Buckwheat Porridge with Vegetables and Oyster Mushrooms

Category5 660 Last Update: Mar 19, 2021 Created: Mar 08, 2021 0 0 0
Buckwheat Porridge with Vegetables and Oyster Mushrooms
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 25 mins
  • Calories: -
  • Difficulty: Easy
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Buckwheat is an undoubted favorite of Russian cuisine. In the diet of our ancestors, buckwheat has always been considered the first number. Perhaps, it was thanks to her that in the old days there were so many heroes and tsars-maidens of the fields. The familiar triangular seed contains many useful substances and goes well with vegetables. And what's interesting is that buckwheat is not genetically modified.

Ingredients

Directions

  1. Soak buckwheat in cold water for 1 hour. Cut the white part of the leek into thick rings, rinse thoroughly from sand. Pick oyster mushrooms in long strips, cut the tomatoes in half, chop the garlic. Break off the ends of the beans, remove the tough string.
  2. Heat the oil in a deep frying pan and simmer the onion over medium heat until soft, 5-7 minutes. Add mushrooms and beans and cook for another 5-7 minutes.
  3. Place the tomatoes and garlic in a skillet and cook for 2 minutes. Season lightly with salt and pepper.
  4. Throw buckwheat on a sieve, place in any solid container suitable for a double boiler, add vegetables, pour in boiling bottled water, salt and cook for 20-25 minutes. Sprinkle with chopped herbs before serving.

Buckwheat Porridge with Vegetables and Oyster Mushrooms



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 25 mins
  • Calories: -
  • Difficulty: Easy

Buckwheat is an undoubted favorite of Russian cuisine. In the diet of our ancestors, buckwheat has always been considered the first number. Perhaps, it was thanks to her that in the old days there were so many heroes and tsars-maidens of the fields. The familiar triangular seed contains many useful substances and goes well with vegetables. And what's interesting is that buckwheat is not genetically modified.

Ingredients

Directions

  1. Soak buckwheat in cold water for 1 hour. Cut the white part of the leek into thick rings, rinse thoroughly from sand. Pick oyster mushrooms in long strips, cut the tomatoes in half, chop the garlic. Break off the ends of the beans, remove the tough string.
  2. Heat the oil in a deep frying pan and simmer the onion over medium heat until soft, 5-7 minutes. Add mushrooms and beans and cook for another 5-7 minutes.
  3. Place the tomatoes and garlic in a skillet and cook for 2 minutes. Season lightly with salt and pepper.
  4. Throw buckwheat on a sieve, place in any solid container suitable for a double boiler, add vegetables, pour in boiling bottled water, salt and cook for 20-25 minutes. Sprinkle with chopped herbs before serving.

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