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A porridge loved by nutritionists, a traditional side dish familiar from childhood - buckwheat, buckwheat, buckwheat. The mountainous regions of India and Nepal are considered the birthplace of this unique culture.

Buckwheat is a record holder for the content of vitamins and minerals, but it is important to take into account the rules for preparing the product to preserve useful elements.

Buckwheat is sold in the form of whole kernels - kernels, chopped - prodel, in the form of smoothed grains peeled from the shell - Smolenskaya, green buckwheat - unroasted raw grains - is gaining popularity.

You can prepare healthy and tasty dishes from each type of buckwheat.

Useful properties of cereals

• improves the functioning of the cardiovascular system, normalizes cholesterol levels, vascular elasticity;
• removes excess fluid, relieves swelling, restores the functions of the excretory system;
• green buckwheat is a natural antioxidant, removes toxins, free radicals, recommended for radiation sickness;
• helps restore the body’s reproductive abilities; the presence of folic acid is crucial in the first trimester of pregnancy for the normal course of gestation, as well as fetal development;
• has a general strengthening, immunomodulatory effect;
• reduces weight, stimulates metabolic processes;
• restores energy potential after severe, protracted illnesses.

Energy value - 100 g of dry buckwheat contains 310 kcal; during cooking, the calorie content decreases, and in 100 g of finished porridge it is already 110 kcal. It is recommended to consume it 2-3 times a week for breakfast or lunch; before 15:00, all useful elements are absorbed, and carbohydrates do not have time to turn into fat deposits.

Dishes made from buckwheat (preference for green) are recommended for people with infectious diseases, pathologies of the heart, blood vessels, diabetes mellitus, problems with the kidneys, liver, and obesity. The absence of gluten allows it to be included in the gluten-free diet menu. Buckwheat also has a positive effect on the nervous system, improves cognitive abilities, and increases resistance to stress.

Compound

The only contraindication can be excessive consumption, which should be limited to 2 times a week for pregnant women and patients with diseases of the digestive tract. A balanced diet also excludes a mono-diet, the basis of which is cereal.

How to cook buckwheat correctly

Buckwheat dishes will turn out tasty and nutritious if you follow the cooking technology. Preserving the healing qualities of cereals is not difficult; you need to know some cooking features.

How to cook buckwheat:

1. To prepare 1 serving you will need 1/3 cup of cereal; you need to select particles of plant debris from the kernels.
2. Rinse the cereal thoroughly under running water 2-3 times, it is important that the water is clear and free of impurities.
3. Place the kernels in a thick-bottomed saucepan and add 2/3 cups of water. If 100 gr. measured using scales, the liquid will need 2 times more.
4. As soon as the water boils, remove the resulting foam with a slotted spoon, add salt, cook over medium heat under a closed lid for another 12-20 minutes, on average the whole process takes no more than 25 minutes.
5. Buckwheat in bags does not need to be sorted and washed, pour 1.5 liters of water into the pan, wait for it to boil, add salt, lower the bag, cook for 18-20 minutes, then place in a colander; as soon as the excess liquid has drained, you can cut the bag and enjoy the excellent taste.
6. Store the finished dish in the refrigerator for no more than 3 days, at a temperature of 2°C - 4°C, in a tightly sealed container; if the porridge is cooked in milk and other ingredients are added - honey, butter, meat, herbs - the period is reduced to a day.

How long to cook buckwheat for garnish

Preparing a salad base or side dish is very simple. To ensure that the cereal remains crumbly and retains vitamins and minerals, you need to follow the step-by-step instructions.

How to quickly cook buckwheat

A simple recipe for buckwheat porridge

A distinctive feature of the porridge is its looser consistency. It goes well with mushrooms, meat, milk, and is suitable for dietary nutrition, as well as for the treatment and prevention of anemia.

• after the cereal is washed and dried, pour it with milk or water, the proportions are the same as in the classic recipe; if you want to make it more viscous, you need to add another 50 ml of water;
• As soon as the liquid boils, remove the foam with a slotted spoon, reduce the heat to low and cook with the lid closed;
• After 20 minutes, check readiness: when completely evaporated, the porridge should slightly stick to the bottom;
• if there is still liquid left, you need to turn off the stove, cover with a lid and wait another 15 minutes until the kernels absorb moisture and reveal all their taste;
• Add butter and chopped herbs to the prepared porridge.

Watch the video on how to prepare the very popular dish “Buckwheat in the Merchant’s Style”

Popular options for cooking buckwheat

There are many ways to prepare a traditional dish. The variety of recipes allows you to create a culinary masterpiece, preserving all the beneficial qualities of the plant product.

On the water

Proportions: 1 part cereal to 2 parts cold water, adding a pinch of salt, cook under a closed lid for up to 20 minutes, you can season with oil, honey, dried fruits;

With milk

There are 2 ways to cook with milk. In the first case, the dish is cooked over low heat for half an hour, in the second, the porridge is cooked in water for the first 20 minutes, and boiling milk is added 10 minutes before turning off.

After cooking, you can shade the taste with both sugar and salt.

Diet porridge

Does not require cooking, cooking begins in the evening, after clearing of debris and rinsing under running water, the cereal is poured with hot liquid in standard proportions, covered with a lid, wrapped in a towel, and by morning the porridge is ready;

To prepare crumbly buckwheat, after the water boils, add the cereal to the pan, reduce the heat and cook for 10-15 minutes without opening the lid, then remove from the stove and wrap it in a towel, after 40 minutes the crumbly porridge is ready;

Liquid buckwheat porridge

The basis of baby food is liquid buckwheat porridge . To prepare it for 20 gr. purified, washed, dried cereal will require half a glass of water, the same amount of milk, 5 grams. butter, sugar to taste - but not more than 10 grams.

Pour water over the cereal, cook over low heat for half an hour, when evaporating, add liquid to the desired volume, add hot milk, cook for another 15 minutes, remove from heat, add butter and sweeten.

Porridge for babies

Pure premium grains need to be ground in a coffee grinder into flour, 1 teaspoon requires 100 ml of water, pour the resulting buckwheat powder with liquid, cook over low heat for 10 minutes, stirring constantly.

A six-month-old baby can be cooked with milk, the proportions are 1 tsp. buckwheat flour, 50 ml low-fat milk, 50 ml water; closer to a year, gradually add a pinch of sugar, 5 ml of baby milk cream.

How to cook buckwheat

Today you can use new ways to prepare your favorite porridge, preserving all the valuable elements in it.

In a saucepan

The pan should be selected with a sufficiently thick bottom; the lid should be closed during cooking, this allows you to reduce the cooking time and avoid burning, cooking time is 15-20 minutes;

In the microwave

Pour the cereal into a special bowl, add water, observing classic proportions, cover with a lid and put in the microwave. Set the mode to boiling, after the beep, stir, cover and cook for 4 minutes.

Repeat the process again - open, stir, close and cook for 4 minutes, check for the absence of water and the opening of the kernel, if liquid remains at the bottom, send for an additional 2 minutes, add salt, add oil;

In a steamer

100 gr. pour the cereals into a container for rice, 120 ml of water is required, set it on the lower level of the steamer, turn on the timer for 40 minutes, after the beep, take out the finished dish;

In a slow cooker

It is prepared very simply, for 1 cup of cereal, take 2 cups of water, fill the multicooker pan, add salt, select the “Porridge” mode, wait for the sound signal that the porridge is ready.

Cooking features

For each dish there are subtleties of preparation:

1. For side dishes, medium-density grains are allowed; cooking time should not exceed 20 minutes.
2. For salads, it is preferable to pour boiling water over the kernels and cook for no more than 7-10 minutes.
3. For cutlets, buckwheat, casseroles, the cereal is steamed for half an hour, then combined with other ingredients and heat-treated.

To obtain the desired result, it is worth considering the subtleties of preparing cereals:

• for crumbly porridge you will need a cauldron with a thick bottom, as well as the correct ratio: 1 part cereal, 2 parts water or milk;
• to speed up the cooking process, it is better to pour the cereal with boiling liquid rather than cold;
• Green buckwheat cooks faster than brown buckwheat; after boiling, 10-15 minutes are enough until the dish is ready.

Typical cooking mistakes

Overcooked, burnt porridge can result if you do not take into account the following features:

• The choice of the right cookware is important - a cast iron or glass pan with a thick bottom; it is not recommended to cook in an enamel one;
• It is better to add oil to an already prepared dish;
• after boiling, be sure to remove the foam, otherwise it will settle as a brown coating on the cereal;
• if the water ratio, as well as the time, is exceeded - more than half an hour, the porridge will stick together, boil over, and the calorie content will also increase to 150 kcal per 100 grams;
• Pre-frying the cereal in a hot frying pan will help make it crumbly and improve its taste.

Healthy, delicious buckwheat dishes will decorate the table, providing the body with additional valuable vitamins and minerals.

1. First of all, before cooking, sort through the required amount of delicious buckwheat for the presence of stones and debris. You will immediately notice small stones - they are usually much darker than the rest of the buckwheat kernels and feel hard to the touch. If you are lazy and do not check the buckwheat porridge for such defects before cooking, then they may even chip a piece of your tooth while eating, but no one is immune from this and will not be happy. Therefore, we go through it carefully.
2. Stage number 2 will be the elimination of empty kernels. The fact is that in buckwheat porridge, in any case, there are empty kernels and they can be identified by placing the cereal in water - they immediately float to the surface and are easily collected with a regular slotted spoon or spoon. In addition, in wet buckwheat porridge you will see residual small husks - individual pieces of the dark, almost black shell of the kernel. There’s not much of it, but it’s also better to remove it, since we’re doing everything right.
3. And, in the end, rinse the buckwheat thoroughly before boiling until the water becomes clear.

How to cook buckwheat: how long?

It depends on how you cook buckwheat porridge and how long it needs to be kept in boiling liquid.

1. If you adhere to the classic recipe for cooking buckwheat on the stove, maintaining the proportions, under a closed lid, 20 minutes of time at medium power is enough.
2. If you cook buckwheat according to a recipe in a slow cooker, the standard “Buckwheat” program and up to 1 hour of time is enough.
3. When steamed, buckwheat turns out especially crumbly and airy. After pre-roasted dry buckwheat grains, it will take up to 35 minutes to cook it in a steam bath.

Cooking crumbly buckwheat

Among the many recipes for buckwheat porridge, all are delicious when prepared correctly. If you treat buckwheat like cooking simple porridge, then as a result of cooking you will get something indistinct that bears little resemblance to crumbly, aromatic buckwheat that you just want to eat. Don’t forget – this is a process that has its own rules and deadlines.

Ingredients:

• buckwheat porridge – 1 glass;
• purified water – 2 glasses;
• butter – 1 tsp;
• salt to taste.

Cooking method:

1. We determine how much porridge we want to cook today, not by eye. Remember, we have strict liquid proportions. We measure buckwheat porridge with a measuring container for subsequent cooking. In addition, remember that the finished porridge will be twice as large, so do not overdo it with volumes.
2. We don’t neglect all the preparatory processes before we put the buckwheat on the stove. We sort out the grains and wash them thoroughly.
3. After you have sorted and washed the grains, let's start cooking. We will cook aromatic crumbly buckwheat porridge. To do this, heat the entire volume of cereal in a frying pan. Stir well and fry lightly so that the grains give a characteristic aroma, but at the same time do not burn - we control it.
4. Turn off the heat and add butter to the porridge. Mix everything thoroughly until the butter has completely melted and each grain is enveloped in butter. It is very important to take this stage responsibly - this is the guarantee that the porridge will not be dry. And it is important to do this with the heat turned off - the porridge should not be fried at this moment, otherwise the oil will be baked and the entire effect will be lost.
5. Fill the buckwheat with water and turn on the heat. It is important not to let new air in until our crumbly buckwheat is completely ready. This means we cook buckwheat in a container with a transparent lid - it’s convenient and practical. Check until the water boils and reduce the heat to medium - leave for 20 minutes and turn off.
6. When you open the lid, you will see that the buckwheat is already cooked and has become crumbly. Now add salt, spices or herbs to taste. Cover with a terry towel and set aside for another 15 - 20 minutes to allow the porridge to “cook”. Bon appetit!

Friable buckwheat porridge is very easy to prepare and the healthiest of all cereals. Loose buckwheat porridge can be served as a side dish or main dish. We bring to your attention recipes for making crumbly buckwheat porridge: with mushrooms (in a slow cooker), with chicken and vegetables.

Crumbled buckwheat porridge as a side dish

Tasty and very healthy crumbly buckwheat porridge is always appropriate on the table. This porridge is served both on its own and as a side dish. You can prepare delicious crumbly porridge in different ways, but one rule remains unchanged:

Loose porridge depends mainly on maintaining the correct proportions of water and cereal.

But what next to do with the delicious crumbly porridge to make a complete dinner? The prospect of eating only buckwheat for dinner or breakfast will not please everyone. Men, for example, prefer to eat porridge with meat.

There are many different recipes for preparing buckwheat porridge with meat. Buckwheat goes well with all types of meat: pork, beef, poultry.

You can cook buckwheat porridge immediately with meat or add meat before serving. Everyone chooses a recipe to their own taste, depending on your preferences.

Many people prefer to eat buckwheat porridge with sauce or gravy with fried pieces of meat. It's also very tasty. And if you cook buckwheat with meat and onions, it becomes a very tasty complete dish, thanks to the fact that it absorbs all the juices and aromas.

Buckwheat porridge goes well not only with meat. Tastyly cooked fish, especially sea fish, will make the dish light, satisfying and healthy. It is better to serve fish with porridge along with sauce or gravy so that the food is not dry.

The healthiest and easiest on the stomach is buckwheat porridge cooked with vegetables. The combination of vegetables can be very different. Most often these are onions, carrots, tomatoes, peppers.

A very tasty combination is obtained with mushrooms. Even such a simple dish as crumbly buckwheat porridge mixed with fried mushrooms and onions will be very tasty.

Buckwheat contains almost all the vitamins and microelements necessary for the human body. And meat, fish, vegetables will only make buckwheat porridge healthier, tastier and more satisfying.

To prepare crumbly buckwheat porridge for a side dish you will need:

• A glass of buckwheat;
• Two glasses of water;
• A piece of butter;
• Salt to taste.

Let's start cooking. We sort out the buckwheat, wash it and fry it in a frying pan. Then pour it into the cauldron, add water and salt. Place on the stove and bring to a boil. Cook for 2-3 minutes. Remove from the stove, add a piece of butter and put in the oven for about 1 hour.

Buckwheat porridge prepared according to this recipe turns out so aromatic, crumbly and incredibly beautiful in color. Of course, this is not the fastest recipe for making porridge, but it’s worth it... Delicious!

Eat buckwheat porridge and be healthy!

Crumbled buckwheat porridge: recipe for delicious buckwheat

It is difficult to argue about the benefits of buckwheat porridge, because it is a unique product that contains a large amount of substances necessary for the body. You can take care of your health in a tasty way; crumbly buckwheat porridge, the recipe for which is very simple, will help us with this.

As you know, the most delicious food comes when it is prepared from quality ingredients. To get delicious buckwheat porridge, carefully select the grains for preparing it.

It's good if you have already found a manufacturer that provides high-quality pure buckwheat. Then there will be less hassle with it and the porridge will turn out delicious.

But still, it’s better to start cooking by sorting out the buckwheat, removing debris from the cereal and rinsing it several times until the draining water becomes clean and transparent.

Buckwheat should be taken in half as much as water. Pour water into a thick-walled saucepan or cauldron and place on fire.

Bring the water to a boil and add buckwheat and salt. Wait for the water to boil again, reduce the heat and cover the pan with a lid. It is difficult to name the exact time for cooking buckwheat porridge; it must be cooked until the water has completely evaporated.

Add butter to the prepared buckwheat porridge, cover with a lid, wrap in a towel and let it brew for some more time, at least 15-20 minutes.

Now you can put it on plates and eat it, putting a small piece of butter on top.

To prepare aromatic buckwheat porridge, you can lightly fry it in a pan before boiling. But many experienced housewives refuse this action, arguing that the porridge then turns out a little harsh.

For flavor, you can add a bay leaf during cooking.

If you are preparing buckwheat without meat, it is better to cook it in low-fat meat broth. This will give it a pleasant mild taste.

Buckwheat porridge with mushrooms in a slow cooker: fast and tasty

You can prepare buckwheat porridge in different ways, but the easiest way is to cook it in a slow cooker. Buckwheat porridge with mushrooms in a slow cooker is easy and simple to prepare, and it turns out very tasty and satisfying.

The most delicate taste and pleasant aroma is present in buckwheat porridge cooked with porcini mushrooms. But you can also take other types of mushrooms. Buckwheat is also very tasty with champignons. Plus, they're easier to buy, no matter what time of year it is.

So, to prepare buckwheat porridge with mushrooms in a slow cooker we will need the following ingredients:

• 250 grams of mushrooms;
• 2 large onions;
• Olive or any other vegetable oil;
• 3 tablespoons sour cream;
• 2 cups buckwheat;
• Salt and pepper to taste.

Peel the onion and cut it into half rings. The mushrooms also need to be peeled, but we do not cut them into very large pieces. Pour vegetable oil into the multicooker bowl, add mushrooms and onions, turn on the “baking” or “frying” mode and fry for 15 minutes, preferably stirring.

You can fry mushrooms and onions in a frying pan, and put them in a slow cooker when they are ready.

We remove all debris and uncleaned grains from buckwheat, then rinse it thoroughly. Place clean buckwheat in the multicooker bowl, where fried onions and mushrooms are already waiting for it.

You need to take twice as much water as buckwheat. Mix the required amount of water with sour cream and pour into the multicooker bowl.

Don't forget to add salt and pepper to your taste. Now close the lid of the multicooker and turn on the “Buckwheat porridge” mode. As soon as the buckwheat porridge with mushrooms is ready, it can be served, garnished with herbs.

Bon appetit!

Buckwheat porridge with chicken: detailed recipe

Buckwheat porridge is healthy in itself, but to make it tastier and more filling, you can cook it with chicken fillet. Buckwheat porridge with chicken is an easy food for the gastrointestinal tract.

This porridge is a dietary product, especially if cooked in chicken broth. By eating buckwheat porridge with chicken, you can improve the functioning of your whole body.

Even inexperienced cooks can easily prepare buckwheat porridge with chicken. To prepare we will need:

• 1.5 cups buckwheat;
• 300 grams of chicken fillet;
• 1 large onion;
• 3 glasses of water;
• Vegetable oil;
• Butter;
• Salt pepper.

We start cooking with chicken fillet. Wash the fillet and cut into small pieces. Don't forget to salt and pepper it. Pour vegetable oil into a frying pan, heat it and fry the chopped chicken fillet in it until golden brown.

Cut the onion into small squares and add to the frying pan with the fillet and fry everything together for another 10-15 minutes, stirring constantly.

Now let's get to the buckwheat. We sort it out and rinse it several times with warm water. Then we need a cauldron or saucepan. Place fried onions and chicken fillet there, add washed buckwheat and water (hot if possible).

Salt and mix everything. We put it on the fire and wait until it boils, then we turn the heat down to the minimum level, cover with a lid and wait for it to cook.

Buckwheat usually takes a little more than 20 minutes to cook. When all the liquid has evaporated, the porridge will be ready.

Be sure to add butter to the finished porridge, so it will be even tastier. All that remains is to place the finished porridge on plates and cut the cucumber and tomato salad, seasoning with vegetable oil.

Bon appetit everyone!

Buckwheat porridge with vegetables: a healthy recipe

Buckwheat porridge with vegetables is a tasty, healthy and nutritious dish. This is a whole vitamin cocktail. Buckwheat contains a large amount of substances necessary for the human body, and in combination with vegetables it is simply an ideal food. Another significant plus is that buckwheat porridge with vegetables turns out very tasty.

Cooking buckwheat porridge with vegetables is not difficult. And you can eat such food even during fasting. So let's learn how to cook such a wonderful dish. We will need the following products:

• 1.5 cups buckwheat;
• 1 large onion;
• 1 large carrot;
• 1 large bell pepper;
• 1 large tomato;
• 1 small beet;
• 3 glasses of hot water;
• Vegetable oil;
• Salt, pepper to taste;
• Greenery.

Peel the onion and bell pepper. Dice tomatoes, onions, bell peppers.

Fry chopped vegetables in vegetable oil. Peel the carrots and grate them on a grater (preferably a coarse one). Add grated carrots to the rest of the vegetables in the pan.

We do the same actions with beets. Mix all the vegetables in a frying pan and fry a little. Next, transfer all the fried vegetables into a cauldron or pan (you can immediately fry them in a cauldron).

We sort out the buckwheat, wash it thoroughly and add it to the vegetables in the cauldron. You can also lightly fry it together with vegetables for a few minutes (2-3 minutes is enough).

Fill the buckwheat with hot water. As soon as it boils, cover the cauldron with a lid and cook over low heat for about 20 minutes. A few minutes before the buckwheat porridge is ready, salt it to taste.

At the same time, you can add greens if you wish. After a few minutes, buckwheat porridge with vegetables can be served.

Good luck preparing your buckwheat porridge, let it be special. Bon appetit!

In our country, porridge is usually called the “second bread” - it is both traditional and original, certainly tasty and aromatic, and is part of the daily diet of almost every person on the planet. Porridge can be prepared for breakfast, lunch or dinner, which is what our ancestors used, who turned most porridges not just into a food product, but also part of important rituals from birth to death.

Cooking buckwheat porridge correctly is not the most difficult art, if you strictly follow several recommendations and do not deviate from the exact proportions. There are two ways to create this dish - with water or with milk, and each of them is wonderfully tasty, although not similar to the other. Buckwheat, cooked in water, turns into a universal and quite ordinary porridge, although incredibly convenient - buckwheat remains crumbly, it can be made salty or sweet to taste, served with honey or jam, and also used as a side dish. buckwheat is prepared by those who like to eat nourishingly and nutritiously, and, in addition, such a dish has specific dairy aromas and tastes, so not everyone will like it.

If you want to know exactly how to cook correctly and tasty, you should remember a few simple rules. Firstly, this food loves exact proportions - for one part of the cereal you should take at least (but not more than) two parts of water. Secondly, for cooking you need to take a container that can be tightly closed with a lid. Thirdly, and this is the basic rule, tasty food must be cooked after boiling for 3-4 minutes over high heat, then with a gradual decrease in the intensity of the flame, to a minimum at the end of cooking. In addition, it should be remembered that this dish does not like it if it is stirred during cooking or even if the lid is simply removed, and also if oil is added ahead of time - it should be added to the pan only at the end of cooking, after removing the porridge from the heat.

If you follow these rules, preparing a wonderful buckwheat dish will only take about 15 minutes - if it takes more, the grains lose color and shape, and the taste ceases to be rich and bright. It’s great if the finished porridge is wrapped warmly for a quarter of an hour after cooking.

Still don't know, and quickly? Use a fairly simple recipe, which will require: water (900 ml.), cereal grains (450 g.), onions (2 pcs.). In addition, you should take care of mushrooms (100 gr.), eggs (2 pcs.) and vegetable oil (100 gr.). Buckwheat must be carefully sorted and filled with water. Grind dry porcini mushrooms, pour into cereal, add water and cook over high heat. When it boils, reduce the heat by half, then cook the porridge until it has a thick consistency for about 10 minutes. Next, you can reduce the flame to a minimum and cook until the water has completely evaporated - about 5-7 minutes. Before cooking buckwheat porridge, you should prepare the onion - peel, cut into thin strips and fry in oil, boil the eggs and chop them finely. All this mass should be put into the dish, but only after the buckwheat has been infused in a warm place for at least half an hour.

Another wonderful recipe - much simpler, therefore suitable for those housewives who do not like to spend a lot of time cooking, but dream of pampering their loved ones with something appetizing and aromatic. This is what you will need: milk (2 l.), cereal (900 g.) and butter (100 g.). Even before cooking buckwheat porridge according to this recipe, you should pour milk into an aluminum pan and put it in the oven to simmer. At the same time, you need to rinse the buckwheat and fry it in a frying pan that has been heated in advance. After this, put butter in a pot, pour in a little cereal, and place the fatty film skimmed from the milk on top of it. This needs to be repeated several times until the foam melts out of the milk, which will need to be alternated with cereal. Pour into the pot from above and place it in the oven over the lowest heat. When the grains have significantly increased in size and become soft, you can invite guests to the table.

Buckwheat is perhaps one of the main components of the Russian cuisine menu. Used for preparing dishes for breakfast, lunch and dinner, as well as in Russian pastries. Buckwheat porridge cooked in water can be an excellent side dish for any salad and type of meat. This product is not only tasty, but also healthy. Let's look at several ways to prepare this side dish.

Buckwheat porridge, steamed in the evening

The first method is the simplest, suitable for those housewives who need to gather their dear and beloved men for work and run away on their own. In this case, you need to save time as much as possible.

To do this, you do not need to cook the porridge, but simply pour boiling water over the buckwheat in the evening and leave it on the stove overnight. We keep the proportions as for cooking (1:2). Be sure to add salt and just stir.

Having covered the lid, you can additionally wrap the pan with a towel or a special cape for the kettle.

This way, the porridge will steam well, and the next morning it will be crumbly and very tasty, and preparing breakfast will take literally 5 minutes. You will only need to heat the porridge.

Recipe for buckwheat porridge cooked in water

We take cereal and water in a ratio of 1:2, put it on the fire, when it boils, you need to make the fire less. Don't forget to add salt.

It is very important to add salt while cooking because otherwise the salt will not dissolve and you will feel it on your teeth.

Note that you need to turn off the porridge shortly before it is completely ready, cover it with a lid and let it stand for a while. The porridge will be crumbly and will not burn.

Buckwheat porridge on water with onions and carrots

If you don’t want to make a banal side dish, then prepare porridge with carrots and onions. It's very simple and delicious.

To do this, take two small carrots and one medium onion.

Vegetables need to be peeled. Chop the onion, grate the carrots.

After this, heat the frying pan, pour sunflower oil or butter onto it, as desired. Vegetables need to be sautéed a little.

You need to determine readiness by looking at the onions, because grated carrots cook very quickly.

The onion should be golden in color. When the vegetables are ready, add the pre-cooked porridge to the pan.

If you don't have enough carrot juice, you can add boiled water.

Stir and let the porridge brew. Literally 5 minutes and delicious porridge with vegetables is ready.

Note that you can add sweet peppers, as well as herbs and mushrooms to this mixture. Everything is at your discretion.

Crumbly buckwheat porridge in a multicooker “Russian style”

Ingredients:

• buckwheat - multi-glass;
• butter - 10 g;
• salt - 1/4 tsp;
• water - 2 multi-glasses.

Preparation:

1. Pour one multi-glass of buckwheat into a deep bowl and rinse with cold running water until the liquid in the bowl becomes clear, in the process we clean the grains from husks, pebbles and other debris. After washing, the buckwheat must be thoroughly dried.

2. Pour dry cereal into the multicooker bowl and set the “Warming” mode. Heat the buckwheat with the lid open, stirring constantly until golden brown.

3. Add salt to taste and a tablespoon of butter to the fried cereal. Mix thoroughly (do not fry!) so that the cereal is completely saturated with oil.

4. Pour oiled buckwheat with two multi-cups of boiling water, set the “Porridge” mode, close the lid and leave until ready. It is important not to open the multicooker lid unless unnecessarily necessary - a stable cooking temperature is very important for buckwheat.

5. The porridge is ready! Serve hot with a piece of butter. Bon appetit!

Buckwheat porridge in the microwave

Ingredients:

• buckwheat;
• water;
• salt.

Preparation:

1. Clean one glass of buckwheat from husks and debris. Rinse several times with cold water.

2. Pour the washed cereal into a microwave-safe container. The container should have a capacity of at least two liters, since buckwheat significantly increases in volume when cooked.

3. Add some salt to the cereal to taste and pour two glasses of boiling water.

4. Cover the container with the cereal with a lid, put it in the oven and bring to a boil in the maximum cooking mode.

5. After boiling, remove the lid and turn the oven to medium heating mode. Cook for 8-10 minutes.

6. After the time has passed, stir the porridge, cover with a lid and let it rest in the microwave for 10-15 minutes at minimum heating power.

Serve hot, seasoned with butter or vegetable oil. Bon appetit!

Buckwheat porridge on water in an air fryer - step-by-step recipe with photos

Ingredients:

• buckwheat – 0.5 tbsp.;
• 1 glass of hot water;
• 1 tbsp. l. butter;
• greens for decoration;
• salt to taste.

Preparation:

1. First of all, you need to prepare the ingredients: sort out the buckwheat from foreign grains and husks, if any, rinse it very thoroughly under running water. To make it more flavorful, fry it in a cast iron frying pan if desired. Place in a ceramic pot; it will preserve all the beneficial substances found in buckwheat.

2. Add a glass of salted water to the buckwheat, cover the pot and place in the air fryer. Set the time to 20 minutes and the temperature to 260 degrees. In addition, you need to press the high speed ventilation button.

3. After the time has passed, place the finished porridge on a plate, preferably adding butter. And if desired, decorate with fresh herbs.

During fasting, buckwheat porridge is simply irreplaceable, so simply cook it in water, without adding oil.

That's all, the crumbly delicious buckwheat is ready, indeed, it turns out very tasty in a minimal amount of time and effort on the part of the hostess. If desired, the dish can be supplemented with a light salad or fresh cucumbers.

Tips for housewives:

— In an air fryer you can cook any porridge using the above technology; if you cook it at least once, you will immediately feel the difference, both in taste and in cooking technology. After all, it will not burn or boil away, it does not need to be stirred and is constantly near the stove.

— If you don’t have a pot, buckwheat porridge can be cooked either in a regular cast-iron pan or in a special glass container intended for baking.

— In addition to such delicious buckwheat, you can add a piece of chop or chicken; meat lovers will definitely appreciate it. You can make a delicious gravy and pour it over the dish.

— If desired, you can add not only salt to buckwheat, but also other seasonings, as well as garlic and bay leaf. In addition, the cereal can be made sweet and cooked with a little milk and sugar.

As you can see, in an air fryer, dishes are prepared much easier, they turn out very tasty and healthy, so you shouldn’t be afraid to experiment by adding new ingredients to the dish.