1 cup of Buckwheat groats toasted
2 cups of Water
1/2 tsp. of Salt
50 g of Ghee
Just don’t laugh 🙂 It would seem, well, what a recipe, simple as that. But, as in any simple recipe, the details are crucial! Besides, I really want to write down for an international audience the technology of cooking buckwheat or buckwheat porridge, which gives a great result in the form of a crumbly, tasty and healthy side dish.
The most important rule is to use roasted buckwheat (en: toasted buckwheat groats or Kasha, de: Buchweizen geröstet), not green! It must be an even brown color, with whole grains of the same size. Outside of the former Soviet Union, it is sold either in specialized stores or on the shelves of international goods in supermarkets (in Vienna, it’s Billa Plus) as well as in online stores. You can also roast green buckwheat yourself (there are many instructions on the Internet).
- The ratio of buckwheat to water is 1 to 2
- Rinse it thoroughly
- Add buckwheat to boiling water
- Cook it until half-boiled, for about 10 minutes
- Cover and let it rest under the lid for another 10 minutes
Today's visits: 1.
Measure 2 cups of water and pour it into a heavy-bottomed pot with a lid. Then add salt and bring it to a boil. While water is boiling, rinse 1 cup of buckwheat thoroughly under cold running water.