Buckwheat with Cheese
by Editorial Staff
You will need a minimum of ingredients and time to prepare this original dish. Just add the grated cheese and it will pleasantly change the texture and taste of the usual buckwheat porridge. Buckwheat and stretching cheese are delicious!
Cook: 30 minutes
Servings: 3
Ingredients
- Buckwheat groats – 200 g
- Hard cheese – 150 g + 30 g for serving
- Butter – 30 g
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – to taste
- Bay leaf – 1 pc.
- Water – 500 ml
Directions
- Fill buckwheat with water, add bay leaf, and 0.5 teaspoons of salt. Do not add too much salt, so as not to oversalt the finished dish, since the hard cheese is already salty.
- When the water boils, reduce the heat. Cook over low heat for 15-20 minutes under a lid, until water is absorbed and buckwheat is ready.
- While buckwheat is cooking, rub the cheese on a coarse grater. Part of the cheese to be served can be cut into thin slices or grated.
- Add butter to the finished buckwheat.
- We mix.
- Then add black pepper and grated cheese to hot buckwheat (by all means!).
- Mix everything quickly. If necessary, add some salt to the porridge to taste.
- After a few seconds, the cheese should melt and reach for the spoon with fine threads.
- Put the finished buckwheat with cheese on plates, sprinkle with the remaining cheese on top and serve.
Enjoy your meal!
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