Buckwheat in a slow cooker: a recipe for cooking

Buckwheat porridge is the most valuable. It has so many vitamins, macro- and microelements that it can replace other food products. The famous diet of the same name is based on this. We will not list all the advantages of this “queen” of cereals, since a separate article will be needed. Better talk about how buckwheat is prepared. In a slow cooker, the recipe for which we will consider further, it turns out to be satisfying and healthy. And most importantly - the one you always wanted: friable, beautiful, nucleolus to nucleolus. It doesn’t come out on the stove no matter how hard you try.

Appetizing buckwheat in a slow cooker: recipe with chicken breast

Ingredients Required:

- buckwheat groats - 200 g (1 multi-glass);

- chicken fillet - 200 g;

- carrot - 2 pcs.;

- bow;

- seasonings, salt - to taste.

Cooking process:

1. Rinse the fillet, cut into cubes. Pour the sunflower oil into the multi-cup and put the meat there. Turn on the “Baking” mode and fry for 15 minutes.
2. Cut the onion into half rings, carrot into slices. Send them to the chicken and then another 10 minutes.
3. Rinse buckwheat, sort out so that there are no spoiled nucleoli. Pour it into a cup with vegetables and meat, pour 2 multi-glasses of hot water, cook in the "Buckwheat" or "Groats" mode.

Buckwheat in a slow cooker: classic recipe with butter

Ingredients Required:

- 1 cup (200 g) of buckwheat;

- 2 (400 g) glasses of water;

- oil drain. - 30 g;

- salt, seasonings - optional.

Cooking process

Rinse groats under running water, removing unsuitable nucleoli. Pour into a cup, pour cold water, set the mode "Buckwheat" or "Groats". A characteristic signal will notify about the readiness of porridge. You will need to add oil to it.

Buckwheat meat in the Redmond 4502 crock-pot

Components required:

- buckwheat (groats) - 200 g (1 multi-glass);

- meat (beef, pork) - 300-400 g;

- onions, carrots;

- salt, meat spices - to taste.

Preparation: buckwheat in a slow cooker, recipe with meat

1. Rinse the meat, separate from the cores and the film, rinse again.
2. Cut into small cubes, like a goulash.
3. Pour a little oil into the multvarka bowl, put the meat and cook in the “Baking” mode (set the timer for 25 minutes).
4. Take care of vegetables at this time. Grate the carrots and chop the onion finely. Send the vegetables to the meat 5 minutes before the beep, mix and then darken for 10 minutes.
5. For this recipe, it is advisable to soak buckwheat 2 hours before cooking in cold water. Now rinse it, remove the black grains, fall asleep to the meat and
   
   vegetables. Add salt, spices, mix everything thoroughly and cook in the buckwheat mode.

Buckwheat porridge in a slow cooker: recipe with mushrooms

Required Components:

- buckwheat (groats) - 1 multi-glass (200 g);

- champignons - 200 g;

- carrots, onions - 1 pc.;

- salt, seasonings - optional.

Cooking process

1. Croup can be soaked (as in the previous recipe), rinse, sort from black nucleoli.
2. Rinse mushrooms, peel, cut.
3. Peel the carrots and onions. Onions - in checkers, carrots - in circles.
4. Send onions, carrots to the multicooker, then mushrooms. Fry in “Baking” mode for 20 minutes.
5. Pour cereal with mushrooms and vegetables, fill in with 2 cups of water, salt, add spices if desired. Mix all the ingredients, set the Buckwheat mode and cook until a beep sounds.