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Buckwheat with vegetables in a slow cooke

  • Nutrition Facts
  • Calories: 74
  • Protein: 3
  • Fats: 0,5
  • Carbohydrates: 15

    Well, here we are again with you, our dear readers. Today's dish of the day is buckwheat with vegetables cooked in a slow cooker. A simple and completely complete meal that can easily become part of the diet for lovers of a healthy diet. And with the advent of newfangled gadgets, cooking has become wonderful, and therefore buckwheat with vegetables in a Raymond, Mulineks or Philips slow cooker will turn out to be unsurpassed. Want to try? I’m sure yes, but first we’ll say a few words about the historical circumstances under which buckwheat fell in love with our compatriots.

    History of the dish

    Sources of culinary history indicate that buckwheat porridge in Eastern Europe is rightfully considered the second most popular. Boiled with water, milk, cream and various broths - all this is it. And although such porridge is not eaten so often in the world, we use it everywhere: in soups, pastries, and even pancakes. So buckwheat is a product that can replace many others in the diet. And with an eye to its benefits, which we will certainly discuss below, it is completely irreplaceable. By the way, many nutritionists strongly recommend that buckwheat groats replace the usual premium wheat. So pay attention and let's start cooking immediately. Here is our recipe - buckwheat in a multi-cooker, which will pleasantly surprise you.

    Ingredients:

    • Buckwheat - 150 g
    • Sweet red pepper - 1 pc.
    • Onion - 1 pc.
    • Carrot - 1 pc.
    • Vegetable oil - 4 tbsp.
    • Salt - ½ tsp
    • Water - 300 ml
    • Favorite spice - to taste
    • Fresh parsley for serving - to taste

    Cooking:

    1. Prepare the ingredients. We clean and wash all vegetables. We will sort out the buckwheat and wash it.

      Before we learn how to cook buckwheat with vegetables in a slow cooker, rinse the buckwheat to clean water and prepare the vegetables

    2. Chop the onion into small cubes, grate the carrots on a coarse grater.

      Smallerly chop the onion and grate the carrot

    3. Cut the pulp of sweet pepper into small pieces.

      Bulgarian pepper chopped into cubes

    4. Pour vegetable oil into the bottom of the multicooker bowl, put chopped carrots, onions and peppers.

      In a slow cooker, pour a little vegetable oil, and then send vegetables to fry there

    5. Set the "Frying" program for 18 minutes and run it by closing the lid.

      Passerovka is prepared in the “Frying” mode for 18 minutes

    6. After the signal about the end of the program, put the buckwheat to the vegetables in the slow cooker.

      When frying is over, you need to add buckwheat

    7. Pour water.

      Add water

    8. Let's start the "Extinguishing" program for 1 hour.

      It is necessary to cook the dish in the "Extinguishing" mode for 1 hour

    9. Put the prepared buckwheat with vegetables on plates, add finely chopped parsley to each, serve to the table.

      Ready-made stewed porridge should be put on plates and sprinkled with chopped parsley

    The benefits of the dish

    Here we will definitely have something to talk about, and especially in connection with the fact that such dishes are essentially available to each of us. Not looking at the simplicity, it is difficult to overestimate its properties, because buckwheat is just a treasury of vitamins and various, including irreplaceable, microelements. And in alliance with stewed vegetables, there is nothing to say - it's just a superfood. By the way, if you wish, you can easily cook buckwheat with vegetables and meat in a slow cooker or buckwheat with vegetables and chicken in a slow cooker, or even with mushrooms. So get ready and enjoy. It is not often possible to combine such opportunities within the framework of one treat. And we will try to select more such cool recipes for you and we will be glad to see you again. Your HozOboz!

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