Side dish of buckwheat with carrots and onions. Buckwheat in a frying pan with onions and carrots Cook buckwheat with carrots and onions

You can prepare many delicious and healthy dishes from buckwheat. Most often it is boiled or steamed with boiling water and used as a side dish. But today we want to talk about how fried buckwheat is prepared.

with carrots and onions

This simple dish can be used as a side dish or served as a main dish on fasting days.

Ingredients:

Cereals - 300 grams.
Vegetable oil.
One carrot.
One onion.

How is fried buckwheat prepared? You will find the recipe with photos below:

Sort and rinse the cereal.
Heat the oil and then fry the cereal for a few minutes. After that, pour a glass of water into it.
Cover the pan with a lid. Don't forget to stir the porridge periodically, adding water as needed.
Peel the vegetables, chop and fry them until tender in a separate frying pan.

Combine ingredients and serve. Fried, which is about 108 kcal per 100 grams, turns out very tasty and perfectly complements meat and poultry dishes.

Boyar-style buckwheat

This simple dish will be the highlight of your family dinner. For it you will need the following products:

One glass of buckwheat.
400 grams of minced meat.
100 grams of mushrooms.
Two onions.
Green onions.
Salt.
Pepper mixture.

Fried buckwheat in a frying pan is prepared as follows:

Finely chop one onion and fry in a frying pan until translucent.
Peel fresh mushrooms, cut them as desired and add them to the onion. Fry the food until golden brown, add salt and remove from the stove.
Grind the second onion with a blender and mix with the minced meat. Add salt and pepper mixture to them. Mix the ingredients thoroughly.
Prepare using fried mushrooms and onions for the filling.
Fry the pieces on both sides until half cooked.
Pour the processed cereal into a frying pan between the meatballs and heat it for a while.
Pour water into the food and salt the dish. Bring the porridge to a boil, and then reduce the heat.

After 20 minutes, remove the pan from the stove, cover it with a clean towel and let it sit for about an hour. Serve the dish sprinkled with chopped green onions.

Buckwheat with nuts and lingonberries

An unusual combination of flavors allows you to create a new original dish. It can be served as a side dish on a regular day and cooked for dinner on a Lenten day.

One glass of dry buckwheat.
Two onions.
Two glasses of water.
Salt.
Two spoons of pine nuts.
Five tablespoons of vegetable oil.
Two spoons of lingonberries.

How to prepare delicious fried buckwheat? You can read the recipe here:

Turn on the multicooker and set the “Frying” mode. After this, place the nuts in the bowl. Dry them and then transfer them to a separate bowl.
Peel the onion and cut into rings.
Pour vegetable oil into the bowl of the device. Fry on it and then put it on a plate.
Add buckwheat, fry it, and then cover with water. Set the “Porridge” mode for half an hour.

When the buckwheat is ready, mix it with nuts, onions and berries.

Fried buckwheat with onions and spices

Fragrant spices will give a familiar dish a new taste.

Required products:

Half a glass of buckwheat.
300 grams of champignons.
A tablespoon of butter.
Salt.
Two onions.
A quarter teaspoon of cumin.
Two pinches of turmeric.
A pinch of red hot pepper.
Ginger and cinnamon to taste.
Two tablespoons of vegetable oil.

Fried buckwheat with spices is prepared as follows:

Clean the mushrooms and cut them into slices.
Fry the champignons in vegetable oil for several minutes, and then add buckwheat to them.
After another couple of minutes, pour one and a half glasses of water into the pan and cook the porridge until tender.
Peel the onion, cut into rings and fry until transparent. Add the necessary spices to it and fry until golden brown.

Place the porridge with mushrooms on plates and place the onions on top.

Fried buckwheat with chanterelles in Polish

This seasonal dish can be served on weekdays and holidays. For it you will need the following products:

100 grams of buckwheat.
100 grams of chanterelles.
One chicken egg.
Half an onion.
50 grams of butter.
100 grams of sour cream.

Recipe:

Wash the grains, sort them and fry them in a frying pan for a few minutes. Fill it with water and boil until half cooked.
Beat the chicken egg with sour cream, add salt and ground pepper.
Pour the sour cream dressing into the buckwheat and stir. Simmer the dish until done.
Peel the onions and mushrooms, chop them finely and place in a separate frying pan. Fry the food until golden brown.

Place food in layers on plates. First porridge, then mushrooms, buckwheat again and at the very end a layer of chanterelles.

Grechaniki

This Ukrainian dish turns out to be very filling and tasty. This time we will use buckwheat as minced cutlet.

Ingredients:

300 grams
200 grams of minced meat.
Two glasses of buckwheat.
Two onions.
Two chicken eggs.
Flour.
Salt.
Ground pepper.
Butter and vegetable oil.

Boil the cereal until tender and mix it with fried onions.
Mix the cooled porridge with minced meat, butter, eggs, salt and spices.
Form cutlets from the resulting mixture and roll them in flour.

Fry the buckwheat in vegetable oil until cooked. Serve the dish with salad or stewed vegetables.

As you can see, fried buckwheat is prepared in different ways and is suitable for preparing delicious and satisfying dishes. Choose the recipes you like and feel free to start culinary experiments.

Proper preparation is the key to making buckwheat with onions and carrots a favorite dish for the whole family, and children are no exception. The porridge should be crumbly, aromatic, with a slightly sweet aftertaste. In general, you will lick your fingers.

What is the secret of success?

Firstly, the kernels of good porridge never stick together, forming lumps and an incomprehensible mass.

Secondly, the cooked cereal has a surprisingly appetizing smell of buckwheat, and is additionally imbued with the aroma of fried onions and carrots.

Thirdly, careful execution and presentation can make porridge a decoration for the table in a restaurant, not like at home. Bright vegetable colors - 100% attract the attention of tasters, awakening the appetite and desire to taste the dish.

How to achieve these three components of success? You just need to follow the recommendations outlined below.

Strict adherence to the percentage of products, technology and cooking time will lead to a natural result. The porridge will turn out crumbly and will reach the desired degree of readiness.
So, to cook 1 portion of cereal, you will need no more, no less, but exactly 2 portions of water. If you don't fill it enough, the porridge will be hard and rubbery. Conversely, excess liquid will lead to excessive boiling of the nucleoli, losing their shape and elasticity.

It doesn’t matter whether the housewife pours buckwheat into cold or boiling water. This will not affect the result in any way. Salt is added to taste at the beginning of cooking. The average amount is 0.5-1 level teaspoon per 1 glass of cereal.

Add the butter 3-5 minutes before the buckwheat is ready. At the same time, it is not advisable to stir the porridge. It is better to cut the butter into small pieces and spread it over the entire surface of the pan.

Important! From the start of boiling until you remove the dishes from the stove, buckwheat is cooked under a closed lid! The cereal does not need regular stirring!

Secrets of processing vegetables

Grinding

Surprisingly, the method of frying onions and carrots also affects the final result - the taste and aroma of buckwheat porridge.

The start of vegetable processing is standard. Both onions and carrots must be peeled and chopped using a knife, blender or grater.

In this case, onions are usually cut into quarters of rings, and carrots are turned into flakes, armed with a metal grater.

If the housewife sets a goal, she can chop the food into squares, bars or any geometric shapes, using various attachments for vegetable cutters.

Oil selection and heat treatment

Frying

Oil for frying - at the discretion of the chef: vegetable or butter. It should be noted that the second option will give the vegetables a special aroma. It is preferable to stop there.

First you need to melt the butter in a frying pan. When a light foam appears on the surface of the light yellow liquid, bubbles indicate that the product has been sufficiently heated, add the onion and distribute it evenly over the bottom of the frying pan.

If squares, half rings, etc. become transparent, you can add carrots. After 2-3 minutes, frying will acquire a pleasant orange-golden hue and an interesting aroma. Why? There was a partial distillation of essential oils into onions.

The softness of the carrots, the partial appearance of ruddy crusts without sharp charring is a sign of readiness for roasting.

Hot onion-carrot mass is added to cooked buckwheat porridge.

Extinguishing

If for some reason you have to avoid fried foods, you can stew onions and carrots.

The beginning of the process is described above. The vegetables are chopped, fried in oil (fat), and at the end a little water, or better yet broth, is added. Favorite spices and herbs won’t hurt either. The following go well with onions, carrots and buckwheat: cumin, turmeric, spice mixtures such as Indian garam masala.

Note! Flour is a different story. If you fry a tablespoon of the product in vegetable oil (literally grease the bottom of the frying pan with oil) and add it to the onions and carrots at the stewing stage, you will get a wonderful gravy.

Universal recipe

There are actually countless variations in how to prepare porridge. But in general, the following key elements can be identified.
Compound:

portion of cereal
2 servings of water
large onion
large carrots
1-2 tbsp. vegetable oil
1 tbsp. and 1 tsp. butter
salt to taste.

Wash the buckwheat, add cold water or boiling water, add salt, cover with a lid, and cook over medium heat until the water is completely absorbed. Divide the butter (1 tablespoon) into parts and spread on the surface of the finished porridge.

Peel the onion, cut into quarter rings about 0.5 cm wide, pour into sunflower oil heated in a frying pan.

Peel the carrots, chop them in the usual way, add to the onions after the latter becomes transparent. Fire is medium. Frying should not burn, but you should not simmer food at too low temperatures. In this case, the vegetables will turn out half stewed due to the carrot juice.

A minute before removing the pan from the stove, add a teaspoon of butter. The mixture is carefully mixed and poured into the boiled porridge.

The dish can be served, but it is better to let it brew for ½ hour, enrich itself with vegetable aromas and exchange flavor notes.

Buckwheat in a pot

A ceramic pot is an excellent utensil for preparing buckwheat-based dishes. This recipe for buckwheat with carrots and onions is additionally flavored with sour cream and cheese. If desired, add mushrooms and herbs to the main composition.

cereal - ¼ pot volume
½ small carrot
½ small onion
15 g butter
spices to taste
broth - 2/3 of the pot volume
tablespoon sour cream
piece of cheese
spices.

The bottom of the pot is greased with vegetable or butter. There is a convenient way to chop vegetables: on a grater or with a knife. The shape of the pieces is not important: squares, rings, etc.

The washed cereals are mixed raw with carrots and onions, placed in a pot, and filled with meat or vegetable broth.

Cover the pot with a lid and place in the oven for 30 minutes. 5 minutes before the dish is ready, add sour cream and grated cheese to the buckwheat.

Note! Sour cream can be replaced with pieces of mushrooms. They will give buckwheat a special taste and aroma.

Buckwheat with vegetables and mushrooms

The recipe does not contain any special tricks. Contains the usual products:

1 cup cereal
2 glasses of water
7-8 medium champignons
1 onion
1 carrot
frying oil
salt.

As for the ratio of products, it is better to be guided by personal preferences. Some people prefer vegetables, others prefer mushrooms, and others prefer porridge.

The general principle of preparing buckwheat according to this recipe comes down to cooking the cereal in the manner described above, as well as separately frying onions, carrots and mushrooms.

The champignons are washed and cut into small pieces (plates). Onions are chopped into squares, carrots into circles or grated. All are fried separately in vegetable oil until a crust appears.

Prepared vegetables and mushrooms are added to the porridge. Let the dish sit for about 20 minutes. You can set the table. Whether it is necessary to cut the salad additionally is up to each person. This buckwheat porridge with carrots and onions is quite good without accompanying dishes and drinks.

That's all. Bon appetit!

Training video on cooking crumbly buckwheat in a slow cooker:

Buckwheat porridge with onions and carrots in a frying pan is the best solution when you need to cook something quick, tasty and satisfying from a minimal, very budget set of products and a limited amount of time. Everything is prepared in literally 20-30 minutes. Crumbly and very aromatic buckwheat with carrots and onions in a frying pan will be an excellent addition to, say, cutlets or salad. Or it can be served on its own - a complete and completely self-sufficient dish. If you are looking for a lean version of the dish, feel free to replace butter with margarine or vegetable oil. Rest assured, such a replacement will not make the dish worse.

Taste Info Second: cereals

Ingredients

buckwheat – 1 tbsp. (250 grams),
water (for cooking buckwheat) – 550 ml,
carrots – 1 pc. (large),
onion – 1 head (large),
garlic – 5 cloves,
salt – 2/3 tbsp. l. (or to your taste)
ground pepper, seasonings, spices - at the discretion of the cook,
butter (or margarine) – about 100 g.

How to cook delicious buckwheat with carrots and onions in a frying pan

Let's start with buckwheat. We measure out the required amount of cereal and sort it out. The process is not as long and tedious as it might seem. Just a couple of minutes - and the buckwheat is ready for further cooking. If you don’t want to (or don’t have time) to sort through the grains, you can take buckwheat in bags. This buckwheat does not require any pre-treatment - just add water and cook.

Afterwards, clean the cereal and immediately place it in a saucepan for cooking. It is advisable to take a pan that is suitable for cooking porridge - thick-walled or with a double bottom. Fill the cereal with water and place it on the stove.

Immediately add salt to the pan and close the lid. First, cook the porridge on the maximum heat of the stove, after boiling, reduce it to medium and cook until done (until the water has completely evaporated). As a rule, this takes about 20 minutes.

At the same time, prepare the frying for the buckwheat. Onions, carrots and garlic will go there. We clean the vegetables, rinse them and dry them.

Now we chop the vegetables: cut the carrots into strips (the size of the strip is at your discretion), cut the onion into cubes, finely chop the garlic or put it through a press.

Heat the frying pan, add butter, and let it melt. Then we send only the onions and carrots for re-cooking.

Next, add seasonings, spices, ground pepper to the vegetables - everything to taste and desire.

Close the lid and cook until soft for (about) 10-13 minutes, then add the garlic to the pan.

By this time, the buckwheat porridge should already be cooked. Warm up the vegetables with the garlic added to them for 3 minutes, then add the prepared buckwheat to the frying pan.

Mix the buckwheat and vegetables thoroughly, taste and add more salt if necessary, close the lid again and let the porridge brew for at least 10 minutes on the stove off. Afterwards, the porridge can be served.

As an alternative to the above method, you can use an even more simplified version. In this option, raw buckwheat (pre-selected and washed, of course) is added to the onion-carrot overcooking, which is filled with water (the same volume - 550 ml) and simmered under the lid until the cereal is ready on medium heat on the stove. So buckwheat with onions and carrots is cooked in a frying pan for an average of 20-25 minutes. In this case, garlic is added 10 minutes before readiness. Then we also let the porridge brew for about 10 minutes - and you can serve the buckwheat with onions and carrots.

Whatever method of preparing buckwheat with vegetables you choose, you will always end up with a very tasty, aromatic and crumbly porridge. Bon appetit!

Buckwheat contains many substances that are beneficial to health. It helps prevent the occurrence of iron deficiency anemia, improves the body's resistance to stress and infections, and helps normalize metabolism. This product is indicated for those who are on a diet to lose weight. It is recommended to include it in the diet along with legumes for people who do not eat meat. Buckwheat porridge is an indispensable dish during fasting. Buckwheat with mushrooms, onions, and carrots turns out so tasty that you rarely get tired of it. Even those who are lukewarm about cereals eat it with pleasure.

Cooking features

Buckwheat with mushrooms, onions and carrots will be pleasant to eat if it is prepared correctly. Otherwise, it will have an unappetizing appearance and an inharmonious taste.

Before cooking, buckwheat must be sorted and washed in three to five waters. To do this, the cereal is poured with water and washed. Then the water needs to be drained. The operation is repeated until the drained liquid is completely clean and transparent.
Boil buckwheat in water, mixing them in a ratio of one to two. It is calculated taking into account the volume, not the weight of the products. For a glass of buckwheat you will need two glasses of water. A glass with a capacity of 0.25 liters holds 210 g of cereal.
When cooking with mushrooms and vegetables, buckwheat can be cooked separately or together with other ingredients - the choice depends on the specific recipe. If the cereal is cooked together with mushrooms, onions and carrots, the dish becomes more flavorful. Another option allows you to use buckwheat left over from lunch or dinner so as not to throw away food.
To prepare the dish, you can use fresh, frozen or dried mushrooms. The frozen product must be allowed to thaw in natural conditions; dried mushrooms are pre-soaked in cool water so that they regain their shape. Sometimes they also need to be boiled.

Buckwheat with mushrooms, onions and carrots is most often prepared in a large frying pan, cauldron or thick-walled saucepan. There are recipes for preparing this dish in the oven and slow cooker.

A simple recipe for buckwheat with mushrooms, onions and carrots

buckwheat – 0.21 kg;
water – 0.5 l;
fresh mushrooms (ceps, champignons) – 0.25 kg;
onions – 100 g;
carrots – 100 g;
salt, spices - to taste;
vegetable oil - as much as needed;
butter (optional) – 20 g;
fresh herbs (optional) - to taste.

Cooking method:

Sort out the buckwheat, rinse, add water and place on the stove. After boiling, reduce heat and cook until tender. Shortly before the grain is ready, it won’t hurt to add some salt.
Wash the mushrooms, dry with napkins and cut into strips.
Wash and peel the vegetables.
Coarsely grate the carrots.
Cut the onion into small cubes.
Fry the onions and carrots in vegetable oil for 5 minutes.
Add the mushrooms and cook until any of their juices have evaporated from the pan.
Mix buckwheat with mushrooms and vegetables, placing in a cauldron or thick-walled pan.
Simmer over low heat, covered, for 10 minutes.
Add a piece of butter, herbs, and stir.

After removing the pan with buckwheat from the heat, leave it covered for 10 minutes, then arrange on plates and serve. If you are fasting, you will have to exclude butter from the recipe.

Buckwheat with mushrooms, onions and carrots in a slow cooker

buckwheat – 0.21 kg;
fresh champignons – 0.4 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
vegetable oil – 40 ml;
water – 0.5 l;
salt, seasonings - to taste.

Cooking method:

Sort out the buckwheat and rinse.
Finely chop the onion and grate the carrots coarsely.
Wash the champignons, dry with a napkin, cut into thin slices.
Pour oil into the multicooker bowl. Turn it on by selecting the “Frying” mode. If this function is not available, select the “Baking” mode.
Place vegetables in oil and cook for 5 minutes.
Add mushrooms, continue cooking in the same mode for 10 minutes.
Mix water with salt and seasonings.
Place the buckwheat on top of the mushrooms.
Fill with water.
Activate the Buckwheat program. If such a program is not provided in your unit, select the “Rice”, “Pilaf” or similar mode. Set the timer for 30 minutes.
After the program has completed, stir the dish and leave in warm mode for another 10–20 minutes.

Cooking a dish of buckwheat, mushrooms and vegetables in a slow cooker will not take much effort from the housewife. Once soaked in the aroma of mushrooms and vegetables, buckwheat becomes especially tasty.

Buckwheat with dried mushrooms, onions and carrots

buckwheat – 0.3 kg;
dried white mushrooms – 50 g;
garlic – 2 cloves;
onions – 0.3 kg;
carrots – 150 g;
vegetable oil – 80 ml;
water or mushroom broth – 0.75 l;
salt, spices - to taste.

Cooking method:

Pour three glasses of water over dried mushrooms, leave for at least 4 hours, or overnight.
Wash the mushrooms and cut into small pieces.
Peel the onion and chop finely.
Peel the carrots, chop them using a large-hole grater or cut them into strips.
Chop the garlic as finely as possible with a knife.
Heat the oil in a cauldron, add onion and garlic, fry until golden brown.
Add carrots, fry them along with onions for 5 minutes.
Add mushrooms and continue cooking for another 5 minutes.
Place buckwheat with vegetables and mushrooms, add water or broth.
Cook over low heat, stirring occasionally, until the buckwheat is cooked.

Dried mushrooms add a unique flavor to buckwheat dishes. Vegetables harmoniously complement the bouquet. The dish turns out nourishing and tasty. Suitable for those who are fasting, for a vegetarian menu.

Buckwheat with mushrooms, onions and carrots merchant style

buckwheat – 0.3 kg;
pork – 0.2 kg;
fresh porcini mushrooms – 0.2 kg;
carrots – 100 g;
onion – 100 g;
water – 0.75 l;
vegetable oil - as much as needed;
salt, pepper - to taste.

Cooking method:

Boil buckwheat in salted water until tender.
Finely chop the onions, carrots and mushrooms, after washing and drying them. Instead of boletus mushrooms, you can use champignons. The dish with them will turn out a little less aromatic, but still tasty.
Wash the pork and dry it with a napkin. Cut into small cubes or strips.
Heat a frying pan, pour a small amount of oil into it.
Add pork and fry for 5 minutes.
Add vegetables. Continue frying for the same amount.
Add mushrooms. Fry everything together until excess liquid evaporates from the pan.
Mix with buckwheat, put in pots, put them in the oven.
Simmer for 10 minutes at minimum temperature.

Such a dish would not be a shame to serve even at a festive table. You can serve in pots or on plates. It would be a good idea to sprinkle the buckwheat with fresh herbs.

Buckwheat porridge with mushrooms, onions and carrots is a hearty, tasty and aromatic dish. Suitable for the daily menu, but there are recipes that allow you to make it for the holiday.

Compound:

buckwheat – 2 cups,

onions – 2 pcs.,

carrots – 1 pc.,

garlic – 5 cloves,

vegetable oil – 3 tbsp. spoons,

salt - to taste.

- a delicious, nutritious dish that is also low in calories. This will definitely appeal to those who care about their health and figure.

IN buckwheat porridge recipe Very affordable products are used with onions and carrots, and the cooking process is so simple that any novice housewife can handle it. Adding vegetables to buckwheat turns an ordinary side dish into something very tasty and satisfying.

Buckwheat porridge with onions and carrots can be prepared at any time of the year.

Thanks to our step by step recipe you can easily cook buckwheat porridge with onions and carrots.

Cooking buckwheat porridge with onions and carrots.

For cooking buckwheat porridge with onions and carrots First you need to sort out the buckwheat. Sort the buckwheat so that there is no debris or impurities left in it.

Then you need to pour the buckwheat into a cauldron and pour three glasses of boiling water. Salt the buckwheat and put it on the fire. Cook the buckwheat over very low heat for 10-15 minutes and do not stir.