Buckwheat with Milk

1. 1 Buckwheat groatspack 800 g ≈ $5.00 60 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 200 ml
3. 3 Butterpack 180 g ≈ $1.60 7 g
4. 4 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat¹ in cold water and drain it; set up a pot with a capacity of at least 1 liter; measure 130 ml water and salt; heat the pot over medium heat.

2. Bring the 130 ml of water to a boil over high heat, do not cover the pot; watch for a boil and the first steam.

3. Add the buckwheat¹ to the boiling water, reduce the heat to medium, and cover; simmer 12–15 minutes until the water is fully absorbed and the groats are tender.

4. Remove the pot from heat and let it sit covered for 2–3 minutes to steam; add the butter³ and stir until fully melted.

5. Divide the buckwheat¹ among deep plates and pour warm milk² to taste.

6. Serve immediately, or reduce the heat to the minimum to warm the milk² slightly with the dish; if desired, replace the milk with a drink of your choice.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.