Rinse, pour into the pan (I cook in a glass pan, but it is better to cook in a ceramic pot), add water, salt and cook for 15 minutes at a temperature of 205 degrees and the average fan speed. In my convection oven, the fan speed is not switched, so I cook the same 15 minutes, but at a temperature of 190 degrees.

Until cooked porridge, prepare vegetables. Carrots and onions clean. Carrots grate on a coarse grater. Onion cut into rings or half rings and fry with carrots in vegetable oil for 3-5 minutes, stirring constantly. I usually take a little less onions (3 head) and the frying cost two tablespoons of oil. Otherwise it is too oil for my taste. But your prescription is written for 100 ml, that's why I wrote in the ingredients :-)

Onions and carrots add in the buckwheat, stir and cook for another 15 minutes at a temperature of 205 degrees and the average fan speed. I cook the same 15 minutes at 200 degrees and my not changing speed. After turning off the grills waiting for stop of the fan. Get porridge from aerogrill, add passed through a garlic crusher the garlic and butter. During lent butter I substitute margarine. Basically, porridge is already possible to eat, but it would be better if it is 15-20 minutes will stand off the grills. While you serve the table :-)

To submit recommended, sprinkled with chopped parsley. But some of my consumers don't like greens, pour directly to the plate. But absolutely it will be easy to eat, if to add to the common pot. So I add the greens before we put it in a dish.