Buckwheat, buckwheat, buckwheat, buckwheat - it responds to any of these names)) Despite its wide popularity in our country, this cereal was born far to the East. And it happened somewhere in the mountains of Nepal and India long before our era. Later, when the Greek civilization flourished, buckwheat migrated there. And it was the Greek inventors who gave it its current name - “Greek cereal". Or “buckwheat" for short.
With the development of technology in the twentieth century, when scientists were able to more accurately determine the composition of certain products, this cereal was given the title of queen among its products. Apparently, the scientific world was so impressed by the content of proteins, vitamins and trace elements in it.
Buckwheat is most often found in recipes with these five products:
This cereal is processed in different ways, turning into different types: kernels, sections, holes, tar, flour. People have learned to use it almost without waste - even medicinal pillows are stuffed with husks from grains.
How to choose the right buckwheat
If you want to taste real buckwheat, in which all its properties are preserved as much as possible, buy the one that looks less presentable. It will be pale, nondescript in appearance, especially when compared with bright, fried. This was not processed too much, it remained “alive". It can even be sprouted.
How to cook buckwheat
For side dishes and porridges, buckwheat is cooked in a ratio of 1:2, where 1 is grits and 2 is water. That is, you need to take twice as much water. Do not close the lid. During the cooking process, all the water will go into steam, leaving a fluffy porridge. Try adding a spoonful of vegetable oil to the water - you will feel the difference.