Fragrant and healthy buckwheat porridge is a frequent guest at our tables. Groats are rich in vitamins and minerals. Porridge has a positive effect on the functioning of the gastrointestinal tract.
Liquid buckwheat porridge - the basic principles of cooking
Buckwheat porridge is boiled in water or milk. In the first case, the dish is prepared with vegetables or meat. Dried fruits, berries, fruits, nuts, etc. are added to milk porridge.
For cooking buckwheat, use a pan or slow cooker. Before cooking, it is recommended to sort out cereals and rinse thoroughly from dust. Then it is placed in a pan, poured with pure water or milk and boiled over moderate heat. Porridge should not boil intensively.
Buckwheat after cooking increases in volume by about two times. This should be taken into account in order to correctly calculate the amount of porridge for several people.
Buckwheat is cooked for about 20 minutes, however, the cooking time must be clarified by reading the instructions on the package.
For the preparation of liquid porridge will need more time and liquid. As a rule, this dish is prepared for kids. If for cereal porridge they take cereals in a ratio of 1: 2, then to prepare a liquid dish, take three parts of the liquid for one part of the cereal. Prepare liquid porridge for half an hour.
Recipe 1. Buckwheat porridge, liquid
Ingredients
stack buckwheat;
20 g of drain oil .;
half a liter of milk;
a pinch of kitchen salt;
half a liter of drinking water;
50 g of sugar or honey.
Cooking method
Carefully sort the buckwheat. Then rinse it under running water several times.
Pour the required amount of purified water into a pot with a thick bottom and place it on the stove. Turn the heat to a medium level and boil water.
Pour the prepared cereal into boiling water. Twist the fire to a minimum. Cover the pot and cook for five minutes.
When the contents of the pan begin to boil, pour in the milk, stir, add sugar and salt. Continue cooking for about 20 minutes. Do not forget to mix periodically. Add a slice of butter, mix, remove from the stove. Wrap the pan and leave for another 15 minutes.
Recipe 2. Buckwheat porridge, liquid in milk in a slow cooker
Ingredients
butter;
100 g of buckwheat;
a pinch of table salt;
400 ml of milk of any fat content;
30 g of white sugar.
Cooking method
We sort buckwheat, removing all garbage and damaged grains. Put the buckwheat in a sieve and rinse it under running water, stirring with a spoon.
We shift the groats into the multicooker pan. Add sugar, a slice of butter and salt.
Pour buckwheat with milk and mix. Close the lid tightly and turn on the "milk porridge" mode. If your appliance does not have this program, use the "grits" or "stewing" mode. We set the time for forty minutes. Open the lid of the appliance and spread the hot porridge on the plates.
Recipe 3. Buckwheat porridge, liquid with banana
Ingredients
one banana;
half a liter of milk;
table salt - 2 g;
100 g of buckwheat;
30 g of white sugar.
Cooking method
Carefully sort the buckwheat groats. Rinse it under running water. Fold it onto a sieve and leave to let all the glass liquid. Transfer the buckwheat to the pan.
Pour milk into a stewpan and boil. Pour buckwheat with boiling milk, mix and put on a slow fire.
Remove the peel from the banana. Cut the fruit into small slices. Once the cereal is half ready, add sugar, slices of bananas and salt. Bring to readiness and remove from stove. Serve the porridge hot.
Recipe 4. Buckwheat porridge, liquid with chocolate and dried fruits
Ingredients
100 g of buckwheat;
2 g of table salt;
500 ml of cow's milk;
10 g of white sugar;
15 g of white and dark chocolate;
12 g candied fruit;
20 g of dried fruit.
Cooking method
Sort the buckwheat groats, rinse it under the tap and boil in slightly salted water until tender.
Soak dried fruits in hot water for half an hour. Then drain the water, and dry the dried apricots and prunes on a napkin. Grind dried fruits with a sharp knife.
Pour milk into a saucepan, put on medium heat and bring to a boil. Put boiled buckwheat in boiling milk, add dried fruits and cook on low heat for about five minutes. Now put two types of chocolate, stir and arrange on plates. Garnish with candied fruit and serve.
Recipe 5. Buckwheat porridge, liquid with apple
Ingredients
half a stack. buckwheat;
25 g butter;
stack drinking water;
one apple;
stack cow's milk;
30 g of white sugar;
a pinch of table salt.
Cooking method
Rinse thoroughly sorted buckwheat and drop it onto a sieve. Transfer the buckwheat to a pot of clean water and cook for a quarter of an hour without covering.
Now pour in the milk and bring to a boil. Salt and add sugar. Stir and cook for another ten minutes.
Wash the apple, remove the thin peel with a sharp knife and chop the fruit on a fine grater. Put the grated apple in a pan with porridge, mix and immediately remove from the stove. When serving in a bowl, add a slice of butter.
Recipe 6. Buckwheat porridge, liquid with pumpkin
Ingredients
pumpkin - 330 g;
ground pepper mixture;
one onion;
salt;
rosemary - a twig;
garlic - clove;
buckwheat - a glass;
fat milk - half a liter;
olive oil - 30 ml.
Cooking method
Carefully sort and wash buckwheat. Boil until soft in purified water, slightly salting it. Lean back to the sieve and set aside.
We clean and finely chop the onion. Fry onions in warmed olive oil, constantly stirring, until golden brown. We shift to a plate.
Pour olive oil into the pan again, put slices of garlic and a sprig of rosemary in it. We fry literally a couple of minutes. Then we discard the garlic and rosemary, and in the aromatic oil we spread the peeled and diced pumpkin. Cook the vegetable over medium heat until soft. Add the fried onions and simmer for a couple of minutes.
Pour the milk into a saucepan, salt and bring to a boil. We spread the boiled buckwheat, pumpkin with onions, stir and simmer for about five minutes. Season with pepper.
Recipe 7. Buckwheat porridge, liquid with honey and ginger
Ingredients
200 ml of purified water;
100 g of honey;
200 ml of cow's milk;
40 g ghee;
150 g buckwheat;
100 g walnuts;
3 g of salt;
3 g ground cinnamon;
5 g of sugar;
20 g of grated ginger root.
Cooking method
Carefully sort the buckwheat. Rinse with plenty of running water. Put the buckwheat in a bowl and fill it with water. Set aside.
Pour purified water into a saucepan and put on fire. Boil it. Drain the cereal and transfer it to a pot of boiling water. Once the contents boil, reduce the heat and simmer for about five minutes. Now pour in the milk, add cinnamon, grated ginger and continue to cook the cereal until cooked.
Crush the walnut kernels with a knife or chop into small pieces in a mortar. Heat melted butter in a pan, put nuts in it and fry, constantly stirring, for a minute. Remove from heat and put nuts in porridge. Serve by spreading on plates and watering with honey.
Recipe 8. Buckwheat porridge, liquid with fruits and berries
Ingredients
stack buckwheat;
fresh or frozen berries;
an Apple;
three stacks. milk of any fat content;
orange;
kiwi.
Cooking method
We carefully washed buckwheat groats. We recline on a sieve and leave for a while. Pour milk into a saucepan, put it on moderate heat and bring to a boil.
We spread the cereals in boiling milk, stir, twist the fire and cook for about half an hour.
I’m washing my apple, cut the peel with a sharp knife, cut it in half and cut the core. Grind the fruit pulp in small pieces. Peel the orange, disassemble it into slices and remove the white veins. Finely chop. Kiwi peel and finely crumble.
We lay the berries and prepared fruits in the porridge, stir and serve, putting a piece of butter in each plate.
Liquid buckwheat porridge - tips and tricks
Porridge will turn out even tastier if the cereal is slightly fried beforehand in a dry pan.
If you use honey, do not add it to the hot porridge, wait until it cools down to a warm state.
To make porridge, it is better to use homemade milk.
Buckwheat porridge will turn out even more useful if you boil it in goat milk.
