Buckwheat porridge with vegetables: the best recipes

Buckwheat is perhaps the most popular side dish for most housewives. Without a doubt, everyone knows about the benefits of this porridge for the body and how rich in iron it is. Our article presents the best recipes for buckwheat porridge with vegetables and photo dishes. They can be considered as a side dish for meat and fish, or as a full lunch or dinner.

Buckwheat porridge with vegetables in a slow cooker

Cooking buckwheat is not difficult at all. It is enough to add twice as much water to one part of the cereal, bring to a boil and, having reduced the heat to a minimum, cook porridge until it boils. A slow cooker allows you to further simplify this process and make the dish healthier and tastier by adding new ingredients.

Buckwheat porridge with vegetables in a slow cooker is prepared in the following sequence:

1. Dice the bell pepper.
2. Pour 30 ml of vegetable oil into the multicooker bowl and fry the prepared pepper with frozen vegetables (300 g) on ​​it for 7 minutes. To do this, the "Baking" or "Frying" mode is suitable.
3. Pour buckwheat (1 multi-cup), mix.
4. Pour ingredients with hot water (3 multi-cups).
5. Add salt and pepper, mix.
6. Install the program "Porridge" or "Buckwheat" for 40 minutes.
7. Let the finished dish stand under the lid for 5 minutes, then serve it to the table.

Buckwheat with meat and vegetables in a pan

Thanks to the following recipe, housewives can not worry about what to cook for a garnish for porridge. In this dish, both cereals and meat are cooked at the same time. The result is very juicy and delicious.

Buckwheat porridge with meat and vegetables is cooked directly in a pan:

1. Cut half a kilo of beef (and preferably veal) into small pieces.
2. Pour the refined oil into a pan and heat it well.
3. Fry the beef slices over high heat until golden brown, then add a glass of water and cook the meat for 1 hour. During this time, the liquid should evaporate.
4. Fry chopped onions in a pan with meat.
5. Add carrots, chopped in cubes, and bell pepper.
6. After 7 minutes, pour 2 cups of buckwheat groats to the beef and vegetables directly into the pan.
7. Stir and pour the ingredients with boiling water (4 tbsp.). Add salt and pepper.
8. Bring the dish to a boil over medium heat, and after the water has evaporated, cover the pan and cook the buckwheat with low heat for another 15 minutes.
9. Before serving, it is advisable to put the porridge in a warm place for 30 minutes.

A simple buckwheat recipe with chicken and vegetables

For this dish you will need a ready-made, boiled filet. In addition, if desired, sausages can be added to buckwheat porridge with vegetables. This will make the dish even more interesting.

The cooking sequence consists of the following steps:

1. Cook cereals (100 g) until cooked in sufficient quantity of salted water for 20 minutes. Then drain the remaining liquid, and add 10 g of butter to the porridge.
2. In vegetable oil (3 tbsp. L.), Pass the onion (2 pcs.). After 2-3 minutes, add grated carrots and sweet pepper, cut into strips. Cook vegetables for 7-8 minutes until they are soft.
3. In a frying pan for onions, carrots and pepper, put diced boiled chicken fillet (100 g) and 1-2 sausages (optional), chopped in circles.
4. Add cooked porridge to vegetables and poultry. Warm up all the components of the dish under the lid, mix, adjust the taste with spices and can be laid out on plates.

Merchant-buckwheat porridge with minced meat and vegetables

The following dish, prepared according to an old Russian recipe, has many admirers among gourmets. It’s not difficult to cook such a porridge, but meanwhile it’s taste is amazing.

The recipe is as follows:

1. In a pan with thick walls and bottom, heat 50 ml of vegetable oil and put ground beef (250 g) in it.
2. Constantly stirring, bring it to readiness.
3. Add finely chopped onion and grated carrots to the minced meat. At the same stage, it is recommended to add salt and pepper.
4. Add 250 g of cereal to the minced meat with vegetables. Immediately add tomato paste (2 tbsp. L.) And sugar (1 tsp.). The last ingredient will help neutralize the acid contained in the tomato.
5. Pour the cereal with vegetables and minced meat with hot water so that it is 2-2.5 cm higher than the contents of the pan.
6. Bring the dish to a boil, then cook it over low heat for another 20 minutes, covering it with a lid.
7. Delicious buckwheat porridge with vegetables and minced meat is prepared simply and quickly. Serving the dish is recommended with homemade pickles.

Buckwheat porridge with champignons and vegetables

Celery root gives a special, piquant taste to this dish. It goes well with champignons and carrots. Such a dish in the post will be a real find, because it turns out not only tasty, but also healthy.

Buckwheat porridge with mushrooms and vegetables is prepared in the following order:

1. Sort the cereals (1 tbsp.), Pour boiling water (2 tbsp.), Salt and cook over low heat after boiling for 15-20 minutes.
2. At this time, the onion, celery root is about the same size and cut the carrots into cubes.
3. Grind mushrooms (500 g) into large pieces.
4. In vegetable oil, fry the onions first, and then add the carrots and celery. Salt to taste. After 5 minutes, transfer the semi-annual vegetables from the pan to a clean dish.
5. Fry the mushrooms in sunflower oil until the liquid has completely evaporated, add salt and spices.
6. Transfer mushrooms and vegetables into a pan to the finished porridge and mix. The dish is ready.

Buckwheat porridge with onion and egg

Below is a simple recipe, but along with these healthy dishes for breakfast, lunch or dinner. Even novice cooks can cook such porridge:

1. Pour a glass of cereal into the pan and pour it with water, which you need to take twice as much. At this stage, it is important not to forget to salt. Cook over low heat until the porridge is ready.
2. While buckwheat is languishing, you need to fry the onion, sliced ​​in half rings or quarters, in vegetable oil (2 tbsp.) With the addition of creamy (20 g). It should become soft and golden.
3. Eggs (2 pcs.) Pre-cook, cool and cut large enough.
4. Combine the hot porridge with onions and eggs. Add finely chopped dill, 20 g butter and mix. This dish will appeal not only to adults, but also to children.

Buckwheat in pots with vegetables

The grits prepared in this way are much more crumbly than on the stove in the pan. Yes, and it is cooked much easier, because you do not have to worry about the porridge burning.

Buckwheat is prepared in pots in this order:

1. Dice carrots, onions and a celery stalk.
2. Fry vegetables in vegetable oil (50 ml) until they become soft.
3. Sort buckwheat (1 tbsp.), Rinse with water and discard in a colander so that the glass is all liquid.
4. Pour the cereal into the pan to the vegetables and slightly darken it so that it absorbs all the oil. Add salt (¾ tsp.) And ground pepper (¼ tsp.).
5. Arrange the buckwheat in pots equally. Pour a glass of boiling water into each and mix the contents.
6. Add 25 g of butter.
7. Put the pots in an oven preheated to 180 ° C for 45 minutes. After half an hour, check the readiness of the porridge, since everyone has different stoves.

Leave the finished buckwheat in the oven for another 15 minutes, so that it is infused, and you can try it. The calorie content of buckwheat porridge with vegetables prepared according to this recipe is 150 kcal per 100 g. This is a healthy, dietary dish for the whole family.

Buckwheat with zucchini and bell pepper in the oven

The calorie content of 100 grams of the next dish is only 93 kcal. That is why such buckwheat porridge with vegetables will fit perfectly into the diet menu.

The cooking process is very simple:

1. In preheated oil (olive, sunflower), fry small pieces of carrots and onions. It is desirable to cut vegetables of the same size.
2. Add pepper and zucchini (250 g), crushed in a cube.
3. When the vegetables become soft, add buckwheat (170 g) to the pan to them, salt and put the chopped garlic (2 cloves) into the pan. He will give the finished dish a special flavor.
4. Preheat the oven to 200 ° C.
5. Transfer vegetables with buckwheat from the pan to the baking dish.
6. Pour the contents of the form with water (600 ml).
7. Flatten buckwheat and tighten the dish with foil.
8. Put the baking dish in the oven for 45 minutes. The dish turns out fragrant, tasty and nutritious.

Buckwheat porridge for the winter in banks

Delicious porridge can be harvested for future use. In winter, such buckwheat can be served as a salad, as a side dish or added to various soups. In the process of cooking, the cereal languishes in tomato juice, soaks in the taste of vegetables and it turns out friable, juicy and very tasty.

Cooking buckwheat porridge with vegetables is very simple, if you follow the following step-by-step instructions:

1. Fry 1 kg of onion, carrot and bell pepper separately from each other in a large amount of vegetable oil.
2. Grind tomatoes (3 kg) in a blender or in a meat grinder.
3. Pour the resulting tomato into a saucepan and bring to a boil over medium heat, adding sugar (200 g) and salt (2 tbsp.).
4. Pour buckwheat (500 g) into the tomato mass and transfer the fried vegetables.
5. Simmer the porridge over low heat until all the liquid has evaporated, and the groats become crumbly.
6. At the very end of cooking, add 100 g of table vinegar (6%).
7. Put the prepared porridge into sterilized jars and roll it with a can opener. You can store such a blank all year round in a dark and cool place. Before serving, it is recommended to warm the dish. When hot, porridge is especially tasty.