Buckwheat porridge with carrots

4 servings

45 minutes

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

Energy value per serving

• Calories: 369.5
• Proteins: 7.1g
• Fats: 18g
• Carbohydrates: 47.9g

Ingredients

• Buckwheat groats: 1 glass
• Carrot: 2 pc
• Onion: 1 head
• Vegetable oil: 25 ml
• Butter: 50 g
• Salt: to taste

Cooking steps

1. Peel, wash, finely chop the onion and fry it in heated vegetable oil.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 25 ml

2. Peel, wash, and grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 2 pieces

3. Sort the buckwheat, rinse it, roast in a dry pan, pour in 2.5 cups of boiling water, stir and cook until the water is absorbed by the grains.

   Required ingredients:

   • Buckwheat groats: 1 glass

4. Mix the porridge with carrots and onions, add salt, transfer to a clay pot, and place in a preheated oven for 10-20 minutes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 2 pieces
   • Salt:  to taste

5. Mix the cooked porridge with butter and serve it at the table.

   Required ingredients:

   • Butter: 50 g