Gluten free. Without milk. No eggs

This is a regular porridge, suitable for breakfast, lunch or dinner. I rarely cook porridge in pure form As a rule, I try to diversify them with something - vegetables or fruits or even dried fruits. Since childhood, I like buckwheat with onions - the smell, the taste. I can add dried or fresh fruits to this porridge if desired. Today it's raisins. And don’t let the fact that buckwheat contains onions scare you. In my opinion, the overall taste of the porridge is quite organic.

Ingredients n and 2-3 servings:
. Buckwheat - 120-150 gr.;
. Onions - 1 pc.;
. Raisins (seedless) - 50-100 g;
. Vegetable oil suitable for frying - 2-3 tbsp;
. Salt, sugar to taste.

If desired, you can add an apple or even apricot slices. In addition, ready-made porridge can be varied with the berries and fruits that you eat, from cherries to bananas.

A little about raisins. I have already written that dried fruits dried in the sun are inconspicuous and, frankly, ugly. But also buy them in Lately It's getting more and more difficult. So when you buy dried fruits in a store, carefully read the ingredients so that they do not contain at least preservatives.

Preparation :
Pour boiling water over the raisins and leave for 15-30 minutes. Then rinse thoroughly, you can even rub each berry with your fingers. Yes, it is labor-intensive, but sometimes it is simply necessary to wash off the remains of the chemical industry from them.

Rinse the buckwheat. If you have green buckwheat, you can soak it in advance for 1-2 hours. Then rinse.

Chop the onion. Heat vegetable oil in a thick-bottomed saucepan and fry the onion. Fry until you find it acceptable. I fry until light brown, stirring constantly. You can simply fry lightly until translucent or until a pleasant smell of fried onions appears.

Add buckwheat and raisins. Mix.

Pour in boiling water at the rate of 1 to 2.5, that is, if you have one glass of buckwheat, then you need to pour two and a half glasses of water. It will turn out to be boiled porridge. If you want the porridge to be crumbly, then you need water at the rate of 1 to 2. That is, for a glass of buckwheat, two glasses of water.

Add salt to taste. Cook over low heat until the water has completely boiled away, about 20-30 minutes. At this stage you can add chopped apples.

If you want the porridge to be more or less crumbly, then you do not need to stir it during cooking. If you stir the porridge periodically, it will turn out boiled like a mess. After cooking, you can add sugar or honey to taste.

A plant such as buckwheat is known all over the world, but it has become widespread only in the vast expanses of Russia. This is the most popular and very useful product, which, moreover, is very fond of nutritionists. Buckwheat has a beneficial effect on the functioning of the heart and liver, helps eliminate harmful toxins, waste and excess cholesterol from the body. Buckwheat is recommended for diabetics and overweight people. In addition, it goes well with many other products.

Buckwheat dishes are prepared quite quickly and easily. Traditional crumbly buckwheat porridge can be varied by adding various fillers, such as raisins (seedless). This incredibly tasty and healthy dried fruit will give the porridge a unique taste and a special festive aroma.

Here is one of the many original recipes preparing buckwheat with raisins.

Recipe No. 1 Buckwheat with raisins in pots

Ingredients:

– buckwheat (2 cups);

– egg (2 pcs.);

– butter (100 grams);

– raisins (1 cup);

– water/milk (two and a half glasses);

– granulated sugar (4-5 tablespoons);

– cinnamon (1 teaspoon of ground powder);

– salt as desired.

Preparation:

  1. Wash the cereal well, remove excess impurities and debris, then thoroughly grind with beaten egg. After this, dry the mass and sift through a sieve or fine colander so that the grains of buckwheat do not stick together.
  2. Prepare several portioned pots. Pour water (milk) into them, wait until it boils and add about 50 grams of butter. Then add salt and add buckwheat, stirring the porridge vigorously.
  3. Cook for about five minutes. After this, reduce the heat, cover the pots tightly and wait about 10 minutes.
  4. Rinse the raisins, pour over boiling water and dry with a towel.
  5. Stir the buckwheat, add the prepared raisins, granulated sugar (you don’t have to add it), cinnamon and the remaining 50 grams of butter into the pots. Mix everything well and place in the oven for 20-30 minutes. Bake at low temperature, it is advisable to stir occasionally.
  6. You can serve it with cream, sweet syrup or sugar.

Recipe No. 2

The following recipe may well be suitable for a complete children's breakfast. This buckwheat porridge, cooked in water and then adding milk and raisins, is very easy to make.

  1. Pour sorted and washed buckwheat with water at a ratio of 1:2 (for example, one glass of cereal to two glasses of water), add salt to taste and cook until the water has completely evaporated. Then the buckwheat must be covered with a lid and left to simmer for 15 minutes.
  2. Boil the milk, rinse the raisins and steam if necessary.
  3. Pour the prepared buckwheat into a deep plate, add a piece of butter and pour hot milk.
  4. Add raisins to the porridge and stir. If desired, you can add sugar.

Recipe No. 3 for weight loss

Boiled buckwheat with raisins is an ideal dish for those who want to lose weight. Surprisingly, the rather considerable calorie content of both products (307 kcal in buckwheat and from 260 to 290 kcal in raisins) does not interfere with weight loss at all, even when consumed together. The fact is that buckwheat contains a lot of fiber, and a lot of energy is spent on its digestion. As a result, metabolism accelerates and a weight loss effect is achieved. In addition, some of the fiber is not absorbed, and the body strives to quickly get rid of excess ballast, speeding up the removal of toxins.

The protein and carbohydrates contained in buckwheat take a long time to digest, giving the body a feeling of fullness for quite a long time. At the same time, extra pounds are not deposited, because energy replenishment occurs gradually. Adding raisins in small quantities will help a person who is losing weight maintain a diet, and relieve him of the loss of strength and depression associated with the need to comply with restrictions. For weight loss, it is recommended not to boil buckwheat, but to steam it. To do this, take a glass of prepared cereal, pour two glasses of boiling water and leave overnight. Do not add any salt or sugar. Before use, add washed raisins to the porridge, but not more than 50 grams per day.

Dishes made from buckwheat and raisins are quite filling and healthy. They saturate the body with vitamins, “good” carbohydrates for a long time to maintain strength and promote proper digestion.

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Regular buckwheat often seems monotonous to many: those on a diet and those who do not adhere to a healthy lifestyle, those who fast and those who do not, vegetarians and meat-eaters. But you can’t do without it in your diet.

website For everyone who finds empty buckwheat boring, I have selected 6 new interesting recipes in which the main ingredient is this particular grain.

Red buckwheat

Ingredients:

  • 250 g buckwheat
  • 1 medium beet (boiled or baked)
  • 1 onion
  • 3 cloves garlic
  • 1 tsp. lemon juice
  • 2 tbsp. l. vegetable oil
  • salt, ground black pepper
  • 750 ml boiling water

Preparation:

  1. Dry the buckwheat in a dry, heated frying pan over medium heat, stirring constantly, for 4–5 minutes. Make sure that the cereal does not burn. It should only change color a little and acquire an aroma.
  2. Pour the fried buckwheat onto a plate.
  3. Peel the onion and garlic cloves and chop finely.
  4. In a heated frying pan in vegetable oil, sauté the onion until transparent for 4-5 minutes, then add the garlic and cook for another 1 minute over low heat.
  5. Pour in the cereal and pour in boiling water. Salt, pepper, cover with a lid and cook for 15–20 minutes over low heat until the buckwheat is ready. If the liquid evaporates too quickly, add boiling water during cooking.
  6. Peel and grate the beets, mix with the prepared buckwheat, add lemon juice.
  7. Warm up on the fire for another 2-3 minutes.
  8. Serve sprinkled with herbs and nuts. You can add yogurt or sour cream.

Sweet buckwheat porridge with raisins and cinnamon

Ingredients:

  • 250 ml milk
  • 2 eggs
  • 280 g buckwheat
  • 150 g raisins
  • 100 g butter
  • 1 tsp. chopped cinnamon
  • 4 tbsp. l. Sahara
  • a pinch of salt
  • walnuts for decoration

Preparation:

  1. We thoroughly wash the cereal and grind it with raw eggs until a homogeneous mass is obtained. Dry the buckwheat and sift through a colander.
  2. Pour milk into a saucepan and add half the butter, sugar, a pinch of salt and bring the mixture to a boil. Add buckwheat to boiled milk. Cook the buckwheat, stirring constantly, for five minutes, then cover the pan with a lid and cook for another 12 minutes.
  3. We wash the raisins in hot water.
  4. Place the buckwheat porridge into a baking pot, add cinnamon, washed raisins and the remaining butter.
  5. Cover the pot with a lid and place in a preheated oven.
  6. Keep in the oven for 30 minutes. From time to time we take out the pot and stir.
  7. When serving, sprinkle with walnuts.

Curd and buckwheat casserole with raisins and apples

Ingredients:

  • 100 g cottage cheese
  • 2 medium apples
  • 200 g buckwheat
  • 3 tbsp. l. sour cream
  • 50 g raisins
  • sugar to taste
  • ground cinnamon
  • vanillin

Preparation:

  1. We wipe the cottage cheese with a sieve, cut the apples into cubes, and soak the raisins.
  2. Cook the buckwheat until done and season butter.
  3. Add eggs beaten with sugar, raisins, apples, cottage cheese, sour cream, cinnamon and sugar. Mix everything thoroughly.
  4. Grease the prepared pan with butter and spread the resulting mixture.
  5. Bake at 180 degrees for 10–15 minutes.

Vegetable buckwheat

Ingredients:

  • 200 g buckwheat
  • 100 g frozen green peas
  • 1 bell pepper
  • 1 small zucchini
  • 1 carrot
  • 5 champignons
  • 6 heads of Brussels sprouts
  • 1 onion
  • 3 cloves garlic
  • dill, parsley
  • 2 tbsp. l. vegetable oil
  • 1 glass of water
  • black pepper to taste
  • salt to taste

Preparation:

  1. Wash all the vegetables, peel and cut into small pieces. Brussels sprouts cut into halves or quarters.
  2. Mix the vegetable mixture with raw buckwheat.
  3. Salt, pepper, add crushed garlic and mix well.
  4. Place in a baking dish, add water and oil, cover with foil so that steam does not escape from the pan.
  5. Place in the oven and cook at 180 degrees for about 35 minutes.

Salad with buckwheat, carrots and chicken

Ingredients:

  • 200 g buckwheat
  • 200 g boiled chicken
  • 1 tsp. salt
  • 3 tbsp. l. olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 tsp. chopped garlic
  • 1/4 tsp. ground pepper
  • 1 tbsp. l. lemon juice
  • fresh parsley for garnish