Buckwheat recipe. What to cook from the remains of buckwheat porridge

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.

One of the most popular cereals in Russia was buckwheat. Today it has been replaced by other cereals and products. And the recipes for many dishes with it are simply forgotten or lost. But our ancestors knew what to cook with buckwheat. For them, it was more habitual to eat than pasta and potatoes for us. Of course, not everything can be done on a regular stove or in the oven, but many recipes are quite affordable. It remains only to learn how to cook the cereal itself, and then cook dishes with it.

Loose buckwheat porridge

There are many ways to cook it. Most often cooked on the stove. True, not everyone does it right. That is why it does not work out as it should. Most often they are mistaken in two things - the proportions and cooking time, since cooking friable buckwheat on the stove and in the Russian oven is not the same thing. It is due to the fact that these two cooking methods are strikingly different that such confusion has arisen.

First you need to prepare the cereal itself: sort and rinse. This is necessary in order to remove unopened grains and other debris. Then, in a saucepan, preferably with a thick bottom, pour buckwheat with water in a ratio of one to two. That is, for 1 cup of cereal, 2 cups of liquid are taken. Bring to a boil over high heat, season with salt and reduce heat to low. You can also add spices and seasonings to taste. So, cook until cooked under a well-closed lid. This will take no more than 15-20 minutes. Season the finished porridge with butter. Done, you can eat.

to buckwheat

However, even knowing how to cook loose buckwheat, many are in no hurry to introduce it into their diet. Some people think such porridge is fresh and dry, while others find it too light and insatiable. In a way, they are right. But you can make it tasty meat sauce, and buckwheat will already be perceived in a completely different way.

To prepare 4 servings you will need:

• 200 grams of minced meat;
• 100 grams of mushrooms;
• 1 head of onion;
• 3 tablespoons of tomato paste;
• 1 tomato;
• 400 ml of meat broth;
• vegetable oil;
• greens;
• spices;
• salt.

So, to buckwheat? Finely chop the mushrooms, onion, tomato, set aside. Fry minced meat (beef or pork-beef) in vegetable oil until it changes color. Then add mushrooms and fry for about 5 more minutes. During this time they should give juice. Then put finely chopped onion and tomato. All this for mixing flavors and aromas to simmer for about 10 minutes.

Now you can add salt, spices and, of course, tomato paste to taste. Mix well and simmer for another 3 minutes. Pour the broth, bring to a boil and simmer under a closed lid over low heat until tender. At the very end, add finely chopped greens and mix. It is quite obvious that this universal recipe how to cook rice or pasta. True, from this it does not become less tasty and appetizing.

Merchant-style buckwheat

But all the same, for many housewives it remains topical issue what to cook with buckwheat. In fact, there are a lot of interesting and easy-to-cook dishes with it. Among them are both famous and forgotten. But merchant buckwheat is a real hit. Her recipe can always be adjusted to your taste, changing only a little. But its main advantage is that it is a very satisfying porridge. It certainly cannot be called fresh and dry.

Ingredients

To cook buckwheat in a merchant's way for four, you need to take:

• 500 grams of any meat, including chicken;
• 200 grams of mushrooms, preferably forest;
• 2 medium onions;
• 150 grams of carrots;
• 2 cups of buckwheat;
• vegetable oil;
• spices;
• salt.

This dish is also suitable for those who are looking for how to cook buckwheat with chicken simply and tasty.

Cooking order

1. Prepare products. Cut the meat into slices across the grain. You can't cut very finely. They should feel good in the finished porridge. Onions and carrots cut into strips. Although you can just chop finely.
2. Mushrooms cut into plates. Forest pre-boil and discard on a sieve. Mushrooms can be used fresh, however, in this case it will be a significant departure from the classic recipe.
3. Take a deep frying pan or saucepan. You can also take a cauldron or ducklings. They will fit perfectly. Heat the vegetable oil and fry the meat over high heat until all the juice has boiled away.
4. Then add onions and carrots, fry a little. Put mushrooms. Fry for about 3-5 more minutes. All the liquid that comes out should boil away.
5. Pour already prepared buckwheat on top, pour 4 cups of water or broth. Add spices, salt. In this recipe, any broth is suitable, including mushroom.
6. Cover with a lid, bring to a boil, reduce heat and cook until the liquid has completely boiled away. But it's best not to try it right away. Let the merchant-style buckwheat brew a little.

It can be served with rye bread and fresh vegetables. Perhaps this is the most common option that can be prepared from buckwheat. But there are also festive dishes that use ready-made porridge. For example, everyone knows the Greeks, or meatballs.

Buckwheat casserole

But this dish can make a real sensation. Even the one who will make it will hardly believe that such yummy can be made from buckwheat. The products are perfectly combined with each other and complement each other. Although the same is used - mushrooms, chicken fillet, cheese and, of course, buckwheat porridge. However, baking in the oven changes everything. It remains only to understand how to cook and what is required for this.

Ingredients

The product list is simple:

• one and a half glasses of buckwheat;
• 50 grams of butter;
• 400 grams of chicken fillet;
• 200 grams of champignons;
• onion head;
• 300 grams of fat sour cream;
• 300 grams of hard cheese;
• 2-3 eggs;
• vegetable oil;
• spices;
• salt.

It's amazing, but few people think that you can cook a delicious casserole with buckwheat. Although such dishes used to be a lifesaver, they were usually used to dispose of leftovers.

Cooking order

1. First you need to cook crumbly porridge. To do this, boil buckwheat in 3 cups of water until tender. Salt and season with butter. You can also use yesterday's leftovers. Ready porridge should already be 2 times more.
2. While the buckwheat is cooking, prepare the filling. Boil the chicken fillet until tender in salted water. Finely chop the onion and mushrooms (can be replaced with eggplant) and fry in a hot frying pan until the liquid has evaporated.
3. Add chicken fillet, fry a little more, put 100 grams of sour cream. Mix. Warm up a little and remove from heat. On this, the filling for the casserole is ready.
4. Put half of the buckwheat porridge into a greased form and sprinkle with grated cheese, then put the chicken and mushroom filling, sprinkle with cheese again. The next layer is the remains of buckwheat and grated cheese.
5. For filling, mix eggs and remaining sour cream. Add various spices and salt. Pour the casserole into the form and shake a little so that the liquid reaches the very bottom. This is the way to prepare
6. Place the dish in the preheated oven and bake until the top is browned. This usually takes about 25-30 minutes.
7. Cool the finished buckwheat casserole a little. Let all layers seize. Cut into pieces and serve with sour cream and fresh vegetables. By the way, this is one of the dishes that can be eaten both hot and cold.

If you have at least two or three such dishes in your stock, there will not even be a question about what to cook with buckwheat. Moreover, this cereal is considered one of the most useful.

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 calcined buckwheat grain 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 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. spoons vegetable oil, bring to a boil, reduce the heat and cook the 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 in vegetable oil until golden brown - first, the onion is poured into the pan, then the 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 add 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 in a small amount of sunflower oil - this will only benefit its taste.
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.

Buckwheat is the recognized queen of cereals, which invariably enjoys popular love in our country. We offer to discuss interesting recipes for cooking second courses with buckwheat.

Buckwheat with Russian spirit

Even a novice cook can cook a buckwheat dish. Moreover, this cereal is successfully combined with a variety of products. Buckwheat dishes with meat or chicken will surely delight fans of traditional Russian cuisine, especially if it is merchant buckwheat with minced meat. To begin with, we wash 150 g of cereals and dry it in a greased frying pan. In another pan, we make a classic roast from one onion and carrots. When it is browned, spread 250 g of beef or any other minced meat and fry until tender. Then add 2 tbsp. l. tomato paste and mix. Pour the buckwheat into the pan and pour boiling water so that the water completely covers it. Salt and pepper to taste and simmer until done. At the very end, we put two finely chopped garlic cloves in our dish of buckwheat and minced meat.

Buckwheat in rainbow colors

With vegetables, they are no less tasty and nutritious, because this cereal is saturated with easily digestible protein and healthy carbohydrates. Such Lenten dish from buckwheat is especially recommended for vegetarians and those who fast. Finely chop two onions and fry them in a deep frying pan. Then add 2 diced carrots and simmer until the carrots soften. You can add other vegetables as per your taste. bell pepper, tomatoes, corn. After 5 minutes, we send 2 cups of washed buckwheat to the vegetables. Pour it with 4 cups of boiling water, salt to taste, bring to a boil, cover with a lid and wait 20 minutes. More Recipes diet meals from buckwheat you will find on our website.

Buckwheat to help lose weight

By the way, buckwheat dishes for weight loss are really allowed in many diets, because they improve digestion and remove toxins. And for this it is not necessary to eat porridge with kefir or boring boiled buckwheat dishes. Better to make useful and delicious food from buckwheat in a slow cooker. We put 1-1.5 multi-glasses of washed cereals in a bowl, fill it with 2.5-3 multi-glasses of water and cook in the "buckwheat" mode for 40 minutes. In the meantime, grate one carrot, chop the onion and cut into small pieces 200 g of champignons. We lay out the finished buckwheat, rinse the bowl of the multicooker and pour 2-3 tbsp into it. l. vegetable oil. We lay vegetables with mushrooms and cook in the “baking” mode for 30 minutes. At this time, soak the leaves of Chinese cabbage in boiling water for 10-15 minutes. Then we mix buckwheat with ready-made vegetables, take 2–3 small leaves of cabbage, lay them “overlapped” and wrap the porridge and vegetable filling in them, forming dense rolls. We shift them into the bowl of the multicooker, pour in the multi-glass hot water and turn on the "baking" mode - after an hour, our buckwheat dish in a slow cooker can be served at the table.

Buckwheat as medicine

Many doctors recommend buckwheat dishes for diabetics as a therapeutic diet. Slow carbohydrates and fiber contained in cereals lower sugar levels, and rutin strengthens the walls of blood vessels. An excellent option for a tasty and healthy dish will be buckwheat cutlets. To prepare them, boil one and a half cups of cereals in salted water. Three onions cut into thick rings and lightly fried in oil, 5-6 medium potatoes are also boiled until tender. Now we pass onions, potatoes, ready-made buckwheat through a meat grinder and mix the resulting mass. We break two eggs into it, pour 2–2.5 tbsp. l. semolina, add salt and pepper to taste. We knead the minced meat, form small cutlets from it and fry for 5-7 minutes on each side. This quick and easy buckwheat dish is best served with cool sour cream.

Buckwheat for children to enjoy

Not all children are happy to eat, although the vitamins and minerals contained in it are needed by the growing body in the first place. Interesting buckwheat dishes, such as a casserole, will help to introduce kids to this cereal. Boil 1.5 cups of buckwheat. We wipe 500 g of cottage cheese through a sieve so that no lumps remain. Separately, beat 2 eggs with 2 tbsp. l. sour cream, then we introduce buckwheat and cottage cheese in parts. In the resulting mass, add 2 tsp. sugar and mix thoroughly. Lubricate the baking dish with oil, sprinkle with breadcrumbs and spread the curd-buckwheat mass into it. Top it with a mixture of 150 g of sour cream and one egg. We send the casserole to the oven preheated to 200 ° C for 30 minutes. By the way, such a buckwheat dish for children is also suitable for their mothers who are on a diet.

want more interesting recipes? Look for them on our culinary portal. And if you have favorite buckwheat dishes with photos, be sure to share them with other readers.

Cooking hearty buckwheat porridge with onions and carrots, according to a step-by-step recipe with photo and video instructions. Delicious and satisfying. Enjoy your meal!

40 min

167 kcal

4.5/5 (4)

Buckwheat porridge for garnish It's the perfect choice for lunch or even dinner. Everyone knows that it is buckwheat that is very healthy and tasty. But few people know how tasty it is to cook crumbly buckwheat for a side dish so that all trace elements are preserved.
Also, few know what needs to be done to make buckwheat very tasty. Today I will reveal to you some of the secrets of cooking buckwheat. This very quick and easy dish will keep you full for a long time.

What you need to know before cooking

Kitchen appliances:

• Saucepan and lid.
• Sitz or colander.
• Table and tea spoons.
• Glass 250 ml.

• Frying pan.
• Grater

Ingredients:

Cooking sequence

Cooking video

For a better understanding of this recipe, I advise you to watch this video https://www.youtube.com/watch?v=1AoZsH06zKg. It will help you save a lot of time and acquire useful knowledge in the field of cooking. Step by step recipe in combination with the video will help you well, and most importantly - quickly cook this dish.

The most delicious side dish is combined with meat products. Pork, beef, veal, lamb - all this will perfectly complement the taste of buckwheat and even increase it.
It will also be useful baked vegetables. This dish is distinguished by its practicality in that it can complement any product. This dish is ideal for satisfying hunger in a minimum of time. It is very simple and accessible to everyone. And just buckwheat can be served even with. This will add variety to the taste of buckwheat. And don't forget the spinach. Only here you will find out by the fastest and simplest recipe.

cooking options

Buckwheat garnish can be prepared for every taste. Everything is limited only by your preferences. For variety, you can use mushrooms, garlic, zucchini and many other vegetables. Now that you have learned how to properly cook buckwheat for a side dish, you can freely select and experiment with products.
You can also use meat products instead of vegetables. This will make such a side dish complete and healthy dish. I also recommend reading about