What can be cooked from the leftover buckwheat: 15 Recipes

It so happens that for lunch or dinner was cooked a lot of buckwheat porridge, which remained uneaten. Pity to throw out ... What to do with it? Is it possible to make a new, tasty dish out of the already boiled buckwheat? This article will be useful to every thoughtful hostess, who knows how to use products competently and feed the family deliciously.

Signs of spoiled buckwheat porridge.

Did you know that from boiled, already cooked, in this case - undercooked buckwheat, you can prepare many delicious dishes? Their recipes will be given below. But the main thing is not to use spoiled buckwheat. After all, cooked groats, even in the refrigerator, can not retain their properties for long, they quickly spoil. Therefore, buckwheat porridge should not be consumed if:

• an unpleasant, sour smell has appeared;
• An abnormal taste that is disgusting;
• mucus has formed at the bottom of the bowl in which the porridge was stored.

If not stored for a long time, cooked buckwheat groats can become covered with mold.

Attention! Do not eat spoiled products under any circumstances!

15 Recipes for leftovers from boiled buckwheat

There are a lot of dishes from yesterday's boiled buckwheat that will allow to diversify the table and enjoy new flavors. This rational approach will not allow you to throw away food, which is extremely uneconomical. In addition, buckwheat is a very useful cereal, which contains many vitamins, minerals and dietary fiber. Its regular consumption regulates blood sugar level and reduces the risk of cardiovascular diseases.

Buckwheat is used for making pancakes and buckwheat cakes, pancakes and stuffed cabbage rolls, soup and casseroles. Some housewives even manage to bake pies and pizzas! And this is not a complete list of dishes that can be made with yesterday's porridge.

Buckwheat cutlets

Buckwheat cutlets will be appreciated by vegetarians and fans of light meals. They are just as good as similar meat cutlets, but are easier for the body to digest. Cutlets are delicious not only hot, but also cold.

For the cutlets are suitable crumbly porridge, in which add fried until golden onions and minced garlic. Porridge should be rubbed with a blender, along with onion and garlic, add an egg, your favorite spices. Broth cube, added to the buckwheat minced meat, will make the taste of cutlets more expressive, rich. You can also add paprika, black pepper. Stuffing turns out viscous and sticky, if it is liquid, you need to put a little wheat flour.

From the resulting minced meat form small round cutlets, roll in breadcrumbs. In hot vegetable oil, fry them until a delicious, ruddy crust, without covering with a lid. Serve the dish with vegetable salad, greens and sour cream. Buckwheat patties, unlike other products, are absolutely low-fat and low-calorie.

You can diversify the taste of the dish if you add boiled potatoes, blended beef liver, mushrooms or minced chicken.

Tip! Instead of breadcrumbs for deboning, it is better to use corn flour. It will make the cutlets more flavorful, give an original taste.

Fritters

The traditional buckwheat porridge for breakfast can be replaced by pancakes, which are no less useful and tasty. They can be eaten even by people who want to lose weight. Unlike fatty, battered pancakes, buckwheat pancakes are low in calories. To make them, the porridge and eggs are mashed in a blender. They add kefir, soda on the tip of a knife, a little wheat flour. The consistency of the dough is adjusted by eye. Spoon the pancakes onto a frying pan with hot vegetable oil and fry each side until crispy. Serve with sour cream, jam, honey or jam.

To make the pancakes puffed and appetizing, it is necessary to adhere to the following tips:

1. Kefir should be room temperature, so it can interact with the baking soda.
2. The consistency of the pancake batter should resemble a thick sour cream.
3. To diversify the taste of the dish and vitaminize it will help grated zucchini, raisins, apples or apricots.
4. Kefir can be replaced with warm milk.
5. After kneading the dough, it is better to leave for about 30 minutes at room temperature.
6. Fry the products on a hot frying pan, but the fire should be medium.

To ensure that the buckwheat pancakes do not turn out greasy, after frying they are placed on a paper towel, which will absorb the excess oil.

Pancakes

In addition to pancakes, you can also please the family with buckwheat pancakes for breakfast. They can be sweet, which are served with honey, jam, or as an appetizer. And even stuffed. Therefore, the amount of sugar must be adjusted independently, based on taste preferences.

For 10 tablespoons of porridge you will need:

• 5 tablespoons of wheat flour;
• 1-2 eggs;
• half a liter of milk;
• A tablespoon or more of sugar;
• A couple of tablespoons of sunflower oil.

If the garnish was cooked with the addition of salt, it is not necessary to add it to the dough. Porridge is grinded together with the eggs in a blender. If the mass is too thick and poorly grind, you can add a little milk. Next, pour in sugar, flour, warm milk and butter. Mix well until homogeneous. Bake in the classic way on a frying pan greased with vegetable oil on both sides.

Eat buckwheat pancakes can be warm or cold. They can also be made stuffed. Well with buckwheat pancakes will be combined with cottage cheese filling, minced meat fried with onions, mushrooms or liver.

Bread

Did you know that you can even make bread from undercooked buckwheat? And you can't find this kind of bread in any store! It's delicious, flavorful and very filling, although in terms of calories it is inferior to traditional wheat bread. Especially to the taste will be the following recipe for owners of bread loafers. The bread turns out high, airy, very porous. And for its preparation will require:

• 400 gr. of flour;
• A couple of teaspoons of dry quick yeast;
• an egg;
• a glass of boiled buckwheat;
• a glass or more of water;
• a teaspoon and a half of salt;
• 2 teaspoons sugar;
• 2 tablespoons of vegetable oil.

In the bowl of the bread maker put the dry ingredients of the recipe - flour, salt, sugar, yeast. Next, buckwheat porridge, eggs, oil and water. Knead the dough. Next, bake on the mode with the size of the largest loaf for a weight of about a kilogram. Homemade bread is ready, you can serve it to the table!

Of course, buckwheat bread can be made without a bread maker, if you manually knead the dough, following the sequence of ingredients. Bake it in a mold or just on a tray in an oven at 200 degrees for 50-60 minutes. The bread will be delicious, and the buckwheat will not be felt in it.

Warning. Before kneading the dough, be sure to sift the flour. This will give puffiness and airiness to the baked goods.

Pizza

Often small children refuse to eat buckwheat porridge. But with pleasure they dine on fast food. They also like pizza. Therefore, the pizza from yesterday's buckwheat pizza will be just right. Especially since it can be quickly and easily cooked in a pan.

For pizza take a glass of cooked grits and beat two eggs in it. If the dough is too thick, you can add a little milk. There is no need to salt the porridge. The dough is poured on a greased pan, put on medium heat under a lid. As a filling, you can take any products that are available in the fridge - mushrooms, cheese, tomatoes, sausage, sausages, ketchup. When the buckwheat flatbread is toasted on the bottom and tacked on top, you can put the filling.

For example, smear the base with ketchup, put fried mushrooms, chopped ham, and grated cheese on top. Cover the pan with a lid and leave the pizza to cook. It will take 6-10 minutes. The finished dish out on a plate and serve.

Tip! The best pizza comes out in a good quality Teflon skillet. The bottom does not stick, and the pizza easily "rolls" when ready.

Salad

Buckwheat salad can also be used as a side dish. It is hearty and contains a lot of nutrients. For it, they take cooked cereal, chop some tomatoes randomly, add chopped green salad leaves. It remains to put a couple of cloves of garlic and pour vegetable oil. You can use olive oil.

Diet Cookies

Light, but unusually tasty, soft cookies are suitable even for those who watch out for a figure. To make them you will need:

• 4 tbsp each of flour and buckwheat porridge;
• 2 tablespoons of almond flour;
• egg;
• A few spoonfuls of sugar - 3-4 (depending on taste);
• 50 gr. of butter;
• a little salt;
• vanilla sugar;
• baking powder or baking soda.

To obtain almond flour, it is enough to grind almonds in a coffee grinder. Then mix all the dry components. Separately, add soft butter, beaten egg and dry mixture to the buckwheat porridge. Lay baking paper on a baking tray and put cookies with a tablespoon, forming neat balls. You can sprinkle almond chips on top. Bake in a preheated 180 degrees oven for 25 minutes.

Casserole

Casserole is a versatile dish that can be served for breakfast, lunch or dinner. And it is also versatile in that it can be made with any ingredients available in the refrigerator. Only boiled buckwheat remains unchanged in this case.

To make the casserole, simply fry the onions until golden, add chopped meat and cook for another 5 minutes. Add a few spoons of sour cream to the meat mass. Shred buckwheat in a blender, add grated cheese, a couple of crushed garlic cloves, a little mayonnaise and a spoonful of baking powder. The buckwheat mixture is mixed thoroughly and half of it is put in a greased form. Then lay the meat mixture, flatten it and cover with the rest of the stuffing from buckwheat. The surface is smeared with sour cream and put in the oven for 20-30 minutes at 200 degrees.

The dish can be varied according to your own taste and depending on the products available at home. Instead of meat you can use sausage, ham, sausage, bacon, ground chicken or beef, liver. On top of the casserole can be sprinkled with grated cheese, which will give the dish even more appetizing, ruddy crust.

Buckwheat Soup

If you want to save yesterday's buckwheat, you can make a quick soup out of it. Prepare it with meat broth, as well as with vegetable broth if there is no time to cook meat.

In the broth put peeled and diced potatoes. The carrot and onion are separately fried in vegetable oil until softened.

Vegetables are placed in the soup when the potatoes are ready. Add bay leaf, minced garlic cloves, peppercorns. It is necessary to put ready buckwheat, cut meat, if it was broth. Turn off the fire and allow to stand for 10 minutes. When serving, you can put a little butter and fresh herbs in the soup.

Buckwheat patties

Greechaniki are just like meatballs. They are hearty, nutritious, juicy and very tasty! And thanks to the buckwheat they are also very healthy. They are easy to make, but they can easily solve the problem of preparing a second dish for dinner.

So, for a glass of cooked buckwheat you need half a kilogram of ground meat, one carrot and one onion, a couple of garlic cloves. To glue the minced meat, you need to add an egg. Stuffing, buckwheat, carrots, onions and fresh herbs are mixed, add garlic, passed through a press. Season with salt, pepper, add egg and knead the stuffing. Shape it into small oval cutlets and fry on a hot pan on each side until browned.

To make the buckwheat patties very juicy, when frying on the second side it is better to cover them with a lid. They can be served with any garnish, vegetable salads. And, a tomato, mushroom or sour cream sauce is mandatory.

Buckwheat pâté

Vegetarian buckwheat pâté is an excellent alternative to meat pâté. Mushrooms are in harmony with buckwheat, so it is necessary to use them to prepare the original appetizer. One and a half cups of mushrooms, which are boiled beforehand, are needed for one and a half cup of boiled groats. Mushrooms, buckwheat and a large onion are ground on a meat grinder, salt, pepper and your favorite spices are added. Dried garlic and ground ginger work great. Leave the pâté to stand for a while - about 10 minutes in the fridge - and you can serve it.

Buckwheat pate develops its flavor best with garlic croutons and boiled potatoes. To make them unsweetened loaf or baguette cut into slices. Separately crushed garlic, mixed with salt and rubbed into the bread slices. In a small amount of vegetable oil fry the croutons until brown.

Buckwheat pudding

Buckwheat pudding would also be a perfect breakfast. It is not only tasty, but also healthy. An excellent alternative to boring porridge.

To prepare it you will need 1.5 cups of boiled buckwheat, a couple of teaspoons of soft butter, 2 tablespoons of sugar and two eggs. In the groats put the yolks, the rest of the ingredients and beat the mass with a blender. It should become fluffy and airy. Separately whisk the egg whites and gradually add them to the buckwheat mixture. Gently stir the mass so that it does not settle, and put it on a baking tray greased with butter. Bake in a preheated oven at 220 degrees for 25 minutes.

The resulting soufflé is soft, tender and can be used as a dessert.

Buckwheat Flotsky

Not only pasta, but buckwheat can be cooked as well. It's enough to make a tasty roast and mix it with a ready side dish to make a complete dinner or a second course for lunch. You will need any kind of minced meat - chicken, beef or mixed. First fry onion until golden brown, then add minced meat to the pan. Season with salt and pepper. When the minced meat is ready, put the buckwheat, mix and sprinkle with herbs. Leave in a closed container for 10 minutes so that the garnish absorbs the flavors of onions and meat.

Buckwheat meatballs

Cost-effective dish, which has absolutely no meat, can be made from under-eaten buckwheat porridge. For this you will need 2 cups of cooked groats, a little less than a cup of dry rice, which should also be boiled until soft. Finely chop the onion - there should be a lot of it, and fry it. Add grated carrots. The roast is divided into halves. In one part add broth or water, put a spoonful of tomato paste. Using a blender, grind cooked cereals, vegetables, fresh herbs. Add a little starch and your favorite spices.

Pour a little vegetable sauce on the bottom of the form. Roll small balls of cereal mass and place them in the form. Pour the meatballs with the rest of the sauce, which should cover them. Bake for about half an hour at 200 degrees. On top, 5 minutes before cooking, you can sprinkle grated hard cheese.

Buckwheat paella

Paella is an Italian dish that is distinguished by its refinement and original taste. However, only uncooked, dry garnish is suitable for it, as in the process of cooking it must reach readiness in the broth. First, fry the onion, bell bell pepper and chicken breast in a pan. Do not fry the breast for a long time, otherwise it will turn out dry and tough! Place the roasted vegetables, meat, and then the buckwheat in a heatproof dish. Add a spoonful of tomato paste and broth. You can put your favorite spices. The dish is covered with a lid and left in the oven for 10 minutes.

Buckwheat filling for patties

Yesterday's buckwheat can be used quite well as a filling for patties. For this filling you need to boil potatoes and mash them. Add fried onions and buckwheat. Stir everything together. Stuffing is ideal for unsweetened yeast pies - baked or fried.

What sauce is right for buckwheat?

Sauces suitable for buckwheat or buckwheat dishes include:

• tomato;
• creamy;
• mushroom;
• white;
• meat gravy.

Cream, tomatoes, mushrooms and meat are perfectly combined with buckwheat. On the basis of these products it is not difficult to prepare a really delicious sauce, which will allow boring groats to play with new flavor colors. As vitamin supplements to buckwheat work well sweet peppers and carrots. Fresh dill and parsley greens and grated garlic will also enhance its taste. Some people prefer to eat buckwheat with real soy sauce, cooked according to all the rules on the principle of fermentation. But, this is to the liking.

You can make sauces for buckwheat porridge from cream, sour cream, adding butter. Like any porridge, buckwheat porridge cannot be spoiled by butter. However, in order not to get too greasy a dish at the end, you should not go overboard with dairy products and butter. Small children like to eat porridge with milk, adding butter and a little sugar. Well, the traditional sauce with mushrooms, served with crumbly buckwheat, is a classic of Russian cuisine!

How to Store Boiled Buckwheat So It Doesn't Spoil

Boiled buckwheat can be stored in the refrigerator for 3 days. The container must be tightly sealed, tightly closed, because the ready grits tend to absorb foreign odors. After that, it acquires an unpleasant taste. For long-term storage it is better to put the garnish in the freezer, putting it in a container with a lid. In this way, buckwheat can retain its taste qualities for a month.

Ideas to rehabilitate yesterday's buckwheat porridge are many! All dishes turn out appetizing, delicious, and most importantly - very healthy. Now the question of disposing of yesterday's, under-eaten buckwheat will not arise even for the novice hostess!