Description
... with buckwheat. Honestly, a buckwheat porridge even uncomfortable to call; it turned out something tasty-air: each grain has resperidol, soaked with flavor of mushrooms and celery, but into a homogeneous mess all this turned. In General, it is tasty! especially lovers of celery...
Ingredients
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Buckwheat
4 Tbsp
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Mushrooms
200 g
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Celery root
150 g
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Apple
1 piece
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Spices
-
Parsley
1 Tbsp
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Lemon juice
1 tsp
Cooking
Celery cut into small cubes. Mushrooms chop, mix with the celery, add salt-pepper to taste.
Finely chop the onion. Apple peel and seed chamber, cut into cubes, mix with onions and parsley. Add salt, pepper, lemon juice. Mix well.
At the bottom of the pot pour in 2 tbsp. of rinsed buckwheat, then put the mushrooms with celery (divided into 2 pots), then apples with onions and herbs.
In each pot pour 1 tbsp vegetable oil (I like unrefined, but it is optional), pour 100 ml of boiling water, cover the pots with lids and put in a slightly heated oven.
As I mentioned in the previous recipe "Fish in Brazil", all the pots put in the oven at the same time, brought the temperature to 180*C and bake for 1 hour. In the photo the pot with the mushrooms are in front of...
Pots with buckwheat and mushrooms can be removed immediately after turning off the oven, but if they stand in it, the worst that could happen.
Here such it turns out "fluffy" buckwheat with mushrooms and celery in Apple sauce!
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