Buckwheat cooked for 10 minutes.
How to cook buckwheat
Products
Buckwheat made – 1 glass
Water or milk – 2 cups
Salt – 0,5 teaspoon
Butter – 20-50 grams
How to cook buckwheat
- Buckwheat was poured into a saucepan.
- Rinse the cross section several times, while removing debris floating on the surface.
- Pour water into a saucepan at the rate of one part cereal for two parts water.
- Set the pot on high heat.
- Season with salt and cover.
- Bring water to a boil and set the stove to low heat.
- Cook for 7 to 10 minutes.
- Check if any moisture that has not been absorbed remains in the saucepan. If there is no excess moisture in the pan, remove the pan from the heat.
- Add butter to the cereal and mix.
- Cover the porridge with a towel and leave for another 10 minutes.
Delicious facts
Done – crushed buckwheat – is cooked twice as fast as buckwheat itself, while it turns out to be much softer and more tender. Even after technical processing, the prodol retains all its useful properties, and due to its soft structure, the chopped porridge is more suitable for children.
In stores, buckwheat is sold significantly cheaper than buckwheat itself – because whole grains are considered the most expensive and versatile in preparation. Before packing, buckwheat is sieved through huge sieves, and small ones, what passed through this sieve, is done.
For comparison, in the photo there is a cut on the left, and a whole croup on the right:
Do not cook cereals in a thin-walled, enameled saucepan. Due to the fact that during the cooking process, it is not recommended to stir, and also because of the crushed structure, there is a possibility that the groats will burn.
If you like sweet cereals, add half as much salt when cooking, a pinch of cinnamon and sugar to taste, and add butter when serving on plates. You can also add dried fruits and milk. If you want to achieve an even more delicate consistency from the porridge, increase the amount of water or even replace it with a little more milk. It is from the thread that the most viscous and tender cereals are obtained – this is due to the fact that crushed cereals do not keep their shape and partially dissolve in water.
To save time at the stove, you can cook a chop without boiling: pour the cereal with boiled water in a kettle about one phalanx above the cereal level, cover and insist for a couple of hours: the chop will soften and, due to minimal processing, retain all its qualities.
In order to have a hearty and healthy breakfast with complex carbohydrates, you can pour it with kefir overnight. Any dish made from buckwheat can be safely called healthy food, if only because they do not use fertilizers or pesticides when growing buckwheat, since this plant is unpretentious to soils and is not afraid of weeds. Small quantities of buckwheat can be added to various vegetable and leafy salads.