Sort through the cereal. Even if you buy an expensive product, there is a chance that it will contain plant debris. So don’t be lazy to look through the buckwheat and remove all foreign elements.

Step 2

Rinse the buckwheat. It is enough to do this a couple of times under running water until the liquid becomes clear.

Step 3

Heat the cereal in a dry frying pan, stirring constantly. This is necessary so that the buckwheat is crumbly and more aromatic.

Set the heat to low and do not overdo it: as soon as you feel a pleasant buckwheat aroma, move on to the next step. Typically, 3-4 minutes is more than enough.

Step 4

Place the cereal in a pan of salted water. There should be twice as much water as buckwheat. To avoid mistakes, use the same measuring cup for cereal and water.

The best option for cooking buckwheat is a thick-bottomed container. It provides the optimal amount of steam, which is responsible for cooking porridge.

Step 5

Bring the water to a boil and remove the foam with a slotted spoon. Then reduce the heat to low and cover the pan with a lid. Cook buckwheat for 12–20 minutes. At this time, it is better not to open the pan and not stir the porridge. Otherwise, the temperature regime may be disrupted.

Step 6

Check the readiness of the buckwheat by running a spoon along the bottom. If there is no water there or the porridge already sticks a little to it, then it can be removed from the stove.

Step 7

Add a piece of butter or ghee to the buckwheat. Then cover the pan with a lid, wrap it in towels and let it brew for 15–20 minutes. This will make the porridge even more tender.

Step 8

Enjoy!

1. To speed up the cooking process, soak the buckwheat a couple of hours before cooking. It will absorb water and cook much faster.
2. You need to cook buckwheat porridge in milk for 10–15 minutes longer than in water. You can also boil buckwheat in water, and then add heated milk to it and cook until the liquid has completely evaporated.
3. If you cook porridge in, follow the same sequence of actions as with the traditional method. The mode you need is “Buckwheat”. If it is not there, try using the “Rice” or “Milk porridge” modes.

Do you know other secrets for making perfect buckwheat porridge? Tell us about them in the comments.

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 by its 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 a complicated process, but if you do not know the specifics of the technology, the result may not be exactly what the cook expects.

• Before preparing porridge, buckwheat must be carefully sorted. 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 the classic technology for cooking buckwheat porridge, pour cold water over the cereal, heat over medium heat, skim off the foam, reduce the heat and cook for 15–20 minutes until tender. 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 the 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.
• Buckwheat should be salted at the first stage of preparation, when pouring water over it.
• 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 butter or vegetable oil to it and 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 maintain the correct proportions of cereal and liquid.

• 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 or cook it in milk, the energy value of the dish 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. It is not necessary to add sugar, it is only needed for preparing sweet porridge, but you need to salt the buckwheat 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 warm mode.

Porridge prepared according to this recipe will be an excellent breakfast option that will appeal to both children and adults.

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 and 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 brown.
• 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 of 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.

Buckwheat is a unique product that is simply irreplaceable in our diet. It is inexpensive and at the same time healthy, and with at least a small degree of culinary skill it is also very tasty, which is why buckwheat diets and fasting days on buckwheat are so popular. This cereal is perfect for those who are watching their weight and overall health.

Buckwheat contains a large number of useful substances, especially a lot of iron, phosphorus, calcium and iodine. Buckwheat also contains a number of vitamins: B1, B2, B6, PP, P. Being a complex carbohydrate, buckwheat takes a long time to be digested by the body, thereby prolonging the feeling of fullness. In addition, buckwheat is very useful for digestion and helps cleanse the liver, and also strengthens capillaries and helps fight mild forms of depression.

To make buckwheat even tastier, you can use various side dishes. So, mushrooms, cutlets, and stewed beets go well with buckwheat porridge. You can simply add sugar to the prepared buckwheat. Then you will get classic buckwheat porridge, but very tasty and incredibly healthy.

From this article you will learn how to cook buckwheat correctly and maintain the required proportions. We will tell you how to cook buckwheat in water and milk, and also describe simple and affordable ways to cook buckwheat in the microwave and double boiler.

Classic buckwheat recipe

Measure out the required amount of buckwheat, about a third of a glass per person. Sort through the cereal and remove any debris from it. Then rinse it thoroughly.

Place the cereal in a saucepan, pour in the required amount of water and add salt to taste. There should be twice as much water as cereal. Once boiling, reduce the gas to low and cover the pan with a lid. This is important so that the required temperature is established inside.

After 10-15 minutes, check the buckwheat for readiness. The cereal should be soft and crumbly, the water should completely evaporate. Buckwheat usually takes about 20 minutes to cook.

When the buckwheat is ready, add 50-60 grams of butter to the porridge and stir. Then the porridge will be soft and rich. Bon appetit.

Buckwheat: calorie content and nutritional value

Buckwheat should be cooked in milk in the same way as in water. The main thing is to ensure that the milk does not boil away during cooking. You can first boil the cereal in water, and at the end add milk and cook for another 5-7 minutes. You need to cook the cereal until the milk is completely boiled. Then the porridge will be rich, tasty and soft.

In what proportions should you cook buckwheat?

Buckwheat is cooked based on the proportions of 1x2. So, a glass of cereal must be filled with two glasses of water or milk. To cook delicious buckwheat porridge, you must remember that the volume of the grain doubles during cooking.

Therefore, carefully calculate how much buckwheat you will need. So, one glass of dry buckwheat is enough for three servings, and half a glass is enough for two people.

To make buckwheat cook faster, you can pre-wash the grains and soak them for several hours. The cooking time is thus shortened by approximately half. This method is very convenient for housewives. This way you can soak the cereal overnight and cook it in the morning. The cooking process will then take very little time.

To cook buckwheat, be sure to use a pan with a thick bottom. This will allow steam to accumulate and be retained inside. But it is steam, and not water itself, that is most important for preparing delicious buckwheat.

It is important to measure the water in the same glass as the cereal. Then you can maintain the proportions of water and cereal in the dish.

To make the buckwheat more crumbly, you can pre-calcinate it in a cast iron pot. However, you need to carefully ensure that buckwheat does not start to “shoot” from too high a temperature.

Buckwheat porridge with mushrooms

You should not put oil during cooking, as this will boil it down and form harmful enzymes. The porridge will be tastier if you add oil to the already prepared crumbly buckwheat.

It is also healthier to cook buckwheat with water rather than milk. It is better to add milk to already prepared porridge, heating it in advance, or in the last minutes of preparing the porridge.

Buckwheat should not be stirred when cooking. This reduces the level of steam inside the pan. And accordingly, it increases the cooking time for buckwheat.

To check the buckwheat for doneness, carefully lower a spoon into the pan and run along the bottom. If the cereal begins to stick a little to its surface, then the porridge is ready.

Uzbek buckwheat pilaf

When the buckwheat is ready, it is better to combine it with oil, cover with a towel and let stand for 10-15 minutes. The cereal will become soft and tender, and buckwheat porridge will turn into a real culinary masterpiece.

Buckwheat recipe in the microwave

The cereal must be placed in a saucepan with a volume of at least 2 liters for the microwave and pour boiling water over it. Salt to taste. Cover with a lid and place in the microwave, set to maximum temperature (until boiling). After boiling, stir the cereal and cook without a lid for another 4 minutes.

Then mix again and cook for another 4 minutes. After this, we take out the pan, the water should have evaporated. If all the water has not evaporated, then it can be drained, and if the cereal is not yet cooked, then you can leave it for a few more minutes. Add butter and sugar to taste to the finished dish.

Buckwheat recipe in a double boiler

This method is most convenient if you want to cook tasty and healthy buckwheat, spending a minimum of effort. The steamer will do everything for you, while you can do something else.

You need to pour the cereal into the rice container that comes with the steamer and fill it with water 1.5 times the volume of water! There will be enough steam inside, and excess liquid will only complicate the cooking process.

It is better to add salt after the buckwheat is ready, as it can be over-salted.

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

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

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

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

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

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

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 from kindergarten. This cereal takes its rightful place among healthy products in a healthy nutrition system. 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 for 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 in 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 get 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 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 of 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 excellent 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 ever thought about how to reduce the “orange peel” on your buttocks? I advise you to eat less salt.

We will add salt to the porridge in 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 get a delicious dish with 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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