Just one mistake can make a dish that no one will want to eat.
The ideal dish can be made from any grain. And you don't need to use any special technology or tricky tricks. In fact, everything is much simpler.
To serve a crumbly dish, and not a viscous mush, you need to remember one important rule.
Many people wonder why their buckwheat turns out tasteless. They blame the variety or find other reasons, but they don’t even realize that the problem is something else.
Many housewives make this mistake. Chefs do not recommend rinsing buckwheat before cooking. Otherwise, you can forget about a tasty dinner.
Chefs explain this by saying that all the flavor and nutrients are washed out of the cereal. It is recommended to cook buckwheat in the same way as rice.
First, pour it into a saucepan, add water to about three-quarters of the amount of cereal, put it on low heat and cover with a lid.
At the end, remove from the stove, but let it sit for another 5-7 minutes under the lid, and then serve.
