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Grechka s molokom (buckwheat with milk)
12m+ · Soft, nutty buckwheat groats in warm milk, a Russian children's breakfast
Grechka s molokom, buckwheat groats cooked soft and served in a bowl of warm milk with a little butter, is the breakfast or light supper that generations of Russian children have eaten at home and in nursery school. The groats are earthy and nutty and the milk makes them gentle and sweet-tasting, without any sugar. Buckwheat is naturally gluten free (despite its name); the dish contains milk and has no egg, nuts, soya, sesame or fish. Chef's tip: use toasted buckwheat (the brown kind sold for kasha), which has the rounder, nuttier flavour.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 3 ½ oz buckwheat groatstoasted (kasha)
- 1 cup water
- 1 ¼ cups whole milk
- ⅓ oz unsalted butter
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Pick over 3 ½ oz buckwheat groats for any dark husks or tiny stones, then rinse in a sieve until the water runs clear.
Step 2: Put it in a pan with 1 cup water, bring to the boil, then cover and cook over a low heat for 15–18 minutes, until all the water is absorbed and the grains are soft right through when squashed. The common mistake is lifting the lid and stirring: the grains break up and turn sticky.
18 minStep 3: Stir in ⅓ oz unsalted butter, cover and leave off the heat for 5 minutes. For a younger toddler, mash the groats lightly with a fork.
5 minStep 4: Warm 1 ¼ cups whole milk until steaming. Spoon the buckwheat into bowls, pour the milk over and cool until just warm before serving.
Step 5: Cool leftover buckwheat quickly (without the milk), cover and keep in the fridge for up to 2 days, or freeze for up to a month. Reheat with a splash of water until piping hot, add warm milk, then cool before serving.
Nutrition per serving
- Calories
- 205 kcal
- Protein
- 7 g
- Carbs
- 26 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grechka s molokom (buckwheat with milk) take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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