Buckwheat porridge in a multicooker
Buckwheat in a multicooker is cooked quickly, easily, economically, and deliciously! Remember the joke? "Do you like Kafka? - Yes, especially buckwheat!" :) It's no coincidence that we're talking about buckwheat. This porridge is really tasty and healthy, it's even recognized as a superfood! And the multicooker significantly simplifies the cooking process: you put it in the bowl, pour milk or water, and don't have to watch over it because the porridge won't run away. Buckwheat porridge is also low in calories. No wonder many people lose weight on buckwheat. But at the same time, buckwheat is a filling and versatile food. It is included in the menu of children's, dietary, and therapeutic nutrition. It is suitable for vegetarians and meat-eaters. It goes well with animal proteins. It is compatible with lean fish, poultry, seafood, and meat. I love to cook buckwheat with various additions: fruits, berries, and nuts. One base - so many different flavors!
Information
Ingredients
- Buckwheat groats300 g
- Water300 ml
- Milk300 ml
- Salton taste
- Sugaron taste
- Butteroptional
Directions
Prepare all the ingredients for cooking classic buckwheat in a multicooker. I want to say a few words about choosing buckwheat groats. It is preferable to choose first or highest grade buckwheat - it has less defects according to the State Standard. Such buckwheat does not need to be sorted. Buckwheat groats can also be steam-treated - it will be darker, and untreated - it will be lighter. It's hard to say which one is healthier. Steam-treated buckwheat will definitely be free of mold, and it also lasts longer, but you won't find any beneficial substances - antioxidants and vitamins - in it either. In any case, pay attention to the expiration date and production date - the latter should be minimal. After opening the buckwheat package, carefully inspect and smell it, if there are traces of mold, it is not worth eating it! If you want to reduce the calorie content of the porridge, you can cook it with water or still with milk, but without adding oil. You can also use milk of any fat content, or you can try cooking porridge with plant-based milk: oat, coconut, or almond. Most porridge is cooked in a ratio of groats to liquid as 1 to 2.
Rinse the buckwheat at least 3 times. In the photo, you can see how cloudy the water became after the first rinse. Of course, there are cereals that do not need to be rinsed, for example, semolina, but I still recommend rinsing buckwheat from any manufacturer.
Place buckwheat in the bowl of a multicooker. Create a butter rim to prevent the porridge from escaping. The easiest way to do this is with a cold piece of butter, which you need to pierce with a fork and run it along the walls of the multicooker bowl. And if any piece falls into the multicooker with the buckwheat - as they say, you can't spoil porridge with butter.
Add salt and sugar to the groats and pour boiling water over them, set to either Cook mode or Stew mode for 20 minutes. Why don't we pour boiling water and milk right away? This is also another nuance. If you pour all the liquid at once, the porridge will cook for a very long time. And we need everything to be quick:)
After 20 minutes, pour milk over the porridge. Now you need to set the Porridge or Milk Porridge mode and let the buckwheat simmer in the multicooker for 10 minutes. This way, the buckwheat will swell and become tender, but the grains will not overcook and remain intact.
Buckwheat in a multicooker according to the classic recipe is ready! Now you need to cut some butter, prepare berries or fruits, add your desired toppings to the porridge, and it's time to serve delicious and fragrant buckwheat porridge. Enjoy your meal!
