Raw ground buckwheat with banana and milk. Buckwheat porridge for babies: principles of cooking with water, milk, allergenicity, effect on the gastrointestinal tract. Variant of cooking buckwheat with milk and butter

Buckwheat porridge with milk is a pleasant memory from childhood, a hearty breakfast for an active day and a healthy dish for those who want to lose weight.

She is loved by children, adults, nutritionists and fitness trainers advise.

What is the secret of this dish and what options for its preparation are the most delicious.

The history of the origin of buckwheat

Buckwheat porridge is an original dish of Russian cuisine, but not many people know that buckwheat did not come to us from Greece at all, as you might think from the name. Buckwheat is a herbaceous plant common in the mountainous regions of Southeast Asia.

This cereal appeared about 4 thousand years ago in the Himalayas. In North India, it is still called "black rice" and is used as a flour for flatbreads. Buckwheat came to Russia from Altai and Siberia, where it was cultivated by the Volga Bulgarians. The groats got its name because the Greek monks were the first to grow buckwheat in Russia.

The unpretentiousness of this cereal, along with nutritional value and wonderful taste, quickly won the love of Russian peasants, who even began to call it "mother".

There are several types of this cereal: whole - it is called the core and chopped - done. Whole is more useful, and small is quickly boiled soft and cooked 10-15 minutes faster.

The benefits of milk porridge

Healing qualities deservedly gave buckwheat the title of "queen of all cereals." It contains pectin and lecithin, which contribute to the elimination of toxins, toxins and, in general, have a beneficial effect on the gastrointestinal tract.

Croup helps to increase the level of hemoglobin in the blood and normalizes the activity of the heart muscle, helps fight anemia and loss of strength.

Buckwheat is a source of B and PP vitamins, iron, magnesium, zinc, selenium and rutin. As for the high protein content, then the core can compete even with chicken meat. In milk, there are many vitamins of groups B and D, calcium, potassium, phosphorus and sodium.

The combination of the medicinal properties of buckwheat and milk makes porridge a unique product that will be useful for adults, children, pregnant women, and the elderly.

The dish is perfect for those who want to lose weight and adhere to a strict diet. Due to its low glycemic index, it belongs to the category of slow carbohydrates, giving a feeling of satiety without extra calories.

The only case when porridge will not benefit a person is an individual intolerance to lactose, the so-called milk sugar. In this case, the animal product must be replaced with a vegetable analogue - soy, oatmeal, rice.

Difficulty and preparation time

Buckwheat porridge with milk is one of the easiest dishes to prepare, which even a novice hostess can handle. The main thing is to remember a few nuances, then the dish will turn out to be unsurpassed:

The ideal ratio of cereals and water is 1 to 2 if you cook from the core, and 1 to 1.5 if you use prodel and want to get a light consistency.
The dish will be more tender with milk with a fat content of 2.5% or more or low-fat cream. However, remember that in this case, its calorie content will also increase.
Choose dishes with thick walls for cooking, such as cauldrons
After boiling, buckwheat should be cooked over low heat under a lid, in no case stirring.

To cook porridge in water, it will take 15 minutes, but in milk - at least half an hour. Active cooking time can be reduced by half if you pre-soak the cereal for several hours or better all night. By morning, buckwheat will swell and cooking will take 5 minutes.

How to properly prepare food

It is important to carefully sort out buckwheat, clean it from dark and empty grains, small stones and rinse it several times until clean water.

Milk must be preheated before being added to the pan, so it does not curdle when mixed with hot foods.

How to cook buckwheat with milk

For cooking you will need:

buckwheat - 100 g;
water - 200 ml;
milk - 200 ml;
sugar - 1 tsp;
salt - 1/3 tsp;
butter - 30 g.

These products will make one serving, so if you are preparing a breakfast dish for a large family, feel free to double or triple the amount of ingredients.

Step 1. In a deep container, pour 100 grams of sorted and washed buckwheat with a glass of cold water.

Step 2. Bring the water to a boil over high heat, then cook the cereal over low heat under the lid for another 15 minutes. Add sugar and salt.

Step 3. Heat a glass of milk to 50-60 degrees and pour it into a container with buckwheat. Bring to a boil over medium heat, turn off.

Step 4. Add a piece (30 grams) of butter to the porridge, close the lid again and let it brew for another 5 minutes.

The calorie content of the finished dish per 100 grams is 118 kcal (493.7 KJ).

Product nutritional value:

Cooking options

There are different variations and additions to the standard recipe.

In a slow cooker

Due to the long languor in a slow cooker, the dish turns out to be very tender, with a mild creamy taste. For cooking, you will need 1 cup of buckwheat, 3 cups of milk, 50 grams of butter (preferably ghee), sugar and salt to taste.

Pour the prepared cereal into the bowl of the device, put butter, sugar and salt, pour milk. In the "Cereals" mode, we cook porridge until the end of the program. If there is no such function in the menu, be guided by your multicooker model. The “Steaming”, “Stew”, or simply “Baking” modes are suitable, but watch the time - the dish will be ready within an hour.

Recipe for milk and banana

A hearty, healthy and tasty breakfast option that will appeal to both children and adults. We need 250 grams of buckwheat, half a liter of milk, 1 banana, salt, sugar.

Pour the milk over the cereal, add the rest of the ingredients, bring to a boil over high heat, and then cook the porridge until tender over low heat for 15 minutes.

Put the serving on a plate and cut the banana pulp on top. The taste of the dish will sparkle in a new way if you add a spoonful of peanut or chocolate paste.

How to cook milk porridge with pumpkin

Buckwheat harmonizes well with most fruits and vegetables. Pumpkin is one of the most colorful combinations. To prepare the dish, wash, peel and cut into large cubes a ripe pumpkin.

Place it in a fireproof container, sprinkle with sugar and bake in the oven at 180 degrees until soft. At this time, boil buckwheat in water, pour boiled hot milk. When serving in a plate with ready-made porridge, sprinkle soft fragrant pumpkin cubes on top.

The most delicious recipe for buckwheat with apple

For this dish you will need 1 glass of buckwheat, 2 glasses of milk, salt, sugar, vanilla sugar, 2 apples, honey, butter, walnuts, cinnamon.

Prepare this cereal in any way. Cut the apples into cubes, fry them in a small amount of butter until soft. Add some honey, finely chopped walnuts, cinnamon, mix with the main course and serve.

Variant of cooking buckwheat with milk and butter

Bring half a glass of buckwheat together with a glass of water to a boil, pour in a glass of milk. Boil for 15-20 minutes until tender, without lifting the lid of the pan. When the porridge is ready, add 40 grams of butter and let the porridge simmer. Serve warm.

Sweet treat - buckwheat porridge with milk and sugar

A variation of cooking that is especially liked by sweet tooth. Pour the finished boiled cereal with hot milk, add a little butter and sprinkle with sugar when serving. Thoroughly mix the buckwheat so that the sugar dissolves and does not crunch.

How to cook an unusual dessert - creamy porridge with strawberries

An interesting way to serve a traditional dish. Half a glass of buckwheat should be poured with a glass of water in advance and left overnight.

In the morning, drain the excess liquid, add a glass of boiled milk, 1 banana, 200 grams of strawberries, a spoonful of nut paste and beat in a blender until a soft creamy consistency. Garnish with mint leaves when serving.

Buckwheat in milk with honey - a proven recipe

Based on 2 servings, you will need 200 grams of buckwheat, 400 ml of milk, 3 tablespoons of honey, salt to taste. Bring the buckwheat with milk to a boil, then cook the cereal until tender over low heat for 15-20 minutes.

Salt the finished dish and add honey when serving. It is important not to subject honey to heat treatment, otherwise it will lose all its beneficial properties.

Video recipe

If you want to learn in a few minutes how to cook buckwheat in milk, watch a short video tutorial.

Some interesting facts about buckwheat. Cooking secrets:

High-quality buckwheat has a light shade. Dark color is a sign of heat treatment. Such cereals are not worth buying, they have lost most of their useful properties.
Russian scientist Ivan Pavlov conducted an experiment by inviting a group of volunteers to eat only buckwheat with milk and two or three apples for six months. Modern nutritionists do not recommend sticking to such a mono diet for more than seven days, but the results obtained by Pavlov are impressive. The main indicators of health in volunteers and another group of subjects who ate a variety of foods turned out to be identical.
It has been proven that the use of this cereal improves mood and improves the emotional state of a person.
Buckwheat contains 18 essential amino acids that are not synthesized by the human body - they can only be obtained from food.
Buckwheat flour is used in Japan to make popular soba noodles, which are much healthier than wheat.
If you lightly fry buckwheat before cooking, it will become more appetizing and acquire a pronounced aftertaste.

This dish is well suited to the table for both adults and children.

There are many microelements in buckwheat porridge with milk that have a beneficial effect on the body, and porridge is also very suitable for those who follow proper nutrition.

Buckwheat is very nutritious, has a reputation as the most useful cereal because of the number of useful substances contained in it. These components are necessary for the full growth and development of the infant. It is tasty, healthy, low-allergenic, easy to prepare, which makes it ideal in terms of the introduction of the first complementary foods. In addition, boiled buckwheat fruits allow you to feel full for a long time, which is most important when the baby regularly wakes up for night snacks.

Buckwheat porridge for babies is a source of vitamins, minerals, amino acids and other beneficial compounds. It contains vegetable protein, which is important for the full growth of the baby's muscles. According to this indicator, buckwheat competes only. It consists of whole vitamin-mineral complexes, nicotinic acid, etc.

The cereal contains up to 68% complex carbohydrates and 1.5% fiber, which emphasizes its benefits in terms of diet therapy.

Buckwheat has a positive effect on the general condition of the body, affects the functioning of the processes of the following systems and organs:

strengthens the walls of blood vessels;
lowers cholesterol and blood sugar levels;
has an antioxidant effect;
prevents constipation, improve bowel function, prevent fermentation and bloating in the digestive tract;
increases the level of iron and oxygen in the blood, which is important for anemia;
improves eyesight;
increases vitality, physical and mental activity;
strengthens the immune defense of the body;
improves metabolic processes.

Groats contain essential amino acids, which have a positive effect on the functioning of the gastrointestinal tract, and also improve the elimination of toxins from the body. These compounds prolong youth, prevent the development of cancer.

The high nutritional value of buckwheat porridge for children is due to the chemical composition of buckwheat fruits. The calorie content of the product depends on the method of cooking and the additives introduced. Porridge cooked on water in 100 g of the product will contain 98-110 kcal, in milk - 140 kcal. In the same amount of porridge there will be 12.6 g of protein, 62.1 g of carbohydrates and 3.3 g of fat.

Precautionary measures

Despite the benefits that buckwheat porridge has for a baby, you need to remember the precautions. An improperly prepared dish can be harmful, slow down digestion and impair the absorption of substances.

An excess of buckwheat in a child's diet can lead to flatulence, pain and cramps in the tummy, the appearance of mucus or bile in the stool.

Remember! Buckwheat absorbs odors and harmful substances. This property obliges the mother to observe some precautions during storage. Also, buckwheat fruits are prone to colonization by food insects.

Buckwheat does not belong to cereal plants, but is classified as a herbaceous group, therefore, the vegetable protein gluten, which often causes food intolerance or allergies, is absent in it.

We introduce into the diet of the child

The hypoallergenicity of the product allows you to give buckwheat to babies from six months of age. in the form of buckwheat porridge is administered at 6 months. Before choosing a recipe, understanding how to cook a tasty and healthy dish at home with your own hands, a young mother should remember some rules for introducing porridge into a baby's diet. For a successful acquaintance with complementary foods, the following principles are observed:

gradualness and duration (introduced from 0.5 teaspoon, increasing portions daily, bring to the required amount);
how much to give a cereal dish depends on the age of the baby (the recommended portion of porridge for a one-year-old child is 200 g per day);
porridge replaces one breastfeeding (usually the second with five meals a day);
it is not recommended to use porridge in the diet of children more than 1 time per day;
for the first time they offer the baby buckwheat one-component porridge cooked on water without additives in the morning;
trace the reaction (monitor the condition of the skin of the crumbs, the nature and frequency of the stool, changes in behavior);
in the presence of negative manifestations, stop the introduction of the product; in this situation, it is necessary to consult a specialist;
it is not recommended to acquaint the baby with a new product in case of diseases, during the period of preventive vaccinations, during teething;
dishes for the first complementary foods should be liquid, have a homogeneous consistency up to 7 months;
complementary foods are given during a period of pronounced nutritional arousal (hunger) before breastfeeding;
bicomponent and polycomponent cereals, as well as products with fruit additives, are allowed to be introduced at an older age;
you can not offer the baby several products in one day;
It is helpful to keep a food diary when starting weaning.

Many mothers believe that buckwheat porridge with milk is definitely good for a child. This statement is not always true. A dairy dish is much more nutritious and fatter, but cow's milk has a lot of casein. This substance causes negative processes in the digestive tract: colic, bloating, upset stool.

The famous doctor Komarovsky notes that it is best to prepare cereals for feeding babies using an adapted milk mixture.

Milk porridge will be well absorbed by the baby's body if introduced into the diet after 7-8 months. Until this age, it is better to give preference to dairy-free counterparts. When the child is one year old, the cereal can not be crushed - the jaw apparatus and the baby's stomach will be able to cope with whole grain porridge.

Mom can cook buckwheat porridge for baby on her own or use instant baby porridge from a trusted manufacturer, to which you need to add water or a mixture. The products of Nestle and Bellakt have proven themselves excellently.

Porridges made from cereals have more pronounced nutritional properties, a bright taste than special children's analogues of industrial production. At the same time, it is important for a young mother to know not only how to cook cereals, but it is also necessary to follow some recommendations for preparing meals for babies:

to make porridge for crumbs, use cereal flour or chopped cereals;
prepare dishes without salt and spices;
the dish is cooked at a low boil for 10–30 minutes (depending on the degree of fragmentation);
to prepare a flour dish, dilute the dry component with cold water, stir into a boiling mixture and boil for 3–5 minutes;
subject to the successful introduction of cereals, you can add an apple, banana or dried apricots to the dish.

Dr. Komarovsky insists on the need to start acquaintance with adult food no earlier than 6 months of age. At the same time, the pediatrician believes that it is impossible to force the baby to take the product. Successful acquaintance with complementary foods can take place only after 10-15 attempts.

If the baby refuses to eat buckwheat porridge, do not force him. Take a break for a few days, and then offer this dish again.

Recipes

There are a huge number of recipes for making buckwheat for children up to a year and older. It is important to choose a dish taking into account the age of the baby, based on the characteristics of culinary processing. It is equally important to focus on the tastes and preferences of the child, to cook what he loves and eats with pleasure.

In a slow cooker

A slow cooker can make life easier for a young mother. The technique is also widely used for preparing children's food. To prepare porridge for crumbs you will need:

180 g of buckwheat;
3 glasses of water or water and milk in a ratio of 1:2;
2 tsp sugar (at the request of the mother);
1/3 st. l. butter;
a pinch of salt.

We wash the grain.
Pour cereal and sugar into the multicooker bowl, add salt and oil.
"Group" mode for 25 minutes.
Switch to the "Heating" mode, cook for another 10 minutes.

It is convenient to make milk porridge in a slow cooker.

On milk (from 10 months)

To cook delicious buckwheat porridge with milk, you will need:

300 ml of water;
100 ml of milk;
3 art. l. cereals.

Bring the water to a boil.
Pour the washed grains, cook for about 40 minutes, stirring regularly.
Grind the porridge with a blender.
Pour in milk and boil for another 5 minutes.

On the water (from 6 months)

For cooking you will need:

0.5 st. buckwheat;
2 tbsp. water;
0.5 tsp Sahara;
butter (the amount depends on the age of the child);

Grains of buckwheat are carefully sorted, washed with hot water.
Fill buckwheat with half of the total volume of water, bring to a boil, drain the broth.
Add fresh water, cook for 30 minutes.
Add sugar if you wish.
At the end of cooking, add oil, grind to a homogeneous consistency, cool and serve crumbs for testing.

With various additives (from 9 months)

100 g of cereals;
300 ml of water;
Sugar, salt - at the request of the mother;
pureed fruit, lean meat or pate, dried apricots, other additives.

The cereal is washed and filled with water.
Cooking time - 30 minutes.
At the same time, we prepare an additive: boil an apple, dried apricots or meat, grind the cottage cheese.
Use a blender to give the additive a homogeneous consistency.
Combine porridge and additive, mix thoroughly.

With banana (from 7 months)

2 tbsp. l. - buckwheat ground in a coffee grinder;
0.5 - apples;
30 g - banana.

Grains pour 200 ml of water, cook for 10 minutes.
Add chopped apple to freshly brewed porridge.
We give the dish homogeneity with a blender.
Put the mixture on a plate, knead the banana with a fork and put it on the apple-buckwheat mixture.

Buckwheat porridge (slurry)

100 g - cereals lightly fried in a pan;
200 ml - milk;
5 g - butter (depending on age);
100 ml of water;
Salt, sugar.

Dry the buckwheat grains in an oven or in a frying pan.
Pour into boiling water, add salt, cook for 1 hour.
Add cow's milk, boil for 3 minutes.
Add oil to the finished porridge, mix thoroughly.

Buckwheat is considered the leader in terms of the number of useful components necessary for the development of the baby. This cereal will be indispensable for excitable children suffering from underweight, irregular stools. After acquaintance with rice and buckwheat, acquaintance with cereals continues: semolina, millet, corn porridge and dishes from them.

For those who adhere to proper nutrition, but do not have time to cook. Many people are familiar with lazy oatmeal. Has anyone tried lazy buckwheat? If not, then join! Buckwheat without cooking with banana and fruit is an excellent hearty and tasty breakfast. You'll like it!

The meaning is the same. In the evening, we fill the cereal with water, and in the morning we eat ready-made porridge. And if you add honey, fruits or berries to it, you get a super healthy breakfast!

Banana contains potassium, which is good for the heart. And most importantly, it promotes the production of serotonin. Banana is great for headaches! Banana is very tasty! Therefore, with an excess of body weight, do not abuse this fruit.

Ingredients:

Water - 2 glasses
Buckwheat - 200 g.
Banana - 1 pc.
Any nuts -100 g
Almond milk - 75 ml (or 25 g of almonds pour 75 ml of water and leave in the refrigerator overnight, beat in a blender in the morning until smooth);
Vegetable oil - 1 tbsp.
Honey -1 tbsp.
Flax seed - 1 tbsp.

Cooking:

We wash the buckwheat and transfer it to a liter jar. Fill it with 2 cups of warm water.

In the morning, the cereal will swell, absorbing all the water. The porridge is ready. You can also eat it this way. But, we will make it tastier.
We beat two thirds of buckwheat in a blender with almond milk, nuts, flax seeds, bananas, vegetable oil and honey.
Beat until not homogeneous.
In a bowl, mix the whipped mixture, the remaining third of the buckwheat, if desired - fruits and berries and mix.
The dish can be stored in the refrigerator.

Eat delicious!

Buckwheat is the most popular among all the others. It contains a huge amount of vitamins and is very beneficial for health. It can be used to make a variety of dishes for breakfast. It can be porridge, buckwheat pancakes or even jelly. In this article we will tell you how unique the composition of buckwheat is, whether it is really useful.

Benefit and harm

Everyone knows the benefits of buckwheat for the body, because it contains a large amount of minerals and vitamins, including B, P, PP, E, C. This product is also a source of iodine, copper, zinc, potassium, iron and phosphorus, but this is not yet all. In cereals were found: amino acids, Omega-3, proteins, fats and carbohydrates, fiber necessary to maintain the human body.

Buckwheat proteins are similar in value to meat proteins, however, they are digested much better and faster, without a feeling of heaviness in the stomach. In turn, carbohydrates create a feeling of satiety for a long time and give energy for the whole day. For this reason, buckwheat dishes are considered one of the best for women on a diet: after all, there are few calories in them, there is a lot of energy of clear value. Iron in the right amount saturates the body with oxygen and prevents anemia. Vitamin PP is responsible for the functioning of the circulatory system, B has a positive effect on the nervous system, and vitamin P normalizes metabolism and the functioning of the heart system.

There are a number of people who need buckwheat and can help in the fight against various diseases. So, buckwheat porridge for breakfast is necessary for people with low hemoglobin, high cholesterol, diabetes and cardiovascular pain.

However, despite the huge benefits for the body and the fight against a large number of diseases, buckwheat is prohibited for a narrow circle. It turns out that some people have a congenital intolerance to buckwheat products that cause allergies. We must remember that everything is good in moderation. Despite the fact that cereals bring a lot of benefits to the body, you can’t sit on it for weeks without eating other foods. First of all, this applies to women on a diet who forget about the need to take vegetables, fruits, meat, fish and eat only buckwheat.

Recipes

There are many dishes that can be prepared from buckwheat, in addition to porridge. Below are the most popular buckwheat recipes for breakfast.

Classical

Perhaps, after oatmeal porridge, buckwheat is the most popular for breakfast.

Components:

2 tbsp. buckwheat;
800 ml of milk;
2 cinnamon sticks;
2 tbsp. l. honey.

Cooking. Pour buckwheat with four glasses of water, add salt and put on fire for half an hour. Put cinnamon in hot milk and pour honey, then cover the container with a lid and leave to infuse without fire for about fifteen minutes.

Buckwheat porridge should be served in deep bowls filled with milk.

Loose porridge

Plain buckwheat has always been popular not only as a side dish, but also as an independent dish.

Components:

1 st. buckwheat;
2 tbsp. water;
butter to taste.

Cooking. Lightly fry buckwheat in a hot frying pan, pour into a pot of boiling water, add a little salt. Cover the container with a lid and keep on low heat for about half an hour. In no case should you mix the contents of the container, as in the end you can get an incomprehensible consistency instead of beautiful crumbly buckwheat. Serve in bowls with a slice of butter.

Fritters with honey

Not everyone has heard about the existence of buckwheat fritters; this dish will become a healthy diet breakfast in the morning, which will fill you with energy for the whole day.

Components:

1 egg;
250 grams of flour;
salt;
1 st. l. vegetable or olive oil;
2 tbsp. l. honey;
0.5 tsp soda;
lemon juice;
300 ml of milk;
0.5 st. buckwheat flakes.

Cooking.

Pour cereal into a deep container, add salt, egg, honey and beat everything with a fork. Then you need to pour the composition with cold milk and lemon juice and leave the container with buckwheat flour to swell. When the flakes increase in size, you can pour them into a pre-prepared composition of flour with the addition of soda, put butter there and beat everything with a whisk. To avoid excessive hardness of the pancakes, it is not recommended to beat the mass until smooth, lumps should be visible inside.

Heat the sunflower oil in a frying pan and spread the pancakes with a spoon, flattening them a little. Fry on both sides. Arrange treats on a plate when ready.

For breakfast, serve with various jams, condensed milk or honey.

Casserole with apples and raisins

Another non-standard buckwheat recipe that family members will definitely like as a breakfast.

Components:

2 tbsp. buckwheat;
140 grams of honey;
2 apples, preferably green;
1 st. raisins;
1 st. l. flour;
2 tbsp. l. corn starch;
100 ml olive or vegetable oil;
1 tsp baking powder;
salt to taste.

Cooking.

Cook buckwheat in the standard way. Preheat the oven to 170 degrees. Pour flour, baking powder, starch into buckwheat porridge and mix everything well, then pour in honey and mix again. Pour raisins with boiled water, leave for ten minutes, then transfer everything to a colander. Peel and cut apples into cubes, it is recommended to take large fruits to get more stuffing. It is necessary to mix them with raisins and add them to buckwheat together with butter. Cover the form with baking paper and put the contents of the pan on top, bake for about forty minutes.

Cool completely before serving and serve with jam or condensed milk. Some people like to add other fruits and berries, such as banana, strawberries, raspberries.

Kissel

Perhaps this is the most unusual way of cooking buckwheat, however, it is very useful. If you drink buckwheat jelly half an hour before meals every day for two months, the vessels will be cleansed, metabolism will normalize, excess salts will come out and swelling will be removed.

Components:

3 art. l. buckwheat flour;
1.5 st. water.

Pour the flour with warm water and let it brew for ten minutes. Bring a liter of water to a boil and gradually add the flour mass, lowering the heat. Boil the composition for three minutes, stirring constantly.

How to cook delicious buckwheat porridge, see the following video.

The unique smell of buckwheat spreads throughout the house, creating an atmosphere of family closeness and peace. Well-boiled buckwheat with a banana can be both a hearty, healthy meal and an excellent dessert that children will be delighted with.

The groats should be carefully sorted out to exclude the possibility of litter and pebbles getting on the tooth, which happens quite often. Small grains are well steamed in a mixture of water and milk. At the final stage, you can introduce fresh heavy cream.

When serving, small pieces of nuts and steamed berries of multi-colored raisins will not be superfluous.

Ingredients

buckwheat 1 cup
water 500 ml
milk 250 ml
banana 1 pc.
butter 20 g
salt 0.5 tsp
sugar 1.5-2 tbsp. l.

Cooking

1. Pour buckwheat into a deep bowl. Pour in cold water and rinse well until clear.

2. Pour into a saucepan. Pour in cold water and send to a strong fire. As soon as the water boils, reduce the heat and cook for 15-20 minutes. All the liquid should be absorbed into the grains and the buckwheat should become soft. Stir several times during cooking so that the grits do not stick to the bottom.

3. When the buckwheat becomes soft, pour in the milk. Stir, bring to a boil. Cook for 5-8 minutes until fully cooked. If you like thinner cereals, you can increase the amount of milk.

4. Add salt and sugar to taste. Stir until the added ingredients are dissolved.

5. Wash and dry a large banana. Remove the rind. Cut into small pieces. Leave some for serving. Add the sliced banana to the bowl with the porridge. Stir. Boil 1-2 minutes after boiling. If you do not want to feel the banana pieces in the porridge, grind it in a blender first.