Buckwheat is one of the healthiest cereals. It contains a whole range of useful substances and is perfect for dietary and baby food. In particular, it contains polyunsaturated fats, which helps to normalize weight, flavonoids, has a low glycemic index, contains folic acid, iodine, phosphorus, iron, PP vitamins, and B vitamins.
But in order for buckwheat to retain its useful properties, it is necessary to cook it correctly. The easiest way to cook buckwheat is with water. Such porridge can be used as a side dish or as an independent dish, adding, for example, mushrooms to buckwheat.
How to properly cook buckwheat in water
• Before cooking from buckwheat groats, it is necessary to select pebbles, garbage and unpeeled grains – that is, carefully sort out the groats.
• Like any cereal, buckwheat also needs to be washed. This should be done with cold water and several times, while good, whole buckwheat kernels will remain at the bottom, and husks and other light debris will float.
• Boil cereals in clean drinking water, it should be cold. One glass of buckwheat will require 2 glasses of water, and one and a half glasses will be enough for chopping.
• Use pans with thick walls.
• When cooking buckwheat porridge, add salt at the very beginning of cooking.
• When the porridge boils, cook it over low heat for 20-25 minutes. When it’s done, all the water has boiled out of the pot.
• To prevent buckwheat from losing its friability, do not interfere with it during cooking.
• You can season buckwheat with butter or vegetable oil, fried onions and mushrooms – everything to your taste.
• If it suddenly happens that the porridge is already ready, but the water still remains, drain it by covering the pan with a lid, fill the porridge with oil and let it stand for a couple of minutes.
• And if it turned out the other way around, that the water has already boiled away, and the porridge is not ready at all, add a little water and let it cook.
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