Buckwheat – one of the few products which combine great taste and advantage. Even, if the person has some restrictions in food, this grain is extremely seldom excluded from the menu. It is present at a diet of the athletes sick with diabetes who are losing weight and observing a post. At the same time tasty recipes for buckwheat it is thought up not less, than dishes with potato or pasta.
Buckwheat cutlets
This recipe will come to the rescue when in the fridge there was a yesterday's buckwheat cereal. Besides it simple, budgetary, takes a little time and is suitable for a lenten menu. Buckwheat cutlets require the minimum set of products:
- 400 g of boiled buckwheat;
- 300 g of onions;
- salt and spices to taste;
- 1-2 tablespoons of water;
- vegetable oil for frying.
From 80 g of buckwheat about 200 g of ready porridge turn out. Therefore this recipe requires 160 g of buckwheat in a dry form. If you cook grain especially for this dish, it needs to be cooled completely in advance. Then miss buckwheat and onions via the meat grinder or crush in a blender bowl to a uniform state. Add favourite spices and salt to ready "forcemeat".
If weight turned out dry, pour in couple of tablespoons of water. Water can be replaced with 1 small egg and 1-2 tablespoons of flour, but this option of a dish won't be fast any more.
Moist hands create cutlets and fry on a small amount of vegetable oil. It is better to use a frying pan with non-stick coating as buckwheat cutlets turn out very gentle and fragile, it is necessary to overturn them extremely accurately too. But the taste at a ready-to-eat meal turns out absolutely unexpected and something reminds traditional meat cutlets.
Buckwheat bread
This bread turns out fresh, magnificent and unusually tasty. It can be prepared in an oven, the bread machine or the multicooker. For the recipe it is required:
- 130 g of dry buckwheat;
- 150 ml of hot water;
- 150 ml of warm water;
- 280 g of flour;
- 1 tablespoon of sugar;
- 2 teaspoons of a yeast powder;
- 3 tablespoons of vegetable oil;
- 5 teaspoons of salt.
Fry the washed-out grain in a dry frying pan at constant stirring. As soon as buckwheat begins to crackle, it is possible to remove from fire. Let's it cool down a little and crush in the blender, but not too small. Leave about 1 tablespoon of buckwheat intact. Connect ground grain and grains, fill in 150 ml of hot water, leave for 20 minutes.
In separate capacity add a yeast powder, 1 tablespoon of sugar and 1 tablespoon of flour to warm water. Mix mix and wait for emergence of bubbles. In other ware sift 250 g of flour, connect to the wetted buckwheat, add salt, barmy mix and vegetable oil. Carefully knead dough manually or by means of the combine. It has to turn out a little sticky.
Shift dough in the oiled capacity and put to the warm place for rise for 50 minutes. Give to preparation the desirable form and lay out on the baking tray laid by paper for pastries. Cover with a towel and wait 20 more minutes. Bake in the oven of 35-40 minutes warmed up to 180 degrees.
Buckwheat in pots
Preparation of buckwheat in pots gives it special aroma and softness. In this recipe it is possible to use meat, mushrooms, various vegetables. The dish option with a chicken liver for which it is required is especially good:
- 130 g of buckwheat in a dry form;
- 350 g of a chicken liver;
- 1 average bulb;
- 1 average carrots;
- salt and black pepper to taste;
- boiled water;
- bay leaf;
- vegetable oil for frying.
Slightly fry a chicken liver in a frying pan with a small amount of oil, add salt and pepper to taste. Small cut onions, grate carrots. Fry vegetables in a separate frying pan, salt a little.
Lay onions with carrots on a bottom of portion pots, then – pieces of a liver and a small piece of bay leaf. From above distribute the washed-out buckwheat, don't forget it to salt. Fill in pots with boiled water so that water was one finger above buckwheat. Close covers and put in an oven. Prepare at 180 degrees about 30 minutes.
Buckwheat and eggplants salad
In this nourishing and tasty salad it is possible to use yesterday's buckwheat too. Its secret consists in a grain combination to eggplants and unusual gas station. Ingredients:
- 250 g of buckwheat in finished form;
- 2 average eggplants;
- fresh greens to taste;
- 1 small bulb;
- 1 garlic glove;
- 2 average tomatoes;
- 3 tablespoons of olive oil;
- salt and spices to taste;
- vegetable oil for frying.
For a start prepare eggplants: peel them, cut pulp in cubes and fry on vegetable oil to softness. If you have no yesterday's buckwheat, in advance boil it and let's cool down. Salad requires about 100 g of dry grain. While the main ingredients cool down, prepare gas station. In a bowl of the blender connect largely cut bulbs and tomatoes, garlic, greens of parsley, cilantro or a celery. Add salt, spices and olive oil. Shake up all components before formation of dense homogeneous mass. Connect buckwheat, eggplants and sauce, carefully mix. The ready-to-serve salad can be decorated with greens and slices of tomatoes.
Fritters with buckwheat and squash
This tasty snack will please fans of vegetable dishes, and buckwheat in fritters is almost not felt. Therefore the recipe will be pleasant even to those who don't love so useful grain at all. For preparation it is required:
- 500 g of buckwheat in finished form;
- 500 g of squash;
- 1 egg;
- 4 tablespoons of flour;
- salt and spices to taste;
- vegetable oil for frying.
Grate a young squash, excess liquid doesn't need to be wrung out. Salt, add egg, flour, spices. Connect weight to in advance boiled buckwheat, mix. Lay out dough on the warmed frying pan with vegetable oil and fry from two parties to a golden crust. Fritters well hold a form and easily turn over, at the same time remaining juicy inside.