This useful product arrived on the territory of the post-Soviet space from Manchuria, and not by the shortest route: immediately the Turks chose it, then the Arabs, and with them the nucleus migrated to Italy, from where the ubiquitous merchants and travelers brought it to us, calling it “Greek groats” . Almost immediately, buckwheat came to everyone's taste, although it was not immediately available to the poor. This article gives some interesting recipes for buckwheat porridge with vegetables. A photo of the cooking steps will tell inexperienced novice chefs what the dish should look like.
Which buckwheat is better to choose?
If you study the recipes of buckwheat porridge with vegetables, you can identify some difference: some cooks suggest using grilled on a dry frying pan, while others say that not fried a hundred times tastier. How to decide?
In fact, everything is simple: fried cereals (the one that is darker in color) during the calcination process has already lost some of the nutrients, which means that in the process of subsequent cooking it will lose even more, although it will be really more aromatic in taste and more crumbly in consistency. Light buckwheat (not fried), of course, will lose less vitamins, since the cooking process will be the first for it.
Porridge with meat and vegetables
The traditional buckwheat porridge recipe with meat and vegetables is not difficult, even a novice hostess can cook this dish. The list of required products is standard:
- one glass of buckwheat;
- 500 grams of chicken (you can use lean pork);
- carrots, onions and small bell peppers - 1 each;
- three tablespoons of vegetable oil;
- 2 bay leaves + salt to taste, as well as chopped black pepper.
Preparation: Stage One
It is very convenient to cook buckwheat porridge with vegetables in a slow cooker according to this recipe, which will significantly reduce cooking time, but will increase the palatability of a dish by 30%, since in this appliance the thermal effect on the products inside is evenly distributed, which cannot be said about a conventional pan.
So, for starters, you should warm the oil in the multicooker bowl by turning on the “Baking” or “Frying” mode (depending on the model of the machine itself). Next, send chopped onions there, bring to softness, add carrots, grated and sweet pepper, sliced ​​into thin strips. After the vegetables are soft, add meat to them, cut into small pieces. Fry for another ten minutes.
Final touch
Next, following the recipe for buckwheat porridge with vegetables, add spices, pour the washed cereal and mix lightly using a wooden spoon. Pour 2.5 cups of water, close the lid and switch the mode to “Porridge” or “Buckwheat”, again following the instructions for the multicooker. Further preparation of the dish is no longer dependent on the cook, everything will be done by a smart device that will notify you of the completion of the process when the time set on the timer ends (40 minutes).
For vegetarians
In order to make the dish more nutritious, without resorting to the use of meat, vegans began to add other products in the process of preparation to the usual ingredients: mushrooms, various melons, sometimes even legumes. This recipe (with photo) of buckwheat porridge with vegetables will step by step explain how you can cook simple buckwheat deliciously and quickly.
- Peel one carrot and cut into small cubes, it is better not to use the grater.
- Chop the onion (one piece) into thin half rings and do the same with one large bell pepper, preferably red.
- Cut two or three fleshy tomatoes into small cubes; if desired, you can remove the peel by lowering the tomatoes in boiling water for a minute.
- Rinse five small inflorescences of broccoli and cauliflower under running water, you can still use Brussels sprouts.
- In a deep pan with a thick bottom or stewpan, heat four tablespoons of vegetable oil, put onion there and sauté until soft, then add carrots and pepper, simmer for another three minutes and pour in cabbage inflorescences. Also, if desired, you can add a little eggplant or zucchini, sliced ​​in halves of the mug.
Stew vegetables for no more than five minutes, then pour buckwheat, pour 2.5 cups of boiling water and mix the contents of the dishes. Add salt and spices to taste and continue to simmer over medium heat for ten minutes, and then turn off the stove. Cover the dishes with porridge with a double folded towel and let it rub for half an hour. This simple way makes it possible for porridge to become friable, and for vegetables - to maintain a maximum of useful vitamins, which are destroyed by prolonged heat treatment over high heat. Before serving, gently mix the porridge again, put in a serving plate and garnish with finely chopped parsley or dill.
Beetroot: Dietary Recipe
There are many recipes for buckwheat porridge with vegetables, but this one stands out against their background in that it contains red beets, which is quite unusual for porridge.
The number of products is based on one glass of kernel cereal:
- 1 small red beet root;
- onion, carrot, large-sized tomato with fleshy pulp and sweet bell pepper - 1 each;
- 4 tbsp. l vegetable oil;
- half a teaspoon of coriander and black pepper;
- a pinch of dried oregano;
- salt to taste + fresh dill to serve the finished dish.
Step cooking
Step 1. To prepare buckwheat porridge with vegetables according to this recipe, first chop the onion, fry it in butter until soft, then add grated carrot, sliced ​​bell peppers into thin strips and simmer the vegetables for another three minutes. At the same time, it is more convenient to cook this dish in a saucepan or in a large frying pan with thick walls, so that later you do not shift the vegetables into the pan.
Step 2. Next, grate the beets on a coarse grater, rinse with water and send to other vegetables. Stir the mixture, simmer for three to four minutes, and then send the tomato, cut into small cubes, and spices there.
Step 3. After another three minutes, pour the washed nucleus, pour two glasses of boiling water (you can slightly more if you want a more juicy dish) and let it boil. Make the fire minimal and turn off the stove after twenty minutes. An incredibly healthy dish with a delicate sweet touch is ready to eat.
Potted rustic
You can also cook buckwheat porridge with vegetables in a pot, in the oven, for a family dinner this is a great idea. What needs to be prepared for this?
- Two hundred grams of buckwheat, small inflorescences of cauliflower or broccoli, as well as soft cheese (Adyghe, unsalted feta cheese, tofu).
- One medium-sized carrot.
- 1/2 tsp. asafoetida (Indian spice), turmeric and zira, as well as black pepper in the same amount.
- A few tablespoons of butter or vegetable oil.
Cut the vegetables into small pieces and fry in a pan until a slight blush, add cumin, pepper and hold for another minute over high heat, and then reduce it by half. Cut the cheese into medium-sized pieces, add to the vegetables and cook for two to three minutes, not forgetting to put all the remaining spices. In washed pots, put washed buckwheat (raw) and vegetables with cheese, it is advisable to make at least three layers, and the top is vegetables. In this case, it is necessary to fill the pots by two-thirds, so that there is room for swelling of the nucleus. Pour boiling water to the top, cover with lids and place in an oven with a temperature regime of 180-190 degrees. In half an hour buckwheat will be ready. They serve such a dish right in the pots, putting a small spoonful of butter on top of the porridge.
A few tips from the chefs
To cook buckwheat porridge with vegetables according to the recipes above, professional chefs recommend experimenting with a combination of different vegetables to determine their taste preferences.
Famous chefs advise you to always sort out cereals before starting cooking, even if you trust the manufacturer, because different things happen, and eating porridge with pieces of pebbles or strings is not very pleasant. For the same reason, it is recommended to rinse the cereal in two to three waters in order to remove fine litter and dust.
It is advisable to salt the buckwheat at the end of cooking, then the porridge becomes more tender, but not smeared, but preserves the integral structure of the nucleoli.
So that the vegetables are not digested, they should be cut into relatively equal pieces (with the exception of onions, it cooks very quickly). At the same time, it is advisable not to crush them unnecessarily, because the appearance of the dish also plays an important role in serving. Bright pieces of vegetables will further stimulate the digestion process and the desire to taste the dish, this is especially true for children who rarely like to eat porridge with vegetables.