How to cook buckwheat correctly: 8 best recipes with photos

How to cook crumbly buckwheat in water in a saucepan

Keep in mind that when buckwheat is boiled, it increases in volume at least 2 times (if you add a little more water, maybe 3 times). Therefore, calculate in advance how much porridge you will need so that the pan does not end up being overcrowded.

We will need:

• Buckwheat (kernel) – 2 cups;
• Water – 4 glasses;
• Salt – 0.5-1 teaspoon (to taste);
• Butter – 30-50 g (optional);

Cooking process

1) First of all, you need to sort out the cereal. Inspect for the presence of black peels, some sticks, in general, remove everything unnecessary. It’s better to sort it out in advance than to later pull out these “peels” from the already prepared porridge.

2) Now the buckwheat needs to be washed with ordinary cold water, preferably even several times. This will remove all dust and fine husks. Not everyone washes their grains, but when you look at the color of the water, you will see for yourself. You shouldn’t trust the manufacturers here, since we personally don’t know in what conditions the cereal was stored, or who touched it there and with what.

We washed it, then carefully drained all the water (you can do this on a sieve with small holes).

3) The next stage, one might even say, a kind of “grandmother’s” secret, is to dry and calcinate the buckwheat in a frying pan. This is done for reasons. Firstly, we dry the grain after washing, and secondly, calcining it in a frying pan will make the buckwheat more tasty and aromatic. A nutty flavor will appear.

Pour the buckwheat into the frying pan, turn on high heat, then heat for a few minutes, quickly stirring with a spatula so that each grain is evenly calcined. Again, you shouldn’t fry it too much either.

4) That’s it, pour the buckwheat into a saucepan and fill it with cold water (in this example, 4 cups of water, since 2 cups of cereal). Add salt here to taste, for example, 1 teaspoon. Turn on the heat and bring to a boil. There is no need to cover with a lid.

Before boiling, foam will begin to form; this foam should be removed with a spoon or slotted spoon. We do not touch the buckwheat itself, do not mix it.

The water has boiled, set the heat to low, and cover the pan with a lid. That’s it, now in this state the buckwheat should simmer until the liquid evaporates. This usually takes 15-20 minutes. There is no need to stir anything during the process, and try not to open the lid in vain so that steam does not escape.

5) That’s it, the buckwheat swollen well, softened, but it retained its shape, the porridge itself turned out to be very crumbly, but not dry. It's time to season the porridge with a piece of butter.

Add butter and cover with a lid. The stove should already be turned off. That's it, let the porridge sit a little longer until it is soaked in oil. Then you can mix.

A lot of words have been written, but in fact, as you can see, everything fits into a few sentences, a few steps. Now you already know exactly how to cook buckwheat porridge in water in a saucepan so that it is crumbly and aromatic.

How to cook buckwheat with stew

Buckwheat cooked in water acquires a special new taste if you choose stewed meat as an additional ingredient. It is not necessary to use a cauldron to prepare the dish. Delicious porridge can also be prepared in a saucepan.

For 200 g of raw buckwheat you will need:

• stewed meats – 300 g;
• one onion and one carrot;
• 2 bay leaves;
• 2 tbsp. l. sunflower or olive oil.

Cooking steps:

1. Wash the vegetables and cut into cubes.

2. Fry carrots and onions in a frying pan.

3. Sort and wash the buckwheat. Place in a saucepan, pour in cold water.

4. Add the fried vegetables to the buckwheat, add a little salt and add a bay leaf. Add a little salt; if necessary, you can add more salt at the end of cooking the porridge.

5. Transfer the stew from the can to the pan and do not stir. Put the porridge on the fire, cover with a lid and cook over low heat for 15 minutes.

6. Remove the pan from the heat. Wrap in a warm blanket and leave for another quarter of an hour without opening the lid.
7. Open the blanket, remove the lid and mix the buckwheat with vegetables and stew. When serving porridge to the table, you can sprinkle the dish with herbs.

You already know how to cook buckwheat porridge in a saucepan, now it’s time to prepare a delicious breakfast for the whole family.

Even if the intestines are disrupted, buckwheat porridge is absorbed quickly and gives a feeling of complete satiety.

The tasty low-calorie dish was highly appreciated by nutritionists, introducing it into the diet. With buckwheat porridge, you can lose weight beautifully without saggy skin on the stomach and arms, without excessive loss of muscle mass.

You can cook buckwheat not only in a saucepan, but also in a slow cooker or oven. Vegetables and various meats are often used as additional ingredients. Changes the taste of cooked buckwheat and the use of your favorite spices. Lovers of original flavors cook buckwheat in tandem with rice. This porridge received the interesting name “Friendship of Peoples”.

Some ladies who are watching their figure and want to lose a few kilograms, instead of boiling buckwheat, simply pour kefir over the crushed kernels and eat it like that. This recipe is not suitable for everyone.

Delicious buckwheat in a frying pan (simple recipe)

Now let’s cook buckwheat porridge in a frying pan. The essence of the preparation here is almost the same, so for variety we’ll supplement our buckwheat with fried onions and carrots. With onions and carrots, the porridge will become much tastier and more aromatic. The side dish will be excellent!

The amount of cereal here is approximate, that is, rely on the size of your frying pan. Some people have large and deep frying pans, while others have small ones, where you can only cook a glass of buckwheat.

Ingredients:

• Buckwheat – 1-2 cups;
• Water – 1-2 glasses;
• Carrots – 1 small;
• Onion – 1 head;
• Salt, black pepper - to taste;
• Vegetable oil (refined) – a few tbsp. spoon;

Let's start cooking

1. We pre-sort the grains and rinse them several times. For greater aroma, you can also heat it in a dry frying pan (as in the previous recipe), but in this example we will do without it.
2. Peel the onion and carrots. Grate the carrots, just chop the onion finely.
3. Pour some oil into the frying pan and add the carrots first. Fry for a few minutes, then add the onion. Fry and stir until the onion becomes soft and translucent (maybe lightly browned). There is no need to overcook, make sure the pieces don’t turn black.
4. Next, put the buckwheat in a frying pan, carefully distribute it over the onions and carrots, do not overmix. Add some salt. Pour in water (it’s better to pour from the edge of the pan).
5. Turn the heat to below medium and cover the pan with a lid. That's it, simmer for about 20 minutes until the porridge is completely cooked.
6. At the very end, check and stir. Taste for salt and add more if necessary. You can also add a few pinches of black or red hot pepper (ground) for flavor and piquancy.

Basics of preparing delicious buckwheat porridge

Boiled buckwheat is not just tasty, but also healthy due to its unique chemical composition.

Even after heat treatment, buckwheat retains a lot of:

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• microelements;
• proteins;
• amino acids;
• carbohydrates;
• vitamins of different groups;
• fiber.

If you have diabetes or excessive body weight, you should include green buckwheat in your diet.

To prepare delicious porridge, you must follow a number of rules:

1. Buy only grade 1 whole grain buckwheat in the store. When examined, there should be no debris in it, and the grains should be the same color.
2. Too dark grains indicate the use of strong heat treatment. This means that there are fewer useful substances in the kernels. Give preference to light brown buckwheat. It cooks quickly and is more beneficial for the body.
3. To prepare porridge, do not use an enamel pan to avoid burning the dish. It is necessary to cook buckwheat in a metal container with a thick bottom.
4. To obtain crumbly porridge, you must maintain the proportions of water and buckwheat. In this case, we are talking about measuring capacity, not weight. For a cup of buckwheat, take two cups of water.
5. To improve the taste, buckwheat should be lightly fried in a frying pan without using any oil.
6. Cook buckwheat porridge over medium to low heat.

We all have different tastes and the buckwheat porridge recipes recommended in the article cannot take them into account. The taste of the finished dish is influenced not only by the method of preparation, but also by the variety of buckwheat, the place where it is grown, and the quality of the water used. Some people prefer tender and boiled porridge, while others prefer crumbly porridge.

A little less or more water will allow you to get the desired result and choose the appropriate option for preparing buckwheat.

It is better to under-salt buckwheat porridge during cooking, and add salt when serving.

Quick crumbly buckwheat in a slow cooker

For those who have a multicooker, it’s even easier, because that’s why it’s a multicooker; it has a special mode, which in different models is called “porridge”, “rice”, “cereals” and the like. There's not even much to describe here.

1. We inspect the cereal for the presence of debris, dry black grains, then rinse it thoroughly with running water, several times until the water becomes clear.
2. Pour the buckwheat into the multicooker bowl, add water at the rate of 1 cup of buckwheat to 2 cups of water. We add salt, some even add a little sugar to make the taste more multifaceted, “playing on the tongue.”
3. And then add a piece of butter or margarine. The oil will add juiciness, flavor, and will also prevent the buckwheat from burning to the bottom (although multicookers usually have non-stick bowls).
4. Close the multicooker, turn on the “porridge” mode, the time (timer) will be 30 minutes. That's all, actually! When you open the multicooker, you will see soft, beautiful crumbly buckwheat porridge!

Video with all the details

Tips and notes on cooking buckwheat

As already mentioned at the very beginning, buckwheat porridge is tasty on its own, but it will turn out much tastier if you supplement it with some additional goodies.

• For example, it could be fried onions. Or fried mushrooms with onions. With carrots, with bell peppers - the choice of vegetables is huge, and everyone will find something to their taste.
• Many people cook not only with water, but also with milk. Usually water and milk are mixed at a ratio of 1 to 1. The porridge turns out more tender, and a characteristic sweetish milky aroma appears. The main thing is that the milk itself is fresh!
• Many people add different spices to enrich the aroma. Some people put a bay leaf, others a ground mixture of different peppers, you can also add dried herbs, etc. Everything here is very individual.
• You can increase the satiety and nutritional value by adding previously fried bacon, ham, and lard to the prepared buckwheat (fry until golden brown).

How to cook buckwheat correctly so that it is crumbly? Now you definitely know the answer to this question. If you liked this material, share the link to the article on social media. networks. If you have any thoughts, additions, or personal advice, leave a comment below.