Buckwheat porridge with chicken liver and prunes

8 servings

45 minutes

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

Energy value per serving

• Calories: 366
• Proteins: 16.1g
• Fats: 12.9g
• Carbohydrates: 49.4g

Ingredients

• Buckwheat groats: 2 glass
• Chicken liver: 400 g
• Pitted prunes: 75 g
• Onion: 1 head
• Carrot: 1 pc
• Vegetable oil: 25 ml
• Butter: 50 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Soak the prunes in hot water and cut them into strips.

   Required ingredients:

   • Pitted prunes: 75 g

2. Sort, rinse, and roast buckwheat in a dry pan.

   Required ingredients:

   • Buckwheat groats: 2 glasss

3. Transfer the grains to a heatproof pot, add 3.5 cups of water, bring to a boil, and cook on low heat until the grains absorb the water.

   Required ingredients:

   • Buckwheat groats: 2 glasss

4. Then add prunes, mix, and place the pot with porridge in the preheated oven for 15-20 minutes.

   Required ingredients:

   • Pitted prunes: 75 g

5. Wash the chicken liver.

   Required ingredients:

   • Chicken liver: 400 g

6. Peel and wash the onion and carrot, chop them, sauté in heated vegetable oil, add the liver, season with salt and pepper, and cook while stirring for 10-15 minutes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Vegetable oil: 25 ml
   • Chicken liver: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Salt the cooked porridge, mix it with butter, and combine it with liver, onion, and carrot.

   Required ingredients:

   • Salt:  to taste
   • Butter: 50 g
   • Chicken liver: 400 g
   • Onion: 1 head
   • Carrot: 1 piece

8. It can be served with tomato or sour cream sauce.

   Required ingredients:

   • Ground black pepper:  to taste