Buckwheat porridge on water classic

Great porridge for those who follow calories and their health! Buckwheat porridge is a very useful food product and probably everyone knows about it. In our family, buckwheat has always and for all generations been a priority among cereals, so to speak, the "queen of porridge" - and grandmothers cooked it, and mom fed us children buckwheat porridge, and now in my family I already feed my children this wonderful dish. And I want to tell you that for so many years buckwheat porridge has not decreased its popularity in the diet of our family at all. Because there are a lot of culinary recipes for its preparation. But the simplest, in my opinion, is boiled buckwheat porridge on water. It can be a wonderful independent dietary dish, or it can serve as a great side dish to another culinary masterpiece. Without salt, the recipe is suitable for a moderate buckwheat diet!

natali

Recipe author

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Composition / ingredients

servings:

Buckwheat

300

Water

600

Butter

100

Table salt

to taste

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

Step-by-step cooking

Cooking time: 30 min

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Just take buckwheat groats, without fail, sort through the groats, so that it does not contain foreign impurities. Before cooking, rinse the buckwheat groats with clean water, draining the water several times. The amount of water for cooking buckwheat is taken twice as much as cereals. However, if you prefer a soft porridge (for children, for example), then the ratio of cereals and water can be 1:3. When the water boils in the bowl, salt it and pour buckwheat into it. Add butter to taste and cover with a lid. Under the lid, buckwheat is cooked over low heat for about 15 minutes. You turn off the fire and here's a ready-made dish. What could be simpler and tastier!