- Buckwheat groats - 2 cups (a glass for a multivark)
- Water or vegetable broth - 3.5 cups
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Butter - 1 Art. a spoon
- Pepper fragrant ground - - To taste
- Nutmeg - - To taste
- Provencal herbs - - To taste
Still, porridges in the multivark are exceptional - boiled, fragrant, such as in childhood, at the grandmother. Therefore, making buckwheat for garnish in a different way, if the kitchen is equipped with a multibar, is simply illogical. The only negative - it will be prepared a little longer than on the stove. But this can be considered a plus - there will be time to do other things. 1. Buckwheat brisket, rinse "to clean water," a little dry. 2. Turn on the multivarker, set the "Baking" or "Frying" mode. 3. Melt the butter in the bowl and put the buckwheat. Fry, stirring occasionally for 10 minutes. You can, of course, never do, but it will take a little time, and the porridge will turn out much more fragrant. 4. Pour in water or broth, add salt, add sugar, mix. 5. Set the mode "Buckwheat" and cook until the automatic shutdown multivarka. 3-5 minutes before the end of cooking, add the spices, stir again. 6. Before serving, you can sprinkle the buckwheat with finely chopped greens. Buckwheat will be especially good if you use high quality butter without vegetable additives for cooking - then the porridge will turn out to be really fragrant, with a slight shade of cream. This garnish is suitable for everyday meals, and for a family dinner - try it!
Servings: 4-5