Detailed step-by-step recipe with photos: Step 1
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For the perfect buckwheat with meat in a slow cooker, you need to prepare all the ingredients. I prefer pork (loin) as it is juicier. In general, when stewing with buckwheat, it is best to use meat with a high fat and collagen content, as this will ensure maximum softness and juiciness of the dish. Such parts of pork include, for example, loin, ham and brisket. However, you can replace it with beef, chicken or turkey — the choice is yours. Key condition: the meat must be chilled or previously defrosted in the refrigerator.
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Step 2
Peel the onion and then cut it into neat cubes.
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Step 3
Rinse the carrots under running water to remove dirt and peel them. Grate on a coarse grater. Can be ground in a blender.
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Step 4
To fry vegetables and meat, you need to pour vegetable oil into the multicooker bowl.
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Step 5
Mix onions and carrots in a bowl and fry in a slow cooker on the “fry” mode for 10 minutes. This will be enough for the bowl to warm up to the desired temperature and begin frying the vegetables.
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Step 6
Take the prepared meat, rinse it and dry it on a disposable napkin. Cut into medium-sized cubes or sticks.
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Step 7
Slowly open the lid of the multicooker and stir the onions and carrots with a wooden spatula. The onion should be almost transparent and the carrots should be soft.
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Step 8
Add the chopped pork pieces to the vegetables. Add salt and spices with bay leaf to taste. Fry everything together for another 15 minutes on the “fry” mode.
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Step 9
Rinse the grains several times, this will help remove excess debris from the buckwheat. Place the washed buckwheat in a neat layer on top of the already fried vegetables and meat. Do not stir!
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Step 10
Pour boiling water over the buckwheat so that the water covers it to the thickness of a finger (~1.5 cm). The amount of water will depend on the diameter of the bowl. Close the multicooker lid without stirring the contents. Select the “buckwheat” or “pilaf” mode and cook for 30-40 minutes, depending on the selected mode.
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Step 11
After the signal about the end of cooking, carefully open the multicooker lid. Be careful, the steam may scald you.
Turn the top layer of buckwheat with meat over with a wooden spoon, checking its readiness. Leave the dish to sit in warm mode for 10-15 minutes before serving.
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Step 12
Buckwheat with meat from a slow cooker is an ideal option for those who value their time: it is perfectly stored in the refrigerator for up to three days, retaining its unique taste. This dish is perfectly complemented by fresh vegetable salad, sauerkraut or pickled cucumbers.
Bon appetit!
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