Buckwheat is a universal cereal, which in popularity can only be compared with rice and hercules, and in terms of the content of nutrients, it is generally beyond competition.
Of course, you can simply cook buckwheat on the stove, but porridge will turn out to be much tastier if you cook it in pots, where it will slowly languish.
Buckwheat with meat in pots - the basic principles of cooking
Buckwheat with meat, cooked in pots, tastes like porridge cooked in a Russian oven. In addition, the pots retain heat for a long enough time.
The main thing is to choose the right meat. Buckwheat is prepared with poultry, pork or beef. To do this, take the fillet, wash it, dry it and cut into small pieces. The meat is transferred to a suitable dish, seasoned with spices, salted, mixed and left for some time. The meat can be marinated in soy or any other sauce.
Vegetables are peeled and chopped. They can be used raw, or pre-lightly fried.
Well-washed buckwheat is put in the pots and poured with boiled water at the rate of 1x4. Vegetables and pickled meat are laid out on top. Pots are covered and put in the oven for 45 minutes.
A few minutes before readiness, the dish can be sprinkled with grated cheese.
Instead of water, buckwheat can be poured with sauce based on sour cream, milk or mayonnaise. For a change, mushrooms, vegetables or dried fruits are added to the dish.
Recipe 1. Buckwheat with meat in pots
Ingredients
a glass of buckwheat;
a bunch of fresh herbs;
300 g of pulp of pork or chicken;
5 g of spices;
70 g carrots;
5 g of salt;
30 ml of tomato paste;
60 g onion.
Cooking method
1. Under a stream of water, wash the buckwheat groats well.
2. My meat, dried with a towel and cut into small pieces. Pour the oil into the pan and heat it well. We spread the meat in it and fry, stirring constantly, until cooked.
3. Peel the onion and cut into large slices. Chopped carrots with chopping sticks. In the pan, where the meat was fried, put the vegetables and pass them until golden brown. Add tomato paste, pour in water, mix and simmer all together for about ten minutes.
4. We put four spoons of buckwheat in a clay pot, layering it with fried vegetables and meat. Add a bay leaf and a couple of peppercorns to each pot. Pour the contents with boiled water to the shoulders, cover with lids, slightly salt and put the pots for half an hour in preheated to 180 C. We take out the buckwheat pots, mix the contents and serve.
Recipe 2. Buckwheat with meat and vegetables in pots
Ingredients
kg of meat;
salt;
buckwheat groats - 300 g;
spice;
bulb;
ground pepper;
two tomatoes;
vegetable oil;
30 g mustard;
a bunch of greenery;
400 ml of drinking water.
Cooking method
1. Cut the meat into slices and fry it in vegetable oil until golden brown.
2. Peel the onion and cut into rings. Fry the onion in the oil left over from cooking the meat until golden brown. Add julienne carrots to the onion and continue to fry for another minute.
3. Wash the tomatoes and cut into small pieces. Put the tomatoes in a vegetable fry, stir and fry all together for a few more minutes.
4. Now put all the ingredients in a pot. Sort buckwheat and rinse thoroughly under running water. Put half the cereal on the bottom of the pot. Spread half the fried meat on top. Cover it with half a vegetable fry. Repeat the layers in the same order again. Season with spices and salt. Pour boiling water over the contents so that the liquid level is a centimeter below the edge of the pot.
5. Sprinkle with finely chopped herbs. Cover the pot with a lid and put in an oven preheated to 200 for 45 minutes. Arrange buckwheat with meat on plates and serve with fresh vegetables.
Recipe 3. Buckwheat with meat and mushrooms in pots
Ingredients
600 g of pork shoulder;
30 ml of vegetable oil;
500 g of any mushrooms;
salt;
one and a half glasses of buckwheat;
ground pepper;
large carrot;
40 g butter;
60 g of onions;
a bunch of green dill.
Cooking method
1. The number of ingredients is designed for four pots. Wash the meat, dry it with paper towels and cut into rather large portions, the size of a matchbox.
2. Pour oil into a cauldron and heat it over high heat. Put the meat in the heated oil and fry it, stirring with a wooden spatula, until golden brown. Season lightly with pepper and salt. Remove from heat and arrange the meat in pots.
3. Peel the vegetables. Finely chop the onion. Cut the carrots into circles. Send the vegetables to the cauldron and fry until golden in oil, which is left from the frying of meat. Put the fried vegetables on top of the meat in pots.
4. Wash the mushrooms and cut them into large pieces. Put in a dry frying pan and warm until they let the juice go. Drain the liquid and transfer the mushrooms to the cauldron and fry for seven minutes. Salt and arrange the fried mushrooms in pots.
5. Wash buckwheat under a stream of cold water and place in equal portions in pots. Put a bay leaf in each, salt and pour with drinking water. Put the pots in an oven preheated to 200 s. Cook, cover, forty minutes. Season the prepared buckwheat with meat in pots with chopped dill.
Recipe 4. Buckwheat with meat and parmesan in pots
Ingredients
200 g buckwheat;
3 g of black pepper;
400 ml of boiled water;
5 g of salt;
250 g of pork;
30 g parmesan;
80 g of onions;
45 ml of sunflower oil;
90 g of carrots.
Cooking method
1. Wash and dry the pork with a paper towel. Cut the meat into small pieces. Pepper and salt. Peel the onion and cut it into thin half rings. Heat oil in a frying pan over medium heat. Put pork and onions in it. Fry all together until cooked.
2. Sort buckwheat groats, wash under running water and boil until tender in slightly salted water. Put buckwheat in a bowl and mix with fried meat. Season with spices and put in pots.
3. Sprinkle buckwheat with meat on top with small parmesan chips. Cover and place in an oven preheated to 200 ° C for 20 minutes. Before serving, you can put buckwheat on plates or serve directly in pots.
Recipe 5. Buckwheat with meat and prunes in pots
Ingredients
220 g of pork;
10 g of ground white and pink pepper;
75 g of buckwheat;
half of the bulb;
14 pcs. prunes
5 soaked apples.
Cooking method
1. Boil water in a small stewpan, put half of the peeled onion in it, salt and boil everything together for another three minutes. Wash the meat and cut into large pieces. Put in boiling water, twist the fire to moderate, cover and cook the pork until cooked.
2. Wash the prunes, put it in a cup and pour boiling water. Soak dried fruits for half an hour. Then rinse the prunes and lay them in a colander.
3. Remove the pork from the broth, cool and cut into slices. Put the meat on the bottom of the pots. Cut soaked apples in half, remove the core and cut into small pieces. Spread them on top of the pork.
4. Sort buckwheat groats and wash. Arrange cereals in pots, season with pepper and put steamed prunes. Close the lids tightly and put in the oven, heating it to 75 C. Cook the buckwheat with meat in pots for a little over an hour. Serve with fresh or pickled vegetables.
Recipe 6. Buckwheat with meat in pots in sour cream
Ingredients
80 g of buckwheat;
5 g of salt;
500 g pork tenderloin;
3 g black pepper;
2 onions;
250 ml of chicken stock;
2 carrots;
30 ml of vegetable oil;
3 cloves of garlic;
300 ml sour cream;
200 g of champignons.
Cooking method
1. Rinse the pork, dampen with a towel and cut into small cubes. Put in a bowl, pepper, salt and drizzle with vegetable oil. Stir and marinate for half an hour
2. Peel and wash vegetables and mushrooms. Chop the carrots and onions in small cubes. Cut champignons into strips. Chop the garlic cloves finely.
3. Put the meat in a pan with heated oil and lightly fry it. Add carrots and onions to the meat, continue to fry, stirring, for three minutes. Then add mushrooms, pepper, salt and cook for another five minutes. Mix the mixture of vegetables and meat in pots.
4. Put three tablespoons of previously washed buckwheat in each pot. In the broth, dilute sour cream and pour the pots "on the shoulders" in the sauce. Cover and put in the oven. Set the oven to 180 ° C and cook for an hour and a half. Serve directly in pots with vegetable salad.
Buckwheat with meat in pots - tips and tricks
To make buckwheat even tastier, fry the washed cereals until golden brown.
After the cereal has absorbed all the liquid, reduce the temperature in the oven and continue cooking for another five minutes.
Buckwheat will turn out friable if it is soaked in cold water before cooking and left for an hour.
During cooking, do not open the lids of the pots so as not to let off steam.
