On water so that it turns out crumbly and very tasty? This question is of particular interest to those who love to eat such a lean and healthy dish, but do not know how to make it. It is worth noting that to prepare this lunch you will only need half an hour of free time.
Cooking with water
Required ingredients:
- odorless vegetable oil - 45 ml (for frying vegetables);
- buckwheat - 1.5;
- purified drinking water - 3 glasses;
- sea salt, allspice - add at your personal discretion;
- medium-sized bulbs - 3 pcs.;
- dill and parsley - 1/3 bunch each (for decoration);
- fresh butter - 45 g (for adding to the finished dish);
- medium-sized carrots - 2 pcs.
Cereal processing
Before that, you should definitely process the purchased cereal. After all, such a product is not always sold in the store in its purified form. Thus, the buckwheat must be sorted out, then placed in a fine sieve and washed thoroughly in hot water. In this case, it is recommended to knead the cereal intensively with your hands. This way, all the dirt and dust that has settled on the product will be completely washed away.
Heat treatment of cereals
How long and how to cook buckwheat porridge in water to make it crumbly? To do this, you need to take a small saucepan, put the previously processed cereal there, and then fill it with three glasses of drinking water. If you want to get a more liquid dish, then it is better to increase the amount of liquid slightly (by about 0.5-1 glass). After this, you need to bring the water to a boil, add sea salt, close the lid tightly and do not open it for the next 25 minutes. It is during this time that buckwheat will absorb a sufficient amount of liquid and become soft and crumbly.
Vegetable processing
You already know how to cook buckwheat porridge in water. But what measures should be taken to make such a dish more satisfying and tasty? To do this, experienced housewives recommend using sauteed vegetables, which are added to the finished lunch.
To prepare such a fragrant dressing, you need to peel the carrots and onions, and then grate them on a large grater and chop them with a knife, respectively. Next, you need to place the vegetables in a saucepan, season them with vegetable oil and fry until golden brown. After this, the products must be salted and peppered.
The final stage in preparing lunch
As you can see, it does not contain any hard-to-find or expensive ingredients. To complete the preparation of such a healthy lunch, you need to add all the sautéed vegetables, as well as a small piece of fresh butter, to the boiled cereal. Next, all the ingredients must be mixed with a spoon and distributed into portioned plates.
How to serve
Buckwheat porridge with fried vegetables should be served hot for lunch. If desired, this dish can be decorated with fresh chopped herbs. It is also recommended to serve this side dish with some meat product or sausages.
Among porridges there are universal “favorites” - these are porridges that are easy to prepare and difficult to spoil. As a rule, the taste of such porridges is sweetish, which further adds to the universal affection. Buckwheat can be considered one of these “favorites”.
The name of the cereal suggests that buckwheat has Greek roots. There is a version that buckwheat was bred in Ancient India, where it was cultivated four thousand years ago. After the campaign of Alexander the Great, this cereal came to Greece and neighboring countries, and from Greece the cereal came to Russia, where its name was quite logical.
Until now, buckwheat porridge is cooked in large quantities in many families, and those who served in the army know that buckwheat porridge with meat is one of the most nutritious and delicious dishes in army cuisine. Of course, porridge can be spoiled by inept preparation, but buckwheat is quite unpretentious, and you still need to try to spoil it. Buckwheat comes in several types: crushed (coarse, medium and fine), uncrushed or whole. Most often you can find buckwheat on sale. This large, peeled grain is suitable for making crumbly porridges. There are also smaller methods of crushing and buckwheat flour, from which liquid porridges or milk spreads are made.
To prepare buckwheat porridge, you just need to follow simple cooking conditions and accurately measure the proportions. Buckwheat porridge is prepared in two main ways: with water and with milk. Both methods are good, but they differ radically in taste. On water it is more universal - the cereal remains crumbly, does not stick together, the porridge can be salted and sweetened, and used as a side dish for a variety of dishes. Milk porridge is closer to mass-like fine-grained porridges, more nutritious, and has a specific milky aroma and taste. To satiate, a couple of handfuls of milk porridge is enough.
To prepare good buckwheat porridge, you will need to follow a few simple rules:
- proportion: 1 part cereal to 2 parts water,
- tight lid on the cooking container (saucepan),
- the first 3-4 minutes of boiling are on high heat, with a gradual decrease in flame and very low heat at the end of cooking,
- Do not open the lid or stir the porridge during cooking,
- any porridge loves oil, including buckwheat - add it at the end, when you turn off the heat.
If all cooking rules have been followed exactly, the porridge is cooked for about 15 minutes. By keeping it on the fire longer, the aroma may deteriorate, the taste may become dull, and the grains may lose their shape and stick together. So - cook for 15 minutes, remove the pan with porridge from the heat, throw a piece of butter inside and wrap the pan in a large woolen blanket. It’s good if the pan of porridge sits covered for 15 minutes or more. But don't let it cool down! Cooled porridge is just as tasteless as undercooked porridge.
In ancient times, buckwheat was cooked in Russian ovens for 3-4 hours. Bread was baked in the oven, for which it was heated quite hot, and only after the last bread was cooked, porridge was put into the cooling oven to cook, where it was ready. This slow cooking allowed all the beneficial elements to remain in the grain. The gentle temperature regime of the long-cooling oven fully revealed the aroma and taste of buckwheat grain.
A very important point is seasoning the porridge. Of course, you can eat porridge just like that, but it will be tastier if added with butter, dried mushrooms (for example, thinly sliced pieces of dried porcini mushrooms or powder from them), chopped hard-boiled eggs, and onions. You can lightly fry the onion (not until crusty) and add it to the porridge at the end of cooking, simply pouring it on top (do not stir the porridge!), or cut it thinly, without frying, and add it in the middle of cooking. Mushrooms are added in the same way as onions, but only at the very beginning of the boil. Add boiled eggs and butter to buckwheat porridge after cooking.
Buckwheat porridge (crumbly)
Ingredients:
3 tbsp. water,
1.5 tbsp. buckwheat (kernels),
2 onions,
2 eggs,
3-4 dry porcini mushrooms,
6-7 tbsp. spoons of vegetable oil.
Preparation:
Sort the grains, remove any dust, rinse, and fill with water. Grind the mushrooms into powder, add to the buckwheat and place on high heat. Once boiling, reduce heat by half and simmer for 10 minutes until thickened. Reduce heat to low and cook for another 5-7 minutes until the water evaporates. Remove from heat, wrap in a blanket and place in a warm place to rest. Heat the oil in a frying pan, fry the onion in it, add salt. Chop the hard-boiled eggs and add them to the porridge along with the onions. Stir and serve.
Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people recovering strength and health after illness. It’s not for nothing that it is called the queen of all cereals; it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful microelements. Buckwheat is simply rich in rutin, which is a powerful antioxidant; it strengthens capillaries, blood vessels, and enhances the effect of other vitamins.
Buckwheat porridge - general principles and methods of preparation
Buckwheat is one of those rare products that, being very healthy, are also very tasty. Buckwheat is used to make pilaf, jelly, pancakes or pancakes, and of course delicious porridge. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal you need to take two parts of liquid. You should add more butter to the finished porridge. It will become so tasty that no additives will be needed. Or mix it with milk and sugar. If you encounter any particular picky eaters, you can appease them by adding meat, stewed meat, chopped hard-boiled eggs, fried onions, liver or mushrooms to the buckwheat porridge.
To clean buckwheat from debris, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this happens). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the cereal is fried before cooking. Then it acquires a pleasant specific taste.
Buckwheat porridge - the best recipes
This is a way to prepare incredibly tasty buckwheat porridge. As a basis. And you can mix it with your favorite ingredients - milk, mushrooms, eggs, or eat it just like that, with a good piece of butter.
Ingredients: 1 cup buckwheat, 2 cups water, 1 teaspoon each salt and butter.
Measure the grains, sort them out, clearing them of debris and spoiled grains. Next, the buckwheat needs to be rinsed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and let the excess moisture absorb.
Then put the buckwheat in a frying pan and heat and fry, stirring, until the grain turns golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to the point of coals; there is no need to keep it for a long time. You don’t have to fry the cereal, but it is the fried core that gives the taste of the porridge a pleasant and piquant hue.
Melt the butter in a saucepan (do not heat it, but melt it over low heat). Add salt and fried buckwheat, mix everything. There is no need to fry, just make sure that every grain is covered with oil, pour in hot water. As soon as it boils, reduce the heat to a minimum, close the pan with a lid and simmer for 15-20 minutes, without interfering with the cooking process at all. Those. There is no need to open the lid and stir the porridge. It turns out that the porridge is not cooked in water, but steamed. When all the water has boiled away, the porridge is ready. Add butter and serve.
Sometimes it happens that the time is up, the porridge is ready, but there is still water left - it gurgles happily and is not going to evaporate. Then remove the lid, add a little heat and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).
This method of cooking can be called differently - for the lazy, very busy, or something else, but the fact remains: there is no need to stand at the stove and cook porridge. Fill the thermos at night, and in the morning have breakfast with hot, delicious porridge. Just don't forget to put butter on the plate. Try it, maybe you will like the porridge according to this recipe the most. Buckwheat is taken in any quantity, depending on your appetite and the size of the thermos. Just stick to the proportion - take 2 parts water for 1 part buckwheat.
Ingredients: buckwheat, water, salt, butter
Sort the grains, rinse thoroughly and put into a thermos. Add salt - about a teaspoon per half liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Pour boiling water (boiling water) over the cereal in a thermos and screw on the lid. All.
Mushrooms are a fairly popular addition to buckwheat porridge. They are first fried in butter or vegetable oil along with onions and mixed with the finished porridge or boiled together with cereals.
Ingredients: 1 glass of buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.
Peel and finely chop the vegetables. Fry until the onion acquires a beautiful golden hue. Cut the mushrooms arbitrarily - lengthwise, crosswise, into quarters or slices and add to the pan with the onions and carrots. Fry for five minutes.
Sort the grains, remove debris and rinse with water. Put buckwheat in a saucepan, add water (either cold or hot), add salt, mushrooms, carrots and onions, let it boil. Then reduce the heat to a minimum, cover with a lid and simmer until all the liquid has boiled away - about 20-30 minutes. Do not stir the porridge in the pan, just go periodically to check the water level so as not to miss the moment of boiling over. Mix the finished porridge and serve.
The men rub their hands joyfully; few of them will refuse such porridge, because it contains meat. You can add pork, veal or poultry. In 1 standard pot (0.5 l), add 100 g of buckwheat (half a glass) and pour in a glass of water (200 ml). This option for serving porridge can be offered to guests as a main course. Calculate 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per person.
Ingredients: buckwheat, water, salt, onion, carrots, bay leaf, pepper, meat, butter and vegetable oil.
Cut the meat into random small pieces and fry until nicely browned. Add finely chopped carrots and onions to the meat and fry everything together for about five minutes until the vegetables are browned.
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 sit for 15–20 minutes. This will make the porridge even more tender.
Step 8
Enjoy!
- To speed up the cooking process, soak the buckwheat a couple of hours before cooking. It will absorb water and cook much faster.
- 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.
- 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.
A unique food product is buckwheat porridge. Loved by both adults and children. And especially - housewives. After all, there is nothing easier than pouring cereal into water - and here you have a ready-made, tasty, healthy, and most importantly - natural side dish. But here, however, there are some little tricks. Sometimes young housewives find it difficult to prepare this simple dish - porridge - precisely because they do not know these simple secrets.
How to cook buckwheat porridge so it’s delicious
Buckwheat porridge on water
Trick number one is dishes. Porridges are not prepared in enamel dishes. At all. Also, modern utensils made of thin stainless steel are not entirely suitable here. If you are going to cook porridge in a stainless steel bowl, then it must have a thick bottom. You can also cook porridge in a thick-walled aluminum container. But these are all backup options. Ideally, buckwheat porridge (as well as any other) should be cooked in a cast iron cauldron.
The second trick is the ratio of water and cereal. For porridge, this ratio is 1 to 3. That is, for one glass of cereal, three glasses of water. For crumbly buckwheat porridge, you can use less water, about 2.5 cups.
The third trick is the time to pour the cereal into the water. To prepare the “spread,” the cereal is poured into cold water. For crumbly buckwheat porridge, add boiling water.
The fourth trick is to not disturb the porridge while cooking. That is, until the water has completely boiled away, do not touch it at all.
The fifth trick is to salt buckwheat porridge only after it is completely ready. Then mix it.
The sixth trick is to prepare crumbly buckwheat porridge, you can throw a small piece of butter into boiling water before adding the cereal.
The seventh trick is to wash the cereals, preferably not for long, and only in slightly warm water. If you don't wash cereals, then you don't need to. If you wash it, then for crumbly porridge you will have to dry it for some time, spreading it on a clean towel. It is not necessary to dry the porridge.
The eighth trick is toasting. Buckwheat porridge will turn out tastier if you lightly fry the cereal in a dry frying pan without oil before cooking. To “spread,” the toasted cereal should be cooled before adding it to cold water.
The ninth trick is the cooking temperature. For the first 2-4 minutes after boiling, the porridge is cooked over high heat. As soon as the cap rises, the fire is reduced to medium, after another couple of minutes - to very low, on which the porridge simmers until cooked.
The tenth trick is that the porridge must sit. After you remove the porridge from the heat, add salt, add a little granulated sugar, season with butter, stir, wrap in something warm and let it brew for another 15 minutes. Although the more, the better.
So, the general algorithm of actions. Pour water into the dishes. Add the cereal. We wait. Reduce the heat once, then again to low. We wait until the water has completely boiled away. Remove from heat, add salt, add oil, stir. Wrap up. Everything is extremely simple.
Buckwheat porridge with milk
All of the above tips are also suitable for preparing buckwheat porridge with milk. Only initially you need to take half of the water. After it boils, add hot milk to the porridge and cook until tender. Only here you will have to keep an eye on it so that the porridge with milk does not run away. Well, you should put more sugar in milk porridge, and less salt. Bon appetit!
source technomouse.ru/post377133715/?upd
