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Buckwheat porridge with greens

4 servings

60 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

301.1

kcal

7.1g

grams

12g

grams

43.8g

grams

Ingredients

4servings

Buckwheat groats

1

glass

Vegetable broth

2.5

glass

50

g

50

g

50

g

50

g

Ground black pepper

to taste

to taste

Cooking steps

1
Sort the buckwheat, rinse it, roast in a dry pan, and pour in broth.
Required ingredients:
1. Buckwheat groats: 1 glass
2. Vegetable broth: 2.5 glasss

2
Bring to a boil, reduce the heat, and cook for another 5-7 minutes.

3
Transfer the porridge to a cast iron or ceramic pot, place it in a preheated oven, and cook for 40-50 minutes.

4
Sort, wash, chop spinach and sorrel, place in a deep pan with melted butter and simmer on low heat for 4-5 minutes.
Required ingredients:
1. Spinach: 50 g
2. Sorrel: 50 g
3. Butter: 50 g

5
Wash the dill and chop it finely.
Required ingredients:
1. Dill: 50 g

6
Mix the porridge with spinach and sorrel, season with salt and pepper, and sprinkle with dill.
Required ingredients:
1. Ground black pepper: to taste
2. Salt: to taste

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