Monastic style buckwheat: cooking options

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

Monastic style buckwheat is a dish that has long been known in Russia. It was usually prepared during various fasts, when, according to the rules, believers were allowed to eat only fast food. The first to cook this porridge was in monasteries, which was the main reason why it got such an unusual name. Until now, this dish is very popular, which explains the huge number of recipes and ways to prepare it.

Traditional

The secret of this dish is that it contains a huge amount of vitamins and other useful substances that are essential for the normal functioning of the human body. In addition, monastery-style buckwheat is very easy to prepare and requires a minimum set of basic ingredients: for half a glass of buckwheat 1 onion, 150 grams of any wild mushrooms, ground black pepper, 200 milliliters of boiling water, s alt and a little vegetable oil.

According to the traditional recipe, the whole procedure takes no more than half an hour. To get real monastic buckwheat, you need:

1. Rinse the mushrooms, peel, and then put them in a regular saucepan, cover with cold water and cook for about 20 minutes.
2. After that, the liquid can be drained, and the food can be cooled and carefully cut into thin strips.
3. Peel the onion, chop into cubes and fry it a little in vegetable oil.
4. After that, prepared mushrooms should be added to it. They should take on a nice golden hue as they fry.
5. Then you need to pour buckwheat into the pan and fry the food together for no more than 3 minutes.
6. Next, the contents must be poured with water, cover tightly with a lid and cook until the cereal is fully cooked.

To be completely sure, you need to let the dish stand for another 3-4 minutes, and after that you can safely call everyone to the table.

Microwave porridge

Today, almost every kitchen has various appliances that help housewives solve all the problems associated with cooking. So, ordinary monastic buckwheat can be on the table in just a few minutes if there is a microwave in the house. For work you will need: 100 grams of buckwheat and the same amount of fresh (or frozen) mushrooms, a pinch of s alt, ½ onion and 90 grams of vegetable oil.

The process will consist of several successive steps:

1. Mushrooms, if necessary, you must firstdefrost.
2. After that, together with the peeled onion, you need to cut them into cubes.
3. Clean the buckwheat thoroughly, rinse and soak, filling with water for 15 minutes.
4. First, fry the onion in the microwave at maximum power for three minutes.
5. Then add mushrooms to it and repeat the procedure with the same parameters.
6. Pour in buckwheat and fill everything with water so that it is half a centimeter higher than the contents.
7. Set the power of the machine to 80 percent and keep the products under these conditions for 5 minutes. After all this, they should just stand for 10 minutes.
8. Repeat the heating procedure.
9. Add s alt, mix and reheat food. This time it will only take minutes.

Now the porridge is really ready to eat.

Recipe for multicooker

No less tasty is monastic buckwheat in a slow cooker. In recent years, this unit has been particularly popular. The main ingredients, in principle, remain the same: 300 grams of buckwheat, 1 large onion, 200 grams of fresh champignons, s alt, 100 milliliters of vegetable oil and 2 glasses of water.

The process technology is simple:

1. Cut the onion into 4 pieces and then finely chop.
2. Pour oil into the multicooker bowl. Pour onions and whole mushrooms there.
3. Set the "Frying" mode and wait 10 minutes, remembering to constantly stir the food.
4. Rinse the buckwheat and add to the bowl.
5. Add water,s alt, and then cover the lid and set the “Grains” mode for 35 minutes.

The timer signal will notify you when the dish is ready. This recipe is described for the Redmond multicooker. The rest of the models work in a similar way. True, some of the names of the operations have been slightly changed.

Custom variant

When the fast is over, you can no longer adhere to restrictions. Now every believer can afford any dish. Especially good in this case is monastic buckwheat with meat. For its preparation you will need: ½ cup buckwheat, 150 grams of beef, carrots, s alt, 50 grams of fresh green peas, onion, bay leaf and 300 milliliters of meat broth.

The dish is prepared in a rather original way:

1. Pour beef with cold water and boil until tender. It is better to drain the first broth in order to avoid harmful substances from entering it. Add s alt, bay leaf and onion for 15-20 minutes.
2. Chop the boiled beef in a meat grinder and put the minced meat in an even layer on the very bottom of the clay pot.
3. Top with grated carrots, peas and washed buckwheat.
4. Pour all this with broth and put in the oven for about 1 hour. The temperature inside should be 180 degrees by this time.
5. As soon as all the water disappears, you need to wait 10 minutes, and then mix the contents of the pot and serve to the table, spreading it on plates.

Children like these porridges very much. They are very fragrant and pleasant.taste and are quickly eaten without much effort.