85 75 минут 10 порции
Buckwheat is a very healthy dish, but many people write that not in love with her since childhood, the army, etc. So there are many recipes of buckwheat with different toppings and sauces. I'm sure they are all very tasty, but indeed, buckwheat, properly welded, just with butter, very tasty too! Perhaps those who have it in simple does not like, "just do not know how to cook" :) Therefore, I propose to try to cook buckwheat for this recipe. Despite the fact that it is very simple, porridge turns crumbly, soft and very tasty. For this recipe you do not want to keep her for hours in the oven or do similar stunts. All is very simple - just need proportioning, time and heat. See details in the recipe, and I am sure you will like it.
Ingredients for Just buckwheat
Step by step instruction of cooking Just buckwheat
Pour grits in a saucepan with a thick bottom (diameter 20 cm), pour water from the tap and mix well by hand. This POPs up all the remaining cereal husk and barren flowers. All this is necessary on top to drain. Grits should remain in the saucepan without water.
Then fill the pot with clean water (I take a purchase) and add salt. Cover with a lid leaving a small gap. Put on maximum heat and bring to a boil. When the water is boiling strongly let it boil for 30 seconds or a minute.
Cover tightly and reduce the heat with maximum up to 3 of 9 (I have an electric stove, but gas also has a scale). Cook at this heat for 1 hour 15 minutes (I set the alarm not to miss nothing cover do not open, checking the readiness). By this time all the water should boil away. If this does not occur - probably due to the difference in the saucepan and the stove - will need time to adjust.
When the time expires, leave the pot stand on the stove for a couple of hours, although the dish is ready and it is - just when she insists - will be even tastier
After a couple of hours, you can remove from heat and transfer to a storage container in the refrigerator
Cold cereal I put in a plate and reheat in the microwave, add refined olive oil Extra Light Tasting (but can be creamy), and serve. Bon appetit!