Buckwheat with meat recipe. Calorie, chemical composition and nutritional value.

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Prepared by: Dashuta

01/17/2015 Cooking time: 1 hour 40 minutes

Cooking buckwheat porridge separately and meat separately takes a lot of effort and time, so why don’t we combine one with the other during cooking, so we will get a tasty and very satisfying dish.

Description of preparation:

Like many other housewives, I like to simplify my tasks in the kitchen, so most often I prepare dishes that combine a side dish with a meat component.
This simple recipe for buckwheat porridge with meat is just from this category, and now I’ll tell you how to make such porridge. Pork, beef or chicken are suitable for it, and I also advise you to add as many carrots and onions to the dish as possible. Otherwise, preparing buckwheat porridge with meat at home is extremely simple; with this recipe you can quickly and easily make a tasty and nutritious lunch for your family. Purpose: For breakfast / For lunch / For dinner Main ingredient: Meat / Cereals / Buckwheat Dish: Hot dishes / Porridge

Buckwheat with meat recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Buckwheat with meat”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Buckwheat with meat is 120.4 kcal.

• Serving = 200 g (240.8 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook “Buckwheat porridge with meat”

Let's start by preparing the vegetables, first peel the onions and cut them into half rings.

We also peel the carrots and cut them into bars; you can, in principle, grate the carrots on a coarse grater.

Cut the meat into small cubes approximately 1.5-2 cm wide.

Now put a thick-walled pan on the fire and pour vegetable oil into it. When the oil is hot, add the onion to the pan and fry it until light golden brown.

Then put the chopped meat in the pan with the onion and fry it until half cooked.

After this, add carrots and pour 1 liter of water over the meat and vegetables. Salt everything (about 2 teaspoons) and season with spices, cover the pan with a lid and simmer the meat over low heat for an hour.

When the cooking time comes to an end, we put a frying pan on the fire and melt the butter in it. Place buckwheat in oil and fry it, stirring, for about 5-7 minutes.

Then we transfer the buckwheat into the pan onto the meat and vegetables, leveling it over the entire surface.

Fill the contents of the pan with water so that the liquid rises 1.5 cm above the buckwheat. Turn on the heat above medium.

As soon as the liquid has evaporated a little and it is not visible on the surface, reduce the heat under the pan to minimum, cover it with a lid and cook the porridge for another 20-30 minutes.

When the time is up, turn off the heat, mix the buckwheat with meat and vegetables - the dish is ready to serve. Bon appetit everyone!

Meat with buckwheat in a pot

Pots are a unique item that allows you to prepare a wide range of dishes. Cooked buckwheat porridge in the oven or stove will become an excellent dinner, and the smell will gather all household members at the table in a couple of minutes. So, you will need:

1. Meat – 1 kg;
2. Buckwheat – 750 g;
3. Carrots – 1-2 pcs.;
4. Bay leaf – 5 pcs.;
5. Butter – 100 g;
6. Garlic – ½ head;
7. Vegetable oil – 2-3 tbsp. l.;
8. Salt and spices - to taste.

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Cooking time: 1.5 hours. Calorie content – ​​410 kcal.

The meat is washed and cut into small pieces. It needs to be fried until golden brown, after which it can be placed in pots.

Peel the onions and cut them into half rings; do the same with the carrots. Fry the onions and carrots in the oil in which the meat was fried until golden brown. Place onions and carrots on top of the meat, add salt and pepper, and sprinkle with cereal.

Next, pour water to cover the contents, squeeze out the garlic and add a piece of butter. After all, close the pots and place in a preheated oven for 40 minutes. Ready!

Classic recipe for merchant-style buckwheat in a slow cooker

The classic version of merchant-style buckwheat is prepared in a slow cooker with pork. In general, this dish was originally served for lunch to high-ranking officials. But now anyone can taste buckwheat and pork, and a slow cooker makes the housewife’s work much easier. The advantages of this dish are not only taste, but also budget, simplicity and cooking time. Let's look at how to cook classic buckwheat the merchant style in a slow cooker with your own hands.

Merchant style buckwheat with pork is a classic option that requires the following ingredients

• 300 g pork;
• 315 g buckwheat;
• 122 g carrots;
• 110 g onions;
• 610 ml water;
• Vegetable oil;
• salt and spices.

Merchant-style buckwheat with pork in a slow cooker step by step

1. Treat the bottom of the electrical appliance with vegetable oil, fry the pork until a golden brown crust forms.
2. Chop the vegetables, preferably finely, add to the slow cooker and fry together with the meat for 6-7 minutes, stirring occasionally.
3. Switch the multicooker to the “Stew” mode and set the timer to 42 minutes.
4. After the program is completed, add buckwheat (rinse first), water, salt and pepper.
5. Activate the “Buckwheat porridge” mode (if not, just “Porridge” or “Cereals”), the multicooker will independently set the cooking time.
6. Wait for the program to complete, then serve the buckwheat and pork to the table.

Recipe for merchant-style buckwheat in a slow cooker with beef

Merchant-style buckwheat turns out no less tasty if cooked with beef. Of course, the dish is higher in calories than with chicken (about the same level as pork), but it is better in terms of richness. The taste is brighter and more memorable, so I recommend cooking buckwheat merchant-style with beef or pork. By the way, this recipe is very similar to the one discussed first in the article.

Ingredients of the dish

• 310 g beef;
• 422 g buckwheat;
• 99 g onions;
• 99 g carrots;
• 455 ml water;
• vegetable oil;
• salt and spices.

When using beef buckwheat porridge for this option, the cooking algorithm will be as follows

1. Process the beef, cut into portions, grease the bottom of the multicooker with oil.
2. Activate the “Baking” mode and fry the meat for 18 minutes.
3. Chop the vegetables into random pieces, add to the bowl of the device, fry until the onion becomes transparent.
4. Add the rest of the ingredients, take hot water, stir.
5. Switch the kitchen appliance to the “Stew” program and cook for at least half an hour.
6. Bon appetit!

Step-by-step recipe with photos

Lovers of different cereals will love buckwheat with meat cooked in a frying pan. This porridge is prepared on the principle of pilaf and it doesn’t matter at all what kind of vessel it’s done in, be it a frying pan, a cauldron or a thick-bottomed saucepan.

You can take the meat that you have in the refrigerator, then its cooking time should be reduced or increased, depending on the softness. I used beef, but pork or chicken would also work.

To prepare buckwheat with meat in a frying pan, take all the products on the list.

Cut the meat into small pieces - the smaller, the more interesting. Then there will always be a piece of meat in every spoonful of porridge.

Fry the meat in vegetable oil in a frying pan until tender. We will cook the porridge in the same pan.

Chop onions and carrots.

Add the onion to the meat, fry until translucent and add salt well.

Then add carrots, fry a little more, 3 minutes.

Pour boiled water over all ingredients, about a glass or less, depending on the softness of the meat. If it is chicken, then 100 ml is enough, if it is beef, then more water is needed so that the meat has time to soften. Simmer under a closed lid over low heat until the liquid boils away.

Once you are satisfied with the softness of the meat, it’s time to add buckwheat. It must first be washed and sorted. Pour the cereal with water in a ratio of 1:2. For those who like a more boiled porridge, you can add more water. Bring the buckwheat and meat in a frying pan to a boil, cover with a lid and simmer over low heat until the buckwheat is cooked. Add salt to taste.

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Lovers of tasty and satisfying food should appreciate this dish. Buckwheat with meat is a classic. Only according to standard recipes are they prepared separately. And today I’ll tell you how to cook buckwheat with meat in one dish - a frying pan.

This dish is prepared according to the principle of pilaf with the addition of onions, carrots and spices. The cereal is cooked directly with meat and vegetables, soaking in their juice, exchanging flavors and aromas. Any meat is suitable, I cooked it with pork.

Cooking time: 2 hours

Number of servings: 6.

Nutritional value per 100 g:

• Calories: 188 kcal. ,
• Proteins: 8.9 g.
• Fat: 8.5 g.
• Carbohydrates: 20.5 g.

Buckwheat is the most popular grain in Russian cuisine. A huge number of dishes are prepared with it - it is boiled as a side dish for meat and fish, served with milk, vegetables, added to soups, cutlets and pancakes are baked from it, even blood sausage is made from it. Buckwheat, as housewives affectionately call it, is included in the list of healthy food products.

In this menu, they often use not fried, brown buckwheat, but green buckwheat. It is boiled, steamed, stewed or sprouted. The beneficial properties of this cereal lie not only in the increased content of vitamins, in particular group B, but also in the fact that it supplies the body with slow carbohydrates, due to which the feeling of fullness is maintained for a long time. The most popular dish with this grain is buckwheat cooked with meat.

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Tips for recipes for “Merchant style buckwheat in a slow cooker”

Some recipes do not indicate this, but do not forget to grease the bottom of the multicooker with oil before frying vegetables or meat. In this case, the carrots should always be grated, and the onions should be cut into quarter rings or small cubes.

It is better to cook buckwheat porridge in a slow cooker in the “Buckwheat porridge” mode. But this program can be replaced by others: “Porridge”, “Grains” or “Stewing”.

It is better to choose meat without fat, especially pork. Do not forget to rinse the meat, remove all excess, for example, in pork you need to remove fat, and in beef, film and tendons, if any. And if you don’t have time to do this, use minced meat or stew.