Buckwheat in a royal way: a simple recipe for a delicious dish

There is in the arsenal of each hostess a list of dishes,which she cooks perfectly at any time of the day or night. Usually it is a couple of soups, pasta with cutlets, mashed potatoes or stewed cabbage, as well as pilaf and buckwheat with meat. Undoubted adornment of your diet will be buckwheat "in a royal way". It's very easy to cook, there will not be any special ingredients for this, but you can not even talk about the benefits of buckwheat. This groat is an indispensable component of a healthy diet. But do you have to taste this recipe?

Why love buckwheat?

Why do you like buckwheat "royally"? This dish is full of easily assimilable proteins and useful amino acids, vitamins and minerals. Especially useful is buckwheat combined with vegetables or low-fat meat. The dish can be a true help in the fight against anemia.

The whole secret of cooking lies in the fact thatbuckwheat remains juicy and tasty, but at the same time low-calorie. Perhaps, it really can be called royal, but the origin of the name can be explained by the visual beauty of the dish. Steamed buckwheat resembles a placer of gold. Royal luxury, is not it?

Variations of cooking

How to cook buckwheat "in a royal way"? The recipe is simple and accessible in the material plan. The family will need 12 tablespoons of buckwheat, 500 grams of pulp of beef or veal, 2 onions, a few chicken or mushroom soup cubes, bay leaf and spices to taste. The dish can also be lean, so meat is not an obligatory element. But with him, of course, buckwheat "in a royal way" will get tastier and more satisfying. By the way, in the recipe you can do without broth cubes, if you make a home broth. Oral buckwheat does not mean that the dish will be fresh. For the brightness of the taste, you can put out or fry mushrooms with greens and vegetables.

Workflow in detail

Buckwheat with pork is an excellent nutritious dishfor the whole family. It will be appreciated by both adults and children, as the groats are friable and tender, and the meat remains juicy. For cooking, the meat should be rinsed under running water, and then dried with a paper towel. Remove the layers of fat, and cut the slice into small pieces. Peel off the bulbs of the bulb, finely chop and pour into meat, salt and pepper. Prepare ceramic or cast iron pots.

Now it's time to start buckwheat. It must be sorted, remove the black grains and rinse until the water is completely transparent. If desired, you can add a buckwheat to the buckwheat. It's time to fill the croup with pots. A serving is enough 4 tablespoons of cereals. Also in the pots one must put a crumbled laurel leaf, meat and pour it all with broth. Cover pots and serve in the oven for an hour.

Nuances of cooking

If you diversify the traditional recipe, thenwill get even more delicious buckwheat "in a royal way". In addition to the basic ingredients, you will need a tomato, a tablespoon of tomato paste, vegetable oil and seasonings to taste. If you make a lean version of the dish, cut the mushrooms and fry them in butter with onions and garlic. Add the tomato paste and mushrooms to the buckwheat. Scald the tomato with boiling water and remove the peel, and then cut it large and send it to the buckwheat.

For a lean version cut mushrooms and frythem in butter with onions and garlic. Add the tomato paste and mushrooms to the buckwheat. Scald the tomato with boiling water and remove the peel, and then cut it large and send it to the buckwheat. After 10 minutes of cooking, add the spices to taste.

If the dish is cooked with meat, then first fill it upin the multivarka cut pork, and then diced tomato and onions. After 15 minutes, add rinsed and washed buckwheat tomato paste, diluted with water, and a bay leaf. The dish is prepared for no more than half an hour. Just enough time to cover the table. Have a nice "royal" appetite!