How To Properly Cook Buckwheat In Water In A Saucepan Or In A Multicooker: What To Do To Make It Crumbly, How Long To Cook

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to cook buckwheat correctly: step-by-step instructions and the best recipes

Buckwheat is a useful and beloved product by many. In today's article, we'll talk about how to cook cereals correctly and how to diversify the daily menu with its frequent preparation.

Content

• 1 Useful properties of buckwheat

  • 1.1 Calorie and nutritional values table
  • 1.2 Table of vitamins and minerals
  • 1.3 Video: the health benefits of buckwheat
• 2 How to cook buckwheat correctly: a classic recipe

• 3 Alternative methods

  • 3.1 In a multicooker

    3.1.1 Video: how to cook buckwheat porridge in a slow cooker

  • 3.2 In the microwave

    3.2.1 Video: how to cook buckwheat porridge in the microwave

  • 3.3 In a double boiler

    3.3.1 Video: Cooking porridge in a double boiler

  • 3.4 In a thermos

    3.4.1 Video: how to cook buckwheat in a thermos

  • 3.5 In bags

    3.5.1 Video: instant cereals

  • 3.6 Raw buckwheat

    3.6.1 Video: buckwheat with kefir for breakfast - the perfect start to the day

• 4 Buckwheat recipes

  • 4.1 In sour cream sauce

    4.1.1 Video: how to cook delicious buckwheat

  • 4.2 Buckwheat porridge with mushrooms

    4.2.1 Video: buckwheat with mushrooms

  • 4.3 Buckwheat porridge with meat

    4.3.1 Video: how to cook buckwheat with meat

  • 4.4 Curd-buckwheat casserole

    4.4.1 Video: buckwheat groats

  • 4.5 Buckwheat cookies with chocolate

    4.5.1 Video: how to make buckwheat cookies

  • 4.6 Buckwheat candy

    4.6.1 Video: preparing unusual buckwheat candies

Useful properties of buckwheat

In ancient Russia, buckwheat porridge was called "princess" and was served even on the royal tables. The people used proverbs about it, for example, "buckwheat porridge is our mother," thus raising the taste and nutritional properties of buckwheat.

But buckwheat is appreciated not only for its excellent taste, but also for a huge number of properties beneficial to the body. In terms of the number of vitamins, micro- and macroelements included in it, it confidently leads among other cereals. The protein contained in buckwheat is absorbed by the body by 80% and may well replace the consumption of meat. Conversely, the fat content is low. And this circumstance makes digestion longer, which contributes to better satiety.

Buckwheat is an irreplaceable cereal for everyone who regularly goes in for sports

In general, buckwheat is deservedly included in the list of dietary products. And experts call her nothing more than "the queen of croup".

Calorie and nutritional value table

Serving size	100 g
Calories	313
Protein	12.5
Fats	3.3
Carbohydrates	62

Vitamins and minerals table

Serving size	100 g
A	0.006 mg
B1	0,4 mg
B2	0.2 mg
B6	0,4 mg
B9	32 mg
E	6,7 mg
PP	4.2 mg
Potassium	380 mg
Chlorine	33 mg
Calcium	20 mg
Sodium	3 mg
Iron	6,7 mg
Magnesium	200 mg
Sulfur	86 mg
Phosphorus	298 mg
Silicon	81 mg
Iodine	3.3 mg

The calorie content of buckwheat boiled in water is 93 kcal per 100 grams, which is significantly less compared to the raw product. The nutritional value is also 100 grams lower and looks like this in numbers:

• Proteins: 3.4 g
• Fat: 0.6 g
• Carbohydrates: 20.5 g

100 grams of buckwheat boiled in milk contains 139 kcal. The nutritional value is:

• Proteins: 5.4 g
• Fat: 4 g
• Carbohydrates: 20.5 g

Video: health benefits of buckwheat

How to cook buckwheat correctly: a classic recipe

To make buckwheat crumbly and tasty, it is important to properly prepare the cereal and follow the cooking technology. At the very beginning, you need to decide on the amount that you are going to cook. One 250 ml glass makes about 3 servings.

1. Sort out buckwheat, remove impurities and debris. Even if the manufacturer guarantees quality, do not be lazy to do it. After all, there is always a possibility that there are impurities in the cereal, and you have to eat it. But, pay attention, there is no need to reject black grains. The black color is nothing more than a dried shell, which contains many usefulness, more than the grain itself.

   

   Before you start cooking, you need to sort out the cereals

2. Rinse the buckwheat 2-3 times until the water becomes clear.
3. Sometimes, during storage at home or in a warehouse of a trade organization, buckwheat damp. In this case, it should be dry in an oven at a temperature of 110-120 ^about C or in a frying pan and stir until light brown. This usually takes 3-5 minutes. The procedure is optional and if the smell of cereals was initially pleasantly buckwheat, you can skip this step. After roasting, buckwheat will be crumbly and more aromatic. But it must be borne in mind that any heat treatment reduces the beneficial properties of cereals.

4. Cook the porridge in an aluminum saucepan with a thick bottom and a tight-fitting lid. A cauldron is well suited for these purposes. Enamel cookware is unsuitable for cooking, porridge may burn in it, and the enamel may break off and get into food.

   

   A cauldron is best suited for cooking buckwheat

5. Buckwheat can be cooked in water, broth, whole milk or diluted milk. Use a ratio of 2 parts liquid to 1 part cereal. In order to avoid a mistake, measure both liquid and cereal with the same container. Buckwheat cooks in milk a little longer than in water or broth.
6. In one liter of boiling water, add 1.5 teaspoons of sugar and salt to taste. If you are afraid to make a mistake with salt, take a third of a teaspoon. Sugar in such an amount will not make the porridge sweet (it can be eaten with meat or vegetables), but it will give the finished dish a unique taste. To make the porridge sweet, you need to add more sugar: 2-3 tablespoons per liter of water or milk.
7. Pour 2 cups of buckwheat into boiling water. Remove the formed foam with a slotted spoon. Cover the pot with a lid, turn on maximum gas and cook for 5 minutes. Then reduce heat to a moderate boil. Cover again and cook for 7-10 minutes. You don't need to stir the porridge. You should also not open the lid too often and look into the pan. This will only prevent the porridge from cooking properly.
8. When the buckwheat swells, reduce the gas to the minimum. To improve the taste, add any edible fat: fresh butter or ghee, lard, pure or with cracklings, goose or chicken fat, vegetable oil. About one tablespoon. Fat can be added to the finished dish, but at this stage it will be absorbed better into the porridge and the taste will be richer.

9. The porridge is cooked over low heat for 10-15 minutes. To prevent buckwheat from burning, place the pan on the divider.

   

   The divider is a convenient device that protects the porridge from burning

10. The total cooking time is 25-30 minutes. The readiness of buckwheat is determined visually or by taste. But before turning off the gas, check if there is water left at the bottom. To do this, dip a spoon vertically into a saucepan and spread the porridge a little. If there is no liquid at all, turn off the gas. If a small amount of water remains, there are two ways to proceed. Keep the porridge on low heat without a lid for another 2-3 minutes until the liquid has completely evaporated. Or turn it off, buckwheat will be more juicy.
11. To make the porridge more tender, after cooking, let it brew for 5-10 minutes in a warm place. Can be wrapped in a towel or left on the off stove.

Alternative ways

The development of scientific and technological progress has led to the creation of new modern household appliances, which greatly facilitated various types of household work. The novelties did not pass by the culinary either. Today, there is no longer an urgent need to cook buckwheat porridge on a gas or electric stove. You can use a different, more modern technique.

In a multicooker

1. Sort the buckwheat and rinse well 2-3 times.

2. Pour cereals into a multicooker, add water or milk. To prepare crumbly buckwheat, take

   

   Season with salt and butter

   proportion: 2.5 parts of cereal to 3 parts of liquid. To improve the taste, place a piece of butter, about 50 grams, in 1–2 cups of buckwheat. Salt and spices to taste. If you need to cook liquid milk porridge, take 2-3 glasses of milk for 1 glass of buckwheat. And add 2 tablespoons of sugar to make the porridge sweet.

3. Close the lid, plug the device into a power outlet.

4. Select the desired program from the control panel. In different models, it can be: cereals, buckwheat, porridge in water or milk.

   

   Set the appropriate mode on the multicooker

5. By default, the program will set itself the time required for cooking. Usually it is 25–35 minutes. Some models have the ability to increase or decrease the time. Adding 3-5 minutes will make the porridge drier. And the reduction will better preserve the beneficial properties of the cereal. It all depends on personal preference.
6. Wait until the end of the multicooker program, this will be indicated by the timer signal.

7. We leave the finished porridge in a slow cooker for 5-10 minutes without turning off the device. In standby mode, the porridge warms up and becomes more tasty. Can be left for a longer time. This is very convenient if you are not going to eat immediately, but after some time.

   

   Porridge will be even tastier if, after the end of the main time, it is left in a warm bowl for 5-10 minutes

Video: how to cook buckwheat porridge in a slow cooker

In the microwave

1. Sort the buckwheat, clean it from impurities and rinse with water.

2. The dishes must be free of metal elements. Better to take a special one for the microwave. When choosing a size, keep in mind that the volume of the finished porridge will increase several times.

   

   Choose dishes taking into account that the volume of cereals will increase several times

3. Place the ingredients in a bowl.

   

   Place a bowl of cereals in the microwave and set the time

   For 1 part of buckwheat, take 2 parts of hot boiled water. Salt and dry spices to taste. Fresh spices are best added to the finished dish. Cover the dishes and place in the microwave.

4. Set the time to 10 minutes. Turn on the appliance at full power, wait for the end of cooking.
5. Remove the bowl of buckwheat from the microwave, add butter to improve the taste.

6. Without covering the container, put it back in the microwave for 5 minutes at full power.

   

   Remove the buckwheat from the microwave, add oil to taste and stir

   Wait for the timer signal and enjoy the result.

Video: how to cook buckwheat porridge in the microwave

In a double boiler

Cooking crumbly buckwheat:

1. Prepare the cereal.
2. Choose a rather large container for cooking so that the finished buckwheat does not spill over the edge. For 1 glass of cereals, the capacity should be at least 1 liter, but a little more is better.

3. Pour the buckwheat into a container, pour boiling water in a ratio of 1 to 1. Add salt and butter to taste.

   

   If you pour buckwheat with boiling water, the cooking time will be reduced.

4. Place in a double boiler for 40 minutes.

   Close the instrument cover. Cooking times may vary depending on the power. Therefore, be sure to check in the operating instructions for how long to set the timer for buckwheat. Wait for the program to finish.

   

   Season with salt and butter to taste

There is no need to follow the process and this is a great advantage over the traditional method. At this time, you can do other things.

The steamer will save you time

Video: cooking porridge in a double boiler

In a thermos

This method is good because buckwheat is not boiled, but steamed and it turns out like cooked in a Russian oven. The thermos should be taken not for drinking, but for food, that is, with a wide neck, so that it is convenient to remove the finished product. The only drawback is the longer cooking time, the porridge will not be ready earlier than in an hour. But on the other hand, cooking buckwheat is so simple that even a child can cope with it.

The food thermos can be used not only for storage, but also for cooking buckwheat porridge

1. First, scald the thermos with boiling water. Then pour the sorted and washed buckwheat into it.

2. Pour boiling water over 1 measuring cup of buckwheat 2 cups boiling water.

   

   Pour buckwheat into a thermos and fill with water

   Season with salt and spices to taste.

3. Close the lid tightly and leave for 1–2 hours. The time can be increased. In a high-quality thermos, buckwheat will not deteriorate and will be hot even after a day.

4. Pour buckwheat on a plate, add butter.

   

   No need to make sure that the cereal does not burn or become too boiled

Video: how to cook buckwheat in a thermos

In sachets

Today the food industry pays a lot of attention to the creation of various semi-finished products that save housewives' time and do not take a lot of effort to prepare. One of these products is packaged buckwheat. Its main advantages are simplicity and affordability. You don't have to bother at all over the cooking process. Anyone, even a person who is very far from cooking, can cook buckwheat in a bag. In addition, such cereals do not need to be sorted out and washed - this has already been done by the manufacturer, after additional cleaning and heat treatment. Sometimes buyers are worried about synthetic bags that are boiled with buckwheat. Experts say that all fears are in vain. Cooking bags are made of high-density food film, are characterized by high thermal stability and meet all safety requirements of the State Sanitary and Epidemiological Supervision. No harmful substances from them pass into the water. The only thing in which buckwheat in bags is inferior to weighed cereals is the price. Packaging costs about twice as much as a bulk product of the same weight.

Buckwheat in a bag can be cooked even by someone who has never cooked anything.

1. Pour 1-1.5 liters of water into a saucepan, put on gas and bring to a boil. Add salt to taste.
2. Dip 1–2 bags of buckwheat into boiling water. One bag is for one person.
3. After 15–20 minutes, turn off the gas, and discard the bags of buckwheat in a colander to drain excess water.
4. Open the bags with a knife and transfer the buckwheat to a plate. Add butter or sauce as desired.

Video: instant groats

Raw buckwheat

Any heat treatment of cereals destroys some of the beneficial properties in it. To preserve them, it is best not to boil or fry buckwheat. But then there will be another problem: tough grains are not edible. You can solve this issue in this way:

1. Pour buckwheat with sour milk or kefir in a 1 to 1 ratio.
2. Place in a warm place for 8-10 hours. During this time, the cereal will absorb moisture, swell, become soft and edible.

Buckwheat with kefir is the best breakfast for those who value a healthy lifestyle

Video: buckwheat with kefir for breakfast - the perfect start to the day

If we talk about preserving the beneficial properties of buckwheat, then a mix of buckwheat and oatmeal has been developed in sports dietetics. True, you still have to cook buckwheat, but the heat treatment time is reduced to a minimum, and the benefits, on the contrary, are maximum.

1. Sort the buckwheat, rinse and fill with water at the rate of 1 to 1. Leave for 2-3 hours.
2. After that add a quarter of a glass of water, bring to a boil and simmer for 3-4 minutes over low heat.
3. Add 2 egg whites, 3-4 tablespoons of oatmeal, 1 tablespoon of raisins, cinnamon and nutmeg on the tip of a knife. Boil everything together for another 1 minute and turn off. A mix with a lot of useful properties is ready.

Green buckwheat contains more nutrients than brown

Buckwheat recipes

Often, many people had a question: what to do if they are tired of buckwheat and do not want to eat it at all? The first answer that comes to mind is: don't eat. But there is a category of people for whom buckwheat is prescribed by nutritionists for frequent and sometimes daily use. In this case, there is only one way out - to diversify the menu. In addition to ordinary cereals boiled in water or milk, you can cook many different tasty and healthy dishes from buckwheat: with mushrooms or meat, casseroles, pancakes and even cookies, sweets and cake.

In sour cream sauce

Ingredients:

• 1 tbsp. buckwheat;
• 2-3 heads of onions;
• 5-6 cloves of garlic;
• 1 tbsp. sour cream;
• 1-2 tablespoons of oil for frying.

It is very simple to prepare:

1. Cook buckwheat in any way described above.
2. Peel and chop the onion and garlic. Onions - in medium pieces. Smaller garlic.

3. Put butter, chopped onion and garlic in a skillet. Fry until golden brown.

   

   Saute the onions and garlic

4. Next, reduce heat and add sour cream. Stir well and sauté for 2 minutes.

   

   Add sour cream to the onion and mix well

5. Put the boiled buckwheat in the sauce, stir.

   

   Add boiled buckwheat to the sauce

6. The dish is ready. You can add finely chopped parsley and dill to the plate.

Video: how to cook delicious buckwheat

Buckwheat porridge with champignons

For 1.5 cups of buckwheat you will need:

• 15 champignons;
• 4 heads of onions;
• 1 tbsp. sour cream;
• 2 tbsp. l. butter.
• greens, salt and spices to taste.

We cook in this way:

1. Cook the crumbly buckwheat porridge as described above.

   

   Boil buckwheat

2. Pour the peeled and diced or half-rings onions into a frying pan with oil and fry until golden brown. Better to fry in a heavy-bottomed pan over high heat. But be careful not to burn the onion. If the bottom of the pan is thin, the fire should be reduced.

   

   Fry chopped onions

3. Peel fresh champignons, remove damaged areas and films. Rinse under running water in a colander. Then first pour boiling water over, and then rinse with cold water. Cut into cubes. The size is arbitrary, but keep in mind that after heat treatment they will decrease by about 3 times.

4. Send the champignons to the pan with onions. Reduce heat. Season with salt and black pepper to taste. Stir and sauté for 5 minutes at a moderate boil.

   

   Add chopped mushrooms to the onion, stir

5. After that, pour in the sour cream, stir well, cover the pan with a lid and simmer for 30 minutes with a low boil.

6. When serving on the table, put the loosened buckwheat porridge in plates, pour the mushroom sauce and sprinkle with finely chopped dill.

   

   Buckwheat will absorb the taste and smell of mushrooms

Video: buckwheat with mushrooms

Buckwheat porridge with meat

For 1.5 cups of buckwheat you will need:

• 150 g of beef;
• 1-2 heads of onions;
• 1 carrot;
• 1 sweet pepper;
• 1-2 cloves of garlic;
• 1 tbsp. l. tomato paste;
• oil for frying;
• salt and spices to taste.

Recipe:

1. Boil the buckwheat porridge in water as described above.
2. Chop the ingredients. The carrots can be grated, and the garlic can be chopped in a garlic bowl.
3. Pour onions and carrots into a frying pan with vegetable oil. Fry until golden brown.

4. Add tomato paste, bell peppers, garlic and meat. Mix everything well and fry for 3-4 minutes.

   

   Saute vegetables and meat

5. Pour 1 cup of boiled water into the pan. Add salt and ground black pepper. Stir, bring to a boil and reduce heat. Cover the pan with a lid and simmer over low heat for 40 minutes. Readiness can be determined by taste, the meat should be soft.

   

   Pour the fried ingredients with water

6. Transfer the contents of the pan to a saucepan with boiled buckwheat and mix well. The dish is ready. When serving, the serving can be garnished with a sprig of parsley or a slice of tomato. It will be not only beautiful, but also useful. Buckwheat with vegetables is better digested and absorbed.

Buckwheat porridge with meat is very tasty and nutritious

Video: how to cook buckwheat with meat

Curd buckwheat casserole

For 1.5 cups of buckwheat you will need:

• 750 ml of milk;
• 250 g of cottage cheese;
• 1 tbsp. sour cream;
• 2 eggs;
• 60 g butter;
• 2 tbsp. l. Sahara;
• 1/4 tsp salt;
• 1/2 tsp vanilla sugar;
• 2 t. L. bread crumbs.

Cooking casserole:

1. Cook buckwheat in milk. Add salt to enhance the taste at the beginning of cooking to dissolve well.
2. In order to hold together all the ingredients of the future casserole, beat the sugar and eggs until a thick foam forms. Add vanilla sugar for flavor.
3. Grind cottage cheese with a blender and combine with sour cream and egg mass.

4. Add chilled boiled buckwheat and mix well.

   

   Stir the whipped mixture with buckwheat

5. Grease a baking dish with butter and sprinkle with breadcrumbs. In order not to break the casserole and not to disturb its delicate structure when it is baked, it is better to take a split form with a diameter of 20-25 cm.

6. Pour the dough into a mold. Smooth the surface with a spatula for a neat and beautiful look. In order for the casserole to acquire a golden brown crust, spread a few pieces of butter over the surface.

   

   Grease the top with butter

7. Put the form in preheated to 180-200

   

   Bake for 25-30 minutes

   ^o C oven for 25-30 minutes. Readiness is determined by the golden color of the casserole surface.

8. Let cool for 5 minutes before removing from the mold and cutting into portions. Can be served on the table with sour cream and honey.

   

   Let the casserole cool slightly and serve

Video: buckwheat krupenik

Buckwheat cookies with chocolate

These cookies will not just be an addition to tea, but a favorite treat for family and friends. And if you have children, the question of how to feed them buckwheat will never arise again.

• 200 g of buckwheat;
• 120 g flour;
• 150 g butter;
• 4 tbsp. l. Sahara;
• 100 g of chocolate;
• 1 egg;
• 1/2 tsp baking powder;
• 1/4 tsp cinnamon.

Preparation:

1. Melt the butter in a saucepan and set aside. It should cool down but remain liquid.
2. You need to make flour from buckwheat. Use a coffee grinder for this. At this point, the cereal should already be washed and dried.

3. Add wheat flour, baking powder and cinnamon to buckwheat flour. Mix everything.

   

   Stir dry ingredients

4. Whisk the eggs and sugar into a thick foam. Pour melted butter into the mixture. To prevent the eggs from curdling, pour in the oil in a thin stream, stirring.

5. Add the flour mixture in small portions to the egg mass. Knead the dough. It should be thick and elastic. If the dough is thin, add 1 tablespoon of wheat flour.

   

   Gradually add flour to the egg mixture

6. Break the bar of chocolate into random pieces without removing it from the foil. Then tap the bar with a hammer to help crush the chocolate. The output should be pea-sized pieces.

7. Add chocolate to dough and stir.

   

   Add chocolate and stir well

8. Line a baking sheet with parchment paper and grease with butter.
9. Shape the cookies. To do this, take 1 tablespoon of dough, roll it into a ball and flatten it a little. To prevent the dough from sticking to your hands, periodically moisten them in cold water.

10. Put the cookies on a baking sheet at a short distance from each other so that they do not stick together during baking.

    

    Place the cookies on a baking sheet lined with baking paper

11. Place in a preheated pan 180 ^about C oven for 15 minutes. Readiness is determined by appearance. The top of the cookie should crack slightly.

Invite your friends for tea with buckwheat cookies, it's very tasty

Video: how to make buckwheat cookies

Buckwheat sweets

If you want to surprise your loved ones with something unusual, prepare buckwheat sweets. They will be delighted with the aromatic crunchy buckwheat and white chocolate candies.

• 50 g of buckwheat;
• 150 g of white chocolate;
• 20 g butter;
• 50 ml cream;
• 1 tbsp. l. Sahara;
• 1/4 tsp salt.

Preparation:

1. Boil buckwheat as usual, adding salt and sugar to it. If after breakfast there is a little loose porridge left, you can use it.

2. Next, the buckwheat must be dried in the oven. To do this, cover a baking sheet with parchment paper and spread the buckwheat on it in a thin layer. Place in the oven for 40 minutes. A crust should form on top of the buckwheat, but inside it will remain soft.

   

   Spread the buckwheat evenly on a baking sheet and dry in the oven

3. To make buckwheat pleasantly crunchy in sweets, like nuts, fry it in butter for 2-3 minutes. And set aside, buckwheat should cool down.

4. Melt the chocolate in a steam bath. To do this, pour water into a saucepan. Place the bowl on top so that it does not touch the water. Put chocolate and cream in a bowl. Put the structure on gas and wait for the chocolate to melt.

   

   Melt the white chocolate

5. To separate the buckwheat from the fat, use a slotted spoon to transfer it to a paper towel, cover it with another paper towel and lightly press down. Pour the processed grains into the milk-chocolate mass. Stir everything well.

6. Arrange the chocolate-buckwheat mass in the molds for solidification. For this we use silicone candy molds. If not available, you can use an ice cube tray or mini cupcake molds. There is no need to lubricate them.

   

   Fill the silicone mold with the finished mass

7. We put the completed forms in the refrigerator for 2 hours so that the chocolate is completely frozen.
8. To remove the candies, turn the mold over and squeeze out the treats.

If you want to surprise your loved ones, prepare buckwheat sweets for them

Video: preparing unusual buckwheat candies

Now you know how to cook buckwheat using any available household appliances. And the recipes given in the article will help make dishes more varied so that buckwheat does not get bored and brings maximum benefit to the body. Bon Appetit!