6 tips for those who cook buckwheat


It seems that everyone in the world loves buckwheat as much as in Russia. But in the West, a real boom in it began only with the advent of fashion for a healthy lifestyle. The popularity of buckwheat is well-deserved – we will prove it with the help of facts and give advice to those who decided to cook cereals at home.

Useful properties of buckwheat

The product has many useful properties, for example, buckwheat:

  • Improves the functioning of the cardiovascular system, helps reduce inflammation and lower bad cholesterol;
  • Reduces blood sugar: Unlike other whole grains, this cereal has little or no effect on the glycemic index. Carbohydrates in its composition are absorbed more slowly into the blood, which allows the body to benefit from a constant source of energy;
  • Free of gluten and allergens, ideal for those with a protein intolerance. Eating buckwheat can reduce the side effects associated with digestive disorders;
  • Contains a lot of fiber: a cup of porridge is equivalent to 6 g of dietary fiber. It improves digestion, secretory function of the liver and pancreas;
  • Rich in vitamins and minerals, it is an excellent source of easily digestible vegetable protein. A 100 g serving equals 14 g of protein and contains 12 different amino acids for muscle growth and muscle synthesis.

How to make buckwheat dishes tastier

Fry the buckwheat before cooking in a dry skillet, stirring constantly, until a nutty flavor appears.

First, cook buckwheat over high heat in a saucepan with a half-open lid. Reduce heat gradually and close the lid more and more. At the end, turn the heat to low and close the lid tightly. After 15 minutes, turn off the heat, release the steam, mix the porridge thoroughly and add the butter. Then wrap the pan with a towel and leave for 15 minutes.

Grate Parmesan into the prepared porridge and place the pan in the oven. The cheese will melt, its taste and aroma will organically combine with the taste of porridge. The finishing touch for such a simple yet elegant dish is a few drops of olive oil with added truffle.

Olive oil can be used in a slightly different way. When the porridge is already boiling, but not yet ready, pour a few tablespoons of good olive oil into it, add a little black pepper. Turn off the heat, close the lid tightly and wrap with a towel. Just do not overdo it: if there is too much oil, the porridge will turn out to be bitter. When it comes to olive oil, the saying about porridge and oil does not work!

Fried tomatoes, onions and carrots can be added to the porridge. But you get a more interesting taste if you replace the carrots with a finely chopped celery stalk. It does not give sweetness, but it will make the porridge more juicy.

Pesto sauce is perfect with buckwheat porridge, as well as with many other dishes. Even “empty” porridge will taste better if you add pesto sauce and some tomatoes. And if you have almost any cheese and mushrooms on hand, the dish has every chance of moving from the duty officer to the festive category.

By the way

The meat in the buckwheat porridge recipe can be replaced with pistachios. There is no bitterness in them, and the fats they contain will become a full-fledged substitute for the animal fats found in meat. Pistachios will perfectly enhance the own nutty notes of buckwheat. If you add mushrooms to the dish, it will turn out even more interesting.

Interesting facts about buckwheat

  • Buckwheat seeds resemble beech seeds, because of this similarity, its original name is “beech wheat”.
  • Buckwheat used to be called “wheat for the poor”.
  • Although buckwheat is called a cereal, it is actually a seed related to rhubarb and sorrel. And because they are rich in complex carbohydrates, buckwheat is sometimes called a pseudo-grain crop.
  • Although buckwheat is not a real grain, it can be used as a grain in cooking. Buckwheat can be a good alternative to couscous, wheat bulgur, rice and pasta.

There are fans of buckwheat dishes all over the world. In Korea, steamed sae me duk buns are popular, and buckwheat soba noodles are popular in Japan. The Japanese, on the other hand, add buckwheat flour to chocolate, jam and liqueur. Poles prepare a special sausage with buckwheat – porridge. Varnishkes are popular among Jews – dumplings with buckwheat porridge, mushrooms and onions. Pizzokeri, an Italian pasta, is made from a mixture of wheat and buckwheat flour, while the French use buckwheat flour for their traditional Breton pancakes. Supporters of a healthy lifestyle around the world are increasingly using buckwheat as the basis of their diet.

Buckwheat is a popular “choking crop” that grows rapidly and widely, preventing weeds from taking over arable land.

Buckwheat is not only healthy, but also a healthy crop that is well suited for organic production. It is disease resistant. Buckwheat does not tolerate herbicides, and typical synthetic fertilizers can hinder production, so it does not need chemical additives like more popular crops.

Most often, buckwheat is sold in the form of flour or buckwheat, which can be bought whole or in crushed form (the latter is prepared much faster).

Russia and China are the largest buckwheat producers in the world. They account for 54 and 38% of the total production, respectively.

What can be done?

Save nutrients in buckwheat porridge. To do this, you do not need to cook it: pour boiling water over the cereal in the evening, wrap the pan with a blanket and leave it overnight. In the morning, get ready-made and most useful porridge.