Let’s cook green buckwheat with rabbit and pumpkin in the oven. The dish will come out to be harmonious, bright, incredibly tasty and very healthy.

Ingredients:

• 200 g of green buckwheat grain;
• 2 rabbit shins;
• 1 large onion;
• 300 g of pumpkin;
• 2-3 cloves of garlic;
• vegetable oil for frying;
• 1-2 tsp. nutmeg;
• 350 ml of water;
• Greens to taste: basil, rosemary, thyme, mint, etc.;
• salt and ground black pepper.

Cut the onion and pulp of pumpkin into small cubes. Fry them together in a frying pan with a little amount of oil for 4-5 minutes.

Add green buckwheat, rinsed and soaked for a couple of hours, to the pan and mix with vegetables. Leave on fire for no more than 2 minutes so that the green buckwheat would become soaked. At this moment, you can add garlic, salt and pepper to taste. Then place the contents of the pan into a heat-resistant form suitable for the oven, level it. Decorate, slightly showering with green buckwheat on top.

Prepare the rabbit meat. Rinse it, be sure to dry it with paper towels. Practically any part of it is suitable for this dish - the main thing is that the meat should be on the bone, and not a separated fillet. (Rabbit can be replaced by chicken). Grind half a bunch of thyme or any of the above herbs to your taste and choice. Add 2 tbsp. of vegetable oil. Mix carefully. Rub the pieces of rabbit with fragrant mixture. Marinate for at least an hour. Ideally, leave to marinate overnight. Pour a spoonful of vegetable oil into the pan. Heat slightly. Put the butter cubes into the pan as well.

Fry the rabbit in a pan from both sides to a slightly golden crust. During the frying, spice up the meat with salt and black pepper. Cook for 2-3 minutes, no more. So fry all the meat the same way.

Remove the pieces from the pan, trying to grab the minimum amount of fat. After that, sprinkle the meat with nutmeg; put it into the heat-resistant form over the buckwheat. Pour carefully hot water over the buckwheat until it is completely covered. Bake the dish in the oven for 35 minutes at 180 degrees. Sprinkle the ready dish with fresh herbs.

Let the dish give you strength and vigour!

Green buckwheat could be prepared in several ways:

• Traditional - boil for 15-20 minutes, with addition of spices, bay leaf and salt to taste or steam it. The ratio of buckwheat and water is 1: 2.
• Sparing - green buckwheat is poured over with hot but not boiling water for 30-40 minutes.
• Biological – rinse and soak buckwheat for several hours (for example, in the evening), pour clean water over the grains, so that water is a few centimetres above the grain.

A side dish of green buckwheat can be combined with almost any food and will not spoil any dish.

To bake delicious and aromatic green buckwheat bread, you will need:

• 1 cup fermented cabbage juice,
• 3 cups green buckwheat,
• half a teaspoon of salt.

If the juice is unsalted, you can add a teaspoon of salt. Rinse and soak green buckwheat. Water should be one centimeter above the buckwheat. After one hour of soaking, mix the cereal for better absorption. Then rinse buckwheat from mucus and pour down the extra water.

Blend all ingredients together in a blender until smooth. This amount is enough for two small loaves. Pour the mass into forms, cover and leave in a warm place over night or for a day - until it rises. Preheat the oven to 180-200 degrees. Bake for about an hour.

This recipe is really simple: mix the sprouted grains of green buckwheat with diced avocado and cucumbers (approximately in equal parts), add fresh arugula. Add a bit of fresh grapefruit juice into the salad, add to taste sea or Himalayan (pink) salt and, if you like, quite a bit of ground pepper. It is gentle and very tasty.

Ingredients:

• green buckwheat - 100 g
• smoked salmon or steamed upon your taste - 200 g
• Red onion - ½ pcs.
• Lettuce - 1 bunch
• onion greens- 4 stalks

For dressing:

• sour cream 15% - 180 g
• horseradish - 3 tbsp.
• Soy sauce - 3 tbsp.
• salt
• ground black pepper

Preparing step-by-step:

1. Boil buckwheat or soak overnight. Put the ready porridge into a salad bowl. If hot – cool first.
2. Mix ingredients for dressing, salt, pepper to taste.
3. Rinse salad and dry. Cut it.
4. Cut the onion in halves, thinly chop.
5. Cut green onions into rings.
6. Cut fish into small cubes.
7. Mix all the ingredients of the salad.
8. Add the dressing.

Enjoy your meal!

In this high-calorie recipe the amount and weight of products is not specified, as everyone can choose them to taste, desire and skill.

Ingredients:

• salmon fillets
• boiled buckwheat
• butter
• vegetable oil for frying
• sour cream
• onion
• flour
• salt
• shredded cheese

How to cook:

To cook this dish, bread the pieces of salmon fillet in flour with added salt and fry in vegetable oil until ready. Add butter to pre-soaked or boiled green buckwheat. Put the pieces of fish in the middle of the pan, put buckwheat around the fish. Pour with sour cream sauce (fried onions mixed with sour cream), sprinkle with grated cheese and bake in the oven until the cheese is melted and browned.

Ingredients:

• 400 ml of water,
• 200g green buckwheat,
• 100 g maple syrup (or honey)
• 75 g chocolate (70%),
• 2 tbsp. cane sugar (20 g),
• 2 tsp ground ginger,
• A bunch of walnuts.

How to cook:

Put buckwheat and sugar into a saucepan and cover with water. Bring to boiling under a lid, stir, remove and let it rest for 20 minutes. Add to buckwheat porridge 1/2 cup of chocolate, broken to pieces, and stir constantly, add ginger and maple syrup. Mix thoroughly until chocolate is melted. Add the rest of the chocolate in pieces, coarsely chopped walnuts and mix lightly. Pour into cups and sprinkle with the remaining walnuts.

Dessert is ready!

Buckwheat is one of the healthiest cereals!

If buckwheat is made in a special way, it will also become a table decoration.

You can stuff a chicken with buckwheat and bake in the oven to get a bright and beautiful dish. And if you introduce tender marrow or zucchini into the filling, the stuffed bird can make a splash!

Ingredients:

• chicken - 1 pc.
• our Latvian organic buckwheat - 1 sachet 250 g.
• marrow or zucchini - 1 pc.
• onion, large - 2 pcs.
• champignons - 10 pcs.
• vegetable oil - 3 tbsp.
• salt, black pepper, curry, herbs - to taste

Rub the washed chicken with salt, pepper and curry, and then put it into a fridge for an hour (or, better yet, for a night) for the meat to become well marinated. Boil buckwheat for about 7-9 minutes (water ratio 1: 2), dice onions, zucchini and mushrooms. Fry vegetables and

mushrooms in vegetable oil until the golden brown color, add the boiled buckwheat to vegetables and keep frying for a bit longer.

Fill the chicken carcass with filling and tie its feet. Lay the casserole dish out with the remaining buckwheat and put the chicken on top of it. Bake it in the oven at 180 ° C for 1 hour or a little more. Decorate the chicken with herbs and serve with fresh vegetables.

Remember that buckwheat contains valuable protein and 18 amino acids that are important for the body and that we just told you how to cook our organic buckwheat in a special way to maximize all nutrients.

Eat to your heart’s content!