Crumbly Buckwheat Porridge with Butter
Sort through the buckwheat and rinse it with cold water until the water runs clear. Dry-roast the buckwheat in a dry skillet for 3–4 minutes, stirring, until lightly nutty in aroma. Transfer the buckwheat to a saucepan, add water, season with salt, and bring to a boil. Reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes without stirring, until the water is completely absorbed. Remove from the heat, add the butter, fluff with a fork, and let stand covered for another 5 minutes.
Ingredients
- ✓Buckwheat
- ✓Water
- ✓Butter
- ✓Salt
How to cook
- 1
Sort through the buckwheat and rinse it with cold water until the water runs clear.
- 2
Dry-roast the buckwheat in a dry skillet for 3–4 minutes, stirring, until lightly nutty in aroma.
- 3
Transfer the buckwheat to a saucepan, add water, season with salt, and bring to a boil.
- 4
Reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes without stirring, until the water is completely absorbed.
- 5
Remove from the heat, add the butter, fluff with a fork, and let stand covered for another 5 minutes.
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