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Buckwheat porridge in a pot. Buckwheat in a pot in the oven - the most delicious recipes for preparing a simple dish How long to cook buckwheat in a pot

Buckwheat in a pot in the oven acquires a special taste and turns from a banal everyday dish into a more refined and vibrant composition. You can prepare the dish with the addition of any meat, vegetables, mushrooms, getting the perfect combination every time.

How to cook buckwheat in a pot in the oven?

Buckwheat porridge in a pot is prepared from simple and affordable ingredients, without requiring any culinary experience. Having the right recipe and relevant recommendations at hand, anyone can cope with the task.

1. Buckwheat is sorted and washed several times.
2. When preparing a dish with meat, it is cut into small slices, used fresh or pre-fried in a frying pan in oil.
3. The volume of liquid: water or broth should be such that the contents of the pots are completely covered with it.
4. Buckwheat porridge is prepared in a pot in the oven, depending on the recipe, from 30 minutes to 1.5 hours.

Chicken with buckwheat in a pot in the oven

The simplest and at the same time delicious composition on this topic is in a pot. You can use chicken fillet or other parts of the carcass, first marinating them for 20-30 minutes, and then frying them with carrots, onions, adding garlic at the end. From the specified amount of products you will get 4 servings of food.

Ingredients:

• buckwheat – 300 g;
• chicken fillet – 400 g;
• carrots and onions – 1 pc.;
• garlic – 4 cloves;
• oil – 40 ml;
• laurel – 2 pcs.;
• butter – 40 g;
• seasoning for poultry, salt, pepper.

Preparation

1. Sliced ​​and marinated chicken in seasonings is browned in vegetable oil.
2. Add onions and carrots, fry for 3 minutes, add garlic, buckwheat and heat for 5 minutes.
3. Divide the mixture into pots, throw half a laurel into each, pour in boiling water, add some salt, cover with lids and put in the oven for 30 minutes.
4. 10 minutes before the end of cooking, add a piece of butter to each vessel.

Buckwheat with pork in a pot in the oven

Buckwheat in a pot in the oven turns out especially delicious with pork. As a liquid component, you can use both water and broth: meat or vegetable, preheating it to a boil. If desired, you can add some mushrooms to the fried meat and vegetables, which will make the dish even more flavorful.

Ingredients:

• buckwheat – 300 g;
• pork – 400 g;
• carrots and onions – 1.5 pcs.;
• garlic – 2 cloves;
• vegetable oil – 40 ml;
• laurel – 2 pcs.;

Preparation

1. Cut the pork into cubes and fry in oil.
2. Add onions and carrots, sauté with meat, and place in pots.
3. Add about 3 tbsp to each. spoons of prepared buckwheat, ½ clove of garlic and laurel.
4. Pour hot, seasoned broth over everything, cover the vessels with a lid and place in an oven preheated to 150 degrees.
5. After 1.5 simmers, the buckwheat with pork in the pot will be ready.

Beef with buckwheat in a pot

Fragrant and surprisingly rich in taste, buckwheat with beef in pots in the oven will delight the taste buds of any gourmet and satisfy the needs of every picky eater. In this case, the contents of the pots are filled with cold broth or water and placed initially in a cold oven.

Ingredients:

• buckwheat – 300 g;
• beef – 600 g;
• carrots and onions – 1.5 pcs.;
• garlic – 4 cloves;
• vegetable oil and butter – 40 g each;
• laurel – 2 pcs.;
• spices, salt, pepper, water or broth.

Preparation

1. Sliced ​​beef is fried until golden brown in vegetable oil and placed in pots.
2. Add chopped onions and carrots, garlic cloves, bay leaves, seasonings, and buckwheat.
3. Fill the contents with broth, cover with lids and place on the oven shelf.
4. Turn on the device by adjusting it to 180 degrees.
5. After 1.5 hours, buckwheat with beef in a pot in the oven is seasoned with oil and simmered for another 10 minutes.

Buckwheat with mushrooms in a pot in the oven

Buckwheat with mushrooms in a pot is a real find for those who are fasting, for vegetarians or simply wanting to diversify their boring everyday menu. To implement the recipe, always available champignons and oyster mushrooms are suitable, and wild mushrooms will make the dish simply irresistible in taste and surprisingly fragrant.

Ingredients:

• buckwheat – 300 g;
• mushrooms – 500 g;
• carrots and onions – 2 pcs.;
• ghee – 50 g;
• laurel – 2 pcs.;
• seasonings, salt, pepper, water or vegetable broth.

Preparation

1. Sliced ​​mushrooms are fried in oil.
2. Add onions and carrots, fry until half cooked, and place in pots.
3. Season the mass, add buckwheat, pour in broth or water.
4. Place the pots in the oven, which is set to 200 degrees.
5. After 40 minutes in a pot in the oven it will be ready.

Merchant style buckwheat in pots - recipe

Cooked in pots with any meat and mushrooms. Often the composition is also supplemented with sour cream, diluting it with water or broth before adding the liquid to the vessels. The taste of the dish will be richer if you add chopped bell peppers or fresh tomatoes to it, removing their skins.

Ingredients:

• buckwheat – 300 g;
• chicken or pork – 300 g;
• mushrooms – 300 g;
• carrots and onions – 1 pc.;
• garlic – 4 cloves;
• butter – 40 g;
• laurel – 2 pcs.;
• sour cream – 200 g;
• seasonings, salt, pepper, water or broth.

Preparation

1. Fry the meat and mushrooms with onions and carrots separately and place them in pots.
2. Add garlic, laurel, seasonings, buckwheat.
3. Dilute the sour cream with a glass of broth or water, add liquid until the contents are covered.
4. After an hour of simmering at 190 degrees, the buckwheat in a pot in the oven will be ready.

Chicken hearts in pots with buckwheat

Despite the simple and inexpensive composition, hearts with buckwheat in pots turn out to be unforgettable in taste and extremely aromatic. A special charm is given to the dish by sour cream and cheese, which are sprinkled on the surface of the contents of the pots before baking under the lid. In 1.5 hours, a treat for four will be ready.

Ingredients:

• buckwheat – 250 g;
• hearts – 500 g;
• mushrooms – 300 g;
• carrots and onions – 1 pc.;
• garlic – 3 cloves;
• butter – 40 g;
• laurel – 2 pcs.;
• sour cream – 200 g;
• cheese – 150 g;
• salt pepper.

Preparation

1. Fry the cut hearts with carrots and onions, add garlic, heat, and place in pots.
2. Add buckwheat, sour cream, seasonings, pour in water or broth, sprinkle with cheese.
3. Simmer the dish for 35 minutes at 190 degrees.

Buckwheat with sausages in a pot in the oven

It’s even easier to prepare buckwheat in pots with sausages. In this case, only onions and carrots are fried, after which all the ingredients are placed in a pot, filled with water and sent to the oven under the lid. If desired, the taste of the dish can be varied by adding sour cream, tomato sauce, tomatoes or cheese.

Ingredients:

• buckwheat – 300 g;
• sausages – 400 g;
• carrots and onions – 1 pc.;
• butter – 40 g;
• salt, pepper, spices.

Preparation

1. Buckwheat is placed in a pot, then sautéed vegetables and sausages cut into circles.
2. Season the contents, add water and place in the oven.
3. After 30 minutes of simmering at 200 degrees, the dish will be ready.

Roast in pots with buckwheat and meat

Roast buckwheat in pots is essentially not much different from a dish prepared with any meat. In this case, the composition is supplemented with mushrooms, and sour cream and tomato sauce are added to the broth, which gives the dish a special richness and a unique, incomparable aroma. In 2 hours, a meal for 4 people will be ready.

Ingredients:

• buckwheat – 300 g;
• meat – 400 g;
• mushrooms – 200 g;
• carrots and onions – 1 pc.;
• garlic – 4 cloves;
• butter – 40 g;
• laurel – 2 pcs.;
• sour cream – 150 g;
• tomato sauce – 150 g;
• salt, pepper, water, cheese.

Preparation

1. Fry the meat and mushrooms with onions and carrots until golden brown and place them in vessels.
2. Add garlic, seasonings, buckwheat, sour cream and tomato, pour in water.
3. After 1.5 hours of simmering, the buckwheat with meat in pots will be ready.
4. When serving, sprinkle the dish with cheese and herbs.

Buckwheat with vegetables in a pot in the oven

In a pot it will be an excellent stand-alone dish or complement hearty compositions of meat and fish as a side dish. If desired, the composition can be varied according to your preferences or the availability of products, replacing one vegetable with another or adding new ones. In just an hour, a dish for four will be ready.

Step-by-step recipes for buckwheat porridge in a pot with vegetables, dried fruits, pumpkin

2017-10-07 Valentina Sergeeva

Grade
recipe

8245

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

8 gr.

Carbohydrates

24 gr.

184 kcal.

Option 1: Buckwheat porridge in a pot: classic recipe

Buckwheat porridge is very healthy, saturating the body with essential vitamins, amino acids and minerals. It is characterized by a high content of iron and copper, relative to other cereals. Buckwheat porridge prepared according to classic recipes in pots is considered one of the best dishes for children and adults. This product is perfectly absorbed by the body; regular use will help normalize the functioning of the digestive system.

Ingredients:

• 200 grams of buckwheat core;
• 300 milliliters of filtered or spring water;
• salt and sugar to taste;
• 50 grams of butter.

In the classic version of preparing buckwheat porridge in a pot, we will make the dish without any additives, adding only a slice of butter for taste. Vary the amount of water; the final consistency of the porridge directly depends on it.

Step-by-step recipe for buckwheat porridge in a pot:

Pour the kernel into a bowl or wide saucepan. Sort the grains, separating foreign impurities and unrefined grains. Rinse the cereal with cold water.

Preheat the oven, maintaining the temperature at about 120-130 degrees.

Transfer the cereal to a frying pan and, stirring with a spoon, lightly dry over medium heat until a richer brown color occurs.

Pour the fried egg into a clay pot and cover with cold water, salt, and add a pinch of sugar if desired. Place a slice of butter.

Place the pot filled with buckwheat into the oven. After half an hour, remove the porridge from the oven and stir. Let it simmer further under the lid for 20-30 minutes.

When the buckwheat has thoroughly steamed and the water has almost completely evaporated from the ceramic container, the porridge will be ready.

Steamed cereal in a clay pot will remain hot for a long time. Remove the lid from the pot before serving on plates. The porridge turns out crumbly and very tasty. Bon appetit.

Option 2: Buckwheat porridge in a pot: quick recipe

Ingredients:

• 2 bags of Smolensk buckwheat (about 200 grams);
• 500 milliliters of boiling water;
• 2 tablespoons olive oil;
• salt to taste.

Using cereal in bags, as opposed to large packaging, makes it possible to skip one of the longest and most tedious preparation processes - garbage collection. Smolensk groats (crushed, peeled buckwheat) cooks much faster than kernels.

Step-by-step recipe for quick buckwheat porridge in a pot:

Pour Smolensk grain into a pot, pour salted boiling water over it and add a couple of tablespoons of olive oil.

Place the pot, covered with a lid, in an oven preheated to 180 degrees;

In a quarter of an hour, the juicy and aromatic quick buckwheat porridge will be ready.

Serve in a pot or plate as a side dish or an independent dietary dish.

Easier, but not faster than this recipe, buckwheat porridge in a pot can only be prepared by simply steaming it with boiling water. Leave it like this for several hours, with the lid tightly closed, or overnight. You will get the best dish for a fasting day.

Option 3: Buckwheat porridge in a pot with vegetables

Ingredients:

• 250-300 grams of buckwheat core;
• 1/4 head of cabbage (about 400-500 grams);
• 1-2 sweet bell peppers;
• 2 tomatoes;
• 1 carrot;
• a bunch of parsley;
• a pinch of ground cilantro seeds;
• garlic clove;
• 30-40 milliliters of olive oil;
• sea ​​salt to taste.

Peel carrots, bell peppers (from seeds), garlic cloves, tomatoes from the woody part of the tail.

Finely chop the cabbage using a hand shredder or vegetable peeler, and do the same with the carrots. Cut the bell pepper into strips.

Heat olive oil in a cauldron or deep saucepan, add vegetables and salt. Fry for 5-7 minutes, cover with a lid and simmer. Finely chop the tomatoes or grind them through a meat grinder, add to the cauldron, season with cilantro and grated clove of garlic. Bring until half done.

Rinse and sort the buckwheat grains, pour cold water for a quarter of an hour.

Place the stewed vegetables in a pot, make a hole in the center and add buckwheat. Fill with hot water, cover with a lid and place in an oven preheated to 150-180 degrees.

Simmer until ready, until 2-3 liquids have evaporated, sprinkle with chopped herbs and leave for a quarter of an hour under the lid so that the cereal steams better.

You can place any vegetables on the bottom of the pot without pre-frying, and replace the vegetable oil with a slice of butter.

Option 4: Buckwheat porridge in a pot - original sweet recipe

Ingredients:

• 1 bag of Smolensk buckwheat (about 80-100 grams);
• a handful of frozen champignon slices;
• 5 dried apricots;
• 5-6 pitted prunes;
• 2 teaspoons seedless raisins;
• 2-3 roasted almond seeds;
• 1 teaspoon of flower honey;
• 200-250 milliliters of boiling water.

How to cook - step by step recipe:

Place dried fruits in a bowl and fill with hot water, leave to swell for 10 minutes.

Place the frozen champignon slices in a non-stick frying pan and lightly fry. Mushrooms have a lot of water in them, so you can omit the oil or use a spoon, whichever you prefer.

Lightly squeeze out the steamed dried fruits from the moisture, cut into strips (except for raisins), and place in a frying pan with the champignons. Fry together for 5-6 minutes.

Place the contents of the frying pan into a heatproof pot. Open the portioned bag and pour the cereal into the mushrooms and dried fruits. Stir. Pour boiling water over it. Close the lid and place in a preheated oven at 150-160 degrees for 20 minutes.

Carefully open the hot lid and place a spoonful of honey in the pot. Turn off the oven and leave the pot inside for half an hour. Buckwheat will be ready.

Place the contents of the pot on a plate and sprinkle with grated roasted almonds. You will get a very unusual, aromatic Lenten dish that is suitable as a dessert.

Option 5: Buckwheat porridge in a pumpkin pot

Ingredients:

• 1 medium pumpkin (wide, weighing up to 2-2.5 kg);
• 200 grams of buckwheat core;
• 150-200 milliliters of heavy cream;
• 200 milliliters of filtered water;
• 50 grams of butter;
• 1 teaspoon salt.

How to cook - step by step recipe:

Choose ripe pumpkins without damage to the outer shells. Using a sharp knife, cut out a “lid” in the pumpkin, separating the upper part with the stem-stem. Using a tablespoon, scrape out the insides: seeds, fibers. Wash the prepared pumpkin inside and out.

Sort and rinse the kernel several times. Pour the cereal into the pumpkin, add salt, cream and water. Stir.

Wrap the pumpkin itself (the lid separately) with a layer of foil, place it on a baking sheet with sides, close the lid and bake in an oven preheated to 190-200 degrees for 2-2.5 hours.

Season the pumpkin porridge with a good pat of butter.

If you don't have time to bother with roasting a whole pumpkin because it might be too large, use ovenproof pots. Just cut the pumpkin into cubes, or grate it and place it on the bottom of the pot.

Calories: Not specified
Cooking time: Not indicated

Ceramic pots are a modern replacement for the huge metal cast iron pots that languished in a Russian oven, filled with buckwheat porridge or cabbage soup. Baking in pots is the simplest culinary technique; you just need to get the hang of combining products and determining the proportions correctly. Buckwheat in a pot in the oven with meat, a recipe with a photo of which I described for you, a classic combination of healthy products. By finding a place for this dish on the regular menu, you will never know about the existence of anemia and iron deficiency. The ancient Slavs were tall and large people, and they ate mainly, and did not even suspect the existence of pasta and potatoes.



Products:

- buckwheat – 2 tbsp.,
- veal – 400 gr.,
- carrots – 1 pc.,
- onion – 2 pcs.,
- tomatoes – 2 pcs.,
- sunflower oil – 80 ml.,
- a mixture of Italian herbs – 1 tsp,
- ground black pepper – ¼ tsp,
- salt,
- dill or parsley.

Recipe with photos step by step:

1. You can bake pork, veal, and turkey meat in pots. Beef is baked only as minced meat, since the meat cut into pieces will turn out to be tough. Preference should be given to veal; this tender meat becomes soft very quickly. Use whole grain buckwheat for baking in pots; crushed cereal is not suitable. Vegetables are medium sized. If you use small cherry tomatoes, then put 5-6 pieces, but you can take only two large tomatoes.




2. The veal is washed, cut and the film is removed. Meat cuts should be very small: the size of the pieces is 2-3 centimeters.
3. Fry the meat for 20 minutes, pouring half the measured amount of oil into the frying pan. For the first 10 minutes, the veal is fried over high heat without a lid, the meat is turned over so that all sides are evenly browned. Then simmer the meat under the lid for 10 minutes, reducing the intensity of the fire.




4. Carrots and onions can be cut into cubes or half rings.




5. Fried meat is lightly salted and sprinkled with dry spices.






6. Fry carrots and onions in the remaining oil. The skin is removed from the tomatoes and the pulp is cut into small pieces. You can do it differently: grate the tomatoes on a grater with large holes. Dill or parsley leaves are chopped as finely as possible.




7. If you do not plan to serve the dish in pots, you can distribute the food into two large containers. Then the contents of each pot are divided into 3 servings. If you like “authentic” serving in pots “hot and hot”, then you will need 6 small ceramic containers with lids.




8. The products are distributed evenly among all the pots: a layer of fried meat is placed on the bottom, then tomatoes, onions, carrots and herbs. Leave a little parsley to later sprinkle the finished dish with raw herbs.




9. Wash the buckwheat twice, then pour the cereal into pots.






10. To avoid having to catch the running porridge, the pots are filled halfway with food. Add salt, ground pepper, and remaining dry seasonings. Salt is added sparingly, but take into account your taste and preference for salty foods.




11. Pots can be filled with cold water, but to speed up the process it is better to use boiling water. There is no need to fill the cereal with meat broth, this dish will turn out too fatty.




12. Cover the pots with lids and carefully transfer them to a baking sheet. Turn on the oven and set the temperature to 180 degrees.
13. Buckwheat with veal will be ready in 60 minutes.




14. Place crumbly buckwheat mixed with pieces of vegetables on plates. Nearby are soft and juicy slices of veal. See what else you can cook.




15. The contents of closed pots cool slowly; if necessary, you can delay the serving time

27.03.2018

Many of us have heard about the benefits of cooking porridge in a pot. Our ancestors cooked everything in cauldrons and pots in the oven. But where can you find a real Russian stove in the 21st century? You have to adapt the oven for cooking food in pots. Today we will discuss how to prepare buckwheat porridge in a pot in the oven.

Buckwheat porridge is famous for its beneficial properties and taste. Do you know how to cook buckwheat porridge in a pot? There is nothing complicated about this. You can add mushrooms, smoked meats, meat, vegetables. You will have a dish that tastes amazing every time.

Advice! Buckwheat porridge in pots with chicken will turn out much tastier and more aromatic if you pour the cereal with meat broth and add spices.

Ingredients:

• chilled chicken breast – 500 g;
• water – 1.2-1.5 liters;
• buckwheat – 3 cups;
• salt – 2 teaspoons spoons;
• mixture of ground peppers - 1 teaspoon. spoon;
• laurel leaf – 3 pieces;
• carrots – 300 g;
• onion – 300 g.

Preparation:

1. Rinse the chilled chicken breast under running water.
2. Place it in a saucepan, fill it with filtered water and cook until tender.


3. Peel the carrot roots, wash, dry and cut into cubes.
   
4. Cut the peeled onions into small cubes.
   
5. We carefully sort out the buckwheat. We remove excess garbage.
6. Prepare clay pots. Place a little carrot on the bottom.
   




7. Add a little salt, a mixture of ground peppers and bay leaves.
8. Fill the pot with the broth in which we boiled the chicken fillet.
   
9. Cover the pots with lids and place on a wire rack in the oven.
10. We will simmer the buckwheat porridge with chicken for one hour at a temperature of 180°.
    
11. Open the lids and leave the pots in the oven. Then mix everything carefully.
    
12. Buckwheat porridge prepared in this way turns out crumbly, aromatic and extremely tasty.

Many housewives and members of their families like buckwheat porridge in pots in the oven. Its recipes are so varied that everyone can choose a dish that suits their taste. A complete dish that can be prepared in just one hour is buckwheat porridge with meat in a pot. Shall we get started?

Ingredients:

• buckwheat – 1 cup;
• unflavored vegetable oil – 30 ml;
• pork pulp – 400 g;
• salt, a blend of freshly ground peppers;
• green feather beam - half a bunch;
• carrot - 1 root vegetable;
• onion - 1 piece;
• soft butter – 150 g.

Preparation:

1. Immediately sort out the buckwheat, fill it with filtered water and cook until tender.
2. Meanwhile, wash the chilled pork tenderloin, dry it and cut into portions.
   
3. Heat the refined vegetable oil in a frying pan, add the pork and fry it until an amber crust appears.
4. Don't forget to add salt, as well as a blend of ground peppers. You can use other spices and spices at your discretion.
   
5. Cut the peeled onion into small cubes.


6. Peel the carrot root, wash it and chop it on a grater.
7. Add grated carrots to the pan. Stir and simmer for a few more minutes.
   
8. When the vegetables soften, add about 80 grams of softened butter. Mix everything and simmer over low heat until the butter melts.
   
9. Place the cooked buckwheat porridge with pork into the prepared clay pots. Mix well.
   


10. Simmer for about 15-20 minutes at a temperature of 170-180°.

This dish will diversify the diet of those on a diet. You can choose any mushrooms you like, including frozen ones. Add butter or cream for flavor. Buckwheat turns out delicious with the addition of soy sauce.

Ingredients:

• buckwheat – 2 cups;
• fresh champignons – 0.5 kg;
• softened butter – 50-70 g;
• onion – 2 pieces;
• carrots - 1 root vegetable.

Preparation:

1. Let's start preparing the mushrooms right away. Despite the fact that champignons are grown under artificial conditions, they are still thoroughly washed with running water.
2. Remove the film from the caps and cut the mushrooms into plates. If you have small champignons, you can cook them whole.
3. Melt butter in a frying pan. Place the chopped champignons and fry until excess moisture evaporates.
4. Meanwhile, peel the carrot roots and onions.
5. It is better to grate the carrots and cut the onion into small cubes.
6. Add the chopped vegetables to the mushrooms, mix everything together and fry until the vegetables soften.
7. We carefully sort out the buckwheat and rinse thoroughly with running water.
8. We wait until the excess water drains. Transfer the buckwheat to a hot cast iron frying pan, stirring constantly, fry the buckwheat for a couple of minutes.
9. Prepare clay pots. Place evenly fried mushrooms and vegetables on the bottom.
10. Sprinkle raw buckwheat on top, about 7 tablespoons each.
11. Fill everything with filtered water or broth. The liquid level should cover the contents of the pot by about 15-20 mm.
12. Add salt, a mixture of ground peppers and close the pots with lids.
13. We put everything in the oven, heated to a temperature threshold of 180°.
14. First, cook for 20 minutes in closed pots. Then carefully remove the lids and continue cooking for another 20 minutes.

Many people have heard about the advantages of traditional methods of preparing porridge - in pots/cast iron, placing them in a Russian oven. You can hardly find ovens like this, but you still want porridge! Let's try, in the absence of such equipment, to at least prepare buckwheat as closely as possible in technology? You will need an oven, ceramic pots and quite a few other ingredients.

Buckwheat in pots in the oven - general principles of cooking

You can cook buckwheat in pots in the oven using either small “portioned” clay or ceramic containers or large pots. Most dishes are cooked covered. If for some reason there are no special lids for the pots, they can be replaced with a sheet of foil, which is used to cover the containers, tightly pressing the edges around the neck.

The taste of buckwheat cooked in a pot in the oven is difficult to compare with any other buckwheat dish. Long-term simmering in clay containers makes its taste richer and brighter.

It is better to use roasted buckwheat in preparation. Before use, it is carefully removed from debris and washed with cold water. If you haven’t cooked a specific grain before, or you doubt its quality, heat the washed buckwheat in a dry frying pan, this will make the dish more crumbly.

Boiled buckwheat is rarely placed in pots; it is almost always placed immediately after washing, after the remaining water has been well drained. You can put pre-fried vegetables, mushrooms or meat in pots with buckwheat. This will not only saturate the dish with their taste, but also make it more nutritious.

Buckwheat in a pot in the oven with liver

Ingredients:

Half a kilo of chicken liver;

Head of bitter onion;

Small young zucchini;

300 gr. buckwheat;

Bell pepper pod – 1 pc.;

2 small tomatoes;

1 carrot;

Large spoon of wine vinegar;

Vegetable frozen oil;

Fresh parsley - five sprigs.

Cooking method:

1. Carefully inspect the pieces of chicken liver for the presence or absence of gall bladders. If there are any, carefully remove them and cut off any remaining fat. Transfer the liver to a frying pan, pour in a few tablespoons of oil and fry over moderate heat for about three minutes. When finished, be sure to lightly salt the liver.

2. Sort the buckwheat thoroughly, rinse well in running water, and place in a dry steel frying pan. Place on low heat and lightly fry while stirring.

3. Cut the carrots and zucchini into thin slices, cut the onion and bell pepper pulp into slices, finely chop the garlic.

4. Pour boiling water over the tomatoes and carefully remove the skin. Cut the peeled tomatoes into thin slices.

5. First fry the carrots in vegetable oil until softened, then add the zucchini and cook together for two minutes.

6. Add finely chopped garlic, chopped onion and bell pepper and continue frying for another two minutes without lowering the heat.

7. Season the roast to your liking and add a little salt. While stirring, add wine vinegar and remove from heat. You can sweeten it a little.

8. Laying out layers, evenly distribute the prepared products among five clay containers. First, lay out the liver, then sprinkle fried buckwheat on it. Cover the buckwheat with fried vegetables, and top with tomatoes and finely chopped parsley.

9. Lightly salt and pour enough water into the containers so that it barely covers the contents.

10. Place the pots covered with lids in a cold oven. Do not raise the temperature too quickly to the required 180 degrees and cook the buckwheat with liver for half an hour.

A simple recipe for aromatic buckwheat in pots in the oven with pork

Ingredients:

A full glass of buckwheat;

Head of bitter onion;

300 gr. pork (pulp);

Twelve pitted prunes;

40 ml frozen vegetable oil;

Two bay leaves.

Cooking method:

1. Wash the prunes and cut into strips. If it is too dry, soak the fruits in cold water for about half an hour, then dry them well and only then chop them.

2. Finely chop the onion. Cut the washed pork pulp into thin strips.

3. In a thick, uncoated frying pan, fry the onion and meat in oil for five minutes. It may take more time. It is necessary that all the meat juice evaporates from the pan and the onions become transparent. Mix fried meat with chopped prunes.

4. Place a tablespoon of washed buckwheat on the bottom of the pots. On top of it put some fried meat with prunes, then again buckwheat and again meat. Thus, fill the containers 2/3 or a little more in volume and add a little salt.

5. After this, put a bay leaf in each pot and fill it up to the shoulders with water. Close the lids tightly, place in an unheated oven and turn it on.

6. After the air temperature in the oven rises to 150 degrees, simmer the buckwheat in pots for 45 minutes.

Delicious buckwheat in pots in the oven with chicken hearts

Ingredients for 6 servings:

36 tablespoons of sorted buckwheat;

800 gr. chicken hearts;

Large onion head;

Half a sweet pepper;

50 ml soy light sauce;

Red hot pepper and black pepper, ground by hand - to taste;

For frying, refined vegetable oil - 2 tbsp. l.

Cooking method:

1. Remove the thin outer film from the hearts, remove any remaining arteries and rinse the offal in cold water. Then lightly dry, transfer to a colander, and cut each heart lengthwise into four pieces.

2. Grate the carrots into a coarse grater, chop the bell pepper into thin strips, and finely chop the onion and garlic cloves.

3. Pour a couple of tablespoons of vegetable oil into a thick-walled saucepan and place the carrots and onions in it. Stirring constantly, fry the vegetables over medium heat until the onion pieces are transparent and add bell pepper to them.

4. Simmer everything together for a couple of minutes, add chopped garlic. After frying for another minute, add the hearts to the vegetables and stir.

5. As soon as the pieces of hearts are browned, pour in the soy sauce and continue cooking, reducing the heat to low for five minutes. Season the roast with spices, add a little salt, simmer for another minute and remove from the stove.

6. Place six clay or porcelain pots on a baking sheet. Evenly distribute the prepared roasted vegetables with chicken hearts over them and pour six tablespoons of washed buckwheat into each.

7. Pour in warm water, a finger above the buckwheat, add just a little salt, stir. Be sure to take a sample and add more salt if necessary.

8. Place the containers, covered with lids, in the oven and leave to cook at 180 degrees for half an hour.

9. After this, turn off the heat and leave the pots with the door closed for another 20 minutes.

Recipe for buckwheat in a pot in the oven with champignons

Ingredients for four pots:

Half a kilo of fresh champignons;

Two small onions;

Homemade butter – 40 gr.;

Small carrot;

Buckwheat grain.

Cooking method:

1. Clean the mushrooms from films. Cut the caps into transverse plates, the legs into thin rings. If the champignons are small, cut the whole mushrooms into slices.

2. Melt the butter in a thick-walled frying pan, place the chopped champignons in it and place on high heat.

3. Add coarsely grated carrots to the slightly browned mushrooms, add finely chopped onion, stir and simmer until the vegetables soften.

4. Rinse the buckwheat removed from the litter thoroughly and dry it by calcining it in a dry frying pan.

5. Place the fried mushrooms among four clay pots. Sprinkle seven tablespoons of fried buckwheat on top and pour in water, stir. The liquid should cover the contents by about one and a half centimeters.

6. Add a little salt to each portion, mix well, take a sample. The water should be slightly saltier than for preparing simple buckwheat porridge.

7. Preheat the oven to 180 degrees and place the filled pots in it for 20 minutes, covering the containers with lids. Then remove the lids and bring the dish, without changing the temperature, until cooked within ten to twelve minutes.

A simple, almost classic recipe for aromatic buckwheat in a pot in the oven with vegetables and mushrooms

Ingredients:

A glass of dry buckwheat;

Medium-sized carrot – 1 pc.;

Bulgarian, medium-sized pepper – 1 pc.;

A spoonful of natural butter;

A full glass of frozen peas;

Fresh or frozen mushrooms – 8 pcs.;

Five sprigs of fresh herbs (parsley, dill);

Garlic and bay leaf - to taste.

Cooking method:

1. Cut the pulp of sweet peppers and carrots into cubes, with a rib size of up to 0.5 cm. Chop the peeled onion, garlic and washed, dried herbs with a heavy knife.

2. Sort and rinse the buckwheat 3-4 times. Rinse frozen peas with warm water.

3. Combine all prepared products in a large bowl, add a little ground pepper, bay leaf, lightly add salt and mix well.

4. Take a large heat-resistant, clay or ceramic pot and place the prepared mixture into it.

5. Pour drinking water into the container strictly according to the level of the food, spread the butter evenly on top, be sure to cover with a lid and place in the oven.

6. After 45 minutes of simmering in the oven at 200 degrees, carefully remove the pot from the oven, wait a quarter of an hour and serve.

Boiled buckwheat in a pot in the oven with meat and mushrooms

Ingredients:

Half a glass of buckwheat;

One egg;

300 gr. pork tenderloins;

200 gr. any fresh mushrooms;

One small onion;

Three tablespoons of low-fat sour cream;

Processed cream cheese with bacon – 1/2 cheese;

Refined oil – 1.5 tbsp. l.;

A tablespoon of unsalted tomato paste.

Cooking method:

1. Cut the pork into medium-sized square pieces or thin strips.

2. Heat the oil over high heat, dip the pieces of meat into it and fry them, turning them from side to side, until golden brown.

3. Add finely chopped onions, mushrooms cut into thin strips or small slices and continue frying until the newly added ingredients are fully cooked.

4. Boil the sorted, thoroughly washed buckwheat in lightly salted water until half cooked.

5. Beat the egg with sour cream, add tomato paste and processed cheese, grated on a fine grater. Add some of your favorite spices or ground pepper, add a little salt and stir.

6. Place boiled buckwheat in an even layer on the bottom of a large fireproof pot. Evenly distribute the fried meat with mushrooms over it and pour the prepared filling on top.

7. Without covering the pot with a lid, place it in a preheated oven and leave in it for 10 minutes.

Buckwheat in a pot in the oven - cooking tricks and useful tips

Do not purchase packages of cereals that have dust at the bottom. This indicates the poor quality of the cereal; when prepared, such buckwheat often has an unpleasant taste.

To cook crumbly buckwheat in pots in the oven, pour water in a calculated ratio of 1:2. If you add juicy vegetables or meat with gravy along with cereal, reduce the volume of added liquid.

Buckwheat porridge will turn out tastier if five minutes before it’s ready, add a piece of thick cream or butter to each pot.

Leave the prepared dish for a quarter of an hour in the switched off oven, the cereal will steam better, and the dish will acquire a richer aroma of the spices added to it.