Porridge with butter. How to cook buckwheat: recipe for crumbly buckwheat porridge with photo

Buckwheat

- porridge prepared from buckwheat, a popular dish in Russian, Belarusian, Ukrainian and Polish cuisines.

Preparation

According to V. Pokhlebkin, the Slavs have long used kernels, a cereal made from whole buckwheat grains, to prepare crumbly porridges. For sweet and semi-sweet porridges made with milk, Smolensk grits were often used. Crushed cereals were used in the preparation of viscous, so-called “smear porridge.” In pre-revolutionary Western Rus', Belarus and Lithuania, a version of the kernel, but without a ribbed surface - veligorka [1], was used to prepare buckwheat porridge.

Buckwheat porridge is cooked in water or milk. It can be a separate dish (often eaten with milk, butter, sugar), or used as a side dish[2]. It is a monoproduct of the buckwheat diet.

Buckwheat with chicken in the oven

I want to share with you a very cool idea on how to cook buckwheat with chicken in the oven as a casserole. This is a very simple, satisfying and interesting dish suitable for lunch or dinner for the whole family.

Ingredients:

• Chicken – 800 gr.
• Buckwheat – 2 cups
• Onion – 1-2 pcs.
• Garlic – 1-2 cloves
• Cheese - 300 gr.
• Water – 1.5 cups
• Sour cream – 200 gr.
• Salt – 1 pinch
• Pepper – 1 pinch

Preparation:

1. Turn on the oven and leave it to preheat to 180 degrees. Place the buckwheat on the bottom of a heat-resistant form, first check the buckwheat for debris.

2. Peel the onion and cut it into small cubes. Spread in an even layer on top of the cereal.

3. Chop the garlic or pass through a press.

If you don’t like it, you can easily omit the garlic; the recipe for making buckwheat with chicken won’t make it any worse.

4. Add salt and pepper to taste.

5. Rinse the chicken and cut into small pieces. You can use both fillets and parts of the thighs. Place in a mold. Salt and pepper. Spread sour cream on top in an even layer. Maybe mayonnaise.

6. Carefully pour in hot water.

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7. Grate the cheese and sprinkle it all over the top. Place the pan in the oven and bake for about 1 hour.

8. That’s the whole secret of how to make buckwheat with chicken. After cooking, you can cover with foil and let the dish sit for another 15 to 20 minutes before serving.

Our chicken with buckwheat is ready.

Bon appetit!

Story

According to Pokhlebkin, buckwheat porridge is the second most important Russian national dish. In his book “The History of the Most Important Food Products” it is written that if the word “porridge” appears in sayings like “Shchi and porridge is our food,” as well as parables, tales, songs, epics, etc., then it means buckwheat , and not any other. In this book, buckwheat is called “a symbol of Russian originality,” combining qualities that attract people: cheapness, availability, clarity in proportions and ease of preparation[3].

In the countries of the former USSR, porridge is often associated with front-line meals during the Great Patriotic War[4], although wheat and pearl barley porridge were also equally popular among Red Army soldiers.

Buckwheat porridge on the Lenten menu

Buckwheat porridge is one of the most “significant” dishes of the Lenten table[5]. Ivan Shmelev in his work “The Summer of the Lord” dedicated the following lines to buckwheat dishes:

“Why use modest food that destroys the soul, if everything is already delicious? <…> And wash down the fried buckwheat porridge with onions with kvass! And Lenten pies with milk mushrooms, and buckwheat pancakes with onions on Saturdays..."

— Ivan Shmelev

. Summer of the Lord.[5][6]

How to cook crumbly buckwheat

Rinse the buckwheat. Place it in a small bowl and fill it with water. Stir the cereal in the water. This will knock down any debris, dust or plant matter. Remove any debris or debris that floats to the surface. Place buckwheat in a fine-mesh strainer to drain.

Washed buckwheat.

Dry the raw buckwheat for about 5 minutes. Place the rinsed buckwheat in a dry frying pan and heat it over medium heat. Continue cooking the buckwheat for 4-5 minutes, stirring constantly, until it turns golden brown. Remove the pan from the heat.

Roasting emphasizes the taste of buckwheat and gives it a nutty aroma. If your buckwheat has already been toasted, you don't need to toast it again. Raw buckwheat has no odor and is light brown or greenish in color instead of golden brown.

Dry the raw buckwheat for about 5 minutes.

Boil water and salt it. Pour water into the pan and add salt. Cover with a lid and heat the water over medium heat, bringing it to a boil. When you add buckwheat to boiling water instead of cold water, you will steam and boil it.

Boil water and salt it

Cook buckwheat for 15 minutes. When the water boils, remove the lid from the pan and add buckwheat. Bring the water to a boil and then reduce the heat to low. Cover the pan with a lid and continue to simmer the buckwheat over low heat for 15 minutes. You don't need to stir the buckwheat once it comes to a boil.

Cook buckwheat for 15 minutes

Let the buckwheat sit for 15 minutes. After the buckwheat has cooked for 15 minutes, remove it from the heat. Leave the lid on and let the buckwheat sit for a quarter of an hour. This will give it time to absorb any extra water that is still in the pan without becoming mushy.

See also: What to eat oatmeal with: TOP 8 simple and tasty additives

Let the buckwheat sit for 15 minutes.

Add butter and stir in buckwheat. Remove the lid and add the butter to the buckwheat. When the butter has melted, gently stir the buckwheat with a fork. This will remove any clumps and separate individual seeds, giving the buckwheat a lighter texture.

You can also use ghee, margarine, or even your favorite vegetable oil instead of butter.

Add butter and stir in buckwheat.

Notes

1. William Pokhlebkin.
   About cooking from A to Z. - Minsk: Polymya, 1988. - P. 49. - ISBN 5-345-00218-5.
2. Buckwheat
3. The difficult fate of Russian buckwheat. History of food products. Gourmet page. The recipes are delicious and unusual
4. Stalingrad cuisine (inaccessible link)
5. ↑ 1 2 Fomina, Z. E.
   Cultural and gastronomic meanings in European and Russian linguistic consciousness as a “world in miniature.” Scientific Bulletin (2009, No. 1 (11)). Retrieved November 24, 2012. Archived November 30, 2012.
6. Ivan Shmelev
   . Summer of the Lord on lib.ru
7. Buckwheat porridge is our mother, and rye bread is our dear father
8. Buckwheat porridge praises itself
9. Our grief is buckwheat porridge: we won’t be able to eat, we don’t want to fall behind

How to deliciously use cooked buckwheat

Enjoy buckwheat with herbs. Regular buckwheat is tasty and nutritious on its own, as a main dish or as a side dish. To flavor regular cooked buckwheat, consider adding your favorite herbs, spices and seasonings, such as:

• Salt and pepper
• Garlic or onion
• Caraway
• Cardamom
• Fresh herbs such as parsley or cilantro

Buckwheat with herbs, spices and seasonings
Stir and fry it with vegetables. Heat 1 tablespoon (15 ml) vegetable oil in a large skillet. Cut 4 bell peppers into strips and add them to the container. Stir and fry the peppers for about 5 minutes until they turn golden brown. Add 4 cloves of minced garlic and 1 bunch of finely chopped cabbage. Continue to toast the mixture for another 5 minutes. Add cooked buckwheat and another 2 tablespoons (30 ml) oil. Stir to combine all ingredients. Before serving, add salt and pepper to taste, along with homemade or store-bought marinated artichokes and a handful of finely chopped basil.

Fried buckwheat with vegetables

Cool the buckwheat and toss it into the salad. Let the cooked buckwheat cool for about 30 minutes and then transfer it to the refrigerator to cool for another 30 minutes. Once the buckwheat has cooled, toss it in a bowl with any of your favorite vegetables and a simple dressing. For an example salad recipe, combine in a large bowl:

• 1 small cucumber, diced
• 12 olives, chopped
• 1 small bell pepper, diced
• 1 small head of chopped broccoli
• Half a small onion, thinly sliced
• Handful of chopped almonds or walnuts
• ½ cup (12.5 g) fresh dill, chopped
• 2 tablespoons (3 g) fresh mint, chopped
• 2 tablespoons (30 ml) fresh lime juice
• 2 tablespoons (30 ml) wine vinegar
• 1 tablespoon (15 ml) olive oil
• Salt and pepper to taste

See also: What vegetables does buckwheat go with [+4 simple recipes]

Cool the buckwheat and mix it with the salad.

Prepare breakfast by adding fruits and spices to buckwheat. Transfer cooked buckwheat to a saucepan and add 1 cup (235 ml) dairy, almond, soy or coconut milk. Bring the mixture to a boil and remove the pan from the heat. Add 3 tablespoons (44 ml) maple syrup, 1 teaspoon (4.9 ml) vanilla, and a pinch each of ginger, cinnamon, nutmeg, or any other spices, if desired. You can also top the porridge with fruits and nuts, for example:

• Strawberries, raspberries or blueberries
• Sliced ​​banana
• Raisin
• Currant
• Peanut butter
• Chopped almonds, pistachios or walnuts

Prepare breakfast by adding fruits and spices to buckwheat.