Enchanted with exotic dishes, we tend to forget our national treasure, that is barley and buckwheat groats. Many people associate groats only with barley soup, their least favourite soup from their childhood. However, groats are cheap, full of nutrients and, most importantly, they can be used to make various interesting meals. There is a common belief that groats are difficult to cook, but this is not true. Most people buy groats in cardboard boxes with plastic bags, which they just put into boiling water. Below you will find some quick instructions on how to cook groats so as they are tasty and not sticky.
What you will need:
1. 1 cup of groats.
2. 2 cups of boiling water.
3. Stock cube of your choice, poultry or mushroom one (or home-made stock)
4. 2 spoons of olive oil or rapeseed oil.
5. Heavy-bottomed pot.
Instructions: Pour two spoons of oil into the heavy-bottomed pot and heat over a low flame. Add 1 cup of groats to the hot oil and roast for approx. 3 minutes.
Groats from Stoisław Mills do not need rinsing!
Dissolve the stock cube in two cups of boiling water, or use two cups of home-made stock, and pour into the roasting groats. Do not mix, boil over a low flame for approx. 15-20 minutes, cover leaving a gap for evaporation. After that time your groat is ready and can be a basis for various dishes – starting from a salad, and ending with groats bolognese.
