Even if you don’t bother too much with the preparation, buckwheat porridge still turns out tender and crumbly.
But if you put in just a little bit of effort, the taste of the porridge will become even better, says Yulia Arkhipova, an expert at the online publication BelNovosti and a chef.
One simple spice will help you with this – you can still find it in every other kitchen.
It turns out that turmeric, which is familiar to many, can make buckwheat porridge much tastier and more aromatic.
To use this culinary life hack, first rinse the buckwheat, then throw it in a colander to drain all the excess water.
The next step is frying in a frying pan. The fire should be medium, and there is no need to add oil.
If the height of the frying pan allows, continue cooking the buckwheat directly in it, pouring water over the cereal in proportions of 1 to 2.
You can also transfer the buckwheat into a saucepan and add water there.
When the porridge boils, add salt to taste and reduce the heat to minimum.
To make the porridge tasty and crumbly, it must be cooked slowly and simmered.
At this time, you can mix melted butter with a teaspoon of turmeric and add this mixture to the pan 5 minutes before the buckwheat is ready.
All that remains is to turn off the heat and wrap the bowl with the porridge so that it sits for another 10-15 minutes.
Expert: Julia Arkhipova
