Buckwheat with Mushrooms and Canned Beans

Simple buckwheat porridge with mushrooms and canned beans becomes a more interesting and nutritious dish. Prepared in one pan – buckwheat is saturated with juices and aromas of carrots, onions, mushrooms, and canned beans in tomato. A good option for buckwheat dishes for fasting and vegetarians!

Summary

Ingredients

• Buckwheat groats – 170 g
• Champignons – 360 g
• Canned beans in tomato – 450 g
• Onions – 140 g
• Carrots – 90 g
• Vegetable oil – 2 tbsp
• Salt – 3/4 teaspoon
• Ground black pepper – on the tip of a knife

Instructions

1. Prepare the food you need. Prepare immediately 400 ml of water for cooking buckwheat.

   

2. Peel the onions and carrots. Cut the onion into small cubes. Grate the carrots on a coarse grater.
3. Rinse the champignons, cut into large pieces.
4. Heat oil in a heavy-bottomed saucepan. Arrange the onions and carrots. Fry, stirring occasionally, over medium heat until the carrots are soft and the onions are translucent.
5. Add the chopped mushrooms and stir-fry everything together for about 10 minutes.
6. Rinse the buckwheat and add to the pan to vegetables and mushrooms.
7. Pour in water, add salt, black pepper. After boiling, cook over low heat for 20 minutes
8. Buckwheat should be completely cooked.
9. Add the canned beans to the pot.
10. Stir, put the pan on fire for 3 minutes, heat the porridge, stirring occasionally, and then remove from the stove.

    

11. Serve buckwheat with mushrooms and canned beans, preferably immediately after cooking.