How to cook buckwheat quickly and tasty

It is unlikely that there will be more popular, and at the same time, porridge more beloved than buckwheat. It’s almost impossible to imagine a daily ration without it, so raising prices for this cereal always causes such a stir.

In addition, buckwheat is extremely useful – it contains a lot of vitamins, iron, fiber and essential amino acids.

It has its own characteristic taste, which cannot be confused with anything, but any product can be even tastier if you cook it in the most successful way and know the secrets of cooking..

Delicious recipes

It would seem that it can be easier than cooking buckwheat porridge – poured the cereal with water in the right proportion, salted and the nutritious dish is ready. But it only seemed to be because buckwheat could easily turn out almost tasteless and overcooked or, on the contrary, undercooked. The most classic version of tasty porridge looks a little different..

Classic buckwheat porridge
how быстро и вкусно приготовить гречку
Ingredients amount
buckwheat 1 cup
clean water 2 glasses
butter 50 g
salt taste
Time for preparing: 40 minutes Calories per 100 grams: 150 Kcal

First, you need to sort out the croup and rinse well in several waters, and then calcine it in a dry frying pan until it crackles..


Many refuse from this stage and immediately pour buckwheat into the water, but this is a mistake, because it is the roasted buckwheat that gives the porridge a special aroma and taste..

to ignite

It is best to cook buckwheat in a cauldron or in a saucepan with a thick bottom, as evenly distributed heating will make the dish even tastier. Prepared grits should be poured with water and sent to high heat until it boils, then the future porridge should be salted, flavored with butter and left to burn over a small fire for fifteen minutes..

add масло

Next, you need to remove the pan from the stove and wrap it with a warm blanket, leaving it for at least 40 minutes under a closed lid. During this time, all the liquid is finally absorbed into the croup, and it will fully infuse.

porridge готова

Of course, buckwheat can be cooked not only on water, but also on milk – it is very tasty. The algorithm of cooking is the same, if you want to make a crumbly porridge, replacing water for milk, but there is also the option of cooking viscous buckwheat porridge with milk.


Buckwheat porridge with raisins

Ingredients Required:

  • 1 cup buckwheat groats;
  • 2 cups of milk;
  • 2 glasses of clean water;
  • 50 gr. butter;
  • a handful of raisins;
  • salt and sugar to taste.

Cooking time: approximately 40 minutes.

Caloric content: about 180 Kk / 100 gr.

The buckwheat must be picked and rinsed, and then poured into the salt water brought to a boil and again boil everything, and then reduce the heat to the minimum, cover the pan with the lid and cook porridge for 20 minutes.

Next, pour warm milk into the pan and add butter, add raisins and sugar, boil the porridge over low heat, turn it off and leave for 15 minutes under the lid. Tasty porridge is ready!

Buckwheat with eggs, which will be even more nutritious and rich in protein, and is sure to become one of the permanent dishes on the table, can be an excellent breakfast or dinner..

Buckwheat with eggs

Ingredients Required:

buckwheat с яйцом

  • 1 cup buckwheat groats;
  • 2 glasses of clean water;
  • 2 eggs;
  • 50 gr. butter;
  • salt to taste.

Cooking time: approximately 40 minutes.

Caloric content: about 220 Kk / 100 gr.

Prepared in the usual way, buckwheat should be poured with water and sent to high heat until boiling, then add salt, close the pan tightly with a lid and leave the porridge to stand up for half an hour.

At this time, you need to boil the eggs, and here there is a variation – you can cook them hard-boiled, and you can soft-boil. In the first case, the eggs will need to crumble, and in the second, knead with a fork, and in each of them the porridge will be given its own special taste..

Ready buckwheat should be flavored with butter, add prepared eggs and the dish is ready.

How to cook buckwheat as a garnish


Buckwheat is not only a separate dish, but also an excellent side dish for chicken, meatballs, sausages and even fish. But you can make such a garnish with the addition of some ingredients that turn crumbly porridge into juicy and fragrant.

Ingredients Required:

  • 1 cup buckwheat groats;
  • 2 glasses of clean water;
  • 1 medium sized onion;
  • 1 medium carrot;
  • 3 tbsp. spoons of sunflower oil;
  • salt to taste.

Cooking time: about half an hour.

Caloric value: about 120 Kk / 100 gr.

Prepare the grits – sort, wash, ignite, and pour into a pan with boiling water. Salt, pour 2 tbsp. spoons of vegetable oil, bring to a boil, reduce the heat and boil the porridge under the lid for 20 minutes.

At this time, you need to cut the onions and grate the carrots, then send them to fry in vegetable oil until golden brown – first the onions are poured into the pan, then the carrots are added to it. The finished buckwheat will remain poured into the frying pan for roasting and stew for another 5 minutes all together. Is done!

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How to cook delicious buckwheat porridge with meat

Buckwheat with meat is also called buckwheat in a merchant’s style, and such a dish can not leave anyone indifferent at all, it is so tasty and nutritious as a result.

Ingredients Required:

  • 1 cup buckwheat groats;
  • 400 gr. pork;
  • 2 glasses of clean water;
  • 1 medium onion;
  • 1 medium carrot;
  • vegetable oil for roasting;
  • salt and pepper to taste.

Cooking time: approximately 40 minutes.

Caloric value: about 250 Kk / 100 gr.

The croup must be prepared in the usual way, and the pork in small pieces. Put the meat in a pan with vegetable oil and fry until half cooked, then add to it finely chopped onion and grated carrots and stew a little more together until the vegetables are soft.

Then you need to pour water into the pan, let it boil and add buckwheat. Stir, close the lid and leave the dish to simmer over low heat until all the liquid has evaporated..

On this you need to turn off the heat, and leave the buckwheat porridge under the lid for another 10 minutes to insist. Dish is ready!

What to cook from cereals in a slow cooker

The slow cooker makes life easier for the housewife — no need to stand at the stove and monitor the preparation of dishes, just throw them into this unit and get them ready. The same applies to buckwheat, the classic recipes which are suitable for multicookers.



Ingredients Required:

  • 2 multivarice cups of buckwheat;
  • 4 multi-cooker glasses of broth (can be from a cube);
  • 200 gr. hard cheese;
  • 3 tbsp. spoons of mayonnaise or sour cream;
  • 3 eggs;
  • salt, pepper taste.

Cooking time: about an hour.

Caloric content: about 150 Kk / 100 gr.

Prepared buckwheat should be poured into the bowl of the multicooker, pour broth, salt, pepper and set the desired mode. It can be “Buckwheat” or “Kashi”: it will prepare for about an hour..

As the slow cooker turns off, take out the porridge and let it cool. Then grate the cheese and pour it into the porridge, putting some of the cheese aside. Next, mix in a mass of beaten eggs and mayonnaise or sour cream, put it in a greased bowl of a multicooker and sprinkle with deferred grated cheese. Cooking on “Baking” mode for half an hour.

In a slow cooker, you can easily make buckwheat with mushrooms, which will be very tasty.

Buckwheat with mushrooms

Ingredients Required:

  • 1.5 cups of buckwheat;
  • 400 gr. mushrooms;
  • 2 glasses of clean water;
  • 1 medium carrot;
  • 1 medium onion;
  • 1 tbsp. spoon of sunflower oil;
  • salt, pepper taste.

Cooking time: about an hour.

Caloric content: about 230 Kk / 100 gr.

The croup must be prepared, and the mushrooms cut into small pieces. Then pour butter into the bowl of the multicooker, set the mode “Frying” or “Baking” and put mushrooms and chopped vegetables in it.

Cook for about 20 minutes, then put the buckwheat and water to the resulting roast, salt, mix and set the “Buckwheat” mode for 30 minutes. When the slow cooker turns off, the dish is fully prepared.

Cooking secrets

Even under the condition that it is rather difficult to spoil buckwheat porridge, there is never a limit to perfection, for which you should be guided by several culinary tricks:

  1. Aluminum or enameled dishes are not suitable for cooking buckwheat porridge – it will be tasty only in thick-walled dishes or even in a cast iron pot. Even utyatnitsa can be used for this purpose. Still buckwheat cooked in pots.
  2. After boiling, buckwheat is cooked over high heat for a couple of minutes, then it must be reduced to the minimum and boil the porridge under a tight lid.
  3. Buckwheat porridge does not need to be stirred while cooking, otherwise it will fall apart. Proper preparation means forgetting about this dish on the stove..
  4. If buckwheat is prepared for a side dish, then you can ignite it not in a dry frying pan, but in a small amount of sunflower oil – this will only benefit it..
  5. For too long to cook buckwheat is not worth it, because from this it becomes tasteless. Longer cooking can not be a full replacement for evaporation.
  6. You can make buckwheat porridge more fragrant by adding a chopped onion to it in the middle of cooking, simply by tossing it on top and not stirring it. You can also add porridge dried mushrooms chopped in a coffee grinder: just a couple of pieces.
  7. Buckwheat porridge can be made very tasty by adding (after cooking and steaming) fried onions. Together with him, buckwheat should be allowed to brew for 5 minutes..

No matter how tasty and varied dishes are from buckwheat, you can eat them no more than three times a week, otherwise the benefits of this cereal will begin to harm.