Crowded buckwheat porridge - recipe

Buckwheat porridge is a traditional dish of Russian cuisine, which is served not only as a separate dish, but also with meat and vegetables. However, to prepare a delicious crumbly porridge is not so easy. You need to know certain rules, observing which your porridge will get juicy and will crumble.

1

How to cook crumbly buckwheat porridge: classic recipe

What you need to prepare crumbly buckwheat porridge:

1. Buckwheat (dry) 1 cup
2. Filtered water 500-600 ml.
3. Salt (small) to taste
4. Creamy oil (natural) optional

Sequencing:

1. Pour dry buckwheat in a separate dish and remove black and damaged grains, as well as garbage.
2. Type in a saucepan of water and lower the buckwheat bar in it, rinse carefully, then drain the water. Repeat these actions 3-4 times. As a result, buckwheat kernels should be well industrial and purified from dust and all extra.
3. Take the frying pan and it will warm it up (it is better to take a frying pan with a non-stick coating).
4. Put the buckwheat camp in the water and dry it, stirring it periodically.
5. Take the filtered water and pour it into a pot with a thick bottom. Put a saucepan with filtered water to the middle fire and wait until it starts to scream. Then saline boiling water and add a buckwheat camp to the pan. All mix well. Wait until the water boils.
6. Drop the fire to the minimum and boil buckwheat for 15 minutes under a closed or ajar lid.
7. Close the lid and turn off the fire. Give buckwheat whale to stand under a closed lid for 10-15 minutes. During this time, in no case cannot be opened the lid. Otherwise, not all water is absorbed into porridge and it will not succeed.
8. Cut the butter with cubes and put to buckwheat.
9. Give oil to melt and only after that you can feed the crumbly buckwheat porridge to the table.

2

How to cook the crumbly buckwheat porridge: the second way

What is needed for cooking:

1. Buckwheat (dry) 2 glasses
2. Filtered water 1 l.
3. Salt (small) to taste
4. Bay leaf 1 pc.
5. Creamy oil to taste

Sequencing:

1. Clean the buckwheat cereal from garbage and damaged green. Then rinse it under water, lean on the colander and give buckwheat a little.
2. Pour water into a pot with a thick bottom (you can use the cauldron) and put it on the big fire. Wait until the water boils.
3. Salt the water, add a small salt and bay leaf. Then put a buckwheat camp in boiling water.
4. Cover the saucepan with a cover from it (it is important that it fit in size, otherwise the pairs will penetrate through it) and boil porridge from buckwheat cereals on small heat for 20 minutes.
5. Add natural butter to the caress, mix well and give the whale under the closed lid for 5-10 minutes.

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How to cook crumbly buckwheat porridge in a slow cooker

What you need to prepare a buckwheat cereal in a slow cooker:

1. Buckwheat Groats 2 cups (ordinary or multistakan)
2. Water 4 glasses (ordinary or multistakan)
3. Salt (small) to taste
4. Natural butter 50 g

Sequencing:

1. Clean the buckwheat from the garbage and rinse it under cool water.
2. Turn on the multicooker on the "frying" mode and melt the butter in the bowl. Put the buckwheat camp in the bowl and fry it on the butter for 10 minutes.
3. Add water into the bowl, salute and turn on the "porridge" or "buckwheat" mode.
4. Close the cup with a lid and cook the porridge layered by time time. On average, it is approximately 30-40 minutes.

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Useful advice

1. Take only a whole buckwheat croup. From the crushed sole, the crumbly cereal will not work.
2. So that your porridge gets crumbly, the ratio of buckwheat to water should be 1: 2.
3. For cooking it is better to use a saucepan with a thick bottom.
4. If you want to make a porridge not only crumbly, but also fragrant, then in front of the cooking, fry it in a frying pan.
5. The crumbly buckwheat porridge will become an excellent addition to vegetable and meat dishes. It can be served with both creamy and with melted butter.