Buckwheat with stew

Buckwheat with stew, or in other words “field porridge,” is an inexpensive, quick dish that can satisfy your family at the same time, because every housewife has a little buckwheat and a can of stew in stock. For additional taste, onions, carrots, tomatoes or ketchup are added to buckwheat with stew, but spices and butter are not needed at all.

How to cook buckwheat with stew in a frying pan?

Buckwheat with stew in a frying pan is prepared as a quick and simple dish for a family dinner. To make it delicious, you need to know a few things: choose a high-quality stew, rinse the buckwheat well and take the ratio of buckwheat to water 1:2. Any stew is suitable for this porridge - pork, beef, or chicken. Cook with stewed poultry and add onion to the buckwheat.

1. 
   How to cook buckwheat with stew in a frying pan? First, we clean and wash the onions and chop them into small cubes.
2. 
   Heat two tablespoons of oil in a frying pan and fry the onion in it until light golden brown.
3. 
   Place washed buckwheat in an even layer on top of the fried onions and sprinkle it with salt to your taste.
4. 
   Then pour clean water in the proportion indicated in the recipe and mix the contents of the frying pan with a spoon.
5. 
   Add the chicken stew to the buckwheat, use a fork to separate the meat into small pieces and mix again.
6. 
   Then cover the frying pan tightly with a lid and cook the dish over low heat for 30 minutes. There is no need to stir the buckwheat anymore.
7. 
   After half an hour, mix the buckwheat again, take a sample and serve, placing it in portioned plates.

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Bon appetit!

A quick and simple recipe for buckwheat with stew in a pan

Buckwheat with stewed meat is prepared in a pan if you need to feed a large family heartily and tasty, because everything won’t fit in the pan. It must be remembered that the main taste of such buckwheat porridge determines the quality of the stew. It is better to take homemade stew or in a glass jar, where you can see the amount of meat and fat with the broth. Flavor the dish with a mixture of peppers and fresh herbs.

Cooking time: 45 minutes.

Cooking time: 10 minutes.

Portions: 6.

Ingredients:

• Buckwheat – 350 gr.
• Stew – 0.5 l.
• Onion – 1 pc.
• Water – 750 ml.
• Salt - to taste.
• Mixture of peppers - to taste.
• Parsley – 1 bunch.

Cooking process:

1. For this dish, take a pan special for stewing. Open the can of stew, carefully skim off all the fat and place it in a saucepan. Place it on low heat and melt the fat.

2. Peel the onion, chop into thin quarter rings and fry until light golden brown in hot fat.

3. Add pieces of meat to the fried onions and pour all the broth from the jar.Use a fork to separate the meat into smaller pieces and remove the bay leaf that is usually included in the stew.

4. Rinse the measured amount of buckwheat well several times and transfer it to the pan with the rest of the ingredients.

5. Then pour a little warmed clean water over the buckwheat and stew. Its level in the pan should be 3 fingers higher than the cereal. Salt the dish, taking into account that the stew is salty.

6. Bring the contents of the pan to a boil over high heat, and then cook on low and with the lid closed for 20 minutes. This time is enough for the buckwheat to turn out crumbly.

7. After the cooking time has passed, turn off the heat under the pan and let the porridge brew for a quarter of an hour with the lid closed. You can cover the pan with a terry towel. Then add a mixture of peppers and finely chopped parsley to the buckwheat, stir, take a sample and you can serve the dish, arranging the porridge into portioned plates.

Delicious and successful dishes!

Step-by-step recipe for buckwheat with stew in a slow cooker

Dishes in a slow cooker always turn out tastier than those cooked on the stove, and they are much easier to prepare. Buckwheat with stew in a slow cooker will be no exception. The model of this kitchen device does not matter, but the sequence of cooking steps is important, which affects the taste of the porridge.

Cooking time: 45 minutes.

Cooking time: 10 minutes.

Portions: 3.

Ingredients:

• Buckwheat – 1 multi-cup.
• Water – 2 multi-glasses.
• Stew – 1 can (325 gr.)
• Onion – 1/2 pcs.
• Carrots – ½ pcs.
• Salt - to taste.
• Black peppercorns – 2 pcs.
• Bay leaf – 2 pcs.
• Dried herbs – 1 tsp.
• Dill - for decoration.

Cooking process:

1. First of all, prepare all the ingredients for the porridge indicated in the recipe.If you need more servings, double them. Immediately peel and rinse the carrots and onions.

2. For this dish, take a high-quality stew, the label of which says “Beef stew” and not “Stew”, because it is made from pure meat and complies with GOST.

3. Chop the onion into small cubes and chop the carrots on a medium grater.

4. Pour some vegetable oil into the multi-bowl and set the “Frying” program to the default time.

5. Place chopped vegetables into heated oil and fry for several minutes. Then turn off this program.

6. Open the can of stew and add its contents to the fried vegetables. You don’t have to separate large pieces of meat right away, but only in the finished dish.

7. Considering that the buckwheat is now of fairly high quality, immediately pour it into the bowl in the calculated quantity.

8. Then pour clean water into the bowl in a ratio of 2:1 to buckwheat. It is with this proportion that the buckwheat will turn out moderately crumbly and not dry.

9. Then add the spices indicated in the recipe to the buckwheat, although you can change their composition at your discretion. Do not add salt immediately, only to the finished dish.

10. Then mix all the ingredients in the multibowl with a spatula. Close the lid of the device and set the “Rice” or “Pilaf” or “Cooking” program. The duration of these programs is always 25 minutes.

11. After the signal about the end of the program, leave the buckwheat and stew for 10 minutes without opening the lid. Then stir the porridge, take a sample and add salt if necessary, arrange into serving bowls, decorate with finely chopped dill and serve.

Delicious and successful dishes!

Buckwheat with stewed meat in a cauldron over a fire

Summer is the time for hiking and picnics in nature, and along with barbecue and sandwiches, you can cook buckwheat porridge with stew over a fire for lunch. This food is also called front-line food, as our ancestors prepared it in wartime. This porridge is prepared quickly and easily. For it, take more water in relation to buckwheat (for 1 glass of cereal - 3 glasses of water) and pour the cereal into boiling water. The cauldron is placed closer to the firewood so that there is uniform heating and the porridge is cooked quickly. Sometimes buckwheat is steamed in advance.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Portions: 4.

Ingredients:

• Buckwheat – 400 gr.
• Stew - 1 jar.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Pepper - to taste.
• Greens - to taste.
• Water – 1200 ml.

Cooking process:

1. Place a cauldron over a lit fire and heat the fat from the stew in it. Finely chop the peeled onion and carrot.

2. Place the sliced ​​vegetables in a cauldron and fry until golden brown.

3. In a separate bowl, rinse the buckwheat with cold water several times.

4. Transfer the stew from the jar to the fried vegetables and immediately pour in the calculated amount of clean water. Mix everything well and bring the broth to a boil. Then put the washed buckwheat into the cauldron. The water should be 3–4 cm above the cereal. Salt the porridge to your taste.

5. When the buckwheat boils again, move the burning logs to the sides so that the heat decreases and the porridge does not burn. Close the cauldron with a lid and cook the porridge for 20–30 minutes until the cereal is ready. Towards the end of cooking, add pepper or other spices to the porridge, stir and take a sample. Remove the cooked buckwheat with stew from the heat, add finely chopped greens to it and you can invite everyone to dinner.

Bon appetit!

How to bake buckwheat with stew in the oven?

Recently, buckwheat has been significantly replaced on our table by pasta and rice, but for a proper and healthy diet, this healthy grain must be included in the menu. Buckwheat simmered in the oven is especially tasty. The ingredients for this dish are not fried, and if you take a stew made from lean meat, the food will also be dietary.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Portions: 2.

Ingredients:

• Buckwheat – 1 tbsp.
• Water – 2 tbsp.
• Stew – 500 gr.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. First, prepare all the ingredients according to the recipe and the calculated number of servings.

2. Take high-quality buckwheat and preferably a buckwheat that is quite clean and already fried. Pour it into a separate bowl. Turn on the oven to preheat at 170°C.

3. Then rinse the buckwheat several times with water, preferably hot.

4. Grease any baking dish with vegetable oil and pour the prepared buckwheat into it.

5. Place the stew along with the broth and fat on top of the buckwheat. Then sprinkle everything with salt and pepper, just be guided by the taste of your stew.

6. Pour the buckwheat into the mold with two glasses of heated water.

7. Then tightly cover the form with buckwheat with a piece of foil and place the porridge in the oven for 30 minutes. After this time, keep the porridge in the switched off oven for about fifteen minutes.

8. Gently mix the prepared buckwheat with the stew, take a sample and serve for lunch.

Bon appetit!

Buckwheat with stewed onions and carrots

Stew always helps out not only at the dacha or on a camping trip, but also at home when you need to very quickly prepare a tasty and satisfying meal for the family.We prepare buckwheat porridge with stewed meat and complement its taste with onions, carrots and spices. For this dish, buckwheat is fried in a dry frying pan.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Portions: 2.

Ingredients:

• Buckwheat – 1 tbsp.
• Water – 2 tbsp.
• Stew – 350 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Pepper mixture – 1 tsp.
• Greens – 3 tbsp. l.

Cooking process:

1. First, peel the carrots and onions and immediately chop them finely, the onions into thin quarter rings, the carrots into half rings.

2. Rinse buckwheat several times with cold water and fry in a dry frying pan until a special aroma of fried buckwheat appears. Then transfer the buckwheat into a pan for cooking porridge.

3. Melt the fat from the stew in a frying pan and fry the chopped carrots and onions until golden brown. Then place the fried vegetables in an even layer on top of the buckwheat.

4. Place pieces of stew on top and sprinkle salt and pepper mixture all over. Pour the required amount of clean water into the pan.

5. Cook the porridge over low heat for 25 minutes with the lid closed. Mix the cooked buckwheat with the stew and vegetables with a spoon, place into serving bowls and decorate with finely chopped herbs.

Bon appetit!

Buckwheat porridge with stewed meat and mushrooms

Buckwheat with stew is a hearty, quick and tasty dish. So that you don’t get tired of it, let’s diversify its taste with mushrooms. Mushrooms, and any mushrooms are suitable for porridge, will not complicate the cooking process, but will make it taste unusual. Cook buckwheat and fry vegetables, stewed meat and mushrooms in a frying pan, and then mix everything. This dish will feed the whole family.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Portions: 2.

Ingredients:

• Buckwheat – 1 tbsp.
• Mushrooms – 300 gr.
• Water – 2 tbsp.
• Stew - 1 jar.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Cook buckwheat porridge from cereal and water in a ratio of 1:2 for 20 minutes over low heat.

2. Finely chop the peeled carrots and onions and then fry until golden brown in hot fat from the stew.

3. Then transfer the stew from the jar into the frying pan and mix it with the fried vegetables.

4. Boil the mushrooms for this porridge in advance, cutting them into small pieces. Then put them in a frying pan, add a little salt, because the stew can be quite salty, any spices and mix. Keep the roast over medium heat until the liquid partially evaporates.

5. Then transfer it from the frying pan to the cooked buckwheat porridge, mix well, take a sample and let the dish brew for a while under a closed lid. Buckwheat with stewed meat and mushrooms is ready. You can serve it to the table.

Bon appetit!

Buckwheat with stew and vegetables

Buckwheat porridge, being tasty and healthy in itself, is often prepared by many for the family table, and stew makes it more satisfying. Buckwheat with stew can be supplemented with various vegetables: onions, carrots, zucchini, sweet peppers, celery and others, which makes it more healthy and tasty.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Portions: 3.

Ingredients:

• Buckwheat – 1.5 tbsp.
• Mushrooms – 300 gr.
• Water – 3 tbsp.
• Stew - 1 jar.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. First, clean and wash the carrots and onions. Then chop them into small cubes and transfer them to a special pan for stewing.Pour a little vegetable oil into the chopped vegetables and put the pan on the fire.

2. Fry the vegetable slices for 5-7 minutes until light golden brown.

3. Wash the buckwheat well and add it to the fried vegetables.

4. Then pour warm water into the buckwheat in a ratio of 1:2 to the cereal or so that it is 2 fingers higher than the buckwheat layer.

5. Salt the buckwheat a little and cook over low heat and under a closed lid until cooked. Buckwheat usually takes 20 minutes to cook.

6. Then put a can of stew into the cooked porridge, separating large pieces of meat with a knife or fork.

7. Mix the buckwheat with the stew well with a spoon and take a sample.

8. Place the finished dish into portioned plates, decorate to your liking and serve.

Bon appetit!