The correct preparation of buckwheat

According to scientists, any croup to a greater or lesser extent has a mass of medicinal properties, and in particular this refers to such cereal as buckwheat, which, according to its energy value, takes the leading position in the list compiled by the dietician from Japan J. Azawa. On the second place in his list of millet, followed by rice, then oats and barley. Buckwheat - the culture is very ancient, it was grown in the I century BC. E. On the lands of present-day Russia, its homeland is considered to be the Altai and the southern part of Siberia. Currently, buckwheat is mainly grown in Russia and Ukraine, as well as in Canada, where it was brought in by settlers.

Buckwheat is rich in microelements, such as iron, phosphorus, magnesium, potassium, copper, calcium, zinc, iodine, boron, nickel and cobalt, and also contains B vitamins and vitamin PP. It is distinguished by a sufficiently high caloric content - 307 kcal per 100 g of product.

Buckwheat has an undeniable advantage over other types of garnish due to its excellent taste qualities. It can be boiled, baked and stewed. It is possible to cook buckwheat in a double boiler and use it in a moist, soaked form (for fans of raw food). From buckwheat you get delicious cereals and aromatic soups, puddings, casseroles, cutlets and cereal.

In cooking, it is customary to distinguish between two types of buckwheat - a cut and a kernel. Proceeding are the crushed buckwheat kernels, the cooking time of which is only 20 minutes. Whole nuclei are called yadritsa, they are cooked for 30-40 minutes and increase in volume 5 times. Preparation of buckwheat must begin with careful washing of cereals and selection of substandard grains. It can not be cooked in any pottery, it is best to do it in a cauldron. It is highly recommended not to use pots of aluminum, as well as enameled containers. A prerequisite is the presence of a cover strip for better vapor retention.

Remember that the preparation of buckwheat should be done in a double amount of water, that is, two glasses of water should be taken on a glass of cereal. Only if such a ratio is observed can you get crumbly porridge. Pre-soak the rump is not recommended, it is enough to rinse it thoroughly with cold water. During the preparation of buckwheat, stir the porridge and often open the lid is not recommended.

Recipe for cooking buckwheat baked with mushrooms

Ingredients: 250 grams of buckwheat, 300 grams of mushrooms, 400 ml. Water, onion, 60 grams of vegetable oil, 50 grams of tomato puree, parsley, ground black pepper, salt.

Boil buckwheat porridge, it should turn out friable. Mushrooms washed, cleaned, cut into slices, mixed with onion rings, salt, pepper, cook until cooked with butter and a small amount of liquid, add tomato puree before the end.
When the preparation of buckwheat comes to an end, the porridge is placed in a serving bowl, top the layer of onion-mushroom mixture, level and bake in the oven for 15 minutes.

Buckwheat Soup Recipe

Ingredients: 2 bouillon cubes, 100 grams of buckwheat, 2 potatoes, onions, carrots, a little cabbage, butter and vegetable oil.

In a small amount of a mixture of cream and vegetable oil, fry the finely chopped onions, add grated carrots to it, put it out a little and add cabbage. Broth cubes diluted in water, put potatoes in it, diced, when potatoes begin to boil - add washed buckwheat and vegetables. Salt, pepper, cook until ready, sprinkle with parsley.

Preparation of buckwheat crumbly from yogurts

Ingredients: 250 grams of cereals, 500 grams of water, salt, butter.

Wash the jaundice, dry it, fry it in butter and pour it into salted boiling water. Cook over medium heat until all the water has absorbed. Remove from heat, wrap for 30 minutes.

Bon Appetit.