Buckwheat with vegetables: a recipe for cooking. How to cook buckwheat with vegetables in a multivark

Buckwheat is traditionally one of the most popular varieties of cereals in our country. In addition to its excellent taste, it also has a number of vitamins and trace elements that are useful and necessary for the human body. From this cereal make a variety of dishes. Today we will learn how to cook buckwheat with vegetables. To do this, consider a few simple recipes available to each hostess.

buckwheat with vegetables

Buckwheat with vegetables and broth

This dish is very tasty and nutritious. In addition, it applies to a group of low-calorie, which will appeal to those who follow their figure. In addition, the recipe for cooking this dish is very simple, and it can be mastered by even the beginning hostess.


Buckwheat with vegetables, the recipe of which we offer you, is prepared from the simplest and accessible to each product. So, in order to prepare this dish, we need ingredients such as 200 grams of buckwheat, an onion, a pair of cloves of garlic, one carrot, 300 milliliters of chicken broth, a l

ittle vegetable oil for roasting vegetables, as well as salt, pepper and greens on yourtaste. Broth is best used natural. However, in extreme cases, it can be replaced by a cube made from a cube.

buckwheat with vegetables in a multivark

Instructions for

To begin with, rinse buckwheat in cold water. Onions are cleaned, my and cut into small cubes. Garlic is cleaned and passed through garlic( or you can grind it with a knife).Carrots are cleaned, washed and rubbed with a large grater. Pour a little oil into the frying pan and reheat it. Then spread the chopped onion and garlic and fry for a few minutes on high heat. Then add the carrots and a little more fry. After that, put the buckwheat in the frying pan, mix it with vegetables, pour the broth and stew for about a quarter of an hour on medium heat. Buckwheat should become soft. A few minutes before the end of cooking, add salt, pepper and, if desired, greens. Buckwheat with vegetables, cooked according to this recipe, can become both an excellent side dish to the chicken, and a great independent dish. Bon Appetit!

buckwheat with vegetables recipe

Buckwheat with vegetables in the multivark

If you have such a wonderful kitchen appliance, like a multivarker, you probably already tried to cook a lot of dishes with it. We decided to tell you how to make buckwheat with vegetables. We propose to find out what we will need for this.


Ingredients for this dish are the simplest and most commonly available. So, we need 1 tbsp.buckwheat groats, a couple of small eggplants, a small zucchini, a couple of cloves of garlic, two glasses of water, vegetable oil. Also do not forget about salt, pepper and other spices for your taste. If you love onions, then garlic can be replaced with one onion head. From the specified quantity of products you will get a dish for 4-6 servings.

how to cook buckwheat with vegetables

The process of cooking

Buckwheat with vegetables in the multivarquet is very simple and quick. To begin with, wash the eggplants, cut them into rings, and then divide each ring into quarters. Peel from these vegetables can not be removed. However, if eggplants seem bitter to you, they can be cleaned, and then soak in salted water. Zucchini is also washed and cut according to the eggplant example on a quarter of the rings. If these vegetables are young, then they need not be peeled and peeled. If zucchini are old, be sure to clean them first.

buckwheat with meat and vegetables

Garlic is cleaned and let through garlic. Buckwheat groats are washed in cold water. In a pan of multivarka pour a little vegetable oil, put the sliced ​​vegetables, salt and mix. From above add the washed buckwheat groats and fill it with water. We do this carefully, so that our vegetables do not float to the surface. Add your favorite seasonings( for example, pepper, bay leaf and curry).Set the mode "Pilaf".This will help make the groats more crumbly. After the sound signal, our buckwheat with vegetables is ready! You can serve it both as an independent dish, and in the form of an excellent side dish to different types of meat. Bon Appetit!

Buckwheat baked with vegetables and meat

This recipe is perfect for those housewives who want to cook for their family not only very tasty, nutritious and nutritious, but also a very original and memorable lunch. By the way, our buckwheat with vegetables and meat will be baked in ceramic or clay pots. Therefore, you should take care of the availability of these dishes in the kitchen in advance.

To prepare such an interesting dish, we need ingredients from the following list: 4 cups buckwheat, a kilogram of meat( preferably pork), two carrots, three onions, two or three cloves of garlic, 100 grams butter butter, vegetable oil, bay leaf, as well as traditional salt and pepper. For a specified number of products, we need four clay or ceramic pots.

Meat washed, remove excess fat, slightly dried and cut into small pieces. We heat the vegetable oil in a frying pan and fry the pork until a crust is formed. Then lay out pieces of meat in pots in equal parts. The oil remaining from the frying is not poured, as it will be needed for frying vegetables. Peel the onions and carrots, rinse. Carrots rub on a large grater, and onions cut into half rings. Fry the vegetables on the remaining oil. We spread onions and carrots on pots. Add salt and pepper. Then we pour buckwheat into the pots. Fill the water so that it covers the entire contents of the pot. Once again, salt and pepper, add the bay leaf and garlic, passed through garlic. We lay out on top a piece of butter. We send pots to the oven. Our buckwheat with meat and vegetables should be prepared about half an hour at a temperature of 200-220 degrees. Then we take out the fragrant dish from the oven, lightly cool it and serve it on the table.

Delicious, fragrant, hearty and nutritious lunch ready! Bon Appetit! By the way, in the pots you can cook buckwheat with vegetables and without pork. In this case, you will get a great garnish, suitable for any meat dish.

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