Buckwheat is a popular cereal crop that appeared in Russia in the 7th century. It is rich in vegetable protein and many valuable vitamins, which makes it especially popular among adherents of a healthy diet. In today's material, we will figure out how to choose this cereal and what to cook from it.
Species and varieties
On the shelves of modern stores, such a wide range of this product is presented that an ignorant housewife can easily make the wrong choice. To avoid annoying mistakes, you need to find out what happens buckwheat.
The core is the largest variety produced from whole grain by freeing it from the husk. It can be green or fried and is divided into grade I, II and III. From it crumbly porridge turns out.
Prodel is a cheaper variety of cereals obtained from crushed grain. It contains less vitamins and fiber and is used for cooking viscous cereals.
In addition to the core and sold, you can find the so-called Smolensk grains and buckwheat flakes. These varieties do not require prolonged heat treatment and serve as an excellent basis for the preparation of viscous cereals.
Selection recommendations
Back in 1974, a technological law was developed that regulates the quality of buckwheat. GOST of that time is still valid and most manufacturers adhere to it. Therefore, when choosing a product, you need to look whether such information is indicated on the package.
An important criterion for assessing the quality of a product is the country of origin. Imported cereals grown in China have a rich brown tint and high humidity. It is stored not as long as the domestic counterpart, and inferior to it in quality.
In our stores, packaged buckwheat is mainly represented. And factory packaging often does not adequately evaluate its contents. Therefore, having brought the purchased goods home, you must immediately print it and check whether it has mold and a musty smell. If you find that a spoiled product is hidden behind a beautiful wrapper, you have every right to return it to the seller. The wholesale price of buckwheat for 1 kg starts from 45-50 rubles. Having figured out how to choose cereals, you can begin to consider recipes for dishes that can be prepared from it.
Porridge with vegetables
This unusual and very tasty dish at the same time can be a full dinner, and a great side dish for meat or poultry. It is cooked in the oven, due to which almost all useful vitamins and minerals are stored in it. To feed them your family, you will need:
- 200 g of buckwheat groats-kernel.
- 500 ml of filtered water.
- 100 g of sweet pepper.
- 50 g of carrots.
- 50 g of onions.
- Salt, spices and vegetable oil.
First of all, you need to do vegetables. They are cleaned, rinsed and crushed, and then passaged in a small amount of vegetable oil and transferred to a refractory dish. Pre-sorted and washed cereals are sent there. All this is salted, seasoned, filled with water, covered with foil and cooked at 180-200 0 C within 45-50 minutes.
Milk porridge
Those who have a large family will probably find the recipe below considered useful. From buckwheat it turns out a very tasty, and most importantly, healthy milk porridge, which will be an excellent breakfast for adults and small eaters. To serve it for a morning meal, you will need:
- 2 cups of filtered water.
- 1 cup buckwheat.
- 200 ml of milk.
- Salt and sugar (to taste).
Sorted and washed cereals are poured into a suitable container, poured with salted water and sent to the microwave for seven minutes. After the specified time, the finished porridge is sweetened and supplemented with boiled milk.
Fritters
Buckwheat core can be not only the basis for making cereals, but also the secret component of lush sweet pancakes. To treat your loved ones with unusual pancakes you will need:
- 1 cup baking flour.
- 2 cups of loose buckwheat porridge.
- ½ cup milk.
- 2 eggs.
- 1 apple
- 1 tsp baking powder.
- 1 tbsp. l honey.
- Salt and vegetable oil.
To begin with, salted eggs are beaten with honey and milk. Baking powder, sifted flour, mashed porridge and crushed apple are gradually introduced into the resulting mass. All this is thoroughly mixed and fried in portions in a hot lean oil.
Porridge with meat and vegetables
This delicious and nutritious dish harmoniously fits into the daily menu. It is a successful combination of meat, cereals and vegetables, which means that lovers of simple homemade food will surely like it. To prepare it specifically for lunch or dinner, you will need:
- 3 cloves of garlic.
- 1 carrot.
- 1 onion.
- 1 cup buckwheat.
- 500 g of any lean meat.
- Salt, water, vegetable oil and spices.
Pre-washed and dried meat is cut into not too small pieces and fried in heated oil. When it is browned, it is supplemented with carrots, onions and garlic. At the next stage, meat and vegetables are poured with a small amount of filtered water and stewed over a minimum heat. Fifteen minutes before the end of the heat treatment, washed buckwheat, salt and seasonings are poured into a common vessel. All this is brought to full readiness, and then laid out on plates and served hot.
Cottage cheese casserole
This sweet dish will be a good breakfast for everyone who loves food cooked in the oven. To make such a casserole yourself you will need:
- 500 g of cottage cheese.
- 200 g sour cream.
- 1 cup buckwheat.
- 2 apples.
- 1 egg
- Raisins, sugar, butter and water.
Enumerated and washed cereals are poured into salted boiling water and boiled until tender. The resulting crumbly porridge is cooled and supplemented with cottage cheese, sour cream, sugar, steamed raisins, chopped apples and beaten egg. All this is mixed, transferred to a greased form and baked at a moderate temperature for a quarter of an hour.
Buckwheat soup
The core gives the first dishes not only a special taste, but also additional nutritional value. To cook a rich and easily digestible lunch for yourself and your family, you will need:
- 500 g of chicken.
- 3 potatoes.
- 1 carrot.
- 1 onion.
- 1 cup buckwheat.
- Salt, water, herbs and spices.
First you need to do chicken. It is washed and boiled in salted boiling water. After some time, the resulting broth is supplemented with potato slices, sautéed vegetables and roasted cereals. All this is seasoned, brought to readiness and sprinkled with chopped herbs.