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Print Recipe
A side dish of Buckwheat Porridge and Pumpkin Recipe
Very tasty combination of pumpkin and buckwheat porridge. Ideal, tasty and healthy garnish, both on a festive table, and just to please households with an interesting and beautiful dish.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Boil buckwheat in salted water until tender. Buckwheat should remain crumbly.
    Boil buckwheat in salted water until tender. Buckwheat should remain crumbly.
  2. Onions, large, cut into 4 parts and chop for frying.
    
Onions, large, cut into 4 parts and chop for frying.
  3. In a frying pan, heat the olive oil, fry the onion until Golden brown, it should become crispy. Shift the onion in a separate plate, the oil we will use further.
    In a frying pan, heat the olive oil, fry the onion until Golden brown, it should become crispy. Shift the onion in a separate plate, the oil we will use further.
  4. Pumpkin cut into cubes of approximately 2*2 cm.
    Pumpkin cut into cubes of approximately 2*2 cm.
  5. Fry in fragrant oil, add a little salt and freshly ground pepper. Pumpkin cook for about 10 minutes, it should fry, but do not fall apart, for this pan should be well heated. You can also complement and diversify the taste of your favorite herbs.
    
Fry in fragrant oil, add a little salt and freshly ground pepper. Pumpkin cook for about 10 minutes, it should fry, but do not fall apart, for this pan should be well heated.
You can also complement and diversify the taste of your favorite herbs.
  6. Then put the pumpkin buckwheat porridge, onions and mix.
    
Then put the pumpkin buckwheat porridge, onions and mix.
  7. Serve with meat or eat with a lean diet.
    Serve with meat or eat with a lean diet.

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