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Он укрепляет сосуды, снижает их проницаемость и ломкость, помогает поддерживать нормальное давление.\u003C\u002Fli>\u003C\u002Ful>","506ad5b6-f4fe-455e-8a84-3c1d1d5cab78",{"type":94,"value":101,"id":102},"\u003Ch2 data-block-key=\"5smb5\">Рассыпчатая гречка на гарнир (классический способ)\u003C\u002Fh2>\u003Ch3 data-block-key=\"vrrl\">\u003Cb>Ингредиенты (на 3–4 порции):\u003C\u002Fb>\u003C\u002Fh3>\u003Cul>\u003Cli data-block-key=\"fhft4\">гречка — 1 стакан (200 г);\u003C\u002Fli>\u003Cli data-block-key=\"rp79\">вода — 2 стакана (400 мл);\u003C\u002Fli>\u003Cli data-block-key=\"a9br5\">соль — по вкусу;\u003C\u002Fli>\u003Cli data-block-key=\"4h8c0\">сливочное масло — 30–50 г (по желанию).\u003C\u002Fli>\u003C\u002Ful>\u003Ch3 data-block-key=\"2rhuu\">\u003Cb>Приготовление:\u003C\u002Fb>\u003C\u002Fh3>\u003Col>\u003Cli data-block-key=\"1tm5v\">Переберите гречку, уберите мусор и неочищенные зёрна, промойте в холодной воде.\u003C\u002Fli>\u003Cli data-block-key=\"53r8s\">В кастрюлю с толстым дном влейте воду, посолите и доведите до кипения.\u003C\u002Fli>\u003Cli data-block-key=\"bd412\">Всыпьте гречку, снова доведите до кипения, убавьте огонь до минимального и накройте крышкой.\u003C\u002Fli>\u003Cli data-block-key=\"e35bu\">Варите 15 минут, не перемешивая.\u003C\u002Fli>\u003Cli data-block-key=\"far8e\">Снимите с огня, оставьте под крышкой ещё на 10–15 минут — так крупа «дойдёт» и станет рассыпчатой.\u003C\u002Fli>\u003Cli data-block-key=\"2c9du\">Добавьте масло и аккуратно перемешайте вилкой.\u003C\u002Fli>\u003C\u002Fol>\u003Cp data-block-key=\"eovn2\">\u003Cb>Совет:\u003C\u002Fb> если хотите более ореховый вкус, предварительно слегка обжарьте сухую гречку на сухой сковороде 3–4 минуты, помешивая.\u003C\u002Fp>\u003Ch2 data-block-key=\"cpumg\">Гречка с грибами и луком\u003C\u002Fh2>\u003Ch3 data-block-key=\"32fnm\">\u003Cb>Ингредиенты (на 3 порции):\u003C\u002Fb>\u003C\u002Fh3>\u003Cul>\u003Cli data-block-key=\"bv2uq\">гречка — 1 стакан;\u003C\u002Fli>\u003Cli data-block-key=\"bckdh\">шампиньоны (или любые грибы) — 300 г;\u003C\u002Fli>\u003Cli data-block-key=\"1qj90\">лук репчатый — 1–2 шт.;\u003C\u002Fli>\u003Cli data-block-key=\"fod1d\">чеснок — 2 зубчика;\u003C\u002Fli>\u003Cli data-block-key=\"bcut7\">растительное масло — 3 ст. л.;\u003C\u002Fli>\u003Cli data-block-key=\"1vcor\">соль, перец — по вкусу;\u003C\u002Fli>\u003Cli data-block-key=\"7ckrd\">зелень (укроп, петрушка) — для подачи.\u003C\u002Fli>\u003C\u002Ful>\u003Ch3 data-block-key=\"7fcmm\">\u003Cb>Приготовление:\u003C\u002Fb>\u003C\u002Fh3>\u003Col>\u003Cli data-block-key=\"9eeh4\">Лук и чеснок мелко нарежьте, грибы — пластинками.\u003C\u002Fli>\u003Cli data-block-key=\"ccvr0\">На разогретой с маслом сковороде обжарьте лук и чеснок до прозрачности, добавьте грибы и жарьте 7–10 минут, пока не выпарится влага. 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