Boiled Buckwheat Recipe
Learn how you can cook buckwheat to have a delicious buckwheat porridge!
Servings 4 servings
Calories 110kcal
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- ½ tsp salt
- 1 tbsp butter optional
Instructions
- Measure out the necessary amount of buckwheat (information on buckwheat portions per person is down below) and look through for any remaining husk, stem, etc.
- Rinse buckwheat thoroughly under running water. A great way to do it is to take a mesh strainer, put buckwheat in, and rinse it through; as a final step, let it drain.
- The rule of thumb is you take 1 cup of buckwheat and cook it 2 cups of water. However, you only do this if you want your buckwheat porridge fully cooked. For us, the ideal way will be to take 1¾ cups of water for 1 cup of buckwheat. Put a medium-sized saucepan or a pot on high heat and bring water to a boil.
- To make your porridge more flavored and fluffy, you can toast rinsed and drained buckwheat on a dry skillet for 3-4 minutes.
- Add salt (at proportion 1 cup of buckwheat to ½ tsp of salt) and 1 tbsp of butter, and then add toasted buckwheat groats.
- When water reboils, turn down the heat on the stove, let your buckwheat simmer on low heat under a closed lid for 12-20 minutes. Cooking time primarily depends on the way you like to have your buckwheat. Boil it several times to decide what suits your taste best. Besides, try not to stir buckwheat porridge while it is cooking.
- When all the liquid absorbs, take the pot from the stove, add 1 tbsp of butter, and let it stand for 5 minutes to absorb it as well.