Buckwheat with Hearts and Mushrooms in Pots Recipe
Pots are always delicious! I tried to cook buckwheat in them - the result exceeded all expectations. Cooking is very easy and unpretentious. Such pots can be served for a festive dinner. It is also very convenient to warm it up in the microwave in the morning. If you like buckwheat porridge - then come in, see the recipe and start cooking.
Servings 4
Prep Time 10 minutes
Cook Time 90 minutes
Ingredients
- 400 gram Chicken hearts
- 12 tablespoons Buckwheat
- 150 gram Celery root
- 1 piece Onion
- 4 pieces Champignons
- 1/2 piece Bulgarian pepper
- 1 clove Garlic
- Herbs dill, parsley, coriander
- Vegetable oil for frying
- Salt to taste
- Black pepper to taste
Instructions
- We boil the hearts almost until they are ready (I cooked half an hour after boiling), there should be enough water, since this broth is then poured into pots. I had a liter of water. Add salt to the broth.
- Cut the celery into strips and fry in vegetable oil (odorless).
- Add the mushrooms, cut into strips.
- Onion, sliced, cut into strips.
- Cut the bell pepper into strips.
- Squeeze out the garlic. Add a little salt and pepper.
- Put the washed buckwheat in a saucepan (3 tablespoons each).
- Place the hearts on buckwheat.
- Lay out the vegetables and mushrooms.
- Pour in the broth. Almost to the top. If there is not enough broth, add a little hot boiled water.
- Sprinkle with herbs.
- We put it in a preheated 180 degree oven. We cook buckwheat until ready (I tried it, and I got 30 minutes in time). Serve, garnished with herbs.