How to cook green buckwheat?

Green buckwheat is mostly familiar to those who follow the health and adheres to dietary nutrition.But in vain, because this product is much more useful than its "brown" fellow, but in no way inferior to it with its taste characteristics and ease of preparation.

In general, despite the embarrassing name, green buckwheat is not at all another sort of familiar culture. In fact, it is completely ordinary, just raw buckwheat. This is how it looked about a hundred years ago, but then began to be cleaned and roasted, including in order to extend the shelf life. Heat-treated croup loses its ability to germinate and changes its green color to brown. Raw buckwheat saves all those useful elements that are contained in the peel.

The green variety contains 13 percent of protein, including many essential amino acids that the human body cannot create on its own. Complex carbohydrates for a long time eliminate hunger, and vitamins that are in the composition, for example, P, PP, C, E and group B, affect the work of most systems.

Soak it is necessary to rinse the grits in several waters. Buckwheat is filled with warm or cold water so that on the part of the kernels there are two parts of the liquid. As such, it is left for several hours. At the end of the procedure, the used water is drained and the croup is washed again. It should be noted that after soaking, the product is quite usable - raw foodists often eat just such a variation.

Cooking green buckwheat does not pose any problems. The washed product is poured into a container with thick walls and a bottom and is filled with water so that the liquid layer is a couple of centimeters above the layer of cereal. If desired, if not soaked, buckwheat can be allowed to swell for ten or fifteen minutes. Following the saucepan is placed on the stove without a lid and cooked for about fifteen minutes. At this time, you can not mix the mass - just put a small fire.

From green buckwheat you can cook a full range of dishes from breakfast to dinner.

Nutritious and tasty will be the recipe for omelet with germinated grains. Two eggs, 50 milliliters of one and a half percent milk, one sweet pepper, half a cup of germinated seeds, a tablespoon of sunflower oil, fresh herbs and spices are useful for cooking. Eggs are whipped with milk in a convenient way, and chopped vegetables, herbs and spices are added to it. The mixture is poured into the pan and closed with a lid. When the omelet in its upper part almost thickens, it is sprinkled with buckwheat sprouts and again closed with a lid, already with the fire turned off. In general, speaking of germination, it is worth noting that for this procedure will take no more than one and a half days.

Very useful, but a kind of porridge will be obtained from a combination of buckwheat and sesame. Conveniently, it can be made both sweet and salty, depending on desire. As a rule, the ingredients require a glass of germinated buckwheat, two tablespoons of sesame seeds, two tablespoons of flaxseed, a quarter cup of yogurt and spices. All components are processed in a blender - nothing more needs to be done.

Another porridge is made from oatmeal and buckwheat. It will take much more ingredients: two tablespoons of rolled oat flakes, six tablespoons of green buckwheat, half a glass of milk, half a glass of water, a teaspoon of honey, a handful of dried fruits or, for example, goji berries, as well as spices. The warmed milk is mixed with water, and washed buckwheat is poured into the liquid. Everything is brought to a boil, supplemented with oat-flakes and left under the lid on low heat for ten minutes. Before serving, the porridge must be sweetened, sprinkled with spices and dried fruit.

A curious idea is ginger porridge.For its preparation you will need a glass of sprouts, a pear or an apple, a grated piece of ginger no longer than one centimeter long, half a glass of water and some nuts. All ingredients except the last ones are ground in a blender, and before serving they are powdered with chopped nuts.

Making a popular smoothie today is also not without green cereals. You will have to use half a cup of germinated cereals, half of one pear, kiwi, half of a banana and 100 milliliters of drinking water. Ingredients are ground in a blender and, if necessary, sweetened with honey.

For lunch, green buckwheat can be used not only as a familiar side dish, but also as a component for a light soup. It should start with the preparation of ingredients: 200 grams of chicken fillet, one onion, three potatoes, a cup of buckwheat, one carrot, a slice of celery and spices. A chicken with an uncut onion and celery boils until the expiration of a third of an hour. Then the chicken is laid on a separate plate, the vegetables are discarded, and cubes of potatoes and carrots are started into the broth standing on the fire. Five minutes to cook them over low heat, you need to add buckwheat, and after another five minutes - chopped chicken, greens and spices. The soup is covered with a lid and on the off plate is brought to mind for about fifteen minutes.

Another successful solution would be to use buckwheat in a refreshing cream soup. As ingredients, four small cucumbers, one avocado, 250 grams of germinated seeds, four tablespoons of lemon juice, three tablespoons of peeled sunflower seeds and spices are required. Avocados and cucumbers are peeled, and everything except seeds is ground by a blender. The finished soup is sprinkled with seeds and served on the table. By the way, such a dish can be made with the use of tomatoes. You will need two large tomatoes, one sweet pepper, a centimeter of horseradish root, a glass of germinated buckwheat, 200 milliliters of water, greens and seasonings. Again, everything is cleaned, chopped and mastered.

The classic side dish requires 300 grams of cereal, one egg, three tomatoes, one onion, a pair of cloves of garlic, a teaspoon of apple cider vinegar, a couple of tablespoons of sunflower oil and seasonings. The egg is whipped with a whisk and combined with croup. The resulting mixture is poured into the pan and fried for about five minutes, constantly stirring. Then chopped onion with garlic, vinegar and spices are added to the total mass. Everything is thoroughly mixed and filled with water so that its level is approximately one centimeter higher than the level of products. Having led to boiling, the garnish will need to be covered with a lid and cook for about ten minutes. In the last stage, tomatoes are also added there, cut into small pieces, and everything is thermally processed on the fire for another five minutes.

Vegetable porridge will be another successful addition to the meat or fish dish. Its preparation requires two glasses of cereal, two tomatoes, one zucchini or zucchini, one bell pepper, carrot, onion, vegetable oil and greens. All vegetables are cut into small pieces and fried in butter. Then buckwheat with spices is added to the mass, which, after roasting for a couple of minutes, is poured with boiling water. It is necessary to sustain a gap of two centimeters between the level of porridge and the level of liquid. After extinguishing for about fifteen minutes, the product can be served at the table, pre-mixed with fresh herbs.

Of course, we must not forget about this kind of dishes, like salads - green kernels are very often found in their recipes.For example, 200 grams of sprouts can be combined with one cooked or baked beetroot, a pair of tomatoes, sesame, lemon juice in the amount of two teaspoons, a tablespoon of soy sauce and half a teaspoon of honey. All solid ingredients are cut into neat cubes, combined with buckwheat and dressed with a mixture of lemon juice, soy sauce and honey. Before serving, each portion must be sprinkled with sesame seed.

This may come as a surprise to many, but cereal fits perfectly even with desserts such as mousse. In addition to a glass of green kernels, one lemon, 100 milliliters of coconut milk, one banana, a couple of kiwi, a teaspoon of honey, a couple of basil leaves and spices are to be prepared. This recipe, unlike many others, requires advance preparation: you need to soak twelve hours in lemon juice for buckwheat. Then the first layer in a blender is processed cereals, milk, honey, banana and cinnamon with cardamom, and the second is ground kiwi and basil.

The simplest salad looks from germinated grains and tomatoes. Cooking requires a glass of cereal, a pair of tomatoes, two cloves of garlic, lemon juice, salt, and oil for dressing. First, buckwheat is poured into a common container, then chopped tomatoes and garlic, and finally everything is poured with dressing. Before serving, you can add a dish of fresh herbs.

Unusual, but very tasty are vegan stuffed buckwheat. In addition to 200 grams of this cereal, you need ten leaves of cabbage, 100 grams of dried mushrooms, celery stalk, onions and carrots, spices, vegetable oil and tomato juice. Mushrooms are immersed in water, soaked, and then washed. Onions, carrots and celery are cut and fried with mushrooms until partially cooked. Instead of dried, by the way, it is allowed to use ordinary champignons - this will not worsen the taste of the final product.

Next to the total weight is added buckwheat. The contents of the pan are filled with three standard glasses of water, salted, seasoned and stewed under a lid for about a third of an hour. The finished filling is laid out on the cabbage leaves, treated with boiling water and free from clinging particles. When all the cabbage rolls are formed, they will need to be put in a saucepan, pour tomato sauce and stew for about ten minutes.

In the next video, see a review of green buckwheat.