Side dish for buckwheat. 7 recipes with buckwheat: the right side dish for lunch?

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Buckwheat, containing essential amino acids, trace elements and vitamins, can fully replace meat products.

Buckwheat is quick to prepare, suitable for children's and dietary nutrition, and is easily digestible, for which housewives value it. Even an amateur can quite cope with preparing buckwheat porridge - it’s very simple. Moreover, buckwheat can not only be boiled, since in addition to porridges, there are many other recipes (with meat, vegetables, gravy, and anything else) using this excellent product as a side dish.

We show you 10 of the most delicious buckwheat recipes with photographs of the final result.

Important: Before cooking, we always sort the grains and rinse them thoroughly.

Buckwheat with vegetables in a slow cooker

An appetizing, healthy dish for a vegetarian and Lenten table.

Ingredients:

• Buckwheat (kernel) – 2 cups.
• Water, broth - 4 cups.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 0.5 cups.
• Salt.
• Spices.

How to cook:

1. Chop the vegetables.
2. Preparing the cereal.
3. Pour oil into the multicooker container, add onion, and in the “Baking/Frying” mode, cook it for 2 minutes, stirring. Add carrots (or other vegetables) and fry for another 3 minutes.
4. Fill the prepared vegetables with water, add cereal, salt, and spices. Switch to the “Stew” mode and cook for another 20-30 minutes.
5. Fresh vegetables can be replaced with frozen mixture. It is added after frying, adding a little water.

Lenten buckwheat cutlets

A very convenient recipe if you want something new and appetizing. You can add mushrooms to the cutlets.

Ingredients:

• Buckwheat (kernel) – 1 cup.
• Water or broth - 2 cups.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil.
• Breadcrumbs or flour.
• Spices.
• Salt.

How to cook:

1. Boil the buckwheat until tender.
2. Prepare sautéed onions and carrots. Add mushrooms if desired.
3. Mix the porridge with frying, salt, spices, grind through a meat grinder, and make cutlets. Breaded in breadcrumbs or flour.
4. Fry the cutlets until crusty over medium heat until cooked through, about 2-3 minutes on each side.

Tender buckwheat with meat in a pot

A juicy dish that, thanks to the use of ceramic dishes, is literally saturated with the aromas of each component.

Ingredients:

• Buckwheat (kernel) - 1 cup.
• Meat (any) – 500-600 g.
• Mushrooms (optional).
• Onion – 1 pc.
• Carrots – 1 pc.
• Spices.
• Salt.
• Butter.
• Broth or water – 2 cups.

How to cook:

1. Fry vegetables, meat and mushrooms until half cooked.
2. Layer layers of raw buckwheat, meat, fried vegetables and mushrooms into the pot. Add salt, spices and a piece of butter to taste.
3. Fill with hot broth or water.
4. Simmer in the oven for an hour at 180 degrees.

Rabbit stew with buckwheat

Photo: Restaurant "Magadan Veranda"
Recipe by Sergei Vekshin, brand chef of the restaurant "Magadan"

• 200 g boiled buckwheat
• 100 g rabbit
• 50 ml chicken broth
• 30 g oyster mushrooms
• 30 g porcini mushrooms
• 30 g carrots
• 20 g parmesan
• 50 g cream
• 10 g garlic
• Black pepper and salt
• Parsley
• 30 g onion
• 30 ml vegetable oil

Step 1. Fry onions, carrots, garlic, mushrooms, rabbit in vegetable oil.

Step 2. Add chicken broth, cream, boiled buckwheat, salt and pepper.

Step 3. Sprinkle grated Parmesan cheese on top and bake in the oven for 10 minutes at 200 degrees.

Step 4: Serve in the skillet. Before serving, garnish with herbs (parsley).

Buckwheat with stew in a frying pan

The easiest hearty dish to prepare.

Ingredients:

• Buckwheat (kernel) - 2 cups.
• Stew - 1 can.
• Onion – 1 pc.
• Carrots – 1 pc.
• Spices.
• Salt.
• Vegetable oil.
• Broth or water – 4 cups.

How to cook:

1. In a deep frying pan, sauté the vegetables, add the stew to them and cook for 5-10 minutes.
2. Sprinkle a layer of raw cereal onto the frying pan, add some salt, add your favorite spices and pour boiling water over it.
3. Cook under the lid over low heat for about half an hour, turn off the heat and steep the buckwheat for about 10-15 minutes.

Buckwheat with meat - recipe in a frying pan at home

This is the most common recipe.

Required:

• Buckwheat – 500 g
• Pork meat - 1 kg
• Onion - 1 pc.
• carrots - 1 pc.
• Seasoning for meat - 1 tsp.
• Pepper mixture - 0.5 tsp.
• Salt - to taste
• Vegetable oil - 100 g

Recipe for cooking buckwheat according to merchant style

1. First, cut 1 kg pork meat into small pieces.

2. Cut one carrot into strips.

3. Cut the onion into half rings.

4. It is convenient to prepare the dish in a duck roaster. Heat it and pour in 100 g of vegetable oil. Add pieces of meat to fry until golden brown.

Be careful not to overcook the meat.

5. Immediately add chopped onion. Continue frying together until the onions are golden brown.

6. Then add carrot sticks. Stir. When the carrots are slightly fried, add 1 tsp meat seasoning. Add another 0.5 tsp. mixture of peppers and salt to taste. Stir.

7. Rinse 500 g buckwheat well. Pour it into the pan with the meat. Fill everything with water.

The water should cover the food in the pan by 1.5 cm in height.

8. Mix everything again. Wait until it boils. Reduce heat to low. Close the lid.

9. Simmer under a closed lid until the buckwheat is ready.

10. Open the lid and make sure the buckwheat is ready.

11. Place the finished dish on plates and invite the family for dinner.

Buckwheat with oyster mushrooms and onions

An inexpensive and high-calorie dish that will become indispensable during fasting days.

Ingredients:

• Buckwheat (kernel) - 1 cup.
• Mushrooms – 500 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt.
• Spices.
• Oil (any kind).
• Broth or water – 2 cups.

How to cook:

1. Cook crumbly buckwheat porridge.
2. Fry the onion in a deep thick-walled bowl until transparent, add the chopped mushrooms, then the carrots, and cook for another 2-3 minutes. Reduce the heat and simmer the vegetables and mushrooms under the lid for 10-15 minutes.
3. Add some salt as needed, sprinkle with spices and garlic, pour in hot broth or boiling water and place the finished porridge on top.
4. Cook the dish covered over low heat for a few minutes until completely soaked.

Diet buckwheat soup with chicken

Despite its low calorie content, soup can quickly satisfy hunger, and therefore is indispensable for those who want to lose weight.

• Buckwheat (kernel) - 5-6 tbsp. spoons
• Chicken breast – 500 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Spices, herbs.
• Broth or water.

How to cook:

1. Cook chicken breast broth.
2. Cut the potatoes into convenient pieces, chop the vegetables. Preparing buckwheat.
3. Add vegetables, cereals, salt, and spices to the prepared broth. Cook the soup for about half an hour. At the end, add the greens, turn off the heat and leave under the lid for several minutes.

Buckwheat porridge with carrots and onions in the oven

According to experienced housewives, porridge baked in the oven is tastier and more aromatic than cooked on the stove.

Ingredients:

• Buckwheat (kernel) – 1 cup.
• Water or vegetable (mushroom) broth - 2 cups.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 2-3 tbsp. spoons.
• Spices.
• Salt.

How to cook:

1. We prepare the cereal, chop the vegetables and sauté when half-ready.
2. Place raw cereal and fried vegetables into a fireproof dish, mix, add spices, salt, and pour boiling water.
3. Cover the container with foil and bake at 180 degrees for about half an hour.

Juicy buckwheat meatballs without meat

This high-calorie original dish will be appreciated by those who want to diversify their diet.

Ingredients:

• Buckwheat (kernel) - 2 cups.
• Mushrooms – 500 g.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Tomato paste – 2 tbsp. spoons, or tomatoes – 3-4 pcs.
• Salt.
• Spices.
• Vegetable oil.
• Flour, breadcrumbs.
• Broth or water – 4 cups.

How to cook:

1. We cook viscous porridge from the cereal.
2. Finely chop the onion and carrots and sauté in a small amount of oil. Separately fry the mushrooms.
3. Grind half the vegetables and mushrooms using a meat grinder (blender).
4. Mix the vegetable mass with the cooled buckwheat, add seasonings and salt.
5. We form balls of the required size, bread them in flour or breadcrumbs, and fry until a crust appears.
6. Prepare a sauce from the second half of the sauteed vegetables, adding diluted tomato paste or chopped tomatoes, salt, spices, water, and boil for 10 minutes.
7. Place the meatballs in a thick-walled bowl, pour in the sauce and simmer for 15-20 minutes.

Side dish for chicken buckwheat. How to make a delicious gravy for buckwheat with chicken

Buckwheat is a real “queen of cereals” in terms of the amount of useful microelements and vitamins, which is why they love to cook and eat it.

For some unknown reason, Greece is considered the birthplace of buckwheat, while there it was only the same guest as here in Russia.

The real homeland of buckwheat is the Himalayas, and it was from there that this healthy and tasty cereal began to arrive in other regions of our planet. But if at that time it was something new and incredible, now it has become quite common, albeit an expensive delicacy.

You can always eat buckwheat, both on days when you allow yourself absolutely everything, and on days when you limit yourself in nutrition, calling this lifestyle “Diet”.

Today I suggest you prepare a “generous” dish, but quite a dietary one. And special emphasis will be placed on how to make buckwheat gravy.

It can rightfully be called dietary and tasty, since only healthy and low-calorie ingredients are used in its preparation. To treat yourself to this delicacy, you just need to get the necessary ingredients from the refrigerator and be patient.

Gravy for buckwheat with chicken, recipe

Ingredients:

• Buckwheat – 1 cup;
• Water (for buckwheat) – 2 cups;
• Chicken fillet – 300 grams;
• Carrots – 1 piece;
• Onions – 1 piece;
• Tomato paste – 1 tbsp;
• Wheat flour – 2 tablespoons;
• Salt, pepper - a pinch;
• Water (for gravy) – 1 glass.

Preparation:

• In the usual way, prepare buckwheat porridge in a ratio of 1:2. The water must be salted in advance so that the salt is distributed evenly.

• The gravy for buckwheat with chicken is made as follows: finely chop onions and carrots.

• Defrost the chicken fillet and cut it into long and thin strips. Here it is more convenient for someone: some can cut into cubes, others into strips. It seems to me that the second option is convenient, since the pieces of chicken meat turn out to be small and not as dry as they could be.

• Fry onions and carrots in a small amount of vegetable oil.

• Add chicken fillet to the vegetables and fill everything with water. Salt and pepper, to taste. Thus, the chicken meat is stewed for 10 minutes, and as soon as the meat turns completely white, we begin to prepare the gravy itself.

• Add tomato paste and wheat flour directly to the gravy, mix everything well and cook for about 5 more minutes, over very low heat. During all this time, buckwheat porridge, with frequent stirring, should already be ready.

• Serve the buckwheat with hot chicken gravy. Bon appetit!

Total cooking time: 45 minutes;

Total number of servings: 3 servings.

Buckwheat with pork merchant style

Despite the name, the dish can be prepared with any meat. Merchant-style buckwheat is often called the Russian version of pilaf.

Ingredients:

• Buckwheat (kernel) - 2 cups.
• Meat (any) – 500 g.
• Tomatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Spices.
• Salt.
• Vegetable oil.
• Broth or water – 4 cups.

How to cook:

1. Saute chopped onions and carrots, add grated tomatoes (or diluted tomato paste), simmer together for 10 minutes. Separately, fry the pieces of meat until cooked.
2. In a bowl, mix vegetables and meat, salt, spices, put raw cereal on top, pour boiling water.
3. Cook the dish, covered, over low heat for about half an hour.

Side dish for buckwheat. 7 recipes with buckwheat: the right side dish for lunch?

1. buckwheat pancakes with cottage cheese.
Per 100 g: 143 kcal, proteins - 11 g, fats - 7 g, carbohydrates - 10 g.

Buckwheat and cottage cheese are a very original combination, the pancakes turn out fantastic, be sure to try them!

Ingredients:

* low-fat cottage cheese - 100 g. * egg - 1 pc. * buckwheat porridge - 100 g. * olive oil - 1 tbsp. l. * salt, pepper - to taste.

Preparation:

Mix the prepared buckwheat porridge with cottage cheese and egg.

Salt, pepper, mix everything thoroughly. If desired, add a little chopped garlic. Fry in a greased pan like regular pancakes. Serve with herbs or yogurt.

Bon appetit!

2. buckwheat with chicken breast: the whole secret is in the sauce!

Per 100 g: 162 kcal, proteins - 13 g, fats - 2 g, carbohydrates - 24 g.

Great option for lunch?

Ingredients:

— Chicken breast 200 gr. — Buckwheat 200 g. — Yogurt 2 tbsp. l. — Soy sauce 2 tsp. — Milk (skimmed) 100 ml. — Onion 1 pc. — Herbs, salt, and other spices as desired.

Preparation:

- Boil the buckwheat.

— Cut the chicken fillet into medium pieces and fry in a frying pan.

- When it is ready, add the onion, cut into rings, and fry along with the fillet until it turns golden brown.

— After throwing in the onions, we make the sauce: mix milk, soy sauce and yogurt in a small saucepan. Keep on fire for 3-4 minutes, stirring.

— Add sauce and half a glass of water to the pan.

- Simmer for about 15 minutes. Add spices. Towards the end of cooking, mix everything together with buckwheat.

Advice: it is better to fry without oil, or with little addition. You also don’t have to add salt, because the sauce itself will be salty.

3. buckwheat pancakes.

Per 100 g: 121 kcal, proteins - 5 g, fats - 6 g, carbohydrates - 13 g.

Flavorful pancakes, a good idea for lunch!

Ingredients:

* buckwheat porridge - 1 tbsp. * egg - 2 pcs. * onion - 1 pc. * carrots - 1 pc. * natural yogurt - 1 tbsp. l. * olive oil - 1 tbsp. l. * salt, pepper - to taste.

Preparation:

Break the eggs into a separate bowl and beat with a fork. Add yogurt, salt and pepper, stir and pour into a bowl with buckwheat. Finely chop the onion, grate the carrots and add to the buckwheat. Mix. Fry the pancakes in olive oil, spooning them out with a tablespoon. Serve hot.

4. buckwheat meatballs.

Per 100 g: 106 kcal, proteins - 13 g, fats - 2 g, carbohydrates - 9 g.

Ingredients:

Buckwheat (ready, drained) - 300 g. Onions - 1 large onion (100 g). Minced chicken (from 1 breast without skin) - 500 g. Egg - 1 piece (55 g). Carrots - 1 large (100 g). Salt, pepper - to taste.

Preparation:

Transfer the cooled buckwheat prepared in advance into a deep bowl, grate a little onion there, add minced meat and mix well. Beat in the egg, pepper, salt and mix well. Make balls the size of a small chicken egg from the minced meat. Then put it in a frying pan, add water, salt and pepper. Grate the carrot, finely chop the onion, and place it on the meatballs. Cook over medium heat for 30 minutes maximum.

5. Eastern buckwheat.

Per 100 g: 97 kcal, proteins - 4 g, fats - 2 g, carbohydrates - 18 g.

New taste and constant benefits for your waistline?

Ingredients:

* buckwheat 1 cup. * champignons 5-6 pcs. * bow 1 pc. * garlic 1 clove. * half chili pepper. * soy sauce to taste. * lemon juice 2 tsp. * cardamom seeds, mint, salt.

Preparation:

1. Pour two cups of water over buckwheat, cover with a lid and place on high heat. Finely chop the onion. When the water boils, add a small pinch of salt. 2. Reduce heat, cover with a lid and cook the buckwheat until tender. Wash the champignons, peel and cut into slices. 3. Grease a frying pan with oil, heat it up, add cardamom seeds, finely chopped garlic and chili peppers, onions, champignons, lemon juice, 2 tbsp. l. soy sauce. 4. Fry everything together over low heat for 2-3 minutes. Add buckwheat, a little soy sauce (if needed), stir and garnish with mint leaves.

6. delicious buckwheat with oyster mushrooms.

Per 100 g: 98 kcal, proteins - 4 g, fats - 2 g, carbohydrates - 18 g.

When it would seem that absolutely nothing new can be prepared with buckwheat, there are such simple but very tasty recipes that allow you to look at this grain in a new way! Mushrooms, garlic. Is the scent amazing?

Ingredients:

1 cup buckwheat. 400 g oyster mushrooms. 1 large onion. 1 head of garlic. 0.5 tsp. ground paprika. Salt, olive oil.

Preparation:

Pour 2.5 cups of boiling water over buckwheat, add salt, cover and cook over low heat for 25 minutes. Peel the garlic by lightly crushing the cloves. Place the cloves in a small saucepan, greased with oil, and place over low heat. Fry until the garlic turns golden. Remove it to a plate with a slotted spoon. Peel the onion and cut into thin half rings. Remove the hard ends of the stems from the oyster mushrooms. Cut large caps into pieces, leave small ones whole. Heat the oiled garlic in a frying pan, add the onion. Cook over high heat, stirring frequently, 5 minutes. Add oyster mushrooms, fry for another 5 minutes. Add salt, sprinkle with paprika, stir, remove from heat. Mix mushrooms with onions and garlic with buckwheat porridge and serve.

7. buckwheat that you haven’t tried. (Total 62 kcal).

Per 100 g: 64 kcal, proteins - 2 g, fats - 1 g, carbohydrates - 12 g.

Do you think that the topic of buckwheat has long been exhausted and you can no longer cook anything original and tasty with this healthy grain? Whatever the case?

Ingredients:

1/2 Cup buckwheat. 1/2 Zucchini. 1/2 large bell pepper. 1 tomato. 1 stalk of stalked celery. Olive oil.

Spices: 2/3 teaspoon cumin. 1/6 teaspoon of ground mixture of peppers (black, white, pink, green). 1-1.5 teaspoons of Provencal herbs. 1/2 teaspoon salt. Fresh herbs (parsley, cilantro) to taste.

Preparation:

Sort out the buckwheat, rinse and add water. Cut the zucchini and tomato into cubes, the celery into thinner pieces, and the bell pepper into medium-length strips. Place the cumin seeds crushed in a mortar into a greased frying pan. Fry them until darkened. Then add all the chopped vegetables and continue frying for 2-3 minutes. Drain the water from the bowl with the soaked buckwheat, and pour the cereal into the pan with the vegetables. Fry, stirring, for another 2-3 minutes. Add hot water, a mixture of Provençal herbs, salt and pepper. Close the lid. After the water boils, reduce the heat and simmer over low heat for about 15 minutes until the cereal has absorbed all the liquid and is ready. Mix the finished dish with chopped fresh herbs. Bon appetit!

Buckwheat with minced meat and mushrooms

A popular dish that does not require special cooking skills.

Ingredients:

• Buckwheat (kernel) - 1 cup.
• Minced meat – 200 g.
• Mushrooms – 200 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Spices.
• Salt.
• Vegetable oil.
• Broth or water – 2 cups.

How to cook:

1. In a frying pan with heated oil at intervals of 2-3 minutes. alternately add onions, carrots, minced meat, and mushrooms. Fry together for 10 minutes.
2. Pour raw cereal on top, pour boiling water, add salt and spices and cook on low heat under the lid for about half an hour.

Buckwheat on the side

The cereals need to be washed and sorted, pour cold water 2 fingers higher than the buckwheat, put on the stove, add a little salt, wait until it boils and cook in an open pan until the water level is equal to the cereal. Then add butter or vegetable oil and spices, cover with a lid, turn off the heat and leave for 10 minutes. You will get wonderful crumbly buckwheat.

Thyme, cumin, sesame, cilantro seeds, fennel - these spices combine especially well with buckwheat.

To make the buckwheat crumbly, at the end of cooking you need to add a little oil to it and let it brew