Recipe for making buckwheat with liver. Buckwheat with liver in a slow cooker Deliciously cook beef liver with buckwheat
If you need to quickly prepare a tasty and healthy dish, then buckwheat with liver is an ideal option. Firstly, the cereal itself is a storehouse of vitamins, complete proteins, as well as macro- and microelements. And secondly, the dish contains an offal that has a positive effect on almost all human organs. There are several ways that allow you to prepare an amazing dish from these popular products in a short time.
Porridge in a frying pan
In most cases, buckwheat and liver are prepared as two separate dishes. But if you combine them at the final stage, you will get a porridge that is, as they say, “finger-licking good.” To work you will need the most common products:
buckwheat, salt, onions, liver, spices, flour, water and vegetable oil.
Buckwheat with liver is prepared in three steps:
- First, the liver must be washed and then cut into medium-sized pieces. Then the onion should be peeled and chopped into large cubes. In a separate plate, mix salt, flour and spices, and then alternately bread each piece of liver in this mixture and place it in a frying pan with boiling vegetable oil. Turning the food over to the other side, you can add onions there too. The total frying time should in no case exceed 7-10 minutes. Otherwise, the liver will become like a sole.
- At the same time, you need to cook buckwheat in a saucepan with salted water. It is desirable that it remains crumbly. Excess water can be drained.
- Place the buckwheat in the frying pan where the liver is fried and mix everything thoroughly. The products must be heated together for no more than two minutes. Moreover, the fire must be reduced to a minimum.
The harmonious combination of products allows you to get a very tasty and aromatic dish.
Porridge with minced liver
To make buckwheat with liver softer and more tender, you can use an additional processing method for one of the components. To do this, you first need to prepare the main ingredients:
for 300 grams of liver, half a glass of buckwheat, salt, 4 tablespoons of fat, 2 onions, 150 milliliters of water and a little ground pepper.
In this case, all actions must be performed as follows:
- First you need to sort out the buckwheat. After this, it must be fried in a frying pan without adding oil. The grains should acquire a pronounced brown tint.
- Then you need to boil water in a saucepan, put the prepared buckwheat in it and cook over low heat until the cereal is completely ready.
- Cut the washed liver randomly into pieces and fry them in fat, avoiding overdrying.
- Pass the prepared offal through a meat grinder.
- Combine the resulting minced meat with finely chopped onion and fry both products again, adding fat, salt and pepper.
- Combine the semi-finished products together and mix well.
If the finished product turns out to be too dry, it can be diluted with hot broth or warm milk.
Vegetable supplement
To make an unusual and tasty buckwheat with liver, the recipe can be supplemented to your taste. For example, introducing vegetables into the composition will make the dish brighter and add the missing juiciness to it. For this method you can use the following ingredients:
300 grams of chicken liver, onion, 150 grams of buckwheat, salt, a glass of water, 50 grams of vegetable oil, 1 carrot and a little green onion.
Everything is done as usual:
- The liver must first be washed, and then, after removing the film from it, cut into medium pieces.
- Fry the pieces in vegetable oil for 3 minutes on all sides.
- Chop the vegetables and add to the pan. Let the ingredients simmer for a couple more minutes.
- Pour buckwheat on top, mix, pour water over everything and cook until the cereal is ready.
It is better to serve this dish in portions. To do this, put hot porridge with vegetables and liver on each plate, and then sprinkle everything generously with chopped green onions.
Technology to help
Today, every housewife has many different appliances in her kitchen that help her cope with the hard work of cooking. For example, buckwheat is very easy to prepare. It only takes a few minutes and frees the housewife from the need to constantly monitor whether the food is burning. There is a very simple recipe that requires:
2 cups of buckwheat, 500 grams of liver (preferably beef), salt, onion, pepper, herbs and spices.
The cooking process consists of the following steps:
- First, the liver must be cut into several portioned pieces of the selected size.
- After this, the onion should be chopped into half rings.
- Place both products in a multicooker bowl, add salt, spices, herbs and a little pepper.
- Close the lid and set the “frying” or “baking” mode (depending on the model of the device). Set the timer to 15 minutes.
- Rinse the cereal under cold water and transfer to a bowl. If there is not enough moisture, you can add a little liquid.
- Set the “quenching” mode for 45 minutes.
As soon as the timer signals the end of the process, the aromatic porridge with liver can be safely placed on plates and eaten with pleasure.
Products for 1 serving
- Buckwheat kernels 70 g
- beef liver 75 g
- onion 25 g
- unsalted butter 10 g
- salt 1 g
Recipe for crumbly buckwheat porridge with liver (dietary recipe) - preparation method
So let's prepare
- buckwheat porridge
- crumbly porridge
- dietary porridge
- porridge with liver
- and healthy and tasty porridge!
Do not think that the diet of a person with diseases is radically different from the diet of a healthy person!
Medical nutrition- this is just the use of nutrition for medicinal purposes. You just need to know what you can and cannot do... and how to cook...
And cook diet recipes easy, just a couple of touches and you’re ready dietary recipe not only healthy, but also delicious!
Rinse.
Spread on a baking sheet in a layer of no more than 4 - and stir occasionally! — fry in the oven at 110-120° until light brown.
2. Boil salted water.
Add the cereal.
Cook over very low heat until thickened.
*** Take water in a ratio of 1 to 2.
I eat porridge for 2 hours "evaporate"- keep warm (low heat in the oven or other heat source9:
3. Peel the liver and cut into pieces.
Dry.
Sprinkle with flour (shake well) and fry on all sides.
4. Cut the onion into cubes and fry until light golden brown.
6. Place the porridge on a dish, loosen it and mix with the liver.
Serve with butter.
Chicken liver in sour cream with buckwheat
Chicken liver Not only is it very useful for the human body, but it is also prepared quite quickly. And this is not an unimportant fact. It is also not inferior in terms of usefulness and speed of preparation and buckwheat.
So having prepared chicken liver with buckwheat you will kill two birds with one stone: feed the whole family heartily and healthy and spend a minimum of time on cooking.
IngredientsIngredients:
- Chicken liver – 1 kg;
- Buckwheat – 0.5 kg;
- Sour cream or cream – 150 g;
- Vegetable oil - for frying;
- Butter – 50 g;
- Carrots – 2 pcs;
- Onion – 1 large onion;
- Garlic – 3 cloves (or to taste);
- Bay leaf – 2-3 pcs;
- Greens - to taste.
Recipe for chicken liver in sour cream and buckwheat
Let's start cooking by preparing all the ingredients.
1) Sort out the buckwheat and well Rinse in several waters until the water is clear.
2) Chicken liver Fine Rinse under cold water and let the water drain. After which the liver is examined for the presence of bile, if there is any, then it must be carefully separated and removed. Also cut off the films from the liver. Cut the liver into small pieces.
3) Peel the onion and rinse with cold water. Cut the onion into small cubes.
diced onion4) Carrot wash, clean and grate on a coarse grater. In this recipe I used grated frozen carrots.
5) Pour the washed buckwheat into a saucepan, pour cold water three fingers from the surface of the buckwheat and place on the stove over high heat with the lid closed.
pour water over buckwheatAs soon as the water boils, add salt and reduce heat to medium.
salt boiling buckwheatAfter there is no water left in the buckwheat, reduce the heat to low and simmer a little, then turn off the stove and add butter to the buckwheat.
add oil to buckwheatAfter the butter has melted, stir the buckwheat well and squeeze through a press garlic, mix. You don't need to add a lot of garlic. Buckwheat will turn out tasty if the aroma of garlic is subtle - not intrusive. Close the pan with a lid and wrap it in a towel.
buckwheat with garlicWhile the buckwheat is cooking, during this time we will prepare the liver.
6) Sautéing the onion in a frying pan in oil until golden brown.
fried onion7) To the bow add chicken liver cut into pieces and fry, stirring constantly, for 15 minutes. Do not close the lid!
liver with onions8) To the liver and onions add grated carrots and simmer for another 10 minutes with the lid closed.
carrots on a coarse grater9) For liver and vegetables spread sour cream and stir, if necessary, add boiling water and simmer under a closed lid for another 5 minutes. It is better to use natural sour cream or cream. Sour cream from the store tends to curdle.
We suggest preparing a classic dish - buckwheat with liver in a slow cooker. Just this combination of products will be useful for women who are carrying a child, while breastfeeding, as well as for children and weakened people. Every housewife can prepare this very healthy dish, and when there is a multicooker in the house, this process goes much faster.
In addition to the fact that even a novice housewife can cook buckwheat with liver in a slow cooker, the dish not only turns out to be very tasty and healthy, it is important that for a woman in the 1st trimester of pregnancy, when the body is just getting used to this condition, the woman may suffer from toxicosis. Many who have gone through this recall how they did not want to be in the kitchen, because the smells were irritating and even caused nausea. If you cook buckwheat with liver in a slow cooker, there will be no smell in the room; you don’t need to stand at the stove for a long time and fry the liver, and then make sure that the porridge does not run away. As you can see, a multicooker can have a lot of advantages.
Buckwheat with liver in a slow cooker
We suggest preparing buckwheat with liver in a slow cooker according to the classic recipe. Set aside some free time to prepare and get to work.
Cooking ingredients:
- buckwheat – 1 glass (or 2 multi-cups);
- beef liver – 500 g;
- onion – 2 pcs;
- butter – 30 g;
- sour cream – 3 tbsp;
- salt and ground black pepper - to taste;
- water – 0.5 cups.
- Prepare 1 cup of buckwheat or 2 multi-cups. You can take light buckwheat, not fried, or buy dark grains. Whatever you prefer. The benefits of buckwheat have been known to people since ancient times; it contains fatty and organic acids, microelements, and many vitamins. Buckwheat is especially useful for people with diabetes. This cereal is useful for both children and adults. Many people love buckwheat porridge for its taste and ease of preparation. Buckwheat is divided into 3 types and differs in color; the most delicious is red or dark brown buckwheat, which is pre-fried. White buckwheat is a steamed cereal; it boils well. The third type of buckwheat is green; this grain is considered the healthiest. Which one you choose - decide for yourself; each type of buckwheat will benefit the body.
- Don’t rush to fill the cereal with water just yet. First, pour the buckwheat onto a paper towel and sort through the grain. After the dry and spoiled grains have been removed, you can turn the multicooker to the “Frying” mode for 5 minutes and fry the buckwheat without oil in a dry pan.
- Now you can begin the process of preparing buckwheat with liver in a slow cooker.
- The fried cereal should be poured into a separate container, and a piece of butter should be placed in the multicooker bowl. Turn on the “Heat” mode while you are working on the liver, the oil will have time to heat up.
- The liver can be taken from beef or veal. Choose a piece of liver without veins, and if you get any, they need to be cut off. Don't forget that beef or pork liver will be tender and tasty if you soak it in cold milk in advance. If this is not done, the liver will give the dish a bitter taste. If you decide to cook a dish from chicken liver, then it is not necessary to soak it. If desired, you can also keep it in milk, this will not change its taste, but will turn out very tender and soft.
- Cut the liver into small cubes.
- Now peel the onion and chop finely with a sharp knife. If you don't like to do this part of the work, you can entrust it to kitchen assistants - chop the onion in a blender or food processor.
- Just during this time the oil will warm up, you will need to put the onions and liver in the multicooker bowl, mix the contents with a spatula and turn on the “Baking” or “Frying” mode. Set the time to 15 minutes.
- If you have a bowl with a non-stick coating, then you can close the lid of the device and not worry about anything, you don’t even need to stir the contents - the onions and liver will not burn.
- When the multicooker notifies you that the program has ended, open the multicooker lid, stir the contents, add salt and ground black pepper to taste. Stir again.
- All that remains is to add sour cream. It can be homemade sour cream or store-bought with a high percentage of fat content. When you mix liver, onion and sour cream in a multicooker bowl, the dish will look so appetizing that you will want to eat it right away. You can taste a piece of liver and continue cooking buckwheat with liver in a slow cooker - the liver needs to be simmered in a bowl, as it is still hard.
- After this preparation stage, you can add prepared buckwheat to the contents (it needs to be washed in several waters) and set the desired cooking program. If you have modes such as “Buckwheat”, “Pilaf”, “Spaghetti” or “Rice”, choose any of these programs. The cooking time is set automatically. If your multicooker does not have such a function, then you need to set the time manually - cooking buckwheat with liver in a multicooker will take 40 minutes.
- Close the lid of the multicooker and go about your business. After 40 minutes, the multicooker will notify you that the program has ended.
- When you hear the signal, you can open the lid of the device and try buckwheat with liver cooked in a slow cooker. The porridge will turn out crumbly and even slightly dry. This can be fixed, if you like porridge “sloppy”, you can add a double portion of water.
Buckwheat with liver in a slow cooker is ready. All that remains is to place the aromatic and healthy dish on plates and invite your relatives to the table. Bon appetit!
Buckwheat with liver in a slow cooker with carrots
The slow cooker makes the most delicious porridges. Our grandmothers prepared this porridge in Russian ovens; they simmered the cereal for a long time in cast-iron cauldrons with thick walls to make it rich and crumbly. Such an oven is difficult to find nowadays, and there is no need to do this - a multicooker can easily cope with the task.
Ingredients for cooking buckwheat with liver in a slow cooker:
- buckwheat – 1 glass;
- cold water – 1 or 2 glasses;
- liver – 300 g;
- onions and carrots - 1 pc.;
- sunflower or olive oil – 2 tbsp;
- The main ingredients in this recipe are buckwheat, liver and carrots. The combination of these products will give our dish a special taste.
- Cooking in a slow cooker is pure pleasure. First, let's deal with the liver, you can take chicken, pork or beef liver. Whatever you prefer. If you cook porridge from chicken liver, the dish will turn out very tender and little family members will certainly love it.
- We wash the liver, wait for the excess water to drain, and cut it into cubes. If a film is found, it must be removed.
- Now you need to peel the vegetables, cut the onion into cubes, and pass the carrots through a coarse grater.
- Pour vegetable oil into the multicooker bowl. Set the “Baking” or “Frying” program, set the cooking time to 10 minutes.
- You can immediately, without waiting for the oil to heat up, put the onion in the bowl first and the carrots on top. Mix the vegetables and close the lid. That's it, now you can rest a little and wait for the vegetables to cook.
- After 10 minutes, when the vegetables are stewed, you can add finely chopped liver and mix the contents.
- Let's extend the program for cooking buckwheat in the slow cooker for another 15 minutes, during which time the liver will become soft.
- While the liver is stewing, you can prepare the buckwheat. We wash the cereals in several waters and sort them. Prepare clean water. If you want to cook crumbly buckwheat with liver in a slow cooker, then add 1 glass of water to the cereal, and if you like boiled porridge, then feel free to add 2 glasses of water.
- Open the lid of the multicooker, add buckwheat, add water, add salt and pepper, and mix. That’s it, now you need to turn on the “Porridge” or “Buckwheat” program, the cooking time is inserted automatically. If not, you need to manually set the cooking time for buckwheat with liver in the slow cooker to 40 minutes.
- Carrots were added to this recipe for a reason - they give the liver a delicate taste. The dish will turn out very tasty and aromatic.
Wait until the multicooker copes with the task. All you have to do is pour the buckwheat with liver, cooked in a slow cooker, onto plates and invite everyone to the table. You can serve this dish with pickles or make a salad of fresh vegetables and herbs. Help yourself!
Buckwheat with liver and mushrooms in a slow cooker
We suggest preparing buckwheat with liver in a slow cooker according to this recipe. To make the dish not only tasty, but also nutritious, we will fry mushrooms along with the liver. You can buy champignons or oyster mushrooms in the store or take dry porcini mushrooms.
Secrets of choosing liver:
- If you want the dish to be truly tender and tasty, you need to choose a good liver. Pay attention to the color - fresh beef liver will be bright, the color of ripe cherries.
- If the animal was old, the color of the liver will be dark.
- Press your finger on the liver - there should be no trace.
- Ask the seller to make a cut with a sharp knife - it should be smooth.
- The smell of fresh liver is slightly sweet.
- Chicken liver is light brown in color. Fresh liver will be uniform in color, without plaque or stains.
Ingredients for cooking buckwheat in a slow cooker:
- buckwheat – 1 cup;
- water – 2 glasses;
- onion - 1 piece;
- carrots – 1 piece;
- liver – 300 g;
- mushrooms – 200 g;
- vegetable oil – 4 tbsp;
- parsley and dill - to taste;
- salt, ground allspice - to taste.
Step-by-step preparation of buckwheat with liver in a slow cooker:
- Peel the onions and carrots. Chop the onion finely, grate the carrots on a medium grater.
- Wash the mushrooms and cut into cubes. If you use dry mushrooms, first soak them in water for a couple of hours.
- Pour sunflower oil into the multicooker bowl. Turn on the “Roast” program for 15 minutes.
- When the oil starts to heat up, add chopped onions and carrots to the container. Stir the vegetables with a spatula.
- After a few minutes, when the onions and carrots are slightly fried, add the mushrooms. Stir again.
- You have a few minutes to cut the liver. You can simply wash the chicken liver, trim off the film and cut into cubes. It is better to soak beef and pork liver in milk for 2 hours to remove the bitterness.
- Add the liver to the multicooker bowl, do not forget to salt and pepper the dish. Mix the ingredients and close the lid.
- While the liver, mushrooms and vegetables are stewing, you can make buckwheat. It needs to be sorted out and washed thoroughly. If you like crumbly dry buckwheat porridge, then it is advisable to pre-fry it in a dry frying pan.
- As soon as you hear the beep, it's time to open the multicooker lid and add buckwheat. Just before adding buckwheat, stir the contents again.
- Pour water over buckwheat and stir again. Taste the dish for salt; if you think there is not enough salt, you can add a little more. Try not to over-salt the buckwheat, as the taste of the dish may change.
- Turn on the “Buckwheat” or “Porridge” mode. By default, the program lasts 40 minutes. Just this time will be enough for the buckwheat to boil and the mushrooms and liver to become soft.
The finished dish is served hot, generously sprinkled with chopped fresh herbs. You can put a spoonful of sour cream or a piece of butter on each plate. Bon appetit!
Buckwheat with liver and vegetables in a slow cooker
We offer to prepare a tasty and, most importantly, satisfying dish for all family members. Your family will happily eat the entire portion of buckwheat with liver cooked in a slow cooker, and will even ask for more. So it's time to get to work.
Let's prepare the following ingredients:
- chicken liver – 500 g;
- buckwheat – 1 glass;
- water - 2 glasses;
- onion – 2 pcs;
- carrots – 1 piece;
- sweet bell pepper – 1 piece;
- zucchini - pcs.;
- salt and pepper - to taste;
- vegetable oil – 4 tbsp.
Cooking buckwheat with liver and vegetables in a slow cooker:
- Let's prepare the liver - rinse it under running water, wait for the water to drain and cut into thin strips. When cutting, pay attention to the film - we don’t need it, so you can cut it off or carefully remove it (if possible).
- Peel the vegetables: chop the onion and carrots, cut the pepper into thin strips or cubes, as you prefer, and chop the zucchini finely too. For those who like their vegetables more like a thick sauce, it is better to run all the vegetables through the processor. If you don’t have such an assistant in your kitchen, you can grate all the vegetables on a coarse or fine grater.
- Pour sunflower oil into the multicooker bowl. By the way, the taste of the dish will be different if you add olive or corn oil instead of the usual sunflower oil.
- Activate the “Frying” mode, set the time to 15 minutes.
- Fry the vegetables in the following order: first onions, then carrots, peppers and zucchini.
- When the vegetables are fried, add the liver, mix, salt and pepper. We close the lid of the multicooker and leave the cooking process to our assistant.
- While the vegetables and liver are cooking, you can prepare the buckwheat. We sort out the buckwheat, rinse it, and as soon as the multicooker notifies us about the end of the program, open the lid and add buckwheat to the vegetables with liver.
- Add water and mix. Taste for salt - if there is not enough, add a little more. Turn on the “Buckwheat” or “Grains” mode; it will take 40 minutes to cook the buckwheat with liver in the multicooker.
All that remains is to pour the aromatic porridge with vegetables and liver onto plates and invite your family to the table. Serve buckwheat with liver, cooked in a slow cooker, with fresh vegetables. You can make a salad of cucumbers and tomatoes, or put pickled cucumbers on everyone’s plate, and generously sprinkle chopped fresh herbs on top of the dish. Bon appetit!
Buckwheat with liver and gravy in a slow cooker
Let's cook buckwheat with liver and delicious gravy. The dish is prepared quickly in a slow cooker, and it turns out especially tasty and tender.
Ingredients:
- beef liver – 500 g;
- tomato – 1 piece;
- onion – 1 piece;
- fresh dill - 2 sprigs;
- sour cream – 2 tbsp;
- buckwheat – 1 cup;
- flour - 2 tbsp;
- vegetable oil – 2 tbsp;
- basil (fresh or dried) - to taste;
- salt and ground black pepper - to taste.
How to cook buckwheat with liver in a slow cooker:
- The first step is to soak the beef liver in milk. It will give off all the bitterness, will be tender and will cook faster. Leave the liver in the milk for a couple of hours.
- Place the tomato in boiling water for a few seconds to easily remove the skin.
- Then peel the onion and cut into large pieces. Cut the tomato into cubes.
- Pour vegetable oil into the multicooker bowl. Turn on the “Frying” program for 10 minutes. We wait for the oil to heat up and lower the pre-diced liver. Fry it until it browns on all sides. Just 7 minutes will be enough. Beef liver cannot be cooked for a long time, otherwise it will become tough and tasteless.
- Add onions and tomatoes to the liver, do not rush to mix. Extend the cooking time by another 15 minutes.
- Sprinkle sifted flour on top of the liver in an even layer and add sour cream.
- Now you can mix all the ingredients. Add salt, pepper and seasoning.
- Add buckwheat (sort and rinse first; if you like, fry in a dry frying pan).
- Pour the ingredients with water and mix. We switch the “Buckwheat” or “Porridge” program, close the lid of the multicooker and wait for the multicooker to do the rest of the work itself.
Immediately serve the buckwheat with liver, cooked in a slow cooker, to the table, sprinkling with chopped fresh herbs. Bon appetit!
Do you want to quickly solve your dinner problem by preparing a healthy and balanced dish with an optimal content of proteins, fats and carbohydrates?
Then quickly read our article, because buckwheat with chicken liver is made in literally half an hour, and the composition of the dish is such that it is suitable even for an athlete! We offer you several proven recipes that can be used to prepare it in a variety of ways; in the oven, on the stove, in a pot or pan.
First, let's try to master the easiest recipe to follow, which will not require complex products, special utensils, such as clay pots, or a lot of time to create it.
Buckwheat with chicken liver in a hurry
Ingredients
- Fresh chicken liver— 400 g + -
- Buckwheat - 1 glass + -
- - 1 PC. + -
- - 1 clove + -
- - 1 PC. + -
- — 1/3 tbsp. or to taste + -
- - pinch + -
- Allspice - 2-3 peas + -
Cooking your own delicious buckwheat with chicken liver
- We wash the liver, but only if necessary; if purchased in vacuum packaging, it can be cut immediately. The pieces should be no more than 3-4 cm in length and 1-1.5 cm in width.
- Peel the onion, cut it into quarters and then into slices. Our chef will quickly tell and show you how to do this.
- Three carrots on a coarse grater. Peel the garlic from films and squeeze through a press.
- We wash the buckwheat and let it drain through a sieve.
- In a deep cast-iron frying pan or Dutch oven with a small amount of oil, fry first the garlic, then the onion, then the carrots. We make the fire strong enough, we do not need to bring the vegetables to softness, but only brown them. When everything is ready, unload the liver, salt, add spices and fry.
- When the meat is covered with a crust, pour in the buckwheat, pour boiling water over your finger, cover with a lid, reduce the heat to almost minimum and leave to simmer. Depending on the grain and its hygroscopicity, we will need from 15 to 30 minutes.
- When the water has boiled away and the buckwheat has swollen, turn off the gas and, if possible, wrap the frying pan in a woolen scarf or towel. Such soft heat will make the dish even tastier and create the feeling that it was cooked in a Russian oven. You will get real buckwheat stewed with chicken liver.
If this is not possible, immediately place it on portioned plates, sprinkle with herbs and place a piece of butter on top.
A similar effect of the Russian oven can be achieved if you cook the dish in clay pots. This way we will get not only an amazing taste, but also a spectacular presentation, because the hot food is put on the table in portions for everyone. Shall we try to cook?
Homemade buckwheat with chicken liver in the oven
For the quantity of products indicated below, you will need 3-4 standard size pots.
Ingredients
- Raw chicken liver - 400g;
- Buckwheat - 1.5 cups;
- Onions (small) - 2 pcs.;
- Sour cream - 3-4 tbsp. with a slide;
- Dried basil, nutmeg, white pepper, salt - to taste;
- Chopped greens - 3 tbsp.
How to cook buckwheat with chicken liver and sour cream
- First, let's prepare the pots - they must be dry and absolutely clean, and put the kettle on the fire - we will need boiling water.
- Then we cut the liver into slices and put it inside, dividing equally according to the number of pots. Add a pinch of salt and season each serving.
- Peel the onion and cut it finely, distribute it in the next layer.
- We also divide the buckwheat into three or four parts, be sure to add salt to it, season it, put sour cream - a spoonful on the pot and pour boiling water over everything so that there is a finger and a half more water than solid ingredients.
- Place the pots covered in a cold oven and set the temperature to 230°C. It will take from an hour to an hour and a half, depending on the characteristics of the stove and the products.
- When we see that the water has almost evaporated, the buckwheat has swollen, which means there are literally 5-6 minutes left to cook, sprinkle everything on top with chopped herbs, cover again and simmer.
Serve, allowing the pots to cool for at least 20 minutes, covered, at room temperature. If you put them on the table earlier, the temperature will be so high that even the taste behind it will be incomprehensible. We take care of our guests and household members by preventing burns!
But what if you don’t want to cook a side dish with meat? Then we suggest you make chicken liver with buckwheat separately according to the following recipe.
Boiled delicious buckwheat with chicken liver
Ingredients
- Buckwheat - 1 cup;
- Fresh chicken liver - 400g;
- Onion - 1 pc.;
- Greens (cilantro, parsley) - 1 bunch;
- Mustard - 1 tsp;
- Mayonnaise - 1 tbsp;
- Flour - 1 tbsp;
- Salt, allspice - to taste.
Making your own buckwheat with chicken liver
- Peel the onion, cut into half rings, fry in a deep frying pan over high heat until translucent.
- Cut the liver into medium-sized slices and add to the vegetable. Fry over high heat until the sides are crusty, stirring every 2-3 minutes.
- Fill with water to the middle, add salt, season, add mustard, mayonnaise, add flour. Mix everything with a fork, trying to break up the lumps, but even if this doesn’t happen, don’t worry, after some time the flour itself will completely dissolve.
- Cover the pan with a lid, turn up the gas and simmer for half an hour.
- In the meantime, put buckwheat on the fire, filling it with one and a half fingers of water. Season it with salt and, if desired, add a little dry spices to taste.
- Both components will cook at about the same time. Before serving, finely chop the washed and dried herbs, sprinkle each portion of buckwheat and chicken liver in the sauce on top.
As you can see, making buckwheat with chicken liver is very simple! The dish turns out unusual, light and balanced. Try to master it and, quite possibly, it will become your favorite!