Buckwheat with Chicken Liver and Eggs Recipe
This wonderful, fragrant buckwheat porridge can be boiled and baked. And after the festive feasts it helps. A lot on the weekend, cooked quickly, ate quickly. This dish can be offered to guests. Fans of buckwheat porridge really like it.
Servings Prep Time
3 5minutes
Cook Time
40minutes
Servings Prep Time
3 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Boil the buckwheat, adding 2 cups of water, salt and butter.
  2. While the buckwheat is cooking, finely chop the onion. Wash the liver, remove the films and cut.
  3. Heat a frying pan with vegetable oil, first fry the onion, then add the liver, season with spices, salt and fry quickly, stirring, for 3 minutes. Remove from the heat. Mix all the seasonings for the liver and take 1 tsp.
  4. Put boiled buckwheat groats to the fried liver, mix well.
  5. We put everything in a fireproof form in which it will be possible to put it on the table. Make small holes in each split two quail eggs, one can be replaced with chicken. Put the eggs on top, add a little salt and season with a freshly ground pepper mixture. Portions are designed for 3-4, and if the appetite is good, then for two.
  6. We put it in the oven at a temperature of 170 ° C to bake for 10 to 15 minutes, it is necessary that only proteins are seized. Sprinkle with finely chopped parsley and serve immediately. Enjoy your meal!
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