Buckwheat porridge with sausages and tomatoes
2 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, dry it, and roast it in a dry pan.
- Buckwheat groats: 1 glass
2
Pour 2.5 cups of water into a microwave-safe container and bring to a boil on full power for 8 minutes.
- Buckwheat groats: 1 glass
3
Add buckwheat and cook on full power for 10 minutes, then reduce power to medium and heat for another 10 minutes.
- Buckwheat groats: 1 glass
4
Slice the sausages into circles.
- Sausages (wieners): 200 g
5
Peel, wash and finely chop the garlic, wash the cherry tomatoes and cut them in half, mix with sausages and garlic, drizzle with oil and heat on full power for 2 minutes.
- Garlic: 2 cloves
- Cherry tomatoes: 100 g
- Sausages (wieners): 200 g
- Vegetable oil: 25 ml
6
Wash the parsley leaves and chop them finely.
- Parsley: 1 bunch
7
Add butter to the cooked porridge, add sausages and tomatoes, salt it, sprinkle with parsley, mix and heat on full power for 2 minutes.
- Butter: 50 g
- Sausages (wieners): 200 g
- Cherry tomatoes: 100 g
- Salt: to taste
- Parsley: 1 bunch
