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How to cook milk buckwheat porridge. Buckwheat milk

Buckwheat in our side is very popular due to its taste and undoubted benefit for the body.

And it is not surprising that cereals contain a large amount of useful trace elements and vitamins.

Buckwheat in milk - general cooking principles

Buckwheat is good as a side dish for any meat or fish dish, all kinds of dishes are prepared from this cereal: this is pilaf, and pancakes, pancakes. But, perhaps, porridge is obtained from buckwheat best of all: crumbly, sweet or meaty, nourishing or light, on water or milk.

You can cook buckwheat in milk different ways: on the stove, in the oven, slow cooker. Add to it and meat, mushrooms, vegetables, as well as fruits, berries, nuts. It is usually seasoned, depending on the recipe, with salt, sugar, honey, but it is also permissible to use other spices - these are onions, cardamom, a mixture of peppers, herbs, etc.

Before cooking, buckwheat must be sorted out so that there are no small objects, pebbles and other debris left, then it is thoroughly washed to remove dust. But, if there is no desire to tinker with cereals, you can purchase already sorted packaged buckwheat and even one that does not need washing - in bags.

As soon as buckwheat is ready for cooking, it is poured with milk, flavored with butter and spices and simmered under closed lid over low heat. If additional ingredients are added to buckwheat, then they also undergo preliminary preparation: they are cleaned, washed, cut, mashed, boiled, fried, etc.

1. Buckwheat in milk: a classic recipe

Ingredients:

500 ml of milk;

500 ml of water;

A glass of buckwheat;

2 tbsp. l. Sahara;

A pinch of salt;

A quarter of a pack of butter (50 g).

How to cook buckwheat in milk:

1. Sort the buckwheat, removing possible garbage, unpeeled buckwheat. Rinse thoroughly in cold water.

2. In a saucepan with a thick bottom, boil water, pour the prepared cereal into it. As soon as the water boils, reduce heat to low, cover the pan with a lid, simmer for five minutes.

3. In a separate saucepan, bring the milk to a boil, pour it into the porridge.

4. Add salt and sugar to taste. Stir.

5. Continue simmering on the same low heat for about 10-12 minutes, stirring occasionally.

6. Put butter in porridge, mix thoroughly again.

7. Remove the buckwheat from the heat.

8. Wrap the pan with a warm blanket or a large towel, let the buckwheat stand in the heat for 10-15 minutes until it is fully cooked.

9. Serve buckwheat in milk with fresh flavored bread. If desired, add a little honey before serving.

2. Buckwheat in milk with a banana: a recipe for a children's table

Ingredients:

Half a glass of buckwheat;

A glass of milk;

Large ripe banana;

A pinch of salt;

2-3 tablespoons of granulated sugar;

20 g almonds.

How to cook buckwheat in milk with a banana:

1. Pour milk into a saucepan, add buckwheat, after sorting it out and rinsing thoroughly.

2. Cover the saucepan with a lid, set to medium heat.

3. As soon as the milk boils, stir the porridge, add granulated sugar and salt to taste.

4. Set the fire to slow. Simmer until the cereal absorbs the milk completely, about 10 minutes.

5. While the porridge is cooking, peel the banana and chop it until puree.

6. Lightly fry the almonds in a hot dry frying pan, rub with flakes.

7. Mix the prepared porridge with banana puree, serve sprinkled with almond flakes.

3. Buckwheat in milk: a recipe for losing weight

Ingredients:

A third of a glass of buckwheat;

A pinch of salt;

Milk 1% fat.

How to cook buckwheat in milk for weight loss:

1. In the evening, sort out the cereals and place in a bowl of a suitable size. Rinse well.

2. Boil the water.

3. Pour boiling water over buckwheat, leave overnight.

4. In the morning, you will need to add a little salt to the already steamed cereal and pour it with milk to taste.

4. Buckwheat in milk with apples in a slow cooker: a recipe for a dietary table

Ingredients:

600 ml of milk;

A glass of buckwheat flakes;

One sweet and sour apple;

A spoonful of honey;

A pinch of ground cinnamon;

1 tsp butter;

For serving berries and nuts.

How to cook buckwheat in milk with an apple:

1. Rinse the apple, cut off the skin, grate on a fine grater.

2. Pour buckwheat flakes into a multicooker bowl, pour milk.

3. Add honey, grated apple, cinnamon and a small piece of butter. Stir.

4. Set the "Milk porridge" mode for 30 minutes. Do not forget to stir the porridge again after boiling.

5. After the multicooker beep sounds, indicating that the porridge is ready, switch the appliance to the "Heating" mode.

6. Soak buckwheat in milk for another 10 minutes, then serve, garnish with berries and nuts to taste. If you wish, you can also season the finished porridge with another piece of butter and honey.

5. Buckwheat in milk with raisins: a recipe for a hearty breakfast

Ingredients:

2.5 glasses of milk;

1 glass of buckwheat (done);

1 tbsp. l. Sahara;

50 g of quiche-mish raisins;

How to cook buckwheat in milk with raisins:

1. Pour the buckwheat into a bowl, sort out. Pour the prepared cereal with warm water, leave for 5-7 minutes.

2. Pour milk into a saucepan, boil. If you want the porridge to be less high in calories, dilute milk with plain water in proportions one to one or two to one - as desired.

3. Settled in warm water Rinse buckwheat thoroughly, carefully pour into boiling milk.

4. Put well washed and peeled raisins, sugar and a little salt here. Stir.

5. Set the quietest fire, cover the saucepan with buckwheat and other ingredients with a lid, simmer for 8-10 minutes.

6. After cooking, to make the porridge tastier, you can wrap the pan in a warm blanket for half an hour, and before serving, season the buckwheat with sweet butter.

6. Buckwheat in milk with mushrooms and spices: a recipe for a delicious lunch or dinner

Ingredients:

A glass of milk;

A glass of buckwheat;

Glass of water;

30-35 g white dried mushrooms;

One not too large onion;

Black, red pepper, peppercorns;

Laurel leaves;

Vegetable oil;

A pinch of salt and cardamom.

How to cook buckwheat in milk with mushrooms:

1. Soak dried mushrooms for 45-50 minutes in hot water. The thinner the mushrooms have been sliced ​​before drying, the less time it will take to soak.

2. Squeeze the soaked mushrooms and fry on vegetable oil together with finely chopped onions until softened. Do not pour the broth.

3. Rinse the buckwheat and pour into a multicooker bowl, add the fried mushrooms and onions.

4. Add spices to taste, add a couple of bay leaves.

5. Pour in a glass of mushroom broth and milk. Stir.

6. Set the "Pilaf" mode for 40 minutes.

Buckwheat in milk - cooking secrets and tricks

Buckwheat is an unpretentious cereal and, if there are no additional components, then dishes from it do not require any special preliminary preparation or a lot of time for cooking. Buckwheat is cooked quickly, so carefully monitor the time so that it does not turn out so that you undercooked it or overcooked it. In the first case, it will turn out to be harsh, and in the second - dryish. Properly cooked buckwheat in milk should turn out juicy and tender, but at the same time not boiled, but crumbly.

For the preparation of buckwheat in milk, you can use both kernel and buckwheat flakes. Depending on what kind of cereal you take and the cooking time of the porridge will depend: the larger and more whole it is, the longer it takes to cook.

Do not forget to rinse and sort the cereals, unless, of course, you are using buckwheat from bags. Thanks to these quick and simple procedures, your porridge will turn out to be especially tasty and aromatic.

Also, to give a special taste to ready-made buckwheat in milk, some cooks recommend pre-frying cereals in a dry frying pan.

Spices will help to add new aromas to porridge. Depending on what kind of buckwheat you cook in milk: sweet or with meat, mushrooms, add herbs, garlic, cardamom, pepper, as well as cinnamon, honey and other ingredients.

  1. We sort out the required amount of cereal (several tablespoons per person), rinse it under cold water, put in a saucepan.
  2. Fill with water (the proportions are as follows: 1 part of cereal to 2 parts of water), cover the pan with a lid and put it on fire.
  3. When the mass boils, reduce the light and leave the porridge for a while (10-20 minutes).
  4. After the water has completely evaporated, add milk (4 parts) to the pan and cook until the liquid is completely boiled away.
  5. Add salt, sugar and butter if desired.

The second version of buckwheat in milk

  1. We sort out the required amount of cereals, wash. You can soak it in a saucepan for a couple of hours.
  2. Then put the cereal in a saucepan, fill it with milk (1 part of cereal to 4 parts of milk), put the dishes on the stove and bring its contents to a boil.
  3. Reduce the heat, cover the pan with a lid and leave the cereal for 30-40 minutes, until all the liquid has evaporated.
  4. Then you can add regular and vanilla sugar (to taste), salt, a piece of butter to the porridge.
Children love this porridge!

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

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

In the old days, seriously ill people were given a buckwheat "crush". To do this, the cereals were simmered until cooked in the oven and ground with a pestle, adding a little honey. Then the gruel was diluted to the state of a thick broth with hot milk, from which the cream was previously skimmed.

There are several forms of buckwheat. The most widespread unground, which is made from whole buckwheat grains, passed heat treatment... There are steamed groats and not, chopped and crushed into fine grains. In Western Europe, green, not roasted buckwheat is used as exotic. It is usually included in stews or salads.

In Russian cuisine, porridge is made from buckwheat. On scented rich broth with meat and vegetables for lunch, and with milk, dried fruits and other goodies - for breakfast or dinner. From the recipes below, you can learn how to cook regular milk porridge or cook in the oven a luxurious dish with a golden brown crust.

Classic buckwheat porridge with milk

A common porridge is cooked in different ways: thick or liquid "smudges", crumbly or viscous, sweet or slightly salty. It all depends on the type of cereal chosen and the amount of added liquid. The dish can be enriched with chopped nuts, dried fruits, honey. When using the indicated amount of food, it is cooked in moderation. sweet porridge medium density.

Ingredients:

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

Way cooking:

  • Rinse buckwheat and remove unhulled black grains.
  • Boil salted milk over medium heat.
  • Pour in the groats and, removing the foam if necessary, cook until cooked. You do not need to cover the pot with a lid.
  • Season the prepared porridge big chunk butter and stir a couple of times to distribute the fat evenly.
  • In some recipes, it is advised to refuel already ghee but it’s better not to do that. Fresh hard butter tastes much better.
  • Now the dish can be covered with a lid so that it infuses a little. Optionally, you can darken it in the oven for 10 minutes.
  • Serve hot porridge with black or white bread.

Buckwheat porridge with milk "Polesski"

This is a rustic recipe for making a very satisfying porridge. It is not cooked, but actually languishes 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:

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

Cooking method:

  • Rinse buckwheat in several waters. Remove unhulled black grains and husks.
  • Melt 100 g of butter in a frying pan over medium heat and fry the cereals in it for 5-8 minutes. Buckwheat should not be crispy and golden brown. It is necessary that it is well saturated with oil.
  • Transfer the processed buckwheat together with all the oil to a ceramic pot or a tall enamel pot with a lid.
  • Pour boiled salted milk (so as not to run away in the oven), season with honey or sugar.
  • Put in an oven heated to 160-170 degrees. Since cereals are different, they are prepared in different ways. The contents of the pot should be checked after 30-40 minutes. If the groats are already soft, then increase the heat to 200 degrees for 10 minutes, then turn off the stove.
  • Serve hot porridge.

Baked buckwheat porridge with condensed milk

Here is the secret village recipe that many grandmothers used to seduce grandchildren into good behavior. By and large, the final result can be called rather not porridge, but casserole, since it is cut into pieces. Such a "casserole" is prepared not only from buckwheat. Any cereal is used, except for pearl barley and legumes. Most often it is millet, but rice, semolina, wheat and corn chaff are also used.

To get it delicious porridge, at the first stage, you need to properly boil the cereal until half cooked. It should not be of fast-digesting varieties. All grains should remain whole and crumbly. At the end of baking, a slight crackling... This is fine. Additional sweetening of the porridge is not required, since condensed milk already has the necessary taste.

The only drawback in preparing a dish is the need to constantly monitor it. It is worth not looking a little and the porridge instantly burns. Previously, it was tormented in the oven, now they use an oven or microwave.

Ingredients:

  1. Buckwheat - 2 tbsp.
  2. Concentrated milk - 1 can.
  3. Condensed milk - 0.5 cans.
  4. Water - 1 liter.
  5. Salt.
  6. Butter - 50 g.

Cooking method:

  • Boil buckwheat in salted water until half cooked. The grains should be elastic to the touch, but not stiff. Drain all water thoroughly.
  • Transfer the porridge into an enamel bowl with a wide neck, distribute evenly and pour in a can of concentrated milk.
  • You can fill it with ordinary milk, but then you won't get a special “melted” milk taste. The liquid should be half the volume of the cereal. That is, to reach the middle.
  • Over low heat, stirring often, cook a very thick porridge and transfer it to a greased baking dish.
  • Preheat the oven to 180 degrees and put the container there without covering it with a lid. Dry for 10-15 minutes, then brush with a layer of condensed milk and keep inside until golden brown.
  • Serve the porridge to the table in the dish in which it was baked.

Healthy, irreplaceable milk porridge for breakfast: for adults and children. A selection of nine recipes on how to cook buckwheat milk porridge!

Buckwheat porridge with milk is loved by both children and adults. This porridge is very tasty and healthy. Perfectly satiates, milk buckwheat is good in the morning or in the evening. Especially children like it with honey and raisins. We will describe in detail below how to cook buckwheat porridge in milk.

  • buckwheat groats - 1 glass
  • milk - 500 ml
  • water - 500 ml
  • sugar or honey - 1-2 tablespoons
  • salt - 1 pinch
  • oil - 20 gr

So, first get busy with buckwheat. Buckwheat should be carefully sorted out. Then rinse it with water (under the tap several times). Wash buckwheat in cold water.

Take a saucepan or other deep container with a thick bottom (you can take a cast-iron cauldron). Pour in water, then place the container on the stove. Turn on a medium heat and wait for the water to boil.

Pour the peeled and washed cereals into boiling water. Reduce heat to the lowest level, cover the saucepan and let the porridge simmer.

Then, five minutes later, literally, after you see that the porridge is boiling, pour the milk into the container. Get in the way. Add salt (a pinch) and sugar (to taste) to the saucepan.

Continue cooking the porridge for ten minutes. Do not add honey right away. Wait for the porridge to cook. Do not forget to stir occasionally.

Then taste the buckwheat. If it is slightly harsh, and the grains are not yet boiled, then leave to simmer for five minutes. Throw in a piece of butter. Stir. If the porridge tastes already soft, remove from heat and wrap with towels. Leave to infuse for another fifteen minutes.

If you or your children do not like this kind of milk porridge, do milk soup... Just fill the finished buckwheat with hot milk. Drizzle with honey and ghee and serve.

Recipe 2: buckwheat porridge in milk in a slow cooker

Milk buckwheat porridge cooked in a slow cooker - great option for a family breakfast.

  • buckwheat- 100 gr
  • milk - 400 ml
  • sugar - 1 tablespoon
  • salt - a pinch
  • butter.

Rinse buckwheat well with water.

Place buckwheat in a multicooker bowl, add salt, sugar, butter.

Pour in milk and stir. Turn on the "Milk porridge" mode. If there is no such regime, then bring to a boil on the "Frying", and then turn on the "Stew" until cooked.

In total, it will take about 40 minutes to cook.

Milk buckwheat porridge in a slow cooker is ready.

Recipe 3: how to cook buckwheat porridge in milk

Buckwheat porridge with milk, unlike boiled in water, can be liquid or viscous. For liquid milk porridge, unground buckwheat is used, and for viscous porridge, it is done (crushed buckwheat kernels).

  • Buckwheat groats 0.5 glass
  • Water 1 glass
  • Milk 1 glass
  • Salt to taste
  • Sugar to taste
  • Butter to taste

Rinse the buckwheat.

At the first stage of cooking, we will cook buckwheat in water. Boil water and add washed buckwheat. Wait until the water boils again, then cover the pan tightly with a lid and reduce the heat.

Without opening the lid and without stirring until there is no water left, cook the crumbly buckwheat porridge.

Heat milk separately.

Pour boiled buckwheat with milk, add salt, sugar and butter to taste, bring to a boil, making sure that the milk does not run away. Here you need to take into account that less salt is put in milk porridge than in boiled in water, and salt is not salted from the very beginning.

Cover the porridge with a lid and let it brew.

Put hot porridge with milk in a plate, add more butter if desired, but remember about the calorie content. Buckwheat porridge with milk can be eaten cold, in this case, butter is not added.

Recipe 4: buckwheat porridge with milk for a child

The most delicious porridge is, of course, buckwheat! It is she who is considered the most useful and nutritious, it is she who is given the palm of leadership according to the contained in it useful vitamins and minerals. But children do not always willingly eat this delicious side dish, so mothers learned how to cook buckwheat porridge with milk.

  • Buckwheat 150 gr.
  • Water 400 ml.
  • Salt to taste
  • Milk 100 ml.
  • Butter 20 gr.
  • Sugar to taste

To properly cook buckwheat porridge, you need to observe the proportion in its creation: 1 part cereal to 2 parts boiling water. Rinse the cereal in water and add it to a saucepan or stewpan.

Add salt and pour boiling water over it. Simmer for 5 minutes over high heat, then reduce heat and simmer for another 7-10 minutes on low, lightly covering with a lid. Then remove the container from the heat and cover completely. Let the buckwheat swell for 5 minutes and during this time it will absorb all the rest of the hot water.

Add a piece of butter to the porridge and stir.

V microwave oven heat the milk. Put the porridge in a deep plate and cover with milk. If you like salty porridge, then you don't have to add granulated sugar, but for children, this breakfast just needs to be sweetened a little! By the way, fresh berries or jam will be appropriate in porridge.

Recipe 5: how to cook buckwheat porridge in milk

  • Buckwheat made - 150 g
  • Milk - 500 ml
  • Water - 300 ml
  • Butter or ghee - 3 tsp
  • Salt, sugar - to taste

Pour into the washed cereal hot water, mix.

Bring to a boil and simmer over medium heat until all the water is absorbed.

Pour in hot milk, add salt, sugar to taste, heat until bubbles appear.

Cook at low boil until thickened for 15-18 minutes with the lid open, stirring occasionally.

Close the pan tightly with a lid and, with low heat, bring the porridge to readiness for another 5-6 minutes. It turns out a porridge of medium density.

Arrange the porridge on plates, add oil. Bon Appetit.

Recipe 6: how to cook milk buckwheat porridge

This dish will be very good for breakfast. It is satisfying and provides energy for a long time.

  • Buckwheat 1 stack
  • Water 2 stack.
  • Salt 0.5 tsp
  • Sugar 4 tbsp
  • Milk 1 stack.

We wash the buckwheat well, and then you need to fill it with water, adding salt. Now cook until tender for about 20 minutes.

After all the water has completely evaporated and our buckwheat becomes crumbly, then the porridge will be ready.

Put a few tablespoons of porridge on a plate, add sugar to taste.

Fill with hot milk. The dish is delicious, and it is easy to cook this porridge-soup - just what our body needs in the morning, when people around are rushing to work or school so as not to be late. You just need to pour the porridge, pour milk and heat it like a regular soup.

Recipe 7: buckwheat with milk (step by step photos)

Today we will prepare an ideal and delicious meal in just 25 minutes, and this is famous. It is no secret that this cereal has many useful properties, it helps to cleanse the body, contains easily digestible proteins, fills the body with beneficial macro- and microelements, as well as vitamins. Therefore, the dishes made from it are not only mouth-watering, but also healthy!

  • Buckwheat 1 glass
  • Purified water 2 cups
  • Butter 50 grams
  • Whole milk pasteurized to taste
  • Sugar to taste
  • Salt half a tablespoon, or to taste

First of all, we pour buckwheat on the kitchen table and sort it out, removing any kind of dirt. Then we transfer the grains to a fine mesh sieve and rinse them thoroughly under a stream of cold running water until it becomes transparent.

Leave the buckwheat in a sieve for 4–5 minutes to drain the remaining liquid. Then we transfer to a small non-stick saucepan.

Fill with purified water and set over high heat. After boiling, using a slotted spoon, remove the brown foam from the surface of the liquid.

When the liquid in the pan has completely evaporated, put it on the surface ready-made porridge pieces of butter.

We again cover the dishes with a buckwheat lid, wrap them in a tea towel and let stand in this form for 5-7 minutes.

Meanwhile, pour the required amount of milk into the saucepan, put it on medium heat and bring to a boil. If it is whole pasteurized, you can simply reheat, and if it is steam – then it is better to boil for 2-3 minutes.

Then we lay out the buckwheat in portions on deep plates and fill it with milk to taste. We put a little sugar and, if necessary, salt there. Then add another piece of butter to each plate and serve the dish to the table.

Buckwheat with milk is served hot. Very often it is served for breakfast or dinner. If desired, sugar can not be added to the resulting dish, in the end it will come out milk buckwheat soup for the dining table. Also, each serving can be supplemented with healthy chopped nuts, chopped dried fruits or fruits. Enjoy delicious and simple food! Bon Appetit!

Recipe 8: how to cook milk porridge in a slow cooker

It's no secret for everyone that buckwheat is very useful for the body. Therefore, a family that monitors their health is simply obliged to include buckwheat porridge in their diet. Cooking buckwheat porridge in a slow cooker is very simple and convenient. There is no need to stir the cereals all the time and make sure that the water does not boil away, the multicooker will do everything by itself. You only need to pour cereal into the bowl and pour it with water or milk, turn on the appropriate mode, and that's it, you can go about your business, in an hour the porridge will be ready.

  • a glass of buckwheat;
  • 2 glasses of milk;
  • butter.

First you need to collect all the ingredients indicated in the recipe for buckwheat porridge in milk in a slow cooker.

Pour a glass of buckwheat into the bowl from the multicooker. If desired, the cereals can be pre-washed with water.

Add a piece of butter. Butter can also be added to ready-made buckwheat porridge in milk, as you like.

Salt and close the lid of the multicooker. In this case, the Panasonik multicooker. We select the mode "Milk porridge". The time in this mode is set automatically. As soon as the cereal is well boiled, the multicooker will turn off by itself.

If your multicooker model is not equipped with this mode, then you can use the "Rice" or "Buckwheat" mode.

As soon as the ready signal sounds, the multicooker will switch to heating mode. If you need the dish to cool faster, then remove the buckwheat milk porridge from the heating and open the lid. With the lid open, the porridge will cool faster.

So simply and quickly buckwheat porridge was prepared in milk in a slow cooker. Due to the fact that when preparing in a slow cooker, the cereal languishes for a long time as in a Russian stove, the porridge acquires delicate taste, and the cereal itself is very soft and just melts in the mouth.

You can serve porridge by adding butter and adding sugar or honey.

Recipe 9: simple buckwheat in milk in a slow cooker

  • buckwheat - 0.5 cups;
  • milk - 2 glasses;
  • salt - a pinch;
  • sugar to taste;
  • butter - 10-20 g.

Set the "Milk porridge" mode for 30 minutes, close the lid. At the end of cooking, add sugar to the porridge to taste, mix.

Serve hot or warm milk buckwheat porridge cooked in a slow cooker. You can add raisins or dried cranberries to the plate. Enjoy your meal!

Even despite the high calorie content of cereal dishes. The secret is in the complete digestibility of the carbohydrates included in the composition, a large amount of trace elements and vitamins to maintain energy. A day that starts with a well-cooked porridge promises to be productive. Let's talk about the features of cooking buckwheat porridge in milk.

How long is buckwheat cooked

Excellent liquid absorption. It takes 15-20 minutes for the grain to increase in size at least 3 times. This time is usually prepared crumbly side dishes... Buckwheat porridge will be viscous and homogeneous after 10-15 minutes. So, traditional buckwheat milk porridge will be completely cooked in half an hour.

Step-by-step instructions on how to cook buckwheat porridge in milk

Milk contains fat. Therefore, milk is less absorbed by dry buckwheat grains than water. You can start cooking porridge in water, and after partial swelling of the grains, add milk and achieve the desired consistency and smoothness. Another way is to mix milk and water in the first step. The result will be almost the same, only the buckwheat will have to be stirred regularly. Cooking in milk will delay the process a little, but the dish will turn out to be 100% dairy.

To make the food healthy for family members of any age, choose a quality product without impurities and litter. Buckwheat grains should be of uniform size and color, regular shape, without damage. Groats in a transparent bag allow you to see all the nuances of the product. The shelf life of buckwheat groats after packing is 15-20 months.

The technology of cooking buckwheat in milk:

  • For 1 glass of cereal, take 5 glasses of liquid. Use a mixture of water and milk as a liquid;
  • Boil milk and water in a saucepan;
  • Add salt and sugar to taste;
  • Pour in all the buckwheat, make the fire medium;
  • While stirring, cook the porridge for 15 minutes. During this time, the grain will have time to swell;
  • Cover with a lid, reduce heat to low, and stand on the stove for another 10 minutes. Stir so that the dish does not burn;
  • Turn off the heat, wrap the pan with a towel and let stand for 5-10 minutes.
  • When serving, place a small piece of butter in the center of the plate.

If the porridge is boiled in water for the first half of the process, then you can do without stirring at all. It is imperative to stir after adding milk. It is almost impossible to move away from the stove if you cook porridge in 100% milk. A dish with such a composition of ingredients tends to burn, so you will regularly have to stir it with a spoon.

  • Buckwheat goes well with sour and sweet-sour berries and fruits. As a useful addition, you can use steamed and chopped prunes and dried apricots, berry sauces. Decorate with color mix ready meal in a plate. You cannot add them during the preparation process: milk can "curdle".
  • Buckwheat flakes will help to reduce the cooking time of porridge in half. With them, the porridge will turn out to be viscous and boiled. Processed flakes absorb water better and swell faster.
  • Use skim milk or coconut milk... To make the porridge sweet, attractive to the child, replace whole milk condensed. With baked milk, you get a dish that tastes like a Russian oven. Milk porridge will become golden if you add saffron to the liquid.
  • To improve the taste of the dish, a mode in which the products are steamed, and not boiled with a high flame, will allow. It is best to choose pans with thick walls and anti-stick coating.

Simple recipes with buckwheat porridge in milk

Even milk porridge does not have to be cooked sweet. You can prepare dishes for lunch and dinner on its basis. Buckwheat with milk goes well with mushrooms, vegetables, herbs, spices. An interesting experiment can be buckwheat with chicken and mushrooms, prepared by analogy with rice paella.

Buckwheat in milk with mushrooms and chicken

This is just the case when the dish turns out to be light and nutritious at the same time. Mushrooms for the recipe are suitable fresh or dried. In the second case, they must first be poured with boiling water, and after swelling, cut and fry.

Ingredients:

  • A glass of buckwheat;
  • A liter of a mixture of water and milk;
  • 300 g chicken breast;
  • 300 g of fresh mushrooms;
  • Bulb;
  • A pinch of cardamom, black pepper to taste;
  • Slice hard cheese and herbs for decoration.

Boil buckwheat milk porridge in the usual way... In the middle of cooking, when the cereal is just beginning to swell, put chopped mushrooms and chicken pieces into a saucepan, chopped onion... Cook until cooked through. Add pepper and cardamom at the end. Cover with a lid and leave for 5 minutes. Serve sprinkled with herbs or finely grated cheese.

Sweet porridge with dried fruits and nuts

The dish can be called dietary, despite the presence of nuts, dried apricots and raisins. Plant fibers improve digestion, exclude fat deposition.

Ingredients:

  • A glass of buckwheat;
  • 1 liter of milk with water;
  • A handful of hazelnuts, soft dried apricots and large light raisins;
  • Salt and sugar to taste.

Cook porridge in the main way. Wrap the pan in a blanket and steam. Pour dried apricots and raisins with boiling water 10 minutes before serving. Put the porridge on a plate, place a handful of nuts, raisins and dried apricots cut into small pieces in the center.

Buckwheat porridge with apple and cinnamon

The peculiar taste and aroma of buckwheat is combined with the freshness and acidity of the apple, the soft spice of cinnamon. Natural bee honey will also give an interesting shade of taste.

Ingredients:

  • A glass of buckwheat;
  • Liter of milk;
  • Sweet and sour apple;
  • A spoonful of honey;
  • A pinch of cinnamon;
  • Butter for serving.

Cook porridge, replacing sugar with honey. Dissolve the cinnamon in milk at the beginning of cooking. 10 minutes before the end, add the diced apple to the porridge (hard sweet and sour varieties with green skin, for example, Simirenko, are better suited). Before serving, sprinkle the porridge with oil and sprinkle with cinnamon powder.

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