Buckwheat turns out to be soft and nevertheless the grains do not boil. Lovers of buckwheat, I hope, will like it. I couldn't find any side dishes, so I put them in the "Vegetable Dishes" section. Onions, carrots are vegetables :-)

Ingredients for Buckwheat Porridge with Onions:

Nutritional and energy value:

Recipe "Buckwheat porridge with onions":

Rinse the groats, pour into a saucepan (I cook in a glass pan, but it is better to cook in a ceramic pot), add water, salt and cook for 15 minutes at a temperature of 205 degrees and an average fan speed. In my airfryer, the fan speed does not switch, so I cook for the same 15 minutes, but at a temperature of 190 degrees.

While the porridge is cooking, let's get to the vegetables. Peel carrots and onions. Grate the carrots on a coarse grater. Cut the onion into rings or half rings and fry with the carrots in vegetable oil for 3-5 minutes, stirring constantly.
I usually take a little less onions (3 heads) and when frying I get by with two tablespoons of oil. Otherwise it turns out too oily for my taste. But the recipe says 100 ml, that's why I wrote it in the ingredients :-)

Add the onions and carrots to the buckwheat porridge, stir and cook for another 15 minutes at a temperature of 205 degrees and an average fan speed. I cook for the same 15 minutes at 200 degrees and my speed does not change.
After turning off the airfryer, we wait for the fan to stop. Remove the porridge from the airfryer, add the garlic and butter passed through the garlic press to it. During the fast, I substitute margarine for butter.
In principle, you can already eat porridge, but it will be better if it will stand for another 15-20 minutes in the turned off airfryer. In the meantime, set the table :-)

Recommended to be served sprinkled with chopped parsley. But some of my eaters don't like greens poured directly onto the plate. But they will eat it quite calmly if you add it to a common pan. So I add the greens before serving them on the plates.

When cooking porridge from your favorite cereal, sometimes you have to deal with such a nuisance as sticking of grains, which worsens the taste and appearance of the dish. However, if raw buckwheat is fried in a dry frying pan before main cooking in water, it will become crumbly and acquire a pleasant nutty flavor. Additional hassle may seem unnecessary, but having tried this unusual way of preparing a side dish, you will no longer want to do it the way you used to.

The proposed method for processing raw cereals helps to further disinfect it, because high temperature is an excellent antiseptic. Thus, you can save cereals that were in a room with high humidity and which cannot be stored for a long time. Frying in a dry, well-heated skillet will return it to its original crispness and crunchiness.

We will tell you how to deliciously fry buckwheat in a pan, raw, and also suggest an original way to fry a boiled product to make it even more satisfying and healthy.

How to fry raw buckwheat in a pan

Ingredients

• Raw buckwheat - + -
• — + -

How to fry buckwheat in a pan at home

It makes no sense to cook green buckwheat in this way - when boiled in water or steamed, it will still not turn out crumbly.

We need brown cereals calcined in an industrial environment. It is not worth sending a large number of useful grains to the pan, because after such processing they will not be stored for a long time.

1. Heat the cast iron skillet well over maximum heat. If there is no such vessel on the farm, any other with a thick bottom will do.
2. Pour raw buckwheat to the bottom. To end up with the most crumbly product, season it with sunflower oil and mix thoroughly.
3. You need to ignite the cereal for 5 minutes on a medium-intensity fire, not forgetting to stir it occasionally.

In order to minimize the calorie content of the finished side dish, you can roast the cereals without oil. In this case, the frying time is doubled.

1. We send buckwheat treated with high temperature to boiling water. Foam that appears on the water surface must be carefully collected and removed along with excess liquid. There should be enough water so that its level is two fingers higher than the cereal. Cook it until softened, not forgetting to salt.

Loose porridge can be served both as an independent treat, and as a side dish to stewed meat with aromatic herbs or baked fish - as you like. Buckwheat is good in any "company"!

How to fry buckwheat in a pan: a recipe with onions

Vegetables can turn buckwheat porridge into an unusually aromatic and even healthier dish. This recipe, which will delight all vegetarians and is ideal for fasting days, involves toasting buckwheat already boiled in salted water.

Ingredients

• Buckwheat groats - 1.5 tbsp.
• Medium onions - 2 heads.
• Carrots - 2 medium root vegetables.
• Sunflower oil - 2-3 tablespoons
• Ground black pepper - 1/3 tsp
• Ground paprika - 1/3 tsp
• Provencal herbs to taste.
• Salt to taste.

The original recipe for buckwheat fried in a pan with vegetables

• First you need to peel the vegetables and chop them into small cubes. Carrots can be grated with large holes to reduce cooking time.
• Pour oil into a frying pan, heat it up a little and carefully pour out the chopped vegetables. Fry them until golden, without covering. This will take us only 5-7 minutes.

We set aside the finished vegetables and pay attention to buckwheat. It is not necessary to boil it until the grains are completely softened - they should remain slightly solid, but there should be no liquid in the porridge. To make it the desired degree of readiness, sending it to the fire to cook, water must be poured in a 1: 2 ratio, that is, a little less than usual. We put in half of the salt - we will add the rest later.

• Combine boiled cereals with ready-made vegetables and fry in the same oil as onions and carrots. Cooking time - up to 10 minutes. 2-3 minutes before the end of the process, add seasonings to the dish and add some salt.

The consistency of the finished garnish should be crumbly with a pleasant vegetable aroma. If you wish, you can add other favorite spices to it - this will only make it tastier.

Any, even the most ordinary dish can be turned into an original treat with unusual taste notes. If mom knows how to fry buckwheat in a pan at home deliciously, there will be no more problems with feeding the children. The kids themselves will order "black porridge" and gobble it up by both cheeks, getting the vitamins necessary for the growing body, which it is so rich in! ..

Proper cooking is a guarantee that buckwheat with onions and carrots will become a favorite dish for the whole family, and children are no exception. The porridge should be crumbly, fragrant, with a slight sweetish aftertaste. In general, you will lick your fingers.

What is the secret of success?

Firstly, the kernels of a good porridge never stick together, forming lumps and an incomprehensible mass.

Secondly, the cooked cereal smells amazingly appetizing of buckwheat, while being additionally saturated with the aroma of fried onions and carrots.

Thirdly, accurate execution and serving can make porridge a decoration of the table in a restaurant, not just at home. Bright vegetable colors - 100% attract the attention of tasters, awakening the appetite and desire to taste the dish.

How do you achieve these three ingredients for success? You just need to follow the recommendations below.

Strict adherence to the percentage of products, technology and cooking time will lead to a natural result. The porridge will turn out crumbly and reach the desired degree of readiness.
So, to cook 1 serving of cereal, you will need no more, no less, but exactly 2 servings of water. In case of underfilling, the porridge will be tough and rubbery. Conversely, an excess of liquid will lead to excessive digestion of the nucleoli, their loss of shape and elasticity.

It doesn't matter if the hostess will pour buckwheat into cold or boiling water. This will not affect the result in any way. Salt, add to taste at the beginning of cooking. The average amount is 0.5-1 teaspoon without a slide for 1 glass of cereal.

Put butter 3-5 minutes before the buckwheat is ready. At the same time, it is not advisable to stir the porridge. It is best to cut the butter into small pieces and spread over the entire surface of the pan.

Important! From the beginning of boiling and until the dishes are removed from the stove, buckwheat is cooked under a closed lid! The cereal does not need regular stirring!

Secrets of processing vegetables

Shredding

Surprisingly, the method of frying onions and carrots also affects the final result - the taste and aroma of buckwheat porridge.

The beginning of the processing of vegetables is standard. Both the onion and the carrot must be peeled and peeled, chopped with a knife, blender or grater.

In this case, onions are usually cut into quarters of rings, and carrots are turned into flakes, armed with a metal grater.

If the hostess sets a goal, she can chop the food into squares, bars or any geometric shapes using various vegetable cutter attachments.

Oil selection and heat treatment

Frying

Frying oil - at the discretion of the chef: vegetable or butter. It should be noted that the second option will give the vegetables a special flavor. It is preferable to dwell on it.

First, melt the butter in a frying pan. When a light foam appears on the surface of the light yellow liquid, bubbles, indicating sufficient heating of the product, add onions and evenly distribute over the bottom of the pan.

If squares, half rings, etc. become transparent, you can add carrots. After 2-3 minutes, the roast will acquire a pleasant orange-golden hue and an interesting aroma. Why? There was a partial distillation of essential oils into onions.

The softness of the carrots, the partial appearance of ruddy crusts without sharp charring is a sign of the readiness of roasting.

Hot onion-carrot mass is added to cooked buckwheat porridge.

Extinguishing

If for some reason you have to avoid fried foods, onions and carrots can be stewed.

The beginning of the process is described above. Vegetables are chopped, fried in oil (fat), and at the end add a little water, or better broth. Favorite spices and spices also do not hurt. With onions, carrots and buckwheat, they are successfully combined: cumin, turmeric, spice mixtures such as Indian garam masala.

On a note! Flour is another story. If you fry a tablespoon of the product in vegetable oil (literally grease the bottom of the pan with oil) and add to the onions and carrots during the stewing stage, you get a wonderful gravy.

Universal recipe

There are actually countless variations in the preparation of porridge. But in general, the following key elements can be distinguished.
Composition:

• portion of cereal
• 2 servings of water
• large onion
• large carrots
• 1-2 tbsp vegetable oil
• 1 tbsp and 1 tsp. butter
• salt to taste.

Wash the buckwheat, pour cold water or boiling water, salt, cover, cook over medium heat until the water is completely absorbed. Divide the butter (1 tablespoon spoon) into parts, spread on the surface of the finished porridge.

Peel the onion, cut into quarter-rings about 0.5 cm wide, pour into the sunflower oil heated in a pan.

Peel the carrots, chop in the usual way, add to the onion after the latter becomes transparent. Average fire. Roasting should not burn, but you should not simmer food at too low temperatures. In this case, the vegetables will turn out to be half stewed because of the carrot juice.

A minute before removing the pan from the stove, add a teaspoon of butter. The mass is gently mixed and poured into the boiled porridge.

The dish can be served on the table, but it is better to let it brew for ½ hour, enrich itself with vegetable aromas and exchange flavors.

Buckwheat in a pot

The ceramic pot is an excellent dish for cooking buckwheat-based dishes. This buckwheat recipe with carrots and onions is additionally flavored with sour cream and cheese. If desired, mushrooms and greens are added to the main composition.

• cereals - ¼ the volume of the pot
• ½ a small carrot
• ½ small onion
• 15 g butter
• spices to taste
• broth - 2/3 the volume of the pot
• a tablespoon of sour cream
• a piece of cheese
• spices.

The bottom of the pot is greased with vegetable or butter. Vegetables are chopped in a convenient way: on a grater or with a knife. The shape of the pieces is not important: squares, rings, etc.

Raw washed cereals are mixed with carrots and onions, put in a pot, and poured with meat or vegetable broth.

Cover the pot with a lid, put in the oven for 30 minutes. 5 minutes before the dish is ready, add sour cream and grated cheese to buckwheat.

On a note! Sour cream can be replaced with pieces of mushrooms. They will give buckwheat a special taste and aroma.

Buckwheat with vegetables and mushrooms

The recipe does not contain any special tricks. As part of the usual products:

• 1 glass of cereal
• 2 glasses of water
• 7-8 medium mushrooms
• 1 onion
• 1 carrot
• frying oil
• salt.

When it comes to product ratios, personal preference is best. Some like more vegetables, others - mushrooms, and still others - porridge.

The general principle of cooking buckwheat according to this recipe comes down to cooking cereals in the way described above, as well as separately frying onions, carrots and mushrooms.

The champignons are washed, cut into small pieces (plates). Onions are chopped into squares, carrots - in circles or grated. All individually fried in vegetable oil until a crust appears.

Ready vegetables and mushrooms are added to the porridge. Let the dish sit for about 20 minutes. You can set the table. Whether it is necessary to additionally cut the salad is everyone's business. This buckwheat porridge with carrots and onions is quite good without accompanying food and drinks.

That's all. Bon Appetit!

Training video for cooking crumbly buckwheat in a multicooker:

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Chief Editor

Buckwheat porridge with onions and carrots in a pan is the most successful solution when you need to cook something fast, tasty and satisfying from a minimal, very budgetary set of products and a limited amount of time. Everything is prepared literally in 20-30 minutes. Loose and very fragrant buckwheat with carrots and onions in a pan will be a great addition to, say, cutlets or salad. Or it can be served on its own - a complete and completely self-sufficient dish. If you are looking for a lean version of the dish, feel free to replace butter with margarine or vegetable oil. Rest assured, such a substitution will not make the dish worse at all.

Ingredients

• buckwheat groats - 1 tbsp. (250 grams),
• water (for cooking buckwheat) - 550 ml,
• carrots - 1 pc. (large),
• onion - 1 head (large),
• garlic - 5 cloves,
• salt - 2/3 tbsp. l. (or according to your taste),
• ground pepper, seasonings, spices - at the discretion of the culinary specialist,
• butter (or margarine) - about 100 g.

Preparation

Let's start with buckwheat. We measure the required amount of cereal and sort it out. This process is not as long and tedious as it might seem. Just a couple of minutes - and buckwheat is ready for further cooking. If you do not want (or do not have time) to sort out cereals, you can take buckwheat in bags. Such buckwheat does not require any preliminary processing - it is immediately filled with water and boiled.

After that, we immediately send the clean cereal to the saucepan for cooking. It is advisable to take a pan that is suitable for cooking porridge - thick-walled or with a double bottom. Fill the cereals with water and put them on the stove.

Add salt to the pan and close the lid. First, cook the porridge on the maximum heating of the stove, after boiling, we reduce it to medium and cook until tender (until the water has completely evaporated). This usually takes about 20 minutes.

At the same time, we are preparing a frying for buckwheat. Onions, carrots and garlic will go there. We clean the vegetables, rinse and dry them.

Now chop the vegetables: chic the carrots into strips (the size of the straws is at your discretion), chop the onion into cubes, chop the garlic finely or pass through a press.

We warm up the frying pan, put the butter in there, let it melt. Then we send only onions and carrots for overcooking.

Next, add seasonings, spices, ground pepper to the vegetables - everything to taste and desire.

Close the lid and bring them to softness for (approximately) 10-13 minutes, then add garlic to the pan.

By this time, buckwheat porridge should already be cooked. We heat the vegetables with garlic added to them for 3 minutes, then send the finished buckwheat into the pan.

Thoroughly mix buckwheat with vegetables, taste and add salt, if necessary, close the lid again and let the porridge brew for at least 10 minutes on the stove turned off. After that, the porridge can be served.

As an alternative to the above method, an even more simplified version can be used. In this version, raw buckwheat (pre-selected and washed, of course) is added to the onion-carrot overcooking, which is filled with water (the same volume - 550 ml) and stewed under the lid until the cereal is cooked on medium heat of the stove. So buckwheat with onions and carrots in a pan is cooked for an average of 20-25 minutes. Garlic in this case is added about 10 minutes before readiness. Then we also let the porridge brew for 10 minutes - and buckwheat with onions and carrots can be served.

Whatever method of cooking buckwheat with vegetables you choose, you will always get a very tasty, aromatic and crumbly porridge. Bon Appetit!

Buckwheat groats can be used to prepare many delicious and healthy dishes. Most often it is boiled or steamed with boiling water, using it as a side dish. But today we want to talk about how fried buckwheat is prepared.

with carrots and onions

This simple dish can be used as a side dish or served on fast days as the main dish.

Ingredients:

• Groats - 300 grams.
• Vegetable oil.
• One carrot.
• One onion.

How is fried buckwheat prepared? You will find the recipe with a photo below:

• Go through and rinse the cereals.
• Heat the oil and then fry the cereal for a few minutes. After that, pour a glass of water into it.
• Place the lid on the skillet. Remember to stir the porridge periodically, adding water as needed.
• Peel, chop and fry the vegetables until tender in a separate skillet.

Combine food and serve. Fried which is about 108 kcal per 100 grams, it turns out to be very tasty and perfectly complements meat and poultry dishes.

Boyar buckwheat

This simple dish will decorate your family dinner. For it you will need the following products:

• One glass of buckwheat.
• 400 grams of minced meat.
• 100 grams of mushrooms.
• Two onions.
• Green onions.
• Salt.
• A mixture of peppers.

Fried buckwheat in a pan is prepared like this:

• Finely chop one onion and fry in a pan until transparent.
• Peel fresh mushrooms, chop randomly and send to the onion. Fry the food until golden brown, add salt and remove from the stove.
• Chop the second onion with a blender and mix with the minced meat. Add salt and pepper mixture to these. Stir the food thoroughly.
• Prepare using fried mushrooms and onions for the filling.
• Fry the blanks on both sides until half cooked.
• Pour the processed cereal into a pan between the meatballs and heat it for a while.
• Pour water into the food and salt the dish. Bring porridge to a boil, then reduce heat.

After 20 minutes, remove the pan from the stove, cover it with a clean towel and let stand for about an hour. Serve with chopped green onions.

Buckwheat with nuts and lingonberries

An unusual combination of flavors allows you to create a new original dish. It can be served as a side dish on a typical day and cooked for a lean dinner.

• One glass of dry buckwheat.
• Two onions.
• Two glasses of water.
• Salt.
• Two spoons of pine nuts.
• Five tablespoons of vegetable oil.
• Two spoons of lingonberry.

How is delicious fried buckwheat prepared? You can read the recipe here:

• Turn on the multicooker and set the "Fry" mode. Then add the nuts to the bowl. Dry them and then transfer them to a separate bowl.
• Peel the onion and cut into rings.
• Pour vegetable oil into the bowl of the appliance. Fry on it and then put it on a plate.
• Pour in buckwheat, fry it, and then cover with water. Set the "Porridge" mode for half an hour.

When buckwheat is ready, mix it with nuts, onions and berries.

Fried buckwheat with onions and spices

Aromatic spices will give a familiar dish a new flavor.

Required products:

• Half a glass of buckwheat.
• 300 grams of champignons.
• A tablespoon of butter.
• Salt.
• Two onions.
• A quarter teaspoon of cumin.
• Two pinches of turmeric.
• A pinch of red hot pepper.
• Ginger and cinnamon to taste.
• Two tablespoons of vegetable oil.

Fried buckwheat with spices is prepared like this:

• Peel the mushrooms and cut them into slices.
• Fry the mushrooms in vegetable oil for several minutes, and then add buckwheat to them.
• After another couple of minutes, pour one and a half glasses of water into the pan and cook the porridge until tender.
• Peel the onion, cut into rings and fry until transparent. Add the necessary spices to it and fry until golden brown.

Place porridge with mushrooms on plates and put onion on top.

Fried buckwheat with chanterelles in Polish

This seasonal dish can be enjoyed on weekdays and holidays. For him you will need the following products:

• 100 grams of buckwheat.
• 100 grams of chanterelles.
• One chicken egg.
• Half an onion.
• 50 grams of butter.
• 100 grams of sour cream.

Recipe:

• Wash the groats, sort and fry in a pan for a few minutes. Fill it with water and boil until half cooked.
• Beat the chicken egg with sour cream, add salt and ground pepper.
• Pour the sour cream dressing over the buckwheat and stir. Simmer until tender.
• Peel the onions and mushrooms, chop them finely and place in a separate skillet. Fry food until golden brown.

Arrange the food in layers on the plates. First porridge, then mushrooms, buckwheat again and at the very end a layer of chanterelles.

Greek people

This Ukrainian dish turns out to be very satisfying and tasty. This time we will use buckwheat as mincemeat.

Ingredients:

• 300 grams
• 200 grams of minced meat.
• Two glasses of buckwheat.
• Two onions.
• Two chicken eggs.
• Flour.
• Salt.
• Ground pepper.
• Butter and vegetable oil.

• Boil the cereals until tender and mix with the fried onions.
• Mix the cooled porridge with minced meat, butter, eggs, salt and spices.
• Form cutlets from the resulting mass and roll them in flour.

Fry the buckwheat in vegetable oil until tender. Serve with salad or stews.

As you can see, fried buckwheat is prepared in different ways and is suitable for preparing delicious and hearty dishes. Choose the recipes you like and feel free to start culinary experiments.