Buckwheat porridge with carrots
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories369.5kcal
Proteins7.1grams
Fats18grams
Carbohydrates47.9grams
1
Peel, wash, finely chop the onion and fry it in heated vegetable oil.
- Onion: 1 head
- Vegetable oil: 25 ml
2
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 2 pieces
3
Sort the buckwheat, rinse it, roast in a dry pan, pour in 2.5 cups of boiling water, stir and cook until the water is absorbed by the grains.
- Buckwheat groats: 1 glass
4
Mix the porridge with carrots and onions, add salt, transfer to a clay pot, and place in a preheated oven for 10-20 minutes.
- Onion: 1 head
- Carrot: 2 pieces
- Salt: to taste
5
Mix the cooked porridge with butter and serve it at the table.
- Butter: 50 g
