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Buckwheat with meat in a multicooker

Author
Cookinero 16 Mar 2025
5730
Buckwheat with meat in a multicooker

Buckwheat with meat in a multicooker is a simple and healthy dish. Buckwheat contains many complex carbohydrates and valuable microelements. The dish is prepared in a multicooker, thanks to which, buckwheat becomes crumbly and juicy.

How to cook Buckwheat with meat in a multicooker

Step 1

Buckwheat with meat in a multicooker

Cut the meat into small pieces. Cut the garlic into circles.

Step 2

Buckwheat with meat in a multicooker

Add vegetable oil and onion to the multicooker, set the “frying” mode for 5 minutes.

Step 3

Buckwheat with meat in a multicooker

Next, add the meat and garlic and set the frying mode for another 15 minutes.

Step 4

Buckwheat with meat in a multicooker

Pre-rinse the buckwheat. Add it to the multicooker, pour in water and add salt. Select the "pilaf" mode and press "start". After 30 minutes, the program will sound a signal that the dish is ready.

Buckwheat with meat in a multicooker - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the meat with chicken, turkey, or even lamb for a different flavor. Adjust cooking times slightly if using poultry to ensure it doesn't overcook.
Replace the meat with mushrooms, tofu, or lentils for a hearty vegetarian version. Use vegetable broth instead of water for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Yes, this dish freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Halve the ingredients for a smaller batch. Keep the cooking times similar, but check for doneness a few minutes earlier.
Pair it with a fresh salad, pickled vegetables, or steamed greens for a balanced meal. A dollop of sour cream or yogurt adds a creamy touch.
Yes, use a large pot or skillet. Sauté the ingredients as instructed, then simmer the buckwheat covered on low heat until tender (about 20-25 minutes).
Replace buckwheat with cauliflower rice for a low-carb option. Sauté it briefly at the end to avoid mushiness.

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