Buckwheat: how to cook delicious?
Buckwheat porridge is familiar to everyone from childhood, because itis the most popular dish of children's, dietary and sports nutrition. In addition to the fact that dishes made from buckwheat are delicious and useful, this product has a low cost, which allows a wide range of people to cook garnish from buckwheat to a variety of meat and fish dishes.
How to cook buckwheat porridge is known to many. To do this, one measure of buckwheat is filled with two measures of water and add salt. After 10-20 minutes, a delicious dish will be ready. But how to cook buckwheat porridge so that it can be served even on a festive table, few know. In order to make the dish tasty and beautiful, you need a special recipe.
In buckwheat, a huge amount of minerals andmicroelements, and it is very important that during cooking they do not disappear from the product. With the advent of multivarieties, you can cook buckwheat porridge and preserve not only its excellent taste qualities, but also useful properties. With the help of multivarkers you can cook the most delicious Greek with meat.
Recipe for "Buckwheat pleasure"
We suggest you read the recipe for a delicious buckwheat porridge.
Ingredients:
- meat (beef, pork) - 400-500 grams
- buckwheat groats - 400-500 grams
- onion - 100-150 grams
- carrots - 100-150 grams
- bay leaf - 2 pieces
- salt, pepper - to taste
- vegetable oil (for roasting meat and vegetables).
Cooking method
Before you cook buckwheat porridge, you need to prepare all the ingredients for this dish.
- Carrots cut into thin strips.
- Chop onion.
- Meat finely chopped (pieces not more than 3 centimeters).
- Rinse the buckwheat.
- Prepare the necessary amount of spices, salt and oil.
- Fry meat and vegetables in a multivark.
- Add to the fried meat and vegetables water (two glasses), salt and spices and simmer for another 10-15 minutes.
- Add the washed buckwheat and water. Water should cover buckwheat by about 1-2 centimeters.
After 20 minutes in the "Varka" mode, a fragrant friable Greek with meat will be ready.
Each person is different, and everyone has different tastes, so the recipe for buckwheat porridge can always be changed a little.
A few tips
Necessarily, before starting to roast meat and vegetables according to the recipe for buckwheat porridge, the oil needs to be heated, otherwise the products can burn out and the dish will have an unpleasant smell.
Meat and vegetables are best fried in the "Fast Roast" mode.
In order for the dish to be dietary, it is enough to change pork and beef for chicken or rabbit meat. The dish will not become less tasty and useful, and its caloric content will significantly decrease.
That the buckwheat porridge becomes more satisfying, it is not necessaryto change the way of cooking buckwheat, it is enough to add butter at the end of cooking. This will give the dish not only calorie, but also improve the taste and aroma.
Buckwheat is universal, and to change itconsistency, it is enough during the preparation of the dish to add a different amount of water. People who prefer traditional buckwheat recipes take the ratio of cereals and water 1 to 2. If you need to get a more liquid option, the water is taken one measure more.
There is a "steep" buckwheat porridge, the recipe for its preparation is very simple - grind the croup and place in the oven, filling the pot with the buckwheat with a minimum amount of water.
Very delicious buckwheat porridge on the water is obtained when choosing the mode of the multivark "Pilaf".
If you follow these tips, then your table will decorate the most delicious and useful buckwheat porridge.
