Buckwheat with meat in the oven recipe. Buckwheat with meat in a pot in the oven recipe Buckwheat baked with meat in the oven

Hot, bursting with aromas and very tasty. This is exactly how buckwheat turns out in the oven. This dish is quite simple to prepare, and the porridge itself turns out crumbly, juicy, tender and pleasant to the taste. The main advantage of such a dish is that you won’t spend a lot of time on it, and the result will definitely please both members of your family and guests who suddenly appear on your doorstep.

Loose buckwheat porridge

So, let's start with the simplest recipe and cook buckwheat in the oven for a side dish. You will need the following products:

one and a half glasses of buckwheat;
45 g butter;
half a liter of boiling water;
5 g salt.

Important! Do not add more water than indicated in the recipe, as if there is too much, the porridge will not turn out crumbly!

We carefully sort out the grains, rinse them in several waters and place them in a ceramic or clay pot. Pour the specified amount of boiling water, add salt and cover with a lid. Place in a well-heated oven and simmer for half an hour at a temperature of 180-190°C. When the porridge is ready, take it out, put a piece of butter on top and leave it in a warm oven for about another quarter of an hour.

Buckwheat with vegetables and cheese

If you combine buckwheat porridge with vegetables, spices and cook it all in the oven, you will get a very aromatic and juicy dish. Spicy seasonings will impart their flavor to other ingredients, and vegetables will share their juices and make the cereal more tender, literally melting in your mouth.
Products that need to be prepared:

220 g cereal;
carrot root;
220 g cauliflower;
220 g Adyghe cheese;
45-55 g butter;
half a teaspoon of cumin;
half a teaspoon of asafoetida;
half a teaspoon of turmeric;
half a teaspoon of powdered pepper mixture;
half a teaspoon of salt;
5 curry leaves.

On a note! You can add any seasonings that are suitable for cereals and vegetables!

We separate the cabbage into small inflorescences, peel the carrots and cut into cubes. Pour a little oil into the pan and sauté the cumin in it first, then add the rest of the spices. With constant stirring, fry the spices for a few seconds, then add the vegetables and Adyghe cheese cut into small pieces. Cover the pan with a lid and cook the food for 5-6 minutes.

We sort the grains and wash them in several waters. We grease the inner walls of the clay pot with butter and begin to lay out the ingredients: first a layer of buckwheat, then half a portion of fried vegetables with cheese, again buckwheat, vegetables with cheese and cover with porridge on top. Sprinkle with salt, pour in boiling water so that it covers the porridge by a couple of centimeters and place in an oven preheated to 190°C. Simmer for half an hour and serve.

Buckwheat with meat in the oven

The following recipes will help you make a real holiday dish from simple buckwheat - hearty, appetizing and very tasty.

With minced meat

Products to prepare:

300 g minced meat;
a couple of glasses of cereal;
large head of onion;
carrot root;
300 g hard cheese;
3 glasses of water;
a bunch of fresh herbs;
3 tablespoons sour cream;
35 ml vegetable oil;
45 g butter;
5 g salt.

Wash the cereal and boil until half cooked. Leave it on the stove under the lid.

We deal with vegetables. We remove the peel from the onion and chop it. Peel the carrots and grate them on a coarse grater. We wash fresh greens under running water and finely chop them with a knife.

Heat vegetable oil in a frying pan and saute the onions. When it turns golden brown, add carrots. Fry everything for a couple of minutes and remove from the stove.
In another frying pan, fry the minced meat. Add chopped herbs, salt to taste and remove from heat.

Grease a heat-resistant mold or clay pot with oil and lay out half the buckwheat. Place sauteed vegetables on top, then minced meat with herbs, sprinkle it with 1/3 of the grated cheese and cover everything with the remaining cereal.

We dilute sour cream in three glasses of water, add salt and pour over our future casserole. Place the remaining cheese on top. Preheat the oven to 190°C and leave the buckwheat for half an hour.

On a note! To prevent the top layer of cheese from drying out, you can cover the mold with foil!

With Chiken

Products you will need:

one and a half glasses of cereal;
half a liter of boiling water;
600 g of any chicken parts (thighs, drumsticks, wings);
onion head;
3 cloves of garlic;
35 ml vegetable oil;
salt.

We sort out the cereal and rinse it under running water. Boil the buckwheat in salted water until half cooked - this will take no more than ten minutes.

Wash the chicken thoroughly and dry it with napkins. Place the meat in a bowl and marinate in salt, pepper and vegetable oil for a quarter of an hour. In the meantime, let's do the vegetables. Remove the husks from the onion and chop into small pieces. Peel the garlic and also finely chop it.

Preheat the oven to 180°C. Grease a heat-resistant dish with oil, add garlic and onions, put the cereal on top and pour in the water in which it was boiled, put the chicken in the last layer and a few small pieces of butter on it. Cover everything with a sheet of foil and place in a well-heated oven for about an hour. A quarter of an hour before the end of cooking, remove the foil - this will give the chicken an appetizing golden hue.

Now you know how to cook buckwheat in the oven and deliciously feed your whole family. Remember that you can add any spices, vegetables to these dishes and change the type of meat to the one that is currently in your refrigerator. Bon appetit!

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Porridge soaked in meat juice and spices, cheese crust that preserves the juiciness of the dish! This is delicious! This simple hot dish is suitable for daily meals. For it you will need familiar products and not much time to prepare them. Any meat can be used. I assure you, it will turn out delicious, try it.

INGREDIENTS

To prepare this dish you will need the following:

2 cups buckwheat;
medium sized chicken;
sour cream;
garlic;
khmeli-suneli seasoning;
vegetable oil 1 tbsp. l.;
salt.

COOKING

So, let's get started! Grease a rimmed baking sheet with oil.
We review the cereal, remove any debris, rinse it well under running tap water, distribute it on a baking sheet and sprinkle with chopped onions and chopped garlic cloves.
Process the chicken and cut into pieces.
Place a second layer on a baking sheet and sprinkle a little khmeli-suneli seasoning on top.
Spread the sour cream over the chicken layer and pour 1.5 cups of hot salted water into the pan (a little less is possible).
Top with grated cheese.
Cook in a preheated oven at 180*C for about 60 minutes.

PS. A golden crust of cheese will be an indicator of readiness. Carefully transfer the buckwheat with meat to a large flat plate, garnish with parsley and eat to your health! If you decide to use beef instead of chicken, you need to boil the meat in advance in salted water until tender.

Bon appetit!

The main dish is pork pulp, and the side dish is buckwheat surrounded by assorted vegetables, we send it to cook in one container at the same time. Simmer for no more than an hour, steam and soak through with mouth-watering aromas in a hot oven, serve immediately, without delay. To accompany a hearty lunch or dinner, choose pickles, fresh vegetable mixes, and juicy lettuce leaves.

To prepare buckwheat with pork in the oven, prepare the necessary ingredients.

Before placing food in a ceramic container, you must first fry the onion and carrot slices.

After a couple of minutes, throw in the fragrant thyme leaves, small pieces of chili, and garlic.

After another 20 seconds, add buckwheat, washed under cold water.

Stir and soak the buckwheat with oil and spicy aroma over low heat for the next 2-3 minutes.

Spread the mixture inside a heatproof container in an even layer.

Arrange fairly large pieces of pork, add salt and add bay leaves and peppercorns.

Pour boiling water over a level 1-1.5 cm higher. Cover with a lid or a sheet of foil/parchment. Place buckwheat and pork in the oven, preheated to 170 degrees, cook for 45 minutes. If necessary, add boiling water.

Before serving, garnish with finely chopped fresh herbs and stir.

Buckwheat is a universal cereal, which in popularity can only be compared with rice and rolled oats, and in terms of the content of nutrients it is generally unrivaled.

You can, of course, simply cook buckwheat on the stove, but the porridge will turn out much tastier if you cook it in pots, where it will simmer slowly.

Buckwheat with meat in pots - basic cooking principles

Buckwheat with meat cooked in pots tastes like porridge cooked in a Russian oven. In addition, the pots retain heat for quite a long time.

The main thing is to choose the right meat. Buckwheat is prepared with poultry, pork or beef. To do this, take the fillet, wash it, dry it and cut it into small pieces. The meat is transferred to a suitable container, seasoned with spices, salted, mixed and left for some time. Meat can be marinated in soy or any other sauce.

Vegetables are peeled and chopped. They can be used raw or lightly fried beforehand.

Place well-washed buckwheat in pots and fill it with boiled water at the rate of 1x4. Vegetables and marinated meat are placed on top. Cover the pots with lids and place them in the oven for 45 minutes.

A few minutes before it is ready, you can sprinkle the dish with grated cheese.

Instead of water, buckwheat can be poured with a sauce based on sour cream, milk or mayonnaise. For variety, mushrooms, vegetables or dried fruits are added to the dish.

Recipe 1. Buckwheat with meat in pots

a glass of buckwheat;

a bunch of fresh herbs;

300 g pork or chicken pulp;

30 ml tomato paste;

1. Rinse the buckwheat well under running water.

2. Wash the meat, dry it with a towel and cut into small pieces. Pour oil into the frying pan and heat it well. Place the meat in it and fry, stirring constantly, until cooked.

3. Peel the onion and cut into large slices. Chop the peeled carrots into cubes. Place the vegetables in the frying pan where the meat was fried and sauté until golden brown. Add tomato paste, pour in water, mix and simmer all together for about ten minutes.

4. Place four tablespoons of buckwheat in a clay pot, layering it with fried vegetables and meat. Add a bay leaf and a couple of peppercorns to each pot. Fill the contents with boiled water up to the shoulders, cover with lids, lightly salt and place the pots for half an hour in a preheated room at 180 C. Take out the pots with buckwheat, mix the contents and serve.

Recipe 2. Buckwheat with meat and vegetables in pots

buckwheat – 300 g;

400 ml drinking water.

1. Cut the meat into pieces and fry it in vegetable oil until golden brown.

2. Peel the onion and cut it into rings. Fry the onion in the oil left over from cooking the meat until golden brown. Add the chopped carrots to the onion and continue to fry for another minute.

3. Wash the tomatoes and cut into small pieces. Place the tomatoes in the vegetable frying pan, stir and fry everything together for a few more minutes.

4. Now put all the ingredients in the pot. Sort out the buckwheat and rinse thoroughly under running water. Place half of the cereal on the bottom of the pot. Place half of the fried meat on top. Cover it with half of the roasted vegetables. Repeat layers in the same order again. Season with spices and salt. Pour boiling water over the contents so that the liquid level is one centimeter below the edge of the pot.

5. Sprinkle everything with finely chopped herbs. Cover the pot with a lid and place in an oven preheated to 200 for 45 minutes. Divide the buckwheat with meat into plates and serve with fresh vegetables.

Recipe 3. Buckwheat with meat and mushrooms in pots

600 g pork shoulder;

30 ml vegetable oil;

500 g of any mushrooms;

one and a half glasses of buckwheat;

40 g butter;

a bunch of dill.

1. The amount of ingredients is for four pots. Wash the meat, dry it with paper towels and cut into fairly large portions, the size of a matchbox.

2. Pour oil into a cauldron and heat it over high heat. Place the meat in the heated oil and fry it, stirring with a wooden spatula, until golden brown. Season lightly with pepper and salt. Remove from heat and place meat among pots.

3. Peel the vegetables. Finely chop the onion. Cut the carrots into circles. Place the vegetables in a cauldron and fry until golden brown in the oil that remains from frying the meat. Place the roasted vegetables on top of the meat in pots.

4. Wash the mushrooms and cut them into large pieces. Place in a dry frying pan and heat until they release their juices. Drain the liquid, place the mushrooms in a cauldron and fry for seven minutes. Season with salt and place the fried mushrooms in pots.

5. Wash the buckwheat under running cold water and place in equal portions into pots. Place a bay leaf in each, add salt and fill with drinking water. Place the pots in an oven preheated to 200 C. Cook, covered, for about forty minutes. Season the prepared buckwheat with meat in pots with chopped dill.

Recipe 4. Buckwheat with meat and Parmesan in pots

200 g buckwheat;

3 g black pepper;

400 ml boiled water;

45 ml sunflower oil;

1. Wash and dry the pork with a paper towel. Cut the meat into small pieces. Pepper and salt. Peel the onion and cut it into thin half rings. Heat oil in a frying pan over moderate heat. Place pork and onions in it. Fry everything together until done.

2. Sort the buckwheat, wash under running water and boil until tender in lightly salted water. Place the buckwheat in a bowl and mix with the fried meat. Season with spices and transfer to pots.

3. Sprinkle fine parmesan shavings on top of the buckwheat and meat. Cover with lids and place in an oven preheated to 200 C for 20 minutes. Before serving, you can place the buckwheat on plates or serve directly in pots.

Recipe 5. Buckwheat with meat and prunes in pots

10 g ground white and pink pepper;

75 g buckwheat;

14 pcs. prunes;

5 soaked apples.

1. Boil water in a small saucepan, put half of the peeled onion in it, add salt and boil everything together for another three minutes. Wash the meat and cut into large pieces. Place in boiling water, reduce heat to moderate, cover and cook pork until tender.

2. Wash the prunes, put them in a cup and pour boiling water over them. Soak dried fruits for half an hour. Then rinse the prunes and place in a colander.

3. Remove the pork from the broth, cool and cut into pieces. Place the meat on the bottom of the pots. Cut the soaked apples in half, remove the core and cut into small pieces. Place them on top of the pork.

4. Sort and wash the buckwheat. Place the cereal into pots, season everything with pepper and add steamed prunes. Close the lids tightly and place in the oven, preheating it to 75 C. Cook buckwheat with meat in pots for a little over an hour. Serve with fresh or pickled vegetables.

Recipe 6. Buckwheat with meat in pots in sour cream

80 g buckwheat;

500 g pork tenderloin;

3 g black pepper;

250 ml chicken broth;

30 ml vegetable oil;

3 cloves of garlic;

200 g champignons.

1. Rinse the pork, pat dry with a towel and cut into small cubes. Place in a bowl, pepper, salt and sprinkle with vegetable oil. Stir and leave to marinate for half an hour

2. Peel, wash and dry vegetables and mushrooms. Chop carrots and onions into small cubes. Cut the champignons into strips. Finely chop the garlic cloves.

3. Place the meat in a frying pan with heated oil and lightly fry it. Add carrots and onions to the meat and continue to fry, stirring, for three minutes. Then add the mushrooms, pepper, salt and cook for another five minutes. Place the mixture of vegetables and meat into pots.

4. Place three tablespoons of pre-washed buckwheat in each pot. Dilute sour cream in the broth and pour the sauce over the pots up to the shoulders. Cover with lids and place in the oven. Set the oven temperature to 180 C and cook for an hour and a half. Serve directly in pots with vegetable salad.

To make buckwheat even tastier, fry the washed grains until golden brown.

After the cereal has absorbed all the liquid, reduce the temperature in the oven and continue cooking for literally another five minutes.

Buckwheat will turn out crumbly if you soak it in cold water and leave for an hour before cooking.

During cooking, do not open the lids of the pots to prevent steam from escaping.