Buckwheat prepared with vegetables and mushrooms is not only a source of valuable microelements, but also preserves vitamins useful for the body. This dish is suitable for the daily menu, and will also delight supporters of vegetarianism.
It is necessary
- - vegetable oil (4 g);
- –Fill to taste;
- - butter (5 g);
- –Chicken broth (140 ml);
- –Salt, pepper to taste;
- –Any fresh mushrooms (70 g);
- –Tomatoes (2 pcs.);
- –Carrot (1 pc.);
- –Fresh onion;
- - buckwheat groats (320 g).
Instructions
Step 1
All vegetables must be prepared first. Take carrots and onions, rinse, peel off the top peel with a knife. Cut vegetables into small pieces. Also rinse the mushrooms, remove any visible dirt and chop in any shape.
Step 2
Remove the skin from the tomato. To make this process faster, take tomatoes, place them in boiling water for 2-5 minutes. After that, the skin will come off easily. Cut the pulp into small pieces.
Step 3
Take a deep frying pan, heat vegetable oil, put onions and carrots on the bottom. Cook for 5 minutes, stirring regularly with a wooden spatula. Next, add mushrooms and tomatoes. Cook this mixture until the carrots are tender.
Step 4
Sort the buckwheat, rinse it several times. Put the cereals in a frying pan, pour in the chicken broth so that the buckwheat is covered by 2 cm. Season with salt and pepper. Cover, simmer for 20-30 minutes. Do not forget to periodically check the porridge, as buckwheat of different varieties boils down in different ways.
Step 5
As a result, put butter and chopped dill in buckwheat, cover again with a lid and a thick tea towel. Buckwheat cooked according to this recipe turns out to be fragrant and very tender.
