Crumbly buckwheat cooked in a frying pan
6 servings
30 minutes
Fluffy buckwheat cooked in a pan is a classic dish of Russian cuisine steeped in tradition. Buckwheat groats, pre-roasted in a hot cast-iron skillet, acquire a rich nutty aroma and deep flavor. This cooking method allows the porridge to be especially fluffy while preserving its natural texture. The water added to the groats gradually absorbs, making the buckwheat soft but not turning it into a sticky mass. Such a dish pairs perfectly with meat or vegetable additions and can also serve as an independent side dish. Buckwheat porridge is highly valued for its nutritional properties, richness of minerals and vitamins, as well as its simplicity of preparation, making it indispensable in home cooking. The simplicity of ingredients and technique highlights its rustic charm and special coziness.
1
Heat the heavy cast iron skillet without oil.
2
Pour buckwheat into the pan and roast for 15 minutes, stirring constantly.
- Buckwheat groats: 400 g
3
Pour room temperature water two fingers above the level of the grains, add salt, cover with a lid, and cook on low heat until ready. If the water evaporates and the grains are not yet ready, you can add a little more water.
- Salt: to taste