For the multicooker: Buckwheat with mushrooms

Cooking buckwheat with mushrooms in a slow cooker:

Step 1: prepare buckwheat.

First of all, we cover the countertop with a sheet of baking or parchment paper, pour buckwheat on it and sort out cereals from any kind of litter, for example, husks, pebbles or something else. After that, we throw the grains into a colander, rinse thoroughly until a light stream of water comes out, and leave in the sink until use.

Step 2: prepare the onions, mushrooms and the rest of the ingredients.

Then we pour purified water into the kettle and put it on medium heat, let it boil. We don't waste a minute, using a kitchen knife, peel the onion, and remove each mushroom from the roots and rinse these products thoroughly under running water. We dry them with paper kitchen towels, move them one by one to a cutting board and continue preparing. Chop the onion into strips, half rings, quarters or 1 centimeter thick cubes. We chop the champignons into layers of the same size, gouge out the rest of the products that will be needed to prepare the dish onto the countertop, and proceed to the next step.

Step 3: cook buckwheat with mushrooms in a slow cooker.

We insert the plug of the multicooker into an outlet, install a Teflon bowl into it and pour in a little vegetable oil there. Select the "Baking" mode for 20 minutes and press "Start". After about 60 seconds, put the onion and mushrooms into the heated fat. Fry them until almost completely cooked, stirring occasionally with a wooden, or better with a silicone kitchen spatula. First, for 10-11 minutes, they will be stewed in their own juice, but then they will begin to brown.At the end of the program, add the buckwheat that has dried out to the multicooker, pour everything with boiling water from the kettle, season to taste with salt, black pepper, laurel leaf and cover the multicooker tight-fitting lid. We put on the scoreboard a new program "Buckwheat", "Porridge" or "Krupa", press "Start" again and go to do other important things, while the miracle technology copes with the task.
When the kitchen appliance turns off again, notifying about this with an appropriate sound signal, very carefully raise the lid, let off steam and stir the finished dish until a homogeneous consistency. After that, we lay out the buckwheat with mushrooms in portions on the plates, put the fragrant food on the table and invite the family to have a meal!

Step 4: serve buckwheat with mushrooms in a slow cooker.

Buckwheat with mushrooms in a slow cooker is served hot as a full-fledged second vegetarian or lean dish or as a side dish to dishes of meat, poultry, fish and game. Such porridge is served in portions on plates, if desired, sprinkled with fresh finely chopped dill or parsley, but vegetable salads, pickles and pickles can refresh this culinary masterpiece. Cook with love and enjoy! Bon appetit!

Recipe tips:

- to make the porridge more aromatic, it can be cooked in meat or vegetable broth, and it happens that a little sour cream, cream or tomato paste is put into hot water;

- very often, together with mushrooms and onions, a mixture of frozen vegetables is stewed, as well as fresh salad peppers cut into small cubes and carrots chopped on a medium or coarse grater;

- the dish will turn out to be more tender if it is cooked with butter;

- this dish was prepared in a multicooker of the Panasonic SR TMH18 trademark, volume 4.5 liters, power 670 W.

Buckwheat porridge with mushrooms and stew

It is difficult to think of an easier and more tasty dish to prepare than buckwheat porridge with stew. And if you add mushrooms, you get just delicious.

The ingredients are as follows:

buckwheat groats - 250 g;
mushrooms (porcini, champignons, oyster mushrooms) - 250 g;
pork stew - 400 g;
sunflower oil - 20 ml;
carrots - 1 pc.;
turnip onion - 1 pc.;
water - 450 ml;
salt and spices to taste.

Cooking method:

The washed and peeled carrots are grated on a coarse grater. Peel the onion, cut it into small cubes.
Vegetables are fried with oil in a regular frying pan on the stove. When the onion acquires a golden hue (this will happen after 10 minutes), you can turn off the burner. The vegetables are transferred to the multicooker bowl.
Now we need to deal with mushrooms. They are cleaned, washed and cut into slices or cubes - as it is convenient for anyone. Then they are laid out in a slow cooker.
Groats, cleaned of impurities and thoroughly washed, are also laid there. Pour the ingredients with water, add spices and salt. On the multicooker select the "Quenching" mode, the cooking time is 40 minutes.

Ingredients:

buckwheat groats - 150 g;
green beans - 150 g;
turnip onion - 1 pc.;
water - 400 ml;
spices (thyme, coriander) and salt to taste.

Cooking method:

Peel the onion, cut into small pieces and send to the multicooker bowl.
If frozen beans are used, defrosting is required, if fresh, then they are immediately sent after the onions.
Washed buckwheat, salt and spices are also poured there.
Everything is filled with clean water.
The “Extinguishing” mode is set on the device, for 30 minutes.

Fresh herbs are added to the finished porridge, if desired.

Even an inexperienced hostess will be able to cook appetizing buckwheat in a slow cooker. By choosing additional ingredients, you can turn ordinary porridge into a delicious dish that will not leave anyone indifferent.

Almost everyone knows about the benefits of buckwheat, but not everyone likes this porridge in its pure form. Cooked with mushrooms, it acquires a unique taste, turning into a dish that is difficult to refuse. Buckwheat porridge with mushrooms in a slow cooker is easier to cook than in a saucepan, but at the same time it turns out even more delicious, as if boiled in a Russian oven.

Buckwheat in milk in a slow cooker

Buckwheat in milk in a slow cooker is an ideal healthy breakfast. Using a multicooker, cooking it will take several minutes.

Ingredients:

300 grams of buckwheat;
900 grams of milk;
butter optional;
sugar;
a pinch of salt.

Cooking method:

Clean the buckwheat from dirt, rinse and pour into the multicooker container.
Pour milk into the cereal, add butter, sugar, salt and close the lid.
Set the “Milk porridge” mode on the device, setting the time to 25 minutes.
The finished porridge is of medium consistency, but it can be adjusted to your taste.
After cooking, you get a sweet milk buckwheat porridge. Can be served with jam, dried fruits. Bon Appetit.

Diet porridge with chicken and mushrooms

For fans of protein and low-carb diets, dietary buckwheat porridge with chicken and mushrooms will be a real discovery.

Ingredients:

1-2 pcs. chicken fillet;
1 multi-glass of buckwheat;
200 g raw or frozen mushrooms;
2 tbsp. l. vegetable oil;
1 small carrot;
1 medium head of onion;
2 multi-glasses of water;
salt, pepper and spices.

The process of cooking this porridge will take about an hour, and the calorie content of the dish will be no more than 60 kcal per 100 g.

The recipe for cooking buckwheat with chicken and mushrooms in a slow cooker step by step:

First, peel the onions and carrots, wash the meat, defrost the mushrooms, and sort the buckwheat and rinse;
Then the onion is cut into half rings, the carrots are cut into small cubes, the meat is cut into pieces, and the mushrooms are cut into strips or pieces;
The multicooker is put on the "baking" or "frying" mode. Oil is poured into a saucepan, onions are added to it, which is fried until golden brown;
Then the mushrooms are sent to the onion. And after the mushroom juice has completely evaporated, then chicken fillet and carrots are added to the mushrooms. All this is mixed and fried until the end of the program for about 10 minutes;
Then buckwheat, spices, bay leaf and water are added, the "buckwheat" or "rice" mode is set.

The porridge is cooked under a closed lid until the end of the program.

Mushrooms with buckwheat porridge in a slow cooker, a simple recipe

Ingredients

Buckwheat groats - 2 cups
+
Fresh mushrooms - 400 g
+
Bulb onion - 1 pc.
+
Olive oil - 3 tablespoons
+
Purified water - 4 glasses
+
Salt to taste
+
Black pepper - a pinch
+
Bay leaf - 2 pcs.
+

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How to cook buckwheat with mushrooms in a multicooker

We sort out buckwheat, scattering it on a table covered with parchment or other paper so that pebbles and husks do not get into the porridge.
We rinse it under running cold water, placing it in a colander until dirty water stops flowing from it.
We boil water in a kettle - 4 glasses from a multicooker. While it boils, remove the husk from the onion, rinse with cold water and dry with a paper towel, cut.
We sort out the mushrooms, cleaning them of debris, separate the sponge in the spongy mushrooms. We rinse under running cold water and cut, but do not grind, otherwise we will not find it in the porridge later.
Before cooking buckwheat with mushrooms in a slow cooker, put a bowl in the device, add vegetable oil and turn it on in the "Baking" mode, choosing a time interval of 20 minutes.
After a minute, put onion and mushroom slices in a bowl of oil, fry until it is ready. Mix the mass regularly with a spatula made of wood or silicone.
Pour dried buckwheat into a bowl, fill it with water boiled in a kettle, salt and pepper to your liking, put bay leaves and close the device tightly.
We set the mode "Porridge", "Buckwheat" or "Groats", and start cooking

At the end of it, carefully open the lid to release steam and stir the finished dish.

Buckwheat porridge with mushrooms and meat

buckwheat - 0.2 kg;
mushrooms - 0.5 kg;
vegetable oil - 50 ml;
beef - 1 kg;
onions - 100 g;
carrots - 0.2 kg;
broth - 0.5 l.

Cooking method:

Boil beef in salted water, cut it into small pieces.
Strain the broth.
Peel and chop the carrots and onions.
Prepare mushrooms, slice.
Fry the meat in a multicooker in baking mode, after pouring oil into the multicooker container.
Add the mushrooms and fry them with the meat in the same mode until the excess liquid evaporates.
Add chopped vegetables, lay buckwheat, pour broth.
Turn on the "Porridge" mode or another most suitable one ("Buckwheat", "Rice", "Pilaf"). Set a timer for half an hour.
After the beep, leave the food in the warming mode for another 20 minutes.

Serve well mixed. According to this recipe, buckwheat with mushrooms turns out to be satisfying and will appeal to those who love not only mushrooms, but also meat.

Buckwheat porridge with mushrooms is one of the most popular dishes. Traditionally, it is cooked in a cast iron, but nowadays it is being successfully replaced by a multicooker.

I propose to cook delicious buckwheat with mushrooms in a slow cooker. The porridge turns out to be crumbly, with a rich mushroom taste and very aromatic. This dish perfectly diversifies the menu. Try it!

The benefits of buckwheat with mushrooms in a slow cooker

The multicooker retains all the beneficial properties of mushrooms and buckwheat, and helps us to get a product that is minimally saturated with "unnecessary" substances. Well, and we will get from our dish exactly what we could take from mushrooms and buckwheat.

Mushrooms are unique organisms of their kind, which have similarities in their structure, both with plants and with animals, and they are also a wonderful culinary product that is in demand in all cuisines of the world, since many culinary masterpieces can be prepared from it.

The most accessible of the kingdom of mushrooms are, which began to be cultivated in the 19th century. Unremarkable white mushrooms have a unique composition. They are composed of many fatty acids, proteins and carbohydrates, vitamins, and amino acids.

Champignons contain unique plant proteins that are very easily absorbed by the body and help the rapid breakdown of fats and glucose, help lower blood cholesterol levels, which is very important for those who suffer from cardiovascular diseases and diabetes. The amino acids that make up the fungus improve the functioning of the central nervous system and stimulate the improvement of memory

They contain a record amount of minerals, there are so many of them that mushrooms can be compared with some types of fish. These minerals strengthen bones, teeth, hair and nails.

Eating these mushrooms increases the production of specific killer T cells in the human body, which are responsible for the fight against malignant neoplasms. Also, champignons are very rich in potassium, even more than, and potassium, in turn, maintains the heart rate and is responsible for the oxygen metabolism of the brain. The composition of these mushrooms is also rich in vitamins, especially of the B group, which play an important role in the functioning of the liver and nervous system. They contain a lot of copper, without which normal blood formation is impossible.

Many nutritionists consider champignons a natural food supplement, which makes it easier to lose weight, as these mushrooms have almost zero fat and carbohydrates per 100 grams of weight and only 27 kcal.

Porcini mushrooms are considered "fighters" with, chanterelles - sources of vitamins A and E and rejuvenating mushrooms. A small problem with white and chanterelles is only that they must be scalded beforehand, and only then can they be eaten.

Buckwheat is an excellent source of amino acids, two-heme iron and B vitamins. It contains dietary fiber, saturates well and allows us to do without complicated decisions when it comes to side dishes. Buckwheat should not be underestimated in children's, dietary and vegetarian diets, as it contains a sufficient amount of amino acids.

Buckwheat with chicken in a slow cooker

Buckwheat porridge and chicken go well with each other. Firstly, it is tasty, and secondly, it is healthy. A dish cooked in a multicooker contains all the necessary vitamins and minerals.

Ingredients:

500 grams of cereals;
1 chicken breast;
1 carrot;
1 onion;
25 ml olive oil;
1 liter of water;
bay leaf - 2 pcs.;
salt, spices to taste.

Cooking method:

Sort out the groats from debris and black grains, rinse under running water.
Pour olive oil into the crockery of the multicooker, set the "Fry" mode by setting the timer for 20 minutes.
After the oil has warmed up, place the diced chicken meat, rubbing the seasoning on top. Fry for 15 minutes, stirring regularly.
While the meat is fried, chop the onion and carrots into medium slices, put on the breast. Mix vegetables with meat and fry for 15 minutes.
After the signal, pour out the peeled buckwheat, pour the required amount of water. Season with salt, add bay leaf and stir.
When everything is ready, you can turn on the "Porridge" or "Groats" mode by setting the time to 30 minutes.
The signal will notify about the readiness of the dish, buckwheat with chicken, cooked in a slow cooker, is laid out on a plate, poured with sauce and rubbed with herbs.

Recipes with buckwheat and mushrooms in a slow cooker

Classic recipe

It is considered not only a delicious dish, but also very useful, as well as beautiful, since a special cooking technology allows you to preserve the natural color of all components, their pleasant aroma, and benefits. The buckwheat side dish turns out to be very fragrant, crumbly, healthy and low-calorie, so not only vegetarians, but also those who are fasting, as well as those who consider themselves to be adherents of healthy food, can take note of such a dish.

To prepare buckwheat baked with vegetables and mushrooms, you will need a set of the following foods:

ground black pepper, rock salt (to your liking);
unground buckwheat (one full glass);
softened butter (one tbsp. spoon);
frozen or canned green peas (one full glass);
fresh garden herbs, for example, and fragrant dill (three branches each);
medium-sized carrots (one piece);
peeled cloves of garlic (four pieces);
champignons or forest frozen mushrooms large (eight pieces);
bell pepper (one piece).

First, you should prepare all the ingredients from the list so that they are always at hand, then rinse the sweet peppers and carrots thoroughly, peel these products and cut them into fairly small cubes.

Wash the selected mushrooms and cut into quarters, peel the garlic cloves, finely chop together with the herbs. Rinse the kernels and green peas thoroughly, then pour into some deep enough bowl, add all the other chopped components to them, add pepper, salt, put bay leaf. Mix all the above components very carefully, then transfer this mixture to the multicooker bowl, and add such an amount of filtered water so that its surface coincides with the surface of the vegetable mass. Turn on the stove for an hour in stewing or cooking mode.

Recipe for those who love mushrooms and milk

This option replaces mushrooms in sour cream for us, we take a glass of skim milk, chopped mushrooms, and buckwheat, and 1 glass of water. We put everything together in a multicooker, and turn on the stewing mode for an hour. The result can be served with meat, or it can be eaten separately.

Buckwheat with fried mushrooms

First you have to boil a glass of buckwheat in 2 glasses of water. To do this, simply place everything in the multicooker bowl, and cook on the simmering mode for 40 minutes. Put the porridge on a dish. Now take a tablespoon and fry the onion and 400 g of chopped mushrooms on it. Take about 10 minutes to do this. Next, just pour the porridge into the multicooker bowl, add a glass of water or mushroom broth, and put it in the heating mode for as long as it takes for the buckwheat to completely absorb the broth. The dish can be served hot or slightly chilled with garlic or fresh herbs.

Buckwheat with mushrooms and chicken

Put 200 g of chopped chicken fillet, a glass of buckwheat, one chopped onion, and a tablespoon of butter in the multicooker bowl, add 200-300 g of chopped champignons or 1 pack of dried porcini mushrooms. Pour the whole amount with 2.5 glasses of water or broth, and turn on the multicooker for 50 minutes in the extinguishing mode.

Peppers stuffed with buckwheat and mushrooms in a slow cooker

You need to boil a glass of buckwheat in a slow cooker in advance, using any recipe. Next, take 400 g of champignons, scroll through a meat grinder, and add 1 chopped onion. Fry mushrooms and onions in a multicooker bowl, mix with buckwheat. The mixture should be filled with an adequate amount of peppers, previously peeled. Then we put the peppers in a multicooker bowl, pour 1.5 cups of mushroom broth, or a little more, so that the vegetables are completely covered with broth. Then we simmer everything together for 40 minutes, or a little more, depending on the multicooker.

Buckwheat porridge with meat and mushrooms

This buckwheat porridge cannot be called lean or dietary. But it is very tasty and satisfying, because it is not for nothing that it is called a merchant. With the help of this porridge, it is easy to restore strength after hard physical labor.

To feed a family of five with merchant porridge, you need to take:

3-4 multi-glasses of buckwheat;
300 g pork;
300 g of champignons;
2-3 medium onion heads;
6 multi-glasses of water or broth;
4 tbsp. l. vegetable oil;
salt, pepper and spices to taste.

Of course, you can change the proportions of the ratio of meat and mushrooms based on personal preference. You can also add finely grated medium-sized carrots to overcooking after onions.

The dish will cook for about an hour and a half. And the calorie content of the finished merchant porridge will be 80-100 kcal per 100 g.

How to cook buckwheat with meat and mushrooms in a slow cooker:

To begin with, the cereals should be sorted out, washed and dried. Cut the onion into thin half rings, the mushrooms into strips, and the meat into small pieces;
On the multicooker, you need to set the "frying" mode. In this mode, vegetables, mushrooms and meat will be cooked;
Pour vegetable oil into a bowl, put onion and fry it until transparent. Stir the onion if necessary;
Sliced fresh mushrooms are sent next to the onion. They need to be fried until the mushroom juice has completely evaporated from the pan;
Then add meat and spices to overcooking. All this is stirred and fried for another five minutes before the end of the "frying" program;
Then you need to add cereal and water, stir again, turn on the "buckwheat" mode and cook under a closed lid until the end of the program.

After the multicooker signals the end of cooking, you should check the readiness of the cereal and can be served. Before serving, such porridge can be garnished with fresh herbs and chopped tomatoes.

Tips from experienced chefs

Professional chefs remind that the taste of buckwheat is largely dependent on its quality and the amount of water. The quality of the cereal can be improved by additionally calcining clean and dry buckwheat in the "baking" mode, stirring vigorously.

For buckwheat, kernel, during normal cooking, requires twice as much water in volume in relation to the amount of cereal. And when cooking in a multicooker with mushrooms, less water is needed, since mushroom juice is released. At the same time, when adding, any liquid should always be hot so that the multicooker does not waste the time allotted by the program on additional boiling of water.

Also, any proposed recipe can be changed and instead of butter, take an equal amount of vegetable oil: sunflower or olive.

When choosing mushrooms for buckwheat porridge, it is best to give preference to fresh mushrooms. But if you take other mushrooms, then they must first be boiled in a small amount of salt water.

Following all these tips and recipes, it is easy to cook healthy and tasty buckwheat with mushrooms in a slow cooker. Enjoy your meal!

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Preparation

Cooking buckwheat with mushrooms in a slow cooker should start with the preparation of mushrooms. If fresh forest mushrooms are used for the recipe, then first of all they must be peeled, chopped and boiled. Manufactured champignons and oyster mushrooms do not contain harmful toxins, so preliminary heat treatment can be excluded. To speed up the cooking process, use already cut and frozen mushrooms.

Groats must be sorted out of foreign debris and unrefined black grains. For convenience, the grains are sprinkled in a thin layer on a flat surface.

Then buckwheat is transferred to a sieve and washed under running water to get rid of fine debris and dust.

Peeled onions and finely chopped.

Carrots are washed, peeled and grated on a coarse grater. You can also cut carrots, but you need to do this quite finely so that it has time to cook.

When all the ingredients are ready, set the "Fry" or "Baking" mode on the multicooker. Sunflower oil is poured into the bowl of the device and onions, ground dried mushrooms and spices are added. From the moment the bowl warms up, the onions are fried for 2 minutes.

After the onion, put carrots and fry the ingredients for another 3 minutes.

After that, the prepared mushrooms are spread for frying. Frozen champignons are placed in a bowl without preliminary defrosting.

After 5-7 minutes, the washed buckwheat is transferred into the bowl of the device and water is poured. Water should be added in such an amount that, taking into account the juice released from the mushrooms, the amount of liquid is twice the amount of cereal.

Buckwheat-mushroom porridge is prepared in a slow cooker on the "Buckwheat", "Cereals" or "Groats" mode. Cooking time depends on the type and model of the multicooker. On average, in a multicooker-pressure cooker, a dish is cooked for 10 minutes, in a regular multicooker - twice as long.

2> How to make with chicken

Buckwheat with chicken is a kind of pilaf, not inferior in taste to the original.

To prepare it you will need:

buckwheat groats - 400 g;
chicken meat - 400 g;
onions - 2 pcs.;
carrots - 2 pcs.;
head of garlic - 1 pc .;
non-aromatic oil - 40 ml;
seasonings and salt - according to taste preferences.

Cooking method:

The meat can be cut into small pieces or large pieces. It is soft enough and will not require lengthy cooking.
Oil is poured into a bowl, and at the same time the chicken is laid. Set the "Fry" mode. It takes 10 minutes for the meat to brown.
Next, you need to do the preparation of vegetables. The onion is cut into cubes, the carrots are chopped into cubes. If desired, you can grate it on a coarse grater. If you want a more juicy dish with a rich taste, you should take more vegetables than indicated in the recipe.
Carrots and onions should be simmered by switching the multicooker to the "Pilaf" mode. This process will take about 10 minutes. The contents of the bowl must be stirred periodically.
While the meat and vegetables are being cooked, it is worth doing buckwheat. It will have to be washed repeatedly, if necessary - to sort it out. Then pour the cereal into the multicooker bowl, immediately adding spices and salt there. Mix all.
At the same stage, water is added to the rest of the ingredients. A proven rule will help not to be mistaken with the quantity: the water should cover the cereal by two fingers.
Then select the "Pilaf" mode, setting it for 40 minutes. After about half an hour, you will need to open the lid and lay the head of garlic over the buckwheat base, without removing the husk from it.

Another 10 minutes and you can enjoy the taste and smell of the dish.

Cooking tips

To prepare such a recipe really tasty, you need to pay attention to the tips shared by young housewives

Before transferring buckwheat to a multicooker, it is worth rinsing to wash off the plaque.
Onions and carrots must be added to the dish, as this combination perfectly complements the recipe.
If you take fresh mushrooms, you should first boil them in a slow cooker. If the product is frozen, it can be added to the dish immediately. Dry mushrooms should be soaked in warm water before cooking.
Mushrooms can be cut in different ways, however, they give the dish more juiciness when finely sliced.
If there is a lot of ice on the frozen food, it is best to defrost the mushrooms before cooking so as not to add extra water to the dish.
It is better to take light buckwheat.
There are a lot of things that depend on spices in this recipe, so you should pay maximum attention to choosing them. The best option is suneli hops, a mixture of Italian herbs and black pepper.
When cooking in a multicooker, it is worth strictly observing the proportions of cereal and water, so that the resulting buckwheat is not dry and crumbly.

Pros of multicooker cooking

Those who have not yet mastered cooking in a multicooker should definitely do this. At least, this applies to that part of humanity that dreams of losing weight, but does nothing special for this, because efforts still need to be made, time is to look, and products are to learn to cook without liters of oil and mayonnaise sauce.

The advantage of a multicooker is that with it we can really forget about constant stirring, burning food to the frying pan, regulating the heating of the gas stove so that the food is cooked and not burnt, and a thousand other similar manipulations. In general, the price of a multicooker usually has little effect on the quality of cooking, and even the cheapest models, so to speak, can do more than your standard frying pan.

For a healthy diet, the advantages are that the multicooker is more careful with vitamins and heats up more slowly, therefore, the food turns out to be healthy.

Delay start functions help us cook while we sleep and have hot food for breakfast anyway. If we cook buckwheat with mushrooms at the "delayed start", it makes sense to take a recipe with dry porcini mushrooms, so being in a multicooker bowl with water overnight will only be a plus for the dish.

Cooking method

To continue doing magic in the kitchen, let's prepare all the vegetables. As expected, first rinse and dry them well. We also wash buckwheat in running water, remove debris.
Cut the bell pepper in half, remove the seeds. Cut into large strips. Peel the carrots either with a knife or with a vegetable peeler. Cut into large strips or whatever you like. Peel the onion, cut into half rings. Having cooked such porridge for the first time in a slow cooker, I was convinced that it is better to remove the skin from a tomato. This is done by blanching. First, make a cruciform incision on the top of the tomato with a sharp knife. Then put it in boiling water for 30-40 seconds and cool in cold water. The film is well removed. Cut into large pieces.
Open the lid of the multicooker. Pour sunflower oil, chopped champignons, carrots and onions into a bowl. We start the "frying" mode for 10 minutes, set the temperature to 140 degrees. Fry vegetables, stir constantly with a special spatula. If you do not have a “fry” mode, you can fry the vegetables in another suitable mode (“multi-cook”, “baking”) or in a frying pan.
Add chopped tomato slices and bell peppers to the fried vegetables. We turn on the same mode and fry for about three minutes.
The vegetables are fried, add buckwheat and water to them. Mix well so that all layers are connected. Season with salt, if desired, you can add ground black pepper. We cover tightly with a lid, at this moment it will be blocked and the pressure cooker mode will turn on. We set the "cereal" mode for 30 minutes, the default temperature is 114 degrees. If you have a multicooker without a pressure cooker function, then the cooking time can be increased or you can use the default "buckwheat / cereals" programs. But, in principle, buckwheat with vegetables in a multicooker without a pressure cooker will also be ready in half an hour.
After the beep, let off steam, open the lid of the multicooker. Buckwheat porridge with vegetables and mushrooms in a slow cooker is ready.
Transfer to a suitable container and serve immediately.

For such a dish, you can prepare a salad of fresh vegetables with fragrant herbs. Treat yourself and your family with this healthy and hearty meal. Enjoy your meal!

Buckwheat with turkey in a slow cooker

Thanks to the rich taste of turkey meat, buckwheat with turkey in a slow cooker turns out to be very tasty, and most importantly healthy. And cooking it in such an apparatus will help the hostess with a quick dinner.

Ingredients:

400 grams of turkey fillet;
2 cups buckwheat;
1 pc. onions and carrots;
4 glasses of water;
1 tbsp. a spoonful of sunflower oil;
garlic;
salt, spices.

Cooking method:

Rinse the fillet, cut off the foil, cut into square pieces. Add minced garlic, oil, spices and mix well.
While the turkey is marinating, it is necessary to sort out the buckwheat, ridding it of debris and black grains. Pour into a sieve and rinse under running water.
Cut the onion into squares, grate the carrots.
After everything is prepared, turn on the device and set the "Fry" function.Put the turkey fillet in a bowl of the appliance and fry for 5 minutes. Oil can be omitted as it was contained in the marinade.
Add vegetables to the turkey, fry for 10 minutes, stirring regularly. At the end of the time, season with salt.
The last step is to add buckwheat and water, which must first be brought to a boil.
Set the "Groats" mode on the multicooker, and cook buckwheat with turkey for another 20 minutes.
After the signal, turn off the device, but do not open the lid so that the porridge is infused.

Serve hot, garnish with any herbs or fresh vegetables.

Buckwheat with dried mushrooms and onions

Dried mushrooms are distinguished from others by their strong aroma and rich taste. Therefore, for the preparation of hearty porridge, they are usually taken very little, compared to fresh mushrooms.

Ingredients:

30 g of any dried mushrooms;
1.5 multi-glasses of cereal;
1 PC. onions;
1 PC. carrots;
2-3 cloves of garlic;
2-3 st. l. vegetable oil;
2-3 multi-glasses of water;
salt and spices to taste.

This porridge takes about an hour and a half to cook. The calorie content is 70 kcal per 100 g.

What to do:

Before preparing a dish, be sure to rinse vegetables and cereals. Finely chop the garlic, chop the onion in half rings, and chop the carrots into thin strips;
Pour the mushrooms with hot water and leave to soften for at least half an hour, but not more than an hour. After - rinse and cut as small as possible;
On the frying or baking program, start frying the mushrooms in vegetable oil. When the juice has boiled away, add garlic and onions and carrots to the pan. Everything should be mixed and fried until the end of the program (but not more than half an hour);
Then you need to add buckwheat to the finished overcooking, then add salt, pour in water, set the "pilaf" program and cook for about 30 minutes more.

Before serving, the porridge can be flavored with butter.