How to cook loose buckwheat in water, broth and milk in different ways. How to cook buckwheat: a complete guide to how to cook cereals How to cook buckwheat in water, crumbly

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Every business has its subtleties. Even to properly cook buckwheat, you need experience, otherwise it will never turn out crumbly, fragrant and really tasty. Well, if you still don’t have enough personal experience, but the desire to cook does not weaken from this, welcome here. What kind of buckwheat do you want? Traditional, green, in bags? Cooked on the stovetop or in the microwave? We have many recipes.

Many Western European countries treat buckwheat porridge with coolness, preferring risotto, semolina, oatmeal and other cereal dishes to it. Poor fellows! They don’t know what they are giving up, because buckwheat is simply filled to capacity with vitamins and microelements that you won’t find in its brothers, more popular among Western people. Their reserves in buckwheat are so high that you can spend some time eating only porridge and not undermine your health. Although this, of course, we will not advise you. Everything is good in moderation, and love for buckwheat too.

What can boast of buckwheat?

Vitamins of groups B, E, C, PP.
Minerals: potassium, calcium, cobalt, iodine, boron, zinc, phosphorus. There is especially a lot of iron here, which saves us from anemia, provides organs and tissues with oxygen and is involved in metabolism. Well, for female beauty, copper present in cereals is of increased importance - thanks to it, nails do not break, hair does not split, and lovers of cereals have a fresh and cheerful look.
Proteins, which, unlike proteins of animal origin, are absorbed almost completely.
Carbohydrates, for a long time relieving hunger. Therefore, fasting days on buckwheat are not only useful, but also satisfying.
Fiber, beneficial to the digestive tract.
Amino acids and fatty acids, the benefits of which for health, youth and beauty cannot be overestimated.

The habit of regularly introducing buckwheat porridge into your menu significantly reduces the risk of acquiring diabetes, high cholesterol, diseases associated with blood vessels (varicose veins, hemorrhoids) and other unpleasant ailments. Buckwheat increases the level of hemoglobin, prevents the formation of blood clots, makes capillary walls more elastic, normalizes the functioning of the thyroid gland, fights excess weight and removes excess fluid from the body.

Green buckwheat has a light shade, a nutty aroma and a delicate aftertaste.

On the shelves of stores, you can most often find buckwheat, obtained from whole grains, which were previously removed from the shell - it is called the core and is great for making healthy and crumbly cereals. Those who have stomach problems or are going to cook for the smallest members of the family should look for prodel - crushed buckwheat, ideal for cooking dietary porridges and soups. And if you are seriously concerned about healthy eating, go to a specialized store and look for green buckwheat there. Such a product is not subjected to heat treatment, therefore it retains a maximum of vitamins and minerals in its composition. In addition, green cereals can be germinated.

Counting calories

Oddly enough, buckwheat is quite weighty in terms of nutritional value: every 100 g of the product contains, on average, 329–335 kcal. However, rice, beloved by many dieters, is no less nutritious, but it is inferior to its “sister” in the presence of antioxidants - almost 80 times!

So you can gobble up porridge with a light soul, without fear of getting better. Just watch the amount of butter that you add to it when cooking - that's really high-calorie.

Secrets of cooking crumbly buckwheat porridge

How much skill is needed to fill the grain with water, put it on the fire and wait a bit? Approximately this is how novice cooks argue, starting to cook buckwheat for the first time. And then they wonder why it came out not so fragrant and “grainy” as it used to be in childhood? The fact is that there are important subtleties and secrets here, and steamed turnip ... that is, buckwheat, is not at all as simple as it might seem.

You probably remember how, as a child, your mother sorted through buckwheat before cooking it? It doesn’t hurt to do this for you too, to make sure that small rubbish, pebbles and the remnants of hard husks do not get into the finished dish.
To make the porridge crumbly and acquire a special, pronounced aroma and new notes of taste, it is recommended to fry the cereal a little in a dry frying pan before cooking.
It is better to pour buckwheat with cold water. Although, in principle, you will not lose anything by pouring it into boiling water - the cooking time will simply increase by 4–5 minutes.
There should be very little water left.
When the water boils almost to the end, pour in the milk (some people prefer to warm it up beforehand) and add the sugar. And then completely reduce the heat and wait another 10 minutes.
If the milk is warmed up, the cooking time will be reduced.
Add butter to the finished dish.
With such a breakfast, you won’t want to eat until lunchtime.
At the very end, removing the saucepan from the stove, you can mix 1 tbsp. l. honey. This will provide it with unique flavor notes and a wonderful aroma, although it will slightly increase the calorie content.
Honey and walnuts are a great company for buckwheat

Option three, for gourmets. Do you want to treat yourself to a hearty, tasty and unusual dish? Boil porridge in broth! You will need:

500 buckwheat;
1 liter beef or chicken broth;
salt to taste.

Cooking.

Video: recipe from the chef

In a saucepan, slow cooker, double boiler and oven

Our ancestors cooked buckwheat exclusively in cast iron pots or pots - this is how it turned out to be intoxicatingly fragrant and rich in taste. In the kitchen of a modern housewife, a cast iron is hardly found, but you can pick up a thick-walled pan for cereals, in which the cereals can steam and swell properly. Then the result will not disappoint you.

Porridge in the oven

But to cook downright breathtaking, juicy buckwheat in the oven, you can’t do without a pot. And also you will need:

200 g of buckwheat;
400 ml of water;
medium bulb;
salt to taste;
a little vegetable oil;
100 g of champignons - optional.

Cooking.

In a slow cooker

You will need:

200 g of buckwheat;
500 ml of water;
a piece of gray butter;
salt to taste.

Cooking.

Do you know that a slow cooker will successfully replace a frying pan if you pour washed and dried cereals into it and leave it for 5 minutes in the “Frying” mode?

Video: buckwheat porridge with onions and carrots

In a double boiler

Do you want porridge to become even healthier and retain a maximum of vitamins and minerals? You will need:

200 g of buckwheat;
400–500 ml of water;
butter;
salt to taste.

Cooking.

In order not to spoil your discontent with empty buckwheat, which is not to everyone's taste, place sweet peppers, carrots, onions, cauliflower and your favorite spices on raw cereals, and only after that start the double boiler. You can also add thin strips of chicken to buckwheat - given that it cooks quickly, you don’t even have to increase the cooking time.

in the microwave

How not to take advantage of another useful invention designed to make life easier for housewives? Moreover, cooking buckwheat in the microwave is a pleasure. Fast and easy.

You will need:

200 g of buckwheat;
400 ml of water;
salt.

Cooking.

Pour the buckwheat into a microwave safe dish, cover with water and add salt.
Don't forget that microwave ovens have strict requirements for cookware.
Still, technology makes life much easier.

You can cook buckwheat without cooking. It is enough to put the cereal in a thermos, pour boiling water in a ratio of 1: 1, add a little oil and let it brew under a tightly screwed lid for 3-4 hours, and preferably overnight.

How to cook different types of buckwheat

Until now, we have been talking about the usual core. But what if you have to cook buckwheat prodel or porridge in bags? Are there any nuances here? There is.

In packages

How to cook crushed cereal

If you soak the sample in water for a couple of hours before cooking, the dish will turn out to be extremely tender and light. True, a significant part of the vitamins will “float” into the water.

Video: friable green cereal porridge

Here, in fact, is all the wisdom. Agree, nothing complicated? Learn a few simple rules, pick up a suitable saucepan, stock up on a thick blanket in order to bring buckwheat to the desired condition according to all the rules, and your cereals will not be equal.

Now we will prepare crumbly buckwheat without any protein. But the Japanese are great - they even have buckwheat noodles available!

Servings - 2 - 4,
Cooking time - 32 minutes.

Ingredients:

buckwheat(core) - 1 cup,
water (preferably purified) - 2 cups,
oil melted (replaced with cream) - 1.5 tbsp,
salt.

We cook friable buckwheat like this:

We sort through the buckwheat, remove the undecomposed and black kernels from it, fill it with water, rinse, then drain the water.
Repeat rinsing 3 times so that the water remains clean during the last rinsing.
Bring purified water to a boil.
We spread the washed buckwheat on a sieve and shake well to remove water from it. In thick-walled (preferably cast iron) frying pan dissolve the butter and add buckwheat. We make medium heat and fry the cereal, stirring constantly, for about 3 minutes.
Then salt to taste and pour the contents of the pan into a pot of boiling purified water. We make the fire stronger and bring the buckwheat to a boil, then cover with a lid, reduce the fire to a minimum and cook without removing the lid for 8 minutes. It may seem to you that after 8 minutes the water has not boiled away completely. Don't be intimidated, that's how it should be. When we wrap the pan with buckwheat in a blanket, all the water will be absorbed.
We remove the pan from the stove, wrap it in a warm towel and a blanket (you can even use newspapers) and let our buckwheat brew and swell for about 25 minutes.
Loose buckwheat ready.
I hope this recipe has answered the question, how to cook friable buckwheat?! Be sure to add it to your bookmarks, because you will be pleasantly surprised by the taste of friable buckwheat, and you will want to cook it again and again.

P.S. You can also do not wrap the pan in a blanket after cooking, but put it in a preheated to 130 degrees C

Many housewives believe that cooking buckwheat is easy, and you don’t need special knowledge for this. However, the ways we are accustomed to cooking are often wrong. If every housewife knows how to cook buckwheat properly, she will be able to make this dish not only very tasty, but also as useful as possible. Buckwheat contains the elements necessary for good heart function. In this article, you will learn how to cook buckwheat properly, and what is needed for this.

Before cooking, you need to remember one very important detail: the cereal is cooked in a ratio of one to two, that is, you add two glasses of liquid to one glass of cereal. Those who claim that they know how to cook buckwheat properly usually pour water over their eyes. As a result, porridge is either undercooked or overcooked and watery. If a child is fed such a "slur" from childhood, then, as a rule, he develops a persistent dislike for buckwheat porridge.

Now let's talk about the process of preparing this magnificent side dish. There are two cooking methods: boil buckwheat in water and steam. The second method is quite complicated at home and is used mainly by restaurant chefs who put cups of cereal in double boilers. We will cook buckwheat at home, so we are talking about a standard cooking recipe. So, first, the cereal must be cleaned of unopened boxes, debris and rinsed under cold running water. Moreover, it is necessary to take into account the fact that at the very beginning the water will be very cloudy, so you need to rinse at least five times. Pour the washed cereal into a saucepan or pot, pour a certain amount of water. Cook buckwheat for 15-20 minutes, until the water disappears completely. When the water begins to boil, you need to salt it and add a small amount of vegetable oil. When the cereal has completely absorbed the water and swelled, we try it. Add more butter to the finished side dish, cover with a lid and leave for another 15 minutes so that the buckwheat becomes completely soft.

Another way

In addition, there is an option on how to properly cook buckwheat with milk. It is even simpler than the one we described above. To do this, it is absolutely not necessary to cook porridge with milk, since in this case it may lose its taste. In order to cook milk porridge with buckwheat, you must first boil the cereal according to the usual recipe with the addition of salt and vegetable oil. In the finished add butter and warm milk. For lovers of sweeter, you can add sugar or some kind of syrup to the resulting porridge.

To prevent buckwheat from burning during cooking, use a non-enameled pan with a thick bottom and walls. In this case, buckwheat will cook evenly and will not stick to the walls or bottom. Some housewives make a huge mistake by starting to stir the porridge during the cooking process. You can't do this! It is better to simmer after boiling. Buckwheat should boil on its own and reach readiness without outside help.

Buckwheat is a cereal with a rich specific smell, thanks to which some people love it, while others do not want to eat it. For example, children do not really like such a porridge.

But buckwheat is healthy and rich in vitamins, especially B1.

Krupeniki, meatballs, crumbly cereals are prepared from it. It is served as a side dish and boiled soup.

But, like other cereals, it must be properly prepared before use.

fingering

Buckwheat groats must be sorted out before cooking.

To do this, it is poured onto the table.
Separate a small amount from the total mass with the palm of your hand.
Spread freely on the surface of the countertop so that all the grains are clearly visible.
Remove dark, empty, unpeeled grains, as well as foreign impurities.

Washing

It is not customary to wash buckwheat groats. Although many people rinse it under running water, putting it in a colander. Especially if cooked without cooking, as will be discussed below.

toasting

Buckwheat most often comes to stores already fully processed. But to get crumbly porridge, buckwheat is sometimes fried.

To do this, it is poured in a thin layer on a baking sheet (no more than 3 cm) and placed in an oven heated to 100-150 °.
Dilute to light brown.
During roasting, the grains are periodically stirred.

Soak

Buckwheat is not soaked before cooking.

But if buckwheat needs to be cooked quickly, it is poured with water in a ratio of 1: 2. And left for 1-3 hours. During this time, the grains absorb almost all the water, swell so much that the volume of the cereal increases by 2-2.5 times.

The swollen buckwheat is transferred to a clay pot or thick-walled dish, butter or vegetable oil is added, mixed, covered with a lid and put in the oven or on a small stove fire.

Porridge is brought to readiness within a few minutes, as it is soft and almost cooked.

If a pot of cereal is placed in the microwave, then it is first heated at high power, be sure to cover it with a lid, then the heat is reduced to a minimum and the porridge is kept in the oven until cooked.

During cooking, the contents of the pan are mixed very carefully so as not to damage the grains. If the water has boiled away, and the cereal is still not soft enough, then you can add a little boiling water and close the lid tightly again.

Cooking buckwheat porridge without cooking

Now it has become fashionable not to cook buckwheat porridge, but to steam it. At the same time, the quality of cereals does not become worse at all, but on the contrary, all the nutrients remain in buckwheat.

To do this, buckwheat is washed in cool water.
Placed in a clay pot or cauldron.
Pour salted boiling water in a ratio of 1: 1.5.
Cover with a lid.
Wrap with a blanket or thick towel.
Leave for 8 hours.
Delicious and healthy porridge is ready.

How to cook buckwheat on the stove

Method 1

They sort out the buckwheat.
Water is poured into a thick-walled dish (cauldron, cast iron) and brought to a boil. Salt.
Pour cereal at the rate of one glass to two glasses of water.
Bring, stirring with a spatula, to a boil and cook over medium heat until moisture is completely absorbed into the grains.
After that, the mixing is stopped, the cauldron is covered with a lid and put in the oven. Bring the porridge to readiness.
If you cook it on the stove, then after boiling the water, it is advisable to put the pan on a cast-iron stand, reduce the heat to a minimum and bring the porridge to readiness. The lid at this time should be well closed.

Method 2 (taken from a 1909 cookbook)

Four glasses of buckwheat are rubbed with four eggs and slightly dried.
Three glasses of water are poured into the pan, salted, put a tablespoon of butter and brought to a boil.
The grains fall asleep.
Cook over low heat until the liquid boils away.
Stir and continue cooking.
Thick-walled dishes (cauldron, pot or stewpan) are greased with oil and sprinkled with breadcrumbs.
Spread buckwheat porridge.
Place in oven or oven until done. To prevent the porridge from drying out, cover it with a sheet of foil.

Method 3 (taken from a 1966 cookbook)

The groats are sorted and roasted in the oven.
Pour into boiling salted water, but liquids take 5 times more than with the usual method.
Empty grains are removed with a slotted spoon.
Add some fat of any kind.
Periodically stir until the moisture boils away.
When the porridge thickens, stop stirring, cover the dishes with a lid and cook for 2 hours.

To make buckwheat crumbly, the finished porridge is loosened with a fork.
If a crust appears on the bottom and on the walls of the cauldron after soaking in the oven, then it is left in the dish, after breaking it into small pieces, and poured with hot water or broth.
The liquid should be twice as much as the cereal.
Put on fire, close the lid and heat until swelling.
After that, the cereal is mixed with the rest of the buckwheat.

Before serving, the finished porridge is placed on a plate and poured with melted butter or used as a side dish for meat dishes.

Cooking buckwheat porridge for experienced housewives does not seem difficult at all. But what if you are a beginner? Then our article will help you. From it you will learn how to cook crumbly buckwheat, how long it takes to cook it, as well as a few little tricks for a successful porridge.

How to cook buckwheat crumbly and tasty

Delicious buckwheat porridge is far from being obtained by everyone, as there are some tricks in its preparation, without which you will not achieve the proper result. Well, well, let's figure out how to cook crumbly and tasty buckwheat, and what you need for this.

Cooking buckwheat porridge is a short, but painstaking process. In order for it to turn out really tasty, it will need to be sorted out. Agree, it is very unpleasant to feel the crunch of a pebble or other foreign body on your teeth?

Before you start sorting out the cereal, you must measure the amount of cereal you need. This is a rather responsible matter, since it should be taken into account that after cooking, the cereal will become two, or even two and a half times more.

The amount of cereal will depend on how many people you are cooking for. For example, one glass of buckwheat is enough for three people.

After you have measured the required amount of buckwheat, sorted it out, the cereal should be properly washed. This is to ensure that all small floating debris is washed out. Rinse the cereal three or four times, this will be enough for its purity.

To make the porridge fragrant, roast the cereal in a pan. Take a dry frying pan, pour buckwheat into it, and fry it until it starts to crackle. It will take you no more than five minutes.

Now we come directly to the moment of cooking porridge. Here the main thing will be the right choice of saucepan.

A little digression. Previously, our grandmothers cooked porridge, how? They took a cast iron pot, poured porridge into it, poured water, and put it in the oven. And the porridge languished there for a long, long time. It turned out delicious, rich, but not boiled porridge.

Of course, now there are no stoves, but there are cast-iron pots, cauldrons, and just thick-walled saucepans. Here they are for us and are suitable for making porridge. Take such a saucepan, pour prepared buckwheat into it, pour water.

A clarification should be made here. We take exactly twice as much water as cereals. Those. you took one glass of cereal, so you need two glasses of water.

Take clean, filtered water, as water with various impurities can give the taste of porridge not at all what you expected.

Now we put the pan on a strong fire and let the water boil with porridge. After it boils, salt the porridge and reduce the heat. Let our porridge sweat over a small fire. Do not open the lid now so that the steam is not lost.

After about twenty minutes, the fire should be turned off. However, the porridge is not quite ready yet. Wrap it in something warm and let it stand for another twenty to thirty minutes. This method of evaporation is no worse than grandmother's stoves.

That's it, your delicious crumbly porridge is ready! Scatter it on plates, add butter and eat.

How and how much to cook buckwheat on water

How much to cook buckwheat on water? This question is asked by novice housewives, who for the first time cook this simple dish on their own and it is important for them to know the cooking time. After reading this article, you can find out about it.

So, buckwheat. The cooking process itself takes no more than twenty minutes. But before that, you must properly prepare buckwheat so that the porridge turns out to be tasty and fragrant. Her recipe will be described below.

one glass of buckwheat;
two glasses of water;
salt, butter.

Before cooking, buckwheat must be sorted out if yours is not too clean. And also rinse well to remove floating debris. It is best to rinse in several waters, so that there is certainly nothing left.

Now fry the cereal in a pan. Usually it is calcined without oil, in a dry frying pan, but we will take a little butter and we will calcinate on it. The grits should crunch a little before you remove them from the heat. But do not overdo it, so as not to get embers.

Now we take a saucepan that suits us in size. Boil water in it, salt. Now pour the prepared buckwheat groats there, follow it until it boils. If foam appears, it will need to be removed.

Reduce fire to low. Porridge should sweat for about twenty minutes on the stove. Do not open the lid, because in many ways the preparation of delicious porridge depends on this.

After this time, turn off the fire, remove the porridge from the stove. Take a warm blanket and wrap the porridge in it, let it stand for another thirty minutes. This will allow our porridge to get enough heat and reach.

When the porridge has stood, put it on plates, put a small piece of butter in each piece and put it on the table. Enjoy your meal!

How to cook buckwheat for a side dish: a recipe for a buckwheat porridge lover

Buckwheat porridge is a very common dish that hostesses prepare as a side dish. It turns out tasty, fast, healthy. How to cook buckwheat for a side dish, you will learn further.

There are several ways to cook buckwheat porridge, but today we will consider one that retains all the beneficial properties of buckwheat, and when using it, you will get a delicious and fragrant porridge.

What will be needed for cooking?

buckwheat - one glass;
water - two glasses;
salt - ½ teaspoon;
butter - 50-70 grams.

Now how to cook. Grains must be carefully sorted out and washed with cold water. Throw on a sieve (take a fine one so that the grains do not fall out).

Now take a saucepan and pour water into it. Put it on fire and wait for the water to boil. Throw cereal into boiling water, now the water should boil along with buckwheat.

After everything boils, add butter to the porridge and salt. Turn off the heat and put the pot in a warm place. You can also cover with something warm.

The swelling of buckwheat will be completed in forty minutes. Your porridge cooked in this way will be tasty and crumbly. Useful properties of buckwheat during this processing will retain all their useful properties (and there are many of them).

After the time has elapsed, you can pour the porridge into plates and serve. As a side dish, it goes well with meat and fish dishes, as well as vegetable salads, gravies.