Loose buckwheat with green buckwheat vegetables in a multicooker-pressure cooker

Category: Dishes from cereals and flour products
Loose buckwheat with green buckwheat vegetables in a multicooker-pressure cooker

Ingredients

Green buckwheat (or for germination) 250 gr.
Olive oil (vegetable) 6 tbsp. l.
Broth (water) 1.5 cups (250 ml glass)
Coarse sea salt 1-1.5 tsp
Fresh carrots 1 large piece
Sugar 0.5 tsp
Bulb onions 1 PC.
Spices to taste

Cooking method

  • Rinse green buckwheat well with warm water. Drain.
  • Grate the carrots on a coarse grater. Chop the onion.
  • Heat the multicooker bowl at the highest temperature. Pour out vegetable oil (half the norm). Fry the carrots with sugar. After softening, add the onion. Bring vegetables to beauty. If there is not enough oil, then add another spoon or two. Take out the vegetables for now. Pour the remaining oil into the same bowl (no need to wash) and put the buckwheat. Fry the buckwheat until it dries up, becomes a beautiful color and starts tapping when stirring.
  • Loose buckwheat with green buckwheat vegetables in a multicooker-pressure cooker
  • Frying will take about 15-20 minutes. Stir occasionally. Now we return the vegetables back, fill with broth, salt.
  • Buckwheat broth from the heart I recommend dark vegetable. You will not regret.

  • Vegetable broth - once again about the famous (Tumanchik)

    Loose buckwheat with green buckwheat vegetables in a multicooker-pressure cooker
  • We turn on the Porridge mode, pressure 3. After the end of the mode and the pressure drop (no need to bleed off), immediately mix the buckwheat well. If it tastes hard, add another 0.5 cups of broth and turn on the heat.
  • Add spices. Cover for another 15 minutes and let it come. Like mom's in the pillows, remember? Buckwheat turns out to be incredibly tasty and crumbly. Well, if at the stage of frying vegetables you add boiled dried mushroom there, then for such porridge you can put your party card on the table.

Note

The quality of buckwheat groats on sale is getting worse and worse. I stopped buying store-bought buckwheat, as the manufacturer often hides its poor quality behind the frying. I buy green for germination and cook only it. But just cooking it is not tasty. Therefore, I always fry at the beginning. Well, and with vegetables is not just a side dish, but a complete dish.
Try it, your Tumanchik with love!

tana33
Tumanchik, tell me about the garlic, are you guarding the moment when my head is not able to come up with dinner?

I took out a piece of pork, I sit and think so what? what to do with it?
and here you are))))
I will cook buckwheat with vegetables and meat)))
Tumanchik
Quote: tana33
Tell me about the garlic, are you guarding the moment when my head is not able to come up with dinner?
Tanya, I didn't want to talk .... I'm here at the door behind the door in an ambush. I'm waiting for you to cook dinner! I have already mapped out a place at the table
Quote: tana33
and here you are))))
and then I
Quote: tana33
I will cook buckwheat with vegetables and meat)))
thank you dear!
ang-kay
And I do buckwheat with vegetables in a cartoon, just ordinary. Delicious. There are also mushrooms there. Thanks for the recipe.
Tumanchik
Quote: ang-kay

And I do buckwheat with vegetables in a cartoon, just ordinary. Delicious. There are also mushrooms there. Thanks for the recipe.
I'm sure it's delicious! I wrote about mushrooms
Bridge
Irikh, and I recognized your plate! And immediately rushed to see what you welded there.
I love green buckwheat. With butter and sugar. We must do it with meat.
Tumanchik
Quote: Bridge

Irikh, and I recognized your plate! And immediately rushed to see what you welded there.
I love green buckwheat. With butter and sugar. We must do it with meat.
Hi, dear! Thank you
ang-kay
Quote: Tumanchik
I wrote about mushrooms
Now I see I missed it.
Tumanchik
Quote: ang-kay

Now I see I missed it.
tana33
delicious))))
Tumanchik
Quote: tana33

delicious))))
Svetlenki
Tumanchik, Irish, please tell me

Quote: Tumanchik
Fry the buckwheat until it dries up, becomes a beautiful color and starts tapping when stirring.

I can't make out the color from the photo of fried buckwheat. Should it become a beautiful brown color or is it the same light?

I will not tell you how I cooked this green buckwheat today, or rather, what I did. I had to go right away an intelligent person - read you. Eh!
Tumanchik
Quote: Svetlenki

Tumanchik, Irish, please tell me

I can't make out the color from the photo of fried buckwheat. Should it become a beautiful brown color or is it the same light?

I will not tell you how I cooked this green buckwheat today, or rather, what I did. I had to go right away an intelligent person - read you. Eh!
Svetochka, poor fellow. It is difficult to cook porridge from green buckwheat. More like a casserole or tortilla. But it doesn't matter. And I was there
It will be the same color as you fry. It can be strong, it can be moderate. It's a matter of taste more. I don't fry too much. As I see that the color is beautiful and it has dried up, then I stop. Still, of course, depending on the cereal. You can't find the same here. Try it.
Svetlenki
Irish, I understand, I'll take a look! But the principle of working with it, the main thing is clear from your recipe. And it looks very, very cool in your plate - grain to grain. Thank you!
Tumanchik
Quote: Svetlenki

Irish, I understand, I'll take a look! But the principle of working with it, the main thing is clear from your recipe. And it looks very, very cool in your plate - grain to grain. Thank you!
you're welcome. write, if anything!
Svetlenki
Tumanchik, I thank you very much and report. Well, I probably overcooked the buckwheat a little, of course, but I was so afraid that my children would twist their noses from light buckwheat that I fried it "all the way" as they say. I started on the stove in a non-stick scoop - I fried it, filled it with water, but realized quickly that this buckwheat needed a very gentle slow heating and a cooking mode - I transferred it to the cartoon for heating for 35 minutes and everything worked out!

Loose buckwheat with green buckwheat vegetables in a multicooker-pressure cooker

Loose buckwheat with green buckwheat vegetables in a multicooker-pressure cooker
Tumanchik
Sveta, that's okay! Glad you liked! Do you understand the principle? Now you yourself will see how long you need to fry!
Beautiful, crumbly came out! Salivating
marina-asti
Tumanchik, Irina, I ran in to see the proportions, but it turns out that I hadn't checked in here in previous times!
I am getting better! I made green buckwheat several times according to your principle - delicious! I really didn't fry for so long, it remains light for me, it doesn't bother me at all)))
Because fried in our country is normal for sale, the quality suits me, and the green one tastes slightly different. Green tastes better with onions / carrots.
Tumanchik
Quote: marina-asti

Tumanchik, Irina, I ran in to see the proportions, but it turns out that I hadn't checked in here in previous times!
I am getting better! I made green buckwheat several times according to your principle - delicious! I really didn't fry for so long, it remains light for me, it doesn't bother me at all)))
Because fried in our country is normal for sale, the quality suits me, and the green one tastes slightly different. Green tastes better with onions / carrots.
I am very glad that the recipe is in demand. It's very nice that you like it. We also have a normal quality only green.
Kapet
The recipe smiled "take out" ... "We are Rurikovich!"

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers