How to cook buckwheat crumbly and tasty. How to cook friable buckwheat on water on gas

Buckwheat is simply a record holder in terms of content. There are different ways to prepare it. From this article you will learn how to deliciously cook crumbly buckwheat.

How to cook friable buckwheat in a saucepan?

Ingredients:

• buckwheat - 1 cup;
• purified water - 2 cups.

Cooking

First, we sort out the grits, and then thoroughly wash them. To make the porridge fragrant, the cereal should be fried. To do this, pour the grits into the pan and calcine until we hear a characteristic crackle. As a rule, this will take no more than 5 minutes. now we come directly to the cooking process. It is important to choose the right pot. It is best to use a cast iron, cauldron or any other saucepan with thick walls for these purposes. Pour the prepared cereal into it and pour in water. On high heat, bring it to a boil, then add some salt to taste and reduce the heat. We leave the porridge to languish over low heat until the liquid has completely evaporated. The saucepan should, of course, be covered with a lid so that the liquid does not evaporate. Turn off the fire after about 20 minutes. We wrap the pan with a blanket or a large towel and let it stand for about half an hour. And only after that, friable buckwheat porridge is ready. Add to it and pour on plates.

How to cook loose buckwheat?

Ingredients:

• buckwheat - 1 cup;
• natural butter;
• filtered water - 2 cups;
• salt.

Cooking

We sort out the grits before cooking, removing the remnants of debris and black unopened grains. Pour the prepared cereal into the pan and fry until it begins to crackle slightly. As a rule, this is done in a dry frying pan, but in this case we recommend doing it in butter. Boil water in a saucepan with thick walls, add some salt, pour in the cereal and bring to a boil. If foam forms on the surface, then remove it. Now we reduce the fire to the minimum - we need the cereal not to boil, but to languish quietly for about 20 minutes, while the lid should not be opened. After this time, remove the saucepan from the stove, wrap it in a blanket and leave it to reach for half an hour. After that, you can already add a little butter to the porridge and serve.

Ingredients:

• buckwheat - 2 multi-cups;
• butter;
• salt - 1 teaspoon;
• filtered water - 4 multi-glasses.

Cooking

To prepare delicious friable buckwheat in a slow cooker, we need cereals of a pleasant light brown color. If the cereal is too dark, then it is overcooked, and the finished porridge will be bitter as a result. If you use the so-called "green" buckwheat, then crumbly porridge will not work out of it at all - since this cereal is very boiled soft.

So, put a small piece of butter in the multicooker bowl, melt it in the “Baking” mode for about 5 minutes. Then we pour in clean, dry, light brown buckwheat suitable for us, mix and cook in the same mode for another quarter of an hour. Now we pour in the purified water and cook in the "Buckwheat" mode until the beep, as a rule, it is 35-40 minutes.

If you are interested in the question of how to quickly cook friable buckwheat, then you need to make small additions to this simple recipe. So, pour the groats fried in oil with the right amount of boiling water and cook in the “Buckwheat” mode for 25 minutes. In this case, we do not need to wait for the end of the program, so we should not wait for the sound signal either, but we just need to track the time ourselves. Bon appetit!

Shchi and porridge are our food. An old Russian proverb. I wonder what kind of porridge did you mean? Surely, we are talking about buckwheat porridge. It has been cooked in Rus' since time immemorial. Nowhere in the world does she enjoy such popularity and love as in Russia.

How to cook buckwheat - useful information

Not everyone knows how to cook buckwheat properly. To make it not only crumbly, but also tasty, fragrant, you must follow a few rules.

The first rule in the postulate of how to cook buckwheat properly is to maintain the proportion between cereals and water. Buckwheat is very demanding on the amount of water. In order for the porridge to turn out crumbly, you need to take twice as much water as cereals. And not a single drop more. In order not to be mistaken, it is better to measure the water with the same cup as the cereal. For one cup of buckwheat, it is correct to take two waters.

The next rule on how to cook buckwheat is the quality of the water. This porridge does not like hard water. It is best to cook buckwheat, take peeled or bottled.

It is important to choose the right cooking utensils. Ideally, if it is a cauldron. But, you can also take a pan with a thick bottom to cook buckwheat. The main thing is not to take an enamel pan.

Another important point in cooking buckwheat correctly is the time it is cooked. Of course, in the Russian oven, just perfect porridge was obtained, which languished in the oven for several hours. But, today, there is no way to use such an oven, so you need to use what you have.

How to cook buckwheat - instructions

1. Send the pot with buckwheat to the stove and until the water boils, cook properly over high heat. The lid of the pot with buckwheat should fit snugly. The water boils and the fire must be immediately reduced to a minimum. On such a fire, she must prepare. This makes it possible to evenly evaporate liquid from the surface and bottom of the pan.
2. Do not stir the porridge until it is cooked. Do not open the lid and release steam. This is another rule for cooking delicious buckwheat porridge.
3. After all the water has evaporated and the buckwheat is cooked, wrap it properly in a warm blanket and leave it alone for 20 minutes. The porridge will rest and infuse. After such steaming, the cereal will be crumbly.
4. Serve buckwheat hot, adding a generous piece of butter. Porridge is an excellent independent dish, but it can also serve as an excellent side dish for meat and vegetables.
5. You can serve buckwheat with milk or yogurt. They can be added immediately to the porridge, or can be served separately.

Buckwheat porridge is very healthy, it is a dietary dish that contains many useful elements such as protein, carbohydrates, iron and many vitamins. Buckwheat is useful for postoperative patients to restore health, as well as for people who suffer from anemia. If you cook a recipe for buckwheat with milk, which increases lactation well, then it is perfect for feeding pregnant and lactating women. But how to cook buckwheat on water is also desirable to know.

How to cook buckwheat in water - recipe number 1

To cook buckwheat on water, you don’t need a lot of tricks, you just have to remember that buckwheat loves water very much. There are various cooking recipes - you can steam buckwheat in boiling water, stew in pots in the oven, or you can cook it on the stove or microwave.

To cook buckwheat on water according to the steaming system, we need the cereal itself, water, a container for the steaming process itself. We measure the required amount of buckwheat - a glass, half a glass - we fill it in a container of the appropriate size. Naturally, before that, do not forget to sort out buckwheat from litter. After that, pour boiling water into the container in a ratio of one to two - one part of buckwheat to two parts of water. Close the container tightly with a lid and cover with a towel. Ready-to-eat buckwheat cooked on water will be in an hour and a half. As a result of such a cooking recipe, buckwheat will not lose nutrients, as during cooking. If desired, you can salt the finished steamed buckwheat on the water or do it at the beginning of cooking, you can also add vegetable or butter, herbs or gravy to the buckwheat.

How to cook buckwheat in water - recipe number 2

If you want a faster, but less useful way, you can cook buckwheat on the stove. The proportions of cereals and water are the same as for steaming. Again, we sort out the required amount of buckwheat from the litter, wash the cereal under cold running water, pour it into a saucepan, preferably with a thick bottom, pour buckwheat with cold water and bring to a boil over high heat. After that, for 20–25 minutes, it is necessary to boil buckwheat in water over low heat until all the water has boiled away. Stirring buckwheat at the last stage of the cooking process is not recommended.

How to cook loose buckwheat? Buckwheat can be boiled or steamed in water, milk, can be poured with fermented milk products such as kefir, fermented baked milk or bifidok. By the way, it is much more useful to insist buckwheat on such products, since in this case much more useful substances are preserved than when boiled or steamed. But still, any of these methods of cooking buckwheat porridge is worthy of attention, and, of course, has its own characteristics, but you should not encounter any special difficulties as such.

How to cook crumbly buckwheat - recipe

Consider the traditional recipe for cooking friable buckwheat, namely its usual cooking on water. To properly cook buckwheat in this way, the minimum you need to know is the correct proportions of water and buckwheat, so that as a result you can get the desired porridge - crumbly or viscous. You can cook crumbly buckwheat porridge in the microwave, in the oven in pots, in a double boiler, on the stove. To simply boil loose buckwheat in water, use the following tips:

How to cook crumbly buckwheat for a side dish?

1. Carefully sort out buckwheat before boiling it. Often among the buckwheat kernels come across pebbles, some grains of other cereals. It is not very aesthetically pleasing to notice millet grains or grains of rice in your dish with buckwheat porridge.
2. You can roast buckwheat in a pan. This is usually done if the buckwheat is light, but after frying any buckwheat in a preheated pan without oil, as a result of cooking, it has some special flavor.
3. Be sure to rinse buckwheat before cooking. After pouring buckwheat into a saucepan, fill it with cold water and remove the remaining debris.
4. We proceed directly to the preparation of friable buckwheat. Since according to this recipe we want to get friable buckwheat, then for one glass of cereal you need 2–2.5 glasses of cold water. We put all this in a saucepan under the lid, bring to a boil over high heat, and continue to cook crumbly buckwheat over low heat without a lid for about 20–25 minutes, until all the water from the pan has boiled away.
5. When ready, add salt, soy sauce and butter to buckwheat. After mixing the buckwheat with the added ingredients, it is ready to be served at the table. You can use crumbly buckwheat as an independent dish for meat or, for example, you can mix it with stew.

The presence of a double boiler in the house removes many questions, because cooking in it is incredibly simple and pleasant. And steaming cereals is also very useful. Do you know how to cook buckwheat in a double boiler, and why is it useful? The fact is that in all the products that we prepare in this way, to our joy and for our benefit, the maximum amount of vitamins, a variety of microelements and, most importantly, proteins is preserved.

You can learn how to cook buckwheat in a double boiler right now. Here is the easiest way to cook friable, very fragrant and healthy buckwheat in a double boiler.

Buckwheat in a double boiler - recipe

To cook buckwheat you need:

• buckwheat - 200 grams;
• butter - 1 tablespoon;
• salt.

How to cook buckwheat in a double boiler?

1. Before cooking buckwheat in a double boiler, of course, it is better to sort it out. Pour the cleaned cereal with water and collect all the remaining motes that have surfaced. Rinse buckwheat thoroughly under cool water.
2. Next, you need to put the buckwheat in a pan and fry the grains, stirring constantly, until a brown color appears - not long: 2-3 minutes will be enough.
3. Roasted buckwheat should now be poured into the double boiler container intended for cooking cereals. Salt a little.
4. Then, according to the recipe, you need to pour buckwheat with cold water before boiling in a double boiler. You don't need to mix.
5. The next step is to fill the base of the steamer with water so that the basket is at least two centimeters above the water level.
6. Now set the buckwheat steamer timer to 30 or 40 minutes.
7. After this time, that is, after the timer clicks, you need to open the lid and check the buckwheat in the double boiler for readiness: the grains should be boiled and crumbly.
8. Next, you need to turn off the double boiler and loosen the buckwheat with a fork.
9. To get a tasty and nutritious dish, you need to add butter to buckwheat porridge and mix gently.

An excellent healthy and fragrant buckwheat dish in a double boiler is ready. As you can see, the question of what recipe to cook buckwheat in a double boiler is solved very simply and quickly.

Buckwheat cooked in a double boiler can be served as a separate dish or as a side dish for pork, fish or meatballs. If desired, buckwheat porridge can be poured with gravy.

If it is not supposed to be a side dish, but porridge, then buckwheat can be poured with boiled milk and a little sugar added.

Buckwheat itself is a storehouse of iron, phosphorus, calcium, zinc, potassium, boron, iodine and vitamins, and these are PP, B1 and B2, necessary to maintain the normal state of the body.

For people who are vegetarians, buckwheat porridge recipes are just a godsend. It is important to understand that this fairly nutritious cereal, for example, during fasting, you can fully replace meat.

Don't know how to cook loose buckwheat? Instead of it, you get a little appetizing porridge? Follow the tips from the article, and you will succeed!

Buckwheat is one of the dishes of the daily diet of each of us. Not only its usefulness is the reason for such great popularity: cooking does not take much time and effort, which in the realities of our dynamic age is simply priceless. Even a schoolboy can cook it for himself for breakfast on his own if he wakes up half an hour earlier than usual. But in order for our culinary masterpiece to turn out to be truly appetizing, you need to know and take into account a few important little things. Let's talk about them below.

There is an opinion that loose buckwheat is tastier and healthier than porridge. The first is subjective, but the second is worth agreeing with: tight lumps contain more fiber, they need to be chewed longer - therefore, you will quickly get enough by eating very little. For those who follow the figure and health of the digestive organs, it is roughage that should form the basis of the diet. But for novice cooks, sometimes buckwheat does not immediately turn out crumbly: in order to achieve the desired result, you need either some of your own experience or experienced advice. The second way is always faster and easier - therefore, reader, listen! The grains turn into porridge from the fact that you add too much water, cook for too long and strive to stir your dish more often. You don't need to do this.

Way for the lazy

The easiest way to cook loose buckwheat is to throw a 100-gram plastic bag with a semi-finished product into boiling water, wait for the time indicated on the package and pour the grains onto a plate. But many housewives (including the author) are distrustful of the so-called “quick porridges”, preferring to cook buckwheat in the old fashioned way, as their mothers and grandmothers cooked. Let's pay more attention to this method in this article.

The traditional way

Let's start with the choice of cereals. Crushed buckwheat does not suit us right away - it always boils soft. Give preference to whole grains of a dark color. Regardless of whether the cereal looks clean or not, it must be washed before cooking, changing the water 2-3 times. It is not necessary to carefully sort through: buckwheat has long disappeared from the shelves of grocery stores, which was packed in half with all kinds of garbage - from weed seeds to mouse droppings. But if you notice something extraneous among the buckwheat, it is better to remove it. Leave the blackies (unpeeled grains) - they are quite edible.

And here is a trick that not everyone knows about: it is better to cook loose buckwheat, after drying the grains in a pan or in the oven. In the first case, we pour the washed cereal into a heated frying pan without fat, and “fry” for 5 minutes, stirring constantly. In the second - at the same time we send it to the oven (temperature 150-200 degrees) on a baking sheet. In both cases, you will notice that the grits have taken on a dark brownish-golden hue. Now, when cooking, it will not disintegrate - but you need to warn: calcined buckwheat has an unusual aftertaste, which may seem unpleasant to some of your family members. Therefore, when you cook this recipe for the first time, make one small portion at a time - and when the household appreciates the dish, ask how they liked it.

Now we proceed directly to cooking. Choose a container with a capacity of about two liters. If you got from your grandmother a small cast-iron pot or a cauldron with a lid - wonderful: for the preparation of crumbly buckwheat, and indeed most of the dishes of Russian traditional cuisine, humanity has not yet come up with a better container. But a modern pan will also work: pour cereal into it, pour water, in a ratio of 1: 2, respectively. Use a beaker for accurate measurements. Add some salt. And now attention! Now you close the lid, and you will not raise it again until the buckwheat is ready. Because it is from steam that the grains become lush and soft, without losing their shape.

Set the pot to maximum heat. As soon as you hear that the water is boiling, reduce it to medium, and after 10 minutes - to the smallest one, on which we keep buckwheat for another 5 minutes. Enough, turn off the stove: if you leave the pan on it longer, our dish will burn, since all the water has already boiled away by this point. Now we leave it to rest in a warm place, carefully wrapped in something. Many housewives use a blanket, but this is terribly inconvenient - and there is no place for bedding in the kitchen, where you can easily get it dirty. It is better to wrap the pan with a woolen scarf or cover it with a hat, or even better - make a cover of a suitable size from an old sheepskin coat. After another 10-15 minutes, you can serve buckwheat to the table.

What is buckwheat with?

In the meantime, our dish is getting ready, it's time to think about what to eat buckwheat with. The most traditional options are with butter, milk or cracklings. The first two will not cause additional questions even among very young cooks, but a few words should be said about cracklings in addition. To cook them, take 30-50 grams of fresh bacon, finely chop and fry until crispy. Next, cut the onion into half rings, also send it to the pan - when browned, pour our cracklings into buckwheat and mix gently.

Some people like to supplement buckwheat with meat or fish dishes, others - with vegetables. In order not to offend either one or the other, I give as many as four simple recipes for every day:

Cauliflower baked in the oven http://www.znayuotvet.ru/kak-prigotovit-cvetnuyu-kapustu

That's all the recipes for delicious friable buckwheat. Bon appetit!

Loose fragrant buckwheat is not only tasty, but also a healthy dish. Buckwheat is not afraid of weeds and pests, it is grown without chemical fertilizers. The result is an absolutely environmentally friendly product.

For vegetarians, buckwheat is a real find, it contains so much protein that it completely replaces meat. In addition, buckwheat contains inulin, a substance that normalizes blood sugar levels. That is why it is recommended as a therapeutic diet for patients with diabetes.

In addition to protein and complex carbohydrates, buckwheat contains many vitamins, minerals and fiber. Despite the rather high calorie content, it is the main source of carbohydrates for athletes and those who simply lose weight.

How to cook buckwheat in water so that it turns out friable

To get fragrant crumbly buckwheat porridge, you must follow simple rules:

1. Before you start cooking, the cereal must be sorted out. Many modern housewives consider this item superfluous and completely in vain. Despite the fact that the quality of harvesting buckwheat has improved, the packages may contain grains in the husk, cereals of other types, garbage and small pebbles;
2. After sorting, buckwheat must be washed until the water is clear. In the process of washing, small debris and husks often pop up - they must be carefully removed;
3. Washed buckwheat should be calcined in a dry hot frying pan. You can also warm the cereal in a hot oven. This is necessary so that the grain does not absorb too much water during the cooking process and keeps its shape;
4. Friability of the finished porridge still depends on the proportions of buckwheat and liquid. The optimal proportion is one part grain and two parts water. This ratio allows you to fully bring the cereal to readiness, but at the same time, buckwheat will not absorb excess liquid and will not boil;
5. Buckwheat is poured into boiling salt water. Immediately after this, reduce the heat and cover the dishes with a lid. It is not necessary to stir the porridge during the cooking process, this can lead to the fact that some grains will break and the finished side dish will be a sticky lump. Cook buckwheat from 5-10 to 20 minutes. It all depends on preferences. You can boil for 5 minutes and set the cereal aside for 30 minutes. Then it will come and be crumbly. And you can cook for 20 minutes, then you can immediately put the porridge on the plates;
6. At the end of cooking, you can put a little butter in the porridge, it will not allow the grits to stick together.

One of the most successful ways to cook friable buckwheat on water, see the video below:

Recipe for crumbly buckwheat porridge in broth with meat

The grits will absorb the meat flavor, and due to a certain amount of fat, it will remain crumbly, even if it is not previously calcined.

Let's start cooking buckwheat porridge on the broth in a saucepan:

1. Before cooking, cereals must be sorted out, washed and calcined in a hot oven for five minutes;
2. Wash the veal flesh, dry it with a paper towel and cut into small pieces;
3. Put the meat in cold water, bring to a boil;
4. Remove foam and salt;
5. Cook veal under a covered lid for 35 minutes to an hour, add spices, seasonings and salt at the end;
6. When the meat is completely ready, you can lay buckwheat, make sure that the broth is a little more than half a liter;
7. Increase the heat and, when the broth boils, add buckwheat, if desired, you can add salt, cook for 20 minutes under a closed lid;
8. You can go the other way and bring the porridge to readiness in the oven. To do this, pour the broth into a ceramic pot, pour cereal into it, cook on medium heat for about 40 minutes;
9. Serve ready-made buckwheat with chopped herbs and fresh vegetables.

No less useful cereal is pearl barley. Find out about all the ways and recipes!

No matter how much they talk about the benefits of cereals in their “pure form”, all the same, the housewives prepare additional dishes for them. For example, meatballs with gravy. Wow, how delicious buckwheat or pearl barley will be combined with homemade meatballs. several of their recipes are described.

An excellent addition to a side dish of buckwheat can be a fish, for example, pollock. Read the most delicious pollock recipes. You can fry in a pan, bake in the oven, and stew in a slow cooker.

Sweet porridge with milk

For children, cereals are most often boiled in milk, which gives the cereals a delicate, creamy taste and additional benefits. However, adults also do not deny themselves the pleasure of such a breakfast.

Usually, milk porridge is not difficult to cook, cereals are poured into boiling milk, but in the case of buckwheat, there are some subtleties. It is first boiled in a small amount of water, then poured with hot milk and so brought to readiness.

To prepare sweet buckwheat porridge with milk, you will need:

Now about how tasty it is to cook crumbly buckwheat in milk:

1. Before starting cooking, sort, rinse and calcine the cereal;
2. Boil a glass of water in a thick-bottomed saucepan, add buckwheat;
3. Add salt and sugar, cook for 10 minutes;
4. While buckwheat is boiling in water, boil a glass of milk, you can heat it in the microwave;
5. Pour half-prepared porridge with hot milk and mix;
6. Add butter to buckwheat, reduce heat and cook for 5-7 minutes;
7. Add honey at the very end, then remove from the stove;
8. Do not increase the cooking time and the amount of liquid, otherwise the buckwheat will not turn out crumbly.

How to cook a side dish of buckwheat in a double boiler

The most healthy and dietary food is steamed. Almost everything can be cooked in a double boiler: meat, fish, eggs, vegetables, cereals.

All products are obtained with the most natural taste.

The cooking time in a double boiler is usually a little longer than baking in the oven, and even more so, frying.

Any cereal is cooked on average about 40 minutes. But at the same time, porridge is almost always crumbly.

For cooking you will need:

• Buckwheat - 250 g:
• Two glasses of cold boiled water;
• Salt.

Details on how to cook loose buckwheat for a side dish in a double boiler:

• Rinse the buckwheat and pour it into a special pan for a double boiler;
• Pour the cereal with cold boiled water and salt;
• Fill the special compartment in the double boiler with water, it should be enough;
• Put a special dish with buckwheat filled with water on the grate, close the lid and turn on the timer for 40 minutes;

Delicious crumbly buckwheat side dish is ready!

Recipe for a side dish of healthy cereals with vegetables in a slow cooker

Many housewives actively use the slow cooker for cooking cereals. The easiest way is to fill in the cereal, pour liquid, salt and turn it on. It turns out a simple, satisfying and tasty dish without much hassle by a certain time.

If desired, any recipe can be diversified with additional ingredients and each time you get a new dish. One of these dishes is buckwheat with vegetables. Almost all of its components, except, of course, cereals, can be safely removed, increased in quantity, replaced or supplemented.

To prepare a side dish of buckwheat with vegetables in a slow cooker, you will need:

• Buckwheat - 350 g;
• Zucchini or zucchini - 200 g;
• Carrots - 200 g;
• Tomatoes - 200 g;
• Refined vegetable oil for frying;
• Salt;
• Freshly ground pepper mix.

How to cook friable buckwheat with vegetables in a slow cooker? Consider the steps:

1. Buckwheat must be sorted and washed, then calcined in a dry frying pan for five minutes;
2. Peel the zucchini and cut into cubes;
3. Wash the carrots, peel and cut into small pieces or grate;
4. Pour boiling water over the tomatoes, peel and chop too;
5. Pour refined vegetable oil into the multicooker bowl;
6. Put vegetables, turn on the "Frying" mode, cook for 10 minutes;
7. Pour calcined buckwheat, pour water from a ratio of one to two;
8. Salt, add a mixture of freshly ground peppers;
9. Close the lid and turn on the "pilaf" mode.

We suggest you take note of the following video recipe for buckwheat with vegetables (without using a slow cooker):

We do without cooking!

The special structure of buckwheat is that it easily absorbs moisture. This is used when it is necessary to dry boxes for storing dry herbs. They put linen bags with dry buckwheat.

The same property can be used to prepare delicious porridge on the road or on a hike. From additional equipment you will need a wide-mouth thermos and boiling water.

It is very convenient to cook such buckwheat, going to nature or to the country. After all, it is not always possible to cook a hot lunch on the spot.

Wash the thermos thoroughly before cooking, especially if it has been kept closed. The groats must also be thoroughly washed, and also sorted out beforehand. For this method of cooking porridge, proportions are taken one to one.

Pour washed buckwheat into a thermos, salt to taste and pour boiling water over it. You can add butter or refined vegetable oil.

Close the lid and wait at least an hour. Ready porridge can be eaten as an independent dish and as a side dish.

Here is another interesting, quick, healthy and very tasty video recipe for making friable buckwheat without cooking with a baked apple. Suitable for people who are fasting.

Bringing home buckwheat from the store, put it in the freezer for a day or on the balcony in winter. This will help to avoid the appearance of bugs in it.

It is best to store cereals in a special container with a tight lid, in a dark and dry place. Special food containers are perfect, as well as ordinary glass jars with a lid.

The shelf life of buckwheat is about a year. After that, the grains lose their shape and the oxidation process begins. From old cereals you will not get tasty crumbly porridge.

Buckwheat is very healthy and if you are not very fond of it, then try one of the above recipes. Experiment, add different ingredients and spices.

You will definitely find your own way of cooking buckwheat!

15.09.2016

Fragrant tasty buckwheat is familiar to everyone since childhood. It is great for garnishing second courses. But it’s not necessary to cook friable buckwheat for a side dish most of the time. How to cook buckwheat so that it is crumbly and loose.

Recipe #1

Good porridge begins with double washing of buckwheat. Sometimes there are unexfoliated grains, they must be selected. All small light inclusions collect on the surface and leave with the water.

Pour 1 cup of buckwheat into a thick-walled dish (cauldron), pour 2 cups of cold / hot water, add a couple of tablespoons of vegetable oil, which will prevent the grits from sticking together. Salt to taste. Wait until it boils and reduce the heat to a minimum. In this state, buckwheat should be steamed under the lid for about 20 minutes. Periodically, buckwheat should be stirred.

After 20 minutes, add butter or sunflower oil, infused with garlic, herbs. Put in a pile on a warmed deep plate surrounded by meatballs in sauce or meat-stuffed tomatoes under a cheese crust. Well, or what do you have for buckwheat ?!

Recipe number 2

Pour a little vegetable oil on the bottom of the cauldron (you can also add butter), throw 3 peeled garlic cloves, finely chopped small onion. Steam over medium heat for 5 minutes. Remove the browned garlic, and add the grated tomato to the onion.

1 teaspoon of sour cream will soften the sauce, and 1 teaspoon of sugar will balance the acidity. Then the sauce should be salted and peppered to taste. When the dressing changes color from red to orange, you can add washed buckwheat (1 cup). While stirring the cereal, let it soak in the sauce for 2-3 minutes. Pour in water and observe the temperature regime as indicated in recipe No. 1.

The bright rich taste of the side dish goes well with boiled chicken breast, steamed meat or fried fish cutlets. Steamed loose buckwheat porridge is a hearty and healthy side dish.

• The quality and softness of buckwheat directly depend on the growing conditions of buckwheat (type of soil, weather, frequency of rains, etc.). Therefore, the amount of water during cooking may fluctuate slightly.
• The first portion of buckwheat can be poured with water in a ratio of 1: 2 and, adding water if necessary, during cooking, determine how much liquid this particular variety will take.