Tasty buckwheat on water, or How to masterfully cook porridge

Most housewives think that cooking buckwheat porridge is a process so primitive that no recipe is needed. And how are they surprised when they first try to cook buckwheat correctly. In fact, this cereal is not as simple as it seems at first glance. It has many secrets in it, knowing which, you can make a really tasty side dish.

So different buckwheat

Buckwheat porridge is a favorite dish of many children and adults. It gives a boost of energy, but at the same time it is a dietary product and contains about 340 kcal per 100 g. Buckwheat contains many micro and macro elements, vitamins, antioxidants. It is highly appreciated for its nutritional value, the ability to cleanse the body of toxins and improve blood formation.

However, few people know that the benefits and taste of buckwheat directly depend on its type.

• Unroasted Green Core considered the most useful. For health purposes, such buckwheat is first germinated, and then steamed in boiling water. Porridge always turns friable, airy, but its taste and aroma are neutral.
• Fried core. There are several varieties that indicate the degree of contamination. In buckwheat of the first grade, the presence of 1-5% of impurities is permissible, the second - 5-7%, the third - up to 10%. As a species is considered less useful. But this flaw is more than covered by unsurpassed aroma and taste. If the cooking time is correct, the porridge is friable in consistency.
• Slice done. It represents chopped buckwheat grains, which can be small or large. Its nutritional value is the same as that of fried kernel, but the price and cooking time are much less. Buckwheat is very quickly cooked, but always viscous. Best suited for milk porridge and as an additive for soups.

Rules for making delicious porridge

Buckwheat can be cooked according to different recipes and on a different basis: in water, milk, broth. Which option to choose depends on personal taste preferences. But to make the porridge tasty, you should follow a number of simple rules:

• Before cooking, rinse the groats at least 2 times.
• Buckwheat is poured only with cold water.
• The optimal dishes are deep, with thick walls and a bottom, not enameled.
• Salt the porridge at the beginning of cooking.
• Initially, the pan is put on a large fire, and after boiling water, the cooking intensity is reduced to a minimum.
• The boiling porridge is not stirred, and the lid is not removed from the pan (so that buckwheat is crumbly).

The proportions of water and buckwheat

After cooking, buckwheat increases approximately 3 times. This means that you need a sufficient amount of liquid to make porridge.

• standard proportions of buckwheat and water - 1: 2;
• for buckwheat, less water is required, the ratio is 1: 1.5.

Thus, from 100 grams of cereal, 300 grams of cereal is obtained.

The volume of water can be adjusted during cooking. If the porridge has already boiled, but the liquid is still left, it should be drained using a colander. Conversely, if the water has boiled away and semi-prepared porridge has started to burn, you need to add about half a glass of water.

Cooking time

The average cooking time of buckwheat is 20 minutes. However, it is correct to focus not on the clock, but on the proportion of water and cereals. Porridge is considered ready when all the liquid has absorbed. The speed of the process depends on many parameters: the power of fire, the thickness of the walls of the pan, the presence of the lid, the type of cereal.The fried core cooks longer, and the chopped section - faster, in 10-15 minutes.

To boil buckwheat as quickly as possible, it can be poured with cold water and allowed to swell for 2-3 hours. Then the cooking time will be reduced to 10 minutes. By the way, porridge can be cooked without cooking, you just need to pour buckwheat with boiling water and leave in a thermos for 4-5 hours.

2 classic recipes

Most often, buckwheat porridge is cooked in water. In this form, it is good for a side dish to meat, mushrooms, fish. The second most popular simple recipe is buckwheat porridge, which is served as an independent dish.

• Buckwheat on the water.

For cooking, you will need the ingredients: 1 cup of pure cereal, 2 cups of water, 0.5 tablespoons of salt, 50-100 g of butter. Buckwheat is poured with water, salt is added, and porridge is simmered for 15-25 minutes. At the end put the oil.

• Buckwheat in milk.

Ingredients: 1 cup washed buckwheat, 1 cup water, 1 cup milk, 50-100 g butter or cream, salt and sugar to taste (0.25 teaspoon of salt and 1 tablespoon of sugar are recommended). First, the cereal is cooked until half cooked in sweetened and salted water for 10 minutes, then hot milk is poured. From this moment, buckwheat is periodically stirred. Readiness is evidenced by a uniform, loose consistency and boiled grains. It takes an average of 5-10 minutes.

How to cook buckwheat in water in a pan?

This is the easiest cooking option that even a child can master.

Step-by-step instructions for cooking buckwheat in water:

1. Pour the cereal into the pan and rinse, draining the water 2-3 times. Surfaced grains and garbage need to be collected with a spoon and discarded.
2. Wet buckwheat pour cold water. The volume of liquid should exceed the volume of cereals by 2 times.
3. Put the pot on a large fire and wait for the boil.
4. Salt buckwheat to taste or at the rate of 0.5 teaspoon per 100 g of dry cereal.
5. Cover the pan and reduce heat.
6. After 15 minutes, check the porridge. If necessary, cook another 5-10 minutes.
7. Add butter. Fragrant porridge is ready!

In an enameled pan, buckwheat can burn, so during cooking you need to ensure that there is enough water. It is better to slightly undercook porridge, add oil and leave under the lid, allowing to reach readiness.

How to cook buckwheat in a slow cooker?

Most multicooker models have the desired display mode: “Porridge” or “Buckwheat”. In this case, add the ingredients according to the standard recipe and press the desired button. If such modes are not found, you can prepare buckwheat in a cooker in one of the following ways:

• selecting “Soup” in the menu and adjusting the time by 20 minutes;
• in the "Multipovar" mode with settings of 90-100 degrees and 20 minutes;
• in the "Multipovar" mode with settings of 60 degrees 40-60 minutes;
• in “Pilaf” or “Rice” modes.

To make buckwheat porridge deliciously, it is recommended to choose a green variety and fry the cereal yourself at a temperature of 130 degrees for 3 minutes (stirring constantly). First, buckwheat should be washed and dried so that it does not stick to the surface.

How to cook buckwheat milk porridge?

Cooking buckwheat in milk is a little more difficult than on water. According to technology, it is right to first bring the cereal to half-preparedness in water, and then pour in hot milk and make it. But there is a simpler recipe that does not require much effort.

So, we cook buckwheat porridge in milk quickly:

1. Pour the washed cereal with milk, observing a ratio of 1: 4.
2. Add salt and sugar.
3. Put the pot on the fire.
4. Cook, stirring occasionally, for 35 minutes.
5. Add a cube of butter to the finished porridge.

Boiled buckwheat can be surprisingly tasty if you cook it according to the recipe and take into account the tips given above. Try it and you!