Friable buckwheat porridge is very easy to prepare and the healthiest of all cereals. Crumbly buckwheat porridge can be served as a side dish or main dish. We bring to your attention recipes for making crumbly buckwheat porridge: with mushrooms (in a slow cooker), with chicken and vegetables.

Crumbled buckwheat porridge as a side dish

Tasty and very healthy porridge Crumbled buckwheat is always appropriate on the table. This porridge is served both on its own and as a side dish. You can prepare delicious crumbly porridge different ways, but one rule remains unchanged:

Loose porridge depends mainly on maintaining the correct proportions of water and cereal.

But what next to do with the delicious crumbly porridge to make a complete dinner? The prospect of eating only buckwheat for dinner or breakfast will not please everyone. Men, for example, prefer to eat porridge with meat.

There are many different recipes for preparing buckwheat porridge with meat. Buckwheat goes well with all types of meat: pork, beef, poultry.

You can cook buckwheat porridge immediately with meat or add meat before serving. Everyone chooses a recipe to their own taste, depending on your preferences.

Many people prefer to eat buckwheat porridge with sauce or gravy with fried pieces of meat. It's also very tasty. And if you cook buckwheat with meat and onions, it becomes a very tasty complete dish, thanks to the fact that it absorbs all the juices and aromas.

Buckwheat porridge goes well not only with meat. Tastyly cooked fish, especially sea fish, will make the dish light, satisfying and healthy. It is better to serve fish with porridge along with sauce or gravy so that the food is not dry.

The healthiest and easiest on the stomach is buckwheat porridge cooked with vegetables. The combination of vegetables can be very different. Most often these are onions, carrots, tomatoes, peppers.

A very tasty combination is obtained with mushrooms. Even such a simple dish as crumbly buckwheat porridge mixed with fried mushrooms and onions, it will be very tasty.

Buckwheat contains almost all the vitamins and microelements necessary for the human body. And meat, fish, vegetables will only make buckwheat porridge healthier, tastier and more satisfying.

To prepare crumbly buckwheat porridge for a side dish you will need:

• A glass of buckwheat;
• Two glasses of water;
• A piece of butter;
• Salt to taste.

Let's start cooking. We sort out the buckwheat, wash it and fry it in a frying pan. Then pour it into the cauldron, add water and salt. Place on the stove and bring to a boil. Cook for 2-3 minutes. Remove from the stove, add a piece of butter and put in the oven for about 1 hour.

Buckwheat porridge prepared according to this recipe turns out so aromatic, crumbly and incredibly beautiful in color. Of course, this is not the fastest recipe for making porridge, but it’s worth it... Delicious!

Eat buckwheat porridge and be healthy!

Crumbled buckwheat porridge: recipe for delicious buckwheat

It is difficult to argue about the benefits of buckwheat porridge, because it is a unique product that contains a large number of substances necessary for the body. You can take care of your health in a tasty way; crumbly buckwheat porridge, the recipe for which is very simple, will help us with this.

As you know, the most delicious food comes when it is prepared from quality ingredients. To get delicious buckwheat porridge, carefully select the grains for preparing it.

It's good if you have already found a manufacturer that provides high-quality pure buckwheat. Then there will be less hassle with it and the porridge will turn out delicious.

But still, it’s better to start cooking by sorting out the buckwheat, removing debris from the cereal and rinsing it several times until the draining water becomes clean and transparent.

Buckwheat should be taken in half as much as water. Pour water into a thick-walled saucepan or cauldron and place on fire.

Bring the water to a boil and add buckwheat and salt. Wait for the water to boil again, reduce the heat and cover the pan with a lid. It is difficult to name the exact time for cooking buckwheat porridge; it must be cooked until the water has completely evaporated.

Add butter to the prepared buckwheat porridge, cover with a lid, wrap in a towel and let it brew for some more time, at least 15-20 minutes.

Now you can put it on plates and eat it, putting a small piece of butter on top.

To prepare aromatic buckwheat porridge, you can lightly fry it in a pan before boiling. But many experienced housewives they refuse this action, arguing that then the porridge turns out a little harsh.

For flavor, you can add a bay leaf during cooking.

If you are preparing buckwheat without meat, it is better to cook it in low-fat meat broth. This will give it a pleasant mild taste.

Buckwheat porridge with mushrooms in a slow cooker: fast and tasty

You can prepare buckwheat porridge in different ways, but the easiest way is to cook it in a slow cooker. Buckwheat porridge with mushrooms in a slow cooker is easy and simple to prepare, and it turns out very tasty and satisfying.

The most delicate taste and pleasant aroma is present in buckwheat porridge cooked with porcini mushrooms. But you can also take other types of mushrooms. Buckwheat is also very tasty with champignons. Plus, they're easier to buy, no matter what time of year it is.

So, to prepare buckwheat porridge with mushrooms in a slow cooker we will need the following ingredients:

• 250 grams of mushrooms;
• 2 large onions;
• Olive or any other vegetable oil;
• 3 tablespoons sour cream;
• 2 cups buckwheat;
• Salt and pepper to taste.

Peel the onion and cut it into half rings. The mushrooms also need to be peeled, but we don’t cut them very well. large pieces. Pour vegetable oil into the multicooker bowl, add mushrooms and onions, turn on the “baking” or “frying” mode and fry for 15 minutes, preferably stirring.

You can fry mushrooms and onions in a frying pan, and put them in a slow cooker when they are ready.

We remove all debris and uncleaned grains from buckwheat, then rinse it thoroughly. Place clean buckwheat in the multicooker bowl, where fried onions and mushrooms are already waiting for it.

You need to take twice as much water as buckwheat. Mix the required amount of water with sour cream and pour into the multicooker bowl.

Don't forget to add salt and pepper to your taste. Now close the lid of the multicooker and turn on the “Buckwheat porridge” mode. As soon as the buckwheat porridge with mushrooms is ready, it can be served, garnished with herbs.

Bon appetit!

Buckwheat porridge with chicken: detailed recipe

Buckwheat porridge is healthy in itself, but to make it tastier and more filling, you can cook it with chicken fillet. Buckwheat porridge with chicken is an easy food for the gastrointestinal tract.

Such a mess is dietary product, especially if cooked in chicken broth. By eating buckwheat porridge with chicken, you can improve the functioning of your whole body.

Simple preparation of buckwheat porridge with chicken is not even feasible. experienced chefs. To prepare we will need:

• 1.5 cups buckwheat;
• 300 grams of chicken fillet;
• 1 large onion;
• 3 glasses of water;
• Vegetable oil;
• Butter;
• Salt pepper.

We start cooking with chicken fillet. Wash the fillet and cut into small pieces. Don't forget to salt and pepper it. Pour vegetable oil into a frying pan, heat it and fry the chopped chicken fillet until golden brown.

Cut the onion into small squares and add to the frying pan with the fillet and fry everything together for another 10-15 minutes, stirring constantly.

Now let's get to the buckwheat. We sort it out and wash it several times. warm water. Then we need a cauldron or saucepan. Place fried onions and chicken fillet there, add washed buckwheat and water (hot if possible).

Salt and mix everything. We put it on the fire and wait until it boils, then we turn the heat down to the minimum level, cover with a lid and wait for it to cook.

Buckwheat usually takes a little more than 20 minutes to cook. When all the liquid has evaporated, the porridge will be ready.

Be sure to add butter to the finished porridge, so it will be even tastier. All that remains is to place the finished porridge on plates and cut the cucumber and tomato salad, seasoning with vegetable oil.

Bon appetit everyone!

Buckwheat porridge with vegetables: a healthy recipe

Buckwheat porridge with vegetables is a tasty, healthy and nutritious dish. This is a whole vitamin cocktail. Buckwheat contains a large amount of essential to the human body substances, and in combination with vegetables it is simply an ideal food. Another significant plus is that buckwheat porridge with vegetables turns out very tasty.

Cooking buckwheat porridge with vegetables is not difficult. And you can eat such food even during fasting. So let's learn how to cook such a wonderful dish. We will need the following products:

• 1.5 cups buckwheat;
• 1 large onion;
• 1 large carrot;
• 1 large bell pepper;
• 1 large tomato;
• 1 small beet;
• 3 glasses of hot water;
• Vegetable oil;
• Salt, pepper to taste;
• Greenery.

Peel the onion and bell pepper. Dice tomatoes, onions, bell peppers.

Fry chopped vegetables in vegetable oil. Peel the carrots and grate them on a grater (preferably a coarse one). Add grated carrots to the rest of the vegetables in the pan.

We do the same actions with beets. Mix all the vegetables in a frying pan and fry a little. Next, transfer all the fried vegetables into a cauldron or pan (you can immediately fry them in a cauldron).

We sort out the buckwheat, wash it thoroughly and add it to the vegetables in the cauldron. You can also lightly fry it together with vegetables for a few minutes (2-3 minutes is enough).

Pour buckwheat hot water. As soon as it boils, cover the cauldron with a lid and cook over low heat for about 20 minutes. A few minutes before the buckwheat porridge is ready, salt it to taste.

At the same time, you can add greens if you wish. After a few minutes, buckwheat porridge with vegetables can be served.

Good luck preparing your buckwheat porridge, let it be special. Bon appetit!

1. First of all, before cooking, sort through the required amount of delicious buckwheat for the presence of stones and debris. You will immediately notice small stones - they are usually much darker than the rest of the buckwheat kernels and feel hard to the touch. If you are lazy and do not check the buckwheat porridge for such defects before cooking, then they may even chip a piece of your tooth while eating, but no one is immune from this and will not be happy. Therefore, we go through it carefully.
2. Stage number 2 will be the elimination of empty kernels. The fact is that in buckwheat porridge, in any case, there are empty kernels and they can be identified by placing the cereal in water - they immediately float to the surface and are easily collected with a regular slotted spoon or spoon. In addition, in wet buckwheat porridge you will see residual small husks - individual pieces of the dark, almost black shell of the kernel. There’s not much of it, but it’s also better to remove it, since we’re doing everything right.
3. And, in the end, rinse the buckwheat thoroughly before boiling until the water becomes clear.

How to cook buckwheat: how long?

It depends on how you cook buckwheat porridge and how long it needs to be kept in boiling liquid.

1. If you stick classic recipe cooking buckwheat on the stove, maintaining the proportions, under closed lid 20 minutes of time at medium power is enough for her.
2. If you cook buckwheat according to a recipe in a slow cooker, the standard “Buckwheat” program and up to 1 hour of time is enough.
3. When steamed, buckwheat turns out especially crumbly and airy. After pre-roasted dry buckwheat grains, it will take up to 35 minutes to cook it in a steam bath.

Cooking crumbly buckwheat

Among the many recipes for buckwheat porridge, all are delicious when prepared correctly. If you treat buckwheat like cooking simple porridge, then as a result of cooking you will get something indistinct that bears little resemblance to crumbly, aromatic buckwheat that you just want to eat. Don’t forget – this is a process that has its own rules and deadlines.

Ingredients:

• buckwheat porridge – 1 glass;
• purified water – 2 glasses;
• butter – 1 tsp;
• salt to taste.

Cooking method:

1. We determine how much porridge we want to cook today, not by eye. Remember, we have strict liquid proportions. We measure buckwheat porridge with a measuring container for subsequent cooking. In addition, remember that the finished porridge will be twice as large, so do not overdo it with volumes.
2. We don’t neglect all the preparatory processes before we put the buckwheat on the stove. We sort out the grains and wash them thoroughly.
3. After you have sorted and washed the grains, let's start cooking. We will cook aromatic crumbly buckwheat porridge. To do this, heat the entire volume of cereal in a frying pan. Stir well and fry lightly so that the grains give a characteristic aroma, but at the same time do not burn - we control it.
4. Turn off the heat and add butter to the porridge. Mix everything thoroughly until the butter has completely melted and each grain is enveloped in butter. It is very important to take this stage responsibly - this is the guarantee that the porridge will not be dry. And it is important to do this with the heat turned off - the porridge should not be fried at this moment, otherwise the oil will be baked and the entire effect will be lost.
5. Fill the buckwheat with water and turn on the heat. It is important not to let our crumbly buckwheat in there until it is completely ready. new air. This means we cook buckwheat in a container with a transparent lid - it’s convenient and practical. Check until the water boils and reduce the heat to medium - leave for 20 minutes and turn off.
6. When you open the lid, you will see that the buckwheat is already cooked and has become crumbly. Now add salt, spices or herbs to taste. Cover with a terry towel and set aside for another 15 - 20 minutes to allow the porridge to “cook”. Bon appetit!

Buckwheat porridge is perhaps the most common guest on the Russian table. And all thanks to its simplicity, good compatibility with most products and ease of preparation. It can be served with milk, sour cream, kefir, as a side dish for any type of meat product: cutlets, sausages, sausages, meatballs, chops, fried, stewed, baked. It can be mixed in different proportions with mushrooms and vegetables, with meat and spices. You can stuff it with chicken, duck, goose, rabbit, and hare. Buckwheat is also part of many diets and nutrition systems.

The five most commonly used ingredients in buckwheat porridge recipes are:

The typical recipe is simple and known to everyone: boil buckwheat in water in a ratio of 2:1 (water/buckwheat), salt to taste. And served either as is or with the addition of other ingredients, including milk. The end result is a great breakfast. light dinner and a hearty lunch.

Recipe for crumbly buckwheat porridge:

1. Place butter in the bottom of a thick-bottomed pan and melt it.
2. Place the sorted and washed buckwheat into a saucepan and let the oil coat each grain.
3. Pour hot water in a ratio of 2:1 (where 2 is water).
4. Cover with a lid and cook over low heat without stirring.
5. The porridge is ready when all the liquid has boiled away.
6. Add butter, mix and serve.

Five of the fastest buckwheat porridge recipes:

• Before cooking, buckwheat needs to be sorted, removing debris and spoiled grains
• you need to wash buckwheat in several waters, each time draining the old one and pouring in a new one
• To enhance the taste, it is better to fry buckwheat without oil
• The fastest way to prepare porridge is in a thermos: pour boiling water over buckwheat in the evening, and in the morning you get ready-made warm porridge
• Usually buckwheat is cooked on the stove for no more than 15 minutes
• when the water from the pan has evaporated, you need to keep the porridge covered for another 10 minutes
• You can add mushroom flavor to the dish using chopped dried mushrooms, thrown into the pan in the middle of cooking
• you can do the same with a finely grated onion

Many people know how to cook buckwheat porridge. After all, this dish is quite popular in our country. But if you do not have this information, we will share it right now.

General information about the dish

Before I tell you a few secrets of how to cook buckwheat porridge tasty and satisfying, I would like to tell you a little about this dish.

The presented cereals are very often included in the baby food diet. And this is not surprising, because this product contains a large amount of iron and other elements that are extremely necessary for a growing body.

It should also be noted that buckwheat porridge with milk or water has a beneficial effect on the gastrointestinal tract. It is quickly and well absorbed by the body, cleansing the intestines of toxins and waste. That is why this dish is often included in the diet of those patients who have problems with the digestive system.

How to cook classic buckwheat porridge?

Buckwheat is good for preparing a very tasty and quick side dish for gravy or goulash. For this we need:

Product preparation

Buckwheat porridge in water is very easy to prepare, and most importantly - quickly. But before subjecting this product to heat treatment, it should be well processed. To do this, you need to sort the cereal, and then put it in a sieve and rinse in warm water, regularly shifting your hands. If you have enough time, then it is advisable to pour this product drinking water and keep it there all night. As a result of such actions, the buckwheat will swell, and it will only take a few minutes to boil it.

If you don’t have time to soak the cereal, then you should start heat treating it immediately after washing.

Boiling on the stove

Buckwheat porridge, the benefits of which are undeniable, does not take very long to cook on the stove. To do this, place the washed cereal in a bowl with a thick bottom, add water, add salt and bring to a boil. After the liquid begins to bubble intensely, the saucepan must be closed and the heat reduced to low. Under such conditions, buckwheat should be cooked for 25-28 minutes. During this time, the cereal will absorb all the liquid and become boiled.

Serve for lunch

Now you know how to cook buckwheat porridge with water. After the side dish is ready, you need to put it on plates, and place meat, goulash, cutlets, sausages or any other products next to it.

Cooking sweet porridge using buckwheat

Buckwheat porridge with milk will serve as an ideal breakfast for you and your children. To prepare it we will need:

• buckwheat - about 2 glasses;
• sugar - no more than one dessert spoon;
• butter - 10 g;
• village full fat milk - 4 cups.

Cooking process

Crumbly buckwheat porridge is obtained only if it is cooked on the stove with the addition of a small amount of water. As for the dairy dish, it should be quite thick and viscous.

Thus, to prepare the presented porridge, you need to sort out the cereal, wash it thoroughly, as described above, and then combine it in a saucepan with milk, salt and sugar. After this, the ingredients need to be brought to a boil, reduce the heat to low and cook under the lid for about half an hour. During this time, the cereal should absorb milk product and become as boiled as possible.

After the buckwheat porridge is ready, it should be seasoned with a piece of butter (butter), mix well and leave under a closed lid for ¼ hour. If desired, the dishes with the dish can be additionally wrapped in a blanket.

After the specified time, sweet milk porridge made from buckwheat should be served for breakfast or afternoon tea.

Making delicious and satisfying buckwheat with meat

Buckwheat porridge with meat is not only tasty, but also quite filling. It can be safely served to the table as a complete lunch. For this we need:

• buckwheat - about 2 glasses;
• table salt - use to taste;
• chicken breasts - 400 g;
• bulbs - 2 pcs.;
• fresh carrots - 1 pc.

Preparing the Components

Buckwheat porridge with meat is the fastest hearty dish, which is good to do when you absolutely don’t have enough time to cook dinner for a long time.

Thus, you should take peeled buckwheat and rinse it well in a colander. Next, you need to rinse the chicken breasts, remove the skin from them and chop them into pieces right along with the bones and cartilage. After this, you need to cut the onions into cubes and grate the carrots.

Heat treatment

After processing the ingredients, place the chicken fillet in a saucepan with a thick bottom, then fill it with 3 cups of water and cook over low heat for about half an hour. Next, you need to add carrots, onions and table salt to the meat component. After boiling the ingredients for another 10 minutes, carefully add well-washed cereal to them. It is recommended to cook buckwheat porridge in this composition for about 25 minutes. During this time chicken breasts will become completely soft, and the cereal will swell, absorbing all the aromatic meat broth.

Serve it right for lunch

As you can see, in order to prepare buckwheat porridge with meat yourself, you do not need to have any special culinary knowledge. After the dish is ready, it must be mixed and distributed among plates. Additionally, it is recommended to sprinkle buckwheat porridge with herbs and flavor it tomato sauce. Bon appetit!

Delicious buckwheat porridge with mushrooms and vegetables

Few people know, but buckwheat porridge can be used not only as a side dish for goulash or a full meal, but also as a filling for roast. To prepare it we may need the following components:

• buckwheat - about 2 glasses;
• table salt - use to taste;
• allspice - use to taste;
• fresh champignons - 400 g;
• bulbs - 2 pcs.;
• sunflower oil - 40 ml;
• fresh carrots - 2 pcs.

Component Processing

To prepare buckwheat porridge with mushrooms, you should not make any special efforts. To do this, you just need to sort and wash the cereal well. Next, you need to chop the champignons along the legs, chop the onions into cubes, and grate the carrots.

Roasting some of the ingredients

Before you start boiling the cereal, you should take a large saucepan, put it on the fire, pour in the oil, and then put it in fresh champignons. After waiting for the excess moisture to completely evaporate, the mushrooms need to be fried a little. Next, you need to put carrots on them, onion and repeat the heat treatment procedure. Finally, all ingredients should be seasoned with spices. As a result, you should get an aromatic and very tasty frying in oil.

Cooking porridge

It is advisable to make buckwheat crumbly for such a dish. It must be placed in a saucepan and then filled with a small amount of water. After this, the product must be salted, boiled and cooked under the lid for about 20 minutes. At the same time, it is advisable to regularly ensure that the cereal becomes soft and crumbly, but does not burn to the bottom.

After the buckwheat porridge is ready, it is advisable to keep it under a tightly wrapped blanket for half an hour. During this time, it will “arrive”, becoming even more delicious.

Final stage

After frying some of the ingredients in a frying pan and boiling the buckwheat, you should proceed to the actual formation of the dish. To do this, the saucepan with mushrooms and vegetables must be put back on high heat and heated thoroughly. After this, you need to add crumbly buckwheat porridge to them and stir thoroughly with a large spoon. There is no point in thermally processing these ingredients. They should only be warmed slightly and left under the lid closed for ¼ hour.

How to use the finished dish?

As mentioned above, buckwheat porridge with fried champignons is ideal for stuffing chicken, which is later planned to be baked in the oven. However, some housewives prefer to serve this dish as a full-fledged hot lunch. In this case, it should be additionally flavored with herbs and tomato sauce.

Let's sum it up

As you can see, there are many ways to prepare buckwheat porridge at home. Which of the above to use is your personal choice.

It should also be noted that dishes prepared using buckwheat are not high in calories. In this regard, they can be safely used even by those who regularly monitor their weight.

In general, every housewife probably knows how to cook buckwheat porridge. But only experienced cooks can make it truly tasty and crumbly. The main secrets of preparing an appetizing and aromatic dish are presented below.

Buckwheat porridge is a wonderful healthy and satisfying side dish that goes especially well with chicken and meat. In addition to the cereal itself (2 cups), take: 2 times more drinking water, a pinch of salt, a couple of tablespoons of unflavoured sunflower oil.

1. First of all, the buckwheat is carefully sorted and washed cold water. As a result, the water from the cereal should begin to flow completely transparent.
2. In a dry frying pan, clean and dried buckwheat is fried until golden. 5-7 minutes are enough for the cereal to get rid of excess moisture and become more crumbly and aromatic.
3. After such preparation buckwheat will be less boiled, although it will retain its softness and tenderness.
4. Fried cereal is poured into boiling water. Add salt and vegetable oil to the pan. After boiling again, foam is removed from the surface of the container.
5. The side dish is cooked for 8-9 minutes, after which it is removed from the heat and left under a closed lid for another couple of minutes.

Serve the dish with plenty of melted butter or ghee.

Recipe for cooking in a slow cooker

If the device has a special mode for the cereal in question or the “Milk porridge” / “Pilaf” options, then it can be safely used for cooking buckwheat. Products to be used: 3 tbsp. milk, a pinch of coarse salt, 1 small spoon of granulated sugar, 1.5 tbsp. cereals, 35 g butter.

1. First, the buckwheat is carefully removed from dirt and low-quality grains, and then washed with cold running water until the liquid becomes clear.
2. The cereal is fried as desired. If you want to make your porridge as tasty as possible, you should do it in the “Baking” program. As soon as the grains are well dry, you can add butter to the bowl and continue cooking in the same mode with constant stirring for another 3-5 minutes. As a result, the buckwheat should become dry again and acquire an appetizing golden hue.
3. The cereal is poured with slightly warmed milk. You can simply remove the dairy product from the refrigerator in advance so that it comes to room temperature.
4. Granulated sugar and salt are added to the bowl of the device.
5. After thorough mixing, the porridge with milk will be cooked in one of the suitable modes for 55 minutes.

The dish is served as a side dish or as a separate dish with dried fruits and butter.

Loose buckwheat porridge on water

Very often, buckwheat becomes the main dish on the menu during a therapeutic diet or aimed at weight loss. Under such conditions, it is necessary to reduce its calorie content as much as possible. The easiest way to do this is to cook it in water. It is important to take high-quality filtered liquid. In addition to water (2 tbsp.), you will need to prepare: 1 tbsp. buckwheat, a pinch of salt and a little vegetable oil.

1. The grain is removed from debris and inclusions. Next, the product is thoroughly washed. During the process, you need to rub it thoroughly with your fingers.
2. Then the buckwheat is dried and fried in a dry frying pan. If the diet does not prohibit this, you can add a small piece of butter to the dishes.
3. After the water boils, add buckwheat to it. After boiling again, the liquid is salted and foam is removed from the surface.
4. The dish will simmer under a closed lid on low heat for about 15-17 minutes. During this time the mass must not be stirred.

When the liquid from the container has completely boiled away, you can turn off the heat, cover the pan or cauldron with a paper napkin, a lid on top, wrap it in a blanket and leave to steep for another hour. If desired, you can cook crumbly buckwheat porridge in water using a similar method in any model of multicooker.

A hearty and tasty dish with meat in pots

If you cook buckwheat in pots and generously supplement it with meat, then such a dish is quite suitable even for festive table. Especially if you take beautiful dishes and decorate the top of the treat in an original way. For example, grated cheese with spices. The recipe includes: 1 tbsp. cereals, a small spoon of salt, 370 g of pork pulp, a large carrot, a pinch of ground black pepper, 2 small onions, 4 tbsp. l. unflavored oil.

1. The meat is washed, dried with paper napkins and lightly beaten. Next, it is cut into small pieces and fried in any oil until golden brown.
2. Vegetables are cleaned and chopped in a convenient way.
3. Onions and carrots are added to the prepared meat, salted, sprinkled with pepper, mixed and cooked together for another 7-10 minutes. You can add a little water to the mixture. All products must be ready.
4. For two servings you will need two 0.7 liter pots. Half a glass of pre-prepared buckwheat is poured into each. It must first be washed and dried in a frying pan.
5. Meat and vegetables are added to buckwheat.
6. All that remains is to pour a glass of water into the containers, salt and pepper the ingredients, then mix the mass and put the pots in a cold oven.
7. They will cook for 80 minutes at 210 degrees.

You need to monitor the condition of the dish and, if necessary, add some of the boiled away water.

Buckwheat with mushrooms

The easiest way to prepare buckwheat porridge with champignons. Such mushrooms do not require any preliminary preparation. They are added to the dish raw. Take: 1 tbsp. buckwheat and twice more water, 240 g mushrooms, half a small spoon of salt, onion, 35 g butter, 2 tbsp. unfragrant oil, 3 pinches of ground pepper.

1. The cereal, pre-washed and dried in a frying pan, is poured with water and sent to cook. The mass needs to be salted.
2. Onions and mushrooms are finely chopped and fried in unflavoured oil. The ingredients are salted and peppered.
3. The roasting is mixed with the prepared buckwheat, after which the pan is closed with a lid, wrapped in a blanket and left for half an hour.

You can also transfer the buckwheat and mushrooms into a mold and place in the oven for 45 minutes at 140 degrees.

Cooking in a thermos - step-by-step recipe

In the field, the easiest way to prepare buckwheat porridge is in a large thermos. To do this you need to take: 320 ml of boiled water, 180 g of cereal, half a small spoon of salt.

1. Buckwheat is removed from obvious impurities and thoroughly washed with running water. It is convenient to do this through a sieve.
2. The washed product is poured into the thermos through a funnel.
3. Salt dissolves in freshly boiled water, after which the cereal is filled with liquid.
4. It remains to close the container and leave it for 45-50 minutes. The dish will be prepared independently.
5. As a result, the treat will turn out soft and crumbly.

You can put the cereal in a thermos in the evening. This way, it will be hot on the table in the morning. tasty breakfast. All that remains is to supplement it with butter or other delicious additives.