Porridge "Northern" in a multicooker
8 servings
75 minutes
The 'Northern' porridge is a warm, cozy dish of Russian cuisine that embodies the simplicity and heartiness of traditional food. Buckwheat and long-grain rice create a rich texture, while beetroot and carrot add natural sweetness and an earthy flavor. A distinctive feature is the use of dried mushrooms that infuse the dish with a deep, woody aroma. Lemon juice adds a slight tanginess that highlights the natural flavor nuances. This dish is perfect for cold days when you want to warm up, as its layered structure and rich taste make it not just food but a true gastronomic delight. It is served very hot to allow all the flavors of the ingredients to unfold. 'Northern' porridge is an excellent choice for those who appreciate nutritious and aromatic dishes with rich flavors.
1
Peel the medium beet and 2 medium carrots, then grate them on a coarse grater.
- Beetroot: 1 piece
- Carrot: 2 pieces
2
Sprinkle the beetroot with lemon juice.
- Lemon juice: 1 teaspoon
3
Do not soak the mushrooms.
4
Wash the rice and buckwheat.
- Long-grain rice: 1 glass
- Buckwheat groats: 1 glass
5
Turn on the 'Multicooker' mode, set the temperature to 160 degrees and the time to 15 minutes.
6
In a heated bowl, fry the rice and buckwheat separately for 5 minutes each, stirring.
- Long-grain rice: 1 glass
- Buckwheat groats: 1 glass
7
Grease the bottom of the bowl with oil. Add buckwheat, then layer half of the dried mushrooms and grated beetroot on top.
- Vegetable oil: 3 tablespoons
- Buckwheat groats: 1 glass
- Dried mushrooms: 40 g
- Beetroot: 1 piece
8
Next layer rice, then the remaining mushrooms and grated carrots.
- Long-grain rice: 1 glass
- Dried mushrooms: 40 g
- Carrot: 2 pieces
9
Pour hot water to cover the top layer by 2 fingers. Add salt. Close the lid and cook for 45 minutes in 'Multicooker' mode at 120 degrees.
- Salt: 0.5 teaspoon
10
Add 2-3 tablespoons of vegetable oil to the prepared dish, mix, and serve very hot.
- Vegetable oil: 3 tablespoons
