Description
Like the usual porridge, and cooked in a pot, this mess turns into a dish worthy of the holiday table... food in the pot languish, the flavors" marry", enriching each other. The dish is very fragrant, and dry buckwheat is not a trace remains. All who have not yet tried to cook in pots, I highly recommend to try... a delicious discovery!
Ingredients
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Buckwheat
1 cup
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Mushrooms
300 g
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Ham
250 g
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Onion
2 piece
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Tomato paste
2 Tbsp
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Salt
-
Allspice
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Vegetable oil
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Butter
Cooking
For this dish used buckwheat "Mistral". Very convenient to wash and not to touch it! From a Cup of buckwheat to two cups of water to cook porridge.
Main ingredients.
Onion cut into cubes and fry in vegetable oil 2-3 minutes.
Mushrooms cut into thin slices and add to the onions. Season with salt and pepper. Fry for 5-7 minutes.
Cut the ham into strips and put into a pan, where roasted onions and mushrooms. Add the tomato puree and 2/3 Cup hot water, simmer for another 5 minutes.
Buckwheat put in a ramekin. Put the fried mixture and a knob of butter.
Bake in the oven for 10-15 minutes at 180 degrees.
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