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.
to
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.