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6 recipes for those who simply tired of buckwheat
usual buckwheat often seem monotonous to many: sitting on a diet and do not adhere to healthy lifestyle, fasting, and no, vegetarians and meat-eaters. But even without it, do not do
Website for everyone who seem dull empty buckwheat, picked up six interesting and new recipes in which the main ingredient in the diet -. It is this cereal <. br>
Red buckwheat
Ingredients:
250 g buckwheat 1 medium beetroot (boiled or baked) 1 onion 3 cloves garlic 1 hour . l. lemon juice 2 tbsp. l. vegetable oils salt, 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 cereal does not stick. She has only just change the color and flavor of purchase. Roasted buckwheat pour onto a plate. Onion and garlic cloves and chopped cleanse. In the frying pan in vegetable oil until transparent passiruem onion for 4-5 minutes, then add the garlic and cook for 1 minute over medium heat. Pour grits, pour boiling water. Salt, pepper, cover with a lid and cook for 15-20 minutes on low heat until cooked buckwheat. If the liquid evaporates too quickly, add boiling water while cooking. Cleans and rub on a grater beets mixed with buckwheat ready, add the lemon juice. Warming up in the fire for 2-3 minutes. Serve, sprinkled with herbs, nuts. You can add yogurt or sour cream.
sweet buckwheat porridge with raisins and cinnamon
Ingredients:
250 ml of milk 2 eggs 280 g buckwheat 150 g raisins 100 g butter 1 hour. l. crushed cinnamon 4 tbsp. l. sugar a pinch of salt walnuts for decoration
Preparation:
Thoroughly wash cereals and grind it with raw eggs until smooth. Buckwheat dried and sieved through a colander. In a saucepan pour the milk and put half the butter, sugar, a pinch of salt and bring the mixture to a boil. In the boiled milk add buckwheat. Buckwheat cook, stirring constantly, for five minutes, after which the pan cover with a lid and cook a little longer still 12 minutes. Wash the raisins in hot water. The pot for baking shift the buckwheat porridge, add cinnamon, washed raisins and the remaining oil. Pot cover with a lid and put in the preheated oven. Keeping in the oven for 30 minutes. From time to time we obtain the pot and stir. When serving sprinkle with walnuts.
Cottage cheese and buckwheat pudding with raisins and apples
Ингредиенты:
100 g cheese 2 medium apples 200 g buckwheat 3 tbsp. l. sour cream 50 g raisins sugar to taste ground cinnamon vanillin
< br> Preparation:
Wipe the curd using a screen, 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 of grease with butter and spread the resulting mixture. Bake at 180 degrees for 10-15 minutes.
Vegetable buckwheat
Ingredients:
200 g buckwheat 100 g frozen green peas 1 bell pepper 1 small zucchini 1 carrot 5 mushrooms 6 pcs. Brussels sprouts 1 onion 3 cloves garlic dill, parsley 2 tbsp. l. vegetable oils 1 glass of 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 vegetable mixture with raw buckwheat. Salt, pepper, add the crushed garlic and mix well. We spread in a baking dish, pour water and oil, cover with foil so that pairs of the form did not go out. Put in the oven and cook at 180 degrees for about 35 minutes.
salad with buckwheat, carrots and chicken
Ingredients: < /
200 g buckwheat 200 g boiled chicken 1 hour. l. salt 3 tbsp. l. olive oil 1 large carrot 1 stalk celery 1 hour. l. minced garlic 1/4 hours. l. 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 frying pan and heat up. 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.
Warm salad with buckwheat and chickpea
Ingredients:
For the salad:
200 g buckwheat 2 cups of water 1 tsp.. salt 1 small eggplant 150 g cherry tomatoes 200 g boiled chickpeas 1 hour. l. ground cumin 3 tbsp. l. olive oil 50 g raisins 2 onions shallots leaves of cilantro salt, to taste pepper
juice of 1 lemon cilantro stems 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 cooked 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, stir in a blender until smooth. Add salt, pepper and stir the resulting dressing. Mix the buckwheat and fried eggplant with chickpeas, raisins, onions, tomatoes, cumin. Salad dressed with and serve while hot. According to the materials: zveruska, diamiss, delafe,
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via www.farmonplate.com/2014/08/16/buckwheat-salad/
