Stop Cooking Buckwheat! How to Turn Cereals into a Delicacy in 3 Steps

Do you still think that buckwheat is a boring side dish that is only eaten with butter?

Then you don't know the main secret of chefs. They have long since abandoned boiling, because this method kills the real taste of the cereal.

Imagine: instead of a smeared porridge on your plate, you have crunchy grains with a nutty aroma, soaked in broth and spices.

Sounds like science fiction? In fact, everything is simpler than it seems.

First, forget about the saucepan. Pour the buckwheat into a dry, hot frying pan and fry for 3–4 minutes, stirring constantly.

The beans should turn golden and start to "shoot" - this is the release of essential oils that usually die in boiling water. The aroma will fill the kitchen, as if you were roasting almonds.

After that, pour boiling broth over the cereal instead of water. Mushroom or chicken broth is ideal, but you can experiment: coconut milk for an Asian accent, tomato juice for sourness, or even green tea for a slight bitterness.

You need exactly as much liquid as the buckwheat can absorb — usually 1:1. Cover with a lid, reduce the heat to low and leave for 15 minutes. Don't peek: the steam should work inside, turning the grains into elastic, but not overcooked "beads".

Now it's time for the fun part - add something you haven't even thought of. For example, sautéed onions with apples and thyme. The acidity of the fruit and the sweetness of the caramelized onions will make buckwheat a main dish, not a side dish.

Or try smoked cheese: grate it and mix it with hot cereal - the smoky aroma envelops every grain.

For lovers of Asian cuisine, there is an option with soy sauce, sesame and honey: marinate the finished buckwheat in this mixture for an hour, then fry in a frying pan. You will get a crispy "pilaf" with hints of umami.

But that's not all. Buckwheat can be turned into dessert. Mix warm cereal with caramelized banana, walnuts and a pinch of cinnamon. Drizzle with honey and you have a breakfast that will change your idea of healthy food.

The main thing is not to be afraid of experiments. In Spain, buckwheat is fried with seafood, in India - with curry and coconut, and in Italy - mixed with dried tomatoes and pesto.

Stop boiling buckwheat. Start frying, marinating, baking it. After three steps, you will understand that this cereal is worthy of the menu even in the most pretentious restaurant.