Crumbled buckwheat porridge in water in a saucepan - recipe with photos step by step

Many housewives complain that they are unable to cook crumbly buckwheat porridge in water in a saucepan. In fact, preparing this delicious dish can be very simple if you follow simple rules. First you need to remember the proportion - 2 parts water and 1 part cereal. During cooking, do not stir the cereal.

To make the porridge aromatic and appetizing, you will have to sort out the cereal first. You also need to decide exactly how much buckwheat you need: 1 glass is enough for an average of three people.

Interesting: buckwheat is an excellent dish for those who always want to keep themselves in shape. It is known that it quickly causes a feeling of fullness, so you simply cannot eat a lot of it. In addition, the calorie content of this cereal is low.

Cooking requires excellent quality water. If it is hard or has foreign odors, then the cereal will not be the best even if the initial processing is correct.

Buckwheat porridge and the secrets of its preparation

In a saucepan, slow cooker, microwave or oven, buckwheat will turn out delicious. We promise.

How to prepare buckwheat

First, sort out the cereal. Even if you buy an expensive product, there is a chance that it will contain plant debris. So don’t be lazy to look through the buckwheat and remove all foreign elements.

Then rinse the cereal under running water until the liquid becomes clear.

To make the dish even more crumbly and aromatic, you can additionally heat the dried cereal a little in a hot frying pan. Set the heat to low and do not overdo it: a light buckwheat aroma should appear. As a rule, 3-4 minutes is more than enough for this.

Right choice

Buckwheat comes in two types:

Yadritsa (whole grains). It is used to prepare crumbly side dishes.
Prodel (cut). Liquid porridges are made from it.

Depending on the degree of roasting, the following grains are available for sale:

Dark.
Light.
Green.

The higher the processing temperature, the darker the grains. Choose a large, light brown kernel.

To bake or not?

Housewives have different opinions on this matter. Many believe that pre-heating in a dry frying pan improves the taste and adds aroma. I am not one of them. And my grandmother did not complicate life with dubious manipulations.

“Dear” cereal is tasty without additional frying. You will have to “conjure” a second-class product:

Place a dry frying pan on the fire.
Heat it up.
Pour in the buckwheat.
Stir.
Wait for a slight aroma to appear.

Keep smoke away. Do not fry to avoid losing any remaining valuable substances. To prevent the grains from burning, do not leave them on a hot frying pan.

Why rinse?

Before boiling buckwheat in water, wash it. This is done to remove residual starch and dust that remains after threshing. Fill with water, rub lightly with your hands, evaluate the transparency. The lower the quality, the more “washings” are required.

Is it necessary to sort through?

I remember being forced to do this as a child. Grandmother poured buckwheat out of a linen bag. I was required to patiently divide the seeds into 2 piles. The dark ones went to the right, everyone else went to the left. It was a tedious matter.

Now I do it simpler: I go to the market and take the “Elite” variety. It is brought from the Oryol region. The grains are large and beautiful. There are no foreign inclusions. The price, however, is 2 times higher than the store price.

I still advise you to sort out the buckwheat from the nearest supermarket. What if a pebble or unthreshed grain accidentally got there?

Do I need to soak?

Many housewives soak the cereal for an hour so that it absorbs moisture. This reduces cooking time. Buckwheat turns out more boiled.

There is another goal. Cereals and legumes contain phytic acid. It is considered an antinutrient. The substance blocks the work of digestive enzymes and interferes with the absorption of potassium, magnesium, and proteins. This applies to one meal. If buckwheat is not the basis of your diet, it is unlikely to harm you.

Soaking in water activates phytase. The enzyme neutralizes phytic acid. This will not eliminate it 100%, but will significantly reduce its concentration. The process occurs more actively in an acidic environment.

Add the juice of half a lemon to the pan and leave overnight. Alternatively, soak in whey. Before cooking, do not forget to rinse the buckwheat thoroughly.

Phytic acid has not only harmful properties. In small quantities it is a strong antioxidant. In addition, the substance reduces the risk of kidney stones.

I don't see the need for soaking. Almonds and Brazil nuts contain more phytic acid. I haven't heard of anyone soaking them on a regular basis.

How much water to take

Most often, water is used twice as much as buckwheat. That is, for 1 glass of cereal you will need 2 identical glasses of water. In this case, the buckwheat will turn out crumbly. But if you like viscous porridge, take more liquid - for example, 2.5 or 3 glasses.

What to add to buckwheat

You need to add salt to the water. For 1 cup of cereal, ¹⁄₂ teaspoon of salt or even a little less is enough. But it is better to focus on your taste. It’s okay if you add salt to the already prepared porridge. You can also add your favorite spices.

After cooking, put a piece of butter into the buckwheat and leave it covered for a few minutes - this will make the porridge more tender and aromatic.

How to properly prepare crumbly buckwheat porridge in water

Almost everyone knows that buckwheat porridge is a healthy and important product for the body, but few people know why exactly. The fact is that buckwheat porridge contains a minimal amount of fat, a moderate amount of carbohydrates, and at the same time a maximum amount of protein. For a person who wants to eat healthy and balanced, and at the same time get the maximum of vitamins, beneficial minerals and fiber, buckwheat porridge is the ideal breakfast. But how to cook porridge so that it is truly tasty and not bland? In fact, everything is quite simple, but there are a few rules that you need to understand before cooking porridge.

Buckwheat can be divided into two types - kernel and prodel. Each of them is obtained in different ways and used in different situations. For example, prodel is used to prepare meatballs, casseroles and liquid porridges for children, and kernels are used as crumbly porridge, a side dish, and also used for stuffing. In addition, we can highlight green buckwheat, which has recently been used not only as a regular side dish. Plant-based milk and various dishes are prepared from it. The big advantage of green buckwheat is that it contains almost all the necessary elements that are beneficial for the body. If you choose buckwheat, it is best to take green. And for baby food and for those who want cereals to be absorbed faster, Smolensk buckwheat is ideal.

To choose good buckwheat, you need to follow a number of rules. These rules will help you purchase really good buckwheat porridge:

If you buy buckwheat porridge in a package, check it for cuts and tears.
Good buckwheat will not contain impurities or various specks. The cereal should be cleaned, and its grains should be approximately the same size.
Pay attention to the color and appearance of the grains. If the grain has a brownish tint, it means it will cook quickly and will be very tender. If the grain is pale, with a yellow or green tint, it will take longer to cook, but such grain has more nutrients than brown grain.
Dark brown cereals are those that have completely or almost completely lost their beneficial properties. It is better not to buy such cereals.
If the grains are different sizes, you will not be able to cook such porridge properly, since they will all behave differently during the cooking process.
Pay attention also to the smell and taste of the cereal. Buckwheat smells like buckwheat; there should be no hint of mold or mustiness in it.
Buckwheat is not sour or bitter to taste.

To stir or not?

Buckwheat is covered with a shell that should not be damaged. Cover with a lid and do not touch. To avoid burning, keep it on low heat.

If the water has boiled before the grains become soft, add 2-3 tbsp. l. and cover again.

Buckwheat

Among porridges there are universal “favorites” - these are porridges that are easy to prepare and difficult to spoil. As a rule, the taste of such porridges is sweetish, which further adds to the universal affection. Buckwheat can be considered one of these “favorites”.

The name of the cereal suggests that buckwheat has Greek roots. There is a version that buckwheat was bred in Ancient India, where it was cultivated four thousand years ago. After the campaign of Alexander the Great, this cereal came to Greece and neighboring countries, and from Greece the cereal came to Russia, where its name was quite logical.

Buckwheat porridge recipes with step-by-step photos

Buckwheat porridge “Crumbled”

Buckwheat porridge with mushrooms

Buckwheat porridge with mushrooms and vegetables

Even more delicious porridge recipes

Until now, buckwheat porridge is cooked in large quantities in many families, and those who served in the army know that buckwheat porridge with meat is one of the most nutritious and delicious dishes in army cuisine. Of course, porridge can be spoiled by inept preparation, but buckwheat is quite unpretentious, and you still need to try to spoil it. Buckwheat comes in several types: crushed (coarse, medium and fine), uncrushed or whole. Most often you can find buckwheat on sale. This large, peeled grain is suitable for making crumbly porridges. There are also smaller methods of crushing and buckwheat flour, from which liquid porridges or milk spreads are made.

To prepare buckwheat porridge, you just need to follow simple cooking conditions and accurately measure the proportions. Buckwheat porridge is prepared in two main ways: with water and with milk. Both methods are good, but they differ radically in taste. On water it is more versatile - the cereal remains crumbly, does not stick together, the porridge can be salted and sweetened, and used as a side dish for a variety of dishes. Milk porridge is closer to mass-like fine-grained porridges, more nutritious, and has a specific milky aroma and taste. To satiate, a couple of handfuls of milk porridge is enough.

To prepare good buckwheat porridge, you will need to follow a few simple rules:

proportion: 1 part cereal to 2 parts water,
tight lid on the cooking container (saucepan),
the first 3-4 minutes of boiling are on high heat, with a gradual decrease in flame and very low heat at the end of cooking,
Do not open the lid or stir the porridge during cooking,
any porridge loves oil, including buckwheat - add it at the end, when you turn off the heat.

If all cooking rules have been followed exactly, the porridge is cooked for about 15 minutes. By keeping it on the fire longer, the aroma may deteriorate, the taste may become dull, and the grains may lose their shape and stick together. So - cook for 15 minutes, remove the pan with porridge from the heat, throw a piece of butter inside and wrap the pan in a large woolen blanket. It’s good if the pan of porridge sits covered for 15 minutes or more. But don't let it cool down! Cooled porridge is just as tasteless as undercooked porridge.

In ancient times, buckwheat was cooked in Russian ovens for 3-4 hours. Bread was baked in the oven, for which it was heated quite hot, and only after the last bread was cooked, porridge was put into the cooling oven to cook, where it was ready. This slow cooking allowed all the beneficial elements to remain in the grain. The gentle temperature regime of the long-cooling oven fully revealed the aroma and taste of buckwheat grain.

A very important point is seasoning the porridge. Of course, you can eat porridge just like that, but it will be tastier if added with butter, dried mushrooms (for example, thinly sliced pieces of dried porcini mushrooms or powder from them), chopped hard-boiled eggs, and onions. You can lightly fry the onion (not until crusty) and add it to the porridge at the end of cooking, simply pouring it on top (do not stir the porridge!), or cut it thinly, without frying, and add it in the middle of cooking. Mushrooms are added in the same way as onions, but only at the very beginning of the boil. Add boiled eggs and butter to buckwheat porridge after cooking.

Buckwheat porridge (crumbly)

Ingredients: 3 tbsp. water, 1.5 tbsp. buckwheat (kernels), 2 onions, 2 eggs, 3-4 dry porcini mushrooms, 6-7 tbsp. spoons of vegetable oil.

Preparation: Sort the grains, remove any dust, rinse, and cover with water. Grind the mushrooms into powder, add to the buckwheat and place on high heat. Once boiling, reduce heat by half and simmer for 10 minutes until thickened. Reduce heat to low and cook for another 5-7 minutes until the water evaporates. Remove from heat, wrap in a blanket and place in a warm place to rest. Heat the oil in a frying pan, fry the onion in it, add salt. Chop the hard-boiled eggs and add them to the porridge along with the onions. Stir and serve.

Alexey Borodin

How to cook crumbly buckwheat: a recipe for proper preparation

Buckwheat porridge is an unusually satisfying and tasty side dish that is loved by both children and adults. But not every housewife can cook it correctly, since there are certain rules and tricks, without which the porridge will not turn out crumbly and tasty. What needs to be done so special? Let's figure it out.

It doesn’t take much time to prepare buckwheat porridge, but before you throw the cereal into the saucepan, you need to carefully sort it out, clearing it of various debris.

It’s not very pleasant when you find black, unrefined grains or, even worse, pebbles in the finished porridge.

All foreign bodies must be removed. Yes, the process is painstaking, but the clean porridge in the plate is worth it.

Of course, it’s better to start cleaning the grains after you have measured out the required amount of buckwheat. This is a very important moment.

Please note that the porridge in the pan will increase in size two to three times. So choose a larger saucepan.

1.To guess with the amount of porridge, you need to know how many people you want to feed. As a guide, I note that one full glass of buckwheat is enough to feed three household members.

2. So, you took the amount of buckwheat you needed, cleaned it of debris, and now you need to rinse the cereal thoroughly.

This is necessary in order to wash out small buckwheat dust particles and the remaining small debris that will float on top. Ideally, it is better to rinse three or four times, so the buckwheat will definitely become clean.

3. There is one more important action that needs to be done before pouring the cereal into the pan: it needs to be fried a little in a frying pan.

This is necessary to ensure that the porridge is aromatic. Pour buckwheat into a dry, heated frying pan and fry it until you hear crackling. This will take about 5 minutes.

4. Well, now our buckwheat is ready for cooking. Choose the right bowl for buckwheat porridge. It is preferable to use a cauldron, cast iron or thick-walled pan. Pour buckwheat into it and fill it with water.

5. Now about the amount of water, this is very important. You need to take exactly twice as much of it as buckwheat. That is, if you took one cup of cereal, then you need to pour two similar cups of water.

It is better to use filtered, clean water, without any impurities, otherwise the porridge may have an aftertaste.

6. Finally, we put our future porridge on the stove and let it boil over high heat. After which we reduce the heat and salt our buckwheat.

How to cook crumbly buckwheat in a saucepan

An important factor for success is the right choice of cookware. The best option would be a saucepan with a thick bottom that ensures even heating. It is in such a container (if prepared correctly) that the porridge will not burn and will be cooked efficiently.

The second condition that helps to cook crumbly buckwheat in a pan is maintaining the proportions:

For 1 measure of cereal there are 2 measures of water.

The measure can be anything that comes to hand - a glass, mug, bowl, empty tin can... It is important that the same vessel is used for measuring cereals and water.

Water quality plays a significant role. If in your region the water is hard and tasteless in itself, then it is difficult to expect more from dishes prepared with it. In this case, it is better to use purchased bottled or filtered water.

The kernel is poured into already boiling water, pre-salted.

Bring the cereal poured into boiling water over high heat and with the lid closed to a boil. Using a slotted spoon, remove the formed foam. Reduce heat to low and cook for another 3-5 minutes.

Further actions will depend on whether you are cooking porridge on an electric stove or on gas.

To cook crumbly buckwheat in a saucepan on an electric stove, at this stage the burner is turned off. Porridge left on a hot stove will cook on its own within 15-20 minutes.
If you have a gas stove, cook the porridge over low heat for another 10-12 minutes until all the liquid has evaporated.

After the water has evaporated, add a small amount of oil to the porridge, stir and leave the covered pan to brew for another 10-15 minutes. This is enough for the kernel to “ripen”.

Now the crumbly buckwheat cooked in a saucepan can be placed on plates and served. At your discretion, you can use it as a side dish or as an independent dish.

In the same way, you can cook the “queen of cereals” in a frying pan on the stove. As an example, we invite you to watch how crumbly buckwheat with minced meat is prepared - recipe with video:

You can also cook crumbly buckwheat in a saucepan in a different way, without sorting, washing or frying it in advance. There is no need for measuring containers, everything pours out and pours “by eye”. Let's just say this is the “lazy” way. Its serious disadvantage is the loss of a significant part of valuable nutrients. Nevertheless, it also has a right to exist.

So, we need:

core;
water;
salt - to taste.

The only thing that needs to be taken into account when choosing dishes in this case is the swelling of the cereal. The finished kernel occupies a volume almost twice as large as dry grains. Otherwise, the pan can be anything.

We pour water into the pan - without measuring it, but also without reaching the edge, because we still have to pour buckwheat into it. Place on high heat and wait until it boils.
Pour the cereal into boiling water - what its quantity will be is not at all important. The main thing is that there is enough ready-made porridge for everyone. Close the lid and leave on high heat for 5-7 minutes.
We check whether the grains of the kernel have begun to open. If not, leave the pan on the fire for another 2-3 minutes. If yes, remove from the stove.
Carefully drain the water from the semi-cooked porridge. Along with it, the debris that floats to the surface is drained: foreign impurities, husks, empty dark grains, dust.
Fill the buckwheat with water again (you can straight from the tap). The only guideline is that the liquid should cover the porridge by about a finger. Add salt, return the pan to the stove, reducing the heat to medium, and wait until all the water has evaporated.

This recipe produces tender, crumbly buckwheat. What's interesting is that it never burns. Therefore, if you are in a hurry, you can try this method.

How to prepare crumbly buckwheat (after frying the cereal)

So, you bought a bag of this healthy cereal and decided to make porridge. Let's figure out how to properly cook buckwheat in water and what you need to know for this.

Step 1: sort through the grains

Like any natural product, buckwheat cannot be perfect - it always contains black grains and some kind of foreign debris. Therefore, do not be lazy to sort out the cereal. Of course, you shouldn’t take it apart grain by grain, but try to remove at least the most conspicuous impurities. Then the buckwheat should be washed under running water several times.

Step 2: heat in a frying pan

This stage is not mandatory in the process of preparing buckwheat porridge, but if you want to get a truly tasty, crumbly and aromatic dish, then heat the cereal in a dry frying pan. You need to “fry” the buckwheat until a slight aroma is felt - at this stage the pan must be removed from the heat, otherwise the future porridge will burn.

Step 3: Soak in water

If you are not really pressed for time and you are preparing lunch, say, for tomorrow, it would be a good idea to soak the buckwheat in water for a couple of hours or overnight. You can do this directly in the multicooker bowl or in the pan in which you are going to later prepare the planned dish. True, the longer the cereal sits, the more boiled it will turn out. Therefore, be guided by your own taste, what result you want to get. This step will significantly shorten the future cooking time: in a few hours, the buckwheat will absorb all the water, swell, and all you have to do is cook it until done.

Step 4: cook buckwheat

If you soaked buckwheat in advance, then add water to it so that it covers the grain, and put it on low heat. If not, then boil water, the volume of which should be 2 times the volume of buckwheat, add salt and pour in the cereal. If you cook porridge in a slow cooker, then it is not necessary to boil the water in advance.

Step 5: Add Oil and Seasonings

Add a little vegetable oil and any seasonings of your choice to the future porridge. Provencal herbs, dried garlic and a soup dressing made from dried vegetables and spices are good options. Add salt to taste. You need to cook buckwheat for 15 minutes if you soaked it in advance, and 25-30 minutes if not. In the multicooker, select the “Buckwheat” or “Milk porridge” mode. Tip: Do not stir the porridge during cooking - this will reduce its taste and lengthen the cooking time.

Step 6: Serve

When the buckwheat becomes completely soft (you can determine this by taking a sample) and there is no water left in the pan, you can turn it off. If it turns out that the water has boiled away even before the cereal is cooked, you can put about a third of a stick of butter in it and cook a little more. When the porridge is ready, leave the pan on the stove with the lid on for a while, and then serve the dish.

Tip: While the porridge is cooking, you can prepare a dressing for it. For example, mushrooms fried with onions go very well with buckwheat, so in the 15-20 minutes that the cereal is being prepared, you will have time to chop the onion, wash the champignons and fry it all in vegetable oil.

However, buckwheat boiled in water is good in itself as a wonderful side dish for meat and fish dishes. And by adding milk and sugar to it, you get the classic porridge that you probably loved in childhood.

You need to cook buckwheat for 15 minutes if you soaked it in advance, and 25-30 minutes if not.

Cooking recipes

Today, on the Internet you can find a lot of different recipes that will help you properly prepare buckwheat at home. Next, we’ll look at the most popular and simple ones, which won’t take up a lot of time even for novice housewives.

Recipe for boiled crumbly buckwheat

The ingredients you should use are:

buckwheat porridge - one glass;
water - two glasses;
butter - 1.5 tsp;
salt.

Let's prepare step by step.

At the first stage, you need to prepare the required amount of buckwheat porridge and water. It is imperative to maintain proportions. It is worth remembering that during the cooking process the porridge will become exactly 2 times larger, so you should be careful with the required volume.
Next, we sort and wash the cereal.
It is recommended to first fry all the buckwheat in a frying pan; you need to mix it well. It is very important that the grains do not burn.
After the grains have been thoroughly fried, add butter to them and wait until it completely melts. This stage is very important, since it will determine whether the porridge will be dry in the future or not. It is especially important to add oil at the moment when the porridge is no longer fried, otherwise the oil itself may burn and the dish will be spoiled.

At the next stage, buckwheat should be filled with the required amount of water, having previously prepared a convenient container for this. Professionals note that in order for buckwheat to turn out tasty and crumbly, it is very important that no air gets into the pan or cooking container you are using. It is most convenient to cook crumbly porridge in a saucepan with a transparent lid.
We wait for the water to boil, slightly reduce the heat, and cook the porridge for about 20-25 minutes until fully cooked.
After the porridge is cooked, it will definitely turn out crumbly, since it was cooked as if it were steamed. You can add herbs and spices to the finished porridge. Sometimes experts recommend covering the porridge with something warm for another 10-15 minutes. In this way, the side dish will “reach” its full readiness.

Buckwheat on the water

Next, let's look at another simple recipe for cooking buckwheat in water in a saucepan, for which you should take cereal and water in equal parts 1:2.

At the first stage, carefully sort out the porridge and rinse it until the water is clear.
Pour the required amount of water into a pre-prepared pan, turn on high heat and wait for the water to boil.
Next, pour the buckwheat into the water, reduce the heat to medium, close the pan with a lid and cook the porridge for about 20 minutes.
When the porridge is ready, there should be no water left in the pan. Add butter and salt to the buckwheat. The delicious side dish is ready. It will go well with meat and fish dishes.

In the microwave

Another quite interesting and simple recipe is to cook buckwheat in a saucepan using a microwave. The important thing here is to purchase a small saucepan that is microwave safe.

Pour the required amount of pre-selected porridge into the container and pour boiling water over everything, cover with a lid, and then place in the microwave.
The microwave must be set to maximum power and wait until the water boils. As a rule, the average time is 3-4 minutes.
After the water boils, you need to remove the lid from the pan and put the porridge back in the microwave. With a power of 500-600 watts, the porridge should be cooked for no more than 10 minutes.

Such a non-standard recipe may be to the taste of many, since it does not require any extra hassle.

How to cook crumbly buckwheat in water

Loose buckwheat porridge is a classic side dish on our everyday table. Vegetables and meat go well with buckwheat. It is recommended to serve it with goulash, cutlets, meat or vegetable stew. But besides this, you can use buckwheat as a filling if you are preparing stuffed chicken or baked champignons.

Do not pour a large amount of water into the buckwheat, otherwise it will become very boiled and soup-like. You need to use a measuring cup.

Buckwheat can be consumed by people on a diet; it contains few calories.

Ingredients presented:

buckwheat – 1 tbsp.;
water – 2 tbsp.;
salt – ½ tsp.

Cooking process:

1. Before you start cooking buckwheat, check the buckwheat for the presence of various debris. Do this on a white surface.

2. Place the buckwheat in a colander and rinse with running water.

3. Transfer clean cereal to a medium-sized saucepan. Pour in water, add salt. Place the container on the stove. The fire should be medium. Do not cover the pan with a lid.

4. Cook the porridge until the buckwheat is at the same level with the water.

5. Turn off the heat and cover the container with a lid. Set the pan with buckwheat aside and wait 10 minutes. During this time, the cereal should increase in volume.

You can add butter to the prepared buckwheat porridge. Serve as a side dish or add to other dishes. Delicious, crumbly buckwheat porridge is ready.

How to choose the right ingredients

Before preparing buckwheat, you must sort it out. Since it may contain various small particles, husks and pebbles.
If you bought buckwheat and it is light in color, you can fry it a little in a frying pan without oil. Then the buckwheat will not stick together after cooking and will acquire an interesting taste.
When choosing a cookware for cooking, make sure that the pan has a thick bottom. Otherwise, the buckwheat will cook unevenly and eventually burn on the bottom.
In order to cook buckwheat porridge perfectly, you must follow the proportions of water and cereal. And don’t forget that buckwheat swells during cooking, so you need to choose the right size container.
Be sure to keep an eye on the cooking time. If you overcook the cereal, it will lose its structure and taste.
It is not recommended to stir buckwheat with an iron spoon. Also, do not cover the pan with a lid. The fire should be high before it boils. After boiling, it should be reduced to medium.

Cooking sequence

Pour 1 cup of buckwheat into a deep bowl. We rinse it 3-4 times with water and select the “garbage”.
Pour 2 cups of purified water into a deep saucepan with a thick bottom and place on the stove. Let's boil.
When the water boils, add 1-2 g of salt and pour in our washed buckwheat.
Cook until the water evaporates. But no more than 20 minutes. If there is still water left, but the porridge is already ready, remove the pan from the stove, cover with a lid and wrap in a towel. Let stand for 5-7 minutes. This way the buckwheat will absorb water and become softer.
After the porridge is ready, add 60 g of butter to the pan, mix and serve in portions.

Loose buckwheat porridge with water and butter

It would seem that there is nothing easier than cooking delicious, crumbly buckwheat. But it turns out that not everyone can do this. Therefore, I will share with you the recipe of how my grandmother cooked this porridge. Everything is very simple!

Description of preparation:

I have known this recipe since childhood, it does not require any modifications. When eating a lean diet, replace butter with vegetable oil.

Ingredients:

Buckwheat – 0.5 cups
Water – 1 glass
Salt - To taste
Butter – 40 grams

Number of servings: 4

How to cook “Cruspy buckwheat porridge”

1. Prepare the necessary ingredients. 2. Rinse the buckwheat and pour it into a saucepan. 3. Salt and fill with water. 4. Bring to a boil, skim off the foam and reduce heat. Cook until the liquid has evaporated by half. 5. Remove from heat, add butter, cover with a lid and leave until the liquid is completely absorbed. 6. Bon appetit!

How to cook buckwheat with creamy mushroom sauce

350 g mushrooms;
170 ml cream;
230 g buckwheat;
30 g flour;
1 onion;
20 ml oil;
5 g of Provençal herbs.

Buckwheat, as usual, needs to be washed, then poured into a pan and filled with water;
It is important to remember that the liquid should always be two to three times more than the cereal;
Put on fire and cook until fully cooked for twenty minutes;
You can close the lid to speed up the process;
When the buckwheat is ready, close it with a lid and let it sit for another quarter of an hour;
Pour the oil into the pan and give it time to heat up;
During this time, peel and chop the onion;
Next, add it and bring it to a golden brown color;
While the onions are cooking, peel and finely chop the mushrooms;
Add them to the onion and cook for about twenty minutes;
Heat the cream a little and pour it into a bowl or mug;
Add flour, salt and spices to them, mix;
Pour the sauce over the mushrooms and cook for another ten minutes;
Serve the prepared buckwheat to the table and pour mushroom sauce over it.

Crumbled buckwheat with fried onions

Crumbled buckwheat with fried onions is the very same dish that proves for the hundredth time that simple food can sometimes taste better than super-refined food. It really does not require any special ingredients (there are only two main ones) or supernatural culinary abilities from the cook. But the result is pleasing! Crumbled buckwheat can be served as an independent dish, for example, during Lent, if you are observing it. It is also suitable for a vegetarian menu (only butter must be replaced with vegetable oil). Meat eaters can also prepare crumbly buckwheat with fried onions as a side dish for meat or chicken.

INGREDIENTS

350 g buckwheat kernels
3 large onions
30-40 g butter
0.5 tsp. Sahara
3 tbsp. l. ghee
salt

Step by step recipe

Step 1

Preheat the oven to 120–130°C. Place the buckwheat in a preheated dry frying pan and heat, stirring, for 3–5 minutes.

Step 2

Pour the hot buckwheat into a thick-walled saucepan with a volume of at least 2.5 liters and stir the butter in it.

Step 3

Pour 1 liter of boiling water over the buckwheat, add salt and stir thoroughly. Bring to a boil, cover and cook for 2-3 minutes. Place in the oven, simmer for about 30 minutes.

Step 4

Meanwhile, cut the onion into thin quarter rings. Season with salt and sugar and fry over medium heat in melted butter until golden brown, 15 minutes.

Step 5

Remove the pan with porridge from the oven, add the fried onion, mix thoroughly and place back in the oven for 10 minutes.

Helpful advice

Crumbly buckwheat will become even tastier if you supplement it with mushrooms, such as champignons. Just chop them and, stirring, fry along with the onion for 7 minutes.

By the way

Before preparing crumbly buckwheat with fried onions, be sure to sort out the grains, spreading them in one layer on the work table, then pour them into a sieve and rinse.

How to cook buckwheat with milk

For breakfast for the whole family, we recommend preparing buckwheat with milk. This dish is both tasty and healthy.

Porridge with milk is not suitable only for people who have an individual intolerance to milk.

Sweetened milk buckwheat porridge is especially useful for children for active development and growth.

Ingredients:

a glass of water and buckwheat;
liter of milk of any fat content;
butter – 30 g;
a pinch of salt;
sugar – 2 tbsp. l.

You can’t save money on buying quality buckwheat. The less the cereal costs, the lower its quality and the more foreign elements it contains.

Steps for preparing porridge:

Check the buckwheat for the presence of unrefined grains and debris. Sort through if necessary.
Pour the buckwheat into a colander and rinse well under running water. This will remove all the pollen, and the porridge will turn out even tastier.
Pour water into a stainless steel pan and bring to a boil. Pour in clean, washed buckwheat.
Cook the cereal over medium heat until very little water remains. This will take no more than 10 minutes. To prevent the porridge from burning, it must be stirred periodically.
Pour in the milk and continue cooking the buckwheat milk porridge for another 15 minutes. There is no need to stir. If the porridge turns out too thick, you can add more milk.
Put out the fire. Put a piece of butter, add a little salt and sugar. Mix the porridge well. Cover the pan tightly with a lid, wrap it in a blanket and leave for at least another quarter of an hour.

Buckwheat milk porridge is not only tasty and crumbly, but also healthy.

How to cook crumbly buckwheat (without frying) in a frying pan with carrots and onions

This is a very filling dinner recipe. Buckwheat porridge with pork and vegetables will not leave anyone indifferent, even small eaters!

Prepare:

buckwheat – 200 gr.
onion – 50 gr.
carrots – 50 gr.
salt – 5 gr.
water – 400 gr.
pork – 200 gr.
bay leaf – 1 pc.
vegetable oil – 50 ml
ground pepper - to taste

Cooking method in stages:

How to cook buckwheat in a slow cooker - proportions and recommendations

Do you want to know how to cook buckwheat correctly so that it is always crumbly? Buy a slow cooker! This is the perfect way to cook. Any housewife will like it.

The ratio of cereals and water is of primary importance. If there is a lot of liquid, the cereal will boil. If it’s not enough, it will be a bit dry. For those who do not know how to cook buckwheat in a slow cooker, here are the proportions: for 1 multi-cup of buckwheat – 1.8 multi-cups of liquid.

Most bowls have marks on the side. They indicate the volume of water per glass of buckwheat or rice. This is clearly visible in the photo.

I proceed as follows:

I wash it.
I pour it into a container.
I pour water up to the mark.
Salt (1 spoon).
I'm starting the mode.
I'm waiting for a signal.
I open it and let it cool slightly.
I'm serving.

The duration of the program depends on the portion size and the characteristics of the technique. Mine continues to work until the moisture completely evaporates. Other models are designed for half an hour. Needless to say, the result will be different.