Buckwheat porridge in a slow cooker on water

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook buckwheat porridge in a slow cooker using water? Prepare your food. You can increase the amount of water (but not decrease). The proportion 1:2 is given for crumbly buckwheat porridge. For a more viscous ratio, make it 1:2.5. Or more, determine this empirically.

2. STEP 2

   

   First of all, sort out the buckwheat. Even in expensive, seemingly pure buckwheat, there are black grains. It is better to remove them, as they are not cooked and remain hard. Scatter a small portion of cereal on the table and smooth it with your palm. Select trash and black grains. Sort through all the buckwheat in this way.

3. STEP 3

   

   Rinse the buckwheat well in several waters. At first the water will be cloudy, then it will become clear - this is exactly what you need to achieve. It is convenient to wash the cereal in a fine-mesh sieve, since individual grains can drain together with the water in the ladle.

4. STEP 4

   

   Place the washed buckwheat in the multicooker bowl. Pour in the required amount of water. Add salt to taste. I put half a teaspoon in a 200 gram glass, but use your own taste. You can also add a little sugar, it will enhance the taste of the porridge.

5. STEP 5

   

   Close the multicooker lid and turn on the mode suitable for cooking buckwheat. On my model it is called “Buckwheat”, on others it may be called “Krupa”. If your model requires setting the cooking time, then set it to 30 minutes.

6. STEP 6

   

   After the ready signal, open the lid and add butter to the porridge. This is an optional ingredient, especially if you are cooking buckwheat for a lean or dietary diet. But if not, then it will taste better with butter. Stir the porridge and close the lid again. If you have a heating function, then leave the buckwheat to simmer for 30 minutes. If not, then just keep the multicooker closed for 10-15 minutes.

7. STEP 7

   

   Serve porridge as a main dish or as a side dish. Bon appetit!

Comments on the recipe

Christmas tree

16.10.2023

4.8

I prepared delicious buckwheat porridge in a slow cooker using water. A minimum of effort and products, the cereal/water ratio was 1:2 according to the author’s advice, and added a little sunflower oil during cooking. I turned on the automatic *buckwheat* mode, and after the beep the aromatic and crumbly buckwheat porridge is ready for a side dish!

Flora

16.10.2023

4.7

Delicious, satisfying, iron-rich buckwheat porridge with water! But you can’t spoil porridge with oil, and I often add vegetable oil! But this time I added cream, as in the recipe. Yes, I agree with the author, the advantage of cooking any porridge in a slow cooker is the effect of a Russian oven. The buckwheat porridge turned out to be aromatic, soft, and just melts in your mouth! I used to put the pan in the heated oven after cooking on the stove. And in the “two in one” multicooker, Smile - both cooking and standing. And if you remove salt from the recipe, the dish is suitable for a moderate buckwheat diet. Try cooking it this way, you will be surprised how much tastier it is!

Max

16.10.2023

5

At the end I made another separate portion and added dor blue cheese, it turned out piquant)