Buckwheat Porridge with Squash Recipe
I propose to combine two wonderful products in one plate and sprinkle the zucchini with buckwheat groats – the groats will absorb vegetable juices and turn out delicious and fragrant. Carrots and green onions will give the porridge freshness and juiciness, and cheese will complement the harmonious taste. This porridge will be an excellent option for a varied daily menu.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Instructions
  1. Boil buckwheat, add salt, in a convenient way for you. I cooked buckwheat porridge in the microwave. Buckwheat turned out to be crumbly “grain to grain”.
  2. Do the preparatory work: chop the carrots, zucchini and cheese. Chop the green onions.
  3. Fry the zucchini and carrots in butter for five minutes, add the green onions and continue to fry for another two minutes. Preheat the oven to 200 degrees. Vegetables, cheese and buckwheat are 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. Enjoy your meal!
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