How not to spoil buckwheat – the secret and recipe for making delicious porridge

Buckwheat is a popular food all over the world. From simple porridge to gourmet pastries, there are all kinds of recipes. However, housewives in their kitchens are either used to the monotony or don't want to bother and cook buckwheat according to the standard scheme: rinse, salt, and cook porridge. But sometimes, a little variety does not hurt.

The FoodOboz editorial team will tell you interesting facts about buckwheat and share a recipe for delicious porridge.

Interesting facts about buckwheat that you should know before cooking it:

• In our country, buckwheat is commonly used in brown color, which it received due to preliminary heat treatment. Roasted buckwheat is stored longer, retains its grain more easily when cooked, and has a bright, rich flavor.
• Before cooking, buckwheat should be washed, as only the manufacturer knows the true storage conditions before packaging.
• It is recommended to add salt at the beginning.
• To make buckwheat grains soft, it is necessary to cover the pan with a large lid during the cooking process.
• To get crumbly porridge, do not stir it during the cooking process. This should be done at the end of cooking.

Merchant buckwheat

Ingredients:

• Beef pulp - 500 g
• Buckwheat groats - 250 g
• Onions - 1 head
• Carrots - 1 piece
• Vegetable oil - 3-5 tbsp
• Green onions - 1 bunch
• Salt, pepper - to taste

Method of preparation:

1. Rinse and sort the buckwheat, lightly fry it in a frying pan.
2. In another pan fry the meat until golden brown.
3. Add chopped onions to the meat, then carrots. Simmer for about 30 minutes.
4. Add buckwheat to the meat and vegetables and pour water in a ratio of 1:2 with buckwheat. Stew for 15 minutes.
5. Serve with chopped green onions.