Tikhvin slurry
This is an interesting recipe I found in the collection of William V. Pokhlebkin "Porridge", but slightly adapted it. A dish consisting of the simplest ingredients, not to be difficult to prepare even the novice mistresses and, thus, to diversify the table. Serve it as a main dish or a side dish :)


  • Peas

    0.5 cup

  • Buckwheat

    1 cup

  • Water

    1.5 l

  • Onion

    1 piece

  • Sunflower oil

    4 Tbsp


That's basically our main characters: pea, buckwheat, onions and oil. Water is boiled in the kettle.
Thoroughly wash peas.
Send the peas in the pot, fill with water (I poured boiling water). IMPORTANT point: to some salt water at this stage is NOT NECESSARY! Leave the peas on medium heat until evaporation of water by 1/3. I have it took about 20-25 minutes.
When the liquid evaporated, then wash buckwheat and add it to the peas. A good mix and forget about it for a while :)
While grits are joined in the duet, cook the onion sauté. Cut the onion half-rings. Vegetable or ghee heated in a pan and add the onions. Cook to desired state ( I did pozazharistee ;) )
When the quinoa is almost ready, add the prepared onion and salt and mix up.
So this gruel!
And closer... )
Eat with pleasure, live with pleasure! :)
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