I offer you the option of delicious and fragrant buckwheat porridge. I assure you, porridge you will love it! It seems to be nothing original in the composition and no, but the taste is wonderful. Try it!
Let's start with hearts. They need to be cleaned of blood vessels and blood clots, cutting each in half, after rinsing with water. By the way, at this time it is better to start cooking eggs.
Buckwheat is well washed in water. It is possible to choose a bad kernel. Then fry in 10-20 grams of butter for 7 minutes. This step can be skipped, but thanks to the oil buckwheat will be crumbly, tender... Yes, and porridge butter will not spoil!
I cook in a slow cooker, but tried to do in the oven, it turns out not worse. If you cook in the oven, then put the cereal in a cauldron, add hearts, water and salt. Cover and place in oven preheated to 180 degrees for 40-50 minutes. Be guided by your own.
I fried immediately in the bowl slow cooker, so add all the same ingredients, set the mode "cereals" ("buckwheat", "stewing"), close the lid and forget about buckwheat for 40 minutes.
Onion peel, wash and cut into medium-sized cubes. Immediately you can clean 2 cloves of garlic. Really do not advise to exclude from the recipe for garlic! It is thanks to him that porridge will have a delicious aroma and a special taste.
Fry the onion in the remaining butter until Golden brown. Better on low heat because the onions need a good skumanich, burnt onions us no good here!
Meanwhile, you can do eggs. Clean them and cut into small cubes.
As soon as the buckwheat is ready, add to it squeezed through the press or grated garlic. Then add the fried onion and sliced eggs. All mix, close the lid and allow to infuse for about 10 minutes. Of course, at this time already will flow salivating, but be strong, my dear!