Secrets of cooking buckwheat porridge with milk

Buckwheat porridge with milk is one of the most popular breakfasts in our country. This cereal is quick to prepare, inexpensive and fulfills the main task of morning meals - it saturates with energy. In addition, the rich composition of buckwheat brings significant benefits to the human body.

Buckwheat porridge is enriched with vitamins, minerals and other important substances. It contains a large amount of fiber, which allows the product not only to help cleanse the body, but also have a beneficial effect on the digestive system. In addition, buckwheat has folic acid and rutin - these substances very successfully fight diseases of the cardiovascular system, for example, strengthen blood vessels. Experts recommend eating porridge for those who are depressed or periodically nervous. Components such as magnesium, B vitamins and polyunsaturated fatty acids can improve the situation for the better.

Of course, the use of buckwheat porridge is recommended for people on a diet. Such a dish, eaten for breakfast or dinner, will not only give the body benefits, but also help not to worry about extra calories. It is important to mention that the protein and valuable amino acids present in the composition will help you lose weight without suffering from problems with sagging skin. In addition, porridge is very easy to digest, without causing a feeling of heaviness or discomfort.

It would be nice to clarify that although porridge boiled in water is considered the most dietary, nutritionists still recommend a product prepared with milk for breakfast. The benefits of the dish will double, and the energy boost will be guaranteed. Buckwheat milk porridge does not cause any particular harm, but it is important to remember that the regular combination of these two products can provoke diarrhea, flatulence and other digestive problems. In addition, heat-treated milk loses most of its beneficial properties, but adds calories to the dish.

Before cooking, buckwheat groats require some manipulations. First you need to sort it out, trying to remove all the specks and black grains. As a rule, a sufficient amount of contamination is typical for cheap cereals, therefore, if you want to shorten this stage, you should buy premium buckwheat. Then the buckwheat is washed with cold water. This is done either in a colander under the tap, or in a bowl, the water from which is drained and changed until it becomes absolutely transparent. This procedure increases the usefulness of the final product, and also prevents coloring of the milk.

The taste and consistency of the dish largely depend on the selected proportions of dry and liquid products. If the porridge should be liquid, then the proportion should be one to ten, if viscous, then one to eight. In the case when a very thick consistency is required, the proportion is modified to one to six.Since milk can be added at any time, the selected ratio can be easily changed, according to the wishes of the cook.

Cooking buckwheat porridge does not cause any particular difficulties, since the recipe can be adapted to any available tools, and the proportions can be easily adjusted right in the process. It is customary to make a dish both exclusively with milk or a mixture of milk and water, and with the use of cream with a low fat content.

Correctly making buckwheat porridge with milk will work in the oven. It will be most convenient to cook in pots, although, of course, you can use the traditional form. The ingredients will require two glasses of cereals, four glasses of plain water, 30 grams of butter, two glasses of milk and four to six tablespoons of honey. Each pot is filled with two glasses of water, cereals and salt. Simmer the dish for about half an hour until the water has completely evaporated.

At the next stage, oil is put into the porridge, milk and liquid honey are poured as a sweetener. The pots are returned to the oven, where they are brought to a boil, after which the fire is turned off, and the porridge is infused inside for a quarter of an hour.

Of course, the easiest way is to cook buckwheat for breakfast in a saucepan. To prepare such a dish, you will need a cup of buckwheat, about four cups of milk, a cup of water, two tablespoons of sugar, 30 grams of butter and a teaspoon of salt. Water is brought to a boil in a saucepan with a thick bottom and walls, after which the washed cereal is poured into it.

At the next stage, milk is poured into the pan, the substance is brought to a slight boil and remains in this state for about a quarter of an hour. You need to cook the dish, stirring occasionally to prevent burning. If the porridge is not liquid enough, then you can add a little more milk to it. The fire is turned off, sugar and salt, as well as butter, are put into the saucepan. The milk porridge is mixed, closed with a lid and removed for a quarter of an hour. Additionally, the container can be wrapped with a terry towel or a blanket.

Buckwheat does not combine very well with most fruits and berries, but it feels perfect in the same plate with a banana. For cooking, you need half a liter of milk, 90 grams of cereal, about one and a half tablespoons of granulated sugar, a little salt and a large ripened banana. Buckwheat is cleaned of debris and washed, after which it is poured with not very cold milk. The saucepan is placed on low heat and closed with a lid.

A good idea would be to cook buckwheat porridge with pumpkin. The required ingredients include 330 grams of a vegetable, one onion, some rosemary, a glass of cereal, three tablespoons of olive oil, half a liter of milk, a garlic clove and spices.First, buckwheat is boiled in salted milk, or the groats are covered with water, boiled a little, and then brought to the result in hot milk.

At this time, a finely chopped onion is sautéed in olive oil, the same happens with garlic and rosemary. In the same oil, but already individually, pieces of pumpkin are fried, after which the “assembly” takes place: vegetables are combined with frying and cereals. If desired, everything can be salted and seasoned with spices.

Buckwheat porridge in milk is perfectly prepared in a slow cooker. Step by step following the instructions, you will be able to get a wonderful delicate dish. To create a meal, you will need a glass of cereal, three glasses of full-fat milk, three heaping tablespoons of sugar, a large piece of butter and a pinch of salt. Buckwheat is prepared properly, after which it is poured into the bowl. The future porridge should be immediately salted and sugared, and covered with cubes of butter on top. The ingredients are poured with milk, and the “Groats” program is set in the multicooker. In the event that there are fears that the porridge will turn out to be too sweet, you can cook it without sugar, and add sand immediately before serving.

Another option for making buckwheat porridge in a slow cooker will appeal to young children. The ingredients of such a dish include 160 grams of cereal, a pinch of salt, 120 milliliters of high-fat milk, 35 grams of butter, 380 milliliters of water, sugar or honey. The processed cereal is laid out in a multicooker bowl, after which it is poured with plain water. The "Extinguishing" program is turned on, and the technique works until all the moisture is absorbed. Then butter, salt and the chosen sweetener are added to the bowl. The program changes to "Milk porridge", the dish is prepared in this way for about eight minutes.

In addition to a glass of cereal, you have to prepare one apple, one banana, one glass of milk, three glasses of water, a tablespoon of sugar, butter and cream. First, the cereal is cleaned and washed, and then poured into the multicooker bowl. The apple is peeled and core, after which the fruit is cut into medium-sized cubes.

Fruits are sent to the bowl, the whole mass is poured with three glasses of freshly boiled water, the “Groats” program is turned on. While the porridge is cooking, the banana is either cut into small pieces or mashed. When the program is completed, the banana, along with a glass of milk, will go to the porridge, and all the ingredients remain heated for ten minutes.

Sudden, but very tasty will be a combination of buckwheat and cottage cheese. The recipe will require 300 grams of cereal, the same amount of cottage cheese, 600 milliliters of water, 100 grams of butter, lemon peel, a pinch of cinnamon, a teaspoon of salt, three tablespoons of sugar, 400 milliliters of milk and two eggs. Sour cream can be added if desired. Buckwheat is processed in the required way, then it is poured into a multicooker, in which the “Frying” program is selected.

The grains are fried for ten minutes. After that, the cereal is poured with water, mixed with salt and butter and cooked for 50 minutes in the “Milk porridge. Cereals. At this time, eggs are combined in a separate container with cottage cheese, sugar, zest and cinnamon. The finished porridge is mixed with this substance, everything is processed in the Steamer program for another forty minutes. It is recommended to serve the dish with sour cream.

For information on how to cook buckwheat porridge with milk, see the video below.