Hearty Slow Cooker Buckwheat with Meat and Mushrooms

Original, aromatic, delicious porridge for the whole family! Merchant-style buckwheat in a slow cooker turns out as stewed and steamed as from a Russian oven. By adding meat and mushrooms, the dish becomes filling and very tasty! This is how modern technology prepares ancient Russian recipes!
cook time: 1h 40 min
Nora Vaughn
Hearty Slow Cooker Buckwheat with Meat and Mushrooms

Nutrition Facts (per serving)

138
Calories
9g
Fat
11g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Water (four multicups) 640 ml
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 40 ml
Pork (spatula) 300 g
Champignon 300 g
Dry spices to taste
Buckwheat core (two multi-glasses) 280 g

Recipe instructions

Step 1

Step 1
How to make buckwheat the merchant style in a slow cooker? Prepare your food. You can use any meat, both beef and chicken will do, I took pork, shoulder blade. Like mushrooms, you can use any wild mushrooms; buckwheat with whites is especially tasty. In winter, fresh mushrooms are an excellent substitute for dry or frozen ones.

Step 2

Step 2
Wash the meat, dry it well with napkins and cut into small pieces.

Step 3

Step 3
Pour oil into the multicooker bowl, turn on the mode suitable for frying (I use “Frying”, 140 degrees) for 30 minutes. Wait for the oil to heat up and place the meat in the bowl. Fry it, stirring, with the lid open for 5 minutes.

Step 4

Step 4
During this time, wash and peel the vegetables. Grate the carrots on a coarse grater, cut the onion into cubes.

Step 5

Step 5
After the meat has turned white, add vegetables to it, stir, and close the lid. Leave for 10 minutes.

Step 6

Step 6
Sort the buckwheat if necessary, then rinse thoroughly several times until the water runs clear. Place the cereal in a sieve to drain excess liquid.

Step 7

Step 7
Wipe the champignons with a damp sponge — this will make the mushrooms clean, but not saturated with excess moisture. Cut them into slices 0.5 cm thick. Boil the forest mushrooms first. Dry ones will have to be pre-soaked for several hours. Then pour the water in which they will be soaked into the slow cooker, replacing some of the ordinary water — it will add additional aroma and taste to the dish.

Step 8

Step 8
Add mushrooms to vegetables, add salt, stir. Close the lid and cook until the end of the mode.

Step 9

Step 9
Then add chopped garlic, spices and bay leaf. Add buckwheat.

Step 10

Step 10
Pour in hot water so that the multicooker does not spend extra time heating it. There is no need to mix the products. Close the lid, set the mode suitable for cooking buckwheat (for me it’s “Grain”) for 40 minutes. After the signal, keep the dish in the “Warming” mode for 30 minutes. If you do not have such a mode, then simply leave the dish in the multicooker without opening the lid.

Step 11

Step 11
After this, open the lid and stir the dish.

Step 12

Step 12
Our delicious buckwheat is ready. Nourishing, fragrant and very tasty! Bon appetit!

Additional rubrics

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