How to cook buckwheat porridge with milk. How to cook buckwheat porridge with milk?

Asian countries have made rice their basis for their diet, and it is about this culture that they remember when they hear about the eastern region. In our area, buckwheat (buckwheat) took on the role of branded cereal, because wheat is grown everywhere, and dark triangular grains are exclusively Russian know-how. Many foreigners who join Russian cuisine for the first time consider it their duty, in addition to borscht, to try buckwheat porridge. However, the specific taste and smell of the dish is far from everyone’s liking, so buckwheat, unlike other Russian products, did not become an international treat and did not gain such wide fame.

But true fans of hearty food can put a big plus. Buckwheat porridge is a real "elixir", contributing to the overall strengthening of the body. The classic combination of buckwheat with liver, beef or veal from time immemorial has helped to cope with anemia and decreased immunity. Hot porridge with dairy products (cream, milk or butter) perfectly warmed during supercooling and gave a person enough energy for vigorous activity.

In the old days, seriously ill people made buckwheat "tolkushku." To this end, the cereal was tomily until cooked in the oven and ground with a pestle, adding some honey. Then the mush was diluted to a thick broth with hot milk, from which the cream had been previously removed.

There are several forms of buckwheat. The greatest spread is jardica, which is made from whole grains of buckwheat, which has undergone heat treatment. There is steamed cereal and no, chopped and crushed into small grains. In Western Europe, green, not roasted buckwheat is used as exotic. Usually it is part of stews or salads.

In Russian cuisine, buckwheat makes porridge. On the fragrant rich broth with meat and vegetables and lunch, and with milk, dried fruits and other goodies - for breakfast or dinner. From the recipes below you can learn how to boil ordinary milk porridge or cook in the oven a luxurious dish with a ruddy creamy crust.

Classical buckwheat porridge with milk

The usual porridge is cooked in different ways: thick or liquid "slack", crumbly or viscous, sweet or slightly salty. It all depends on the type of cereals and the amount of added liquid. The dish can be enriched with chopped nuts, dried fruit, honey. When using the given amount of products, moderately sweet porridge of medium thickness is cooked.

Ingredients:

Milk - 1 l.
Buckwheat - 2 tbsp.
Butter - 100 g
Salt.
Honey or sugar - 1 tbsp. l

The way preparations:

Rinse buckwheat and remove unlisted black grains.
Boil salted milk on medium heat.
Pour the cereal and, if necessary, removing the foam, cook until ready. Cover the pot does not need to cover.
Fill the finished porridge with a large piece of butter and mix a couple of times so that the fat is evenly distributed.
In some recipes it is advised to fill with already melted butter, but it is better not to do so. Fresh solid butter tastes much better.
Now the dish can be covered with a lid so that it is slightly infused. If desired, you can sweat it in the oven for 10 minutes.
Serve porridge to the table hot, along with black or white bread.

Buckwheat porridge with milk "Poleski"

This is a rustic recipe for cooking very satisfying porridge. It is not cooked, but is actually languishing in the oven or stove. The components are absolutely identical to the list in the previous method, but since the processing of cereals is different, the taste of the dish is completely different.

Ingredients:

Buckwheat - 2 tbsp.
Butter - 100 g
Milk - 800 ml.
Salt.
Honey or sugar to taste.

Cooking method:

Wash buckwheat in several waters. Remove undiluted black grains and husks.
In a pan over medium heat, melt 100 g of butter and fry the cereal in it for 5-8 minutes. Buckwheat should not be fried to crunch and golden brown. It is necessary that it is well soaked with oil.
Shredded buckwheat together with all the oil should be put in a ceramic pot or a high enameled pan with a lid.
Pour the boiled salted milk (so as not to run away in the oven), fill with honey or sugar.
Put in an oven heated to 160-170 degrees. Since the croup is different, it is prepared in different ways. The contents of the pot should be checked after 30-40 minutes. If the cereal is already soft, then increase the heat to 200 degrees for 10 minutes, then turn off the stove.
Serve porridge hot.

Baked buckwheat porridge with condensed milk

Here is a secret village recipe, with which many grandmothers seduced their grandchildren for good behavior. By and large, the final result can be called rather not a porridge, but a casserole, as it is cut into pieces. Prepare such a "casserole" not only from buckwheat. In the case of any cereal, except for barley and legumes. Most often it is millet, but in the move and rice, semolina, wheat and corn chop.

To make a tasty porridge, in the first stage, you need to properly boil the cereal to half-cooked. It should not be quickly boiling soft varieties. All grains should remain whole and crumbly. At the end of baking, a small crispy crust may form on the bottom. This is normal. Additionally, sweetening porridge is not required, since condensed milk already has the necessary flavor.

The only negative in the preparation of dishes is the need to constantly monitor him. It should be a little missed and porridge instantly burns. Previously, she was tormented in a stove, now they use an oven or a microwave.

Ingredients:

Buckwheat - 2 tbsp.
Concentrated milk - 1 can.
Condensed milk - 0.5 cans.
Water - 1 l.
Salt.
Butter - 50 g

Cooking method:

Boil buckwheat in salted water until half cooked. To the touch grains should be elastic, but not hard. Thoroughly drain all the water.
Put porridge in enameled dishes with a wide neck, evenly distribute and pour a jar of concentrated milk.
You can fill with regular milk, but then you will not get a special "baked" milk taste. The liquid should be half the volume of the volume of cereals. That is, to reach the middle.
Over low heat, often stirring it, boil a very thick porridge and put it in a greased baking container.
Preheat the oven to 180 degrees and put the container there without covering it with a lid. Dry for 10-15 minutes, then smear with a layer of condensed milk and keep inside until golden brown.
Serve porridge to the table in the bowl, in which she baked.

Buckwheat is very useful because it contains complex carbohydrates, a lot of vitamins (choline, A, PP, B, E) and trace elements. It is indispensable in the diet of people suffering from diabetes. In addition, buckwheat is very tasty! Today we will deal with how to cook on milk in different ways.

The first method is the easiest

Delicious milk will turn out without much hassle, if the basis to take the cereal bags. It does not need to sort and wash. Just drop the bag in boiling salted water and boil until the seeds are completely expanded (15-20 minutes). Then we take out it, we open and we pour out contents in that saucepan in which we will prepare porridge. Fill with milk (half a cup), add sugar to taste and butter (20 grams). Cook on medium heat for 5-7 minutes, stirring occasionally. After cooking, close the pot with a lid and leave to stand for fifteen minutes. Everything, porridge is ready, it is possible to give.

How to cook buckwheat porridge in the milk of roasted cereals

Prepare buckwheat: pour the grits on the table and carefully sort out, removing extraneous inclusions and those kernels, from which the husks are not peeled. Heat a dry frying pan with a thick bottom as it should and pour the cleaned grits on it (1 cup). On a fairly high heat, we heat the buckwheat, stirring continuously (so as not to burn it).

Perform this operation for 5-7 minutes. A characteristic grain click and a pleasant smell will tell us that the process is complete. Pour cold water (1 cup) into a saucepan, put sugar and salt to taste. After the water in the pot boils, pour back buckwheat. Turn down the heat and let the grits boil for a few minutes. Then pour in two glasses of milk and put 20 grams of butter. Cook porridge, stirring occasionally, until buckwheat melts (on average 15 minutes). Cover the pan with a lid and let the porridge brew.

How to cook buckwheat porridge with milk in the oven

Prepare the cereal and begin to cook porridge in the same way as in the previous recipe. After we pour the milk into the pan and put in the butter, we let the porridge boil a little (about 5 minutes) and transfer it to about three quarters. Preheat the oven to 170 degrees, put our pots of porridge in it and cook for 25-30 minutes. Cooking buckwheat porridge in milk in the oven is quite simple, and the result is wonderful: the delicate fragrant porridge under a golden crust.

Buckwheat Processing Option

Calcination of cereals is a good method, but time consuming, so you can do it differently. The buckwheat is carefully picked and washed several times in running water. Now, water for cooking porridge will need less somewhere in the quarter cup.

Another way to cook buckwheat porridge

We now know how to cook buckwheat porridge with milk, but there is a no less tasty dish - buckwheat porridge with milk. That is, the prepared cereal is poured into boiling salted water in the ratio: two parts of water for one part buckwheat, and cook for 15-17 minutes. Buckwheat should turn out crumbly. Put the finished porridge in plates and pour with cold milk. Enjoy your meal!

Buckwheat with milk is one of the first cereal introduced into the child’s diet. Rich taste and great health benefits make buckwheat with milk one of the most popular dishes of Russian cuisine. Prepare it for breakfast today!

Buckwheat aroma can not be confused with any other, it causes a brutal appetite. The famous physiologist I. P. Pavlov argued that buckwheat porridge contains everything necessary for the body. Vitamins in buckwheat, relieve varicose veins, normalize cholesterol levels, strengthen nails and hair, improve skin condition. Buckwheat removes excess fluid, slag and toxins.

Buckwheat with milk is a godsend for losing weight. There is even a special buckwheat diet. Buckwheat contains a record amount of vegetable protein, buckwheat completely replaces meat for vegetarians.

Paradoxically, but buckwheat is very high in calories. At the same time, it has a low glycemic index, it is a slow carbohydrate, that is, very little sugar gets into the blood - as much as the body requires. In fat, buckwheat is not delayed. And in combination with milk, it is not only tastier, but also healthier, because the qualities of buckwheat protein are enhanced.

Cooking buckwheat porridge has its own subtleties. Before boiling buckwheat with milk, go through the cereal. In buckwheat often come insidious debris that can damage your teeth.

To enhance the specific pleasant smell of cereals, you can pre-fry in a dry frying pan.

The standard proportion for buckwheat with milk is a glass of cereal for two glasses of milk. Who loves more liquid porridge, increases the amount of milk to taste. If you like liquid porridge, grab unleaded cereal. If you prefer viscous, buy a piece of crushed cereal.

Crumbly porridge is obtained if the cereal is poured into boiling salted water, and then cooked in an oven and filled with milk. To make porridge viscous, milk is poured into boiling water, and then buckwheat is poured. Bring to the density, rearranged in the oven and bake a little more.

It depends on your preferences to boil the cereal in milk or pour it on top. In the first case, the croup will soften, while in the second it will remain dense. For lovers of taste experiments, we suggest holding buckwheat in the oven for 20 minutes at 180 degrees, and then brewing it in a thermos for 20 minutes too. After pour warm milk.

Boiled buckwheat and method opevaniya. First, fry the cereal in butter in a frying pan, pour salted boiling water. A few minutes of buckwheat cooked in a pan, and then put it for a half to two hours in the oven to keep it in place. When serving pour milk.

Everyone knows that buckwheat is a healthy, tasty and nourishing product. Buckwheat to distinguish the integrity of the grains. For example, the best whole grain is called a kernel. Those grains, the integrity of which is broken - a trick. The crushed grain - Smolensk grain sold under the name Smolensk. There is also buckwheat flour, from which amazingly tasty thin pancakes, dumplings and dumplings are obtained.

But most often we use whole grains of buckwheat and cook porridge from them, or cook buckwheat soup. And, few people know that from the greens of buckwheat, its young shoots, you can cook excellent salads, add leaves to the tea leaves. Chopped buckwheat can be added to the minced meat cutlet. Cutlets are airy, tender and very tasty.

All these goodies deserve a separate discussion. And today we will talk about another very popular dish. Let's find out how to cook delicious buckwheat porridge with milk, the use of which is confirmed by nutritionists. Although there are other opinions. We will talk about this too. But first, let's find out how buckwheat is useful, from which we will prepare our porridge.

The benefits of buckwheat

Buckwheat does not contain a large amount of carbohydrates, unlike other cereals. But at the same time it contains a lot of useful amino acids. This croup contains a lot of iron. In addition, it has calcium, phosphorus, iodine. As for vitamins, buckwheat contains vitamin B (B1, B2, B6), as well as PP, R. There are rutin in it that is very necessary for health.

Croup has a lot of natural fibers, fiber, which contributes not only to effective cleansing of the intestines from harmful substances and deposits, but also stimulates metabolic processes in the body. Nutritionists recommend that buckwheat be sure to be consumed, since it contains an important amino acid for health, tryptophan. This substance is involved in the restoration, the construction of new cells, but most importantly, it prevents the development of cancer tumors of the stomach, intestines.

It is also established that buckwheat has the ability to reduce blood sugar levels. This makes buckwheat porridge useful to all who suffer from diabetes. Also, it should be included in the diet of healthy people to prevent this disease.

Is buckwheat with milk useful?

Nutritionists are still arguing about whether buckwheat and milk are harmful or beneficial. Although, I must say that this dish was regularly prepared by our ancestors and felt great, they were distinguished by good health and physical strength. But modern nutritionists (of course, not all) say that any milk porridges, including buckwheat, are harmful. Since milk is generally a product of its own and can not be mixed with anything. And especially they do not recommend milk to adults, as it is not absorbed by their body.

But I must say that these disputes have been going on a long time ago, and people continue to cook porridge with milk and without it. They feed their children and eat themselves. You just need to take into account the features of your body. After all, some people love milk, drink it in liters, and it does not cause any harm to them. They certainly can eat buckwheat porridge with milk without any fear for their health. Well, those whose body does not tolerate dairy products, it is necessary not to combine buckwheat with milk, but to make porridge with other products (mushrooms, vegetables, etc.).

Well, for those whose body tolerates a combination of cereals with dairy products, and there are still such people, I propose to cook tasty buckwheat porridge with milk according to this recipe:

Cooking buckwheat with milk!

To make porridge, we need the following products: for 1 cup of buckwheat - whole 400 ml. milk, a piece of butter, salt, sugar at your discretion.

How to cook:

To make porridge friable and tasty, you need to correctly calculate the amount of cereals and water. For simplicity, we will measure products with a 200 gram glass. So, pour 1 cup of buckwheat into an enamel pan. Pre-sort the croup, rinse. You can fry it in a dry frying pan. Fill the grits with water, turn on the stove. When boiling, add salt, if you want, then also sugar, mix. Turn down the heat to the minimum level, continue cooking for about 15 minutes. Do not forget that you need to close the pan with a lid.

When all the water has evaporated, the porridge will be ready. It is at this point that you need to pour cold milk. Now do not cover the lid, slightly increase the heat, wait until the milk boils. Remove the pan from the stove, cover it with a lid, wrap it with something warm, let it stand there for about 10 minutes.

If you do everything according to the rules, you will get very tasty, fragrant porridge, which will appeal to all members of your family. When you sprinkle it on plates, put a piece of butter in each portion.

Buckwheat with milk and cauliflower

You can cook and this is a useful, tasty dish. The recipe requires: 1 cup of cereals, 200-300 g of cauliflower, 2 glasses of milk, a little butter, salt.

How to cook:

Wash cabbage, divide into cobcans, cut and spread in one layer over the bottom of the pan. Then pour buckwheat (washed), evenly distribute. Pour the milk, salt it, turn on the stove. When boils, reduce the heat to a minimum, cook for 10 minutes. Then remove the pan from the stove, wrap it with something warm, leave to steam for 15 minutes.

Put the prepared dish in portions, add the butter. Bon appetit and bless you!

We sort out the necessary amount of cereal (a few tablespoons per person), wash it under cold water, put it in a saucepan.
Fill with water (the proportions are: 1 part of cereal to 2 parts of water), cover the pan with a lid and set it on fire.
When the mass boils, reduce the light and leave the porridge for some time (10-20 minutes).
After the water has completely evaporated, pour the milk into the pan (4 parts) and cook until the liquid has boiled out.
If desired, add salt, sugar and butter.

The second option is buckwheat with milk

The right amount of cereals we sort out, my. You can soak it in the pan for a couple of hours.
Then put the cereal in a saucepan, pour milk (1 part cereal to 4 parts of milk), put the dishes on the stove and bring its contents to a boil.
Reduce the heat, cover the pan with a lid and leave the grits for 30-40 minutes until all the liquid has evaporated.
Then you can add plain and vanilla sugar (to taste), salt, a piece of butter to porridge.

Children adore such porridge!