We prepare all the products. The products are all weighed and measured. We will need broth from chicken breast fillet. To make the broth dietary, you need to remove the skin from the fillet and remove the films. It can be taken already cooked or cooked just before cooking porridge. We take large carrots for porridge.
We take a saucepan and then cook the vegetables in butter and chicken broth - in a couple of spoons of it. Melt the butter and spread the chopped onion arbitrarily. Do not fry the onion, but simply gild it until soft. We spread the grated carrots to the onion. There should be a lot of carrots. That's why I took buckwheat 160 g and carrots 160 g. Add a couple of spoons of chicken broth. Reduce the heat to a minimum, cover with a lid and simmer the vegetables for 3-5 minutes.
We take a clay pot. I have a pot of black-flattened ceramics - an environmentally friendly 100 % pure product. Very tasty food is obtained in clay dishes uncovered with icing. We spread the vegetables on the bottom, sprinkle buckwheat on the vegetables and pour hot salted chicken broth. We put the pot in the oven for about 50 minutes, setting T-180 C. After 20 minutes, when the broth boils in the pot, we reduce the temperature to T-130-150 C. 10 minutes before the porridge is ready, we take out the pot and mix the contents, send it back to the oven. We give the porridge to reproach. Focus on your oven!
The porridge is ready. It will serve as a main dish, and will be suitable as a side dish. This is a very tasty porridge.According to my diet, I was offered for lunch: buckwheat
porridge with stewed carrots and onions -150 g
Boiled chicken fillet-100 g
Tomato - 0.5 pcs
Since some days I need to eat a piece of butter for breakfast 10 g, I will put it in the porridge, and I did not eat it for breakfast.