Juicy and tasty buckwheat with mushrooms in pots will not leave indifferent even those who cannot imagine their day without meat dishes. Porridge is prepared so simply that you will surely write down its recipe in your weekly diet, baking each time with various additives or spices, spices.
To add juiciness, use vegetable or butter, pork or goose lard, porridge stewed in duck fat is especially tasty. Do not forget to add fresh vegetables (the classic version is onions and carrots), herbs to highlight the taste of buckwheat more vividly.
Using tomatoes in the recipe, add them 10 minutes before the dish is ready, spreading on top, since due to the tomato juice, the cooking time of products increases by 5-10 minutes, and the buckwheat kernels themselves remain unboiled and dense.
Ingredients:
Buckwheat - 200 g
Carrots - 1 pc.
Onions - 0.5 pcs.
Mushrooms - 300 g
Warm water - 400 ml
Salt and pepper to taste
Green onions - 4 stalks
Vegetable oil - 2 tablespoons
How to cook:
Prepare food. Use mushrooms to your liking: store or forest, but not oily! It is best to buy oyster mushrooms or mushrooms, and the dish will turn out to be even tastier if you have a variety of mushrooms.
Rinse the mushrooms in water, cut off the mycelium and chop into larger slices or slices.
Sort the buckwheat, remove burnt grains and debris. Pour into a deep container and rinse in water, draining the liquid as it becomes cloudy.
Pour the washed cereal into a deep container. Peel the onions and carrots and rinse the vegetables under running water. Cut into small cubes and add to the buckwheat along with the mushrooms.
Chop the pre-washed green onion stalks, add the slices and salt to the container. Pepper lightly and mix all the contents gently together.
Put the cooked mass in pots, filling them to the top, pour in 1 tbsp. l. vegetable oil and warm water. Since mushroom slices will lose about 50% of their mass when baking, and buckwheat will just "grow" by half, so the dish will not go beyond the container. Cover the pots with lids and place in a cold oven, preheating to 200 degrees.
Bake the dish for about 30-40 minutes. Then carefully remove the pots from the oven and open. Let cool slightly.
Then put the buckwheat with mushrooms on plates and serve, sprinkle with chopped fresh herbs.
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