How to cook buckwheat as a side dish?

Buckwheat porridge is a very tasty and healthy dish, loved by many since childhood.

The product contains a lot of useful substances, recommended for diets and blood diseases. One of the most popular dishes in the CIS, simple to prepare, nourishing and low-calorie. There are a great many recipes for its preparation. Buckwheat porridge is good for breakfast, lunch or dinner, it will be to the point on any holiday table.

Consider how tasty cooked buckwheat as a garnish and give it some kind of zest.

No matter how simple buckwheat is in preparation, it does not hurt to learn a few secrets of its preparation. It often happens that after cooking the grains stick together, getting not too appetizing look. In order not to face this problem anymore, and to cook buckwheat porridge correctly, you can use several methods.

• Vegetable oil. A few drops of sunflower oil after boiling porridge, give it a crispness and improve the taste.
• Calcination. Pre-roasting the grains before cooking, although it takes too much time, however, this will certainly make the finished dish much tastier.
• Thick-walled dishes. Cooks recommend the use of cast iron or cauldrons during the cooking of buckwheat to cook the most useful and rich porridge.
• Water. It is recommended to use only filtered water without any impurities.
• The wait justifies the result. In order for your dish to get an even richer and more pronounced taste, after cooking it will blow off to give the porridge brew. Remove it from heat, wrap a warm towel, give twenty minutes, and the result will pleasantly surprise you and your family.

Having dealt with how to cook porridge, you can talk about how unusual it is to cook it with a side dish. No matter how tasty it is in itself, this taste eventually becomes boring, and dry porridge is boring, and often nobody will want to use it as usual.

Here are some recipes by which you can prepare a very tasty and healthy dish.

For cooking you will need:

• buckwheat;
• bow;
• carrot;
• vegetable oil;
• spice.

The croup needs to be soaked in water and allowed to stand for disposal of garbage. Then pour into a saucepan and pour water in proportions 1: 2. Cook as usual: first boil and add spices, then under the lid for 15-20 minutes.

While the porridge is boiled, the vegetables should be washed and peeled, cut into small pieces, rub the carrots on a large grater. Put on a preheated pan and fry until golden brown, optionally adding pepper or other spices.

When classic rice pilaf bothers you, you can replace it with such an unusual dish as pilaf without meat. It can be eaten during fasting, as well as during the diet, as it is low-calorie and very useful. And also it is extraordinary simple in preparation, any beginning hostess will cope with it.

For cooking you will need:

• buckwheat;
• bow;
• carrot;
• fresh or frozen mushrooms;
• garlic;
• vegetable oil;
• spice.

Cooking should begin with washing vegetables under water and peeling them. First of all, pour oil into the frying pan and heat it to the required temperature, then prepare the vegetables in a certain order.

You should first brown the finely chopped onions, then add the carrot straws to it. Chopped finely dried mushrooms are added at the very end and are prepared until the moisture evaporates. At the same time, add salt and pepper, as well as other seasonings as desired.

Ready-made vegetables should be shifted to a thick-walled cauldron, put buckwheat there, pour two cups of filtered water and cook for half an hour.At the end of cooking for a more pronounced taste, you can add a finely chopped clove of garlic.

Before serving, the pilaf can be decorated with sprigs of parsley or dill. Dietary lean dish is ready.

Another option for cooking buckwheat for dinner. Nourishing hot dish for the whole family, which will be so nice to eat after a hard day's work.

For cooking you will need:

• buckwheat;
• boiled sausage;
• bow;
• carrot;
• vegetable oil;
• spice.

The croup should be washed, cleaned of garbage, add water and cook under the lid without stirring.

Put sliced ​​vegetables into a heated pan with sunflower oil and fry over medium heat for 7-9 minutes, making sure that they do not burn. Add salt, pepper and other spices to taste.

After the onion has acquired a golden hue, you should add the sausage cut into larger pieces to the vegetables. It is better to take it boiled, as it will be fried until crisp, while sausage or salami will simply become drier and firmer.

After the sausage has reddened, pour the ready buckwheat into the frying pan, mix with the zazharka and leave under the lid, removing from the fire, so that it is present. Rich and delicious dinner is ready.

Buckwheat porridge is good not only for dinner, but also in the morning when strength is needed before work or school. To prepare a light, but at the same time hearty and tasty breakfast, you will need:

• buckwheat;
• chicken eggs;
• onion;
• vegetable oil;
• spice.

Buckwheat should be washed with water, sorted, poured into a saucepan, cover with water and cook until ready.

Two or three eggs should be broken, whisk until smooth with a whisk, adding salt and pepper. Pour the mixture onto a pre-heated pan and fry, stirring regularly with a wooden spatula.

At the same time, cut the onion into small pieces and fry in a separate pan until it becomes ruddy and soft.

Omelet slices and onions are added to buckwheat porridge after cooking, mixed and left under the lid for 10-15 minutes to infuse. A simple but very tasty and rich breakfast will ensure a burst of energy for the whole day.

The uniqueness of this cereal is that it is combined with almost any product, and it can also be used as a dessert preparation. No matter how healthy and familiar oatmeal is for breakfast, sometimes you can replace it with sweet buckwheat, which will be just as tasty and original.

For cooking you will need:

• buckwheat;
• butter or vegetable oil;
• salt and sugar;
• dates, raisins, dried apricots, other dried fruits;
• any nuts - walnuts, almonds, hazelnuts.

Dried fruits should be well washed and left in water for about half an hour. After they need to cut into pieces of medium size, so that their taste was felt in the finished dish.

Peel the nuts and chop them if necessary.

Krupa, dried fruits and nuts pour in a saucepan and bring to a boil. Sugar should be added only in small quantities, as the porridge will be sweet without the fruit. Salt add a little to taste.

Water should not be taken as usual, one to two, but a little more, since some of it is absorbed by dried fruits. Under the lid, the dish is cooked for twenty minutes, then served on the table.

Delicious and healthy breakfast is ready.

How to prigotovit delicious buckwheat, see the following video.