Buckwheat with meat and mushrooms: recipes for delicious dishes
Everyone knows the fact that buckwheat has a large amount of free iron, which is not toxic, but rather participates in the process of oxygen metabolism in the body. A lack of iron can lead to anemia, and loss of consciousness, which is why buckwheat should be present in the diet of every person. This is a little about the benefits of cooking buckwheat, meat and mushrooms according to a variety of recipes. The following are the seven most varied recipes for buckwheat dishes.
Content
- Buckwheat in pots with meat and dried mushrooms
- Buckwheat with meat, mushrooms and leek
- Buckwheat in gravy “merchants” with meat and porcini mushrooms
- Green buckwheat with chicken and mushrooms in a slow cooker
- Loose buckwheat with meat and mushrooms in the oven
- Buckwheat pilaf with meat and chanterelle mushrooms
- Buckwheat meatballs with minced meat and mushrooms
Buckwheat in pots with meat and dried mushrooms
The first most refined recipe can be considered the method of cooking buckwheat in pots with meat and dried mushrooms.
Necessary components:
- beef - 400 g;
- fried buckwheat - 400 g;
- water or chicken stock - 400 ml;
- onions and carrots - 1 pc.;
- dried mushrooms - 250 g;
- butter - 100 g;
- salt and spices to taste.
To begin, soak dried mushrooms in boiling water and let it brew for 20 minutes. Next, cut the beef into small cubes and quickly fry until golden brown, while adding spices to fry. Put meat in prepared pots. Chop onions and carrots not very finely and lightly let them in a frying pan in butter, then also distribute in pots.
Dry the filtered mushrooms on a paper towel and spread evenly on meat and vegetables, pour the cereal on top.
Note: 400 grams, this is about 4 pots.
Cover with broth (it should already be with salt and spices in order to completely saturate the porridge), close tightly with lids and place in the oven.
After 45 minutes, put 20 grams of oil in the pots and let it brew for another 15 minutes. Next, turn off the oven and wait 10 minutes.
Buckwheat with meat, mushrooms and leek
Preparing a very simple and tasty dish in 30 minutes is quite realistic, this is a buckwheat recipe with meat, mushrooms, mushrooms and leeks.
Ingredients for 4 servings:
- pork, preferably chop or neck - 350 g;
- buckwheat groats - 150 g;
- leek - 1 pc.;
- champignons - 250 g;
- salt, pepper, basil.
Cooking should be in a pan, so you need to prepare two pans in advance - one small for roasting mushrooms, and the second - medium or deep, for the whole dish, a lid is required.
Wash the mushrooms, cut into large pieces and fry until the moisture evaporates.
Cut the meat into cubes, place in a skillet and steam for 5-7 minutes under the lid, then open, add heat and fry until half cooked.
Cut the leek and add to the meat, sauté together and add the mushrooms.
After 2-3 minutes, add pre-washed cereal to these ingredients, pour in the broth, add spices and leave over low heat for 10 minutes under the lid.
Then open the lid, mix - if buckwheat is still hard, add a little more liquid and close for another 5-7 minutes.
Turn off and let stand for 15 minutes when closed.
The recipe is considered the rustic method of quick cooking buckwheat, although it has a pretty good taste.
Buckwheat in gravy “merchants” with meat and porcini mushrooms
You can surprise your loved ones and guests with an exquisite buckwheat dish prepared with merchants, with meat and porcini mushrooms.
Components for the dish:
- lamb - 250 g;
- buckwheat groats - 300 g;
- salt, pepper, turmeric;
- red bell pepper - 1 pc.;
- 1 carrot and onion. (medium size);
- water 600 ml;
- porcini mushrooms - 250 gr.
Pre-cooked mushrooms must be fried in a pan.
Rinse the meat thoroughly, remove excess veins and films, cut into small pieces, and fry in a skillet. Cut onion, carrot and bell pepper into 1cm cubes, add to the meat after 10-15 minutes and fry on medium heat for another 5-7 minutes.
It is best to cook the dish in a ceramic container in the oven, but you can also use gas.
Put all the ingredients in a container for cooking, add cereal and pour water, salt and pepper. Put in a preheated oven to 200 degrees or simmer over an open fire for 20 minutes, be sure to cover it.
After time, open the lid, add butter, turmeric and mix thoroughly. Leave the dish for another 10 minutes.
For complete readiness, porridge should absorb all the liquid, so after 30 minutes of cooking, leave the dish warm for another 15-20 minutes for infusion. Buckwheat gravy with sheep meat and porcini mushrooms is not needed, as the dish will have its own aromatic juice.
Green buckwheat with chicken and mushrooms in a slow cooker
Green buckwheat with chicken and mushrooms, cooked in a slow cooker, contains the maximum amount of nutrients and has a unique taste and aroma.
For a dish, based on 2 servings, you will need:
- green (not fried) buckwheat - 200 g;
- water 100 ml;
- any mushrooms - 150 g;
- chicken meat (fillet) - 150 g;
- medium onion - 1 pc;
- salt, turmeric and pepper.
Wash, clean mushrooms, if they are forest – pre boil.
Then turn the slow cooker into frying mode and fry them for 3-4 minutes. Cut the onions into small cubes, add to the mushrooms, and fry for another 1-2 minutes.
Next, lay the chicken meat, previously cut into small cubes, and fry until the end of the program, but no more than 15 minutes.
Important: it is better to use olive oil for frying.
It is necessary to choose the “buckwheat” program, if not, then “baking”, and set the cooking time - half an hour.
Pour the cereal, previously washed with cold water, pour water, salt and put all the spices, mix, close, turn on the timer for cooking.
After the end of the program, the dish must be left in the heating mode for 5-10 minutes, then you can serve it to the table.
Loose buckwheat with meat and mushrooms in the oven
Buckwheat with any meat and porcini mushrooms cooked in the oven will always be crisp and tasty.
Components for dishes based on 3-4 servings:
- fried buckwheat - 300 g;
- meat (pork or lamb) - 500 g;
- porcini mushrooms or butterfish - 300 g;
- water - 600 ml;
- medium-sized onions and carrots - 2 pcs each;
- spices and salt;
- parsley for decoration;
- sunflower oil - 30-50 ml;
- butter - 100 g.
The cooking process is very simple, you must turn on the oven 200 degrees.
Coarsely chop the onions and carrots, and the meat into medium-sized pieces.
Fry meat for 10-15 minutes, then add vegetables, fry together.
Fry the mushrooms separately until the moisture evaporates, it is best to use porcini mushrooms, they will give an unsurpassed aroma to porridge.
Put the ingredients in a cauldron or porcelain pan, pour the groats on top, salt, add spices and cover with water.
Send to the preheated oven for 30-35 minutes, depending on the quality of the cereal kernels. When fully prepared, they should completely swell.
After time - open the lid, put the butter, close again and let it brew.
This dish can be used as the main one, even on the festive table.
Buckwheat pilaf with meat and chanterelle mushrooms
Fans of oriental cuisine who are already fed up with pilaf are advised to cook pilaf using buckwheat, meat and chanterelle mushrooms.
Ingredients for 6 servings:
- buckwheat - 500 g;
- semi-fat pork - 500g;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- garlic - 2-3 medium cloves;
- chanterelles - 200 g;
- seasoning for pilaf - 1 pack;
- sunflower oil - 70-100 ml.
It is necessary to cook in a cauldron of 3 liters.
At the first stage, cut all the components into cubes. Before you start slicing, pour the cereal with cold water, and the mushrooms with boiling water if dry chanterelles are used.
Sliced vegetables and meat are cooked for 10-15 minutes in the following sequence: garlic 1 minute (then take out), meat - 10 minutes, then add onions and, after 2 minutes, carrots.
When using fresh mushrooms, they must be heat-treated and also fried.
In a cauldron to the very bottom place 50 grams of butter, then vegetable and meat stew, add mushrooms.
Pour the cereal from above and pour water, cover it with a lid after boiling, reduce the flame so that the dish languishes slightly.
It is best to cook in the oven, at a temperature of 200-230 degrees.
After 30 minutes, open the cauldron, toss the seasoning to the pilaf, mix thoroughly, salt if necessary and leave to simmer for another 20 minutes.
Next, the cauldron must be wrapped to maintain the temperature for 20-25 minutes. This will allow the cereal to absorb all the remaining liquid and become friable and fragrant.
Important: stir less during cooking.
Buckwheat meatballs with minced meat and mushrooms
Unusual use of boiled buckwheat. To cook buckwheat meatballs you need to take:
- boiled buckwheat porridge - 400 g;
- minced pork or mixed - 300 g;
- egg - 2 pcs.;
- champignon mushrooms - 250 g;
- salt pepper;
- flour - 100 g;
- onion - 1 pc.
Fry finely chopped mushrooms with onions until the moisture evaporates.
Pour boiled buckwheat into the mixing bowl, add meat and mushrooms, spices and mix well, introduce one egg at a time and mix again. Then make small balls and roll in flour, mold round or oblong cutlets.
Put the patties on a board covered with cling film and put in the freezer for 1 hour. Such a workpiece makes it possible to always quickly cook something.
Meatballs can be cooked over low heat until cooked, but it is best to cook them in the oven. The cooking process will take no more than 20 minutes if there is a workpiece in the freezer.
Put meatballs in a heat-resistant form, and cover with sauce. Baking time - 25 minutes at a temperature of 250 degrees.
For gravy to buckwheat with meat and with any mushrooms, it is good to use a combination of mayonnaise and sour cream in a ratio of one to one. Or make a tomato fry, which will also be a rather tasty addition to buckwheat meatballs.
