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Vegetable food with buckwheat

Vegetable food with buckwheat



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We clean and wash the vegetables under a stream of cold water.

Put the finely chopped onion in a saucepan in 3 tablespoons of oil (2 minutes).

Add the carrots, let them simmer for about 5 minutes.

Sprinkle peppercorns, salt and ground pepper to taste, then add the peeled zucchini and diced seeds.

Put the broccoli bunches, add 1/2 cup cold water, cover the pan with a lid and let the food cook for about 15 minutes.

We put the tomatoes passed through the robot, we leave the crane on the fire for another 10 minutes.

Add the washed buckwheat seeds, let them swell (about 10 minutes) and absorb all the liquid from the pan.

We stop the fire, sprinkle green parsley and serve.

Good appetite!


Buckwheat food, for diabetics and hypertensives

Buckwheat is a very nutritious seed, rich in proteins, fiber and salts mining (magnesium, copper, phosphorus, copper and manganese). Contain AMINO valuable essentials (tryptophan, histidine, arginine and lysine) and B vitamins. It is much richer in calcium than whole wheat.

Buckwheat has nutritional, energizing and protective properties for the cardiovascular system. It is a food recommended especially for people who have diabetes or high blood pressure, or have high blood sugar, cholesterol and blood pressure.

Its hypolipidic and beneficial effects on the heart are mainly due to the content of routine and other flavonoids - compounds antioxidants who support good blood circulation, prevent the formation of clots and oxidation of LDL cholesterol.

Buckwheat magnesium also helps relaxation of blood vessels and to improve blood flow, thus supporting the health of the cardiovascular system.

Buckwheat flour bread can be considered a healthy alternative to white wheat flour bread for diabetics. Buckwheat is hearty and lowers blood glucose and insulin responses.

Canadian researchers found that a single dose of buckwheat extract lowered blood sugar (in laboratory animals with induced diabetes) by 12-19% at 90 and 120 minutes after administration.

Buckwheat is prepared in the same way as rice, and is served as such. In addition to the ingredients listed below, you can also use a little garlic (dried or green), and other vegetables, such as mushrooms, olives, broccoli, etc.

• 250 g of buckwheat
• 2 red bell peppers
• 1 onion
• 1 bunch of greens
• 1 tablespoon of oil
• ½ teaspoon of salt

Peel an onion and remove the back of the peppers. Wash them well and chop them finely. Put them to fish in a saucepan in which you have added a little water. Allow them to harden for 2 minutes. Meanwhile, pick the buckwheat seeds, wash them well and then add them to the pan. Pour enough boiling water to cover the ingredients.

Put the lid on and let the buckwheat simmer for about 20 minutes. After the buckwheat has softened, add the oil and salt. Stir and taste. If you need more salt or spices, add them now.

Wash the greens (parsley, dill) and chop finely, then sprinkle over the food. Extinguish the fire and let it cool.

This buckwheat dish can be served as such, with a salad of vegetables or greens, or as a side dish to meatballs or other dishes.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Put the buckwheat in a sieve and wash under running cold water.
Transfer to a larger bowl, cover with water and leave for about 2-3 hours.
Zucchini, carrots are cleaned, washed, grated and drained in a strainer.
Peel and finely chop the onion and garlic.
In a bowl put the vegetables, buckwheat drained well of water, eggs, semolina, thyme, salt and pepper and mix well.
With slightly wet hands, take a little of the above mixture and shape the meatballs, which are passed through poppy seeds, then put in a tray lined with baking paper.
Place the tray in the preheated oven at 180 degrees for 30-35 minutes, during which time they turn on the other side.
Serve hot or cold.
Good appetite!

The recipe for buckwheat meatballs in poppy crust was proposed by Simona's Passion for cooking.

Buckwheat meatballs can be served as an appetizer or snack both hot and cold.


Here's how to boil buckwheat: to a cup of buckwheat add two cups of water and a little salt let it boil slowly, with a lid, for 30-40 minutes without mixing (for porridge is made) until it absorbs water.

Buckwheat flowers are very fragrant and very attractive to bees who use them to produce a very fragrant and dark honey. We recommend that you look for buckwheat honey in stores.

Buckwheat is wrongly considered a cereal because it is, in fact, the seed of a fruit in the same family as rhubarb and sorrel. Buckwheat consumed several times a week helps lower cholesterol and stabilizes blood sugar. By choosing to eat buckwheat, we reduce the risk of developing stones / sand in the gallbladder and the risk of developing heart disease or developing breast cancer.


Buckwheat pilaf (gluten free recipe)

Honestly, until I discovered this recipe buckwheat pilaf, I didn't like buckwheat. I kept trying to consume it in various ways but I wasn't very happy. With one exception, combined with lentils and turned into meatballs (here is the recipe).

But so simple, just her, I didn't like too much. But I thought of it as a recipe for buckwheat pilaf it should taste better, the specific aroma it has should not be so strong. And I wasn't wrong. Now, after tasting the buckwheat pilaf, I wouldn't want pilaf with rice, to be honest. I'm not a big fan of rice, that's right.

It's a simple, quick and easy recipe to make, you'll see. In fact, if you've made rice pilaf before, you already realize that it can't be complicated. The basic principle is the same as the buckwheat pilaf recipe.

As you can see from the title, I marked it as a gluten-free recipe to highlight this. But we can just as well point out that it is a fasting or vegan recipe.

Buckwheat is among the gluten-free cereals and is perfect for gluten intolerant people but also for the rest of us. You already know that I support the idea that our body needs breaks from time to time when it comes to food. Eating diversified is good for our health. So we can at least give our stomachs a break from digesting gluten on some days and we will feel better over time.


What ingredients do we use for the recipe for rice with rye, wheat, buckwheat and vegetables?

  • 250 g rice with rye, wheat and buckwheat
  • 1 red onion
  • 1 carrot
  • 2 tomatoes
  • 1 green pepper
  • 1 can of boiled corn (140g)
  • 100 corn oil
  • 1 l vegetable soup / water
  • salt to taste
  • pepper to taste

Elena's kitchen


Chop the roots (parsnips, carrots), celery stalks, red onions and the white part of the green onion into small cubes. Put in a pan with a thick bottom and lid, so that it can boil over low heat, the oil and vegetables, salt and freshly ground pepper.


I put them in the cold oil and all at once, so that they suffocate and not fry and I do the operation on low heat, stirring. When the vegetables have softened, add the chopped bell pepper and mix for another 2-3 minutes.


Add the thin broth with 100 ml of soup. Put the lid on and simmer for a few minutes. Check that the liquid does not drop and that the vegetables are caught.


Add drained buckwheat, chopped green onion stalks and finely chopped leurda.


Stir gently, add the rest of the soup and place the lid on the pot, simmer for about 5 minutes. He just has to mumble.


I recommend you try it because it is very tasty, it is fasting, easy to make. This is all!
PS This is the spice mix (for grill, grill, as you like to call it!) Called baharat.

16 comments:

Elena, you're right. I am from the middle of Moldova and I have not heard of blini or buckwheat until recently, when I came across various culinary forums and blogs: D
This food is very appetizing. I wonder what buckwheat tastes like.

Well, I don't know how to better describe something between lentils and wild rice. It is similar to a cereal, but it is not, and the grains do not contain gluten. It looks more like wheat, but without gluten, it "blooms" when cooked without binding like a compact table. You will like it, for sure!

Buckwheat, buckwheat, although I still haven't looked for it as it is called in our country, I would swallow a portion too. Ever since I keep posting risotto made of barley, a treat. Mummy day, Cami
PS: word verification. which annoys me, a lot of time is wasted writing in some nonsense. The long ones reset and the short one comes short. equally annoying, at least to me. I do not understand for what are they useful for During this time I was reading the recipe once more.

you must have indulged in such a dish.
delicious and tasty
good day

I see that buckwheat is fashionable in the blogosphere, but I have never eaten it. I understand that there are health food stores.

a delicious unique dish!

I was startled when I saw the recipe! And I came in so curious! I'm so glad you tried it, Elena! Ma'am, I'm wearing a wedding ring, but I'm only 32 years old. I know the "housewife" sounds like a serious woman with old states in the kitchen, but I'm not. The name is also slightly pejorative! Okay, if I sit and calculate, I recovered a lot in 2 years!
I think it's time to make the recipe again!

please read my last post.

Cami, I don't know what it's called in German, but in English it says "quotbuckwheat". A chives risotto must be a wonder, so I can't wait for the recipe! I'm sorry about the inconvenience with those letters, but a friend suggested I not give them up. I don't know what to do either, it's like I'm taking them out.

Fimère, thank you. A beautiful evening!

Federica, I'm glad you like it.

GDC, I don't think the term housewife is pejorative! I learned a lot from your blog and I think the most important role of a culinary blog is the exchange of experience and information. I say try a more flavorful version of the recipe, because it totally changes its taste. I'll put the risotto recipe soon.

It really looks really good, Elena! And you piqued my curiosity. I will try too. Just org # a lot, tell me how caloric it is? "More than a serving of spaghetti? Or less? Write on the package, how many calories does it contain?"
So I like the way it looks and it's easy to prepare!

Out of 250 g, I got 4 small portions. Calories have: 343 / 100g the composition is as follows: protein-13.2g lipids-3.4g carbohydrates-71.5g fiber-10g.


3 recipes with buckwheat in the diet

Zinc, iron, potassium and the B vitamin complex are just some of the vital nutrients that our body needs every day and that you can assimilate from your diet. Today, we will tell you how you can use an ingredient that contains all this: buckwheat. Thus, she will become the star of your menu and you will enjoy enjoying her taste even when you are on a diet.

Here are three buckwheat recipes you should try!


Vegetable Food Recipes

Vegetables are an important source of vitamins and fiber and are the basis of any balanced diet. Almost any vegetable can turn into a delicious dish, a side dish or a salad. Vegetable dishes are the ideal choices for those who are fasting, for vegetarians, but they can also contain meat, depending on their preferences. From the common potato, to less popular vegetables, such as fennel or turnips, you can find a lot of recipes for vegetable dishes to inspire you.


Buckwheat and vegetable food & # 8211 recipe with benefits

In addition to being a very nutritious and tasty food, buckwheat is also a very versatile ingredient, which can be incorporated into many dishes, for example instead of rice (in sarmale, meatballs, with milk, instead of rice classic etc.)

Buckwheat with Vegetables

Buckwheat is much healthier than wheat, and is an ideal alternative for those with gluten intolerance. It contains many antioxidants, amino acids and vitamins from the B complex, Vitamin E, Vitamin K, iron, calcium, zinc, selenium, phosphorus and potassium. 120 g of buckwheat can provide us with the recommended daily dose of magnesium.

Buckwheat is related to hunger, which is why it is included in many diets to lose weight. It helps control blood pressure and blood sugar, being a food-drug recommended for people with diabetes or cardiovascular disease (hypertension and atherosclerosis).

• 200 g of buckwheat
• 2 carrots
• 1 small celery
• 2 red peppers
• 2 onions
• 4 cloves of garlic
• green parsley
• olive oil
• salt and pepper

We saw in a later article that cereals, nuts and seeds must be hydrated before eating or using them in food. The buckwheat seeds are soaked in a bowl of water (enough to cover them), and left overnight.

Finely chop the onion and sauté with a little olive oil, simmered for about 2-3 minutes. Then add diced or grated celery, grated carrots and finely chopped peppers. Add salt, mix gently, put the lid on and simmer until the vegetables have penetrated.

Strain the hydrated buckwheat and rinse, then place it over the vegetables in the pot on the fire. Season with pepper and finely chopped or finely chopped garlic, and leave for another 4-5 minutes. The buckwheat will be done quickly, because it has been soaked overnight. When all the ingredients are cooked and soft, sprinkle the finely chopped green parsley on top.

If you do not have time to let the buckwheat soak in water overnight, it should be boiled for 30-40 minutes. For each glass of buckwheat will use 2 glasses of water, ie a double amount. Bring the water to a boil with 1 teaspoon of salt, then add the buckwheat, put the lid on and let it simmer for 30-40 minutes, without chewing.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.