Perhaps no one will argue with the fact that buckwheat is one of the most useful for nutrition. It is rich in iron, potassium, magnesium and phosphorus, contains B and PP vitamins and, perhaps most importantly, carbohydrates, which are not deposited on the waist in the form of fat deposits. So, whatever one may say, but buckwheat porridge remains an indispensable dish in the diet of any person.
This cereal is most often used as a side dish for meat dishes.
A glass of buckwheat is washed, transferred to a pan and poured with water. Five minutes after the water began to boil, the pan is removed from the heat and the whole broth is drained. I pour the cereal again so that the water level is 1 cm above the buckwheat. Bring to a boil, salt, turn off the heat and leave the buckwheat to swell. After 30 minutes, you can serve the croup to the table. Buckwheat thus prepared is crumbly and retains a maximum of beneficial properties.
Buckwheat can be served not only as a side dish, but also as an independent dish for breakfast or dinner.
Buckwheat porridge is a traditional way of cooking:
Croup is sorted out, all garbage is removed from it and washed thoroughly under running water. Put the pan on the fire, add water to it at the rate of: 2 glasses of water per glass of buckwheat and bring it to a boil. Then buckwheat is poured, the fire is reduced to a minimum, cover the pan with a lid and leave porridge for forty minutes. Then the fire is turned off and the porridge is allowed to infuse for another 20 minutes.
Buckwheat porridge with proper preparation is no less tasty than porridge in water.
For its preparation you will need: half a liter of milk, a glass of buckwheat, a piece of butter weighing 30 grams, salt and sugar. Croup is sorted and washed, milk is brought to a boil. When it begins to rise, the fire is reduced to a minimum. The cereal is transferred to milk, a couple of tablespoons of sugar and 1/3 teaspoon of salt are added, mixed, covered with a lid and left to cook over low heat. After 45 minutes, the porridge is turned off, oil is added to it and left to reach for another quarter of an hour.
Now many people prefer to cook in double boiler and slow cooker. And no wonder - when the set cooking time has elapsed, the equipment will turn itself off. Buckwheat porridge in a double boiler never boils, it turns friable and fragrant. To make the porridge tastier, you can add mushrooms to it.
For cooking you will need: a glass of cereal and 8 large fresh champignons, butter. The washed and peeled mushrooms are cut into small cubes, put in a double boiler and cooked for about 10 minutes. Then, the washed and peeled cereals are put into the bowl of the double boiler, the prepared mushrooms are poured into a glass of boiling water and steamed for an hour, after which a piece of butter is added. .
Those who do not like ordinary buckwheat porridge will surely like buckwheat with vegetables and mushrooms.
To prepare it you will need: a glass of cereal, carrots, onions, 100 gr. champignons and butter. Peel and chop the carrots on a fine grater, cut the mushrooms into cubes, and peeled onions finely chopped. Mushrooms and vegetables are transferred to a pan, add a small piece of butter and fry them for 10 minutes. Litter and pebbles are removed from the cereal, washed under running water, pour 2 cups of boiling water and boil for 30 minutes. The prepared cereal is transferred to a frying pan, a little more butter is added and fried for 10 minutes along with vegetables.
Buckwheat porridge with meat is very tasty .
For preparation you will need: a glass of buckwheat, onion, 200g. pork tenderloin, carrots. The meat is cut into small cubes and boiled in salted water for about 20 minutes. At this time, finely chopped onions and carrots are grated on a fine grater. When the vegetables are browned, transfer them to the meat broth. Washed and peeled buckwheat is poured there. Cover the porridge and leave to simmer over low heat for about half an hour. 5 minutes before readiness put a few peas of black pepper.