Buckwheat-rice porridge with mushroom cuts

Description

This recipe found three years ago on the Internet when I was looking for something unusual to post. Hesitated at first, whether to prepare such an unusual mess, but in the end, have prepared and do not regret it. The taste is quite unusual, and all mine loved it.

Ingredients

Buckwheat

1 piece
Figure

1 piece
Water

3.5 piece
Mushrooms

200 g
Oyster mushrooms

200 g
Onion

1 piece
Mushrooms
Salt
Vegetable oil

Cooking

First you need to prepare two crisp cereal. Grab the Cup, a little smaller than the one in which You usually measure out cereal for oatmeal, because it will be something like two times more. Measure out the buckwheat

and Fig.

Went to tasty buckwheat, it first needs to be heated on a dry pan until you Express buckwheat smell.

Then fill it with hot water, the water must be exactly two times more than buckwheat (i.e. two cups). Sprinkle with salt, cover, bring to a boil and cook for 5 minutes over very high heat, then fire diminish to a minimum and cook for another 10 minutes.

Crumbly buckwheat porridge is ready. Here would malicka creamy mix! M-m-m-m-meow! But not (stamping foot and dripping with saliva) – post!

Now how to cook crumbly rice. Water you need 1.5 times more than rice. Figure it is best to pour boiling water to "brew" crust on the surface of rice and separate them. Also sprinkle with salt, cover, bring to a boil and cook on a medium heat for 15 minutes. Voila!

And while our porridge is cooked, make mushrooms. Mushrooms clean, cut into medium-sized.

Oyster mushroom is also cut.

Onion cut into cubes.

First fry in vegetable oil onion (sorry, photo is not very clearly possible) and pull. Onions give the flavor to the oil and to pull out necessary, so as not burnt.

Then he turns mushrooms. Mushrooms fry on high heat until crisp, do not add salt. If you salt immediately, the mushrooms will give the juice, which would be long and tedious to evaporate.

And now another nyuansik. Hothouse mushrooms (that I control), and oyster mushrooms taste pretty bland and bad, and the price of wild mushrooms – bite. And then you can use the following trick. I had three types of dried Carpathian mushrooms: white, chanterelles and boletus.

I ground to a powder in a coffee grinder. If this powder to sprinkle our greenhouse mushrooms during cooking, they will acquire the taste and aroma of the forest. Another trick to make mushrooms fragrant, – before frying to pour their soy sauce, but then do not add salt. Soy sauce with mushrooms works as an amplifier taste. But today I was content with salt and mushroom powder.

Combine mushrooms together, add the onion and fry lightly.

Bon appetit!

Try it, You'll like it!

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