Buckwheat in a double boiler is a familiar dish for many gourmets. The porridge cooks quickly. If you follow the proven recipes, it still turns appetizing and tasty.
This is a great side dish to a bird, pork or beef. No less interesting is buckwheat, cooked in a double boiler, as an independent dish.
We will not discuss in detail the value of the product for the body. Let's just designate that useful groats are a part of:
- baby food
- menu of different diets.
To buckwheat, cooked in a double boiler, became the favorite porridge of household members, remember interesting recipes.
Buckwheat porridge and vegetables
This is perhaps the most common combination, which is preferred by vegetarians or ladies "in the body", following a diet for weight loss.
Vegetables, as well as mushrooms, beans and other products give the porridge new notes, enrich the taste, not allowing the buckwheat to get bored and get on the list of unloved dishes.
Important! The main principle of preparation: the ratio of water and dry cereals - 1: 1.If the grain is soaked for 2 or more hours, do not add water to the steamer!
And now we will take a closer look at recipes and satisfy curiosity, how to cook buckwheat in a double boiler?
Recipe of porridge with cabbage, carrots and tomatoes
To prepare the dish you will need:
- Cabbage - 300 g
- Carrot medium - 2-3 pcs
- Buckwheat - 2 cups
- Tomato - 2-3 pcs
- Butter -50-70 gr
- Salt - to taste
- Spices: curry, black pepper, dried basil, asafoetida.
Buckwheat cleaned of debris, pour cold water for 2 hours. During this time, the grains swell, increase in size, open. It turns semi-ready porridge. Cabbage is finely shredded, put on the bottom of the container. Carrots grind on a grater, put in a container a second layer. Buckwheat is passed through a colander, drain the water. Pour the rump to vegetables, spoon level the surface. It remains to peel the tomatoes, cut into rings and cover them with rump. The container is placed on the steamer. For cooking porridge, 20( 25) minutes are enough.
After the expiry date, butter is added to the buckwheat before cutting into pieces. The dish is salted, seasoned with basil, ground pepper, curry, asafoetida or other spices. The container is covered, allowing oil to melt within 2-5 minutes, and the greens and spices are saturated with moisture. It remains to porridge carefully, but gently mix and serve to the table.
Note! Peel off a tomato easier to remove, if a couple of minutes to dip the vegetable into boiling water.
Buckwheat with courgettes and mushrooms
Products:
- glass of buckwheat
- 2 young small squash
- 1 small onion
- 200 300 g of mushrooms
- 2 large tomatoes
- salt and olive oil to taste.
Marrows are washed, peeled, cut cubes up to 1 cm. Clean and grind the onion. Shirku mushrooms, focusing on the size of courgettes and onions. Similarly, grind tomatoes( do not need to peel off the peel).Place products in the steamer's cup in this order: tomatoes, onions, mushrooms, zucchini. Vegetables are steamed for 30 minutes.
Further semi-finished refueling should be divided into 2 parts. In the first part( left in the cup of the steamer), add buckwheat, mix well. Top the second part of the vegetables. The time for re-cooking the food in the steamer is 40 minutes. At the end, the dish is salted, seasoned with olive oil.
Buckwheat with Brussels sprouts and garlic
Ingredients:
- Buckwheat - 2 cups
- Brussels sprouts - 16-18 heads
- Capers - 2 tsp.
- Garlic - 2 cloves
Cleaned from litter, washed buckwheat is covered in a container for cereals. Garlic from the peel is not cleaned. However, the denticle should be slightly pressed down so that the cuticle bursts. Buckwheat with garlic pour boiling water 2 cm above the level of grains. For 15 minutes put in the steamer. In the meantime, cut capers and 1 clove of garlic. Connect products.
5 minutes before the ready-made cereals in a container for vegetables, Brussels sprouts are added. Uncleaned garlic cloves are replaced with a mixture of capers. Buckwheat and a hot dressing mix thoroughly. All containers are sent for 5 more minutes. A portion of the finished buckwheat is poured into a bowl, 4-5 heads of Brussels sprouts are placed next to each other. Bon Appetit.
Buckwheat porridge with cauliflower and greens
Ingredients:
- 300 g cauliflower
- up to 400 g chicken fillet
- 200 g asparagus
- blue onion head
- ½ tspred ground pepper
- 1 medium carrot
- salt to taste
- 1 tspcoriander
- 2 tsp.oregano
- sprigs of fresh dill
- glass of buckwheat
- 1 sweet pepper
- 2 tbsp.butter.
The fillet is cut into large pieces. Grind the vegetables with a knife: pepper, carrots, cauliflower. It is better not to use a grater. Pour empty buckwheat, prepared vegetables, chicken pieces and asparagus into the tray. Spices and salt are added immediately. Products pour a glass of boiling water, set the steamer for 40 minutes. Ready dish is seasoned with butter and finely chopped greens.
Buckwheat + carrots + beets
The porridge is traditionally cooked. Either dry groats pour an equal amount of water, or pre-soaked grain. Expose the steamer for 20 and 10 minutes respectively. Peel and cut into small cubes and cut beets and carrots. Quantity - to taste. Add the vegetables to the half-baked buckwheat and cook in the double boiler for an additional 20 minutes. The prepared dish is salted, if desired, add butter or vegetable oil.
Companion products
How to cook buckwheat in a double boiler, figured out. In the end I would like to note that the cooked porridge perfectly combines with:
- milk
- boiled eggs
- fresh greens
- onion
- chicken.
This is the perfect garnish for meat dishes and an excellent filling for stuffing Bulgarian pepper, zucchini or eggplant. Experiment! A steamer for help!