Buckwheat porridge with squid
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, roast in a dry pan, pour in 2.5 cups of hot water, bring to a boil and cook on low heat until the grains absorb the water.
- Buckwheat groats: 1 glass
- Salt: to taste
2
Wrap the pot with porridge in a towel and place it in a warm place for 20 minutes.
3
Rinse the squid, cut into thin strips, drop into boiling salted water, cook for 1 minute, then drain in a colander.
- Squid: 300 g
- Salt: to taste
4
Peel, wash, and slice the onion into half rings.
- Onion: 1 head
5
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
6
Mix onion and carrot, sauté in heated vegetable oil, add squid and cook while stirring for 2 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Squid: 300 g
7
Season the contents of the pan with salt, pepper, and drizzle with lemon juice.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 50 ml
8
Wash the cilantro leaves, dry them, and chop finely.
- Coriander leaves: 1 bunch
9
Mix the cooked porridge with sautéed vegetables and squid, season with butter, serve on plates, and sprinkle with cilantro.
- Butter: 50 g
- Coriander leaves: 1 bunch