How to cook buckwheat

It's not a secret for anyone that buckwheat is an extremely useful cereal. Its valuable and even, in some way, healing properties, you can devote more than one article. However, many do not like this porridge because of the pronounced and not at all similar taste and aroma. Perhaps, because of inexperience or unwillingness, these people simply did not find out by experience how to cook buckwheat, which you can say: "You will lick your fingers!".

Classics is a combination of buckwheat porridge with milk. This is a win-win alliance, since the beneficial properties of both products complement and reinforce each other, while giving the consumer unique taste sensations. And a piece of butter added to hot buckwheat can simply bring you back for a few moments into childhood. Do not believe me? Ask your mom or grandmother how to cook buckwheat - and, most likely, you will hear this recipe.

Those who, after reading the phrase "butter", immediately remembers the extra kilograms and centimeters, also do not despair. Buckwheat, for all its nutritional value, is a low-calorie product: if you cook it for a couple, the ballerina will not refuse from such a mess. You ask how to cook buckwheat in a double boiler? Nothing is easier! It is enough to rinse buckwheat with cold water, fill it in a rice bowl, add salt to taste, add water and turn the steamer on for forty minutes.

Buckwheat contains a huge amount of vitamins and microelements, essential for the life of the body. And due to the high content of iron and many useful amino acids, it can become a worthy alternative to meat. How to cook buckwheat for vegetarian? Of course, with vegetables! The easiest way to put in a saucepan - in preheated vegetable oil - grated carrots and finely chopped onions. Vegetables a little fry, pour hot boiled water, fill it with buckwheat, salt it and cook under the lid on medium heat. A couple of minutes before the readiness it makes sense to add a couple of finely chopped cloves of garlic - its aroma, combined with the smell of hot buckwheat, can drive connoisseurs crazy. And how well with zucchini zucchini, eggplant and any mushrooms!

The summer is approaching - it's time for hikes and summer cottages. How can I not remember the bonfires, hot tea and porridge from the pot - such a long-awaited after a whole day on my feet? Any devotee of active tourism can tell how to cook buckwheat with stew. However, it is not necessary to go for this in the way: after all, marching romance can itself come to your kitchen! Simply fry the onion and carrots, open the jar of your favorite stew, remove the excess fat, mash the meat with a fork and add to the vegetables. Add two or three tablespoons of tomato paste, mix the resulting meat sauce - and you can safely add buckwheat. Pour the porridge with hot boiled water, season with salt and cook over medium heat until cooked. A delicious, fragrant and quick result will please you!

Buckwheat occupied an important place in the native Russian cuisine. Kulebyaki, buckwheat pancakes and flat cakes - how delicious these words sound! Buckwheat in Russia ate with mushrooms, and with sour cream, and even with honey. Actually, it was one of the most common cereals, which was consumed with various additives. However, this groat still affects the variety of dishes that can be made from it: buckwheat soup, buckwheat pilaf, buckwheat croquettes and fritters ... Buckwheat is amazingly tasty with meat and by-products: the combination of buckwheat and chicken liver is just a song.

You can ask any mistress about how to cook buckwheat. Of course, in most cases you will hear the simplest recipes - but is this not a reason to think about how much we miss in a hurry and how many forgotten cooking methods can have such a simple and such unusual groats as buckwheat ...