Buckwheat Porridge with Berber Mixture

Everyone knows that buckwheat porridge is terribly useful. And many people love her very much! But there is no need to talk about the diversity in the buckwheat area: buckwheat with butter, with milk or with cutlets - that's the whole set). To keep this great source of vitamins, iron, and the right carbohydrates from bothering you for a long time, try this option.

Ingredients

• 1.5 cups buckwheat kernel
• 3 glasses of still bottled water
• 2 dried porcini mushrooms
• 4 medium onions
• 4 tbsp. l. vegetable oil
• salt
• berber blend (see step 1)

Directions

1. To make a Berber mixture, take 2 tbsp. l. seeds of azhgon and black cumin, 1 tbsp. l. black peppercorns, cardamom seeds, shambhala and coriander, 1/2 tbsp. l. allspice, 1.5 tbsp. l. cloves plus 5 tbsp. l. red pepper and 1 tbsp. l. ginger powder, turmeric, paprika and cinnamon. Put the first seven spices in a dry skillet and fry for 2 minutes, stirring occasionally. Then add the rest (and some more salt) and send to a mortar or coffee grinder. Store in an airtight container.
2. Place 1 tbsp. l. melted butter, melt over high heat and add buckwheat; stir thoroughly so that each grain is covered with oil. Pour boiling water with mushrooms into buckwheat, bring to a boil, reduce heat to low, cover and cook for 10 minutes. Remove from heat and transfer to an oven preheated to 150 ° C for 40-50 minutes.
3. Cut the onion into thin rings. Heat the remaining oil in a heavy-bottomed skillet, add the onion and cook over low heat, stirring occasionally, for 10 minutes. Add the Berber mixture to taste (1 teaspoon to 1 tablespoon) and cook until the onions are golden brown, 10-15 minutes more.
4. Spread the prepared porridge on heated plates, top with hot onions with the Berber mixture, serve immediately.