This is a balanced aromatic dish that perfectly fits in its taste and method of preparation in the culinary section "traditional Russian cuisine". Buckwheat porridge with meat and mushrooms is easy and quick to cook, and even faster to eat - because it is very tasty.
Buckwheat groats, along with lean chicken and mushrooms, are excellent foods for those who want to stay slim and healthy. Both together and separately, they will not pose a threat to your waist and digestion. Moreover, they will help to establish the work of the intestines, provide a full set of nutrients and useful substances. Indeed, buckwheat contains a lot of iron - about the same as in meat and fish, as well as vitamins of group B. Including rare folic acid. But due to the fact that there are few carbohydrates in buckwheat, and they are absorbed by the body for a long time, after eating buckwheat, you will not feel hunger for a long time. No wonder there is such a Russian proverb: "Buckwheat porridge praises itself!" And already "enhanced" with delicious chicken and aromatic mushrooms ...
How to deliciously cook buckwheat with chicken and mushrooms - a step by step recipe
Pre-soak buckwheat in cold water for 1 hour or more. Drain off excess water later.
Cut the poultry fillet into small cubes and fry for 2 minutes in a pan with a little oil.
Add chopped mushrooms and garlic, continue frying for another 2 minutes.
Grease a saucepan with oil, put carrots, chopped into strips and onions.
Fry vegetables for 5 minutes. Then, add chicken with mushrooms, buckwheat and pour 50 ml of boiled water.
Season with salt and pepper. Cover with a lid, bring to a boil, turn off the heat and leave the dish to stand for 10 minutes. You can serve!
There are a lot of options for cooking buckwheat with chicken and mushrooms. This includes stuffed chicken, which is quite laborious to prepare, and “quick-boiled”, a simple dish that every woman can cook in 15 minutes, returning from work in the evening ... Well, we would like to offer you a very convenient and tasty option. It does not require much effort and will give an authentic taste of Russian cuisine.
A simple recipe for buckwheat with chicken and mushroom powder
This recipe is two in one. Buckwheat is boiled in chicken broth and mushrooms are replaced with mushroom powder: a seasoning that tastes great. The number of products is designed for four persons.
You will need:
Chicken wings - 0.5 kg, Mushroom powder - 2 tablespoons, Buckwheat - 2 cups, Water - 4 cups, Onions - 1 pc., Carrots - 1 pc., Garlic - 1-2 cloves, Vegetable oil for frying, salt taste.
Cut the wings at the joints into two parts each, rinse the groats, dice the onion and garlic, grate the carrots on a coarse grater.
In a saucepan or cast iron skillet, fry the wings until golden brown - this will take about 10 minutes. Add chopped vegetables, mushroom powder, stir. Fry for another 5 minutes, then add buckwheat and cover with hot water.
Season with salt, and when it comes to a boil, reduce heat, cover with a lid and leave on low heat. Buckwheat with braised chicken and mushroom flavor will be ready in 25 minutes.
Buckwheat loves "arithmetic": it is always boiled on the basis of "one volume of cereal - two volumes of water." Prepare it respecting this rule, and the result will always be excellent. To cook a viscous porridge, water must be poured based on a ratio of 1: 2, 5, and the cooking time must be increased by 10 minutes.
Chicken with buckwheat and mushrooms is well served on a large platter. If buckwheat was cooked separately, then it is placed in the center, spreading pieces of chicken and mushrooms around the circumference. Pickled apples and cranberry sauce are a good addition to this simple and healthy dish. Chicken stuffed with buckwheat and mushrooms is also brought to the table in a dish and cut in portions. Parsley is suitable for such food.
- One faceted glass (200 ml) holds 165 grams of buckwheat. If you have doubts about the volume of the dishes, but you need to know the exact weight of the measured cereal, use other measurements: about 20 grams of buckwheat fits in one tablespoon.
- Pouring buckwheat with boiling water in the morning, in the evening you get a semi-finished product, which you just need to warm up - and the buckwheat is ready!
- Chicken fillet - tough and dryish meat with not the most expressive taste. For a richer taste, cook fillets in cream or add sour cream as you stew.
- If your diet contains enough valuable nutrients, avoid cooking chicken breast with skin. By removing it, you protect the body from excess cholesterol.
- Make it a rule to take out the chicken fillet from the freezer in the morning so that by your arrival from work it is well thawed and ready for further cooking.
- Champignons do not require long-term culinary processing and are dangerous only if they are not fresh. It is easy to notice by its appearance - the mushrooms darken and cease to induce appetite.
- Mushroom powder is easy to prepare by yourself, resins dried mushrooms on a coffee grinder. By the way, this is a great way of processing - safer than rolling mushrooms collected in the forest into jars.
- Be careful with the mushrooms that you have collected in the forest. They are very similar to the poisonous pale toadstool! These mushrooms can be distinguished by the specific white "bag" at the toadstool's leg and the white color of its spores.
- Shiitake have a rather specific taste, meanwhile, manufacturers often pass them off as forest mushrooms. When buying jars with "forest beauties", do not believe your eyes and carefully read on the label what "pickled milk mushrooms" are actually made of.
So, buckwheat began to be called hearty cereals, which were brought from Byzantium by Greek merchants. Subsequently, buckwheat has become so accustomed to the endless expanses of Eurasia that already in Germany they began to call it nothing other than "pagan grain", because this culture came to Russia long before the arrival of Christianity. In the homeland of buckwheat, in North India, it is called "black rice".
A number of products are obtained from buckwheat groats during processing. Whole grain groats are called ungrounds, crushed grain is called through, and heavily crushed buckwheat is called Smolensk groats. There is also a low-gluten buckwheat flour. It is impossible to bake whole bread from it, but it is good to use it when baking pancakes and pancakes. They are very tender and have a pleasant "warm" taste.
In France, buckwheat pancakes are called "Breton". In Japan, this flour is used to make soba, a special noodle. Buckwheat flour is also used in cooking among Italians living in the Alps. And among the Jews in some Eastern European countries, a traditional dish is buckwheat porridge mixed with pasta.
Buckwheat and its derivatives have a significant shelf life. Its properties as an agricultural crop are also unique. The only one of all cereals "tamed" by man, buckwheat displaces all weeds from the field.
And now a little about chickens ...
Napoleon, whose half-impoverished childhood was spent in Corsica, could not stand chicken, as he was very tired of him in his father's house. The cooks were in awe: chicken meat was forbidden to be cooked and served to the emperor on pain of death. The new chef by the name of Lagupierre was ambitious: having prepared an excellent chicken dish, he did not even think of somehow disguising the "unlawful bird". When the emperor nevertheless tasted the served, he was surprised: there was no smell of chicken. It turns out that the specific chicken spirit takes away the addition of cardamom.
In Chinese medicine, daily consumption of chicken meat is recommended for men to restore physical strength.
History related to buckwheat
On the Internet, one girl named Grechka said that at the beginning of the grocery-difficult 90s, when her mother had to leave the maternity hospital with her newborn daughter, her colleagues threw themselves off for a gift for the newborn, collecting money by department and explaining - "For Grechka" ... One woman, not grasping the essence of what was happening, handed over the money and ... began to wait for cereals. When she finally found out what was the matter, she was very upset.
Yes, now it is very difficult to imagine that in the old days buckwheat was a subject of shortage, and for the blue skinny chickens one had to defend hourly queues. There were no mushrooms on sale at all ... Now, when you can buy anything you want, and people start chasing not just chicken, but chicken from Bress, and buckwheat is replaced with newfangled spelled, - we still undertake to assert - a well-cooked dish, even from the most ordinary products, it will give health and joy.
And remember: the most vivid feelings of food nostalgia in a foreign land, people experience, remembering her, dear - buckwheat! Shops for Russians thrive abroad thanks in large part to the trade in this cereal. Indeed, in the same America, if buckwheat is found in some supermarket, it is just not fried, a strange green color for us.