Step 1: prepare the buckwheat.

Pour the buckwheat onto a piece of newspaper or a clean sheet of paper and remove the spoiled cereal, pebbles and dirt. Then carefully move the component into a sieve and rinse thoroughly under running water until the liquid becomes clear.

Immediately after this, pour the buckwheat into a medium saucepan and fill with clean cold water. Attention: the ratio of cereal to liquid should be 1 to 2. Place the container on medium heat and cover with a lid. When the water starts to boil, add salt to taste and mix everything well using a tablespoon. Reduce the heat and cook the buckwheat until the liquid has completely evaporated, with the lid slightly open. Then turn off the burner and set the pan aside.

Step 2: prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. Using a coarse grater, grind the component directly on the cutting board. Then immediately pour the carrot shavings into a clean plate.

Step 3: prepare the onion.

Using a knife, peel the onion and rinse well under running water. Place the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate and leave aside for a while.

Step 4: prepare the garlic.

Place the garlic on a cutting board and press lightly with the tip of a knife. This way we can easily peel the husk from the clove. Now rinse the component a little under running water and place it back on a flat surface. Finely chop the garlic and pour into an empty saucer.

Step 5: prepare a side dish of buckwheat with carrots and onions.

Pour vegetable oil into a frying pan and place on medium heat. When the container with the contents is well warmed up, pour in the chopped onion. Stirring occasionally with a wooden spatula, fry it for 5 minutes. Then add carrot shavings to the pan. Mix everything well again using available equipment and continue frying the vegetables some more. 5 minutes. After the allotted time has passed, cover the container with a lid and simmer the frying additionally. 5 minutes. Attention: There is no need to mix carrots and onions anymore, as the vegetables should release more juice and become soft.

Now remove the lid and pour boiled buckwheat into the pan, and immediately add finely chopped garlic and butter. Mix everything thoroughly with a wooden spatula until smooth. Reduce heat, cover the container with a lid and let the side dish stand 3 more minutes. During this time, buckwheat will absorb vegetable juice and become aromatic and very tasty. Immediately after this, turn off the burner and set the pan aside.

Step 6: serve a side dish of buckwheat with carrots and onions.

Using a wooden spatula or tablespoon, pour the hot side dish of buckwheat with carrots and onions onto a special plate and serve at the dinner table along with fried or boiled meat. By the way, cutlets and fresh vegetables are ideal for this dish.
Enjoy your meal!

To save time allotted for preparing the side dish, you can fry vegetables in parallel with cooking buckwheat, and at the end combine everything;

The side dish will turn out very tasty if you add high-quality buckwheat to it. To do this, it is best to purchase the component from trusted brands and packaged in bags;

You can add any spices to the dish to suit your taste. For example, it could be ground black pepper, a mixture of dried bell peppers, “khmeli-suneli” seasoning and much more.

A tasty and low-calorie option for a family dinner would be buckwheat with carrots and onions. It can serve as a side dish for any meat dish or become a separate dish.

One way to diversify a dish is to prepare an unusual side dish for it. This could be buckwheat with carrots and onions. To prepare it you will need:

• a glass of buckwheat;
• two glasses of water;
• two medium carrots;
• 2 medium onions;
• 2-3 garlic cloves;
• 1 tsp. salt.

Cooking algorithm.

1. Sort out the buckwheat.
2. Rinse thoroughly several times.
3. Transfer the buckwheat to a cooking container and add water.
4. Place the pan on the stove and wait until it boils.
5. Add salt, turn off the heat and cover with a lid and leave for 30 minutes.
6. During this time, the cereal will completely absorb water and increase in volume.

1. Wash the carrots.
2. Remove the peel.
3. Wash again.
4. Grate on a coarse grater.

1. Peel the onion.
2. Wash.
3. Chop on a cutting board with a knife.
4. Transfer to a plate.

1. Remove the husks from the garlic.
2. Rinse with water.
3. Chop with a knife.

1. Heat the pan well.
2. Pour in sunflower oil.
3. Add onion, fry for 5 minutes, stirring.
4. Add carrots, stir, fry for 5 minutes.
5. Simmer covered for 5 minutes.
6. Add buckwheat and garlic, mix thoroughly.
7. Simmer under the lid.

The side dish is ready!

How to cook in a slow cooker

Cooking in a slow cooker saves a huge amount of time and effort. There is no need to make sure that the dish does not burn; stir it, constantly looking under the lid. Smart technology will do everything itself.

To do this you will need:

• 2 measuring cups buckwheat;
• 4 measuring cups of water;
• 200 g carrots;
• 300 g onions;
• 3 tbsp. l. vegetable oil;
• spices to taste.

Cooking method:

1. Rinse buckwheat with water.
2. Peel the carrots and chop them using a grater.
3. Peel the onion, rinse with water, cut into cubes.
4. Pour oil into the multicooker container and place the vegetables.
5. Set the “Frying” program and fry, stirring, without closing the lid.
6. Add buckwheat.
7. Pour in water and salt.
8. Close the lid, set the “Rice/cereals” mode.
9. The process will take the time set by the program, all that remains is to cut the salad.

With added tomatoes

The taste of fried buckwheat can be varied with tomatoes.

To create a delicious side dish with tomato flavor you will need:

• 1 tbsp. buckwheat;
• 2 tomatoes;
• 1 onion;
• 2 carrots;
• tomato paste to taste;
• spices;
• vegetable oil;
• 0.5 liters of water.

Preparation:

1. Wash the carrots and onions and peel.
2. Cut each of the tomatoes, pour boiling water over them and remove the peel.
3. Grate the carrots on a coarse grater.
4. Cut the onions and tomatoes into cubes.
5. Pour oil into a heated frying pan, add onion and fry until golden brown.
6. Add and fry carrots.
7. Add tomatoes to vegetable mixture and fry.
8. Put tomato paste into the water, determine the consistency yourself, and stir.
9. Pour the buckwheat into a frying pan and pour in the tomato mixture. Mix. Boil.
10. Reduce heat, cover the pan and simmer for 25 minutes.
11. When the liquid evaporates, let it brew.

Bon appetit!

Cooking with frying in a frying pan

Many people love buckwheat porridge in a frying pan with fried vegetables. And there is no one who has never tried it.

Ingredients for cooking:

• 1.5 tbsp. buckwheat;
• 3 tbsp. water;
• 2 sweet peppers, preferably in different colors;
• 2 carrots;
• 1 onion;
• 1 tsp. salt;
• 5 tbsp. l. vegetable oil;
• pepper to taste;
• spices.

Cooking algorithm:

1. Cook crumbly buckwheat porridge.
2. Prepare the fry. To do this, chop the vegetables, fry the onion first, then the carrots and only finally the pepper.
3. Mix the porridge with the roast, add salt, sprinkle with spices and herbs.

The dish is ready to serve!

Hearty buckwheat with meat and vegetables

To feed your family a nutritious, complete dinner, you will need:

• half a kilo of buckwheat;
• 1 liter of water;
• 1 large carrot;
• 3 medium onions;
• half a kilo of meat;
• seasonings;
• 1 sweet pepper.

Cooking diagram:

1. Grind the meat into medium-sized pieces.
2. Fry in a frying pan.
3. Pour a little water and simmer until soft (for beef this time will be about one hour).
4. Cut vegetables into cubes.
5. To the meat, from which the liquid has already evaporated, add onions, carrots and peppers in this order with an interval of 5 minutes.
6. Simmer over low heat for 10 minutes.
7. Add buckwheat and pour 4 cups of boiling water, add salt.
8. Bring the mixture to a boil, cover with a lid and simmer for half an hour.
9. Mix.

Can be served.

Components:

• 0.5 kg buckwheat;
• 4 tbsp. water;
• 5 tbsp. l. refined oil;
• 2 bell peppers;
• 1 carrot;
• 3 tomatoes;
• 3 onions;
• champignons 250 g;
• seasonings

Step-by-step instruction:

1. Wash the mushrooms and chop them to your liking.
2. Peel the vegetables and cut into cubes.
3. Fry onions and carrots in a frying pan.
4. Then add tomatoes and peppers, simmer a little.
5. Separately, fry the mushrooms over high heat until crusty.
6. Mix mushrooms with vegetables.
7. Add buckwheat and pour 4 cups of boiling water. Salt and pepper.
8. Simmer over moderate heat for ¼ hour.

Any of the recipes presented is easy to prepare, healthy and versatile. It can be combined with any salad and main dish.

Buckwheat contains many substances that are beneficial to health. It helps prevent the occurrence of iron deficiency anemia, improves the body's resistance to stress and infections, and helps normalize metabolism. This product is indicated for those who are on a diet to lose weight. It is recommended to include it in the diet along with legumes for people who do not eat meat. Buckwheat porridge is an indispensable dish during fasting. Buckwheat with mushrooms, onions, and carrots turns out so tasty that you rarely get tired of it. Even those who are lukewarm about cereals eat it with pleasure.

Cooking features

Buckwheat with mushrooms, onions and carrots will be pleasant to eat if cooked correctly. Otherwise, it will have an unappetizing appearance and an inharmonious taste.

• Before cooking, buckwheat must be sorted and washed in three to five waters. To do this, the cereal is poured with water and washed. Then the water needs to be drained. The operation is repeated until the drained liquid is completely clean and transparent.
• Boil buckwheat in water, mixing them in a ratio of one to two. It is calculated taking into account the volume, not the weight of the products. For a glass of buckwheat you will need two glasses of water. A glass with a capacity of 0.25 liters holds 210 g of cereal.
• When cooking with mushrooms and vegetables, buckwheat can be cooked separately or together with other ingredients - the choice depends on the specific recipe. If the cereal is cooked together with mushrooms, onions and carrots, the dish becomes more flavorful. Another option allows you to use buckwheat left over from lunch or dinner so as not to throw away food.
• To prepare the dish, you can use fresh, frozen or dried mushrooms. The frozen product must be allowed to thaw in natural conditions; dried mushrooms are pre-soaked in cool water so that they regain their shape. Sometimes they also need to be boiled.

Buckwheat with mushrooms, onions and carrots is most often prepared in a large frying pan, cauldron or thick-walled saucepan. There are recipes for preparing this dish in the oven and slow cooker.

A simple recipe for buckwheat with mushrooms, onions and carrots

• buckwheat – 0.21 kg;
• water – 0.5 l;
• fresh mushrooms (ceps, champignons) – 0.25 kg;
• onions – 100 g;
• carrots – 100 g;
• salt, spices - to taste;
• vegetable oil - as much as needed;
• butter (optional) – 20 g;
• fresh herbs (optional) - to taste.

Cooking method:

• Sort out the buckwheat, rinse, add water and place on the stove. After boiling, reduce heat and cook until tender. Shortly before the grain is ready, it won’t hurt to add some salt.
• Wash the mushrooms, dry with napkins and cut into strips.
• Wash and peel the vegetables.
• Coarsely grate the carrots.
• Cut the onion into small cubes.
• Fry the onions and carrots in vegetable oil for 5 minutes.
• Add the mushrooms and cook until any of their juices have evaporated from the pan.
• Mix buckwheat with mushrooms and vegetables, placing in a cauldron or thick-walled pan.
• Simmer on low heat under the lid for 10 minutes.
• Add a piece of butter, herbs, and stir.

After removing the pan with buckwheat from the heat, leave it covered for 10 minutes, then place it on plates and serve. If you are fasting, you will have to exclude butter from the recipe.

Buckwheat with mushrooms, onions and carrots in a slow cooker

• buckwheat – 0.21 kg;
• fresh champignons – 0.4 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• vegetable oil – 40 ml;
• water – 0.5 l;
• salt, seasonings - to taste.

Cooking method:

• Sort out the buckwheat and rinse.
• Finely chop the onion and coarsely grate the carrots.
• Wash the champignons, dry with a napkin, cut into thin slices.
• Pour oil into the multicooker bowl. Turn it on by selecting the “Frying” mode. If this function is not available, select the “Baking” mode.
• Place vegetables in oil and cook for 5 minutes.
• Add mushrooms, continue cooking in the same mode for 10 minutes.
• Mix water with salt and seasonings.
• Place the buckwheat on top of the mushrooms.
• Fill with water.
• Activate the Buckwheat program. If such a program is not provided in your unit, select the “Rice”, “Pilaf” or similar mode. Set the timer for 30 minutes.
• After the program has completed, stir the dish and leave in warm mode for another 10–20 minutes.

Cooking a dish of buckwheat, mushrooms and vegetables in a slow cooker will not take much effort from the housewife. Once soaked in the aroma of mushrooms and vegetables, buckwheat becomes especially tasty.

Buckwheat with dried mushrooms, onions and carrots

• buckwheat – 0.3 kg;
• dried white mushrooms – 50 g;
• garlic – 2 cloves;
• onions – 0.3 kg;
• carrots – 150 g;
• vegetable oil – 80 ml;
• water or mushroom broth – 0.75 l;
• salt, spices - to taste.

Cooking method:

• Pour three glasses of water over dried mushrooms, leave for at least 4 hours, or overnight.
• Wash the mushrooms and cut into small pieces.
• Peel the onion and chop finely.
• Peel the carrots, chop them using a large-hole grater or cut them into strips.
• Chop the garlic as finely as possible with a knife.
• Heat the oil in a cauldron, add onion and garlic, fry until golden brown.
• Add carrots, fry them along with onions for 5 minutes.
• Add mushrooms and continue cooking for another 5 minutes.
• Place buckwheat with vegetables and mushrooms, add water or broth.
• Cook over low heat, stirring occasionally, until the buckwheat is cooked.

Dried mushrooms add a unique flavor to buckwheat dishes. Vegetables harmoniously complement the bouquet. The dish turns out nourishing and tasty. Suitable for those who are fasting, for a vegetarian menu.

Buckwheat with mushrooms, onions and carrots merchant style

• buckwheat – 0.3 kg;
• pork – 0.2 kg;
• fresh porcini mushrooms – 0.2 kg;
• carrots – 100 g;
• onion – 100 g;
• water – 0.75 l;
• vegetable oil - as much as needed;
• salt, pepper - to taste.

Cooking method:

• Boil buckwheat in salted water until tender.
• Finely chop the onions, carrots and mushrooms, after washing and drying them. Instead of boletus mushrooms, you can use champignons. The dish with them will turn out a little less aromatic, but still tasty.
• Wash the pork and dry it with a napkin. Cut into small cubes or strips.
• Heat a frying pan, pour a small amount of oil into it.
• Add pork and fry for 5 minutes.
• Add vegetables. Continue frying for the same amount.
• Add mushrooms. Fry everything together until excess liquid evaporates from the pan.
• Mix with buckwheat, put in pots, put them in the oven.
• Simmer for 10 minutes at minimum temperature.

Such a dish would not be a shame to serve even at a festive table. You can serve in pots or on plates. It would be a good idea to sprinkle the buckwheat with fresh herbs.

Buckwheat porridge with mushrooms, onions and carrots is a hearty, tasty and aromatic dish. Suitable for the daily menu, but there are recipes that allow you to make it for the holiday.

Buckwheat porridge with onions and carrots in a frying pan is the best solution when you need to cook something quick, tasty and satisfying from a minimal, very budget set of products and a limited amount of time. Everything is prepared in literally 20-30 minutes. Crumbly and very aromatic buckwheat with carrots and onions in a frying pan will be an excellent addition to, say, cutlets or salad. Or it can be served on its own - a complete and completely self-sufficient dish. If you are looking for a lean version of the dish, feel free to replace butter with margarine or vegetable oil. Rest assured, such a replacement will not make the dish worse.

They grow very quickly to fall asleep quickly to add organic matter to beds and work well when you have planted clover or vetch. An excellent source of green matter for composting. Vegetable chamomile and summer piquancy near the onions to enhance their flavor. Onions also work well with beets, trousers, carrots, dill, kohlrabi, leeks, lettuce, strawberries and tomatoes. Do not plant onions near asparagus or any peas. Onions help repel carrot rust.

Also good around asparagus and basil. Parsley loves asparagus, carrots, onions, corn, onions and tomatoes. The leaves can be sprinkled over asparagus to repel asparagus beetles and around the rose to improve their scent. Let some of your parsley go into bloom to attract hovering and predatory wasps. Also, don't plant it near mint. Excellent companions for beans, carrots, celery, corn, cucumber, eggplant, parsley, pepper. potatoes, radishes, spinach, strawberries and turnips. Avoid planting peas near onions.

How to cook delicious buckwheat with carrots and onions in a frying pan

Let's start with buckwheat. We measure out the required amount of cereal and sort it out. The process is not as long and tedious as it might seem. Just a couple of minutes - and the buckwheat is ready for further cooking. If you don’t want to (or don’t have time) to sort through the grains, you can take buckwheat in bags. This buckwheat does not require any pre-treatment - just add water and cook.

Pepper plants make good neighbors to asparagus, basil, carrots, cucumbers, eggplant, endive, oregano, parsley, rosemary, squash, Swiss chard and tomatoes. Never plant them next to beans, brassicas or dill. An essential element in any organic gardener's toolbox, this multi-purpose annual flower matures quickly and is surprisingly attractive to a variety of pollinators and beneficial insects. Notably, it attracts bees and predatory butterflies to improve pollination and control insect pests.

Afterwards, clean the cereal and immediately place it in a saucepan for cooking. It is advisable to take a pan that is suitable for cooking porridge - thick-walled or with a double bottom. Fill the cereal with water and place it on the stove.

Bush beans, celery, corn, garlic, marigolds, onions and peas are all well planted around the potatoes. Avoid planting potatoes near asparagus, brassicas, carrots, cucumber, kohlrabi, melon, parsnips, rootberries, squash, sunflowers and turnips.

Vegetable radishes near beans, beets, celery, chervil, cucumber, lettuce, mint, parsnips, peas, spinach, squash and tomatoes. Avoid planting near shells or potatoes. It is said that planting 3 or 4 radish icicles around the mound where you plant the squash and allow them to grow and flower will prevent most squash and cucumber pests.

Immediately add salt to the pan and close the lid. First, cook the porridge on the maximum heat of the stove, after boiling, reduce it to medium and cook until done (until the water has completely evaporated). As a rule, this takes about 20 minutes.

Whole grains have been celebrated by nutritionists and health nuts for decades, and more recently a whole series of "ancient grains" have crept in and out of sight. Quinoa, barley and buckwheat, and then kamut, spelled, teff, farro and many more, have all taken turns becoming super grains - you've never heard of du-bourg, the one that will supposedly work wonders for your health.

While we can't attest to the magical powers of any one grain, we do know this: whole grains are outrageously delicious, filling and versatile, and good for you overall, no matter what's going on right now. They are a natural base for salads, a texture enhancer in soups, and delicious cooked as a side dish. If you're interested in learning more about properly selecting, curing, and storing grains, both familiar and non-familiar, check out this handy.

At the same time, prepare the frying for the buckwheat. Onions, carrots and garlic will go there. We peel the vegetables, rinse them and dry them.

Now we chop the vegetables: cut the carrots into strips (the size of the strip is at your discretion), cut the onion into cubes, finely chop the garlic or put it through a press.

Whole grain salad with onions and pickled mushrooms

But if you're more of a meal prep person, read on for 23 recipes to get you started adding more of these tasty little nutritional packets to your meals. The wheat category is broad and includes many of the popular ancient grains found today, but the nutty, fibrous saw is one of our favorites. Here we use it as a salad, pairing it with quickly cooked mushrooms and leeks. Once cooked, we marinated the vegetables in apple cider vinegar for a little tartness to play against the earthy grain, and added a sprinkling of escolet powder for a soft, fruity flavor and beautiful color.

Heat up the frying pan, add butter, and let it melt. Then we send only the onions and carrots for re-cooking.

Next, add seasonings, spices, ground pepper to the vegetables - everything to taste and desire.

Farro Salad with Lentils, Beans and Vegetables

Turning a salad with grains and vegetables into a basic outlet is as simple as adding beans. While we encourage zucchini, eggplant, and bell peppers, feel free to play with more seasonal ingredients and pantries—you might try fennel or black olives.

Bulgar salad with apricots, radicchio, herbs and walnuts

Bulgar, a Middle Eastern grain made from steamed and dried wheat grain, is a fast food. Here we toss it with contrasting flavors of sweet dried apricots, bitter radicchio and crushed mint and parsley for freshness.

Close the lid and cook until soft for (about) 10-13 minutes, then add the garlic to the pan.

By this time, the buckwheat porridge should already be cooked. Warm up the vegetables with the garlic added to them for 3 minutes, then add the prepared buckwheat to the frying pan.

Toasted Bulgar salad with smoked trout, radishes and green apple

Half a cup of chopped walnuts adds a nice crunch. This salad complements bulgur with a strikingly diverse lineup of aggressive ingredients: smoked trout, radishes, red onion, and Granny Smith apple. But the real perch in this dish is the candied lemon, made by soaking lemon soups in simple syrup to soften their acidity without leaving them too sweet.

Warm couscous salad with salmon and dill mustard sauce

We especially like the pearl or Israeli version of couscous, which is based on semolina, a larger grain.

Mix the buckwheat and vegetables thoroughly, taste and add more salt if necessary, close the lid again and let the porridge brew for at least 10 minutes on the stove off. Afterwards, the porridge can be served.

As an alternative to the above method, you can use an even more simplified version. In this option, raw buckwheat (pre-selected and washed, of course) is added to the onion-carrot overcooking, which is filled with water (the same volume - 550 ml) and simmered under the lid until the cereal is ready on medium heat on the stove. So buckwheat with onions and carrots is cooked in a frying pan for an average of 20-25 minutes. In this case, garlic is added 10 minutes before readiness. Then we also let the porridge brew for about 10 minutes - and the buckwheat with onions and carrots can be served.

Couscous with crispy pancetta and bun

Here we marry its Middle Eastern roots with a Scandinavian theme, tossing couscous with salmon flakes, dill and mustard. A handful or two of spinach leaves a nice flavor in a salad, adding nutrients and flavor. A well-rounded, comforting one-pot meal, this dish pairing pearl chickpea couscous, salted butternut squash and pancetta is the perfect choice for a winter weeknight. Garnishing with toasted sliced ​​almonds will give it a little more texture. To make it vegetarian, replace the pancetta with a similarly salty item, such as salty cheese.

Whatever method of preparing buckwheat with vegetables you choose, you will always end up with a very tasty, aromatic and crumbly porridge. Bon appetit!

Buckwheat porridge and carrots are two wonderful products that improve brain activity, increase the performance and endurance of the body.

Brown apple sour cream cake with special

Made with equal parts cake flour and flour, this cake feels relatively healthy without being overpowering, sweet but not overly sweet. Sliced ​​apples and sliced ​​almonds provide a little pop of texture and flavor, and all the fat in the cake comes from the sour cream, which gives it a subtle tartness. A pinch of cayenne pepper is the surprise secret ingredient.

Pan barley with pickle and eggs

Most of us are familiar with the malty flavor of barley through beer and its meaty texture through soup, but this grain can do so much more. Cook it as you draw it, and it takes on a texture somewhere between pasta and Israeli couscous. Drizzle a little olive oil to keep the drying top off.

Barley pan with broccoli, feta and tomatoes

Barley's mild flavor and robust texture lend itself to stronger ingredients like broccoli, tomatoes and feta cheese in this lunch lane.

And they are also very tasty..

Both apart and together.

You can eat buckwheat porridge with carrots every day, and it will only bring benefits.

And so as not to get bored, cook buckwheat with carrots in different ways!

Buckwheat with carrots - general cooking principles

Buckwheat is washed, black and damaged grains are removed, then filled with water or broth. Temperature doesn't matter. If you don’t have extra time, you can immediately pour boiling water. Salt is added immediately.

Homemade Veggie Burgers That Don't Suck

We're calling for grape tomatoes, which, unlike most tomatoes, are good all year round. While store-bought frozen vegetable burgers vary in quality, none come close to the kind you can make from scratch at home. Make a big batch to freeze and enjoy them all winter long.

Hearty escarole, barley and parmesan soup

Robust winter greens and barley do a great job of adding texture and substance to vegetarian dishes.

Boiled buckwheat is not very tasty, so we pour water strictly according to the norms. To one part of raw cereal, two parts of liquid are added.

Before adding to buckwheat, carrots are usually fried separately or stewed. Often other vegetables are added to it: tomatoes, onions, peppers, garlic. Eggs, cheese, mushrooms, herbs, and various spices go well with buckwheat and carrots.

Preparing a side dish of buckwheat with carrots and onions

In this soup we use slightly astringent escarole, roasted with aromatics to soften the bitterness. Tomato paste, soy sauce, and Parmesan crust in the soup base provide plenty of delicious flavors. Easy to make, healthy and gluten-free, quinoa makes the perfect base for all kinds of dishes.

Quinoa salad with dried cherries, mint and feta in a lemon-sumac vinaigrette

This quinoa salad bursts with flavorful ingredients—torte cherries, salty feta, fresh mint and parsley—all tossed together in a bright, lemony sumac vinaigrette. Dress the salad right before serving for better texture. We know we know, the ingredient list for this one-pot dish reads like a menu for rabbits, but a generous dose of curry powder, toasted to intensify the flavor, saves it from a gentle death. Kuanoa with Kale and Sweet Caramelized Broccoli and Cauliflower for a fresh tasting meal that's great for those times when you need a little nutritional boost.

Recipe 1: Buckwheat with carrots and onions

A simple recipe for buckwheat porridge. If you replace ghee with vegetable oil, it will be suitable for a Lenten menu. We will prepare the porridge by first frying the grains, which will give the dish a pleasant aroma.

Ingredients

250 grams of buckwheat;

1-2 carrots;

1 onion;

70 grams of melted butter;

Salmon soup

When you want to turn a soup starter or side into a satisfying meal, adding quinoa isn't easy. This colorful veggie soup is made with knuona, zucchini, onions, carrots, bell peppers and cabbage, seasoned with curry powder and red pepper flakes. For a little freshness and crunch, we garnish each bowl with peptites and cilantro.

When you hear the word "rye," the first things that come to mind are probably bread and whiskey, and while we don't have distillation recipes for you, we do have a winning rye bread that's dense and chewy and spiked with cumin and sesame seeds. Be warned, this is a heavily flavored bread for serious rye lovers, so it's better suited for slicing thin and lightly glazed than for creating sandwiches.

Pepper, salt.

Cooking method

1. The cereal needs to be sorted, washed, and drained.

2. Put a little oil in the pan, literally half a spoon, and fry the washed cereal. Don't forget to stir for even cooking.

3. As soon as all the moisture has evaporated, the buckwheat will darken and begin to click, transfer it to a saucepan. Fill with 450 grams of water, add 1 tsp. salt and cook until done.

Carrot and rice salad with celery, cilantro and Marcona almonds

If you've never tried cooking with rye berries before, you're in for a treat: they're chewy, earthy, sweet and lovely as a salad. This vegan dish combines them with carrots, onions, cilantro, celery, and toasted Marcona almonds, plus a light vinaigrette. For best flavor and texture, cook the carrots whole instead of chopping them ahead of time.

Warm whole grain salad with fennel, arugula, prosciutto and pecorino

One of the main benefits of using whole grains is that they are very interchangeable—keep a couple of your favorites on hand and you can make almost any bread recipe you like by substituting them. Made with sweet roasted dill and percorated arugula, this well-chosen salad would work well with zesty or farr, but we prefer rye berries. A good amount of salty prosciutto and pecorino balances out the vegetables and grains.

4. Cut the onion into cubes and the carrots onto a coarse grater.

5. Melt the rest of the butter, fry the onion for a minute, then add the carrots and cook until soft. At the end, pepper the vegetables, you can add other spices.

6. Mix buckwheat with carrots and you're done!

Recipe 2: Buckwheat with carrots and chicken

For this buckwheat and carrot dish we will use chicken breast, as it cooks quickly and goes well with porridge.

Ingredients

200 grams of buckwheat;

1 carrot;

200 grams of fillet;

40 grams of butter;

1 tsp. chicken seasonings;

3-4 sprigs of dill.

Cooking method

1. Fill a glass of washed cereal with two glasses of water, add salt and set the ordinary porridge to cook.

2. Cut the breast into strips, also three carrots and mix with a spoonful of chicken seasoning.

3. Heat the oil, add the carrots and breasts and fry for 3 minutes, then cover, reduce the heat and simmer until soft.

4. Combine boiled cereal with carrots and breast, add fresh dill and a wonderful chicken dish with a side dish is ready!

Recipe 3: Buckwheat with carrots and mushrooms

Buckwheat and mushrooms are a classic combination, but carrots complement it perfectly, adding juiciness and color. It is better to use a cauldron or deep saucepan for the dish, as it is prepared using pilaf technology. We use fresh champignons.

Ingredients

2 carrots;

200 grams of champignons;

250 grams of buckwheat;

1 onion;

2 cloves of garlic;

Seasonings;

5-7 tablespoons of oil.

Cooking method

1. Peel the carrots and cut into strips. You can use a coarse grater for Korean salads. Cut the onion into half rings.

2. Place vegetables in a cauldron with oil and fry for several minutes.

3. Wash the champignons, cut them into cubes and throw them into the cauldron with the carrots, fry them together for another 2 minutes.

4. Rinse the cereal, drain the liquid and put it in a cauldron, add seasonings, salt, pour water so that it covers the food by 3 cm, throw a bay leaf on top.

5. Cover the cauldron and simmer the dish for about half an hour. During this time, it should completely absorb all the water and become saturated with the aroma of mushrooms.

Recipe 4: Buckwheat with carrots, garlic and bell pepper

A very aromatic version of buckwheat with carrots, which will serve as a wonderful side dish for meat, chicken or fish. Also add bell pepper to the dish, take a large pod or two small ones.

Ingredients

1 glass of buckwheat;

4 cloves of garlic;

2 carrots;

30 grams of butter;

Bell pepper.

Cooking method

1. Fill the buckwheat with water, add salt and set to simmer over low heat.

2. Peel the garlic, cut 3 cloves into 4 parts and fry in oil until golden brown. Leave one clove for dressing.

3. Remove the fried garlic and fry the grated carrots in this oil until soft.

4. Cut the bell pepper into cubes, add to the carrots and cook together for another 2-3 minutes.

5. Chop the last clove of garlic, add to vegetables, salt and pepper.

6. Place buckwheat porridge in a frying pan and heat it well together so that the products combine.

Recipe 5: Buckwheat with carrots and tomatoes

A recipe for a bright and rich dish that can be eaten as is or used as a side dish for meat. You can cook it in a deep frying pan or cauldron; you don’t need to cook the porridge separately, which also saves time and clean dishes.

Ingredients

A glass of buckwheat;

2 carrots;

2 tomatoes;

2 tablespoons of tomato paste;

1 onion;

2 glasses of water;

Salt, oil.

Cooking method

1. Dip the tomatoes in boiling water, then in cold water and remove the peel. Cut the peeled tomatoes into small cubes.

2. We also cut the onion, just finely grate the carrots.

3. Pour oil into a deep frying pan, fry the onion until transparent, add the carrots, fry for 5 minutes, then add the tomato cubes and simmer the vegetables together for 5 minutes.

4. Add washed buckwheat and mix.

5. Dilute tomato paste in two glasses of water, add salt and pepper to the sauce and add to the rest of the products. Level the surface with a spoon.

6. Cover the frying pan, reduce the heat and cook the dish until the cereal is ready. Buckwheat should absorb almost all the liquid.

Recipe 6: Buckwheat with carrots and eggs

There are many options for preparing buckwheat with eggs. You can simply put the porridge in a frying pan with oil and pour over the omelette. Fry for two minutes and you're done! But it will turn out much tastier and healthier if you prepare the dish with vegetables, in our case with carrots and onions.

Ingredients

200 grams of buckwheat;

2 carrots;

1 onion;

1 spoon of tomato paste;

Spices, oil.

Cooking method

1. Prepare regular porridge or fried cereal with salt. You can see how this is done in the first recipe.

2. Immediately set the eggs to boil.

3. Cut the onion into strips and fry in oil for a minute.

4. Shred the peeled carrots into strips and fry together with the onion until soft.

5. Dilute tomato paste in 50 grams of water, pour into a frying pan with vegetables and simmer for 2-3 minutes.

6. Transfer the vegetables from the frying pan to the buckwheat porridge, which is almost ready, and cook until the end.

7. Peel the eggs, cut into cubes and place in a saucepan, mix gently, cover and turn off.

8. Let the dish stand for 10 minutes and you can serve!

Recipe 7: Korean-style buckwheat and carrot salad

It turns out that from buckwheat and carrots you can prepare not only porridge with side dishes, but also wonderful salads. Tasty, nutritious and very aromatic. We use already prepared Korean carrots.

Ingredients

200 grams of boiled buckwheat;

200 grams of Korean carrots;

2 pickled cucumbers;

150 grams of ham;

100 grams of green peas;

1 onion;

Mayonnaise and parsley.

Cooking method

1. Cut the onion into half rings, lightly rub with your hands and mix with Korean carrots and leave aside for now.

2. Cut the cucumbers and ham into cubes and place in a deep bowl.

3. Add green peas to them, first drain the marinade.

4. Mix boiled buckwheat with cucumbers, ham and peas.

6. Place the buckwheat mass in a heap on a flat dish.

7. Place carrots and onions in a circle, decorate with parsley sprigs and the salad is ready!

Recipe 8: Baked buckwheat with carrots and cheese

And this wonderful dish can be prepared if there is a side dish left after dinner or lunch, but the meat has run out. Baked buckwheat with carrots can be served for breakfast, as a second dish for lunch, or as a quick dinner.

Ingredients

400 grams of porridge;

150 grams of cheese;

2 carrots;

4 spoons of sour cream;

1 clove of garlic;

40 grams of butter;

Fresh dill;

Cooking method

1. Melt the butter.

2. Add carrots cut into cubes or strips and simmer under the lid for 10 minutes.

3. Transfer the carrots to a baking dish.

4. Place buckwheat porridge on top.

5. Combine chopped garlic and sour cream. Add salt and pepper to the sauce; you can add any seasonings you have.

6. Pour sour cream sauce over a layer of buckwheat porridge. Sprinkle fresh dill on top, which needs to be washed and finely chopped.

7. Three cheeses and fill the dish.

8. Place in the oven for 20 minutes and bake until golden brown.

Recipe 9: Buckwheat with carrots in pots

A pot is an ideal vessel for preparing buckwheat porridge. In it, it turns out to be especially tasty and aromatic, and also saves the housewife from downtime at the stove. The products are designed for one serving pot.

Ingredients

0.5 cups buckwheat;

0.5 carrots;

0.5 onions;

15 grams of butter;

1 cup broth;

1 spoon of sour cream or a piece of cheese.

Preparation

1. Place a piece of butter at the bottom of the pot. For a lean dish, pour a spoonful of vegetable oil or add a piece of margarine.

2. Cut the carrots into thin rings and the onion into cubes.

3. Wash the cereal, mix it with carrots and onions, and put it in a pot.

4. Salt and pepper the broth, add any herbs and pour into the pot.

5. Place a spoonful of sour cream on top (you can do without it) or a piece of hard cheese.

6. Cover the pots and put them in the oven for 40 minutes. We take it out and call everyone to the table.

When cooking buckwheat porridge, do not open the lid and release steam. It penetrates into the upper layers of the cereal and promotes uniform cooking. If you often remove the lid, the porridge on top will be undercooked and some of the kernels will remain hard.

A piece of butter added to the pan when cooking porridge will make the dish tastier. You can also add a clove of garlic or a peppercorn for flavor. But they don’t recommend adding a bay leaf right away; it’s better to stick it into a pan with already cooked, but still hot porridge.

To give the porridge a pleasant mushroom aroma, just add one dried mushroom to the pan when cooking. It can also be ground into powder and added when frying vegetables and other foods.

Dust at the bottom of a bag of buckwheat indicates the low quality of the cereal. This product often has an earthy taste and must be thoroughly washed in several waters before cooking.

Proper preparation is the key to making buckwheat with onions and carrots a favorite dish for the whole family, and children are no exception. The porridge should be crumbly, aromatic, with a slightly sweet aftertaste. In general, you will lick your fingers.

What is the secret of success?

Firstly, the kernels of good porridge never stick together, forming lumps and an incomprehensible mass.

Secondly, the cooked cereal has a surprisingly appetizing smell of buckwheat, and is additionally imbued with the aroma of fried onions and carrots.

Thirdly, careful execution and presentation can make porridge a decoration for the table in a restaurant, not like at home. Bright vegetable colors - 100% attract the attention of tasters, awakening the appetite and desire to taste the dish.

How to achieve these three components of success? You just need to follow the recommendations outlined below.

Strict adherence to the percentage of products, technology and cooking time will lead to a natural result. The porridge will turn out crumbly and will reach the desired degree of readiness.
So, to cook 1 portion of cereal, you will need no more, no less, but exactly 2 portions of water. If you don't fill it enough, the porridge will be hard and rubbery. Conversely, excess liquid will lead to excessive boiling of the nucleoli, losing their shape and elasticity.

It doesn’t matter whether the housewife pours buckwheat into cold or boiling water. This will not affect the result in any way. Salt is added to taste at the beginning of cooking. The average amount is 0.5-1 level teaspoon per 1 glass of cereal.

Add the butter 3-5 minutes before the buckwheat is ready. At the same time, it is not advisable to stir the porridge. It is better to cut the butter into small pieces and spread it over the entire surface of the pan.

Important! From the start of boiling until you remove the dishes from the stove, buckwheat is cooked under a closed lid! The cereal does not need regular stirring!

Secrets of processing vegetables

Grinding

Surprisingly, the method of frying onions and carrots also affects the final result - the taste and aroma of buckwheat porridge.

The start of vegetable processing is standard. Both onions and carrots must be peeled and chopped using a knife, blender or grater.

In this case, onions are usually cut into quarters of rings, and carrots are turned into flakes, armed with a metal grater.

If the housewife sets a goal, she can chop the food into squares, bars or any geometric shapes, using various attachments for vegetable cutters.

Oil selection and heat treatment

Frying

Oil for frying - at the discretion of the chef: vegetable or butter. It should be noted that the second option will give the vegetables a special aroma. It is preferable to stop there.

First you need to melt the butter in a frying pan. When a light foam appears on the surface of the light yellow liquid, bubbles indicate that the product has been sufficiently heated, add the onion and distribute it evenly over the bottom of the frying pan.

If squares, half rings, etc. become transparent, you can add carrots. After 2-3 minutes, frying will acquire a pleasant orange-golden hue and an interesting aroma. Why? There was a partial distillation of essential oils into onions.

The softness of the carrots, the partial appearance of ruddy crusts without sharp charring is a sign of readiness for roasting.

Hot onion-carrot mass is added to cooked buckwheat porridge.

Extinguishing

If for some reason you have to avoid fried foods, you can stew onions and carrots.

The beginning of the process is described above. The vegetables are chopped, fried in oil (fat), and at the end a little water, or better yet broth, is added. Favorite spices and herbs won’t hurt either. The following go well with onions, carrots and buckwheat: cumin, turmeric, spice mixtures such as Indian garam masala.

On a note! Flour is a different story. If you fry a tablespoon of the product in vegetable oil (literally grease the bottom of the pan with oil) and add it to the onions and carrots at the stewing stage, you will get a wonderful gravy.

Universal recipe

There are actually countless variations in how to prepare porridge. But in general, the following key elements can be identified.
Compound:

• portion of cereal
• 2 servings of water
• large onion
• large carrots
• 1-2 tbsp. vegetable oil
• 1 tbsp. and 1 tsp. butter
• salt to taste.

Wash the buckwheat, add cold water or boiling water, add salt, cover with a lid, and cook over medium heat until the water is completely absorbed. Divide the butter (1 tablespoon) into parts and spread on the surface of the finished porridge.

Peel the onion, cut into quarter rings about 0.5 cm wide, pour into sunflower oil heated in a frying pan.

Peel the carrots, chop them in the usual way, add to the onions after the latter becomes transparent. Fire is medium. Frying should not burn, but you should not simmer food at too low temperatures. In this case, the vegetables will turn out half stewed due to the carrot juice.

A minute before removing the pan from the stove, add a teaspoon of butter. The mixture is carefully mixed and poured into the boiled porridge.

The dish can be served, but it is better to let it brew for ½ hour, enrich itself with vegetable aromas and exchange flavor notes.

Buckwheat in a pot

A ceramic pot is an excellent utensil for preparing buckwheat-based dishes. This recipe for buckwheat with carrots and onions is additionally flavored with sour cream and cheese. If desired, add mushrooms and herbs to the main composition.

• cereal - ¼ pot volume
• ½ small carrot
• ½ small onion
• 15 g butter
• spices to taste
• broth - 2/3 of the pot volume
• tablespoon sour cream
• a piece of cheese
• spices.

The bottom of the pot is greased with vegetable or butter. There is a convenient way to chop vegetables: on a grater or with a knife. The shape of the pieces is not important: squares, rings, etc.

The washed cereals are mixed raw with carrots and onions, placed in a pot, and filled with meat or vegetable broth.

Cover the pot with a lid and place in the oven for 30 minutes. 5 minutes before the dish is ready, add sour cream and grated cheese to the buckwheat.

On a note! Sour cream can be replaced with pieces of mushrooms. They will give buckwheat a special taste and aroma.

Buckwheat with vegetables and mushrooms

The recipe does not contain any special tricks. Contains the usual products:

• 1 cup cereal
• 2 glasses of water
• 7-8 medium champignons
• 1 onion
• 1 carrot
• frying oil
• salt.

As for the ratio of products, it is better to be guided by personal preferences. Some people prefer vegetables, others prefer mushrooms, and others prefer porridge.

The general principle of preparing buckwheat according to this recipe comes down to cooking the cereal in the manner described above, as well as separately frying onions, carrots and mushrooms.

The champignons are washed and cut into small pieces (plates). Onions are chopped into squares, carrots into circles or grated. All are fried separately in vegetable oil until a crust appears.

Prepared vegetables and mushrooms are added to the porridge. Let the dish sit for about 20 minutes. You can set the table. Whether it is necessary to cut the salad additionally is up to each person. This buckwheat porridge with carrots and onions is quite good without accompanying dishes and drinks.

That's all. Bon appetit!

Training video on cooking crumbly buckwheat in a slow cooker:

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