Description
All ingenious - is simple. These words could not be better suited to the proposed recipe. During the time away students when we lived in the Dorm gnesinka, taught me to cook this porridge the mother of a classmate, for which I am grateful to this day. Delicious, fast, satisfying, budget! What else must eternally hungry student? :) The years have passed, and favorite recipe remained a frequent guest in the kitchen, not just fast days. This mess I personally can eat every day, 365 days a year, and it is not boring! Try it, see for yourself - it is incredibly delicious!
Ingredients
-
Buckwheat
1 cup
-
Water
2 cup
-
Salt
-
Cabbage
300 g
-
Vegetable oil
-
Soy sauce
Cooking
About the benefits of buckwheat and it taste a lot is written, nothing to add. This is a truly unique product, lean (which is very important), diet (always true! :-) ) and, moreover, very, very tasty and filling, almost no contraindications. People who have buckwheat on the table a frequent visitor, can boast of normal blood sugar, normal blood pressure, normal weight and many more than. That's why buckwheat is so loved in Russia. Those who are on a diet will appreciate this mess appreciated. It has a few little secrets I will now reveal.
So, sort out the buckwheat, clean it from unnecessary garbage and husks. This well prikalivaet dry buckwheat on a pre-heated frying pan, stirring constantly, not allowing to burn. Buckwheat will become more dark and crumbly, it may start to burst like popcorn. It's a sign that it's time to take it off. Calcination impact on the final result. Buckwheat will be much tastier and more aromatic porridge will loose!
How should I wash in cold water. Help hand. Give extra water to drain.
Put the buckwheat in a saucepan and fill with cold water at the rate of 1 part buckwheat to 2 parts water. You can add a quarter Cup of water if the bottom of the pan is thin and there is a risk of burning. If this problem is not present, the proportion can be met exactly, then the porridge will be more crumbly. Now, pour the buckwheat with water, cover it and set on fire.
At this time shinkuem cabbage. I chop it quite coarsely, I somehow think that the way to better preserve vitamins :) but you can also chop and smaller, as desired.
Once the water is boiling, add salt to taste (it is desirable not to miss this moment, not let the water boil too long).
Spread our cabbage on top of buckwheat, cap. In any case do not mix!
Cover with a lid, diminish the heat to low and forget it for 15 - 20 minutes.
After calcination, buckwheat can be soft after boiling very quickly, within 15, maximum 20 minutes, depending on your pan and the quality of buckwheat. As for the cabbage, you need to look. Cover in the next 15-20 minutes, do not touch and do not lift. The whole point of that whole mess came a couple. After the specified time you can gently push with a spoon and see if evaporate all the water, and how ready cabbage.
If the cabbage came, and all the water evaporates, our buckwheat is ready. You can now mix everything well. The degree of softness of the cabbage can be adjusted. For example, if you like that it was crispy, put the cabbage later, giving the first buckwheat to cook for 5-7 minutes. Then reduce the heat and open the lid. The lid is generally better not to open ever since and simmer until cooked porridge. This is the main secret.
Taste the finished porridge add the vegetable oil (if you have not xerophagy), or a little soy sauce. Our buckwheat turned out crumbly, and when combined with the cabbage and butter - it's just bliss! :)
You can also add chopped greens, garlic. Well, in normal, not fast days of course it is best to eat our porridge with butter. Porridge is also a good "sound" with your favorite sauce. This way you will be able to diversify the dish, and will always be beautiful and healthy buckwheat with not less useful cabbage.
Porridge is good by itself or as a side dish to meat or fish dish. This extraordinary tasty, try it! Bon appetit.
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