What can be cooked from buckwheat porridge recipes. What to cook with buckwheat? How to cook buckwheat with chicken? How to cook gravy for buckwheat

Buckwheat is a cereal rich in various amino acids, it contains iron, phosphorus, copper, potassium, boron, fluorine, as well as vitamins PP, B1, B2 and E. Dishes with buckwheat are indispensable for diseases gastrointestinal tract and help lower blood cholesterol. In addition, very often buckwheat is used as a hematopoietic agent. Due to its beneficial properties, buckwheat is very popular in home cooking and housewives often ask themselves: "What to cook with buckwheat?" Here are some simple answers to it.

Cutlets with minced meat and buckwheat

Buckwheat cutlets prepared according to this recipe are ideally combined with various side dishes, including cereals and mashed potatoes.

The preparation of these cutlets should begin with the preparation of minced meat. For this, you need to take salted buckwheat porridge, cooked from one glass of cereal. A couple of medium-sized onions should be finely chopped and sautéed over medium heat. Combine porridge and onions and add half a kilogram of minced meat to this mass (you can take it to your taste). One egg is broken there, spices and salt are added to taste. All ingredients are mixed until a homogeneous mass and small cutlets are formed from it, each of which must be rolled on both sides in flour and fried in a pan with sunflower oil. That's all, buckwheat cutlets are ready.

Buckwheat porridge with mushrooms and onions

Buckwheat porridge is loved by many, and if you add the combined ingredients to it, then the taste becomes more original. As an option, mushrooms and buckwheat are ideally combined. The recipe for preparing such a dish is quite simple and anyone, even a novice hostess, can make it a reality.

You can cook porridge from half a glass of buckwheat, filled with water at a ratio of 1: 2. This recipe is ideal for such a hostess who wondered what to cook with buckwheat, which was left over from yesterday's dinner, because you can take ready-made porridge for it - it will take 2 cups.

Now you need to prepare the roast. To do this, take carrots and onions - one at a time. The onion must be chopped, and the carrots grated. Vegetables are fried in a pan with vegetable oil for 7 minutes, over medium heat. If the frying turns out to be dryish, you need to add a couple of tablespoons of water to it and put out a little.

Now we need to prepare the mushrooms. They can be taken for such a dish whatever you like - even fresh, even dried. In the first case, they can be pre-boiled a little, or you can not produce heat treatment- it all depends on the variety of mushrooms chosen; in the second case, you need to soak them for a couple of hours. When the pre-treatment is done, the mushrooms are cut into strips and combined with the sautéed vegetables until they release the juice. Now the frying must be salted and wait until the juice evaporates.

Now you need to combine all the components - porridge and fried mushrooms, here you also need to add 25 grams of butter. All this is placed in a frying pan and fried until the oil dissolves. Hearty lunch is ready!

Merchant chicken with buckwheat

This dish, according to the cooking technology, is somewhat reminiscent of pilaf, but instead of rice, buckwheat is used here. For cooking, you will need half a kilogram of chicken fillet, which must be washed, cut into large cubes, seasoned with spices and dried basil. The meat should be fried in a pan with vegetable oil for 10 minutes. Now is the time to prepare vegetables: you need to grate one carrot, cut the onion into half rings and chop the dill. After 10 minutes of frying the chicken, vegetables are added to it, everything is mixed and fried for another 5 minutes. A couple of tablespoons should be diluted in two glasses of warm water, add a couple of teaspoons of salt there and, stirring well, pour it over the chicken.

Now you need to rinse a glass of buckwheat and pour it into the chicken with tomato. Here you also need to squeeze one clove of garlic, then mix all the ingredients and, having covered with a lid, continue cooking over medium heat until the liquid has evaporated - the chicken with buckwheat is ready.

Buckwheat soup with mushrooms

Those who like recipes with buckwheat will certainly take the instructions for preparing such a soup into service. All ingredients are based on a 2.5 liter pot. A glass of dry mushrooms must be poured hot water and let it brew for half an hour. Pour water into the pan and add mushrooms and 300 grams of smoked pork ribs to it. Now is the time to rinse half a glass of buckwheat and add it to the soup 15 minutes after the start of its cooking. Now you need to cut into cubes a couple of large potatoes and send to the pan. Finely chop the onion and grate one carrot - they must be fried in a frying pan with vegetable oil until they become golden in mass, after which it should also be sent to the soup. After five minutes of cooking, a clove of garlic is added to the pan and Bay leaf. In this composition, the soup is cooked for another five minutes, after which it needs to be infused.

Duck with buckwheat and prunes

This recipe has long been a holiday classic. Duck has been stuffed with buckwheat since old Russian times, and this technology is still popular. Cooking duck according to this recipe is as simple as other dishes with buckwheat. To do this, you need to take one gutted bird carcass weighing about 3 kg. and marinate it in spices and garlic (a tablespoon of salt + a teaspoon of black ground pepper + 4 garlic cloves). Spice marinade should be thoroughly wiped the carcass both outside and inside. The finished duck should be wrapped in a film and sent for a couple of hours in the refrigerator.

The filling for such a duck is prepared from a glass of buckwheat, the same amount of prunes, as well as vegetables. The plum should be washed, and the buckwheat should be slightly boiled. Separately, you need to grate the carrots and finely chop the onion, after which the vegetables should be fried. All ingredients are mixed, they must be salted and peppered.

Marinated duck should be stuffed with cooked minced meat and sew up all the holes with a strong thread. The bird is fried in the oven at a temperature of 180 degrees until cooked. Duck with buckwheat is ready. This dish will become a real decoration of your table!

Salad with buckwheat

Some recipes with buckwheat are unique and this salad is no exception.

To prepare it, you need to cook porridge from a glass of buckwheat. While it is cooking, grated carrots, chopped celery stalk and 3-4 chopped garlic cloves should be fried in a pan with sunflower oil. After frying, these ingredients are added to the finished porridge. Separately brewed chicken fillet- it will need about 250 grams. Boiled chicken should be cut into cubes or strips and sent to the rest of the ingredients. Salad needs to be seasoned olive oil, salt, add spices to taste, add the juice of half a lemon and mix well - the dish is ready to serve!

Buckwheat casserole

For those who have ever wondered what to cook with buckwheat, there is a simple answer: buckwheat casserole. Preparing such a dish is very simple and you can even make it from a small amount of leftover cooked porridge. You can also cook porridge from a glass of buckwheat specifically to create such a dish. Porridge should not be lean - it must be seasoned with butter. In a separate bowl, wipe a little less than a glass of cottage cheese, add diced apples to it (a couple will be enough) and pre-steamed raisins (a quarter of a glass). These ingredients must be mixed with porridge and add 60 grams of fat sour cream, sugar and a little ground cinnamon to them. 2 eggs separately beaten with sugar are also poured here. The products should be thoroughly kneaded until a homogeneous mass is obtained and, having laid out in a baking dish, sent to a hot oven for 10 minutes.

About the dangers of buckwheat

Buckwheat is a cereal, which is considered to be very useful for the body as a whole. However, this is not quite true. Groats in the process of cooking lose a large amount of vitamins and useful substances, which, in case of excessive consumption of dishes from it, leads to beriberi. This should be remembered by all those who go on a buckwheat diet, unconsciously depriving themselves of not only a few extra pounds, but also a decent portion of nutrients necessary for the body. At one time, studies were carried out, with the help of which scientists found that people who eat this product too often suffer from apathy and excessive fatigue.

Actually, that's all harmful properties are running out. Therefore, when choosing what to cook with buckwheat, be sure to think about bringing nutritious, vitamin-rich dishes to your table along with it.

Nutritional value of 100 grams of buckwheat

Thanks to the microelements contained in cereals, buckwheat is often one of the main products in the daily diet of athletes. 100 grams of such a product contains a small amount of fat - 1 gram, almost 4 grams of protein, just over 15 grams of carbohydrates and 73.5% of this product is water. During the cooking process, the amount of proteins in the finished porridge decreases by almost 4 times.

In buckwheat, cholesterol and sugar are completely absent, and instead there is a high content of amino acids and fiber.

It is unlikely that there will be a more popular, and at the same time more beloved porridge for us than buckwheat. It is almost impossible to imagine a daily diet without it, which is why raising prices for this cereal always causes such a stir.

In addition, buckwheat is extremely useful - it contains a lot of vitamins, iron, fiber and essential amino acids.

It has its own characteristic taste that cannot be confused with anything, but any product can be even tastier if you cook it in the most successful way and know the secrets of cooking.

Delicious recipes

It would seem that it could be easier than cooking buckwheat porridge - pour the cereal with water in the right proportion, salt and a nutritious dish is ready. But this would only seem, because buckwheat can easily turn out to be almost tasteless and overcooked, or vice versa undercooked. Most classic version tasty porridge looks a little different.

Classic buckwheat porridge

First, the grits must be sorted out and washed well in several waters, and then calcined in a dry frying pan until it begins to crackle.

Many refuse this stage and immediately pour buckwheat into the water, but this is a mistake, because it is the calcined buckwheat that will give the porridge a special aroma and taste.

It is best to cook buckwheat in a cauldron or in a saucepan with a thick bottom, as evenly distributed heat will make the dish even tastier. The prepared cereal should be poured with water and sent to a strong fire until it boils, then the future porridge should be salted, seasoned with oil and left to boil over low heat for fifteen minutes.

Next, you need to remove the pan from the stove and wrap it warm blanket, leaving it so for at least 40 minutes under a closed lid. During this time, all the liquid is completely absorbed into the cereal, and it is completely infused.

Of course, buckwheat can be boiled not only in water, but also in milk - it's very tasty. The cooking algorithm is the same if you want to make crumbly porridge by replacing water with milk, but there is also the option of making viscous buckwheat porridge with milk.

Milk buckwheat porridge with raisins

Required Ingredients:

• 1 glass of buckwheat;
• 2 glasses of milk;
• 2 glasses of clean water;
• 50 gr. butter;
• a handful of raisins;
• salt and sugar to taste.

Calorie content: about 180 Kk / 100 gr.

Buckwheat should be sorted out and washed, and then poured into salted water brought to a boil and boiled again, and then reduce the heat to a minimum, cover the pan with a lid and cook the porridge for 20 minutes.

Next, you need to pour warm milk into the pan and put butter, add raisins and sugar, let the porridge boil over low heat, turn it off and leave it under the lid to infuse for another 15 minutes. delicious porridge ready!

An excellent breakfast or dinner can be buckwheat with eggs, which will be even more nutritious and rich in protein, and will surely become one of the regular dishes on the table.

Buckwheat with eggs

Required Ingredients:

• 1 glass of buckwheat;
• 2 glasses of clean water;
• 2 eggs;
• 50 gr. butter;
• salt to taste.

Cooking time: approximately 40 minutes.

Calorie content: about 220 Kk / 100 gr.

Prepared in the usual way, buckwheat should be poured with water and sent to a strong fire until it boils, then add salt, close the pan tightly with a lid and leave the porridge to cook for half an hour.

At this time, you need to boil the eggs, and there is a variation here - you can boil them hard-boiled, or soft-boiled. In the first case, the eggs will need to be crushed, and in the second, mashed with a fork, and in each of them the porridge will have its own special taste.

Ready buckwheat should be flavored with butter, add prepared eggs and the dish is ready.

How delicious to cook buckwheat for a side dish

Buckwheat is not only an independent dish, but also an excellent side dish for chicken, meatballs, sausages and even fish. But you can cook such a side dish with the addition of some ingredients to it, which turn crumbly porridge into juicy and fragrant.

Required Ingredients:

• 1 glass of buckwheat;
• 2 glasses of clean water;
• 1 medium sized onion;
• 1 medium carrot;
• 3 art. spoons of sunflower oil;
• salt to taste.

Cooking time: about half an hour.

Calorie content: about 120 Kk / 100 gr.

Prepare the cereal - sort, rinse, ignite, and pour into a pot of boiling water. Salt, pour 2 tbsp. tablespoons of vegetable oil, bring to a boil, reduce heat and cook porridge under the lid for 20 minutes.

At this time, you need to cut the onion and grate the carrots, then send them to fry on vegetable oil until golden - first, onions are poured into the pan, then carrots are added to it. Ready buckwheat will remain to be poured into the pan for frying and simmer for another 5 minutes all together. Ready!

How to cook delicious buckwheat porridge with meat

Buckwheat with meat is also called merchant buckwheat, and such a dish cannot leave anyone indifferent at all, it is so tasty and nutritious in the end.

Required Ingredients:

• 1 glass of buckwheat;
• 400 gr. pork;
• 2 glasses of clean water;
• 1 medium onion;
• 1 medium carrot;
• vegetable oil for frying;
• salt and pepper to taste.

Cooking time: approximately 40 minutes.

Calorie content: about 250 Kk / 100 gr.

Groats need to be prepared in the usual way, and pork - in small pieces. Put the meat in a pan with vegetable oil and fry until half cooked, then add finely chopped onion and grated carrots to it and simmer a little more until the vegetables are soft.

Then you need to pour water into the pan, let it boil and pour buckwheat. Stir, close the lid and leave the dish to simmer over low heat until all the liquid has evaporated.

On this you need to turn off the fire, and leave buckwheat porridge covered for another 10 minutes to infuse. The dish is ready!

What to cook from cereals in a slow cooker

The slow cooker makes life much easier for the hostess - no need to stand at the stove and monitor the preparation of dishes, it is enough to throw them into this unit and get them ready. The same applies to buckwheat. classic recipes which are also suitable for a multicooker.

Casserole

Required Ingredients:

• 2 multicooker glasses of buckwheat;
• 4 multicooker glasses of meat broth (can be from a cube);
• 200 gr. hard cheese;
• 3 art. spoons of mayonnaise or sour cream;
• 3 eggs;
• salt, pepper to taste.

Calorie content: about 150 Kk / 100 gr.

Prepared buckwheat should be poured into the multicooker bowl, pour broth, salt, pepper and set the desired mode. It can be "Buckwheat" or "Porridge": it will be cooked for about an hour.

When the slow cooker turns off, take out the porridge and let it cool. Then grate the cheese and pour it into the porridge, setting aside some of the cheese. Next, mix beaten eggs and mayonnaise or sour cream into the mass, put it in a greased bowl of a multicooker and sprinkle grated cheese on top. Cook on the “Baking” mode for half an hour.

In a slow cooker, you can easily make buckwheat with mushrooms, which will be very tasty.

Buckwheat with mushrooms

Required Ingredients:

• 1.5 cups of buckwheat;
• 400 gr. mushrooms;
• 2 glasses of clean water;
• 1 medium carrot;
• 1 medium onion;
• 1 st. a spoonful of sunflower oil;
• salt, pepper to taste.

Cooking time: about an hour.

Calorie content: about 230 Kk / 100 gr.

The grits need to be prepared, and the mushrooms cut into small pieces. Then pour butter into the multicooker bowl, set the “Frying” or “Baking” mode and put the mushrooms into it along with the chopped vegetables.

Cook for about 20 minutes, then put buckwheat and water to the resulting roast, salt, mix and set the “Buckwheat” mode for 30 minutes. When the multicooker turns off, the dish is completely ready.

cooking secrets

Even under the condition that buckwheat porridge is quite difficult to spoil, there is never a limit to perfection, for which you should be guided by a few culinary tricks:

1. For the preparation of buckwheat porridge, aluminum or enamelware- it will turn out delicious only in thick-walled dishes or even a cast iron. For these purposes, you can even use ducklings. Buckwheat is also cooked in pots.
2. After boiling, buckwheat is cooked over high heat for a couple of minutes, then it must be reduced to a minimum and the porridge must be cooked under a tight lid.
3. Buckwheat porridge does not need to be stirred during cooking, otherwise it will fall apart. Proper preparation implies "forgetting" about that dish on the stove.
4. If buckwheat is cooked as a side dish, then you can calcine it not in a dry frying pan, but not in large numbers sunflower oil - from this its taste will only benefit.
5. You should not cook buckwheat for too long, because this will make it tasteless. Longer cooking cannot be a full replacement for evaporation.
6. You can make buckwheat porridge more fragrant by adding chopped onion to it in the middle of cooking, simply throwing it on top and not stirring. You can also add dry mushrooms chopped in a coffee grinder to porridge: a couple of pieces are enough.
7. Adding (after cooking and evaporating) fried onions can make buckwheat porridge very tasty. Together with him, buckwheat should be allowed to brew for 5 minutes.

No matter how tasty and varied buckwheat dishes are, you can eat them no more than three times a week, otherwise the benefits of this cereal will begin to turn into harm.

For several centuries, such porridge has taken pride of place on the table of families with different incomes in our country. This dish combines many advantages: it is nutritious, cheap, appetizing, healthy. The main thing is to try to cook delicious buckwheat porridge. Its recipes in different variations are published below.

Buckwheat porridge for garnish

If buckwheat is chosen as a side dish, it is very important to cook it crumbly and soft. Ingredients: 1 tbsp. kernels, 3 tbsp. filtered water, salt to taste. How buckwheat porridge is prepared on water simply and quickly is described below.

1. The core is moved, after which it is lightly fried in a dry frying pan.
2. The product is poured into a pan of a suitable size and poured with the specified amount of salty liquid.
3. First, the contents of the container are brought to a boil over high heat, and then cooked until cooked at a minimum division.
4. When the porridge has absorbed all the liquid, it is ready.

You can serve the dish as an independent dish, generously watering with melted butter.

With milk - step by step recipe

Don't skimp on milk. You need to take the most fatty product - 3-4 cups. Remaining Ingredients: 1 tbsp. buckwheat, 320 ml of water, a slice of butter, a pinch table salt and 3 large spoons of granulated sugar.

1. The main secret of successful buckwheat porridge with milk is that it is first boiled until slightly softened in water. The washed cereal is poured into the already boiling liquid. The product is cooked until the latter is completely absorbed.
2. Next, the core is already poured with a dairy product and continues to cook with minimal heating of the stove.
3. The cereal should again absorb the liquid.
4. After removing the treat from the fire, it needs to be salted, sweetened, seasoned with butter.

Before serving for breakfast or lunch, milk porridge must be well infused under a closed lid. If initially the dish seems liquidish, then it will acquire the desired density.

In a slow cooker

It is especially easy to prepare such a dish if you have a “smart pan” at hand. Ingredients: 1.5 tbsp. buckwheat, 3 tbsp. liquids (this can be both water and milk), 35 g of butter, a pinch of salt and sugar.

I bring to your attention 15 recipes of what can be prepared from buckwheat, very tasty and incredibly healthy. For us, buckwheat is a familiar and inexpensive product, it is in every home, but we know how to cook only a few simple meals.

What can be cooked from buckwheat?

In fact, buckwheat is universal product, because it goes well with meat, mushrooms, vegetables, and dairy products.
Surely you had to cook both, and.

But do not think that buckwheat dishes are too modest and not at all suitable for holiday table. I can assure you that this is not at all the case. And even more - you can surprise your guests.

You will be surprised, but you can even cook from this product, and. They should be adopted by every hostess.

Buckwheat, although in an unusual form for us, is also used by raw foodists. This is the "Potato" cake. But buckwheat muesli with oatmeal or will help you save your figure by unloading on buckwheat.

Here they are - 15 wonderful recipes that will allow you to diversify your everyday menu, without spending on expensive products and without hitting your figure:

Ingredients : 300 fresh mushrooms, 1 onion, carrot and tomato (or a couple of tablespoons of tomato paste), two to three medium potatoes, ½ cup buckwheat (maybe a little more if you like thicker soup), sour cream, herbs, vegetable oil, spices and, of course, salt.

Cooking method

Put water to boil. In order not to waste time, it is worth looking into other products. Peel vegetables, wash buckwheat. Cut the potatoes into strips or medium-sized slices. Chop the onion, coarsely grate the carrot. Mushrooms cut into plates.

Ingredients:

• buckwheat - 400 g;
• white mushrooms (frozen) - 400 g;
• butter - 100 g;
• onion (large) - 1 pc.;
• dill - 1 bunch;
• vegetable oil - for frying;
• salt, spices - to taste.

Cooking

How to cook buckwheat with mushrooms? Finely chop the onion and fry in vegetable oil until translucent. Add mushrooms (do not defrost!). Stirring, we evaporate the juice that the mushrooms will give. Fry until golden brown.

In a cast iron pot, roast the buckwheat for 5 minutes. Add mushrooms with onions, salt, pepper. Pour boiling water 2 fingers above the level of buckwheat. For half an hour, place in the oven, preheated to 180 degrees.

Before serving, add butter, dill and mix. Buckwheat with mushrooms laid out on plates can be sprinkled with grated parmesan. It will add a spicy touch!

3. Buckwheat stew with tomatoes

67 kcal per 100 grams

Products:

• Buckwheat groats 100 gr
• Carrot 1 pc.
• Onion 1 pc.
• Tomatoes in their own juice or fresh 3-4 pcs.
• Garlic (optional) 1 clove
• Salt to taste

Cooking:

1. Cooking buckwheat is best in a bowl with a thick bottom, we took a cauldron, regular frying pan will fit too.
2. Peel onions and carrots, grate on a coarse grater. Pass the garlic through a press.
3. Heat a cauldron, greased with a drop of oil, put onions, garlic, carrots and fry, stirring for about 5 minutes.
4. Peel the tomatoes, chop, add to the vegetables, mix.
5. Pour in buckwheat, salt to taste, mix, pour boiling water, cover, reduce heat to a minimum and leave for 15 - 20 minutes. After 10-15 minutes, check readiness - gently push the buckwheat with a spoon and see if there is water. If there is, then you can continue cooking with the lid open until the water has completely boiled away.

Products:

• Buckwheat: 500 gr
• Leek: 100 gr
• Mushrooms: 400 gr
• Butter: 100 gr (if available, it is better to use ghee)
• Parmesan: 100 gr (it is better to take Italian)
• Parsley dill

Optional: dry white wine
Cooking:

1. Dissolve the butter in a pan
2. Cut the leeks. To do this, cut off the white part right size, cut it lengthwise and chop.
3. Cut the mushrooms
4. Stew the onion until soft, add mushrooms, salt
5. Wait until the mushrooms give abundant juice. You can add white wine and wait for the alcohol to evaporate
6. Add buckwheat, which absorbs the mushroom sauce, and mix
7. We are waiting for the moment when the intense, characteristic and familiar smell of fried buckwheat porridge begins. After that, transfer to a pot.
8. Add water to about + 2 cm above the buckwheat
9. Sprinkle with chopped herbs and mix
10. Put in the oven at a temperature of 130-150 C for 1.5 hours
11. Sprinkle with grated cheese before serving.

5. Greeks

You will need:

Buckwheat flour - 2 cups
Yeast - 20-15 grams,
Egg - 1 piece,
Milk - ½ cup
Vegetable oil - 2 tablespoons,
Salt - to taste.

Cooking method

1. Pour the milk into a saucepan and heat it up to 35 degrees (if the milk was bought on the market, we advise you to boil it first and cool it to the indicated temperature).
2. In warm milk, dilute the yeast, salt and sugar.
3. Gradually add buckwheat flour and knead a thick dough.
4. We put the dough for a couple of hours in a warm place so that it fits.
5. After the indicated time, the dough must be mixed and again left to approach for an hour and a half.
After the dough has risen, you can begin to form our Greeks.
6. Divide the dough into equal pieces. We sculpt long bars from them and put them on a baking sheet or in a baking dish, previously greased with oil. Let's give the test a go.
7. We cut each bar across every 2-3 centimeters with a knife lubricated in oil.
8. We send the Greeks to the oven until browned.
9. Grechaniki should be served on the table lightly greased with sunflower oil and sprinkled with sour cream.

Buckwheat is one of the most popular cereals in Russia. In the rest of the world, buckwheat is not particularly favored. The benefits of the product are great - it contains great amount microelements, minerals, organic acids, vitamins and amino acids. In the arsenal, most housewives have only a few simple recipes, although the list of delicious buckwheat dishes that are not ashamed to be served on a holiday is extensive.

The content of the article:
1. How to choose buckwheat porridge

How to choose buckwheat porridge

So that the buckwheat dish is not only tasty, but also preserves as much as possible useful properties you need to choose the right product. It is necessary to look not only at the expiration date of porridge.

1. When buying store-bought cereals, it is worth giving preference to a product packaged in plastic bags.
2. Buckwheat with the most vitamins has golden color and a slight greenish or creamy hue. Dark cereals, which have already undergone heat treatment, lose a significant part of the nutrients from the composition.
3. Cereal grains must be whole.
4. When buying loose buckwheat, you should evaluate not only the visual qualities of the cereal, but also the smell. The admixture of foreign aromas indicates inappropriate storage of the product.
5. It is better to store buckwheat in glass or ceramic containers. Groats are not subject to too long storage.

Buckwheat Recipes

The standard recipe for making buckwheat porridge is familiar to everyone. Even it can be cooked different ways- sweet, with jam, berries, milk or salty as garnishes. But not all housewives know that there are hundreds of variations of buckwheat recipes. Groats are added to soups, pies, buckwheat cutlets are fried, casseroles, pancakes and even cookies are made.

A few recipes that you can please loved ones and guests.

Buckwheat curd cutlets

Such cutlets can be prepared for children. The combination of cereals and cottage cheese makes them tender and unusual in taste. For cutlets you need products:

• 125 g of medium-fat cottage cheese;
• 100 g of finely crushed buckwheat;
• egg;
• 200 ml. milk;
• 1 tbsp Sahara;
• butter.

How to cook:

1. Grind half an egg (you can only take the yolk), cottage cheese and half a tablespoon of sugar until smooth. If the mass is dry, then it can be diluted with a small amount of sour cream or milk.
2. Bring the milk to a boil, throw in a little butter and buckwheat. Boil porridge in milk for 15-20 minutes over low heat.
3. Ready buckwheat to cool and knead. Add egg white and half a tablespoon of sugar to the porridge. Mix.
4. Form cakes from the resulting buckwheat mass. Put the curd filling in the central part of each. Wrap the cake so that a pie is formed.
5. Cutlets are steamed. Approximately 15-20 minutes is enough. Drizzle sour cream over cutlets before serving.

This delicacy can be eaten by those who are on a diet and are watching their weight. To prepare diet cookies you need:

• kefir - 300 ml;
• natural liquid honey - 2 tablespoons;
• olive oil - 2 tsp;
• rye bran - 2 tablespoons;
• medium-sized apples - 4 pcs.;
• buckwheat - 2 cups.

How to cook:

1. Grind the grains with food processor or in another way.
2. Peeled apple fruits grate on a coarse grater.
3. Pour finely ground buckwheat, bran, apples, honey, butter and kefir into a container. Knead the dough of a dense consistency - not sticky and not crumbling. If necessary, you can add a little kefir.
4. The resulting dough is divided into small parts, each of which is rolled into a ball and crushed into a cake.
5. Put the molded cookies on a baking sheet and send to the oven, heated to 150 degrees. After 60 minutes, the cookies can be removed from the oven.

Stuffed chicken can be served for lunch. The dish can also be a wonderful addition to the festive table. To prepare the main dish you need:

• broiler chicken - 1 pc. (1.5-2 kg.);
• champignons - 0.2 kg .;
• buckwheat - 1 cup;
• medium bulb;
• medium sized carrots;
• a couple of cloves of garlic;
• vegetable oil;
• seasonings and salt to taste.

How to cook:

1. Rinse and dry the chicken carcass.
2. Mince the garlic with a garlic press.
3. In a separate bowl, mix spices, crushed garlic and salt.
4. Rub with the broiler seasoning mixture, place in a bowl and cover with cling film. Send in the cold for a few hours.
5. Meanwhile, boil the buckwheat. For the recipe, you need to leave it slightly undercooked - 10-15 minutes over medium heat is enough.
6. Finely chop the onion.
7. Mushrooms cut into small semicircles.
8. Grate the carrot.
9. Put the onion into the heated pan, fry it. Add mushrooms. Fry vegetables.
10. A few minutes before the readiness, put the carrots to the fried vegetables. Fry 2-3 minutes.
11. Put boiled buckwheat to vegetables in a pan, add spices and salt. Mix ingredients.
12. Remove the chicken saturated with spices and salt from the refrigerator and stuff with a mixture of vegetables and porridge.
13. Poke the hole where the minced meat was laid out with toothpicks so that the minced meat does not fall out.
14. Chicken can be wrapped in foil or cooked open on a baking sheet.
15. It will take 60 to 90 minutes to cook, depending on the size of the broiler. Optimum temperature- 180 degrees.

Chicken skewers on skewers video

Buckwheat pancakes can be prepared when yesterday's porridge is left in a small amount. Buckwheat pancakes are a great addition to breakfast or an afternoon meal. They can be served with sour cream or jam. For cooking, you will need the following components:

• 1/2 cup buckwheat porridge (cold);
• 1/2 cup flour;
• 3/4 cup milk;
• large egg(small ones will require 2 pcs.);
• 1 tbsp crystalline sugar;
• 50 g butter;
• vegetable oil for frying;
• a pinch of fine salt.

How to cook:

1. Put cold (yesterday's) buckwheat into a container and use immersion blender grind to a smooth puree-like consistency.
2. Put butter (pre-soften), sugar and egg in a separate deep bowl. Beat the ingredients with a mixer.
3. Pour in milk and combine with buckwheat.
4. Mix well and gradually add flour. The mass must be constantly stirred so that the lumps of flour "break". Flour may take a little more or less. The consistency of the dough should not be thick.
5. Leave the finished dough for 10-15 minutes.
6. Grease a frying pan with sunflower oil and heat up. The frying technique is the same as for ordinary pancakes - pour the mass into the pan and fry on both sides for several minutes.

Openwork pancakes on kefir and milk video

Easy to prepare and tasty risotto will please the household. Buckwheat porridge is in perfect harmony with mushrooms and cheese. For cooking take products:

• buckwheat - 0.8 kg;
• white mushrooms (champignons) - 0.8 kg .;
• unsalted butter - 0.2 kg;
• 2 small onions (or 1 large);
• to taste and preferences parmesan.

How to cook:

1. Peel the onion and chop into small pieces.
2. Heat up a frying pan and add some sunflower oil. Lay out the onion. Fry until transparent.
3. Cut mushrooms. Attach them to the onion and let the resulting liquid evaporate.
4. Put buckwheat in a separate pan and ignite it for about 6 minutes. Then add mushrooms and onions to the cereal, add salt.
5. Put the food in a deep baking dish and pour boiled water so that it covers the contents by about 1 cm.
6. Put a baking sheet in a preheated oven and cook for half an hour. The optimum temperature is 180 degrees.
7. Before serving the dish, risotto is flavored with butter and sprinkled with cheese.

Fragrant, crumbly porridge from a pot is an excellent main course for dinner. own time no more than 30 minutes to prepare food. Ingredients needed for the dish:

• pork meat (preferably loin) - 0.5 kg .;
• buckwheat - 9 tablespoons;
• broth or concentrated cubes;
• onions - according to preferences;
• bay leaf and spices optional.
• salt.

How to cook:

1. Prepare pots. For this amount of products, 3 pieces are enough.
2. Meat cut into small cubes.
3. Chop the onion into small sticks.
4. Wash buckwheat.
5. If bouillon cubes are taken, then it is necessary to dissolve them in a small amount. hot water(1-1.5 cups).
6. Put laurel leaves, onion, meat and buckwheat in each pot.
7. Pour broth on top.
8. Salt a little, add your favorite spices.
9. Preheat the oven and put the pots in for about 60 minutes. In this case, the temperature should be about 150 degrees.
10. The finished dish can be decorated with herbs before serving.

This recipe is for those who want to save large quantity nutrients in porridge. The recipe is effortless. Buckwheat according to this method can be cooked in the evening. And in the morning enjoy fragrant porridge for breakfast. Required Ingredients:

• a glass (0.25 l.) of buckwheat;
• 0.5 l. - boiling water;
• salt, butter according to preference.

How to cook:

1. Measure the cereal with a glass, pour it into a bowl and pour cold water. Go through, separating the black kernels.
2. Pour the peeled buckwheat into a saucepan, pour boiling water over it and cover with a lid.
3. Wrap the container with a terry towel, and preferably several.
4. Leave the porridge to swell for at least 60 minutes.
5. Unabsorbed water - drain.
6. Salt and stir.
7. Before use, warm up buckwheat in any way - in microwave oven or in a frying pan. Add butter.

This recipe is tasty and satisfying. You can take any minced meat, fresh or frozen mushrooms, vegetables can also be used from freezing or seasonal. Required Ingredients:

• 0.4 kg. buckwheat;
• 0.5 kg. minced meat;
• 200 g mushrooms - frozen or fresh;
• large Bell pepper;
• 2 medium sized tomatoes;
• bulb;
• 2 carrots;
• 2 cups (400 ml) any broth - vegetable, meat or drinking water.
• a tablespoon of sour cream;
• a little vegetable oil for frying;
• spices salt to preference.

How to cook:

1. Rinse the buckwheat, sort it out.
2. Peel carrots and onions. Finely chop the onion, chop the carrot into small cubes.
3. If fresh mushrooms are used, wash them and cut into thin slices. Frozen mushrooms can not even be defrosted.
4. Wash the sweet pepper, clean out the seeds. Cut into small pieces.
5. Pour boiling water over the tomatoes, remove the skin and cut into thin strips.
6. Put a saucepan or cauldron on fire. Pour in oil. Fry the onion until light golden brown.
7. Throw in carrots. Fry, stirring, 2-3 minutes.
8. Put the minced meat on the vegetables. Mix well so that the minced meat is crumbly, without lumps. Fry 6 minutes.
9. Attach chopped mushrooms to vegetables and minced meat. Fry for 3-4 minutes.
10. Add chopped sweet pepper. Mix everything. Fry for 3-4 minutes.
11. Pour in the tomatoes and mix again.
12. Add spices, salt, season with sour cream. Mix all ingredients well.
13. Pour the contents of the cauldron with water or broth. Stir and add buckwheat.
14. Stir again. To cover with a lid. Cook for a little over half an hour (35 minutes) at the lowest temperature.
15. It is not necessary to stir the porridge during the cooking process. Readiness is determined by the complete evaporation of water.
16. After cooking, mix the porridge and let it brew for 15 minutes.

Another variety of buckwheat cutlets. Great for lunch or dinner. You can take it on the road or to work for a snack. Required components:

• 0.5 kg - meat fillet (turkey or chicken);
• 200 - buckwheat;
• 2 chicken eggs;
• 2 heads of onions;
• 180 g of tomato paste (or fresh tomato juice);
• 0.2 l. water;
• salt, seasonings according to preferences;
• 0.2 kg flour for breading cutlets;
• frying oil.

How to cook:

1. Rinse the buckwheat, sort it out. Pour boiling water in a ratio of 1:1. Salt. Cook for 20 minutes. Cool down.
2. Wash the turkey flesh. Cut into chunks and chop with a food processor along with 1 onion.
3. In the minced meat, beat the eggs, pepper, salt. Mix.
4. Add buckwheat porridge to the mass. Mix. The consistency of minced meat should be thick.
5. Shape into small patties.
6. Heat the frying pan, pour in the oil. Lay out cutlets. Fry on both sides until golden brown.
7. Put the finished buckwheat in a container.
8. For the sauce: cut the onion head into half rings and fry in vegetable oil. Salt.
9. Put the tomato paste and pour in the water. Simmer for 3-4 minutes.
10. Put the Greeks in a saucepan or cauldron and pour tomato sauce. To cover with a lid. Leave to stew for a quarter of an hour.
11. Serve ready-made Greeks to the table, pouring them with tomato sauce.

How to make tomato sauce for cutlets video

Buckwheat is a unique product. Culinary experiments with cereals make it possible to create new extraordinary dishes with an amazing aroma, taste and a bouquet of useful trace elements. Here are buckwheat dishes, recipes are simple and tasty, you can choose to your taste. Good luck with your choice.

The only contraindication to the use of buckwheat in large quantities is problems in the work of the stomach and intestines.