A simple recipe for making perfectly crumbly buckwheat porridge. Delicious and healthy breakfast - buckwheat porridge with milk, a versatile side dish of buckwheat or buckwheat porridge with vegetables. In any case, buckwheat will turn out whole, crumbly and just very tasty! The cooking time is indicated without taking into account the soaking time.
Instructions
- With this method of cooking buckwheat, pre-washing is not required, but if you come across a porridge that is not too clean or something confuses you, of course, rinse it. I always try to choose black kernels from cereals, I don't like them in a ready-made dish. Although in 300 ml of cereals I came across only 3 such nucleoli.
- Pour the right amount of buckwheat into a suitable container with a lid. Fill it with clean drinking water, close the lid and put it in the refrigerator. I pour buckwheat with water at a rate of about 1:1,7, you can pour a little more water, but definitely not more than 1:2.
- Here is our buckwheat porridge in 3 hours. Usually I pour buckwheat in the evening with water and cook the next day. But if your plans change, don't worry. In this form, buckwheat porridge is perfectly stored in the refrigerator for several days.
- In the morning or at any other time, we take out a container with swollen buckwheat from the refrigerator and pour the necessary amount of buckwheat into a colander for further cooking. The excess liquid will simply drain away, and the buckwheat kernels will remain untouched during heat treatment. If you do not wash buckwheat before soaking, you can slightly spill the swollen buckwheat with clean water. Shake the colander slightly a couple of times so that the excess water flows out.
- If you use a microwave oven for cooking, you can simply reheat the swollen buckwheat in m / w in a suitable container, covering it with a lid. I use a frying pan with a non-stick coating and a thick bottom for cooking buckwheat porridge. A coated saucepan is also perfect for these purposes. So, for cooking - buckwheat porridge with milk, heat up the pan and spread the buckwheat groats. Stirring the buckwheat with a spatula, evaporate the excess liquid. It will only take a couple of minutes. In this version, I do not salt buckwheat. But it's a matter of taste. If you want to cook buckwheat as a side dish to meat, etc. or serve it hot, then first heat up a little oil in a frying pan, it will taste better with butter, but vegetable oil is also perfect for fasting, then, as in the first version, put the buckwheat and warm it, stirring, over medium heat. Don't forget to add salt.
- The whole buckwheat porridge is ready! Put the buckwheat in deep plates or favorite bowls, pour milk and add sugar to taste. Bon appetit and have a nice day!
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