Buckwheat porridge with mushrooms and onions

Buckwheat porridge with mushrooms and onions is a delicious lean dish. Buckwheat is delicious and healthy by itself, but cooked with mushrooms and onions turns into an excellent dish of Russian cuisine. Cook it simply and quickly, you can serve it as an independent dish or use it as a complex side dish for meat or poultry.

naniki

Recipe author

Buckwheat porridge with mushrooms and onions

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Composition / ingredients

servings:

Buckwheat

Water

Mushrooms

200

Carrots

Onion

120

Sunflower oil

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 27 % 6 g

Carbohydrates 59 % 13 g

112 kcal

GI: 15 / 85 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make buckwheat porridge with mushrooms and onions? Prepare the main ingredients: buckwheat and mushrooms. In order for the porridge to be more delicious, it needs to be flavored with oil - it's not for nothing that they say: you can't spoil porridge with oil. In our case, we are preparing a lean version, so we take sunflower oil, and for more taste, fry onions and carrots in it.
Step 2:
Peel the onion and cut into small cubes.
Step 3:
Cut carrots into cubes or cubes too.
Step 4:
Cut the mushrooms into pieces (you can take any: fresh, frozen, dried, in this case, boiled and frozen honey mushrooms). Champignons that are available at any time of the year will go well with buckwheat.
Step 5:
Fry onions in sunflower oil, add carrots. Simmer until half cooked.
Step 6:
Add the cooked mushrooms, fry them with vegetables until all the moisture evaporates.
Step 7:
Now add the washed buckwheat. Lightly fry together with the rest of the ingredients and add water. Bring to a boil and cook at a low boil, over low heat, under a lid until tender.
Step 8:
Buckwheat porridge with mushrooms, onions and carrots is ready - delicious, satisfying, fast. enjoy your meal!

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

How to choose high-quality buckwheat? When buying, pay attention to its appearance. The grains should be of the same shape and size. There should be no debris or crushed grains in the lower part of the package. Brown buckwheat cooks faster, as it is made from factory-baked grains. Green buckwheat takes longer to cook. It is considered more useful, but has a specific taste.

Buckwheat can be replaced with any other cereal at your request. The cooking time in this case may change in one direction or the other. Do not forget that some of the cereals (for example, pearl barley) require pre-soaking.
Such porridge was prepared during numerous fasts with dried or fresh mushrooms. It is not difficult to cook it, especially delicious buckwheat is obtained in a Russian oven or in the oven. Therefore, during cooking on the stove, do not use strong boiling - the porridge should turn out crumbly, languid. Buckwheat porridge with mushrooms can be served as an independent dish for lunch or dinner, or it can be used as a complex side dish for meat or poultry.