Cooking green. How to cook green beans

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

To lose weight and cleanse the body, many people use sprouted green buckwheat, but it can also be brewed or steamed; the main thing is to find out before the meal not only what benefits the product brings to health, but also take into account the harm from its use. Check out the most popular recipes using green grains, their composition and beneficial properties.

What is green buckwheat

The product belongs to the Buckwheat family. In fact, green buckwheat is a grain in its original form, the way it grows in the fields. Grains contain many substances beneficial to the body, because they are not subjected to any processing. Did you know that brown buckwheat does not exist in nature? She acquires dark color due to heat treatment.

How is it different from the usual

There is one difference between green buckwheat and ordinary brown buckwheat - it lies in the method of processing the grains, because initially one type of cereal is taken. Porridge, which is familiar to many, goes through many processing procedures in order to store it for a long time, but because of this, most of it is lost. useful substances. Green grains retain their beneficial properties, so dishes made from sprouted buckwheat are considered healthier.

Compound

The BJU ratio of green grains is significantly higher than that of almost all other cereals. The product contains a huge amount of vitamins, so it can easily replace even some fruits. In addition, you can make flour from grains - buckwheat flour is much healthier than wheat flour. The complex carbohydrates found in buckwheat quickly saturate the body and do not lead to weight gain. excess weight. The grains contain the following substances and vitamins:

• vegetable protein;
• amino acid (lysine);
• vitamins of group B, C, PP, E;
• minerals, trace elements (iron, magnesium, potassium, iodine, zinc, etc.);
• flavonoids;
• antioxidants.

Useful properties

A huge advantage of green grains is that they are completely free of pesticides and fertilizers. In addition, the beneficial properties of buckwheat are determined by its saturation with B vitamins, minerals, folic acid and fiber. Organic product is a powerful source of antioxidants, which:

• improve the functioning of the immune system;
• remove heavy salts and metals from the body;
• eliminate excess cholesterol accumulated in the body;
• prevent premature aging;
• reduce and normalize blood sugar levels.

Dishes made from green buckwheat are high in calories, because only 100 grams of sprouted grains contain 310 kcal. However, if you consume green buckwheat with kefir, a number of positive changes will occur in your body:

• diseases of the abdominal organs will be eliminated;
• toxins will be eliminated, “taking” with you and extra pounds;
• immunity will increase;
• will improve metabolism;
• symptoms of cardiovascular diseases will disappear;
• general well-being will improve.

Having decided to diversify your diet with green buckwheat, it is important to remember about the existing contraindications to its use. So, eating cereals is not recommended:

• people who have increased blood clotting - the rutin present in the composition can further aggravate the condition;
• children preschool age– eating such porridge causes constipation;
• people suffering from diseases of the gastrointestinal tract - dishes based on green products provoke gas formation and lead to the release of black bile.

How to cook green buckwheat

The question is relevant for all housewives who have discovered the existence of this product. There are proven recipes for cooking greens without boiling them, while the organic dish will also retain all its beneficial properties. You can prepare cereals in the following ways:

1. Rinse the required amount of product, pour double the volume of boiling water. Cover the pan with a blanket and leave the porridge to “simmer” for 15-20 minutes.
2. Rinse the main product, add water (twice the volume of the cereal), bring the contents of the pan to a boil, and immediately remove from heat. Wrap the future porridge and let it stand for 25 minutes.
3. This method preparation suitable for athletes. The germination process is carried out as follows:

• rinse the cereal to remove debris;
• Line the bottom of a colander with a layer of gauze, spread the buckwheat, cover with two more layers of gauze;
• moisten the cloth with water;
• leave the structure on the window for 8 hours;
• open top layer, rinse the buckwheat, leave for another 6 hours, twisting a kind of envelope;
• Rinse the ingredient again, after which the buckwheat sprouts can be eaten.

Green buckwheat recipes

Those who want to lose weight simply must know how to cook green buckwheat, because thanks to its beneficial properties she's perfect for dietary nutrition. Recipes with photos will tell you how to prepare any dish using unprocessed buckwheat grains so that it turns out tasty, while the main component remains as healthy as possible.

Green buckwheat with kefir

• Number of servings: 1 person.
• Calorie content of the dish: 202 kcal.
• Purpose: for breakfast.
• Cuisine: Italian.

This dish is one of the most best options For healthy breakfast. If you do everything step by step, the taste of green buckwheat grains infused in kefir will be exquisite. It is better to take a fermented milk product that is low-fat; you can also use yogurt without additives; the cereal should be raw - you will not need to boil or steam it to prepare the dish.

Ingredients:

• jam (any) – 2 tbsp. l.;
• kefir (or yogurt) 0% fat – 60 ml;
• cereal – 30 g.

Cooking method:

1. Rinse the cereal thoroughly and strain the liquid using a sieve.
2. Place the grains in a bowl and pour in kefir.
3. Place the preparation in the refrigerator overnight.
4. Before serving, mix everything, add a little more kefir if necessary.
5. Add jam.

Porridge

• Cooking time: 12 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 312 kcal.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Many people think that diet food a priori cannot be tasty, but this judgment is erroneous, because many delicious recipes have already been created healthy dishes. One of these is buckwheat porridge, made from green grains. If you decide to make this porridge, take some time, because the main ingredient will need to be soaked in advance. Ready dish You can serve it salty with vegetables or make it sweet and add dried fruits.

Ingredients:

• cereal – 120 g;
• water – 350 ml;
• spices - to taste;
• dried fruits - to taste.

Cooking method:

1. Leave the cereal to soak overnight (if you don’t have time, you can do it for a couple of hours).
2. Rinse the grains. If you do not wash them, then a lot of mucus will form in the finished porridge and it will not be crumbly, so this procedure It's better not to ignore.
3. Pour water over the buckwheat until it covers the grains the height of a finger.
4. Salt the workpiece, put it on the stove, turning the heat to medium.
5. When the liquid in the pan boils, immediately turn off the heat, cover the pan with a lid and let stand for 20 minutes.
6. Wash dried fruits and cut into pieces of any size.
7. Place the porridge on plates and garnish with dried fruits.

Sprouted buckwheat salad

• Cooking time: 14 hours 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 313 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Lovers healthy image In life, people prefer to eat green cereals instead of brown ones, because they are tasty not only boiled, but also raw - sprouted. The sprouts (it is advisable to wait until they reach a length of 3 mm) can be eaten as a separate dish or added to salads. Check out the recommendations on how to cook delicious salad with green buckwheat, as in the photo.

Ingredients:

• buckwheat – 200 g;
• linseed oil– 2 tbsp. l.;
• greens (arugula, dill, parsley) - to taste;
• tomatoes – 2 pcs.;
• sea ​​salt- to taste.

Cooking method:

1. Sprout the cereal according to the recipe given in this article.
2. Add tomatoes and herbs cut into small cubes to the sprouts.
3. Mix all ingredients, add salt and oil. If desired, you can sprinkle the salad with lemon juice or add a little grated garlic.

Cream soup

• Cooking time: 3 hours 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 68 kcal.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty of preparation: easy.

Recipes for dishes that use green buckwheat are very simple - even a novice cook can master them. A popular dish among adherents of healthy and healthy food is a delicate puree soup with the addition of green buckwheat. Find out how to prepare delicious buckwheat puree soup so that it also turns out beautiful, as in the photo below.

Green buckwheat is mainly familiar to those who monitor their health and follow a diet. But in vain, because this product is much healthier than its “brown” counterpart, but is in no way inferior to it in its taste characteristics and ease of preparation.

Features of green buckwheat

In general, despite the confusing name, green buckwheat is not at all a different variety of the usual crop. In fact, this is completely ordinary, just unprocessed buckwheat. This is exactly what it looked like about a hundred years ago, but then it began to be peeled and fried, also in order to extend its shelf life. Heat-treated cereals lose the ability to germinate and change green to brown. Unprocessed buckwheat retains all the beneficial elements contained in the peel.

The green variety contains 13 percent protein, including many essential amino acids that the human body cannot create on its own. Complex carbohydrates relieve hunger for a long time, and the vitamins contained in the composition, for example, P, PP, C, E and group B, affect the functioning of most systems.

How to soak?

It is necessary to soak the cereal, which has been washed in several waters. Buckwheat is poured warm or cold water so that there are two parts of liquid per part of the grains. It is left in this form for several hours. At the end of the procedure, the used water is drained and the cereal is washed again. It should be noted that after soaking, the product is quite suitable for consumption - raw foodists often eat just this variation.

How to cook correctly?

Cooking green buckwheat does not present any problems. The washed product is poured into a container with thick walls and a bottom and filled with water so that the layer of liquid is a couple of centimeters higher than the layer of cereal. If desired, if no soaking was carried out, the buckwheat can be allowed to swell for ten or fifteen minutes. Next, the saucepan is placed on the stove without a lid and cooked for about fifteen minutes. At this time, you cannot stir the mass - just set the fire to low.

Cooking recipes

From green buckwheat you can prepare a whole range of dishes from breakfast to dinner.

The recipe for an omelet with sprouted grains will be nutritious and tasty. For preparation you will need two eggs, 50 milliliters of one and a half percent milk, one sweet pepper, half a glass of sprouted seeds, a tablespoon of sunflower oil, fresh herbs and spices. Eggs in a convenient way beat with milk, add chopped vegetables, herbs and spices. The mixture is poured into the pan and covered with a lid. When the omelette in its upper part has almost thickened, it is sprinkled with buckwheat sprouts and closed again with the lid, this time with the heat turned off. In general, speaking about germination, it is worth noting that this procedure will take no more than a day and a half.

A very healthy, but unique porridge is made from a combination of buckwheat and sesame. It’s convenient that it can be made both sweet and salty, depending on your desire. As a rule, the ingredients required are a glass of sprouted buckwheat, two tablespoons of sesame seeds, two tablespoons of flaxseed, a quarter cup of kefir and spices. All components are processed in a blender - you don’t have to do anything else.

If desired, either sugar, a natural sweetener, or raisins are added to the porridge.

Another porridge is made from oatmeal and buckwheat. You will need significantly more ingredients: two tablespoons of rolled oats, six tablespoons of green buckwheat, half a glass of milk, half a glass of water, a teaspoon of honey, a handful of dried fruits or, for example, goji berries, as well as spices. The heated milk is mixed with water, and washed buckwheat is poured into the liquid. Everything is brought to a boil, supplemented with rolled oats and left covered over low heat for ten minutes. Before serving, the porridge will need to be sweetened, sprinkled with spices and dried fruits.

Ginger porridge looks like an interesting idea. To prepare it you will need a glass of sprouts, a pear or apple, a grated piece of ginger no more than one centimeter long, half a glass of water and some nuts. All ingredients, except the last, are ground in a blender, and sprinkled with chopped nuts before serving.

Preparing a smoothie that is popular today also cannot be done without green cereals. You will need to use half a glass of sprouted cereal, half a pear, kiwi, half a banana and 100 milliliters drinking water. The ingredients are ground in a blender and, if necessary, sweetened with honey.

By the way, the recipe will not become worse if it is supplemented with other fruits, berries or even herbs.

For lunch, green buckwheat can be used not only as a usual side dish, but also as a component for light soup. You should start by preparing the ingredients: 200 grams chicken fillet, one onion, three potatoes, a glass of buckwheat, one carrot, a piece of celery and spices. The chicken with the uncut onion and celery is boiled until a third of an hour has passed. Then the chicken is put on a separate plate, the vegetables are thrown out, and cubes of potatoes and carrots are added to the broth standing on the fire. After cooking them over low heat for five minutes, you need to add buckwheat, and after another five minutes – chopped chicken, herbs and spices. The soup is covered with a lid and cooked on the turned off stove for about fifteen minutes.

Another good solution would be to use buckwheat in a refreshing creamy soup. The ingredients you will need are four small cucumbers, one avocado, 250 grams of sprouted grains, four tablespoons of lemon juice, three tablespoons of peeled sunflower seeds and spices. Avocados and cucumbers are peeled and everything except the seeds are crushed in a blender. The finished soup is sprinkled with seeds and served. By the way, a similar dish can be made using tomatoes. You will need two large tomatoes, one sweet pepper, a centimeter of horseradish root, a glass of sprouted buckwheat, 200 milliliters of water, herbs and seasonings. Again, everything is cleaned, chopped and pureed.

The exception should be greens - they are added before serving. The same applies to spices.

The classic side dish requires 300 grams of cereal, one egg, three tomatoes, one onion, a couple of cloves of garlic, a teaspoon apple cider vinegar, a couple of tablespoons of sunflower oil and seasonings. The egg is beaten with a whisk and combined with the cereal. The resulting mixture is poured into a frying pan and fried for about five minutes, stirring constantly. Then chopped onions with garlic, vinegar and spices are added to the total mass. Everything is thoroughly mixed and filled with water so that its level is approximately a centimeter higher than the level of the food. Having brought to a boil, the side dish will need to be covered with a lid and cooked for ten minutes. At the last stage, tomatoes cut into small pieces are added, and everything is thermally processed over the fire for another five minutes.

Another successful addition to a meat or fish dish would be vegetable porridge. Its preparation requires two glasses of cereal, two tomatoes, one zucchini or zucchini, one bell pepper, carrots, onions, vegetable oil and greenery. All vegetables are cut into small pieces and fried in oil. Then buckwheat with spices is added to the mass, which, after frying for a couple of minutes, is poured with boiling water. It is necessary to maintain a gap of two centimeters between the level of the porridge and the level of the liquid. After simmering for about fifteen minutes, the product can be served, after mixing with fresh herbs.

Of course, we must not forget about such a variety of dishes as salads - green grains are very often found in their recipes. For example, you can combine 200 grams of sprouts with one boiled or baked beetroot, a couple of tomatoes, sesame seeds, two teaspoons of lemon juice, a tablespoon of soy sauce and half a teaspoon of honey. All solid ingredients are cut into neat cubes, combined with buckwheat and seasoned with a mixture of lemon juice, soy sauce and honey. Before serving, each serving should be sprinkled with sesame seeds.

This may come as a surprise to many, but cereals fit perfectly even into desserts such as mousse. In addition to a glass of green seeds, you have to prepare one lemon, 100 milliliters coconut milk, one banana, a couple of kiwis, a teaspoon of honey, a couple of basil leaves and spices. This recipe, unlike many others, requires preliminary preparation: the buckwheat will need to be soaked in lemon juice for twelve hours. Then the first layer in a blender is processed cereals, milk, honey, banana and cinnamon with cardamom, and the second is pureed kiwi and basil.

The simplest salad is made from sprouted grains and tomatoes. Preparation requires a glass of cereal, a couple of tomatoes, two cloves of garlic, lemon juice, salt and oil for dressing. First, buckwheat is poured into a common container, then chopped tomatoes and garlic, and finally, everything is poured with dressing. Before serving, you can add fresh herbs to the dish.

Vegan buckwheat cabbage rolls are considered unusual, but very tasty. In addition to 200 grams of this cereal, you need ten leaves of cabbage, 100 grams of dried mushrooms, a stalk of celery, an onion and a carrot, spices, vegetable oil and tomato juice. The mushrooms are immersed in water, soaked, and then washed. Onions, carrots and celery are chopped and fried along with mushrooms until partially cooked. By the way, you can use regular champignons instead of dried ones - this will not in any way worsen the taste of the final product.

Next, buckwheat is added to the total mass. The contents of the frying pan are filled with three standard glasses of water, salted, seasoned and simmered under the lid for about a third of an hour. The finished filling is laid out on cabbage leaves, treated with boiling water and freed from non-chewable particles. When all the cabbage rolls are formed, they will need to be placed in a saucepan, pour tomato sauce and simmer for ten minutes.

In the next video, watch a review of green buckwheat.

Natalie: | November 2nd, 2018 | 7:11 pm

The beans were not tasty)
Answer: Natalie, thanks for your comment! The taste and color... This may not be your recipe.

Anton: | June 9th, 2018 | 8:37 am

Well if we're talking about about fasting, then butter is not suitable)) I don’t argue that it tastes better!)
Answer: Anton, thanks for the comment! Of course, there is no need to fill the post butter.

Gulya: | December 9th, 2015 | 7:52 am

Gulya: | May 16th, 2014 | 8:52 am

Beans cut into in the required form and boil in salted water. Drain in a colander. In a cast iron frying pan, fry the onion (you can also add diced potatoes), top with beans, pepper, add salt to taste and you’re done. Delicious. Sometimes I add tomatoes and bell peppers to the sauteed onions.
Answer: Gula, thank you very much!

Vera: | July 1st, 2013 | 4:33 dp

You can add egg at the end of frying.

Ol": | May 17th, 2013 | 9:08 pm

and at the end you can also add garlic and a spoon - two sour cream, and steam a little. tasty.

Nastya: | December 17th, 2012 | 10:22 am

and when I heat it up, I break a couple of eggs in there... It turns out very tasty :)

Marina: | November 7th, 2012 | 7:55 pm

Hello! Thanks for interesting, and most importantly delicious recipes. my children love beans very much and so I will try to cook according to your recipe. I cook it myself a little differently - after cooking, I fry the onion a little until translucent, add beans, beat a raw egg a little with water, add a little simmer to the beans, salt, pepper, a little saffron - I like the color and aroma, utskho suneli green cilantro and everything is eaten very quickly . Try it, maybe someone will like it.

Alexandra: | August 11th, 2012 | 7:52 pm

I love frozen beans because they can be cooked with one hand (the other is often occupied by the baby))
my recipe is in a frying pan under a lid with the addition of water, vegetable oil, salt and sesame seeds. I keep it under the lid until it defrosts and “sticks”, then without the lid until it’s ready and until the remaining water has evaporated.

Svetlana: | May 31st, 2012 | 8:22 pm

I, too, most often act like Sveta. I like that the beans have a slight nutty flavor. Sunflower oil.

Olli: | May 30th, 2012 | 7:54 am

I cook the beans approximately the same way as Sveta does it, only I also add pepper (ground black, of course), but at the very end, when the beans are almost, but not quite ready, I rub a bun or a piece of bread (preferably stale) in my hands right over the frying pan. it will crumble easier) and fry the beans along with the resulting crumbs. It seems like nonsense, but the dish becomes much tastier. It is important to catch the moment when to add the crumbs. It should have time to fry until crispy, but the beans should not become too soft. Give it a try. I also cook other frozen vegetables with crumbs, except for those mixtures that produce abundant juice when cooked (lecho, for example).

Answer: I'll try it with the baby. Something tells me this will be delicious. And at the same time, the uneaten pieces of bread will be refilled :)

Oksana: | May 26th, 2012 | 1:24 pm

You can also add dried garlic and sesame seeds.

Masha Mironova: | May 22nd, 2012 | 9:12 am

And I brought as much as five kilos from Kazakhstan))) A wonderful thing. Maybe look where you sell dried fruits at the market? Even here in the north, the difference in price compared to store-bought packages and chickpeas from the market is huge, but there is almost no difference in the chickpeas themselves.

Answer: I tried chickpeas. My grandmother cooked it (with chicken and butter). I can’t say that I really liked it, just like peas. But I didn’t cook it myself. Thanks for the tip. I'll pay attention.

Masha Mironova: | May 21st, 2012 | 6:38 pm

Dash, don’t you have hummus in your pantry of side dishes? I recently figured out chickpeas and fell in love with them...

Answer: alas, Masha, I don’t cook hummus. You won’t find chickpeas here during the day, and even if you do find them, the price discourages anyone from buying them.

Sveta: | May 21st, 2012 | 6:50 am

I throw the frozen one straight into the frying pan + cooking oil + salt. All. This is what I understand)))
Fast and tasty. Both the color and crunch are in place.
Can be topped with sour cream when serving

Elena: | May 20th, 2012 | 9:22 am

Thanks for the good site and interesting recipes. Unfortunately I didn't like it very much.
Boil, drain, cool, drain, heat again. Most of the usefulness waved its hand. After all, food should not only be tasty, but, if possible, also as healthy as possible. Maybe it’s better to “boil-drain-fill”?

Answer: if you want :) But when the beans are cooled with cold water, this is what returns their green color and maintains a pleasant “crunch”. But eating cold beans is not very pleasant, so you need to heat them up again. The most healthy beans- it's raw. But I want it to still be tasty...

Katerina: | May 19th, 2012 | 8:13 pm

mmm.. I love it green beans! thanks for the next tsu! When I was a child, my mother made a salad of green beans, onions and eggs. all this was seasoned with mayonnaise. I'll definitely try it the right way cooking!

Olga: | May 19th, 2012 | 7:13 pm

You can simplify the recipe a little more if you cook the beans in a double boiler.

Lana: | May 19th, 2012 | 6:32 dp

Thank you, Dash. There’s just a package of beans in the freezer. I'll try French recipe do)))

There are dozens of recipes on how to cook green green beans, you can simply fry it with an egg, boil it and mix it with garlic and olive oil, or stew it in a stew. This is a very flexible product in cooking, it can be cooked anywhere - in a frying pan, saucepan, oven, microwave, pickled and even candied, used as an independent dish or as a side dish.

Cooking secrets

A truly delicious dish will turn out if you follow the recommendations of experienced chefs:

1. You need to buy beans whose pods are light green in color, curved, crispy and dense, but easily break in half. If they are too hard, the beans are overripe. Delicate taste and only young shoots have juiciness.
2. Before cooking, each pod must be cut on both sides.
3. Place the beans only in boiling water and cook for no longer than five minutes, otherwise they will boil, become unpleasantly fibrous and lose most of their properties. useful qualities. By the way, for many dishes, beans should be cooked only until half cooked.
4. After the plant is boiled, you will need to discard it in a colander and let it dry a little.
5. If you are not going to cook the beans immediately after boiling, then you need to cut them into pieces, put them in bags and put them in the freezer. In this form, it can be stored for a very long time.

If you follow these few simple secrets cooking green beans, any dish will turn out tasty and healthy.

On the side

As a side dish, you can serve either bean salad or light vegetable stew. Below are some great and easy to follow recipes.

Fried green beans with eggs

For this recipe you will need 0.4 kg beans, 2 eggs, 1 tbsp. l. vinegar and 30 grams of butter:

Wash the beans, trim the tails and boil for five minutes.

Rinse the beans with a liter of water mixed with vinegar, then fry in oil for a couple of minutes.

Break the eggs into a frying pan, add salt, stir, fry until the eggs are ready.

Salad "Unification"

A simple and inexpensive side dish with a spicy taste. To prepare it you will need:

• 0.5 kg beans;
• 2 cloves of garlic;
• 1/4 fresh chili pepper;
• 1 teaspoon grated ginger;
• 1 tbsp. a spoonful of soy sauce and apple cider vinegar;
• greens to taste.

Cooking process:

Prepare green beans: boil and drain in a colander.

Mix all the other ingredients, finely chop the chili and grate the ginger.

Mix the beans with the sauce, transfer to a heat-resistant container and cook in the oven for ten minutes at 200 Cº.

Before serving, the finished salad can be sprinkled with finely chopped herbs, such as cilantro.

With cheese

You can also cook green beans with cheese, resulting in a very tasty side dish. You will need carrots, onions, 2 tbsp. spoons of sour cream, 50 grams of hard cheese and a kilogram of beans:

First, prepare all the ingredients: wash and boil the beans, chop the onion, grate the cheese and carrots.

Fry the onions and carrots for five minutes, add sour cream and beans, mix everything, simmer over low heat for fifteen minutes, covering the pan with a lid.

Sprinkle the finished dish with cheese.

If you are cooking from frozen beans, you need to prepare them in advance, and to preserve the bright green color, use an ice bath - after boiling, immediately rinse with cold water or place in a container with ice cubes.

Chicken bean soup

Green beans: how to cook them in soup? Very simple! You can choose either a vegetarian option or meat broth. Chicken soup is especially delicious.

Ingredients:

• 400 grams of chicken fillet;
• 2 cups green beans;
• 300 grams of brown beans;
• 5 cups vegetable broth;
• 3 tomatoes;
• 2 zucchini;
• 2 cloves of garlic;
• 12 basil leaves.

Preparation:

Cut the meat, chop the garlic, put them in a pan and fry for three minutes. small quantity olive oil. Cut the zucchini and tomatoes into pieces no larger than one and a half centimeters, put in a saucepan, add broth and cook for fifteen minutes over low heat.

Add basil leaves, salt and pepper to taste, let the soup simmer for about ten minutes before pouring it into bowls.

Second courses

Many housewives serve green beans as an independent dish.

Pkhali

Pkhali is a popular dish Georgian cuisine, to prepare it you need to take 400 grams of green beans, 70 grams walnuts, a little cilantro and parsley, one onion and lemon. Add salt and pepper to taste at the very end.

Boil the beans, drain in a colander and rinse with ice water.

Lightly dry the nuts in a frying pan, chop the herbs and onions.

Squeeze the lemon juice and pass it through a sieve.

Place all ingredients except beans into a blender bowl and blend well.

Pour the prepared lemon-nut sauce over the beans.

Most often, pkhali is served with meat and a glass of red wine, with each serving garnished with several sprigs of fresh herbs.

Stew

How to deliciously cook stew with green beans:

Boil 0.4 kg of beans, cut into pieces.

Wash and cut one zucchini and eggplant into small pieces.

Chop the onion, grate the carrots, fry for a couple of minutes in a small amount of vegetable oil.

Place all the ingredients in a cauldron: first fry, simmer for a couple of minutes, then add two tomatoes cut into rings, zucchini, eggplant and beans.

Simmer until tender over low heat, stirring occasionally.

Due to their characteristics, beans can cause increased gas formation, so before cooking they must be soaked in a weak soda solution.

Gyuvech

There are many recipes for frozen green beans, one of them is gyuvech - a hearty Bulgarian dish. Traditionally it is prepared in clay pot, but you can also use a regular heat-resistant pan. To prepare gyuvech you will need the following ingredients:

• 500 grams of pork;
• 300 grams of green beans;
• 2 onions;
• 150 grams of green peas;
• 4 tbsp. spoons of sunflower oil;
• 4 potatoes;
• 4 bell peppers;
• a bunch of parsley.

How to cook:

Chop the meat coarsely, fry until golden brown, add salt and pepper.

Chop the vegetables, fry the onion in a small amount until golden brown, add the potatoes and cook for ten minutes, stirring occasionally.

Add pepper, simmer for five minutes, then beans and peas for another seven minutes.

Salt with ground red and black pepper to taste, mix and place in a thick-walled pan, first meat, then vegetables and finely chopped parsley, pour everything over hot water, so that it does not reach about a centimeter to the edge of the vegetables.

Cook for one hour in the oven at 180 Cº.

Unusual recipes

Surprise your loved ones unusual snack from green beans.

Crispy green bean sticks in batter

This dish will be an excellent snack for beer or a side dish for meat. To prepare it you will need: half a kilo of beans, 2 eggs and 150 grams of potato starch and flour.

Step by step recipe:

Wash the beans, trim the ends and boil in salted boiling water for seven minutes.

Prepare the batter: mix starch, eggs, salt and a little sparkling water so that the mixture has a consistency similar to sour cream. Heat the oil in a frying pan, fry the beans in it, first dipping them in the batter. The easiest way to do this is in handfuls: pour a handful of beans into the batter, mix and place in a frying pan, cook until golden brown, repeat with the rest of the beans.

The finished dish can be sprinkled with ground black pepper for spiciness or sesame seeds

Niçoise salad with green beans and cod liver

Niçoise salad is an excellent choice for festive table. This recipe is a great example of how to cook delicious green beans in the pods. For it you will need:

• 180 grams of cod liver;
• 200 grams of green beans;
• 3 eggs;
• 2 tomatoes;
• 3 potatoes;
• 100 grams of olives;
• 3-4 leaves of green salad;
• 1/4 lemon.

How to cook:

Boil and cut the eggs into four parts, chop the vegetables.

Boil the potatoes until tender (about twenty minutes), then fry until golden brown.

Boil the beans in boiling salted water for ten minutes. Prepare salad dressing: mince garlic, squeeze lemon juice, mix everything with salt and pepper.

Cut the cod liver into small pieces.

Place lettuce leaves on a plate, top with potatoes, beans, olives, tomatoes and quartered eggs.

Place pieces of cod liver on top of all the listed ingredients and pour the dressing over the salad.

Those who are closely familiar with the topic have already heard more than once about green buckwheat and its undeniable benefits for our health. And although there is harm in the usual brown cereal no, what’s so good about this green one?

How to cook it correctly and why it is actually green, we will understand in this article.And, of course, we traditionally share simple and tasty ones.

How are green cereals better than regular ones?

Let's start with the fact that it is green only for the reason that it is not processed - something like this looks like buckwheat collected in the fields and peeled.And, by the way, this is exactly what cereal was like on store shelves in the middle of the last century.

Afterwards, they began to treat it thermally to remove pesticides, extend shelf life, and destroy traces of insect activity.

It’s clear that in its natural form, green buckwheat has greater benefits if it was grown in an environmentally friendly manner. clean conditions. Otherwise, without going through the process of cleaning and frying, it can easily become harmful to health.

The calorie content of the product is 310 calories per 100 g, while the cereal contains:

• 12.6 g protein
• 62 g carbohydrates
• 3.3 g fat

You can buy a package of this porridge in any store. healthy eating or a large supermarket. Price question for a half-kilogram pack ranges from 2 to 5 dollars, depending on the manufacturer.

Sprouted cereal

It is especially popular among people: the porridge is not only used instead of the traditional one, but also sprouted, added to and eaten steamed.

And this is not surprising if you look at the composition: green buckwheat retains almost all microelements, antioxidants, and the amount of dietary fiber is twice as much as brown buckwheat.

There you can also find:

1. Vitamins of groups B, P, PP and E
2. Oxalic and folic acids(the second is necessary for the normal functioning of the female reproductive system)
3. Potassium, calcium, magnesium, rutin, iodine and phosphorus
4. The protein content of the product is 15% from total mass and its structure is close to that of an animal, which is especially important for those who have given up eating meat and milk
5. Thanks to fiber, cereal has increased satiety and becomes indispensable for those who like to go on a diet
6. It would be appropriate to talk about its ability to cleanse the body(another plus in support of weight loss)
7. Green buckwheat, as well as flour made from it, will be an excellent replacement for wheat for those suffering from celiac disease- it is gluten free
8. Finally, the main trump card of such porridge is the amount of antioxidants, there are 70 times more of them in cereals than in rice

Tabbouleh with buckwheat sprouts

From everything described, it becomes clear that green buckwheat has more benefits than harm, if only because it is a complete nutrient, or nutrient, from which all our food should consist:

1. Porridge normalizes and speeds up metabolism, while strengthening the immune system
2. Regulates the amount of cholesterol- what you need when diabetes mellitus and overweight
3. Strengthens the walls of blood vessels, which makes it indispensable varicose veins ven (thanks to routine)
4. Cleanses the blood, kidneys, intestines and liver
5. Helps normalize blood pressure
6. Improves the condition of hair and nails
7. Reduces the risk of developing cancer
8. And the last point will be especially appreciated by men: green buckwheat increases libido

This porridge is several times healthier than regular porridge.

Contraindications for use

1. Those who suffer from increased blood clotting (all because of the same routine) should treat the product with caution.
2. In addition, if buckwheat is not properly washed and cooked, it can cause gastrointestinal upset.
3. Before introducing it into the diet for permanent place residence, start with a small amount and monitor the body’s reaction to the new food.

How to cook green buckwheat?

Of course you can traditional way- cook, but then green buckwheat will have both benefits and harm a little more than regular buckwheat.

Since this product belongs to the category of special proper nutrition, then it is advisable to preserve as many valuable substances as possible in it. To do this, cereals can be soaked, steamed, sprouted and made into flour. Let's consider all the methods.

3 ways to cook green buckwheat

WAY	COOKING
Soak	The simplest, laziest way of cooking will certainly be appreciated by raw foodists. The cereal is poured cold or warm water at the rate of 1 part porridge to 2 water and leave for a couple of hours. You can also soak it overnight and eat it for breakfast. To do this, the water is drained in the morning and the buckwheat is thoroughly washed. And, in fact, that’s all.
Steaming	The cooking principle is similar to the previous one, but buckwheat is poured with hot water (not boiling water) and left for several hours in a heat-resistant container.
Grinding	This method is more often used for losing weight and cleansing the body of toxins: the cereal is ground in a coffee grinder, then consumed in the form of a powder, which is recommended to be washed down a large number water.

Tip: the same flour is suitable for making lean pancakes, bread, dumplings, etc. Even in Rus', pancakes were baked from it on Maslenitsa, and the flour itself was called mulberry.

Green buckwheat is especially useful, if you believe reviews on the Internet, in the sprouted state. It is in this form that the maximum vitamins are preserved.

How to germinate green buckwheat?

PHOTO INSTRUCTIONS	STEP-BY-STEP DESCRIPTION
	We sort the grains, remove the black grains Rinse thoroughly with cold water
	We throw away all the floating grains - they will not germinate Fill with liquid 2 centimeters above the level of the cereal and leave for 2 hours Rinse again
	Level the porridge in a container, cover with a layer of gauze and forget for a day This time is usually enough for white sprouts to appear; they taste like sunflower seeds Your sprouted green buckwheat is ready - you can eat it in this form, seasoning it with a little oil, and as part of other dishes, recipes for which you will find below

5+ healthy recipes based on green buckwheat

Before moving on to the description, I will say that this can be prepared in the usual way - cook for no more than fifteen minutes with the addition of half a teaspoon of salt per glass of cereal.

Undoubtedly, it will retain many times more useful substances than its brown relative.

Salad with tomatoes and sprouted grains

This and the next two recipes will fit perfectly into the daily menu of vegans and raw foodists.

You will need:

1. 1 cup sprouted buckwheat
2. 2 tomatoes
3. 2 cloves garlic
4. Lemon juice
5. Salt
6. Sesame or flaxseed oil for dressing

You can also add some chia seeds to a salad with tomatoes and sprouted grains.

Step-by-step preparation:

1. Pour our porridge into a deep bowl, add diced tomatoes and crushed garlic there. Season the salad with oil, salt and lemon juice.
2. If desired, you can add half a bunch of any greenery.

Nutritional cocktail

You will need:

1. 1.5 cups sprouted cereal
2. 0.5 cups almond or soy milk
3. 2 tbsp. l. chia seeds
4. 1 tbsp. l. maple syrup
5. 1 tsp. ground cinnamon
6. Seasonal fruits for decoration

Nutritional cocktail

Step-by-step preparation:

1. The recipe for this, as well as any other, is extremely simple: beat all the ingredients in a blender, pour into glasses and decorate with fruit.

Ginger porridge

You will need:

1. 1 cup sprouted cereal
2. 1 pear or sweet apple
3. A piece of grated ginger root - no more than 1 cm
4. 0.5 glasses of water
5. A handful of any nuts

The taste of porridge can be varied with berries

Step-by-step preparation:

1. Grind the porridge, fruit and ginger with water in a blender, transfer to a plate, sprinkle with nuts on top.

Tip: The ideal breakfast would be sprouted or steamed cereal with a banana. Healthy, nutritious food will satiate you for a long time and provide you with a set of essential microelements and vitamins.

Green porridge with vegetables

You will need:

1. 2 cups buckwheat
2. 2 tomatoes
3. 1 zucchini
4. Sweet pepper
5. 1 carrot
6. 1 onion
7. Olive oil
8. Green

Buckwheat with vegetables

Step-by-step preparation:

1. Finely chop vegetables, except greens, and fry them in olive oil in a deep frying pan.
2. Add buckwheat, salt, pepper, mix, fry for a couple more minutes.
3. Pour boiling water so that the liquid covers the porridge by two fingers, cover with a lid and simmer for 15 minutes over low heat.
4. At the end of cooking, add finely chopped herbs and mix.

Dietary buckwheat cabbage rolls

You will need:

1. 10 sheets of white cabbage
2. 200 g buckwheat
3. 100 g dried mushrooms
4. Celery stalk
5. Kukovica
6. Carrot
7. Vegetable oil
8. Salt and pepper to taste
9. Tomato juice

Vegan cabbage rolls

Step-by-step preparation:

1. Fill dry mushrooms with water and set aside to allow the moisture to be absorbed, then rinse thoroughly.
2. Finely chop the onion, carrots and celery. Fry vegetables and mushrooms in a frying pan until half cooked.
3. By the way, you can use regular champignons instead of dried ones - the taste will be no worse.
4. Then add buckwheat to the frying pan, add three glasses of water, salt and pepper, cover with a lid, and let simmer for 15 minutes.
5. Stuff the cabbage leaves with the prepared mixture. First you need to pour boiling water over them and carefully cut off the hard parts with a knife.
6. Place the ingredients in a saucepan and pour on top tomato juice. Cook over low heat for 10 minutes.

Buckwheat salad with nuts and apples

You will need:

1. 200 g cereal
2. 2 apples
3. 1 small cucumber
4. 150 g hard cheese
5. 70 g nuts
6. Several stalks of green onions
7. 1 tbsp. l. apple cider vinegar
8. 3 tbsp. l. olive oil
9. Bunch of greenery
10. Salt and pepper to taste

Buckwheat salad with cheese and apples

Step-by-step preparation:

1. Wash the cereal thoroughly and cook for 10 minutes in the traditional way. Cut cucumber, apples and cheese into small cubes, chop large nuts.
2. Mix all the ingredients with the prepared buckwheat, and add the chopped . Season the finished salad with olive oil, vinegar and salt to taste.
3. This green buckwheat snack is especially popular in Spanish health food restaurants.
4. During fruit season, you can add a small bunch of green grapes cut into halves.

Porridge with pumpkin and cheese

You will need:

1. 0.5 kg pumpkin pulp
2. 1 cup green buckwheat
3. Half a head of garlic
4. 200 g feta cheese
5. Bunch of parsley
6. Dry thyme and cloves
7. Salt, pepper to taste
8. Olive oil

Porridge with pumpkin and cheese

Step-by-step preparation:

1. cut into slices. Mix with oil, salt, pepper and thinly sliced ​​garlic.
2. You can also add a pinch of sugar for taste. Send to bake in the oven until soft at 180 degrees.
3. Cook the buckwheat for 10 minutes in salted water and lightly fry with the second half of the garlic and parsley.
4. Place some buckwheat, diced feta cheese and pumpkin into a serving plate, sprinkle with cloves and thyme and serve.

Buckwheat soup puree

You will need:

1. 200 g cereal
2. 100 g fresh or frozen green peas
3. 1 stalk of celery
4. 3 carrots
5. 3 potato tubers
6. Half a bunch of fresh basil
7. 2 onions
8. Salt to taste
9. 2 tbsp. l. olive oil

Cream soup

Step-by-step preparation:

1. To prepare this healthy and nutritious cereal, we do not cook the cereal, but fill it with cold water for three hours and let it swell.
2. Cut potatoes, carrots and celery into cubes. Fry finely chopped basil and onion in a frying pan in a small amount of olive oil.
3. Add the rest of the vegetables and continue frying for another five minutes. Place the vegetables in a saucepan and add water until it covers them completely.
4. Cook until done and puree with a blender. Salt and pepper to taste, add our washed, pre-prepared buckwheat and cook for another seven minutes.

Buckwheat soup with spinach

You will need:

1. 1 cup green buckwheat
2. 3 cloves garlic
3. 2 bunches fresh spinach
4. 1 onion
5. 3 tbsp. l. soy sauce
6. 1 tbsp. l. olive oil
7. 0.5 tsp. cumin seeds
8. Salt and pepper to taste

Spinach soup

Step-by-step preparation:

1. Cook the buckwheat for 10 minutes with the addition of olive oil.
2. Fry garlic through a crusher and finely chopped onion until golden brown, then add to the porridge.
3. Finely chop it there , add salt and spices to taste. Fill with water until it reaches a soup consistency and simmer over low heat for another five minutes.
4. At the end of cooking, season soy sauce and blend with a blender until smooth.

As you can see, there are a lot of dishes that can be prepared from green buckwheat with maximum health benefits.