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Print Recipe
Buckwheat Porridge with Squash Recipe
I propose to combine two great products in one plate and sandwiching zucchini buckwheat – groats will absorb the vegetable juices and are delicious and flavorful. Carrots and green onions will give the porridge freshness and juiciness, and the cheese will complete the harmonious taste. This porridge will be a wonderful option for a variety of everyday menu.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Buckwheat boil, add salt, a convenient way for you. I cooked the buckwheat in the microwave. Buckwheat turned loose "grain to grain".
    Buckwheat boil, add salt, a convenient way for you. I cooked the buckwheat in the microwave. Buckwheat turned loose "grain to grain".
  2. Carry out preparatory work: carrots, zucchini and cheese chop. Green onion cut.
    Carry out preparatory work: carrots, zucchini and cheese chop. Green onion cut.
  3. Fry in butter zucchini and carrots for five minutes, add the green onions and continue to fry for another two minutes. Preheat oven to 200 degrees. Vegetables, cheese and buckwheat visually divided into 3 parts. At the bottom of the baking dish put one part of buckwheat, then fried vegetables and cheese. Repeat the layers in the same order two more times.
    Fry in butter zucchini and carrots for five minutes, add the green onions and continue to fry for another two minutes. Preheat oven to 200 degrees. Vegetables, cheese and buckwheat visually divided into 3 parts. At the bottom of the baking dish put one part of buckwheat, then fried vegetables and cheese. Repeat the layers in the same order two more times.
  4. Put the baking dish in the oven and bake for 10 minutes at a temperature of 200 degrees. Serve hot. Bon appetit!
    Put the baking dish in the oven and bake for 10 minutes at a temperature of 200 degrees. Serve hot. Bon appetit!

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