Buckwheat porridge with vegetables

Prescription composition

Manufacturing method

Buckwheat porridge with vegetables is quite a tasty dish, although it does not contain meat. This porridge is great to eat in the summer, because... it is easy to digest and does not overload the stomach.

Bell peppers add an extraordinary flavor to the dish; it is similar to stuffed bell peppers with buckwheat.

The principle of making buckwheat porridge with vegetables differs slightly from porridge with meat, and to find out what this difference is, you need to cook it.

If you are intrigued by this recipe, then let's start making it....

Initial composition of goods.

Buckwheat porridge has the usual composition: buckwheat, onions, carrots, bell peppers, chicken cubes, butter and spices.

Step-by-step description with photos of buckwheat porridge with vegetables .

1. Preparation of goods with photos.

We sort out the buckwheat from debris: dark debris, husks, etc.

Pour the prepared buckwheat into a bowl, fill it with warm water and rinse. The debris that has floated to the surface of the water is drained along with the water.

Remove the stem from the bell pepper and clean out the seeds. Cut in half and cut each part into three more parts and chop into strips. Place in a dish.

Peel the onion, rinse it in water and cut each onion into two parts. Cut each part into two more parts and chop into thin plastic pieces. Place in a bowl.

Peel the carrots, rinse them in water and grate them on a large grater. Place in a bowl.

2. Prepare porridge with a photo.

Place the frying pan on the middle burner and pour in 2 tbsp. spoons of sunflower oil, and turn on the heat at full power.

Place the chopped onion in a heated frying pan and fry until glassy for about 3 minutes, stirring constantly, without lowering the frying temperature.

Reduce the heat to medium and place on the onion: grated carrots - level, bell pepper, on top of the carrots - level. Fry the vegetables without stirring for 2 minutes. Then mix the contents of the frying pan and fry for another 8 minutes - stir occasionally.

Add cooked buckwheat (without water) to the fried ingredients and fry over medium heat for 7 minutes. If the mixture begins to burn slightly, reduce the heat to low.

Pour 3 glasses and another quarter glass of water into a 2-liter saucepan and bring to a boil over high heat.

Place fried vegetables and buckwheat into boiling water. Add chicken cube and stir.

Taste the broth for salt and add approximately 1.5 teaspoons of salt, i.e. We need to salt the broth until it is slightly over-salted.

Add bay leaf.

Then add spices for soup or main courses, ground dark pepper and mix. While the spices and salt were added, the porridge bubbled over high heat for 2 minutes.

All the ingredients are in the pan, cover the pan with a lid, reduce the heat to low and leave the porridge to simmer slowly for 22 minutes.

After the time has passed, open the lid, push the porridge apart and see how much water is left in it. It should be approximately 0.5 cm on the bottom.

Place melted butter on the surface of the porridge, level it over the surface and mix lightly (the top layer).

Turn off the heat, cover the pan with a lid, wrap the pan in a terry towel and leave for 10-15 minutes - let the porridge finish.

Makes 5 servings.

Delicious buckwheat porridge with vegetables is ready!

Buckwheat with vegetables

A simple and tasty dish of buckwheat with vegetables is a good breakfast that can be prepared very quickly. The dish is somewhat similar to pilaf with the addition of buckwheat. It's crumbly and spicy. If desired, it can be prepared from vegetables available at this time of year or use ready-made fresh frozen mixtures. Whether you serve it as a separate dish or as a side dish is up to you.

Buckwheat, which at one time was a significant drawback, has long become an ordinary and cheap food product. The most popular here are whole fried buckwheat “grains” - they are light brown in color, they are also called kernels. Crushed buckwheat is used less frequently. Buckwheat is used to prepare porridges, side dishes, soups, add it to minced meatballs, and use it in the insides of sausages. In China, a drink made from brewed buckwheat is popular - by the way, it is healthy and tasty, although somewhat out of habit.

It is believed that boiled buckwheat is a dietary food, perfectly suitable for a healthy lifestyle, various diets and is advisable for use in certain diseases. Cereal flour does not contain gluten, which makes it somewhat difficult to use for baking. And the absence of gluten in it makes it very popular. It is worth considering that this is a fairly high-calorie product and is easily digested.

Buckwheat with vegetables is very suitable for a healthy and vegetarian diet. It can be prepared in different ways. Most simply boil the cereal until tender and mix it with fried, steamed or boiled vegetables. For quick production, there are cereals on sale in bags - they are a container for cooking. It's comfortable and easy. If desired, after mixing the dish can be briefly fried in a frying pan, this will improve the taste. I have already mentioned the basic recipe for cooking buckwheat.

Which buckwheat to use

Buckwheat must be fried, light brown in color and without a burning aroma. It is also worth paying attention to the “purity” of processing and roasting - the presence of overcooked grains and foreign impurities indicates a low quality product.

Like most cereals, buckwheat is perfectly prepared by absorbing the water in which it is cooked. This development is used when preparing pilaf, risotto, and porridge. Usually, additional parts - meat, fish, vegetables, fruits - are fried or prepared in advance. Then buckwheat is added to them. After a short frying, broth or water is added. The dish does not cook faster, but is stewed under low heat under the lid. Due to the absorption of water, the cereal is boiled and dried - this guarantees friability.

Ingredients for buckwheat with vegetables

• Buckwheat 1 cup
• Carrot 1 piece
• Onion 1 piece
• Sweet pepper 1 pc.
• Chili pepper 0.5-1 pcs
• celery root 1 piece
• Garlic (optional) 1 head
• Water or broth (chicken or vegetable) 2 cups
• Salt, dark pepper spices

How to cook buckwheat with vegetables

1. If the buckwheat is of very good quality, there is no need to rinse it. It is 100% ready to use for cooking. Vegetables need to be peeled. If it’s in season, you should use unpeeled young garlic cloves in the dish. But this is optional. With them, buckwheat with vegetables comes out with a narrow and barely perceptible smell, and the soft cloves in the shell are a separate delicacy. Of course, if you need to go to work, it is better to abstain from garlic.

Buckwheat and vegetables for a dish

Fry onions, carrots and celery

Fry vegetables until nicely browned

Add and fry buckwheat

Add water and cook the cereal with vegetables until fully cooked

Buckwheat with vegetables

A simple and tasty dish of buckwheat with vegetables is a good breakfast that can be prepared very quickly. The dish is somewhat similar to pilaf with the addition of buckwheat. It's crumbly and spicy. If desired, it can be prepared from vegetables available at this time of year or use ready-made fresh frozen mixtures. Whether you serve it as a separate dish or as a side dish is up to you.

Buckwheat, which at one time was a significant drawback, has long become an ordinary and cheap food product. The most popular here are whole fried buckwheat “grains” - they are light brown in color, they are also called kernels. Crushed buckwheat is used less frequently. Buckwheat is used to prepare porridges, side dishes, soups, add it to minced meatballs, and use it in the insides of sausages. In China, a drink made from brewed buckwheat is popular - by the way, it is healthy and tasty, although somewhat out of habit.

It is believed that boiled buckwheat is a dietary food, perfectly suitable for a healthy lifestyle, various diets and is advisable for use in certain diseases. Cereal flour does not contain gluten, which makes it somewhat difficult to use for baking. And the absence of gluten in it makes it very popular. It is worth considering that this is a fairly high-calorie product and is easily digested.

Buckwheat with vegetables is very suitable for a healthy and vegetarian diet. It can be prepared in different ways. Most simply boil the cereal until tender and mix it with fried, steamed or boiled vegetables. For quick production, there are cereals on sale in bags - they are a container for cooking. It's comfortable and easy. If desired, after mixing the dish can be briefly fried in a frying pan, this will improve the taste. I have already mentioned the basic recipe for cooking buckwheat.

Which buckwheat to use

Buckwheat must be fried, light brown in color and without a burning aroma. It is also worth paying attention to the “purity” of processing and roasting - the presence of overcooked grains and foreign impurities indicates a low quality product.

Like most cereals, buckwheat is perfectly prepared by absorbing the water in which it is cooked. This development is used when preparing pilaf, risotto, and porridge. Usually, additional parts - meat, fish, vegetables, fruits - are fried or prepared in advance. Then buckwheat is added to them. After a short frying, broth or water is added. The dish does not cook faster, but is stewed under low heat under the lid. Due to the absorption of water, the cereal is boiled and dried - this guarantees friability.

Ingredients for buckwheat with vegetables

• Buckwheat 1 cup
• Carrot 1 piece
• Onion 1 piece
• Sweet pepper 1 pc.
• Chili pepper 0.5-1 pcs
• celery root 1 piece
• Garlic (optional) 1 head
• Water or broth (chicken or vegetable) 2 cups
• Salt, dark pepper spices

How to cook buckwheat with vegetables

1. If the buckwheat is of very good quality, there is no need to rinse it. It is 100% ready to use for cooking. Vegetables need to be peeled. If it’s in season, you should use unpeeled young garlic cloves in the dish. But this is optional. With them, buckwheat with vegetables comes out with a narrow and barely perceptible smell, and the soft cloves in the shell are a separate delicacy. Of course, if you need to go to work, it is better to abstain from garlic.

Buckwheat and vegetables for a dish

Fry onions, carrots and celery

Fry vegetables until nicely browned

Add and fry buckwheat

Add water and cook the cereal with vegetables until fully cooked

What vegetables does buckwheat mix with [+4 simple recipes]

1. List of vegetables with which buckwheat porridge is mixed
2. Vegetables with which buckwheat porridge does not mix well
3. Ordinary and healthy recipes for buckwheat porridge with vegetables
4. Buckwheat stewed in a frying pan with vegetables
5. Buckwheat in a slow cooker with bell pepper
6. Buckwheat in the oven with cabbage
7. Buckwheat with assorted vegetables

List of vegetables with which buckwheat porridge is mixed

✅ What vegetables are delicious to eat buckwheat porridge with:

• Carrots and onions . Often such a composition is used to make roasting. A delicious dish comes out in a matter of minutes.
• Zucchini . During the season, you can cheaply and quickly vary your dinner by adding stewed zucchini to the porridge. Garlic will add piquancy.
• Pumpkin . This nutritious, juicy orange vegetable is perfect for lovers of sweet side dishes. Pumpkin baked in the oven will complement buckwheat porridge and enrich it with vitamins.
• Broccoli , often combined with peppers and cauliflower. It is best to steam these vegetables. Buckwheat with steamed vegetables will form the basis of your diet and will not allow you to feel hungry.
• Eggplant . The fleshy, satisfying pulp of eggplants helps prevent almost all diseases and is often used in the diet menu. It is recommended to stew the vegetable or use a double boiler.
• Cucumber . The catchy cucumber is intensively used in cooking to give buckwheat porridge juiciness and freshness. You can add it raw; the combination of porridge with pickles is also interesting.

All of the vegetables listed above can be added individually or combined to create more delicious combinations. Multi-colored vegetable pieces will add not only taste and benefits to the porridge, but will also give it an elegant look.

Vegetables with which buckwheat porridge does not mix well

❌ Which vegetables are better not to combine buckwheat with:

• Tomato . It is often used in combination with buckwheat, but such a combination is not recommended. The composition of the tomato is alkaline, which prevents the successful absorption of starches contained in the cereal.
• Legumes . Unlike buckwheat, beans, peas and other legumes take a long time to digest. To avoid a feeling of heaviness, you should avoid this combination.

The compatibility of buckwheat with vegetables is determined by the actions of digesting goods from various groups. Carbohydrate cereals are easier to digest when combined with fats and non-acidic vegetables.

Ordinary and healthy recipes for buckwheat porridge with vegetables

Buckwheat stewed in a frying pan with vegetables

This is the most common, tasty and economical buckwheat recipe. Cereals in combination with carrots and onions acquire juiciness and an appetizing smell!

• buckwheat – 210 g;
• carrots – 60 g;
• onion – 40 g;
• sunflower oil – 35 ml;
• water – 400 ml;
• salt.

1. Wash the cereal.
2. Peel the vegetables and finely chop them. Carrots can be grated or chopped into small cubes or circles.
3. Heat a frying pan, grease with oil and add the vegetable mixture. It is recommended to fry the onions first and then add the carrots. Salt the roast.
4. After a couple of minutes, place the buckwheat on the vegetables and distribute moderately.
5. Allow the oil to soak all the ingredients.
6. Boil water and pour into a frying pan. Cook the dish covered until the water has completely evaporated. Afterwards, turn off the fire and let the porridge brew for a few more minutes.

Preparatory dry roasting of the cereal will help to enhance the smell of buckwheat porridge. This preparation will prevent the buckwheat from boiling and will greatly preserve the beneficial substances.

Video - how to deliciously cook buckwheat with vegetables

Buckwheat in a slow cooker with bell pepper

• buckwheat – 100 g;
• onion – 40 g;
• sweet pepper – 50 g;
• carrots – 60 g;
• garlic – 2 teeth;
• water – 350 ml;
• sunflower oil – 45 ml;
• spices, salt.

1. Prepare all vegetables: wash, peel and cut. It is better to grind using one method. Monotonous cubes or slices look more elegant and appetizing.
2. Heat a bowl and oil it, fry the onions and carrots without a lid.
3. Next add pepper and garlic, add salt to taste. If you want to add some spice, you can add a little ground pepper.
4. Mix the vegetables and pour out the cereal. Add water and set the “Porridge” mode. Cook for 20 minutes. The entire production takes approximately 35 minutes.

The finished dish can be supplemented with fresh chopped herbs.

Buckwheat in the oven with cabbage

The highlight of this recipe is cabbage of 2 types. Thanks to simmering in the oven, buckwheat porridge comes out surprisingly tasty.

• buckwheat – 60 g;
• Brussels sprouts – 60 g;
• cauliflower – 100 g;
• sweet pepper – 50 g;
• spices (paprika, salt);
• butter – 5 g;
• water – 50 ml;
• milk – 50 ml.

It is more convenient to use pots for baking. Depending on the size of the containers, the quantity of goods can be changed. The recipe shows the amount for 1 serving.

1. Prepare the cereal (wash, fry if desired). Divide into portioned pots.
2. Disassemble the cauliflower, cut the Brussels sprouts into halves and place on top of the buckwheat.
3. Add seasonings, add salt.
4. Combine water with milk and pour into pots. Add a piece of butter.
5. The pot must be covered. If there are no lids, it is convenient to use foil.
6. Bake for about 40 minutes.

How else can you prepare delicious buckwheat porridge, see this collection of recipes!

Buckwheat with assorted vegetables

• buckwheat – 210 g;
• zucchini – 100 g;
• bell pepper – 50 g;
• celery – 50 g;
• the freshest greens;
• cumin – 4 g;
• sunflower oil – 40 ml;
• water – 400 ml;
• salt.

1. Prepare the kernel: wash well and pour into a saucepan or cauldron. Add water and cook for 15 minutes.
2. Peel the zucchini; if the vegetables are young, the skin does not need to be removed.
3. Chop the pepper and celery into medium pieces.
4. Mash the cumin and place it on a hot frying pan. Lubricate the bottom in advance.
5. Bring the seeds until dark and add vegetables. Fry and cover with slightly undercooked buckwheat. Under the lid, the dish will completely evaporate.

For the fastest preparation, you can not cook the porridge, but steam it in advance.