Buckwheat for dinner: useful properties, recipes and features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people who are totally focused on the problem of excess weight are concerned about the question: is it possible to lose weight with buckwheat? Everyone can cook this cereal for dinner, but the calorie content table indicates that there are as many as 320 calories in one hundred grams of porridge! It would seem that such numbers are unacceptable on a diet, so many people, in an attempt to lose weight, exclude this cereal from their diet. Let's try to understand this issue in more detail in order to refute the myth about the high calorie content of buckwheat porridge.

Can I eat buckwheat for dinner?

Dietitians recommend buckwheat as a side dish for main courses to many people. True, this discourages some, because the calorie content of this type of porridge is considerable. The catch is this: some sources that provide information about the calorie content of products do not take into account the cooking process. After all, one hundred grams of dry cereals and ready-made buckwheat for dinner are significantly different.

To make it easier to understand, you can take one glass of dry buckwheat, which holds an average of 180 grams, and then boil it until tender. How many glasses of porridgewill it work? Almost three, which is enough for three full meals. Now calculate how many calories will be in each serving? About 80-90 for the same glass, but already boiled product. Therefore, do not worry: buckwheat for dinner when losing weight is possible and even necessary!

The benefits of buckwheat for the body

In support of the above observation, a few more important facts must be added:

1. The nutritional value (per hundred grams) of buckwheat is as follows: 63 grams of carbohydrates, 14 grams of protein and only 4 grams of fat, and most of the carbohydrates are complex, which are slowly broken down. This suggests that half an hour after eating buckwheat for dinner, you will not be overtaken by a new wave of hunger, as happens if you eat something sweet, consisting of fast carbohydrates.
2. Uncle is rich in fiber (more than ten percent of the total mass), which makes it useful for intestinal motility, as well as the removal of toxins from it.
3. Buckwheat does not contain gluten, so it can be freely consumed by people who are allergic to this substance.
4. A large amount of B vitamins contained in buckwheat makes it indispensable for regulating metabolic processes, combating premature aging and hematopoiesis problems. Together with vitamin P, they regulate blood pressure and also contribute to the formation of bile.
5. This cereal is also recommended for people with anemia and cardiovascular problems, as it contains not only a high amount of iron, but also magnesium in combination with potassium.

Whatchoose the core for the diet?

Buckwheat for dinner. Which one is better to use? Fried core, without processing or even green? Which one is more useful? Nutritionists and knowledgeable people will unanimously answer: green!

The fact is that when frying cereals, almost half of the useful properties of these magical grains are lost, which cannot be said about green buckwheat. Of course, its taste differs from the usual porridge, but is weight loss or gastronomic pleasure a priority? You can also choose a more compromise option: use an unroasted type of cereal, which is less useful than a green type, but more than roasted. You can always find a way out. It is worth noting that fried buckwheat was introduced into use during the time of Nikita Khrushchev, and before that they were eating ordinary: green or uncooked.

Express weight loss method

Several years ago, the Internet pages were filled with stories about a wonderful weight loss remedy made from buckwheat: only this cereal soaked in kefir was taken for dinner, breakfast and lunch. What is this miracle remedy and does it really help to get rid of hated kilograms?

In order to cook buckwheat with kefir for dinner, you need to take two glasses of cereal, rinse thoroughly under running water, removing fine debris and dust, put it in a colander so that all the water is glassed. Then pour buckwheat with one liter of fresh kefir (yogurt is also good) and leave overnight in the refrigerator. In the morning, divide the resulting porridge into three to four meals. In addition, it is permissible to drink only pure water without gas or herbal tea. According to nutritionists, buckwheat porridge prepared in this way perfectly cleanses the intestines of toxins in a gentle gentle way.

Important note: this diet can be used only one week and no more than once a quarter, so as not to overload your body. According to the reviews of those who lose weight using this method of making porridge, the weight goes off rapidly: you can lose about five kilograms per course, because there are only 75 calories per hundred grams of ready-made buckwheat on kefir, and this is very little, considering that there is nothing to eat besides it will be accepted. The only condition for use: do not get carried away with such diets, having felt the taste of quickly leaving kilograms, because the body must receive the whole gamut of trace elements and minerals, and not live off reserves.

Buckwheat with milk: cooking options

Buckwheat dinner recipes with dairy products can be quite varied, because in addition to kefir, you can use plain yogurt or milk. You should also try these options:

• Cook buckwheat with milk, using it instead of water in the following proportions: take three glasses of milk for one glass of cereal. Be sure to rinse the buckwheat in several waters to remove the smallest dust particles that will give the porridge a grayish tint. Boil milk and pour buckwheat into it. When it boils, make the fire half as low and cook for at least half an hour so that the porridge is slightly boiled. Immediately before serving, place a teaspoon of buttercream in each serving bowl.butter, and if desired, a little honey or dried fruit to sweeten the dish. Such a buckwheat dinner is good for people weakened by illness, as well as those who have digestive problems.
• Cook ordinary crumbly porridge in water and pour it with milk right in the plate before serving: use one glass of milk for about one and a half glasses of ready-made porridge. You should also use a flavor enhancer if this way the dish seems too bland: use a small pinch of s alt or one teaspoon of honey.

Adherents of a he althy diet use a very interesting trick: in the evening they soak one glass of green (!) buckwheat in two glasses of fresh milk. In the morning, ready-made swollen porridge pleases the eye with an appetizing look, you can already eat it by pouring it with a spoonful of honey. But that's not all: the resulting porridge is turned into puree with a blender, adding a handful of dried fruits, half a banana, an apple cut into pieces to taste. The resulting delicacy is not only very tasty, easily digestible, but also very useful for the whole organism. Moreover, even vegans use it in their diet, replacing cow's milk with coconut or soy milk, and vegans definitely know a lot about proper nutrition

Full dinner for the whole family in the oven

For those who do not need such extreme weight loss methods, you can cook a regular dinner of buckwheat with chicken. The combination of dietary porridge and tender brisket with vegetables will allow you to "catch two birds with one stone": a pleasant long-lasting feeling of satiety and a small amount of calories in the evening meal. Herewhat you need:

• one and a half glasses of unground;
• three glasses of purified water;
• six hundred grams of skinless chicken breast;
• one onion and one carrot each;
• two tablespoons of vegetable oil;
• a little black pepper and coriander and two bay leaves.

This delicious buckwheat dinner is cooked in the oven, so you should choose a baking dish in advance: a saucepan or a deep fireproof bowl will also work. Cut the peeled onion into small cubes and fry in oil in a frying pan until transparent, grate the carrots on a coarse grater (you do not need to fry it). Cut the chicken fillet into small pieces (2 by 2 cm). It also does not need to be fried, because we need the most he althy dietary product. Next, rinse the buckwheat under running water two or three times to remove all small debris qualitatively.

In one bowl, mix buckwheat, pieces of meat and vegetables, sprinkle them with spices and s alt. Mix so that the ingredients are evenly distributed, and then transfer everything to a baking dish, pour boiled water and place in the oven for twenty minutes. The oven temperature should be 190 degrees. After the timer starts, announcing the end of cooking, do not remove the form from the oven for another 15 minutes - this will allow the porridge to become more crumbly and absorb all the flavors of vegetables. The energy value of such a delicious dish is only 105 calories per hundred grams.

Porridge with vegetables

What to cook withbuckwheat for dinner if a person is a vegetarian? How does he get his dose of protein in the evening meal? Green vegetables will come to the rescue again, which have repeatedly proven that they are an excellent supplier of vegetable proteins that are absorbed by the human body much better and without he alth consequences. Considering that buckwheat goes well with almost every vegetable, there can be a lot of options. Here is one of the proven recipes:

• one glass of buckwheat;
• 2, 5 cups purified water;
• a generous handful of broccoli florets (can substitute Brussels sprouts);
• one hundred grams of green beans;
• one carrot;
• one bell pepper;
• two medium sized tomatoes;
• one small onion;
• one to two tablespoons of olive oil;
• seasoning and s alt to your taste.

If desired, you can add zucchini or eggplant, cut into small cubes, cauliflower inflorescences, and green peas, peeled.

How to cook?

First, you should prepare all the vegetables: divide the broccoli into small inflorescences, finely chop the onion, and grate the carrots. Cut the string beans into two or three pieces each (depending on the length of the pod), and sweet pepper into small cubes. Pour boiling water over the tomatoes and, having made an incision on top, remove the skin from them with a knife. Then cut into small pieces, two centimeters thick. Heat oil in a saucepan andfry the onion on it until a slight change in light, then add carrots and peppers and simmer for two to three minutes, stirring occasionally with a spatula. Next, send pieces of tomatoes, spices there and simmer for five minutes, slightly diluted with water (1/2 cup). Next, add the rest of the vegetables, buckwheat, previously washed in several waters, mix thoroughly, pour hot water according to the recipe and close the lid. Simmer for fifteen minutes, then gently stir again and turn off the stove. Close the lid, wrap the dishes with buckwheat for dinner with a towel folded several times for the same amount of time. This procedure is necessary in order for the porridge to ripen well and become crumbly, and the vegetables give it more of their taste.

Buckwheat soup in a slow cooker

Dinner buckwheat soup fast and tasty? Easily! The use of a multicooker in the kitchen makes life much easier for women and allows them to devote more free time to themselves and their interests. Buckwheat soup with vegetables is a dietary dish, because in one hundred grams there are only 75-90 calories, depending on whether the soup is cooked on the broth or on the water. For cooking, you will need an almost standard set of products:

• 120 grams of core;
• about three liters of water;
• one each carrot, sweet pepper, onion;
• four medium potatoes;
• two to four tablespoons of vegetable oil;
• set of spices to your taste;
• a small bunch of greens;
• three hundred grams of meat fillet (optional).

Howcook soup in a slow cooker?

Chop the onion into small cubes. Turn on the multicooker by selecting the "Frying" mode for 10-12 minutes (in some brands of machines, you can use the "Baking" mode). Pour the oil into the bowl, place the onion there and fry it, after four minutes of the process, add grated carrots to it (it is better to choose a fine grater).

When the carrots become softer and begin to give color to the oil, add the sweet pepper, cut into thin strips. While the vegetables are fried, peel the potatoes and cut into small sticks or cubes, as you like. Place potatoes with vegetables in a bowl. If you want a more satisfying dish, and you still decide to use meat, then it should be cut in the same way as potatoes and placed with the rest of the products. Sort buckwheat, removing rubbish, and rinse under running water. Pour it into the multicooker bowl and pour the required amount of purified water. Close the lid of the multicooker, set the "Stew" or "Baking" mode for one hour. A few minutes before the timer signal, add spices to the soup and mix it lightly. Finely chop the greens: it can be parsley or dill, or perhaps a mixture of herbs. When the timer goes off, announcing the readiness of the dish, pour the greens into the bowl and let the soup stand for another ten minutes so that it absorbs the aroma of herbs.