Buckwheat porridge in a multicooker
6 servings
55 minutes
Buckwheat porridge is a true treasure of Russian cuisine, nutritious and aromatic; it has warmed and satisfied people for ages. Cooking it in a multicooker makes it even easier while preserving its rich flavor and crumbly texture. Roasting the buckwheat before cooking reveals nutty notes, and adding vegetable oil makes it softer. The finished porridge pairs perfectly with milk or butter, creating a cozy home dish enjoyed at the family table. This recipe allows you to uncover the full depth of buckwheat's flavor, highlighting its natural health benefits and versatility.
1
Carefully sort the buckwheat, then rinse it 2-3 times in water and dry it.
- Buckwheat groats: 2 glasss
2
Turn on the multicooker mode, set the temperature to 160° C and fry the grains, stirring constantly, until golden brown for 5 minutes.
3
Pour in water, lightly salt, and bring to a boil.
- Water: 4 glasss
- Salt: to taste
4
Remove the foam, add vegetable oil, cover with a lid, and cook for 20 minutes at 120° C.
- Vegetable oil: 1.5 tablespoon
5
Serve with milk or butter.
- Butter: to taste
