The porridge and the secrets of its preparation

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Last time I told how to cook rice "Indian", now I want to share the secrets of this buckwheat, "Russian". Try properly cooked buckwheat at least once, and Your opinion about the excellent taste of this dish will change forever!

Ingredients for The porridge and the secrets of its preparation

Step by step instruction of cooking The porridge and the secrets of its preparation

Шаг 1

So measure out a Cup of buckwheat (no slides), pour in a Cup and thoroughly searched by removing small stones and debris.

Шаг 2

Thoroughly rinse the groats in cold water and replaced the water several times, until it becomes as pure as on the pictures.
After rinsing the buckwheat needs a bit of dry.

Шаг 3

Now pour the buckwheat into the pan and fry it on medium heat, stirring constantly, until Golden brown.

Шаг 4

In a saucepan, with thick walls and bottom on low heat, melt the butter (1/2 teaspoon), add salt, buckwheat and...

Шаг 5

Mix well so that each grechanka (unground) are covered with oil (do not fry). Until You do this, you need to boil in a kettle or saucepan 2 cups of water.

Шаг 6

Mixing the grits with salt and butter, pour in the boiling water and diminish the fire to a minimum.

Шаг 7

Cover with tight lid and not open it for about 15-20 minutes.
Here it is important to intervene in the process, because our clover is not as much on water as on a couple.

Шаг 8

Well, our wonderful porridge is ready!

Шаг 9

Put it in a bowl with a wooden spoon and put in the gruel a piece of butter (butter it is simply necessary) and serve hot.
Bon appetit!