The taste of buckwheat is familiar to many from childhood, and today this product is present in the diet of every person. The buckwheat has a lot of advantages: it is affordable, inexpensive, healthy, hearty and very tasty. If there are people who claim that they do not like buckwheat, then they simply do not know how to cook it correctly. From this cereal, a wide variety of dishes for breakfast, lunch and dinner are obtained. To simplify and speed up the process of preparation, you can enlist the help of technology. We offer you some delicious buckwheat recipes with stew in a slow cooker.

Buckwheat with stew in a slow cooker: how to cook correctly

The stew is already a finished product, so he does not need preliminary processing. The meat is simply shifted from the jar to the hob. To evaporate excess moisture and improve the taste, vegetables are added to the stew and fry all together. Best canned meat is combined with onions, garlic, carrots, tomatoes and pepper.

Before cooking, buckwheat is washed and sorted out to remove the spoiled nuclei. The cereal is laid in a slow cooker last, after vegetables and stews. Next, pour water at the rate of 1 to 2. If the plans to prepare dry scattered buckwheat, then the volume of the liquid is slightly reduced. In order to get a collapsed and viscous buckwheat porridge, water, on the contrary, is poured more. The slow cooker is put in the “buckwheat” or “extinguishing” mode.

Buckwheat with stew in the multicooker "Army"

To prepare this simple and hearty dish, prepare the following straightforward ingredients:

• buckwheat - 2 tbsp.;
• water - 4 tbsp.;
• large onions - 1 pc.;
• large carrots - 1 pc.;
• any stew - 1 bank;
• butter - 30 g;
• vegetable oil - 30 ml;
• garlic - 3 - 4 teeth;
• dill - several twigs;
• salt, pepper - to taste.

We begin to cook:

1. Peel and cut the carrots and onions into large pieces.
2. Pour the vegetable oil into the hob and pour the crushed vegetables next. Fry them in the "baking" mode.
3. When onions and carrots acquire a beautiful golden color, add canned meat to them, chopped garlic and continue to fry the products. Do not forget to evenly mix the components of the future dish.
4. Rinse the broken buckwheat under running water and pour in vegetables with stew. Follow the bowl water and salt the products. Mix the contents of the slow cooker well to evenly distribute the stew. Close the lid and cook for 40 minutes in “buckwheat” mode.
5. When until the end of the cooking program remains no more than 5 minutes, add butter to the finished dish and mix. Take a little buckwheat on the test to make sure that it is crushed.
6. Sprinkle the finished buckwheat with stew in a slow cooker with chopped dill and serve.

Buckwheat with stew and champignons in a slow cooker

Buckwheat and mushrooms are simply created for each other - such dishes conquer us with a bright mushroom aroma and a rich taste. The products in our recipe are as follows:

• buckwheat - 1.5 tbsp.;
• water - 3 tbsp.;
• champignons - 5 pcs.;
• onions - 1 pc.;
• stew - 250 g;
• garlic - 1 tooth;
• butter - 30 g;
• provencal herbs;
• salt.

Buckwheat with stew in a slow cooker is preparing this way:

1. Cut the washed and cleaned mushrooms in small quarters, put in the hob and shave 2 tbsp. l. fat from stew. Fry champignons in "Frying" mode for 10 minutes.
2. Finely chop the onion and add to the mushrooms. Fry the vegetables for another 5 minutes.
3. Take out the stew from the jar, open it with a fork into a homogeneous mass and send it to a multicier machine. To evaporate excess fluid, it will take 10 minutes in the same mode.
4. Lay washed buckwheat in the hob. Next pour 3 cups of boiling water, add salt, dry herbs to taste and evenly mix the products. At the same stage, put a whole clip of garlic in the cereal. Now put the car in the "extinguishing" mode. Our buckwheat with meat and mushrooms in a slow cooker will be ready after 40 minutes.
5. This dish goes well with fresh vegetables. It is seasoned with butter and served for lunch as a second dish or for dinner as the main one.

Buckwheat with stew and eggplant in a slow cooker

For a variety of buckwheat and stew, you can add seasonal vegetables that will make the dish more juicy. In our recipe we use young "blue". Here are what products will be needed:

• buckwheat - 2 tbsp.;
• eggplant - 2 pcs.;
• pork or beef stew - 300 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil - 40 ml;
• salt pepper.

Prepare a delicious dinner dish:

1. First of all, we will engage in eggplant: remove the stalks from them and cut the same cubes. Put the chopped vegetable in a bowl and fill it with salt to neutralize bitterness.
2. Pour a little vegetable oil into the bowl. By the way, if you want the finished dish to be not too rich, replace the oil with fat from the stew. Put a multicier machine to the "Baking" mode.
3. Now let's do the rest of the vegetables: onions with carrots need to be cleaned and finely chopped. We fall asleep the workpiece into the bowl and fry at least 10 minutes.
4. Add eggplants to vegetables, pre -squeezing them.
5. We lay out the stew from the can on the plate and “go through” it with a fork - large pieces of meat should become a homogeneous mass. We transfer the stew into the bowl to the rest of the products, mix well.
6. We will surrender and wash buckwheat. Now it can be covered in a multicier machine and mix. Pour boiling water and add salt and seasonings to taste. Salt moderately, since stew and “blue” are already salty.
7. Change the “baking” mode to “buckwheat” and put the timer for 40 minutes. Sprinkle the finished dish with finely chopped greens.

Pilaf made of rice and buckwheat with stew in a slow cooker

The dish only seems unusual - in fact, it is very tasty. Turn on the slow cooker and start improvised! We will prepare the necessary ingredients:

• long -grained steamed rice - 1 tbsp.;
• buckwheat - 1 tbsp.;
• water - 4 tbsp.;
• medium -sized carrots - 2 pcs.;
• large onions - 1 pc.;
• stew - 350 g;
• garlic - 1 - 2 teeth;
• ready mixture of spices for pilaf - 1 tsp.;
• vegetable oil - 70 ml.

We offer you step -by -step instructions for the preparation of pilaf:

1. Cut the carrots with beautiful large strips, and chop the onion smaller.
2. Pour oil into the hob.
3. Put the slow cooker in the "Baking" mode, wait for the oil to warm up, and then pour chopped vegetables there. Fry them until they acquire a pronounced golden hue.
4. The turn of the stew came up. Put it to the vegetable roasting, mix and wait for the excess fluid to disappear. The mixture of products should acquire a thicker consistency.
5. Now you can do cereals. Rick the rice several times so that the water becomes transparent, and check the buckwheat for the presence of spoiled grains and rinse under running water. Mix the cereals.
6. Season the fried mass in the slow cooker with spices for pilaf and add a little salt. Put buckwheat with rice in the bowl, evenly distribute the mixture with a spoon on the hob.
7. Following 4 glasses of boiling water. Stuck whole garlic slices into the pilaf, and put the bay leaf (optional) on top.
8. Put the slow cooker in the "pilaf" mode and wait for the signal about the readiness of the dish. Give the finished pilaf to brew for a quarter of an hour, then mix it well and treat your relatives with a new meal.

Buckwheat with stew and tomatoes in a slow cooker

Tomatoes will fill the familiar taste of buckwheat with new notes and make a nondescript dish bright and appetizing. If desired, replace fresh vegetables with tomato paste. What will be needed:

• buckwheat - 1.5 tbsp.;
• any stew - 1 bank;
• water - 3 tbsp.;
• tomatoes - 4 pcs.;
• sweet pepper - 1 pc.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil - 30 ml;
• salt, spices.

We put the ingredients for the dish in a slow cooker in the following sequence:

1. First prepare vegetables. Peel the onions, carrots and pepper, rinse and cut in any way convenient for you.
2. Pour a little vegetable oil into the bowl, warm it well and pour the prepared vegetable mass. Activate the “Frying” or “Baking” mode and prepare for 15 minutes.
3. Scald the tomatoes with boiling water to easily remove the skin from them. Cut the vegetables with large cubes or quarters and add to the rest of the vegetables in the bowl. Continue to fry the products until they darken.
4. Put the stew on the plate and divide with a fork too large pieces, then transfer the meat mass to the bowl to the vegetables. Fry the products for 5 minutes.
5. Now rinse buckwheat and put in a slow cooker, pour all 3 glasses of boiling water. Reduce the amount of water to your discretion if the tomatoes and stew under the influence of heat treatment were given a lot of juice.
6. Salt and pepper the dish, if desired, add your favorite spices, mix the products well again.
7. For the final cooking buckwheat with stew and tomatoes in a slow cooker, you will need 40 minutes under a closed lid in “buckwheat” mode. Before serving the dish, mix buckwheat again.

Buckwheat with stew and lecho in a slow cooker

We share with you another simple recipe for a delicious and juicy dish of buckwheat. We will add stew and homemade lecho from tomatoes and sweet pepper to the cereal. It’s not scary if your lecho also has other vegetables - this is not fundamentally.

So, here is the list of necessary ingredients:

• buckwheat - 1 tbsp.;
• beef stew - 300 g;
• lecho - 200 g;
• onions - 1 pc.;
• water - 1, 5 tbsp.;
• frying oil;
• salt.

Cooking procedure:

1. Cut the onion with small cubes and fry in a slow cooker for 5 minutes in "Baking" mode.
2. If the lechi is large pieces of pepper, cut them smaller, and then put them together with tomatoes in the bowl to the onion. Continue to fry the products until the mass in the bowl becomes dark and thick.
3. Disassemble pieces of stew on small parts and add to the vegetable roasting.
4. Wait when all fat melts and pour into the bowl washed buckwheat. Salt and pepper the products, add fragrant spices at your discretion, mix all the same evenly. Run the buckwheat program and wait for the sound signal about the readiness of the dish.

Buckwheat with stew and egg in a slow cooker

To prepare this uncomplicated dish, you do not need to cook eggs in advance. The main ingredients are as follows:

• buckwheat - 1 tbsp.;
• stew - 1 bank;
• onions - 1 pc.;
• eggs - 2 pcs.;
• frying oil;
• salt.

How to cook buckwheat with stew and egg in a slow cooker:

1. Finely chop the onion and fry it in a hob in vegetable oil until transparent.
2. Following the onion, send a stew that was disassembled onto the fibers in a multicooker.
3. Select the spoiled nuclei from the buckwheat and rinse it. Pour the cereal into the bowl to other components of the future dish.
4. Boil water, sunbature it and pour 2 cups of boiling water into a slow cooker. Mix products, turn on the buckwheat mode and cook for 30 minutes.
5. Break the eggs into a deep plate. Salt them a little, add chopped garlic, spices to taste and beat the pagan mass with a fork.
6. Open the multicooker lid, pour the eggs into the bowl and mix well with buckwheat and stew.
7. Close the lid and wait for the signal of readiness. Before serving, buckwheat with stew and egg in the slow cooker again mix.

How to cook very tasty buckwheat with stew in a slow cooker: useful recommendations

1. Experienced housewives advise when buying stews to give preference to the product in a glass jar. So you will see what canned meat consists of, how much fat and jelly in it. If you buy a stew in a metal container, then pay attention to the availability of GOST marking.
2. Some housewives are bunching buckwheat before cooking without adding vegetable oil, and its taste in the finished dish acquires even greater expressiveness.
3. Cooking buckwheat does not require your constant presence. This means that after adding water to the buckwheat, the products must be closed with a lid and not touch the dish until cooking. The finished dish should stand at least 10 - 15 minutes before serving to the table.
4. Try not to cook buckwheat until the “buckwheat” mode is completely completed: turn off the slow cooker in the middle of cooking and leave the products to infuse. After 20 - 30 minutes, you will get a delicious and aromatic dish from crumbly buckwheat.
5. It is difficult to imagine cooking buckwheat with stew in a slow cooker without adding butter - these products perfectly complement each other. One small piece of oil will give the taste of buckwheat pleasant softness. Buckwheat is very appetizing if it is seasoned with stomped oil.