/ / Buckwheat Recipe for a Garnish in a Multivariate

Buckwheat recipe for garnish in a multivark

  • Buckwheat groats - 2 cups (a glass for a multivark)
  • Water or vegetable broth - 3.5 cups
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Butter - 1 st. a spoon
  • Pepper fragrant ground - - To taste
  • Nutmeg - - To taste
  • Provencal herbs - - To taste

Still, the porridge in the multivark are obtainedExceptional - boiled, fragrant, such as in childhood, with my grandmother. Therefore, to make buckwheat for garnish in a different way, if the kitchen is equipped with a multibar, it is simply illogical. The only negative - it will be prepared a little longer than on the stove. But this can be considered a plus - there will be time to do other things. 1. Buckwheat brisket, rinse "to clean water", a little dry. 2. Turn on the multivarker, set the "Baking" or "Frying" mode. 3. Melt the butter in the bowl and lay the buckwheat. Fry, stirring occasionally for 10 minutes. You can, of course, never do, but it will take a little time, and the porridge will turn out much more fragrant. 4. Pour in water or broth, add salt, add sugar, mix. 5. Set the "Buckwheat" mode and cook until the multivarker is automatically turned off. 3-5 minutes before the end of cooking, add the spices, stir again. 6. Before serving, buckwheat can be sprinkled with finely chopped greens. Buckwheat will be especially good if you use high-quality butter without vegetable additives for cooking - then the porridge will turn out to be really fragrant, with a slight shade of cream. This garnish is suitable for everyday meals, and for a family dinner - try it!

Servings: 4-5

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