International kitchen

Buckwheat porridge on water in a multicooker

Name: Buckwheat porridge on water in a multicooker
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: International
Ingredients: 1 cup of buckwheat groats; 2 cups of water; salt to taste; 20g Butter cream

How to prepare "Buckwheat porridge on water in a multicooker": Buckwheat cereal, Water, Salt and butter. Step-by-step recipe with a photo, 24 stages, total time - 1 hour.

Buckwheat porridge on water in a multicooker recipe

PrepNot statedCook60 minServes2LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 7 method steps from beginning to end.
Measure and arrange all 4 listed ingredients.
Set aside about 60 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Buckwheat cereals go through and choose all the dark overcooked grains.
02
Wash the buckwheat.
03
Put the multicookers in a pan, pour water and salt a little.
04
Set the right regime. In the Yummy YMC-505wx multicooker, this is an automatic mode called “Porridge”. In other models, this mode may be called “Buckwheat” or “Rice/Buckwheat”.
05
After the boiling is finished, the buckwheat will absorb all the water. Add a piece of butter to it and mix gently.
06
A very delicious and healthy buckwheat porridge is ready! You can serve it with eggs and greens.
07
Also buckwheat porridge is perfectly combined with meat and vegetable salads.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .