Crumbly buckwheat for garnish

Crumbly buckwheat for garnish

Buckwheat is considered useful cereal, and for a long time our ancestors had respect for it, preparing both on holidays and on weekdays. Buckwheat porridge has a unique taste, which makes it a good addition to meat and chicken. However, for use as a side dish buckwheat must be crumbly. Observing the correct proportions and cooking time, so it can be made in a saucepan, a slow cooker and even in a frying pan. Crumbly buckwheat on the garnish is made savory, often complemented by greens, onions, carrots or other components. Spices will also be useful, and you can always add them to your taste, taking into account the main dish with buckwheat porridge.

Cooking Features

Cooking crumbly buckwheat for serving as a side dish is not a difficult task, even for a novice chef. Knowledge of the basic principles of cooking this dish will allow you to avoid mistakes and get the expected result.

  • Before cooking, buckwheat must be sorted out to remove blackened grains and small litter, among which even pebbles can fall. After that, the croup should be washed. To do this, it is placed in a bowl, poured water, rub the grains together, then drain the water. It is believed that the buckwheat should be washed 3-4 times, but it is better to focus on the purity of the drained water: after the last wash it should remain transparent.
  • If you dry the buckwheat before cooking in a pan, it will turn out more crumbly, but this procedure is not mandatory.
  • To obtain loose buckwheat it is necessary to observe the correct ratio of cereals and liquids. Usually a glass of buckwheat take 2 cups of water or broth. When boiling porridge for a couple, the amount of liquid is reduced by 20 percent. For cooking buckwheat in a slow cooker, you can stick to standard proportions or take water at 10 percent less than normal. When cooking buckwheat in a frying pan, sometimes water is also added a little less than required by the standard.
  • For crumbly porridge it is important not to digest the grits. In a saucepan and pan, buckwheat is cooked for 15-20 minutes, in a slow cooker or steamed - 30 minutes. If, after the passage of the appropriate time, some water remains in the tank, it does not matter: buckwheat will absorb it while it is infused. Insist buckwheat, wrapped pan or leaving it on a very slow fire under the lid, 20-40 minutes. With the observance of this technology, the croup always remains crumbly.

When cooking buckwheat as a side dish, it doesn’t hurt to add spices, greens, fried vegetables, and fill it with butter (creamy or vegetable). Sometimes it is made with mushrooms. Such a dish can serve not only as a side dish, but also as an independent dish that can be eaten even during fasting.

Buckwheat as a garnish in a pan

Caloric content of the dish: 813 kcal, caloric content per 100 g: 110 kcal.

Composition:

  • buckwheat groats - 0, 2 kg;
  • water - 0, 5 l;
  • salt - 2-3 g;
  • refined vegetable oil - 20 ml;
  • fresh greens (optional) - 20 g.

Method of preparation:

  • Pour buckwheat on the table, sort it out. Pour the cereal into a bowl and rinse. The last portion of the water should remain transparent.
  • Put buckwheat in a saucepan, cover with water, salt it.
  • On medium heat, bring the contents of the pan to a boil and reduce the intensity of the flame.
  • Cook the buckwheat for 15 minutes on low heat.
  • Wash, shake off the greens from the water. Finely chop it with a knife.
  • Put greens in the pan with buckwheat, pour oil into it. Stir porridge and remove from heat.
  • Wrap a buckwheat saucepan with a terry towel and let it brew and steam for 20-30 minutes.

Cooked according to this recipe, buckwheat is suitable as a garnish for any meat and poultry dish. It turns out friable and fragrant.

Crumbly buckwheat porridge in a slow cooker (for side dish)

Caloric content of the dish: 813 kcal, caloric content per 100 g: 120 kcal.

Composition:

  • buckwheat - 0, 2 kg;
  • water - 0, 45 l;
  • salt, spices - to taste;
  • butter or vegetable oil - 20-30 g.

Method of preparation:

  • Buckwheat groats, having picked and rinsed to clear water, put in a multicooker container.
  • Add salt, spices. Fill with water.
  • Turn on the unit by selecting a program intended for preparing meals from cereals. In some models of multicookers, it is called “Buckwheat”. In other devices it may be called “Porridge”, “Cereals”, “Rice”, “Pilaf”. All these programs have an identical execution algorithm.
  • If the appliance does not automatically determine the cooking time of various dishes, set the timer to 30 minutes.
  • After completion of the main program, add butter to the buckwheat, mix it and leave to languish in heating mode for half an hour.

By entrusting the cooking of the buckwheat to the slow cooker, you will save time on cooking dinner. As long as a smart unit cooks a side dish, you can do the main course.

Garnish of buckwheat with onions in a pan

Caloric content of the dish: 1284 kcal, caloric value per 100 g: 127 kcal.

Composition:

  • buckwheat groats - 0, 2 kg;
  • water - 0, 5 l;
  • onions - 0, 25 kg;
  • refined vegetable oil - 60 ml;
  • salt, spices - to taste.

Method of preparation:

  • Wash buckwheat, if necessary, sorting through it.
  • Heat the pan. Put buckwheat on it.
  • Dry the cereal for 3-5 minutes, periodically agitating it with a spatula.
  • When the cereal is dry, pour a tablespoon of butter into it and continue to fry buckwheat in oil for 5 minutes.
  • While the buckwheat is roasting, boil water.
  • Add salt and spices, hot water to buckwheat.
  • Cover the pan with buckwheat with a lid and cook it on low heat for 7-8 minutes.
  • Remove from heat and allow buckwheat to steam out, holding it under the lid for 10-20 minutes.
  • Peel the onion, cut it into small cubes.
  • Heat the remaining butter in a clean skillet, put the onion pieces in it and fry them until golden brown.
  • Mix the buckwheat with the onions and serve to the table.

It is also possible to transfer onions to buckwheat before removing it from the fire. After that, sweat the onions with buckwheat together for 5 minutes so that their tastes and flavors are intertwined. However, then the side dish may be less crumbly.

Crumbly buckwheat with onions and carrots

Caloric content of the dish: 1195 kcal, caloric value per 100 g: 114 kcal.

Composition:

  • buckwheat groats - 0, 2 kg;
  • water - 0, 5 l;
  • salt, black pepper - to taste;
  • bay leaf - 1 pc .;
  • carrots - 150 g;
  • onions - 150 g;
  • refined vegetable oil - 40-60 ml.

Method of preparation:

  • Enumerate the buckwheat, rinse well.
  • Put the cereal in a saucepan, cover with water. Salt and pepper to taste. Place a laurel sheet on top.
  • On medium heat, bring the contents of the pan to a boil, then boil the buckwheat for 15 minutes over low heat. Remove the bay leaf.
  • Free onion from the husk, cut into thin half-rings.
  • Scrape carrots, wash them, chop them on a coarse grater or chop them into small strips.
  • Heat the butter in a pan and fry the vegetables until it is golden brown.
  • Put the vegetable fry to the buckwheat, mix. Remove pan from heat.

Do not rush to put buckwheat on plates, let it stand under the lid for 15-20 minutes so that it becomes saturated with the aroma of vegetables. When serving, the dish does not hurt to sprinkle with fresh herbs.

Buckwheat with cracklings for garnish

Caloric content of the dish: 940 kcal, caloric value per 100 g: 116 kcal.

Composition:

  • buckwheat groats - 0, 2 kg;
  • water - 0, 5 l;
  • fat - 30-40 g;
  • onions - 75 g;
  • salt, hop-suneli - to taste.

Method of preparation:

  • Prepare buckwheat by sorting, washing and drying in a pan.
  • Put the cereal in a saucepan, add salt and pour water on the stew until ready (about 15 minutes after boiling the water in the saucepan).
  • Finely chop the bacon and peeled onions.
  • Put the bacon in the pan, put it on fire. Wait a few minutes until fat begins to melt from the fat.
  • Add the onion and fry it with the lard for 5 minutes.
  • Add the bacon onions to the buckwheat pan. Stir.

Allow the dish to stand under the lid for 10-15 minutes and serve as a side dish or even a main dish.

Prepare crumbly buckwheat is easy if you know the main features of the technology. It makes a delicious side dish for meat dishes.

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