Puff Porridge “Friendship” with Carrots and Mushrooms

The combination of several types of cereals in the preparation of one porridge has long been successfully used in cooking. Many people are familiar with this technique following the example of a “Friendship” porridge. Today we will prepare one of the variants of Druzhba porridge from such cereals as barley, buckwheat, rice, and millet, but with mushrooms and in a puff version. Such porridge will be an excellent side dish for meat or an independent dish for a lean menu.

Ingredients

Directions

Prepare the required ingredients. I used basmati rice, but any kind of rice will work for this recipe.
We need buckwheat, rice, and millet raw, but pearl barley needs to be boiled. So, pour the barley into a bowl and rinse thoroughly.
Pour about 400 ml of water into a saucepan, salt put on heat, and bring to a boil. Then add the pearl barley, reduce heat to low, cover and cook for about 40 minutes, until the cereal is soft.
While the pearl barley is cooking, prepare the mushroom frying. To do this, remove the skin from the mushroom caps, and, if necessary, clean off the dirt from the legs.
Cut the mushrooms into small pieces.
Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and, stirring occasionally, fry the onions and carrots over maximum heat for about 5 minutes.
Add chopped mushrooms.
Season with salt, pepper, stir and fry for about 8-10 minutes while stirring.
Rinse the millet thoroughly. If it is not rinsed well, then the finished porridge may taste bitter, so rinse the millet by changing the water several times until it becomes transparent.
Rinse the rice as well.
Rinse buckwheat as well.
In a thick-walled saucepan or stewpan, put the boiled barley in the first layer, after draining the remaining liquid from the porridge. Flatten.
Put 1/3 of the mushrooms fried with onions and carrots on the barley.
Next, layout the rice.
Again the third part of the mushrooms.
This is followed by a layer of buckwheat.
Then lay out the remaining mushrooms.
And the last layer is millet.
In a separate saucepan, bring about 800 ml of salted water to a boil. Gently pour boiling water into a pot of cereals. The water should cover the cereal by about 1-2 cm.
Cover the pot with a lid, set it to maximum heat, and bring the water to a boil. Then reduce the heat to low and cook the porridge until the water is completely absorbed and the millet is ready (accordingly, the lower layers of cereals will also be ready by this moment). It took me 35 minutes.
Puff porridge made from four bowls of cereal, with carrots and mushrooms, ready.

Bon Appetit!

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