How to cook delicious buckwheat porridge. Crumbled buckwheat porridge: recipe for buckwheat porridge with mushrooms, chicken and vegetables

A lot can be said about the unique taste and beneficial properties of buckwheat. It nourishes, restores strength after illness, and enriches the body with essential vitamins. Are you sure you know how to cook buckwheat deliciously? Recommendations on this issue and recipes with photos are presented below.

How to cook buckwheat porridge

To be able to cook crumbly buckwheat, you don’t need to have any special skills, but you still have to learn the technology. It is important to observe the time and proportions of products. The principle of pouring water over the cereal and cooking until you understand that it is ready does not apply here. It is also important to prepare the product - sort through it to remove plant debris and pebbles, and rinse. Want to know how to make crumbly porridge? Before adding to the pan, heat the main ingredient for a couple of minutes in a frying pan without oil. In addition, it is necessary to salt the water itself before starting cooking.

How to cook buckwheat with milk

Buckwheat porridge with milk brings more benefits and joy to the child. How to boil it? You need to know the proportions. Here they are as follows - for 1 glass of cereal you will need 4 glasses of milk. You will also need a little water - about 300 ml. Cooking will take half an hour. The cooking sequence includes the following steps:

1. Boil water, then add buckwheat and cook for 10 minutes. Almost all the liquid should boil away.
2. Next, you need to pour in the milk and continue cooking over low heat for about half an hour. The consistency of the finished dish should be slightly liquid.
3. When finished, add salt, sugar and a piece of butter to taste.
4. Stir and let stand for about 10 minutes.

How to cook crumbly buckwheat in water

Buckwheat porridge is prepared in water a little easier and faster. For one glass of cereal, 2-2.5 glasses of water are required, and it is better to pour cold water. You can also cook it hot, but it will take 3-5 minutes longer to cook. In general, the process takes about a quarter of an hour. The instructions include the following steps:

1. Sort the grains, rinse once with water, then heat in a frying pan for a couple of minutes.
2. Next, take a pan and pour water.
3. Pour the ingredient out of the pan.
4. Bring to a boil, add a spoonful of butter and simmer for another quarter of an hour over low heat.

Recipe

Due to its energy value, only about 90 kcal per 100 g, buckwheat is often used by those losing weight. For the same mass, the ratio of BZHU for it in grams is characterized by the following figures - 4.5 for proteins, 2.3 for fats and 25 for carbohydrates. Calorie content also depends on the presentation of the dish. If you add butter, the energy value will increase to 130 kcal per 100 g. The classic recipe for buckwheat porridge is far from the only one. There are options with minced meat, stewed meat, chicken, vegetables, mushrooms and even cottage cheese. Sometimes it is cooked in pots, because the taste is more intense.

Loose buckwheat

• Cooking time: 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 128 kcal.
• Cuisine: Russian.
• Difficulty: medium.

This recipe can be considered the basis for all others that use crumbly buckwheat porridge. It is mixed with mushrooms, milk or eggs. Just a pat of butter will work here too. You can use more than just a dry frying pan to preheat. A hot oven will also do the job. For friability, the specified proportions must be observed. This way the grains will not absorb too much liquid and will retain their shape.

Ingredients:

• butter – 1 tsp;
• buckwheat – 1 tbsp.;
• salt – 1 tsp;
• water – 2 tbsp.

Cooking method:

1. Sort the grains from spoiled grains, then rinse until the liquid becomes clear.
2. Place in a colander and let drain a little, then dry further on a paper towel.
3. Next, roast the buckwheat in a dry frying pan until it has a light roasted aroma and a golden hue.
4. Take a saucepan, melt the butter at the bottom, add the buckwheat there, salt it, stir so that each grain is covered with butter.
5. Pour boiling water over it, and once it boils, reduce the heat to low.
6. Simmer covered for about a quarter of an hour. There is no need to stir.
7. When finished, add a little more butter.

With meat

• Cooking time: 1 hour 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A recipe that is more interesting in taste and healthier is buckwheat porridge with meat in the oven. She is also very filling. The baking method is also good because you spend less time cooking. While the buckwheat is in the oven, you can go about your business. Any meat will suit your taste, but it is better to take it in the form of minced meat. This will make the process even easier. In addition to a large heat-resistant form, you can use pots. This will make eating more enjoyable.

Ingredients:

• bell pepper – 2 pcs.;
• meat – 600 g;
• tomato – 3 pcs.;
• vegetable oil – 3 tbsp;
• buckwheat – 2 tbsp.;
• carrots – 1 pc.;
• water – 0.5 tbsp.;
• ground black pepper – 2 pinches;
• onions – 2 pcs.;
• salt – 1.5 tsp.

Cooking method:

1. Rinse the meat, cut into small pieces, place in a frying pan with heated oil.
2. Fry for a couple of minutes over high heat, then add the chopped onion.
3. After 5 minutes, pour in about half a glass of liquid and simmer until it evaporates completely.
4. Wash the vegetables thoroughly, cut out the core of the pepper, remove the seeds, cut it into cubes and add to the meat. At the same stage, add grated carrots.
5. Stir the dish and simmer for another 5 minutes.
6. Chop the tomatoes and add them to the frying pan as well. Add salt, pepper and let it boil.
7. Place the roasted meat on the bottom of a heat-resistant dish, sprinkle washed cereal on top and smooth it out.
8. Add salt, pour in 4 cups of water, cover with a lid.
9. Place in the oven for 45 minutes. Recommended temperature is 200 degrees.

In a thermos

• Cooking time: 8 hours.
• Number of servings: 1 person.
• Calorie content of the dish: 104 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

For the lazy, busy or simply those who have little time to cook, buckwheat in a thermos is suitable. This is a very unusual and convenient recipe. In the evening you simply steam the porridge in a thermos, and in the morning you can have breakfast with it. You don’t have to cook it and stand at the stove. As for the proportions, they remain the same - 1 part buckwheat to 2 parts liquid. Only here you need to focus on the size of the thermos so that everything fits into it.

Ingredients:

• salt - to taste;
• water – 0.5 tbsp.;
• buckwheat – 0.25 tbsp.;
• butter – 0.5 tsp.

Cooking method:

1. The first step is to sort the grains again for spoiled grains or debris, then rinse them. It is better to use a colander for this.
2. Let the cereal flow around a little, then pour it into a thermos.
3. Add just a little salt at the tip of a spoon.
4. Lastly, pour boiling water into the thermos, screw on the lid and leave until the morning or for 6-8 hours.

With mushrooms and onions

• Cooking time: 45 min.
• Number of servings: 3 persons.
• Calorie content of the dish: 106 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

One popular addition is mushrooms. They make the taste more pronounced. The classic option is champignons. You can also add fresh forest ones, for example, oyster mushrooms or chanterelles, which taste very similar to meat. Mushrooms require preliminary preparation, but it will not take too much time. You just need to fry them until golden brown along with the onion. Another option is to cook them together with cereal. In any case, it will be very tasty. Use the recipe for buckwheat porridge with mushrooms and onions and see for yourself.

Ingredients:

• buckwheat – 1 tbsp.;
• oyster mushrooms or champignons – 300 g;
• onion – 1 pc.;
• water – 2 tbsp.;
• carrots – 1 pc.;
• salt - to taste.

Cooking method:

1. Start preparing the vegetables - wash and peel them, then chop them finely. Next, sauté them, preheating the oil in a frying pan.
2. Chop the mushrooms randomly and then add them to the frying pan with the vegetables.
3. Cook food for about 5-7 minutes.
4. At this time, prepare the cereal - rinse it, sort out any debris and bad grains, and then put it in a pan with water.
5. Add salt and add fried vegetables and mushrooms.
6. Bring the liquid in the pan to a boil, then simmer over low heat until it has all evaporated.
7. Cook the porridge for about a quarter of an hour, without stirring it, but checking the water level.

In a pot in the oven

• Cooking time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

It’s even tastier to bake porridge not just in a heat-resistant form, but in pots. The result is beautiful portions with amazing aroma and taste. You can add either just vegetables or any type of meat here. The good thing about the recipe for buckwheat porridge in a pot is that it is easy to make changes to it. It will be especially flavorful with smoked chicken. Juicy brisket combined with mushrooms and vegetables is just to lick your fingers.

Ingredients:

• salt - to taste;
• onion – 30 g;
• vegetable oil – 2 tbsp;
• carrots – 20 g;
• mushrooms – 100 g;
• butter – 1 tsp;
• smoked breast – 70 g;
• buckwheat – 60 g.

Cooking method:

1. Place the washed buckwheat in pots, fill it with water so that its level exceeds 1 cm.
2. Remove frozen mushrooms from the freezer in advance. First peel the onions and carrots and then chop them as desired.
3. Pour vegetable oil into a frying pan, heat it up, and fry the chopped chicken breast in it.
4. Then transfer the meat to a plate and fry the chopped vegetables after it.
5. After 5-7 minutes, add mushrooms to the pan. Cook for another 10 minutes.
6. First place the fried breast into the pots with buckwheat, and then the mixture of vegetables and mushrooms.
7. All that remains is to add salt and pepper to taste, then cover with a lid and bake at 200 degrees. The process will take about 45 minutes.

With stew in a slow cooker

• Cooking time: 1 hour 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

If you consider stewed meat a product not worthy of attention, then it means you have never tried buckwheat with it. It's so delicious and easy to prepare that it couldn't be simpler. Your loved ones won’t even notice that buckwheat porridge is with stewed meat, and not with meat in its pure form. It tastes almost the same. You can easily add a special flavor using your favorite seasonings.

Ingredients:

• salt, spices - to taste;
• buckwheat – 500 g;
• stew - a large jar for 400-500 g;
• water – 1 l.

Cooking method:

1. Place a cauldron or thick-walled frying pan on the fire, heat it up and put the stew into it.
2. Mash the product with a fork and simmer until the fat melts.
3. Next, you can add buckwheat, which has been previously sorted and washed.
4. Stir and cook the dish covered for about an hour, checking how much liquid has evaporated.
5. When the water has completely boiled away, season with spices, add salt and leave for a couple more minutes.

Like a merchant

• Cooking time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

You can make a more sophisticated dish from simple buckwheat. To do this, you will need a thick-walled saucepan, or better yet, take a cauldron. According to the recipe, you will get merchant-style buckwheat porridge with chicken. This is simply a discovery in preparing delicious cereals and at the same time juicy, mouth-watering meat. There is enough food for a large number of people, so you can easily feed a whole company.

Ingredients:

• onions – 2 pcs.;
• garlic – 2 cloves;
• tomato paste – 2 tbsp;
• chicken – 0.6 kg;
• greens - to taste;
• buckwheat – 0.6 kg;
• carrots – 2 pcs.;
• water – 1.2 l;
• pepper, salt - to your taste.

Cooking method:

1. Wash and peel the carrots, then take a grater and grate the vegetable on it.
2. Just chop the onion finely.
3. Place the vegetables in a frying pan with vegetable oil and sauté until soft.
4. At this time, prepare the chicken - rinse it, separate the meat from the bones, if necessary, and then cut into small slices.
5. Place the meat in the frying pan with the vegetables and fry the food for another 10 minutes.
6. Dilute the tomato paste, add salt and pepper, and stir.
7. Top the ingredients in the frying pan with clean cereal.
8. Next, pour in water, stir, add chopped garlic.
9. Leave to simmer for about half an hour under the lid.
10. When finished, add finely chopped herbs.

With chicken in a slow cooker

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 153 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

A multicooker greatly simplifies the cooking process. Buckwheat porridge with chicken turns out very aromatic and juicy. Convenience is provided by a large number of device programs. In addition to the stewing or frying mode, you can use another one, which is called “Porridge”. The process will take about 50 minutes, and most of this time you will be free, so you can spend it usefully.

Ingredients:

• vegetable oil – 2 tbsp;
• onion – 1 pc.;
• spices for chicken - to taste;
• buckwheat – 2 tbsp.;
• carrots – 1 pc.;
• salt - to taste;
• water – 4 tbsp.;
• chicken – 1 kg.

Cooking method:

1. Turn the multicooker to the “Frying” mode, pour oil into the bowl and cook the chicken rubbed with spices in it.
2. When the meat is browned, add chopped vegetables, stir, and sauté for a couple more minutes.
3. Next, add the cleaned grains to the food, fill everything with water and close the lid.
4. Select the “Porridge” mode. Set the time to 45-50 minutes.

Recipe for buckwheat porridge with vegetables

• Cooking time: 35 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Buckwheat porridge with vegetables is a nutritious, but at the same time light and dietary dish. This cereal is combined with peppers, beans, onions and carrots, and sometimes even eggplants or zucchini. Using different combinations of the listed ingredients, you can treat yourself to a new healthy dish every time. The recipe with green beans turns out very tasty, which is presented below.

Ingredients:

• green onions - to taste;
• buckwheat – 150 g;
• vegetable oil - to taste;
• water – 300 ml;
• green beans – 100 g;
• carrots – 1 pc.

Cooking method:

1. Place the peeled cereal in a saucepan with water and cook for about 15 minutes.
2. Next, add beans and grated carrots, simmer until the vegetables are soft.
3. When finished, season with spices and salt.
4. Add chopped green onions, pour a little oil, stir.

With apples

• Cooking time: 35 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Do you want to know how to prepare an original breakfast that will not harm your figure? Milk buckwheat porridge with apples is one of the options. Slightly sweet, aromatic and crunchy due to the fruit. Although apples can be added crushed to puree form. Then the porridge will be tender and homogeneous, so it brings special benefits to the children's stomach.

Ingredients:

• salt – 1 tsp;
• buckwheat – 1 tbsp.;
• water – 300 ml;
• milk – 4 tbsp.;
• butter – 50 g;
• sugar – 3 tbsp;
• apple – 1 pc.

Cooking method:

1. Place the washed buckwheat into a saucepan with boiling water and cook for 10 minutes until the liquid has boiled away.
2. Next, add milk, simmer the porridge over low heat for about half an hour.
3. In the meantime, wash the apple thoroughly, cut out its core and remove the skin, and grate the rest or chop it in a blender.
4. Add fruit puree to the porridge and stir.
5. Add oil and let stand for 10 minutes.

Proportions of water and cereals

The main thing that needs to be observed in all the given recipes is the proportions for buckwheat porridge. The classic option is the ratio of cereal to water 1:2. It is allowed to increase up to 1:2.5. If you deviate from these values, the porridge will either be too dry, or, conversely, will remain liquid, which is why you will have to drain the water. Before that, you should immediately measure the required amount of grains and water. So you definitely can't go wrong. If you take about 200 g of buckwheat, you can get about 600 g of finished porridge.

Video:

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 recovering strength and health after illness. It’s not for nothing that it 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 microelements. Buckwheat is simply rich in rutin, which is a powerful antioxidant; it strengthens capillaries, blood vessels, and enhances the effect 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, pancakes or pancakes, and of course delicious porridge. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal you need to take two parts of liquid. You should add more butter to the finished porridge. It will become so tasty that no additives will be needed. Or mix it with milk and sugar. If you encounter any particular picky eaters, you can appease them by adding meat, stewed meat, chopped hard-boiled eggs, fried onions, liver or mushrooms to the buckwheat porridge.

Buckwheat porridge - food preparation

To clean buckwheat from debris, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this happens). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the cereal is fried before cooking. Then it acquires a pleasant specific taste.

Buckwheat porridge - the best recipes

Recipe 1: Loose buckwheat porridge

This is a way to prepare incredibly tasty buckwheat porridge. As a basis. And you can mix it with your favorite ingredients - milk, mushrooms, eggs, or eat it just like that, with a good piece of butter.

Ingredients: 1 cup buckwheat, 2 cups water, 1 teaspoon each salt and butter.

Cooking method

Measure the grains, sort them out, clearing them of debris and spoiled grains. Next, the buckwheat needs to be rinsed 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 let the excess moisture absorb.

Then put the buckwheat in a frying pan and heat and fry, stirring, until the grain turns golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to the point of coals; there is no need to keep it for a long time. You don’t have to fry the cereal, but it is the fried core that gives the taste of the porridge a pleasant and piquant hue.

Melt the butter in a saucepan (do not heat it, but melt it over low heat). Add salt and fried buckwheat, mix everything. There is no need to fry, just make sure that every grain is covered with oil, pour in hot water. As soon as it boils, reduce the heat to a minimum, close the pan with a lid and simmer for 15-20 minutes, without interfering with the cooking process at all. Those. There is no need to open the lid and stir the porridge. It turns out that the porridge is not cooked in water, but steamed. When all the water has boiled away, the porridge is ready. Add butter and serve.

Sometimes it happens that the time is up, the porridge is ready, but there is still water left - it gurgles happily and is not going to evaporate. Then remove the lid, add a little heat 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

This method of cooking can be called differently - for the lazy, for the very busy, or something else, but the fact remains: there is no need to stand at the stove and cook porridge. Fill the thermos at night, and in the morning have breakfast with hot, delicious porridge. Just don't forget to put butter on the plate. Try it, maybe you will like the porridge according to this recipe the most. Buckwheat is taken in any quantity, depending on your appetite and the size of the thermos. Just stick to the proportion - take 2 parts water for 1 part buckwheat.

Ingredients: buckwheat, water, salt, butter

Cooking method

Sort the grains, rinse thoroughly and put into a thermos. Add salt - about a teaspoon per half liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Pour boiling water (boiling water) over the cereal in a thermos and screw on the lid. All.

Recipe 3: Buckwheat porridge with mushrooms

Mushrooms are a fairly popular addition to buckwheat porridge. They are first fried in butter or vegetable oil along with onions and mixed with the finished porridge or boiled together with cereals.

Ingredients: 1 glass of 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 until the onion acquires a beautiful golden hue. Cut the mushrooms arbitrarily - lengthwise, crosswise, into quarters or slices and add to the pan with the onions and carrots. Fry for about five minutes.

Sort the grains, remove debris and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms, carrots and onions, let it boil. Then reduce the heat to a minimum, cover with a lid and simmer until all the liquid has boiled away - about 20-30 minutes. Do not stir the porridge in the pan, just go periodically to check the water level so as not to miss the moment of boiling over. Mix the finished porridge and serve.

Recipe 4: Buckwheat porridge in pots

The men rub their hands joyfully; few of them would refuse such porridge, because it contains meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l), add 100 g of buckwheat (half a glass) and pour in a glass of water (200 ml). This option for serving porridge can be offered to guests as a main course. Calculate 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per person.

Ingredients: buckwheat, water, salt, onion, carrots, bay leaf, pepper, meat, butter and vegetable oil.

Cooking method

Cut the meat into random small pieces and fry until nicely browned. Add finely chopped carrots and onions to the meat and fry everything together for about five minutes until the vegetables are browned.

Place the sorted and washed cereals into pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, add water and place meat and vegetables on top of all the pots in equal portions. Cover with lids and place in the oven. It is necessary to leave a gap between the lid and the pot so that steam can escape freely and water does not splash.

Important: place the pots only in a cold oven, let them heat up gradually. As soon as the water boils, the gas can be reduced to 180-200C and cooked for about 40 minutes.

To make the porridge especially tasty, it is necessary to use the highest quality cereal, not crushed, from whole grains. The best choice for this is the buckwheat variety with the largest grains.

Buckwheat is a unique product that is simply irreplaceable in our diet. It is inexpensive and at the same time healthy, and with at least a small degree of culinary skill it is also very tasty, which is why buckwheat diets and fasting days on buckwheat are so popular. This cereal is perfect for those who are watching their weight and overall health.

Buckwheat contains a large number of useful substances, especially a lot of iron, phosphorus, calcium and iodine. Buckwheat also contains a number of vitamins: B1, B2, B6, PP, P. Being a complex carbohydrate, buckwheat takes a long time to be digested by the body, thereby prolonging the feeling of fullness. In addition, buckwheat is very useful for digestion and helps cleanse the liver, and also strengthens capillaries and helps fight mild forms of depression.

To make buckwheat even tastier, you can use various side dishes. So, mushrooms, cutlets, and stewed beets go well with buckwheat porridge. You can simply add sugar to the prepared buckwheat. Then you will get classic buckwheat porridge, but very tasty and incredibly healthy.

From this article you will learn how to cook buckwheat correctly and maintain the required proportions. We will tell you how to cook buckwheat in water and milk, and also describe simple and affordable ways to cook buckwheat in the microwave and double boiler.

Classic buckwheat recipe

Measure out the required amount of buckwheat, about a third of a glass per person. Sort through the cereal and remove any debris from it. Then rinse it thoroughly.

Place the cereal in a saucepan, pour in the required amount of water and add salt to taste. There should be twice as much water as cereal. After boiling, reduce the gas to low and cover the pan with a lid. This is important so that the required temperature is established inside.

After 10-15 minutes, check the buckwheat for readiness. The cereal should be soft and crumbly, the water should completely evaporate. Buckwheat usually takes about 20 minutes to cook.

When the buckwheat is ready, add 50-60 grams of butter to the porridge and stir. Then the porridge will be soft and rich. Bon appetit.

Buckwheat: calorie content and nutritional value

Buckwheat should be cooked in milk in the same way as in water. The main thing is to ensure that the milk does not boil away during cooking. You can first boil the cereal in water, and at the end add milk and cook for another 5-7 minutes. You need to cook the cereal until the milk is completely boiled. Then the porridge will be rich, tasty and soft.

In what proportions should you cook buckwheat?

Buckwheat is cooked based on the proportions of 1x2. So, a glass of cereal must be filled with two glasses of water or milk. To cook delicious buckwheat porridge, you must remember that the volume of the grain doubles during cooking.

Therefore, carefully calculate how much buckwheat you will need. So, one glass of dry buckwheat is enough for three servings, and half a glass is enough for two people.

To make buckwheat cook faster, you can pre-wash the grains and soak them for several hours. The cooking time is thus shortened by approximately half. This method is very convenient for housewives. This way you can soak the cereal overnight and cook it in the morning. The cooking process will then take very little time.

To cook buckwheat, be sure to use a pan with a thick bottom. This will allow steam to accumulate and be retained inside. But it is steam, and not water itself, that is most important for preparing delicious buckwheat.

It is important to measure the water in the same glass as the cereal. Then you can maintain the proportions of water and cereal in the dish.

To make the buckwheat more crumbly, you can pre-calcinate it in a cast iron pot. However, you need to carefully ensure that buckwheat does not start to “shoot” from too high a temperature.

Buckwheat porridge with mushrooms

You should not put oil during cooking, as this will boil it down and form harmful enzymes. The porridge will be tastier if you add oil to the ready-made crumbly buckwheat.

It is also healthier to cook buckwheat with water rather than milk. It is better to add milk to already prepared porridge, heating it in advance, or in the last minutes of preparing the porridge.

Buckwheat should not be stirred when cooking. This reduces the level of steam inside the pan. And accordingly, it increases the cooking time for buckwheat.

To check the buckwheat for doneness, carefully lower a spoon into the pan and run along the bottom. If the cereal begins to stick a little to its surface, then the porridge is ready.

Uzbek buckwheat pilaf

When the buckwheat is ready, it is better to combine it with oil, cover with a towel and let stand for 10-15 minutes. The cereal will become soft and tender, and buckwheat porridge will turn into a real culinary masterpiece.

Buckwheat recipe in the microwave

The cereal must be placed in a saucepan with a volume of at least 2 liters for the microwave and pour boiling water over it. Salt to taste. Cover with a lid and place in the microwave, set to maximum temperature (until boiling). After boiling, stir the cereal and cook without a lid for another 4 minutes.

Then mix again and cook for another 4 minutes. After this, take out the pan, the water should have evaporated. If all the water has not evaporated, then it can be drained, and if the cereal is not yet cooked, then you can leave it for a few more minutes. Add butter and sugar to taste to the finished dish.

Buckwheat recipe in a double boiler

This method is most convenient if you want to cook tasty and healthy buckwheat, spending a minimum of effort. The steamer will do everything for you, while you can do something else.

You need to pour the cereal into the rice container that comes with the steamer and fill it with water 1.5 times the volume of water! There will be quite a bit of steam inside, and excess liquid will only complicate the cooking process.

It is better to add salt after the buckwheat is ready, as it can be over-salted.

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Buckwheat porridge, according to William Pokhlebkin, was almost the most popular dish in Rus', second only to cabbage soup. The love for buckwheat is explained not only by its unique organoleptic qualities, but also by its beneficial properties. Porridge made from this cereal is useful at any age; it can be used to feed small children and included in the diet of older people. It is enjoyed by pregnant women and nursing mothers, athletes, as well as those who want to lose weight without harming their body. It is unlikely that it will be possible to prepare exactly the same buckwheat porridge that our ancestors loved to eat under modern conditions, because they simmered it in a Russian oven, that is, at a temperature of about 90 degrees, for two hours. But if you know how to cook buckwheat porridge correctly, you will still be able to feed your loved ones a truly delicious dish. Buckwheat porridge can be made sweet or savory, used as a side dish or served as a main dish. It is made with water and milk, with the addition of mushrooms, vegetables, and meat. Including buckwheat porridge in the family diet will make the menu varied and help improve the health of the household.

Cooking features

Cooking buckwheat porridge is not a complicated process, but if you do not know the specifics of the technology, the result may not be exactly what the cook expects.

• Before preparing porridge, buckwheat must be carefully sorted. Often it contains blackened grains or even pebbles, not to mention plant debris.
• After sorting through, the buckwheat must be washed. To do this, place it in a bowl, fill it with cool water, and rub the grains against each other. Then the water is drained. The manipulation is repeated until the water drained from the cereal remains clear.
• Most chefs believe that sorted and washed buckwheat should be fried in a frying pan for 3-4 minutes. Then the porridge will come out more flavorful and crumbly. This is true. However, housewives who want to cook not only tasty but also healthy dishes often refuse to calcinate buckwheat so that it does not lose some of its beneficial properties.
• If you follow the classic technology for cooking buckwheat porridge, pour cold water over the cereal, heat over medium heat, skim off the foam, reduce the heat and cook for 15–20 minutes until tender. Technologies for preparing buckwheat porridge using modern technology and other devices may vary. Otherwise, sometimes they cook milk porridge from buckwheat.
• It is not recommended to stir buckwheat porridge during cooking, so as not to disturb the temperature. But it makes sense to adhere to this recommendation only when you cook the porridge in the right container. A pot, a thick-walled pan, or a cauldron will do. A similar effect can be achieved by preparing food in a slow cooker.
• Buckwheat should be salted at the first stage of preparation, when pouring water over it.
• Cooking time for buckwheat porridge depends on its method and the chosen recipe. Ordinary porridge in water is cooked in a saucepan for 15–20 minutes, in a slow cooker - 30 minutes, unless the manufacturer of the device has set other settings. Cook porridge with milk for 35 minutes in a saucepan and 40–45 minutes in a slow cooker. Sometimes buckwheat is first boiled in water until half cooked, then poured with milk and finished cooking, then the total cooking time will be 25–30 minutes.
• After removing the pan of buckwheat porridge from the stove, they are in no hurry to put the food on plates and serve it to the table. Add butter or vegetable oil to it and mix. Then wrap the pan and leave the porridge to simmer in it for another 20–30 minutes.

If you cook buckwheat porridge without violating the technology and recipe, the taste of the finished dish will definitely not disappoint you.

Proportions of cereal and liquid

To obtain the expected result, it is important to maintain the correct proportions of cereal and liquid.

• Most often, buckwheat is boiled in water. Then take 2 glasses of water per glass of cereal.
• Milk porridge is also most often prepared not with milk alone, but with the addition of water. First, boil the buckwheat in water, taking 1.5 cups of water per glass of cereal, then add 1.5–2 cups of milk and continue to cook the porridge until there is almost no milk left in the pan. The ratio of cereal to liquid in this case will be 1: 3 or 1: 3.5.
• When cooking buckwheat milk porridge with milk alone, the ratio is 1:4.
• When cooking buckwheat porridge in a slow cooker, use the same ratio of cereal to liquid as when preparing this dish in a saucepan.
• If a double boiler is used, liquids are taken 20–25% less than is required when cooking porridge in a pan.

To correctly determine the required amount of liquid, it is useful to know that a 200 ml glass contains about 170 g of buckwheat, 200 g of cereal is included in a glass with a capacity of 0.25 liters.

Important! Buckwheat porridge improves digestion, helps cleanse the body, and helps strengthen capillaries.

Buckwheat contains a significant amount of phosphorus, calcium, iodine, and B vitamins. Moreover, it does not contain substances that interfere with the absorption of micro- and macroelements, as in some other cereals.

A 100-gram serving of porridge, cooked from buckwheat in water without added sugar, contains only 90 kcal. However, it is based on complex carbohydrates, thanks to which even a few spoons of buckwheat porridge will charge you with energy for a long time.

If you add butter or sugar to buckwheat porridge or cook it in milk, the energy value of the dish can increase by 1.5–2 times.

Buckwheat porridge on water in a saucepan

• buckwheat – 0.2 kg;
• water – 0.5 l;
• salt - to taste;
• refined vegetable oil – 20 ml.

Cooking method:

• Pour the cereal onto the table, sort through, removing debris and spoiled grains.
• Rinse until clear water.
• Place the cereal on a heated frying pan. Fry it until a characteristic aroma appears. This will take 3-4 minutes.
• Pour the buckwheat into a saucepan and cover with water. Add salt.
• Place the pan on the stove and bring to a boil over medium heat. Remove foam from the surface of the water, reduce the intensity of the flame.
• Cover the pan with a lid and cook the porridge for 15–20 minutes over low heat. Check the readiness of the porridge with a spoon by running it along the bottom. If you can see that the grains are already starting to stick to the bottom, it’s time to remove the pan with porridge from the heat.
• Pour oil over the porridge and stir. Wrap the pan in a blanket and simmer the porridge for another 20 minutes.

The porridge according to this recipe will be crumbly and aromatic. The grains will be soft, but will retain their shape.

Compound:

• buckwheat – 0.2 kg;
• water – 0.5 l;
• salt – 2–3 g;
• sugar (optional) – 5–10 g;
• butter – 20 g.

Cooking method:

• Sort through, rinse the buckwheat, pour into the multicooker bowl. Sprinkle it with sugar and salt. It is not necessary to add sugar, it is only needed for preparing sweet porridge, but you need to salt the buckwheat in any case.
• Pour water into the multicooker bowl. Turn on the unit by selecting the program designed for cooking cereals. It may be called “Grains”, “Buckwheat”, “Rice” or something else. Set the timer for 30 minutes.
• Wait for the main program to complete, add oil to the porridge, stir it.
• Leave the porridge to simmer for 20 minutes in warm mode.

Porridge prepared according to this recipe will be an excellent breakfast option that both children and adults will enjoy.

Milk buckwheat porridge in a saucepan

Compound:

• buckwheat – 170 g;
• water – 0.3 l;
• milk – 0.4 l;
• salt - a pinch;
• sugar – 10–20 g;
• butter - to taste.

Cooking method:

• Place the prepared cereal in a saucepan and cover with water.
• Place on the stove and cook over low heat until there is almost no water left in the pan.
• Heat the milk, dissolve salt and sugar in it. Pour it into the buckwheat. Mix it carefully. Continue cooking the porridge over low heat. When there is very little milk left in the pan, add butter to the porridge and stir. Remove the pan from the heat and cover. Leave it like this for 20–30 minutes.

Buckwheat porridge according to this recipe turns out to be very tasty, but quite high in calories. This dish is prepared for children more often than for adults. Porridge cooked in milk with added sugar is not suitable for dietary nutrition.

Compound:

• buckwheat – 0.2 kg;
• milk – 1 l;
• salt - a pinch;
• sugar – 10-20 g;
• butter – 30 g.

Cooking method:

• Place the prepared buckwheat in the multicooker container.
• Add sugar and salt.
• Using a piece of butter, draw a line on the walls of the multicooker bowl, placing it just above half the height of the container. This will be the boundary that the milk will not be able to cross when boiling.
• Place the remaining butter on the cereal.
• Pour in the milk.
• Start the unit by setting the “Milk porridge” mode, or, if it is not available, any other mode designed for preparing porridge. If you need to set the cooking time for a dish, set the timer for 40 minutes.
• After completing the main program, let the porridge simmer for another half hour in the heating mode.

If you want to cook milk porridge faster, you can pre-soak the cereal for 30–40 minutes in water. But you still won’t be able to save a lot of time: you’ll only gain 5–10 minutes.

A quick way to cook buckwheat porridge in the microwave

Compound:

• buckwheat – 0.2 kg;
• water – 0.5 l;
• salt - to taste.

Cooking method:

• After sorting and washing the buckwheat, place it in a container suitable for use in a microwave oven. The capacity of the dishes must be at least 1.5 liters. If you don't have one, reduce the amount of ingredients while maintaining the proportions.
• Add salt and stir.
• Place the container in the microwave. Turn on the oven at maximum power for 5 minutes. If you took 2 times less food, you can set a shorter time (3-4 minutes).
• Stir the buckwheat and turn on the microwave again for the same time.
• Remove the container with porridge from the microwave, wrap it and leave for 10–15 minutes.

By using a microwave, you will reduce the cooking time for buckwheat porridge by 2 times, but gourmets still claim that when made using traditional technology, it turns out more tender and tasty.

Buckwheat porridge in a double boiler

• buckwheat – 0.2 kg;
• water – 0.4 l;
• salt - to taste.

Cooking method:

• Place the rice container included in the steamer. Pour the prepared buckwheat into it. Add salt to it.
• Pour in water.
• Start the device. Set the timer for 40–45 minutes.

After the appliance has finished operating, wait a little while for the steam to dissipate, after which you can put the porridge on plates and call your household members to the table.

Buckwheat porridge in a thermos

• buckwheat – 100 g;
• water – 0.25 l;
• salt - a pinch.

Cooking method:

• Wash the buckwheat, heat it in a frying pan, and pour it into a thermos.
• Boil water, add salt, stir.
• Pour boiling water over the cereal.
• Close the thermos tightly and leave overnight. By morning the porridge will be ready.

You can insist the porridge not all night, but only 3–4 hours. If you put food in a thermos in the morning, you can have buckwheat porridge for lunch at work, it’s convenient.

Buckwheat porridge with meat in pots

• buckwheat – 0.2 kg;
• meat – 0.2–0.3 kg;
• onions – 100 g;
• carrots – 100 g;
• salt, spices - to taste;
• water – 0.5 l.

Cooking method:

• Wash the meat and dry with a towel. Cut into small pieces, as for beef stroganoff.
• Peel the onion and cut into small cubes.
• Scrape the carrots, wash them, and chop them on a grater.
• Heat oil in a frying pan and add vegetables. Fry them until golden brown.
• Add meat and fry until done.
• Place the meat and vegetables in the pots.
• Distribute the prepared cereal over them. Add salt and spices.
• Fill the food with water.
• Place the pots in the oven. Cover them with lids, leaving gaps for steam to escape.
• Turn on the oven. Cook the porridge for 40 minutes after the oven temperature reaches 180 degrees.

After turning off the oven, it doesn’t hurt to leave the pots of porridge in it for another 10–20 minutes. The food made according to this recipe turns out to be nourishing and tasty; there is no shame in even offering it to guests.

Buckwheat with mushrooms and onions

• buckwheat – 0.2 kg;
• water – 0.5 l;
• onions – 150 g;
• fresh mushrooms (champignons or porcini) – 0.3 kg;
• salt, spices - to taste;
• fresh herbs - to taste;
• refined vegetable oil – 40 ml.

Cooking method:

• Remove the skins from the onion and cut into small pieces.
• Wash the mushrooms, pat dry with a napkin, cut into slices or strips.
• Heat the oil in a frying pan and fry the onion in it until golden brown.
• Add mushrooms to the onions, fry them until excess liquid evaporates from the pan.
• Prepare the buckwheat by sorting it and rinsing it.
• Place the buckwheat in a cauldron or thick-walled pan with a high-quality non-stick coating.
• Salt the cereal and add water.
• Bring to a boil over low heat, cook for 15 minutes.
• Place onions and mushrooms on the buckwheat and continue cooking for another 5 minutes.
• Mix buckwheat with mushrooms. Cover the pan and wait 15–20 minutes.

After the specified time, the buckwheat can be placed on plates and eaten. It doesn’t hurt to sprinkle the dish with finely chopped herbs. This hearty dish can be eaten during fasting. Vegetarians will also like it.

Buckwheat porridge with salmon

• buckwheat – 0.2 kg;
• salmon fillet – 0.3 kg;
• onions – 100 g;
• refined vegetable oil – 40 ml;
• salt, seasonings - to taste;
• water – 0.5 l.

Cooking method:

• After peeling the onion, cut into thin half rings.
• Cut the salmon into small pieces.
• Pour the prepared buckwheat with water, add salt, bring to a boil and cook for 15 minutes.
• While the porridge is cooking, fry the onion until golden brown, add the salmon and fry it, stirring, for 10 minutes.
• Transfer the porridge to the bowl with the salmon, season and stir. Continue cooking for another 5 minutes.

After trying this dish, you will be convinced that buckwheat goes just as well with fish as it does with mushrooms, vegetables and meat.

Buckwheat porridge is one of the most traditional dishes of Russian cuisine. It is usually boiled in water, often with the addition of vegetables, mushrooms, and meat. But sweet buckwheat porridge cooked in milk is no less tasty.

Buckwheat is one of the most popular grains in Russian cuisine. It is cooked in broth - meat, mushroom, vegetable, milk and even cream. But buckwheat porridge on water fully reveals all its qualities, you just need to know how to cook it. Anyone who knows how to cook buckwheat porridge in water, crumbly or slurry, can enjoy the different tastes and structure of the dish - each option has its own advantages.

The crumbly one has a more pronounced aroma, while the spread has a delicate and even silky texture - more suitable for dietary or baby food.

How to properly cook crumbly buckwheat

In crumbly buckwheat, each grain is easily separated from the others.

To achieve this effect, you should choose whole buckwheat or, in extreme cases, peeled buckwheat.

Yadritsa– these are whole grains, steamed, preserving the grain shells.

Peeled grain almost devoid of shells and also treated with steam.

Done- crushed steamed cereal with shells - more suitable for porridge-smear.

Like famous Smolensk- a grain in which after processing only the middle remains, since all the upper layers are removed.

There are many ways to cook delicious crumbly buckwheat.

Method of cooking in a saucepan

The most traditional method is in a saucepan. Here's how to cook buckwheat porridge in water in a saucepan:

1. The cereal is washed in several waters. Many recipes advise frying it in a dry frying pan - the characteristic aroma and taste will be stronger. Yes, that's true, but frying significantly reduces the nutritional value and increases the calorie content of the finished dish. Therefore, those who watch their weight or simply prefer healthy food skip the frying stage;
2. Next, the cereal is poured into a saucepan, poured with boiled cold water, salted and heated over high heat;
3. when the water boils, cover the pan with a lid and reduce the heat to medium;
4. After boiling for 3 minutes in this mode, you need to reduce the heat to low and, without removing the lid, cook the porridge for 15-17 minutes.

To make the buckwheat more fragrant and crumbly, you can add a teaspoon of vegetable oil, for example, aromatic sesame oil, directly into the pan.

Cooking in a thermos

Cooking crumbly buckwheat in a thermos is an unusual way.

The thermos is rinsed with boiling water.

The cereal is also washed with boiling water.

Pure buckwheat is placed in a thermos, salt and vegetable oil are added as desired, and poured with very hot or boiling water in a 1:2 ratio.

Close the thermos and leave for several hours. Ideally - for the whole night.

Buckwheat prepared in this way retains all its beneficial and nutritional properties.

Ideal for this method of preparation - not steamed, but only cleaned greenish grains.

Crumbled buckwheat in a frying pan

Another unusual way to cook delicious buckwheat porridge in water is to use a frying pan. The washed cereal is placed in a thick-walled frying pan, filled with cold water, salted and tightly covered with a lid. Place the pan on low heat and cook for 20 minutes without removing the lid.

Porridge in a pot

The washed buckwheat is placed in a pot, filled with warm water, covered tightly with a lid and placed in the oven.

The oven must be cold so that the pot heats up simultaneously with the air to evenly heat the walls and contents of the pot.

This preserves the full aroma of buckwheat and its beneficial properties.

We set it to 180 degrees, after 30 minutes we turn off the oven and let our porridge “cook” for 15-20 minutes.

Easy cooking in a slow cooker

Place the prepared buckwheat in the multicooker bowl, add water - hot for cooking in the “Heating” mode (temperature – 70-80, time – 1 hour) or cold for cooking in the “Porridge” or “Grains” mode (for them, the time and temperature will be set the multicooker itself).

In a bag

It is very convenient to cook crumbly buckwheat in bags. Many cereal manufacturing companies package their product in bags of 80-100 g. This porridge is cooked for 8 to 20 minutes - as indicated on the box - depending on the degree of processing and the type of buckwheat.

The bag is immersed in boiling water (the amount of water is indicated on the pack and usually ranges from 200 to 350 ml). After the time has passed, the bag is shaken off from the water, opened along a special seam and the cereal is placed on a plate. Even a child can handle the preparation of this buckwheat; it is absolutely impossible to spoil it.

Making delicious porridge porridge

To cook buckwheat porridge in water, it is better to use prodel or Smolensk groats. Prodel is considered a more nutritious cereal, and a dish made from Smolenskaya is ideal for therapeutic diets due to its excellent enveloping properties. The famous “downy porridge” was cooked using Smolensk grain.

These cereals are not washed or calcined.

To cook liquid buckwheat porridge in water, you need to add water to the buckwheat and cook for 30-40 minutes, covered, over low heat, stirring regularly.

Proportions and other secrets of delicious buckwheat on water

• To cook buckwheat porridge in water, the proportions of cereal and water should be 1:2 for crumbly porridge and 1:3 for smeared porridge.
• You can add boiling water to the slurry as needed, but for crumbly slurry this is unacceptable, since it significantly worsens the taste and structure of the grains.
• Don’t forget to add vegetable oil at the beginning of cooking the crumbly porridge; the calorie content of the dish will increase slightly, but the taste, smell and appearance will be much better.
• By the way, the calorie content of dry cereal for a beginner in proper nutrition, and even more so if it is aimed at, can be repulsive - almost 300 kcal. Don’t be afraid, when cooked the numbers are lower: without oil - about 100 kcal, and with oil - 120-130 kcal.

How to cook crumbly buckwheat in the microwave

It’s even easier to make crumbly porridge with water in a microwave oven. The method is well shown in this video: