Complicated recipes from buckwheat

The usual buckwheat often seem monotonous to many: dieters and do not adhere to healthy lifestyle, fasting, and no, vegetarians and meat-eaters. But do not do without it in the diet.

For all those who empty buckwheat seems boring - six exciting and new recipes in which the main ingredient - this is the rump.

Red buckwheat

Ingredients:

250 g of buckwheat

1 medium beet (boiled or baked)

1 onion

3 garlic cloves

1 h. L. lemon juice

2 tbsp. l. vegetable oil

salt, ground black pepper

750 ml of boiling water

Preparation:

Buckwheat dries on a dry frying pan over medium heat, stirring constantly, for 4-5 minutes. It follows that the dealer does not burn up. It should only slightly change the color and flavor of purchase.

Fried buckwheat pour onto a plate.

Onion and garlic cloves and chopped cleanse.

In the frying pan in a vegetable oil passiruem onion until transparent for 4-5 minutes, then add garlic and cook for 1 minute on low heat.

Pour the rump, pouring boiling water. Salt, pepper, cover with a lid and cook for 15-20 minutes over medium heat until cooked buckwheat. If the liquid evaporates too quickly, pour the boiling water during cooking.

Cleans and grate the beets, mix with the finished buckwheat, add the lemon juice.

Warm up in the fire for 2-3 minutes.

Serve, sprinkled with herbs, nuts. You can add yogurt or sour cream.

Vegetable buckwheat

Ingredients:

200 g of buckwheat

100 g frozen green peas

1 bell pepper

1 small zucchini

1 carrot

5 mushrooms

6 pcs. Brussels sprouts

1 onion

3 garlic cloves

dill, parsley

2 tbsp. l. vegetable oil

1 cup water

black pepper to taste

salt to taste

Preparation:

All vegetables are my, clean and cut into medium-sized. Brussels sprouts cut into halves or quarters.

Stir the mixture with a vegetable raw buckwheat.

Salt, pepper, add the crushed garlic and mix well.

We spread in a baking dish, add water and oil, cover foil so that steam from the mold does not go outside.

We put in the oven and cooked at a temperature of 180 degrees for about 35 minutes.

Salad with buckwheat, carrots and chicken

Ingredients:

200 g of buckwheat

200 g of boiled chicken

1 h. L. salt

3 tbsp. l. olive oil

1 large carrot

1 stalk celery

1 h. L. minced garlic

1/4 h. L. ground pepper

1 tbsp. l. lemon juice

fresh parsley for decoration

Preparation:

Boil until cooked buckwheat, salt to taste.

Pour 1 tbsp. l. oil in a pan and heated. Put in a pan sliced ​​carrots, celery, garlic. Salt, pepper and stir.

Simmer the vegetables until tender about 4-5 minutes.

We shift the vegetables in a salad bowl, add buckwheat and finely chopped chicken.

Refill 2 tbsp. l. olive oil with lemon and black pepper. Mix, decorate with greenery.

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Sweet buckwheat porridge with raisins and cinnamon

Ingredients:

250ml milk

2 eggs

280 g of buckwheat

150 g raisins

100 g butter

1 h. L. powdered cinnamon

4 tbsp. l. Sahara

a pinch of salt

walnuts for decoration

Preparation:

Thoroughly washed grits and grind it with raw eggs until smooth. Buckwheat dried and sieved through a colander.

In saucepan pour milk and put half butter, sugar, a pinch of salt and bring to the boil. In the boiled milk add buckwheat. Buckwheat boil stirring constantly for five minutes and then cover with a lid and pan cook a little longer another 12 minutes.

Wash the raisins in hot water.

The pot for roasting shift the buckwheat, add cinnamon, raisins washed and the residual oil.

Pot cover with a lid and put in a preheated oven.

Keep in the oven for 30 minutes. From time to time we obtain the pot and stir.

When serving sprinkle with walnuts.

buckwheat Cottage cheese casserole with raisins and apples

Ingredients:

100 g of the curd

2 medium apples

200 g of buckwheat

3 tbsp. l. sour cream

50 g raisin

sugar to taste

ground cinnamon

vanillin

Preparation:

Wipe the curd using a sieve, cut apples into cubes, soaked raisins.

Cook until cooked buckwheat and dressed with butter.

Add the eggs, whipped with sugar, raisins, apples, cottage cheese, sour cream, cinnamon and sugar. Thoroughly mix all. Prepared form lubricates butter and spread the resulting mixture.

Bake at 180 degrees for 10-15 minutes.

Warm salad with buckwheat and chickpea

Ingredients

For the salad:

200 g of buckwheat

2 cups water

1 h. L. salt

1 small eggplant

150 g of cherry tomatoes

200 g boiled chickpea

1 h. L. ground cumin

3 tbsp. l. olive oil

50 g raisin

2 shallot bulbs

cilantro leaves

salt and pepper to taste

For the filling:

juice of 1 lemon

stalks of cilantro

1 tbsp. l. olive oil

1 tbsp. l. honey

salt and pepper to taste

Preparation:

Buckwheat add some salt and cook over low heat until tender about 10-12 minutes.

Remove from the heat and leave for another 10 minutes.

Eggplant cut into cubes and fry in a pan for 5 minutes, add the boiled chickpeas and fry for another 5-7 minutes.

Tomatoes cut in half, onion - rings, finely chop the cilantro leaves.

The stems of cilantro, lemon juice, olive oil, honey, beat in a blender until smooth. Add salt, pepper and stir the resulting dressing.

Mix the buckwheat and roasted eggplant with chickpeas, raisins, onions, tomatoes, cumin. Salad dressed with and serve while hot.