Buckwheat porridge with milk, with a small piece of butter or with your favorite jam - this dish is associated with childhood and homeliness. How to serve it is a matter of taste, in any case, buckwheat remains one of the most useful cereals.
Pick your recipe
You will need
-
- 2 cups buckwheat flour
- 1 cup milk
- some cream of 15% fat
- salt and sugar to taste
- butter
Instruction manual
1
Sort buckwheat groats, pour cold water for 5 minutes. Rinse thoroughly with water. Pour 1 liter of water into a large pot, bring to a boil. Pour buckwheat into boiling water, cover with a lid not very tightly so that there remains a small crack. Reduce the heat.
2
5 minutes after boiling, pour 1 cup of milk. Add one teaspoon of salt and a few tablespoons of sugar to taste. Stir and continue to simmer, stirring slowly. Make sure that the porridge does not stick to the bottom and edges of the pan, and the water does not boil. Ideally, porridge should be cooked, only slightly covered with water. Cook another 5-7 minutes.
3
Check if the porridge is ready, the easiest way is to try a little cereal "per tooth". If the cereal is swollen and soft, pour a little cream of 15% into it and put a small piece of butter. Stir, turn off the heat and cover. Let her stand for a while and absorb the taste of milk and cream.
4
Buckwheat porridge will turn out even more delicious if cooked in the oven in small portioned pots.
The recipe can be left the same. And if you want something unusual, you can add some fresh or boiled mushrooms to the porridge, about 1/2 cup chopped mushrooms per volume of porridge from 2 cups cereals. The combination of buckwheat and mushrooms will be most delicious. Mushrooms are added immediately after milk, mix thoroughly, salt a little more. For a minute or two until ready, rub a little hard or cream cheese on top of the pot. It turns out a delicious baked porridge with mushrooms, under a delicious cheese crust.
5
Another unusual recipe for making buckwheat is buckwheat porridge with cracklings, baked in milk. The cooking method is not too different from the previous one: instead of chopped mushrooms, you need to add bacon, previously fried in oil, to the porridge, cut into small pieces. You can fry half the onion head with bacon. All this is also added to porridge, mixed, seasoned with spices and stewed for another 5-7 minutes on low heat. Such a gruel will appeal to even the most fastidious gourmets.
note
If the water boils too much, the porridge may burn or acquire a bitter taste. In this case, add a little water and mix the porridge.