Buckwheat with vegetables in the oven, slow cooker, in a frying pan, recipes

At first glance, it may seem that buckwheat with vegetables is a rather simple dish. All you have to do is gather the ingredients, set aside some time, and roll up your sleeves and get to work. Actually this is not true. It turns out that without love, attention and culinary talent it is impossible to create a delicious dish. Let's look at several popular recipes for buckwheat with vegetables, shared by experienced housewives. Each of them has its own flavor and is prepared using a special technology. The resulting delicacy is aromatic, crumbly and incredibly tasty.

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How to cook buckwheat porridge with vegetables

One of the delicious, very healthy dishes that always has a place on the table is crumbly buckwheat porridge. It can be either an independent dish or a side dish.

There are many recipes for preparing tasty and crumbly porridge, but the main rule always remains the same: “The crumbliness of porridge depends, first of all, on correct adherence to the exact proportions of water and cereal.” But one delicious porridge is not enough to make dinner complete.

Eating empty buckwheat for all meals every day is not the most brilliant prospect. For men, for example, the best addition would be meat.

Now you will learn how to cook buckwheat with vegetables. There are different recipes for preparing buckwheat with vegetables, but we will bring to your attention one of the best. For this we need:

Ingredients
Preparations
recipe

Buckwheat	1 glass
Water	3 glasses
Frozen vegetables "Lecho"	1 pack (400 g)
Salt, pepper, seasonings
Vegetable oil	for cooking vegetables
Butter	for buckwheat porridge

Preparations

1. Rinse the cereal thoroughly, place it in a saucepan, add water (all three glasses), and cook over high heat.

2. Heat vegetable oil in a frying pan on a nearby burner, put slightly thawed vegetables there (or do not defrost them and put them in a cold frying pan, otherwise when ice from vegetables comes into contact with hot oil there will be a strong reaction and a fountain of hot splashes).

3. Boil the buckwheat until almost ready, so that there is minimal water left in it.

4. First simmer the vegetables under the lid, and then fry thoroughly (it is better to remove the skin from the tomatoes immediately, otherwise it will not be tasty).

5. Place almost finished buckwheat into a frying pan with ready-made vegetables, simmer together with the lid closed for 10 minutes over low heat so that the cereal absorbs all the juice from the vegetables, mix thoroughly.

6. It is better to put the finished dish back into the pan, add a little butter, cover with a lid, and let it brew for about 15 minutes. Buckwheat porridge with vegetables according to the “winter” recipe is ready!

Culinary sites can offer a wide variety of recipes for preparing buckwheat with meat. This cereal can be perfectly combined with any type of meat (pork, beef, poultry). There are recipes in which meat must be added during the preparation of porridge, and there are options where meat is served separately, as an independent dish. It all depends on your tastes.

Another tasty option is to cook buckwheat with some sauce or meat gravy with the addition of pieces of meat.

The special taste of buckwheat porridge is given by the addition of onions in the process of preparing meat gravy - such recipes are particularly successful because such buckwheat is a completely independent dish, absorbing all the juice from the gravy and all the flavors. You can also prepare buckwheat porridge with pumpkin.

Buckwheat itself is the best dietary product, the undoubted record holder among cereals for the amount of proteins, folic acid and a large number of vitamins and minerals that are very important and necessary for the human body.

It is best to eat buckwheat porridge for breakfast, especially in the cold season, as our immunity needs additional support. This cereal contains a large number of amino acids necessary for humans and few carbohydrates (when compared with other cereals).

Buckwheat is divided into types depending on the integrity of the grain. The leader in benefits is kernels - whole grains. In order for buckwheat porridge to be tasty and crumbly, it is necessary to strictly observe the proportions when preparing it - one part of cereal plus three parts of water (still according to my grandmother’s recipe).

After the water is absorbed, remove the porridge from the heat and wrap it in a warm towel.

To make the buckwheat more flavorful, fry it for about three minutes over low heat before cooking. Don't forget to stir the cereal constantly, otherwise it will burn.

In addition to the standard recipe for making buckwheat porridge, there are many others - add milk, butter or sour cream, onions, fat, cheese, eggs, tomatoes, rutabaga, liver, nuts, mushrooms or onions to the porridge.

Delicious buckwheat is obtained when combined with salmon, chicken, vegetables, fried onions, you can add fresh cucumber, feta cheese or tomatoes, pears with cinnamon, beans with tomatoes, apples or mushrooms.

In addition to buckwheat porridge, you can prepare buckwheat balls, cutlets or zrazy (with the addition of cottage cheese), sausages, and also cook pilaf or cauldron from liver and buckwheat, or a “Student” cake, including buckwheat and sausages.

If you are on a diet, buckwheat with vegetables for weight loss is one of the best dishes. It is very tasty and does not contain a large amount of calories.

recipe

You can combine buckwheat not only with meat fillings. Prepare delicious fish (preferably sea fish) and add a side dish in the form of buckwheat - the dish will be light, satisfying and healthy. It is better to supplement this option with sauce or gravy so that it does not become too dry. It is good to combine buckwheat porridge with mushrooms.

This dish is very simple - mix crumbly buckwheat porridge with fried mushrooms and onions - very tasty. The healthiest and easiest for the stomach recipes for preparing buckwheat porridge agree on one thing - it is best in this case to use vegetables in any combination. That is, the most delicious option is buckwheat with vegetables.

This dish is very easy to prepare. It is rich in carbohydrates, which are easily digestible (buckwheat), and vitamins, which are found in vegetables.

If you have a double boiler, you can cook buckwheat porridge with vegetables in a double boiler. This will make your work easier.

The main secret of this cooking recipe is to stew the almost finished porridge with vegetables and their sauce in a frying pan. It turns out to be buckwheat stewed with vegetables.

There are two versions of this recipe, so to speak, “summer” and “winter”. If you cook in the summer, then the best vegetables to take are carrots, tomatoes, bell peppers, and always with onions.

And for the “winter” option, you can buy a pack of frozen vegetables (for example, from the “Lecho” series - it contains tomatoes, bell peppers, and onions, which we need).

Try also making buckwheat porridge with mushrooms.

You will also like buckwheat porridge with milk, prepared according to our recipe.

Source: https://vashakasha.com/grechnevaya/s-ovoshhami.html

In a slow cooker

Today you can’t live without a multicooker. Buckwheat stewed with vegetables in a slow cooker is delicious with or without meat.

Ingredients:

one multi-glass of buckwheat;
300 g boneless beef;
Bell pepper;
carrot;
eggplant;
tomato;
bulb;
vegetable oil;
one multi-glass each of water (or broth) and tomato juice;
salt;
pepper.

Preparation:

Cut the meat into pieces.
Pour vegetable oil into the multicooker bowl, place the beef in it, then add pepper, salt and cook in the “Baking” mode for about 20 minutes, stirring occasionally.
Process the vegetables and cut into cubes, place in a slow cooker, add salt if necessary.
Pour buckwheat into the multicooker bowl, then pour in tomato juice, water (or broth) and stir.
Set the “Extinguishing” program for three hours.

Buckwheat stewed with vegetables and meat, served immediately, while hot and fresh.

Delicious buckwheat porridge. Simple step-by-step recipes for buckwheat porridges and side dishes

Buckwheat porridge has been considered one of the most popular among the Russian people for many centuries. And for good reason, it is nutritious, rich in iron and vitamins and good for health, and most of all we like its taste. It appeared in Rus' in the 17th century and almost immediately began to be called a national dish.

The buckwheat crop itself was brought to Rus' from Byzantium. There are two options for the place of origin of the grain crop. According to some researchers, buckwheat appeared about 4000 thousand years ago; the Himalayas are considered its homeland.

However, other scientists believe that the culture was first noticed in Altai, and from there it spread throughout the Urals and Siberia.

Previously, buckwheat grew as a herbaceous plant and had white inflorescences. Later, people tried the seeds of the plant and found that they were edible.

People began to make flour from them to make flat cakes, and also to cook porridge. After some time, neighboring countries began to borrow cereals and grow them for consumption as food.

The Bulgarian and Slavic peoples grew grain crops in large plantations.

Buckwheat is a storehouse of vegetable protein, protein, polyunsaturated fatty acids, and B vitamins.

These beneficial substances help strengthen the central nervous system, have a beneficial effect on hair, skin, nails, and help fight insomnia and stress. Buckwheat also contains magnesium, potassium, calcium, phosphorus, and rutin.

Such microelements help normalize blood pressure, strengthen the heart muscle, teeth, and bones. Buckwheat removes toxic substances and heavy metal salts from the human body.

Buckwheat porridge is a nutritious and tasty dish that anyone can prepare in a short period of time. This porridge goes well with meat, various vegetables, mushrooms, and seasonings. It can be prepared with both water and milk.

How to cook crumbly buckwheat in water

Loose buckwheat porridge is a classic side dish on our everyday table. Vegetables and meat go well with buckwheat. It is recommended to serve it with goulash, cutlets, meat or vegetable stew. But besides this, you can use buckwheat as a filling if you are preparing stuffed chicken or baked champignons.

Do not pour a large amount of water into the buckwheat, otherwise it will become very boiled and soup-like. You need to use a measuring cup.

Buckwheat can be consumed by people on a diet; it contains few calories.

Ingredients presented:

buckwheat – 1 tbsp.;
water – 2 tbsp.;
salt – ½ tsp.

Cooking process:

1. Before you start cooking buckwheat, check the buckwheat for the presence of various debris. Do this on a white surface.

2. Place the buckwheat in a colander and rinse with running water.

3. Transfer clean cereal to a medium-sized saucepan. Pour in water, add salt. Place the container on the stove. The fire should be medium. Do not cover the pan with a lid.

4. Cook the porridge until the buckwheat is at the same level with the water.

5. Turn off the heat and cover the container with a lid. Set the pan with buckwheat aside and wait 10 minutes. During this time, the cereal should increase in volume.

You can add butter to the prepared buckwheat porridge. Serve as a side dish or add to other dishes. Delicious, crumbly buckwheat porridge is ready.

Buckwheat porridge with milk - a delicious and nutritious breakfast

A delicious and healthy breakfast that will give you energy for the whole day. If you are preparing buckwheat for children, then you can add bananas, strawberries, blueberries, dried fruits, various types of nuts, and porridge with pumpkin will also be healthy and nutritious.

Buckwheat with milk turns out tender and soft; this combination of products is excellent for making puddings and casseroles. However, the dish has minimal medicinal properties.

You need to prepare from:

buckwheat – 1 tbsp.;
milk – 1.5 tbsp.;
water – 1 cup;
salt - a pinch;
sugar - to taste.

Sequencing:

1. Clean the buckwheat from debris and dirt. Rinse it under cold water to remove dust from the cereal.

2. Take a medium-diameter saucepan, pour water into it, add salt and sugar, turn on the stove and move the container onto it. Don't make the fire strong.

3. Pour buckwheat into the container. Boil the cereal in water for 8 minutes.

4. After the specified time, add milk to the pan. Do not pour in the entire amount of milk at once. If necessary, you can top it up later.

5. The porridge cooking time is 15-17 minutes. At the same time, do not forget to stir periodically.

Turn off the stove and let the porridge brew for a little (15 minutes) so that the cereal is soaked in milk. At the end of cooking, salt the porridge and add sugar to taste. For children, you can make the porridge a little sweeter, they will eat it with great pleasure. Or add jam, dried fruits or berries instead of sugar.

Sweet buckwheat porridge with coconut milk and berries - video recipe

Continuing the theme of delicious sweet breakfasts that both children and adults will eat with great pleasure, I will show you an unusual version of sweet porridge. This porridge can be safely called a dessert and served after dinner or on a holiday.

Very sweet and tasty!

Merchant style buckwheat with pork

This buckwheat porridge is already a complete lunch or dinner. There are not only cereals, but also meat and vegetables, which makes it very tasty and satisfying. In fact, it is a separate dish, not a side dish. It is recommended to use a cast iron pan or slow cooker to prepare the dish.

To make the cereal more crumbly, heat it in a dry frying pan or in the oven before the main cooking process.

The components are presented:

buckwheat – 500 g;
pork – 1 kg;
onions – 1 pc.;
carrots – 1 pc.;
vegetable oil – 100 g;
meat seasoning - 1 tsp;
mixture of peppers – ½ tsp;
salt – 1 tbsp. l.

Cooking steps:

1. Cut the meat into small pieces.

2. Peel the carrots and peel the onions. Chop the carrots into strips and cut the onion into half rings.

3. Rinse the buckwheat several times under tap water. This must be done to prevent dust and dirt from getting into the dish.

4. Heat a cooking container over medium heat and pour in the oil. You can use a duck roaster or a regular frying pan as a container for the recipe. Place the meat in the pan. Fry the pork until golden brown.

5. Add chopped onion to the meat in a frying pan. Continue frying, stirring the contents occasionally. When the onion turns golden, add the carrots. Stir.

6. Add meat seasoning, pepper mixture and salt. Mix everything thoroughly again.

7. Add buckwheat, mix and pour in water so that it is 2 cm above the buckwheat.

8. After the contents of the container boil, reduce the heat to minimum. Cover the pan with a lid and simmer until the cereal is completely cooked.

After 25-30 minutes. the dish will be ready. Taste for salt and add if necessary. Serve the dish hot and enjoy with the whole family.

Buckwheat with chicken and garlic in a frying pan

Like the previous buckwheat recipe, this one helps us prepare a complete dish. Chicken and buckwheat come together in a flavorful and juicy dinner for the whole family. In the recipe, you can use minced meat instead of chicken fillet. With it, the cooking time will be greatly reduced.

You can also replace the fillet with other parts of the chicken (drumstick, wings, back, ribs). In this case, buckwheat will be more rich and juicy, similar to pilaf.

Must be prepared from:

buckwheat – 150 g;
chicken fillet – 300 g;
onion – 100 g;
carrots – 150 g;
garlic – 20 g;
water – 350 ml;
vegetable oil;
oregano, Italian herbs, basil, cumin, salt - 1 tsp.

Sequence of stages:

1. Remove the skins from the onions and garlic, peel the carrots. Finely chop the onion into cubes.

2. Heat a frying pan over low heat and pour oil into it. Add chopped onion and fry until golden over medium heat.

3. Cut the carrots into strips and add to the frying pan with the onions. Fry them together.

4. Cut the meat into cubes and add it to the frying pan with other vegetables. Cook the fillet until half cooked. Add spices and salt. Mix the ingredients thoroughly.

5. Pour in water (200 ml). Sprinkle the washed buckwheat in an even layer over the seasoned vegetables. It should boil for 5-7 minutes. Then add the remaining water.

6. Cut the peeled garlic into small cubes. Add garlic to the dish when buckwheat appears from under the water. Place red hot pepper and bay leaf on top. Turn the heat to low and cover the dish with a lid. Simmer the dish for 20 minutes until the chicken and buckwheat are cooked.

Buckwheat porridge with chicken is ready for lunch. Bon appetit!

Lenten buckwheat porridge with onions and mushrooms

The following buckwheat dish can be considered both a ready-made meal and a side dish, for example, for cutlets or liver pancakes. It is recommended to use mushrooms such as champignons, chanterelles, boletuses or porcini mushrooms when preparing the dish. Many chefs do not recommend adding carrots to porridge, since its presence may not allow you to taste the mushrooms themselves.

Before serving the dish, garnish it with fresh herbs (dill, cilantro or parsley).

The components of the dish are presented:

buckwheat – 2.5 tbsp.;
mushrooms – 300-400 g;
carrots – 1 pc.;
onions – 1 pc.;
vegetable oil;
salt – 1 tsp;
water – 5 tbsp.

Recipe:

1. Place buckwheat in a colander and rinse under the tap.

2. Peel the carrots and onions. Cut the onion into half rings, grate the carrots using a medium grater. Heat a large high-sided frying pan on the stove. Pour in the oil and add the chopped onion.

3. When the onion turns golden, add the carrots. Mix well and fry for 3 minutes.

4. Add mushrooms cut into medium pieces. Fry vegetables and mushrooms for 4-5 minutes. All moisture should come out of the mushrooms.

5. Pour in water. Add salt. Stir the contents of the pan and wait for the liquid to boil.

6. Place the washed buckwheat in a container with the vegetables. Stir and reduce heat. Cover the pan with a lid and cook until the buckwheat is ready.

Readiness is determined by the buckwheat, since it was added last.

Buckwheat porridge with stewed meat - step-by-step recipe

To get a richer taste and brighter color of the porridge, you can add ketchup, tomato paste or tomatoes. When preparing the dish in the traditional way, pork stew is used, but it can be replaced with beef.

To stew buckwheat, you can use a frying pan, saucepan, cauldron or stewpan.

Required:

buckwheat – 180 g;
water – 280 ml;
onion – 1 pc.;
carrot – 1 pc.;
stew – 300 g;
bay leaves – 2 pcs.;
salt;
vegetable oil

How to cook:

1. Wash the onion and carrot, remove the husk and skin. Chop the carrots using a coarse peeler and cut the onion into small cubes.

2. Using a fork, mash the stew in a separate bowl.

3. Take a deep frying pan, heat it and pour in a little oil. Place chopped onions and carrots in a container. Fry vegetables for 3 minutes.

4. Add the stew and continue to simmer the contents for another 3 minutes.

5. Rinse the buckwheat with cold water and add it to the pan.

6. Pour in water, add salt and bay leaves. Mix everything.

Within 15 min. cook the dish with the lid closed. Next, turn off the stove and leave for 10 minutes. After which buckwheat porridge can be considered ready. Feel free to invite the whole family over for dinner.

Cooking buckwheat with beef in a slow cooker

Cooking buckwheat porridge is not easy, but very simple, but if you do it in a slow cooker, then you should be envied.

A delicious dish will be prepared with a minimum of labor and time and to the great pleasure of all hungry people. When cooking cereals, it is recommended to add not vegetable oil, but butter.

However, there should not be a lot of it, since buckwheat can absorb oil indefinitely. It is better to add the remaining oil to the finished dish.

Buckwheat quickly becomes saturated with salt, so try not to over-salt the porridge.

The components are presented:

buckwheat – 2 tbsp.;
beef – 400 g;
soy sauce - 2 tbsp. l.;
hops-suneli – 1.5 tsp;
onions – 1 pc.;
carrots – 2 pcs.;
garlic – 2 cloves;
bay leaf – 2 pcs.;
butter – 50 g;
ground ginger - a pinch;
water – 4.5 tbsp.;
salt.

Delicious buckwheat porridge with vegetables - video recipe

In addition to onions and carrots, you can add other vegetables to buckwheat porridge. Add green beans, sweet peppers, and zucchini and you get a completely new, but no less tasty dish. Look at the detailed recipe and prepare a delicious dish.

Bon appetit!

Buckwheat is a nourishing, tasty cereal, rich in beneficial micro- and macroelements that the human body needs. It is easy to cook, the process of its preparation does not take much time, the cereal is suitable for people who are losing weight. Buckwheat can be supplemented with various vegetables, mushrooms, and meat if desired.

link:

Source: https://vkusnogotovlu.ru/vkusnaya-grechnevaya-kasha-prostye-poshagovye-retsepty-kash-i-garnirov-iz-grechki.html

How to make a chicken dish

A simple, hearty, no-frills dish is prepared with chicken. For a glass of buckwheat we take a couple of legs (or four or five drumsticks), a couple of cloves of garlic, an onion and a couple of tbsp. spoons of mayonnaise.

Now we do this.

First, soak the buckwheat in a glass of boiling water for ten minutes.
While it swells, cut the legs, season with a little salt and pepper, and then roll in mayonnaise.
When the meat is slightly marinated, cut the onion into half rings and fry a little in a frying pan with butter.
Transfer the cereal with the liquid into a mold, add the onion, and put the chopped garlic there. Salt everything and mix.
Now all that remains is to place the chicken legs on top of the buckwheat and cover with foil and bake the dish for about an hour. About ten minutes before you are ready to remove the foil, the chicken legs should be deliciously browned.

Step-by-step recipe for cooking buckwheat with vegetables

5/5 (1)

I suggest preparing buckwheat in a way you haven’t tried before, with vegetables. A minimum of culinary skills, an accessible set of products, half an hour, of which intensive work will take no more than 10 minutes - that’s all you need. Oh yes, choose a recipe with a cooking method convenient for you: in a slow cooker, on the stove or in the oven.

Recipe for stewed buckwheat with vegetables

Kitchen equipment: stove, knife, cutting board, frying pan with lid.

Zucchini	300-400 g
Water	400 ml
Buckwheat	200 g
Onion	100 g
Tomatoes	100 g
Garlic	3 cloves
Hot pepper	0.5 pod
Provencal herbs	3-4 g
Sunflower oil	40-50 ml
Salt	taste

Step-by-step preparation

We prepare the vegetables: cut a zucchini weighing 300-400 g into medium cubes, 100 g of tomatoes into small pieces, peel an onion weighing 100 g and cut into cubes. Grind 3 cloves of garlic and 0.5 pods of red hot pepper.
Place a large frying pan over medium heat and pour in 40-50 ml of sunflower oil.
Place chopped garlic and hot pepper in heated oil, mix and fry until a pleasant aroma appears.
Add onion and fry until golden brown.
Place the zucchini in the pan and fry until tender, stirring occasionally.
Thoroughly wash 200 g of buckwheat in cold water. Add tomatoes to the pan, fry for 1-1.5 minutes and add washed buckwheat.
Level the surface and pour 400 ml of cold water.
Season the dish with 3-4 g of Provençal herbs and salt to taste. We wait for it to boil, then reduce the heat to low and cover the pan with a lid.
Simmer the buckwheat with vegetables in a frying pan for about 20 minutes until fully cooked.
Place the crumbly and surprisingly aromatic porridge on plates and serve.

In this video you can see the whole simple process of preparing this tasty and healthy dish.

How and with what to serve

Our dish can be served on its own or as a side dish for meat, liver, cutlets, meatballs, or scrambled eggs. As you know, porridge is an ideal breakfast, and when cooked with vegetables, it is doubly useful.

Iron, magnesium, boron, silicon, vitamins E and group B, present in buckwheat, are complemented by a variety of vitamins and microelements from vegetables prepared with minimal loss.

For decoration, you can use parsley, basil, dill, cilantro: finely chopped or laid out with sprigs.

Buckwheat recipe with vegetables for cooking in a slow cooker

Number of servings: 5-6. Calorie content: 59 kcal. Cooking time: 40-45 min. Kitchen equipment: knife, cutting board, grater or electric vegetable cutter, multicooker.

Bell pepper	100 g
Onion	100 g
Carrot	100 g
Buckwheat	400 g
Zucchini	250-300 g
Tomato	150-200 g
Salt	13-15 g
Sunflower oil	25-30 ml
Water	650 ml

recipe

This video will show you how to cook delicious buckwheat with vegetables using a slow cooker.

Useful tips

Before cooking, it is better to sort out the buckwheat, remove unrefined grains, pebbles, and specks.
In winter, this buckwheat can be prepared with frozen vegetables. They are easy to purchase at any supermarket individually or in the form of ready-made mixtures.

Recipe for buckwheat with vegetables, cooked in a pot in the oven

Number of servings: 3. Calorie content: 58 kcal. Cooking time: 40-45 min. Kitchen equipment: knife, cutting board, grater, 3 clay pots with lids, oven.

Onion	100 g
Hot pepper	0.5 pod
Carrot	100 g
Bell pepper	100 g
Garlic	3-4 cloves
Tomatoes	300 g
Buckwheat	250 g
Salt	taste
Ground black pepper	taste
Turmeric	taste
Paprika	taste
Sunflower oil	30 ml
Water	360 ml

We wash 250 g of buckwheat with cold water and divide it equally into 3 clay pots.
Remove half of the hot pepper from the seeds, cut into small pieces and distribute into 3 pots.
Grate 100 g of carrots on a coarse grater, cut 100 g of peeled bell pepper into cubes and place on top of the cereal.
Finely chop 3-4 cloves of garlic. Cut 100 g of onion into cubes. Place in pots.
Cut 300 g of tomatoes into small pieces.
Season the contents of the pots to taste with salt, ground black pepper, turmeric, and ground paprika.
Pour 120 ml of boiling water into each pot. Cover the pots with lids and place in an oven preheated to 150° for 25-35 minutes.
After removing from the oven, add 10 ml of sunflower oil to each pot.
Serve to the table.

In this video you can see how quickly and easily it is possible to prepare lean buckwheat with vegetables in the oven.

Other side dish options

Along with all kinds of recipes for meat and fish dishes, everyday cuisine can be diversified with interesting side dishes. “Tasty cooked rice” will help seafood, chicken, and fish to shine; a side dish of zucchini will appeal to those who count calories.

Those who care about their health will find it useful to learn how to prepare a side dish of fresh spinach and master the secrets of delicious barley preparation. A side dish of red beans will give you a long-term feeling of fullness.

I hope my recipes have helped you add variety to your daily menu. Leave your feedback and make useful adjustments if you know how to cook them tastier. Bon appetit!

Source: https://www.alizy.club/garniry-i-kashi/iz-krupy/grechka-s-ovoshhami.html

Stewed cereals in milk

The original recipe for an unusual dish is offered by creative housewives who are not afraid to experiment.

For it you will need:

buckwheat;
Brussels sprouts;
bell pepper;
onion;
cauliflower;
butter;
milk;
salt;
spices.

Carefully sort and wash buckwheat. Cauliflower is divided into small branches. Finely chop the onions and bell peppers.

Place a little butter at the bottom of the clay container and pour in the cereal. Prepared vegetables are placed on top of it. Salted. Season with spices. Milk is poured.

Cover the container with a lid or food foil. Place in the oven for 45 minutes, setting the temperature to 180°C. Stewed buckwheat with vegetables and milk is served in deep plates. Sprinkle chopped herbs on top.

Buckwheat porridge with vegetables: recipe with photos step by step

/ Recipes /

Buckwheat is universal. You can use it to make crumbly and viscous side dishes, cook it as an independent dish, adding a meat component, and also add it to cutlets and soups. Let's try to prepare a wonderful and very tasty side dish - buckwheat porridge with vegetables in a frying pan. And my detailed recipe with photos will help you cope with this task.

General Tips

Do you need to wash cereals before cooking? Many people don’t wash it, but it’s still better to sort it out before cooking, then rinse it (empty and defective grains float up), and then use it.

Buckwheat is first fried, which certainly gives it a richer aroma and taste, and after cooling it should also be doused with a little water. Next, the cereal can be prepared using any of the proposed methods.

: Orzo pasta with spinach: recipe with photos step by step

Description of preparation:

So, I’m telling you how to cook buckwheat with vegetables in the oven. The first is the choice of container for baking, of course. Clay pots, ceramic molds or glass work best. Advice one. To make buckwheat crumbly, you need to pour boiling water over it. Tip two.

To make the porridge tasty, you need to salt it at the very beginning, either the cereal itself or boiling water. Oven-cooked porridge always wins over stove-cooked porridge.

Good luck! Purpose: For lunch / For dinner / For children / For lunch / For dinner Main ingredient: Cereals / Buckwheat Dish: Hot dishes / Porridge Geography of cuisine: Russian cuisine

Diet: Lenten / Vegetarian meals

How to cook buckwheat with vegetables in a frying pan

First, wash and peel the onions and carrots. Dice the onion and grate the carrots through a coarse grater. Fry the vegetables in vegetable oil for several minutes.

While the carrots and onions are sautéing, let's start with the sweet peppers. We wash it, remove the stalk and seeds with a knife. Cut the pod into small cubes.

After the carrots and onions are fried, add the pepper and lightly fry.

Meanwhile, cut 2 medium-sized tomatoes into large pieces.

Add the tomatoes to the vegetables and simmer slightly, literally 1 minute.

It's time to add buckwheat. We will need 200 grams of it. Add cereal to vegetables. I never wash it before cooking, but if this stage is important for you, then rinse the cereal with cool water.

Add 400 milliliters of water. It is believed that in order to maintain the temperature of the dish, hot water should be added. Salt to taste, mix and place a bay leaf on top.

Bring to a boil at maximum power, and then reduce the heat to minimum. Cover the pan tightly with a lid and leave to simmer for 20 minutes.

After the specified time, the finished porridge should be mixed and left to steam under the lid for another 10 minutes.

We put it into portioned plates and treat ourselves to a very tasty and healthy dish.

Buckwheat with vegetables turns out crumbly and very appetizing. I'm sure your whole family will love this side dish.

Ingredients

Bell pepper	100 g
Onion	100 g
Carrot	100 g
Buckwheat	400 g
Zucchini	250-300 g
Tomato	150-200 g
Salt	13-15 g
Sunflower oil	25-30 ml
Water	650 ml

Ingredients:

Buckwheat kernel – 130 grams (about 1 glass)
Onion – 1 piece
Carrots – 1 piece
Sweet pepper – 1 piece
Dried basil - 0.5 teaspoons
Salt - To taste
Ground black pepper - To taste
Vegetable oil - 2-3 tbsp. spoons (for frying vegetables)
Water - 2 glasses

Number of servings: 4

Calorie content of foods possible in the dish

Tomatoes - kcal/100g
Sweet pepper - kcal/100g
Carrots - kcal/100g
Boiled carrots – kcal/100g
Dried carrots – 275 kcal/100g
Buckwheat – 313 kcal/100g
Buckwheat (whole grain) – 335 kcal/100g
Boiled buckwheat – 163 kcal/100g
Light buckwheat flour – 347 kcal/100g
Dark buckwheat flour – 333 kcal/100g
Vegetable oil – 873 kcal/100g
Salt - kcal/100g
Onion – kcal/100g
Greens - kcal/100g
Fresh frozen soup greens in packaging - kcal/100g
Green beans – kcal/100g

Calorie content of foods: Buckwheat, Onions, Carrots, Bell peppers, Tomatoes, Green beans, Greens, Salt, Vegetable oil

How to cook “Buckwheat with vegetables in the oven”

1. Prepare your food, let's get started. Sort the buckwheat, soak it in water for a few minutes, then rinse it well to remove any dust. Boil two glasses of water. Turn on the oven to 200 degrees.

2. Peel and wash the vegetables. Cut into cubes.

3. Fry the onions and carrots in vegetable oil until soft, add pepper and fry for a couple more minutes.

4. In a fireproof form (in which you plan to bake), mix fried vegetables and buckwheat, add salt, ground black pepper, and basil. Stir.

5. Pour two glasses of boiling water.

6. Cover tightly with foil and place in a hot oven (180 degrees) for 30 minutes.

7. After 30 minutes, do not rush to open the buckwheat, just turn off the oven and leave it to steam for another 10-15 minutes.

8. Buckwheat with vegetables in the oven is ready! Try it, tender and crumbly porridge with the aroma of vegetables and basil.

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Vadim Shchitchenko 16:48 “Reply

The recipe is good. But I don’t agree with the benefits of fried vegetables.

Vika Vasilenko 17:33 “Reply

Vadim, you don’t have to fry it, then grate the carrots, replace the onion with corn and that’s it.

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Buckwheat with fried vegetables

In this dish, it is important to cook the cereal correctly so that it turns out dense and not overcooked. It is equally important to roast the vegetables beautifully. Then the dish will be elegant and appetizing.

Let's prepare:

a glass of cereal;
medium onion;
zucchini;
two cloves of garlic;
a couple of dense tomatoes;
half a small head of cauliflower, disassembled into inflorescences;
salt pepper.

For such a dish, it would be nice to take a zucchini squash and chop it without removing the skin. This will give the dish a bright look.

Next we do this:

Peel and chop the vegetables.
Pour buckwheat into a saucepan, add two glasses of water and, bringing to a boil, cook over low heat until tender.
While the cereal is cooking, cut the vegetables into beautiful cubes.
Pour vegetable oil into a frying pan and heat it.
First fry the onions over high heat, and then alternately add finely chopped garlic, zucchini, cabbage, peppers and, at the very end, tomatoes.
Season with salt and pepper and add buckwheat to the fried mixture. Mix.
Now all that remains is to reduce the heat to low and keep the dish on the fire for about five minutes so that the cereal absorbs the aromas and flavors of the vegetables. Serve with chopped herbs.

With added meat

A very tasty and nutritious dish is obtained if you add a little meat to the vegetables. It can be finely chopped pork, beef or chicken. Or you can use ready-made minced pork and beef. In any case, buckwheat with vegetables and meat is a hearty and tasty dish.

We take the following products per 150 g of raw kernels:

1 piece each carrots and onions;
3 pcs. bell pepper and tomatoes;
250 g minced meat or meat;
a couple of cloves of garlic;
half a glass of broth (if not, replace with water);
100 g sour cream;
one and a half glasses of water;
a little vegetable oil for frying;
a little pepper, salt and dried herbs.

Let's prepare it like this:

The first step is to boil buckwheat in water. While it is cooking, make the sauce.
If meat is used, it should be cut into small pieces and fried in vegetable oil until cooked.
Then add onions, garlic, carrots and peppers one by one, then add mashed tomatoes and sour cream. Add salt, pepper, add herbs, stir and simmer for ten minutes.
Add buckwheat porridge to the prepared sauce and stir again and heat for several minutes.

If you cook with minced meat, then first the vegetables are fried, then the minced meat is added and all the components are cooked together. After that, add sour cream and tomato and simmer.

Add buckwheat.