Buckwheat with mushrooms carrots and onions

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for cooking buckwheat with mushrooms, carrots and onions. Instead of sunflower oil, you can take any vegetable oil.

2. Step 2:

   

   Pre-peeled onion, wash, cut into cubes.

3. Step 3:

   

   Pre-washed carrots in running water with a brush, peel, cut into quarters. That is, first cut the carrots into circles and cut each circle into 4 parts. The shape of the slicing can be chosen at will, but it should not be small, so that the vegetables retain their shape, feel good and be visible in the finished dish.

4. Step 4:

   

   Wash and dry the mushrooms. Cut the mushrooms into large pieces. If you use fresh forest mushrooms, then they must first be boiled in salted water. Champignons do not need to be boiled.

5. Step 5:

   

   In a frying pan with the addition of vegetable oil, fry the prepared onions over medium heat for 3 minutes. Stir the onion periodically so that it cooks evenly and does not burn.

6. Step 6:

   

   Add the chopped carrots to the onion in the pan, mix. Fry the vegetables while stirring until half cooked. They should not be completely soft, but also not hard. The vegetables will reach full readiness during further cooking.

7. Step 7:

   

   Fry the mushrooms separately in vegetable oil. At the same time, do not fry them too much, but only lightly brown them over medium heat.

8. Step 8:

   

   Put the prepared vegetables in the pan with the mushrooms, mix. Cover the pan with a lid, simmer vegetables with mushrooms for 5 minutes, stirring.

10. Step 9:

    

    If necessary, remove the buckwheat from the garbage, rinse in cold water. Drain the water.

11. Step 10:

    

    Put buckwheat on top of vegetables with mushrooms, distributing it evenly over the entire surface.

12. Step 11:

    

    Fill the contents of the pan with water and turn up the heat. For each unit of buckwheat volume, you need to take twice as much water by volume. This ratio should be observed not by eye, but precisely. This is one of the conditions for obtaining a real crumbly porridge.

13. Step 12:

    

    Bring the buckwheat to a boil over high heat, add salt and immediately reduce the heat to medium. Cover the pan with a tight lid. Buckwheat should calmly, moderately boil. Another important condition. After filling the cereal and filling it with water, you do not need to touch it and interfere. It is undesirable to open the lid slightly so as not to release steam and heat, due to which the porridge is cooked. It is very convenient in this case to use a glass lid so that the cooking process is visible.

14. Step 13:

    

    When most of the water has been absorbed, turn down the heat. On low heat, the water should completely boil off not only from the surface, but also from the bottom of the dishes. Here you can open the lid and gently push the porridge with a spoon. If there is no liquid at the bottom, then the dish is ready. The porridge should become soft and crumbly.

15. Step 14:

    

    Remove the pan from the heat, let it stand under the lid for 5-7 minutes. This time is enough for the porridge to ripen and its taste to fully develop. It is not necessary to keep buckwheat after cooking for a long time on the stove off. The seeds may crack and lose their shape. The porridge will simply ripen, lose its taste, and the special buckwheat flavor will fade and weaken.

16. Step 15:

    

    When the porridge is finished, stir it. Serve buckwheat hot as an independent dish or as a side dish. Enjoy your meal!