Just buckwheat cooked in a separate bowl in the Ninja® Foodi® 6.5-qt.

Just buckwheat cooked in a separate bowl in the Ninja® Foodi® 6.5-qt.

Category: Dishes from cereals and flour products

Ingredients
Buckwheat	200 ml
Boiling water	300-330 ml
Salt	0.3 tsp

Cooking method

• We eat buckwheat almost every day. The saucepan itself is large enough for cooking porridge for a family of 2-3 people, so I got used to cooking in a separate bowl.
• I bought a stainless steel bowl with a lid and a silicone bottom especially for this purpose. It turned out to be a good thing - both the bottom of the pan does not scratch, and does not fidget on the table. when you knead or knead something in it. The lid was very useful, you can not shift the finished dish, but store it in the same bowl.
• Cooking crumbly buckwheat.
• Pour buckwheat into a measuring glass until dividing 200 ml.
• Pour into a bowl and rinse three times with cold water, then pour boiling water over and let stand for one or two minutes. I firmly believe that anti-caking additives are washed off in this way. Then we rinse again with cool water.
• Add salt to taste. I salt a little, because we love to eat buckwheat with soy sauce.
• 

  Place the bowl on the bottom of the saucepan. Pour 250-300 ml of hot water to speed up the process.
• Select the Pressure HI mode for 18 minutes. After the end of the program, let it stand for 10-15 minutes to naturally relieve pressure. Then we relieve the pressure forcibly.
• We get a completely cooked crumbly porridge.
• If you want to get a more viscous porridge, add up to 30-50 ml of water, that is, 330-350 and increase the time by a few minutes.
• Do not leave cooked buckwheat under the lid in an unplugged saucepan for a long time. Buckwheat begins to dry out.
• But if you close the bowl with a silicone lid, you can keep the buckwheat warm for dinner.

The dish is designed for

4 servings

Note

I cooked it in a new bowl with a silicone bottom, and it also has a lid. In general, I came across a wonderful thing today.





Hopefully the silicone won't fall off due to the pressure.
But if anything, I also have a Teskomovsky bowl of the same beautiful shape from the Delicia series. It is even thicker, however, without a silicone bottom.
Whoever does not have such a wonderful bowl, just line the bottom with a silicone mat or place it on any acceptable stand. I also like to underlay silicone perforated pads for steaming manti and other oriental dough products bought on aliexpress.

but you can look at the silicone saucepan itself separately, I also want to cook buckwheat in ninza, it looks very appetizing!

[Bozhedarka]

Bozhedarka, I already took a picture and added it to Temka, now I'll insert it here. The only thing, I don't know how it will behave further, so far I have only used it twice under pressure.

[Rada-dms]

Rada-dms, buckwheat shine, straight grain to grain !! There is no bowl, but there is a large metal mug, such as a milk cooker only without a lid.
Ol, thank you for the algorithm and smart idea, I will have porridge for lunch
You just need to come up with something to the bottom, or find a net with Ali like you have in the bins of your homeland
I also like your bowl, it is just good and with a lid right away, very convenient.
And I ordered myself a set of silicone covers, they are so viscous and you can put on everything, they just don’t send something, you have to write to hurry up.

[Rada-dms]

Rada-dms, Ol, I am yours forever, it turned out awesomely simple, magical porridge, here's my lunch, very tasty and fluffy.

[Lerele]

Lerele, thank you my dear! Such a cool report! I'm glad that everything worked out, very much!
And what's in you in the background - a Frankfurt sausage?
Buckwheat

such an infection

such a thing that you still have to get used to it, so that everything suits you, and you need to choose an algorithm for each device.
By the way, my plain glass bowl burst during cooking last week and split into two halves. I threw out the porridge, instead I smoked this one with a silicone bottom.
Perhaps I forgot to pour water on the bottom of the pot.

[Rada-dms]

Rada-dms, Olya, what a beautiful porridge, you have to cook it.
And I have a lot of such bowls with a silicone bottom and lids, of any size. The only thing I am afraid to put in a hot pan is that the bottom has come off because of the dishwasher. Although I often wash them in the dishwasher, while everyone is alive. I have German ones, bought by a set.
I will definitely cook porridge, my husband loves buckwheat, but I'm not very good))), but for him I'll choose the biggest one!

[Jouravl]

Jouravl, thanks, Nadyush! So I also thought about the fact that the bottom will recede! Well, I'll buy a spare later so that I can beat the dough and omelet in it, it's good when the table doesn't fidget.
I directly teach myself to eat buckwheat porridge, and I like smudge, it is easier for my stomach to endure. But I even put some supplements from Fudik, though with butter, I can't eat porridge without it.

Olya, I have the same bowls, only without a silicone bottom, so you can confidently put them on a rug, in a saucepan. And with the rug, I use it for other purposes - for mixing, for bullet, for drying.
Of course, porridge needs to be consumed))) I can, too, with butter, but not every day. And my husband is a lover of all porridge)))



Olya, I cooked porridge in the morning in the same bowl, I doubled the ingredients. Time did not change. The porridge turned out to be excellent, fluffy. Thank you for the recipe.

[Jouravl]

Jouravl, Nadia, what a delicious porridge, but crumbly! The beauty is simple!

Oh, how I overlooked your wonderful review, I beg your pardon! You would at least beckoned to me, hinted, I would have galloped right away!