Buckwheat with vegetables - a healthy and satisfying dish

Buckwheat porridge is very useful, tasty and it always has a place on our tables. Often it plays the role of a side dish, but at the same time it is fully capable of being an independent dish. Loose buckwheat is prepared according to different recipes, but the main condition that unites them is the observance of proper proportions of cereals and water. But after all only porridge happens a little to make a dinner or a dinner high-grade. Here and come to the aid of the simplest additional ingredients - vegetables. They perfectly harmonize with the groats and complement each other in terms of benefits. Buckwheat with vegetables is very hearty, fragrant and easy to prepare.

. Features of cooking

And do you know how to cook buckwheat with vegetables delicious? The secret here is pretty simple - the dish will get the most flavorful, if you use seasonal vegetables. After all, as is known, such products are not only the most useful, as they mature in natural conditions without the use of growth enhancers and other preparations, but also very tasty.

Buckwheat with vegetables, on the one hand, can be a full hearty meal, and on the other - quite light, dietary. But in this case, in any case, you will not leave the hungry because of the table, since the dish is very nutritious.

You can cook buckwheat with vegetables in two ways: on a plate, for example, in a thick-walled frying pan, in a saucepan and even in a cauldron or in an oven, placing all the ingredients in small portions or in one large refractory container for baking. There are a lot of recipes for this dish, and we offer you some of the best ones.

Buckwheat with vegetables and fresh herbs

The recipe for such buckwheat with vegetables is good because it is suitable for any season of the year. For example, in the summer you can use fresh herbs, such as oregano, parsley, coriander and even mint, and in winter replace them with dried herbs, adding the same bouquet, but only in a slightly smaller amount.

So, for the preparation of buckwheat with vegetables and herbs, we will need:

• a glass of cereals;
• medium-sized zucchini;
• pod of bell pepper;
• a pair of celery stalks;
• teaspoon dried tomatoes;
• fresh herbs - dill and coriander;
• half a teaspoon of cumin;
• teaspoon of a mixture of fragrant herbs;
• 40 ml of vegetable oil;
• salt to taste.

We go through the groats, remove the garbage and carefully wash in several waters. We transfer it to the saucepan, pour two glasses of steep boiling water, cover with a lid and set aside.

Vegetable marrow and cut into small cubes.

Note! If you took a young zucchini, then it is not necessary to peel it from the peel and seeds, but the larger one is already desirable to be freed from seeds and peel.

Celery stems are thoroughly washed, paying special attention to the blackened part where the earth usually accumulates, and cut into thin slices. Bulgarian pepper is divided into two parts, remove the "tail", seeds and cut the white internal partitions. Shink the peppers in thin strips of short length.

In a large frying pan with high sides, we heat oil. Seeds of cumin kneaded in a mortar and put them in a frying pan. Fry until they become darker. Add the dried tomatoes, mix, let them absorb the fragrant oil, then spread the prepared vegetables. With constant stirring, fry everything for a couple of minutes.

Spread buckwheat, pour a little water( about half a cup) and pour fragrant herbs. We bring everything to taste with salt and if desired, pepper. Cover the lid and, as soon as the mass boils, we reduce the gas supply to the minimum mark and prepare for a quarter of an hour. During this time, the groats must absorb all available liquid and reach full availability.

Turn off the fire, remove the dish from the plate and add chopped greens. Stirred and immediately served to the table.

Buckwheat with vegetables without salt - a dietary recipe for multivarka

If the consequences of a long vacation or winter affected your figure, which is why you had to turn to a diet, then such buckwheat porridge with vegetables willa great addition to your diet. The dish turns out to be very juicy and, in spite of the fact that it is put not in salt, but in soy sauce, it will not appear to be under-salted. In short, 100% good.

Prepare the ingredients:

• 2 multi-cup cereals;
• vegetables - freshly frozen Hawaiian mixture;
• 6-8 kachanchikov of Brussels sprouts;
• ¼ teaspoon white mustard seed;
• pinch of sweet paprika;
• a pinch of barberry;
• 2 tablespoons soy sauce;
• 2 tablespoons of vegetable oil;
• a teaspoonful of balsamic vinegar.

Note! In this recipe you can use absolutely any spices and spices!

We wash in several waters of the groats, wait until the excess liquid drains and pour the buckwheat into the bowl of the multivark. We spread a mix of freshly frozen vegetables from above. Kachanchiki brussels sprouts cut into 2-4 parts( you can leave and whole) and also put in the bowl. Sprinkle with mustard seeds, add paprika and barberry. Fill all three multi-cups of boiling water, close the lid and cook in the mode "Quenching" or "Pilaf" for an hour.

After the signal from the multivarker, open the lid, add the soy sauce to the bowl, season everything with olive oil, balsamic, mix and let stand for about a quarter of an hour.

Recipes for oven

What is good about buckwheat with vegetables in the oven? The fact that it turns out to be very lush, rich and incredibly fragrant. And all this is due to slow languor in the oven. We start to prepare!

Buckwheat with vegetables baked in tomato sauce

Buckwheat, cooked according to the following recipe, can become a real salvation for the mistress, when you want to diversify the menu a little and at the same time tasty and satisfyingly feed your household. And such porridge can be done with absolutely any vegetables, and if guests are on the doorstep, then it is allowed to expand the list of ingredients by including in the recipe, for example, chicken, turkey or rabbit meat. Thanks to juicy vegetables and sauce, such meat will never be dry, and the dish will receive an exceptionally high ball from everyone who tries it.

Prepare the ingredients:

• 350 g cereals;
• 2 bulbs;
• is a large carrot root;
• pod of bell pepper;
• 3 fleshy tomatoes;
• 5 table spoons of vegetable oil;
• 4 clove of garlic;
• greens;
• salt.

Buckwheat groats, wash and dry it a little. We heat the pan and on average heat ignite buckwheat.

Note! Thanks to this reception the porridge becomes more fragrant!

The bulb is cleaned and shredded with a small cube. Carrots are also released from the peel and rubbed on a large grater. In the pan, pour in the vegetable oil and pass the onion into it. When it becomes transparent, add the carrots and continue to fry the vegetables for five minutes.

Bulgarian peppers are cleaned from seeds and white partitions, cut arbitrarily. We spread it to onions and carrots. Cook for about 2 minutes on low heat.

Pour the water into the sauter, bring it to a boil and blanch the tomatoes. After half a minute we take them from the boiling water and remove the thin skin. Cut into two parts and select the seeds. Flesh piled into the bowl of the blender and interrupted in a homogeneous puree.

Note! If you allow the presence of tomato seeds in a prepared dish, then they can be left!

Put the tomato puree in a frying pan to the vegetables. We mix everything thoroughly and pour in the croup. Add a couple glasses of water - it should cover the buckwheat for about 2 cm. Solim, put the finely chopped garlic and chopped greens. Cover the form with foil or lid and send it to the oven for 40 minutes. Cook at a temperature of 180-190 °.When buckwheat completely swells, the dish is ready.

Buckwheat with vegetables under cheese

This dish turns out to be very fragrant, beautiful and appetizing in a cut, so much so that no one can resist the temptation to try it, and taking off the sample,.

For its preparation you will need the following ingredients:

• glass of cereals;
• medium carrot root;
• the onion head;
• a couple of pods of Bulgarian pepper;
• 100 g of string beans;
• 100 g of young peas;
• a quarter of a pack of butter;
• 50-70 g of hard cheese;
• 200 ml cream;
• salt.

Groats are washed in several waters, discarded garbage and poured with steep boiling water. Tightly cover the lid and set aside. Buckwheat should reach half cooked.

Carrots are peeled and grated. Onions are released from the husks and shinkuem thin semirings. Bulgarian pepper is cut into two halves, we take out the seeds, remove the white internal partitions and cut into small pieces or thin blocks.

We warm up the frying pan, dissolve butter on it. We spread prepared vegetables, as well as green beans and peas. Reduce the gas supply to the minimum level, cover the frying pan with a lid and stew the contents for five minutes.

Put the vegetables in a fireproof form, on top of buckwheat. We pour cream - they should cover the rump. Sprinkle all the hard cheese and send it to a preheated oven to 200 °.We languish for 35-40 minutes.

We deliver to the table without fail in a hot form! Bon Appetit!