This tasty product is full of useful substances, but many people get digested cereals when cooking. In our selection of simple and understandable recipes, you will learn how to cook loose buckwheat in water.

How to cook buckwheat in water, so that it turns out friable?

If you cook the buckwheat correctly, it will turn out tasty, nutritious, crumbly, and will take the main place between other dishes. You can cook it in many ways.

In the pan

Ingredients:

  • sunflower oil - 50 ml;
  • buckwheat - 400 g;
  • salt - 0.5 tsp;
  • water - 800 ml.

Cooking:

  1. Go through the main product, rinse with water. Repeat the action several times. To dry.
  2. Pour oil on a hot pan, place the grits, and fry. It will take about five minutes for the cereal to turn golden.
  3. Prepare a container with thick walls, pour in water, salt, place the cereal.
  4. Boil, removing the foam as it forms.
  5. Boil for eight minutes over low heat, turn off the heat.
  6. Without opening the lid, insist 10-15 minutes.

In a slow cooker

Ingredients:

  • buckwheat - 1 multi-glass;
  • butter - 55 g;
  • water - 1.75 multi-cups;
  • salt to taste.

Cooking:

  1. The cereal may contain garbage, so it is necessary to remove black grains and other foreign matter, then rinse, changing the liquid several times.
  2. Place the kernel in a bowl, salt, pour in the norm of water.
  3. Set the mode, depending on the manufacturer of the device, select the program “Krupa” or “Buckwheat”. If necessary, set the time for an hour.
  4. Add butter at the end.

In a double boiler

Ingredients:

  • buckwheat - a glass;
  • oil - 45 g;
  • water - 240 ml;
  • salt - 0.5 tsp.

Cooking:

  1. Rinse the selected buckwheat kernels.
  2. To get a bowl which is included in a double boiler set, to place groats in it, to fill in with water, to add salt.
  3. Set to the lower level, set the timer, it will take 2/3 hours.
  4. Check for readiness.
  5. If buckwheat is not cooked, stand for another seven minutes.
  6. At the end, put the oil, stir the finished dish.

How much time to cook buckwheat porridge?

Buckwheat should be filled in salted, always cold water, observing the correct ratio of cereals and liquids. Cook on minimum. At the end of cooking, to improve the taste, it is recommended to add butter or ghee.

Cooking time, depending on the device where the porridge is cooked, will differ. To get friable buckwheat on a side dish in a double boiler, you will have to wait 40 minutes. In a slow cooker, it takes an average of 20 minutes to wait for a delicious meal. If you decide to cook porridge, as our grandmothers prepared it, in a saucepan, it will take about half an hour.

In the process of cooking can not mix cereals. Choose a pot with thick walls. In such a container, heat is distributed evenly, and porridge is boiled simultaneously from all sides.

What sauces are suitable for buckwheat?

With the help of different sauces, you can fill the porridge with new notes. Buckwheat sauce is cooked simply and quickly. But in order to cause surprise by the food, you need to know what kind of gravy is best combined with this grits.

Soybean

This is the easiest sauce you can buy at any store. Eight minutes before the end of cooking, you need to add a couple of large tablespoons of sauce, mix and bring the porridge to readiness. Groats will taste special with a pleasant aroma.

Vegetable

Ingredients:

  • sunflower oil - 55 ml;
  • tomatoes - 3 pcs.;
  • onions - 2 pcs.;
  • basil - 15 g;
  • carrots - 1 pc.;
  • parsley - 15 g;
  • sweet pepper - 2 pcs.;
  • aromatic herbs - 1 teaspoon;
  • garlic - 3 cloves;
  • salt.

Cooking:

  1. Chop the onion.
  2. Grate carrots using a fine grater.
  3. Place tomatoes in boiling water, soak, peel.
  4. Slice bell pepper.
  5. Grind tomatoes and peppers in a blender.
  6. Pour oil into the pan, heat, passer the onions, carrots, pour the mass crushed in a blender, simmer for 5-7 minutes.
  7. Chop greens, garlic, add with spices to the sauce, add salt and mix.

Mushroom

Ingredients:

  • champignons - 270 g;
  • cream - 120 ml;
  • thyme - 2 branches;
  • onion - 2 pcs.;
  • oil;
  • parsley - 15 g;
  • flour - 1 tbsp. a spoon;
  • sour cream - 3 tbsp. spoons;
  • dill - 15 g;
  • salt.

Cooking:

  1. Slice the prepared mushrooms.
  2. Heat oil in a pan, add mushrooms, salt and fry.
  3. Chop the onion, add to the mushrooms.
  4. Pour sour cream into cream, add flour, add salt, add frying, and boil.
  5. Add chopped greens.

So that when added to the sauce, the flour does not turn into lumps, first dilute it in a small amount of liquid, and then pour it into the bulk.

Greek

Ingredients:

  • small cucumber - 2 pcs.;
  • natural yogurt - 260 ml;
  • mint - 5 leaves;
  • garlic - 2 cloves;
  • basil - 17 g;
  • dill - 15 g;
  • salt.

Cooking:

  1. Trim the ends from the cucumbers, grate.
  2. Chop greens.
  3. Pour yogurt into the cucumber mass, sprinkle with herbs, mix.
  4. Grate the garlic cloves, add to the mass, salt, mix.

Sour cream

Ingredients:

  • sour cream - 60 ml;
  • flour - 15 g;
  • salt;
  • water - 160 ml.

Cooking:

  1. Heat the stewpan, pour flour through a sieve, stirring, bring to a golden hue. Cool.
  2. Warm up the water, pour into the stewpan, stir. The mass should not contain lumps. Pot eight minutes.
  3. Pour in sour cream, stir, salt, and bring to a boil over low heat.

Simple sauce

Ingredients:

  • sour cream - 470 ml;
  • dill - 45 g;
  • parsley - 20 g;
  • garlic - 4 cloves;
  • spices;
  • salt.

Cooking:

  1. Combine chopped greens with sour cream.
  2. Using a grater with small holes, grate garlic.
  3. Mix the resulting puree with a mass of 1 step, sprinkle with spices, salt, mix everything thoroughly.

If you want to get a sauce with a great aroma and exquisite taste, add a small amount of dry wine. Pour in at the very beginning of cooking and partially evaporate.

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