Buckwheat in a merchant's way in a slow cooker

Original, fragrant, delicious porridge for the whole family! Buckwheat in a merchant's way in a slow cooker turns out to be as languid and steamed as from a Russian oven. By adding meat and mushrooms, the dish becomes satisfying and very tasty! That's how modern technology prepares old Russian recipes!

Irinaprimorochka

The author of the recipe

Buckwheat merchant style in a slow cooker

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Composition / ingredients

servings:

Buckwheat kernels (two multistacks)

280

Pork (shoulder blade)

300

Champignons

300

Onion

Carrots

Garlic

Water (four multistacks)

640

Vegetable oil

Bay leaf

Spices dry

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 36 % 9 g

Carbohydrates 44 % 11 g

138 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to make buckwheat in a merchant's way in a slow cooker? Prepare the products. You can use any meat, beef and chicken will do, I took pork, the shoulder part. Like mushrooms, you can take any forest ones, especially this buckwheat with white ones is delicious. In winter, fresh mushrooms will perfectly replace dry or frozen ones.
Step 2:
Wash the meat, dry it well with napkins and cut into small pieces.
Step 3:
Pour oil into the bowl of the slow cooker, turn on the mode suitable for frying (I have "Frying", 140 degrees) for 30 minutes. Wait until the oil heats up, put the meat in the bowl. Fry it, stirring, with the lid open for 5 minutes.
Step 4:
During this time, wash and peel the vegetables. Grate the carrots on a coarse grater, cut the onion into cubes.
Step 5:
After the meat turns white, put the vegetables to it, mix, close the lid. Leave it on for 10 minutes.
Step 6:
If necessary, sort the buckwheat, then rinse thoroughly several times until clear water. Flip the grits on a sieve to drain the excess liquid.
Step 7:
Wipe the champignons with a damp sponge — so the mushrooms will become clean, but will not be saturated with excess moisture. Cut them into 0.5 cm thick slices . Pre-boil the forest mushrooms. Dry ones will have to be pre-soaked for several hours. Then pour the water in which they will be soaked into a slow cooker, replacing some of the ordinary water — it will give an additional flavor and taste to the dish.
Step 8:
Put the mushrooms to the vegetables, add salt, mix. Close the lid and cook until the end of the mode.
Step 9:
Then add the chopped garlic, spices and bay leaf. Add buckwheat.
Step 10:
Pour in hot water so that the slow cooker does not waste extra time heating it. It is not necessary to mix the products. Close the lid, set the mode suitable for cooking buckwheat (I have it "Grits ") for 40 minutes. After the signal, hold the dish on the "Preheating" mode for 30 minutes. If you do not have such a mode, then just leave the dish in the slow cooker without opening the lid.
Step 11:
After that, open the lid and stir the dish.
Step 12:
Our delicious buckwheat is ready. Hearty, fragrant and very tasty! Enjoy your meal!

A multivark Polaris 0517 AD with a power of 860 watts was used for cooking.

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

All the secrets of cooking buckwheat and how to choose it correctly so that the dish is delicious, read the article "The usual buckwheat. Do we know everything about her?"

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.