Buckwheat Porridge with Green Beans

by Editorial Staff

A simple and lean dish – buckwheat porridge with green beans, onions, and carrots, is much tastier than ordinary buckwheat. Thanks to juicy beans, bright carrots, and onions, the dish acquires even greater healthiness, juiciness, and a bright, appetizing appearance.


  • Buckwheat groats – 150 g
  • Green beans (fresh or frozen) – 200 g
  • Onions (medium) – 60 g (1 pc.)
  • Carrots – 60 g (0.5 pcs.)
  • Sunflower oil – 3 tbsp
  • Salt – 0.5 teaspoon
  • Fresh parsley (for serving) – 1 sprig


  1. Prepare all ingredients. There are very few of – vegetables and buckwheat. The green beans do not need to be defrosted first.
  2. Pour buckwheat with cold water, rinse and drain. Rinse the groats again, then fill with drinking water in a 1: 2 ratio, add salt, and put on fire. Bring to a boil, reduce heat, and cook until tender, about 15 minutes.
  3. At the same time, peel the carrots and onions, rinse and cut into small cubes.
  4. Heat vegetable oil in a frying pan, add prepared vegetables, and fry over medium heat for 7-8 minutes, until soft.
  5. Add the green beans, reduce heat, cover the skillet with a lid, and simmer for 10 minutes.
  6. Meanwhile, buckwheat was boiled: the porridge became crumbly, the water completely evaporated and absorbed into the cereal.
  7. The vegetables are cooked as well, the beans have darkened slightly and become soft.
  8. Put the buckwheat in a pan with vegetables and beans, mix.
  9. Fry everything together for 1-2 minutes, mixing all the ingredients.
  10. Buckwheat porridge with green beans is ready. Surprisingly, such buckwheat can be eaten not only immediately after cooking, but also cold, it is no less tasty!
  11. Juicy beans, slightly sweet carrots, and onions make buckwheat, which is already healthy and rich in valuable substances, an incredible side dish in terms of its benefits and taste.
  12. It is very tasty and very simple, be sure to try it!

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