It is generally believed that the motherland of buckwheat is mountainous regions of India and Nepal. It has been cultivated for more than four thousand years. Buckwheat has a high enough nutritional value and medicinal properties due to the huge number of necessary vitamins and minerals contained in it. Due to the fact that buckwheat is not afraid of weeds and successfully replaces them, its crops are not treated with pesticides and synthetic fertilizers. It is considered one of the best dietary products, thanks to the optimally balanced biochemical composition. On this basis buckwheat porridge is traditionally considered the favorite dish of many people.
In order to diversify the taste, the chefs add various ingredients to the buckwheat porridge , both meat and vegetable.
Of all the variety of dishes buckwheat with mushrooms and onions is considered the most common and revered. Especially tasty this dish is obtained with forest mushrooms, but in their absence fresh or frozen other mushrooms are quite suitable.
About how you can deliciously cook buckwheat with mushrooms and onions, we tell in our today's recipes.
Buckwheat with mushrooms, onions and eggs
Ingredients:
- buckwheat - 1 glass;
- water - 2 cups;
- onions - 150 g;
- champignons - 300 g;
- egg - 2 pieces;
- vegetable oil - 35 ml;
- allspice;
- ground coriander;
- salt;
- chopped herbs.
Preparation
We rinse the buckwheat groats, rinse thoroughly, pour cold water, salt to taste, bring to a boil and cook under the lid, without interfering, on low heat until the liquid evaporates.
Peeled and chopped onions fry in vegetable oil until transparent, add chopped mushrooms, salt, sweet pepper and coriander and fry until done.
Spread the contents of the pan to buckwheat, add boiled hard-boiled, peeled and sliced eggs and mix.
We serve the scented buckwheat, sprinkled with chopped herbs.
Buckwheat with meat and mushrooms
Ingredients:
- pork pulp - 400 g;
- groats buckwheat - 1 cup;
- water - 2 cups;
- onions - 150 g;
- carrots - 100 g;
- champignons - 360 g;
- garlic - 2 small denticles;
- vegetable oil - 35 ml;
- black pepper;
- hops-suneli;
- salt;
- chopped herbs.
Preparation
Champignons washed, cut into slices and sent to a heated dry pan, fry until the liquid evaporates. Then we pour in vegetable refined oil and fry for three minutes. We send to the mushrooms the pork meat cut into cubes and fry them too. Add the peeled onions, garlic and carrots and peel and cook for another five minutes. Now we pour the prepared buckwheat, salt, pepper, hops-suneli, pour in water and cook under the lid until the buckwheat is ready.
Ready-to-serve buckwheat with meat and mushrooms is served with chopped herbs.
Buckwheat with chicken and mushrooms in sour cream
Ingredients:
- chicken fillet - 350 g;
- groats buckwheat - 1 cup;
- water - 2 cups;
- onion - 75 g;
- champignons - 380 g;
- garlic - 1 large denticle;
- butter - 25 g;
- sour cream - 200 g;
- flour - 30 g;
- black pepper;
- salt;
- grated parmesan;
- chopped herbs.
Preparation
Prepared buckwheat boil in salted water in a saucepan under a lid until cooked. In the process of cooking do not interfere.
In a frying pan fry in crushed butter milled mushrooms. Then add sliced onions and chicken fillets and also fry.
We make flour in 150 grams of water, add sour cream, mix well, pour into the frying pan to the mushrooms and chicken and extinguish for fifteen minutes, stirring occasionally. In the end, add crushed garlic, chopped greens and remove from heat.
When serving, put in the bowl of boiled buckwheat, on top of the chicken with mushrooms, pour the sauce and sprinkle with grated parmesan.