Loose buckwheat porridge cooked simply if you know little secrets. First, you need to get a good cereal. As a rule, the cheapest buckwheat does not turn out friable. The preparation of buckwheat cereal is most likely to end successfully with cereals made in accordance with GOST. It is better to buy this product of the first, in the worst case, the second grade. Buying buckwheat of the so-called highest grade, you run the risk of getting a low-quality product.
And all because such buckwheat is not made in accordance with GOST, but is done in accordance with TU. Grain grains must be intact, i.e. the nucleus. Full grains contain more vitamins and minerals. Chopped buckwheat grains are called prodel. They have fewer nutrients. And buckwheat friable porridge of them will not work. From prodel it turns out a more viscous, jelly-like consistency of food.
Buckwheat is a very healthy food. Its composition includes:
- minerals: iodine, iron, nickel, phosphorus, copper, cobalt, etc .;
- vitamins: B1, B2, B6, B12, PP, E, P and others.
Loose buckwheat porridge recipe
We will need:
- buckwheat;
- a small pan with a tight lid;
- water;
- salt;
- vegetable oil.
If we plan to get about two glasses of boiled buckwheat, then one cup is needed for dry cereals.
To begin with, you should sort out buckwheat to clean it of small stones, seeds of other plants, and the remaining husk. Well rinse the cereal 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 salt and pour the cereal. When the water boils, reduce the heat. Cook porridge for 10-15 minutes, stirring occasionally.
If buckwheat is darker, then it cooks faster, and if it is light, then a little longer. You can not try porridge. In appearance, it is clear when it is almost ready: it increases in size by almost 2 times, but the grains are still whole. At this stage, its consistency is slightly undercooked. Important: a little water should remain in the pan! About 1/4 of the buckwheat mass at the moment. If it is less, then add the desired amount. If there is much more fluid, it 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 a little water. Be careful: do not burn yourself and do not sprinkle porridge!
Loose buckwheat porridge is almost ready. If you are not going to put butter in the finished dish, then add one teaspoon of the vegetable at this stage. When pouring oil, mix thoroughly and close tightly with a lid. Turn off the heat and let the porridge stay warm for another 10-15 minutes. Delicious and healthy buckwheat is ready! It goes well with milk and is suitable as a side dish for meat and vegetable dishes.
Our buckwheat friable porridge turned out to be not only tasty, but also as useful as possible, because the minimum cooking time allowed us to save a large number of vitamins and minerals.