Five-minute recipe: buckwheat porridge turns out to be tasty, crumbly, healthy and, most importantly, it takes only a few minutes to cook. Now I'll tell you how to cook. Take note of the recipe and share on social networks.
Ingredients:
buckwheat
water
salt
butter
PROPORTIONS: ratio of buckwheat and water 1: 2, add salt and butter to taste
Preparation:
We wash the buckwheat with water 2-3 times, then put it in a saucepan, add water. The proportions, as I said, 1: 2 - it turns out just perfectly crumbly buckwheat porridge.
Salt to taste and leave overnight - buckwheat is almost ready by morning. Or you can soak it in the morning, and in the evening it will be almost ready for dinner.
Cook buckwheat on the stove for 3-5 minutes under the lid, the heat is moderate. This time is quite enough for the buckwheat to be completely cooked.
We add butter to taste and can be served on the table - as an independent dish or as a side dish.
Delicious and crumbly buckwheat porridge is ready. Bon appetit, my dears!
Write in the comments how you cook buckwheat?
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