Wheat porridge with meat, mushrooms and peas
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Bring 800 ml of water to a boil, add salt, pour in the grain, and cook while stirring for 15-20 minutes.
- Crushed wheat groats: 2 glasss
- Salt: to taste
2
When it thickens, cover the pot with a lid and place it in the preheated oven for 40 minutes.
3
Wash the chicken fillet and pork, boil them, and cut into small pieces.
- Chicken fillet: 50 g
- Pork: 50 g
4
Cut the ham, mushrooms, and asparagus into small cubes.
- Smoked pork ham: 50 g
- White mushrooms: 50 g
- Asparagus: 30 g
5
Peel, wash, and chop the onion.
- Onion: 30 g
6
Whisk the eggs.
- Chicken egg: 3 pieces
7
Melt 50 grams of pork fat in a pan, heat it up, pour in beaten eggs, fry until golden brown, and cut into strips.
- Pork fat: 100 g
- Chicken egg: 3 pieces
8
Add 50 grams of pork fat to a heated pan, fry the onion and pork, pour in soy sauce and cognac, then add asparagus, mushrooms, green peas, and chicken fillet.
- Pork fat: 100 g
- Onion: 30 g
- Pork: 50 g
- Soy sauce: 10 ml
- Cognac: 25 ml
- Asparagus: 30 g
- White mushrooms: 50 g
- Canned green peas: 50 g
- Chicken fillet: 50 g
9
Then add the wheat porridge and eggs, mix well, add salt, fry, and place on a large dish.
- Crushed wheat groats: 2 glasss
- Chicken egg: 3 pieces
- Salt: to taste