Description
Delicious buckwheat porridge that I love to eat during lent. Hooked on it and my household. The name of the cereal they came up with. Cooked very quickly!!! Recipe source: Magazine "the Deli" (if not mistaken).
Ingredients
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Buckwheat
1 cup
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Water
2 cup
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Canned fish
1 can
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Salt
Cooking
Buckwheat to sort, wash. Drain in a sieve. Dry pan to heat, add the buckwheat and sauté, stirring constantly. From such action it acquires an unusual flavor.
Boil water in a saucepan, add salt. Add the roasted buckwheat, bring to boil, add 1 tbsp of vegetable oil. Cook until tender.
Onion peel, cut in half rings (you can finely as you like) and fry in 1 tbsp of vegetable oil.
In the pan with the onions, add mashed with a fork canned fish together with the liquid. (I have tuna, very tasty with salmon, pink salmon). Mix and cook for about 3 minutes.
The contents of the pan add to the pan with buckwheat. Warm and serve, sprinkled with herbs.
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