Buckwheat groats (buckwheat, buckwheat) is one of the most popular cereals. This habitual product for us is truly unique: buckwheat contains many substances beneficial to the human body, and in such combinations that do not occur in any of the other products. Buckwheat can be considered an indispensable dietary product, especially for diabetics and wishing to improve the figure, losing weight.
From buckwheat groats are usually cooked porridge on the water (crumbly or boiled) - this is an excellent side dish, or on milk (it can be added to the ready-made porridge) is a healthy healthy breakfast. Prepare buckwheat and meat - these dishes are good for lunch, lunch or dinner.
As we know, it's not at all difficult to cook buckwheat: pour the rump into a saucepan, rinse, drain the water, pour it again with clean water and cook until ready with a weak boil. You can not even stir with a spoon. For crumbly buckwheat, the ratio of cereal to water is 2: 3, for a more brewed 1: 2 or 2: 5. It would seem that everything is simple and understandable.
However, with modern life rhythms and busy household chores, many people start using cooking equipment, such a convenient device as a multivarker. And in fact, the food is cooked almost without our participation and is preserved with the desired temperature by the given moment. Agree, this approach to cooking is quite convenient, especially if in the family of young children or you are engaged in some other work in parallel with the preparation of food.
Recipe for preparation of crumbly buckwheat in a multivark
Ingredients:
- buckwheat groats - 2 measures;
- water - 3-4 measures;
- salt - 1 pinch;
- butter or vegetable cold direct pressing.
Preparation
Rinse the buckwheat with cold water, then drain the water. We move the washed buckwheat into the working bowl of the multivarquet, add a pinch of salt and pour the desired amount of water. In most models of multi-brands of different brands there is a mode of "buckwheat", and choose it (or another suitable one, read the instructions to your multivark). We set the timer for 1 hour (well, or 10 minutes less). The oil is added to the ready-made porridge spread out over the plates, however, this component is not necessary, and in some cases, undesirable.
The recipe for a delicious buckwheat in a multivark with chicken or pork meat
Ingredients:
- the proportions of cereals and water are the same as in the previous recipe (see above);
- onion - 1 pc .;
- dry ground spices;
- vegetable oil for frying;
- greens and garlic;
- meat - about 300-500 g; a low-fat pork (scapula, ham, neck), a fillet without skin from chicken breasts or thighs, is suitable.
Preparation
Let's cut the meat in small pieces (like a pilaf), rinse it and dry it with a clean napkin. Peeled onions shall be chopped finely. Onion and meat lightly fry in the working capacity of the multivark in the "baking" mode for 20 minutes. Pork meat fry longer than chicken for 10 minutes. When frying, the lid should not be closed for at least the first 10 minutes, then the meat will have a beautiful shade. Now add the washed buckwheat to the meat with the vegetables.
After the signal from the multivarker indicating that it is ready, we serve the buckwheat with the meat to the table, pre-mixing it. Sprinkle with chopped herbs and garlic. It's good to serve some sauce such as gravy, for example, tomato sauce. For this, we pass onto a dry 1-2 tablespoons of wheat flour to a beautiful ruddy shade. Add a little oil and water and 1-2 tablespoons of tomato paste. You can add hot red pepper to the sauce. Well, that's buckwheat with pork .