This cereal is a very popular side dish. In addition, porridge from it is served as an independent dish, for example, for breakfast. To ensure that the meal always turns out successful, you need to know exactly how to cook buckwheat in water in a saucepan correctly. Below are some tricks that will help you prepare the perfect porridge.

In order to properly cook the cereal under discussion, you need to take several important points into account. First of all, this is the exact cooking time. And also - the amount of bulk and liquid ingredients. Both of these parameters will depend on the consistency of the final dish.

Cooking time

The exact cooking time will depend on what result the hostess plans to achieve. So, crumbly porridge cooks the fastest, but sticky and viscous takes quite a long time.

• Need to make crumbly cereal? Then, after boiling, the product remains in the water for 17-20 minutes. The dish is prepared under a tightly closed lid.
• To get a viscous or semi-viscous dish, you need to simmer it over low heat for about half an hour. It is stirred periodically.
• To prepare watery boiled buckwheat, porridge needs to be cooked for 40-45 minutes. It is best to use thick-walled containers to avoid burning.
• The cereal, packaged in bags, is left on the fire for 15-17 minutes after the first signs of boiling appear in the water. Any utensil is suitable for its preparation. The main thing is that there is enough liquid.

Proportions of buckwheat and water

It is equally important to maintain the exact proportions of buckwheat and water. Here you also need to take into account what result you plan to get in the end. For a liquid dish, 1 tbsp. dry component take 4.5 tbsp. water. For semi-viscous and viscous – 3-3.5 tbsp. liquids. For crumbly - 2 tbsp.

It is better to take filtered water. There is no need to boil it in advance. The indicated proportions are relevant not only for water, but also, for example, for milk or cream.

How to cook buckwheat so that it is crumbly?

Ingredients: 1.5 cups of buckwheat, 3 cups of filtered water, table salt, seasonings and sugar to taste.

1. The main secret of a delicious crumbly dish ultimately lies in the preliminary calcination of the cereal. To do this, take a dry cast-iron frying pan onto which buckwheat grains are poured. They are fried without oil until they begin to crackle slightly. This usually takes 4-5 minutes. The main thing is not to pour too much cereal into the pan.
2. Ideally, buckwheat porridge should be cooked in a cast iron pot or cauldron. It is filled with water and sent to the fire. The liquid is immediately salted to taste.
3. Cereals are poured into the water. The mixture is brought to a boil in an open container with the stove at maximum heat.
4. Next, the fire is reduced and the treat simmers under the lid for 7-10 minutes.
5. Ready crumbly buckwheat is sweetened or flavored to taste with any seasonings.

The dish is served with a portion of melted butter or ghee. It will be perfectly complemented by various sauces, for example, based on tomato paste.

Recipe in packets

Buckwheat in bags makes the life of modern housewives much easier. This is the same cereal that is familiar to everyone - only immediately packaged in portions. Each individual sachet is the norm, designed for an adult of average weight and appetite. For kids, it can be safely halved.

Another plus is that the dishes remain perfectly clean after cooking such a treat. The buckwheat in the bag will definitely not burn or stick to the walls of the pan. It will be enough to rinse the container with water and put it in a cabinet with clean dishes.

Ingredients: bag of buckwheat, rock salt, filtered water.

1. Pour 1.5 liters of filtered water into a saucepan (any large container will do). You need to wait until it comes to a boil.
2. Immediately after the first bubbles appear on the surface of the liquid, a bag of cereal is placed in it.
3. At this stage the water is salted to taste. No other additions are added to the pan. For example, granulated sugar is added to a ready-made treat.
4. The package is cooked for 17-20 minutes.
5. Next, the product is transferred to a colander and left over the sink or pan until all excess liquid has drained from it.
6. At the next stage, the bag is carefully cut and the resulting portion is transferred to a bowl.
7. You can add salt to the porridge to taste, add granulated sugar and any aromatic herbs.

The dish is served with melted butter or aromatic sunflower oil. If such buckwheat becomes a side dish for meat with gravy or sauce, then there is no need to add excess fat to the porridge.

How to get sticky buckwheat porridge?

The sticky porridge is usually prepared for breakfast. The viscous, tender dish is especially popular with the youngest gourmets. It does not require additional sauces and gravies. To prepare this version of the treat, you need to know some secrets.

Ingredients: a full glass of buckwheat, 3.5-4 tbsp. clean filtered water, a little olive oil, rock salt.

1. First of all, the cereal is carefully sorted out of debris and anything unnecessary, after which it is thoroughly washed with running water. It should not be heated in a frying pan. Otherwise, the product will not boil to the desired viscosity.
2. The cereal is poured into a saucepan. In order for the dish to actually turn out sticky, you need to take a lot of water - about 2 times more than in the classic version of the recipe. Typically 3.5-4 cups of liquid is used.
3. The water can be immediately salted and poured over the buckwheat.
4. The container is placed over medium heat and its contents are brought to a boil.
5. Next, the heat on the stove is reduced, the saucepan is covered with a lid, and the sticky buckwheat porridge is cooked for about 40-45 minutes. It is stirred periodically with a wide spoon.

The finished treat is seasoned with high-quality olive oil.

Sort through the cereal. Even if you buy an expensive product, there is a chance that it will contain plant debris. So don’t be lazy to look through the buckwheat and remove all foreign elements.

Step 2

Rinse the buckwheat. It is enough to do this a couple of times under running water until the liquid becomes clear.

Step 3

Heat the cereal in a dry frying pan, stirring constantly. This is necessary so that the buckwheat is crumbly and more aromatic.

Set the heat to low and do not overdo it: as soon as you feel a pleasant buckwheat aroma, move on to the next step. Typically, 3-4 minutes is more than enough.

Step 4

Place the cereal in a pan of salted water. There should be twice as much water as buckwheat. To avoid mistakes, use the same measuring cup for cereal and water.

The best option for cooking buckwheat is a thick-bottomed container. It provides the optimal amount of steam, which is responsible for cooking porridge.

Step 5

Bring the water to a boil and remove the foam with a slotted spoon. Then reduce the heat to low and cover the pan with a lid. Cook buckwheat for 12–20 minutes. At this time, it is better not to open the pan and not stir the porridge. Otherwise, the temperature regime may be disrupted.

Step 6

Check the readiness of the buckwheat by running a spoon along the bottom. If there is no water there or the porridge already sticks a little to it, then it can be removed from the stove.

Step 7

Add a piece of butter or ghee to the buckwheat. Then cover the pan with a lid, wrap it in towels and let it sit for 15–20 minutes. This will make the porridge even more tender.

Step 8

Enjoy!

1. To speed up the cooking process, soak the buckwheat a couple of hours before cooking. It will absorb water and cook much faster.
2. You need to cook buckwheat porridge in milk for 10–15 minutes longer than in water. You can also boil buckwheat in water, and then add heated milk to it and cook until the liquid has completely evaporated.
3. If you cook porridge in, follow the same sequence of actions as with the traditional method. The mode you need is “Buckwheat”. If it is not there, try using the “Rice” or “Milk porridge” modes.

Do you know other secrets for making perfect buckwheat porridge? Tell us about them in the comments.

You can quickly cook buckwheat in water with the addition of salt and butter. It can also be served as a side dish or with milk as an independent first course.

Among the popular side dishes in Slavic cuisine, buckwheat is a constant favorite. This wonderful cereal has a unique taste and goes well with meat and vegetable dishes, poultry and even fish.

Let's look at several options for cooking buckwheat in a saucepan, in the microwave, or even in a slow cooker. Choose the method that is closest to you.

Ingredients

Calorie content

Calories
108 kcal

Squirrels
3.2 g

Fats
3.3 g

Carbohydrates
15.3 g

Step-by-step preparation

So, we have already learned how to cook buckwheat in water, let’s find out how else you can prepare delicious buckwheat porridge at home.

How to cook crumbly buckwheat

If you want the buckwheat to be crumbly and the grains not to be overcooked, use this recipe. Remember that you should cook buckwheat at the rate of 1 cup for 3 people, since the grain swells and increases in size during the cooking process. So let's get started.

Ingredients:

• 1.5 cups buckwheat
• 3 glasses of water
• Butter – 30 g
• Salt - to taste

Preparation:

1. We sort out the cereal, pour it into a saucepan and rinse thoroughly with running water.
2. Fill with three glasses of water and put on fire. After boiling, remove the foam and reduce the heat to low.
3. Salt the buckwheat to taste, cover with a lid. Stir occasionally during cooking to prevent the porridge from burning. By the way, if you have a cast iron casserole, it is better to cook delicious porridge in it.
4. When the water is almost absorbed, and this usually happens after 15 minutes (depending on the flame), add butter. Stir our porridge, cover with a lid and wrap the pan with a towel.
5. After 20 minutes, the porridge should be well steamed and become more tasty and crumbly. Remember, to prevent buckwheat from falling apart, you need to take no more than 2 glasses of water per glass of cereal. Also, you should not overcook the porridge; it is better to let it brew and simmer. Remaining water and oil are perfectly absorbed even after turning off the heat.

Secrets of making delicious buckwheat porridge

To make buckwheat porridge tasty, it is enough to adhere to several basic principles:

1. Remember, so that the buckwheat does not boil too much and the grains do not disintegrate, you need to take water at the rate of 2 glasses per one glass of buckwheat.
2. Before cooking, you should sort out the cereal, pouring it into a plate in small portions. Often, cereals contain husks, skins, admixtures of other grains, or even pebbles, which can spoil the impression of the finished dish.
3. Before cooking, the cereal should be thoroughly rinsed, pouring clean water several times. In this way, fine dust is washed away, and the bitterness of the porridge is also removed. After boiling, remove the foam from the porridge, which collects the remaining impurities.
4. It is easier to salt the porridge immediately after boiling. Then you can taste the water, and the buckwheat itself will be evenly salted.
5. Oil is added when buckwheat porridge is almost ready. At the same time, you need to let it melt, then mix the porridge thoroughly and cover with a lid.
6. After preparing buckwheat porridge, it is better to let it brew a little. You can even wrap the pan with a thick towel so that the porridge retains its temperature, simmers well and steams.
7. A delicious breakfast for children can be quickly prepared by pouring boiled buckwheat with cold milk. If you wish, you can add a little sugar or even dried fruit to your porridge with milk to suit your taste.

How long to cook buckwheat

Buckwheat cooks fairly quickly, except for the time required to sort and wash the grains. Cook the buckwheat on the stove until all the liquid is absorbed. This usually takes about 15 - 20 minutes depending on the heating temperature.

To prevent buckwheat from burning, it needs to be stirred periodically, especially when there is little water left. After cooking, it is advisable to wrap the pan with a towel so that the cereal simmers and becomes tastier.

How to brew buckwheat

Recently, many housewives prefer to brew rather than cook buckwheat. It is believed that this method of preparation can significantly reduce the calorie content of the product. Also, by brewing, you can preserve vitamins and microelements in buckwheat, which disintegrate during the cooking process.

If you prefer a healthy lifestyle and watch your figure, you can try preparing buckwheat in this unusual way.

Ingredients:

• A glass of buckwheat
• Two glasses of water
• spoon of salt

Preparation:

1. We sort out the grains and wash them thoroughly. Fill with cold water and leave for half an hour.
2. Drain the water from the buckwheat and pour in two glasses of boiling water. Add salt, then immediately wrap the pan with cereal in a thick terry towel or blanket.
3. Leave the cereal overnight to steep. If in the morning the buckwheat has not absorbed all the water, you can throw it in a colander to drain the remaining water.

You can brew buckwheat not only with boiling water, but also with hot milk. If you pour cold water over the cereal, it will become harder and not very pleasant to the taste.

Delicious buckwheat in a slow cooker

You can cook buckwheat in a slow cooker very simply and quickly. Thanks to this method, the porridge is steamed well, becomes crumbly and tasty. Also, do not skimp on butter, it will make the taste of the porridge more delicate and bright.

Ingredients:

• Buckwheat – 250 g
• Water – 550 ml
• Salt – 1 tbsp. spoon without slide
• Sugar – 0.5 teaspoon
• Butter – 40 g

Preparation:

1. We sort out the cereal and rinse with water. Pour into the multicooker bowl.
2. Add water, preferably filtered. Add salt and sugar there.
3. Depending on the multicooker model, set the “Porridge”, “Grains” or “Pilaf” mode and leave it to simmer with the lid closed.
4. After 20 minutes, add butter, stir and leave the porridge to cook for another 5 - 10 minutes.

We put our delicious side dish on plates and serve along with meat or poultry to the table. Bon appetit!

Buckwheat in the microwave - cooking secrets

If you do not have the opportunity to cook buckwheat on the stove, you can use a regular microwave. To do this, place the cereal with water in a glass bowl, cover the lid and set the microwave to maximum power.

Usually, buckwheat takes a little longer to cook in the microwave. It should be cooked until the porridge absorbs all the water.

Ingredients:

• Buckwheat – 0.5 cups
• Water – 1 glass
• Salt - teaspoon
• Butter – 10 g

Preparation:

1. We sort and wash the cereal. Place it in a glass pan that can be used in a microwave oven.
2. Fill the buckwheat with water and immediately add salt. Cover with a lid.
3. Place in the microwave and set to maximum mode.
4. When the water has almost evaporated, add butter and leave the buckwheat to cook for another 1 - 2 minutes.

How to cook delicious buckwheat in bags

In recent years, it has become popular to buy already prepared buckwheat in bags. Such porridge is usually already cleared of debris, steamed and cooked quite quickly. Another advantage of buckwheat in a bag is that it does not burn and absorbs exactly as much water as necessary. To prevent the porridge from overcooking, it should be cooked no longer than the manufacturer indicates on the package.

Cooking buckwheat in bags:

1. Place a pot of water on the stove and let it boil. There should be enough water to completely submerge the bag of buckwheat.
2. After boiling, salt the water and place the bag of cereal.
3. Boil the buckwheat in the bag for as long as the manufacturer recommends. Typically, the cooking time for such porridge is 17 - 20 minutes.
4. Take the bag out of the water and let the excess liquid drain. For convenience, you can use a colander.
5. Cut the bag and place the contents in a deep plate or bowl. Add butter to your taste, mix thoroughly.

A couple of minutes after cooking, the porridge can be placed on plates and served. Usually buckwheat porridge in bags turns out to be very tender, appetizing and tasty.

Buckwheat with milk - a simple recipe

This recipe for preparing buckwheat with milk has been familiar to many since early childhood. Buckwheat porridge with milk was an excellent substitute for borscht and soups; children and even adults really liked it. Some preferred to eat salty porridge, while others added sugar. In general, don’t be afraid to experiment, treat yourself or your children to a good old-fashioned healthy breakfast.

Ingredients:

• Buckwheat – ½ cup
• Water – 1 glass
• Milk – 1 – 2 liters
• Butter - to taste
• Salt, sugar - to taste

Preparation:

1. Boil the milk and leave to cool. If you don’t like boiled milk, you can simply pour fresh milk over the buckwheat.
2. We sort the cereal, add water and salt to taste. Boil until all the water is absorbed. Don't forget to stir so the porridge doesn't burn.
3. Add butter and mix thoroughly. Let it cool a little.
4. Place the porridge on deep plates, then pour in milk. Add sugar or salt to your taste.

Serve to the table and enjoy a tasty, simple, and most importantly nutritious dish. Bon appetit!

How to cook buckwheat?

If we follow some rules, we can be sure that our buckwheat will turn out crumbly. And so, we will begin our preparation with the selection of products. List of ingredients:

Buckwheat, 200g.
. Water.
. Salt.
. Butter.

Now we should clarify that for 100 grams of buckwheat, we need 250 grams of water, so for our portion, we will need half a liter of water. It is also worth noting that from 100 grams of buckwheat you get 300 grams of porridge.

Let's start our buckwheat preparation!

How to cook delicious buckwheat?

1. Before you start cooking buckwheat, you should sort it out so that various pebbles, debris and black grains do not get into the porridge.

2. After we have sorted out the buckwheat, it needs to be washed with cold water. Just don't forget to drain the water.

3. And now the important point is that the buckwheat is crumbly - it should be fried a little before cooking. Heat a frying pan and pour the buckwheat into it without adding oil. Warm it up over low heat for a few minutes.

4. Pour water into a pan and add salt to it. Mix thoroughly.

5. Pour the buckwheat into the pan and put it on the fire. Cook over low heat.

6 . As soon as the water boils, add a teaspoon of butter to it.

7. After adding oil, cook for another 20 minutes over low heat. The pan should be covered with a lid.

In this article we will talk in detail about how to cook crumbly buckwheat in water.

It is impossible to imagine traditional Russian cuisine without buckwheat porridge - with stewed meat or liver cutlets, with fried chicken or baked goose, with mushrooms or vegetables, with milk or boiled chopped eggs, or even just with butter. It is incredibly tasty in combination with any food.

But what’s interesting is that buckwheat is a product that combines taste and great benefits. It contains so many microelements vital for humans that it is not for nothing that it was called the queen among all cereals. In order for your family to always be happy with breakfast, lunch or dinner in the form of buckwheat porridge, you need to learn how to cook it correctly, which is what we will do today.

Basic secrets and rules

1. First of all, you need to sort out the buckwheat. Even if at first glance it seems clean to you, measure out the required amount of cereal, pour it onto the table and sort it carefully, there may be small pebbles, plant debris, and unrefined grains.
2. If the buckwheat is too light, it can be calcined in a hot frying pan. To do this, pour the sorted cereal into a dry, hot frying pan and, stirring constantly, fry until it begins to crackle slightly. This procedure will give the cereal even more flavor. You can scatter the sorted and fried buckwheat into glass jars and store it in this form in the pantry.
3. Before directly cooking buckwheat, it must be rinsed several times in cool water. This will allow small floating debris to be washed out. Change the water until, after the next rinsing of the cereal, it becomes absolutely clean.
4. The ideal option for preparing crumbly buckwheat porridge would be thick-walled cast iron cookware - a saucepan, stewpan or cauldron. It is better not to use enamel kitchen utensils; buckwheat may burn in them.
5. Wherever you cook buckwheat - in a saucepan or microwave, in the oven or in a slow cooker, always maintain a strict ratio of cereal to water - you need to take two parts of water for one part of buckwheat.
6. For the finished porridge, do not skimp on butter, add more, it will be absorbed and the buckwheat will turn out so tasty that you can eat it without any meat, mushrooms or vegetables.

Buckwheat porridge in a pan on the stove

Ingredients:

• buckwheat - 1 cup;
• water - 2 glasses;
• salt - ½ teaspoon.

Preparation:

1. Pour water into a saucepan and place on fire.

2. As soon as the water starts to boil, salt it and add buckwheat.

3. Bring the contents of the pan to a boil again over high heat. Now close the lid, reduce the heat to low, and simmer in this state for 20-25 minutes.

4. After the required time has passed, without opening the lid or looking inside the pan, wrap it in a warm towel or blanket. Leave in this position for 25-30 minutes to evaporate.

5. After this, the buckwheat is ready. You can put butter in a saucepan or separately for each person when placing the porridge on plates.

Or you can not cook buckwheat porridge at all. In the evening, pour boiling water over the cereal, wrap it in a blanket and put it in a warm place. Overnight it will swell and become incredibly crumbly, and by morning a healthy breakfast will be ready for the whole family.

Buckwheat porridge in a slow cooker

Try this method of preparing buckwheat porridge in a slow cooker:

1. Place butter in a multicooker bowl and set the “Baking” mode for 4-5 minutes so that the butter melts.

2. Now place the prepared buckwheat in a bowl, mix with butter and set the time in the same “Baking” mode for 12-15 minutes.

3. The cereal is fried. Now pour in water, add salt and turn on the “Buckwheat” mode for 40 minutes.

4. After the signal about the end of cooking, do not open the lid immediately, let the porridge brew a little more (20-30 minutes will be enough).

Buckwheat porridge in the oven

Buckwheat porridge cooked in the oven is similar to what our grandmothers and great-grandmothers cooked long ago in real Russian ovens.

1. Pour buckwheat into a ceramic or clay pot, add salt and water. Close the lid; if you don’t have one, tightly wrap the neck of the pot with cooking foil folded in several layers. Still, the real crumbly porridge is obtained due to steam, so you don’t need to let it escape.

2. Preheat the oven to 180 degrees, place a pot of buckwheat in it for 50-60 minutes.

3. After the required time has passed, remove the pot from the oven, add the butter, close the lid again, reduce the heat to low and put the pot back for another 15 minutes.

Buckwheat porridge cooked in the oven in a pot turns out incredibly tender and airy.

Buckwheat porridge in the microwave

This cooking option comes in handy when you need buckwheat porridge urgently:

1. Pour buckwheat into a glass bowl, add boiling water, close the lid tightly and place in the microwave at 700 watts for 3 minutes.

2. When the signal sounds that the time is up, carefully remove the dishes from the microwave and wrap them tightly in a warm blanket or towel. Leave it like this for 30 minutes, after which the crumbly porridge is ready.

26 Mar 2016 1196

Discussion: 2 comments

I have always cooked porridge in water, the secret is not to overcook it and do not add too much water, cook on a divider and low heat. I'll take some tips into account :) thanks to the site!

Answer

I love buckwheat porridge) this is how I cook it, but I don’t add butter at the end = as you like it, so some eat it at home, some with milk, some with butter

Answer