Buckwheat, 0,8 kg

Now buckwheat is considered the most valuable, healthy and environmentally friendly croup. The matter is that buckwheat is unpretentious to soils, when it is grown it does not use fertilizers: the plant is not afraid of weeds, this culture actively expels them from the field. In addition, buckwheat did not become an object of gene modification. A valuable property of buckwheat is the high content of complex carbohydrates. They are slowly processed by the body, creating a long feeling of satiety.

Buckwheat is one of the most amazing products on Earth, combining many useful properties, no contraindications to use and accessibility. Probably, nature itself wanted people to be healthy and happy, therefore, they created all conditions for this, including buckwheat))))

Benefit

Пищевая ценность и калорийность на 100 г продукта:

  • The nutritional value , kcal
    336
  • Energy value , кJ
    1406,76
  • Proteins, g
    12,6
  • Fats, g
    3,1
  • Carbohydrates, g
    69,3

Bon Appetit!

Cooking method

Remember that in order for buckwheat to retain all its useful properties, it must be properly cooked. Before you cook buckwheat, do not soak the rump in the water, as some housewives do. After such manipulation, the porridge actually turns out to be more gentle, but most of the useful substances are washed out of buckwheat. Do not pour too much water into the pan with buckwheat. Optimal portion: 1: 2.

To prepare buckwheat TM "One hundred Pudov" you need:

  • One measure of buckwheat groats should be washed with water
  • Add two water measures
  • Salt to taste
  • Cook on low heat for 15-20 minutes before boiling water

Видео о правильном приготовлении гречки

 

Recipes

More recipes on our culinary blog "Povarotti  http://povarotti.com.ua

Cutlets from buckwheat with mushrooms

Ingredients:

Buckwheat groats of TM "Sto Pudov" - 1 glass

Water - 2 cups

Oyster mushrooms or champignons - 700-800 g

Onions - 2-3 pcs.

Parsley or fennel greens

How to cook:

    Buckwheat groats TM "One hundred Pudov" rinse, pour cold water and bring to a boil on high heat.

    Reduce heat to medium and cook without mixing until buckwheat absorbs water. Near the end of cooking, reduce the fire to a minimum and cook the porridge until all the moisture evaporates (about 20 minutes).

    Pan with porridge wrap a towel and put it for 10-15 minutes. The present porridge to salt and mix.

    Wash the mushrooms and cut into slices. Peel onion and finely chop. Wash greens, dry and chop.

    Fry the onion for 4-6 minutes, add the mushrooms, and fry, stirring, 10-15 minutes. Salt, pepper and chill the mushrooms.

    Mushrooms with onions chopped in a blender or scrolled through a meat grinder. In the mushroom mass, gradually add the buckwheat porridge so that a rather thick viscous mass from which it will be possible to form cutlets is obtained. Add the greens to the mushrooms and buckwheat, mix.

Bon Appetit!