The era of cooking buckwheat porridge in clay pots in a preheated oven has come to an end long ago, but in modern kitchen this technology can be reproduced using a multifunctional gadget - multivark. In the recipes below, we will make buckwheat with mushrooms in a multivark in a new manner.
Buckwheat "In a Merchant" with meat and mushrooms in the multivariate
Ingredients:
- beef - 1.2 kg;
- champignons - 530 g;
- onion - 115 g;
- carrots - 230 g;
- buckwheat - 1 item;
- broth - 510 ml.
Preparation
After cutting and seasoning the beef, place it in a warmed bowl and brown it using the "Hot" function. Put to the meat pieces of mushrooms and vegetables. Let the mushroom moisture evaporate completely, then, if necessary, pour some more oil and pour the buckwheat. Give the grains to quickly fry and start the fragrance, so the porridge will be at times more delicious. After a couple of minutes fill the contents of the device with broth and switch to "Varka" / "Kashu" for half an hour.
By analogy, cooked buckwheat with chicken and mushrooms in the multivark, while for the recipe you can take meat with both white and red fibers.
Buckwheat with mushrooms and peas in multivark - recipe
Ingredients:
- buckwheat groats - 1 item;
- champignons - 310 g;
- green peas - 115 g;
- onion - 95 g;
- olive oil - 25 ml;
- a handful of green parsley;
- butter - 45 g.
Preparation
After setting the "Hot" mode on the device, heat the oil in the bowl and save onions onions with peas. Add the mushrooms and season the roast. When the excess moisture from the bowl completely evaporates, add buckwheat and pour two glasses of water. To taste the dish was richer, replace the water with broth on a meat or vegetable basis. Leave the buckwheat in the "Kasha" mode for half an hour, and in the final, season with butter.
Buckwheat with dried mushrooms in the multivark
Ingredients:
- pumpkin - 165 g;
- onion - 85 g;
- garlic teeth - 3 pieces;
- handful of hazelnuts;
- a handful of dried white mushrooms;
- champignons - 230 g;
- buckwheat groats - 1 item;
- vegetable broth - 475 ml;
- Dried oregano, thyme - 1/2 teaspoon each;
- apple cider vinegar - 25 ml.
Preparation
Pumpkin flesh divide into small cubes and fry until blubber. Add the onions to the pumpkin slices and leave them to lightly brown on Baking. Pour the dried herbs and put the garlic in the pasta. After half a minute pour in the vinegar and add the mushrooms: pieces of fresh mushrooms and pre-soaked white mushrooms. When mushrooms release moisture and it evaporates, pour buckwheat and fill it with broth. Switch to the "Kasha" mode and set 30 minutes on the timer. Serve the buckwheat, sprinkled with chopped hazelnuts.
How to cook buckwheat with mushrooms in a multivariate?
You have probably cooked a classic risotto from rice, but what about the variation of the dish on a buckwheat basis? The dish turns out not less gentle and creamy.
Ingredients:
- butter - 35 g;
- garlic teeth - 4 pcs .;
- champignons - 320 g;
- buckwheat groats - 1 item;
- vegetable broth - 730 ml;
- a handful of fresh spinach;
- handful of grated Parmesan.
Preparation
Use preheated oil to pass through the pieces of mushrooms. When the excess moisture completely leaves, squeeze the garlic cloves into the bowl, and after half a minute add the buckwheat. Like rice in a classic dish, buckwheat should be slightly fried, no more than a minute, before portions of broth poured in. Gradually adding the liquid, each next batch after absorbing the previous, continuously stir the croup. Once the seeds have softened, mix them with fresh spinach and grated cheese.