How to cook buckwheat in the oven. Buckwheat in the oven in the sleeve

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

Buckwheat porridge is loved and revered, probably by everyone. As a side dish, it goes with anything: any meat, fish, poultry. In fasting, porridge is delicious with vegetables and great to maintain strength in the body, deprived of the intake of hearty meat products. However, few people know that buckwheat cooked in the oven is the correct and most delicious. It is she who turns out the most crumbly and airy. Moreover, with this method of cooking, the loss of useful qualities of cereals is minimal.

How to cook buckwheat in the oven: recipe with photo

A good cereal packaged in bags and sold in a supermarket should theoretically be ready for immediate cooking. However, it is better not to trust mechanical processing - negligence invariably leads to depressing results. In order for buckwheat in the oven to definitely succeed, a measured amount of cereal is looked at for the presence of black kernels - they are bitter and make the porridge musty, so they must be carefully selected and discarded. Next, the buckwheat must be washed: even in a sealed bag, unnecessary dust in the dish will certainly accumulate. After croupstrained and slightly dried. In a small saucepan, it is poured with a double volume of water, covered with a lid and placed in an oven heated to 170 Celsius. It languishes longer than it cooks, so be patient. Shortly before readiness, it is removed, s alted, flavored with a piece of butter and sent back to the oven for a short while.

Nice addition

No one agrees to eat only porridge. So while the buckwheat in the oven comes to readiness, you can do the meat component of the dinner. For example, minced meat. It folds into a package and fights off a little. At the same time, excess air comes out of it, and the structure becomes more tender. Butter is melted in a deep frying pan (or vegetable oil is heated), minced meat is laid out in it and carefully mixed so that it is fried evenly throughout the volume. When it acquires a whitish hue, carrot straws are poured into it. In total, the products are stewed for about five minutes. This is followed by the addition of onion cubes. Everything is fried together until the last component is transparent, with s alting and peppering. You can also add a little minced garlic for flavor at the end. When the buckwheat in the oven is almost ready, minced meat with vegetables is laid to it, and then everything is cooked together.

Pots - in business

With their help, you can immediately prepare a full-fledged dish, without being torn between two components. This recipe for buckwheat in the oven includesother components, so it will be implemented a little differently. The cereal itself (glass) is prepared as described above: moved, washed, fried. But you need to pay attention to the rest of the ingredients.

1. 200 grams of peeled pumpkin pulp are medium-sized cut and fried in vegetable oil until half cooked.
2. Chicken fillet of the same weight is freed from skin and fat, cut into approximately the same pieces and blushed after pumpkin.
3. Pots are being filled: cereals are poured down, meat is placed on it, pumpkin is placed on the very top.
4. Water is poured so much that it covers the layers, but does not reach the top. S alt, pepper, spices are added at the same stage.

The pots are closed, placed in a cold oven, which gradually heats up to 180 degrees. Roasting will last about 40-50 minutes, depending on what size your containers are. Shortly before taking out, a piece of butter is placed in each.

"Sleeve" dish

Buckwheat in the oven is also cooked with the help of a baking sleeve. The cereal itself, properly prepared, is poured into it in the company of fried onions and carrots (it is better to cut into cubes) and raw mushrooms, also chopped, but not too finely. S alt is dissolved in two glasses of hot water at the discretion of the cook, and the liquid is poured into the rest of the ingredients. The neckline is tied. Packed in this way, buckwheat in the oven in the sleeve will spend about half an hour, after which the crumbly and fragrant porridge is served on the table. Perfect as a Lenten dish!

Delicious casserole

If for some reason you still have uneaten buckwheat porridge, do not rush to throw it away. Fry the chopped half of the onion in butter, then add the chopped mushrooms with three cloves of garlic, simmer for five to seven minutes. Warm the buckwheat a little in the microwave and remember with a fork, gently mix with mushrooms and feta-type cheese. In order for the casserole to hold its shape better later, beat a couple of eggs into it. Seasonings are put according to your choice, but it is better to take something not very bright, for example, Provence herbs. The top can be decorated with slices of champignons. Forty minutes in the oven - and buckwheat turns into a great casserole.