Buckwheat porridge is a symbol and embodiment of Russian cuisine. Back in the XIV-XV centuries, this cereal was the main food of the peasants. And until now it has not gone out of use, like millet or barley. Buckwheat is nutritious, well absorbed and satiates for a long time, due to which it is included in both dietary and children's menus.
Buckwheat can be cooked in different ways: liquid or viscous porridge is boiled in milk and, mainly, from crushed grain, but crumbly buckwheat is obtained only in water and from whole cereals.
For a classic loose buckwheat recipe you will need:
- 2, 5 cups of cereals (not crushed!);
- 3.5 cups of water;
- 2 tbsp. tablespoons of butter (ghee can be) butter;
- 1 teaspoon of salt.
Before boiling buckwheat, it is sorted out and fried (dry!) In butter, having warmed up the pan well. The fried kernel is poured into salted boiling water, stirred and cooked over low heat for about 30 minutes. During this time, buckwheat will thicken and begin to puff - at this moment the porridge is transferred to the oven so that it “resists”.
You can also bring buckwheat to readiness on the stove, increasing the cooking time by only 15 minutes. But in order for the porridge to turn out no worse than from the oven, the pan must be closed very tightly. So that the steam does not escape, but remains inside the vessel. You can use a clean cloth to seal the lid to keep moisture out.
When buckwheat comes to readiness, it is flavored with oil, and then served as a garnish for meat and fish products. However, according to the classic recipe, buckwheat turns out to be so tasty and aromatic that it is not at all necessary to supplement it.
