Appetizing buckwheat porridge with mushrooms is a classic of the genre. In a slow cooker, this dish will turn out to be especially tasty. But you can give buckwheat a special, piquant taste if you add dried basil.
It is necessary
- - 2 glasses of cereal
- - 4 glasses of water
- - 300 grams of frozen or fresh mushrooms
- - 2 onions
- - 3 tablespoon vegetable oil
- - 1 teaspoon dry blue basil
- - salt and pepper to taste, other dried herbs can
Instructions
Step 1
Cut the mushrooms into thin slices and chop the onion in half rings. Pour vegetable oil into the multicooker bowl, then add the onion. Run the "Fry / Vegetables" program for 15 minutes, when frying onions, it is better to stir occasionally.
Step 2
When the onion is slightly golden, add the chopped mushrooms, continue to fry everything together. Then put thoroughly washed buckwheat, preferably kernel, basil, salt and pepper, in a multi-bowl. Mix everything well.
Step 3
Turn on the program "Porridge", set the time for 40 minutes. Close the lid and cook, it is best not to stir. When the program is over, keep the porridge for about 15 minutes under the lid so that it evaporates and becomes even tastier.
