5 best buckwheat specials

Buckwheat cutlets

 This recipe will come to the rescue when yesterday’s buckwheat porridge remained in the fridge. Besides, it is simple, budget, takes a little time and fits the lean menu. For buckwheat cutlets a minimum set of products is required:

  • 400 g boiled buckwheat;
  • 300 g onion;
  • salt and spices to taste;
  • 1-2 tbsp water;
  • vegetable oil for frying.

From 80 g of buckwheat you get about 200 g of finished porridge. Therefore, for this recipe you will need 160 g of buckwheat in dry form. If you cook grits specifically for this dish, it should be completely cold in advance. Then skip the buckwheat and onions through a grinder or grind in a bowl of a blender until smooth. Add your favorite spices and salt to the finished “minced meat”.

If the mass turns dry, pour in a couple of tablespoons of water. Water can be replaced with 1 small egg and 1-2 tablespoons flour, but this option of the dish will no longer be lean.

With wet hands, form cutlets and roast on a small amount of vegetable oil. The pan is better to use with a non-stick coating, because buckwheat cutlets are very delicate and fragile, turning them too need extremely gently. But the taste of the finished dish turns out completely unexpected and something resembles traditional meat cutlets.

Buckwheat bread

This bread is soft, lush and extraordinarily delicious. It can be cooked in an oven, breadmaker or multivark. For the recipe will need:

  • 130 g dry buckwheat;
  • 150 ml hot water;
  • 150 ml warm water;
  • 280 g flour;
  • 1 tbsp sugar;
  • 2 teaspoons dry yeast;
  • 3 tbsp vegetable oil;
  • 1.5 teaspoons salt.

Rushed grits roast in a dry pan when stirring constantly. Once buckwheat starts to chapping, you can remove from the fire. Let it cool slightly and grind in a blender, but not too finely. About 1 tablespoon of buckwheat leave whole. Combine ground grats and grains, pour 150 ml of hot water, leave for 20 minutes.

In a separate container, add dry yeast, 1 tablespoon sugar and 1 tablespoon flour. Stir the mixture and wait for bubbles to appear. In other dishes, sew 250 g of flour, combine with soaked buckwheat, add salt, yeast mixture and vegetable oil. Remove the dough carefully by hand or with the help of a combine. It should turn out a little sticky.

Place the dough into an oiled container and put in a warm place for lifting for 50 minutes. Give the workpiece the desired shape and lay on a baking tray. Cover with a towel and wait another 20 minutes. Bake in a preheated to 180 degree oven for 35-40 minutes.

Buckwheat in pots

Cooking buckwheat in pots gives it a special flavor and softness. In this recipe you can use meat, mushrooms, various vegetables. Especially good option of the dish with chicken liver, for which you will need:

  • 130 g buckwheat in dry form;
  • 350 g chicken liver;
  • 1 medium bulb;
  • 1 medium carrot;
  • salt and black pepper to taste;
  • boiling water;
  • bay leaf;
  • vegetable oil for frying.

Chicken liver lightly roast in a pan with a little oil, add salt and pepper to taste. The onion finely slice, the carrots rub on a large grater. Roast the vegetables in a separate pan, salt a little.

Put onions with carrots at the bottom of the serving pots, then – liver pieces and a small piece of bay leaf. On top, spread the washed buckwheat, don’t forget to salt it. Pour pots with boiling water so that the water is one finger above the buckwheat. Close with lids and put in the oven. Cook at 180 degrees for about 30 minutes.

Salad with buckwheat and eggplant

This hearty and mouth-watering salad can also use yesterday’s buckwheat. Its secret lies in combining cereals with eggplant and unusual dressing. Ingredients:

  • 250 g buckwheat finished;
  • 2 medium eggplant;
  • fresh greens to taste;
  • 1 small bulb;
  • 1 garlic clove;
  • 2 medium tomatoes;
  • 3 tbsp olive oil;
  • salt and spices to taste;
  • vegetable oil to fry.

To begin with, cook the eggplant: peel them from the peel, cut the flesh into cubes and roast in vegetable oil until soft. If you don’t have yesterday’s buckwheat, boil it beforehand and let it cool. For lettuce you will need about 100g of dry cereals. While the main ingredients cool, prepare the dressing. In a blender bowl, combine the coarsely chopped bulb and tomatoes, garlic, parsley greens, cilantro or celery. Add salt, spices and olive oil. Whisk all components until a thick, homogeneous mass is formed. Combine buckwheat, eggplant and sauce, mix thoroughly. The finished salad can be garnished with greens and tomato slices.

Fritters with buckwheat and courgettes

This delicious snack will please lovers of vegetable dishes, and buckwheat in fritters is almost not felt . Therefore, the recipe will appeal even to those who do not like such a useful grub. To prepare you will need:

  • 500g buckwheat in the finished form;
  • 500g courgettes
  • ; 1 egg;
  • 4 tbsp flour;
  • salt and spices to taste;
  • vegetable oil for frying .

Young courgette rub on a large grater, extra liquid is not necessary to wring. Salt, add egg, flour, spices. Combine mass with pre-boiled buckwheat, stir. Put the dough on a heated pan with vegetable oil and roast on both sides until golden crust. The fritters keep the shape well and flip easily, while remaining succulent inside.

Leave a Comment