Buckwheat in a pot in the oven
Description
The dish is prepared without unnecessary complications. Buckwheat has long become one of the most common cereals in our region thanks to its beneficial properties and relative affordability. However, cooking it truly deliciously is an art, which I'm going to share with you now through this simple recipe for buckwheat baked in a casserole dish in the oven. In fact, my grandmother used this very recipe, and, like all dishes prepared in casserole dishes, the buckwheat acquires an unforgettable aroma of home-style country cooking. I highly recommend you try this wonderful recipe for baking buckwheat in a casserole dish in the oven—you'll surely be pleasantly surprised. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, we need to remove any impurities from the grain and thoroughly rinse it several times under cold water. Then, place the buckwheat into a pot and pour in water in a 1:2 ratio, meaning 500 grams of water for 250 grams of buckwheat. Add sugar and salt.
- 2
Step 2
If you like your porridge fluffy, add a little less water. You can also use your favorite spices if desired, but personally, I don't add anything besides salt and sugar. Once all the ingredients are in the pot, cover it with a lid.
- 3
Step 3
Place the pot in a preheated oven at 180 degrees for 15-20 minutes. After that time, turn off the oven, remove the pot, and add the butter. Return it to the oven and let it steep for another 20 minutes. The finished porridge goes well with meat and fish, but personally, I enjoy it as a complete dish on its own.