Delicious buckwheat with mushrooms with meat in a slow cooker

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

Buckwheat is considered one of the most useful and dietary products. It is not only satisfying, but also useful. Buckwheat porridge tastes best with meat, but if you add mushrooms to the dish, you get a real culinary masterpiece.

Recipe for buckwheat with mushrooms with meat in a slow cooker

This dish is being prepared in a slow cooker. This device perfectly preserves all the useful and nutritious substances of the ingredients of the dish. And, what is very important, it will save a lot of time.

To cook buckwheat with mushrooms with meat in a slow cooker, you will need the following set of simple and affordable ingredients:

• 2 cups buckwheat;
• 400 g of meat (anything will do: pork, chicken, etc.);
• 300 g mushrooms (champignons);
• one carrot;
• one bulb;
• 30 ml sunflower oil;
• 2 tbsp. l. tomato paste;
• s alt and pepper to taste;
• 700 ml of water.

Cooking method

For cooking buckwheat with mushrooms with meat inslow cooker (photo attached to the article) you can take any meat (we will cook from pork).

• Pour sunflower oil into the bowl and set the "Frying" mode.
• Add pieces of meat to heated sunflower oil and fry until a beautiful golden color is formed. This will take approximately 15-20 minutes with the lid on. Each multicooker roasting time may be different. The dish must be stirred periodically.
• Next, you need to peel the carrot and cut into cubes or grate on a coarse grater.
• Cut the onion into slices or half rings. Add to meat.

• Add sliced mushrooms and tomato paste.
• Stir and fry the meat with mushrooms, carrots and onions for about 5 minutes in the same mode.
• Add well-washed buckwheat, allspice and s alt.
• Pour water and gently mix buckwheat with mushrooms, meat, and vegetables. Close the lid and turn on the "Groats" mode. Cooking time 40 minutes. If you are using a multi-cooker-pressure cooker, you must start the "Cereals" mode (cooking time 9 minutes).

Delicious crumbly buckwheat with mushrooms, with meat and vegetables in a slow cooker is ready.

Bon appetit!

Second recipe

To cook buckwheat with mushrooms with meat in a slow cooker you will need:

• 1 multi-glass of buckwheat.
• 300 g pork fillet.
• 5 pcs (100 g) champignons.
• One bulblarge.
• Pinch of s alt, pepper.
• Vegetable oil.
• 1 bunch of greens.

Cooking

Buckwheat with mushrooms with meat in a slow cooker is prepared as follows. Peel the onion and chop finely. Vegetable oil is poured into the multicooker bowl, after which the “Frying” mode is set. Cooking time 40 min. Fry the onion in hot oil for ten minutes until golden brown.

The meat is cut into small pieces, removing veins and excess fat from it if necessary.

Add chopped meat to the onion and fry under a closed lid for another fifteen minutes.

Mushrooms are cut into plates, paprika is added. You can use any other frozen or fresh mushrooms instead of champignons.

Add a pinch of s alt and fry everything until the end of the "Frying" mode under a closed lid. Mushrooms and meat must be fried under a closed lid. This is done so that the juice does not evaporate, in which buckwheat will be cooked further. Moreover, the more juice you get, the more aromatic and tastier the buckwheat will turn out.

At the end of the "Frying" mode, add well-washed cereals, hot water or broth so much that all products are covered.

Cook porridge in "Pilaf" mode for 40 minutes.

Some tips

To make buckwheat with mushrooms with meat in a multicooker tastier, it is worth considering some importantrecommendations.

• Buckwheat porridge will turn out tastier and more crumbly if you simmer for a long time. If it's cooked with mushrooms and meat, it's even more important because it has time to absorb all the flavors.
• Buckwheat porridge is most often cooked with pork, as it contains more fat, which is rendered and fills the dish with an unusual aroma. But you can use other types of meat. The most important thing is that it be of high quality.
• From chilled and fresh meat, the dish is much juicier. If it has been previously frozen, it must be thawed slowly or the pieces will be dry and tough and difficult to chew.
• Before cooking, buckwheat should not only be washed well, but also sorted out, since small pebbles often come across in it. Once in the porridge, they can damage the teeth.
• You can use fresh, dried or frozen mushrooms to make porridge. Frozen ones do not need to be thawed first, but dried ones need to be poured for an hour and a half with cool water so that they restore their size and shape.