Buckwheat in a multivariate: proportions and cooking

It would seem that it could be easier than to cook buckwheat porridge? The answer to this question is to cook it in a slow cooker. Today this wonderful device is at the disposal of every third hostess. Initially, the slow cooker was set up exclusively for cooking various porridges, and buckwheat was also included here. Later, the slow cooker was improved and equipped with new modes that allow you to cook a variety of dishes - from soups to desserts. In this article we will consider the subtleties of cooking buckwheat porridge, the ratio of ingredients and the required cooking time.

Thanks to the use of the multicooker, buckwheat groats come out incredibly tasty and satisfying. If all the recommendations are followed, spoiling the dish is simply impossible. It should be noted that regardless of the method of cooking buckwheat, the ratio of water to cereal is constant. In other words, non-observance of the ratio of water taken and buckwheat will give a completely opposite result. For example, if you take less water, the buckwheat will turn out to be dry and undercooked. In the case of a larger volume of water taken for cooking porridge, the dish will turn out boiled and liquid.

The ideal proportion of buckwheat and water is one to two, respectively. Regardless of the mode of the multicooker and the size of the glass used for the measurement, if you keep this ratio, you are guaranteed to get an appetizing and nutritious dish.

So, first you need to make sure that there is one cup of buckwheat, two cups of water, half a teaspoon of table salt (it is advisable to give preference to finely ground salt). The algorithm for cooking buckwheat porridge on water in a slow cooker is as follows.

1. It is necessary to carefully sort the grits for small stones and various impurities. Sometimes burnt black or untreated grains and husks come across, they must be removed.
2. Buckwheat, cleaned from small debris, is recommended to be thoroughly washed to remove industrial dust that has settled on the seeds. This will require a deep plate. Pour a small amount of cold water into it (exactly cold, this is important), then pour the necessary amount of buckwheat into it. Thoroughly rinse the grits and pour out water with intensive hand movements. Repeat the procedure two or three times, it is not recommended to neglect this stage. Despite the fact that during heat treatment all harmful microorganisms on buckwheat will be destroyed, industrial dust will create foam during cooking.
3. After the preliminary procedures are completed, buckwheat should be poured into the bowl of the slow cooker. Then water is poured and salt is added.
4. Having closed the cover of the multicooker, select the mode “Groats”. Depending on the model and brand name modes may vary. For cooking buckwheat porridge on the water is also permissible to use the modes "Porridge", "Milk porridge", "Rice". In most cases, for each mode there is a predetermined cooking time. If the multicooker does not provide for such a function, set the timer yourself for twenty minutes.
5. At the end of the mode a warning signal will sound. Cooked buckwheat is perfect for serving both independently and with all kinds of meat and fish. Do not rush to get ready buckwheat from the slow cooker right away. It is advisable to allow the dish to cool slightly and brew. Seven - ten minutes for this will be quite enough.
6. Then you can safely serve buckwheat porridge to the table, pre-flavored it with a small piece of butter.

Unfortunately, not all multicooker models have modes intended for cooking buckwheat porridge. However, this is still possible. All housewives know that buckwheat is cooked in a pan for approximately forty to sixty minutes.In the case of a slow cooker, you only need to choose a similar mode that will simulate cooking of the cereal in an ordinary pan on the stove. The closest are the “Par” and “Arbitrary” modes. In the latter, you must independently specify the temperature and time of work of the multicooker.

It is necessary to achieve boiling water in the cooking process. And as everyone knows, its boiling point is one hundred degrees. Set the required indicator and fill up the grits, filling it with water from above. By and large, boiling water inside the slow cooker is the only thing that needs to be achieved when cooking buckwheat porridge. In this regard, any mode that allows you to run this process will do.

In fact, to achieve a crumbly texture, which is considered the most delicious and difficult to do at the same time, in a slow cooker is possible. There are two different methods that you can try with the next cooking.

As mentioned earlier, non-compliance with proportions does not give guarantees about the result. In the case of the use of multicookers, everything is somewhat more complicated. According to a large number of reviews, many owners noted in the preparation of buckwheat porridge excess liquid remaining after the completion of the program. And this is quite understandable. No matter how modern the equipment is, it works according to the prescribed program, and therefore it doesn’t control the cooking itself, only the time specified by you or the manufacturer works. Accordingly, the multicooker “dries” the buckwheat for some period of time, and then turns off.

therefore in the first method, it is recommended to use a little less than the stated amount of water. In case of its shortage, you can always add a little while cooking. The second method will require your participation. If after completing the program there is a surplus of liquid, you must re-activate the mode in order to continue the operation of the equipment.

Regular consumption of buckwheat porridge can provide invaluable benefits to adults and children. Also, this dish can be used as a source of protein for those who refuse to eat meat and fish. Protein contained in buckwheat is almost similar to that found in meat products. Useful elements in this cereal contribute to better absorption of vitamins and essential trace elements from other products. For example, if you have avitaminosis, eating boiled buckwheat with citrus fruits will favor the absorption of vitamin C.

Although a small amount of flavonoids in the composition of buckwheat, yet it helps prevent the development of cancer, provided regular consumption of cereal. Also, this dish is recommended for patients with diseases of the blood vessels and heart. Buckwheat porridge is recommended for pregnant women. Thanks to folic acid, the baby in the womb develops properly. The group of vitamins B helps to improve immunity, strengthen nail plates, hair follicles and even even out the tone of the face.

But the abuse of croup can still bring some unpleasant consequences to the human body. For example, it is not recommended to follow the monodiet for a long time, which supposes that only buckwheat is eaten.

How to cook buckwheat in a slow cooker, see the next video.