Buckwheat (aka buckwheat) is a dish, the meaning of which (for our person) is difficult to describe in words. If somewhere in the world is seriously considering the level of falling or rising incomes according to the Big Mac index, and in the present times and according to the Pipifax index (I wonder if there is one?), then we can safely enter the index Buckwheat.
I write with a capital letter for a reason. For everything is transient, and Buckwheat is forever!
Well, okay, jokes, jokes, and the problem of daily bread (in this case, buckwheat) has not been canceled. So we propose to take this issue seriously.
I honestly admit right away that buckwheat is boring for me. Therefore, we do not keep a huge supply of it at home. Despite this, among cereals, it is among the three leaders in popularity. This three looks like this: bulgur, buckwheat, rice. My wife prefers jasmine rice, so we take it.
Buckwheat, too, anyhow, do not agree to use home. We have to dodge so as not to repeat and change the taste.
I offer three of my options on how to make ordinary porridge much tastier. So that your household, as they say, lick their fingers. Although no, fu-fu-fu. It is not hygienic (especially now)
The title photo shows my buckwheat casserole. The recipe was given in the publication "Delicious buckwheat casserole: we dispose of strategic stocks correctly"
Buckwheat with onion puree
A very easy way to make porridge with a richer flavor. When you start boiling it, fill the pot with water three quarters of its normal volume. While this liquid is absorbing, take a couple of large onions and puree them with a blender. Add some water.
Now pour this mixture into the porridge, salt and... enjoy.
Buckwheat with vegetables
In this case, carrots, peppers, onions, and even tomatoes are suitable. The main condition is to cut as small as possible. Ideally, fry the vegetables separately in a wok and then add to the buckwheat, boiled until half cooked.
By the way, I also added celery. I can say that my wife and daughter burst into such a way that I really heard a crackle... I don't know if it's true, behind my ears... or maybe a tractor was working at a nearby construction site... But they were delighted
Buckwheat in broth
Many of us cook chicken, beef, or turkey without being very rational about waste. I mean bones. As you know, in the meat departments they even sell soup sets specially for broth.
What am I doing?
If I cook beef or chicken, I don't throw the bones into the trash, but right here, right away, I put them in a saucepan, I throw in an onion and half a carrot and, voila, I have broth.
Not needed?! No problem. I pour it into a container and send it to the freezer.
And when the time comes, I cook buckwheat not in ordinary water, but in broth. And believe me, this is so TASTE-S-CHO that you will download.
As my wife says:
- I don’t need the main course for your buckwheat. I'm ready to eat it all the time.
And this, I must say, is almost the highest praise.
So try it, maybe you will like it.
Bon Appetit!