Despite my family's terrible love for buckwheat, I got acquainted with this recipe not so long ago. While walking around culinary sites, the same as ours, I stumbled upon it. I looked, the products are all well combined and decided to cook. The recipe may seem too simple, but this side dish is delicious. It goes well with a cutlet or any piece of meat. In winter, you can serve salinity with it - cabbage or barrel cucumbers will be just right.
Ingredients:
Buckwheat - 1 glass
Champignons - 200 g
Onions - 100 g
Chicken egg - 2 pcs.
Lean oil - 2 tablespoons
Salt to taste
Ch.m. pepper - taste
Dill - 5 g
How to cook:
We will prepare all the necessary products according to the list. Onions need to be peeled, washed, dried. Either clean the mushrooms with a hard kitchen sponge, or remove the skin from the caps. Dill also needs to be washed and dried.
Rinse buckwheat several times, put it in a cauldron or stewpan, pour clean cold water in a ratio of 1 to 2. Salt a little and cook over low heat under a closed lid for 15 minutes, until the water boils completely. After a while, turn off the stove, let the cereal brew for another 10 minutes. It will turn out to be dry and crumbly.
While the buckwheat is boiling, let's take care of other ingredients. Boil eggs, cool in cold water, peel. In a frying pan, heat up odorless vegetable oil, put onion diced into it, fry for a minute or two.
Cut the mushrooms into slices or quarters, add to the onion, make the fire a little quieter. The champignons will immediately juice up and cook faster. We fry them for 3-4 minutes, add a little salt.
Transfer the mushrooms and onions to a cauldron with buckwheat, add coarsely chopped boiled eggs, a little more salt and pepper to taste. Chop fresh herbs (any), add to the cauldron, mix everything thoroughly. If it's dry, you can add a little vegetable oil.
Divide the buckwheat into portions and bring to the table. You can serve it as an independent dish, by the way, or, as I said above, as a side dish for any meat.
Enjoy!
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