Description
Earlier on the chicken hearts I didn't pay attention. This product was unfamiliar. But this year came to the South "savages," yet settled, it took time for lunch. But really wanted to eat. Went in near the harbour, dining room, and there remained a little of the first and second buckwheat porridge with hearts. My men turned up noses, but hunger - not my aunt, not to talk! :-) I had to take and eat what was available. And Oh, God, mess with the hearts turned out to be insanely delicious! So we have "rascoala". Now cook it often, and my men called the cereal "Port". :-) Hi from us to the city of Yeysk and its wonderful inhabitants!
Ingredients
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Buckwheat
2 cup
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Heart
800 g
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Onion
1 piece
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Carrots
1 piece
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Salt
-
Black pepper
Cooking
Fry in a pan the onion, when it becomes soft, add the prepared hearts (they need to be cut in half, rinse with clean water). All fry for about 10 minutes.
Then I shift into the cauldron and put in the oven at 180*C for 30-40 minutes (you can then in a pot on the stove over low heat). I personally like the first option, it is very good they soften in the oven! Then add grated carrots and sent for 10 minutes in the oven or on the stove of your choice.
Meanwhile, measure out the required amount of buckwheat, wash it. Add to the bowl with the hearts, salt, pepper and add hot boiled water (from the kettle) approximately two fingers above the level of buckwheat. Put the pan in the oven or on the stove and cook until cooked buckwheat. Get a very tasty porridge!
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