How to cook buckwheat with pumpkin?

Buckwheat has unique taste qualities that perfectly blend with many products, includingwith vegetables. However, even given this circumstance, not every hostess will try to connect it with a pumpkin. And in vain! Since actually buckwheat with pumpkin sounds great. The dish is bright, harmonious, surprisingly tasty and very useful. Ready to cook?

Selection and preparation of ingredients

There is no more "heating" cereals than buckwheat, exactly as there is no warmer and sunny vegetable than a pumpkin. It would seem that everything is simple: here it is croup and here it is a vegetable;buy and cook. However, in order to make the dish delicious and had a mouth-watering flavor, the ingredients must be chosen carefully.

Buckwheat groats

To get a bright scent, you need to buy burnt buckwheat. If you can not find one, then you can fry the croup yourself. To do this, first of all, it must be carefully sorted and washed in several waters. We throw buckwheat in a colander and wait until all the liquid has gone.



After the croup has dried completely, spread it on a well-warmed dry pan and fry with constant stirring for a couple of minutes. When the fragrance appears, turn off the gas and pour the buckwheat into the bowl.

Recommendation! After frying, do not leave the buckwheat in a frying pan, as it can burn and as a result, the prepared dish will be bitter!

Pumpkin

The most juicy and fragrant is, of course, a ripe sweet pumpkin. When choosing, pay attention to the color and condition of the peel - it should be dense, without green and rotten areas. The most delicious and easy to process is pumpkin squash - its fruit has a pear-shaped form.

In order to prepare a vegetable, it must be cut into two halves and, using a regular tablespoon, remove the seeds and the fibrous part. Then we separate the pumpkin into small pieces and peel it. We cut it arbitrarily.

Buckwheat porridge with pumpkin and mushrooms

In order to cook buckwheat with pumpkin, you need to choose thick-walled dishes - it can be a pan, a small cup of coffee or a deep frying pan.

Tip! If you have a choice regarding dishes, it is better to prefer a heavy cast-iron frying pan. In it, the dish will be warmed as evenly as possible. As for a frying pan with Teflon coating, it is advisable not to take it - such dishes are more suitable for cooking scrambled eggs, vegetable stew and potato dishes. In short, where you need to get a golden crust. In our case, the ingredients must be quenched.

So, the products you need:

• a glass of cereals;
• half a kilo of pumpkin;
• 300 g of champignons;
• 70-80 g of butter;
• salt.

In the cooking container, pour two cups of water, salt it and bring it to a boil. Pour the prepared cereal and wait until it boils again. Meanwhile, we clean the pumpkin and cut it into small cubes. Rinse in water and put in a frying pan. Once again, bring everything to the boil, reduce the supply of gas to a minimum, cover it with a lid and simmer on low heat for 20 minutes. Ingredients should be stirred from time to time so that they do not burn.

Champignons are washed under running water and fry in a small amount of vegetable oil until golden brown. Pour them into the rest of the products, mix. When the dish is completely ready, add the butter, remove it from the plate and wrap it in a blanket or we send it to a preheated oven. Leave for about a quarter of an hour.

Aromatic buckwheat with pumpkin and meat in a multi-brewed

Buckwheat with pumpkin and meat is prepared using the following recipe:

• half a cup of cereals;
• 300 g of pumpkin;
• 300 g of pork or veal;
• is a small head of onions;
• 45 ml of vegetable oil;
• cloves of garlic;
• ¼ teaspoon of rosemary;
• ½ teaspoon of salt;
• 4-5 peas of sweet pepper;
• bay leaf.

Flush the groats, if desired, calcine in a frying pan and put into the bowl of the device. Pour a half cup of water, put the salt and turn on the mode "Buckwheat", "Krupa" or "Kasha".Cook for half an hour and put into a dish.

Wipe the bowl of the multivark, pour in the vegetable oil and turn on the program "Frying" or "Baking".Rinse the meat, cut it into small pieces and fry for 20 minutes with the lid closed.

We release the bulb from the husks and finely shred. Garlic is cleaned and chopped with a knife. Spread the vegetables in the bowl of the device. Pumpkin is peeled, cut into a small cube and also sent to the multivark. Fry prepared vegetables with meat for about ten minutes. Add the bay leaves, rosemary and peas of pepper, mix. Close the lid, cook for another five minutes, after which we try the meat and pumpkin on the preparedness and if they are soft, we spread to the buckwheat. We serve with fresh vegetables and herbs.

Buckwheat baked in pumpkin

To prepare this dish we need the following ingredients:

• round pumpkin;
• 350 g cereals;
• 150 g of dried white mushrooms;
• carrot root;
• the onion head;
• 3 clove of garlic;
• a quarter of a liter of water;
• a couple tablespoons of vegetable oil;
• salt.

First we are engaged in a pumpkin. We thoroughly wash it and cut off the upper part - this will be our lid. With a tablespoon we clean out all the seeds and the fibrous part. Fill the indicated amount of water inside the vegetable( it should be hot) and send it to the oven preheated to 220 ° C for about half an hour.

Tip! To ensure that the pumpkin does not turn over during cooking, it must be cut from below and set on a baking tray. You can also use a stand from the fondus, if you have one.

While our pumpkin is baked from the inside, we prepare other ingredients. From the bulb we remove the husks and finely shred. We clean garlic and cut with a knife. We heat the vegetable oil in a frying pan, send onions and half a serving of garlic. Fry with constant stirring for 3 minutes. We clean carrots and cut it into small pieces. When the onion is transparent( it should not be fried until golden!), Spread the carrots and continue to fry for another couple of minutes.

White mushrooms soaked in clean water, squeezed and finely cut with a knife. We do not pour water out - it will be necessary for us in the future. We spread the mushrooms in a frying pan to vegetables and stew everything until the carrot slices are softened.



Buckwheat groats in several waters and pour into the frying pan. Fry it together with the rest of the products with constant stirring for a few minutes. During this time, buckwheat absorbs oil and fragrances of other ingredients. In small portions, we begin to pour in water, in which the mushrooms were soaked. Add it until the porridge is completely cooked. Solim and mix. In the final preparation, put the remaining portion of garlic in the dish.

Take the pumpkin out of the oven and drain the water. Using a tablespoon or a knife, we remove the flesh from it, leaving a small layer near the peel. Cut the extracted pulp into small pieces and fry in a separate frying pan. Passer pumpkin before the appearance of a ruddy crust, salting. We shift to the buckwheat, mix and stuff the pumpkin. With the help of a culinary brush, grease the edges of the "pot" and "cover" with vegetable oil. We send the dish to the oven( the lid should be cooked separately - at the upper level of the oven) for 20 minutes.

These delicious and beautiful dishes can turn out if you combine buckwheat porridge with pumpkin. Bon Appetit!