Useful low-calorie buckwheat porridge on the water is just a godsend for those who monitor their own health or simply decided to lose a couple of extra pounds by the summer (for the upcoming holiday).
However, not everyone knows how to choose the right cereal for cooking porridge and how to prepare a dish so that it is crumbly, aromatic and tasty, as if from a grandmother’s oven. I decided to give some practical advice on choosing buckwheat groats and tell you how to cook buckwheat in water very quickly and easily.
Buckwheat porridge on water – a classic recipe for cooking in a saucepan
The most affordable recipe, for the preparation of which we need a minimum of products – cereals, water and salt to taste. Anyone will be able to cook such buckwheat, even the one who is “you” with the art of cooking. You can cook this porridge in any saucepan or stewpan, regardless of the thickness of their walls and bottom.
- Top grade buckwheat – 250 grams.
- Water – 500 ml.
- Salt to taste.
- Step-by-step process of cooking buckwheat in a saucepan
- We wash the buckwheat, removing spoiled black grains and debris, if any.
We spread the cereals in a saucepan, fill it with water.
Helpful advice! The amount of water for cooking buckwheat porridge is taken 2 to 1, that is, two glasses of water for one glass of cereals.
We put everything on the stove, let it boil and immediately make the minimum heat, cover the saucepan with a lid, cook until all the water has evaporated. This will take approximately 15 minutes.
Salt the finished buckwheat, mix, cover and leave for 5-10 minutes, so that it steamed and swelled as much as possible. After that, you can spread the porridge and serve. Bon appetit to you and your loved ones!
Helpful advice! If you wish, you can put a slice of butter in a plate before serving and add a little of your favorite spices or decorate with herbs (chopped dill and parsley).
Recipe for buckwheat porridge cooked in water in pumpkin with oil and spices
An incredibly delicious recipe with an unmatched presentation. The porridge turns out to be very satisfying, fragrant, crumbly and looks original on any table. The dish is being prepared in the oven. It is certainly worth adding such buckwheat, both to the family and to the holiday menu.
- One small pumpkin, about a kilogram.
- 150 grams of buckwheat.
- 250-300 ml. drinking water.
- 1 large onion.
- A piece of 30-40 grams of butter.
- Sunflower (2 spoons) for sautéing onions.
- A mixture of peppers, pilaf seasoning and salt to your own taste.
Cooking recipe step by step
We turn on the oven to heat it up to 180 degrees.
We wash the buckwheat, transfer it to the cookware prepared for cooking, add water, cook over medium heat. As soon as all the water has evaporated, turn off the porridge and leave it under the lid. Thus, the cereal is cooked until half cooked.
While the groats are cooking, chop the onion, sauté in sunflower oil until golden brown.
Add the sautéed onion to the buckwheat, mix.
Well, wash the pumpkin, cut off the top in a circle (this will be our cap), remove all the insides (all the pulp along with the seeds).
Lubricate a baking sheet or a baking dish with sunflower or lay out parchment.
Put some of the buckwheat in the pumpkin, then put the butter and the rest of the porridge.
Cover the pumpkin with the top, put it in the oven at 180 degrees and cook for 1.5 hours. At the end of this time, pierce the pumpkin with a fork, so you know whether the fruit is ready or not. If the vegetable is still damp, continue baking until cooked through.
Serve the porridge directly in the pumpkin, garnishing the serving platter with fresh tomatoes and herbs.
Useful tips – how to choose the right buckwheat for cooking porridge in water
For fried buckwheat (unground), all the edges are the same, for steamed cereals, the edges are lighter, and the kernels themselves are darker.
Green buckwheat is great for a healthy diet, but its taste is specific and perhaps not everyone will appreciate it.
Steamed cereal loses a share of nutrients, plus a crumbly porridge does not turn out from it.
When choosing buckwheat, there should be no crushed crumbs or buckwheat dust at the bottom of the package.
Be sure to check the expiration date of the goods and remember that expired goods can spoil the whole taste of the dish with a rotten smell.
Consuming buckwheat, from which a rotten aroma emanates, is dangerous to health, do not experiment with yourself.
If you purchase a second-rate product, be sure to sort out the cereals before washing, remove debris, black and low-quality kernels.
Store buckwheat at a moisture content of no more than 13%, it is at this moisture content that cereals retain the maximum amount of useful properties.
That’s all! As you understand, buckwheat porridge is prepared in water very quickly and easily. Even a child can cope with such a task. Eat healthy and delicious food and all the best to you!
By the way, I will note that buckwheat porridge is one of my favorites and I cook it not only on water. Therefore, in other articles under the heading “Porridge” I will share other recipes for cooking buckwheat.