How to cook buckwheat porridge

Buckwheat porridge, according to William Pokhlebkin, was almost the most popular dish in Russia, second only to scham. The love of buckwheat is explained not only by its unique organoleptic qualities, but also by its useful properties. Porridge from this cereal is useful at any age, it can be used for feeding young children, to include in the diet of the elderly. She is happy to eat pregnant women and nursing mothers, athletes, as well as those who seek to lose weight without harming their body. Exactly the same porridge of buckwheat, which our ancestors loved to eat, is unlikely to be prepared in modern conditions, because they tormented her 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, it will still be possible to feed your loved ones with a really tasty dish. Buckwheat porridge can be made sweet and savory, use it as a side dish or serve as a main course. It is made on water and milk, with the addition of mushrooms, vegetables, meat. The inclusion of buckwheat porridge in the family diet will make the menu varied and will help strengthen the health of the household.

Cooking Features

Cooking buckwheat porridge is not a difficult process, but if you do not know the peculiarities of the technology, the result may not be exactly what the culinary specialist expects.

Before cooking porridge, buckwheat must be carefully picked. Often blackened grains or even pebbles come across in it, not to mention the plant trash.
After going over, the buckwheat must be washed. To do this, it is placed in a bowl, filled with cool water, tinder grains against each other. Then the water is drained. The manipulation is repeated until the water drained from the cereal remains transparent.
Most culinary experts believe that the sifted and washed buckwheat should be fried in a frying pan for 3-4 minutes. Then the porridge will come out of it more fragrant and crumbly. This is true. However, the hostess, seeking to cook not only delicious, but also healthy foods, often refuse to roast buckwheat, so that it does not lose some of the useful properties.
If you follow the classic technology of cooking buckwheat cereal, pour the grits with cold water, heat over medium heat, remove the foam, reduce the heat and cook for 15-20 minutes until ready. The technology of cooking buckwheat porridge with the help of modern technology and other devices may vary. Otherwise, sometimes cooked and buckwheat cereal porridge.
Stir buckwheat porridge during cooking is not recommended, so as not to disturb the temperature regime. But the point to follow this recommendation will be only when you cook the porridge in the correct pot. A pot, a thick-walled pot, a cauldron will do. A similar effect can be achieved by preparing food in a slow cooker.
Salt buckwheat to the first stage of preparation, when pouring it with water.
Cooking time for buckwheat porridge depends on its method and selected recipe. Plain porridge on the water in the pan is cooked for 15-20 minutes, in the slow cooker - 30 minutes if the device manufacturer has not set other settings. Porridge with milk is boiled for 35 minutes in a saucepan and 40-45 minutes in a slow cooker. Sometimes, buckwheat is first boiled on water until half-ready, then it is poured with milk and cooked, then the total cooking time is 25-30 minutes.
After removing the casserole with buckwheat porridge from the stove, they do not rush to lay out the dishes and serve them to the table. Add cream or vegetable oil to it, mix. Then the pan is wrapped and the porridge is left to languish in it for another 20-30 minutes.

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

Proportions of cereals and liquids

To obtain the expected result, it is important to observe the correct proportions of cereals and liquids.

Most often, buckwheat is boiled on water. Then a glass of cereal take 2 cups of water.
Milk porridge, too, is most often prepared not on the same milk, but with the addition of water. First, the buckwheat is boiled in water, taking a glass of cereal 1, 5 cups of water, then pour 1, 5-2 cups of milk and continue to cook porridge until the milk in the pan almost completely remains. The ratio of cereals and liquids in this case will be 1: 3 or 1: 3, 5.
When cooking milk porridge from buckwheat on one milk, the ratio 1: 4 is observed.
When cooking buckwheat porridge in a slow cooker, the same ratio of cereals and liquids is used as in the preparation of this dish in a saucepan.
If a double boiler is used, liquids are taken 20-25% less than it is required when cooking porridge in a saucepan.

To correctly determine the right amount of liquid, it is useful to know that in a 200-ml glass there is about 170 g of buckwheat, 200 g of cereal is included in a 0.25-liter glass.

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

The high content of iron and folic acid in buckwheat makes it one of the best products for the prevention of iron deficiency anemia.

The composition of buckwheat includes a significant amount of phosphorus, calcium, iodine, and vitamins of group B. At the same time, it contains no substances that prevent the absorption of micro and macro elements, as in some other cereals.

A 100-gram serving of porridge cooked from buckwheat on water without added sugar contains only 90 kcal. However, it is based on complex carbohydrates, so that even a few spoons of buckwheat porridge is charged with energy for a long time. If you add butter or sugar to buckwheat porridge, boil it with milk, the energy value of the dish may increase by 1, 5-2 times.

Buckwheat porridge on water in a pan

Composition:

buckwheat - 0, 2 kg;
water - 0, 5 l;
salt - to taste;
refined vegetable oil - 20 ml.

Method of preparation:

Pour the cereal onto the table, sort it out, removing garbage and spoiled grains.
Rinse to clean water.
Put the cereal in a pre-heated frying pan. Fry it until the characteristic flavor. It will take 3-4 minutes.
Pour the buckwheat into the pan, cover with water. Add salt.
Place the pan on the stove, over medium heat, bring to a boil. Remove the foam from the surface of the water, reduce the intensity of the flame.
Cover the saucepan with the lid and cook the porridge for 15-20 minutes over low heat. Readiness porridge check with a spoon, holding it on the bottom. If it is clear that the grains are already beginning to stick to the bottom, it is time to remove the pan with porridge from the heat.
Pour oil over porridge, mix. Wrap a blanket over the pot and stew porridge for another 20 minutes.

The porridge in this recipe will turn out crumbly and fragrant. Grains will be soft, but retain their shape.

Buckwheat porridge on water in a slow cooker

Composition:

buckwheat - 0, 2 kg;
water - 0, 5 l;
salt - 2-3 g;
sugar (optional) - 5-10 g;
butter - 20 g.

Method of preparation:

Sort through, wash the buckwheat, put the multicooker in the bowl. Sprinkle it with sugar and salt. It is not necessary to add sugar, it is needed only for cooking sweet porridge, but salting buckwheat is required anyway.
Pour water into the multicooker bowl. Turn on the unit by selecting a program designed to prepare meals from cereals. It may be called “Krupa”, “Buckwheat”, “Rice” or otherwise. Set the timer for 30 minutes.
Wait until the main program is finished, add butter to the porridge, mix it.
Leave the porridge to stew for 20 minutes in the heating mode.

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

Milk buckwheat porridge in a pan

Composition:

buckwheat - 170 g;
water - 0, 3 l;
milk - 0, 4 l;
salt - a pinch;
sugar - 10-20 g;
butter - to taste.

Method of preparation:

Put the prepared cereal in a saucepan, cover with water.
Place on the stove and cook over low heat until there is almost no water left in the saucepan.
Heat the milk, dissolve the salt and sugar in it. Pour it over to buckwheat. Mix it carefully. Continue to boil the porridge over low heat. When the milk in the pan will be very little, add butter to the porridge, mix. Remove the pan from heat, wrap. Leave it in this form for 20-30 minutes.

The buckwheat porridge according to this recipe is very tasty, but rather high in calories. For children, this dish is prepared more often than for adults. For dietary food porridge boiled in milk with added sugar is not suitable.

Buckwheat porridge with milk in a slow cooker

Composition:

buckwheat groats - 0, 2 kg;
milk - 1 l;
salt - a pinch;
sugar - 10-20 g;
butter - 30 g.

Method of preparation:

Put prepared buckwheat into the multicooker container.
Pour in sugar and salt.
Draw a line with a piece of oil on the bowl of the multicooker bowl, placing it just above half the height of the container. This will be the limit that milk will not be able to overcome when boiling.
Put the remaining butter on the grits.
Pour in the milk.
Start the unit by setting the “Milk porridge” mode, and if it is absent, any other one designed for making porridges. If you want to set the cooking time, set the timer to 40 minutes.
After completion of the main program, let the porridge sweat for another half hour in the heating mode.

If you want to make milk porridge faster, you can soak the cereal for 30-40 minutes in water. But it’s still not possible to save a lot of time: you will win only 5-10 minutes.

A quick way to cook buckwheat cereal in the microwave

Composition:

buckwheat groats - 0, 2 kg;
water - 0, 5 l;
salt - to taste.

Method of preparation:

After sorting and washing the buckwheat, place it in a dish suitable for use in a microwave oven. The container should not be less than 1, 5 l. If you do not have one, reduce the number of ingredients, keeping the proportions.
Add salt, mix.
Place the container in the microwave. Turn the oven on 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 at the same time.
Remove the container of cereal from the microwave, wrap and leave for 10-15 minutes.

By resorting to the use of a microwave, you reduce the cooking time of buckwheat porridge by 2 times, but still gourmets say that, made according to traditional technology, it turns out to be more tender and tasty.

Buckwheat porridge in a double boiler

Composition:

buckwheat - 0, 2 kg;
water - 0, 4 l;
salt - to taste.

Method of preparation:

Place the rice container attached to the steamer. Pour into it prepared buckwheat. Add salt to it.
Pour in water.
Start the device. Set the timer to 40-45 minutes.

After the appliance is finished, wait a little while the steam comes down, after which you can lay out the porridge on the plates and call the household to the table.

Buckwheat porridge in a thermos

Composition:

buckwheat - 100 g;
water - 0, 25 l;
salt - a pinch.

Method of preparation:

Rinse the buckwheat, calcine in a frying pan, pour into a thermos.
Boil water, add salt, mix.
Pour boiling water over the grits.
Close the thermos tightly, leave it overnight. By the morning porridge will be ready.

It is possible to insist porridge not all night, but only 3-4 hours. If you put the products in a thermos in the morning, then buckwheat porridge can be dined at work, it is convenient.

Buckwheat porridge with meat in pots

Composition:

buckwheat - 0, 2 kg;
meat - 0, 2-0, 3 kg;
refined vegetable oil - 40 ml;
onions - 100 g;
carrots - 100 g;
salt, spices - to taste;
water - 0, 5 l.

Method of preparation:

Wash and dry the meat with a towel. Cut into small pieces, as for beef stroganoff.
Free the onions from the husk, cut into small cubes.
Scrape carrots, wash, chop on a grater.
Heat oil in a pan, put vegetables in it. Fry them until golden brown.
Add meat, fry until cooked.
Spread the meat with vegetables in pots.
Distribute prepared cereal over them. Add salt and spices.
Fill with water.
Put the pots in the oven. Cover them, leaving a gap for steam.
Turn on the oven. Cook porridge 40 minutes after the temperature in the oven reaches 180 degrees.

After turning off the oven, the pots of porridge will not interfere with leaving 10–20 minutes in it. Meals made according to this recipe, it turns out nourishing and tasty, it is not a shame to even offer guests.

Buckwheat with mushrooms and onions

Composition:

buckwheat - 0, 2 kg;
water - 0, 5 l;
onions - 150 g;
fresh mushrooms (champignons or white) - 0, 3 kg;
salt, spices - to taste;
fresh greens - to taste;
refined vegetable oil - 40 ml.

Method of preparation:

Onion, freeing from the husk, cut into small pieces.
Wash mushrooms, blot with a napkin, cut into plates or straws.
Heat oil in a frying pan, fry in it until golden brown onions.
Add the mushrooms to the onions, fry them until the liquid has evaporated from the pan.
Prepare buckwheat by sorting and washing.
Put buckwheat in a cauldron or in a thick-walled pan with a high-quality non-stick coating.
Salt the cereal, cover with water.
Bring to a boil over low heat, cook for 15 minutes.
Put onions and mushrooms on buckwheat, continue to cook it for another 5 minutes.
Stir buckwheat with mushrooms. Wrap the pan, wait 15-20 minutes.

After a specified time, buckwheat can be laid out on the plates and there is. It does not hurt to sprinkle the dish with finely chopped greens. This hearty meal can be used in the post. Like it and vegetarians.

Buckwheat porridge with salmon

Composition:

buckwheat groats - 0, 2 kg;
salmon fillet - 0, 3 kg;
onions - 100 g;
refined vegetable oil - 40 ml;
salt, seasonings - to taste;
water - 0, 5 l.

Method of preparation:

Onion, peeled, cut into thin half rings.
Cut the salmon into small pieces.
Fill the prepared buckwheat with water, add salt, bring to the boil and cook for 15 minutes.
While the porridge is boiling, fry the onion until golden, add the salmon to it and fry it, stirring, for 10 minutes.
Put the porridge in a bowl of salmon, season, stir. Continue cooking for another 5 minutes.

After tasting this dish, you will see that buckwheat goes well with fish as well as with mushrooms, vegetables and meat.

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

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