridge” mode. If your device does not have this program, use the “croup” or “quenching” mode. The time is set for forty minutes. Open the lid of the device and lay out the hot porridge on the plates.
Recipe 3. Buckwheat porridge liquid with banana
Ingredients
one banana;
half a liter of milk;
table salt - 2 g;
100 grams of buckwheat;
30 grams of white sugar.
Method of preparation
Carefully sort out buckwheat. Rinse it under running water. Throw back on the sieve and leave to all the liquid glass. Put the buckwheat in the pan.
Pour the milk into a saucepan and boil. Fill buckwheat with boiling milk, stir and put on a slow fire.
Remove the peel from the banana. Cut the fruit into small slices. As soon as the cereal is half cooked, add sugar, slices of bananas and salt. Bring to readiness and remove from heat. Serve hot porridge.
Recipe 4. Buckwheat porridge liquid with chocolate and dried fruit
Ingredients
100 grams of buckwheat;
2 g of salt;
500 ml of cow's milk;
10 g of white sugar;
15 g of white and bitter chocolate;
12 g candied fruit;
20 grams of dried fruit.
Method of preparation
Take the buckwheat, rinse it under the tap and boil it in lightly salted water until ready.
Soak dried fruits in hot water for half an hour. Then drain the water, and dried apricots and dried prunes on a napkin. Crush dried fruit with a sharp knife.
Pour the milk into the pan, put on medium heat and bring to a boil. Put boiled buckwheat groats in boiling milk, add dried fruits and cook over low heat for about five minutes. Now lay out two kinds of chocolate, stir and spread on plates. Garnish with candied fruit and serve.
Recipe 5. Buckwheat porridge, liquid with apple
Ingredients
half stack buckwheat groats;
25 g butter;
stack drinking water;
one apple;
stack cow milk;
30 grams of white sugar;
a pinch of salt.
Method of preparation
Carefully sifted buckwheat rinse and fold to a sieve. Put buckwheat in a saucepan with clean water and cook for about a quarter of an hour, without covering.
Now pour in the milk and bring to a boil. Salt and add sugar. Stir and cook another ten minutes.
Wash the apple, remove the thin peel with a sharp knife and chop the fruit on a fine grater. Put the grated apple in a pan with porridge, mix and immediately remove from heat. When serving in a plate, add a piece of butter.
Recipe 6. Buckwheat porridge liquid with pumpkin
Ingredients
pumpkin - 330 g;
a mixture of ground peppers;
one bulb onion;
salt;
rosemary - twig;
garlic - a slice;
buckwheat - glass;
fat milk - half a liter;
olive oil - 30 ml.
Method of preparation
Carefully sort out and wash buckwheat. Boil until soft in purified water, lightly salted it. Fold back the sieve and set aside.
Clean and finely crumble the onion. Fry onions in hot olive oil, stirring constantly, until golden brown. We shift on a plate.
Pour the olive oil into the pan again, put the garlic slices and a sprig of rosemary in it. Fry just a couple of minutes. Then we throw garlic and rosemary, and in the fragrant oil we lay out the pumpkin peeled and cut into small cubes. Cooking vegetables on medium heat until soft. Add fried onion and cook for a couple of minutes.
Pour the milk into a saucepan, add salt and bring to a boil. We spread boiled buckwheat, pumpkin with onion, stir and simmer for about five minutes. Season with pepper.
Recipe 7. Buckwheat porridge liquid with honey and ginger
Ingredients
200 ml of purified water;
100 g of honey;
200 ml of cow's milk;
40 g of ghee;
150 grams of buckwheat;
100 grams of walnuts;
3 g of salt;
3 g ground cinnamon;
5 g sugar;
20 g grated ginger root.
Method of preparation
Buckwheat carefully sort out. Rinse with plenty of running water. Put the buckwheat in a bowl and cover with water. Set aside. Pour the purified water into the pan and put it on the fire. Boil. Drain the water from the cereal and put it in a pot of boiling water. As soon as the contents boil, reduce the heat and simmer for about five minutes. Now pour in the milk, add the cinnamon, grated ginger and continue cooking the cereal until done.
Walnut kernels Crumble with a knife or chop into small pieces in a mortar. Heat ghee in a pan, put the nuts in it and fry, stirring constantly for a minute. Remove from the heat and put the nuts in the porridge. Serve, spread out on plates and watering with honey.
Recipe 8. Buckwheat porridge liquid with fruits and yoda
Ingredients
stack buckwheat groats;
fresh or frozen berries;
an Apple;
three stacks milk of any fat content;
orange;
kiwi.
Method of preparation
Carefully sifted buckwheat washed. Fold back the sieve and leave for some time. Pour the milk into a saucepan, put it on moderate heat and bring to a boil.
Put cereal in boiling milk, stir it, twist the fire and cook for about half an hour.
I wash my apple, cut the peel off with a sharp knife, cut it in half and cut out the core. The pulp of the fruit is ground into small pieces. Orange cleaned from the peel, disassembled into slices and remove the white streaks. Finely chop. Kiwi cleaned from the peel and finely crumbled.
We put berries and prepared fruits into porridge, stir and serve, putting a piece of butter in each plate.
Buckwheat porridge liquid - tips and tricks
Porridge will get even tastier if the grits are pre-fry slightly in a dry frying pan.
If you use honey, do not add it to hot porridge, wait until it cools to a warm state.
For cooking porridge is better to use homemade milk.
Buckwheat porridge will turn out even more useful if you cook it with goat milk.
