Description
Give a new taste known and beloved buckwheat. She turns crisp, very fragrant and rich even in water. After seeing this recipe, cook it as I usually cook porridge, fell in love forever.
Ingredients
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Buckwheat
260 g
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Water
600 ml
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Garlic
2 tooth
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Ginger
-
Peppers red hot chilli
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Mushrooms
100 g
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Soy sauce
1 Tbsp
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Sunflower oil
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Salt
-
Bay leaf
1 piece
Cooking
Sort and rinse the groats.
Garlic crush, clear. Ginger 2 cm (or to taste) finely chop. Mushrooms cut into plates (I had boiled and frozen boletus).
Heat a pan on fire, add oil, garlic, ginger, pepper. Stir 10 seconds, until butter enriched aroma.
Add the mushrooms, stir to saturate the aroma of spices.
Add the barley, soy sauce, stir to saturate the aroma of spices.
Pour in the water. (I always do a ratio of 1-porridge and 2 of water if the mushrooms have given a lot of juice, reduce the amount of water) Put a Bay leaf.
Cook for 10 minutes over medium heat. COVER DO NOT COVER!!! Wait until the water level is below the grains to 1 mm.
Collect cereals to the centre, form a "hill"
Cover and simmer at very low temperature for 20 minutes. If the PAP needed later, wrap up and leave.
Here is how it looks ready. Try it, if you don't have enough salt, add.
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