Buckwheat porridge is beloved and revered, probably by all. As a side dish, it goes with anything: any meat, fish, poultry. In fasting, porridge is tasty with vegetables and great for supporting strength in the body, which is devoid of the supply of nutritious meat products. However, few people know that buckwheat cooked in the oven is the right and most delicious. That it turns out the most crumbly and airy. Moreover, with this cooking method, the loss of useful qualities of cereals is minimal.
How to cook buckwheat in the oven: recipe with photo
Good cereals packaged in bags and sold in a supermarket should theoretically be ready for immediate cooking. However, it is better not to trust mechanical processing - negligence invariably leads to depressing results. So that buckwheat in the oven is definitely a success, a measured amount of cereal is examined for the presence of black kernels - they are bitter and make the porridge musty, so they must be carefully selected and discarded. Next, buckwheat must be washed: even in a sealed bag, dust unnecessarily in the dish will certainly accumulate. After the croup is filtered and slightly dried. In a small saucepan, it is poured with a double volume of water, covered with a lid and placed in an oven heated to 170 Celsius. It languishes longer than it cooks, so be patient. Shortly before readiness, it is removed, salted, flavored with a piece of oil and sent briefly back to the oven.
Nice addition
Only porridge is no one agrees. So while buckwheat in the oven comes to readiness, you can do the meat component of lunch. For example, minced meat. He folds into a bag and fights off a bit. At the same time, excess air leaves it, and the structure becomes more tender. In a deep frying pan, butter is melted (or vegetable oil is heated), minced meat is laid out in it and carefully mixed to fry evenly throughout the whole volume. When it acquires a whitish hue, a carrot straw is poured to it. In total, the products are stewed for about five minutes. Then follows the addition of onion cubes. All together, fried until the last component is transparent, with salting and seasoning. You can also add a little chopped garlic for flavor at the end. When buckwheat in the oven is almost ready, minced meat with vegetables is laid for it, and then everything is cooked together.
Pots - to the point!
With their help, you can immediately cook a full-fledged dish without tearing between the two components. This buckwheat recipe in the oven includes other components, so it will be implemented in a slightly different way. The cereal itself (glass) is prepared as described above: it is sorted, washed, roasted. But you need to pay attention to the rest of the ingredients.
- Grams of two hundred peeled pumpkin pulp are medium-sized and fried in vegetable oil until half-cooked.
- Chicken fillet of the same weight is freed from the skin and fat, cut into approximately the same pieces and rouge after a pumpkin.
- The pots are filled: croup is poured down, meat is put on it, pumpkin is placed on the very top.
- There is so much water that it covers the layers, but does not reach the top. Salt, pepper, spices are added at the same stage.
The pots are closed, placed in a cold oven, which gradually heats up to 180 degrees. The baking will last about 40-50 minutes, depending on what size of capacity you have. Shortly before reaching each piece of oil is placed.
Sleeve dish
Buckwheat in the oven is also prepared using a baking sleeve. Properly prepared, the cereal itself is poured into it in the company of fried onions and carrots (cut better into cubes) and raw mushrooms, also crumbled, only not too finely. In two glasses of hot water, salt is dissolved at the discretion of the cook, and the liquid is poured into the rest of the ingredients. The neck is tied. Packed in this way buckwheat in the oven in the sleeve will spend about half an hour, after which the loose and fragrant porridge is served on the table. As a lean dish, it's completely perfect!
Delicious casserole
If for some reason you still have uneaten buckwheat porridge, do not rush to throw it away. Fry in chopped butter the chopped onion half, then add the chopped mushrooms with three cloves of garlic, simmer for five or seven minutes. Buckwheat a little in the microwave and remember with a fork, gently mix with mushrooms and feta cheese. In order for the casserole to subsequently better hold its shape, beat a couple of eggs into it. Seasonings are put at your choice, but it is better to take something not very bright, for example, Provence herbs. The top can be decorated with champignon plates. Forty minutes in the oven - and buckwheat porridge turns into a great casserole.