Buckwheat Porridge with Mushrooms and Vegetables
by Editorial Staff
Tired of simple buckwheat? And make buckwheat special. Buckwheat porridge with champignons is an excellent side dish for meat and an independent dish during fasting.
Cook: 1 hour 20 minutes
Servings: 6
Ingredients
- Buckwheat – 2 cups
- Champignons – 400 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Vegetable oil – 40 ml
- Salt to taste
- Ground pepper – to taste
Directions
- Peel the carrots, grate on a coarse grater.
- Cut the champignons into thin slices.
- Peel the onion, cut into cubes.
- Preheat a frying pan, pour in vegetable oil. Put onions, mushrooms and carrots in hot oil. Fry over medium heat, stirring occasionally for 3-5 minutes. Season with salt and pepper, add your favorite spices if desired.
- Sort the buckwheat and rinse well. Put the buckwheat in an even layer on vegetables with mushrooms. Smooth over the entire surface with a spoon.
- Boil water and pour all the ingredients with boiling water 1-1.5 cm above the buckwheat level. Reduce heat to low. Cover and cook the buckwheat porridge with mushrooms and vegetables for about 40 minutes.
- Buckwheat with mushrooms is ready.
Enjoy your meal!
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