About the advantages traditional ways Many people have heard of cooking porridge in pots/cast iron, placing them in a Russian oven. You can hardly find ovens like this, but you still want porridge! Let's try, in the absence of such equipment, to at least prepare buckwheat as closely as possible in technology? You will need an oven, ceramic pots and quite a few other ingredients.
You can cook buckwheat in pots in the oven using either small “portioned” clay or ceramic containers or large pots. Most dishes are cooked covered. If for some reason there are no special lids for the pots, they can be replaced with a sheet of foil, which is used to cover the containers, tightly pressing the edges around the neck.
The taste of buckwheat cooked in a pot in the oven is difficult to compare with any other buckwheat dish. Long-term simmering in clay containers makes its taste richer and brighter.
It is better to use roasted buckwheat in preparation. Before use, it is carefully removed from debris and washed with cold water. If you haven’t cooked a specific grain before, or you doubt its quality, heat the washed buckwheat in a dry frying pan, this will make the dish more crumbly.
Boiled buckwheat is rarely placed in pots; it is almost always placed immediately after washing, after the remaining water has been well drained. You can put pre-fried vegetables, mushrooms or meat in pots with buckwheat. This will not only saturate the dish with their taste, but also make it more nutritious.
Ingredients:
Half a kilo chicken liver;
Head of bitter onion;
Small young zucchini;
300 gr. buckwheat;
Pod bell pepper– 1 piece;
2 small tomatoes;
1 carrot;
Large spoon of wine vinegar;
Vegetable frozen oil;
Fresh parsley - five sprigs.
Cooking method:
1. Carefully inspect the pieces chicken liver for the presence or absence of gallbladders. If there are any, carefully remove them and cut off any remaining fat. Transfer the liver to a frying pan, pour in a few tablespoons of oil and fry over moderate heat for about three minutes. When finished, be sure to lightly salt the liver.
2. Sort the buckwheat thoroughly, rinse well in running water, and place in a dry steel frying pan. Place on low heat and lightly fry while stirring.
3. Cut the carrots and zucchini into thin slices, cut the onion and bell pepper pulp into slices, finely chop the garlic.
4. Pour boiling water over the tomatoes and carefully remove the skin. Cut the peeled tomatoes into thin slices.
5. First fry the carrots in vegetable oil until softened, then add the zucchini and cook together for two minutes.
6. Add finely chopped garlic, chopped onion and bell pepper and continue frying for another two minutes without lowering the heat.
7. Season the roast to your liking and add a little salt. While stirring, add wine vinegar and remove from heat. You can sweeten it a little.
8. Layering in layers, evenly distribute the prepared products among five clay containers. First, lay out the liver, then sprinkle fried buckwheat on it. Cover the buckwheat with fried vegetables, and top with tomatoes and finely chopped parsley.
9. Lightly salt and pour enough water into the containers so that it barely covers the contents.
10. Place the pots covered with lids in a cold oven. Do not raise the temperature too quickly to the required 180 degrees and cook the buckwheat with liver for half an hour.
Ingredients:
A full glass of buckwheat;
Head of bitter onion;
300 gr. pork (pulp);
Twelve pitted prunes;
40 ml frozen vegetable oil;
Two bay leaves.
Cooking method:
1. Wash the prunes and cut into strips. If it is too dry, soak the fruits in cold water for about half an hour, then dry them well and only then chop them.
2. Finely chop the onion. Cut the washed pork pulp into thin strips.
3. In a thick, uncoated frying pan, fry the onion and meat in oil for five minutes. It may take more time. It is necessary that all the meat juice evaporates from the pan and the onions become transparent. Mix fried meat with chopped prunes.
4. Place a tablespoon of washed buckwheat on the bottom of the pots. On top of it put some fried meat with prunes, then again buckwheat and again meat. Thus, fill the containers 2/3 or a little more in volume and add a little salt.
5. After this, put a bay leaf in each pot and fill it up to the shoulders with water. Close the lids tightly, place in an unheated oven and turn it on.
6. After the air temperature in the oven rises to 150 degrees, simmer the buckwheat in pots for 45 minutes.
Ingredients for 6 servings:
36 tablespoons of sorted buckwheat;
800 gr. chicken hearts;
Large onion head;
Half a sweet pepper;
50 ml soy light sauce;
Red hot pepper and black pepper, ground by hand - to taste;
For frying, refined vegetable oil - 2 tbsp. l.
Cooking method:
1. Remove the thin outer film from the hearts, remove any remaining arteries and rinse the offal in cold water. Then lightly dry, transfer to a colander, and cut each heart lengthwise into four pieces.
2. Grate the carrots into a coarse grater, chop the bell pepper into thin strips, and finely chop the onion and garlic cloves.
3. Pour a couple of tablespoons of vegetable oil into a thick-walled saucepan and place the carrots and onions in it. Stirring constantly, fry the vegetables over medium heat until the onion pieces are transparent and add bell pepper to them.
4. Simmer everything together for a couple of minutes, add chopped garlic. After frying for another minute, add the hearts to the vegetables and stir.
5. As soon as the pieces of hearts are browned, pour in the soy sauce and continue cooking, reducing the heat to low for five minutes. Season the roast with spices, add a little salt, simmer for another minute and remove from the stove.
6. Place six clay or porcelain pots on a baking sheet. Evenly distribute the cooked vegetable mixture over them. chicken hearts and pour six tablespoons of washed buckwheat into each.
7. Pour in warm water, a finger above the buckwheat, add just a little salt, stir. Be sure to take a sample and add more salt if necessary.
8. Place the containers, covered with lids, in the oven and leave to cook at 180 degrees for half an hour.
9. After this, turn off the heat and leave the pots with the door closed for another 20 minutes.
Ingredients for four pots:
Half a kilo of fresh champignons;
Two small onions;
Creamy homemade oil– 40 gr.;
Small carrot;
Buckwheat.
Cooking method:
1. Clean the mushrooms from films. Cut the caps into transverse plates, the legs into thin rings. If the champignons are small, cut the whole mushrooms into slices.
2. Melt butter in a thick-walled frying pan, place the chopped champignons in it and place on intense heat.
3. Add coarsely grated carrots to the slightly browned mushrooms, add finely chopped onion, stir and simmer until the vegetables soften.
4. Rinse the buckwheat removed from the litter thoroughly and dry it by calcining it in a dry frying pan.
5. Place the fried mushrooms among four clay pots. Sprinkle seven tablespoons of fried buckwheat on top and pour in water, stir. The liquid should cover the contents by about one and a half centimeters.
6. Add a little salt to each portion, mix well, take a sample. The water should be slightly saltier than for preparing simple buckwheat porridge.
7. Preheat the oven to 180 degrees and place the filled pots in it for 20 minutes, covering the containers with lids. Then remove the lids and finish the dish without changing temperature regime, until ready within ten to twelve minutes.
Ingredients:
A glass of dry buckwheat;
Medium-sized carrot – 1 pc.;
Bulgarian, medium-sized pepper – 1 pc.;
A spoonful of natural butter;
A full glass of frozen peas;
Fresh or frozen mushrooms – 8 pcs.;
Five sprigs of fresh herbs (parsley, dill);
Garlic and bay leaf - to taste.
Cooking method:
1. Cut the pulp of sweet peppers and carrots into cubes, with a rib size of up to 0.5 cm. Chop the peeled onion, garlic and washed, dried herbs with a heavy knife.
2. Sort and rinse the buckwheat 3-4 times. Rinse frozen peas with warm water.
3. Combine all prepared products in a large bowl, add a little ground pepper, bay leaf, lightly add salt and mix well.
4. Take a large heat-resistant, clay or ceramic pot and place the prepared mixture into it.
5. Pour drinking water into the container strictly according to the level of the food, spread the butter evenly on top, be sure to cover with a lid and place in the oven.
6. After 45 minutes of simmering in the oven at 200 degrees, carefully remove the pot from oven, wait a quarter of an hour and serve.
Ingredients:
Half a glass of buckwheat;
One egg;
300 gr. pork tenderloins;
200 gr. any fresh mushrooms;
One small onion;
Three tablespoons of low-fat sour cream;
Fused cream cheese with bacon - 1/2 cheese;
Refined oil – 1.5 tbsp. l.;
A tablespoon of unsalted tomato paste.
Cooking method:
1. Cut the pork into medium-sized square pieces or thin strips.
2. Heat the oil over high heat, dip the pieces of meat into it and fry them, turning them from side to side, until golden brown crust.
3. Add finely chopped onions, mushrooms cut into thin strips or small slices and continue frying until the newly added ingredients are fully cooked.
4. Boil the sorted, thoroughly washed buckwheat in lightly salted water until half cooked.
5. Beat the egg with sour cream, add tomato paste And processed cheese, grated on a fine grater. Add some of your favorite spices or ground pepper, add a little salt and stir.
6. Place boiled buckwheat in an even layer on the bottom of a large fireproof pot. Evenly distribute the fried meat with mushrooms over it and pour the prepared filling on top.
7. Without covering the pot with a lid, place it in a preheated oven and leave in it for 10 minutes.
Do not purchase packages of cereals that have dust at the bottom. This speaks of poor quality cereals, when prepared, such buckwheat often has an unpleasant taste.
To cook crumbly buckwheat in pots in the oven, pour water in a calculated ratio of 1:2. If you add juicy vegetables or meat with gravy along with cereal, reduce the volume of added liquid.
Buckwheat porridge will turn out tastier if five minutes before it’s ready, add a piece of thick cream or butter to each pot.
Leave the prepared dish for a quarter of an hour in the switched off oven, the cereal will steam better, and the dish will acquire a richer aroma of the spices added to it.
Many people have heard about the advantages of traditional methods of preparing porridge - in pots/cast iron, placing them in a Russian oven. You can hardly find ovens like this, but you still want porridge! Let's try, in the absence of such equipment, to at least prepare buckwheat as closely as possible in technology? You will need an oven, ceramic pots and quite a few other ingredients.
You can cook buckwheat in pots in the oven using either small “portioned” clay or ceramic containers or large pots. Most dishes are cooked covered. If for some reason there are no special lids for the pots, they can be replaced with a sheet of foil, which is used to cover the containers, tightly pressing the edges around the neck.
The taste of buckwheat cooked in a pot in the oven is difficult to compare with any other buckwheat dish. Long-term simmering in clay containers makes its taste richer and brighter.
It is better to use roasted buckwheat in preparation. Before use, it is carefully removed from debris and washed with cold water. If you haven’t cooked a specific grain before, or you doubt its quality, heat the washed buckwheat in a dry frying pan, this will make the dish more crumbly.
Boiled buckwheat is rarely placed in pots; it is almost always placed immediately after washing, after the remaining water has been well drained. You can put pre-fried vegetables, mushrooms or meat in pots with buckwheat. This will not only saturate the dish with their taste, but also make it more nutritious.
Half a kilo of chicken liver;
Head of bitter onion;
Small young zucchini;
300 gr. buckwheat;
Bell pepper pod - 1 pc.;
2 small tomatoes;
Large spoon of wine vinegar;
Vegetable frozen oil;
Fresh parsley - five sprigs.
1. Carefully inspect the pieces of chicken liver for the presence or absence of gall bladders. If there are any, carefully remove them and cut off any remaining fat. Transfer the liver to a frying pan, pour in a few tablespoons of oil and fry over moderate heat for about three minutes. When finished, be sure to lightly salt the liver.
2. Sort the buckwheat thoroughly, rinse well in running water, and place in a dry steel frying pan. Place on low heat and lightly fry while stirring.
3. Cut the carrots and zucchini into thin slices, cut the onion and bell pepper pulp into slices, finely chop the garlic.
4. Pour boiling water over the tomatoes and carefully remove the skin. Cut the peeled tomatoes into thin slices.
5. First fry the carrots in vegetable oil until softened, then add the zucchini and cook together for two minutes.
6. Add finely chopped garlic, chopped onion and bell pepper and continue frying for another two minutes without lowering the heat.
7. Season the roast to your liking and add a little salt. While stirring, add wine vinegar and remove from heat. You can sweeten it a little.
8. Layering in layers, evenly distribute the prepared products among five clay containers. First, lay out the liver, then sprinkle fried buckwheat on it. Cover the buckwheat with fried vegetables, and top with tomatoes and finely chopped parsley.
9. Lightly salt and pour enough water into the containers so that it barely covers the contents.
10. Place the pots covered with lids in a cold oven. Do not raise the temperature too quickly to the required 180 degrees and cook the buckwheat with liver for half an hour.
A full glass of buckwheat;
Head of bitter onion;
300 gr. pork (pulp);
Twelve pitted prunes;
40 ml frozen vegetable oil;
Two bay leaves.
1. Wash the prunes and cut into strips. If it is too dry, soak the fruits in cold water for about half an hour, then dry them well and only then chop them.
2. Finely chop the onion. Cut the washed pork pulp into thin strips.
3. In a thick, uncoated frying pan, fry the onion and meat in oil for five minutes. It may take more time. It is necessary that all the meat juice evaporates from the pan and the onions become transparent. Mix fried meat with chopped prunes.
4. Place a tablespoon of washed buckwheat on the bottom of the pots. On top of it put some fried meat with prunes, then again buckwheat and again meat. Thus, fill the containers 2/3 or a little more in volume and add a little salt.
5. After this, put a bay leaf in each pot and fill it up to the shoulders with water. Close the lids tightly, place in an unheated oven and turn it on.
6. After the air temperature in the oven rises to 150 degrees, simmer the buckwheat in pots for 45 minutes.
36 tablespoons of sorted buckwheat;
800 gr. chicken hearts;
Large onion head;
Half a sweet pepper;
50 ml soy light sauce;
Red hot pepper and black pepper, ground by hand - to taste;
For frying, refined vegetable oil - 2 tbsp. l.
1. Remove the thin outer film from the hearts, remove any remaining arteries and rinse the offal in cold water. Then lightly dry, transfer to a colander, and cut each heart lengthwise into four pieces.
2. Grate the carrots into a coarse grater, chop the bell pepper into thin strips, and finely chop the onion and garlic cloves.
3. Pour a couple of tablespoons of vegetable oil into a thick-walled saucepan and place the carrots and onions in it. Stirring constantly, fry the vegetables over medium heat until the onion pieces are transparent and add bell pepper to them.
4. Simmer everything together for a couple of minutes, add chopped garlic. After frying for another minute, add the hearts to the vegetables and stir.
5. As soon as the pieces of hearts are browned, pour in the soy sauce and continue cooking, reducing the heat to low for five minutes. Season the roast with spices, add a little salt, simmer for another minute and remove from the stove.
6. Place six clay or porcelain pots on a baking sheet. Evenly distribute the prepared roasted vegetables with chicken hearts over them and pour six tablespoons of washed buckwheat into each.
7. Pour in warm water, a finger above the buckwheat, add just a little salt, stir. Be sure to take a sample and add more salt if necessary.
8. Place the containers, covered with lids, in the oven and leave to cook at 180 degrees for half an hour.
9. After this, turn off the heat and leave the pots with the door closed for another 20 minutes.
Ingredients for four pots:
Half a kilo of fresh champignons;
Two small onions;
Homemade butter - 40 gr.;
1. Clean the mushrooms from films. Cut the caps into transverse plates, the legs into thin rings. If the champignons are small, cut the whole mushrooms into slices.
2. Melt the butter in a thick-walled frying pan, place the chopped champignons in it and place on high heat.
3. Add coarsely grated carrots to the slightly browned mushrooms, add finely chopped onion, stir and simmer until the vegetables soften.
4. Rinse the buckwheat removed from the litter thoroughly and dry it by calcining it in a dry frying pan.
5. Place the fried mushrooms among four clay pots. Sprinkle seven tablespoons of fried buckwheat on top and pour in water, stir. The liquid should cover the contents by about one and a half centimeters.
6. Add a little salt to each portion, mix well, take a sample. The water should be slightly saltier than for preparing simple buckwheat porridge.
7. Preheat the oven to 180 degrees and place the filled pots in it for 20 minutes, covering the containers with lids. Then remove the lids and bring the dish, without changing the temperature, until cooked within ten to twelve minutes.
A glass of dry buckwheat;
Medium-sized carrots - 1 pc.;
Bulgarian, medium-sized pepper - 1 pc.;
A spoonful of natural butter;
A full glass of frozen peas;
Fresh or frozen mushrooms - 8 pcs.;
Five sprigs of fresh herbs (parsley, dill);
Garlic and bay leaf - to taste.
1. Cut the pulp of sweet peppers and carrots into cubes, with a rib size of up to 0.5 cm. Chop the peeled onion, garlic and washed, dried herbs with a heavy knife.
2. Sort and rinse the buckwheat 3-4 times. Rinse frozen peas with warm water.
3. Combine all prepared products in a large bowl, add a little ground pepper, bay leaf, lightly add salt and mix well.
4. Take a large heat-resistant, clay or ceramic pot and place the prepared mixture into it.
5. Pour drinking water into the container strictly according to the level of the food, spread the butter evenly on top, be sure to cover with a lid and place in the oven.
6. After 45 minutes of simmering in the oven at 200 degrees, carefully remove the pot from the oven, wait a quarter of an hour and serve.
300 gr. pork tenderloins;
200 gr. any fresh mushrooms;
One small onion;
Three tablespoons of low-fat sour cream;
Processed cream cheese with bacon - 1/2 cheese;
Refined oil - 1.5 tbsp. l.;
A tablespoon of unsalted tomato paste.
1. Cut the pork into medium-sized square pieces or thin strips.
2. Heat the oil over high heat, dip pieces of meat into it and fry them, turning from side to side, until golden brown.
3. Add finely chopped onions, mushrooms cut into thin strips or small slices and continue frying until the newly added ingredients are fully cooked.
4. Boil the sorted, thoroughly washed buckwheat in lightly salted water until half cooked.
5. Beat the egg with sour cream, add tomato paste and processed cheese, grated on a fine grater. Add some of your favorite spices or ground pepper, add a little salt and stir.
6. Place boiled buckwheat in an even layer on the bottom of a large fireproof pot. Evenly distribute the fried meat with mushrooms over it and pour the prepared filling on top.
7. Without covering the pot with a lid, place it in a preheated oven and leave in it for 10 minutes.
Hello friends! Let's continue the conversation about delicious and healthy cereals, and in today’s post I want to introduce you to recipes for our most popular porridge - buckwheat. It contains a lot of proteins, which in their own way chemical composition close to meat, and also full of all kinds of microelements such as magnesium and iron. All this is very useful. And “buckwheat” is very tasty in itself, but if you cook it like in the old days in a clay pot, then it will become unusually aromatic and acquire a richer flavor, so that you can prepare such a “miracle” for yourself, I have selected a few simple , But interesting recipes. So:
Buckwheat in pots, crumbly
We will need:
Let's prepare it like this:
First, rinse it well, and then heat the cereal. Then grease the pot with oil, add the cereal, fill it with hot water and put it in the oven at medium heat. The porridge should be cooked on low heat until it is completely cooked. After this, you need to turn off the oven and leave the porridge in it for a while so that it hardens.
Buckwheat in pots is cool.
We will need:
Let's prepare it like this:
Fry the cereal until red in a frying pan, then pour it into a clay pot, add salt, add butter and stir. Then pour boiling water so that the cereal is lightly covered with water. Cover the pot with a lid and place in a preheated oven for about 2 hours.
Buckwheat in pots is downy.
We will need:
Let's prepare it like this:
Mix the cereal with raw eggs and dry it. Pour boiling milk into the pot, pour in the prepared cereal, add butter and salt. Place the pot in the oven and cook until the cereal is ready. After this, rub the porridge through a sieve and serve cold with cold milk.
Buckwheat in the oven is a mess.
We will need:
Let's prepare it like this:
Pour the cereal into a pot, fill it with boiling water or broth, and add salt. Cover the pot with a lid and place in the oven. Cook for readiness.
Buckwheat in pots with dried apricots and prunes.
We will need:
Let's prepare it like this:
Separately, boil dried apricots and prunes in a small amount of water. You must first remove the pits from the prunes. After this, the dried fruits need to be cut into small pieces. Heat the cereal in a frying pan, pour it into a greased pot, fill it with hot water, add dried fruits, salt and mix. Cover the pot with a lid, put it in the oven and cook until done.
I hope, friends, these recipes will be useful to you. Bon appetit! I'm waiting for comments and...
See you.
Buckwheat is useful product, which is simply necessary for the human body. This cereal has a high level of fiber, protein, and also contains a large amount of vitamins and minerals.
It can be prepared in different ways - boiled, stewed, made into cutlets and even puddings. There are a huge number of cooking options. But at the same time, you want it to turn out delicious and be liked by everyone. One of best options cooking buckwheat - in pots in the oven.
When baked, it retains all its useful components, but at the same time it turns out very tasty.
Buckwheat in a pot in the oven
Cooking process:
The porridge is prepared from the following ingredients:
It takes 75 minutes to cook and contains 145 kcal.
Let's start cooking:
Components:
We will cook for 75 minutes, calorie content – 190 kcal.
How to prepare:
For cooking we need:
It takes 1 hour to cook and contains 120 kcal.
Cooking rules:
Buckwheat in a pot baked in the oven is a tasty and aromatic dish that will be a wonderful treat for dinner or lunch for the whole family. The preparation of this dish is simple, the main thing is to keep everything in the oven for the required time.
It is advisable to cook at a temperature of 160-180 minutes for an hour, at this temperature the buckwheat turns out steamed and very tasty. In this version, everyone will definitely like the porridge.
Buckwheat is a truly universal porridge, in popularity it can compete only with rolled oats and rice, and in beneficial properties is unlikely to find competitors. The easiest way is to cook it on the stove. But the most aromatic and appetizing dish, of course, is obtained in the oven, in clay pots, which retain heat and give something special even to the simple dish. This buckwheat is closer than ever to the one that was steamed in a Russian oven.
Followers healthy eating claim that cereals are best digested with vegetables and are undesirable in the company of meat. With this point of view, it is recommended to cook buckwheat either with vegetable stew, or with mushrooms. The latter looks more satisfying and, in addition, can become gourmet dish, if you complement the simple ingredients with white sauce. But despite all the unusualness appearance dish, it is very simple to prepare and is suitable even for unexpected guests.
The finished dish will be especially tasty if served with steamed carrots and rye bread. And if you are watching your figure and caloric content of your foods, you can exclude butter from the ingredients sour cream filling: buckwheat with mushrooms will not lose its tenderness, but its fat content will decrease slightly.
No less appetizing and buckwheat porridge with chicken fillet marinated in soy sauce with sesame sprinkles, or with vegetable addition. The dish will be slightly higher in calories than buckwheat with mushrooms, but it is accepted by the body quite easily, and at the same time has a high degree of satiety. If desired, chicken fillet can be replaced chicken wings or thighs, but the cooking time is 10-15 minutes. will need to be increased. In addition, the fat content of the dish will increase.
The most satisfying version of buckwheat porridge is with meat and broth: a kind of goulash, but simmered in the oven, and therefore more aromatic and tasty. To give it its own twist, you can include prunes and sour apples in the recipe. Choose the meat at your discretion - both lamb and tender pork are good here.
In addition to the above recipes, there are many ways to make delicious buckwheat in pots in the oven: You can add any vegetables and sauces to it, sprinkle with cheese to get a crispy crust, use meat or fish broth, but do not put the meat and fish themselves in the pot. And to get a side dish instead of porridge, just leave the pot open for 5-7 minutes. at the very end.
