Buckwheat in a multivariate: from simple side dishes to hearty meat dishes

Buckwheat in a multivariate is no less delicious than cooked on a stove. In addition, thanks to the functionality of the device and the special coating of the bowl, the porridge is guaranteed not to burn, not "escape" and will reach the optimum degree of readiness. It can be prepared with the addition of various ingredients, and in each individual case it will have a rich taste and aroma.

Features of cooking buckwheat in the multivariate

It's easy to prepare buckwheat porridge in a multivarquet, as manufacturers, taking into account the needs of that or sometimes dishes based on it, equipped the device with certain functions, for example, "Kasha", "Groats" or "Buckwheat".You can also make meals from this cereal in the "Quenching" or "Pilaf" mode. And if your multivarker is one of those, then you do not need to guess much - just press a certain button and do your own things, and the device will do all the subsequent work independently.

With regard directly to the ratio of water and cereals, the preparation of buckwheat in a multivark uses the classical proportion: 2: 1.And it does not matter what capacity you will measure: by ordinary cups or multi-cups. Adhering to the specified proportion, you will always get an excellent result.

Tip! To dishes from buckwheat, cooked in the multivark, were more fragrant, the groats can be pre-fried for 10 minutes in the "Hot" or "Baking" mode!

And if there is no special mode?

Unfortunately, not every kitchen helper will have a convenient mode. What to do in this case? How to cook buckwheat in a multivarquet without the wonderful functions for cooking yogurt? In this case, you should:

• remember how long it takes for the kasha to reach full availability, and set the time manually - usually it takes about 30-40 minutes;
• temperature is also set manually - 100-110 ° C;
• mode - "Baking" or "Free".

Note! In general, the regime can be chosen either, the main thing is to make the water boil!

Simple garnish of buckwheat groats

Loose buckwheat in a multivark is the most simple recipe that allows you to get a wonderful side dish to meat or fish. And despite the lightness and simplicity of this dish, the smell from it spreads such that you can not restrain yourself and do not try at least a little bit of this fragrant cereal.

Prepare the ingredients:

• a glass of cereals;
• a pair of glasses of water;
• a couple tablespoons of butter;
• salt - ¼ teaspoon.

Note! From this set of components you will get about 6 servings of crumbly buckwheat.

Set the "Quenching" or "Hot" mode and put the butter in the bowl. After it is completely dissolved, add the previously rinsed croup. Fry for ten minutes and turn off the mode.

Pour in water, add salt. Close the lid of the multivarker and select the necessary program for cooking buckwheat. After the signal, informing about the end of cooking porridge, turn off the device, and give the porridge a little to infuse.

Buckwheat porridge with carrots and onions

Another one of the simplest and fastest recipes of a universal delicious side dish. To make buckwheat with carrots and onions in a multivark you will need:

• a glass of cereals;
• a couple of glasses of water;
• is a large carrot root;
• middle head of onion;
• salt;
• grease for frying.

Carefully we sort the grains, removing from it all rubbish and bad grains. Rinse under running water and leave in a colander over the sink to leave excess water.

Carrots and onions are cleaned and chopped into small pieces with a knife. We put them in the bowl of the device, add the fat and fry in the mode "Baking" or "Frying".When the vegetables will acquire a golden hue, we spread to them cereals, pour steep boiling water, add salt and close the lid. Install the program for cooking buckwheat and wait for the finish signal.

multivarka. Milk buckwheat porridge

Buckwheat porridge in milk is much more convenient to use in a multivark than on a stove. This is due to the fact that you do not need to monitor the milk, so that it does not "run away" and does not burn. Just lay the ingredients in the bowl and click on the appropriate button.

Important! To make buckwheat on milk, the "Milk porridge" or "Quenching" regime is suitable, since boiling must necessarily be very quiet. Otherwise, the milk will still "escape" through the steam outlet!

Prepare the products:

• glass of cereals;
• a couple of glasses of milk;
• a glass of water;
• 40 g of butter;
• a couple tablespoons of sugar.

Flush the croup in several waters and spread it into the bowl of the device. We pour in milk, water, add a piece of butter and sugar. Close the lid, select the appropriate mode and do our own thing.

Note! Porridge will turn out more fragrant and appetizing, if you use ghee!

Buckwheat porridge with veal

Buckwheat with meat, cooked in a multivariate, always turns out to be very juicy, flavored with herbs and spices that you want to add. For this dish you will need:

• one and a half cups of cereals;
• 3 cups of water;
• 300 g of veal;
• bulb;
• carrot root;
• grease for frying;
• salt;
• herbs - basil, thyme.

First you need to bring the meat to half-ready. Peel the selected piece of veal, carefully wash it and cut into small cubes. We put the meat in the bowl of the device, sprinkle with herbs and fry in the "Frying" or "Baking" mode. It will take about a quarter of an hour.

Note! Fry the meat preferably with the lid closed, so it quickly fades from the inside. But it must be turned from time to time, so that the crust appeared on all sides!

The bulb is released from the husks and finely shredded. The root of the carrot is cleaned and chopped into small pieces. We spread the prepared vegetables to the meat and continue to fry. Cooking with constant stirring for another ten minutes and turn off the multivark.

We sort and rinse the rump and pour it on meat with vegetables, fill it with water. Solim to taste, if desired, add a few peas of black pepper. Stir, close the lid and choose the mode suitable for cooking buckwheat porridge. After the signal, open the device, let out steam and let the dish stand for about twenty minutes. We serve hot.

Buckwheat with chicken

Poultry, especially fillets, is very delicate, so it takes less time to cook buckwheat with chicken in the multivarquet than for a similar dish with veal. Products that will be needed:

• 350 g cereals;
• 350 g chicken fillet;
• a pair of small heads of onions;
• is a large carrot root;
• 60 ml of vegetable oil;
• a pair of garlic cloves;
• salt, herbs.

First we are engaged in meat. We wash the fillets, cut the fat and divide it into small pieces.

Note! For this dish you can use any part of the chicken. But since it is easier to work with fillets, in most cases it is added!

In the "Hot" mode with constant stirring, fry the pieces of the loin for 10 minutes. This time is more than enough.

Onions and onions are cleaned and finely shredded. We remove the carrots from the husks and cut them into thin grits or rub them on a large grater.

Tip! Vegetables can be taken more and expand their list. Here you can also add a string bean, pumpkin, zucchini, tomatoes, spinach, etc. The more vegetables, the more juicy and aromatic will the dish!

Spread the prepared vegetables to the meat and cook everything with the lid closed for about 10 minutes. From time to time, the products must be mixed. Turn off the multivark.

We rinse the croup in several waters, discard it in a colander and wait a few minutes for the excess liquid to leave. We lay buckwheat in a bowl to meat with vegetables, add spices, salt to taste. We bring the water to a boil and fill it with food - water should cover the contents of the bowl by about a couple of centimeters. Mix everything and turn on the necessary mode: "Buckwheat", "Pilaf" or other, which is provided on your device.

After half an hour after the beginning of the cooking process, we add garlic to the products, directly in the skin, close the lid and wait for the signal.

Buckwheat porridge with stew

Stewed meat allows you to cook a delicious and hearty dish in record time. It can be combined with any groats, but since today we are considering recipes from the core, then we will prepare the stew with buckwheat in the multivark.

Products that will be needed:

• one and a half cups of cereals;
• 3 cups of water;
• 7-8 tablespoons stew;
• carrot root;
• head of onion;
• laurel leaf;
• grease for frying;
• black pepper;
• salt.

This dish begins with cooking vegetables. Carrots and onions are cleaned and finely shredded. Fold them in a bowl and fry with constant stirring in the "Frying" or "Baking" mode for 10 minutes.

Buckwheat washed in several waters and spread to vegetables. Add the stew, salt to taste, put a few peas of pepper, pour boiling water and mix. Set the mode for cooking buckwheat and cook for about half an hour.

Post buckwheat porridge with mushrooms

To prepare the buckwheat with mushrooms in the multivark you will need:

• one and a half cups of cereals;
• three glasses of water;
• 350 g champignons;
• large head onion;
• a couple tablespoons of vegetable fat for frying;
• a pair of laurel leaves;
• fragrant pepper;
• salt.

We spread the rump in a colander and washed in several waters. We leave in the sink, so that excess liquid will leave. In the meantime, we are engaged in mushrooms. We wash them, cut off the tips with a knife and, if necessary, clean the hats with a knife. Small mushrooms cut into four parts, larger shreds thin slices.



Remove the bulb from the bulb and chop it with a knife. We pour fat into the cup of the multivark, set the "Baking" or "Frying" mode, add onions and mushrooms. Cook with constant stirring until golden brown.

We pour the rump, pour all the steep boiling water, salt, pepper, install the program for buckwheat and close the lid. After the beep, gently open the device and mix the contents of the bowl.

Buckwheat porridge with liver

Buckwheat with a liver in a multivariate is prepared according to a fairly simple recipe. You will need:

• cups of cereals;
• 2 cups of boiling water;
• 400 g of liver;
• pair of heads of onions;
• 50 ml of sour cream;
• little bit of fat for frying;
• salt.

We go through the groats, wash it in several waters and leave it over the sink so that excess liquid is gone.

In the multivark, install the "Heating" program and heat oil. The liver, which is preliminarily desirable to soak in milk, is cut into small pieces. Chop onion or grind in a blender. In the hot oil we spread the liver and, turning on the "Hot" or "Baking" mode, fry pieces from all sides.

After a quarter of an hour, add the onion, cook for about five minutes, then salt, pour in sour cream and mix. Pour the rump, pour all the boiling water and put the program for cooking buckwheat. We set the timer for 40 minutes and wait for the final signal.

As you can see, there are quite a few different recipes for cooking buckwheat in a multivark. This kitchen device facilitates the work of the hostess and, with proper use, prepares exceptionally delicious dishes. Bon Appetit!