Dishes with buckwheat core - 8 cooking recipes

Buckwheat is good in rich porridges. It makes an amazing crumbly side dish. It's a pleasure to cook - just add water and that's it. Choose a recipe and go to the kitchen.

Dishes with buckwheat core

The kernel is a whole grain. During processing of this type of cereal, it is not destroyed, it only loses its “coat” - the husk. Most people know buckwheat by this name, although there are other types of buckwheat in the world: wheat and spelt.

Buckwheat, in turn, is divided into several more varieties: fried, raw, green.

In stores you can often find fried ones. It undergoes severe heat treatment, losing most of the nutrients. This is done for safety - the cereal is cleaned in this way. The appearance of such buckwheat is dark, bright, more attractive and neat for the buyer. There is less garbage in it (there is none at all in expensive varieties).

Raw buckwheat looks less presentable. It is pale, dim, and there is a lot of garbage in it. If you start sorting through two glasses, you’ll definitely throw half a handful in the trash. But due to the fact that it undergoes more modest processing, it retains most of the useful stuff. It can be sprouted, which is especially appreciated by lovers of healthy eating.

Although for germination it is better to opt for a green kernel. Of all three, she is the most “alive”. However, it is also suitable for cooking porridges and side dishes. Although if you are used to the classic taste of buckwheat, you need to get used to green buckwheat.