Buckwheat - healthy meals every day

What can be dearer to the heart of the Russian people than buckwheat porridge? There's even a saying: "Buckwheat itself praises", and it says a lot. Accessible, useful, and, more importantly, delicious buckwheat is one of the main daily meals, which never gets boring, especially if you know how to cook properly.

The story of buckwheat in Russia goes back to antiquity. It is believed that the place of her birth are the Himalayas, then this culture was adopted by the neighboring peoples, and behind them the Volga Bulgarians, which buckwheat has appeared in Russia. According to another version associated with the name "buckwheat", bred this culture was in Ancient India, then she came to Greece after a hike A. Macedonian, and from there spread to other countries, including and came in our where its name is derived from the name "Greece". Anyway, today buckwheat is widely regarded as the national dish of Russian cuisine.

In Russia buckwheat quickly gained recognition due to its nutritional value, ease of cultivation and great taste. Historian centuries Pokhlebkin and even came to the conclusion that if a Russian sayings, Proverbs, songs, epics and legends mention the word "mess", then we are talking about buckwheat, and not about some other mess.

Buckwheat porridge, it should be noted, is not only delicious, easy to prepare and affordable, but also very useful - no wonder it is considered the "Queen of cereals". It reduces cholesterol, strengthens the immune system, improves circulation. In the composition of buckwheat - digestible proteins containing essential amino acids, b vitamins (which buckwheat has anti-stress effect, improves the condition of hair and nails), E, PP, minerals (iron, potassium, calcium, magnesium and others), biologically active substances (rutin, and others). The carbohydrates in buckwheat, not involved in the formation of fat cells, while it also has a lot of fiber - it makes buckwheat one of the best diet products recommended for various diseases, and want to lose weight. Nutritive value it is equal to meat, but, however, is not heavy for the stomach and body product.

On the shelves today you can see several varieties of buckwheat:

• Unground is whole grain buckwheat;
• Gap (large and small) is chipped grain;
• Smolensk - treated crushed unground.

If you talk about buckwheat porridge, fast food, and it is no less useful - thanks to a unique technology, unlike other cases, such as with oatmeal, when steaming buckwheat does not lose its beneficial properties (they are moving away from bran shell grain).

Cooking buckwheat provides a lot of options - it can be boiled in water, with milk, to make a sweet or adding buckwheat additional ingredients (mushrooms, vegetables, meat, poultry, and so on), make it a main dish, serve as a side dish to eat for Breakfast, lunch or dinner. To spoil buckwheat, it is very hard, but to make it delicious, you just need to follow the General rules:

• Proportion of buckwheat and water is 1 to 2;
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• When cooking porridge should cover tightly;
• First, after boiling buckwheat cook 3-4 minutes over a high flame, then the flame is gradually reduced and do at the end of cooking very weak;
• Do not open the lid, do not interfere with the mess when cooking;
• Use buckwheat butter after turning off the fire, give her a little "popret" under the lid after cooking.

Compliance with these simple rules will allow you to enjoy the only good buckwheat. And to make it even more delicious, to the porridge, you can add mushrooms, chopped boiled eggs and fried onions. Mushrooms should be added to porridge after boiling, eggs and butter after cooking, the onion - after or in the middle of cooking.

The classic recipe crumbly buckwheat

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You will need: 3 cups water 1.5 cups buckwheat (grain), 2 onions, butter.

How to cook buckwheat: to sort, sift barley, cover with water, place over high heat, bring to boil, reduce heat to half, 10 min boil, reduce the heat to low, cook for another 5-7 minutes, remove from the stove, put the butter (do not stir!), wrapped in a blanket to keep warm.

Optionally, in such a mess, you can add the mushrooms (they can be crushed and put straight into the pot along with buckwheat), fried onions (2 heads) and 2 chopped boiled eggs (add after infusion porridge). Before serving in this case porridge mixed. By the way, this dressing is a classic Russian version of the buckwheat filling. You can also add to prepared with water porridge, vegetable stock, carrots and onions, vegetable broth (add, when all the water is absorbed - buckwheat is even more swollen and useful) and a lot of other products.

Many Housewives before cooking buckwheat love to dry the unground on a dry pan, even slightly her fry - it is believed that in this case it is more delicious and fragrant. And for children buckwheat is mostly cooked in milk, thereby significantly increasing its nutritional properties.

The classic recipe buckwheat porridge with milk

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You will need: 4.5 cups milk, 2 cups buckwheat groats (grain), ? a Cup of cream.

How to cook buckwheat porridge with milk: wash, sift the buckwheat, not mine, pour into a saucepan, pour the milk, boil until it is fully absorbed, pour the hot cream, a little salt, for 10-15 minutes to put the cereal in a warm oven so she aprela. Before submitting this porridge seasoned with oil, you can also add honey.

If you add to the recipe 400 g cauliflower and remove the cream, you get a very tasty vegetable buckwheat: cabbage you need to put the bottom layer in the pan, buckwheat put, pour milk, add salt, bring to boil, 5-6 min boil, cover, wrap in a blanket and 10-15 min to leave, season with butter before serving.

Very tasty and fragrant buckwheat with onions and bacon.

Recipe buckwheat porridge with bacon and onions

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You will need: 4 cups crumbly buckwheat porridge, 200 g of bacon, 2 onions, salt.

How to make buckwheat with bacon: cut the bacon into cubes, finely chop the onion, fry them together, add to the finished porridge, stir, serve.

A very popular way today is cooked buckwheat porridge in multiverse, this method of cooking combines the speed cooking on the stove and all the advantages of the Russian stove. As a rule, in multivarok there is a special mode for cooking buckwheat, and the proportions observed the same.

And at the end of our story I would like to mention one interesting fact: in many countries, buckwheat is considered a luxury product, is very expensive, sold in small portions and accompanied by a very impressive booklet that describes all of its positive properties. So let's appreciate what we have and to eat buckwheat back often!

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