Many people are biased towards buckwheat, as they perceive it as a dry, tasteless mass from a school canteen or kindergarten. However, if you cook it correctly, add mushrooms and meat, the dish will turn out tasty, tender and very aromatic. The main feature of the dish is that the cereal is soaked in the juice of meat, vegetables and mushrooms. The advantage of this dish is also that it does not require much time to prepare.
Cooking rules
Of course, you can quickly cook buckwheat porridge in a saucepan, but the dish will turn out much tastier if you take your time and simmer the grain for a long time. So that during the cooking process you do not have to constantly hang around the stove, making sure that the porridge does not burn, you can use a slow cooker or oven to cook the dish. If you plan to cook on the stove, we recommend using thick-walled cookware, such as a cauldron.
Any meat goes well with buckwheat. But it is advisable to take a product with fat, so the dish will turn out more juicy. You need to cut the meat into not too large pieces, so it will cook faster.
Any mushrooms will also do. Most often, champignons are used, since they can be easily purchased at any time of the year. In addition, these mushrooms do not require pre-cooking; they are placed in the dish raw, and during the stewing process the mushrooms will become ready.
Interesting facts: buckwheat is an environmentally friendly product, since there is no need to use chemical fertilizers when growing it. Therefore, buckwheat porridge can be given even to children without fear.
Description of preparation:
This is probably the only option for cooking buckwheat that my household really likes and which always turns out very tasty.
At the same time, I won’t say that this is a very expensive dish - there is very little meat here, as well as mushrooms, but in combination with buckwheat it turns out to be very nutritious and satisfying. This dish can be prepared for a large family at once - and everyone will be happy. Purpose: For lunch / For dinner Main ingredient: Meat / Pork / Mushrooms / Cereals / Buckwheat Dish: Hot dishes
Buckwheat with meat and mushrooms in a slow cooker
It is very convenient to cook various cereals in a slow cooker. Buckwheat with meat and mushrooms in this device turns out incredibly tasty.
- 2 cups buckwheat;
- 400 gr. pork;
- 300 gr. champignons;
- 1 carrot;
- 1 onion;
- 30 ml vegetable oil;
- 2 tablespoons of tomato paste;
- 700 ml water;
- salt and ground allspice to taste.
Cut the washed and dried meat into small pieces. Fry the meat in vegetable oil using the “frying” program. Stir occasionally. The cooking process will take approximately 20 minutes.
Advice! You don't have to use pork to make this dish. You can replace this ingredient with chicken. You can also use beef, but then it will take longer to simmer.
We clean the vegetables. Grate the carrots into thin strips, cut the onion into thin half rings or cubes, as you like. Add vegetables to meat and mix.
Advice! Cooking times are indicated approximately, since multicookers of different models differ in power. Therefore, you need to focus on the characteristics of your device.
Cut the mushrooms into small slices and add them to the bowl with the rest of the ingredients. Add tomato paste and cook in the same mode for another five minutes.
Then add the washed buckwheat, add water, salt and pepper. Mix everything. Close the lid and turn on the “Grain” mode for 40 minutes. And if you have a multicooker-pressure cooker, the dish will be ready in 10 minutes.
Cooking in the oven
Buckwheat with mushrooms and meat is no less tasty if you cook it in the oven.
- 400 gr. buckwheat;
- 400 gr. meat (pork or chicken);
- 250 gr. mushrooms;
- 200 gr. Luke;
- 100 gr. carrots;
- 750 ml water;
- vegetable oil for frying;
- Add salt, pepper and bay leaf to taste.
We wash the meat and cut it into small pieces, like for goulash. Wash the buckwheat well, changing the water several times.
Let's prepare the mushrooms. The easiest way to deal with champignons is to wash them, dry them and cut them. If you plan to use wild mushrooms, you must first boil them until tender. If you only have dry mushrooms, it is recommended to pre-soak them in salted milk. In a few hours they will become almost as fresh. Frozen mushrooms do not need to be prepared. But if they are frozen whole, they will need to be thawed and cut first.
Peel the onions and carrots and chop as usual. It’s convenient to grate the carrots, and just finely chop the onion. If you like, you can cut the onion into rings or half rings.
Take a frying pan that can be put in the oven. Fry the meat in oil. When the pieces are lightly fried, add the onion and carrots, and after another 10 minutes add the mushrooms. Fry all the foods until the liquid has evaporated and the foods begin to brown.
Place washed buckwheat on top, pour salted boiling water, add bay leaf. Cover the pan with a lid or make a lid from foil. Bake at 200 degrees for about 20 minutes. Then remove the lid and continue cooking in the oven for another half hour.
Buckwheat cooked in pots
Even such a simple dish as buckwheat with meat and mushrooms can be festive if you cook it in a pot.
For 2 serving pots:
- 200 gr. pork;
- 200 gr. champignons;
- 100 gr. buckwheat;
- 100 ml water;
- 1 small onion;
- 1 small carrot;
- 1 tablespoon vegetable oil;
- salt, pepper to taste.
We clean the vegetables. We wash the mushrooms. Take an onion, cut off two rings about 0.3 mm thick, and chop the rest of the onion finely. Grate the carrots.
Place a frying pan on the fire and heat the oil on it. Fry the onions and carrots, stirring occasionally so that the vegetables do not burn. Cut the champignons into small slices, add them to the vegetables and continue to fry until all the liquid has evaporated.
Buckwheat with meat and mushrooms in the sleeve
You can bake buckwheat with meat and mushrooms not only in pots, but also in a sleeve.
- 200 gr. buckwheat;
- 100 gr. mushrooms;
- 50 gr. butter;
- 250 gr. meat;
- salt to taste;
- 2 glasses of water;
- 2-3 cloves of garlic (optional).
Cut the meat into small pieces. Salt and add chopped garlic if desired. You can sprinkle with spices for meat. We rinse the buckwheat, changing the water several times. Cut the mushrooms into small slices, fry the mushrooms in butter. Then we put them together with the butter with the meat. Add buckwheat there. Add water.
For this dish, it is more convenient to use a baking bag rather than a sleeve. We transfer all the prepared ingredients into it along with the liquid. We tie the open end very tightly. Place the bag on a baking sheet and place in the oven. Cook for 40 minutes at 180 degrees.
Cooking features
To make buckwheat porridge with mushrooms and meat tastier, you should consider several important recommendations.
- Buckwheat porridge turns out tasty and crumbly if it is simmered for a long time. When it is cooked with meat and mushrooms this is even more important as it gives it a chance to absorb their flavours. For this reason, buckwheat porridge with meat and mushrooms is most often prepared in the oven or slow cooker. If you need to make a dish on the stove, you need to choose dishes with a thick bottom and the same walls.
- Most often, buckwheat porridge is prepared with pork - it contains more fat, which, when rendered, fills the dish with a unique aroma. But other types of meat are also suitable. The main thing is that it is of high quality.
- Fresh or chilled meat makes the dish juicier. If the meat has been previously frozen, it should be defrosted very slowly. Otherwise, the pieces will be hard and dry and difficult to chew.
- Before cooking, buckwheat should not only be washed, but also sorted, since even if it is very expensive, it may contain small stones. If they get into the porridge, they can damage the enamel of the teeth.
- Mushrooms for making porridge can be taken fresh, frozen or dried. Frozen ones do not need to be thawed first, but dried ones should be soaked in cool water for an hour and a half so that they regain their shape and size.
The technology for preparing buckwheat porridge with meat and mushrooms may vary slightly depending on the recipe.
Merchant's recipe
Prepare buckwheat with meat and mushrooms merchant style, it’s very tasty. Ideally, porcini mushrooms should be used to prepare this dish, but if they are unavailable, champignons can also be used.
- 2 cups buckwheat;
- 400 gr. pork;
- 4 glasses of hot water;
- 300 gr. champignons or porcini mushrooms;
- 3 onions;
- 1 medium carrot;
- 1 pod of red sweet pepper;
- 1/3 teaspoon ground black pepper;
- 5 tablespoons of vegetable oil;
- salt to taste.
Cut the mushrooms into small slices. Peel the bell pepper from seeds and chop into thin strips or cubes, as you prefer. Similarly (into cubes or strips), cut the carrots and chop the onion finely. Don't be alarmed by the large amount of onions; fried onions go well with buckwheat.
Ingredients
According to the proposed step-by-step recipe, you will need the following ingredients:
| Groats | 150 grams |
| Turkey | 200 grams |
| Water | 250 milliliters |
| Champignons or other mushrooms | 200 grams |
| Onion | 2 heads |
| Carrot | 1 PC. |
| Vegetable oil | 1 tbsp. l. |
| Salt | ½ teaspoon |
| Pepper, spices | taste |
Buckwheat with meat, mushrooms, onions and carrots
This dish is prepared with vegetables - onions and carrots, fresh tomatoes, garlic. The technology for preparing buckwheat is interesting; we will not cook the cereal.
- 250 gr. meat;
- 3 cups buckwheat;
- 200 gr. champignons;
- 1 onion;
- 1 carrot;
- 4 tomatoes;
- 1 tablespoon prepared mustard;
- 100 ml heavy cream;
- 1 egg;
- 3 tablespoons soy sauce;
- 2-3 cloves of garlic;
- vegetable and butter for frying;
- salt and meat seasonings to taste.
Cut the meat into small cubes. Three carrots on a fine grater, chop the onion as finely as possible. Heat vegetable oil in a frying pan, add a piece of butter. Fry the meat in a mixture of oils. As soon as a crust forms on the pieces, add onions and carrots, add seasonings to taste, add water and simmer over low heat until tender. The braising time depends on the type of meat.
Remove the skin from the tomatoes; to do this, you need to scald them with boiling water. Cut the tomatoes into large slices and place them in a blender bowl. Add soy sauce, prepared mustard and cream there. Beat a raw egg into the mixture and add chopped garlic cloves. Grind everything until the mass becomes completely homogeneous.
Cut the mushrooms into large pieces. Add the mushrooms to the meat, turn up the heat and cook until the liquid has evaporated from the pan. Add tomato sauce to the meat and mushrooms. Bring to a boil. As soon as the liquid boils well, turn off the heat.
Pour boiling water over the washed buckwheat for exactly one minute. Then drain the water. Place meat and sauce in a bowl with cereal. Mix everything well. Put the meat and buckwheat back on the fire. As soon as it boils, remove and wrap the pan with something warm. In about an hour the dish will be ready.
Delicious buckwheat porridge with mushrooms in creamy sauce
You can prepare buckwheat in different ways, however, today we will talk about the creamy version with the addition of mushrooms. Often boiled bowls turn out dry, so we prepare the side dish and sauce at the same time.
Cooking time – 40 minutes.
Cooking time – 15 minutes.
Servings – 3.
Ingredients:
- Buckwheat – 300 gr.
- Mushrooms – 250 gr.
- Onions – 1 pc.
- Sunflower oil – 2 tbsp.
- Cream 30% - 200 ml.
- Dill – ½ bunch.
- Dry white wine – 100 ml.
- Salt - to taste.
- Ground white pepper - to taste.
Cooking process:
1. Rinse the cereal thoroughly several times under running water and fry in a hot dry frying pan until the liquid evaporates, then boil in salted water until half cooked.
2. Chop the onion and fry in a small amount of vegetable oil until golden brown.
3. Add mushrooms, cut into quarters, add to the onion, pour in white wine, salt, pepper and fry until golden brown.
4. Pour in the cereal, pour in heavy cream, mix and heat over low heat for about 20 minutes under a closed lid.
5. Before serving, decorate with finely chopped dill and enjoy. Bon appetit!
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