Those who have bought buckwheat for future use these days need ideas on how to cook it. We offer a selection of various recipes with your favorite cereals - lean and meat, which will make the destruction of stocks pleasant and healthy.
BUCKWHEAT WITH CHICKEN BAKED IN CREAM
Ingredients:
• Buckwheat groats in bags - 2 pcs (500 gr, you can take the usual one)
• Cream (10%) 200 ml
• Salt (to taste)
• Sweet paprika (to taste)
• Chicken leg 2 pcs
• Hard cheese 100 gr
• Champignons 200 gr
• Bulb onion 1 pc
• Vegetable oil (for frying)
Cooking process:
1. Boil buckwheat according to the instructions.
2. Rinse the mushrooms and cut into small slices. Fry in vegetable oil with the addition of onions.
3. Mix buckwheat with mushrooms.
4. Transfer to a baking dish.
5. Rinse the chicken legs, pat dry with a paper towel and rub with salt and paprika. Dip the legs into buckwheat. Top with grated cheese and cream. Bake in a hot oven at 200C until golden brown.
BUCKWHEAT WITH CHAMPIGNONS AND PAPRICA
Ingredients:
• Buckwheat 100 gr
• Champignons 250 gr
• Bulgarian pepper 150 gr
• Bulb onion 100 gr
• Olive oil 5 ml
Cooking process:
Boil buckwheat until tender. Cut the champignons and paprika into cubes and fry in a dry frying pan. Pepper, salt and season. Saute the onion in olive oil. Add to buckwheat and serve hot.
TURKEY SHOULDERS WITH BUCKWHEAT AND CHAMPIGNONS
Ingredients:
• Turkey shoulders 1 kg
• Champignons 0.5 kg
• Garlic 5 cloves
• Buckwheat 500 gr
• Salt to taste
For the marinade:
• Soy sauce 4 tbsp. l.
• Balsamic vinegar 3 tbsp. l.
• Jam syrup (plum, for example) 3 tbsp. l.
• Ginger 1 cm
Cooking process:
1. Cut the ginger into small pieces and mix with everything with all the ingredients of the sauce.
2. Wash, dry and fold the turkey shoulders into a bag. Pour the marinade there. Mix everything well, tie the bag and put it in the refrigerator for 12-20 hours, you can turn the bag over several times.
3. Place the marinated coat hangers in a baking dish.
4. Peel the champignons and place with the turkey. Cut the garlic cloves in half and place between the shoulders.
5. Bake at a temperature of 190-200C for 30-50 minutes, depending on the size of the hanger. During this time, the juice from the turkey and mushrooms is formed in the form.
6. Put all pieces of turkey, mushrooms and garlic on a dish. Put the washed buckwheat in the liquid that is in the form. Add enough water to cover all the buckwheat. Spread the mushrooms and turkey on top. (the garlic can be thrown away). Bake for another 20 minutes. If the hangers are heavily browned, you can cover the form with foil.
7. Turn off the oven, leave the form there for 15 minutes. Serve.
Buckwheat
Ingredients:
• Meat 300-400 gr
• Buckwheat groats 1 cup
• Onion 1 pc
• Carrots (small) 1 pc
• Garlic 1 clove
• Bay leaf 1 piece
• Salt (and ground pepper to taste)
Cooking process:
1. Cut the meat into small cubes or strips and lightly fry in a pan with vegetable oil. Then add some water, add bay leaf and simmer the meat, covered over low heat, until tender.
2. Sort the buckwheat, pour boiling water for 5 minutes, then drain the water.
3. Separately fry the finely chopped onion and grated carrots, add vegetables and chopped garlic to the meat, salt, pepper, add buckwheat, add hot water (1.5 cups, water should cover the entire surface of the dish and 0.5 cm be higher), mix everything, bring to a boil, then cover and simmer over low heat until all the liquid is absorbed and the buckwheat becomes soft. Then turn off the heat, you can add a piece of butter and stir.
ARMY BUCKWHEAT
Ingredients:
• Buckwheat 1 cup
• Beef stew 1 can
• Onion 1 pc
• Carrots 1 pc
• Garlic 2 cloves
• Salt, pepper to taste
Cooking process:
1. Select fat from a can of stewed meat and put it in a cauldron or deep frying pan. Melt the fat and fry the chopped onions, carrots and garlic in it. Add washed buckwheat. Salt and pepper to taste.
2. Pour enough water to completely cover the buckwheat. The calculation of water and cereals is 1: 2, that is, for 1 glass of buckwheat there are 2 glasses of water.
3. Bring the contents to a boil over high heat, wait for partial evaporation of the liquid, cover with a lid and reduce the heat. Cook until buckwheat is ready. Mix the cooked porridge. Let it brew.
