He althy buckwheat crumbly porridge

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buckwheat crumbly porridge is easy to cook if you know the little secrets. First, you need to get a good cereal. As a rule, the cheapest buckwheat does not turn out crumbly. The preparation of crumbly buckwheat porridge is most likely to be completed successfully from cereals made in accordance with GOST. It is better to buy this product of the first, in extreme cases, the second grade. Buying the so-called premium grade buckwheat, you risk getting a low-quality product.

And all because such buckwheat is not produced according to GOST, but is made according to TU. Grains of cereals must be whole, i.e. core. Whole grains contain more vitamins and minerals. Split grains of buckwheat are called parted. They have fewer nutrients. And buckwheat crumbly porridge will not work out of them. Prodel turns out to be a more viscous, sour consistency food.

Buckwheat is a very he althy food. Its composition includes:

- minerals: iodine, iron, nickel, phosphorus, copper, cob alt, etc.;

- vitamins: B1, B2, B6, B12, PP, E, P and others.

Recipecrumbly buckwheat porridge

We will need:

- buckwheat;

- small saucepan with tight lid;

- water;

- s alt;

- vegetable oil.

If we plan to get about two glasses of boiled buckwheat, then dry cereal will need one glass.

First, you should sort out the buckwheat to clean it from small stones, seeds of other plants, the remaining husks. Rinse the cereal well under running water. Carefully drain all the water so that the buckwheat does not float in the liquid. Pour two and a half glasses of water into the pan and put on fire. After boiling, add some s alt and throw in the cereal. When the water boils, reduce the fire. Cook the porridge for 10-15 minutes, stirring occasionally.

If the buckwheat is darker in color, then it cooks faster, and if it is light, then a little longer. You can't even try the porridge. Already in appearance it is clear when it is almost ready: it increases in size by almost 2 times, but the grains are still completely whole. At this stage, its consistency is slightly undercooked. Important: there should be some water left in the pan! Approximately 1/4 of the mass of buckwheat at the moment. If it is less, then add the required amount. If there is much more liquid, then this means that the fire was very slow. Try to drain the excess. To do this, close the pan with a lid, holding it with a towel, and carefully drain some water. Be careful not to burn yourself or spill the porridge!

Buckwheat crumbly porridge is almost ready. If you notare going to put butter in the finished dish, then add one teaspoon of vegetable oil at this stage. After pouring the oil, mix thoroughly and close the lid tightly. Turn off the heat and let the porridge stay warm for another 10-15 minutes. Delicious and he althy buckwheat is ready! It goes well with milk and is suitable as a side dish for meat and vegetable dishes.

Our crumbly buckwheat porridge turned out not only tasty, but also as he althy as possible, because the minimum cooking time allowed us to save a large amount of vitamins and minerals.