Buckwheat porridge with vegetables and mushrooms.

Buckwheat porridge with vegetables and mushrooms.

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  1. Buckwheat groats 1 cup
  2. Water 2 cups
  3. Carrot 140 g
  4. Onions 140 g
  5. Mushrooms 250 g
  6. Ground black pepper 1/3 tsp
  7. Salt 1 tsp
  8. Vegetable oil 2 tbsp
  • Main ingredients: Onions, Carrots, Mushrooms, Buckwheat
  • Serving 5 servings
  • World Cuisine


Frying pan, board, knife


Step 1.

Cut the carrots and onions into small cubes, cut the mushrooms in half and cut into plates.

Step 2

Pour 2 tbsp into the pan. vegetable oil and fry the onions for 1 minute over medium heat.

Step 3

Add carrots and fry for 2 minutes, stirring over medium heat.

Step 4

Add mushrooms and fry for another 2 minutes.

Step 5

Rinse in a cold water 1 cup buckwheat. Drain the water, add the washed buckwheat groats to the pan and mix.

Step 6

Add 2 cups of water, salt, pepper to the pan and bring to a boil.

Step 7

Reduce heat to low, cover and simmer for 20 minutes until all liquid is absorbed.