Buckwheat with hearts and mushrooms in pots recipe

Buckwheat with hearts and mushrooms in pots recipe

Ingredients

Step-by-step recipe for making Buckwheat with hearts and mushrooms in pots with photos

This is how the delicacy is prepared:

Boil the hearts in salted water, then pour the broth into a clean container.

Cut the celery into strips and fry in a frying pan with vegetable oil.

Add champignons, cut into strips, onion pepper strips, chopped garlic, salt and pepper.

Pour buckwheat into the pots and wash well in advance.

Later, add hearts and a mixture of mushrooms and vegetables here.

Video recipe Buckwheat with hearts and mushrooms in pots

Couscous with chicken hearts

You can also pamper your family with a very tasty, appetizing, satisfying and tender couscous with chicken hearts!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
couscous-50 g;
chicken hearts-250 g;
turmeric-0.3 tsp;
pumpkin oil - 2 tsp;
cream-120 ml;
onions - 50 g;
garlic - 2 teeth;
salt, pepper - to taste;
vegetable oil-25 g;
cherry tomatoes - 2 pcs.;
bell pepper - 3 pcs.

This is how the delicacy is prepared:

Pour cold water over the hearts and boil them in salted water for 40 minutes.

Decorate a flat plate with bell pepper, cut into rings.

Cut the cherry tomatoes diagonally, turn one half over, cut out the heart to decorate the dish.

Pour boiling water over the couscous, only dissolve the turmeric in it first. Cover with a lid and leave for 8 minutes.

Take an onion, remove the skins and chop.

Peel the garlic, cut into small pieces.

Fry the hearts that you have boiled with garlic and onion.

Pour the cream here, wait until the food thickens, add salt and pepper.

Buckwheat porridge with mushrooms and chicken hearts in a pot

Agree that the attitude towards porridges (for example, buckwheat porridge) at the moment is somewhat different than before. Yes, it’s healthy, yes, it’s satisfying, but not more than that. Perhaps we were overfed with them in childhood?

In any case, all my children intensively consumed porridge for food until they learned of other food. At the moment, forcing them to eat it is virtually impossible. To my shame, I don’t even try very hard. Although from time to time I find it, I cook, for example, rolled oatmeal or buckwheat, eat it once, and again I don’t think about porridge for months.

Surely, we simply forgot how to cook it, because it would be impossible to drag us away by the ears from true Russian porridge cooked in a village oven! How many of you have tried this?!

I was personally lucky enough to be treated to porridge from the oven - it was millet - and I have never eaten anything tastier in my life! Later I tried to cook the same one a couple of times at home in the oven, but soon gave up on this idea for us.

But from time to time I still cook buckwheat porridge in a pot. It turns out, naturally, not as tasty as in a Russian oven, but it still vaguely resembles it in some ways.

The main thing is that the children respected such porridge, and for me this is a balm for the soul!

I cook it differently. Sometimes with meat, sometimes with mushrooms, and now I’m going to make it with chicken hearts and wild mushrooms all at once.

My mushrooms are purchased, I don’t pick them myself (I don’t know how), I buy them in the store, but I never worry about the consequences. So, read and study my recipe.

We will need three pots of porridge:

• 1 cup buckwheat
• 2 cups chicken broth
• 400 g chicken hearts
• 300 g wild mushrooms
• 1 large onion
• salt, dark peppercorns, bay leaf - to taste
• vegetable oil for frying

I wash the mushrooms, then put them on the stove to boil in slightly salted water for 20 minutes:

While they are cooking, I wash the chicken hearts:

I cut them in half, remove the ichor if I find it (but now my hearts are unsullied for their uniqueness):

I place the cooked hearts in a frying pan heated with vegetable oil, fry them over high heat, and then leave them to simmer at medium temperature (180 degrees) for half an hour. At the end of stewing, I also add a little salt to them.

I chop the onion into large half rings:

In principle, it could be fried earlier, it would turn out very tasty, but I still stick to the most traditional (rustic) option, it’s no worse, you’ll see.

The hearts are ready, the mushrooms are boiled. All that remains is to drain the water through a colander and cut the larger mushrooms into small ones.

Now let's get to the pots. Usually children actively participate in filling them. For example, the youngest can’t stand onions, so she won’t allow me to add them, but my granddaughter has recently stopped loving mushrooms and only allows them to be added in small quantities. So we have everything under control.

I love it when we cook together, it’s more fun, and the kids will remember something that they will need in adulthood.

But let's get back to our pots. Lightly grease the bottom of each with butter, lay out the onion as the first layer:

Place chicken hearts on it:

Place a layer of mushrooms on it:

Now it’s the buckwheat’s turn. I washed it earlier (there is no need to go through it as before, I always choose only the best cereal, even if it is more expensive, but the result is worth it!)

I lay it out in a layer of about three centimeters:

And carefully pour the broth over it so that it rises a centimeter above the grain:

The broth can be replaced with plain water, but still the porridge with broth will be the richest and most satisfying.

I always have chicken broth in the refrigerator, but you can use freshly cooked mushroom broth, only then it is better to cook the mushrooms in two waters, i.e. boil - drain the water, pour in fresh water and cook until tender, removing the resulting foam, over low heat under a closed lid.

There is no need to salt the buckwheat, because we added salt to all the ingredients, and our broth is salty.

To be on the safe side, you can take the pot out of the oven about 10 minutes before the end of cooking and test our porridge, then add some salt if you consider it necessary.

At this time, be sure to add a few dark peppercorns and a bay leaf to any pot; you can also add another teaspoon of butter if you wish, but for me this is excessive, I’m not very friendly with butter.

Our buckwheat porridge will take approximately thirty to forty minutes to prepare at 200 degrees
(with the lid closed, of course!).

Don't be afraid that it will overcook - this won't happen in the oven unless, of course, you forget about it for two hours.

If you do everything according to the rules, the buckwheat will boil properly, it will be crumbly, fragrant, imbued with chicken and mushroom flavors, in a word, it will be a spiritual porridge, you’ll see!

Children will never refuse this, and adults will literally ask for more, you’ll see!

More buckwheat porridge recipes:

Buckwheat porridge with milk
My husband’s grandmother taught me how to cook buckwheat porridge with milk, whom I always adored as if it were my own, and I still love her at the moment, only she is no longer with us. I’ll try to cook porridge according to her recipe, by the way, she called it “sloppy”. I constantly cook it in large quantities, because everyone in my family loves it very much. Read my detailed recipe for making it and see 8 photos.

Buckwheat with hearts and mushrooms in pots

Pots are always delicious! I tried cooking buckwheat with them - the result exceeded all expectations.

Ingredients for “Buckwheat with hearts and mushrooms in pots”:

• Chicken hearts - 400 g
• Buckwheat - 12 tbsp. l.
• Celery root – 150 g
• Onion - 1 pc.
• Champignons (fresh, I have big ones) - 4 pcs.
• Bell pepper - 1/2 pcs
• Garlic - 1 tooth.
• Greens (dill, parsley, cilantro)
• Vegetable oil (for frying)
• Salt - to taste
• Dark pepper - to taste

Number of servings: 4

Nutritional and energy value:

Recipe for “Buckwheat with hearts and mushrooms in pots”:

Boil the hearts until almost done (I cooked for half an hour after boiling), there should be enough water, because this broth is later poured into pots. I had a liter of water. Salt the broth.

Cut the celery into strips and fry in vegetable oil (without aroma).

Add champignons, cut into strips.

Onion, cut into strips.

Bell pepper, cut into strips.

Squeeze the garlic. Lightly salt and pepper.

Place washed buckwheat in pots (3 tablespoons each).

Vegetables with mushrooms.

Pour in broth. Almost to the top. If there is not enough broth, add a little hot boiled water.

Place in an oven preheated to 180 degrees. Cook until the buckwheat is ready (I tried it, but it took about 30 minutes).

Serve garnished with greens.

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Buckwheat with hearts and mushrooms

Pots are always delicious! Try cooking buckwheat with them. 4 servings in 60 minutes.

Our clay pots for making this dish!