Buckwheat porridge with vegetables: the best recipes

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

Buckwheat is perhaps the most popular side dish for most housewives. Everyone, without exception, knows about the benefits of this porridge for the body and how rich it is in iron. Our article presents the best recipes for buckwheat porridge with vegetables and photos of dishes. They can be considered as a side dish for meat and fish, or as a complete lunch or dinner.

Buckwheat porridge with vegetables in a slow cooker

Cooking buckwheat is not difficult at all. It is enough to add twice as much water to one part of the cereal, bring to a boil and, reducing the heat to a minimum, cook the porridge until it boils. A slow cooker, on the other hand, allows you to simplify this process even more and make the dish he althier and tastier by adding new ingredients.

Buckwheat porridge with vegetables in a slow cooker is prepared in the following sequence:

1. Bulgarian pepper cut into cubes.
2. Pour 30 ml of vegetable oil into the multicooker bowl and fry the preparedpepper with frozen vegetables (300 g). For this, the "Baking" or "Frying" mode is suitable.
3. Pour in buckwheat (1 multi-glass), stir.
4. Pour hot water over ingredients (3 multi-glasses).
5. Add s alt and pepper, stir.
6. Install the program "Porridge" or "Buckwheat" for 40 minutes.
7. Let the finished dish brew under the lid for 5 minutes, then serve it to the table.

Buckwheat with meat and vegetables in a frying pan

Thanks to the following recipe, housewives do not have to worry about what to cook for a side dish for porridge. In this dish, both cereals and meat are cooked at the same time. The result is very juicy and delicious.

Buckwheat porridge with meat and vegetables is cooked right in the pan:

1. A pound of beef (preferably veal) cut into small pieces.
2. Pour refined oil into a frying pan and heat it well.
3. Fry the pieces of beef over high heat until golden brown, then add a glass of water and cook the meat for 1 hour. During this time, the liquid should evaporate.
4. Randomly chopped onion fry in a pan with meat.
5. Add diced carrots and bell peppers.
6. After 7 minutes, add 2 cups of buckwheat directly to the pan with beef and vegetables.
7. Stir and pour the ingredients with boiling water (4 tablespoons). S alt, add pepper.
8. On medium heat, bring the dish to a boil, and after the water has evaporated, coverfrying pan with a lid and cook buckwheat on low heat for another 15 minutes.
9. Before serving the porridge, it is advisable to put it in a warm place for 30 minutes.

Easy recipe for buckwheat with chicken and vegetables

For this dish you will need a ready-made, boiled fillet. In addition, if desired, sausages can be added to buckwheat porridge with vegetables. This will make the dish even more interesting.

The sequence of cooking porridge consists of the following steps:

1. Groats (100 g) cook until tender in enough s alted water for 20 minutes. Then drain the remaining liquid, and add 10 g of butter to the porridge.
2. Saute onions (2 pcs.) in vegetable oil (3 tablespoons). After 2-3 minutes, add grated carrots and sweet peppers, cut into strips. Cook vegetables for 7-8 minutes until they are soft.
3. In a pan with onions, carrots and peppers, put diced boiled chicken fillet (100 g) and 1-2 sausages (optional), chopped in circles.
4. Add boiled porridge to vegetables and poultry. Warm up all the components of the dish under the lid, mix, adjust the taste with spices and can be laid out on plates.

Merchant's buckwheat porridge with minced meat and vegetables

The next dish, prepared according to an old Russian recipe, has many admirers among gourmets. Cooking such porridge is not difficult at all, but meanwhile it tastes just amazing.

Recipedishes is as follows:

1. Heat 50 ml of vegetable oil in a saucepan with thick walls and bottom and put the ground beef (250 g) in it.
2. Stirring constantly, bring it to readiness.
3. Add finely chopped onion and carrots grated on a medium grater to the minced meat. At the same stage, it is recommended to add s alt and pepper.
4. Pour 250 g of cereal with minced meat with vegetables. Immediately add tomato paste (2 tablespoons) and sugar (1 teaspoon). The last ingredient will help neutralize the acid in the tomato.
5. Pour the cereal with vegetables and minced meat with hot water so that it is 2-2.5 cm higher than the contents of the pan.
6. Bring the dish to a boil, then cook on low heat for another 20 minutes, covered with a lid.
7. Delicious buckwheat porridge with vegetables and minced meat is prepared simply and quickly. It is recommended to serve the dish with homemade pickles.

Buckwheat porridge with mushrooms and vegetables

The celery root gives this dish a special, piquant taste. It goes well with champignons and carrots. Such a dish in fasting will be a real find, because it turns out not only tasty, but also he althy.

Buckwheat porridge with mushrooms and vegetables is prepared in the following order:

1. Groats (1 tbsp.) Sort, pour boiling water (2 tbsp.), s alt and cook over low heat after it boils for 15-20 minutes.
2. At this time, the onion, celery root of about the same size and carrots cut into cubes.
3. Mushrooms (500 g)chop into large pieces.
4. In vegetable oil, fry the onion first, and then add the carrots and celery. S alt to taste. After 5 minutes, transfer the semi-annual vegetables from the pan to a clean dish.
5. Fry the mushrooms in sunflower oil until the liquid has completely evaporated, add s alt and spices.
6. Put the mushrooms and vegetables into the pot with the finished porridge and mix. The dish is ready.

Buckwheat porridge with onion and egg

Below is a simple yet he althy recipe for breakfast, lunch or dinner. Even novice cooks can cook such porridge:

1. Pour a glass of cereal into the pan and pour it with water, which you need to take twice as much. At this stage, it is important not to forget to s alt. Cook on low heat until the porridge is ready.
2. While the buckwheat is languishing, you need to fry the onion, cut into half rings or quarters, in vegetable oil (2 tablespoons) with the addition of butter (20 g). It should be soft and golden.
3. Eggs (2 pcs.) pre-cook, cool and cut into large enough.
4. Combine hot porridge with onions and eggs. Add finely chopped dill, 20 g of butter and mix. Such a dish will appeal not only to adults, but also to children.

Buckwheat in pots with vegetables

Groats prepared in this way are much more crumbly than on the stove in a saucepan. Yes, and it is much easier to cook, because you don’t have to worry about the porridge burning.

Preparing buckwheat in potsin this order:

1. Dice carrot, onion and celery stalk.
2. Fry the vegetables in vegetable oil (50 ml) until soft.
3. Sort buckwheat (1 tbsp), rinse with water and discard in a colander to drain all the liquid.
4. Pour the cereal into the pan with the vegetables and sweat it a little so that it absorbs all the oil. Add s alt (¾ tsp) and ground pepper (¼ tsp).
5. Spread the buckwheat into pots equally. Pour a glass of boiling water into each and mix the contents.
6. Add 25g butter each.
7. Put the pots in the oven preheated to 180 ° C for 45 minutes. After half an hour, check the readiness of the porridge, since the stoves are different for everyone.

Leave the finished buckwheat in the oven for another 15 minutes to infuse, and you can try. The calorie content of buckwheat porridge with vegetables prepared according to this recipe is 150 kcal per 100 g. This is a he althy, dietary dish for the whole family.

Buckwheat with zucchini and bell peppers in the oven

The calorie content of 100 grams of the following dish is only 93 kcal. That is why such buckwheat porridge with vegetables will fit perfectly into the diet menu.

The cooking process is very simple:

1. Fry small pieces of carrots and onions in hot oil (olive, sunflower). It is desirable to cut vegetables of the same size.
2. Add diced pepper and zucchini (250g).
3. When the vegetables are soft, pour them into the panbuckwheat (170 g), s alt, and put garlic sliced \u200b\u200bin plates (2 cloves). It will give the finished dish a special flavor.
4. Preheat oven to 200°C.
5. Shift vegetables with buckwheat from the pan into a baking dish.
6. Pour the contents of the mold with water (600 ml).
7. Smooth the buckwheat and tighten the dish with foil.
8. Place the baking dish in the oven for 45 minutes. The dish turns out fragrant, tasty and nutritious.

Buckwheat porridge for the winter in jars

Delicious porridge can be harvested for the future. In winter, such buckwheat can be served as a salad, as a side dish or added to various soups. In the process of cooking, the cereal is languishing in tomato juice, saturated with the taste of vegetables and it turns out crumbly, juicy and very tasty.

Cooking buckwheat porridge with vegetables is very easy if you follow the following step-by-step instructions:

1. Fry 1 kg of onions, carrots and bell peppers separately from each other in a large amount of vegetable oil.
2. Chop tomatoes (3 kg) in a blender or in a meat grinder.
3. Pour the resulting tomato into a saucepan and bring to a boil over medium heat, adding sugar (200 g) and s alt (2 tablespoons).
4. Pour buckwheat (500 g) into the tomato mass and shift the fried vegetables.
5. Simmer the porridge over low heat until all the liquid has evaporated and the grits become crumbly.
6. At the very end of cooking, add 100 g of table vinegar (6%).
7. Arrange the finished porridge in sterilized jars and roll up with a can key. Keep this stockcan be all year round in a dark and cool place. It is recommended to reheat the dish before serving. When hot, porridge is especially tasty.