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Useful recipes with green buckwheat

Food-blogger Elena Moskalenko offers to cook a detox based menu green buckwheat.

And for this, you first need to grow it. Elena will tell and how to do it right

From Paris to Nakhodka, everyone knows: the Southern Urals is a zone of risky farming, and even the edge of evergreen tomatoes. And, in general, it would be possible to put an end to the desire to “sow the reasonable and the eternal” in these latitudes, but in 2013 there was some kind of agrarian breakthrough.

In several areas of the Chelyabinsk region began to grow buckwheat!

And it seems, in Russian traditionally, but to the masses she went completely green, as if specially to please fans of veganism and raw food. And for me, green buckwheat is a trend in nutrition that is not so much trendy as extremely useful.

Well, what is not a remedy for post-detox?

In order to cook a variety of green buckwheat, it is necessary to germinate buckwheat. I counted 7.5 tablespoons of cereals for each dish and washed it thoroughly — as the sages in the Urals nutrition taught me, I changed it to 15 waters. Placed in an even layer on a large dish, sterile gauze moistened with water, covered it with cereal.

Left at 18 o’clock.

During this time, the miserable “tails” that have turned the banal Russian porridge into a mega-useful product, which this time became the basis of the post-holiday detox menu, have turned.

Chicken soup with green buckwheat

What you need:

  • 7.5 tbsp. l sprouted green buckwheat
  • 4 small chicken thighs (without bone)
  • 2 carrots
  • 1 PC. shallots
  • 1/3 celery root
  • 1 parsnip spine
  • 1 clove garlic (do not peel)
  • 2-3 cm ginger root
  • 2 green onions
  • 2-3 strands of Iranian saffron
  • salt, freshly ground black pepper to taste
  • greens for feeding

What to do:
Wash chicken thighs, pour water into a 2-liter saucepan, bring to a boil, remove the foam, strain the broth and return to the stove.

Add ginger, green onions, shallots, garlic, parsnips, celery root and chopped carrots — cook until chicken is cooked or soft root vegetables are cooked.

At the end of salt, add black pepper, saffron threads and buckwheat.

Remove the pan from the stove, cover with a lid and let stand for a while.

Pour the soup into plates and add fresh herbs when serving.

Varnishkes with Portobello Hats

Hot or snack, call it what you want.

In fact, this is the Jewish porridge, which is called varniskes. It is cooked from ordinary buckwheat with pasta, noodles or handmade pasta and seasoned with mushrooms.

I offer easy improvisation.

What you need:

  • 3 caps of portobello mushrooms
  • 100 g of fine pasta
  • 7.5 tbsp. l green buckwheat
  • 3 shallot bulbs
  • 3 cloves of garlic
  • a handful of pine nuts
  • 20 g Grana Padano Cheese
  • pinch of paprika
  • a pinch of black pepper
  • vegetable oil
  • cilantro and smoked paprika for serving

What to do:
Heat the oven to 180 degrees.

Boil the paste to the state of al dente, drain the water.

From the 2 portobello caps, gently remove the pulp, grease the inside with butter and put in the oven for 15 minutes.

Grind the third portobello cap and grind the inside, fry with finely chopped onion and garlic, add the paste, pour in a little water and heat on the stove for 1 minute.

Salt, pepper, mix with buckwheat and stuff this portobello porridge.

Sprinkle with pine nuts and return to the oven for 5 minutes.

When serving, sprinkle with grated cheese, ground paprika and chopped cilantro.

Tabule with green buckwheat, grants and pine nuts

And another Middle Eastern option.

Tabule can be with bulgur, quinoa, couscous and vegetables.

But no one forbade the introduction of some Russian classics — buckwheat — into this subtle oriental affair.

Dessert salad turns out very fragrant and interesting in the combination of vegetables, cereals and fruits.

What you need:

  • 7.5 tbsp. l green buckwheat
  • 50 g pine nuts
  • 2 celery stalks
  • 1 apple
  • ½ pomegranate (pick grains)
  • 3 tbsp. l lemon-mint juice
  • 1 tbsp. l olive oil
  • 1 tsp wine vinegar on tarragon and raspberry
  • several sprigs of fresh mint and green celery
  • salt and black pepper to taste

What to do:
Celery stalks and an apple cut randomly, chop the greens.

Mix buckwheat, apple, celery, greens, pomegranate and pine nuts.

Prepare the dressing: combine lemon-mint juice, vinegar and oil in a cup, salt, pepper and beat until salt is dissolved.

Pour over salad dressing and serve, garnished with fresh mint leaves.

All dishes with green buckwheat are recommended to be eaten slowly, but without haste and chewing thoroughly.

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