So, with the beginning of the Nativity Fast! As promised, I am sharing Lenten dishes that perfectly satiate and leave you satisfied. So, you can’t think of anything better than buckwheat porridge in Lent. You can cook it in such variations!
There is not enough space to describe all the possibilities of buckwheat. I don’t know how it will turn out, I want to try making cutlets from it next. If everything goes well, I’ll be sure to tell you my secrets!
Well, now, a few words about porridge. Even if you don’t like onions and carrots, after this porridge you will change your attitude towards them. They will add such a pleasant accent to ordinary porridge.
So, let’s prepare buckwheat porridge with onions and carrots for breakfast - tasty, filling, healthy and quick to prepare.
Cooking time: 5 minutes for preparing ingredients, 10 minutes for cooking and 10 minutes for evaporation
Complexity: everything is very simple
Ingredients:
1 tablespoon vegetable oil
aromatic salt on the tip of a knife
spices according to taste and desire
Preparation:
Did you know that a lot also depends on cereals? I try to always take the same cereal if I like it. We'll sort through the core if necessary. Should I rinse or not? In principle, it is possible, but sometimes it is necessary. After all, there is enough dust and dirt in cheap varieties. And then fill it with water. But a little more than usual.
Why is there a little more water? Because, in addition to cereals, we also have vegetables. Let's cut the carrots first. Let's cut it appetizingly so that it makes a pleasant impression!
And we’ll immediately send carrots to the cereal. Next up is the onion... Yes, not my favorite leek. Why did I change my habit? Because the porridge needs to be flavored somehow. It was for this role that I chose the bow. We cut it thinly and thinly.
Yes, you could put bell pepper here, etc., but it would turn out differently. Now let's add onions and porridge. But we need to fill it up. How? I have flavored salt. What do you like about her? You can't put too much of it because it has spices. Let's take it like this - on the tip of a knife.
No such salt? No problem. Add your favorite spices and add a little salt to the porridge. Add vegetable oil here. Then reduce the heat and cover the pan with a lid.
The porridge simmers for literally 10 minutes. It’s so cool when it’s breakfast. While the family is getting dressed, the porridge must be evaporated by wrapping it in something warm. This is such Lenten beauty!
Buckwheat with mushrooms, onions and carrots- An excellent option for a full-fledged side dish. To prepare this dish, you can use either freshly cooked buckwheat or buckwheat porridge that was left in the refrigerator after dinner or lunch. , stewed with mushrooms and fried vegetables, significantly improves its taste. Despite the fact that buckwheat with mushrooms is a lenten dish, the dish still satisfies perfectly and removes the feeling of hunger for a long time.
A variety of mushrooms are used for stewing buckwheat, most often these are oyster mushrooms and champignons available all year round. But buckwheat with wild mushrooms turns out especially delicious. Both boiled and frozen mushrooms (pre-boiled), as well as dried mushrooms, are suitable.
This buckwheat with mushrooms tastes like vegetarian buckwheat, only it is prepared differently. During the preparation of pilaf, buckwheat is stewed together with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with fried mushrooms. Stewed buckwheat with mushrooms, onions and carrots is traditionally prepared on the stove, in a frying pan, but it can also be prepared in the oven or in a slow cooker according to the pilaf principle.
In the oven, buckwheat with mushrooms in pots in sour cream turns out especially tasty. Which of these options to choose is up to you to decide, but in one case or another, the buckwheat turns out very tasty.
Now let's move on to the recipe and see how it's prepared buckwheat with mushrooms, onions and carrots step by step with a photo in a frying pan.
Ingredients:
- Buckwheat – 1 cup,
- Carrots – 2 pcs.,
- Onion – 1 pc.,
- Butter – 50 gr.,
- Mushrooms – 300-400 gr.,
- Sunflower oil – 3-4 tbsp. spoons,
- Salt and spices - to taste.
Buckwheat with mushrooms, onions and carrots – recipe
After all the ingredients are prepared, you can start preparing the stewed buckwheat with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted, removing black grains and other additives in the form of grains of other cereals.
Next, transfer the buckwheat into a deep bowl. Rinse in cold water two to three times until the water runs clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until done, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, take two glasses of water for a glass of buckwheat. Cook the buckwheat until the buckwheat has absorbed all the water. Cooking buckwheat porridge should be done over low heat, with regular stirring.
Buckwheat kernels should be dense. Add butter to the buckwheat and stir. Cover the pan with a lid.
Prepare fried mushrooms for stewing buckwheat. Peel the washed carrots and onions. Cut the onion into cubes and grate the carrots.
Heat a frying pan with refined sunflower oil. Add onions and carrots.
Fry the onions and carrots until soft, about 5 minutes.
Now you can add mushrooms to the vegetable frying. As already written above, to prepare buckwheat with mushrooms, you can use a variety of types of mushrooms. Before adding, wild mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and champignons raw.
This time I used frozen boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in various dishes, from soups to main courses and appetizers. Champignons or oyster mushrooms should be washed and finely chopped before frying. So, place the mushrooms in the pan along with the onions and carrots.
Mix them with a spoon.
Add salt and spices. If desired, you can add bay leaf. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half the broth cubes to taste.
Mix the mushrooms and vegetables again. Fry them for 5-7 minutes.
After this, you can already lay out the boiled buckwheat.
Mix it with the roast. Over low heat, simmer and fry the buckwheat for another 5 minutes.
Buckwheat with mushrooms, onions and carrots. Photo
There is hardly anything healthier than buckwheat. And when you’re tired of eating it with milk, it’s time to switch to unsweetened additions. Vegetables? Meat? Mushrooms? All this goes amazingly well with this cereal, but in fact does not require any skills. A good option for both breakfast and dinner.
- 1 carrot;
- 260 g buckwheat;
- 45 ml oil;
- 0.5 l of water;
- 1 onion;
- 1 clove of garlic;
- 40 g butter.
Time: 45 min.
Calories: 151.
Method for preparing a side dish of buckwheat with onions and carrots:
- Sort out the cereal to remove dirt and pebbles, then rinse it well under running water;
- After this, pour the cereal into a saucepan and fill it with cold water, put on fire;
- The fire should be medium. Cover the saucepan with a lid and let the liquid boil, and then salt the cereal;
- Reduce heat and let the water evaporate completely with the lid slightly open. Then the buckwheat will be ready. Turn off the stove;
- Peeled carrots must be grated, but you can also cut them into small strips;
- Peel the onion and chop it finely;
- Pass the peeled garlic through a press;
- Pour oil into a frying pan and add onion, put on fire and fry for five minutes;
- Next, add the carrots and continue sautéing for another five minutes;
- Then cover with a lid and leave for another five minutes, without stirring;
- Open the lid after the time has elapsed and add buckwheat, garlic and a piece of butter at the same time, stir, close the lid;
- Cook for another three minutes, then turn off the stove. Serve with salted or fresh vegetables.
Fried buckwheat with onions and carrots in a frying pan
- 2 onions;
- spices;
- 2 carrots;
- 360 g buckwheat;
- 45 ml oil.
Time: 30 min.
Calories: 236.
How to cook:
Buckwheat with mushrooms, onions and carrots
- 0.1 kg buckwheat;
- 15 ml oil;
- 40 g onion;
- 5 g seeds;
- 160 g champignons;
- 60 g carrots.
Time: 35 min.
Calories: 140.
Read also: How I lost 19 kg in a month and a half
Steps for preparing buckwheat:
- The champignons, cleared of debris, should be placed in a saucepan and pour boiling water over them, and then put on the stove;
- Place a frying pan nearby, heat it up and pour the cereal into it;
- Constantly stir the buckwheat so that it dries well. We need a variety that does not require washing;
- Pour it into a bowl when it turns dark brown;
- Then pour a little oil into the frying pan and heat it up;
- The peeled onion should be finely chopped and the carrots should be grated. Place both products in a frying pan;
- Fry until golden;
- At this time, boiled mushrooms need to be removed from the broth using a spoon or sieve;
- Add the mushrooms to the onions and carrots, stir, fry everything together for three minutes;
- At this point, if desired, you can add spices. For example, bay leaf or cilantro;
- Pour the cereal into the frying pan and pour in the mushroom broth. You don’t need to pour in all of it, but in parts, so that the buckwheat has time to absorb;
- Cook for about seven minutes and add salt;
- Serve with sunflower seeds on top. You can warm them up a little in a frying pan in advance.
How to cook buckwheat with chicken and fried onions and carrots
- 0.2 kg chicken;
- 2 g coriander;
- 0.4 l of water;
- 0.2 kg buckwheat;
- 120 g carrots;
- 15 ml oil;
- 1 onion
Time: 1 hour
Calories: 117.
Cooking buckwheat:
- For meat, it is better to give preference to fillet. It needs to be washed and cut into small pieces, cutting off all excess films;
- The peeled onion should be finely chopped and placed in a frying pan, where oil should be poured. Turn on the stove;
- Start frying the onion until it becomes translucent;
- Wash the buckwheat thoroughly and sort it out, and then cook it with the specified amount of water. You also need to add a little salt;
- Peel the carrots and cut them into small strips, add them to the onion and sauté for about three minutes;
- Then add chicken pieces here. Fry it over medium heat until done, covered. At the end add coriander and, if desired, paprika;
- Cooking will take about ten minutes, the chicken will change color twice;
- Arrange the prepared buckwheat in portions, add a piece of butter to it, and place the fried chicken on top. If desired, sprinkle with herbs on top.
Multicooker recipe
- 2 cloves of garlic;
- 1 onion;
- 75 g butter;
- 220 g buckwheat;
- 1 carrot;
- 15 g flour;
- 10 g of greens.
Time: 1 hour 25 minutes.
Read also: How I increased my breast size by 2 sizes in 1 week
Calories: 290.
Cooking buckwheat with onions and carrots in a slow cooker:
- Rinse the cereal, and if it is loose, then soak it in cold water for fifteen minutes;
- Cut the peeled onion into cubes;
- Carrots should be cut into strips after peeling them;
- First turn on the multicooker in the “Heating” mode, and when the bowl heats up, select the “Frying” mode;
- Add the butter, and when it has melted, add the onions;
- Sprinkle a little flour on top;
- After two minutes, you can add the carrots and stir;
- Peeled onions need to be chopped and added to the rest of the ingredients;
- Fry all the products until uniformly golden brown, and then add the buckwheat;
- Pour in water to the 1 liter mark;
- Stir a little, add salt, close the lid;
- Select the “Stew” or “Porridge” mode and set the timer for thirty-five minutes. When the signal beeps, do not open it immediately, but wait another fifteen minutes. After this, you can serve it as a separate dish with herbs or as a side dish.
Buckwheat with carrots and onions in a pot
- 0.5 pcs carrots;
- 15 g sour cream;
- 15 g butter;
- 120 g buckwheat;
- 220 ml broth;
- 0.5 pcs of onion.
Time: 1 hour 10 minutes.
Calories: 127.
- Wash the pot, dry it, and put a piece of butter on the bottom. During fasting, you can use margarine or vegetable oil, just a spoon;
- Peeled carrots must be cut into thin circles or semi-circles;
- Finely chop the peeled onion;
- Rinse the cereals and mix with carrots and onions in a common bowl, and then transfer this mixture to a pot;
- Salt the broth and season it as you wish;
- If desired, you can chop any greens and add them to the broth. And then pour this liquid mixture onto the buckwheat in a pot;
- You can put a spoonful of sour cream on top, or you can grate a little cheese;
- Cover the pot with a lid and place it in a cold oven. Only after this can you turn it on to medium heat. Cook for about forty minutes, then serve directly in the pot.
Buckwheat with lamb and roasted carrots
- 0.7 kg buckwheat;
- 1 carrot;
- 0.5 kg lamb;
- 1 onion;
- spices for lamb.
Time: 1 hour 20 minutes.
Calories: 244.
Cooking steps:
- Rinse the meat and trim off all excess fat. Remove all moisture and cut into pieces. Maybe not too small;
- Marinate the meat for half an hour in spices. It is better to use garlic, pepper, rosemary, coriander, cumin and salt;
- The peeled onion must be cut into half rings as thin as possible;
- Peeled carrots should be cut into fairly large slices;
- Take a saucepan, or better yet, a cast iron casserole, pour a little oil into it;
- When it's warmed up, add the onions and carrots. The first should become transparent, and the second should become soft;
- Then add lamb here and fry until all the liquid, that is, meat juice, has evaporated;
- Cover with a lid and simmer for half an hour, you can add a little oil;
- Rinse the buckwheat and add it to the rest of the products. Fill with water so that it is three centimeters higher than all the components;
- Simmer covered for another fifteen minutes until the cereal is completely cooked. Then you can serve immediately.
When buckwheat is cooked, it is advisable not to open or touch the lid. There should be twice as much water as the buckwheat itself. Then it will not burn, it will absorb everything, increase in volume and there is no need to stir it as it cooks.
Bay leaves should be added only at the end of cooking the dish. But you can add black peas, butter, and a clove of garlic right away. The same applies to other seasonings, but it is better not to add herbs.
A good option would be to add dried mushroom powder or simply put one dry mushroom in the porridge during cooking and then remove it. Of course, you can also try mushroom seasoning.
Healthy buckwheat can be varied. She won't get bored if you constantly try new dishes with her. Even a change in regular seasonings will bring out completely new flavors. Such food will also be useful for children, especially since in such tasty ways you can accustom them to porridge!
Crumbly buckwheat porridge cooked in a frying pan with carrots and onions is the most optimal and successful option if you have a budget and minimal food set, as well as a little time. If you need to cook something quickly and tasty, then buckwheat porridge with such vegetables will be the best choice. The cooking time is about twenty to thirty minutes. In addition, the aromatic and crumbly porridge is an excellent side dish for vegetable salads, fish and meat products. If desired, it can be used as a complete, self-sufficient dish. If you need a lean recipe, you can easily replace butter with vegetable oil, and it will turn out just as good!
- Cooking algorithm
- Ingredients
- Preparation
- Video recipe
Cooking algorithm
Buckwheat with onions and carrots is a great alternative to regular, “empty” porridge. If you want something simple, tasty, healthy, but not quite ordinary, then buckwheat porridge with carrots and onions is an ideal option. The first time the dish turns out, it will make you lick your fingers.
Buckwheat with carrots and onions is the perfect combination of flavors and ingredients. It is important to note that buckwheat kernels are saturated with the aroma, juice and taste of vegetables, which makes the dish unforgettable and bright. In addition, such a dish as buckwheat with champignons, as well as with onions and eggs, turns out great. They are incredibly easy to prepare using reliable and proven recipes.
Ingredients
You will need these ingredients:
Carrots 50 grams Onions 40 grams Buckwheat 40 grams Champignons (frozen) 150 grams Sunflower seeds? teaspoon Sunflower oil 1 tablespoon
The list of products is designed for one female serving. To prepare such porridge for men, you should increase the amount of all ingredients by one and a half times.
Preparation
1. Prepare all the products noted in the recipe. After this, take the champignons and pour boiling water over them. Send them to the stove, lightly salting the water.
2. Meanwhile, place a clean and dry frying pan on the stove, heat it up and add buckwheat. Constantly stir the buckwheat with a wooden spatula, do not allow it to burn to the bottom. It is better to use buckwheat that does not need to be washed.
3. When the cereal darkens a little, it should be poured from the frying pan into any container. Thanks to this manipulation, the buckwheat grains will begin to open like popcorn. This process can be observed after five to seven minutes. 
4. After this, pour a little sunflower oil into the frying pan. Peel the carrots and onions. As for the carrots, they must be grated, and the onions must be finely chopped. When the oil is hot, add the vegetables to the frying pan and fry them until golden brown. 
5. While the vegetables are frying, you should take care of the mushrooms. They need to be drained, and it is better to save the broth, as it will be useful in further cooking. It is important to note that the broth is aromatic, rich and incredibly nutritious. 
6. Boiled champignons must be added to the onions, carrots and mixed thoroughly using a wooden spatula. Fry everything together for three minutes, at this stage you can add any spices, herbs and spices. Bay leaves and cilantro go well with these ingredients. 
7. After this, buckwheat is sent to the frying pan, everything is filled with a sufficient amount of mushroom broth. Don't forget to add a little salt. An important nuance: you need to add mushroom broth to the dish several times, but in small portions. The cooking time at this stage is about seven minutes. 
8. When the dish is completely cooked, add sunflower seeds. This ingredient goes well with the finished porridge; it adds a certain piquant extravagance. Absolutely everyone will like buckwheat prepared according to the proposed recipe.
Video recipe
Having prepared the dish in this way, you will notice the presence of an extraordinary aroma. Due to the fact that buckwheat is fried in a hot frying pan, a light, unobtrusive nutty aroma appears. Thanks to the seeds, the nutty note is perfectly emphasized. As for the calorie content of the finished dish, one serving contains about 286 kilocalories. Nutritional value of buckwheat with vegetables: carbohydrates - 33 grams, proteins - 11 grams and fats - 13 grams.
If you want to cook something similar, then you will definitely like buckwheat with tomatoes. It is prepared in a similar way, using fresh tomatoes, carrots and onions, buckwheat, and tomato paste as ingredients. This dish goes perfectly with sausages, cutlets and meat.
You can also prepare such an unusual dish as buckwheat with egg and onion. There are many cooking recipes, so it’s worth choosing the best one. The simplest option: cook buckwheat porridge, fry the onion and combine everything. Pour oil into a frying pan, heat it up and transfer the porridge into it, then pour in the beaten eggs. Cover the pan with a lid and cook for no more than three minutes.
As you can see, the culinary process is very simple, so even a novice cook can prepare buckwheat porridge with vegetables. Using the proposed detailed recipe with photos, you will notice that the dish is not just simple and inexpensive, but also incredibly healthy, aromatic, juicy and very tasty.
Buckwheat porridge and carrots are two wonderful products that improve brain activity, increase the performance and endurance of the body.
And they are also very tasty..
Both apart and together.
You can eat buckwheat porridge with carrots every day, and it will only bring benefits.
And so as not to get bored, cook buckwheat with carrots in different ways!
Buckwheat with carrots - general cooking principles
Buckwheat is washed, black and damaged grains are removed, then filled with water or broth. Temperature doesn't matter. If you don’t have extra time, you can immediately pour boiling water. Salt is added immediately.
Boiled buckwheat is not very tasty, so we pour water strictly according to the norms. To one part of raw cereal, two parts of liquid are added.
Before adding to buckwheat, carrots are usually fried separately or stewed. Often other vegetables are added to it: tomatoes, onions, peppers, garlic. Eggs, cheese, mushrooms, herbs, and various spices go well with buckwheat and carrots.
Recipe 1: Buckwheat with carrots and onions
A simple recipe for buckwheat porridge. If you replace ghee with vegetable oil, it will be suitable for a Lenten menu. We will prepare the porridge by first frying the grains, which will give the dish a pleasant aroma.
Ingredients
250 grams of buckwheat;
1-2 carrots;
1 onion;
70 grams of melted butter;
Pepper, salt.
Cooking method
1. The cereal needs to be sorted, washed, and drained.
2. Put a little oil in the pan, literally half a spoon, and fry the washed cereal. Don't forget to stir for even cooking.
3. As soon as all the moisture has evaporated, the buckwheat will darken and begin to click, transfer it to a saucepan. Fill with 450 grams of water, add 1 tsp. salt and cook until done.
4. Cut the onion into cubes, and the carrots onto a coarse grater.
5. Melt the rest of the butter, fry the onion for a minute, then add the carrots and cook until soft. At the end, pepper the vegetables, you can add other spices.
6. Mix buckwheat with carrots and you're done!
Recipe 2: Buckwheat with carrots and chicken
For this buckwheat and carrot dish, we will use chicken breast, as it cooks quickly and goes well with porridge.
Ingredients
200 grams of buckwheat;
1 carrot;
200 grams of fillet;
40 grams of butter;
1 tsp. chicken seasonings;
3-4 sprigs of dill.
Cooking method
1. Fill a glass of washed cereal with two glasses of water, add salt and set the ordinary porridge to cook.
2. Cut the breast into strips, also three carrots and mix with a spoonful of chicken seasoning.
3. Heat the oil, add the carrots and breasts and fry for 3 minutes, then cover, reduce the heat and simmer until soft.
4. Combine boiled cereal with carrots and breast, add fresh dill and a wonderful chicken dish with a side dish is ready!
Recipe 3: Buckwheat with carrots and mushrooms
Buckwheat and mushrooms are a classic combination, but carrots complement it perfectly, adding juiciness and color. It is better to use a cauldron or deep saucepan for the dish, as it is prepared using pilaf technology. We use fresh champignons.
Ingredients
2 carrots;
200 grams of champignons;
250 grams of buckwheat;
1 onion;
2 cloves of garlic;
Seasonings;
5-7 tablespoons of oil.
Cooking method
1. Peel the carrots and cut into strips. You can use a coarse grater for Korean salads. Cut the onion into half rings.
2. Place vegetables in a cauldron with oil and fry for several minutes.
3. Wash the champignons, cut them into cubes and throw them into the cauldron with the carrots, fry them together for another 2 minutes.
4. Rinse the cereal, drain the liquid and put it in a cauldron, add seasonings, salt, pour water so that it covers the food by 3 cm, throw a bay leaf on top.
5. Cover the cauldron and simmer the dish for about half an hour. During this time, it should completely absorb all the water and become saturated with the aroma of mushrooms.
Recipe 4: Buckwheat with carrots, garlic and bell pepper
A very aromatic version of buckwheat with carrots, which will serve as a wonderful side dish for meat, chicken or fish. Bell pepper is also added to the dish; we take a large pod or two small ones.
Ingredients
1 glass of buckwheat;
4 cloves of garlic;
2 carrots;
30 grams of butter;
Bell pepper.
Cooking method
1. Fill the buckwheat with water, add salt and set to simmer over low heat.
2. Peel the garlic, cut 3 cloves into 4 parts and fry in oil until golden brown. Leave one clove for dressing.
3. Remove the fried garlic and fry the grated carrots in this oil until soft.
4. Cut the bell pepper into cubes, add to the carrots and cook together for another 2-3 minutes.
5. Chop the last clove of garlic, add to vegetables, salt and pepper.
6. Place buckwheat porridge in a frying pan and heat it well together so that the products combine.
Recipe 5: Buckwheat with carrots and tomatoes
The recipe is a bright and rich dish that can be eaten as is or used as a side dish for meat. You can cook it in a deep frying pan or cauldron; you don’t need to cook the porridge separately, which also saves time and clean dishes.
Ingredients
A glass of buckwheat;
2 carrots;
2 tomatoes;
2 tablespoons of tomato paste;
1 onion;
2 glasses of water;
Salt, oil.
Cooking method
1. Dip the tomatoes in boiling water, then in cold water and remove the peel. Cut the peeled tomatoes into small cubes.
2. We also cut the onion, just finely grate the carrots.
3. Pour oil into a deep frying pan, fry the onion until transparent, add the carrots, fry for 5 minutes, then add the tomato cubes and simmer the vegetables together for 5 minutes.
4. Add washed buckwheat and mix.
5. Dilute tomato paste in two glasses of water, add salt and pepper to the sauce and add to the rest of the products. Level the surface with a spoon.
6. Cover the frying pan, reduce the heat and cook the dish until the cereal is ready. Buckwheat should absorb almost all the liquid.
Recipe 6: Buckwheat with carrots and eggs
There are many options for preparing buckwheat with eggs. You can simply put the porridge in a frying pan with oil and pour over the omelette. Fry for two minutes and you're done! But it will turn out much tastier and healthier if you prepare a dish with vegetables, in our case with carrots and onions.
Ingredients
200 grams of buckwheat;
2 carrots;
1 onion;
1 spoon of tomato paste;
Spices, oil.
Cooking method
1. Prepare regular porridge or fried cereal with salt. You can see how this is done in the first recipe.
2. Immediately set the eggs to boil.
3. Cut the onion into strips and fry in oil for a minute.
4. Shred the peeled carrots into strips and fry together with the onion until soft.
5. Dilute tomato paste in 50 grams of water, pour into a frying pan with vegetables and simmer for 2-3 minutes.
6. Transfer the vegetables from the frying pan to the buckwheat porridge, which is almost ready, and cook until the end.
7. Peel the eggs, cut into cubes and place in a saucepan, mix gently, cover and turn off.
8. Let the dish stand for 10 minutes and you can serve!
Recipe 7: Korean-style buckwheat and carrot salad
It turns out that from buckwheat and carrots you can prepare not only porridge with side dishes, but also wonderful salads. Tasty, nutritious and very aromatic. We use already prepared Korean carrots.
Ingredients
200 grams of boiled buckwheat;
200 grams of Korean carrots;
2 pickled cucumbers;
150 grams of ham;
100 grams of green peas;
1 onion;
Mayonnaise and parsley.
Cooking method
1. Cut the onion into half rings, lightly rub with your hands and mix with Korean carrots and leave aside for now.
2. Cut the cucumbers and ham into cubes and place in a deep bowl.
3. Add green peas to them, first drain the marinade.
4. Mix boiled buckwheat with cucumbers, ham and peas.
6. Place the buckwheat mass in a heap on a flat dish.
7. Place carrots and onions in a circle, decorate with parsley sprigs and the salad is ready!
Recipe 8: Baked buckwheat with carrots and cheese
And this wonderful dish can be prepared if there is a side dish left after dinner or lunch, but the meat has run out. Baked buckwheat with carrots can be served for breakfast, as a second dish for lunch, or as a quick dinner.
Ingredients
400 grams of porridge;
150 grams of cheese;
2 carrots;
4 spoons of sour cream;
1 clove of garlic;
40 grams of butter;
Fresh dill;
Cooking method
1. Melt the butter.
2. Add carrots cut into cubes or strips and simmer under the lid for 10 minutes.
3. Transfer the carrots to a baking dish.
4. Place buckwheat porridge on top.
5. Combine chopped garlic and sour cream. Add salt and pepper to the sauce; you can add any seasonings you have.
6. Pour sour cream sauce over a layer of buckwheat porridge. Sprinkle fresh dill on top, which needs to be washed and finely chopped.
7. Three cheeses and fill the dish.
8. Place in the oven for 20 minutes and bake until golden brown.
Recipe 9: Buckwheat with carrots in pots
A pot is an ideal vessel for preparing buckwheat porridge. In it, it turns out to be especially tasty and aromatic, and also saves the housewife from downtime at the stove. The products are designed for one serving pot.
Ingredients
0.5 cups buckwheat;
0.5 carrots;
0.5 onions;
15 grams of oil;
1 cup broth;
1 spoon of sour cream or a piece of cheese.
Preparation
1. Place a piece of butter at the bottom of the pot. For a lean dish, pour a spoonful of vegetable oil or add a piece of margarine.
2. Cut the carrots into thin rings and the onion into cubes.
3. Wash the cereal, mix it with carrots and onions, and put it in a pot.
4. Salt and pepper the broth, add any herbs and pour into the pot.
5. Place a spoonful of sour cream on top (you can do without it) or a piece of hard cheese.
6. Cover the pots and put them in the oven for 40 minutes. We take it out and call everyone to the table.
When cooking buckwheat porridge, do not open the lid and release steam. It penetrates into the upper layers of the cereal and promotes uniform cooking. If you often remove the lid, the porridge on top will be undercooked and some of the kernels will remain hard.
A piece of butter added to the pan when cooking porridge will make the dish tastier. You can also add a clove of garlic or a peppercorn for flavor. But they don’t recommend adding a bay leaf right away; it’s better to stick it into a pan with already cooked, but still hot porridge.
To give the porridge a pleasant mushroom aroma, just add one dried mushroom to the pan when cooking. It can also be ground into powder and added when frying vegetables and other foods.
Dust at the bottom of a bag of buckwheat indicates the low quality of the cereal. This product often has an earthy taste and must be thoroughly washed in several waters before cooking.