How to cook buckwheat properly and what to do before cooking: groats double in size

Buckwheat is a versatile cereal that can be cooked in different ways: with meat, mushrooms, and vegetables. Perfectly cooked porridge is crumbly, voluminous, and does not stick. In order to get exactly that, you need to know some tricks.

The editors of FoodOboz have gathered the information for you and will tell you how to cook buckwheat properly so that it doubles in volume and is crumbly.

Consequently, you can double the volume of cooked buckwheat thanks to one culinary tip hack. Experienced housewives advise steeping the groats and leaving them in this form overnight to swell. In this case, the porridge does not need to be additionally boiled, it can be eaten immediately.

If you still prefer to cook buckwheat, you need to do the following steps:

1. Before boiling the buckwheat should be rinsed. This should be done in two steps: the first time you should wash it in cold water, and the second time - in warm water. Note that you need to take water in a ratio of 1:1+100 ml. This is the main secret because the extra water will help the buckwheat to swell better and digest well.

2. After rinsing, the buckwheat should be poured into boiling water, immediately adding a pinch of salt and baking soda.

3. Cook the porridge for about 30 minutes on low heat until the liquid evaporates completely. During cooking it is better not to stir the groats so that they do not stick together.

Also on OBOZREVATEL, you can read the recipes:

• Cutlets from buckwheat
• Meatballs with buckwheat
• Buckwheat soup