Grechotto

Category: Dishes from cereals and flour products
Grechotto

Ingredients

A hen 600gr
Buckwheat 1.5 tbsp
Onion 2
Carrot 1
Forest mushrooms
Champignions in a jar 1
Sour cream 100gr
Bouillon
Cheese 70gr
Salt pepper

Cooking method

  • Since we respect risotto very much, having stumbled upon this recipe, I immediately wanted to try it.
  • It turned out tasty, aromatic, but still it does not look like risotto, there is no creamy structure of rice, that is, it is not an analogue of risotto, but just an independent delicious dish with buckwheat.
  • I will definitely repeat.
  • For cooking, we take a deep saucepan or frying pan. We set the chicken to boil, I had drumsticks, I cooked them in a shin. Pour boiling water over dry mushrooms.
  • When the chicken is ready, peel and chop the onion and carrot, fry in a saucepan. Add mushrooms, fry.
  • Free the chicken from the bones and add to the roast. Salt. Add chicken broth and mushroom water to the pan. Approximately a 1: 2 ratio, I needed three glasses of liquid for one and a half buckwheat.
  • Grechotto
  • While everything is fried, calcine buckwheat in a pan.
  • Add it to a saucepan, put sour cream, pepper, taste with salt. I should have added some more cheese, but I forgot.
  • Grechotto
  • We close the lid, reduce the heat, and wait for the result. I did it in my cousin, on a slow cooker, first for 3, then for 1.
  • The smells were very tempting, the smell of mushrooms, buckwheat mmm.
  • Everything is ready. We look
  • Grechotto
  • We try ... it tastes good to me, see how it turned out
  • Grechotto
  • Bon Appetit.

Note

Grechotto based on the recipe of Julia Vysotskaya

Vysotskaya has no meat in her recipe and added wine, but we are making a dish for ourselves, so without trepidation we change the recipe for ourselves.

Corsica
Quote: Lerele
It turned out tasty, aromatic, but still it does not look like risotto, there is no creamy structure of rice, that is, it is not an analogue of risotto, but just an independent delicious dish with buckwheat.
Lereleindeed, a very good combination with mushrooms. Usually I prepare the filling for fried or baked pies, seasoning buckwheat porridge with fried with onions, spices and white wine, mushrooms.

Grechotto
Grechotto

Lerele
CorsicaWow, I have never tried such pies, I would not even have thought to make such a filling, live and learn. I'll have to try. Isn't it a little dry ?? All the same, buckwheat is not a juicy groats.
Caprice
If buckwheat is cooked like a risotto, with constant stirring, then a creamy structure, as it were, should be. Like buckwheat porridge from childhood.
Lerele
Caprice, well, I didn't succeed, maybe because of cheese, maybe because of sour cream, not cream, maybe I still had to add time.
It was tasty all the same, and why should it be tasteless, but the consistency is still different, yes, in the picture in the original recipe, too, the creaminess is not visible.
Corsica
Quote: Lerele
Isn't it a little dry ?? All the same, buckwheat is not a juicy groats.
Lerele, no, but it probably all depends on the method of preparation and recipe of the dough.

For the filling, buckwheat must be sorted out, rinsed in 3 waters, filled with hot boiling water, added a little salt after boiling and brought to readiness. Heat the pan with a minimum amount of vegetable oil and add prepared and chopped fresh mushrooms, if you use canned mushrooms for the filling, add them to the pan after the onion. Fry the mushrooms, stirring until the liquid evaporates, add vegetable oil, mix, and add onion chopped in half rings. Stir until the onion is soft, bring it until golden brown, the brown onion may taste bitter in the filling.Then add a little salt (taking into account the amount of salt for cooking buckwheat), black ground pepper, dried basil (do not replace with fresh), stir and cook for 1 minute. Then pour in white wine and cook until it evaporates. Taste and add a little sugar if necessary. The wine can be replaced with lemon juice, if the lemon has a more fruity-floral flavor and aroma, then add a little white pepper to mushrooms and onions. Add the boiled buckwheat to the pan, mix gently and transfer the filling onto a dish. In the finished filling, buckwheat should not prevail over mushrooms, it is just as important that buckwheat is not overly boiled (since further heat treatment is assumed when preparing pies), and the mushrooms retain their juiciness. After cooling, the filling can be used for making pies. For the preparation of the dough, I usually give preference to the recipe for the pasties dough or the recipe for the lean "French" dough, I don’t know what taste the filling with a simple yeast dough will taste like, I didn’t cook it.


Quote: Lerele
maybe there was still time to add.
In my opinion, you have chosen the right time for cooking, with additional time, buckwheat would not only boil down, but also lose its taste and aroma.
Caprice
Quote: Corsica
with additional time, buckwheat would not only boil down, but also lose in taste and aroma
Buckwheat would not lose anything either in taste or aroma. Buckwheat is always delicious. Just buckwheat porridge and grechotto are two different dishes.
Lerele
Rice and buckwheat are completely different cereals, rice gives stickiness when cooking, buckwheat is not. Therefore, it turns out in different ways.
It seems to me that buckwheat will never have such a creamy structure as risotto, but still the dish turned out to be good, tasty, I will definitely repeat it.
I'll add wine 6e, I don't like it, but I'll add cheese, I'll see what happens, maybe the cheese will give that * stickiness *.
Caprice
Lerele, rice, rice, strife. For example, Basmati or Jasmine are not very sticky varieties. But these varieties are not suitable for risotto, like other long-grain varieties.
Round grain rice is more sticky. For risotto, use special round rice. For example, the Arborio variety.
As for buckwheat - the less it is pre-fried, the more it boils down during cooking, especially when cooking with stirring. You can even call it not stickiness. Rather, a slob.
For crumbly buckwheat porridge, buckwheat is fried more and is not mixed during cooking.
Well, something like that since childhood I was taught to cook buckwheat.
Lerele
Caprice, I buy round rice from the Turks, I don't have a pack now, I pour it right away, I used to take special rice for risotto.
Listen, I calcined the buckwheat, maybe that's why it didn't become sticky, I thought they were heating it up for disinfection or something, that is, honestly, my mother did it, and I also did my whole life without thinking why.
And then that turns out.
Caprice
Lerele, by the way, about buckwheat, I remembered that a nutritionist-naturopath recommended me to cook lighter and boiled buckwheat. Although, I love fried and crumbly
By the way, what needs to be disinfected if it is, all the same, heat treated during cooking?
I buy buckwheat already calcined and just rinse it before cooking. I just wash all the cereals before cooking
Corsica
Quote: Caprice
Buckwheat would not lose anything either in taste or in aroma. Buckwheat is always delicious. Just buckwheat porridge and grechotto are two different dishes.
I did not generalize, I just shared my opinion. In my opinion, the longer buckwheat is cooked, the more tasteless and less aromatic it becomes, which impoverishes the flavor bouquet of the finished dish. If you just want to get a thick dish with a predominance of mushroom taste, then the taste and nutritional characteristics of buckwheat can be neglected. According to the recipe, an increase in time is not required, since sour cream and cheese act as a thickener.In general, buckwheat is not recommended to fry before cooking, as this leads to the destruction of essential amino acids, and to obtain porridge, viscous in consistency, simply increase the amount of liquid or prepare porridge from finely crushed (without shells) grains.
Quote: Lerele
It seems to me that buckwheat will never have such a creamy structure as risotto, but still the dish turned out to be good, tasty, I will definitely repeat it.
thanks for the recipe, I'll try to cook your version too.
Nagira
Lerele Russian classics with Italian accents
Quote: Caprice
For crumbly buckwheat porridge, buckwheat is fried more
So this is a common thing in stores sold in owls. time and is on sale now - already fried. Repeating this process also at home - vitamins that remained after industrial roasting will be further destroyed ...
And in order to buy unroasted in Russia in the Russian Federation, say green, you need to special. department to look, if it is in that store ...
I personally, after a 2-month forced mono-diet "buckwheat + vegetable oil" (in the dashing 90s, when they spent a long time without wages), the smell of ordinary, fried buckwheat is not ...
I discovered a green one, I really liked it and it makes a crumbly porridge perfectly (I don't like smudge). The main thing here is to thoroughly rinse and select the required amount of liquid, plus I do not boil it, but steam it - in a multi-pressure cooker or even just in a thermos with a wide neck.
Lerele
All the same, it's great that there is a collective mind, now I'll try it without frying.
And it never even crossed my mind to ask why buckwheat was fried. I have these childhood memories, how buckwheat * began to shoot *, the smell is so delicious and my mother pours buckwheat with water and everything hisses.
Nastasya78
Tell me, what is the proportion of buckwheat and liquid? 1 to 2?




And why are champignons in a jar? Isn't it possible with fresh mushrooms?




And if you cook in a cartoon, the "porridge" mode is 40 minutes. Not too much for buckwheat? And what does it mean, first by 3, then by 1? Is this pressure? Why do you need it, because the chicken is already ready? What time do you cook in the cartoon?
Lerele
Nastasya78,
Quote: Lerele
Ratio 1: 2,

I have no other mushrooms, it was a little dry, soaked them, the rest added with champignons.

At 3 it's not pressure, it's power. At first it boils, then at the smallest power it cooks.

I haven't cooked in the cartoon yet. But there would have looked, if it was enough, then turned off.
Nana
Quote: Nastasya78

Tell me, what is the proportion of buckwheat and liquid? 1 to 2?




And why are champignons in a jar? Isn't it possible with fresh mushrooms?




And if you cook in a cartoon, the "porridge" mode is 40 minutes. Not too much for buckwheat? And what does it mean, first by 3, then by 1? Is this pressure? Why do you need it, because the chicken is already ready? What time do you cook in the cartoon?
I cook creamy porridge in the cartoon, first on the "Pilaf" mode, and then "Porridge" -10 minutes.





Quote: Lerele

All the same, it's great that there is a collective mind, now I will try it without frying.
And it never even crossed my mind to ask why buckwheat was fried. I have these childhood memories, how buckwheat * began to shoot *, the smell is so delicious and my mother pours buckwheat with water and everything hisses.
If we take an analogy with creamy rice porridge, then after cooking they are thoroughly mixed with a wooden spoon along with additives. This gives the creamy composition. Maybe I'm not right, but this is what the old Jewish "legends" say.
Lerele
Nana, it depends on rice, special rice for risotto gives such creaminess, but it’s just that rice is probably smashed with a spoon to achieve it.
But I am not an expert, these are my guesses only.
shade
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