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Buckwheat porridge on water classic

Classic Buckwheat Porridge Cooked in Water

A great porridge for anyone watching their calories and their health! Buckwheat porridge is a very wholesome food — as pretty much everyone knows. In our family, buckwheat has always been the top choice among grains, generation after generation — the "queen of porridges," you might say. My grandmothers cooked it, my mom fed it to us as kids, and now I feed my own children this wonderful dish. And I can tell you that after all these years, buckwheat porridge hasn't lost an ounce of its popularity in our family's diet — because there are so many ways to make it. But the simplest, in my view, is buckwheat porridge boiled in water. It makes a lovely light dish on its own, or a wonderful side to another culinary masterpiece. Made without salt, the recipe suits a gentle buckwheat diet!

natali

Recipe author

Composition / ingredients

Servings:

Buckwheat

300

Water

600

Butter

100

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 28 % 9 g

Carbohydrates 59 % 19 g

167 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 30 min

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Simply take your buckwheat groats and be sure to pick through them, looking the grain over so it's free of any foreign bits. Before cooking, rinse the buckwheat with clean water, draining it several times. Use twice as much water as buckwheat — though if you prefer a softer porridge (for kids, say), you can go with a 1:3 ratio of grain to water. When the water comes to a boil, salt it and pour in the buckwheat. Add butter to taste and cover with a lid. The buckwheat cooks, covered, over low heat for about 15 minutes. Turn off the heat, and your dish is ready. What could be simpler — or tastier!