Rice with buckwheat - the most delicious recipes

Prepared by: Christina

03/30/2019 Cooking time: 1 hour 45 minutes

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Buckwheat and rice porridge are undoubtedly delicious separately. What if you combine both grains? Believe me, it will be very tasty and satisfying. Cook with broth and butter.

Recipes by Inna Zhugastrova

I first tried buckwheat and rice porridge many years ago as a side dish for fish in cream sauce. I really liked the unusual, soft and harmonious taste of this buckwheat-rice mixture. Since then I've been making it quite often. I think the idea of cooking porridge from equal parts of buckwheat and rice comes from hungry Soviet times, when buckwheat was a scarce commodity. The lucky ones who managed, as they said then, to “get” buckwheat, simply saved it in this way. Rice turned out to be the ideal pairing for buckwheat; its cooking time is the same, and its taste is neutral. Nowadays all kinds of ready-made mixtures of five or more grains are sold, but then this idea was new and ingenious. And the resulting buckwheat-rice porridge turned out to be so tasty that it became a separate dish, it was even given a name - Friendship.

Compound:

Rice - 1 glass
Buckwheat - 1 glass
Water - 4 glasses
Coarse salt, not extra - about one and a half teaspoons

How to cook buckwheat-rice porridge Druzhba on water for a side dish or as an independent dish

To prepare crumbly buckwheat-rice porridge, the ratio of buckwheat, rice and water is 1:1:4. How to measure it - glasses, coffee cups or spoons - is up to you. Mix buckwheat with rice and rinse in a colander under running water.

Mix equal parts of buckwheat and rice and rinse in running water

Boil water, add a mixture of rice and buckwheat, bring to a boil, add salt, and turn the heat to minimum.

Pour into boiling water, add salt

Cover and cook for 15 minutes. The porridge made from a mixture of buckwheat and rice groats is ready. If the porridge is for a Lenten menu, pour a little vegetable oil, I add a piece of butter.

Buckwheat-rice porridge on water

Cover and wrap for 10-15 minutes. I like this porridge as a separate dish; I don’t add anything to it except butter.

Friendship porridge from a mixture of rice and buckwheat groats on water

And the family loves different options. Sometimes they ask to add vegetables fried in oil (carrots, onions, bell peppers, sometimes with tomatoes) to the porridge at the very end of cooking; more often they pour it with fermented milk sauce, such as matsoni, or add the incredibly hot Korean seasoning yangnim. Buckwheat-rice porridge is complemented with sliced meat and cheese, and fried mushrooms. In general, the porridge is tasty, aromatic, crumbly, and goes with everything in the world.

Buckwheat rice porridge, tasty and healthy

And what to serve it with - meat, fish, vegetables, gravy, sauces - is entirely a matter of your taste and imagination.

Friable buckwheat-rice porridge

During the declared quarantine due to the coronavirus pandemic, people began to actively buy buckwheat and rice in stores. These cereals have become so popular because they are quite unpretentious in storage and do not spoil for a long time.

Considering that the quarantine will last more than two weeks, ordinary boiled rice or buckwheat may become boring. We have collected the TOP ten dishes that can be prepared from buckwheat and rice to diversify your “quarantine” diet.

Rules for preparing perfect buckwheat

Usually the cereal is sorted and washed, poured with cold water 2 fingers higher than buckwheat and placed on the stove. Next, you need to add a little salt, wait until it boils and cook in an open pan until the water level is equal to the grain.
Then add butter, spices, turn off the heat and cover with a lid. Leave to infuse for 10-15 minutes. The buckwheat turns out crumbly and very tasty.
The following go well with buckwheat: thyme, cumin, sesame, cilantro seeds, fennel.

Oatmeal

Mexican red rice

Red rice is a popular Mexican dish. It can be found on the menu of Mexican restaurants and as a comfortable homemade dish for every day. The dish is suitable for those who want to diversify their “rice” diet with spicy notes of American cuisine and get rid of their grandmother’s canned food.

Ingredients:

Rice - 1 glass
Vegetable oil - 3 tbsp.
Garlic - 2-3 large cloves
Onions - 1 pc.
Hot pepper - 0.25-0.5 pcs. (taste)
Broth or water - 400-450 ml
Tomato sauce - 150-200 ml
Salt - to taste
Ground cumin - to taste
Fresh herbs - to taste

Rice in a frying pan like in a cauldron

Rice cooked as if in a cauldron will be an excellent side dish for any meat dish. The only condition for cooking is not a thin-walled frying pan. The dish is suitable for those who are already tired of eating boiled rice and want to diversify their diet with traditional oriental dishes.

Ingredients:

Rice - 2 cups
Turmeric - 1 tsp.
Garlic - 1/2 head
Vegetable oil – 100 ml
Salt - 1 tbsp. l. (without top)

Pour the rice into a bowl and add hot water or boiling water. Let stand for 5-10 minutes. Rinse the rice thoroughly, as if peeling off the top layer, to remove starch. You can change the water in which the rice is washed a couple of times. While the rice is washing, heat a thick frying pan and heat the oil in it. Drain all the water from the rice through a colander. Fry the washed rice in oil, stirring with a spatula. Stir constantly to prevent the rice from burning. Add salt to taste. Fry the rice for 3-4 minutes. Pour water over rice. Add turmeric, pepper and other seasonings to taste. Stick washed but unpeeled garlic cloves into the rice. When the water boils, reduce the heat to low and cover with a lid. Cook for 10-15 minutes without opening the lid. The dish is ready.

Option 5: Buckwheat-rice porridge with meat

To save time, you can cook porridge with pieces of meat or minced meat. In this case, you get a complete lunch that you can treat to any family member.

Ingredients:

Buckwheat - 200 g;
Rice - 200 g;
Boiling water - 1 l;
Meat (pork or beef) - 500 g;
Carrot;
Bulb;
Dill - several sprigs;
Oil for frying, salt, pepper.

Step by step recipe

To prepare this dish, it is better to use a saucepan or deep pan with a thick bottom and walls. Heat oil in it.

Onions and carrots need to be peeled and finely chopped. Fry the onion in hot oil until translucent.

Rinse the meat, cut off the bones and fat, chop into small portions. Rub them with spices and salt, then place them in a saucepan with the fried onions.

Five minutes after the meat, add carrots to the pan.

Pour a glass of water over the meat and simmer covered for half an hour. While it is cooking, rinse the grains and mix them together.

Rice with egg, Chinese style

Rice is a traditional dish in China and is prepared in many different ways. One of them is rice with egg, which replaces omelette for the Chinese. This dish is suitable for those who purchased “100%” cereals and no longer know what to do with the leftover boiled rice, and it would be a pity to throw away the finished product.

Ingredients:

Boiled rice - 1 cup
Green peas, fresh or frozen - 1 cup
Raw chicken eggs - 4-5 pcs.
Soy sauce - to taste
Jusai onion - 10 feathers (can be replaced with regular green onions and garlic)
Vegetable oil for frying - 50 ml
Dark sesame oil - to taste
Water – 50 ml

To prepare the dish, you can use ready-made rice left over from other dishes. In China, ready-cooked rice is sold by weight or in vacuum packages. Traditionally, Chinese onion “jusai” is added to the dish. It tastes like both onion and garlic. These onions can be replaced with regular green onions and garlic.

Mix eggs with water and season with soy sauce to taste. Whisk well. Add green peas and chopped green onions. If the peas are frozen, there is no need to defrost them. Heat vegetable oil in a thick-bottomed pan or wok. Place rice. Fry the rice in oil for 3-4 minutes. Add eggs with peas and green onions. Without reducing the heat, fry, stirring constantly. Remove from heat. After cooking, you will get a lumpy mass that is convenient to pick up with chopsticks. Add chopped onion, pour over sweet chili sauce and sprinkle with sesame seeds. The dish is ready.

Option 3: Buckwheat-rice porridge with mushrooms

This recipe uses an assortment of champignons, oyster mushrooms and wild mushrooms. They combine perfectly with each other, giving the finished dish a unique taste and aroma. You can enhance it with seasoning or homemade dried mushroom powder.

Ingredients:

Buckwheat - 100 g;
Rice - 100 g;
Water - 350 g;
Champignons - 100 g;
Oyster mushrooms - 100 g;
Forest mushrooms - 100 g;
Bulb;
Frying oil, salt, basil.

Step by step recipe

In this recipe, the porridges are mixed with each other after cooking. You can cook them simultaneously or alternately. Be sure to rinse the grains with cold water before cooking.

Heat the buckwheat in a dry hot frying pan. When it is lightly fried, a pronounced aroma will appear. At this moment you need to salt the porridge and pour hot water over it. You can pour the buckwheat into a saucepan or cook it further in a frying pan; this will not affect the taste in any way.

Cook the buckwheat over high heat, covered, for five minutes. After this, you need to reduce the heat and cook for another 10 minutes. Remove the porridge from the stove, you can put a piece of butter in it.

Boil water in another saucepan, then place the washed rice in it. Add salt and cook covered over low heat for 15-20 minutes.

While the rice is cooking, peel and rinse all the mushrooms and onions. Cut these ingredients into equal sized cubes. Fry the onion in hot oil, then pour it into a plate.

Place mushrooms in a frying pan with aromatic oil and fry over high heat. After a few minutes, you need to salt them and add a pinch of basil. Instead of salt, you can use soy sauce, it will enhance the taste of the mushrooms.

Rice porridge with milk. Sweet

Rice can be a wonderful dessert if prepared correctly. You can, of course, spend time preparing the famous English rice pudding, but if you are lazy and do not have culinary talents, then rice porridge in milk with sugar or jam will be an excellent way out of the situation.

Ingredients:

Rice - 1 glass
Milk - 2 cups
Sugar - 2 tbsp.
Salt - 0.5 teaspoon.
Butter - to taste

Rinse 1 cup round rice in cool water. Pour 2 cups of water into a saucepan and bring to a boil. After the water boils, pour the rice into the pan. Cook over medium heat without a lid until the rice has absorbed all the water. Reduce heat. Add 0.5 teaspoon of salt and 2 tablespoons of sugar. Then pour in half a glass of milk every 5 minutes, periodically stirring the porridge with a spoon for 20 minutes. Bring the porridge to an acceptable consistency. Remove from heat. Before serving, add sugar or jam and butter to taste. The dish is ready.

Buckwheat has become an equally popular cereal that Ukrainians are actively buying up. Buckwheat is very healthy and, like rice, you can prepare a lot of tasty and interesting dishes.

Option 1: Classic buckwheat-rice porridge recipe

Cooking buckwheat and rice takes approximately the same amount of time. That is why culinary specialists came up with the idea of combining these cereals in one dish. Even those who don’t like to eat porridge “in its pure form” like this recipe. It will also help out if there is very little grain left in the cupboard, but you need to prepare dinner for the whole family.

Ingredients:

Rice - 200 g;
Buckwheat - 200 g;
Onion - 150 g;
Carrots - 150 g;
Butter - 70 g;
Water - 1 l;
Salt, pepper, seasonings to taste.

Step-by-step recipe for buckwheat-rice porridge

Rinse the grains. You can fill them with water separately, but it is more convenient to mix rice and buckwheat in one container, then start washing.

Peel the onions and carrots. Rinse the vegetables under cool water, finely chop or grate.

Melt a piece of butter in a frying pan. Fry the onion in it until translucent, then add the carrots to it. When a characteristic pleasant aroma appears in the kitchen, you can turn off the heat under the frying pan.

Pour water into a thick-walled saucepan. To prepare porridges, it is better to use a cast iron cauldron, this significantly improves the taste. Boil water, add buckwheat and rice.

Stir the grains in the pan once, add salt and spices. Reduce heat, simmer for 15 minutes.

Add the fried vegetables to the pan and stir again. Cover with a lid and turn off the heat. Let the dish sit for half an hour. Only after this can you remove the lid and scatter the porridge onto plates.

You can improve the taste of a dish using various additives and spices. Pour assorted mushrooms into the porridge, add minced meatballs or pieces of fried meat. Some people prepare sweet porridge “Friendship” with honey and dried fruits. Sometimes it is served with original sauces.

Tikhvin porridge

To prepare this hearty national dish, in addition to buckwheat, you will need one more ingredient - peas. Many people freeze them for the winter or buy canned peas in stores. If you have some green peas in your freezer, you can diversify your buckwheat porridge and make a delicious side dish.

Ingredients:

Buckwheat - 1 cup
Dried peas - 0.5 cups
Water - 1.5 liters (boiling water)
Onions - 2 pieces
Vegetable oil - 3-4 tbsp. spoons
Salt - to taste

Prepare the ingredients, wash and peel the onions. Wash the peas and pour boiling water over them. Cook without salt for 40-50 minutes over low heat until the peas are cooked through. Wash the buckwheat and add to the peas. Add salt to taste. Cook until the water has completely evaporated. Fry the onion in vegetable oil and add to the porridge. Before serving, add some greens. The dish is ready.

Buckwheat in navy style

Not only pasta can be navy style. Buckwheat can also be perfectly cooked in the best traditions of sailors - fast, satisfying, healthy and with meat. In total, it will take you 20 minutes to prepare a “sea” snack.

Ingredients:

Buckwheat – 200 grams
Water - 400 milliliters
Salt - 1 teaspoon
Beef/pork/chicken – 200 grams
Vegetable oil - 1 tbsp. spoon
Onions - 2 pieces

Sort and wash the buckwheat, place in a sieve. Fill the buckwheat with water one to two. Add salt and bring to a boil over high heat. Cover with a lid and simmer over low heat for 15 minutes. While the porridge is cooking, grind the meat in a meat grinder or use ready-made minced meat, add salt and pepper to taste. To stir thoroughly. Heat the oil in a frying pan, sauté the onion in the frying pan until transparent. Add minced meat and fry until golden brown, stirring with a spatula. For those who have stocked up on canned meat rather than fresh meat, you can use stewed meat instead of minced meat. In this case, you can add chopped carrots to the frying. Add the prepared buckwheat and cook over low heat for 2 minutes. The dish is ready.

How to cook “Friendship” porridge:

Peeled and chopped the onion. Placed it in a pan with vegetable oil.

I peeled the carrots and grated them.

Added to the onion and fried everything together for 5 minutes.

Then I laid out the fried mushrooms (I had oyster mushrooms).

Now it’s the turn of the cereals. I washed the rice several times and put it in a pan.

Then I washed it and put in the buckwheat.

And I did exactly the same with corn grits (yes, I washed it too).

I poured hot vegetable broth, salt and peppercorns.

Covered with a lid and left to simmer over low heat until the water was completely absorbed.

The delicious “Friendship” porridge is ready!

Bon appetit!

Do you want something interesting on the side? I suggest preparing a beautiful and healthy porridge, where buckwheat and rice along with vegetables are cooked in a frying pan. The dish turns out to be very interesting and tasty, and the multi-colored ingredients add bright colors to the finished dish. My simple recipe with step-by-step photos will tell you in detail how to cook rice with buckwheat in a frying pan.

Buckwheat porridge casserole

You can prepare dishes not only from ready-made rice. Buckwheat left over from lunch or dinner is perfect for making casseroles. And you won’t have to throw away the product, especially considering the quarantine conditions and the lack of cereals on store shelves.

Ingredients:

Boiled buckwheat porridge - 2 cups
Hard cheese - 175 grams
Onion - 1 piece
Parsley (dill) - 1 bunch
Salt - to taste Pepper mixture - to taste
Egg - 3 pieces
Milk - 100 milliliters
Vegetable oil - 1 teaspoon (for greasing the mold)

Take two glasses of porridge; you don’t need more, otherwise there won’t be enough egg filling. Grease the baking dish with vegetable oil. Pour out the first glass of porridge and cover with grated cheese. Cut the onion into half rings and place evenly on the cheese along with finely chopped herbs. Sprinkle with ground black pepper or a mixture of peppers. Pour a second glass of buckwheat on top and lightly compact with a spoon. Mix three eggs with milk and a pinch of salt, shake, and pour over the porridge. Place the remaining cheese on top. Place the mold in a hot oven, preheated to 200 degrees for 20-25 minutes. After cooking, let cool and cut into pieces. The dish is ready.

Buckwheat muffins

If, while going to the store, you bought everything that had the inscription “buckwheat” on it, then you could accidentally grab buckwheat flour and buckwheat flakes. Don’t be upset, you can eat these ingredients too, because now you can make delicious and healthy buckwheat muffins.

Ingredients:

Buckwheat flakes – 100 grams
Buckwheat flour - 60 grams
Kefir - 1 glass
Chicken egg - 1 piece
Stevia powder - 0.8 teaspoons
Raisins – 40 grams
Banana - 1 piece
Cinnamon - 0.5 teaspoons
Baking powder - 1 teaspoon
Vegetable oil - 2 tbsp. spoons

Prepare the ingredients. Pour kefir at room temperature over buckwheat flakes. Leave for 10 minutes. Beat the egg and add stevia powder. Mash the banana with a fork and add to the bowl with the egg. Mix the resulting mixture with buckwheat flakes. Add flour and baking powder. Add raisins and cinnamon. Lastly, add vegetable oil. Mix the resulting dough. Grease muffin tins with oil and bake in an oven preheated to 180 degrees for 35-40 minutes. Let cool. The dish is ready.

Two grain pilaf with chicken

Pilaf will turn out very tasty and unusual if you cook rice and buckwheat together. You can use any meat. We offer a recipe with chicken drumsticks in a slow cooker. Makes a quick and delicious dinner for the whole family. We will need:

Chicken drumstick - six pieces.
Buckwheat - 120 grams.
Rice - 100 grams.
Vegetable oil - for frying.
Carrots and onions - one each.
Water - 420 milliliters.
Bay leaf - two pieces.
Salt, favorite spices - to your taste.

Prepare rice with buckwheat like this:

Turn on the multicooker to the “Fry” mode, pour in the oil and lay out the chicken drumsticks. You need to fry them until golden brown on both sides.
Cut the onions and carrots as you like, add everything to the meat. Fry everything together for about five minutes.
Now pour in the washed rice and buckwheat. Pour water, add bay leaf, salt and spices that you like.
We change the “Frying” mode to the “Buckwheat”, “Rice”, “Pilaf” or “Stewing” option, it all depends on your multicooker.
When the dish is ready, leave it covered for another 10 minutes to allow the pilaf to infuse.

Buckwheat for breakfast

If you have run out of your usual sandwiches or toast for breakfast or are tired of it, then buckwheat can be an excellent substitute for your usual dishes. Breakfast of buckwheat porridge with milk is considered very healthy and nutritious. However, simply pouring milk over boiled buckwheat is not tasty, so it can be prepared in other ways.

Ingredients:

Buckwheat kernel - 1 cup
Water - 2 glasses
Milk - 2-3 glasses (to taste)
Butter - 30 grams
Salt - 1-2 pinches

Sort and rinse the buckwheat. Pour boiling water over the porridge and add one or two pinches of salt. Cook until the liquid has completely evaporated for 15-20 minutes. Add hot milk and butter. Mix. Add sugar to taste. The dish is ready.

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Buckwheat porridge with rice in a slow cooker

To prepare porridge in a slow cooker we will need the following products:

Short grain rice - 200 grams.
Milk - three glasses.
Buckwheat - 200 grams.
Granulated sugar - to taste.
Salt - a pinch.
Raisins or dried apricots - 100 grams.
Butter - 150 grams.

The algorithm for preparing a rice dish with buckwheat is as follows:

Rinse both cereals well and place in the multicooker bowl.
Pour milk over the rice with buckwheat, add raisins or dried apricots (you can add both ingredients), butter and granulated sugar. Mix everything thoroughly.
Set the device to the “Porridge”, “Rice” or “Pilaf” function, close the lid and wait for the process to complete.

Tip: before putting dried fruits into the slow cooker, soak them in hot water for half an hour to swell.