In my family, they are ready to eat this buckwheat even with meat, even without it. I'm cooking it now just like that, and I forgot that something might get boring.Buckwheat porridge turns out to be very tasty, crumbly, sweet and sour with a pleasant spicy aroma.
Instructions
- Fry the buckwheat in a frying pan without oil.
- Pour hot buckwheat into about half a glass of water, close the lid and leave to swell.
- In another pan, caramelize the onion with sugar. I put in a lot, you can take less.
- Add grated carrots to the onion and fry for 5 minutes.
- Now we lay the spices: nutmeg and ground black pepper (this is the moment when you will already feel the aroma of the dish!), prunes cut into strips, add a little water and simmer for 10 minutes.
- We transfer our fragrant casserole to buckwheat, mix and fill with water. It takes me 1.5 cups (buckwheat should be slightly uncoated). Bring to a boil, add salt to taste. Reduce the heat to low and cook under a closed lid until the buckwheat is ready, about 15 minutes, until all the broth is absorbed. This buckwheat porridge is perfect for chicken and meat and is very, very tasty in Lent.
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