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Buckwheat porridge with milk: how to cook? Video
Buckwheat porridge is perhaps one of the rather controversial foods. Some people just adore her, others remember her with a shudder. And this is despite the fact that buckwheat is a very healthy and tasty food. Naturally, provided that it is properly prepared. There are many recipes for buckwheat porridge, but, in the opinion of many ordinary people, the dairy versions of this dish are considered the best.
Buckwheat porridge is the most nutritious product, as it contains a huge amount of vegetable protein. And this brings it noticeably closer to meat, bread and potatoes. Greek also contains magnesium, which is good for the heart. In addition, buckwheat lowers blood sugar and cholesterol levels, cleanses blood vessels and helps prevent diseases such as heart attack, stroke and atherosclerosis. But with all this, not everyone has a desire to eat buckwheat porridge. Although there are recipes, thanks to which this particular dish will become a favorite in your diet.
Milk buckwheat porridge recipe
Buckwheat porridge tastes better if it is dairy. Moreover, preparing such a dish is not so difficult. In order to make milk buckwheat porridge, you will need: – buckwheat – 1 glass; – milk – 5 glasses; – vanilla sugar – 1 pack; – granulated sugar – 2 tablespoons; – butter – 1 tsp; – salt.
The fattier the milk, the more satisfying and tasty the porridge will turn out. True, for those who follow the figure, it is better to choose skim milk. But the taste of porridge will still remain very interesting.
Boil the milk first. Then add salt, vanilla and regular sugar to it. Rinse the buckwheat and put it in a saucepan, stir. Wait for the porridge to boil and add butter to it. Then reduce the heat to low, cover the pan with a lid and leave the porridge to rise for 40 minutes. Remember to stir to avoid burning. The guideline of readiness for you should be the fact that buckwheat is well boiled. At the end of cooking, let the porridge stand for another 10 minutes.
For those who are not particularly friendly with cooking cereals directly in milk, there is another option. For him you will need; – buckwheat – 1 glass; – 1/2 liter of water; – 1/2 liter of milk; – 2-3 tbsp. Sahara; – salt to taste; – butter – 30 g.
Alternatively, you can substitute honey for sugar. The taste will be no less sweet, but the benefits of the dish will be incomparably greater
To properly prepare milk buckwheat porridge, first sort out the cereals. After all, it is not particularly pleasant to pick out black grains from the finished dish. After cereals, be sure to rinse. Take a pot with a thick bottom, or it can be a traditional cauldron. Pour water into a container and put on fire. When the water boils, throw the cereal into it, wait for the water to boil again. Then reduce the heat and cover the pan with a lid. After 5 minutes add the milk (it must be preheated). Add salt and sugar. If you use honey, add it at the very end of cooking or directly to the plate. Leave the porridge to simmer for another 10 minutes, stirring occasionally. Now all that remains is to add the butter. Cover the finished porridge with a towel and let it stand for another 10 minutes.
How to serve milk buckwheat porridge
Cooking buckwheat milk porridge is still half the battle. It is also necessary to submit it correctly. It is best to put honey, milk and fresh fruit or berries on the table. This is necessary so that everyone can add to their plate what they like. In addition, thanks to such additives, the dish will become much tastier and healthier. Such porridge will be eaten even by the most fastidious reluctant people.
Naturally, it is necessary to serve hot porridge. It is also nothing cold, but hot milk buckwheat porridge has a special taste.