Once buckwheat was different. And cook it had long hours. Grandma adds a little soda while cooking, the taste of it has not changed, and the color becomes brownish-red, and every grain of buckwheat was dense, and porridge - crumbly. The current, steamed, cereals have the wrong color and does not have the taste. But there is a simple way to make the taste of buckwheat richer and meal out of it - crumbly, seed to seed. Just something and need to pre-calcine it in a dry frying pan, appeared to slightly nutty flavor and golden color.
What it is - this is a space for imagination. We have so many choices of additives that can write a small booklet with recipes.
A share is a favorite way to make buckwheat is not boring side dish, and an independent and tasty dish.
250 g buckwheat
1 medium beetroot (ready, boiled or baked)
3 cloves garlic
1 tsp lemon juice
2 tablespoons vegetable oil
salt, ground black pepper
750 ml of boiling water
How to prepare:
Buckwheat to sort and dry on a dry frying pan, over medium heat, stirring constantly, for 4-5 minutes. Ensure that the cereal does not stick, but only slightly changed color and flavor acquired. Roasted buckwheat pour onto a plate.
Bulbs and cloves of garlic peel and finely chop. In the frying pan in vegetable oil fry the onion until transparent for 4-5 minutes, then add the garlic and cook for 1 minute over medium heat.
Pour grits, pour boiling water, add salt and pepper, cover and cook for 15-20 minutes on low heat until cooked buckwheat. If the liquid evaporates too quickly, add boiling water while cooking.
Peel and grate the beets, mixed with buckwheat ready, add the lemon juice and warm in the fire for 2-3 minutes.
Serve, sprinkled with herbs, nuts. You can add yogurt or sour cream.
Buckwheat is it bright, crispy, tasty and fragrant.