Dishes with buckwheat - 129 cooking recipes

Buckwheat, buckwheat, buckwheat, buckwheat - it responds to any of these names)) Despite its wide popularity in our country, this cereal was born far in the East. And this happened somewhere in the mountains of Nepal and India long before our era. Later, when Greek civilization flourished, Greek migrated there. And it was the Greek inventors who gave it its current name - “Greek cereal”. Or “Greek” for short.

With the development of technology in the twentieth century, when scientists were able to more accurately determine the composition of certain products, this cereal was given the title of queen among its companions. Apparently, the scientific world was so impressed by the content of proteins, vitamins and microelements in it.

This cereal is processed in different ways, turning into different types: core, chaff, prodel, resin, flour. People have learned to use it almost without waste - they even stuff medicinal pillows with grain husks.

If you want to taste real buckwheat, in which all its properties have been preserved as much as possible, buy the one that looks less presentable. It will be pale and inconspicuous in appearance, especially when compared with bright, fried ones. This one was not processed too much, it remained “alive”. It can even be sprouted.

For side dishes and porridges, buckwheat is cooked in a ratio of 1:2, where 1 is cereal and 2 is water. That is, you need to take twice as much water. Do not close the lid. During the cooking process, all the water will go into steam, leaving a fluffy porridge. Try adding a spoonful of vegetable oil to the water - you will feel the difference.