Wheat porridge with mushrooms and vegetables in mushroom broth
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the mushrooms, soak them in cold salted water for 5 hours, then boil and cut into cubes.
- Dried mushrooms: 15 pieces
2
Rinse the wheat groats, drain the water, and heat in oil (50 g).
- Wheat groats: 300 g
- Butter: 150 g
3
Peel the onion, wash it, and cut it into small cubes.
- Onion: 2 heads
4
Wash the sweet pepper, remove the stem and seeds, and cut into cubes.
- Bell pepper: 1 piece
5
Wash the tomatoes and cut them into cubes.
- Tomatoes: 2 pieces
6
Fry mushrooms and chopped vegetables in a deep pan with the remaining oil for 5 minutes, add green beans, peas, and corn, pour in mushroom broth and cook over medium heat.
- Dried mushrooms: 15 pieces
- Onion: 2 heads
- Bell pepper: 1 piece
- Tomatoes: 2 pieces
- Green beans: 70 g
- Green peas: 70 g
- Corn kernels: 70 g
- Mushroom broth: 300 ml
7
After boiling, place the wheat groats in the pan, add salt, and add a bay leaf.
- Wheat groats: 300 g
- Salt: to taste
- Bay leaf: 2 pieces
8
Mix everything and cook for 20 minutes on low heat.
9
Serve hot, sprinkled with finely chopped dill, parsley, cilantro, and basil.
- Dill: to taste
- Parsley: to taste
- Cilantro: to taste
- Basil: to taste
