Buckwheat porridge is a dish familiar to everyone since childhood, which can rightfully be called the “queen of porridges”, since it is very tasty and nutritious. But does everyone know how to cook buckwheat correctly? Most will say that it is very simple and does not require much effort. And it is true, buckwheat porridge It’s easy to cook, but in order to make it as tasty and healthy as possible, you need to know certain rules. And then this dish will rightfully become one of the most favorite among all family members.

So, how to cook buckwheat correctly? It is necessary to strictly observe the water ratio, which should be 1 to 2 (one part buckwheat to two parts water). The cereal must first be sorted out, because foreign impurities are often found in it, and then rinsed thoroughly cold water. The pan should be tightly covered with a lid, because the porridge is cooked due to the steam generated inside. In general, answering the question of how to cook buckwheat correctly, it should be noted that some housewives stir buckwheat porridge during the cooking process, open the lid or add water - this is a mistake that leads to loss taste qualities! You can cook buckwheat in water or milk. Most often, the milk version is cooked for children, although many adults also love milk porridge. However, it is believed that in order to preserve useful substances, it is optimal to cook porridge in water.

In total, buckwheat should be cooked for 15-20 minutes, until the water has completely evaporated. Moreover, before the water boils, in the first few minutes the fire should be strong, after which it needs to be turned down and the porridge should be cooked over low heat. You should not overcook porridge on the stove - in this case, firstly, it loses nutrients and vitamins, and secondly, it becomes much less tasty. The widespread belief that buckwheat porridge needs to be cooked for a long time is wrong, because its roots go back to the time when this dish was prepared not on a modern stove (gas or electric), but in a Russian oven, so the cooking process was much longer .

After the porridge is cooked, you can put it in a warm place (for example, under a blanket). In this case, the porridge will “ripen” a little more without overheating on the stove, and besides, it can be kept hot until serving. Interestingly, buckwheat porridge can be either an independent dish (or side dish) or serve as a basis for preparing more complex dishes. culinary delights, for example, cutlets with buckwheat and casseroles. In such dishes, it is very good to use the porridge that has been sitting in the refrigerator for several days. It is known that buckwheat porridge is very useful for those who want to increase the level of hemoglobin in the body. However, few people know that a recently cooked dish is much better suited for these purposes. By the way, milk, with which this porridge is often consumed, promotes the absorption of beneficial substances from buckwheat, so freshly brewed porridge with milk is an excellent option for children and adults. At the same time, as already mentioned, it is better to initially cook buckwheat in water, and add milk to it before serving.

When talking about how to cook buckwheat correctly, one cannot fail to mention the cooking utensils. Best suited for making porridge metal pan(not enameled!) with thick walls, a convex bottom and a tight-fitting lid. Such cooking utensils help ensure that the porridge cooks evenly and swells.

Today, buckwheat porridge is perceived by most as a side dish for meat (and sometimes fish) dishes. However, the famous culinary writer in his book “Secrets of Good Kitchen” urges everyone to stop perceiving it as a side dish (in his opinion, salads are suitable as a side dish, but not porridge) and start eating it as a independent dish. And for this you will need refueling. What can serve as a refill? Butter, finely chopped eggs (pre-hard-boiled), onion and dried mushrooms. Despite the fact that this option is quite unusual, the result is a very tasty and unusual (how appropriate is the word “unusual” for buckwheat) dish, so it’s definitely worth a try!

Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people recovering strength and health after illness. It’s not for nothing that they call it the queen of all cereals; it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful microelements. Buckwheat is simply rich in rutin, which is a strong antioxidant, it strengthens capillaries, blood vessels, enhances the effect of other vitamins.

Buckwheat porridge - general principles and methods of preparation

Buckwheat is one of those rare products that, being very healthy, are also very tasty. Buckwheat is used to make pilaf, jelly, pancakes or pancakes, and of course delicious porridge. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal you need to take two parts of liquid. You should add more butter to the finished porridge. It will become so tasty that no additives will be needed. Or mix it with milk and sugar. If you meet special picky eaters, you can appease them by adding meat, stewed meat, chopped meat to the buckwheat porridge. hard-boiled eggs, fried onions, liver or mushrooms.

Buckwheat porridge - food preparation

To clean buckwheat from debris, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this happens). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the cereal is fried before cooking. Then it acquires a pleasant specific taste.

Buckwheat - best recipes

Recipe 1: Loose buckwheat porridge

This is a way to prepare incredibly tasty buckwheat porridge. As a basis. And you can mix it with your favorite ingredients - milk, mushrooms, eggs, or eat it just like that, with a good piece of butter.

Ingredients: 1 cup buckwheat, 2 cups water, 1 teaspoon each salt and butter.

Cooking method

Measure the grains, sort them out, clearing them of debris and spoiled grains. Next, the buckwheat needs to be rinsed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and let the excess moisture absorb.

Then put the buckwheat in a frying pan and heat and fry, stirring, until the grain turns golden and a pleasant light aroma roasted grain. Make sure that the cereal does not burn to the point of coals; there is no need to keep it for a long time. You don’t have to fry the cereal, but it is the fried core that gives the taste of the porridge a pleasant and piquant hue.

Melt the butter in a saucepan (do not heat it, but melt it over low heat). Add salt and fried buckwheat, mix everything. There is no need to fry, just make sure that every grain is covered with oil, pour hot water. As soon as it boils, reduce the heat to a minimum, close the pan with a lid and simmer for 15-20 minutes, without interfering with the cooking process at all. Those. There is no need to open the lid and stir the porridge. It turns out that the porridge is not cooked in water, but steamed. When all the water has boiled away, the porridge is ready. Add butter and serve.

Sometimes it happens that the time is up, the porridge is ready, but there is still water left - it gurgles happily and is not going to evaporate. Then remove the lid, add a little heat and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).

Recipe 2: Buckwheat porridge in a thermos

This method of cooking can be called differently - for the lazy, for the very busy, or something else, but the fact remains: there is no need to stand at the stove and cook porridge. Fill the thermos at night, and in the morning have breakfast with hot, delicious porridge. Just don't forget to put it on your plate butter. Try it, maybe you will like the porridge according to this recipe the most. Buckwheat is taken in any quantity, depending on your appetite and the size of the thermos. Just stick to the proportion - take 2 parts water for 1 part buckwheat.

Ingredients: buckwheat, water, salt, butter

Cooking method

Sort the grains, rinse thoroughly and put into a thermos. Add salt - about a teaspoon per half liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Pour boiling water (boiling water) over the cereal in a thermos and screw on the lid. All.

Recipe 3: Buckwheat porridge with mushrooms

Mushrooms are a fairly popular addition to buckwheat porridge. They are first fried in butter or vegetable oil along with onions and mixed with the finished porridge or boiled together with cereals.

Ingredients: 1 glass of buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.

Cooking method

Peel and finely chop the vegetables. Fry until the onion acquires a beautiful golden hue. Cut the mushrooms arbitrarily - lengthwise, crosswise, into quarters or slices and add to the pan with the onions and carrots. Fry for about five minutes.

Sort the grains, remove debris and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms, carrots and onions, let it boil. Then reduce the heat to a minimum, cover with a lid and simmer until all the liquid has boiled away - about 20-30 minutes. Do not stir the porridge in the pan, just go periodically to check the water level so as not to miss the moment of boiling over. Ready porridge stir and serve.

Recipe 4: Buckwheat porridge in pots

The men rub their hands joyfully; few of them will refuse such porridge, because it contains meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l), add 100 g of buckwheat (half a glass) and pour in a glass of water (200 ml). This option for serving porridge can be offered to guests as a main course. Calculate 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per person.

Ingredients: buckwheat, water, salt, onion, carrots, Bay leaf, pepper, meat, butter and vegetable oil.

Cooking method

Cut the meat into arbitrary pieces small size and fry until beautiful crust. Add finely chopped carrots and onions to the meat and fry everything together for about five minutes until the vegetables are browned.

Place the sorted and washed cereals into pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, add water and place meat and vegetables on top of all the pots in equal portions. Cover with lids and place in the oven. It is necessary to leave a gap between the lid and the pot so that steam can escape freely and water does not splash.

Important: place the pots only in a cold oven, let them heat up gradually. As soon as the water boils, the gas can be reduced to 180-200C and cooked for about 40 minutes.

To make the porridge especially tasty, you need to use cereal highest quality, not crushed, from whole grain. The best choice for this is the buckwheat variety with the largest grains.

Friable aromatic buckwheat- not only tasty, but also healthy dish. Buckwheat is not afraid of weeds and pests; it is grown without chemical fertilizers. The result is an absolutely environmentally friendly product.

For vegetarians, buckwheat is a real godsend; it contains so much protein that it completely replaces meat. In addition, buckwheat contains inulin, a substance that normalizes blood sugar levels. That is why it is recommended as therapeutic nutrition diabetic patients.

In addition to protein and complex carbohydrates, buckwheat contains many vitamins, minerals and fiber. Despite quite high calorie content, it is the main source of carbohydrates for athletes and those simply losing weight.

How to properly cook buckwheat in water so that it turns out crumbly

To get aromatic crumbly buckwheat porridge, you need to follow simple rules:

1. Before you start cooking, you need to sort out the grains. Many modern housewives They consider this point superfluous and completely in vain. Despite the fact that the quality of buckwheat preparation has improved, the packages may contain grains in husks, other types of cereals, garbage and small pebbles;
2. After sorting, the buckwheat must be rinsed until the water is clear. During the washing process, small debris and husks often float up - they must be carefully removed;
3. Washed buckwheat should be calcined on dry hot frying pan. You can also heat the cereal in hot oven. This is necessary so that the grain does not absorb too much water during the cooking process and maintains its shape;
4. The friability of the finished porridge also depends on the proportions of buckwheat and liquid. The optimal proportion is one part grain and two parts water. This ratio allows the grain to be completely cooked, but the buckwheat will not absorb excess liquid and will not boil over;
5. Buckwheat poured into boiling water salt water. Immediately after this, you need to reduce the heat and close the dish with a lid. You should not stir the porridge during the cooking process, this can lead to some grains breaking and the finished side dish becoming a sticky lump. Cook buckwheat for 5-10 to 20 minutes. It all depends on preference. You can boil for 5 minutes and set the cereal aside for 30 minutes. Then it will arrive and will be crumbly. Or you can cook for 20 minutes, then the porridge can be placed on plates immediately;
6. At the end of cooking, you can put a little butter in the porridge; it will prevent the cereal from sticking together.

One of the most good ways For cooking crumbly buckwheat in water, watch the video below:

Recipe for crumbly buckwheat porridge in broth with meat

The cereal will absorb the meaty taste, and thanks to a certain amount of fat, it will remain crumbly, even if it is not pre-calcined.

Let's start cooking buckwheat porridge in broth in a saucepan:

1. Before cooking, the cereals must be sorted, washed and baked in a hot oven for five minutes;
2. Wash and dry the veal pulp paper towel and cut into small pieces;
3. Place the meat in cold water and bring to a boil;
4. Skim off the foam and add salt;
5. Cook the veal under a covered lid for 35 minutes to an hour, at the end add spices, seasonings and salt;
6. When the meat is completely cooked, you can add buckwheat; make sure there is a little more than half a liter of broth;
7. Increase the heat and, when the broth boils, add buckwheat, add salt if desired, cook for 20 minutes under a closed lid;
8. You can go the other way and finish the porridge in the oven. To do this, pour the broth into a ceramic pot, pour the cereal into it, cook over medium heat for about 40 minutes;
9. Serve the finished buckwheat with chopped herbs and fresh vegetables.

No less healthy cereal is pearl barley. Find out about all the methods and recipes!

No matter how much they talk about the benefits of cereals in “ pure form", housewives still cook additional dishes to them. For example, meatballs with gravy. Wow, how deliciously buckwheat or pearl barley will go with homemade meatballs. Several of their recipes are described.

A fish, such as pollock, can be an excellent addition to a side dish of buckwheat. The most delicious recipes for pollock preparation, read: You can fry it in a frying pan, bake it in the oven, or simmer it in a slow cooker.

Sweet porridge with milk

For children, porridge is most often cooked in milk; it gives the cereal a tender, creamy taste and additional benefits. However, adults also indulge in the pleasure of such a breakfast.

Usually it is not difficult to cook milk porridge; the cereal is poured into boiling milk, but in the case of buckwheat there are some subtleties. It is first boiled in a small amount of water, then poured with hot milk and brought to readiness.

To prepare sweet buckwheat porridge with milk you will need:

Now about how to cook deliciously crumbly buckwheat with milk:

1. Before cooking, sort, rinse and heat the cereal;
2. Boil a glass of water in a thick-bottomed saucepan, add buckwheat;
3. Add salt and sugar, cook for 10 minutes;
4. While the buckwheat is boiling in water, boil a glass of milk; you can heat it in the microwave;
5. Pour hot milk over the semi-finished porridge and stir;
6. Add butter to the buckwheat, reduce heat and cook for 5-7 minutes;
7. Add honey at the very end, then remove from the stove;
8. Do not increase the cooking time and the amount of liquid, otherwise the buckwheat will not turn out crumbly.

How to cook a side dish of buckwheat in a double boiler

The most useful and diet food steamed. You can cook almost anything in a double boiler: meat, fish, eggs, vegetables, cereals.

All products are obtained with the most natural taste.

The cooking time in a double boiler is usually a little longer than baking in the oven and, moreover, frying.

Any cereal takes about 40 minutes to cook on average. But the porridge almost always turns out crumbly.

To prepare you will need:

• Buckwheat groats – 250 g:
• Two glasses of cold boiled water;
• Salt.

Details on how to cook crumbly buckwheat as a side dish in a double boiler:

• Rinse the buckwheat and pour it into a special pan for a double boiler;
• Pour cold cereal over boiled water and add salt;
• Fill the special compartment in the steamer with water, there should be enough of it;
• Place a special bowl with buckwheat filled with water on the grill, close the lid and turn on the timer for 40 minutes;

Delicious crumbly garnish buckwheat is ready!

Recipe for a side dish of healthy cereals with vegetables in a slow cooker

Many housewives actively use a multicooker to prepare porridge. The easiest way is to pour in the cereal, add liquid, add salt and turn it on. It turns out simple, satisfying and tasty dish without special troubles by a certain time.

Any recipe can be varied if desired. additional ingredients and get a new dish every time. One of these dishes is buckwheat with vegetables. Almost all of its components, except, of course, cereals, can be safely removed, increased in quantity, replaced or supplemented.

To prepare a side dish of buckwheat with vegetables in a slow cooker you will need:

• Buckwheat – 350 g;
• Zucchini or zucchini – 200 g;
• Carrots – 200 g;
• Tomatoes – 200 g;
• Refined vegetable oil for frying;
• Salt;
• Freshly ground pepper mixture.

How to cook crumbly buckwheat with vegetables in a slow cooker? Let's look at the stages:

1. The buckwheat must be sorted and washed, then calcined in a dry frying pan for five minutes;
2. Peel the zucchini and cut into cubes;
3. Wash the carrots, peel and chop or grate into small pieces;
4. Pour boiling water over the tomatoes, peel them and cut them too;
5. Pour refined vegetable oil into the multicooker bowl;
6. Add vegetables, turn on the “Fry” mode, cook for 10 minutes;
7. Pour in the calcined buckwheat, add water in a ratio of one to two;
8. Add salt, add freshly ground pepper mixture;
9. Close the lid and turn on the “pilaf” mode.

We invite you to take note of the following video recipe for buckwheat with vegetables (without using a slow cooker):

We do without cooking!

The special structure of buckwheat is that it easily absorbs moisture. This is used when you need to dry boxes for storing dry herbs. Linen bags with dry buckwheat are placed in them.

This same property can be used to prepare delicious porridge on the road or on a hike. Additional equipment you will need is a thermos with a wide neck and boiling water.

It is very convenient to cook this buckwheat when going outdoors or to the country. After all, it is not always possible to prepare a hot lunch on the spot.

Wash the thermos thoroughly before cooking, especially if it has been stored closed. The cereals must also be thoroughly washed and sorted first. For this method of preparing porridge, the proportions are one to one.

Pour washed buckwheat into a thermos, add salt to taste and pour boiling water over it. You can add butter or refined vegetable oil.

Close the lid and wait at least an hour. Ready porridge can be eaten as an independent dish or as a side dish.

Here is another interesting, fast, useful and very delicious video recipe preparing crumbly buckwheat without cooking with baked apple. Suitable for people who fast.

When you bring buckwheat home from the store, place it in the freezer for a day or on the balcony in winter. This will help prevent bugs from appearing in it.

It is best to store cereals in a special container with a tight lid, in a dark and dry place. Special food containers are perfect, as well as regular ones. glass jars with lid.

The shelf life of buckwheat is about a year. After this, the grains lose their shape and the oxidation process begins. Old grains will not make tasty crumbly porridge.

Buckwheat is very healthy and if you don’t really like it, try one of the recipes above. Experiment, add various ingredients and spices.

You will definitely find your own way of cooking buckwheat!

Buckwheat is called the “queen of cereals,” and this name fully justifies itself. It contains a whole complex necessary for the body substances, moreover, in an easily digestible form. For dietary and baby food This cereal is perfect. How to properly cook buckwheat so that it does not lose its valuable properties?

How is buckwheat useful?

Buckwheat surpasses all cereals in terms of vitamin P content; it contains great amount magnesium (Mg), iron, B vitamins (B1, B2, B3, B6, B8, B9). It contains vitamin E, which is one of the most powerful antioxidants, and useful organic acids (oxalic, citric and a number of others). It contains polyunsaturated fatty acid Omega-3.

How to properly cook buckwheat in water

What to do if you made a mistake with the amount of water?

Sometimes it happens that the porridge is completely ready, but for some reason the liquid remains, gurgles in the pan and does not decrease, the cereal no longer absorbs it. Just drain it carefully, holding the lid with a towel, add the oil, cover the pan with a lid and let it sit for a couple of minutes.

If you forgot to turn down the heat in time, the water has boiled away, and the buckwheat is still undercooked, you can add water. But first you need to try: if the porridge is almost ready, then do not rush to pour water. Better add butter, cover tightly, turn off the heat and just let it sit quietly for 10-15 minutes.

How to properly cook buckwheat with milk

Buckwheat can also be cooked in milk: you will get an excellent buckwheat porridge for children. For 1 cup of buckwheat you need 4 cups of milk, cook covered over low heat for 35 minutes, stirring occasionally. At the end of cooking, add salt, sugar and butter to taste.

Milk porridge can be prepared in another way: boil buckwheat in water and pour hot milk over it. After this, add butter and sugar and let sit for a while. In this case, little milk is required; it is simply added to the required thickness of the porridge.

How to cook buckwheat very quickly?

Sometimes the housewife has no time to monitor the stove; she needs to get results quickly. Buckwheat can be cooked in 15 minutes if you soak it in cold water for a few hours. This is a convenient way if you don’t know when you need to serve a ready-made lunch.

Buckwheat is washed 2-3 times in cold water, poured into a saucepan clean water for cooking and leave it like that. Buckwheat gradually swells, increasing in volume. At the right time, place the pan on high heat, add salt and keep it until it boils. Then the heat is reduced, after 10 minutes the porridge may already be quite ready to eat.

Another one useful feature Buckwheat is that it can be removed from the heat a little undercooked if you have to rush somewhere, and leaving the stove on is dangerous. In this case, the pan with undercooked porridge should be left in a warm place and covered with a towel on top so that it stays hot longer. In the warmth, the porridge will “cook” and become completely ready for consumption.

How to cook buckwheat in a slow cooker

Cooking buckwheat in a slow cooker has some advantages in terms of its simplicity and ease. You won't need to stand over the stove and wait for the porridge to cook. You just need to lay it down necessary ingredients into the multicooker saucepan, select the desired mode and wait.

So, the ingredients you need:

• buckwheat – 1 cup;
• water - two glasses;
• salt – 0.5 teaspoon;
• a little butter.

Now the sequence in preparation.

Many housewives believe that cooking buckwheat is simple and does not require special knowledge. However, our usual cooking methods are often incorrect. If every housewife knows how to cook buckwheat correctly, she will be able to make this dish not only very tasty, but also as healthy as possible. Buckwheat contains elements necessary for good heart function. In this article you will learn how to cook buckwheat correctly and what is needed for this.

Before cooking, you need to remember one very important detail: The cereal is cooked in a ratio of one to two, that is, for one glass of cereal you add two glasses of liquid. Those who claim that they know how to cook buckwheat correctly usually pour water over their eyes. As a result, the porridge is either undercooked or overcooked and watery. If a child is fed such “weakness” from childhood, then, as a rule, he develops a persistent dislike for buckwheat porridge.

Now let's talk about the process of preparing this magnificent side dish. There are two cooking methods: boil buckwheat in water and steam. The second method is quite difficult to do at home and is used mainly by restaurant chefs who place cups of cereal in steamers. You and I will be cooking buckwheat at home, that’s why we’re talking about standard recipe preparations. So, first the cereal must be cleaned of unopened boxes and debris and rinsed under cold running water. Moreover, it is necessary to take into account that at the very beginning the water will be very cloudy, so you need to rinse it at least five times. Pour the washed cereal into a saucepan or pot and pour a certain amount of water. Cook the buckwheat for 15-20 minutes until the water completely disappears. When the water starts to boil, you need to salt it and add a small amount of vegetable oil. When the cereal has completely absorbed the water and has swollen, we taste it. Add more butter to the finished side dish, cover with a lid and leave for another 15 minutes until the buckwheat becomes completely soft.

Another way

In addition, there is an option on how to properly cook buckwheat with milk. It is even simpler than the one we described above. To do this, it is absolutely not necessary to cook the porridge with milk, since in this case it may lose its taste. In order to prepare milk porridge with buckwheat, you must first boil the cereal until regular recipe with the addition of salt and vegetable oil. Add butter to the prepared mixture and warm milk. For those who like it sweeter, you can add sugar or some kind of syrup to the resulting porridge.

To prevent buckwheat from burning during cooking, use a non-enamel pan with a thick bottom and walls. In this case, the buckwheat will cook evenly and will not stick to the walls or bottom. Some housewives make a huge mistake by starting to stir the porridge during the cooking process. You can't do this! It is better to cook over low heat after boiling. The buckwheat should boil on its own and reach readiness without outside help.