Buckwheat in monastic - it's very tasty and nutritious. The main ingredients of this dish are yadrica and mushrooms. And mushrooms can be used any - it can be fresh mushrooms, and dried forest mushrooms, and even frozen. Be sure to take this recipe yourself to the note - it will help to diversify the menu in the post and come in handy for a family dinner.
A bit about the history of the dish
All dishes that in their name have a prefix "monastic", including ours, originated in the kitchens of old Russian monasteries. At that time, the fasting table was quite rich and varied. It was attended by fresh and pickled vegetables, juicy and fragrant pickles, fish and, finally, mushrooms in very different designs. Garnish was usually served with cereals. And this is not surprising, since they are a source of fiber and protein, they contain a decent dose of vitamins and minerals. But the tastiest and most useful among them was the "queen of croup" - buckwheat, the core.
Note! Among other grains the most valuable composition is buckwheat, so it often takes part in dietary and therapeutic nutrition!
Connecting buckwheat porridge with mushrooms, you will get a very useful dish that will not allow you to get up hungry from the table. Buckwheat in monastic style is able to be a nutritious breakfast, and a hearty meal, and a light supper.
With mushrooms in microwave
Foods that will be needed for cooking:
- 150 g cereals;
- 150 g frozen frit;
- medium bulb;
- 35 ml of fat for frying or oil( any vegetable);
- the third part of a teaspoon of salt.
Step-by-step cooking
- Defrost mushrooms and cut into small pieces. From the bulb we take off the husks and shred a small cube. We carefully sort the groats, throw out the weed, rinse it and leave it for a quarter of an hour in the water.
- In a glass or any other container that is suitable for a microwave oven, pour a little vegetable oil, pour the finely chopped onion. Fry it at maximum power for a couple of minutes.
Important! The lid does not close the lid, otherwise the onion will simply be cooked!
- Take the fried onions and spread mushrooms to it. Fry everything without a lid on high power for a couple of minutes. Stirring.
- We divide the groats into a colander, we wait for the excess liquid to leave, and pour it over to the mushrooms with onions. We pour in water, the level of which should be above the porridge by about half a centimeter, cover with a lid and put in a microwave oven for five minutes. We cook on the power, which will be slightly less than the maximum.
- After the specified time, we take out the container, mix the contents and again put it into the oven for another five minutes, but we already choose the maximum power.
- Get the porridge, add salt, mix and warm up for a couple of minutes at an average power.
Note! If the dish is prepared not in the post, then before serving, you can fill it with butter!
With champignons in the multi-bowl
In order to make the buckwheat in monastery according to this recipe you will need:
- one and a half cups of cereals;
- 450 g of champignons;
- large head onion;
- 25 ml of vegetable fat;
- 5 g of salt.
Preparation process: step by step
- Rinse mushrooms, cut the bottom of the legs with a thin layer, clean if necessary. We cut the prepared mushrooms with thin slices.
- The bulb is released from the husks and shredded in small cubes.
- Groats are sorted, washed in several waters and discarded in a colander, waiting until the excess fluid leaves.
- We pour oil into the bowl of the device, choose the program "Fry" or "Bake", set the timer for 20 minutes. We pass the mushrooms together with the onion. Do not forget to turn the food from time to time so that they are fried evenly.
- After the specified time, pour the prepared croup and continue to fry everything for five minutes.
- Salt to taste, if desired, add a little ground pepper. Stirring.
- Pour 400 ml of boiling water, close the lid, set the mode "Krupa", "Kasha" or "Buckwheat" and cook for 20 minutes.
- After the signal from the multivark, we lay out the buckwheat in monastic style on plates and immediately serve.
With dried white mushrooms on a plate
Ingredients that should be prepared:
- glass cereals;
- large onion;
- 100 g of dried white mushrooms;
- 25 ml of vegetable fat;
- for a couple of sprigs of dill and parsley;
- 5 g of salt.
Step-by-step instruction
- The groats are carefully sorted, washed under running water and put into a sauté pan. We pour a couple of glasses of water, salt and cook on low heat until ready.
- Dried white mushrooms are filled with water and brought to a boil. The first water is drained, poured clean and again let it boil. Cooking mushrooms with a small boil for ten minutes. We throw it in a colander, wait until they cool down a little and cut them into random pieces.
- In the frying pan pour in the vegetable oil and pass the mushrooms in it. Add the chopped onion and fry everything on a small fire until golden brown.
- We spread to buckwheat mushrooms with onions, add salt to taste. Stir, cover with a lid and weighed on low heat for another ten minutes.
- For a couple of minutes before the readiness we add finely chopped greens, mix. Remove from the plate and leave it under the lid for a few minutes. We serve with a vegetable salad.
Bon appetit!