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Buckwheat in milk

Buckwheat in milk

It is often believed that buckwheat belongs to the cereal family, in fact it is a seed that, although it looks like wheat, is rich in iron, zinc, selenium, protein, antioxidants, calcium and does not contain gluten, like wheat.

  • 100 g buckwheat
  • 200 ml of milk
  • 1 tablespoon honey
  • 1/2 vial of vanilla essence

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION Buckwheat in milk:

Wash the buckwheat in 2-3 cold waters and leave it to soak in the evening in 200 ml of water. The next day, take the beans that have risen to the surface and throw them away, then throw away the water and rinse once more. Boil in milk with honey and essence and let the milk boil for the first time. Cover and allow to swell.

Tips sites

1

Buckwheat can be used boiled in salted water as a garnish (like rice) for meat dishes and, especially, with sauce, or for more consistent salads.


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Buckwheat seeds

Fine iodized sea salt

Transylvanian vegetable mixture

Cold pressed sunflower oil

How to prepare the recipe Buckwheat stew

  • Buckwheat is washed well in several waters, until the water remains clean and left to hydrate for 2-3 hours in a cup of water.
  • In a bowl put the finely chopped onion, thyme, the 3 tablespoons of oil and cook with a little water for 10 minutes.
  • Over the onion hardened with thyme, add the buckwheat and the rest of the water and then let it simmer for about 20 minutes.
  • The tomatoes are scalded and peeled, then finely chopped, removing any stronger parts in the middle. If you take care to choose ripe tomatoes well and naturally, you will not have this problem of the hard core.
  • Add in the stew on the fire the resulting tomato pulp, the mixture of Transylvanian vegetables, salt to taste and leave for another 10 minutes, also over low heat.
  • Buckwheat stew is served hot, plain or with sauteed vegetables.

Remarks Buckwheat stew recipe

  • Normally, buckwheat should be left to soak for a long time to soak in water, but since you will be boiling it, this is no longer necessary.
  • The same recipe can be prepared with raw buckwheat, not only with ripe berries.
  • During cooking and while it is very hot, do not chew in stew or chew very easily, because otherwise the buckwheat grains will turn into porridge and it is a pity, because they have a very pleasant consistency. In fact, this is one of the reasons why it is not cooked over high heat.

Did you know that?

  • Many people consider buckwheat a cereal, but is it really a species of flowering plant, related to rhubarb, sorrel, stevia created and pear?
  • Due to its vague taste, which brings vaguely with that of walnut, but not very strong, can buckwheat be part of both salty and sweet dishes?
  • Buckwheat does not contain gluten so it is recommended for people suffering from celiac disease?
  • One of the great benefits of buckwheat to the human body is its content rich in powerful antioxidants, vitamins B1, B2, B3 and B6, as well as iron, potassium and zinc?
  • Can buckwheat be introduced into your child's diet from the age of 8 months?
  • Is there a famous buckwheat diet, kept by some of the local celebrities, which promises to lose up to 10 kilograms?
  • 100 grams of buckwheat have only 154 calories?
  • Is Russia currently the largest buckwheat grower and exporter in the world?

Buckwheat boiled in milk, sweetened with honey and flavored with cinnamon, known as Kashi , is a traditional breakfast in the Slavic space?

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4 Comments

& # 8220During boiling and while it is very hot, do not chew in the stew or chew very easily, because otherwise the buckwheat grains will turn into porridge and it is a pity, because they have a very pleasant consistency. In fact, this is one of the reasons why it is not cooked over high heat. & # 8221
The right word is to mix & # 8230 chewing is something else entirely.

The use of the verb “to chew” in this context is, according to the norms of the Romanian language in force, perfectly correct. It is true, the semantic evolution of this verb "chew" is basically related to a linguistic phenomenon called truncation, hence the confusion of many people, who thus tend to correct even non-existent mistakes. This is another linguistic phenomenon and is called hypercorrectness, according to the late prof. Univ. Dr. Theodor Hristea. Through such hypercorrectness, the word "chimpanzee", for example, entered DEX and DLRL, in the form known today.

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The ratio is 2 to 1. 2 cups of water and 1 cup of buckwheat.

I made it according to your recipe and it's not ok, it's like a soup. Stop misinforming amateurs.

2 to 1.
By no means 5 to 1.

This recipe can be adapted by everyone, depending on how much liquid they want to get the stew and depending on the type of buckwheat used.

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Buckwheat pilaf (gluten free recipe)

Honestly, until I discovered this recipe buckwheat pilaf, I didn't like buckwheat. I kept trying to consume it in various ways but I wasn't very happy. With one exception, combined with lentils and turned into meatballs (here is the recipe).

But so simple, just her, I didn't like too much. But I thought of it as a recipe for buckwheat pilaf it should taste better, the specific aroma it has should not be so strong. And I wasn't wrong. Now, after tasting the buckwheat pilaf, I wouldn't want pilaf with rice, to be honest. I'm not a big fan of rice, that's right.

It's a simple, quick and easy recipe to make, you'll see. In fact, if you've made rice pilaf before, you already realize that it can't be complicated. The basic principle is the same as the buckwheat pilaf recipe.

As you can see from the title, I marked it as a gluten-free recipe to highlight this. But we can just as well point out that it is a fasting or vegan recipe.

Buckwheat is among the gluten-free cereals and is perfect for gluten intolerant people but also for the rest of us. You already know that I support the idea that our body needs breaks from time to time when it comes to food. Eating diversified is good for our health. So we can at least give our stomachs a break from digesting gluten on some days and we will feel better over time.


Scented buckwheat porridge

When the days are colder I like to eat hot delicacies.
Most of the time breakfast for me means either a fresh fruit / vegetable juice, fruit or smoothie.
But sometimes I feel like a pudding, a porridge.

So, let me tell you the recipe.

2 dogs coconut milk
1/2 cane brown buckwheat
4-5 very fine dates
1 Lg ground flax seeds
1 Lg ground black sesame
1 cup baked pumpkin
1/2 lg cinnamon
1/2 lg turmeric
1/2 lg nutmeg
1 vf knife ginger

Coconut milk:

1 coconut nut
3 cups of hot water

Break the coconut and put the core (also with thin brown skin) in the blender for the first time with a cup of warm water. Blend until it becomes thick, and then add the other 2 cups of water. We process it until the coconut grinds well, and then we strain it through a sieve or a bag of vegetable milk.
The remaining flakes can be dried in a dehydrator or used in cakes.
We use hot water because otherwise the fat in the coconut will not dissolve. You can use only 2 cups of water if you want it thicker.

Wash the buckwheat well in several waters.
Put 2 cups of milk in a small pot, add buckwheat, dates and spices and simmer. It must be mixed often.
It takes 10-15 minutes for the milk to be absorbed.

At the end, add the flax and sesame seed flour and the diced baked pumpkin. You can grind the pumpkin with a fork like a puree. Mix well, and after it cools you can add honey if you want sweeter.

This is the vegan version, but you can also make the raw vegan version. Just mix coconut milk (or any other vegetable milk) with spices, dates, flax, sesame and refrigerate overnight. Buckwheat will absorb all the milk and will be like porridge.
You can serve a small warm with baked pumpkin.


Milk porridge - recipes, secrets

In order to prepare porridge, they do not need to spend a lot of money, and most importantly - is the ability to correctly calculate the proportions and then baking different cereals can seem very simple and easy process.

We will show you how to cook porridge with milk, and share the best recipes for cooking dairy porridge.

Many believe that porridge made from different grains - they are simple and boring dishes, but it is not! Think about it, is it a selection of cereals, which prepares a real host, and a variety of ways can be called simple? For example, take cereals, which are prepared in pots, in such vegetables as pumpkin, with the addition of fruits and vegetables, with curd and nuts, makes such a mess can not seem tasty and appetizing to someone? Believe me, these dishes with the above products come not only fragrant, delicious, but also useful for the body. Most importantly, decide on what is the recipe you like porridge. But as a palatability useful properties of cereals, so you can talk endlessly. In Russia, a few centuries ago, the main national antenna was a mess. These dishes were also prepared "army cook", who used to be called Cook. The most delicious porridge given to those who prepare milk, with the addition of butter and sugar.


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