Buckwheat porridge with liver

Description

A rich, crumbly porridge made from buckwheat groats cooked in a clay pot. The taste of buckwheat is a great complement to the liver.

Ingredients

Buckwheat

0.75 cup
Chicken liver

120 g
Garlic

1 tooth
Broth
Salt
Allspice
Butter

Cooking

I have a crock pot 0,4 l. to determine the number of grits, you need a pot to fill with barley half-or even less. As buckwheat is good increases in size.

Pour buckwheat into a bowl and rinse with water. Pour buckwheat water for 5-10 minutes.

The liver is cut into cubes. I boil the liver until semi cooked.

From buckwheat to drain the water, add the garlic cut into pieces. Add the liver, salt and pepper to taste. Mix well.

Pour the mixture in the pot.

Pour meat broth and put the top piece of butter. Pot cover with a lid. Put in the oven. Turn on the oven. Cook at 180-200 degrees. It is served hot. I decorated with cheese and herbs. Bon appetit!

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