Buckwheat with Milk
Fluffy, stovetop-cooked buckwheat with butter, served with warm milk.
- Time
- 25 min
- Serving
- 344 kcal
- Ingredients
- ≈ $0.63
- Protein
- 13 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 60 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 200 ml
- 3 Butterpack 180 g ≈ $1.58 7 g
- 4 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pick over the buckwheat1 and rinse it under cold water, then drain.
In a pot, bring 150 ml of water with salt to a boil.
Add the buckwheat1, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grains are tender.
Remove from heat, stir in butter3, mix well, and let sit covered for 5 minutes.
Heat the milk2 separately in a small saucepan or microwave until warm (do not boil).
Spoon the buckwheat1 onto plates and pour warm milk2 over it.
Tips
- Why it works
- Rinse buckwheat to remove bitterness; unwashed grains release starch and make the dish gummy. Use boiling water to cook it evenly. Cold water slows absorption and leaves some grains hard.
- Substitutions
- Replace milk with warm yogurt (200g) for tanginess, or use unsalted butter (7g) if you dislike salt. Skip butter if you prefer a lighter texture.
- Common mistakes
- Overcooking turns buckwheat mushy; check at 12 minutes. It should hold shape but be soft. If it smells burnt, the heat was too high.
- Storing and reheating
- Eat fresh or refrigerate for 1 day; reheat in a pot with 20ml water per 60g buckwheat, stirring until warm. Freezing ruins texture.
- Serve with
- Pair with a slice of buttered rye toast for extra fiber. Serve to kids with a glass of cold milk to balance warmth.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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