Portrait of the musician Igor Stravinsky in Venice.(Photo by: Touring Club Italiano/Universal Images Group via Getty Images)
Traditional Buckwheat Porridge
Serves: 2–3Time: 20 minutes
Ingredients
1 cup toasted buckwheat
2 cups water (or use 1 cup water + 1 cup broth for richer flavor)
1–2 tablespoons butter or oil
½ teaspoon salt, or to taste
Optional additions (traditional):
Sautéed onions
Mushrooms
Butter-fried carrots
Fresh herbs (dill or parsley)
A dollop of sour cream
For breakfast: cinnamon, honey, berries
Instructions
1. Rinse the buckwheat
Rinse the buckwheat
2. (Optional but recommended) Pre-toast if using raw buckwheat
If your buckwheat isn't already roasted:
Heat a dry pan over medium heat.
Add the buckwheat and stir for 3–4 minutes until fragrant and lightly browned.This gives the classic nutty flavor.
3. Boil the water
Bring 2 cups water (or water/broth mix) to a boil in a pot.Add salt.
4. Add buckwheat
Pour in the buckwheat, stir once, and reduce heat to low.
5. Simmer
Cover with a lid and cook for 15 minutes, until:
The water is absorbed
The grains are tender but not mushy
The surface shows tiny steam holes
Avoid stirring; it keeps the grains separate.
6. Rest and fluff
Turn off the heat.Add 1–2 tbsp butter, cover again, and let sit for 5 minutes.Then fluff gently with a fork.
How to serve
Savoury style: With butter, sautéed mushrooms, onions, or served alongside meat or fish.
Breakfast sweet: Add honey, fruit, cinnamon, or nuts.
Stravinsky-style: Simply—warm, buttery, clean, and not too salty.