Porridge North

The dish is pretty simple, but there are a couple of tricks. First: never soak mushrooms! They will become soft by themselves, absorbing the juice that beets and carrots will release. And the porridge will remain crumbly. Second, the quality of the oil will largely determine the taste of the dish. Opt for extra virgin olive with a slightly spicy flavor.

Ingredients

• 180 g long grain rice
• 180 g buckwheat
• 1 medium beet
• 2 medium carrots
• 30-40 g dried porcini mushrooms
• 1 tsp lemon juice
• 2 tsp vegetable oil
• salt

Directions

1. Rinse rice and buckwheat well, dry and fry separately in dry hot pans, stirring for 4 minutes. Remove from heat and set aside.
2. Peel and grate beets and carrots. Sprinkle the beets with lemon juice. Do not soak the mushrooms.
3. Grease the bottom of a thick-walled pan (preferably cast iron) with vegetable oil. Lay buckwheat, half dry mushrooms and grated beets in layers.
4. The next layer is rice, then the remaining mushrooms and grated carrots.
5. Pour in hot water so that it covers the top layer by 2 fingers. Salt. Cover with a lid and place in an oven preheated to 180 ° C for 1 hour.
6. Add 2-3 tbsp to the finished dish. l. vegetable oil, stir and serve very hot.