Description
Porridge - just yum!
Ingredients
-
Mushrooms
500 g
-
Onion
2 piece
-
Carrots
2 piece
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Melted butter
2 Tbsp
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Broth
-
Buckwheat
Cooking
Clean the mushrooms, cut into strips, fry in melted butter
Add the onion and carrots, fry all together until cooked.
Buckwheat calcined in a dry frying pan. If you have already prepared this variety of buckwheat and know what turns crisp - fry the buckwheat is not necessary, but it is necessary to wash.
To prepare the broth, I do like this, should be a little richer than usual, in short, a little saltier then than you're used to, but do not overdo it.
Arrange the mushrooms with the vegetables equally into 3-4 pots, I have enough for 4, although the pots are large. Into each pot place the buckwheat - from 5 to 8 tablespoons, depending on the size of the pot. Pour broth, approximately 1.5 cm above the buckwheat and mix everything with a spoon.
Here something like this.
Well, now everything in the oven at 200° (preheat). 20 min with closed lids, and another 10-15 min open.
Bon appetit!
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