Buckwheat porridge with mushrooms and vegetables

4 servings

45 minutes

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

Energy value per serving

• Calories: 277.7
• Proteins: 7.4g
• Fats: 8.7g
• Carbohydrates: 45.6g

Ingredients

• Buckwheat groats: 1 glass
• White mushrooms: 100 g
• Onion: 1 head
• Tomatoes: 1 pc
• Vegetable oil: 1.5 tbsp
• Salt: to taste

Cooking steps

1. Clean the mushrooms, wash them, chop finely, pour hot water over them and boil until ready. Remove the boiled mushrooms with a slotted spoon.

   Required ingredients:

   • White mushrooms: 100 g

2. Sort the grains, pour in 2.5 cups of mushroom broth and bring to a boil. Then reduce the heat and cook the porridge for another 5-7 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Transfer the porridge to a ceramic pot and cook in a preheated oven.

4. Wash the tomato, pour boiling water over it, cool in cold water, peel the skin off and cut into small cubes.

   Required ingredients:

   • Tomatoes: 1 piece

5. Peel the onion, wash it, chop finely and fry in heated vegetable oil, add mushrooms and tomato and cook for another 3-4 minutes.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 1.5 tablespoon
   • White mushrooms: 100 g
   • Tomatoes: 1 piece

6. Salt the porridge, mix it with mushrooms and vegetables, and serve it at the table.

   Required ingredients:

   • Salt:  to taste
   • White mushrooms: 100 g
   • Onion: 1 head
   • Tomatoes: 1 piece
   • Buckwheat groats: 1 glass