Buckwheat porridge is undoubtedly a healthy dish, but its use in its pure form quickly gets boring. On the basis of cereals, you can prepare a quick lean dinner. The beauty of this dish is that it takes a minimum of time and utensils to use.
Buckwheat porridge prepared according to this recipe is suitable not only for those who are fasting, but also for those who follow the figure. This dish is low in calories, so it can be used for a fasting day.
You will need:
- onion - 1 piece;
- carrots - 1 pc;
- mushrooms - 200-300 g;
- salt - 1-3 tsp;
- sunflower oil;
- buckwheat - 1 glass.
You can take any mushrooms, most often champignons, oyster mushrooms or honey mushrooms are used. If a mushroom semi-finished product is used, defrost it at room temperature. To save time, we remove the mushrooms from the freezer in advance. So, we cut the mushrooms arbitrarily, in large pieces, plates, cubes, most importantly, not too small.
Peel and finely chop the onion, peel the carrots and three on a coarse grater.
Pour 2-3 tablespoons of water into a frying pan, a spoonful of vegetable oil and heat up. Fry the onion until transparent, then add the carrots and mushrooms, simmer for 10-15 minutes under a closed lid.
While the vegetables are languishing, we sort out the cereals, rinse it several times with cold water and pour it into the pan. Pour the contents of the pan with water, add salt and ground pepper, stir and leave to simmer over moderate heat without a lid. To make the porridge crumbly, pour enough water so that its level is two fingers higher than the contents of the pan.
Put the finished porridge on plates and sprinkle with herbs.
