Buckwheat with onions in a slow cooker

Incredibly delicious, especially if cooked in a slow cooker!

Ingredients

• Buckwheat - 2 Glasses (multi-glass)
• Water - 3.5 Glasses (multi-glass)
• Onions - 2 Pieces
• Butter - 50 grams
• Salt - To taste
• Spices (coriander, allspice, nutmeg) - To taste
• Garlic - 2 Cloves

Directions

1. Buckwheat needs to be sorted out, rinsed (until the water is clear and transparent) and dried a little - for example, on a clean kitchen towel.
2. Peel and chop the onions as you like - someone likes smaller ones, but I prefer large feathers or half rings.
3. Turn on the multicooker in the "Fry" or "Baking" mode.
4. Put half the butter in a bowl and melt.
5. Fry the onions in oil until golden brown (about 5-10 minutes).
6. Load buckwheat into a bowl, salt, mix, add water.
7. Activate the "Buckwheat" mode and cook until the device automatically turns off (about 45-50 minutes). A few minutes before the end of cooking, season the porridge with chopped garlic and spices.
8. Before serving, add the remaining butter to the porridge and mix again. Sprinkle with finely chopped herbs and serve!