Buckwheat is served on the table not only as a side dish; you can create real culinary masterpieces from this cereal. A well-chosen combination of ingredients and a special way of cooking make ordinary buckwheat porridge a delicious dish. Today we are preparing buckwheat with mushrooms, onions and carrots.
We take mushrooms that are easy to use. Depending on the mushrooms used, their preliminary processing will change, since each type has its own characteristics in preparation. Be sure to complement the dish with vegetables. A standard set of onions and carrots will suffice. The cooking process is not whimsical at all, like the cereal itself. The components are fried in a pan, and after adding water they languish in the same place.
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Ingredients:
Buckwheat - 250 gr.
Champignons - 250 gr.
Onions - 1 pc.
Carrots - 1 pc.
Vegetable oil - 40 ml.
Garlic - 2 teeth
Water - 500 ml.
Spices (turmeric, paprika) - 0.5 tsp l.
Greens - 20 gr.
Salt, pepper - to taste
How to cook:
Prepare food.
Remove the top layer from root crops, wash. Cut the head of the onion into small squares, the carrots with triangular slices. You can change the type of cutting of vegetables based on personal preference.
Place a large frying pan on the stove, pour in half the indicated portion of vegetable oil, heat it, then add the vegetable slices. Saute the vegetables for about 5 minutes over medium heat so that the onions do not burn, but are only saturated with oil and softened. The same goes for carrots.
Prepare the mushrooms in parallel - wash thoroughly, dry, chop in a large way so that they feel good in the final dish.
Move the fried vegetables to the side for a while to make room for the mushrooms. Put the mushrooms in the pan. First, evaporate all the juice that the mushrooms will release, then fry them for 5 minutes, mixing with vegetables.
Sort the cereal slightly, ridding it of possible debris, load it into the pan with the contents, mix. Fry the mixture in this composition for several minutes.
Next, pour in hot water in the specified volume. The liquid must be approximately 2 fingers higher than the mass. Throw in spices and salt to taste, bring the dish to a boil, reduce the heat to minimum.
Simmer buckwheat with mushrooms under a closed lid for the next 20-25 minutes, until all the water has disappeared. At the same time, the groats should become soft and crumbly.
Let the dish steep a little, then put on plates, add herbs.
Buckwheat with mushrooms, carrots and onions is ready.
Bon Appetit!
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