Step 1: prepare the buckwheat.
Pour the buckwheat onto a piece of newspaper or a clean sheet of paper and remove the spoiled cereal, pebbles and dirt. Then carefully move the component into a sieve and rinse thoroughly under running water until the liquid becomes clear.
Immediately after this, pour the buckwheat into a medium saucepan and fill with clean cold water. Attention: the ratio of cereal to liquid should be 1 to 2. Place the container on medium heat and cover with a lid. When the water starts to boil, add salt to taste and mix everything well using a tablespoon. Reduce the heat and cook the buckwheat until the liquid has completely evaporated, with the lid slightly open. Then turn off the burner and set the pan aside.
Step 2: prepare the carrots.
Using a knife, peel the carrots and then rinse thoroughly under running water. Using a coarse grater, grind the component directly on the cutting board. Then immediately pour the carrot shavings into a clean plate.
Step 3: prepare the onion.
Using a knife, peel the onion and rinse well under running water. Place the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate and leave aside for a while.
Step 4: prepare the garlic.
Place the garlic on a cutting board and press lightly with the tip of a knife. This way we can easily peel the husk from the clove. Now we rinse the component a little under running water and put it back on a flat surface. Finely chop the garlic and pour into an empty saucer.
Step 5: prepare a side dish of buckwheat with carrots and onions.
Pour vegetable oil into a frying pan and place on medium heat. When the container with the contents is well warmed up, pour in the chopped onion. Stirring occasionally with a wooden spatula, fry it for 5 minutes. Then add carrot shavings to the pan. Mix everything well again with the available equipment and continue frying the vegetables some more. 5 minutes. After the allotted time has passed, cover the container with a lid and simmer the frying additionally. 5 minutes. Attention: There is no need to mix carrots and onions anymore, as the vegetables should release more juice and become soft.
Now remove the lid and pour boiled buckwheat into the pan, and immediately add finely chopped garlic and butter. Mix everything thoroughly with a wooden spatula until smooth. Reduce heat, cover the container with a lid and let the side dish stand 3 more minutes. During this time, buckwheat will absorb vegetable juice and become aromatic and very tasty. Immediately after this, turn off the burner and set the pan aside.
Step 6: serve a side dish of buckwheat with carrots and onions.
Using a wooden spatula or tablespoon, pour the hot side dish of buckwheat with carrots and onions onto a special plate and serve to the dinner table along with fried or boiled meat. By the way, cutlets and fresh vegetables are ideal for this dish.Enjoy your meal!
To save time allotted for preparing the side dish, you can fry vegetables in parallel with cooking buckwheat, and at the end combine everything;
The side dish will turn out very tasty if you add high-quality buckwheat to it. To do this, it is best to purchase the component from trusted brands and packaged in bags;
You can add any spices to the dish to suit your taste. For example, it could be ground black pepper, a mixture of dried bell peppers, “khmeli-suneli” seasoning and much more.
Buckwheat with mushrooms, onions and carrots- An excellent option for a full-fledged side dish. To prepare this dish, you can use either freshly cooked buckwheat or buckwheat porridge that was left in the refrigerator after dinner or lunch. , stewed with mushrooms and fried vegetables, significantly improves its taste. Despite the fact that buckwheat with mushrooms is a lenten dish, the dish still satisfies perfectly and removes the feeling of hunger for a long time.
A variety of mushrooms are used for stewing buckwheat, most often these are oyster mushrooms and champignons available all year round. But buckwheat with wild mushrooms turns out especially delicious. Both boiled and frozen mushrooms (pre-boiled), as well as dried mushrooms, are suitable.
This buckwheat with mushrooms tastes like vegetarian buckwheat, only it is prepared differently. During the preparation of pilaf, buckwheat is stewed together with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with fried mushrooms. Stewed buckwheat with mushrooms, onions and carrots is traditionally prepared on the stove, in a frying pan, but it can also be prepared in the oven or in a slow cooker according to the pilaf principle.
In the oven, buckwheat with mushrooms in pots in sour cream turns out especially tasty. Which of these options to choose is up to you to decide, but in one case or another, the buckwheat turns out very tasty.
Now let's move on to the recipe and see how it's prepared buckwheat with mushrooms, onions and carrots step by step with a photo in a frying pan.
Ingredients:
- Buckwheat – 1 cup,
- Carrots – 2 pcs.,
- Onion – 1 pc.,
- Butter – 50 gr.,
- Mushrooms – 300-400 gr.,
- Sunflower oil – 3-4 tbsp. spoons,
- Salt and spices - to taste.
Buckwheat with mushrooms, onions and carrots – recipe
After all the ingredients are prepared, you can start preparing the stewed buckwheat with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted, removing black grains and other additives in the form of grains of other cereals.
Next, transfer the buckwheat into a deep bowl. Rinse in cold water two to three times until the water runs clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until done, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, take two glasses of water for a glass of buckwheat. Cook the buckwheat until the buckwheat has absorbed all the water. Cooking buckwheat porridge should be done over low heat, with regular stirring.
Buckwheat kernels should be dense. Add butter to the buckwheat and stir. Cover the pan with a lid.
Prepare fried mushrooms for stewing buckwheat. Peel the washed carrots and onions. Cut the onion into cubes and grate the carrots.
Heat a frying pan with refined sunflower oil. Add onions and carrots.
Fry the onions and carrots until soft, about 5 minutes.
Now you can add mushrooms to the vegetable frying. As already written above, to prepare buckwheat with mushrooms, you can use a variety of types of mushrooms. Before adding, wild mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and champignons raw.
This time I used frozen boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in various dishes, from soups to main courses and appetizers. Before frying, champignons or oyster mushrooms should be washed and finely chopped. So, place the mushrooms in the pan along with the onions and carrots.
Mix them with a spoon.
Add salt and spices. If desired, you can add bay leaf. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half the broth cubes to taste.
Mix the mushrooms and vegetables again. Fry them for 5-7 minutes.
After this, you can already lay out the boiled buckwheat.
Mix it with the roast. Over low heat, simmer and fry the buckwheat for another 5 minutes.
Buckwheat with mushrooms, onions and carrots. Photo
Proper preparation is the key to making buckwheat with onions and carrots a favorite dish for the whole family, and children are no exception. The porridge should be crumbly, aromatic, with a slightly sweet aftertaste. In general, you will lick your fingers.
What is the secret of success?
Firstly, the kernels of good porridge never stick together, forming lumps and an incomprehensible mass.
Secondly, the cooked cereal has a surprisingly appetizing smell of buckwheat, and is additionally imbued with the aroma of fried onions and carrots.
Thirdly, careful execution and presentation can make porridge a decoration for the table in a restaurant, not like at home. Bright vegetable colors - 100% attract the attention of tasters, awakening the appetite and desire to taste the dish.
How to achieve these three components of success? You just need to follow the recommendations outlined below.
Strict adherence to the percentage of products, technology and cooking time will lead to a natural result. The porridge will turn out crumbly and will reach the desired degree of readiness.
So, to cook 1 portion of cereal, you will need no more, no less, but exactly 2 portions of water. If you don't fill it enough, the porridge will be hard and rubbery. Conversely, excess liquid will lead to excessive boiling of the nucleoli, losing their shape and elasticity.
It doesn’t matter whether the housewife pours buckwheat into cold or boiling water. This will not affect the result in any way. Salt is added to taste at the beginning of cooking. The average amount is 0.5-1 level teaspoon per 1 glass of cereal.
Add the butter 3-5 minutes before the buckwheat is ready. At the same time, it is not advisable to stir the porridge. It is better to cut the butter into small pieces and spread it over the entire surface of the pan.
Important! From the start of boiling until you remove the dishes from the stove, buckwheat is cooked under a closed lid! The cereal does not need regular stirring!
Secrets of processing vegetables
Grinding
Surprisingly, the method of frying onions and carrots also affects the final result - the taste and aroma of buckwheat porridge.
The start of vegetable processing is standard. Both onions and carrots must be peeled and chopped using a knife, blender or grater.
In this case, onions are usually cut into quarters of rings, and carrots are turned into flakes, armed with a metal grater.
If the housewife sets a goal, she can chop the food into squares, bars or any geometric shapes, using various attachments for vegetable cutters.
Oil selection and heat treatment
Frying
Oil for frying - at the discretion of the chef: vegetable or butter. It should be noted that the second option will give the vegetables a special aroma. It is preferable to stop there.
First you need to melt the butter in a frying pan. When a light foam appears on the surface of the light yellow liquid, bubbles indicate that the product has been sufficiently heated, add the onion and distribute it evenly over the bottom of the frying pan.
If squares, half rings, etc. become transparent, you can add carrots. After 2-3 minutes, frying will acquire a pleasant orange-golden hue and an interesting aroma. Why? There was a partial distillation of essential oils into onions.
The softness of the carrots, the partial appearance of golden brown crusts without sharp charring, is a sign of readiness for roasting.
Hot onion-carrot mass is added to cooked buckwheat porridge.
Extinguishing
If for some reason you have to avoid fried foods, you can stew onions and carrots.
The beginning of the process is described above. The vegetables are chopped, fried in oil (fat), and at the end a little water, or better yet broth, is added. Favorite spices and herbs won’t hurt either. The following go well with onions, carrots and buckwheat: cumin, turmeric, spice mixtures such as Indian garam masala.
On a note! Flour is a different story. If you fry a tablespoon of the product in vegetable oil (literally grease the bottom of the frying pan with oil) and add it to the onions and carrots at the stewing stage, you will get a wonderful gravy.
Universal recipe
There are actually countless variations in how to prepare porridge. But in general, the following key elements can be identified.
Compound:
- portion of cereal
- 2 servings of water
- large onion
- large carrots
- 1-2 tbsp. vegetable oil
- 1 tbsp. and 1 tsp. butter
- salt to taste.
Wash the buckwheat, add cold water or boiling water, add salt, cover with a lid, and cook over medium heat until the water is completely absorbed. Divide the butter (1 tablespoon) into parts and spread on the surface of the finished porridge.
Peel the onion, cut into quarter rings about 0.5 cm wide, pour into sunflower oil heated in a frying pan.
Peel the carrots, chop them in the usual way, add to the onions after the latter becomes transparent. Fire is medium. Frying should not burn, but you should not simmer food at too low temperatures. In this case, the vegetables will turn out half stewed due to the carrot juice.
A minute before removing the pan from the stove, add a teaspoon of butter. The mixture is carefully mixed and poured into the boiled porridge.
The dish can be served, but it is better to let it brew for ½ hour, enrich itself with vegetable aromas and exchange flavor notes.
Buckwheat in a pot
A ceramic pot is an excellent utensil for preparing buckwheat-based dishes. This recipe for buckwheat with carrots and onions is additionally flavored with sour cream and cheese. If desired, add mushrooms and herbs to the main composition.
- cereal - ¼ volume of the pot
- ½ small carrot
- ½ small onion
- 15 g butter
- spices to taste
- broth - 2/3 of the pot volume
- tablespoon sour cream
- a piece of cheese
- spices.
The bottom of the pot is greased with vegetable or butter. There is a convenient way to chop vegetables: on a grater or with a knife. The shape of the pieces is not important: squares, rings, etc.
The washed cereals are mixed raw with carrots and onions, placed in a pot, and filled with meat or vegetable broth.
Cover the pot with a lid and place in the oven for 30 minutes. 5 minutes before the dish is ready, add sour cream and grated cheese to the buckwheat.
On a note! Sour cream can be replaced with pieces of mushrooms. They will give buckwheat a special taste and aroma.
Buckwheat with vegetables and mushrooms
The recipe does not contain any special tricks. Contains the usual products:
- 1 cup cereal
- 2 glasses of water
- 7-8 medium champignons
- 1 onion
- 1 carrot
- frying oil
- salt.
As for the ratio of products, it is better to be guided by personal preferences. Some people prefer vegetables, others prefer mushrooms, and others prefer porridge.
The general principle of preparing buckwheat according to this recipe comes down to cooking the cereal in the manner described above, as well as separately frying onions, carrots and mushrooms.
The champignons are washed and cut into small pieces (plates). Onions are chopped into squares, carrots into circles or grated. All are fried separately in vegetable oil until a crust appears.
Prepared vegetables and mushrooms are added to the porridge. Let the dish sit for about 20 minutes. You can set the table. Whether it is necessary to cut the salad additionally is up to each person. This buckwheat porridge with carrots and onions is quite good without accompanying dishes and drinks.
That's all. Bon appetit!
A training video on cooking crumbly buckwheat in a slow cooker.
Of course, it’s very easy to cook buckwheat. But I doubt that you can eat just boiled buckwheat every day. And I had a situation in my life when I ate only buckwheat for breakfast, lunch and dinner. At that time I lived in a boarding school. It would seem that after that, I wouldn’t even be able to look at her. And, nevertheless, I figured out how to cook buckwheat porridge deliciously. True, this is not my recipe. Buckwheat prepared in the way that I will now tell you is called “Old Russian buckwheat porridge.”
Ingredients for buckwheat porridge fried with onions:
buckwheat
bulb onions
vegetable oil
Preparation of buckwheat porridge with onions:
I already told you. And now how to cook delicious buckwheat porridge. This time I am helped by a frying pan that my daughter tore off with a knife. So.
Chop the onion. Fry it in sunflower oil until it begins to turn yellow.
When the onion is fried, add boiled buckwheat directly to it. If there is water left in the buckwheat, don’t worry, it will boil away. And we start frying.
When the water has boiled away, you need to pepper and salt the buckwheat porridge>. At the same time, we continue to fry until the porridge turns into crumbly buckwheat. This moment can only be caught with experience. To do this, you need to overcook the porridge several times and undercook it several times. But when you get the right consistency, you will understand how tasty fried buckwheat porridge is.
“Old Russian buckwheat” can be served with meat and fish dishes. My favorite is buckwheat porridge. Bon appetit!!!
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