It is pointless to talk about the benefits of buckwheat - this side dish is one of the most delicious and dietary. The addition of fresh forest mushrooms will make the taste of the dish more spicy and rich.
Ingredients:
- Buckwheat - 1, 5 cups;
- Chicken broth - 2 l;
- Fresh forest mushrooms - 500 g;
- Shallots or onions - 2-4 pieces;
- Butter;
- Salt and spices to taste;
- Parsley for serving and garnishing.
Preparation:
- For this recipe, it is best to choose portioned pots with a lid so that all the flavors and aromas in the dish are thoroughly mixed.
- Place the pots on a large baking sheet, add a tablespoon of soft butter to the bottom.
- Sort the buckwheat if necessary. In order for the color of the cereal and its taste to become brighter, dry buckwheat can be fried in a hot pan.
- Onions, it is recommended to use shallots, leeks or onions. Chop very finely and add to the pan with the addition of butter.
- Rinse the mushrooms, dry, and cut into thin slices or cubes. Add to fried onions, season with salt and spices.
- After the mushrooms are fried, you can add buckwheat to them, mix everything thoroughly and put the mass in pots, filling them halfway.
- Pour buckwheat with chicken broth; for its preparation, you can use the back or wings of chicken, spices, the green part of leeks, carrots and other root vegetables.
- Add a good pinch of salt and pepper on top of the broth, close the pots tightly with a lid and put in the oven. The oven must be preheated to 180 degrees. After 40 minutes, the oven can be turned off by leaving the pots to cool completely.
Serving the dish to the table, it is necessary to taste it for salt, add more butter and finely chopped parsley if necessary. It is recommended to use dense mushrooms for cooking, for example, porcini. If the mushrooms are frozen, then it is recommended to boil the buckwheat a little before cooking in the oven, and only then mix with the rest of the filling and spices.
