How to cook buckwheat porridge?
Watch the video
Buckwheat is the most popular cereal in Russian cuisine. And this is no accident, because buckwheat is not only very tasty, but also very useful. Crumbly flavored buckwheat porridge, flavored with a good piece of butter, is good in itself. But buckwheat is not only an appetizing porridge - a skillful cook can cook from it many equally tasty dishes.
Buckwheat is used to make casseroles and filling for pies, bake pancakes and fry fritters, make chops and cook soups. In more detail about all the variety of dishes from buckwheat is described in our article: What to cook from buckwheat.
Buckwheat is the perfect side dish for grilled and stewed meat, meatballs, sausages, fried chicken, stewed or fried liver.Buckwheat in general is wonderfully combined to taste with almost any meat products, and it is not for nothing that buckwheat with meat is a classic Russian dish. Read about its preparation in our article: How to cook buckwheat with meat. But still, buckwheat most often cooked porridge.How to cook the usual crumbly buckwheat porridge on the water knows any hostess. Therefore, we will talk about other recipes for its preparation.
How to cook buckwheat porridge with mushrooms
To prepare this dish you will need the following products:
- buckwheat Jardin - one glass;
- water - two glasses;
- fresh mushrooms (white or champignons) - three hundred grams;
- onions - one large onion;
- salt, vegetable oil, if desired, black pepper.
Buckwheat with mushrooms can be cooked in two ways.
- Peel and wash the mushrooms and onions. Onion cut into small cubes, mushrooms - slices
- In a thick-walled stewpan (or small cauldron) fry onion in vegetable oil to a light golden color.
- Add the mushrooms to the skillet and continue to fry them with the onions. When the mushrooms make juice, salt them.
- Put a small pot of water on the second burner - let itboils.
- After the mushroom juice has evaporated and the mushrooms are well roasted, pour the dry buckwheat into the saucepan, mix it with the mushrooms and onions and hold the saucepan for a minute over low heat. During this time, the buckwheat will be slightly fried and saturated with the smell of fried onions and mushrooms.
- Add the fire, pour the boiled water into the saucepan, mix the porridge, taste the water, if necessary, then salt it.
- After the water in the saucepan boils again, reduce the heat, cover the saucepan tightly, and simmer the porridge for 15 minutes over low heat.
- Then reduce the heat to a minimum, hold the saucepan with porridge on the stove for another 3-4 minutes, and turn off the hotplate.
- Put the stewpan on the table, wrap it well with a warm woolen scarf or a towel and let the porridge stow for half an hour.
- Prepare onions and mushrooms in the same way as in the previous recipe.
- In a saucepan, boil water, salt it to your taste, pour buckwheat into boiling water, stir and cook porridge over medium heat until thick (about ten minutes).
- Slow fire and boil the porridge under a tightly closed lid for another ten minutes. Turn off the heat, do not open the lid on the pan.
- Fry the chopped onion in a frying pan until soft, transfer it to another dish, put slices of mushrooms into the pan, salt them, if you like, pepper and fry to a light golden color. Add the onions to the mushrooms and heat them on low heat for a few more minutes.
- In the pan with the mushrooms, pour the cooked buckwheat, gently mix the contents of the pan, cover it with a lid and turn off the stove after a minute. If desired, at this time in porridge, you can add one - two cool boiled and grated chicken eggs.
- Wait a quarter of an hour and serve ready porridge on the table.
How to cook buckwheat porridge with milk
Some housewives put boiled buckwheat in a plate, pour it with hot milk and are confident that they cooked buckwheat porridge with milk, not knowing that real buckwheat with milk is prepared completely differently. To prepare it you will need the following ingredients:
- buckwheat - one glass;
- water - one glass;
- milk - half a liter;
- sugar - two or three tablespoons;
- salt - ¼ tsp;
- butter - 50 grams.
- Go through buckwheat
- In a small cauldron or thick-walled stainless steel pot, pour water. Put the dishes on the fire.
- While the water is boiling, put the buckwheat in a sieve and shake it several times - small debris will be removed from the cereal.
- In boiling water, pour the sifted cereal. After the water boils again, cover the cauldron with a lid and turn down the heat.
- Place a saucepan with milk on the next hob - let it heat up.
- As soon as all the water is absorbed into the buckwheat, pour the hot milk into the cauldron, add sugar and salt to the porridge, gently mix the buckwheat with a spatula, again close the cauldron with the lid.
- Cook porridge on the smallest fire, stir it from time to time so that it does not burn.
- After ten minutes, try porridge. If buckwheat has already become soft, turn off the heat. Otherwise - let the porridge boil for a few more minutes and try it again.
- When the porridge is almost ready, put a piece of butter in it, cover the cauldron with the lid and turn off the fire almost immediately.
- Remove the cauldron from the stove, wrap it with a towel and wait a quarter of an hour.
Where is Tolyatti
10 methods to overcome the winter blues
Why dream attacking dog