Buckwheat porridge in a slow cooker

Buckwheat is certainly a necessary product, but not every housewife can prepare it correctly. The whole point is that in our heads, at a genetic level, we probably have the idea of cooking buckwheat over a leisurely fire for as long as possible. This statement is correct only if the buckwheat is cooked in a pot in a Russian oven. The method of making buckwheat on the stove is completely different, and, unfortunately, in this case the cereal does not reveal its full potential.

It’s a completely different matter if you cook buckwheat porridge in a slow cooker. Overseas engineers somehow miraculously guessed the mode in which the cereal simmers at a low temperature, without losing its own smell and one hundred percent revealing its wonderful taste.

Buckwheat porridge in a slow cooker is a good side dish for meat, fish or vegetable dishes, and also an independent dish. And, of course, milk buckwheat porridge in a slow cooker will be a good start to the day for the little members of your family.

The first thing you need to pay attention to when buying buckwheat is its color: the lighter the grains, the less the grain was exposed to temperature, which means that all the beneficial substances are more fully preserved in it;
Before production, buckwheat must be sorted. Grains often contain grains of other crops (or even completely uncultivated plants), but it’s even more unpleasant when small pebbles get on your teeth. You can even break a tooth!
Rinse the grains on a sieve, so the buckwheat is less saturated with water and is better washed from dust and small debris;
After washing, it would be a good idea to heat the buckwheat in a dry frying pan to dry it.

Buckwheat porridge in a slow cooker

Ingredients:
1 tbsp.
buckwheat, 2 tbsp.
water, 50-70 g butter,
1 tsp. salt.

Production:
This ratio of buckwheat and water - 1:2 - is essential, because with all this the cereal does not boil over. You can grease the multicooker bowl with butter, or you can put it like that. Pour the prepared cereal into the bowl, add water, salt, close the lid and set the “Buckwheat”, “Grain” or “Porridge” mode. All! For the richest taste, use meat, mushroom or vegetable broth.

Buckwheat porridge with vegetables

Ingredients:
1 tbsp.
buckwheat, 2 tbsp.
water or broth, 1 large carrot,
1 onion,
1 clove of garlic (optional),
1 thick-walled sweet pepper,
1 tsp.
salt, a pinch of ground black pepper,
vegetable or butter - for frying.

Preparation:
Cut the carrots into cubes, the onion into cubes, and the sweet pepper into strips. Place the vegetables and oil in the multicooker bowl and fry until soft in the “Baking” or “Frying” mode. Then add the cooked cereal, water or broth, add salt and close the lid. Set the “Buckwheat” mode.

This buckwheat porridge can be served with a meat or fish dish with gravy. But a multicooker allows you to prepare buckwheat porridge with the addition of various goods, so to speak, a “2-in-1” dish. And we offer you several easy recipes.

Buckwheat porridge with meat

Ingredients:
1 tbsp.
buckwheat, 2 tbsp.
water or broth, 350-400 g of any meat,
1-2 onions,
1-2 medium carrots,
1 tsp.
salt, ground black pepper, spices - to taste,
vegetable or ghee for frying.

Production:
Cut the meat into cubes, sticks or pieces, as you prefer. Set the “Baking” or “Frying” mode, add 2-3 tbsp. oil, heat and place the meat in a bowl. While the meat is fried, cut the onion into cubes and grate the carrots on a large grater. When the oil in which the meat is fried becomes transparent, add vegetables to it. Simmer until soft, stirring occasionally. Sort out the buckwheat, wash it well and pour it into the multicooker bowl. Salt and pepper to taste, add spices, add water or broth and close the lid. “Buckwheat”, “Grains” or “Porridge” mode. Or you can set the “Quenching” mode for 1-1.5 hours. But in this case the porridge will not be crumbly.

Buckwheat porridge with chicken in a slow cooker

Ingredients:
1 tbsp.
buckwheat, 600-700 g chicken meat,
2 large onions,
2 large carrots,
1 sweet pepper (optional),
2 tbsp.
water, salt, pepper to taste.

Preparation:
To prepare this dish, you can use chicken meat cut from the bones or breast. The meat and vegetables can be fried as in the previous recipe, but if you skip this step, the dish will be the easiest. So, put chopped chicken meat, vegetables, cut into cubes into the bowl, add buckwheat, add water, salt, add spices and set the “Buckwheat” mode (or similar programs). If you like lightly fried meat and vegetables, before adding the goods, pour a little vegetable oil into the bottom of the bowl and set the “Pilaf” mode.

Buckwheat with minced meat and vegetables

Ingredients:
1 tbsp.
buckwheat, 2 tbsp.
water or broth, 300-400 g of minced meat (pork, beef or mixed),
1-2 onions,
1-2 carrots,
a clove of garlic,
sweet pepper - optional,
salt, ground black pepper, spices for minced meat - to taste.

Preparation:
Chop the onions and carrots as you like, place them in a multicooker bowl, pour in a little oil and fry until soft in the “Baking” or “Frying” mode. Then add the minced meat, stir and cook in the same mode for 15-20 minutes, stirring from time to time. Then add the cooked cereal, add the garlic (do not cut it), salt, pepper, close the lid and set the “Pilaf” mode. When the signal sounds about the end of the mode, add herbs and bay leaves to taste and keep in heating mode for 10-15 minutes. If you like sweet peppers, add them immediately with onions and carrots.

If it so happens that you don’t have any meat products at home, cook buckwheat porridge with stew. True, the multicooker in this case is only responsible for making porridge. While the buckwheat is simmering in the slow cooker, fry 2-3 large onions in a frying pan until golden brown, add the stew along with the liquid (excess fat can be skimmed off), stir and add to the finished porridge in the slow cooker. Stir, close the lid and keep in heating mode for 10-15 minutes so that the smells of the cereal and stew with onions mix.

For vegetable eaters and those who are fasting, we have a recipe for buckwheat with mushrooms, the smell of which will drive everyone crazy!

Buckwheat porridge in a slow cooker with champignons

Ingredients:
2 multi-cups of buckwheat,
4 multi-cups of water or broth (vegetable or mushroom),
200-400 g of champignons,
1-2 onions,
salt, black pepper,
vegetable or butter - for frying.

Preparation:
Cut the onion into cubes or half rings, mushrooms into pieces. Pour oil into the bowl (vegetable oil in fasting), set the “Baking” mode and place the onion in it. Fry for 10-15 minutes, then add the mushrooms and simmer until the end of the mode (default mode is 40 minutes). Pour in the buckwheat, sorted and washed, add salt, pepper, add water or broth and set the “Buckwheat” mode.

Buckwheat porridge with dried mushrooms in a slow cooker

Ingredients:
1 tbsp.
buckwheat, 30-50 g dried mushrooms,
2-4 onions,
1 carrot (optional),
1 tbsp.
water, 1-1.5 tbsp.
mushroom infusion, vegetable oil, salt, ground black pepper - to taste.

Preparation:
Wash dry mushrooms and add 1.5 cups of boiled water. Leave it overnight (that is, in the dark) . Strain, do not pour out the water from the mushrooms. Wash the mushrooms thoroughly. Then everything follows the usual plan: first, in vegetable oil in a multicooker bowl, fry the vegetables, chopped as desired, until golden brown, then add the mushrooms and simmer for 10 minutes, stirring. Then add the cereal, spices and fill with water and mushroom infusion. Close the lid and set the “Buckwheat” mode. Enjoy!

But not many people like milk porridge made from whole grains. To make truly tender milky buckwheat porridge, it is better to use prodel (chopped meat). There is no need to sort it out.

Buckwheat milk porridge

Ingredients:
1 tbsp.
done, 1 liter of milk,
a pinch of salt,
sugar, raisins - to taste.

Production:
Place all the ingredients in a bowl and set the “Milk porridge” mode.
If you add raisins, do not put the porridge in delayed start mode, the milk will turn sour, cook immediately. This is such a light, but tasty and necessary buckwheat porridge in a slow cooker.

Bon appetit and the latest culinary discoveries!

How to cook buckwheat in a slow cooker

How to cook buckwheat in a slow cooker? This was the first thing that interested me after purchasing this amazing kitchen helper. Why him specifically? For me, the answer is very clear: buckwheat in a slow cooker is prepared simply and quickly, retaining all the useful characteristics.

The easiest way is if your device is equipped with a special “Buckwheat”, “Porridge” or “Grain” function. You can breathe quietly - the job is half done. If there is no such smart button, we will proceed according to the second method.

In order to cook buckwheat in a slow cooker correctly, it is important to maintain the proportions of water and cereal.

How to cook buckwheat in a slow cooker in the “Buckwheat”, “Grains” or “Porridge” mode

Taking into account the needs of culinary specialists in those countries where buckwheat is eaten, manufacturers of multicookers equip them with a function called “Porridge”, “Grains” or even specifically “Buckwheat”.

If your device is from this series, you don’t need to guess about how to cook buckwheat in a slow cooker - just put all the ingredients in it in the appropriate proportion and press the key. Now you can go about your business right until the signal that the dish is ready.

Here is the most common recipe:

1 glass of buckwheat;
2 glasses of water;
1 teaspoon salt.

You see, everything is as simple as possible: the proportion is 1:2. And it doesn’t matter what kind of glass you use – multicooker, traditional faceted or exclusive with an unknown volume. This is a surefire method to cook buckwheat in a slow cooker and get a good result.

A smart multicooker in the “Buckwheat” mode brings the water to a boil, dries the porridge to a given percentage of humidity and turns off. Therefore, remember that under no circumstances should you open the lid of the device until it finishes working.

Want more? See the “Recipes” section, where a wide variety of buckwheat dishes are presented.

How to cook buckwheat in a slow cooker without a special mode

As annoying as it may sound, not all multicookers are equipped with a delightful mode designed for cooking porridge. What should you do in this case?

In order to cook buckwheat in a slow cooker without the “Porridge” mode, you need to know how long the buckwheat is cooked and manually set the cooking time (40-60 minutes).

Determined over time? It remains to choose a mode that is close in effect. I recommend “Random”, which indicates the temperature and duration of production. Set the temperature to 100-110 degrees so that the water boils.

If there is no such type of control, use the “Steam”, “Baking” mode or any other mode that will force the water to boil.

In the slow cooker, tasty, fragrant, crumbly buckwheat just comes out.

How to cook crumbly buckwheat in a slow cooker

Do you want the truth? There is no special secret in this. But when I cooked buckwheat in a slow cooker for the first time, it came out a little runny. I like dried buckwheat, crumbly. How to achieve this?

There are two methods:

Add much less water. Even if you use the “Buckwheat” or “Porridge” mode, you may end up with excess water. The reason may be in the characteristics of the cereal, or in the fact that a certain amount of water remains after washing the cereal. No matter how smart a multicooker is, it cannot supervise the manufacturing process one hundred percent (suddenly you filled a bucket of water). It “dries” the porridge until a certain moment specified by the program and turns off. So the selection of proportions is entirely up to you.
Cook the porridge longer to evaporate all the water. This can happen when using the manual mode, when the lid is open and you watch the dish being prepared. If you have a multicooker with a programmable menu, and there is a lot of water, you can restart the “Buckwheat” mode and get the appropriate thickness.

Buckwheat in a slow cooker, recipe for how to cook crumbly, production

What recipes for buckwheat porridge in a slow cooker can decorate your daily menu? We offer you several common solutions with milk, meat, and stew. And tips on choosing and preparing cereals, which will allow you to make ordinary porridge a healthy and very tasty dish!

In Rus', buckwheat has been cooked in the oven since time immemorial. There it was placed in a thick-walled clay pot and infused for more than 2 hours. And only after this, flavored with butter and certainly hot, was it served to the table. A special manufacturing technique, which excluded specific boiling, but rather simmering under the influence of steam, revealed all the facets of the taste of luxurious buckwheat. Really gorgeous! It is no coincidence that she was so adored and valued in Russian cuisine.

There are no ovens now, and cooking cereals has become a regular function. At the same time, culinary theorists argue that we are losing almost everything. Despite the fact that buckwheat is on our table quite often, its real taste is not known to us. A multicooker-pressure cooker will help to open it. Take out your Philips or Redmond kitchen assistant and go to the kitchen to create!

Subtleties of manufacturing

How to properly cook crumbly porridge? Buckwheat porridge in a slow cooker is prepared in approximately the same way as it was hundreds of years ago in a Russian oven. A similar temperature regime (about 90°) eliminates boiling, allowing the cereal to simmer. Specifically, in such a gentle cooking method, the taste of buckwheat grains is revealed one hundred percent, they retain their shape. The hostess does not interfere with the process, does not open the lid, releasing valuable steam, does not stir the porridge, which is indescribably important. And as a result, it’s just like ordinary buckwheat, but it’s delicious. Just miracles!

Choose light grains. The creamy, delicate color of the grains indicates their low heat treatment in production. They retain a larger range of essential substances that buckwheat is rich in: rutin, magnesium, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , B, valuable vegetable protein.
Use buckwheat in plastic packaging. In cardboard, there is always a risk that, if stored incorrectly, it has managed to absorb water from the air. This is disastrous for the taste and nutritional value of the product.
Sort the grains before production. They may contain foreign grains, which, of course, will not be harmful, but will spoil the appearance of the dish. Even more dangerous are stones the size of buckwheat kernels. They are hard and damage the enamel if they get on a tooth.
Rinse the grains. It is convenient to do this in a sieve, because the debris in the cereal is the smallest dust. The dust particles will simply be washed away with water, and the grains will remain in place. In addition, the sieve allows you to drain excess water, the excess of which during cooking disrupts the thickness of the product and causes the kernel to become soggy.

Recipe with milk

Making buckwheat porridge in a slow cooker with milk is even more convenient than on the stove. There is no risk that the milk will “run away” or the mass will burn. There is no danger of getting a very thick porridge if you suddenly overdo it. In general, there are a lot of advantages. And the recipe for such porridge is very simple!

You will need:

buckwheat - 1 glass;
milk (or 1:1 with water) - 4 cups;
butter - 10 g;
sugar - 2 tbsp. spoons;
salt - a pinch.

Prepare the cereal, place it in a bowl.
Add sugar, salt and immediately add butter.
Pour in milk, stir.
Set the “Porridge” mode. The cereal cooks in it for 50 minutes.
Leave it to simmer for 10 minutes after the signal.

When you open the lid, you will see a medium mixture of porridge. It will not be very watery, and if it is needed, the amount of milk can be increased to 6 multi-glasses. You can also control the degree of boiling of the cereal. You need it whole, grain by grain, use only milk. If you want the most boiled porridge, add water.

Recipes with meat step by step

It has already become a custom that buckwheat in our cooking is considered an impeccable meat side dish. In Rus', it was used as an independent dish, and more often supplemented with onions and mushrooms. But let's not deviate from established tastes. And we will offer several solutions for buckwheat porridge with meat.

With minced meat

This dish with minced meat or pieces of meat is often called pilaf with buckwheat. Indeed, the ingredients are similar. But the calorie content is lower, the nutritional value is higher, and it’s easier for the intestinal tract and stomach. Let's try to cook!

You will need:

minced meat - 300 g;
buckwheat - 1 glass;
onion - 1 large head;
carrots - 2 root vegetables;
sunflower oil - 2 tbsp. spoons;
salt pepper;
garlic - 2 cloves;
greens, bay leaf.

Chop the onion, place in a bowl to fry in the “Frying” mode (it can be changed to “Baking”).
Chop carrots and fry with onions.
Place the minced meat and simmer with the vegetables under the lid for 20 minutes.
Add cooked buckwheat, pour in water.
Add salt and pepper, add whole cloves of garlic.
Cook in the “Pilaf” mode for 40 minutes.
Add the herbs and bay leaf and leave to simmer for 10 minutes.

With stew

A dish with stewed meat of very quick preparation, a beautiful lifesaver when you need to quickly and deliciously feed a hungry family. The ingredients are prepared in parallel, in a slow cooker and a frying pan.

You will need:

buckwheat - 2 cups;
stew - 1 can;
onion - 3 large heads;
vegetable oil;
salt, dark pepper.

Place the cereal in a bowl, add water and add salt. Boil until done in the “Porridge” or “Buckwheat” mode (if available).
Cut the onion into rings, fry in a frying pan in vegetable oil.
Add the stew to the onions. Simmer the ingredients for 10 minutes.
After the beep, add the meat dressing to the porridge and stir.
Keep in the “Warming” mode for 20 minutes.

What kind of stew should I use for the dish? Which one do you like? But according to the housewives, beef stew is completely mixed with the taste of steamed buckwheat.

With Chiken

Another regular dish (as in the photo), perfect for a family dinner. To prepare buckwheat porridge with chicken, we use dietary fillet and a lot of vegetables.

You will need:

chicken fillet - 700 g;
buckwheat - 1 glass;
carrots and onions - 2 large root vegetables each;
vegetable oil - 2 tbsp. spoons;
pepper, salt, spices.

Wash and cut the fillet into bars.
Fry in the "Toasting" mode for 15 minutes.
Finely chop the vegetables and add to the fillet. Fry for 10 minutes.
Pour in the cereal, pour in water, salt and add spices.
Cook in the “Porridge” mode until the signal.

Some models of multicookers, for example, Panasonic, have a “Buckwheat” mode. You will be able to consume it. Instead of “Roasting”, you can set the “Baking” mode, they work identically.

Every time, buckwheat porridge in a double boiler comes out fresh, tender, deliciously tasty. And every time you get the maximum benefit from such ordinary and unique dishes.

Buckwheat

Buckwheat porridge is very rich in useful elements (phosphorus, iron, calcium, iodine, easily digestible proteins, etc.). Doctors advise everyone to consume this cereal. But preparing tasty buckwheat is not so easy. It often happens that the porridge burns or becomes very soft. In general, there is no desire to eat this. But don't be upset! After all, you can cook buckwheat porridge in a slow cooker. In this case, it is simply impossible to spoil it!

Rules for making buckwheat porridge in a slow cooker

To make buckwheat porridge healthy and tasty, follow the following rules:

Give preference to light-colored cereals (black grains indicate heat treatment, due to which most of the substances suitable for the human body have been lost).
Carefully sort through the grains before cooking (there is often various debris found in grains).
Be sure to rinse the buckwheat with water (to get rid of unnecessary dust, use a sieve - this will save time significantly).

How to cook savory buckwheat porridge in a slow cooker

In order to prepare buckwheat porridge, we need only three ingredients - cereal, water and salt. But, if you want to make a real culinary masterpiece, you will need to use spices.

The best options for buckwheat are:

Chile;
turmeric;
cumin;
allspice;
curry;
dark mustard;
cinnamon;
carnation.

Secondly, what, as is clear, will not spoil the porridge, is oil. Butter will give the dish a delicate taste and, rest assured, you will certainly be asked for more.

Another important point is proportions. The best option is to take 2 waters for 1 glass of cereal, so the buckwheat will be crumbly and very tasty. If you take 3 or 4 glasses of water for the same size of porridge, you will get a fairly watery buckwheat porridge.

The usual recipe for buckwheat porridge in a slow cooker

The best option is considered to be traditional buckwheat porridge. Preparing such a dish is a complete pleasure, because this recipe is very simple and does not require any special expenses.

buckwheat - 1 glass;
water - 2 glasses;
butter - 1 tablespoon (more if desired);
salt and spices (to taste).

First, you should sort out and wash the cereal well. Then transfer it to a bowl, add water, oil, salt and spices. Select the “Buckwheat” or “Porridge” mode. Your multicooker will decide how long to cook buckwheat porridge, because it will select the time automatically.

That's all, after the signal, pour the dish from the bowl into another bowl.

By the way, if you exclude butter from the recipe, you will get much needed lean buckwheat.

Savory buckwheat porridge for children

Small gourmets are sometimes very difficult to please. But, if you approach this issue creatively, you can achieve a good result.

How to cook such porridge that children would like and not waste their own necessary parameters at all? It's actually quite simple! We guarantee that milk buckwheat porridge cooked in a slow cooker will pleasantly amaze your baby.

The most important question is how much milk is needed to make such a dish? For 1 glass of cereal, it is better to take 2 glasses of water and 2 milk. There is no need to consume a lot of sugar; it is better to replace it with honey. Cinnamon is the best spice for milk buckwheat porridge.

This breakfast will appeal not only to children, but also to adults. By the way, to have more time in the morning, you can load all the ingredients into the multicooker in the evening and use the “Delayed Mode” function. In the morning, your family will be waiting for a hot, tasty and nutritious meal, which will be prepared for you by your home assistant - a multicooker.

In addition to those mentioned, there are many options for making buckwheat porridge: with water, with vegetable broth, with milk, with mushrooms, meat, etc. Recipes with photos, which you will find below, will help you decide and vary your menu.