Buckwheat porridge with vegetables and soy sauce

4 servings

45 minutes

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

Energy value per serving

• Calories: 361.8
• Proteins: 8.9g
• Fats: 15.1g
• Carbohydrates: 50.8g

Ingredients

• Buckwheat groats: 1 glass
• Onion: 1 head
• Tomatoes: 3 pc
• Sweet pepper: 1 pc
• Soy sauce: 3 tbsp
• Vegetable oil: 3 tbsp
• Bay leaf: 1 pc
• Salt: to taste

Cooking steps

1. Sort, wash, and roast the buckwheat.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Bring 2.5 cups of water to a boil, add the grain, salt it, stir and cook on low heat until thickened.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Salt:  to taste

3. Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.

4. Peel, wash, and finely chop the onion.

   Required ingredients:

   • Onion: 1 head

5. Wash the tomatoes and cut them into small cubes.

   Required ingredients:

   • Tomatoes: 3 pieces

6. Wash the sweet pepper, remove the stem with seeds, and cut into thin strips.

   Required ingredients:

   • Sweet pepper: 1 piece

7. Place the cooked porridge in a pan with heated vegetable oil, add the prepared vegetables and bay leaf, pour in soy sauce, and heat on low for 5 minutes.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Onion: 1 head
   • Tomatoes: 3 pieces
   • Sweet pepper: 1 piece
   • Bay leaf: 1 piece
   • Soy sauce: 3 tablespoons

8. This porridge can be served as a standalone dish or as a side dish with fried or stewed pork, beef, or turkey.