International kitchen

Pot buckwheat.

Name: Pot buckwheat.
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 t buckwheat cereal; salt-like; 50g butter; taste water-2, 5 st

How to make a "Buckwheat in a pot": Buckwheat, salt, butter and water-2, 5 tbsp. Step-by-step recipe with a photo, 13 stages, total time - 45 minutes.

PrepNot statedCook45 minServes4LevelMedium

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 8 method steps from beginning to end.
Measure and arrange all 4 listed ingredients.
Set aside about 45 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 porridge is famous for great love among children and adults. It is also very popular because it can be cooked in a variety of ways, including in a pot in an oven.
02
With this method of cooking, porridge becomes boilable, soft and very tasty, it has a unique delicate taste. It should be noted that this method of cooking buckwheat is very convenient, since you do not have to stand near the stove and constantly check its readiness in the pan. It is enough to send a pot to the oven and go do your own business.
03
I'll go over the buckwheat so there's no extra impurities.
04
Re-sweetened cereals pour into a pot in which porridge will be cooked.
05
Add cold water, salt and butter to the pot. The water should be two fingers above the level of the cereal.
06
Close the pot with a lid and send it to a warm oven. Temperature set 180 degrees and cook about 40-45 minutes.
07
After this time, open the oven and pull out the pot. Put on top an additional piece of butter.
08
Buckwheat loves butter, it quickly absorbs and porridge will not seem fatty, it will be even more delicious.

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 Татьяна Алексеевна; view original image record .