Buckwheat porridge with sauce is love at first spoon!

Making the sauce is very easy.
To do this, use the most common products that are always in the refrigerator. So, we list the main products for sauces.

1. Onions are the basis of any sauce; they add a pleasant sweetish taste.
2. Carrots, bell peppers – vitamin supplements.
3. Tomatoes or tomato paste. Tomato sourness acts as a flavor enhancer.
4. Dairy products - sour cream, cream, cheese, butter; all in small quantities.
5. Mushrooms – buckwheat porridge topped with aromatic mushroom sauce is absolutely impossible to resist!
6. The meat will make the gravy rich and amazingly tasty.
7. Greens, fresh or dry, are a storehouse of vitamins and natural flavoring.
8. Seasonings and spices, vegetable oil, flour and salt.

There are no strict standards for products for gravy; make up their proportions at your own discretion.

Buckwheat with chicken in creamy sauce

Buckwheat with chicken in a delicate creamy sauce is a tasty and satisfying dish, easy to prepare.
Crumbly buckwheat porridge goes well with both chicken and cream, and the meat turns out incredibly tender, completely soaked in the sauce and literally melts in your mouth. The preparation of the dish is very simple: just cook the porridge, fry the meat, and then simmer it in the sauce until cooked. Using a similar technology, you can prepare a dietary version of buckwheat with chicken. To do this, you just need to take skinless chicken fillet and use the lowest fat milk, soy sauce and a little mustard for the sauce.

Important features of preparing buckwheat gravy at home

In order for the sauces to turn out very tasty the first time, you need to know a few simple secrets. They add an unforgettable taste to dishes even from the simplest products.

1. Gravy prepared with butter is much tastier than with vegetable oil. But it also contains more calories. Choose what suits you best!
2. Don't skimp on tomato paste. It should be fresh and, let's say, not the cheapest. Pasta that is too old or too dark in color with bitterness can ruin not only the entire sauce, but also the buckwheat that you pour on it.
3. Each ingredient contributes to the final flavor of the gravy. Therefore, the vegetables you use for cooking must be ripe, of high quality and tasty.
4. If you need flour for the sauce, then stir the sauce constantly after adding it so that it does not burn.
5. It is better to use sour cream or cream with medium fat content, this is optimal. A low-fat product will make the gravy bland and tasteless; too fatty will add possibly unnecessary calories.

Well, the most important thing is your positive attitude, flight of fancy and desire to experiment with products.

How to cook buckwheat with chicken in creamy sauce

1. First of all, we prepare the cream sauce: pour milk, cream and soy sauce into a frying pan or saucepan, heat for 3 minutes over low heat, stirring with a wooden spatula. As soon as the sauce comes to a boil, remove it from the heat and add finely chopped parsley.
2. In a large deep frying pan, heat the vegetable oil and fry the chicken, cut into portions, until golden brown. Add the diced onion and fry it along with the meat until golden brown.
3. Pour 0.5 cups of cold water and cream sauce into the pan. Bring to a boil, add salt and pepper to taste, cover with a lid and simmer the chicken over low heat for 45 minutes. If not the whole chicken is used, but only chicken fillet, the stewing time should be reduced to 20 minutes.
4. While the meat is stewing, prepare buckwheat porridge in a separate pan: sort out the grains, rinse them several times and fill them with cold water in the ratio of 1 glass of buckwheat to 2 glasses of salted water. Cook the porridge until fully cooked under the lid closed, without stirring - the cooking time is about 20 minutes, until the water has completely evaporated.

Mushroom

This sauce saturates the porridge with unique mushroom aromas mixed with the smells of herbs - and it is no longer possible to tear yourself away from the dish...

For this sauce, we recommend using small mushrooms, they are more flavorful. Wash, peel if there are stains and cut into halves.

1. Chop one onion. However, the knife can be replaced with a grater.

2. Grate the carrots using a grater with medium-sized holes.

3. Finely chop the greens. Vitamin onion is also suitable for this purpose.

4. Melt a piece of butter in a frying pan and fry the onions and carrots in it, stirring continuously. This will take about 5 minutes.

5. Then add the champignons to the vegetables and increase the heat. When the liquid has evaporated, the fire can be reduced.

6. Pour in the cream and simmer for 10 minutes over low heat, stirring constantly. To make the sauce thick, add flour and mix well.
7. Before turning off, add the herbs and stir again. Let the gravy sit for a few minutes so that the aroma of the greens complements the mushroom one and you can serve!

Recipe for “Buckwheat with chicken baked in cream”:

Boil buckwheat according to instructions

Wash the mushrooms and cut into small slices. Fry in vegetable oil with onion added

Mix buckwheat with mushrooms

Transfer to a baking dish

Rinse the chicken legs, dry with a paper towel and rub with salt and sweet paprika.

Drown the legs in buckwheat

Pour cream and top with grated cheese.

Bake in a hot oven at t-200* until the cheese crust is golden brown. Bon appetit!

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Vegetable sauce for buckwheat without meat

One of the most popular options is vegetable gravy.

It is more like a thick sauce, for the preparation of which you can take the most ordinary products:

• 1 large tomato;
• 30 g flour;
• 1 onion;
• salt;
• 1 carrot;
• a little sunflower oil;
• 200-300 ml milk;
• pepper (ground);
• fresh herbs (a mixture of dill and parsley).

Preparing this vegetarian gravy is not at all difficult:

1. First, all vegetables must be peeled and washed well.
2. Carefully cut them into slices, preferably the same size.
3. Heat oil in a frying pan and lightly fry the onion in it.
4. Add the rest of the vegetables and continue cooking for another 2-3 minutes.
5. Cover the pan with a lid and keep the flame to a minimum. Simmer the vegetables in this mode for about a quarter of an hour.
6. Add flour, stir and fry for another 2 minutes.
7. Fill the contents of the pan with milk, add salt, add chopped herbs and lightly pepper. Bring the resulting mass to a boil and cook for another 3 minutes.

The result is a delicate and unusually aromatic gravy for buckwheat. With it, dry crumbly porridge becomes juicy and very tasty.

Creamy sauce for buckwheat porridge

As you know, buckwheat goes perfectly with any dairy products. Therefore, some people prefer to simply pour regular milk over hot porridge. Housewives who want to pleasantly surprise their households can be advised to prepare an original creamy gravy.

You will need a few products for this:

• 4 eggs (yolks only);
• 60-90 g hard cheese;
• 250 ml cream (10%);
• 3 cloves of garlic;
• a little olive oil.

Diet buckwheat sauce - no less tasty gravy recipe number two

Here we will use familiar vegetables, and the sauce will be rich in flavor. Ideal for those who watch their figure and do not want to gain extra pounds.

What you will need:

• carrots – 2-3 pcs.,
• onion – 1 piece,
• garlic - a few cloves,
• large bell pepper,
• tomatoes – 2-3 pcs.,
• salt, seasonings, spices to taste,
• vinegar 3% - 1 tbsp. l.

You don't have to use garlic, as it stimulates the appetite. However, it will make the gravy more aromatic and tasty. Therefore, decide for yourself on this difficult issue.

How to cook

The carrots are peeled and grated on a coarse grater to obtain long slices. The onion is cut into half rings and added to the carrots. Add salt, pepper, vinegar.

In this state, the future buckwheat sauce without meat should marinate for 15 minutes.

At this time, the bell peppers are chopped, the garlic is chopped, and they are sent to fry in a frying pan.

After the fried vegetables begin to soften, you need to add prepared carrots and onions to them.

Then the tomatoes are cut into cubes and added to the vegetable mixture. After a few minutes, peas are added to them.

The frying pan is closed with a lid, the sauce simmers under it until cooked - no more than 10-15 minutes. Serve hot with pre-cooked buckwheat porridge.

Buckwheat casserole with mushrooms.

Buckwheat casserole is easy to prepare and healthy to eat. Upon request, buckwheat is stewed in hot oil before cooking. But at least in Estonia, buckwheat is too “dirty”, and I start cooking buckwheat by washing it.

The buckwheat is washed, poured with boiling water, poured in and filtered after 15 minutes. Then heat in a saucepan until the water evaporates and add butter.

Estonian peasants considered mushrooms primarily as food consumed in times of famine or war. Mushroom picking and cooking with mushrooms was more common in the eastern and southeastern parts of Estonia, which experienced more Slavic influences. Mushrooms as a food gained great popularity in the 20th century when they were presented in magazines and various seminars as a tasty and healthy vegetarian food.

A fresh, easy vegetable casserole perfect for dinner.

Ingredients for making buckwheat casserole with mushrooms:

Cuisine: Estonian Cooking time: 60 min. Quantity: 3-4 servings.

• 100 g buckwheat
• about 200 g chanterelles.
• 1 onion.
• 1 clove of garlic
• 1 egg
• about 250 ml milk
• about 100 g sour cream
• Salt, pepper, thyme

Step-by-step recipe for making buckwheat casserole with mushrooms:

1. Boil buckwheat until soft. Let it cool down
2. Fry fresh chanterelles in a frying pan until the water evaporates. Frozen: melt, lightly fry. Add some oil and chopped vegetables. Cook until vegetables are half soft
3. Mix beaten egg, milk and buckwheat.
4. Place the buckwheat mixture in the bottom layer of the casserole, then the mushrooms and vegetables, and again buckwheat as the top layer.
5. Spread the dish with sour cream
6. Bake in the oven at 180 C with convection for 40-45 minutes.

Cooking from minced meat

If desired, you can make a sauce for buckwheat from minced meat. With it, the finished dish will be more satisfying and nutritious.

To work you will need:

• 0.5 kg minced meat;
• 2 onions;
• 35 g vegetable oil;
• 2 carrots;
• 2 cloves of garlic;
• 5 g salt;
• 45-60 g tomato paste;
• 2 pinches each of black pepper and dry basil.

How to make this gravy correctly:

1. The first step is to peel the onions and carrots. Then wash them well and chop them carefully. It is better to chop the ray into cubes and grate the carrots on a grater (medium or fine).
2. Heat oil in a frying pan.
3. Fry the onion in it until transparent.
4. Add carrots and fry the ingredients together for 5-6 minutes.
5. Place minced meat in a frying pan and stir. When exposed to high temperatures, it may begin to curl into lumps. They need to be broken up periodically with a fork.
6. Salt the fried mixture, add spices and paste. After this, mix everything and simmer for a couple of minutes.
7. Add chopped garlic and dried basil. If the mass turns out to be too thick, you can dilute it with plain water. After cooking for 2-3 minutes, turn off the heat.

This sauce is suitable not only for buckwheat. It can also be served with boiled pasta, rice or potatoes.

Simple chicken recipe

There is another equally simple recipe. It will especially appeal to lovers of proper nutrition.

In this case, to work you need:

• 400 g chicken fillet;
• 1 carrot;
• salt;
• 1 onion;
• spices (to taste);
• 20 g vegetable oil.

Even a novice housewife can make such a gravy for buckwheat. To do this you need:

1. Carefully cut the fillet into pieces. They shouldn't be very big. But you shouldn’t chop the meat too much.
2. Transfer the fillet to a frying pan and lightly fry it in oil.
3. Add onion cut into quarter rings and grated carrots. Continue heat treatment for another 3-4 minutes.
4. Add flour and mix.
5. Place the meat and vegetables in a saucepan, cover them with water and simmer for at least 15 minutes.

This gravy is more reminiscent of pieces of meat in a flavorful broth . For dry buckwheat, this is what you need. And it takes very little time to prepare the dish.