Buckwheat porridge with greens

4 servings

60 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 301.1
• Proteins: 7.1g
• Fats: 12g
• Carbohydrates: 43.8g

Ingredients

• Buckwheat groats: 1 glass
• Vegetable broth: 2.5 glass
• Spinach: 50 g
• Sorrel: 50 g
• Dill: 50 g
• Butter: 50 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, roast in a dry pan, and pour in broth.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Vegetable broth: 2.5 glasss

2. Bring to a boil, reduce the heat, and cook for another 5-7 minutes.

3. Transfer the porridge to a cast iron or ceramic pot, place it in a preheated oven, and cook for 40-50 minutes.

4. Sort, wash, chop spinach and sorrel, place in a deep pan with melted butter and simmer on low heat for 4-5 minutes.

   Required ingredients:

   • Spinach: 50 g
   • Sorrel: 50 g
   • Butter: 50 g

5. Wash the dill and chop it finely.

   Required ingredients:

   • Dill: 50 g

6. Mix the porridge with spinach and sorrel, season with salt and pepper, and sprinkle with dill.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste