Fried buckwheat - this is a very unusual dish, because we are accustomed to cooking or extinguish the junk. However, despite the original method of preparation, the result is very tasty and very fragrant.
Fried buckwheat for garnish
This selection of recipes allows you to choose and prepare a fragrant nutritious side dish, and each of the proposed options is ideal for meat and fish dishes, and also will be perfectly combined with fresh and pickled vegetables.
With egg
To prepare this garnish you will need:
- glass of cereals;
- one and a half cups of boiling water;
- 2 eggs;
- cloves of garlic;
- 65-75 g of butter;
- 20 ml of vegetable oil;
- 15 ml of soy sauce.
Carefully we sort the groats, discard corrupted grain and garbage. Rinse under cold running water and discard in a colander. We are waiting for all the liquid to leave.
In the meantime, we put a frying pan on the high sides and warm the vegetable oil. We spread the prepared croup and fry with frequent stirring for 4-5 minutes.
We bring to the boil one and a half glasses of water, pour buckwheat, cover the frying pan with a lid and mulch the porridge on low heat for a quarter of an hour.
We take another frying pan and drown a piece of butter on it. Beat eggs with a fork and pour into a frying pan. Often stirring with a wooden spatula, fry the omelette from all sides until ready. We transfer it to buckwheat groats, add finely chopped garlic and soy sauce. We mix again, if desired, season the dish with a small portion of butter. A little fry all for a couple of minutes and immediately served to the table.
With onions
Products to be prepared:
- 350 g cereals;
- head of onion;
- 25 ml of vegetable oil;
- salt.
We select buckwheat and wash it in several waters. We leave in a colander in the sink, so that excess liquid will leave. We scorch a frying pan, pour in vegetable oil. Onions are freed from the husks and finely shredded. Fry it until soft, then pour buckwheat. Frying is still about five minutes.
Begin by adding a thin trickle of hot water. Cook the garnish with constant stirring and add water until the croup is completely ready. At the end, add salt, mix and serve.
Note! This way of cooking buckwheat groats is similar in technology with the preparation of Italian risotto. Only in our case, thanks to pre-frying, the garnish turns crumbly!
With spices
The roasted river, cooked according to this recipe, turns out to be incredibly fragrant. In this case, such products are needed:
- 250 g cereals;
- a couple tablespoons of vegetable oil;
- a teaspoon of grain mustard;
- a quarter teaspoon of asafoetida;
- half teaspoon turmeric;
- half a teaspoon of ginger powder;
- half teaspoon black pepper powder;
- half a teaspoon of coriander;
- the sixth part of a teaspoon of a powder of a nutmeg;
- 2/3 teaspoon of salt.
We rinse a few groats in a few waters and leave it over the sink in a colander, occasionally turning it over with a shovel.
Note! To buckwheat quickly dried, you can put it on a paper towel and get wet with napkins!
We put a thick-walled frying pan or kazanok on the fire, pour in the specified amount of vegetable oil and spread the grain of mustard. Fry them until a quiet crackling begins. Pour the rest of the seasonings, stir. Add the dried croup. We mix again thoroughly and cook for two to three minutes.
When the grains begin to crack, continue to fry it with constant stirring for about a minute and pour boiling water. After boiling, we reduce the gas supply to the minimum level and extinguish everything for a quarter of an hour. Serve garnish in a hot form.
Roasted buckwheat groats with mushrooms
Prepare products:
- 220 g cereals;
- 160 g champignons;
- carrot root;
- head onion;
- a pair of celery stalks;
- a pod of bell pepper;
- 45 ml of olive oil;
- salt.
We remove the husks from the onion and shred semirings. The root of the carrot is peeled and cut into thin strips. The pod of the Bulgarian pepper is divided into two halves, we extract the peduncle, the seeds and the internal white partitions and also we cut with straw. Celery is washed under running water and cut into small pieces. Fry the prepared vegetables in olive oil in a thick-walled frying pan.
Rinse the mushrooms and cut them into thin slices. After the vegetables become soft, we add mushrooms to them, slightly increase the gas supply and fry everything until the golden mint appears on the mushrooms.
We spread the washed rump in a frying pan and fry everything with constant stirring until the appearance of a characteristic buckwheat flavor. Pour a couple of glasses of steep boiling water, cover the frying pan with a lid and simmer on low heat for a quarter of an hour. We serve hot.
Fried buckwheat with meat
To prepare this dish you need the following products:
- one and a half cups of cereals;
- 400 g of meat( pork);
- pair of heads of onions;
- carrot root;
- cloves of garlic;
- 65 g of butter;
- 25 ml of vegetable oil.
We sorted and rinsed a few groats in a few waters, spread it into red-hot vegetable oil and fry until lightly darkened with constant stirring. We transfer it to a bowl.
We take a thick-walled frying pan or kazanok and we sink half a portion of butter. We clean the garlic cloves from the husk and press it with the knife to the board, so that it bursts. Spread out to butter and fry for 20-25 seconds.
Rinse pork and cut into small pieces. Add to the garlic and cook, periodically turning the pieces with a wooden spatula. When the meat is browned, pour a quarter of a glass of water, add salt, cover with a lid and cook on low heat until the pork is soft.
Remove the husks from the onions and finely shred. The root of the carrot is cleaned and rubbed on a grater. We pass them in a separate frying pan with butter.
We spread the rump and fried vegetables to the meat, add half a liter of water, mix it, cover it and cook it on a small fire for about a quarter of an hour. From time to time, mix the ingredients and add water if necessary. Code buckwheat is completely ready, turn off the flow of gas and leave everything for about half an hour on the stove.
Prepare fried buckwheat is easy. Add to the rump any spices, enrich the dish with vegetables and tasty sauces. Bon Appetit!