Liquid buckwheat. Buckwheat porridge recipe. Easy cooking in a slow cooker

Buckwheat porridge on water is a simple dish, but very healthy and tasty. If desired, you can add dried fruits and nuts, spices and sugar to this porridge. Buckwheat cooked with meat is very appetizing. Due to the fact that this cereal does not contain gluten, it can be prepared even for babies as complementary food.

How to cook buckwheat in water?

Cooking buckwheat porridge in water is very simple; no one has any difficulties with it. The proportions of buckwheat and water during cooking can be different, it depends on what kind of porridge you want to get as a result - crumbly or viscous mess.

1. Before cooking any porridge, the grains are sorted and washed thoroughly.
2. To obtain crumbly porridge, the proportions of cereal and water should be 1:2.
3. When cooking viscous porridge, you can take 3 or 4 parts of water for 1 part of cereal, depending on how liquid the porridge you want to get.
4. It is recommended to pour the prepared cereal not with cold, but immediately with hot water.

Friable buckwheat on the water - a wonderful side dish that will be a good addition to meat dishes And vegetable salads. To improve the taste of the finished porridge, it is recommended to fry the cereal in a dry frying pan before cooking until a pleasant nutty aroma is obtained. After cooking, it is better to wrap the porridge so that it steams.

Ingredients:

• buckwheat – 1 glass;
• water – 2 glasses;
• salt;
• oil.

Preparation

1. Boil water, add salt, add buckwheat.
2. After boiling, reduce the heat and cook under the lid until the liquid evaporates.
3. Wrap the pan in something warm and leave for another 20 minutes.
4. When serving, add a piece of butter to each plate.

Buckwheat porridge with water - recipe

Viscous buckwheat porridge with water is an excellent dish for dietary nutrition. To obtain porridge, it is better to use not brown fried cereals, but so-called “green” buckwheat. This product retains maximum useful substances, A sticky porridge This type of grain makes it especially tasty.

Ingredients:

• buckwheat – 100 g;
• water – 400 ml;
• salt, sugar, butter - to taste.

Preparation

1. Pour 300 ml of boiling water over the cereal, add salt and sugar and cook over low heat for half an hour.
2. Pour in the remaining water and boil under the lid for another 15 minutes.
3. Oil is added to the finished porridge.

Buckwheat porridge with water for children

– an excellent option for complementary feeding, because this cereal is considered hypoallergenic. Before cooking porridge for your baby, carefully sort the cereal so that there is no debris left in it. Buckwheat flour should only be poured with cold water; hot water may cause lumps to form.

Ingredients:

• buckwheat – 1 tbsp. spoon;
• water – 100 ml.

Preparation

1. Buckwheat is washed, dried, loaded into a blender and ground to flour.
2. Poured buckwheat flour water, stir and cook over low heat.
3. Buckwheat porridge for babies in water will be ready in 7-8 minutes.
4. The porridge must be stirred well throughout the cooking period.

Buckwheat porridge cooked in water is more tender than the one cooked from whole grain. Prodel or, as it is also called, chaff, is the same grain, but detailed. Prodel porridge is considered a dietary dish and is excellent for children. The recipe shows the basic preparation. If desired, you can add milk, fruit to the porridge, or simply serve it with butter and sugar.

Ingredients:

• buckwheat – 1 glass;
• boiling water – 2.5 cups.

Preparation

1. Cooking buckwheat porridge in water begins by buckwheat work wash thoroughly, add boiling water and bring to a boil.
2. After boiling, reduce the heat, cover the pan with a lid and cook until tender.

Buckwheat porridge on water with meat is not only very appetizing, but also a very nutritious and satisfying dish. Here is a recipe for making it with pork. You can use other meat: it will also be very tasty with beef, chicken or turkey. The best addition This dish will be accompanied by a salad of fresh vegetables.

Ingredients:

• buckwheat – 400 g;
• pork – 400 g;
• onions, carrots – 150 g each;
• water – 1 liter;
• oil, salt, spices.

Preparation

1. The pork is cut into pieces and fried over high heat until golden brown.
2. The chopped vegetables are fried separately and then added to the meat.
3. Pour in boiling water and simmer under the lid for 20 minutes.
4. Add buckwheat, salt and pepper.
5. After boiling, reduce the heat; buckwheat porridge in water will be ready when all the liquid has evaporated.

Buckwheat porridge with water and milk - recipe

- a simple dish known to everyone since childhood. You can simply boil the cereal and stir it with warm milk, but it will be much tastier if you boil the buckwheat a little in milk. If desired, you can add honey instead of sugar to the finished porridge, but it is better to put it in a slightly cooled dish to preserve maximum vitamins.

Ingredients:

• buckwheat – 1 glass;
• water, milk - 2 glasses each;
• butter – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• salt - a pinch.

Preparation

1. The washed buckwheat is placed in boiling water, after boiling, add some salt and cook over low heat for 20 minutes.
2. Pour in milk, bring to a boil again, boil for 5 minutes, add butter and sugar to taste, stir and turn off.

The recipe for delicious buckwheat porridge with water, presented below, is a vivid example of the fact that the porridge will not be bland and boring if it is prepared with various dried fruits and nuts. In this case, buckwheat should not be crumbly; it will be tastier if it turns out viscous. Therefore, you need to take not 1.5 glasses of water, but 2 or even a little more, because dried fruits will also absorb some of the liquid.

Ingredients:

• buckwheat – ¾ cup;
• dates – 1 cup;
• almonds – 50 g;
• dried apricots – 5 pcs.;
• dried figs – 2 pcs.;
• oil;
• cardamom, cinnamon;
• water – 2 glasses.

Preparation

1. Dried fruits are washed and soaked in warm water for half an hour.
2. The washed group is mixed with dried fruits and nuts, filled with water and cooked over low heat.
3. In about 20 minutes, buckwheat in water with dried fruits will be ready.
4. Spices and oil are added to the finished porridge to taste.

Buckwheat porridge on water without cooking

On the water, the one described below may surprise some. Everyone is used to the fact that buckwheat porridge needs to be boiled, but it turns out that it’s tasty and healthy side dish can be prepared without cooking. To do this, you just need to pour boiling water over the cereal and wrap it well. With this preparation, a maximum of vitamins are retained in the cereal.

Ingredients:

• buckwheat – 1 glass;
• boiling water - 2 cups.

Preparation

1. The cereal is washed until transparent.
2. Pour boiling water over the buckwheat, wrap it up and leave it for 2-3 hours.

Buckwheat porridge with water can be prepared not only on the stove, but also in the microwave. Moreover, with the second option, less time will be spent on cooking. The recipe indicates cooking time in a device with a power of 1000 W. If the power of the device is less, then the time spent on cooking will increase slightly.

Ingredients:

• boiling water – 2 cups;
• buckwheat – 1 glass;
• salt – 1 teaspoon.

Preparation

1. Cooking buckwheat in water begins like this: place the washed cereal in a saucepan, pour boiling water over it, and add some salt.
2. Cover the container with a lid and put it in the microwave.
3. At a power of 1000 W, cook for 4 minutes.
4. Next, remove the lid and cook for 8 minutes at a power of 600 W.
5. Stir the porridge and cook for another 2 minutes at the same power.

Cooking buckwheat porridge in water is also possible in a slow cooker. This modern kitchen assistant makes life much easier for housewives, because it does part of the work for them. You just need to rinse the cereal, place it in a bowl and select the desired program. Then the multicooker will do everything itself, and the porridge will not burn or boil away, but will turn out aromatic and very appetizing.

Buckwheat porridge, according to William Pokhlebkin, was almost the most popular dish in Rus', second only to cabbage soup. The love for buckwheat is explained not only by its unique organoleptic qualities, but also beneficial properties. Porridge made from this cereal is useful at any age; it can be used to feed small children and included in the diet of older people. It is enjoyed by pregnant women and nursing mothers, athletes, as well as those who want to lose weight without harming their body. It is unlikely that it will be possible to prepare exactly the same buckwheat porridge that our ancestors loved to eat under modern conditions, because they simmered it in a Russian oven, that is, at a temperature of about 90 degrees, for two hours. But if you know how to cook buckwheat porridge correctly, you will still be able to feed your loved ones a truly delicious dish. Buckwheat porridge can be made sweet or savory, used as a side dish or served as a main dish. It is made with water and milk, with the addition of mushrooms, vegetables, and meat. Including buckwheat porridge in the family diet will make the menu varied and help improve the health of the household.

Cooking features

Cooking buckwheat porridge is not complex process, but if you don’t know the specifics of the technology, the result may not be exactly what the cook expects.

• Before preparing porridge buckwheat need to be sorted out carefully. Often it contains blackened grains or even pebbles, not to mention plant debris.
• After sorting through, the buckwheat must be washed. To do this, place it in a bowl, fill it with cool water, and rub the grains against each other. Then the water is drained. The manipulation is repeated until the water drained from the cereal remains clear.
• Most chefs believe that sorted and washed buckwheat should be fried in a frying pan for 3-4 minutes. Then the porridge will come out more flavorful and crumbly. This is true. However, housewives who want to cook not only tasty but also healthy dishes often refuse to calcinate buckwheat so that it does not lose some of its beneficial properties.
• If you follow classical technology When cooking buckwheat porridge, pour cold water over the cereal, heat over medium heat, skim off the foam, reduce heat and cook for 15–20 minutes until cooked. Technologies for preparing buckwheat porridge using modern technology and other devices may vary. Otherwise, sometimes they cook milk porridge from buckwheat.
• It is not recommended to stir buckwheat porridge during cooking, so as not to disturb temperature regime. But it makes sense to adhere to this recommendation only when you cook the porridge in the right container. A pot, a thick-walled pan, or a cauldron will do. A similar effect can be achieved by preparing food in a slow cooker.
• You need to salt buckwheat at the first stage of preparation, when pouring it with water.
• Cooking time for buckwheat porridge depends on its method and the chosen recipe. Ordinary porridge in water is cooked in a saucepan for 15–20 minutes, in a slow cooker - 30 minutes, unless the manufacturer of the device has set other settings. Cook porridge with milk for 35 minutes in a saucepan and 40–45 minutes in a slow cooker. Sometimes buckwheat is first boiled in water until half cooked, then poured with milk and finished cooking, then the total cooking time will be 25–30 minutes.
• After removing the pan of buckwheat porridge from the stove, they are in no hurry to put the food on plates and serve it to the table. Add cream or vegetable oil, mix. Then wrap the pan and leave the porridge to simmer in it for another 20–30 minutes.

If you cook buckwheat porridge without violating the technology and recipe, the taste of the finished dish will definitely not disappoint you.

Proportions of cereal and liquid

To obtain the expected result, it is important to follow correct proportions cereals and liquids.

• Most often, buckwheat is boiled in water. Then take 2 glasses of water per glass of cereal.
• Milk porridge is also most often prepared not with milk alone, but with the addition of water. First, boil the buckwheat in water, taking 1.5 cups of water per glass of cereal, then add 1.5–2 cups of milk and continue to cook the porridge until there is almost no milk left in the pan. The ratio of cereal and liquid in this case will be 1: 3 or 1: 3.5.
• When cooking buckwheat milk porridge with milk alone, the ratio is 1:4.
• When cooking buckwheat porridge in a slow cooker, use the same ratio of cereal to liquid as when preparing this dish in a saucepan.
• If a double boiler is used, liquids are taken 20–25% less than is required when cooking porridge in a pan.

To correctly determine the required amount of liquid, it is useful to know that a 200 ml glass contains about 170 g of buckwheat, 200 g of cereal is included in a glass with a capacity of 0.25 liters.

Important! Buckwheat porridge improves digestion, helps cleanse the body, and helps strengthen capillaries.

Buckwheat contains a significant amount of phosphorus, calcium, iodine, and B vitamins. Moreover, it does not contain substances that interfere with the absorption of micro- and macroelements, as in some other cereals.

A 100-gram serving of porridge, cooked from buckwheat in water without added sugar, contains only 90 kcal. However, it is based on complex carbohydrates, thanks to which even a few spoons of buckwheat porridge will charge you with energy for a long time.

If you add butter or sugar to buckwheat porridge, cook it in milk, energy value dishes can increase by 1.5–2 times.

Buckwheat porridge on water in a saucepan

• buckwheat – 0.2 kg;
• water – 0.5 l;
• salt - to taste;
• refined vegetable oil – 20 ml.

Cooking method:

• Pour the cereal onto the table, sort through, removing debris and spoiled grains.
• Rinse until clear water.
• Place the cereal on a heated frying pan. Fry it until a characteristic aroma appears. This will take 3-4 minutes.
• Pour the buckwheat into a saucepan and cover with water. Add salt.
• Place the pan on the stove and bring to a boil over medium heat. Remove foam from the surface of the water, reduce the intensity of the flame.
• Cover the pan with a lid and cook the porridge for 15–20 minutes over low heat. Check the readiness of the porridge with a spoon by running it along the bottom. If you can see that the grains are already starting to stick to the bottom, it’s time to remove the pan with porridge from the heat.
• Pour oil over the porridge and stir. Wrap the pan in a blanket and simmer the porridge for another 20 minutes.

The porridge according to this recipe will be crumbly and aromatic. The grains will be soft, but will retain their shape.

Compound:

• buckwheat – 0.2 kg;
• water – 0.5 l;
• salt – 2–3 g;
• sugar (optional) – 5–10 g;
• butter – 20 g.

Cooking method:

• Sort through, rinse the buckwheat, pour into the multicooker bowl. Sprinkle it with sugar and salt. There is no need to add sugar, it is only needed for cooking. sweet porridge, but buckwheat needs to be salted in any case.
• Pour water into the multicooker bowl. Turn on the unit by selecting the program designed for cooking cereals. It may be called “Grains”, “Buckwheat”, “Rice” or something else. Set the timer for 30 minutes.
• Wait for the main program to complete, add oil to the porridge, stir it.
• Leave the porridge to simmer for 20 minutes in the heating mode.

Cooked according to this recipe it's going to be a mess excellent option breakfast that both children and adults will enjoy.

Milk buckwheat porridge in a saucepan

Compound:

• buckwheat – 170 g;
• water – 0.3 l;
• milk – 0.4 l;
• salt - a pinch;
• sugar – 10–20 g;
• butter - to taste.

Cooking method:

• Place the prepared cereal in a saucepan and cover with water.
• Place on the stove and cook over low heat until there is almost no water left in the pan.
• Heat the milk, dissolve salt and sugar in it. Pour it into the buckwheat. Mix it carefully. Continue cooking the porridge over low heat. When there is very little milk left in the pan, add butter to the porridge and stir. Remove the pan from the heat and cover. Leave it like this for 20–30 minutes.

Buckwheat porridge according to this recipe turns out to be very tasty, but quite high in calories. This dish is prepared for children more often than for adults. Porridge cooked in milk with added sugar is not suitable for dietary nutrition.

Compound:

• buckwheat – 0.2 kg;
• milk – 1 l;
• salt - a pinch;
• sugar – 10-20 g;
• butter – 30 g.

Cooking method:

• Place the prepared buckwheat in the multicooker container.
• Add sugar and salt.
• Using a piece of butter, draw a line on the walls of the multicooker bowl, placing it just above half the height of the container. This will be the boundary that the milk will not be able to cross when boiling.
• Place the remaining butter on the cereal.
• Pour in the milk.
• Start the unit by setting the “Milk porridge” mode, or if it is not available, any other mode designed for preparing porridge. If you need to set the cooking time for a dish, set the timer for 40 minutes.
• After completing the main program, let the porridge simmer for another half hour in the heating mode.

If you want to cook milk porridge faster, you can pre-soak the cereal for 30–40 minutes in water. But you still won’t be able to save a lot of time: you’ll only gain 5–10 minutes.

A quick way to cook buckwheat porridge in the microwave

Compound:

• buckwheat – 0.2 kg;
• water – 0.5 l;
• salt - to taste.

Cooking method:

• After sorting and washing the buckwheat, place it in a container suitable for use in a microwave oven. The capacity of the dishes must be at least 1.5 liters. If you don't have one, reduce the amount of ingredients while maintaining the proportions.
• Add salt and stir.
• Place the container in the microwave. Turn on the oven at maximum power for 5 minutes. If you took 2 times less food, you can set a shorter time (3-4 minutes).
• Stir the buckwheat and turn on the microwave again for the same time.
• Remove the container with porridge from the microwave, wrap it and leave for 10–15 minutes.

By using a microwave, you will reduce the cooking time for buckwheat porridge by 2 times, but gourmets still claim that when made using traditional technology, it turns out more tender and tasty.

Buckwheat porridge in a double boiler

• buckwheat – 0.2 kg;
• water – 0.4 l;
• salt - to taste.

Cooking method:

• Place the rice container included in the steamer. Pour the prepared buckwheat into it. Add salt to it.
• Pour in water.
• Start the device. Set the timer for 40–45 minutes.

After the appliance has finished operating, wait a little while for the steam to dissipate, after which you can put the porridge on plates and call your household members to the table.

Buckwheat porridge in a thermos

• buckwheat – 100 g;
• water – 0.25 l;
• salt - a pinch.

Cooking method:

• Wash the buckwheat, heat it in a frying pan, and pour it into a thermos.
• Boil water, add salt, stir.
• Pour boiling water over the cereal.
• Close the thermos tightly and leave overnight. By morning the porridge will be ready.

You can insist the porridge not all night, but only 3-4 hours. If you put food in a thermos in the morning, you can have buckwheat porridge for lunch at work, it’s convenient.

Buckwheat porridge with meat in pots

• buckwheat – 0.2 kg;
• meat – 0.2–0.3 kg;
• onions – 100 g;
• carrots – 100 g;
• salt, spices - to taste;
• water – 0.5 l.

Cooking method:

• Wash the meat, dry with a towel. Cut into small pieces, as for beef stroganoff.
• Peel the onion and cut into small cubes.
• Scrape the carrots, wash them, and chop them on a grater.
• Heat oil in a frying pan and add vegetables. Fry them until golden color.
• Add meat and fry until done.
• Place the meat and vegetables in the pots.
• Distribute the prepared cereal over them. Add salt and spices.
• Fill the food with water.
• Place the pots in the oven. Cover them with lids, leaving gaps for steam to escape.
• Turn on the oven. Cook the porridge for 40 minutes after the oven temperature reaches 180 degrees.

After turning off the oven, it doesn’t hurt to leave the pots of porridge in it for another 10–20 minutes. The food made according to this recipe turns out to be nourishing and tasty; there is no shame in even offering it to guests.

Buckwheat with mushrooms and onions

• buckwheat – 0.2 kg;
• water – 0.5 l;
• onions – 150 g;
• fresh mushrooms (champignons or porcini) – 0.3 kg;
• salt, spices - to taste;
• fresh herbs - to taste;
• refined vegetable oil – 40 ml.

Cooking method:

• Remove the skins from the onion and cut it into small pieces.
• Wash the mushrooms, pat dry with a napkin, cut into slices or strips.
• Heat the oil in a frying pan and fry the onion in it until golden brown.
• Add mushrooms to the onions, fry them until excess liquid evaporates from the pan.
• Prepare the buckwheat by sorting it and rinsing it.
• Place the buckwheat in a cauldron or thick-walled pan with a high-quality non-stick coating.
• Salt the cereal and add water.
• Bring to a boil over low heat, cook for 15 minutes.
• Place onions and mushrooms on the buckwheat and continue cooking for another 5 minutes.
• Mix buckwheat with mushrooms. Cover the pan and wait 15–20 minutes.

After the specified time, the buckwheat can be placed on plates and eaten. It doesn’t hurt to sprinkle the dish with finely chopped herbs. This hearty dish can be eaten during fasting. Vegetarians will also like it.

Buckwheat porridge with salmon

• buckwheat – 0.2 kg;
• salmon fillet – 0.3 kg;
• onions – 100 g;
• refined vegetable oil – 40 ml;
• salt, seasonings - to taste;
• water – 0.5 l.

Cooking method:

• After peeling the onion, cut into thin half rings.
• Cut the salmon into small pieces.
• Pour the prepared buckwheat with water, add salt, bring to a boil and cook for 15 minutes.
• While the porridge is cooking, fry the onion until golden brown, add the salmon and fry it, stirring, for 10 minutes.
• Transfer the porridge to the bowl with the salmon, season and stir. Continue cooking for another 5 minutes.

After trying this dish, you will be convinced that buckwheat goes just as well with fish as it does with mushrooms, vegetables and meat.

Buckwheat porridge is one of the most traditional dishes Russian cuisine. It is usually boiled in water, often with the addition of vegetables, mushrooms, and meat. But sweet buckwheat porridge cooked in milk is no less tasty.

Good day to everyone who visited my blog today! It would seem that it could be easier than boiling buckwheat in water. And yet we want it to be crumbly, but not dry. And some people like liquid porridge, a mess. It is very important to follow the correct cooking mode and proportions of cereal and water.

Buckwheat is cooked as a side dish for meat, chicken and fish. Many people remember the most delicious buckwheat porridge with kindergarten. This cereal takes its rightful place among healthy products in system proper nutrition. It is indispensable in many diets for health and weight loss. It’s not for nothing that buckwheat is called the queen of cereals.

And many people want to learn how to cook buckwheat in water so that it is crumbly, grain by grain. To do this, it is necessary to correctly observe the proportions of cereals and water. Let's look at a simple and delicious recipe porridge with butter.

What are the proportions:

• Buckwheat - 1 measuring cup
• Water - 2 measuring cups
• Cow butter - 65-70g
• Salt - to taste

Preparation:

We rinse the cereal in order to remove dust and small unnoticeable debris. Pour into a saucepan and fill with two glasses of cool water, add salt to taste.

2. Place on the stove and wait for it to boil, and then reduce the heat. Cook over low heat, stirring for about 20 minutes. When the water has reduced to the level of buckwheat, turn off the heat and cover with a lid.

3. Add butter. By the way, you can add melted butter, as you like. Cover the dish for another 15 minutes, then you can serve.

Buckwheat porridge is our mother! And rye bread is our dear father!

Mmm... what a wonderful smell that spreads when the butter melts in hot buckwheat! Bon appetit!

Cooking delicious buckwheat in a saucepan

Have you ever cooked buckwheat with vegetable oil? It's time to try it! Cooking the cereal according to this recipe takes longer than usual, but the porridge turns out very tasty and satisfying. The recipe, by the way, is suitable for vegetarians.

Try cooking buckwheat in water different ways. Then, at first glance, you and your household will not get bored with the standard dish.

Product composition:

• Buckwheat - 1 measuring cup
• Water - 4 measuring cups
• Sunflower oil - 1-2 tbsp. spoons
• Salt - to taste

You can replace sunflower oil with olive oil.

How to cook:

1. Rinse the grains under the tap. You can rinse it either in a bowl or using a colander. Pour clean cereal into a metal pan.

2. Pour in four glasses of cool water and immediately add salt. You can add any spices to taste.

If you soak the cereal for a couple of hours, then it will cook for 10 minutes

3. But we want to cook the porridge right away. Therefore, we put the saucepan on the stove and wait for it to boil. Then reduce the heat, cover with a lid and cook for 30 minutes, stirring occasionally.

4. When ready, add vegetable oil. Then stir and close the saucepan for half an hour. During this time, the porridge will steam and absorb the oil well. We're getting a new twist on a standard dish. Try it, very tasty! Bon appetit!

Step-by-step recipe for porridge with water without oil

Many people today treat any oil with indignation. Because of taste, fear of spoiling the figure, or for some other reason. And today we will try to cook buckwheat in water without adding oil! It helps the Orthodox a lot during Lent. You can find other foods for Lent in the section.

Look at the photo above, what a delicious porridge, isn’t it? Let's prepare the same one. When I do fasting days on buckwheat, I add cinnamon or turmeric to it. But, these additives are at your discretion.

What do we need:

• Buckwheat - 1 glass
• Water - 2 glasses
• Salt - to taste
• Spices - to taste

Let's get started!

1. Pour the cereal into a colander and rinse under running water. Then transfer to a metal pan.

2. Pour a couple of glasses cold water and add salt to taste. And, of course, no one can forbid us to add a bay leaf or other seasonings that you like.

3. Now place the bowl with porridge on the stove over high heat. As soon as it boils, reduce the flame to the slowest setting. When the water is no longer visible on the surface, turn it off and cover with a lid. In about twenty minutes our buckwheat without oil is ready! Bon appetit!

Video on how to cook crumbly buckwheat in a slow cooker

For those who like to cook in a slow cooker, I suggest watching a video from the channel “MarinaStar81”. Marina very well describes step by step the entire process of preparing crumbly porridge for a side dish.

This option is also great because it practically does not take up precious time that can be spent on other things. After all, you don’t need to stand by the pan and stir the porridge. The multicooker will do everything itself.

Buckwheat porridge for weight loss - calorie content and nutritional value

Those who want to lose weight should cook buckwheat in water more often. No diet can do without it. And during Orthodox Lent we even make “Greeks” out of it.

Calorie content and nutritional value of our favorite porridge:

• Calories - 95 kcal. per 100 grams.
• Proteins - 3.5 g.
• Fats - 0.9g.
• Carbohydrates - 19.5 g.

By the way, buckwheat contains so-called complex carbohydrates. They are not stored in fat the same way as simple (or fast) carbohydrates. It’s worth giving up fast carbohydrates (rice, starch, flour, sugar) if you want to lose weight.

With such a small amount of calories, this cereal contains many valuable substances and minerals. That's why she is the favorite of all dieters. Let's look at a recipe for dietary buckwheat porridge, which we won't even cook. To preserve as much as possible all useful microelements and vitamins.

What you will need:

• Yadritsa - 1 measuring cup
• Boiling water - 2 measuring cups
• Thermos for main courses

By the way, have you thought about how to reduce “ orange peel"on the buttocks? I advise you to eat less salt.

We will add salt to the porridge already on the plate. It has been verified that less salt is required this way. I have already said that I add turmeric, paprika or dried herbs to this porridge. You can flavor the dish with your favorite spices.

Preparation:

1. Place the cereal, washed in several waters, into a thermos. Then pour in a couple of glasses of boiling water and close very tightly.

2. After 40 minutes we receive tasty dish, where there are a minimum of calories and a maximum of vitamins and other nutrients. It's so simple and useful! Bon appetit!

I would be glad if today’s selection diversifies your preparation of buckwheat porridge. Don’t forget also that how the dish is served on the table also plays a big role; don’t be lazy and serve such a simple side dish beautifully, because it’s not at all difficult, and your family will be very happy. And you yourself will be very pleased to look at a plate with such serving as in a restaurant.

Here is the simplest way of serving: take a deep small salad bowl, or, for example, a small bowl, put buckwheat in it, and then turn it over onto the plate in which you will serve the dish, garnish with a sprig of herbs. Look at the photo to see what happened. Isn’t it beautiful and not at all difficult? And I say goodbye to you until new delicious dishes!

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In addition, buckwheat porridge has a positive effect on the gastrointestinal tract. It does not matter whether it was prepared with milk or water. It is absorbed by the body in a short time, cleansing the intestines of toxins and waste. For this reason, the dish is often included in the diet of those people who have gastrointestinal problems.

How to cook buckwheat correctly

To begin with, let's take the most classic recipe, consisting of standard components. In reality, buckwheat turns out to be a capricious product, and it will not be easy for a beginner to prepare it, so you need to prepare for any result.

Besides, people have completely different tastes, and some people like crumbly porridge, while others are more boiled. The cores themselves in different states differ from each other in their qualities. All that remains is to decide on the time and the ratio of water and cereal.

1. The simplest recipe

Required components:

- buckwheat - a glass;
- 2 glasses of water;
— butter 40 grams;
- salt to taste.

Step-by-step preparation:

• Pour water into a saucepan and place on the stove.
• While the water is boiling, sort out the buckwheat and rinse under water.
• After the water boils, add salt and prepared buckwheat.
• Cook the dish over medium heat for ten minutes. Watch carefully when there is little water left. Cut a quarter of the pack butter and throw it into the pan, stir and place on low heat.
• Cook covered until fully cooked. When the porridge is ready, but there is still water in the pan, drain it and close the lid, wait three minutes.
• When, after testing, it turns out that the porridge is not cooked enough and there is no more water, then under no circumstances should you add it. Just add more oil, cover the pan tightly and turn off the heat. Wait a quarter of an hour and the porridge should become soft.

2. Recipe for buckwheat porridge with minced meat and vegetables

Required components:

— minced pork 600 grams;
— buckwheat 400 grams;
- three onions;
- carrot;
- three pieces of tomatoes;
— tomato paste 3 tablespoons;
— sunflower oil half a glass;
- Bay leaf;
- red and black pepper to taste;
- salt, paprika to taste.

Step-by-step preparation:

• Finely chop the onion, preheat the oil in a frying pan and add the onion. Fry until golden brown.
• Add the minced meat and fry, stirring constantly.
• Scald the tomatoes with boiling water and separate from the peel, cut into small cubes.
• Pour water into a saucepan and put on fire, after boiling, add bay leaf, add buckwheat.
• While the buckwheat is cooking, peel and cut the carrots. Add it to the pan with the minced meat and onions and stir. Cook until golden brown appears.
• After that, add the rest of the ingredients. Simmer under a closed lid over low heat for about five minutes until the tomatoes release their juice.
• Uncover and cook for five minutes until the sauce thickens. Serve to the table in portioned plates.

3. Recipe for buckwheat porridge in a pot with mushrooms

Required components:

- mushrooms 200 grams;
— beef liver 400 grams;
- a glass of buckwheat;
- broth 250 grams;
- sour cream 100 grams;
- onion;
— bay leaf 3 pieces;
- salt and pepper to taste.

Step-by-step preparation:

• Fill the buckwheat with water in advance, put it on the fire and add salt.
• After the water boils, turn off the stove so that the cereal is not cooked.
• Dry the liver with napkins, beat with a hammer and cut into small pieces. Fry in sunflower oil on both sides.
• Add onion, cut into half rings, and fry until transparent.
• Then add the mushrooms in slices.
• Add all the other ingredients and a tablespoon of sour cream and melt it. Remove from heat, add salt and pepper.
• Divide in equal parts into three pots and place the liver on top.
• Place a tablespoon of sour cream and bay leaves in each pot. Pour in broth.
• Preheat the oven to 180 degrees and leave for half an hour. When serving, you can decorate with herbs.

4. Recipe for buckwheat porridge with chicken

Required components:

- two glasses of buckwheat;
- chicken wings 500 grams;
- mushrooms 300 grams;
- 4 glasses of water;
- 2 onions;
- garlic 2 cloves;
— sunflower oil 50 ml;
- spices and salt to taste.

Step-by-step preparation:

• Heat the sunflower oil in a saucepan or cauldron.
• Prepare the onion and cut it into small cubes, fry until it becomes translucent.
• Wash and dry the chicken wings, place them in a cauldron and fry.
• Wash the mushrooms, cut half of them into large cubes, place in a pan and fry until golden brown, stir, add spices.
• Rinse the buckwheat and add the chicken, fry for a minute.
• Add boiling water and salt. Cover the pan with a lid and cook until the water is cleared.
• Heat sunflower oil in a frying pan and add onion, fry.
• Fry the remaining mushrooms with onions and add salt, garlic and spices.
• Mix buckwheat and mushrooms.

5. Buckwheat porridge with milk

For this recipe you will need: 4 glasses of milk, a glass of buckwheat, 320 ml of water, a piece of butter, salt to taste and 3 tablespoons of sugar.

To really cook delicious porridge, it must first be boiled until softened in water. The washed cereal is poured into boiling water. Cook until the water evaporates. After this, pour the porridge with milk and cook over low heat. The cereal should absorb all the liquid. Remove the dish from the heat and add salt and granulated sugar and butter.

Before serving, you need to steep the porridge under a closed lid. At first the porridge may seem runny, but after that it will become thick.

6. Buckwheat porridge in a slow cooker

This recipe is especially easy to prepare, since the multicooker allows you to set the required cooking mode and then go about your business. And as soon as the signal for readiness sounds, the dish can be served.

All that remains is to prepare 1.5 cups of buckwheat, 3 cups of water or milk, 35 grams of butter, salt and sugar to taste.

At the very beginning, the buckwheat is thoroughly washed. Sort through the nucleoli and remove all excess debris.

After this, put the buckwheat in the slow cooker. There is no need to add oil. If you select the “Baking” mode, the product will dry and fry. It only takes a couple of minutes to cook. As a result, the cereal should become golden in color.

Then pour in cold liquid and add sugar and salt.

In the future, select one of several modes: “Pilaf”, “Milk porridge” or “Buckwheat”. Close the lid and wait about 55 minutes.

As soon as the signal for readiness sounds, the dish must be divided into portioned plates.

Buckwheat porridge is a source of valuable fiber, B vitamins, iron, magnesium and other elements useful for an infant. It is not surprising that this is where mothers begin complementary feeding.

3 Buckwheat porridge recipes

So that the child can try it with pleasure New Product, it is important to cook buckwheat correctly. Start complementary feeding with small portions, gradually increasing the amount of porridge. Buckwheat is not a highly allergenic product, so you don’t have to worry about your baby’s health.

Recipe 1

For the first feeding, liquid porridge is suitable, which the child can drink from a bottle. You will need light grains of the highest quality. Choose fresh buckwheat without foreign odors. Sort it thoroughly and rinse it, dry it, and then grind it in a blender or coffee grinder, turning it into buckwheat flour.

Pour a teaspoon of ground buckwheat into 100 ml of cold water and bring to a boil. Then reduce the heat and cook the porridge until tender, stirring constantly. It is better to cook the dish in a thick-walled pan; the whole process will take about 15 minutes. Cool the porridge to a comfortable temperature, mix with breast milk or formula and pour into a clean bottle.

Recipe 2

A tasty and nutritious option for healthy complementary feeding is buckwheat porridge with vegetables or fruit puree. It can be offered to babies 6-7 months old. Cook the porridge according to the above recipe.

Then, in a separate thick-walled bowl, simmer the peeled and chopped sweet apples. Rub the cooked apples through a sieve and mix with buckwheat porridge. You can add boiled milk to the dish. Instead of apples, use pears, peaches, apricots or other sweet fruits.

A tasty dish can also be prepared with dried fruits: prunes or dried apricots. Children who love vegetables will love buckwheat porridge with pureed zucchini, carrots, cauliflower, broccoli or green peas. The vegetable mixture can be lightly salted and flavored with a small amount of butter.

Adjust the consistency of the dish according to the taste and age of the baby. A very thin porridge will suit the smallest children; children 7-8 months will like a thicker product that can be given either from a bottle or a teaspoon.

Recipe 3

For babies aged 10-11 months, you can cook porridge from whole grains. A child can eat this dish with a spoon. Carefully sort out the light cereals, rinse them in several waters and fill them with water (1.5 cups per 0.5 cups of cereal).

You need to cook the porridge in a thick-walled pan, preferably enameled. Place the cereal on the fire and bring to a boil. Drain the water, this will help remove the bitterness that babies don't like. Pour in fresh water, bring the contents of the pan to a boil again, cover with a lid and simmer over low heat until the moisture has evaporated.

The cereal should become soft, but retain its graininess. Add 0.5 cups of milk and cook the porridge for another 10 minutes. IN ready dish You can add a little sugar and butter. Children will love buckwheat porridge with meat gravy or fluffy puree of beef, chicken, and turkey.