Monastery buckwheat porridge - recipe
Ingredients
- Buckwheat - 1.5 glass
- Water - 2.5 glass
- Mushrooms - 300 gr
- Onion - 1 pcs
- Vegetable oil - 3 tbs
- Salt
For 1 batch(es) (
)
Monastery buckwheat porridge Directions
Multicooker firm: VITEK
VT-4208
Preparation:
1. Peel the mushrooms, wash and cut into thin slices, finely chop the onion.
2. Pour vegetable oil into a bowl and turn on the "Fry" program for 20 minutes. Fry the mushrooms and onions, stirring occasionally, until the onions are golden brown.
3. Pour water into a bowl and add the washed buckwheat. Add salt and stir.
4. Close the lid and turn on the Russian Stove program for 30 minutes.
Tip:
You can use any mushrooms you like to prepare this dish. Remember that not all wild mushrooms are suitable for raw roasting. Use only those mushrooms in the quality and properties of which you are absolutely sure. If you are using dry mushrooms, soak them in cold water for 2 hours, then drain, rinse and discard in a colander.