I cook buckwheat this way only, and it always turns out perfect for me.

Buckwheat has long ceased to be a simple dish - it is the basis for hearty lunches, light dinners and even some desserts. It may seem that cooking this cereal is very simple. And it really is. But it is just as easy to make a mistake that will make the porridge overcooked or hard. Or it will simply turn out tasteless. Therefore, write down a few rules from professional chefs that guarantee an excellent result.

The first step is to choose high-quality groats. It is better to take unsteamed buckwheat with whole kernels, without cracks and impurities. Before cooking, the groats must be thoroughly rinsed. Otherwise, you will cook with dust and small debris. A colander is best for rinsing. Pour the buckwheat into it and rinse under cold water. After that, you can also fry it for 2-3 minutes in a dry frying pan to reveal the taste and aroma.

After that, you can proceed to cooking. The classic method is cooking in a saucepan. The classic method is cooking in a saucepan. The proportions of water and cereal depend on the desired consistency. For crumbly porridge, take 1 part buckwheat to 2 parts water. If you like a softer texture, add another half cup of liquid.

Pour buckwheat with water and place on the stove. After boiling, add spices, reduce heat to low, and cook for another 15-20 minutes. You can also boil water first, add spices, and then add buckwheat to boiling water. In this case, the cooking time will also be up to 20 minutes. There is no need to stir the buckwheat!

For those in a hurry, the bag method is suitable. But first, of course, you need to buy buckwheat in a special package. Then immerse the bag in boiling salted water and cook for 15 minutes without a lid. Pour water in plenty. After 15 minutes, remove the bag and let the water drain. Then all that remains is to put the buckwheat on a plate and season with oil. This is a convenient method, but it limits your variety of recipes.

So it is much more interesting to cook ordinary cereals. Buckwheat goes well with many ingredients. Various herbs, garlic, fried carrots, onions or mushrooms, cracklings or meat go very well with it. Also, for a richer taste and aroma, you can cook buckwheat not in water, but in vegetable or chicken broth. And if you want sweet variations, you can make porridge in milk, add honey, berries, raisins, etc. to it.