Buckwheat porridge is very popular – it is a favorite dish in our country, Russian, Belarusian and Polish cuisine. Buckwheat porridge is prepared both as an independent dish (for example, milk or with mushrooms), and as a side dish. In terms of its composition and the benefits that buckwheat brings to our body, buckwheat porridge is an ideal breakfast dish.
– If you are expecting guests, but you do not know exactly when they will come, and at the same time you want the buckwheat porridge just cooked to be served at the table, use the following advice.
After going through and thoroughly washing the buckwheat, soak it in cold water for several hours at the rate of 2 glasses of cold water for one glass of buckwheat, and fifteen minutes before the arrival of guests or before serving, put it on the fire, seasoned with oil or other ingredients. Using this method, you will cook porridge one and a half to two times faster.
– And if suddenly you have buckwheat porridge on the stove, and you urgently need to run away from home and there is no one else to look after it, of course, you should not leave the stove turned on – this is dangerous. Just leave the pan with the still damp porridge under a tightly closed lid on the stove, wrapping it in a towel. Thus, the porridge will “reach” and will be ready to eat when you arrive.