Delicious buckwheat porridge with meat prepared according to home recipes

Delicious buckwheat porridge with meat prepared according to home recipes

Fragrant buckwheat porridge with meat is not only appetizing and tasty, but also an incredibly satisfying and necessary meal for the whole family. Anyone can prepare it, having a small set of goods at hand. At the moment, I will share my favorite recipes for buckwheat with meat and reveal several secrets of making healthy porridge.

Content:

• Buckwheat porridge with meat cooked at home in a frying pan
• Recipe for buckwheat porridge with chicken in the oven
• Buckwheat with stewed meat - like in the army
• Buckwheat porridge cooked in a pot with meat and mushrooms in the oven (video)
• Helpful tips - how should you cook buckwheat porridge with meat so that you can eat it with pleasure?

Buckwheat porridge with meat cooked at home in a frying pan

This recipe is unique in that the dish is prepared directly on the stove in an ordinary frying pan. The result is this kind of buckwheat pilaf, which is simply impossible to tear yourself away from, delicious. Even those who are not fans of buckwheat will be able to appreciate this dish.

Set of ingredients for making:

• Buckwheat (1st or highest grade) – 1.5 cups.
• Fresh carrots (you can use ready-made Korean carrots) – 1 pc. or 100 gr.
• Large onion head.
• Garlic – 3 cloves + a head for flavor.
• Sliced ​​pork (the neck part is best suited for this dish) – 500 gr.
• Add spices and salt to taste (you can use a ready-made spice mixture for pilaf).
• For frying goods - vegetable oil

Cooking buckwheat with meat at home

Peel the onions, garlic (cloves) and carrots, wash the buckwheat, cut the meat into cubes or strips as desired

Also, at your own discretion, chop the onion as you like, three carrots on the largest grater, chop the garlic.

Take a cauldron or a frying pan with high walls, heat the oil, add onions and carrots, sauté until nice golden color and softness.

Add garlic, stir, fry for two to three minutes over low heat.

Add pork to the vegetables, cover everything with a lid and simmer for 7-10 minutes, then remove the lid and fry the food briefly.

Add the washed cereal and mix.

Remove the top husk from the garlic head, place the head in the center of the frying pan, fill the dish with water so that it covers the buckwheat by 2-3 cm, cover with a lid, cook until the water has completely evaporated over low heat.

Remove the head of garlic from the finished porridge, add salt, add spices, stir, cover and let rest for 10-15 minutes.

Savory and rich buckwheat porridge with meat is ready. Place the yummy on portion plates, garnish with sprigs of herbs or fresh tomato slices, if desired, and eat.

Recipe for buckwheat porridge with chicken in the oven

An indescribably wonderful dish that can be safely served not only for lunch or dinner, but also at a formal table. Everyone will appreciate this porridge, because it is so juicy and fragrant that you will simply lick your fingers.

• 2 cups buckwheat.
• 6-7 chicken legs (use any parts you like, wings, legs).
• 1 onion.
• 4 garlic cloves.
• 2 spoons of sunflower.
• 3 cups boiling water.
• Salt, ground dark pepper and sweet paprika (all to taste).

Manufacturing step by step

Wash the cereal thoroughly, pour boiling water over it and leave for 15 minutes.

Wash the chicken legs, dry them, fry a little in a frying pan on all sides in vegetable oil, adding salt, pepper and paprika.

At the end of frying, add chopped garlic and onion, cut into quarters, into the frying pan, stir, fry until the onion becomes a pleasant golden color.

Place buckwheat and water in a baking dish and distribute the legs and onions on top. If there is not a lot of water, then you can add a little. In general, it should cover the cereal by 2 cm. Cover everything with foil and make small punctures in several places.

Place the mold in the preheated oven and cook for half an hour at 200 degrees. Next, remove the foil and let the porridge with chicken fry for about 10 minutes at the same temperature.

We turn off the oven and don’t take out the buckwheat for another 7-10 minutes.

We transfer the finished porridge together with pieces of chicken onto a huge beautiful dish and serve it on the table.

On a note! You can place cherry tomatoes around the dish with buckwheat porridge and sprinkle fresh green onions on top.

Buckwheat with stewed meat - like in the army

A universal dish for all occasions. It takes only 10-15 minutes, and in the end you have a hearty, fragrant and mostly healthy porridge that can feed all family members.

Products for manufacturing:

• A can of any kind of stew (beef, pork, horse meat, take it to your own taste, you can take it, either purchased or homemade).
• Premium quality buckwheat – glass.
• Table water – 2 glasses.
• Medium sized onion.
• A pinch of salt.
• Carrot – 1 pc.
• Sunflower – 2 spoons.

How to cook quickly

Place the washed buckwheat in a saucepan, fill it with prepared water, then place it on the stove, turning on the highest heat.

When the water boils, reduce the heat to low and add salt to the cereal, cover, and cook for 10-12 minutes.

Sauté onions and carrots in a frying pan. To do this, chop the onion as desired and grate the carrots.

After the water has evaporated, add carrots, onions, and stewed meat to the porridge, stir, cover, and leave for 5-8 minutes. All!

On a note! The stew can be added at the moment of serving. In this case, the meat will be cool and will go perfectly with hot porridge.

Buckwheat porridge cooked in a pot with meat and mushrooms in the oven (video)

Watch a very detailed video recipe for delicious country-style buckwheat.

Useful for making:

Buckwheat - 400 g, pork - 400 g, champignons - 500 g, carrots - 1 pc, onion - 2 pcs, ground black pepper, salt, utskho - suneli seasoning - 0.5 tsp, turmeric - 0.5 tsp .l, vegetable oil for frying, water.

Helpful tips - how should you cook buckwheat porridge with meat so that you can eat it with pleasure?

Choose buckwheat kernels to make this dish. When combined with meat, whole grains are much tastier than crushed or flaked grains. Plus, such porridge will look more appetizing than one made from flakes, and will provide maximum health benefits.

Before cooking, be sure to rinse the buckwheat and remove bad dark grains and large debris.

If you fry the cereal a little in advance in a frying pan, the porridge will turn out more flavorful and will be crumbly.

Salt and add spices to the finished porridge, so it will exude the most delicious smell.

After cooking, leave the buckwheat covered for at least 5 minutes, so the cereal will swell very much, become soft, savory, just like straight from the oven.

Feel free to add your favorite spices to the porridge. In addition, buckwheat can be seasoned with frying (onions + carrots or one fried onion), mushrooms, sun-dried tomatoes, chopped eggs.

Before serving, add a little butter to the porridge.

And last but not least, I would like to add that buckwheat porridge with meat can be cooked in both water and milk.

Bon appetit and enjoy cooking!

Buckwheat with meat

You can prepare such a dish from either beef or pork, and buckwheat is ideal as a side dish - hearty, rich, generously flavored with gravy.

Ingredients for “Buckwheat with Meat”:

• Buckwheat - 1 cup.
• Onion - 1 pc.
• Carrots - 1 pc.
• Water (boiling water) - 1.5 cups.
• Salt (to taste)
• Pork (you can also use beef) - 300 g

Production time: 40 minutes

Number of servings: 5

Nutritional and energy value:

Buckwheat with meat recipe:

Cut the meat into pieces, fry a little, then add onions and carrots to the meat. Salt to taste.

Then we wash the buckwheat! When we have ready the pozdarka with meat, add previously washed buckwheat and pour 1.5 cups of boiling water (I add 2 cups). Mix all this quickly and turn up the heat and let it simmer for 5 minutes. without cover. Then cover with a tight lid and cook over low heat until the water has completely disappeared.

Buckwheat with meat is ready! Bon appetit!

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Comments and reviews

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• Reviews

May 10, 2013 vesta62a #

October 25, 2012 colibri9991 #

October 25, 2012 Skod_a # (recipe creator)

October 21, 2012 elenita # (moder)

let it simmer for 5 minutes without lid

October 21, 2012 Skod_a # (recipe creator)

October 21, 2012 Lelya Abilshtein #

October 21, 2012 Skod_a # (recipe creator)

October 20, 2012 seamstress #

October 21, 2012 Skod_a # (recipe creator)

October 20, 2012 IWAHA #

October 21, 2012 Skod_a # (recipe creator)

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Buckwheat with meat recipe

There are many options for preparing a tasty and satisfying side dish, but one of the most common, and at the same time necessary, is buckwheat. It can be prepared as an additive to meat, or you can prepare a hot dish on its basis without the help of others, adding meat, vegetables or mushrooms. Buckwheat is very popular among women who want to lose weight; there is even a so-called buckwheat diet (Diet is a set of rules for eating food by a person or other living organism) , which promises rapid weight loss in the shortest possible time.

Recipe for making buckwheat in a cauldron with meat

1. Heat 160 g of fat in a cauldron. For example, you can use a combination of 100 g of olive oil and 60 g of butter. Cut the onions for buckwheat into half rings. Once the oil is hot, according to the recipe, add the onion and sauté.
2. Cut the meat into squares. A regular square should be 1.5-2 cm on a side. By the way, you can use both pork and poultry in this recipe. Add the chopped meat to the onion and fry until half cooked. Don't forget to stir while frying.
3. Cut the carrots into small narrow strips and place in a cauldron. Put 2 tsp there. salt, pour in a liter of water and bring to a boil. At this stage of making buckwheat with meat, you can add your favorite spices.
4. Close the cauldron with a lid. Cook everything together for about an hour until they are completely cooked. 10 minutes before cooking, add 40 g of fat to the pan. Pour the cereal into the heated oil and sauté, stirring frequently. When the process of sauteing the buckwheat comes to an end, pour it into the pot with the meat. Add enough warm water there to cover the contents by 1.5 cm.
5. Cook the entire contents of the pot over high heat without covering it with a lid. All liquid must evaporate. The top, buckwheat layer must be stirred from time to time. By the time the liquid boils away, the cereal must be actually ready. After this, create a small fire, cover the cauldron with a lid and cook for another 30 minutes. After this time, turn off the heat and mix the resulting dish well.

How to cook buckwheat with meat and gravy

1. Finely chop the peeled onion with a knife or using a food processor. Wash the carrots, peel the skin and cut into slices. Wash the meat to cook with buckwheat, wipe with a paper towel and cut into small pieces. The best choice is pork or beef.
2. Pour about three tablespoons of oil into the bottom of the cauldron or duckling pan and heat over high heat. Fry the pieces of meat in it for about 10 minutes. Then mix with carrots, onions, salt and pepper. Do not finish frying for about 10 minutes, after which close the cauldron with a lid. Cook, stirring occasionally for another half hour.
3. The sauce for buckwheat with meat can be created as follows: mix three tablespoons of sour cream, a spoonful of tomato sauce and pepper. Pour the contents with the acquired consistency, stir and simmer for about 10 minutes.
4. Cook buckwheat porridge according to any recipe that is comfortable for you. Place meat in tomato-sour cream sauce on buckwheat plates. Decorate the resulting dish with herbs: onions, dill and parsley.

Recipe for buckwheat with meat in pots

1. To make buckwheat with meat, the beef must be cut into cubes. Peel the carrots and cut them into thin circles, and then cut any circle in half. We clean the champignons and cut them into small cubes, and finely chop the washed greens.
2. Place beef, chopped carrots and mushrooms in a pot. Afterwards, pour the buckwheat into a pot and fill it with 2 glasses of drinking water. Salt and pepper to taste.
3. Cook buckwheat with meat and mushrooms in the oven for about 40 minutes. Before serving, sprinkle with herbs.

Buckwheat with canned meat - recipe

1. Open a jar of buckwheat stew, chop it, right in the jar, or put it on a plate. Place the chopped stew directly on the heated frying pan. Peel the onions and chop them. You can cut it using any method that suits you. Once all the moisture has evaporated from the stew, add the chopped onion and simmer lightly for 3-4 minutes.
2. After a while, add the amount of tomato paste indicated in the recipe and a little ground chili to the frying pan (you need to be careful with this). Mix all the ingredients for buckwheat well and taste for salt. We add salt to the roast and simmer briefly again.
3. Pour dry, raw cereal into the pan. It is better to rinse it in advance under cool water and remove all debris. Fill with boiling water, approximately 0.7-1 cm above the surface. Make the fire very low and cover the pan with a lid. Cook the dish for about 30 minutes. If there is no water left in the pan and the buckwheat is still damp, add more water. Serve the porridge in a heap on a plate and sprinkle with dill.

Buckwheat with meat - recipe with mushrooms

1. To prepare buckwheat with meat according to the recipe, prepare all the ingredients. Cut the bacon into small pieces. Peel the onions and carrots and cut into cubes. Cut the mushrooms into slices, having previously washed and dried them. Be sure to wash the buckwheat, or better yet, sort it out, removing any unopened seeds. The greens can be cut, or you can tear them with your hands.
2. Fry the bacon in a frying pan. A little later, add onions and carrots. Once the onion becomes transparent, you can add mushrooms. Stir while frying over low heat.
3. Transfer the cooked meat and vegetables into a saucepan, adding washed buckwheat, oil and salt. Fill with water. Place the pan on the fire and cover with a lid. As soon as the water boils, turn the heat to low and steam the food for another 30-40 minutes. Do not, under any circumstances, open the lid. Transfer the finished buckwheat to plates and garnish with herbs.

Cooking buckwheat with meat - a common Russian recipe

Production time: 2 hours

Number of servings: 6.

Nutritional value per 100 g:

• Calories: 188 kcal. ,
• Proteins: 8.9 g.
• Fat: 8.5 g.
• Carbohydrates: 20.5 g.

Buckwheat is the most popular grain in Russian cuisine. A large number of dishes are prepared with it - it is cooked as a side dish for meat and fish, served with milk, vegetables, added to soups, cutlets and pancakes are baked from it, even blood sausage is made from it. Buckwheat, as housewives affectionately call it, is included in the list of healthy food products.

In such a menu, they often use not fried, brown buckwheat, but greenish buckwheat. It is boiled, steamed, stewed or sprouted. The beneficial characteristics of this cereal lie not only in the high content of vitamins, namely group B, but also in the fact that it supplies the body with leisurely carbohydrates, which is why the feeling of fullness is maintained for a long time. The most popular dish with this grain is buckwheat cooked with meat.

Ingredients

For this dish you need ordinary brown buckwheat. Some chefs additionally fry it. And even without this, the porridge comes out tasty and crumbly. But you definitely need to sort out and wash the buckwheat. For the dish we will need:

• 2 cups buckwheat;
• 0.7-0.8 kg of meat;
• 1 large onion;
• 1 medium carrot;
• 1 sweet pepper;
• spices;
• 1 tsp sweet paprika;
• garlic – 3-4 cloves;
• salt pepper;
• 1 tbsp. adjika or tomato paste;
• bay leaf – 4-5 pcs.;
• peppercorns – 8-10 pcs.;
• 1 tbsp. French mustard;
• 4-5 tbsp. sunflower oil.

Manufacturing

To deliciously cook buckwheat with stewed meat, you can boil it in advance - this way it will turn out soft, like in a stew. This takes from 1.5 to 3 hours depending on the type of meat. Beef (2 hours) and lamb (2.5-3 hours) take the longest to cook. It will take one and a half hours to cook the pork.

Wash the meat under running water and cut into medium-sized pieces. Cut the onion into thin half rings, the carrots in the same way, and the pepper into strips.

First, fry the garlic cloves in vegetable oil in a thick-bottomed pan until almost coffee-colored. It will give the oil its own smell, which can be removed later.

Next, fry the onion, making sure to stir constantly so as not to burn. When it turns golden, add carrots and peppers. Fry for 5-7 minutes.

Later add paprika and mix.

The oil will acquire a pleasant color and smell.

There is no need to overcook the paprika (it will turn brown), so the meat is laid out right away, spices and adjika (tomato) are added. The ingredients are mixed.

Simmer for a couple of minutes, adding a small amount of hot water. To make the stewed beef with buckwheat tasty and juicy, you need to prepare a rich meat sauce. To do this, buckwheat and meat are flavored with bay leaf, peppercorns, and mustard. Salt the dish, bring to a boil, cover with a lid and cook over low heat for 1.5 hours.

If the water boils away, you can add a little boiling water.

While the meat is cooking, you need to prepare the buckwheat - remove the rubbish, wash it well, and you can throw it in water to swell. When the meat is cooked, add buckwheat. You can check the meat for doneness by removing one piece and breaking it with a fork. It must simply be divided into fibers.

Buckwheat is laid out on top of the meat, you need to stir it all the time. A little salt is added as needed. Add more hot water so that it covers the buckwheat by 2 fingers.

Cover with a lid and cook buckwheat with meat for 20 minutes. During this period of time it will be almost ready. Now you can stir, cover again and leave for another 15 minutes, without heating - let it “get there”.

Can be served. The dish is served with the freshest vegetables and herbs. Meat and buckwheat also go perfectly with pickled cucumbers and squash.