Buckwheat in a cast-iron pot
Description
The dish is prepared without unnecessary complications. The way I cook buckwheat in a cast-iron pot can be used to cook any grain. Only the time and proportions will change. For example, barley requires more water. It takes longer to cook because the grain itself is coarser. Oatmeal, on the contrary, cooks faster. I'm telling and showing. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, pour the buckwheat into a frying pan. Place it over heat. Warm and stir. This is necessary to separate the husks from the grain.
- 2
Step 2
Next, rinse the grain under running water. Put it into a cast-iron pot. Pour four cups of cold water over it. Add salt. Place in the oven.
- 3
Step 3
Cook over medium heat for about half an hour. As soon as you feel the enticing aroma, take the porridge out of the oven. Make sure it's well-cooked and all the water has evaporated. The final touch—butter. You can't spoil porridge with butter, especially when cooking it in a cast-iron pot!
- 4
Step 4
Place the porridge in the oven for 10-15 minutes to let the buckwheat finish cooking. Do not stir, otherwise the grains will look unappetizing. Remove from the oven. The fragrant porridge in the cast-iron pot is ready and waiting for everyone at the table!