How to cook buckwheat porridge Photo:Victoria Lopyreva's Twitter is happy to tell her Twitter followers that lunch and dinner are in restaurants and at home. Buckwheat occupies a prominent place in the model's menu, and, of course, Lopyreva knows several tricks and subtleties of cooking and serving this dish. For example, Victoria Lopyreva diversifies porridge with chili. “I add chili pepper to buckwheat so that it’s not so boring to eat,” Victoria wrote on Twitter. To the comment of one of the subscribers that hot pepper improves appetite, Victoria replied categorically: “It warms me up and cheers me up.” Indeed, chili is often used as a seasoning for buckwheat porridge. Buckwheat with chili has confidently entered the menu of some restaurants and has become a familiar dish in many kitchens. It is not difficult to prepare it: you will need only a third of a teaspoon of dry chili pepper for a glass of buckwheat. Boil a glass of buckwheat in salted water until al dente. Heat vegetable oil in a saucepan, add chili and onion to taste, then add buckwheat and stir it. Add water or broth to the saucepan and wait until it is absorbed into the cereal. You can add onions, lingonberries, ginger, and almonds to buckwheat with chili - at your discretion. Ready-made porridge can be an excellent side dish for meat, or it can be served as an independent dish.
