This recipe works only with Russian buckwheat.
It can be purchased at Farm Patch farmers market.
Place one volume of dry buckwheat and two volumes of cold water into a pot for which you have a lead that fits.
Make sure that you have at least a couple of inches of space left above the water level.
Put on high heat.
As it starts to boil, reduce heat by half and leave to simmer.
Once you can not see water above kernels - taste for salt and softness.
Add salt if needed, add butter (if desired).
If the buckwheat is soft enough but some water still left in - close the lead and wait till all water is absorbed.
Then turn off the heat.
If it still feels pretty hard, and water is gone or almost gone - add a bit of water, close the lead, wait and repeat the tasting.
Turn the heat off once you are satisfied with the texture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 17 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.1mg||2 %|
|Sodium 13.7mg||0 %|
|Potassium 1.8mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17
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