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Buckwheat porridge on water with milk

Buckwheat Porridge with Milk

A tasty, filling porridge — the perfect breakfast for the whole family! Who doesn't love porridge? It's a favorite in Russia. As for buckwheat, it stands up to meat, bread, and potatoes in nutrition — and outdoes them in how easily the body absorbs it. This grain has always been considered a wholesome, diet-friendly food. Buckwheat porridge with milk is a treat, too — even kids love it.

Vita

Recipe author

Composition / ingredients

Servings:

Buckwheat

Water

Milk

Butter

Vegetable oil

Sugar

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 4 g

Fats 28 % 7 g

Carbohydrates 56 % 14 g

135 kcal

GI: 21 / 57 / 21

Cooking method

Cooking time: 50 min

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There are plenty of popular ways to cook buckwheat, and I'm sure some of you have your favorites. But today, let's make a soft, creamy porridge. For a loose, viscous porridge, add the grain only to hot water — and use 2 to 2.5 times as much water as buckwheat. First pick through the grain so it's perfectly clean, then rinse it. When you pour the buckwheat into boiling water, stir in a little cold water as well. Cook the porridge, stirring often, until the water is fully absorbed into the buckwheat. Then warm the milk and pour it into the porridge. Add the butter, sugar, and salt right away and cook, stirring occasionally, until done. Even young children happily eat this porridge!