How to boil delicious crumbly buckwheat: it will not stick to the pot

Even a simple product like buckwheat can be cooked incorrectly. As a result, it turns out to be very thick, dry and sticks to the pan.

So to prevent this from happening, FoodOboz editors share a few simple tips to help make buckwheat really tasty.

Prepare the buckwheat

It is very important to rinse the buckwheat from excess dust and debris before cooking. Clean the buckwheat with water to remove starch and flour dust. This is the only way to make buckwheat crumbly. The best way to clean is to rinse the groats in hot water, then cover with water, bring to a boil, drain and rinse.

How much is better to cook

You should not cook a lot of buckwheat in one pot at once. The cereal should lie in a high layer. This way, it will steam well. But in pots that are too small, the groats will burn. In low and wide dishes, the water will evaporate quickly, and the groats will not have time to cook.

Can I fry it?

Before cooking, you can fry the groats in oil for a while to bring out their full flavor. But first, the groats should be dried and fried in a dry frying pan, stirring constantly. You can't fry it wet. For 250-300 grams of groats, take 1-2 tbsp of vegetable oil.

What kind of water to use

Pour boiling water over the buckwheat. This will ensure that the buckwheat warms up evenly and the buckwheat turns out crumbly.

What to do after cooking

Once the buckwheat is ready, it should be wrapped in a towel and left to brew for 30 minutes. During this time, the cereal will steam and  will not be digested.

You can also find recipes on OBOZREVATEL:

• Buckwheat with meat in a crockpot in the oven
• Chicken stuffed with buckwheat
• Chicken soup with buckwheat