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Print Recipe
Buckwheat Porridge with Vegetables and Mushrooms Recipe
Buckwheat porridge goes well with vegetables and mushrooms. In this version, buckwheat gets an attractive aroma and rich taste.
Cook Time 70 minutes
Servings
Ingredients
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Boil buckwheat porridge and cauliflower heads in salted water until tender.
    Boil buckwheat porridge and cauliflower heads in salted water until tender.
  2. Cut the mushrooms into half-plates. Melt the butter, add the chopped carrots and fry for three minutes, add the mushrooms, salt. Continue to fry for seven minutes, add the cauliflower, fry for another three minutes.
    Cut the mushrooms into half-plates. Melt the butter, add the chopped carrots and fry for three minutes, add the mushrooms, salt. Continue to fry for seven minutes, add the cauliflower, fry for another three minutes.
  3. Preheat the oven to 180 degrees. buckwheat porridge is divided into three parts, vegetable frying into two parts. put a third of the buckwheat porridge in a baking dish, spread half of the vegetable roast on top. Repeat the layers of buckwheat porridge and vegetable roasting.
    Preheat the oven to 180 degrees. buckwheat porridge is divided into three parts, vegetable frying into two parts. put a third of the buckwheat porridge in a baking dish, spread half of the vegetable roast on top. Repeat the layers of buckwheat porridge and vegetable roasting.
  4. Finely chop the parsley and put it on the vegetables, cover with the remaining buckwheat porridge. bake for 15 minutes at 180 degrees.
    Finely chop the parsley and put it on the vegetables, cover with the remaining buckwheat porridge. bake for 15 minutes at 180 degrees.
  5. Serve hot. Bon Appetit!!!
    Serve hot. Bon Appetit!!!

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