Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for making crumbly and tasty buckwheat. I share not difficult, but important secrets. According to this recipe, buckwheat always comes out tasty, tender and crumbly.
**************************
Recipe:
Buckwheat -200gr.
Water -400 ml.
Salt -1 / 2 tsp.
Butter -30 gr.
COOKING METHOD
Pour 200 grams of buckwheat into a bowl, rinse well. We take a thick-walled pan, I like it most of all in such a thick-walled pan, a cauldron is also perfect.
Pour 200 grams of washed buckwheat, add half a teaspoon of salt, butter to taste, I add 30 grams and pour in 400 ml of freshly boiled water.
We close it with a tight lid so that there is no gap. If there is a hole in the lids, it is better to close it, we need to ensure that as little steam as possible comes out of the pan. I also put a weight on the lid to press it even more tightly.
We make the maximum fire and cook for exactly 3 minutes, now we reduce the heat and make it moderate and cook for another 7 minutes, now we make low heat and cook for another 2 minutes. We immediately remove from the fire. In no case do we open the lid, but leave the buckwheat to stand for 12 minutes. During this time, she is just getting ready. Only now open the lid and mix. Loose and very tasty buckwheat is ready.
By the way, recently I already showed that I cook rice in the same way, only I salt the rice after cooking and add less water. See details here: Loose rice
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: